KR20040110168A - Instant loach soup and method of making the same - Google Patents

Instant loach soup and method of making the same Download PDF

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Publication number
KR20040110168A
KR20040110168A KR1020030039357A KR20030039357A KR20040110168A KR 20040110168 A KR20040110168 A KR 20040110168A KR 1020030039357 A KR1020030039357 A KR 1020030039357A KR 20030039357 A KR20030039357 A KR 20030039357A KR 20040110168 A KR20040110168 A KR 20040110168A
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loach
weight
powder
salt
bone
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KR1020030039357A
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Korean (ko)
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오세창
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오세창
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/20Fish extracts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/30Meat extracts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • BPERFORMING OPERATIONS; TRANSPORTING
    • B65CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65BMACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B25/00Packaging other articles presenting special problems
    • B65B25/001Packaging other articles presenting special problems of foodstuffs, combined with their conservation

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  • Life Sciences & Earth Sciences (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

PURPOSE: A method of making loach soup by adding salt to a loach to remove sea mud, heating with cow leg bone soup, the outer leaves of cabbage or other vegetables, brackens, freshwater snail flesh, fermented soybean paste and spices and then cooling is provided. The product has health care effect, and contains rich nutrient of loach without peculiar odor thereof. CONSTITUTION: A loach is added with salt to remove sea mud and left alone for a predetermined period of time to kill the loach. Then, 20 to 30% by weight of crushed loach is heated with 40 to 60% by weight of beef leg bone stock, 10 to 20% by weight of outer leaves of cabbage or other vegetables, 2 to 5% by weight of a bracken, 1 to 3% by weight of freshwater snail flesh, fermented soybean paste, perilla powder, chopped green onion, red pepper powder, chopped garlic, salt, ginger, kelp and Zanthoxylum schinifolium and quickly cooled.

Description

인스턴트 추어탕 및 그 제조방법{Instant loach soup and method of making the same}Instant loach soup and method of making the same

본 발명은 인스턴트 추어탕 및 그 제조방법에 관한 것으로서, 더욱 상세하게는 소뼈를 고아서 만든 사골육수에 미꾸라지 분말, 우거지, 고사리, 우렁살을 주로 사용하고 그 외에도 다양한 종류의 양념을 사용하여 추어탕을 제조한 후 이를 냉동 포장하여 소비자에게 제공함으로써 소비자는 각 가정에서나 야외에서도 용이하게 끊여먹을 수 있도록 한 것이다.The present invention relates to an instant chueotang and a method of manufacturing the same, more specifically, using the loach powder, woogeung, bracken, lobster in the bone bones made by orphaned bones, and in addition to using a variety of condiments After freezing it and providing it to the consumer, the consumer can easily cut it off at home or outdoors.

일반적으로 추어탕이라 함은 미꾸라지를 양념과 함께 끓여서 만드는 전통요리로서, 이는 계절을 초월하는 우리의 고유 건강식품으로 그 수요가 점차적으로 늘어나고 있는 추세에 있고, 특히 하절기에는 더욱 그 수요가 늘어나고 있다.In general, Chueotang is a traditional dish made by boiling loach with seasoning. This is our unique health food that transcends the season, and its demand is gradually increasing, especially in summer.

이와 같은 추어탕은 종래에도 각 지방마다 여러 가지 제조방법이 다양하게 제안되어 널리 사용되고 있으나, 가장 보편적인 종래의 제조방법을 살펴보면 다음과 같다.Such Chueotang has been widely used in various methods for various fats in the prior art, but the most common conventional manufacturing methods are as follows.

먼저, 미꾸라지를 소금물에 담궈 이물질을 토하게 하고, 손으로 주물러 깨끗하게 씻은 다음 솥에 물을 부어 푹 끓여서 뻣뻣하고 억센 뼈를 추려낸 후, 이에 채소와 양념 즉 된장, 마늘, 우거지, 들깨, 대파, 씨레기, 고추를 불규칙적으로 첨가하여 다시 일정한 시간동안 끓여서 추어탕을 만들게 된다.First, the loach is soaked in salt water to vomit the foreign substance, and then washed clean with your hands, then pour water in the pot and boil it thoroughly to pick out the stiff, strong bones. Add red pepper irregularly and boil again for a certain time to make Chueotang.

이때, 미꾸라지의 독특한 비린 미감과 흙 냄새(이하 "해감냄새"라 함)가 나며, 몸에서 콘트래칭이라는 진액이 나와 비위가 좋은 사람이라도 특유의 향료(산초가루)를 첨가해야 만이 먹을 수 있기 때문에 비위가 약한 사람의 경우 거의 먹지 못하는 문제점이 있었다.At this time, loach has a unique fishy taste and earthy smell (hereinafter referred to as "sea odor"), and the body comes out with contreating essence and can be eaten only by adding a special fragrance (sancho powder). Because of the weak stomach people who had a problem that can not eat.

따라서 근래에는 상기의 문제점을 감안하여 이를 해소하고자 분말화 된 인스턴트 추어탕이 개발되고 있다.Therefore, in recent years, in order to solve this problem in order to solve the powdered instant chueotang has been developed.

그러나 이는 누구나 손쉽게 조리하여 먹을 수 있는 장점은 있으나, 해감과 진액을 제거하여 분말화 시키기 때문에 미꾸라지가 가질 수 있는 영양분이 제거되어 건강음식으로써 그 기능이 떨어지는 문제점이 있었다.However, this has the advantage that anyone can easily cook and eat, but because it removes the persimmon and essence powder to remove the nutrients that loach can have has a problem that its function as a healthy food is removed.

본 발명은 상기와 같은 제반 문제점을 해결하기 위하여 발명한 것으로서, 미꾸라지 특유의 영양분을 그대로 유지하면서 비위가 약한 사람이라도 먹는데 거부감을 느끼지 않도록 하면서도 마치 추어탕을 가마솥에 직접 끓인 것과 같은 효과를 기대할 수 있도록 한 인스턴트 추어탕 및 그 제조방법을 제공함에 그 목적이 있는 것이다.The present invention has been invented to solve the above problems, while maintaining the nutrients unique to the loach, so that even if a person with a weak stomach does not feel refusal to eat, you can expect an effect such as boiling directly in the cauldron directly in the cauldron It is an object to provide an instant chueotang and its manufacturing method.

상기한 목적을 달성하기 위한 본 발명의 인스턴트 추어탕 구성은, 사골육수 40∼60중량%, 미꾸라지분말 20∼30중량%, 우거지 10∼20중량%, 고사리 2∼5중량%, 우렁살 1∼3중량%, 나머지는 된장, 들깨가루, 세절 된 대파, 고춧가루, 세절 된 마늘, 소금, 생강, 다시마, 산초가루로 이루어진다.The instant chuotang of the present invention for achieving the above object is 40 to 60% by weight of bone bone broth, 20 to 30% by weight of loach powder, 10 to 20% by weight of beef, 2 to 5% by weight of fern, 1 to 3 By weight, the rest consists of miso, perilla powder, shredded green onions, red pepper powder, shredded garlic, salt, ginger, kelp, and pepper powder.

그리고, 인스턴트 추어탕 제조방법은, 물에 일정 량의 소뼈를 넣고 삶아서 사골육수를 준비하는 단계; 미꾸라지의 해감을 제거하기 위해 사라있는 미꾸라지에 소금을 투입하고 그 미꾸라지가 죽을 때까지 방치하는 단계; 상기 해감이 제거된 죽은 미꾸라지를 수거하여 가열용기에 일정 량의 물과 함께 투입하여 충분히 삶는 단계; 상기 삶은 미꾸라지를 분쇄기에 투입하여 뼈가 씹히지 않을 정도까지 분쇄하는 단계; 상기 준비된 사골육수 40∼60중량%, 분쇄된 미꾸라지 20∼30중량%, 우거지 10∼20중량%, 고사리 2∼5중량%, 우렁살 1∼3중량%, 나머지는 된장, 들깨가루, 세절 된 대파, 고춧가루, 세절 된 마늘, 소금, 생강, 다시마, 산초가루를 가열용기에 투입하고 충분히 끊이는 단계; 상기 충분히 끊여진 탕을 냉각시킨 다음 밀폐용기에 공급하여 밀폐하고 급냉시키는 단계로 이루어진다.And, instant chueotang manufacturing method, the step of preparing a bone bone broth by putting a certain amount of bovine bone in water; Adding salt to the missing loach to remove seaweed from the loach and leaving until the loach dies; Collecting dead loach, from which the seaweed has been removed, and boiling the mixture with a certain amount of water in a heating vessel; Putting the boiled loach into a grinder to crush the bones so as not to chew; 40 to 60% by weight of the prepared bone bone broth, 20 to 30% by weight of crushed loach, 10 to 20% by weight of beef, 2 to 5% by weight of fern, 1 to 3% by weight of beef, the rest is miso, perilla powder, shredded Putting leek, red pepper powder, finely chopped garlic, salt, ginger, kelp and seaweed powder in a heating container and cutting off sufficiently; Cooling the sufficiently broken water and then supplied to a sealed container to seal and quench.

상기와 같은 특징을 갖는 본 발명의 추어탕에서 사용되는 각 성분의 사용이유를 설명하면 다음과 같다.When explaining the reason for the use of each component used in the chueotang of the present invention having the above characteristics as follows.

된장과 생강은 미꾸라지가 가지는 콘트래칭 영양분의 비릿한 맛을 제거해주고, 들깨가루는 고소한 맛을 부여해주며, 고춧가루는 얼큰한 맛을 유도해주고, 세절 된 대파와 세절 된 마늘 및 다시마 등은 개운한 맛과 시원한 맛을 부여해준다.이는 이미 잘 알려진 양념의 효능이다.Soybean paste and ginger remove the vivid taste of loach's crushing nutrients, perilla powder gives a savory taste, and red pepper powder induces a savory taste, while shredded leeks, sliced garlic, and kelp are refreshing It gives a taste, which is a well-known spice effect.

우거지(배추나 무의 잎사귀 또는 줄기)와 고사리는 깨끗하게 세척한 다음 일정한 크기로 절단하여 건조시킨 것으로서, 이는 우거지와 고사리가 가지는 영양분과 구수한 맛을 살리기 위하여 사용되며, 사골육수는 소뼈에서 우러나는 영양분으로 인하여 건강식으로서의 효능을 높이기 위함이다.The rugged (leaves or stems of cabbage or radish) and ferns are cleanly washed, cut to a certain size, and dried.They are used to enhance the nutrients and delicious taste of bogs and ferns. This is to increase the efficacy as a health food.

우렁은 동의보감에 표현된 바와 같이 성질이 차갑고 맛이 달며 독이 없고 열독을 풀고 목마른 증세를 멈추며 간열과 목적종통을 다스리고 대소변을 잘 통하게 하며 뱃속의 열결(熱結)을 제하는 것으로 건강 장수식품이다.Woo Rung is a healthy, long-life food that is cold and delicious in nature and has no poison, relieves heat poisoning, stops thirsty symptoms, controls liver fever, pains in the stool, and removes heat in the stomach. .

또한, 상기 우렁에 들어있는 다량의 칼슘은 인체내 뼈 조직 유지에 탁월한 효과를 발휘하여 특히 여성의 골다공증 예방, 칼슘 부족 어린이의 성장발육 촉진에 좋다.In addition, the large amount of calcium contained in the woowoo exhibits an excellent effect on maintaining bone tissue in the human body, particularly good for preventing osteoporosis in women, promoting the growth and development of children lacking calcium.

그 외에도 우렁에 들어있는 아스코빈산은 상처회복 증진, 괴혈병 예방과 전염병에 대한 저항력을 촉진하는 것으로 알려져 있다.In addition, ascorbic acid in the worms is known to promote wound recovery, prevent scurvy and promote resistance to infectious diseases.

또, 상기 우렁은 철분을 많이 함유(16.8%)하고 있어 여성의 산후 조리, 빈혈치료에 적합한 영양식품이며, 위궤양, 십이지 궤양을 치료하는 성분인 비타민U가 함유되어 있고, 변비, 술 해독에 좋으며, 우렁의 분비물인 뮤신점 액질에는 콘드로이친 황산이 들어있어 스태미너 증진과 노화방지에 탁월한 효과를 발휘하는 것으로 알려져 있다.In addition, the woolong contains a lot of iron (16.8%) is a nutritious food suitable for postpartum cooking, anemia in women, it contains vitamin U, a component for treating gastric ulcer, duodenal ulcer, constipation, alcohol detoxification, In addition, mucin spot liquid, which is a secretion of oolong, contains chondroitin sulfate, which is known to have an excellent effect on stamina enhancement and anti-aging.

미꾸라지는 인체에 원기를 불어넣는 식품으로 옛날부터 건강식품으로 많이 추천되어 왔다.Loach is a food that energizes the human body and has been recommended as a health food since ancient times.

즉, 우수한 단백질이 많고 칼슘과 비타민 A, B, D가 많기 때문에 정력을 돋구어 주는 강장, 강정식품으로 <본초강목>에 보면 " 미꾸라지는 배를 덥히고 원기를 돋우며, 술을 빨리 깨게하고 스테미너를 보하여 발기불능에 효과가 있다."고 되어 있다.In other words, because it has a lot of excellent protein and calcium and vitamins A, B, and D, it is a tonic and gangjeong food that energizes you. Seems to have an effect on impotence. "

우리 몸에 꼭 필요한 영양소인 칼슘과 비타민이 풍부하고, 특히 비타민 A와 D는 알과 난소에 특히 많이 들어 있으므로 뼈를 거를 때 염두해서 걸러야 하고 추어탕은 미꾸라지의 내장까지 함께 끓여서 조리하기 때문에 비타민 A와 D의 손실이 거의 없다.It is rich in calcium and vitamins, which are essential to our body, and especially vitamins A and D are found in eggs and ovaries, so we need to filter them out when we cut bones. There is little loss of and D.

미꾸라지는 칼슘과 단백질, 필수 아미노산, 각종 무기질 등으로 형성된 고단위 영양제나 다름없다.Loach is a high-level nutrient formed from calcium, protein, essential amino acids, and various minerals.

그래서 옛 부터 어른들은 몸이 허하면 미꾸라지 탕이나 미꾸라지 어죽을 먹었다.So, from old times, if the body was too ill, they ate loach soup or loach porridge.

그리고, 피부와 혈관, 내장에 생기를 주어 젊음을 유지시키고 숙취 해소에 도움을 주며, 특히 추어탕에 함유돼 있는 콘드로이친은 미끈미끈한 미꾸라지의 점액 물에 많이 들어 있다.In addition, the skin, blood vessels and intestines give vitality to help maintain youthfulness and relieve hangovers. Especially, chondroitin, which is contained in chueotang, is contained in mushy water of slimy loach.

추어탕은 위장에 전혀 무리를 주지 않으며 소화가 빨라 위장질환 등에 적합한 음식이며 나이가 들어 소화력이 떨어져 있거나 병환 뒤 회복기나 수술 전, 후의 기력 회복에 많은 도움을 준다.Chueotang does not give the stomach at all, digestion is fast, suitable for gastrointestinal diseases, etc. It is difficult to digest digestion or age, or after illness, during recovery or before surgery, it helps a lot of energy recovery.

이상과 같은 효능을 하는 미꾸라지와 사골육수를 주원료로 한 추어탕제조방법을 더욱 상세하게 설명하면 다음과 같다.The method of manufacturing Chueotang with the main ingredients of loach and bone bone broth, which have the above-described effects, will be described in more detail as follows.

먼저 사골육수를 만들기 위하여 소뼈를 오랫동안 고아서 골수에 뽀얀 국물이 우러나게 끓이는 것으로 양질의 단백질 공급원일 뿐 아니라 칼슘의 공급원이 될수 있고, 특히 겨울철 추위를 이기는 음식으로 영양 보충과 원기 회복을 위한 요리에 좋다.First of all, boiled bones for a long time to make bone marrow broth boils immaculate broth in bone marrow. It is not only a good source of protein but also a source of calcium. It is especially good for cooking to replenish nutrition and rejuvenate. .

이때, 뼈를 무조건 오래 푹 끓인다고 해서 영양소가 많이 우러나는 것은 아니며, 국물 맛이 가장 좋으면서도 영양 성분이 충분히 우러나는 것은 12~18시간 동안 끓이는 것이다.At this time, the bones boiled unconditionally for a long time does not lead to a lot of nutrients, and the soup tastes best but nutritional ingredients are enough to boil for 12 to 18 hours.

사골로 국물을 낼 때는 핏물을 빼고 나서 일단 한 번 데쳐낸 다음에 끓이는 것이 좋다.When you make broth with bones, it is better to boil it once you have drained the blood.

처음 끓인 물은 색과 맛이 너무 진하고 불순물이 많이 섞여 아무래도 국물이 깨끗하지 않기 때문이고, 데쳐낸 사골은 물을 넉넉히 붓고 센 불에서 끓인다.The first boiled water is so rich in color and taste that it contains a lot of impurities, so the soup is not clean. The boiled bone is poured with plenty of water and boiled over a high heat.

이때 굵은 파와 마늘, 무를 함께 끓여야 누린내를 없앨 수 있으며, 굵은 파는 오래 끓이면 물러지므로 끓이는 도중에 건져내고, 무는 처음부터 넣지 말고 뼈를 끓이다가 도중에 큼직하게 썰어 넣었다가 완전히 무르기 전에 꺼낸다.At this time, boil coarse green onion, garlic, and radish can be removed to remove the stir-fry, and the coarse green onion will be removed if it boils for a long time, so take it out during boiling.

국물이 끓어오르면 불을 줄여 국물이 뽀얗게 될 때까지 푹 끓이며, 끓일 때는 반드시 위에 뜨는 거품이나 기름을 자주 걷어내야 국물이 뽀얗고 맑게 된다.When the broth boils down, the fire is reduced to a boil until the broth becomes white. When boiling, the broth or oil must be frequently removed to make the broth clear and clear.

다 끓었으면 국물을 식혀 위에 굳어진 기름을 제거하게 되며, 사골을 끓일 때 가장 주의해야 할 점은 끓이는 도중에 찬물을 넣어서는 안되며, 도중에 찬물을 넣으면 누린내가 나고 맛이 달아난다.After boiling, the broth is cooled to remove the solidified oil. When boiling the bones, the most careful thing should not be put in the middle of boiling water, cold water in the middle of the smell and taste will run away.

이때, 국물이 많이 졸아들어 더 필요할 때는 끓인 물을 넣어야만 하는 것이다.At this time, a lot of broth soaked when you need to add boiled water.

상기와 같은 방법에 의해 제조되는 사골육수가 준비되면 그 다음에는 미꾸라지의 해감을 제거하기 위해 살아있는 미꾸라지에 소금을 투입하고 그 미꾸라지가 죽을 때까지 방치하는데, 그 이유는 미꾸라지가 섭취한 이물질을 토하게 하기 위해서이다.When the bone marrow broth prepared by the method described above is prepared, salt is then added to live loach to remove the seaweed of the loach and left until the loach dies. For that.

상기와 같이 해감이 제거된 죽은 미꾸라지를 수거하여 깨끗하게 씻은 다음 가열용기(솥)에 일정 량의 물과 함께 투입하여 충분히 삶는(익힌)다.Collect the dead loach with seaweed removed as above, wash it cleanly, and put it in a heating container (pot) with a certain amount of water to boil (cook) enough.

상기 삶은 미꾸라지는 분쇄기를 이용하여 뼈가 씹히지 않을 정도까지 충분히 분쇄한다.The boiled loaf is crushed to the extent that bone is not chewed using a grinder.

이상의 과정이 완료되면 상기 준비된 사골육수 40∼60중량%, 분쇄된 미꾸라지 20∼30중량%, 우거지 10∼20중량%, 고사리 2∼5중량%, 우렁살 1∼3중량%, 나머지는 된장, 들깨가루, 세절 된 대파, 고춧가루, 세절 된 마늘, 소금, 생강, 다시마, 산초가루를 가열용기에 투입하고 충분히 끊인 후 냉각시킨 다음 밀폐용기에 공급하여 밀폐하고 급냉시켜 유통하면 된다.When the above process is completed, the prepared bone marrow broth 40 to 60% by weight, 20 to 30% by weight of crushed loach, 10 to 20% by weight of beech, 2 to 5% by weight of fern, 1 to 3% by weight of beef, the rest is miso, Perilla powder, shredded green onion, red pepper powder, shredded garlic, salt, ginger, kelp, and seaweed powder are put in a heating container, cut off sufficiently, cooled, then supplied to a sealed container, sealed and quenched and distributed.

이와 같이 유통되면 소비자는 바로 냉동 보관된 밀폐용기를 개봉하여 끊여 먹으면 된다.In this way, consumers can immediately open and store frozen containers that are frozen.

이상과 같은 본 발명의 인스턴트 추어탕 제조방법을 실시 예를 들어 설명하면 다음과 같다.Referring to the instant chueotang manufacturing method of the present invention as described above with reference to Examples.

[실시예 1]Example 1

추어탕분량 16.000ℓ기준 하나의 솥에 사골육수 72.000g, 분쇄된 미꾸라지 분말 40.000g, 우렁살 1.600g, 우거지 29.000g, 고사리 4.800g, 들깨 2.400g, 고춧가루 2.400g, 마늘 800g, 대파 1.600g, 된장 1.600g, 생강 200g, 다시다 400g, 소금 1000g, 산초가루 4g, 다시마 400g, 미원 200g을 투입하여 끊인 다음 1인용 내지 5인용의 밀폐용기에 투입하여 밀봉한 후 급냉한다.Chuo-tang amount 16.000ℓ in one pot 72.000g of bone marrow broth, 40.000g of ground loach powder, 40.000g of crushed loach, 1.600g of bulgogi, 29.000g of bracken, 4.800g of fern, 2.400g of red pepper powder, 2.400g of red pepper powder, 800g of garlic, 1.600g of soybean paste 1.600g, 200g ginger, 400g again, 400g salt, 1000g salt, 4g acid pepper, 400g kelp seaweed, 200g into the United States and cut off, put into a sealed container for 1 to 5 people, sealed and quenched.

[실시예 2]Example 2

추어탕분량 80ℓ기준 하나의 솥에 사골육수 360g, 분쇄된 미꾸라지 분말 200g, 우렁살 16g, 우거지 144g, 고사리 24g, 들깨 12g, 고춧가루 12g, 마늘 4g, 대파 8g, 된장 8g, 생강 1g, 다시다 2g, 소금 5g, 산초가루 0.02g, 다시마 2g, 미원 1g을 투입하여 끊인 다음 1인용 내지 5인용의 밀폐용기에 투입하여 밀봉한 후 급냉한다.In a pot of 80 liters of fish sauce, 360g of bone marrow broth, 200g of crushed loach powder, 200g of lobster, 16g of boiled meat, 144g of bracken, 24g of perilla, 12g of red pepper powder, 12g of garlic, 4g of garlic, 8g of green onion, 8g of soybean paste, 1g of ginger, again 2g, salt 5g, acidic powder 0.02g, kelp 2g, 1g of miwon and cut off, put into a sealed container for 1 to 5 people, sealed and quenched.

이상과 같이 제조된 본 발명의 추어탕은 미꾸라지가 가지고 있는 특유의 영양분을 최대한 살림과 동시에 비위가 약한 사람이라도 누구나 먹는데 거부감을 느끼지 않으면서 먹을 수 있는 장점이 있다.Chueotang of the present invention prepared as described above has the advantage that can be eaten without any sense of refusal to eat even those who have a weak stomach while maximizing the unique nutrients that loach has.

상술한 바와 같은 본 발명은 소뼈를 고아서 만든 사골육수에 미꾸라지분말, 우거지, 고사리, 우렁과 함께 각종 양념을 사용하여 추어탕을 제조고 그를 냉동 포장하여 소비자에게 제공됨으로서 소비자는 가정에서나 야외에서도 용이하게 끊여먹을 수 있는 효과와 아울러 남녀노소 누구나 먹기 좋고, 또, 보양식품으로 즐겨먹을 수 있는 효과가 있다.The present invention as described above is prepared by using various seasonings with loach powder, wooge, bracken, and wooung in bone bone broth made of orphan bones and frozen packed to provide them to consumers, so that consumers can easily cut off at home or outdoors In addition to the effects that can be eaten by all ages, both men and women, it is also an effect that can be enjoyed as a dietary supplement.

특히, 본 발명은 냉장고 등에 장기간 보관할 수 있고, 필요시마다 수시로 꺼내어 간편하게 끓여서 먹을 수 있는 장점이 있는 것이다.In particular, the present invention has the advantage that can be stored for a long time in the refrigerator, etc., can be easily boiled out and eaten whenever necessary.

Claims (2)

사골육수 40∼60중량%, 미꾸라지 분말 20∼30중량%, 우거지 10∼20중량%, 고사리 2∼5중량%, 우렁살 1∼3중량%, 나머지는 된장, 들깨가루, 세절 된 대파, 고춧가루, 세절 된 마늘, 소금, 생강, 다시마, 산초가루로 이루어진 인스턴트 추어탕.Beef bone broth 40 to 60% by weight, loach powder 20 to 30% by weight, boiled 10 to 20% by weight, bracken 2 to 5% by weight, rye meat 1 to 3% by weight, the rest is miso, perilla powder, finely sliced green onions and red pepper powder Instant Chuo-tang consisting of shredded garlic, salt, ginger, kelp and Japanese pepper powder. 물에 일정 량의 소뼈를 넣고 삶아서 사골육수를 준비하는 단계;Preparing a bone bone broth by putting a certain amount of bovine bone into water; 미꾸라지의 해감을 제거하기 위해 사라있는 미꾸라지에 소금을 투입하고 그 미꾸라지가 죽을 때까지 방치하는 단계;Adding salt to the missing loach to remove seaweed from the loach and leaving until the loach dies; 상기 해감이 제거된 죽은 미꾸라지를 수거하여 가열용기에 일정 량의 물과 함께 투입하여 충분히 삶는 단계;Collecting dead loach, from which the seaweed has been removed, and boiling the mixture with a certain amount of water in a heating vessel; 상기 삶은 미꾸라지를 분쇄기에 투입하여 뼈가 씹히지 않을 정도까지 분쇄하는 단계;Putting the boiled loach into a grinder to crush the bones so as not to chew; 상기 준비된 사골육수 40∼60중량%, 분쇄된 미꾸라지 20∼30중량%, 우거지 10∼20중량%, 고사리 2∼5중량%, 우렁살 1∼3중량%, 나머지는 된장, 들깨가루, 세절 된 대파, 고춧가루, 세절 된 마늘, 소금, 생강, 다시마, 산초가루를 가열용기에 투입하고 충분히 끊이는 단계;40 to 60% by weight of the prepared bone bone broth, 20 to 30% by weight of crushed loach, 10 to 20% by weight of beef, 2 to 5% by weight of fern, 1 to 3% by weight of beef, the rest is miso, perilla powder, shredded Putting leek, red pepper powder, finely chopped garlic, salt, ginger, kelp and seaweed powder in a heating container and cutting off sufficiently; 상기 충분히 끊여진 탕을 냉각시킨 다음 밀폐용기에 공급하여 밀폐하고 급냉시키는 단계;를 포함하는 구성을 특징으로 하는 인스턴트 추어탕 제조방법.And cooling the sufficiently broken water and then supplying it to a closed container to seal and quench the hot water.
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Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101158733B1 (en) * 2009-12-24 2012-06-22 송상헌 mudfish hard-boiled food of recipe
KR101467191B1 (en) * 2013-04-09 2014-12-01 최종철 Method of making loach soup in a sealed container and sealed container type loach soup made thereby
RU2568683C1 (en) * 2014-11-05 2015-11-20 Олег Иванович Квасенков Method for production of preserves "stewed cisco with vegetables"
KR20160052821A (en) 2014-10-08 2016-05-13 최종철 Method of making loach soup and loach soup made thereby
CN108065303A (en) * 2016-11-14 2018-05-25 比格斯曼尔食品公司 The production method of collagen loach soup and the collagen loach soup made by this method
KR20190067456A (en) * 2017-12-07 2019-06-17 김태연 Method for manufacturing apple snail soup and apple snail soup manufactured thereby
KR102218083B1 (en) * 2020-05-29 2021-02-19 김재균 Method for manufacturing eel soup and eel soup manufactured thereby
KR102372352B1 (en) * 2021-10-04 2022-03-08 김태리 Manufacturing method of loach soup using eel broth
KR102462180B1 (en) * 2021-12-06 2022-11-03 서미곤 Method for cooking eel soup and eel soup cooked thereby
KR20230084350A (en) * 2021-12-03 2023-06-13 농업회사법인(유) 나비원 Safflower stem loach soup manufacturing method and safflower stem loach soup thereof

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101158733B1 (en) * 2009-12-24 2012-06-22 송상헌 mudfish hard-boiled food of recipe
KR101467191B1 (en) * 2013-04-09 2014-12-01 최종철 Method of making loach soup in a sealed container and sealed container type loach soup made thereby
KR20160052821A (en) 2014-10-08 2016-05-13 최종철 Method of making loach soup and loach soup made thereby
RU2568683C1 (en) * 2014-11-05 2015-11-20 Олег Иванович Квасенков Method for production of preserves "stewed cisco with vegetables"
CN108065303A (en) * 2016-11-14 2018-05-25 比格斯曼尔食品公司 The production method of collagen loach soup and the collagen loach soup made by this method
KR20190067456A (en) * 2017-12-07 2019-06-17 김태연 Method for manufacturing apple snail soup and apple snail soup manufactured thereby
KR102218083B1 (en) * 2020-05-29 2021-02-19 김재균 Method for manufacturing eel soup and eel soup manufactured thereby
KR102372352B1 (en) * 2021-10-04 2022-03-08 김태리 Manufacturing method of loach soup using eel broth
KR20230084350A (en) * 2021-12-03 2023-06-13 농업회사법인(유) 나비원 Safflower stem loach soup manufacturing method and safflower stem loach soup thereof
KR102462180B1 (en) * 2021-12-06 2022-11-03 서미곤 Method for cooking eel soup and eel soup cooked thereby

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