KR20080036964A

KR20080036964A - A vegetables soup made an anion water

Info

Publication number: KR20080036964A
Application number: KR1020080018350A
Authority: KR
Inventors: 박창미
Original assignee: 박창미
Priority date: 2008-02-28
Filing date: 2008-02-28
Publication date: 2008-04-29

Abstract

Soup for hot pot cooking(Jeongol) is provided to remove the biting taste and pungent taste of raw material as well as the characteristic smell of fish and meat. Rhynchosia volubilis(2) is soaked in negative ion water(1,7) in weight ratio of 1:2 for 12hr or more, ground with a mixer(3), heated with salt(6) and filtered under pressure in a container(5). Rhynchosia volubilis extract is mixed with negative ion water, Welsh onions(8), onions, Lentinus edodes(10), garlic(11) and radish(12) in a weight ratio of 40 to 60:5 to 15:5 to 15:5 to 15:5 to 15:5 to 15.

Description

Hot pot soup made with anion water {A vegetables soup made an anion water}

본 발명은 두부전골 또는 도토리묵 전골등을 조리할 때 요리수로 사용하는 전골용 육수에 관한 것이다.The present invention relates to a broth for the hotpot to be used as cooking water when cooking tofu hotpot or acorn jelly hotpot.

일반적으로 전골 요리에 사용하는 육수는 수돗물에 고기 또는 야채를 넣어 삶아 우려낸 육수를 사용하여 고기 또는 야채특유의 맛과 향취가 없어지는 문제가 있었다.In general, the broth used for cooking hotpot has a problem that the meat and vegetables have a unique taste and odor by using the broth boiled by putting meat or vegetables in tap water.

[문헌 1] 전통음식의 종류와 맛 2004 . 08 . 17[Reference 1] Types and flavors of traditional food 2004. 08. 17

( 검색일 : 2007 . 12 . 08 )(Search date: Dec. 08, 2007)

[문헌 2] 몸에 좋은 천연조미료 제조법 2007 . 05 . 16[Recipe 2] Natural seasoning for health 2007. 05. 16

( 검색일 : 2007 . 12 . 08 )(Search date: Dec. 08, 2007)

[문헌 3] 알칼리 이온수, 전해 환원수 (대체의학 2004 . 09 . 07)[Reference 3] Alkaline ionized water, electrolytic reduced water (Alternative Medicine 2004. 09. 07)

( 검색일 : 2008 . 01 . 26 )(Search date: Jan. 26, 2008)

본 발명은 전골요리 제조시 사용하는 요리수인 전골용 육수에 관한 것으로 기존에 육수 제조시 사용하는 물은 일반적으로 수돗물을 사용하여 육수를 제조하여 산성이온인 인, 황, 염화성분에 의해 전골요리에 들어가는 식재료들 특유의 맛과 향을 수렴 및 표백화 하여 본연의 맛과 향이 없어지는 문제점을 해결하고자 하는 것을 과제로 한다.The present invention relates to a broth for sukiyaki, which is a cooking water used in the preparation of hot pot cuisine, and the water used in the preparation of broth is generally prepared with broth using tap water to cook sukiyaki by acidic phosphorus, sulfur, and chloride components. It is a task to solve the problem of disappearing the original taste and aroma by converging and bleaching the unique taste and aroma of ingredients.

상기한 문제점을 해결하고자 전골용 육수 제조시 사용하는 물을 이온화시켜 알칼리 이온을 다량 함유하고 있는 음이온수(1)를 사용하여 전골용 육수를 제조함으로서 전골요리에 사용되는 식재료 본연의 맛과 향취를 살릴 수 있도록 하는 것을 특징으로 하는 음이온수로 제조한 전골용 육수.In order to solve the above problems, by using the anion water (1) containing a large amount of alkali ions by ionizing the water used in the preparation of the broth for the hot pot, the broth for the bone hotpot is prepared to obtain the natural taste and flavor of the ingredients used in the hot pot dish. A pot for broth made of anion water, characterized in that to be saved.

음이온수로 제조한 본 발명의 전골용 육수로 조리한 전골요리는 전골용 식재료의 아린 맛, 톡 쏘는 맛을 없애주고, 생선전골 요리용 육수로 사용하면 생선 비린내를 없애주며, 고기 전골요리용 육수로 사용하면 고기의 누린내 또한 없애주어 맛과 향을 좋게하며 산성을 중화시켜 인체 면역기능을 배가시키어 숙취해소, 피로회복에 좋은 효과가 있는 음이온수로 제조한 전골용 육수.Hotpot cooked with hot pot broth of the present invention prepared with anion water removes the arine taste, stinging taste of the hotpot ingredients, and eliminates fish fishy when used as a broth for cooking fish hotpot, broth for meat hotpot When used as a pot, it also removes the smell of meat, improves taste and aroma, neutralizes acidity, doubles the immune function of the human body, and relieves hangover.

본 발명의 구성 및 작용을 첨부된 도면 제 1도를 참고로 하여 설명하면 다음과 같다.Hereinafter, the configuration and operation of the present invention will be described with reference to the accompanying drawings of FIG. 1.

본 발명에 사용되는 물인 이온화된 물중에서 알칼리 이온을 다량 함유하고 있는 음이온수(1)에 검은콩(서리테)(2)을 무게비율 2:1 정도 비율로 믹서용기(3)에 넣어 12시간 이상 불린 후 믹서기로 곱게 갈아 혼합시킨 콩물(4)을 용기(5)에 부운 후 적당량의 소금(6)을 첨가하여 간을 맞추어 끊인 후 1∼2시간 상온에서 식힌 다음 또 다른 용기(5)에 천을 올려놓고 부워 압력을 가하여 검은콩 음이온수(7)를 짜낸후 검은콩(서리테)음이온수(7) 40∼60 wt％에 파(8) 5∼15 wt％, 양파(9) 5∼15 wt％, 표고버섯(10) 5∼15 wt％, 마늘(11) 5∼15 wt％, 무(12) 5∼15 wt％ 넣은 다음 1시간정도 약한불로 끊여서 본 발명의 음이온수로 제조한 전골용 육수를 완성시킨다.In the ionized water, which is the water used in the present invention, black bean (surte) (2) is placed in the mixer container (3) at a weight ratio of about 2: 1 in anion water (1) containing a large amount of alkali ions for 12 hours. After soaking, the finely ground soybeans (4) mixed with a blender are poured into a container (5), and then added with an appropriate amount of salt (6). Put the cloth and squeeze it out, pressurize it, and squeeze black bean anion water (7), and then 40 ~ 60 wt% of black bean (surte) anion water (7), 5-15 wt% green onion (8), and 5-9 onion (9) 15 wt%, 5-15 wt% of shiitake mushrooms (10), 5-15 wt% of garlic (11), 5-15 wt% of radish (12), and then cut off on low heat for about 1 hour to prepare an anion water of the present invention. Complete the hot pot stock.

제 1도는 본 발명에 따른 음이온수로 제조한 전골용 육수의 공정 및 구정을 나타내는 구성도.1 is a block diagram showing the process and Chinese New Year of the pot for broth prepared with anion water according to the present invention.

Claims

Put black soybeans (2) in anion water (1) in a mixer container (3) with a weight ratio of 2: 1, and soak for 12 hours or more, and put salt (6) in the soybean water (4) ground with a blender. After cutting, squeeze the cloth and apply pressure to squeeze black bean (frost) anion water (7), and then put green onion (8), onion (9), shiitake mushroom (10), garlic (11), radish (12), etc. A pot of broth prepared with anion water, characterized in that completed by cutting for about 1 hour.

According to claim 1, wherein the weight ratio of black soybean (frost) anion water (7), green onion (8), onion (9), shiitake mushroom (10), garlic (11), radish (12) is 40 to 60 : 5-15: 5-15: 5-15: 5-15: 5-16 wt% broth for potion prepared with anion water, characterized by the above-mentioned.