KR20090031710A - The made way of fish bone pot stew - Google Patents

Abstract

The present invention relates to a fish spicy soup is a method of cooking without bones in fish spicy soup or stew.

Since all the delicious fish dishes do not remove bones, customers and people are uncomfortable to eat and eat bones and bone thorns in the neck. Only to eat.

However, bones are not thrown away, but put in a pressure cooker at a temperature of 200 ° C. for 1 hour, and then the wastes of the bones are discarded and bone broth is added to Maeuntang so that bone can be boiled.

Bone has a lot of calcium and fish meat has high protein and fat, so it's also an advanced dietary food.

And put fish meat and vegetables in the bone broth and garlic. ginger. wave. pepper. Spicy pepper. Perilla leaves. chili powder. Boil 45 minutes with sodium glutamate to make sure you get a high-quality fish spice without bone.

To realize this, wash the fish well, then scales and the head and bone fins of the fish. Remove the fish guts and cut out the fish meat separately, put the fish bones, heads, fins and intestines together, pour the water into the pressure cooker for 1 hour at a temperature of 200 ℃, and discard the remaining fish parts such as bones and fins and discard the bones. Filter the broth once again and add fish meat, garlic, ginger leek pepper, mustard, red pepper powder, spicy pepper, sesame leaf and sodium glutamate, and boil for 45 minutes to make high quality fish spicy soup without bone.

This eliminates the inconvenience of human bone ingestion while eating fish Mae-tang, intake of the nutrients of fish and bones, and easy to eat.

The Boneless Fish Maetang is a franchise business that can be supplied to chain stores for standardized packaging. It is convenient to pack and store and can be commercialized.

Description

How to cook boneless fish spicy soup {The made way of fish bone pot stew}

This is a cooking method to remove fish heads and bones, extract bones and make them into broth, and put fish spicy fish soup and seasonings into fish broth extract broth.

This boneless fish hot tang is a cooking method in which fish is boned and the bone is made into a broth to make the fish hot tang.The fish spicy tang is used only in the fish and the fish head fins and guts are gathered in one place. It is characterized by the formation of bone broth at high temperatures.

Fish Mae-tang is delicious, but it is inconvenient to eat because of bones and thorns, and children and the elderly can easily consume it.

This is about Fish Mae-tang, and since everyone boils without removing bones from all delicious fish dishes, it causes inconveniences for the elderly and children, such as the inconvenience of people picking and eating bones and the thorns of the bones. It eliminated and allowed only fish flesh and broth to be eaten.

Therefore, bone and hair dorsal organs were not thrown away, but were put in a pressure cooker at a temperature of 200 ° C. for 1 hour, then discarded the dregs of bone and bone broth was added to Maeuntang so that bones could be boiled.

Bone has a lot of calcium and fish meat has high protein and fat, so it's also an advanced dietary food.

And fish meat and vegetables in the bone broth, garlic ginger leek pepper, spicy pepper, red pepper powder perilla leaf sodium glutamate and boil 45 minutes to eat high-quality ingredients without bone.

The present application removes the inconvenience of human bones when eating fish Maetang, all parts removed fish meat can be extracted at a high temperature to eat the nutrients of fish and bones, easy to eat.

In order to realize the present invention, a configuration relationship is established, names are designated by codes, and manufacturing processes are performed accordingly.

Major Names by Code for Implementation of the Application

To realize the purpose of this article

Fish made with whole fish as the code (1), the fish meat cut out here as the code (2), fish heads, fins, and fish bone guts selected from the fish are collected together and heated at 200 ° C for 1 hour, and extracted. Bone broth is composed of the sign (3), and the seasoning to be added when boiling the fish spicy soup is composed of the sign (4).

The whole fish code (1) is a recipe that washes clean and removes scales to form the fish meat code (2), adds the fish bone broth code (3) extracted from an accessory such as fish bones, and adds the seasoning code (4) to boil. .

At this time, the composition ratio of the seasoning is 100g of seasoning, garlic 10g ginger 15g green onion 10g pepper 5g, mustard 5g, red pepper powder 30g, spicy pepper 20g and perilla leaf 5g sodium glutamate 5g, if the whole fish spicy soup is 100g The ratio of broth consists of 10g of 50g fish meat 40g seasoning and boils at 200 ° C for 45 minutes for 45 minutes.

Our company is not easy to cook at restaurants, so you can operate a franchise by establishing a company that supplies fish meat, bone soup and condiments at the processing plant as a standard.

1 is a boneless fish spicy soup cooking step

Claims (1)

In order to realize the present application, fish bone broth (3), which is obtained by heating the fish meat (2) cut out from the whole fish (1), fish head, fin, and fish bone intestine, etc. Constituting the main ingredients and seasoning (4) to be added when boiling the fish spicy soup, wherein the composition ratio of the spice (4) is 100g of seasoning, garlic 15g ginger 15g green onion 10g pepper 5g, mustard 5g , 30g red pepper powder, 10g spicy pepper, and 5g perilla leaves. 5g sodium glutamate to cook, 100g of fish spicy soup, fish bone broth (3) 50g, fish meat (2) 40g seasoning (4) at a ratio of 10g to boil at 200 ℃ 45 minutes Characterized in that, boneless fish spicy soup cooking method

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