KR20090057812A - A method for curry sauce material make use of sharkmeat - Google Patents

Abstract

A method for preparing curry sauce using shark meat as a main ingredient is provided to enable a consumer to easily eat the shark meat through the curry sauce by adding potato, onion, carrot, butter, curry, large leek and salt. A method for preparing curry sauce using shark meat as a main ingredient comprises the following steps of: heating a cooking pan with 7.12wt% of butter; chopping 5.70wt% of shark flesh in proper sizes; adding 0.28wt% of salt and 2.70wt% of white wine to the pan and parching the mixture; chopping 7.12wt% of potato, 7.12wt% of onion, 4.28wt% of carrot and 7.12wt% of large leek in proper sizes and parching the chopped materials with the mixture; and adding 54.28wt% of water and 4.28wt% of Vermont Curry and boiling the ingredients.

Description

A method for curry sauce material make use of sharkmeat}

The present invention relates to a method of manufacturing a curry sauce containing shark meat as a main ingredient, and in particular, potatoes, onions, carrots, butter, curry, green onions, salt, etc. are cooked using shark meat as a main ingredient, It is to provide curry sauce for various dishes such as Japanese food.

In recent years, as the social structure has been westernized with the development of the industry, the working population of double- earning couples and females has been continuously increasing, and leisure is becoming more common due to the improvement of income level. Accordingly, the need for instant food that is easy and convenient for anyone to cook is emerging.

In addition, Koreans who use rice as a staple want the decay of the menu suitable for rice. Especially, as the development of modern society progresses, Korean people's appetite tends to become westernized. Development is further demanded.

Among western foods, curry is the closest to Korean taste and is widely consumed by young and old. Currently available curry is powdered curry which must be cooked at home with various ingredients, solid curry and retort type curry which can be easily heated and eaten by boiling water or microwave oven.

Powdered curry and solid curry are products that can only be made with curry sauce, and it is cumbersome to cook them together with other ingredients at home. Retort curry is an instant convenience product that anyone can easily cook. .

The quality index of the curry includes the appearance, taste, and aroma, as well as the feel of the curry sauce. In particular, when the viscosity of curry sauce is appropriate, the solids are evenly mixed and the texture of the consumer is good.

However, by adding shark flesh, which is an expensive food ingredient, to curry sauce, the curry sauce was used to provide curry sauce. However, due to the unique properties of shark flesh, it is incompatible with other foods, and in particular, technology for processing shark flesh. This was not provided and it was not possible to provide a curry sauce with added shark flesh.

In order to improve the conventional problems of the present invention, the user is provided with a curry sauce using the shark flesh selected through the patent registration No. 10-0657211 "Method of manufacturing food ingredients using shark flesh" registered in advance, The purpose is to provide foods such as curry rice with shark meat added to curry sauce, and to provide various types of food using shark meat.

In order to solve the above problems of the present invention, put butter in a cooking vessel and melt the cooking vessel hot, cut the shark flesh into a suitable size and fry it with salt and white wine, potatoes and, Onions, carrots, and leeks are sliced to a suitable size and roasted together, and water and barmond curry are put in the cooking vessel and boiled to provide curry sauce with shark flesh.

The present invention provides a curry sauce with shark flesh, which has not been easily eaten in curry sauce, so that a new change of curry sauce can be attempted, and shark meat, an expensive food ingredient, can be easily eaten through curry sauce. Because it is, it is effective to provide shark flesh in a variety of food forms.

As the material used in the present invention,

Water 54.28% Weight Shark Flesh 5.70% Weight

Potatoes 7.12% Weight Onions 7.12% Weight

Carrots 4.28% Weight Butter 7.12% Weight

Bamond Curry 4.28% Weight Onion 7.12% Weight

2.70% by weight of white wine 0.28% by weight of salt.

When butter is explained in detail in the said structure, it mixes milk, refined salt, an anato pigment, a propylene glycol, and an oil cream.

The above-described barmond curry is described in detail by mixing curry powder, wheat flour, flavor base, mixed cooking oil, refined salt, tomato, milk, and soybean.

Referring to the manufacturing method of the present invention using the above materials in the working order according to the embodiment,

Add 7.12% of butter to the cooking container and dissolve it and heat the cooking container.

Cut the shark flesh 5.70% weight into a suitable size in the above-mentioned Dalgun cooking vessel and stir-fry it with 0.28% weight of salt and 2.70% weight of white wine.

7.12% of potatoes, 7.12% of onions, 4.28% of carrots, 7.12% of onions, and 7.12% of onions are chopped to a suitable size. Put the weight and boil.

The prepared curry sauce can be mixed with noodles or rice to eat.

Claims (1)

Add 7.12% of butter to the cooking container and dissolve it and heat the cooking container. Cut the shark flesh 5.70% weight into a suitable size in the above-mentioned Dalgun cooking vessel and roast it with 0.28% salt and 2.70% white wine, In the above cooking vessel, a step of slicing 7.12% by weight of potatoes, 7.12% by weight of onions, 4.28% by weight of carrots, 7.12% by weight of leeks, and roasting them into suitable sizes. A method of manufacturing a curry sauce containing shark meat as a main ingredient, characterized in that the cooking vessel is put in a 54.28% weight of water and 4.28% weight of a curry with water, followed by boiling.