KR20090058102A - How to cook eel sauce and eel - Google Patents

Abstract

The present invention provides a sauce for grilling eel prepared with red pepper paste as a main ingredient and a cooking method of grilling eel using the sauce. According to the present invention, 50 to 500 parts by weight of kochujang, 5 to 50 parts by weight of edible alcoholic beverage, and 10 to syrup It is to provide a grilled eel sauce containing 100 parts by weight, 5 to 50 parts by weight garlic, 0.01 to 1 parts by weight of pepper powder as a main component. The eel grilled sauce of the present invention has good nutritional value and flavor because it is used without boiling or cooking red pepper paste and other ingredients except garlic, and the eel cooked with the grilled eel sauce of the present invention can completely remove the smelly smell peculiar to the eel. .

Description

Sauce for grilling of eel and grilling method of eel with the sauce}

The present invention relates to a sauce for grilling eel and a method of cooking eel using the sauce.

Eel is widely used as a nourishment food, and especially grilled eel with sauce on eel is one of the favorite foods of the Korean people, and the types of eel include freshwater eel, saltwater eel, conger eel and eel.

Usually, eel and farmed eel are similar in color and are divided into shapes. Farmed eel have a smaller head and a firmer flesh than their torso, while wild eel has a larger gill portion than the head and is slightly bulge and less fleshy but chewy.

Eel, a freshwater eel, is about 60cm long when it is the largest and has a lot of mucus on the body, making it very slippery and the skin seems to have no scales, but there are small scales on the skin. Although they live in fresh water, they go to the deep sea to lay eggs. Young eel live in the sea for 1 ~ 2 years, and grow up in the spring in the spring. Conger eel looks similar to eel, but it is about 90cm long and has a large mouth. It is sharp and has small white holes in the side rows. Distributed in Korea and Japan.

If you look at the benefits of eel, eel contains a lot of vitamins A, B, and E. In particular, vitamin A contains three times the lean meat, vitamin A is effective in the protection of vision, prevention and treatment of cancer, and because it affects almost all tissues of the human body is the most important among vitamins. Vitamin E also inhibits the oxidation of unsaturated fatty acids and energizes blood vessels. The eel, which is especially good for men's stamina due to the rich vitamin A and vitamin E effects, has been loved by many men since it has been cooked with new medicinal ingredients by combining eel, which has been widely known for preventing geriatric diseases and foods that have been seen since ancient times. Although eel is a high-protein and high-lipid food, it is known to have no effect on adult diseases (hypertension, arteriosclerosis). It contains a large amount of vitamin E, which inhibits the oxidation of unsaturated fatty acids, strengthens blood vessels, invigorates blood vessels, improves blood circulation, and promotes ovarian activity in women, which is effective in preventing wrinkles and skin elasticity. It is also good for preventing aging. Eel fat is rich in healthy unsaturated fatty acids, DHA and EPA, and lecithin, which is rich in eel, is the main constituent of the body's cell membrane and is an indispensable nutrient for brain cells. Lecithin has also been reported to improve memory and learning by as much as 20 percent. In addition, vitamin A, calcium, iron, etc. necessary for growth and development contains more than beef.

When cooking such eel grilled with eel, it is common to eat by baking a sauce prepared for grilling eel.

Conventional techniques related to sauces for grilling eel are described in the invention patent No. 10-0412212, which includes 100 parts by volume of water, 150-180 parts by volume of ketchup, 40-60 parts by volume of vinegar, 15-25 parts of lemon liver. A source consisting of a dose portion and a mustard 25 to 35 dose portions is disclosed.

Patent Publication No. 2001-0053748 includes the steps of baking onions, radishes and green onions, and boiling and boiling water with ash, ginger, pepper, eel bone, garlic, etc. It discloses a sauce prepared by putting the back and boiling, and cooling the boiled material and mixing the powdered mustard ripened in hot water for a long time.

Patent Publication No. 2003-0048771 discloses a spice composition for roasting meat containing 1 to 20% by weight of cactus fruit extract, 0.01 to 5% by weight of cactus leaf extract and 0.5 to 5% by weight of oligosaccharide.

Patent Publication No. 10-2004-0089982 discloses chaga mushrooms grown in birch, put 500g per 20 liters of water, and insulate for 12 hours at 100 ℃ or higher. It is a sauce for grilling eel made by boiling soy sauce, roasted carrots, green onions, roasted garlic, grilled onions, kelp, sugar, starch syrup, licorice, syrup, sake, and grilled eel bone.

However, these well-known grilled eel sources still have a problem that does not completely remove the fishy odor peculiar to eel.

According to the present invention, Kochujang is used as a main ingredient, and the eel grilled by the eel sauce containing at least one selected from shochu, syrup, steamed garlic paste, pepper powder and, if necessary, seasoning, deodeok, green onion, and ginger. The problem with the source has been fixed.

The present invention provides a sauce for grilled eel prepared with red pepper paste as a main ingredient, 50 to 500 parts by weight, 5 to 50 parts by weight of edible alcoholic beverages, 10 to 100 parts by weight of starch syrup, 5 to 50 parts by weight of garlic, pepper powder 0.01 It is to provide an eel roast sauce containing to 1 part by weight as a main component. The eel grilled sauce of the present invention has good nutritional value and flavor because it is used without boiling or cooking red pepper paste and other ingredients except garlic, and the eel cooked with the grilled eel sauce of the present invention can completely remove the smelly smell peculiar to the eel. .

It is an object of the present invention to provide a sauce for grilling eel containing red pepper paste as a main ingredient.

Another object of the present invention is 50 to 500 parts by weight of kochujang, 5 to 50 parts by weight of edible alcoholic beverages, 10 to 100 parts by weight of starch syrup, 5 to 50 parts by weight of garlic, pepper powder containing 0.01 to 1 part by weight of eel roast sauce To provide.

Another object of the present invention is 50 to 500 parts by weight of kochujang, 5 to 50 parts by weight of edible alcoholic beverages, 10 to 100 parts by weight of starch syrup, 5 to 50 parts by weight of garlic, pepper powder containing 0.01 to 1 parts by weight of the main ingredient Sauce for eel further comprising at least one component selected from 0.01 to 1 part by weight of seasonings, 0.1 to 5 parts by weight of ginger, 0.1 to 5 parts by weight of leeks, 0.5 to 5 parts by weight of deodeok and 0.001 to 0.1 parts by weight of sesame seeds. To provide.

The eel grilled sauce of the present invention has good nutritional value and flavor because it is used without boiling or cooking red pepper paste and other ingredients except garlic, and the eel cooked with the grilled eel sauce of the present invention can completely remove the smelly smell peculiar to the eel. .

In the present invention, edible alcoholic beverages can be used shochu, sake, high-quality alcohol, wine, whiskey and alcohol, it is preferable to use about 20% by volume of shochu. Alcoholic beverages are those prepared by saccharifying starch such as sweet potato starch, potato starch, rice starch, wheat starch, tapioca starch, alcoholic decomposition with enzyme, and distillation. Soju is prepared by diluting this alcohol. The edible alcoholic beverage used in the present invention is an amount based on about 20% dilution shochu, and other edible alcoholic beverages can be used in addition to or below the alcohol content.

As the seasoning used in the present invention, one or more seasonings selected from monosodium glutamate (trade name: Miwon, etc.) or nucleic acid seasonings can be used.

In the present invention, garlic is used as a paste after grinding the garlic, and may be used in the cooking process of eel by grinding or chopping the raw garlic into the paste of garlic.

In the present invention, ginger may be crushed and added to the sauce as a paste, or chopped and used during cooking.

The leeks used in the present invention may be crushed and added to the sauce in paste form, or may be chopped and used during cooking.

In the present invention, water is not basically used separately, but when the viscosity of the prepared sauce is too high, a slight drinking water may be added to adjust the viscosity.

Kochujang is a traditionally brewed food in Korea. It contains not only protein, fat, carbohydrates, vitamin B _2, vitamin C, and carotene, but also a large amount of capsaicin, which is the main ingredient of red pepper. It has an analgesic effect, works on pylori bacteria that are excellent in the stomach, and also prevents stomach cancer. Also, according to a recent study, kochujang has a very good effect of preventing obesity.

The use of red pepper paste as a source of grilled eel was first invented by the present invention.

Next, the present invention will be described in more detail with reference to Examples.

Example 1

Gochujang 50 to 500g, dilution shochu 5 to 50g, starch syrup 10 to 100g, cooked garlic 5 to 50g, pepper powder 0.01 to 1g well mixed to prepare a sauce for grilled eel.

Example 2

Gochujang 50 to 500 g, dilution shochu 5 to 50 g, starch syrup 10 to 100 g, cooked garlic powder 5 to 40 g, raw garlic finely chopped garlic 10 g, deodeok paste obtained by grinding the deodeok 10 g, pepper powder 0.01 to 1 g and drinking water 10 g Mix well to prepare a sauce for grilling eel.

Example 3

Gochujang 50 to 500g, dilution shochu 5 to 50g, starch syrup 10 to 100g, garlic powder 5 to 50g, ground black pepper powder 0.01 to 1g and monosodium glutamate (trade name: Miwon) 0.01 to 1g to mix well Prepared.

Example 4

Gochujang 50 to 500 g, dilute shochu 5 to 50 g, starch syrup 10 to 100 g, powdered garlic 5 to 50 g, pepper powder 0.01 to 1 g, monosodium glutamate (trade name: Miwon) 0.01 to 1 g, ground leek 510 g, and ground A 10 g mixture was mixed well to prepare a sauce for grilling eel.

Example 5

Gochujang 50-500g, dilute shochu 5-50g, starch syrup 10-100g, powdered garlic 5-50g, pepper powder 0.01-1g, monosodium glutamate (trade name: Miwon) 0.01-1g, ground ginger 5g, ground 5 g of leek, 5 g of ground deodeok, and 10 g of drinking water were mixed well to prepare a sauce for grilling eel.

Example 6

Gochujang 50 to 500g, dilution shochu 5 to 50g, starch syrup 10 to 100g, garlic powder 5 to 50g, ground black pepper powder 0.01 to 1g and monosodium glutamate (trade name: Miwon) 0.01 to 1g to mix well Prepared.

Separately, finely chop 5 g ginger and 5 g leek and 5 g deodeok and store separately or mix. They can be stored separately and added to the cooked eel's cooked eel for added flavor.

Example 7

The eel is trimmed and the eel sauce of Example 6 is deposited.

First grill the eel on the grill, then bake the sauce with the eel back and forth. Repeat this process three times, and then chop the sliced ginger, green onions, and deodeok on top of the grilled eel, then sprinkle a small amount of sesame seeds to complete the grilled eel dish.

Example 8

The trimmed eel is mixed with the sauce of Example 6, then capped on a stone plate and heated with a strong fire. Stir or turn the eel after 2 to 5 minutes and heat to a gentle temperature for about 2 to 5 minutes to prevent the eel from burning. Repeat this process 2 to 3 times, open the lid to align the eel flesh up, place the chopped ginger, leek, deodeok in turn, then sprinkle a small amount of sesame seeds to complete the grilled eel dish.

Example 9

The eel is trimmed and the sauce for grilled eel of Example 5 is mixed.

First grill the eel on the grill, then bake the sauce with the eel back and forth. This process is repeated three times to perform grilled eel cooking.

Claims (6)

Eel roast sauce containing 50 to 500 parts by weight of kochujang, 5 to 50 parts by weight of edible alcoholic beverages, 10 to 100 parts by weight of starch syrup, 5 to 50 parts by weight of cooked and ground garlic, and 0.01 to 1 parts by weight of black pepper powder. The method of claim 1, further comprising at least one component selected from 0.01 to 0.1 parts by weight of seasoning, 0.1 to 5 parts by weight of ginger, 0.1 to 5 parts by weight of leek, 0.5 to 5 parts by weight, and 0.001 to 0.1 parts by weight of sesame seeds. Grilled eel sauce. The sauce for grilling eel according to claim 2, wherein ginger, leeks, and tortillas are used as a ground paste or finely chopped. The sauce for grilling eel according to claim 1, further comprising garlic ground or chopped garlic, in addition to the cooked and ground garlic. A method of preparing an eel grill by trimming the eel, baking the eel primarily on the grill, and then applying the grilled eel sauce of claim 1 or 2 to the front and back of the eel, and repeating the process two or three times. Trim the eel, mix it with the sauce for roasting eel of claim 1 or 2, cover the top with a lid and heat with a strong fire to stir or turn the eel after 2 to 5 minutes, then heat it to a mild temperature for about 2 to 5 minutes to prevent the eel from burning. Repeating the process two to three times, align the eel flesh upwards by opening the lid, chopped ginger, leek, deodeok in turn, and then sprinkled with sesame seeds, characterized in that sprinkled with a small amount.