KR20090097653A - Meat stock manufacturing method of cold noodles including oyster sauce and cold noodles using it - Google Patents

Abstract

A method for preparing a base soup for Naengmyeon is provided to add an oyster sauce to a soup, thereby showing refreshing tastes. A method for preparing a base soup for Naengmyeon comprises the following steps of: boiling 1kg chicken bones in a pot at the same time removing generated bubbles; putting 10 pieces of garlic, 3 leeks, 2 onions, 1/4 radish and 100g red pepper into the pot and boiling down together for 1 hour to prepare a soup; filtering the soup; putting 1kg soy sauce, 2 pears, 2 onions, 3 leeks and 3 apples into the pot and boiling for 1.5 hours and chilling to prepare a boiled soy sauce; filtering the boiled soy sauce; mixing 200g MSG, 100g salt, 400g sugar, 1000g vinegar, 1000g boiled soy sauce, 450g oyster sauce and 150g garlic to prepare a supplementary material; filtering the supplementary material; mixing the soup, boiled soy sauce and supplementary material and filtering the mixture; and chilling the mixture and slightly freezing it or adding ices to it.

Description

Meat Stock Manufacturing Method of Cold Noodles Including Oyster Sauce and Cold Noodles Using it}

The present invention relates to a method for preparing cold noodle soup containing oyster sauce and cold noodle using the same, in particular, preparing cold noodle soup containing oyster sauce, characterized in that to provide well-being foods by adding oyster sauce when preparing cold noodle soup It relates to a method and cold noodles using the same.

Generally, cold noodles broth is mixed with Dongchimi soup and beef broth, seasoned with salt, and seasoned with vinegar, sugar, and mustard.

In addition, the broth that is used as cold noodle broth is mainly boiled meat such as beef, chicken, bone, etc., which does not have any peculiarity that enhances the taste in the taste or aroma, and does not expect any other effect than the simple cold noodle broth.

The cold noodle broth that is currently on the market has a strong artificial taste and does not taste the unique and cool taste of the broth. In addition, the current cold noodle broth was not suitable to prepare a broth with functional effects such as well-being in addition to the simple taste. In addition, it is difficult to have the functional efficacy of cold noodles by simply manufacturing with cold starch.

As described above, the conventional cold noodle broth was not easy to taste with a unique taste or aroma, and it was difficult to produce cold noodle having efficacy as a health favorite food.

Therefore, the present invention has been made to solve the above problems, by producing a cold noodles broth using oyster sauce you can feel the clean taste of the broth more and the well-being food for cold noodles due to the efficacy of the unique ingredients of oyster sauce Its purpose is to be able to eat.

As a means for achieving the above object,

Prepare boiled ironed soy sauce by putting apples, pears, onions, green onions, fruits and vegetables in a pot; Prepare chicken broth cooled for 1 hour by adding chicken bone, radish, garlic, green onion, onion and hot pepper; MSG, salt, sugar, vinegar, pre-prepared iron soy sauce, oyster sauce and garlic were added to the pre-made broth and passed through a strainer to prepare oyster sauce cold noodle broth; The percentage of ingredients is based on 100% by weight of MSG 5-7% by weight, salt 2-4% by weight, sugar 10-16% by weight, vinegar 30-40% by weight, iron soy sauce 20-30% by weight, oyster sauce 10 -18 wt%, garlic 3-5 wt%.

In addition, as a specific manufacturing method, 1kg of chicken bones in a pot to remove the bubbles while boiling, garlic 10 pages, 3 leeks, 2 onions, 1/4 radish, spicy pepper 100g and boiled for 1 hour to prepare a basic broth Put into a strainer; 1kg of soy sauce, 2 pears, 2 onions, 3 green onions, 3 apples, and cut and cooled for 1 hour 30 minutes to prepare ironed soy sauce, and put it into a strainer; Additional ingredients of evenly mixed with 200 g of MSG, 100 g of salt, 400 g of sugar, 1000 g of vinegar, 1000 g of iron soy sauce, 450 g of oyster sauce, and 150 g of garlic were added to a strainer; When the broth is mixed with broth and iron soy sauce and other supplementary ingredients, the broth after passing through the broth is cooled and then slightly frozen or ice is added to produce oyster sauce cold noodles broth.

In addition, it is characterized by providing a oyster sauce cold noodles using broth prepared through the manufacturing method.

Cold noodles using the oyster sauce of the present invention contains oysters of good quality can provide a well-being food that can be supplied with excellent nutrition while eating cold noodles.

Hereinafter, the present invention will be described in more detail.

Referring to the oyster sauce applied to the present invention.

Oyster is rich in various nutrients, and from ancient times, oriental medicine has been used for anemia and thirst, and has been favored for improving color. Oysters are rich in glycogen, which can be digested and absorbed well (4-6% in winter, but less than 1% in May, the spawning season). There are many amino acids such as histidine, lysine, minerals such as iron, manganese, copper, etc. Vitamins are rich in vitamin B group and C, and extracts include alanine, glycine, betaine, taurine, succinic acid, etc. It contains. In addition, oysters are rich in sterols around 30%, but cholesterol in sterols is less than 30%. Oysters are cooked with sashimi, dried, pickled, raw with lemon, oyster cockel, fried, oyster hotpot, gratin, and the like. Smoked canned foods, soups, oyster sauce, and the like are used.

In order to use the nutrients and flavors of oysters, starch and various ingredients are mixed with oyster extract or oyster hydrolyzate for Chinese cuisine, complex seasoning, meat dish, poultry dish, vegetable dish, seafood dish, noodle dish. Many types of oyster sauce products have been developed and supplied to the international market.

The industrial manufacturing technology of oyster sauce is a method of preparing oyster extract by mixing corn starch, salt, sugar, pepper, caramel, etc. as a raw material, and manufacturing method of oyster sauce which reduces sodium content by replacing part of salt with KCl. In addition, a method of manufacturing oyster sauce, which has a unique flavor by adding sesame oil and flavored vegetables to existing raw ingredients, is known.

In addition, reports on the analysis of quality nucleic acid-related substances in oyster sauce products were conducted, and the yield, flavor and physicochemical characteristics of oyster hydrolysis using various commercial proteases such as protease were analyzed. Research results have been reported.

The present invention was applied to the cold oyster sauce developed a cold noodles broth containing the oyster sauce and the cold noodles using the same.

The present invention prepares the basic broth and iron soy sauce, oyster sauce and garlic and other subsidiary materials, respectively, and mix them to produce cold noodles.

First, the basic broth is boiled for 1 hour with chicken bones, radishes, garlic, green onions, onions, and hot peppers.

Iron soy sauce is boiled with apples, pears, onions, green onions, and radishes.

Add oyster sauce and garlic, and also add sugar, salt, and vinegar to make cold noodles.

The overall addition ratio of the additional ingredients added to the basic broth is as follows.

MSG 5-7 wt%, Salt 2-4 wt%, Sugar 10-16 wt%, Vinegar 30-40 wt%, Iron soy sauce 20-30 wt%, Oyster sauce 10-18 wt%, Garlic 3-5 wt% to be.

In the above manufacturing method, the proportion of the material is set according to the general symbol, and the material can be added or subtracted according to the symbol.

<Step 1> Basic broth manufacture

Boil 1kg of chicken bones in a pot and remove the foam while boiling, add 10 garlic cloves, 3 leeks, 2 onions, 1/4 radish, and 100g of spicy red pepper and boil for another hour. After the chicken bones and vegetables were taken out, the broth was cooled and the solidified oil was filtered to make a basic broth.

<Manufacturing stage 2> Manufacture of ironed soy sauce

Soy sauce 1kg, 2 pears, 2 onions, 3 green onions, 3 apples were put in 1 hour 30 minutes and cooled to prepare an ironed soy sauce.

<Step 3> Preparation of Additional Materials

MSG 200g, salt 100g, sugar 400g, vinegar 1000g, oyster sauce 450g, garlic 150g was evenly mixed.

<Production Step 4> Preparation of Oyster Sauce Cold Noodles

The oyster sauce cold noodles broth was prepared by putting all of the basic broths, iron soy sauce, and additional ingredients of the preparation steps 1, 2, and 3 into the net and then cooling the mixture.

(Example 1)

Boil 1kg of chicken bone in a pot and remove bubbles while boiling. Add 10 pages of garlic, 3 green onions, 2 onions, 1/4 radish, and 100g of spicy pepper, boil for 1 hour, and prepare basic broth. At the same time, 1kg of soy sauce and pear Add 2 pieces, 2 onions, 3 leeks, 3 apples, and cut for 1 hour and 30 minutes to cool down to make ironed soy sauce. MSG 200g, salt 100g, sugar 400g, vinegar 1000g, iron soy sauce 1000g, oyster sauce 450g, garlic 150 g of the evenly mixed additives were all mixed in a strainer, and when the mixed material passed through the strainer, it was cooled and then slightly frozen or ice was added to complete the oyster sauce cold noodles.

(Comparative Example 1)

It carried out similarly to Example 1, but made the hot pepper 300g. As a result, the manufacturing cost of the oyster sauce cold noodles was greatly increased, and the cold noodles using this contained a lot of spicy cabbage, making it inconvenient to eat.

(Comparative Example 2)

It carried out similarly to Example 1, but made 50 g of hot peppers.

As a result, the content of the spicy pepper occupied in the cold noodle broth was small, and thus the spicy taste of the cold noodle prepared through this significantly decreased, which resulted in a decrease in the degree of preference.

(Comparative Example 3)

It carried out similarly to Example 1, but set the mixing amount of iron soy sauce to 2 kg. As a result, the color of the cold noodle broth appeared black and the sour taste was too strong, which resulted in a decrease in the degree of preference of the prepared cold noodle.

(Comparative Example 4)

It carried out similarly to Example 1, but set the mixing amount of iron soy sauce to 500g. As a result, the preference was lower than that of the cold noodles according to Example 1.

(Comparative Example 5)

It carried out similarly to Example 1, but set it as 1 kg of oyster sauce. As a result, the cost of the cold noodles produced increased a lot, and the scent of the oyster sauce fell and the palatability decreased.

(Comparative Example 6)

It carried out similarly to Example 1, but set it as 200 g of oyster sauce. As a result, the umami disappeared from the prepared cold noodles, and the palatability dropped significantly.

Experimental Example 1

This Experimental Example shows the palatability evaluation results for the oyster sauce cold noodles prepared in Example 1 and Comparative Examples 1 to 6.

The evaluation method was a 10-point scoring method, and the average value of 30 people was shown.

1 --------------------------- 5 --------------------- ----- 10

Poor Medium Good

Table 1

Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Spicy 9 4 4 9 9 9 9 Color 9 9 9 6 6 9 9 Fishy 9 9 9 9 9 6 3 incense 10 8 10 6 9 9 6 Overall Symbol 9 6 6 6 7 7 6

Cold noodles broth containing oyster sauce and cold noodles using the same according to the present invention increases the aesthetics due to the inclusion of oyster sauce while maintaining the original taste of cold noodles intact, the amount of unhealthy refined sugar due to the sugar contained in the iron soy sauce Can also be reduced.

Claims (3)

Prepare boiled ironed soy sauce by putting apples, pears, onions, green onions, fruits and vegetables in a pot; Prepare chicken broth cooled for 1 hour by adding chicken bone, radish, garlic, green onion, onion and hot pepper; MSG, salt, sugar, vinegar, pre-prepared iron soy sauce, oyster sauce and garlic were added to the pre-made broth and passed through a strainer to prepare oyster sauce cold noodle broth; The percentage of ingredients is based on 100% by weight of MSG 5-7% by weight, salt 2-4% by weight, sugar 10-16% by weight, vinegar 30-40% by weight, iron soy sauce 20-30% by weight, oyster sauce 10 Method for producing cold noodles broth containing 18% by weight, garlic 3-5% by weight oyster sauce. 1kg chicken bones in a pot to remove the foam while boiling, 10 garlic cloves, 3 leeks, 2 onions, 1/4 radish, 100g of spicy red pepper and boiled for 1 hour to prepare a basic broth and put into a sieve; 1kg of soy sauce, 2 pears, 2 onions, 3 green onions, 3 apples, and cut and cooled for 1 hour 30 minutes to prepare ironed soy sauce, and put it into a strainer; Additional ingredients of evenly mixed with 200 g of MSG, 100 g of salt, 400 g of sugar, 1000 g of vinegar, 1000 g of iron soy sauce, 450 g of oyster sauce, and 150 g of garlic were added to a strainer; When the broth is mixed with broth and iron soy sauce and other supplementary ingredients, the broth through the strainer is cooled and then slightly frozen or ice is added to produce oyster sauce. Cold noodles broth production method. Cold noodles containing oyster sauce characterized in that it contains cold noodles broth prepared through the manufacturing method of claim 1 or 2.