KR20100000973A - Cooking of a steamed dish for angler using seaweed fulvescens - Google Patents

Abstract

PURPOSE: A preparation method for spicy steamed angler(agui-tchim) using capsosiphon fulvescens is provided to remove fishy smell of angler and to impart unique taste different from conventional spicy steamed angler. CONSTITUTION: A preparation method for spicy steamed angler(agui-tchim) using capsosiphon fulvescens comprises the steps of: spreading salts to the dressed angler and capsosiphon fulvescens and mixing them; aging the angler and capsosiphon fulvescens at 2~6°C for 7~9 hours; making seasoning and aging it at 4°C or less; boiling the angler and capsosiphon fulvescens with the aged seasoning.

Description

Cooking method of fishtail steaming using falconfish {Cooking of a steamed dish for angler using seaweed fulvescens}

The present invention relates to a method of manufacturing monkfish using maesanyi, more specifically, to remove fishy fishy smell using maesanyi, maximizing taste and efficacy by complementing each nutrient component due to the harmony of the devil and maesanyi It relates to a method of producing monkfish steaming using maesanyi to stimulate the appetite of consumers with the aesthetics and colors of various materials.

In general, Mawfish is a food ingredient that is enjoyed as a healthy food because it contains delicious and rich nutritional ingredients for each part such as gills, fins, tail, and flesh parts. It is steamed with steamed meat, and the majesty of the mackerel's flesh and the light taste of spicy vegetables, such as buttercups and bean sprouts, are mixed together.

The general manufacturing method of the monkfish as described above is as follows.

First, take out the guts of the mouth, clean it, wash it, cut it into pieces of 4-5cm long, and then boil it in boiling water.

Next, wash it in soft brine, drain it, and poke it with skewers to make a small hole. Clean the bean sprouts by trimming the head and tail. Cut it into 5cm long pieces and slice leek and red pepper diagonally.

Then pour 1 cup of water into the pot, add the poached fish, cover it with a high heat, boil for a while, and when the surface is slightly cooked, pour out the broth from the fish.

Add 3 tablespoons of the decayed broth to the sauce and mix it evenly to make a spicy sauce.

Next, add the poached mackerel and the mesquite in the pot, boil the bean sprouts, add butter, fern, red pepper, and green onions, add seasoning sauce, mix it, and cook on a high heat.

Then, when the fish and vegetables are well mixed with the seasoning and cooked, pour the glutinous rice flour into water or the fish in the boiled water, pour it evenly and mix. Add sesame oil and mix it before putting it in a bowl.

Conventionally, the mouth is cooked by slightly boiling it in boiling water after cutting the mouth, but such a recipe has a disadvantage in that it is difficult to remove the fishy smell unique to the mouth.

In addition, the various materials used in the conventional method of steaming monkfish have a disadvantage in that it is difficult to stimulate the appetite of the consumers due to their soft taste and color.

The inventors, after numerous studies and efforts, completely eliminate the fishy fishy and at the same time maintain the taste of each part of the mouth and the rich nutritional ingredients contained in each part, while the appetite can be stimulated by different tastes and colors. The addition led to the development of a new method of monkfish steam, which is completely different from the existing method.

The present invention is the first step of maturing by mixing salt evenly to the first and the mackerel, trimmed, and marinated marinade, chopped red pepper powder, shrimp powder, mussel powder mixed with the matured motherfish and more than a week in a cold storage warehouse The step of aging, and the matured Maw and Maesil, so that the sauce was boiled in broth to prepare the steamed Maw.

As such, the present invention not only removes fishy specific fishy odor by aging the mackerel, and supplements the nutritional component of each part of the larvae and the nutrients of the larvae due to the harmony of the larvae and larvae. It has the effect of stimulating appetite by giving unique taste.

Devilfish contains nutrients that are very useful to the human body such as collagen, chondroitin, glucosamine, iron, calcium, iodine, etc., and various mineral salts, vitamins A, C, minerals, iron and potassium, protein, and free amino acids. It is rich in nutrients that can greatly help consumers' health.

In addition, the maesenggi blue color so that it is well matched with the anglerfish and various vegetables, seasoning to stimulate the appetite, and the blue Cheongyang pepper used in the manufacture of seasoning is dried and ground in a powdered state to control the moisture and the taste of the monkfish It is a very useful invention that can stimulate color at the same time.

Hereinafter, described in detail the method of manufacturing monkfish using maesanyi as follows.

The present invention provides a method of steaming the monkfish, the step of mixing evenly sprayed on the groomed monkfish and falconry; Aging the salt-mixed monkfish and falconus at a temperature of 2-6 ° C. for 7-9 hours; Making a marinade by mixing red pepper powder, shrimp powder, mussel powder with chopped seasoning consisting of garlic, ginger, clam meat, green onion, chopped onion, chopped cheongyang pepper, perilla powder and salt; Aging the marinade in a storage at 4 ℃ or less for more than a week; It is configured to further include the step of boiling and putting the matured Maw and Maesungi in the broth with the aged seasoning.

At this time, the devils take out the intestines, clean them, wash them, and cut them into 4 ~ 5cm long bones.

The monkfish is a saltwater fish of the angle family of the angle of the tibiae fish, subterranean fish, and the generic name is called augu (餓 口 魚). The maximum length is 40㎝, the body and head are flat, especially the head is enlarged. The water temperature is 17 ~ 20 ℃ and the temperature of living is temperate, and it lives mainly at the depth of 70 ~ 250m. It mainly eats fish and squids, and is mostly caught by low-level trawl and political net fisheries.

In addition, the devil contains collagen, chondroitin, glucosamine, iron, calcium, iodine, etc., and has a unique taste for each part.

The falconus is a green algae of the small green algae edible, mainly edible in Namdo province. Its size is about 15cm and its thickness is 2 ~ 5㎜. In `` Janjabo '', it is thinner than silkworm thread, denser than iron hair, length is several times, and the color is dark blue, and it is soft and soft when boiling soup. The taste is very sweet and fragrant ', and according to Dongguk Yeoji Seungram, it is recorded as a vacuum product of Jangheung.

In addition, the wormwood contains various inorganic salts, vitamins A, C, minerals, iron and potassium, proteins, free amino acids and the like.

In particular, the free amino acid has a sweet taste and a sweet taste and aroma, and also acts to remove fishy smell by reacting with the ingredient causing fishy fish during ripening and ripening.

In addition, the maesinyi blue color, so go well with the subtle color of the devil and various vegetables and seasoning serves to stimulate the appetite of the consumer, and serves to supply a variety of nutrients.

In addition, during the preparation of the seasoning during the manufacture of the blue Cheongyang pepper may be dried and ground to be used as a powder, which is not only easy to control the moisture, but also to further stimulate the color and aesthetics.

In addition, in the above process, broth is used for water, kelp, water, etc., and in addition to the usual broth used for steaming.

Hereinafter will be described in detail through an embodiment of the present invention.

EXAMPLE

First, take out the guts of the mouth, clean it, wash it, and cut it into 4 ~ 5㎝ long pieces.

Next, 50 g of salt and 20 g of perennial ginseng are mixed well with 650 g of the prepared mackerel and put into a container and aged at a temperature of 2 to 6 ° C. for 7 to 9 hours. The reason for maintaining the temperature of 2 ~ 6 ℃ for aging is because the temperature below 2 ℃ is not well ripened, because the temperature over 6 ℃ aging too early to damage the material.

The maturation time of the devil and falcons is preferably 7-9 hours, but less than 7 hours is not fully matured, more than 9 hours is fully matured, so even if aged for a longer time has a different meaning Because there is not.

Next, prepare a chopped condiment (multiple condiments) with 15g garlic, 7g ginger, 150g clam meat, 30g green onion, 30g chopped onion, 30g chopped cheongyang pepper, 100g perilla powder and 50g salt.

Next, prepare the seasoning by mixing 100 g of Cheongyang red pepper powder (dried blue Cheongyang pepper, ground or ground powder), 10g shrimp powder and 10g mussel powder.

Next, the seasoning is aged for at least one week in a storage warehouse of 4 ℃ or less.

Then add the broiled broiled broiled broiled broth and mackerel and seasoning with 0.5 liters of broth.

Boil 800 g of bean sprouts, rinse with cold water, and season with salt and pepper.

When the next fillet is cooked to the inside, add the bean sprouts.

Next, the ingredients boil up, steam the bean sprouts, put 150 g of falcons, and put 30 g of potato starch in 200 ml of water to loosen it.

Stir well enough to scoop out the next seasoning, stir in one punch of parsley, and serve on a plate.

As described above through the preferred embodiment of the present invention, the embodiment is not intended to limit the description of the technology, but is a part that can be easily changed by those skilled in the art to which the present invention pertains It will also be included in the scope of the invention.

Claims (1)

In the known method of monkfish, Sprinkling evenly by spraying the salted mackerel and the falconry, and maturing the salt-mixed devil and the falconus at a temperature of 2 ~ 6 ℃ for 7-9 hours; Making a seasoning sauce by mixing garlic, ginger, clam meat, leek, chopped onion, chopped cheongyang pepper, perilla powder, salt, and chopped red pepper powder, shrimp powder and mussel powder; Aging the marinade in a storage at 4 ℃ or less for more than a week; The method of producing a steaming monkfish using maesengyi, characterized in that it is configured to further include the step of putting in the broth with the aged sauce and maturing marinade.