KR20100004136U - soybean paste making a way - Google Patents

Abstract

The invention of the present invention relates to the makjang that is eaten when eating sashimi or meat sashimi at a sashimi restaurant or at home. As a source of dipping sashimi, the dipping sauce was eaten with soy sauce or mustard mixed soy sauce, but the soy sauce is too strong for vinegar and spicy for soy sauce. Mustard taste was so strong that there was a problem to enjoy the taste of sashimi properly.

The present invention is a non-soy bean miso or mew flour, red pepper paste, garlic, green onion, chopped, spicy red pepper chopped mustard, sesame oil, peanut powder, chestnut powder, onion, apple, pear, vinegar, sugar, malt, honey, etc. Mix well and ripen in the refrigerator for about two days to eat sashimi is about the manufacturing method of the makmakjang can enjoy the savory taste of protein.

Mak, sashimi, paste, miso, mustard, mixed, ripening

Description

Membrane manufacturing method {soybean paste making a way}

The invention of the present invention, as described above, relates to the makjang eaten with sashimi at a sashimi restaurant, restaurant, or home. More specifically, as a sauce for dipping sashimi, the sashimi was eaten with soy sauce mixed with mustard or mustard. This too strong, sweet and soy sauce has a very strong taste of spicy mustard had a problem in enjoying the taste of sashimi properly.

We devise non-soy bean miso or mew flour, red pepper paste, garlic, green onion, chopped, spicy red pepper chopped mustard, sesame oil, peanut powder, chestnut powder, onion, apple, pear, vinegar, sugar, malt, honey, etc. It is a method of manufacturing a film curtain that can enjoy the taste of protein and savory sashimi, put in a container, mixed, matured and eaten sashimi.

Sashimi is enjoyed in Japan and other countries, especially alcoholic drinks and sushi.

Sashimi is usually thinly sliced and eaten with red pepper paste, mustard paste, salt, and pepper.

Types of meeting include flatfish society, mackerel sashimi, flatfish sashimi, sashimi, octopus sashimi, large camp society, ryokai, sea bream society, sashimi, sea sashimi, water sashimi, buttercup sashimi, fishfish society, whitefish society, bottlefish society, shellfish society , Sashimi, mackerel sashimi, shrimp sashimi, raw oyster first, fresh seaweed first, fresh fish sashimi, fresh squid first, green onion sashimi, turban sashimi, mullet, squid sashimi, sashimi, carp sashimi, sashimi, eel sashimi, sashimi, bamboo shoot sashimi , Chow chow hoe, auditory sashimi, sea cucumber sashimi, jellyfish sashimi, skate sashimi.

The present invention mixes the makjang eaten when tasting sashimi with the subsidiary materials that enter the makjang in a large scale in a sanitary facility and injects it into a certain shape container and distributes it to marts and rubs miso in a sushi restaurant or at home. The present invention relates to a method for manufacturing a membrane, in which a consumer can take a membrane mixture mixed with the sashimi by washing the subsidiary material and vegetables mixed in the container without washing and cutting or chopping.

The present invention relates to makjang, a sauce that eats sashimi when tasting sashimi. The traditional sashimi-sauce was eaten sashimi with soy sauce or mustard mixed soy sauce, but the vinegar is too strong in vinegar taste and spicy mustard in soy sauce. The taste was so strong that there was a problem to enjoy the sashimi properly.

When people eat sashimi of the present invention, they can eat fish without destroying nutrients. Especially, bone meal can eat a large amount of calcium, and sashimi is less greasy than meat but has many nutrients. It is divided into 'red flesh' and 'white flesh'.

Long-distance fish such as bonito, yellowtail, mackerel, and sardines belong to red flesh, and inhabiting limited areas such as sea bream, flounder, flatfish, and roe belongs to white flesh.

High-grade sashimi is often reminiscent of blowfish, flounder, dome, and white fish, but because they are hard and chewy, they are superior in nutrition. This is due to the fact that red fish contains a lot of healthy EPA and DHA, which are good sources of unsaturated fatty acids.

This nutrient-rich fish is good to eat circuit. First, freshness is ahead. Because sashimi is just dead, its nutrients are preserved and delicious.

When you cook grilled fish, ingredients such as 'EPA', 'DHA' and taurine are lost in the liquid that falls under the cooker when grilling. In addition, heating causes destruction and oxidation of some components such as vitamins, resulting in poor nutrition. The life of sashimi is very short. White sashimi, such as flounder, dome, jeopbolak, and sea bass, must be eaten within 5 to 10 hours, and red flesh such as defense within 5 hours. Mackerel that rots even if it is alive should be eaten immediately after death.

In addition, it is not necessary to insist on natural products. Natural meat is 10% hard, but less than one in ten people feel the difference. Nutrients are rather high in form.

1. Origin of the Conference

In the Goryeo Dynasty, they wanted a Buddhist ideal world, so they did not enjoy meetings due to religious influences that did not kill them. In the Joseon Dynasty, Confucianism was considered a political ideology, and Confucius loved sashimi, and according to the spirit of cultism, he would naturally enjoy meat and sashimi without any resistance.

Sashimi is made by slicing fish's thorns and skins, and slicing only white flesh. Sea bream, minnow, carp, and blowfish are mainly used. Most saltwater fish are used for sashimi, and freshwater fish grown in clean water are also enjoyed. However, freshwater fish should be wary of dystomism. The people who enjoy sashimi most are Japanese, and Japanese restaurants in Korea are influenced by them, so Japanese jargon is used in the kitchen or menu without any filtering. It is only after the 1970s that large-scale specialty sushi restaurants became popular today.

2, nutrient content according to fish species

1) EPA content 1.0% or more. Tuna (breast meat), yellowtail, sea bream, mackerel, sardines, red meat tuna 0.51 ~ 1.0%. Eel, saury, eel, eel, sea smelt, Indian tuna, sea roe 0.26 ~ 0.50%. Horse mackerel, conger eel, canary, anchovy, salmon, mackerel, cutlass, mackerel, trout, etc.

2) more than 1.51% DHA content. Tuna (breast meat), yellowtail, red snapper, eel, mackerel 1.01 ~ 1.50% Indian Tuna, Eel, Saury, Sardines, Red Salmon, Swordfish 0.76 ~ 1.00% There are salmon, herring, rainbow mullet, and gerch.

3, fish efficacy

Fish is good for stress relief.

Vitamin B1 activates the brain. Stress is present in people who are nervous, introverted, and always driven. Fish contains a large amount of vitamins to calm the brain nerves. The average daily vitamin requirement of males in Korea is 0.8mg, and women is 0.7 ~ 0.8mg. Vitamins are found in the dark red meat just inside the shell, so do not throw this away.

4, fish is effective against cancer.

Vitamin A is good for cancer Vitamin A is particularly abundant in fish livers and is involved in physiological processes and prevents and suppresses cancer of the lungs, esophagus, skin and mucous membranes. Vitamin A is absorbed directly into the body. Plant foods also contain vitamin A. However, it is not absorbed by itself and must go through an intermediate process. The retinol vitamin found in fish is absorbed as it is, so it is very nutritious.

Prevents cell regeneration and aging.

Vitamin B2 is involved in cell production. Vitamin B2 is an essential nutrient for maintaining healthy skin, hair, nails and toenails. And it prevents the formation of lipid peroxide in our body. When the lipid peroxide builds up in the body, it promotes aging, is susceptible to atherosclerosis, and the incidence of cancer is high. Involved in energy metabolism Higher physical demands lead to higher levels of vitamin B2 and vitamin B1. It is important to increase the intake of fish to solve the problems of Ca, Fe, vitamins, etc., which are often insufficient in daily meals.

5. Enjoy seasonal sashimi

Spring: Mainly represented by flounder, mullet, flatfish, rockfish, sea bass, wild octopus, surprised sea cucumber, sea cucumber, sea squirt, and Odori

Summer: flatfish, rockfish, mullet, live shrimp, brown rice

Autumn: mainly represented by flatfish, flatfish, rockfish, sea bass, live shrimp, and brown rice

Winter: Black sea bream, flatfish, rockfish, squid, sea bass, yellowtail, wild octopus, live shrimp, sea cucumber, and lobster. The secret of their longevity is to enjoy sashimi.

Sashimi is an unsaturated fatty acid, rich fiber, low-calorie, high-protein food that is best for diet, beauty, and health. It has already been recognized for its excellent nutrition through research reports and food yearbooks from many scholars.

The health benefits of blue fish, deep sea fish, etc. are so generalized that no explanation is required. The sea, the source of life, and the fresh fish that live there are good health foods for us.

Genitals of major species

Flatfish … Spring (April and May) Autumn (October and November)

squid … July to November

Fluke… Private railway

Mullet… Private railway

Domi… Spring (April and May) Autumn (October and November)

6. Aquaculture and Wild Products

1) Types of farmed fish

Almost all species (used as sashimi) are available except sea eel, squid, dog shark, stingray, octopus, roe, dog-fish, and other catches, and vary only in terms of technology, business or business.

2) Are all wild products good?

Natural sashimi is harder in meat and has a deeper taste than aquaculture. Of course, if the condition is good, it is better to eat directly in the mountains, and because the price of wild products is much higher than farming, they are not easily sold and stay in the aquarium for a long time. When all fish species change their living environment, they do not eat food easily, but consume the calories of the organisms themselves. Therefore, after some time, natural products have a lower taste than the good condition of aquaculture.

7, fish benefits

Fish is rich in the most important quality protein as a human constituent, and it is known to have a special effect in preventing adult diseases because it has a low cholesterol level, EPA which has antithrombotic effect, and DHA which is good for intelligent development and dementia.

In addition, calcium, phosphorus, and other minerals and taurine, etc. contains a tonic effect, especially to strengthen the function of the liver.

1) High blood pressure-seaweed, kelp, anchovies, scallops, salmon, saury, etc.

If you consume too much salt, blood vessels in your body will contract and blood flow will be difficult, increasing blood pressure. This is due to the sodium in the salt and protein of fish has the effect of releasing sodium out of the body.

 Potassium is also effective in lowering blood pressure. Algae is the best food that contains a lot of potassium. Shrimp, scallops, horse mackerel, mackerel, sea bream, yellowtail, tuna, salmon, etc. are also included, so you should eat evenly. Grilled saury, anchovy porridge, mackerel stew with mackerel, fried salmon skewers, etc.

2) Arteriosclerosis-Tuna, horse mackerel, oyster, saury, octopus, shrimp, crab, etc.

When atherosclerosis progresses, even small movements do not cause your heart to breathe and your chest to settle when you step on the stairs. Frequent pain in the head and long-standing fatigue also require attention. One way to prevent atherosclerosis is to eat fish that contain a lot of taurine. Taurine has several pharmacological effects, including lowering cholesterol, strengthening the heart, improving liver detoxification, stabilizing blood pressure, and preventing diabetes. In addition, taurine acts on various organs and improves its function to prevent atherosclerosis. Fish and shellfish contain large amounts of taurine, so don't worry too much about cholesterol. Shellfish, especially taurine, are rich in cholesterol, which absorbs cholesterol, which serves as an aid to various blood diseases as well as regulating blood pressure as well as active liver function. Salted oyster soup, Sora soup, Tuna sashimi, Grilled horse mackerel

3) stroke-tuna, sardines, defense, saury, mackerel, etc.

Disorders of blood circulation, such as cerebral hemorrhage, cerebral thrombosis, and cerebral infarction, are caused by the occurrence of blood clots, which cause blood clots to float in the blood vessels, impeding flow, or settling on the blood vessel walls to block blood vessels. To prevent this, you should eat plenty of EPA in your back blue fish.

When using canned mackerel or saury, cook without removing oil. You can use unsaturated fatty acids, EPA, in canned broth. The dishes include mackerel stew, mackerel ketchup stew, tuna vegetable bibimbap, and sardine tempura.

4) Soy Sauce-Tuna, Mackerel, Squid, Octopus, Shellfish, Shrimp, etc.

Fish and shellfish that enhance liver function include tuna, mackerel, squid, octopus, clams, clams, seashells, scallops, abalone, oysters, crabs and shrimp. Moshi clams, in particular, contain a lot of vitamin A and vitamin B12, which is important for liver function. The clam also strengthens the liver. Since ancient times, the liver was weak and tired, it was recommended to people with jaundice.

5) Osteoporosis-shrimp, anchovies, sardines, whitefish, clam

If the calcium deficiency continues and the calcium in the bones is pulled out, the bones will fall back and the fracture will occur even with some irritation or bruise. This disease is called osteoporosis, and it tends to be more common in older people than younger people, in women than men, and especially in postmenopausal women. The first condition of prevention is calcium intake. Fish with a high calcium content include dried shrimp, anchovies, sardines, smelt, bang pho, and clams. It is important to eat steadily everyday than to eat a lot at once.

The present invention relates to a method of manufacturing membranes in which maknae, which is served with sashimi, is mixed with subsidiary materials that enter the membrane in large quantities in a sanitary facility, and then agitated and distributed in a container of a shape to be distributed to marts.

It is about the manufacturing method of the membrane which can cut the sashimi at the sashimi restaurant or home, and take out the miso which enters the makjang, and take out the mak mixture mixed in the factory-made container in a certain container without having to wash, cut or chop vegetables. Afterwards, you can eat deliciously served with sashimi immediately.

Therefore, the present invention is intended to commercialize the present application as described above

Usually sashimi to eat at the sashimi restaurant has a problem that it is difficult to feel the original taste of the sashimi bar sashimi sashimi to a certain size and then dipped in soy sauce with mustard or mustard.

This proposal breaks down the shortcomings of the traditional sashimi and mustard intestine, and agitates soybean paste and subsidiary materials in large quantities in a factory equipped with sanitary facilities. The purpose is to provide a film manufacturing method.

The present invention relates to a simple, delicious and nutritious membrane manufacturing method that overcomes the problem of opening the doenjang and compacting the subsidiary materials such as vegetables and mixing them in a conventional sashimi or home as described above.

Therefore, in the present application, the makjang served with sashimi is mixed with various subsidiary materials that enter the makjang in a large scale in a sanitary facility, and then agitated and infused into a container in a certain shape to be distributed to marts. It relates to a method for preparing the intestines that can be eaten deliciously with the sashimi put in a certain container in a container without washing and cutting or chopping.

As described above, the present invention has the advantage that the subsidiary materials for manufacturing the membrane are stored in a container and refrigerated so that consumers can eat delicious meals with sashimi at a time in order to eat sashimi.

As described above, the present invention provides a sashimi sauce that can be eaten by mixing miso or buckwheat flour with a vegetable as a main ingredient at a predetermined ratio.

It has a unique taste and texture and can provide a nutritious membrane.

In addition, it is possible to widen the application range of the membrane by manufacturing the membrane using the miso as described above.

In addition, the membrane source prepared as described above is sterilized by vacuum pouch or PET bottle or sealed container packaging and then distributed on the market for long-term storage, so that consumers can purchase and take it out quickly.

In addition, it is effective to provide a sauce that suits the tastes of people who are fed up with the existing super pepper paste or mustard sauce.

The present invention for achieving the above object relates to the makjang 20, and more particularly to the makjang 20 manufacturing method that can be more delicious, simple and quick to cook sashimi in sashimi or at home (20) In the manufacturing method;

1 step of a basic base process of adding 50 parts by weight of purified water or kelp solution or carbonated water to 50 parts by weight of doenjang or methol powder, which is the main material of the membrane 20, and stirring them;

10 to 30 parts by weight of kochujang, which is the first sub ingredient, based on 100 parts by weight of the main material;

10 to 40 parts by weight of a group of fruits and vegetables including garlic, ginger, green onion, green pepper, mushroom, kelp, seaweed, sesame, red pepper, onion, lemon, carrot, apple, and pear;

1 to 15 parts by weight of dried fruit and group including the second subsidiary material peanut, chestnut and walnut;

3 to 15 parts by weight of seasoning and seasoning group or spice group including mustard, sesame oil, vinegar, sugar, malt, salt, pepper, starch, red pepper powder honey are added to the membrane 20 and mixed in a stirrer. do.

In addition, the manufacturing method of the membrane is a subsidiary material (40) input step (160) for inputting a certain amount to the membrane (20) mixture consisting of doenjang or buckwheat powder as the main material;

A stirring step (140) of mixing the sub-materials (40) material evenly using a stirrer; A sterilization process 160 for sterilizing the stirred membrane 20 mixture; Manufacturing the membrane 20, characterized in that consisting of a packaging step of the vacuum packaging is completed 220 through the maturation process to put it into a separate container for 1 to 10 days and the container injection process 200 to inject it into a predetermined container. It is about a method.

On the other hand, the subsidiary material 40 to be put into the membrane 20 is seasoned and seasoning group including mustard, sesame oil, vinegar, sugar, malt, starch, salt, pepper, red pepper powder honey;

Family of fruits and vegetables including garlic, ginger, green onion, bell pepper, mushroom, kelp, seaweed, sesame, pepper, onion, lemon, carrot, apple, pear;

Dried fish and ryugun, including peanuts, chestnuts and walnuts;

Characterized in that it is made by mixing at least one subsidiary material selected from seasoning and seasoning group or spice group including mustard, sesame oil, vinegar, sugar, malt, salt, pepper powder, honey and the like into the membrane;

It is characterized in that it comprises a aging step (180) for adding the added subsidiary material (40) to the film (20) mixture to age the sterilization step 160 and 1 to 10 days;

Sterilization step 200 of the mixture of the membrane 20 is the manufacturing process of the membrane 20, characterized in that any one selected from ultraviolet sterilization, pasteurization, gas sterilization, gamma ray sterilization.

It relates to a membrane 20 manufacturing method, characterized in that any one selected.

Hereinafter, the configuration of the manufacturing method of the membrane 20 according to the present invention in detail with reference to the accompanying drawings as follows and in the following description of the present invention, a specific description of the related known function or configuration of the present invention If it is determined that the gist may be complicated or unnecessarily obscured, the detailed description thereof will be omitted.

In addition, terms to be described below are terms that are briefly defined in consideration of functions in the present invention, which may vary according to the intention or customs of those skilled in the art, and the simple membrane 20 manufacturing method of the present application may be included in all the usual preferred manufacturing methods. Therefore, the definition should be made based on the contents throughout the specification.

1 is a block diagram illustrating a manufacturing method according to an embodiment of the method for manufacturing a simple membrane 20 according to the present invention.

First, the step of mixing the main ingredients of fresh membrane 20 received from the farm with purified water, etc. Purified water in this application may be used not only water but kelp liquor, carbonated water, animal bone broth, etc. in place of purified water and chewing You can add salmon roe or flying fish roe to enhance the taste.

Next, the impurity manure process (60) to remove the water containing the various subsidiary materials is subjected to only the vegetable and fruit and the subsidiary material washing to wash the subsidiary materials 40, such as vegetables or fruits as clean water The process 80 and the drying process to remove the moisture attached to the auxiliary material during the washing is made and the subsidiary material 40 to be put into the membrane 20 of the present application through the subsidiary material cutting process 100 to the subsidiary material 40 After making the cut or cut to a size that is good for a person to chew through the subsidiary material input process 120 to put a certain amount into the membrane (20).

In addition, the manufacturing method and the subsidiary material 40 of the membrane 20 is subjected to the stirring step 140 so that the material is mixed evenly by using a stirrer in the vessel at this time a certain amount of salt in order to liver the mixture of the membrane 20 It is preferable to add spice and the like at this time. In addition, through the sterilization process 160 for sterilizing the bacteria introduced during the preparation of the stirred membrane 20 mixture or during the cultivation or distribution of raw materials to sterilize the bacteria or viruses that can be introduced in the manufacturing process Here, any one of the usual methods preferable among ultraviolet sterilization, pasteurization, gas sterilization, and gamma ray which is a normal food sterilization method is used.

After the container injection process (200) is injected into a predetermined container and the lid is closed for sealing the container and the label is printed after the ingredient and capacity company logo is completed (220) and the air inside the container to increase the shelf life It is also possible to package in a vacuum state except the container is a pouch or a PET bottle, preferably in the form of a pack or a sealed container, it is also preferable, and can also be an aluminum container or canned iron container.

In addition, this will be refrigerated storage and delivery (240), and in order to increase the freshness of the product at the time of delivery to use the refrigeration vehicle refrigerated and frozen in principle in principle.

Next, the consumer is to buy the refrigerated Makjang 20 mixture in the mart and come to the house or business to eat the desired amount of sashimi in a container with a spoon to eat.

Makjang (20) mixture of the manufacturing method of the membrane (20) of the present application can be used quickly, useful, convenient and delicious, and can be useful for not only sashimi but also animal meat sashimi or grilled dishes, close the lid after use and refrigerate In case of long-term storage, it can be used quickly at any time by freezing storage, which is the purpose of the present application.

Modifications and variations of other materials to the invention may be practiced by those skilled in the art without departing from the spirit and scope of the invention, particularly as described in the claims;

It is to be understood that aspects of the above embodiments may be modified in whole or in part and those skilled in the art will understand that the description is merely exemplary and is not intended to limit the technical spirit of the present invention as set forth in the claims.

In addition, the present invention shall not be construed as limited to the terms or words used in the specification and claims in the usual or dictionary meanings, the inventors of the present invention is intended to explain the concept of the term in order to best explain his or her design in the best possible way. Based on the principle that it can be properly defined, it should be interpreted as meaning and concept corresponding to the technical idea of the present invention. Therefore, the exemplary embodiments described herein are only exemplary embodiments of the present invention, and do not represent all of the technical ideas of the present invention, and various equivalents and modifications that may substitute them at the time of the present application may be made. It should be understood that there may be.

1 is a manufacturing block diagram according to an embodiment of a simple membrane manufacturing method of the present invention.

* Description of the symbols for the main parts of the drawings *

20: End 40: Subsidiary Materials

60: impurity filtering process 80: subsidiary material washing process

100: subsidiary material cutting process 120: subsidiary material input process

140: stirring process 160: sterilization process

180: aging step 200: container injection step

220: Finished 240: Refrigerated storage and delivery

Claims (3)

In the manufacturing method of the film | membrane 20 which dips into sashimi; The material to be put into the film 20 is based on the doenjang or buckwheat flour as the main material Seasoning and seasoning group including the first subsidiary material 40, red pepper paste, mustard, sesame oil, vinegar, sugar, malt, starch, salt, pepper, red pepper powder, honey; A second group of fruits and vegetables including garlic, ginger, green onion, green pepper, mushroom, kelp, seaweed, sesame, red pepper, onion, lemon, carrot, apple, and pear; At least one or more selected subsidiary materials (40) of the dried subspecies including peanuts, chestnuts, and walnuts, which are the third subsidiary materials, are included in the membrane main material and mixed. 1 step of a basic base process of adding 50 parts by weight of purified water or kelp solution to 50 parts by weight of doenjang or mewmeal powder, which is the main material of the membrane 20, and stirring them; 10 to 30 parts by weight of kochujang, which is a subsidiary material, based on 100 parts by weight of the main material; 10 to 40 parts by weight of a group of fruits and vegetables including garlic, ginger, green onion, green pepper, mushroom, kelp, seaweed, sesame, red pepper, onion, lemon, carrot, apple, and pear; 1 to 15 parts by weight of dried fruit group including peanuts, chestnuts and walnuts; Membrane manufacturing method, characterized in that consisting of a two-step process of mixing 1 to 15 parts by weight of seasoning and seasoning group, including mustard, sesame oil, vinegar, sugar, malt, salt, pepper, starch, red pepper powder honey. The method according to any one of claims 1 to 2 A subsidiary material input process 120 for selecting and inputting the subsidiary material 40 into a container into which the main material of the membrane 20 is introduced; A stirring step 140 for mixing the auxiliary materials evenly by using a stirrer; A sterilization process 160 for sterilizing the stirred membrane 20 mixture; Membrane manufacturing method characterized in that the completion 220 through the aging step 180 and the container injection step 220 for injecting it into a predetermined container.

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