KR20100048172A - Method to make a stemed sea food - Google Patents

Abstract

PURPOSE: A method of making seafood stew is provided to improve taste of the seafood stew while reducing a fish smell and a spicy taste of the seafood stew while maintaining nutrients, taste, and flavor of the seafood by using aged powder seasoning. CONSTITUTION: A method of making seafood stew includes the following steps: preparing matured seasoning powder after mixing powdered seasoning materials consisting of cayenne pepper, starch powder, glutinous rice flour, sugar, seasonings and salt without water; boiling seafood materials in boiling water for 3 minutes; boiling bean sprouts for 2 minutes; removing moisture when the seafood and the bean sprouts are completely done; and agitating the matured seasoning powder, water and crushed garlic with other materials. The seafood materials are small octopus, octopus, squid, blue crab, shrimp, hard roe, turban shell, Monoplex australasiae, Styela clava, red clam, freshwater snail, shrimp meat, or Doryteuthis bleekeri roe.

Description

Seafood Steaming Method {METHOD TO MAKE A STEMED SEA FOOD}

The present invention boiled seafood ingredients boiled in boiling water, put the bean sprouts on the seafood ingredients and boil, remove the water and then mix the seasoning ingredients seasoning with water, garlic, leeks, buttercups, sesame oil, jade oil, seafood In the steaming manufacturing method, the seasoning ingredient seasoning is mixed with powdered seasoning material consisting of red pepper powder, starch powder, glutinous rice powder, sugar, seasoning and salt without adding water, and put into a closed container at a temperature of 0 ~ 10 ℃ After aging for 10 hours or more at relates to a method for producing seafood steam characterized in that it is maintained at room temperature of 20 ℃.

The present invention boiled seafood ingredients boiled in boiling water, put the bean sprouts on the seafood ingredients and boil, remove the water and then mix the seasoning ingredients seasoning with water, garlic, leeks, buttercups, sesame oil, jade oil, seafood In the steaming manufacturing method, the seasoning ingredient seasoning is mixed with powdered seasoning material consisting of red pepper powder, starch powder, glutinous rice powder, sugar, seasoning and salt without adding water, and put into a closed container at a temperature of 0 ~ 10 ℃ It relates to a method for producing seafood steam, characterized in that maintained at room temperature of 20 ℃ after aging for more than 10 hours in a new type of seafood steamed with a decrease in the spicy and fishy taste and increased umami.

Steamed seafood is a situation that remains traditionally known as a simple cooking method is not a scientific approach, but the related prior art is limited to the case of strengthening the instant food or functionality of the seafood soup.

Korean Laid-Open Patent Publication No. 2003-38183 relates to a processing method of a seafood soup processed by mixing seafood and seasonings inhabiting the sea so that the taste and aroma of seafood can be eaten out immediately. Lastly, clean the cork, seashell, and remodeling each other. Finally, clean fresh water, which has been rinsed for about 2 to 5 minutes, is dissolved in brine, washed at 2 ° C for 3 minutes at 5 ° C. Mix 610g and 80 ~ 90g of clam broth in Retrot sterilization package, mix red pepper powder 20g, soy sauce 30g, red pepper paste 80g, garlic 20g, ginger 10-15g, seasoning 1g, unflavored 10 ~ 20g seafood soup seasoning 15-25g 25 ~ 35g, 5 ~ 15g shrimp, 5 ~ 15g lily shells, 15 ~ 25g shellfish, 25 ~ 35g mussel, 25 ~ 35g shellfish, 15 ~ 25g turban shell In Korean Patent Laid-Open No. 2004-0089984, a seafood soup is prepared using chaga mushroom liquor covered with chaga mushrooms. Chaga mushrooms are used instead of conventional broth or water in seafood baths containing cuttlefish, shrimp, sea cucumber, and mussels. It is known that chaga mushroom soup and a method of manufacturing the same that can be ingested by anyone through the seafood soup by preparing the seafood soup using the stock solution, as well as the unique flavor and taste of chaga mushroom.

Steamed seafood usually stays in the cooking method, using traditional daigi condiments to stay in various cases of seasonings or seafood, and science to alleviate the spicy taste, eliminate fishy taste and improve the flavor The research on the manufacturing method has not been made.

The present invention is to solve the above-mentioned conventional problems, and to provide a new type of seafood steaming to reduce the spicy and fishy taste and improve the umami taste of the seafood steamed through a special method of seasoning.

According to the present invention for achieving the above object, boil the seafood material in boiling water, put the bean sprouts on the seafood material and boil, remove the water and then seasoning the seasoning ingredients with water, garlic, leek, buttercup, sesame oil, jade oil In the seafood steaming manufacturing method comprising the step of mixing and stirring, the seasoning ingredient seasoning is mixed with a powder seasoning material consisting of red pepper powder, starch powder, glutinous rice powder, sugar, seasoning and salt without adding water, and then sealed container After aging at least 10 hours at a temperature of 0 ~ 10 ℃ to maintain a room temperature of 20 ℃ to use, to reduce the spicy and fishy taste of seafood steamed to provide a new type of steamed seafood improved taste.

As described in detail above, the seafood steam according to the present invention reduces the irritating spicy taste of the existing seafood steam while maintaining the unique taste, flavor, texture and nutrition of the seafood, a new type of seafood that is easy to eat for everyone. Steamed foods are served as a substitute for meals and snacks. Through the special seasoning method of manufacturing and seafood steaming method according to the present invention to remove the fishy taste of seafood and bean sprouts, and the unique taste and aroma of seafood and vegetables are combined to improve the rich taste and to provide a light seafood steaming.

The present invention has been derived through the optimal material selection and composition ratio derivation and optimal process research through the continuous trial and error of the present invention to achieve the above object,

Boil the seafood ingredients in boiling water, put the bean sprouts on the seafood ingredients and boil, remove the water and stir the seasoning ingredients seasoning mixed with water, garlic, leek, buttercup, sesame oil, jade oil to stir In the marinated ingredient seasoning is mixed with powdered seasoning material consisting of red pepper powder, starch powder, glutinous rice powder, sugar, seasoning and salt without adding water, put in a sealed container for 10 hours at a temperature of 0 ~ 10 ℃ It relates to a method for producing seafood steam, characterized in that the above-mentioned aging is maintained at room temperature of 20 ℃.

When describing the present invention step by step, a) red pepper powder, starch powder, glutinous rice powder, sugar, seasoning and salt without mixing the powder seasoning material without adding water, and put in a closed container at a temperature of 0 ~ 10 ℃ After aging for 10 hours or more to prepare a aging ingredient seasoning to maintain at room temperature of 20 ℃; b) clean the seafood ingredients so that the seafood broth is well maintained; c) fully cooking the seafood for 3 minutes in boiling water; d) putting bean sprouts on the seafood and closing the lid for 2 more minutes; e) completely removing water when sea water and bean sprouts are ripe; And f) preparing the seafood sauce, water, and ground garlic 10 minutes before mixing to prepare steaming, and then mixing with leek, buttercup, sesame oil, and jade oil to stir well for 2 minutes. .

In the above seafood material, all kinds of conventional seafood can be used, and mainly consists of octopus, octopus, squid, blue crab, shrimp, gongui, chamsora, scallop, midduck, red shellfish, freshwater lobster, shrimp meat, and Chinese chives. One or more selected from can be used.

In the above ingredients, seasoning ingredients are made of red pepper powder, starch powder (potato, corn, sweet potato), glutinous rice powder, sugar, seasoning, salt, and the red pepper powder is suitable for the usual red pepper powder, Cheongyang red pepper powder, and sun pepper powder. It is preferable to mix in a ratio, and the starch powder is mainly used potato, corn, sweet potato starch powder, seasoning is used again and the like.

The vegetable material is bean sprouts, leeks, buttercups, garlic is used, in addition, may include other vegetables, sesame oil and jade oil is used as other materials.

The manufacturing method of the seasoning material, which is the main factor that determines the taste of seafood steaming, has the characteristics of the present invention.The above six powdered seasoning materials are mixed in a mixer for about 5 minutes, and then placed in a sealed container at a temperature of 0 to 10 ° C. After aging for about 10 hours, it is prepared while maintaining a room temperature at 20 ℃. In the above it can not give a aging effect due to the low temperature below 0 ℃, above 10 ℃ may not be the initial cool conditions are not satisfied can cause corruption.

Water to powder seasoning consisting of 40 to 60 parts by weight of red pepper powder, 10 to 30 parts by weight of starch powder, 5 to 15 parts by weight of glutinous rice powder, 5 to 15 parts by weight of sugar, 3 to 8 parts by weight of seasonings and 3 to 8 parts by weight of salt. After mixing without addition, by aging in a closed container in a cool temperature condition, to remove the spicy taste of the final seafood steam compared to the seafood steaming method that is usually used in the form of "dashi" seasoning by adding water to the seasoning During storage, it is possible to improve the flavor by eliminating the blemish caused by abnormal fermentation of the seasoning.

The seafood ingredients should be cleaned to maintain the seafood broth well. After boiling the seafood thoroughly in boiling water for about 3 minutes, add 700g (3 servings) or 900g (4 servings) of bean sprouts on the seafood for about 2 minutes. Boil more. Attention here is that when you put bean sprouts on the seafood, you must close the lid and boil it so that it does not smell fishy. When the seafood and bean sprouts are ripe, the water is completely removed and then mixed with 100 g (3 servings) or 120 g (4 servings) 150 ml of purified water and 10 g of ground garlic 10 minutes before steaming. The ingredients are mixed with 30g of leek, 20g of buttercup, 5g of sesame oil, and 3g of jade oil, and stirred for about 2 minutes to complete the seafood steaming.

The features and advantages of the present invention will become more apparent from the following detailed description based on the accompanying drawings. Prior to this, the terms or words used in the present specification and claims are defined in the technical spirit of the present invention on the basis of the principle that the inventor can appropriately define the concept of the term in order to explain his invention in the best way. It must be interpreted to mean meanings and concepts.

≪ Example 1 >

After mixing without adding water to powder seasoning material consisting of red pepper powder 50g, starch powder 20g, glutinous rice powder 10g, sugar 10g, seasoning 5g and salt 5g, put into a closed container and aged for 10 hours at a temperature of 10 ℃ It was stored at 20 ℃ to prepare a spice ingredient seasoning.

Octopus, Octopus, Squid, Blue crab, Shrimp, Gonyi, Chamsora, Scallops, Midodeok, Red sea shells, Freshwater squid, Shrimp meat, Chinese roe, 30g each in boiling water and cooked for about 3 minutes. Close the lid and boil for another 2 minutes to completely remove the water when the seafood and bean sprouts are ripe, and then mix 100 g of the seasoned sauce, 150 ml of water, and 10 g of ground garlic, mix 10 minutes before steaming, 30 g of leek, 20 g of buttercup , 5g of sesame oil, mixed with 3g of jade oil stir well for 2 minutes to prepare a seafood steamed.

<Example 2>

Except that in Example 1, the powder seasoning material of the same composition ratio was mixed without adding water, and then aged in an airtight container for 1 hour at a temperature of 10 ° C. and then stored at 20 ° C. to prepare a seasoning ingredient sauce. Was prepared in the same manner.

<Example 3>

Except that the seafood material and bean sprouts in boiling water at the same time in Example 1 was prepared in the same manner.

Comparative Example

In Example 1, 150 ml of water was added to the powder seasoning material of the same composition in advance, mixed to prepare a seasoning-type seasoning, octopus, octopus, squid, blue crab, shrimp, gongui, champora, scallop, midder, red flush Cook dogs, fresh water slurries, shrimp meat, and 30 g each of Chinese corn sprouts and 700 g of bean sprouts at the same time in boiling water, and then completely remove the water. Stir well to prepare seafood steamed.

<Sensory test>

The sensory evaluation of the seafood steamed through the above Example and Comparative Example was performed on three trained sensory test agents, and the sensory evaluation was performed three times, and the results are shown in Table 1 below. The sensory test items were conducted on taste, flavor, color, and overall acceptability. Five points were scored according to the five-point scale method, and the test subjects recorded scores according to the following evaluation criteria.

5: very good ~ 1: very bad

Hot taste Umami taste Fishy (fishery) Overall preference Comparative example 3.4 3.0 2.9 3.1 Example 1 4.5 4.3 4.4 4.5 Example 2 4.2 4.0 4.3 4.3 Example 3 4.0 3.7 3.8 3.9

As shown in Table 1, the seafood steam prepared by Example 1 according to the present invention showed a superior sensory score than the comparative example, and also in the description analysis, the seafood steam of the present invention reduces the spicy and fishy taste and is distinctive. The combination of umami and seafood's cool taste harmonized with the overall taste, and responded that there was no burden to overdose.

1 is a process chart showing a method of manufacturing seafood steam of the present invention.

Claims (4)

Boil the seafood ingredients in boiling water, put the bean sprouts on the seafood ingredients and boil, remove the water and stir the seasoning ingredients seasoning mixed with water, garlic, leek, buttercup, sesame oil, jade oil to stir In the marinated ingredient seasoning is mixed with powdered seasoning material consisting of red pepper powder, starch powder, glutinous rice powder, sugar, seasoning and salt without adding water, put in a sealed container for 10 hours at a temperature of 0 ~ 10 ℃ The method of producing seafood steam characterized in that it is maintained at room temperature of 20 ℃ after aging. a) After mixing without adding water to powder seasoning material consisting of red pepper powder, starch powder, glutinous rice powder, sugar, seasoning and salt, put into a sealed container and aged at 0 ~ 10 ℃ for 10 hours or more and then 20 ℃ Preparing a seasoning ingredient seasoning to maintain at room temperature; b) clean the seafood ingredients so that the seafood broth is well maintained; c) fully cooking the seafood for 3 minutes in boiling water; d) putting bean sprouts on the seafood and closing the lid for 2 more minutes; e) completely removing the water when the seafood and bean sprouts are ripe; And f) preparing 10 minutes before the steaming of the seasoning ingredient seasoning, water and ground garlic, and mixing it with leek, buttercup, sesame oil, and jade oil to stir well for 2 minutes. The method of claim 1 or 2, wherein the seafood material is selected from the group consisting of octopus, octopus, squid, blue crab, shrimp, stingray, chamsora, scallop, midder, red seashell, freshwater lobster, shrimp meat, Process for the production of seafood steam, characterized in that more than one. The seafood steamed with reduced spicy and fishy taste and increased umami is characterized by being prepared by the method of claim 1 or 2.

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