KR20110056035A - Urugyangtang manufacturing method - Google Patents

Abstract

The present invention relates to a manufacturing method of Urugyangtang, in particular, the raw material for preparing the Urug from which blood and salt are removed by placing the groomed Urug in fresh water for 1 to 2 hours after cleaning and cleaning the Urug from which the internal organs have been removed. Preparation step; A seasoning preparation step of forming chopped seasoning by mixing red pepper paste, miso, crushed ginkgo, and water in order to mix with Urug prepared through the raw material preparation step 100; Subsidiary preparation step of preparing a subsidiary material by washing potatoes, buttercups, leeks, crabs, mushrooms, garlic, ginger, jujube, lobster, red pepper clean; After mixing the raw materials prepared through the raw material preparation step, and the subsidiary material prepared through the subsidiary material preparation step, and mixed with the chopped seasoning prepared in the seasoning preparation step and boiled by maintaining the temperature of 80 ~ 100 ℃ for 20-30 minutes A material mixing step of producing boiled boiled hot water by further boiling for 5 to 10 minutes at a temperature of 20 to 40 ° C .; It comprises a wheat flour addition step of further adding the wheat flour opened in cold water to the Urugyangtang after the material mixing step.

The present invention as described above, first, to improve the flat taste of Urug, and to improve the taste of the juicy from the crab and crab Urugyangtang by providing a variety of nutrients, as well as a variety of nutritious Uruggeangtang can be provided to consumers.

Second, by adding minced seasoning that improves the taste and smell of Urug, it makes Urug Spicy Tang and induces Uk Spicy Tang to be eaten without refusing to eat young and old. Increasing the income of companies supplying

Third, it is possible to provide a new taste to consumers by manufacturing a variety of nutritious Urugaetang without complex manufacturing process.

Description

Method of cooking health-soup with Ureok

The present invention relates to a manufacturing method of Urugmauntang, and more particularly, by mixing the Urug and various nutritious subsidiary materials, and adding chopped condiments that can improve the taste and aroma of Urugum to produce a high nutrition to consumers Of course, it is possible to provide a Urugintang-containing containing, and relates to a manufacturing method of Urugintang can be eaten smoothly without the consumer's rejection.

Uruk is a built-in fish species that lives between the sea bass, yangborak and the reefs of the shallow waters off the coast.

These rockfish are usually called rockfish, rockfish, rockfish, etc., and the body is fusiform and flanked, and the color varies depending on the habitat and fish species, but the abdomen is light on the dark brown background. Spawning seasons are generally from January to February in the south and April to May in the central region.

It is known to be more chewy and chewy than other fish species, and according to the "Aquatic Nutrition Table" it is low in fat and contains calcium, vitamin B1, vitamin B2 and niacin (vitamin B3 or niacin is nicotinic acid: pyridine-3-carboxylic). aicd), nicotinamide and the official name of vitamins that represent the biological activity of nicotinamide.

In particular, there is abundant calcium in the urethane, such calcium is one of the essential inorganic salts in the human body, mainly in combination with phosphoric acid contained in bones, back, and is an important nutrient involved in the physiology of the human body.

In addition, Urug is known to have a calming effect on the cranial nerves, and various vitamins of Urug are easily absorbed into the body and are known to have high nutritional efficiency.

In this way, Urug, which is rich in various nutrients, is usually cooked in various ways such as steaming and hot water, and is provided to consumers. However, Urug has little fat and is light, so it can not be tasted. In order to cook a variety of flavors and flavors can be added.

However, conventionally, when cooking Urug by the method of cooking Urug, it is generally cooked by adding various sauces by boiling or steaming Urug after adding Urug and various seasonings. In addition, by improving the taste and aroma of Urug, it was difficult to provide new Urug to the consumer.

In addition, while improving the taste and aroma of Urug, there was a problem that it is difficult to provide a Urug Maengtang so that consumers can easily eat a variety of nutrition.

An object of the present invention is to solve the problems of the prior art described above, by mixing various nutritious rich rock with subsidiary materials, by mixing chopped seasoning can improve the taste and aroma of the rock Urugyangtang Provided is a method for manufacturing Urugmaengtang, which can provide consumers with Urugaptang, which is rich in nutrients.

In addition, another object of the present invention is to add a variety of nutritious ingredients in the production of Urugyangtang, as well as chopped condiments added with red pepper paste, miso, crushed ginkgo so that Urugyangtang can have a cool and light taste By improving the taste of Urugyangtang so that consumers can eat smoothly without refusal to eat, and thus inducing the intake of Urugyangtang to sell Urug, as well as vendors that supply ingredients to manufacture them. It is to provide a manufacturing method of Urugaetang that can increase the income of the fish market and achieve the income increase of the overall fish market.

In order to achieve the above object, the present invention provides a raw material preparation step of preparing a rock and chlorine is removed by immersed in a fresh water for 1 to 2 hours after cleaning and cleaning the woorak with clean internal organs; A seasoning preparation step of forming chopped seasoning by mixing red pepper paste, miso, crushed ginkgo, and water in order to mix with the prepared raw materials through the raw material preparation step; Subsidiary preparation step of preparing a subsidiary material by washing potatoes, buttercups, leeks, crabs, mushrooms, garlic, ginger, jujube, lobster, red pepper clean; After mixing the raw materials prepared through the raw material preparation step, and the subsidiary material prepared through the subsidiary material preparation step, and mixed with the chopped seasoning prepared in the seasoning preparation step and boiled by maintaining the temperature of 80 ~ 100 ℃ for 20-30 minutes A material mixing step of producing boiled boiled hot water by further boiling for 5 to 10 minutes at a temperature of 20 to 40 ° C .; It comprises a wheat flour addition step of further adding the wheat flour opened in cold water to the Urugyangtang after the material mixing step.

At this time, the mixing ratio of the red pepper paste, miso, crushed ginkgo, water in the seasoning preparation step is 30 to 40% by weight, 10 to 20% by weight, 10 to 20% by weight, 5 to 10% by weight of water, 40 ~ to the total 100% by weight It may be made by mixing to achieve 50% by weight.

In addition, the addition ratio of the potato, buttercup, leek, blue crab, mushroom, garlic, ginger, jujube, lobster, pepper, which are the additives added in the material mixing step, the potato 4 ~ 6% of the total 100% by weight of the additives added , Buttercup 4-6%, leek 4-6%, crab 50-55%, mushroom 4-6%, garlic 3-5%, ginger 1-2%, jujube 1-2%, lobster 20-25%, Red pepper may be added at a rate of 1 to 2%.

In addition, in the material mixing step, each of the mixtures prepared through the raw material secretion step, seasoning preparation step, subsidiary material preparation step is 50 to 60% by weight of raw materials, 30 to 40% by weight of ingredients, chopped condiments with respect to 100% by weight in total May be mixed at a rate of ˜20% by weight.

In the wheat flour addition step, the mixing ratio of the cold water and the wheat flour is added 1 part by weight of wheat flour per 2 parts by weight of cold water, and the wheat flour which is added to the cold water added to the Urugyangtang through the material mixing step is cold water per 100 parts by weight of the Urugyangtang. 1 part by weight of milled wheat flour may be added.

The present invention as described above can obtain the following effects.

First, by improving the flat taste of Urug and improving the taste of the juice from Urug and Blue Crab, we can provide Urugyangtang as well as a variety of nutritious Urugmaitang.

Second, by adding minced seasoning that improves the taste and smell of Urug, it makes Urug Spicy Tang and induces Uk Spicy Tang to be eaten without refusing to eat young and old. Increasing the income of companies supplying

Third, it is possible to provide a new taste to consumers by manufacturing a variety of nutritious Urugaetang without complex manufacturing process.

Specific features and other advantages of the present invention will become more apparent from the following drawings and description of the preferred embodiments.

Prior to describing the present invention, the present inventors provide a new taste and aroma to the consumer by removing the taste of the conventional uniform Urugyangtang when preparing Urugyangtang using various nutritionally rich Urug. It is to propose a method for manufacturing the present invention Urugyangtang so that it can smoothly ingest this rich Urugyangtang.

In addition, the Urugyangtang of the present invention is not manufactured by adding a uniform seasoning, as in the conventional Uruganguntang, but adds various nutritious subsidiary ingredients to the Urug, and thus, minced seasoning that can improve the taste and aroma of Urugumtang. It is to be noted that by addition, the name of the present invention is referred to as Urugyangtang.

The present invention, as shown in Figure 1, after preparing the raw material to prepare the rock and remove the blood and salt removed by immersed in the fresh water for 1 to 2 hours after washing and grooming the clean urine with clean internal organs in fresh water as shown in FIG. 100; Seasoning preparation step (200) to form a chopped seasoning by mixing gochujang, miso, crushed bank, water in order to mix with Urug prepared through the raw material preparation step 100; Potato preparation buttercup 300 to prepare the subsidiary material by washing the potatoes, buttercups, leeks, crabs, mushrooms, garlic, ginger, jujube, lobster, red pepper clean; The raw material prepared by the preparation step (100) and the raw material prepared through the subsidiary material preparation step 300, and the chopped seasoning prepared in the seasoning preparation step 200 by mixing 80 for 20-30 minutes Maintaining the temperature of ~ 100 ℃ and then boiled for 5 to 10 minutes to achieve a temperature of 20 to 40 ℃ by mixing the material mixing step (400) to prepare a Urugyangtang; It comprises a wheat flour addition step 500 for further adding the wheat flour opened in cold water to the Urugyangtang through the material mixing step 400.

1) Raw material preparation stage (100)

The step is to wash and clean the Urug cleansing the intestines with clean water and soak the groomed Urug in fresh water for 1 to 2 hours to prepare the Urug removed blood and salt.

For example, in the above step, after removing the internal organs of the selected Urug to clean the urukyangtangtang of the present invention to clean the grooming and washing with water, after the cleaning process is finished in the fresh water for 1 to 2 hours It will be soaked to remove any remaining blood and salt.

In this case, the above-described description is to be soaked in fresh water, but it is of course possible to take out after using soaked in clean water for 1-2 hours according to the user's working environment.

As above, soaking the polished Urug in fresh or clean water is used to minimize the misery that may occur in the Urug and to prevent the addition of unnecessary spices to remove the odor. It is intended to prevent consumers from causing eating refusal due to the vivid taste.

However, although not described in detail in the present invention, when immersed in fresh or clean water as described above to remove the fishy smell of Urug, the taste of Urug is impaired by using fresh or clean water added with vinegar or ginger. You can also smoothly remove the fishy smell while preventing it.

2) Seasoning Preparation (200)

The step is to mix chopped red pepper paste, miso, crushed ginkgo, water in order to mix with the prepared Urug prepared through the raw material preparation step 100 to form a chopped seasoning.

At this time, the mixing ratio of the red pepper paste, miso, crushed ginkgo, water mixed in the formation of chopped condiments in the step 30 to 40% by weight, 10 to 20% by weight doenjang, 5 to 10% by weight of ginseng %, Made of 40 to 50% by weight of water to mix.

The kochujang is commonly used for seasoning and flavoring as fermented food, and has the effect of promoting digestion by the action of high activity starch (amylase) and protease (protease).

In addition, capsaicin (polyphenol, which is a kind of phytochemical, which is a component of red pepper and red pepper seed) has a sulfur oxidation function and is known to be effective in maintaining health and preventing disease by acting as a sulfate agent in the living body. Because it prevents the absorption of cholesterol, it also lowers the level of cholesterol in the blood.) As an ingredient, as well as anti-cancer effect and sulfate action, it is effective in reducing the active oxygen.) It contains a lot of nutrients beneficial to the human body, such as carotene.

In particular, when the mixture of red pepper paste to form a chopped seasoning has a characteristic that the taste does not change even when stored for a long time will be able to preserve the taste and aroma of chopped seasoning.

In the present invention, when the red pepper paste is added in an amount of 30 to 40% by weight based on 100% by weight of the minced sauce, it is mixed with water, miso, and ginkgo without inhibiting the delicious taste and aroma of miso. It is added so that it can smell.

The doenjang is a smooth flow of blood and contains abundant amino acids and when added to food can be flavored and tasted through the genus Bacilus spp.

Accordingly, in the present invention, by adding chopped condiments mixed with red pepper paste and miso paste to the rock which can form a dull taste with less fat, it is possible to obtain the delicious taste and flavor as well as the nutrition of red pepper paste and miso.

As described above, the soybean paste is added in an amount of 10 to 20% by weight based on 100% by weight of the chopped condiments so that the flavor and aroma of doenjang can be produced without disturbing the addition ratio of red pepper paste, water, and ginkgo. It is.

The ginkgo per 100 g of water 55.2% protein 5.1 g fat 1.7 g sugar 38.3 g fiber 0.5 g ash 1.2 g calcium 2 mg 124 mg iron 1.0 mg vitamin A 55 iu vitamin B1 0.22 mg vitamin B2 0.09 mg vitamin C 15 mg niacin 6 mg is contained as described above, it contains many nutrients that are beneficial to the human body.

However, in the present invention, as described above, by adding the bank to 5 to 10% by weight relative to the total 100% by weight of the chopped seasoning to prevent harmful poisoning from occurring due to the clearing glycosides that make up the unique flavor of the bank And preferably added.

In addition, the bank is most preferably used to be ground so that it can be mixed smoothly with the above-mentioned red pepper paste, miso.

The water is added to allow the above-mentioned gochujang, soybean paste, and ginkgo to be mixed smoothly, as described above, will be mixed to form 40 to 50% by weight of water relative to the total 100% by weight of chopped seasoning.

At this time, if the mixing ratio of water in the total 100% by weight of chopped seasoning exceeds 50% by weight, the minced seasoning may be too thin to survive the taste and aroma of the seasoning, on the contrary, in the total 100% by weight of minced seasoning When the ratio is added below 40% by weight, the chopped seasoning is not mixed smoothly and cannot be mixed smoothly with other materials due to its strong viscosity. As described above, the mixing ratio of the water is 100% by weight of the minced seasoning. It is to mix 40% to 50% by weight.

In addition, the present invention has been described to add kochujang in order to improve the taste and aroma of the prepared Urugyangtang and add various effects of pepper, but not limited to the liquid form, as well as liquid, if various forms of pepper Of course, it can be added at the time of forming the chopped seasoning.

3) absence fee preparation step (300)

The step is to clean the potatoes, buttercups, leeks, blue crab, mushrooms, garlic, ginger, jujube, lobster, red pepper to prepare the subsidiary material.

Condiments forming the subsidiary materials in the above step is 4-6% potatoes, 4-6% buttercups, leek 4-6%, blue crab 50-55%, mushrooms 4-6%, garlic 3 to 5%, 1 to 2% ginger, 1 to 2% jujube, 20 to 25% prawns, 1 to 2% of red pepper is most preferably achieved.

That is to say, in the case of mixing with the chopped condiments in the material mixing step 400 to be described later will be added so that the mixing ratio of the submaterial is made as described above.

For example, when one of the urine consisting of 500g ~ 1000g and chopped seasoning is mixed, when the subsidiary material prepared in the subsidiary preparation step is added, the potato about 20g, buttercup about 20g, leek about 20g, blue crab about 250g, mushroom about 20g, About 15g of garlic, about 5g of ginger, about 5g of jujube, about 100g of shrimp, and about 5g of red pepper will be added.

The above-mentioned potatoes, buttercups, leeks, mushrooms, garlic, ginger, jujube, lobster, and red pepper are added to improve the taste and aroma of Urugyangtang and enhance nutrition, and include conventional potatoes, buttercups, leeks, mushrooms, garlic, Ginger, jujube, barley shrimp, red pepper only in the ratio is mixed with the composition and efficacy are the same, so the detailed description thereof will be omitted.

4) Material mixing step (400)

The step comprises mixing the raw materials prepared through the raw material preparation step (100) and the subsidiary material prepared through the subsidiary material preparation step (300), by mixing the chopped seasoning prepared in the seasoning preparation step (200) 20 ~ It is boiled by maintaining the temperature of 80 ~ 100 ℃ for 30 minutes and then boil for 5 to 10 minutes at a temperature of 20 to 40 ℃.

In the above step, the mixture prepared through the raw material preparation step 100, the seasoning preparation step 200, and the subsidiary material preparation step 300 is 50 to 60% by weight of the raw materials, and 30 to 40% by weight of the raw materials, based on a total of 100% by weight. %, Minced seasoning is mixed at a ratio of 10 to 20% by weight.

This mixing ratio is for allowing each of the above-mentioned materials to be combined and tasted.

At this time, the mixing of the raw material in the ratio of 50 to 60% by weight of the total material to 100% by weight of the mixture does not inhibit the addition ratio of the above-mentioned ingredients, minced seasoning without inhibiting the addition ratio of raw materials, raw materials and ingredients, This is to ensure that the seasonings are mixed evenly.

In addition, the subsidiary material is added to form a 30 to 40% by weight relative to the total 100% by weight of the mixture to allow the nutrients of the various subsidiary materials to be evenly penetrated into the Urug without inhibiting the addition ratio of Urug.

In addition, the chopped seasoning is added in a ratio of 10 to 20% by weight relative to the total 100% by weight of the mixture is added to less than 10% by weight, the taste and aroma of chopped seasoning evenly soaked into the ingredients and improved Urugboyangtang It is difficult to taste and aroma of, and on the contrary, if it is added in excess of 20%, it may inhibit the mixing ratio of Urug and subsidiary ingredients, and the taste of minced seasoning is too strong, which may cause consumers to refuse eating, so it is lightly chopped. While maintaining the taste and aroma of the seasoning, it is added at a rate of 10 to 20% by weight based on 100% by weight of the mixture so that the chopped seasoning can be evenly mixed into the ingredients and ingredients.

In addition, after mixing each of the mixture prepared through the raw material preparation step 100, seasoning preparation step 200, subsidiary material preparation step 300 and maintaining a temperature of 80 ~ 100 ℃ for 20-30 minutes After boiling for 5 to 10 minutes at a temperature of 20 to 40 ° C. to maintain the temperature of 80 to 100 ° C., since the ingredients and ingredients are not cooked before the material mixing step 400. Boil for 20 to 30 minutes to allow the ingredients to cook.

In addition, by boiling for 5 to 10 minutes at a temperature of 20 to 40 ℃ to make each of the above-mentioned ingredients are combined to taste.

At this time, if the process of simmering lightly with medium heat after boiling through the high heat as described above may be less cooked because the Urug and the subsidiary material may be less cooked, as described above, after the Uru and the subsidiary is cooked using the high heat to mix the taste with medium heat It is most desirable to go through the process.

However, the above-mentioned leeks, buttercups, red peppers, etc. are not added in the process of boiling over high heat, but are added after boiling on a medium ball to prevent the aroma and taste of the leeks, buttercups, peppers from disappearing due to an increase in heating time. It is toil.

That is, this process can be added to the subsidiary material by adjusting the addition time of the subsidiary material according to the user's selection.

In addition, in the above, the raw material preparation step 100, the seasoning preparation step 200, the subsidiary material preparation step 300, the material mixing step 400 was described in order to achieve sequentially, which is individually according to the user's convenience and the environment to be manufactured Of course, it can be done at the same time.

5) Wheat flour addition step (500)

The step is to further add the wheat flour in cold water to the Urugyangtang passed through the material mixing step (400).

This process is intended to further include the nutrients such as protein, vitamin E, vitamin B, etc. of nutrients of wheat flour, and to increase the texture of the prepared Urugyangtang and various ingredients.

At this time, the mixing ratio of the cold water and wheat flour is to be added 1 part by weight of wheat flour per 2 parts by weight of cold water, the wheat flour in cold water added to the Urugboyangtang through the material mixing step 400 is the wheat flour in cold water per 100 parts by weight of Urugboyangtang Preferably, 1 part by weight is added.

As described above, 1 part by weight of wheat flour in cold water is added per 100 parts by weight of Urugyangtang to prevent wheat flour from floating in the soup of Urugyangtang while allowing nutrition of wheat flour to be added to Urugyangtang.

The wheat flour adding step 500 may be deleted according to a user's selection, and may be changed and applied according to an environment or a taste of a consumer who wants to manufacture a warm bath.

The following describes an embodiment of the present invention Urugyangtang manufacturing method.

Example 1

One clean urine (about 800g) was cleaned and then soaked in fresh water for about 1 hour to remove the blood and salty taste. Also, peel about 20g of potato, about 20g of buttercup, about 20g of green onion, about 250g of blue crab, about 20g of mushroom, about 15g of garlic, about 5g of ginger, about 5g of jujube, about 100g of shrimp, and about 5g of red pepper according to the ingredients. Removed and prepared by washing with clean water. In addition, red pepper paste, miso, crushed ginkgo, water was mixed to prepare 150g of chopped seasoning. And about 800g, potatoes about 20g, buttercup about 20g, green onion about 20g, crab about 250g, mushroom about 20g, garlic about 15g, ginger about 5g, jujube about 5g, lobster about 100g, pepper about 5g, chopped 150g The mixture was boiled at a temperature of 80 to 100 ° C. for 20 to 30 minutes, and then boiled for 5 to 10 minutes at a temperature of 20 to 40 ° C. to prepare Urugyangtang.

And, as described above, by adding the wheat flour 15g in cold water to the prepared Urugyangtang was able to increase the nutrition and texture of the Urugyangtang.

Through the process described above, Urukyangtang is about 1400g of Urugyangtang, which is rich in nutrition and rich in nutrition by adding boiled flour to raw materials, ingredients, and chopped seasonings. Could be manufactured.

As described above, the present invention contains the nutrients of various ingredients and ingredients, the taste and aroma are improved through the chopped seasoning can be obtained Urugyangtang that can be eaten smoothly by consumers without objection.

While the invention has been shown and described with respect to particular embodiments, it will be appreciated that the invention can be variously modified and varied without departing from the spirit or scope of the invention as provided by the following claims. It will be obvious to those of ordinary skill.

1 is a process flow diagram illustrating a method for manufacturing Urugyangtang in accordance with the present invention.

        <Code Description of Main Parts of Drawing>

100: raw material preparation step 200: seasoning preparation step

300: material preparation step 400: material mixing step

500: wheat flour addition step

Claims (5)

After washing and cleaning the Urug with clean internal organs with clean water, immerse the Urug in fresh water for 1 to 2 hours to prepare the Urug without blood and salt. Seasoning preparation step (200) to form a chopped seasoning by mixing gochujang, miso, crushed bank, water in order to mix with Urug prepared through the raw material preparation step 100; Potato preparation buttercup 300 to prepare the subsidiary material by washing the potatoes, buttercups, leeks, crabs, mushrooms, garlic, ginger, jujube, lobster, red pepper clean; The raw material prepared by the preparation step (100) and the raw material prepared through the subsidiary material preparation step 300, and the chopped seasoning prepared in the seasoning preparation step 200 by mixing 80 for 20-30 minutes Maintaining the temperature of ~ 100 ℃ and then boiled for 5 to 10 minutes to achieve a temperature of 20 to 40 ℃ by mixing the material mixing step (400) to prepare a Urugyangtang; Urugyangtang manufacturing method characterized in that it comprises a wheat flour addition step (500) for further adding the wheat flour opened in cold water to the Urugyangtang passed through the material mixing step (400). The method according to claim 1, In the seasoning preparation step 200 The mixing ratio of the red pepper paste, doenjang, crushed ginkgo, water is mixed so as to form a high paste 30-30% by weight, 10-20% by weight, ginkgo 5-10% by weight, water 40-50% by weight relative to a total of 100% by weight Urugyangtang manufacturing method, characterized in that consisting of. The method according to claim 1, Potato, parsley, leek, blue crab, mushroom, garlic, ginger, jujube, lobster, red pepper, which are added in the material mixing step 400, the addition ratio of the potato 4-6 to 100% by weight of the total added material %, Buttercup 4-6%, Japanese leek 4-6%, Blue crab 50-55%, Mushroom 4-6%, Garlic 3-5%, Ginger 1-2%, Jujube 1-2%, Shrimp 20-25% , Red pepper 1 to 2% of the Urugboyangtang manufacturing method characterized in that it is added. The method according to claim 1, In the material mixing step 400 Each mixture prepared through the raw material preparation step 100, the seasoning preparation step 200, the subsidiary material preparation step 300 is 50 to 60% by weight of raw materials, 30 to 40% by weight of the raw materials, chopped to 100% by weight in total Seasoning Urugyangtang manufacturing method characterized in that it is mixed at a ratio of 10 to 20% by weight. The method according to claim 1, In the wheat flour addition step 500 The mixing ratio of the cold water and wheat flour is added 1 part by weight of wheat flour per 2 parts by weight of cold water, Wheat flour was added to the cold water added to the Urugyangtang passed through the material mixing step 400, Urugyangtang manufacturing method, characterized in that 1 part by weight of wheat flour is added to the cold water per 100 parts by weight of Urugyangtang.

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