KR20120122543A

KR20120122543A - Using swellfish Kalguksu making method

Info

Publication number: KR20120122543A
Application number: KR1020110040770A
Authority: KR
Inventors: 정영미
Original assignee: 정영미
Priority date: 2011-04-29
Filing date: 2011-04-29
Publication date: 2012-11-07

Abstract

The present invention is the first step to add the kelp to the boiled broth mixed with shrimp, kelp, defoliation, leek and blowfish head in water, boiled for 15-25 minutes at a temperature of 100 ~ 120 ℃ to make a basic broth; A second step of putting the fresh puffer fish head into the boiled basic broth prepared in the first step and again boiling the raw puffer fish head for 15 to 30 minutes at a temperature of 70 to 95 ° C .; A third step of putting flour, salt, and one or two drops of cooking oil into the broth prepared in the second step, kneading it with cold water for a long time, making the dough fermented for about a day, and then putting it into the broth to make broth; A fourth step of adding the sprouts and garlic after putting the bean sprouts after the third step and cooking; And a fifth step of raising the buttercup with garnish after the fourth step.

Description

Using swellfish Kalguksu making method

The present invention relates to a method for producing kalguksu using pufferfish, and more particularly, to a method of making pulp kalguksu having a cool soup flavor after making kalguksu broth using a head of pufferfish.

There are about 100 species of blowfish in the world, and there are more than 30 species of puffer fish in Korea. Blowfish are spawned in spring, and November to February is the best season. Pufferfish's tetrodotoxin poison is the most common in the ovaries and is present in the liver, skin and intestines and is not destroyed by heat, so it is necessary to rinse and cook with plenty of water. The reason for using bokbok in meat is that the meat is chewy and light. It is cooked for both muscles and shells. The muscles are eaten by geography, tempura, etc. In addition, blowfish is much cooler than the existing clams and anchovy broth when used as a broth, not only enough to grab the taste of not only the general public but also gourmet, can attract the lovers. Therefore, blowfish, which has been used for cooking until now, has been mainly limited to the torso, and most of the head has been discarded.

Kalguksu is a noodle made by thinly slicing flour dough with a bat, or cooked with it. Kalguksu is one of the most famous and simple dishes that have been loved by all people for its convenient and diverse enjoyment. Currently, the general kalguksu was made by boiling noodles in anchovy broth, broth, or clam, and seasoning them with salt or soy sauce.

SUMMARY OF THE INVENTION An object of the present invention is to provide a method for manufacturing a blow noodle soup that can be used as a broth or main ingredient of a blowfish head, which has a low use frequency in cooking of blowfish.

In addition, another object of the present invention is to provide a method for producing a boiled kalguksu that can provide a deep broth by using a blowfish head.

Bok Kalguksu manufacturing method according to an embodiment of the present invention for achieving the above object by adding kelp to the boiled broth mixed with shrimp, kelp, defolie, leek and puffer fish head in water, the temperature of 100 ~ 120 ℃ Boiling for 15-25 minutes in the first step to make a basic broth; A second step of putting the raw puffer fish head into the pulp base broth prepared in the first step and again boiling the raw puffer fish head for 15 to 30 minutes at a temperature of 70 to 95 ° C .; A third step of putting flour, salt, and one or two drops of cooking oil into the broth prepared in the second step, kneading it with cold water for a long time, making the dough fermented for about a day, and then putting it into the broth to make broth; A fourth step of adding the sprouts and garlic after putting the bean sprouts after the third step and cooking; And a fifth step of raising the buttercup with garnish after the fourth step.

Bok Kalguksu broth production step according to the present invention, the basic broth of the first step is 3 to 6% by weight of shrimp, 10 to 12% by weight of kelp, 8 to 12% by weight of defolie, 5-6% by weight of leek And it is characterized in that the blowfish head 68 to 73% by weight.

In the present invention, the main material of the dough is characterized in that it is made using any one or more of flour, soy flour, starch powder.

As described above, the method of manufacturing a blown kalguksu using blowfish head according to an embodiment of the present invention has the effect of using the discarded blowfish head as a main material and broth.

In addition, the method of manufacturing a blow noodle soup using a blowfish head according to an embodiment of the present invention has an effect of producing a taste better than the cut noodles made of clam, anchovy, etc. using the head of a blowfish.

1 is a step flow diagram of a method for manufacturing Bok Kalguksu according to the present invention.

Hereinafter, the manufacturing method of the present invention will be described in detail with reference to the accompanying drawings.

1 is a flow chart showing a method for manufacturing a bokkeuk noodle using a blowfish head according to the present invention.

As shown in FIG. 1, the method of manufacturing a bok-kalguksu using blowfish head according to the present invention includes a first step of making a basic broth, and a second step of boiling raw broth into a basic broth and boiling boiled broth again. The third step is to boil, the fourth step of adding additional ingredients and the fifth step of garnish.

First, the first step is to boil the basic broth by mixing the puffer fish head, shrimp, kelp, defolia, green onions in 10L of water, and then add kelp to boil for 15-25 minutes at a temperature of 100 ~ 120 ℃, the kelp Take out and boil for 15-30 minutes at 70 ~ 95 ℃ temperature to make the soup.

At this time, the basic broth is mixed with 10 to water 68-73% by weight of puffer fish, 3 to 6% by weight of shrimp, 10 to 12% by weight of kelp, 8 to 12% by weight of defolii and 5 to 6% by weight of leek.

In the second step, put a piece of raw puffer fish head in the basic broth prepared in step 1 and boil the broth again.

The third step is to add kalguksu noodles to the broth prepared in step 2. The noodles are mixed with 100g of flour, an appropriate amount of water, a little salt, and one or two drops of cooking oil and kneaded with cold water for a long time. Ferment thinly noodle into broth and simmer.

In the fourth step, add bean sprouts to the boiled noodles and cook them, then add red pepper and garlic.

Lastly, the fifth stage is finished with buttercups on the finished Bok Kalguksu.

Hereinafter, a description of the manufacturing method of the bokkal noodles by converting the weight% description of the basic broth additive described above on a per person basis is as follows.

As shown in FIG. 1, the first step of making a basic broth is a boiled kalguksu, a second stage of putting a fresh puffer fish head into a basic broth and boiling the broth again, a third stage of putting kalguksu in broth and adding additional ingredients. It consists of a fourth step and a fifth step of putting garnish.

First, the first step is to boil the basic broth by mixing puffer fish head 441g, shrimp 31.5g, kelp 63g, defolie 63g, leek 31.5g in 630g water, and then add kelp 63g again 15 ~ at a temperature of 100 ~ 120 ℃ After boiling for 25 minutes, the kelp is taken out and boiled for 15-30 minutes at a temperature of 70-95 ° C. to make basic broth.

In the second step, put 150 g of raw puffer fish head in the broth and boil again.

The third step is to put kalguksu noodle into the prepared broth. Kalguksu is mixed with 100g of wheat flour, an appropriate amount of water, a little salt, and one or two drops of cooking oil, kneaded with cold water for a long time, and then kneaded. Boil the noodles in the broth.

In the third step, add 30g of bean sprouts to the boiled noodles and cook them, then add 8g of Cheongyang pepper and 8g of garlic.

Lastly, the fourth step is to put 40 ~ 50g of buttercups on the finished bok-kalguksu.

Here, the kalguksu ingredients of bok kalguksu can be made using various materials such as soy flour and starch powder.

As described above, the Bok Kalguksu described with reference to FIG. 1 is a value converted into one serving, and when manufacturing two or more Bok Kalguksu, it is preferable to increase the material by the number of servings increased in the ratio converted into one serving of Bok Kalguksu. Do.

While the present invention has been particularly shown and described with reference to exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, Of course, this is possible. Therefore, the scope of the present invention should not be limited to the described embodiments, but should be defined by the equivalents as well as the claims that follow.

Claims

Adding a kelp to the basic broth boiled by mixing shrimp, kelp, defolia, green onions and blowfish head with water, and boiling at a temperature of 100 to 120 ° C. for 15 to 25 minutes to make a basic broth;
A second step of putting the raw puffer fish head into the abdominal broth prepared in the first step and boiling the broth again for 15-30 minutes at a temperature of 70-95 ° C .;
A third step of putting flour, salt, and one or two drops of cooking oil into the broth prepared in the second step, kneading with cold water for a long time, making the dough fermented about a day, making kalguksu in broth and boiling;
A fourth step of adding the sprouts and garlic after putting the bean sprouts after the third step and cooking;
Buk kalguksu manufacturing method characterized in that consisting of; a fifth step of raising the buttercups with garnish after the fourth step.

The method according to claim 1,
The basic broth of the first step is 3-6% by weight of shrimp, 10-12% by weight of kelp, 8-12% by weight of defolie, 5-6% by weight of leek and 68-73% by weight of blowfish head Bok Kalguksu manufacturing method characterized in that.

The method according to claim 1,
Bok Kalguksu manufacturing method characterized in that it is made using any one or more of flour as well as soy flour, starch powder as the main material of the dough.