KR20130003337A - Abalone porridge and method for manufacturing of it - Google Patents

Abstract

The present invention in the production of abalone porridge made from abalone, sea urchin, raw seaweed, dried seaweed, rice, millet, etc., while the sea urchin is felt by sea urchin, dry seaweed, fresh seaweed, etc. are added to various sea urchins It relates to a sambokjuk with added eggs, more specifically, to prepare a mixture of rice and millet in a ratio of 2: 1 or 3: 2 soaked in water for 3 to 5 hours, and trimming sea urchin and abalone, Separating the abalone into abalone and abalone intestine, and preparing the sliced abalone flesh, chopped and prepared the vegetable ingredients, including green onions, onions and carrots, and finely chopped algae ingredients, including dried shellfish and raw seaweed, After adding the sesame oil to the moonshine, step into the mixed rice, millet and abalone flesh and then roasted in a low heat of 50 ℃ ~ 70 ℃, and put 1 ~ 1.5L of water in the cooking vessel in the middle of 60 ℃ ~ 90 ℃ 10 from fire After boiling for 20 minutes, adding the prepared vegetable ingredients and boiling for 5 to 10 minutes, and adding the prepared sea urchin and salt to boil for 3 to 5 minutes on a low heat of 50 ℃ ~ 70 ℃ And the step of adding the prepared algae material, sesame oil, sesame and egg yolk.

Description

Sea urchin added sambok porridge and its manufacturing method {Abalone porridge and method for manufacturing of it}

The present invention is in the production of abalone porridge with abalone, sea urchin, raw seaweed, dried shellfish, rice, millet as the main ingredients, while the sea urchin is felt by the sea urchin, dried shellfish, raw seaweed, etc. are added to various sea urchins It relates to sambokjuk with the addition of eggs and a method for preparing the same.

In general, abalone is said to be the most delicious, precious and expensive food among shellfish. Abalone has a lifespan of about 12 years and is widely distributed according to species from 4 to 20m in the tropical and temperate zones with a water temperature of 10 ~ 23 ℃. There are 5 species in our country.

Most of the current abalones are abalones, and large abalones, horse abalones, and five-molecule abalones in Jeju are caught, and these abalones are large oval-shaped ears belonging to the abalone family, which have strong shells or pearl lusters, making them vulgaris, handiwork, and buttons. Used as a back material, there is nothing to throw away. If you eat raw food, you can feel chewy taste. In particular, the abalone sashimi that gourmets eat mainly from spring to early summer is not only pleasant to touch but also delicious.

Abalone has glutamic acid and glycine, which are rich in flavor and sweet taste, and are much lower in fat than other fish and contain more protein. In addition, the abalone contains 1100mg of arginine, an amino acid that is much higher than other foods, and this arginine is known to be deeply involved in the expression of sexual power, so its value is meaningful.

To summarize the benefits of abalone, boiled abalone porridge when the body is weak, it is energetic, helps to urinate well, helps with jaundice or cystitis, and soothes sore throat and swelling. There is a function to strengthen. In addition, the excessive functioning of the liver, sore head, ringing ears, and tongue and throat dryness is called the liver, this time, eating abalone is known to miraculously heal because it is said to increase the strength of the liver. Peel is also called as a crystallization (石決明) in herbal medicine, and is used as a therapeutic drug for conjunctivitis and cataracts. It is said that abundant minerals such as back have made a great effect when orphaned abalone was eaten when the mother's salt was not produced. And, depending on the efficacy of abalone, you can eat it as various abalone dishes such as abalone sashimi, abalone stir-fry, crab sashimi, and abalone steamed. to be.

Meanwhile, the method of manufacturing abalone porridge differs depending on the fat, but in Jeju Island, rice is first washed and soaked in water for about 4 hours, and the abalone is divided into abalone organs (so-called crabs) and abalone meat. Afterwards, stir-fry the abalone guts and the soaked rice with sesame oil, pour it in a suitable amount of water and boil it and season it with salt to taste.

However, in the case of abalone porridge cooked by the conventional general manufacturing method in addition to the abalone in the method of making the abalone viscera in addition to the abalone due to the fragrance of the abalone has a problem causing a sense of rejection of the abalone porridge from children.

Accordingly, the present invention has been made in order to solve the above problems, and the sea urchin is added to the sea urchin so that the various nutrients to neutralize the strong abalone aroma caused by the intestines, etc. added to the abalone porridge and the preparation method thereof The purpose is to provide.

Sambokjuk rice and millet rice added to the sea urchin of the present invention for solving the above object is prepared by mixing in a ratio of 2: 1 or 3: 2 soaked in water for 3 to 5 hours; Trimming sea urchin and abalone, separating the abalone into abalone and abalone intestine, and preparing the abalone meat; Preparing chopped vegetables, including green onions, onions, and carrots, and algae, including dried shellfish and raw seaweed; Adding sesame oil to the cooking vessel, and then adding the mixed rice, millet and abalone meat in order and roasting at 50 ° C. to 70 ° C. on low heat; Adding 1 to 1.5L of water to the cooking vessel and boiling at a medium heat of 60 ° C. to 90 ° C. for 10 minutes to 20 minutes, and then adding the prepared vegetable material and further boiling for 5 minutes to 10 minutes; Adding the prepared sea urchin and salt to boil for 3 to 5 minutes in a low heat of 50 ℃ ~ 70 ℃; And adding the prepared algae material, sesame oil, sesame and egg yolk.

At this time, the prepared vegetable ingredients in the step of further boiling for 5 minutes to 10 minutes at 60 ℃ ~ 90 ℃ medium fire, it is characterized in that the abalone viscera separated from the abalone.

Especially when the abalone intestine is injected,

Forming a plurality of sheaths in the abalone viscera, separating the abalone viscera, inserting the dry fin into the formed sheath, refrigeration of the abalone viscera into which the dry fin is inserted, for 2 to 3 hours, and inserting the dry fin It includes the step of injecting the abalone viscera in order to neutralize the fishy odor of abalone viscera by dry scorching, and as the dry scald absorbs the taste of abalone viscera, the dry scalp is integrated in abalone viscera and neutralizes the fishy taste of abalone viscera. It is to be made.

In addition, the abalone flesh is provided with 120g ~ 150g per person basis, characterized in that 20 to 35 parts by weight of sea urchin eggs, 3 to 10 parts by weight of salt and 20 to 35 parts by weight of raw seaweed is added to 100 parts by weight of the abalone meat. .

According to the sambok porridge added with sea urchin of the present invention and its manufacturing method, it is possible to provide abalone porridge rich in various nutrients and to neutralize the fishy aroma and taste peculiar to abalone by adding sea urchin. Everyone, including children, who are reluctant to eat abalone porridge with its strong scent, can enjoy abalone porridge.

In addition, when the abalone intestine is added, the dry abalone is inserted into the abalone intestine.The food is stored after refrigeration for a certain period of time, so that the taste and aroma of the dry abalone is soaked into the abalone intestine itself. Reduction of rejection has the advantage that anyone can enjoy nutrient-rich abalone intestine.

EMBODIMENT OF THE INVENTION Hereinafter, this invention is demonstrated in detail.

The present invention relates to an abalone porridge and a method for manufacturing the sea urchin, sea urchin, raw seaweed, dried sea urchin, etc. are added to provide a variety of nutritional ingredients rich in nutrition and sea urchin to neutralize the unique fishy aroma and taste of sea urchin The abalone porridge added with the egg and its manufacturing method.

Specifically, when the method of manufacturing the abalone porridge added with sea urchin according to the present invention, first, abalone, sea urchin, raw seaweed, rice, millet, dried 톳, sesame, salt, sesame and eggs are used.

Before making abalone porridge, prepare abalone and sea urchin, which are added as main ingredients.

First, the rice and millet are mixed in a suitable ratio soaked in water and prepared in advance. At this time, it is preferable to use a new rice so that the taste and nutrition can be added to the rice, and the rice and millet are mixed in a ratio of 2: 1 or 3: 2 and called in water for 3 to 5 hours.

The sea urchin is separated from the sea urchin along only the sea urchin, and then rinsed with salt water of seawater concentration to remove impurities such as shells and intestines, and the water is removed by using a tray. The sea urchin is preferably refrigerated to maintain freshness because the smell of fish may be added when the freshness drops.

These sea urchins are rich in protein, rich in minerals such as fat, sugar, calcium, phosphorus, iron and vitamins B1, B2, etc. can be provided as a nutritional diet to the elderly and children as well as mothers.

For abalone, it is preferable to use live abalone, and the trim is to remove impurities attached to abalone with a scouring pad or brush, and then completely separate abalone meat from the shell, and then separate the abalone intestine from the abalone meat using a spoon or the like. do.

After the abalone viscera are separated, a plurality of sheaths are formed in the abalone viscera. There is a step of inserting a dry jaw in the sheath thus formed. In this case, by inserting the dry 마른 so that the dry 충분히 can sufficiently absorb the contents of the abalone intestine. The dry abalone inserted abalone viscera have a step of refrigerated for 2 to 3 hours. By refrigeration of abalone intestine with dry scrub for 2 to 3 hours, the fishy aroma and taste of abalone viscera are neutralized by the dry curd, and the taste of abalone infiltrate into the dry curd itself. Will be able to improve. According to the applicant's experience, if the abalone intestine with dry skin was stored for less than 2 hours, the aroma and taste were not sufficiently neutralized between the abalone and the dry skin. It is to limit the storage time to 2 to 3 hours as described above.

 In addition, when the dry shell is added to the abalone intestine, it is preferable that the dry silk is inserted into and added to the abalone intestine as 5 to 10 parts by weight of the dry abalone to 100 parts by weight of the abalone intestine. This is because the addition of less than 5 parts by weight of dry musk in the abalone viscera, the effect of neutralizing the aroma and taste of abalone viscera, in the case of more than 10 parts by weight of the abalone viscera itself is so limited. This is what applicants have learned through many cooking experiences, and by limiting this, sambok porridge is presented so that the taste is maintained to some extent while reducing the rejection in taste and aroma of abalone intestine.

Here, the abalone meat is provided with 120g ~ 150g per serving basis, and prepare to cut the abalone meat to a good size to eat.

On the other hand, the abalone porridge according to the present invention is added to the vegetable material, including green onions, onions, and carrots, and seaweed ingredients including dried 톳 and raw seaweed, is prepared by rinsing finely chopped to eat with clear water of the vegetable material.

In the case of the seaweed, such as raw seaweed, protein, lipid, carbohydrates, vitamin A, B1, B12, niacin is rich in the present invention, in order to remove the fishy fishy smell of seaweed, and then bite the boiling water to remove the bite size Slice into and prepare to add to abalone porridge.

In addition, the dry musk is a food that is widely known as a healthy food, rich in minerals such as iron and calcium, and rich in dietary fiber and low in calories.

The addition of the seaweed will be able to provide abalone porridge with various nutritional ingredients to the consumer along with the abalone.

After the trimmed ingredients are prepared, the cooking of abalone porridge is started, and when the sea urchin is prepared according to the present invention, a method of manufacturing abalone porridge,

First, add an appropriate amount of sesame oil to the cooking vessel to sweeten the sesame oil to rise to a certain temperature, and then put the prepared rice, millet and abalone meat in turn and roasted in a low heat of 50 ℃ ~ 70 ℃ only about 2/3 of the abalone meat Let it cook.

Thereafter, 1 ~ 1.5L of water is added to the cooking vessel and boiled for 10 to 20 minutes while maintaining a medium fire of 60 ° C to 90 ° C so that the rice and millet are sufficiently blown.

Then, the prepared vegetable ingredients in the cooking vessel and boils for 5 to 10 minutes to cook the vegetable ingredients.

Here, in the process of injecting the vegetable material, as described above, by inserting the abalone viscera, which is stored for a certain period of time as the dry 톳 is built so that the nutritional component of abalone intestine can be added as it is while reducing the objection to abalone viscera. Will be.

After that, the prepared sea urchin is boiled for 3 to 5 minutes in a low heat of 50 ℃ ~ 70 ℃, and seasoned while adding salt. At this time, it is preferable to use a sun salt as the salt.

Finally, the seaweed material, including dried shellfish and raw seaweed, and sesame oil, sesame seeds, and egg yolk are added to the abalone porridge. In the previous step, dry 톳 is added to the intestines to neutralize the taste and aroma of abalone intestine, and in this step, the addition of dry 이다 to infiltrate the broth scent of the dry 국.

At this time, according to one embodiment of the present invention, sea urchin, salt and seaweed added to the abalone porridge 20 to 35 parts by weight and 3 to 10 parts by weight of salt and 20 to 35 parts of sea urchin based on 100 parts by weight of abalone meat The parts by weight are added and can be added in various compounding ratios according to the consumer's preference.

The compounding ratio of these additives is not necessarily limited, but keeping them may be the most delicious dish in preparing abalone porridge.

In particular, when the amount of sea urchin is less than 20 parts by weight, the amount of addition is insufficient and the taste is not increased to the desired degree, when it exceeds 35 parts by weight, the taste and aroma of the sea urchin is excessive, resulting in texture and abalone porridge. There is a problem that the taste is lowered.

Thus, the addition of sea urchin to the abalone porridge, which is rich in various nutrients, can neutralize the unique smell and taste of abalone.As a result, anyone can enjoy abalone porridge, including children who are reluctant to abalone with the strong aroma of conventional abalone. There is a characteristic.

Those skilled in the art will appreciate that various changes and modifications can be made without departing from the spirit of the present invention. Therefore, the technical scope of the present invention should not be limited to the contents described in the detailed description of the specification but should be defined by the claims.

Claims (6)

Mixing rice and millet in a 2: 1 or 3: 2 ratio and soaking in water for 3 to 5 hours to prepare;
Trimming sea urchin and abalone, separating the abalone into abalone and abalone intestine, and preparing the abalone meat;
Preparing chopped vegetables, including green onions, onions, and carrots, and algae, including dried shellfish and raw seaweed;
Adding sesame oil to the cooking vessel, and then adding the mixed rice, millet and abalone meat in order and roasting at 50 ° C. to 70 ° C. on low heat;
Adding 1 to 1.5L of water to the cooking vessel and boiling at a medium heat of 60 ° C. to 90 ° C. for 10 minutes to 20 minutes, and then adding the prepared vegetable material and further boiling for 5 minutes to 10 minutes;
Adding the prepared sea urchin and salt to boil for 3 to 5 minutes in a low heat of 50 ℃ ~ 70 ℃; And
The prepared sea urchin is added, characterized in that it comprises the step of adding the prepared seaweed material, sesame oil, sesame and egg yolk.
The method of claim 1,
In the step of adding the prepared vegetable ingredients and further boiling for 5 minutes to 10 minutes at a medium fire of 60 ℃ ~ 90 ℃, production of sea urchin added sambok porridge, characterized in that the abalone gut separated from the abalone Way.
The method of claim 2,
When the abalone intestine is injected,
Forming a plurality of sheaths in the abalone viscera, separating the abalone viscera, inserting the dry fin into the formed sheath, refrigeration of the abalone viscera into which the dry fin is inserted, for 2 to 3 hours, and inserting the dry fin Method of manufacturing sambok porridge characterized in that it comprises a step of putting the abalone intestine.
The method of claim 3, wherein
When inserting the dry 에 in abalone internal organs, the method of producing sambok porridge, characterized in that the dry 에 in the abalone intestine with 5 to 10 parts by weight dry 대비 compared to 100 parts by weight of abalone intestine.
The method of claim 1,
The abalone meat is provided with 120g ~ 150g per serving,
Sea urchin is added to 20 to 35 parts by weight, 3 to 10 parts by weight of salt and 20 to 35 parts by weight of seaweed seaweed is added to 100 parts by weight of abalone flesh.
Sea urchin is added, characterized in that prepared by the method of any one of claims 1 to 5.