KR20140070716A - A manufacturing process of a boiled melanian snail in soy sauce - Google Patents

Abstract

The present invention relates to a method for cooking marsh snail boiled in soy sauce and marsh snail boiled in soy sauce cooked thereby. The method for cooking marsh snail boiled in soy sauce comprises: a step of heating water including marsh snails and adding salt in the water; a step of removing bubbles in the salt added water; a step of separating marsh snails and a marsh snail broth from the bubble removed water; a step of washing the separated marsh snails and separating eyes of marsh snails from the marsh snails; a step of cutting the lower ends of the eye separated marsh snails; a step of mixing the separated marsh snail broth, water and soy sauce; and a step of adding vegetables in the mixture, heating the mixture, adding and immersing the lower end cut marsh snails in the cooled boiled soy sauce. Through such steps, marsh snails which are in solid shells can be easily taken out and marsh snail boiled in soy sauce having heavy marsh snail flavor can be produced.

Description

[0001] The present invention relates to a process for preparing a long-leaved timber using a multistage,

The present invention relates to a method for manufacturing a long-leaved timber, which comprises a long-leaved timber, and more particularly, to a method for producing long-leaved timber leavened with a thick soup,

JangJoRim means a side dish prepared by placing certain ingredients in soy sauce. In Korea, beef is usually put in soy sauce, and it means beef jangjibrim which is a side dish. Because beef jangrim is cooked in a spicy sauce, it is a preserved food which can supply enough protein in summer, and is widely used throughout the country. However, recently, there has been proposed a safety problem of beef with respect to the beef fluctuation and a study report that meat of an animal raised in the land contains a large amount of fat component, causing adult diseases. Interest in fish, seafood, etc. that can be obtained is increasing.

In accordance with this tendency, in order to improve the disadvantages of the above-mentioned beef meat, there has been an increasing effort to cope with food using fish or shellfish, especially beef with fish or shellfish.

It is an object of the present invention to provide a long-stemmed soy sauce having a long-lasting soy sauce, which can be easily removed from a hard shell, .

According to another aspect of the present invention, there is provided a method of manufacturing a long-legged forest using a multifuner, the method comprising: heating water containing a multifuner; Removing bubbles from the salted water; Separating the excess water from the bubble-free water; Rinsing the separated polyester fiber to separate the polyester fiber from the polyester fiber; Cutting the lower end of the trailing edge that separated the trailing edge of the trailing edge; Mixing the water and the soy sauce with the separated water-soluble soy sauce; And adding vegetable or vegetable to the mixed liquor and heating, heating the cooked soy sauce and chopping the bottom of the chilled soy sauce.

Here, in the above-mentioned simmered soy sauce, vegetable or vegetable is put into the mixed liquor and heated. Then, starch syrup is put in, and when the boiled soy sauce containing the syrup is boiled, it is preferable to stop the heating and cool, Do.

The immersing step may include a step of putting vegetable or vegetable into the mixed liquor mixture, heating the prepared liquor mixture, cooling the prepared liquor mixture, preparing a prepared soy sauce soy sauce, and adding the sliced soy sauce to the prepared soy sauce soy sauce; And separating the dried soy sauce from the soaked soy sauce soaked, reheating the separated soy sauce soy sauce at a temperature of 100 ° C or higher, and then cooling the sauteed soy sauce, and storing the separated dry sauce in the cooled soy sauce soy sauce.

On the other hand, another embodiment of the present invention may be a polyglycerin prepared by the above-mentioned production method and characterized by containing a polyglycerol.

The details of other embodiments are included in the detailed description and drawings.

In the present invention, it is possible to allow the moisture in the hard shell to escape through the process of putting the salt into the water containing the water, removing the foam, separating the water from the water, and cutting the lower end of the water.

In addition, the present invention has an effect that it is possible to provide a long-stemmed soybean paste having a boiled soy sauce having a strong cross-flavor by using boiled water as broth.

FIG. 1 is a flowchart illustrating a method of manufacturing a long-necked long-necked rice according to a preferred embodiment of the present invention,
FIG. 2 is a photograph showing an example of a multifunctional yarn according to the present invention,
FIG. 3 is a photograph showing an example of a polygon separated from polyglycerol in accordance with the present invention,
FIG. 4 is a photograph showing an example of a state in which a snowstorm is separated from a snowstorm according to the present invention,
FIG. 5 is a photograph showing an example of cutting the lower end of the polygons according to the present invention,
6 is a photograph showing an example of vegetables or vegetables according to the present invention,
7 is a photograph showing an example of a simmered soy sauce containing vegetables or vegetables according to the present invention,
FIG. 8 is a flowchart illustrating in detail a preparing step of a soy sauce soy sauce according to a preferred embodiment of the present invention,
FIG. 9 is a flowchart illustrating in detail a step of immersing a frying pellet in a stewed soy sauce according to a preferred embodiment of the present invention,
Fig. 10 is a photograph showing an example of a long-sleeved long-sleeved shirt according to the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS The present invention is capable of various modifications and various embodiments, and specific embodiments are illustrated in the drawings and will be described in detail in the detailed description. It is to be understood, however, that the invention is not to be limited to the specific embodiments, but includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise. In the present application, the terms "comprises" or "having" and the like are used to specify that there is a feature, a number, a step, an operation, an element, a component or a combination thereof described in the specification, But do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, or combinations thereof.

The terms first, second, etc. may be used to describe various components, but the components should not be limited by the terms. The terms are used only for the purpose of distinguishing one component from another.

FIG. 1 is a flow chart showing a process of a method of manufacturing a long-necked long-necked rice according to a preferred embodiment of the present invention. The present invention shown in FIG. 1 is a method of manufacturing long- .

The melanian snail is a mollusc, belonging to the epidemic, whose scientific name is Semisulcospira bensoni PHILIPPI. All of the dragons live in fresh water, shells are thin, and the ends are often broken. It can be seen that it is attached to the rock of the stream very much depending on the place. The length of the shell is 30 mm and the diameter is about 10 mm, and the surface is usually dark brown with a yellowish-green background and a black-brown horizontal pattern. The mouth of the shell is ovate, the tip of the axon is hanging down, and the inside surface is grayish white. It is used for food, and boils and flesh is eaten and eaten by young children.

The present invention relates to the preparation of a long-leaved forest using such a short-leaved tree, and most importantly, the short-leaved tree can be easily taken out from the shell.

To this end, the method of manufacturing the great-leaved timber using the trailing edge according to the present invention includes: Preparing a simmered soy sauce (S200); And a stirrer immersion step (S300).

First, in the step S100, the step S100 includes the step of adding salt to the water; Removing the bubbles (S120); A step (S130) of separating the excess water and the excess water; A step S140 of separating the eye of the crossbows; (S150) of cutting the lower end of the polygons.

FIG. 2 is a photograph showing an example of a multifuncture according to the present invention, FIG. 3 is a photograph showing an example of multifunctuation separated from the multiflorus megalithium according to the present invention, FIG. 4 is a cross- 6 is a photograph showing an example of vegetable or vegetable according to the present invention, and Fig. 7 is a photograph showing an example of vegetable or vegetable according to the present invention. Fig. This photograph shows an example of a simmered soy sauce containing vegetables.

In step S110, the salt water is heated and the salt is added to the salt water. Prior to this, in the present invention, it is also possible to immerse the polygon in water for 2 to 3 hours and then wash the polygon in the water and clean the polygon (see FIG. 2). Then, boil about 1.5 liters of water at 100 ° C or higher, and when the water starts to boil, add 1 T spoon of salt to it. Then, put the prepared stirrer on the sieve. The reason for putting salt in the water is to increase the salinity of the water to have a component similar to that of the seawater so that the osmotic pressure causes the moisture content in the shell to escape well. It is also possible to put salt into the water and then add the salt, but it is more preferable to add salt to the water and then add the salt to dissolve the salt evenly in the water. Although the amount of salt is not particularly limited, it is preferable to add about 0.5-5.0 T spoon to 1.5 liters of water. If the amount is less than the above range, the content of the polysaccharide does not come out well. If the amount is higher than the above range, .

Then, the bubble removing step (S120) is carried out. This is to remove the bubbles from the salt water. That is, when the brine and the water containing the water are boiled, bubbles are formed by the salt, and such bubbles can be collected by using a squeezer or a spoon. The reason for bubbling is that if the white foam is not taken out, the bubble cools as the white protein coagulates after the water cools and blocks the entrance of the bubbly entrainment. After bubbling it out, it can be boiled for 3-4 minutes.

Next, the step (S130) of separating the polyphenols and polyphenols from the polyphenols is to separate polyphenols and polyphenols from the polyphenols. The separation method is not particularly limited, and various methods known in the art can be used. For example, the bubbled water is sieved to remove boiled water, that is, boiled water, and only boiled water is separated (see FIG. 3). Herein, the above-mentioned dry sourced seawater to be separated is not discarded but stored separately, because it is preferable to use it in the afforestation soy sauce manufacturing step (S200) described later.

Thereafter, a step S140 of separating the eye of the multiflier is performed. That is, it is necessary to rinse the separated multifilament and to separate the multifunhim from the multifunherminal. It is uncomfortable to eat when making boiled rice because it is an eye that blocks the entrance. So, it is to wash out the separated dragon, and to separate the dragon eye at the entrance of the dragon. There is no particular restriction on how to wash it, but if you wash it in a clockwise or counterclockwise direction in cold water, it will fall well. It can then be rinsed several times to support the body (see FIG. 4).

Subsequently, the step of cutting the lower end of the reed (S150) is to cut the lower end of the reed separated from the reed. The lower end of the above-mentioned cross-hair refers to the opposite side of the upper end of the cross-stitch eye, which means a narrow and narrow part of the cross-stitch body. It has a disadvantage in that the contents are pulled out from the shell with a pointed tool at the time of ingestion even if it boils. Accordingly, in the present invention, one end of the polygon, preferably the lower end of the polygon, which is clogged, is cut and air is pierced into the polygon shell so that the polygon contents can be easily and easily removed It is characterized by being able to eat. Preferably, it is suitable to cut about 0.5 to about 0.2 cm, preferably about 0.3 cm, of the lower pointed lower portion of the polygons (see FIG. 5). The cutting method is not particularly limited, and a machine or scissors can be used. As described above, it is preferable to rinse lightly with cold water because the cut pieces may have the cut pieces.

Apart from the processing of the lees, the present invention goes through a preparation step (S200). Basically, water and soy sauce are mixed to prepare a boiled soy sauce. In the present invention, the boiled soy sauce is prepared by mixing the boiled soy sauce separated from the step (S130) of separating the soy sauce and the boiled soy sauce. That is, in the present invention, the separated soybean soup, the water and the soy sauce are mixed to prepare the soy sauce soy sauce. If boiled soy sauce is made only with water and soy sauce, soy sauce flavor is strong. However, according to the present invention, when boiled water is used as boiled soy sauce, boiled soy sauce having deep flavor and aroma of raw material is produced . It is preferable that the mixing ratio of water and soy sauce is 50 to 150 parts by weight: 50 to 150 parts by weight: 300 to 500 parts by weight. If the amount of soy sauce is less than the above range, If there is a large amount of broth that is more than the range, it will be inadequate because the brood is stronger. For example, it is possible to mix 100 ml of boiled water, 100 ml of bottled water and 400 ml of soy sauce prepared above, and boil it at 100 ° C or higher for about 3 minutes.

Then, the present invention goes through a step (S300) of immersing the webs. That is, vegetable or vegetable is added to the mixed solution, and the mixture is heated and cooled to prepare a soy sauce soy sauce. The vegetables and vegetables are not particularly limited, and may include various various herbal medicines and the like known in the art. For example, shiitake mushroom, ginger, green onion, wholegrain, onion, red pepper, kelp can be used (see FIG. 6). The above-mentioned Cheongyang red pepper is a hot spicy material, and it is possible to manufacture a safflower of spicy flavor by including Cheongyang red pepper, and it is also possible to produce safflower sauce of protein taste by excluding Cheongyang red pepper. Such vegetables and vegetables are suitable for extracting useful components from vegetables and vegetables, which can be put before, during or after heating the mixture (refer to Fig. 7) and boiling for about 10 minutes. Then, when the lower end of the above-mentioned cutter is inserted and immersed in the above-mentioned extruder, it is possible to produce the extruder of the present invention. The method and time for the immersion are not particularly limited. In addition, it is also possible to selectively cool vegetables and vegetables contained in the simmered soy sauce according to the preference of the user before, during or after inserting the stirrer.

According to the present invention, it is possible to allow the moisture in the hard shell to escape through the process of putting salt into the water containing the water, removing bubbles, separating the water from the water, and cutting the lower end of the water . In addition, the present invention has an effect that it is possible to provide a long-stemmed soybean paste having a boiled soy sauce having a strong cross-flavor by using boiled water as broth.

FIG. 8 is a flow chart showing in detail a preparation step (S200) of preparing a soy sauce soy sauce according to a preferred embodiment of the present invention.

That is, in the simmered soy sauce according to the present invention, vegetable or vegetable is added to the mixed liquor (S210) and heated (S220). Then, syrup is put into the mixed liquor (S210), and when the boiled soy sauce containing the syrup is boiled, S230) and then cooled, and then the vegetables or vegetables are prepared (S240). For example, vegetables and vegetables are added to the above mixed solution and heated, followed by adding about 100 to 200 ml, preferably 150 ml, of starch syrup to the prepared soy sauce soy sauce. Then, when the boiled soy sauce containing the starch syrup starts to be broken 1 to 10 minutes after putting) to stop the heating by turning off the fire is possible to cool.

The reason for putting starch syrup is to remove the bitterness which may be caused by the bitter taste and the excess caused by vegetables and vegetables, and to enhance the flavor and aroma of the sake. In addition, if the above-mentioned starch syrup is added and cooked for a long time, it is preferable that the above-mentioned starch syrup is put in the last place and the leg is because the content of the starch syrup may become hard.

FIG. 9 is a flowchart illustrating in detail a step S300 of immersing a frying pellet in a boiled soy sauce according to a preferred embodiment of the present invention.

That is, in the step (S300) of dipping in accordance with the present invention, vegetable or vegetable is added to the mixed liquor to be mixed, and the mixture is heated to prepare a boiled soy sauce, and the boiled soy sauce Step S310; (S340). The separated soy sauce soy sauce is reheated at a temperature of 100 ° C or higher (S330) and stored (S340) in the cooled soy sauce soy sauce. ; ≪ / RTI >

The step (S310) of putting the soy sauce into the soy sauce soy sauce and immersing it in soy sauce is as described above. In other words, the boiled soy sauce boiled in the boiled soy sauce, which was kept cool, was put into the boiled soy sauce, and left at room temperature for about 2 hours so that the liver could penetrate well. The polysaccharide stored at room temperature can be stored in a refrigerator at 2 ° C or lower.

Then, the above-described boiled soy sauce soaked in the above-mentioned refrigerator is taken out after 48 hours from the boiled soy sauce (S320), and the separated boiled soy sauce is boiled at 100 ° C or higher for about 2 to 3 minutes (S330). In step S340, the separated reed is separately stored in a storage container, and the reel stored in the storage container is closed until the reel is locked. Thus, the reason for separating and reheating the boiled soy sauce into which the boiled soybeans are soaked is to reheat the boiled soy sauce, which is susceptible to deterioration, to enhance the preservability. This way, you can keep it for a long time. It is preferable that such a fermented soybean paste is stored in a refrigerator at 2 ° C or lower before ingesting.

Fig. 10 is a photograph showing an example of a long-sleeved long-sleeved shirt according to the present invention.

Another embodiment of the present invention may be a polyglycerol produced by the above-mentioned production method and characterized by comprising a polyglycerol.

The dragon produced by the process according to the present invention is characterized in that the content of the dragon snails can be easily extracted from the hard shell and has a boiled soy sauce having a strong cross-flavor, thereby having excellent taste and flavor.

The present invention may be better understood by the following examples, which are for the purpose of illustrating the invention and are not intended to limit the scope of protection defined by the appended claims.

Example  1: Preparation of materials

Prepared on the basis of 1 kg of skim milk, 400 ml of liver, 100 ml of boiled broth, 100 ml of water, 100 ml of mushroom, 50 g of shiitake mushroom, 20 g of ginger, 20 g of garlic, 60 g of onion, 20 g of onion, 60 g of chili pepper, 20 g of kelp, .

Example  2: Manufacture of reed boar

First, I immersed the dragon in water for 2 ~ 3 hours. Then, 1.5 L of water was boiled above 100 ° C, and when the water started to boil, 1 T of salt was added, and the mixture was added to water. Then, when the water boiled, it brewed the bubbles, and lightly boiled it for 3 to 4 minutes. The boiled plum was supported by the sieve, and the boiled water was prepared separately. Then, the dragon that was supported on the sieve was rotated in a clockwise direction from the cold water and rinsed to peel off the searing eyes. Then, it was rinsed several times and supported on the sieve, and the pointed lower part of the suture was cut about 0.3cm.

Then, 100 ml of boiled water, 100 ml of living water and 400 ml of soy sauce were mixed and boiled at 100 ° C or higher for 3 minutes. Then, when the soy sauce mixed with water begins to boil, add 50 g of shiitake mushroom, 20 g of ginger, 20 g of green onion, 60 g of whole garlic, 20 g of onion, 60 g of red pepper and 20 g of kelp. gave.

150 ml of starch syrup was added to the above-mentioned simmered soy sauce, and when the simmered soy sauce containing the above-mentioned starch syrup boiled, the fire was turned off and cooled, and the ingredients in the soy sauce were completely removed and cooled again. Then, in the boiled soy sauce cooled in this way, the boiled rice which was put on the sieve was put in and left for about 2 hours so that the liver could penetrate well at room temperature. The tea leaves stored at room temperature were refrigerated at 2 ° C or below.

After 48 hours, it was separated from the stew and the stew. The separated stew was boiled at 100 ° C or higher for 2 ~ 3 minutes and then cooled. Then, the separated skins were put in a storage container, and the cold stewed lozenge was poured to the extent that it was submerged, and then it was taken after being stored at 2 ° C or less in a refrigerator.

While the present invention has been particularly shown and described with reference to preferred embodiments thereof, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be apparent to those skilled in the art that changes may be made.

Claims (4)

Heating the water containing the polygon, and adding salt;
Removing bubbles from the salted water;
Separating the excess water from the bubble-free water;
Rinsing the separated polyester fiber to separate the polyester fiber from the polyester fiber;
Cutting the lower end of the trailing edge that separated the trailing edge of the trailing edge;
Mixing the water and the soy sauce with the separated water-soluble soy sauce; And
And adding vegetables and / or vegetable to the mixed liquor and heating and heating the chopped soy sauce so that the bottom of the chopped soy sauce is cut and dipped.
The method according to claim 1,
The boiled soy sauce is prepared by adding vegetable or vegetable to the mixed liquor, heating and adding starch syrup, cooling the boiled soy sauce containing the syrup when boiling is stopped, and then finishing the vegetables or vegetables. Process for the preparation of long - leaved forest using.
3. The method according to claim 1 or 2,
Wherein the immersing comprises:
Adding vegetable or vegetable to the mixed liquor mixture, heating and then cooling the prepared soy sauce, preparing a prepared soy sauce soy sauce; And
And separating the dried soy sauce from the soaked soy sauce soaked, reheating the separated soy sauce soy sauce at a temperature of 100 ° C or higher, and cooling the soy sauce soy sauce, and storing the separated soy sauce into the cooled soy sauce soy sauce. Method for manufacturing long - leaved forest using.
5. A process for producing a polyurethane foam, which is produced by the production process according to any one of claims 1 to 3,
Characterized in that it comprises an intestine.

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