KR20140091850A - Method for manufacturing perilla soup containing short-necked clam - Google Patents
Method for manufacturing perilla soup containing short-necked clam Download PDFInfo
- Publication number
- KR20140091850A KR20140091850A KR1020130003813A KR20130003813A KR20140091850A KR 20140091850 A KR20140091850 A KR 20140091850A KR 1020130003813 A KR1020130003813 A KR 1020130003813A KR 20130003813 A KR20130003813 A KR 20130003813A KR 20140091850 A KR20140091850 A KR 20140091850A
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- parts
- perilla
- boiling
- broth
- Prior art date
Links
- 235000004347 Perilla Nutrition 0.000 title claims abstract description 23
- 244000124853 Perilla frutescens Species 0.000 title claims 2
- 235000014347 soups Nutrition 0.000 title abstract description 13
- 238000004519 manufacturing process Methods 0.000 title abstract description 9
- 238000000034 method Methods 0.000 title description 6
- 241000263300 Paphia undulata Species 0.000 title description 2
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 12
- 235000013312 flour Nutrition 0.000 claims abstract description 12
- 235000009566 rice Nutrition 0.000 claims abstract description 12
- 238000009835 boiling Methods 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 6
- 240000000599 Lentinula edodes Species 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 235000001715 Lentinula edodes Nutrition 0.000 claims abstract description 4
- 240000007594 Oryza sativa Species 0.000 claims abstract 3
- 244000291564 Allium cepa Species 0.000 claims abstract 2
- 210000004185 liver Anatomy 0.000 claims description 6
- 241000238557 Decapoda Species 0.000 claims description 5
- 241000229722 Perilla <angiosperm> Species 0.000 abstract description 21
- 239000000843 powder Substances 0.000 abstract description 8
- 235000013555 soy sauce Nutrition 0.000 abstract description 4
- 239000002075 main ingredient Substances 0.000 abstract description 3
- 206010011224 Cough Diseases 0.000 abstract description 2
- 206010019133 Hangover Diseases 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 241000620877 Ruditapes philippinarum Species 0.000 abstract 6
- 241000143060 Americamysis bahia Species 0.000 abstract 1
- 206010037660 Pyrexia Diseases 0.000 abstract 1
- 238000011084 recovery Methods 0.000 abstract 1
- 235000020639 clam Nutrition 0.000 description 14
- 241000209094 Oryza Species 0.000 description 9
- 241000234282 Allium Species 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000015170 shellfish Nutrition 0.000 description 4
- 240000002234 Allium sativum Species 0.000 description 3
- 235000004611 garlic Nutrition 0.000 description 3
- 239000008159 sesame oil Substances 0.000 description 3
- 235000011803 sesame oil Nutrition 0.000 description 3
- 241000237519 Bivalvia Species 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000019733 Fish meal Nutrition 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 241000207923 Lamiaceae Species 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- 241000287127 Passeridae Species 0.000 description 1
- 241000269799 Perca fluviatilis Species 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000004467 fishmeal Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Botany (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
More particularly, the present invention relates to a method for manufacturing a clam shellfish, and more particularly, to a method of manufacturing a clam shellfish by adding rice flour and perilla powder as a main ingredient to a clam shellfish, , Cracking effect, and the like.
Perilla is an annual herbaceous plant belonging to the family Lamiaceae. The seeds generally consist of 17.8% of moisture, 18.5% of protein, 28% of fiber, 0.11% of vitamin B2 and 3.1% of nicotinic acid. The fat is about 40% , Linoleic acid, and a small amount of palmitic acid.
Perilla was used in most of the tans as seasoning of royal food in the Joseon Dynasty. For reference, in 1901, there is a deluxe sparrow bath called Imshuang in the ark of the court food.
In general, there is a problem that perilla tang is accompanied by a complicated taste and a tasty taste of perilla.
Accordingly, a problem to be solved by the present invention is to provide a method for manufacturing a barley soup, which can simultaneously enjoy the coolness of broth while making a delicious taste of perilla.
In order to solve the above-mentioned problems, the present invention provides a method for preparing a fish meal, comprising the steps of: (1) preparing 20 to 80 parts by weight of dried fish shavings in 100 parts by weight of water, A second step of adding 1 to 5 parts by weight of rice flour and 3 to 10 parts by weight of perilla seed to the broth; 20 to 80 parts by weight of clam; 20 to 60 parts by weight of shrimp; boiling; 0.5 to 2 parts by weight of shiitake and 2 to 7 parts by weight of onion; And 0.1 to 0.8 parts by weight of a soy sauce or salt to adjust the liver.
According to the present invention, boiling rice flour and perilla powder as a main ingredient in tapioca juice can not only provide a cool soup flavor but also relieve fatigue, remove hangover, skin beauty, cough, and heat.
BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a photograph of a clam shellfish perch prepared according to the method according to the present invention.
Hereinafter, the present invention will be described in detail.
First, 20 to 80 parts by weight of fresh clams are thoroughly washed and boiled in 100 parts by weight of water to make broth. At this time, it is good to use the clam.
If the clam is less than 20 parts by weight, the soupiness of the broth may be reduced. If the clam is more than 80 parts by weight, the flavor of the perilla may be reduced.
Next, 1 to 5 parts by weight of rice flour and 3 to 10 parts by weight of perilla seed are added to the broth and boiled.
It should be noted that rice flour can be pressed on the floor, so it is desirable to continuously stir rice flour.
If the amount of the rice flour is less than the above-mentioned weight, it may become too thin, and if it is more than the above-mentioned weight, it may become too thick. Also, if the perilla powder is less than the above-mentioned weight portion, the flavor specific to the perilla flavor can be reduced. If the perilla powder is more than the above-mentioned weight portion, the soup may become too thick and wavy.
Next, 20 to 80 parts by weight of clam and 20 to 60 parts by weight of shrimp are boiled, and 0.5 to 2 parts by weight of mushroom and 2 to 7 parts by weight of onion are further added and boiled.
Preferably, the clam is used again in the broth manufacturing process, and then the clam is used again.
Adding the shrimp to the weight portion will make the soup cooler.
The shiitake mushrooms are preferably water-soaked in water and then sliced into a sliced form.
Finally, 0.1 to 0.8 parts by weight of the liver or salt is added to the liver. At this time, you can put chopped garlic and, if necessary, add a little sesame oil to make it taste more delicious.
For reference, it is necessary to adjust the amount of water appropriately so that soup is not too late.
[Example]
First, prepare 500g of raw clams, 1.2L of water, 70g of perilla powder, 20g of rice flour, 40g of shrimp, 10g of dried shiitake, 50g of onion, 1t of soup soy sauce, 1 / 2t of salt, 1t of chopped garlic and 1t of sesame oil.
Rinse the fresh clam and wash it and boil it in a small amount of water to make 1L of broth.
Put the soup made in the pot into the pan, add the rice flour and the perilla powder and boil.
After boiling for about 10 ~ 30 minutes, boil for 10 ~ 30 minutes, add water and then boil. Add shiitake mushroom and minced onion to boil.
Add soy sauce, salt, chopped garlic, boil, and add some sesame oil to complete the bath.
Claims (1)
A second step of adding 1 to 5 parts by weight of rice flour and 3 to 10 parts by weight of perilla seed to the broth;
20 to 80 parts by weight of clam; 20 to 60 parts by weight of shrimp; boiling; 0.5 to 2 parts by weight of shiitake and 2 to 7 parts by weight of onion; And
0.1 to 0.8 parts by weight of a liver or a salt is added to the liver to adjust the liver;
≪ RTI ID = 0.0 > 1. ≪ / RTI >
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020130003813A KR20140091850A (en) | 2013-01-14 | 2013-01-14 | Method for manufacturing perilla soup containing short-necked clam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020130003813A KR20140091850A (en) | 2013-01-14 | 2013-01-14 | Method for manufacturing perilla soup containing short-necked clam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20140091850A true KR20140091850A (en) | 2014-07-23 |
Family
ID=51738736
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020130003813A KR20140091850A (en) | 2013-01-14 | 2013-01-14 | Method for manufacturing perilla soup containing short-necked clam |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20140091850A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2019194246A (en) * | 2019-07-11 | 2019-11-07 | 株式会社東洋新薬 | Anti-fatigue agent |
| KR20230151254A (en) | 2022-04-25 | 2023-11-01 | 김태승 | Boiled mud-fish soup with Manila clam |
-
2013
- 2013-01-14 KR KR1020130003813A patent/KR20140091850A/en not_active Application Discontinuation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2019194246A (en) * | 2019-07-11 | 2019-11-07 | 株式会社東洋新薬 | Anti-fatigue agent |
| KR20230151254A (en) | 2022-04-25 | 2023-11-01 | 김태승 | Boiled mud-fish soup with Manila clam |
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| Date | Code | Title | Description |
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| WITN | Withdrawal due to no request for examination |