KR20140122847A - making method of stock for sliced raw fish and water of spice - Google Patents

Abstract

The present invention provides a method for producing the stock of cold raw fish soup, which can remove the smell of fish and improve the texture by mixing traditional sauces and fruit extracts, and can improve the satisfaction of an eater by always providing the same flavor. The method comprises: a first step of producing a first concentrated stock by adding, to water, a first material group including 9-12 wt% of paste sauce, 19-22 wt% of onion, 19-22 wt% of radish, 9-12 wt% of kelp, 4-7 wt% of dried anchovy, 4-7 wt% of dried mushroom, and 9-12 wt% of clam, and heating the mixture to produce a first concentrated stock; a second step of adding, to the first concentrated stock produced in the first step, a second material group including 4-7 wt% of fruit extract, 4-7 wt% of a fruit composition created by crushing one or more among pear, apple, lemon and kiwi with a blender, 2-5 wt% of vinegar, and 0.5-3 wt% of chopped garlic, and mixing the first concentrated stock and the second material group to produce a second concentrated stock; and a third step of aging the second concentrated stock produced in the second step at a low temperature of 4-6°C for 5 days to produce the stock of cold raw fish soup.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001]

More particularly, the present invention relates to a method for producing fish juice, and more particularly, to a method for preparing fish juice, which comprises combining traditional rice gruel with fruit extract to remove fish flesh and improve texture and to provide the same taste at all times, And more particularly, to a method for producing the improved juice.

In general, the water is a local food of East coast fishermen. It is a kind of food that adds water, such as hot pepper paste, parsley, and garlic, and pours water and slices of water, squid, It is also known as summer food because it can feel at the same time.

However, when the sauces are added directly to the water and the sauce is added, people who are reluctant to sashimi due to the characteristic smell and taste of the sashimi are reluctant to eat, and in order to eliminate such smell and taste, seasonings such as red pepper paste and garlic There is a problem that the taste of the sashimi is not better than that of the sashimi because of the strong taste of spicy taste and seasoning.

In addition, in recent times of well-being, rich and nutritious food has been emphasized. Conventional water-based meats have a problem of irritating and unhealthy food by adding sugar, artificial seasoning and sweeteners in order to produce a sweet or sour taste there was.

Korean Patent No. 10-1082250

In order to solve the above-mentioned problems, there has been proposed a method for manufacturing improved fish broth so that the smell of fish can be removed by combining traditional soybean paste and fruit extract to improve the texture and provide the same taste at all times, And the like.

In order to solve the above-mentioned problems, the present invention provides a method for producing a fish paste comprising 9 to 12% by weight of an intestinal source, 19 to 22% by weight of onion, 19 to 22% by weight, 9 to 12% by weight of kelp, 4-7% A first step of adding a first material group containing 4 to 7% by weight of dried prawns, 4 to 7% by weight of dried prawns and 9 to 12% by weight of shells and then heating to form primary concentrated broth; 4 to 7% by weight of the fruit composition produced by grinding a fruit of 4 to 7% by weight, fruit, apple, lemon and kiwi in a blender to the primary concentrated broth formed in step 1, 2 to 5 vinegar By weight, and 0.5 to 3% by weight of chopped garlic, and then mixing to form secondary concentrated broth; And three stages of aging the second concentrated broth formed in Step 2 at a low temperature of 4 to 6 캜 for 5 days to form broth.

Preferably, the intestinal sauce is formed by mixing 33 to 37 wt% of horseradish chow, 33 to 37 wt% of hot pepper paste, and 28 to 32 wt% of doenjang.

Preferably, the fruit extract is formed by mixing 32 to 35% by weight of the pomegranate solution, 32 to 35% by weight of the brambled stock solution and 32 to 35% by weight of the undiluted solution.

Meanwhile, in the first step, the water is introduced at 500 to 1000% of the total weight of the primary and secondary materials, and the first primary material and the water are mixed and heated for 5 to 6 hours, Is formed.

Preferably, the method further comprises a step of mixing the water produced in step 3 with water to dilute the water to a preset concentration, and then pasteurizing the water.

Through the above-mentioned solution, the method for producing the water-based broth of the present invention provides the following effects.

First, the soy sauce can be mixed with doenjang to provide a distinctive taste, and soybean isoflavone and saponin contained in the main component of soybean doenjang, such as anti-cancer effect, as well as liver function improvement, Of course, protein components can be ingested without irritation because they are removed by adsorption of fishy fish and fish.

Second, the fruit extracts containing the pomegranate juice as well as the fruits are not added in the second concentration process without heating, so that the nutrient destruction and the transformation of the inherent taste are less. Especially, the estrogen component contained in the pomegranate juice reduces the women's menopausal symptoms, It is effective not only for prevention of beauty and aging, but also for diet, prevention of hair loss, prevention of fatigue and prevention of prostate cancer in men, and a sweet and refreshing taste of pomegranate and the like.

Thirdly, the water-in-water according to the present invention is an eco-friendly natural food made only of natural natural materials from which chemical additives and chemical seasonings are excluded and can be safely eaten by the consumer. The materials used for the water- And by diluting and aging the aged broth, the juice of the same taste can always be provided.

FIG. 1 is a flow chart illustrating a process of manufacturing a water / wastewater according to an embodiment of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a method of manufacturing a water and sewage water according to a preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a flowchart illustrating a process of manufacturing water and wastewater according to an embodiment of the present invention.

As shown in FIG. 1, the present invention is characterized in that a first group of materials including a long sauce, onion, radish, kelp, dried anchovy, dried prairie, dried mushroom and shellfish is added to water and then heated to form primary concentrated broth s10), adding a secondary material group including a fruit composition, a vinegar and a chopped garlic produced by grinding a fruit of at least one of fruit extract, pear, apple, lemon and kiwi to the primary concentrated broth with a blender (S20), and the thus-formed secondary concentrated broth is aged (s30) at a low temperature of 4 to 6 DEG C for 5 days to provide the broth formed. At this time, the weight of the water is preferably 500 to 1000% of the total weight of the primary material group and the secondary material group.

In detail, the above-mentioned primary material group including the above-mentioned intestinal sauce, onion, radish, kelp, dried anchovy, dried prairie, dried mushroom and the above shellfish is mixed with the above water and heated for 5-6 hours, The primary concentrated broth concentrated to 65 wt% is formed (s10).

At this time, the intestinal sauces include horseradish, horseradish, and doenjang, and the mixing ratio of the intestinal sauces is shown in the following table.

material Ratio (% by weight) Red pepper paste 33-37 Kochujang 33-37 Miso 28 ~ 32

As shown in Table 1, the red pepper paste and the red pepper paste were mixed in an amount of 33 to 37 wt% based on the total weight of the intestinal sauce, and 28 to 32 wt% of the soybean paste were mixed. At this time, if the content of the soybean paste is too small, there is no effect of removing the salty flavor peculiar to the soybean paste and the fish smell, so that the soybean paste can not significantly improve the texture. If the soybean paste is too acidic, There is a problem.

In addition, it is preferable that the soybean paste used in the soy sauce be a long-aged conventional soybean paste soybean paste. In contrast to the soybean paste soybean paste soybean paste prepared using soybean paste aspergillus oryzae, By using conventional doenjang, which is a group of bacillus subtilis and various bacteria such as lactic acid bacteria, fungi and the like, which are involved in fermentation and have a deeper and unique flavor, the texture of the water of the present invention is further improved and the anticancer effect Can be further improved.

On the other hand, the sensory test chart for the mixture ratio of the doenjang in the intestinal sauce is as follows.

Investigator / weight% 22 or less 23 ~ 27 28 ~ 32 33 or more A 3 2 2 One B 3 3 2 2 C 3 3 2 One D 3 3 2 One E 3 2 2 One F 3 2 One One G 3 2 2 One H 3 2 2 One I 2 2 One One J 3 3 2 2 Sum 29 24 18 12 1: The salty taste is strong.
2: Weave a little
3: Not at all

The ratio of the doenjang in the intestinal sauce was mixed with the weight% in Table 2 to prepare the fish broth. The fish were tasted by a group of 10 persons having no relation to the invention, and the results were evaluated with 1 to 3 points (1: Strong, 2: slightly weaved, 3: not at all).

From the results of the above sensory test, it was confirmed that the salty taste was strongly felt when a large amount of miso was mixed with the intestinal sauce of the water of the present invention. Therefore, the soybean paste can be mixed according to the scope of the present invention based on the weight of the water of the present invention.

Here, the soybean paste is one of the traditional fermented foods in Korea, and it is found that soybean which is a main ingredient has various effects in the body as well as a main nutrient source as a main component protein. Particularly, components such as trypsin inhibitor, isoflavone, vitamin E, lonoleic acid, phytic acid and saponin derived from soybean have anticancer effect, and histamine (histamine) and leucine (leucine) are excellent in the physiological activity of the protein to alleviate headaches, and it contains a lot of lysine, which is an essential amino acid that is inevitable for Koreans who have rice stock.

In addition, doenjang is effective in the recovery of liver function and hepatic detoxification, and it has been reported that the liver function is strengthened by lowering the activity of amino transit enzyme, which is an index of hepatotoxicity, and prevention of aging and senile dementia and improvement of diabetes There is also.

In addition, the soybean paste has a flavor effect that eliminates fishy smell. This is because the protein, which is the main ingredient of soybean paste, has a property of adsorbing various odors. Therefore, if miso is mixed with fishy fish dish, Effect can be provided.

Then, the above-mentioned primary material group including the onion, radish, kelp, dried anchovy, dried shrimp, dried mushroom, and the shellfish was mixed with the chopped sauces formed by mixing the horseradish-cooked horseradish, The mixing ratios of the respective materials of the first material group based on the total weight of the first and second material groups are shown in Table 3 below.

Herein, the primary material group is the material of Table 3, which is input into the water stepwise or all at once, to worry about the primary enrichment, and the remaining secondary material group is referred to in the description of the next step . At this time, the total weight of the primary material group is preferably understood as the weight excluding the water.

material Ratio (% by weight) Chang Sources 9-12 onion 19-22 radish 19-22 Kelp 9-12 Dried Anchovy 4 to 7 Driftwood 4 to 7 Dried mushroom 4 to 7 clam 9-12

As shown in Table 3, based on the total weight of the primary and secondary material groups, 9 to 12% by weight of the intestinal sauce, 19 to 22% by weight of onion, 19 to 22% 4 to 7% by weight of dried anchovy, 4 to 7% by weight of dried shrimp, 4 to 7% by weight of dried shrimp and 9 to 12% by weight of the shellfish are mixed with water and mixed at 80 to 90 ° C for 5 to 6 hours Lt; / RTI >

At this time, the amount of water into which the primary material group is charged is 500 to 1000% of the total weight of the primary and secondary material groups. The primary enriched broth formed by heating and concentration for 5 to 6 hours is initially To 50% by weight to 65% by weight based on the weight of water.

For example, if about 10 L of the water is prepared to produce the water of the present invention, about 1 Kg of the primary and secondary materials are used, and about 850 g of the primary material is added to the water Heated and concentrated to form the primary concentrated broth, and the primary concentrated broth formed in this manner and the above-mentioned secondary material group of about 150 g may be mixed to form the second concentrated broth.

Here, the onion is very useful for prevention and treatment of circulatory diseases such as heart disease, arteriosclerosis and hypertension, prevention of cancer, restoration of fatigue and relieving stress, and the use of propylallyl disulfide and allyl sulfide sulfide is partially decomposed by heat to form a sweet propyl mercaptan, which is 50 times sweeter than sugar, so that a natural rich sweetness can be provided without adding any additional sugar.

In addition, when the moult is concerned with the broth, it can feel a unique flavor, and it has many digestive enzymes such as amylase and glycosidase, which is good for digestion and prevention of constipation, And dissolve it out of the body. The ally isothiocyanate ingredient, which gives a spicy taste of radish, has anticancer, antioxidant and anti-bacterial anti-inflammatory action.

In addition, the kelp is rich in inorganic salts such as iodine, potassium, and calcium. The iodine component is a component that greatly affects blood vessels and heart activity, and is involved in body temperature control and sweat secretion, Laminin, one of the amino acids, controls blood pressure, and aliginic acid has the effect of lowering the cholesterol level in the body.

In addition, the dried anchovy and the dried prawn contain a large amount of calcium, and in particular, the dried prawn contains chitosan and is better for the bone.

Also, shiitake mushrooms are mainly used for soup stocking, and shiitake mushrooms are rich in ergosterol, the precursor of vitamin D, to lower the cholesterol concentration in the blood, which is good for preventing hypertension and arteriosclerosis. Dried elevation is fire-dried, and there is no change in taste and flavor, and it can be used throughout the year. Once dried, it is called "warm water" and the soup comes in brown color and has a good flavor and rich in vitamin D. It is used as soup. As a matter of course, various kinds of mushrooms may be used in addition to the above-mentioned shiitake mushrooms.

In addition, the shells are effective for cooling and soaking the broth, and the taurine component is effective for decreasing the blood cholesterol level. Here, the shellfish can also be applied to various species such as clam, shellfish and the like.

At this time, the primary material group and the water are mixed and well boiled to make primary concentrated broth (s10). Here, the primary material group and the water are mixed and heated and concentrated for 5 to 6 hours. Then, the solids are screened with a net or a sieve, and only the remaining marine water is used. At this time, the primary material group and the water may be heated and concentrated together. However, if the materials are heated for a long time, the nutrients inside may be destroyed or the fragrance of the materials may be strong, , The onion, radish, kelp, dried anchovy, dried shrimp, dried mushroom and the shellfish were first put into water and heated for 1 to 2 hours to remove the soup, and the remaining sauce was mixed with the sauce, heated and concentrated The primary concentrated broth may be formed.

Then, the secondary enriched broth is formed by mixing the primary enriched broth with the secondary material group including the fruit extract, fruit composition, vinegar, and chopped garlic (step s20).

At this time, the fruit extract includes a pomegranate juice, a bokbule stock solution and a stock solution of a plum, and a mixing ratio of the fruit extract is as follows.

material Ratio (% by weight) Pomegranate solution 32 to 35 Bokbunja 32 to 35 Plum undiluted solution 32 to 35

As shown in Table 4, the pomegranate stock solution, the brambled stock solution and the stock solution are mixed in a ratio of 32 to 35 wt%, respectively, and mixed at a ratio of 1: 1: 1.

Here, pomegranate is the fruit of pomegranate, 6 ~ 8cm in diameter, and there are many seeds in round shape. There is about 20% of the portion that can be eaten, and the flesh of red color is sweet and sour, and the skin is used as medicine. The pomegranate is effective both in preventing hypertension, arteriosclerosis, gynecological diseases and swelling. It has excellent effect when it is caught in a dysentery, and contains volatile alkaloids and is used as a parasite, especially tapeworm.

In addition, the pomegranate contains about 40% of saccharides (glucose, fructose) and about 1.5% of citric acid which gives a sour taste of organic acids. Vitamin B2, which is effective for motor neurons and optic nerve, Vitamin B2, which can prevent intellectual deterioration and memory decline, Alzheimer's, etc., as well as niacin which is necessary for energy metabolism in the body and is effective for oralitis and stomatitis. .

In particular, it has been found that 1 kg of pomegranate seeds contain 10-18 mg of natural plant-like estrogen, which has the same effect as female hormone estrogen (estrogen), and it brings great importance to menopausal women suffering from female hormone imbalance, In the UK and other developed countries, pomegranate is widely used as a hormone replacement therapy. Herein, the estrogen is a material that has been proved to delay the aging of the skin and help the synthesis of collagen. It helps the skin beauty in the 2 ~ 30 years, and the aging and menopausal symptoms in the 4 ~ Heart disease, urinary incontinence, and weakening of the bones, and so on.

These pomegranates show good efficacy not only for women but also for men. They improve scalp health and prevent hair loss, and anthocyanin and tannin components help prevent prostate cancer.

It also contains potassium, citric acid, malic acid, tartaric acid, iron, amino acid, tannin, aspartic acid, and flavonoids to smoothly promote protein metabolism. The tannin component in the skin stimulates the secretion of digestive juices, It also helps energy metabolism to restore fatigue quickly.

Also, the bokbunja is also called as a raspberry, and it is a fruit that contains sugar and mountain properly. It is a berry of strawberry, strawberry, strawberry, raspberry, strawberry, red berries, . Bokbunja is white in May, bloomed in July and August, and ripe fruits are sweet and sour, and the nature is flat or slightly warm, and there is no poison.

The brambles are known to be effective in treating adult diseases such as urinary frequency, nocturnal enuresis, urinary incontinence, and infertility caused by weakening of the urinary glands and gonorrhea caused by weakness of the body and fever, In addition, it records that men's weariness is depleted, the jeans are depleted, the woman's infertility is treated, the liver is cleared, the eyes are cleared, the blood is cleared, and the body is lightened and the hair is not whitened.

Therefore, in one room, the bokbunja is caused by the fragility of the new function, weakness of the eyes, emptiness, frequent urination, erectile dysfunction, restoration of severe fatigue and weakness of the function of the kidney kidney, Symptoms such as visible symptoms, dizziness, dizziness, whitish hair, and lack of growth in children were used. Recently, anticancer effect, aging inhibition effect, arteriosclerosis prevention effect, cholesterol decomposition promoting effect, visual acuity strengthening effect, gout treatment effect and the like have been known and processed into various forms of alcohol, jam, tea and beverage.

And plum is high fruit with plum tree fruit. Plum contains 3.2 ~ 3.4% of citric acid and about 5% of organic acid such as malic acid, succinic acid and tartaric acid. And it has more protein, lipid and minerals than other fruits. Ash is more important alkaline food than walnut and fig. It contains beneficial nutrients such as calcium, iron and phosphorus to make the blood of the body weak alkaline and healthy. (picric acid) improves liver function.

The pharmacological properties of these plums are not only known to have an effect of improving the constitution due to antimicrobial action, antiallergic action, weak alkalinity by the blood action, but also have an excellent effect on hypertension, diabetes, diarrhea and constipation, It is known to be good. In addition, the medicinal properties recorded in various forms such as herbal gangmok, Shinbongbyeong, Kyungsik, and others include chronic cough, fever of poultry, thirst, fever, chronic diarrhea, hemorrhoids, hematuria, Acute abdominal pain, vomiting, barbed tapeworm remedies, and small burns. In addition, skin whitening and protection, strong sterilization, and insecticidal action are known.

On the other hand, the sensory test charts for the blending ratios of the pomegranate stock solution, the brambled stock solution and the broth stock formed by processing the pomegranate, brambles and the plum are as follows.

Ratio (% by weight) Likelihood Pomegranate
Undiluted solution Bokbunja
Undiluted solution plum
Undiluted solution A B C D E F G H I J Sum 32 to 35 32 to 35 32 to 35 3 3 3 2 3 3 3 3 2 3 28 48-52 23 ~ 27 23 ~ 27 One One One One 2 One One One 2 One 12 23 ~ 27 48-52 23 ~ 27 One One 2 One One One 2 2 One One 13 23 ~ 27 23 ~ 27 48-52 One One One One One 2 One One One One 11 43 ~ 47 43 ~ 47 8-12 One 2 2 2 3 2 2 2 2 One 19 8-12 43 ~ 47 43 ~ 47 2 2 2 One 2 2 3 2 2 2 20 43 ~ 47 8-12 43 ~ 47 3 2 2 2 2 3 2 2 One 2 21 1: I can feel one taste
2: I can taste two flavors
3: I can taste three flavors

The ratio of each stock solution in the fruit extract was mixed with the weight% in Table 5 to prepare the water broth. The resultant broth was sampled to a group of 10 persons having no relation to the invention, and the result was shown as 1 to 3 points (1: I can feel the taste, 2: I can taste two flavors, 3: I can taste three flavors).

From the result of the above sensory test, each stock solution to be mixed with the fruit extract of the present invention is not mixed with one or two specific stock solutions, It was confirmed that when mixed, the taste of each sour sweet and refreshing fruit was evenly felt. Therefore, each of the pomegranate juice, the brambly root juice and the stock solution of the pomegranate can be mixed according to the range of the present invention based on the weight of the juice of the present invention.

In addition, since the fruit extract is mixed with the first concentrated broth without any heating process, it is possible to prevent the nutrients in the fruit extract from being destroyed or lose its inherent fruit flavor by heat.

Then, the secondary enriched broth is formed by mixing the primary enriched broth with the secondary material group including the fruit extract, the fruit composition, the vinegar, and the chopped garlic (s20). The total of the primary and secondary material groups The mixing ratios of the respective materials of the secondary material group based on the weight are shown in Table 6 below. Here, the secondary material group is the material of Table 6 for forming the secondary enriched broth by being charged in the primary enriched juice stepwise or all at once, and the total weight of the secondary material group is the same as the primary It is preferable to understand the weight by excluding the concentrated broth.

material Ratio (% by weight) Fruit extract 4 to 7 Fruit composition 4 to 7 vinegar 2 to 5 chopped garlic 0.5 to 3

As shown in Table 6, 4 to 7 wt% of fruit extract, 4 to 7 wt% of fruit composition, 2 to 5 wt% of vinegar, and 0.5 to 3 wt% of chopped garlic, based on the total weight of the secondary material group, Weight% is added to the primary concentrated broth and mixed.

Here, the fruit composition may be prepared by grinding a fruit of any one of a pear, an apple, a lemon and a kiwi with a blender and mixing the fruit with the primary concentrated broth. At this time, the fruit composition of the fruit acts as a natural sweetener to provide a natural sweet taste to the water, and a large amount of vitamins contained in the fruit provides a fatigue recovery and antioxidative effect.

Meanwhile, the fruit used in the above-mentioned fruit composition can be used by pulverizing fruits such as watermelons, citrus fruits, strawberries, pineapples, plums, grapes, persimmon fruits in addition to the above-mentioned fruits, apples, lemons and kiwi, Fruit compositions may also be formed. In addition, the above-mentioned fruit composition may be used only in the juice obtained by filtering the crushed fruit by filtering and separating the solids. In some cases, the above-mentioned solid material and the juice may be used in the crushed state.

The vinegar is a liquid seasoning formed by fermenting cereals, fruits or potatoes, sweet potatoes, etc., and has medicinal effects such as promoting metabolism and improving the constitution to prevent diseases. In daily life, It is used as a preservative for imparting shelf stability to food as a bacterial propagation inhibitor. Here, the vinegar of the present invention is mixed with the vinegar in the same ratio as shown in Table 6 to further increase the sour taste in the broth, thereby further enhancing the texture and improving the storage stability.

In addition, garlic is a plant of lilies. It is used as a seasoning for various foods because it has a unique strong smell removing smell, improving the taste of food and improving appetite.

Meanwhile, the secondary concentrated broth formed by mixing the primary concentrated broth with the secondary material group including the fruit extract, fruit composition, vinegar and chopped garlic was aged for 5 days at a low temperature of 4 to 6 캜, (S30). The thus-aged water-in-water is more soft and has a deep taste and aroma, and the satisfaction of the consumer can be significantly improved.

The above aged water is mixed with water or broth, diluted to a predetermined concentration, sterilized at low temperature (s40), added with ingredients such as sashimi, cucumber, onion, lettuce, parsley and the like, / RTI > Here, the broth may be either anchovy broth generally used or broth water referred to as fish or meat, or may be water, and may be provided with a variety of mouthwashes of different texture depending on the mixing ratio of the broth and water or broth. .

At this time, the pasteurized water is pasteurized, so that the nutrient in the water is not destroyed by heat and is supplied to the user in a fresh state, so that it can be taken more safely. In addition, if the diluted fish juice is frozen so as to form a calm sound, it is possible to provide a cooler and cleaner taste in summer, thereby further improving the satisfaction of the user.

Thus, the juice according to the present invention can be provided with a distinctive and original taste by mixing miso with the intestinal sauce, and the ingredients such as isoflavone and saponin contained in soybean, which is the main ingredient of doenjang, Improvement of function, prevention of dementia and diabetes, as well as protein components are removed by absorbing the fishy fish and fish, so they can be ingested without any sense of resistance.

In addition, not only the fruit but also the fruit extract containing the pomegranate juice are injected without heating in the second concentration process, so that the nutrient destruction and the transformation of the inherent taste are less. Especially, the estrogen component contained in the pomegranate juice reduces the menopausal symptoms It is effective not only for prevention of beauty and aging, but also for diet, prevention of hair loss, prevention of fatigue and prevention of prostate cancer in men, and a sweet and refreshing taste of pomegranate and the like.

In addition, the water-in-water according to the present invention is an eco-friendly natural food made solely of natural natural materials from which chemical additives and chemical seasonings are excluded, and can be eaten safely by the consumer. The materials used for the water- And by diluting and aging the aged broth, the juice of the same taste can always be provided.

As described above, the present invention is not limited to the above-described embodiments, but can be modified by a person having ordinary skill in the art, and such modification is within the scope of the present invention.

s10: Stage of primary concentrated broth formation
s20: Second stage of concentrated water
s30: Dewatering water forming step
s40: Dewatering water dilution and pasteurization step

Claims (5)

9 to 12 weight% of onion, 19 to 22 weight% of onion, 19 to 22 weight%, 9 to 12 weight% of kelp, 4 to 7 weight% of dried anchovy, 4 to 7 weight% 7% by weight and 9-12% by weight of shellfish, and heating to form primary concentrated broth;
4 to 7% by weight of the fruit composition produced by grinding a fruit of 4 to 7% by weight, fruit, apple, lemon and kiwi in a blender to the primary concentrated broth formed in the above step 1, vinegar 2 to 5 By weight, and 0.5 to 3% by weight of chopped garlic, and then mixing to form secondary concentrated broth; And
And aging the second concentrated broth formed in Step 2 at a low temperature of 4 to 6 DEG C for 5 days to form broth. The method according to claim 1,
Wherein the intestinal sauce is formed by mixing 33 to 37 wt% of horseradish chow, 33 to 37 wt% of hot pepper paste, and 28 to 32 wt% of doenjang. The method according to claim 1,
Wherein the fruit extract is formed by mixing 32 to 35% by weight of a pomegranate solution, 32 to 35% by weight of a bovine raw solution, and 32 to 35% by weight of an undiluted solution. The method according to claim 1,
In the first step, the water is introduced at 500 to 1000% of the total weight of the primary and secondary material groups, and the primary material and water are mixed and heated for 5 to 6 hours, Wherein the method comprises the steps of: The method according to claim 1,
Mixing the water produced in step 3 with water to dilute the water to a preset concentration, and then pasteurizing the water.

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