KR20150056332A - Grilled sea bream, including squid ink sauce - Google Patents
Grilled sea bream, including squid ink sauce Download PDFInfo
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- KR20150056332A KR20150056332A KR1020130139224A KR20130139224A KR20150056332A KR 20150056332 A KR20150056332 A KR 20150056332A KR 1020130139224 A KR1020130139224 A KR 1020130139224A KR 20130139224 A KR20130139224 A KR 20130139224A KR 20150056332 A KR20150056332 A KR 20150056332A
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- 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
- A23L17/50—Molluscs
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
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- 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
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
Abstract
Description
본 발명은 오징어 먹물을 포함하는 오징어 먹물소스를 포함한 도미 구이 및 이의 제조방법에 관한 것으로서 보다 상세하게 는 도미구이의 제조방법에 있어서, 오징어 먹물을 첨가하는 단계를 포함하는 미역 파스타의 제조방법 및 동 발명에 의해The present invention relates to a method for manufacturing sea bream pasta including a squid ink source including squid ink and a method for preparing the same, and more particularly, to a method for producing sea bream pasta comprising the step of adding squid ink, By the invention
제조한 오징어 먹물을 포함하는 도미구이에 관한 것이다.The present invention relates to a grilled sea bream including squid ink.
본 발명에서 오징어 먹물소스를 포함한 도미 구는 도미구이에 있어서 오징어 먹물을 포함하는 파스타를 의미한다.In the present invention, tomato paste containing squid ink sauce refers to pasta containing squid ink in a grilled sea bream.
오징어 먹물은 암예방, 노화방지, 동맥경화 예방, 간기능 향상, 소화촉진에 도움이 된다. 이들 어종이 뿜어내는 먹물은 적에 습격을 당하거나 위험이 닥칠 땐 몸을 보호하기 위해 토해내는 물질로 시야를 가리는 연막효과 뿐 아니라 후각이나 미각 등 감각기관을 마비시키는 기능을 갖고 있다는 연구결과가 발표 되었다. 새까만 먹물의 정체는 오징어 등의 먹즙낭에서 분비된 검은액체가 바로 멜라닌 색소, 이는 오징어 몸에서 나오는 먹물을 분리하면 항종양 활성이 강한 일렉신 등의 뮤코다당류가 포함돼 항암효과 외에도 방부작용 및 위액분비 촉진작용을 돕고, 여성의 생리불순 해소에도 탁월한 효능을 가졌다는 조사결과가 있다. 본 발명의 발명자는 도미 구이에 첨가되는 성분으로 상기에서 언급한 바와 같이 영양성분이 우수한 오징어 먹물 소스를 포함하는 도미구이(이하 "오징어 먹물 소스를 포함하는 도미구이"라고 약칭함) 및 이의 제조방법을 제공하여 우수한 영양성분이 함유된 오징어 먹물 소스를 포함하는 도미구이를 제공하고자 한다. Squid ink helps prevent cancer, prevent aging, prevent arteriosclerosis, improve liver function, and promote digestion. The researchers found that the inhabitants of these fish have the ability to paralyze sensory organs such as the olfactory or tasting senses, as well as the effect of smoke, . It is a black liquid that is secreted from the juice bag of squid, such as squid, and it is melanin pigment. When it separates the ink from the squid body, it contains mucopolysaccharide such as elecine which is strong antitumor activity, It has also been found that it has excellent efficacy in helping to accelerate and relieve menstrual impurities in women. As described above, the inventors of the present invention have found that a tomato paste (hereinafter abbreviated as "tomato paste containing squid ink sauce") containing squid ink sauces excellent in nutritional content and a method for producing the same To provide a grilled sea bream containing squid ink sauce containing superior nutritional ingredients.
본 발명의 목적은 도미구이의 제조방법에 있어서, 오징어 먹물을 첨가하는 단계를 포함하는 오징어 먹물소스를 포함한 도미구이의 제조방법을 제공하고자 한다.It is an object of the present invention to provide a method for manufacturing a sea bream including a squid ink source including a step of adding squid ink.
본 발명의 다른 목적은 상기에서 언급한 방법에 의해 제조한 오징어 먹물 소스를 포함한 도미구이를 제공하고자 한다.Another object of the present invention is to provide a grilled sea bream including squid ink sauce prepared by the above-mentioned method.
본 발명은 도미 구이의 제조방법에 있어서, 오징어 먹물 소스를 첨가하는 단계를 포함하는 것을 특징으로 하는 미역 파스타의제조방법을 나타낸다.
The present invention provides a method for producing sea bream pasta, which comprises adding a squid ink source to a sea bream production process.
본 발명은 팬에 올리브 오일 10중량부를 넣고 샬롯 슬라이스 15중량부를 넣어 소테해준 뒤 미리 만들어진 치킨스톡 200중량부를 넣고 반으로 졸여질때까지 끓여주는 제1단계; 스톡이 반이상 졸여지면 생크림 100중량부, 화이트 루 10중량부를 넣고 농도를 맞추어 주는 제2단계; 농도가 맞춰진 소스에 오징어 먹물 5중량부를 넣어 색을 색을 내주는 제3단계를 포함한 오징어 먹물 소스의 제조방법.
In the present invention, 10 parts by weight of olive oil is added to a pan, 15 parts by weight of a Charlotte slice is added, and 200 parts by weight of a chicken stock prepared beforehand is boiled. 100 parts by weight of whipped cream and 10 parts by weight of whitelin are added to the mixture to adjust the concentration, And a third step of adding 5 parts by weight of squid ink to the concentrated source to give a color.
본 발명은 상기에서 언급한 방법에 의해 제조한 오징어 먹물을 포함하는 오징어 먹물 소스를 포함한 도미 구이를 나타낸다.The present invention relates to a sea bream including a squid ink source including squid ink produced by the above-mentioned method.
본 발명에 의해 제조한 오징어 먹물을 포함하는 오징어 먹물 소스를 포함한 도미구이는 오징어 먹물이 함유하고 있는 우수한 영양성분을 섭취할 수 있The sea bream including the squid ink sauce including the squid ink prepared according to the present invention can eat excellent nutritional ingredients contained in squid ink
어 관능성이 우수할 뿐만 아니라 기능성 또한 우수한 오징어 먹물 소스를 포함한 도미구이를 제공할 수 있다.It is possible to provide a sea bream including a squid ink sauce not only excellent in sensory properties but also having excellent functionality.
본 발명의 오징어 먹물을 포함하는 오징어 먹물 소스를 포함한 도미구이는 오징어 먹물 이외에 감자 그라탕을 포함하고 있어 감자가 함유하고 있는 영양성분The sea bream including squid ink sauce including squid ink of the present invention includes potato gratin in addition to squid ink,
또한 용이하게 섭취할 수 있어 관능성 및/또는 기능성이 우수한 오징어 먹물소스를 포함한 도미구이를 제공할 수 있다. Also, it is possible to provide a sea bream containing a squid ink source excellent in sensuality and / or functionality because it can be easily ingested.
한편, 본 발명의 오징어먹물을 포함하는 오징어 먹물 소스를 포함한 도미구이는 기능성 성분으로서 컬리플라워 퓌레 및 웜 야채(Warm vegetable) 포함할 수 있는On the other hand, the sea bream including the squid ink source including the squid ink according to the present invention can be used as a functional ingredient, which can include cauliflower puree and warm vegetable
종래 도미 구이에 비해 기능성이 우수한 오징어 먹물 소스를 포함한 도미구이를 제공할 수 있다.It is possible to provide a grilled sea bream including a squid ink sauce excellent in functionality compared to the conventional sea bream.
도 1은 실시예 1에서 제조한 오징어 먹물소스를 포함한 도미구이를 접시에 담아 놓은 것을 나타낸 사진이다.Fig. 1 is a photograph showing the sauce prepared with the squid ink sauce prepared in Example 1 in a dish. Fig.
본 발명은 오징어 먹물을 포함하는 오징어 먹물소스를 포함한 도미구이의 제조방법을 나타낸다.The present invention shows a method for producing a sea bream including a squid ink source including squid ink.
본 발명은 도미구이의 제조방법에 있어서, 오징어 먹물을 첨가하는 단계를 포함하는 오징어 먹물소스를 포함한 도미구이의 제조방법을 나타낸다.
The present invention also provides a method for manufacturing a sea bream including a squid ink source including a step of adding squid ink to the sea bream production method.
본발명 중 메인요리인 도미 구이는 손질된 도미 120중량부를 바질 2중량부, 딜 2중량부, 샬롯 슬라이스 3중량부, 레몬 슬라이스 4중량부, 소금 2중량부, 백후추 2중량부, 올리브 오일 20중량부를 넣고 하루간 마리네이드 해주는 단계를 제1단계; 상기 1단계에서 마리네이드 된 생선을 예열된 팬에 겉면을 익혀주고 와인으로 후람베(flambe)를 하는 제2단계; 겉면이 익혀진 생선을 180℃ 예열된 오븐에 넣고 8분간 구워주는 제3단계; 생선이 구워질 동안 예열된 팬에 빵가루 50중량부를 구워서 색을 내준 뒤 검은깨 25중량부, 참깨 25중량부를 넣고 섞어 도미의 겉면을 입혀줄 더스트를 만들어주는 제4단계; 구워진 도미를 꺼내 상기 3단계에서 만들은 더스트를 입혀주어 완성 시켜주는 제5단계;를 포함하는 오징어 먹물소스와 함께 먹는 도미구이의 제조방법.In the present invention, the main dish of the present invention was prepared by mixing 120 parts by weight of prepared sea bream with 2 parts by weight of basil, 2 parts by weight of dill, 3 parts by weight of Charlotte slice, 4 parts by weight of lemon slice, 2 parts by weight of salt, 2 parts by weight of white pepper, And 20 parts by weight of water are marinated for one day. A second step in which the marinated fish is cooked in a pan preheated in step 1 and flambe is made with wine; The third step is to put the cooked fish into a 180 ℃ preheated oven and bake for 8 minutes; Fifty parts by weight of bread crumbs were baked in a preheated pan while the fish was being baked, and then 25 parts by weight of black sesame and 25 parts by weight of sesame were added to prepare a duster for covering the outer surface of the sea bream. And a fifth step of taking out the grilled sea bream and covering it with dust to be made in the above step 3 to prepare a grilled sea bream.
상기에서 오일은 식용유지를 사용할 수 있으며, 이러한 식용유지의 일예로서 대두유, 올리브유, 포도씨유, 미강유, 옥수수유, 유채유, 면실유 중에서 선택된 어느 하나 이상을 도미 120중량부에 대하여 0.5∼10중량부를 사용할 수 있다. As an example of the edible oil, 0.5 to 10 parts by weight of at least one selected from soybean oil, olive oil, grape seed oil, rice bran oil, corn oil, rape oil and cottonseed oil may be used per 120 parts by weight of sea bream have.
상기에서 샬롯 슬라이스는 샬롯을 두께가 1∼2mm 크기가 되도록 잘라서 슬라이스(slice) 처리한 것을 사용할 수 있다.In the above, the Charlotte slice may be a sliced sliced Charlotte having a thickness of 1 to 2 mm.
상기에서 와인은 생선요리이기 때문에 화이트 와인만 사용할 수 있다.
In the above, since the wine is a fish dish, only white wine can be used.
본발명 중 전분을 포함하는 컬리플라워 퓌레는 팬에 양파, 감자, 컬리플라워를 소테하는 제2단계에서 첨가되는 감자 50중량부는 180℃ 예열된 오븐에 20분간 구워주고 컬리플라워는 80~100℃ 끓는 물에 넣고 20분간 삶아주는 제1단계; 예열된 냄비에 올리브 오일 10중량부를 넣고 양파 100중량부를 넣고 소테해준 뒤 오레가노 1중량부, 소금 1중량부, 백후추 1중량부를 넣고 소테해주는 과정에서 감자 50중량부, 넛맥 1중량부, 컬리플라워 100중량부를 넣고 3분간 소테해주는 제2단계; 상기 제2단계에서 소테된 야채에 준비된 치킨스톡 200중량부와 월계수 잎 1중량부를 넣고 치킨스톡이 다 졸여질 때 까지 끓여주는 제3단계; 졸여진 야채는 월계수 잎을 제거 하고 핸드블랜더 용기에 넣은 뒤에 파마산 치즈 20중량부, 생크림 30중량부를 넣고 곱게 믹싱해주어 완성시키는 제4단계;를 포함하는 도미구이와 함께 곁들여지는 컬리플라워 퓌레의 제조방법 In the present invention, the cauliflower puree containing starch is prepared by frying 50 parts by weight of potatoes, which are added in the second step of cutting the onion, potato and cauliflower in a pan, into an oven preheated at 180 ° C for 20 minutes, and the cauliflower is boiled at 80 to 100 ° C A first step of boiling in water for 20 minutes; 10 parts by weight of olive oil is added to a preheated pot, 100 parts by weight of onion is added, and 1 part by weight of oregano, 1 part by weight of salt and 1 part by weight of white pepper are added and 50 parts by weight of potato, 1 part by weight of raw milk, 100 parts by weight, and then the mixture is sieved for 3 minutes; A third step of adding 200 parts by weight of chicken stock prepared in the vegetable cut in the second step and 1 part by weight of laurel leaf and boiling the chicken stock until boiling; And a fourth step of adding 20 parts by weight of parmesan cheese and 30 parts by weight of fresh cream followed by finely mixing and finishing after removing the laurel leaves and putting them in a hand blender container, and a method of manufacturing a cauliflower puree
상기에서 치킨스탁은 닭을 정제수에 넣고 소정의 첨가물을 첨가한 후 끓여서 얻은 것을 사용할 수 있다. In the above, chicken stock can be prepared by boiling chicken after adding chicken to purified water and adding a predetermined additive.
상기에서 치킨스탁의 일예로서 닭 100중량부에 대하여 정제수 100∼500중량부, ㅇ양파 5∼20중량부, 당근 5∼20중량부, 샐러리 5∼10중량부, 통후추 1중량부, 청주 1∼5중량부를 첨가하고 90∼100℃에서 10∼40분 동안 끓인 후 얻은 25±5℃가 되도록 냉각시킨 것을 사용할 수 있다.
As an example of the chicken stock, 100 to 500 parts by weight of purified water, 5 to 20 parts by weight of onion, 5 to 20 parts by weight of carrot, 5 to 10 parts by weight of celery, 1 part by weight of citrus peel, 5 parts by weight, and boiling at 90 to 100 占 폚 for 10 to 40 minutes, followed by cooling to 25 占 5 占 폚.
본발명중 탄수화물을 포함하는 감자 그라탕은 껍질을 제거한 감자 70중량부에 지름3.5cm 원형몰드로 찍어서 모양을 내준 감자에 다시 지름3cm 원형몰드로 찍어 둥근 원통모양을 만들어 80~100℃끓는물에 삶는 제1단계; 팬에 올리브 오일10중량부를 둘러준 후 브리누와즈 크기로 썰어준 양파 20중량부, 새송이 버섯 30중량부, 양송이 버섯 30중량부를 넣고 소테 해준뒤 생크림 30중량부, 파마산 치즈 10중량부, 소금 2중량부, 후추 2중량부를 넣고 졸여주는 제2단계; 상기 제1단계에서 삶아진 감자를 꺼내 원통 모양 안에 제2단계에서 만든 버섯 ?셀을 넣어준 뒤 파마산 치즈 2중량부 이탈리안 파슬리 1중량부를 버섯 ?셀위에 뿌려준 후 180℃ 예열된 오븐에 7분간 구워 주는 제3단계를 포함한 오징어 먹물을 포함한 도미구이에 곁들여 먹는 감자그라탕의 제조방법.
In the present invention, potato gratin containing carbohydrate is prepared by putting 70 cm diameter of a potato with a 3.5 cm diameter circular mold into a potato having a diameter of 3 cm, and then making a round cylindrical shape and boiling it in boiling water at 80-100 ° C. A first step; 10 parts by weight of olive oil was wrapped around the pan, 20 parts by weight of onion, 30 parts by weight of safflower mushroom, and 30 parts by weight of mushroom mushroom were weighed in a Brenouwsize size. Then, 30 parts by weight of fresh cream, 10 parts by weight of parmesan cheese, 2 parts by weight and pepper 2 parts by weight; In the first step, the boiled potato was taken out, and the mushroom cell made in the second step was put in a cylindrical shape. Then, 2 parts by weight of parmesan cheese and 1 part by weight of the Italian parsley were sprayed on the mushroom cell and baked in the oven heated at 180 ° C. for 7 minutes A method of preparing potato gratin to be served with a grilled sea bream including squid ink, including the third step.
상기에서 몰드는 정해진 크기 상관없이 0.5cm 가 차이나는 2개의 여러 몰드로 사용할수 있다. In the above, the mold can be used as two different molds of 0.5 cm in size, regardless of the size.
상기에서 버섯 ?셀은 새송이 버섯과, 양송이 버섯외에 만가닥 버섯, 표고 버섯 등 여러 종류의 버섯을 첨가하여 사용할 수 있다.
In the above, mushroom cells can be used in addition to mushroom, mushroom, mushroom, and shiitake mushroom.
본발명중 오징어 먹물을 포함한 오징어 먹물은 팬에 올리브 오일 10중량부를 넣고 샬롯 슬라이스 15중량부를 넣어 소테해준 뒤 미리 만들어진 치킨스톡 200중량부를 넣고 반으로 졸여질때까지 끓여주는 제1단계; 스톡이 반이상 졸여지면 생크림 100중량부, 화이트 루 10중량부를 넣고 농도를 맞추어 주는 제2단계; 농도가 맞춰진 소스에 오징어 먹물 5중량부를 넣어 색을 색을 내주는 제3단계를 포함한 오징어 먹물 소스의 제조방법.
In the present invention, squid ink including squid ink is prepared by adding 10 parts by weight of olive oil to a pan, adding 15 parts by weight of a Charlotte slice, boiling 200 parts by weight of a pre-made chicken stock, 100 parts by weight of whipped cream and 10 parts by weight of whitelin are added to the mixture to adjust the concentration, And a third step of adding 5 parts by weight of squid ink to the concentrated source to give a color.
상기에서 샬롯 슬라이스는 샬롯을 두께가 1∼2mm 크기가 되도록 잘라서 슬라이스(slice) 처리한 것을 사용할 수 있다.In the above, the Charlotte slice may be a sliced sliced Charlotte having a thickness of 1 to 2 mm.
상기에서 농도를 조절하는 화이트 루는 예열된 팬에 밀가루 60중량부, 버터 50중량부를 넣고 약한불로 밀가루와 버터가 타지 않게 잘 섞어주어 사용해야 한다.In the above, the whiteness adjusting the concentration is performed by adding 60 parts by weight of flour and 50 parts by weight of butter to the preheated pan and mixing the flour and butter so that the flour is not burned.
상기에서 치킨스탁은 닭을 정제수에 넣고 소정의 첨가물을 첨가한 후 끓여서 얻은 것을 사용할 수 있다. In the above, chicken stock can be prepared by boiling chicken after adding chicken to purified water and adding a predetermined additive.
상기에서 치킨스탁의 일예로서 닭 100중량부에 대하여 정제수 100∼500중량부, ㅇ양파 5∼20중량부, 당근 5∼20중량부, 샐러리 5∼10중량부, 통후추 1중량부, 청주 1∼5중량부를 첨가하고 90∼100℃에서 10∼40분 동안 끓인 후 얻은 25±5℃가 되도록 냉각시킨 것을 사용할 수 있다.As an example of the chicken stock, 100 to 500 parts by weight of purified water, 5 to 20 parts by weight of onion, 5 to 20 parts by weight of carrot, 5 to 10 parts by weight of celery, 1 part by weight of citrus peel, 5 parts by weight, and boiling at 90 to 100 占 폚 for 10 to 40 minutes, followed by cooling to 25 占 5 占 폚.
도 1은 실시예 1에서 제조한 오징어 먹물소스를 포함한 도미구이를 접시에 담아 놓은 것을 나타낸 사진이다.Fig. 1 is a photograph showing the sauce prepared with the squid ink sauce prepared in Example 1 in a dish. Fig.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101877649B1 (en) * | 2016-12-20 | 2018-07-12 | 영산대학교산학협력단 | Manufacturing Method of Chub Mackerel Patty |
| KR20190029335A (en) * | 2017-09-12 | 2019-03-20 | 신안건정영어조합법인 | Miichthys miiuy marinade and method for manufacturing broiler meat using the same |
| KR20190119399A (en) * | 2018-04-12 | 2019-10-22 | 동아대학교 산학협력단 | Sauce containing broccoli and its manufacturing method |
| KR102369197B1 (en) | 2022-01-04 | 2022-03-03 | 주식회사 투위 | In-wheel motor electric rear car combined with quarantine, platform system of the same |
| KR102503459B1 (en) | 2022-02-24 | 2023-02-24 | 주식회사 투위 | Smart electric rear car for collecting waste resources and platform system of the same |
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2013
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101877649B1 (en) * | 2016-12-20 | 2018-07-12 | 영산대학교산학협력단 | Manufacturing Method of Chub Mackerel Patty |
| KR20190029335A (en) * | 2017-09-12 | 2019-03-20 | 신안건정영어조합법인 | Miichthys miiuy marinade and method for manufacturing broiler meat using the same |
| KR20190119399A (en) * | 2018-04-12 | 2019-10-22 | 동아대학교 산학협력단 | Sauce containing broccoli and its manufacturing method |
| KR102369197B1 (en) | 2022-01-04 | 2022-03-03 | 주식회사 투위 | In-wheel motor electric rear car combined with quarantine, platform system of the same |
| KR102503459B1 (en) | 2022-02-24 | 2023-02-24 | 주식회사 투위 | Smart electric rear car for collecting waste resources and platform system of the same |
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