KR20150071140A - The method of manufacturing A big eye herring's seasoned - Google Patents

Abstract

The present invention relates to a marinated sardinella zunasi sashimi preparation method. More specifically, the marinated sardinella zunasi sashimi preparation method includes the steps of mixing sardinella zunasi sashimi, squid sashimi, cabbages, onions, shallots, parsley, sesame, carrot, cucumber together; adding chilli powder in the boiling water and mixing various seasoning in the mixture; cooling the mixture at 10-15 °C and maturing the mixture at 3-4°C for three to five days to increase the viscosity; and mixing the ingredients together after adding spices to the seasoning. Accordingly, the present invention can prepare the savory and refreshing sardinella zunasi sashimi.

Description

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

The present invention relates to a method for manufacturing a spinach pan

In detail, it is mixed with bamboo spinach, squid, and various vegetables, and boiled water is poured into red pepper powder. After mixing various spices, it is cooled to 10 ~ 15 ℃ and aged at 3-4 ℃ for 3 ~ 5 days to increase viscosity The present invention relates to a method for manufacturing a sandwich-like sandwiched sandwiched sandwiched sandwiched sandwiched sandwiched sandwiched sandwiched sandworm,

Nutritionally, it is 16.3 grams of protein per 100 grams of protein and 173 milligrams of calcium. It is rich in protein, calcium and iron. However, since most of the fat is omega-3 fatty acids such as DHA and EPA, which are beneficial for vascular health, it is a kind of unsaturated fat, which prevents skin aging and blood vessels, as well as heart disease and stroke. Prevent.

Due to these nutritional aspects, it is recommended for people who are recovering after the disease, the frail elderly, the children who grow up, the people who have lost their appetite and the expectant mothers are fishes caught in the West Sea and the South Sea. The wand is often greasy and soggy and is often used as a stew or ash.

In general, it is a little bit of squid, squid, and carrot, green onion, cucumber, sesame leaf, and parsley in a small bowl, and put in a seasoned kochujang. Is weak and does not mix well with Bandaoyi, so it does not get stuck in Bandaoyi, and it is also strong with strong taste of Kochujang.

In order to solve the above problems, the present invention relates to a process for preparing a sauce made of red pepper powder, cooling the sauce at a room temperature for a certain period of time and aging at a low temperature, thereby increasing the viscosity of the sauce, And to increase the taste and flavor of the dish.

In the method for manufacturing a spinach,

100 to 200 parts by weight of cabbage or lettuce or lettuce, 50 to 70 parts by weight of onion, 50 to 70 parts by weight of safflower, 50 to 70 parts by weight of parsley, 50 to 70 parts by weight of sesame leaf, 50 to 70 parts by weight of carrot and 50 to 70 parts by weight of cucumber;

Slicing and mixing the prepared material;

Preparing sauce marbles by mixing 250-300 parts by weight of bark, 20-40 parts by weight of vinegar, 40-60 parts by weight of garlic, 15-25 parts by weight of sesame oil or perilla oil, 10-20 parts by weight of sesame seeds and 20-40 parts by weight of fresh weight ;

Mixing the prepared material;

.

Also,

(3,500 to 1,500 parts by weight of starch syrup, 200 to 300 parts by weight of starch syrup, 450 to 600 parts by weight of seasoning syrup, and 600 to 800 parts by weight of sugar) with respect to 3500 to 4500 parts by weight of red pepper powder, ;

Heating the raw water, pouring the boiled water into the red pepper powder, adding starch syrup, seasoning (seasoning), seasoning (red pepper), and sugar into the weight bag and mixing;

Cooling at 10 to 15 ° C at room temperature, and aging at 3 to 4 ° C for 3 to 5 days;

.

As described above, the bamboo spinach according to the present invention is prepared by sprinkling red pepper powder in boiling water, mixing seasonings and preparing a sauce, cooling it at a room temperature for a certain period of time and matureing at a low temperature so that the viscosity of the sauce becomes high, It has the effect of further enhancing the flavor and softness inherent in the bandit.

Hereinafter, a method for producing a bamboo stick according to the present invention will be described in detail.

(a) 150 to 350 parts by weight of squid, 100 to 200 parts by weight of cabbage or lettuce or lettuce, 50 to 70 parts by weight of onion, 50 to 70 parts by weight of safflower, 50 to 70 parts by weight of safflower, 50 to 70 parts by weight of sesame leaf, 50 to 70 parts by weight of carrot and 50 to 70 parts by weight of cucumber;

Although it is preferable to use fresh frozen organisms, it is not easy to use creatures due to the characteristics of swans which are killed immediately after they are taken from a ship. Therefore, when swallowed swans are used, they are thawed after natural thawing, After cutting the tail portion,

The squid removes the intestines, peels off the skin, separates the legs, and prepares only the torso.

The squid may be used alone or in combination with squid, and the method of repairing the squid is the same as that of the squid.

The squid, which is 47 times as high as the 16 times as much milk as the beef, has excellent taurine and high protein, which helps brain cell formation, smoothes blood circulation and produces excellent brain cells. In addition, squid taurine is a kind of amino acid that has a great effect of restoring fatigue, inhibiting and reducing the absorption of cholesterol in the body, promoting insulin secretion, preventing diabetes, restoring visual acuity and restoring muscle fatigue It is a nutritious food.

(b) slicing and mixing the prepared material;

The materials prepared in the step (a) are cut to a size of 5 to 7 cm, and the cabbage is peeled off one by one, washed and then cut into 3 to 5 mm intervals. The cabbage can be selected from lettuce or lettuce .

The cabbage strengthens the gastrointestinal mucosa due to the sulfur and chlorine components of the cabbage, and the potassium component of the cabbage adjusts the salinity balance of the human body and is a nutritious food with many vitamins.

The onion is peeled off and the root is cut off and cut into 3 ~ 5mm intervals.

Cut the root, remove the upper part and trim it to 4 ~ 5cm length.

Butterflies may have leeches due to their growing characteristics in wetlands. After washing, put 3L of water in a large bowl, add about 5 tablespoons of vinegar, mix them and immerse the buttercups for 10 to 30 minutes to let the hidden leeches fall off. Wash it once again and prepare it by cutting it to the same length as the side wave.

The sesame leaves, carrots, and cucumbers were cut into pieces of the same size as the above-mentioned onions and prepared

Lightly slice and mix the various slices and vegetables.

(c) 250-300 parts by weight, vinegar 20-40 parts by weight, garlic 40-60 parts by weight, sesame oil or perilla oil 15-25 parts by weight, sesame salt 10-20 parts by weight, Preparing;

One embodiment of the present invention will be described with reference to the above description.

Prepare 400g of red pepper powder, 750g of water, 500g of starch syrup, 25g of seasoning (Miwon), 50g of seasoning (back) and 70g of sugar

750 g of water is boiled and then poured into red pepper powder, and starch syrup, seasoning (seasoning), seasoning (back) and sugar are mixed according to the weight

The prepared rice should be cooled at 10 ~ 15 ℃ at room temperature and then aged at 3 ~ 4 ℃ for 3 ~ 5 days. If the rice wine is put into the refrigerator without cooling, After cooling to ~ 15 ℃, it should be aged at low temperature of 3 ~ 4 ℃.

In addition to the above-exemplified seasonings, seasonings for the same purpose sold in the market can be used.

Garlic is prepared by finely grinding whole garlic.

Once all the ingredients are prepared as above, add the prepared bamboo slices, squid, cabbage, onion, safflower, parsley, sesame leaf, carrot, cucumber, clam, vinegar, garlic, sesame oil, sesame seeds, If you give me, you can accomplish a soppy, yet nutritious, bendy sashimi that suits your taste buds and spices well.

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, Of course it is possible. Accordingly, the scope of the present invention should not be construed as being limited to the above-described embodiments, but should be determined by equivalents to the claims, as well as the following claims.

Claims (2)

In the method for manufacturing a spinach,
(a) 150 to 350 parts by weight of squid, 100 to 200 parts by weight of cabbage or lettuce or lettuce, 50 to 70 parts by weight of onion, 50 to 70 parts by weight of safflower, 50 to 70 parts by weight of safflower, 50 to 70 parts by weight of sesame leaf, 50 to 70 parts by weight of carrot and 50 to 70 parts by weight of cucumber;
(b) slicing and mixing the prepared material;
(c) 250-300 parts by weight, vinegar 20-40 parts by weight, garlic 40-60 parts by weight, sesame oil or perilla oil 15-25 parts by weight, sesame salt 10-20 parts by weight, Preparing;
(d) mixing the material prepared in the step (b) and the material prepared in the step (c);
≪ / RTI >
The method according to claim 1,
The above-
(a) 15 to 25% by weight of red pepper powder, 35 to 45% by weight of water, 20 to 30% by weight of starch syrup, 1 to 3% by weight of seasoning (AMW), 5 to 8% by weight of seasoning (again) ;
(b) heating the raw water, pouring boiled water into the red pepper powder in step (a), adding starch syrup, seasoning (seasoning), seasoning (rehydration) and sugar into the weight unit and mixing;
(c) cooling at 10 to 15 ° C at room temperature, and aging at 3 to 4 ° C for 3 to 5 days;
Wherein the method comprises the steps of: