KR20160007100A - Method of preparing cold raw fish soup - Google Patents

Abstract

The present invention relates to a method for preparing meat broth of cold raw fish soup, which removes the fishy smell of wild halibut and maximizes the taste of cold raw fish soup. The present invention prepares the meat broth of the cold raw fish soup using natural water to remove the peculiar smell of tap water and, in addition, to remove various smells and the fishy smell of the halibut using lemon water and refined rice wine, thereby enhancing the taste of the cold raw fish soup. In addition, the present invention prepares the meat broth in a slush state to be sparkling, cool, and smooth to swallow, thereby enhancing the texture of vegetables and the halibut. In addition, the present invention prepares the meat broth to enhance the taste and the flavor of the cold raw fish soup using minimum food materials.

Description

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

More particularly, the present invention relates to a method for manufacturing water-based broth which removes the fishy smell of wild flounder and maximizes the cool water taste.

In general, the participant fish is a typical fish caught in the coastal waters around the East Coast of Korea. It has low fat content, high protein content, high protein content and high preservability.

Taking advantage of these characteristics, the participants have been processed into fish cake or sikhye, but recently the demand volume has increased rapidly and it is widely used for water reclamation.

In order to appease the hunger during the fishing, the sailors unpacked the red pepper paste and miso in the drinking water, made some broth with a little cider and vinegar, and chopped the fish that day and mixed it with the broth so that it was like a cup of soju do. At present, there are specific watercolors developed for each province. For example, cut into small pieces and put them in a bowl. Then add vegetables such as pears, carrots, onions, Sometimes cold water or hot pepper sauce was added to make water.

However, there was a problem that the fish, especially the fish using the flounder, was severely smoked and had a bad smell due to a lot of fishy smell.

The present invention is to provide a fish broth in which a fish flounder is removed.

The present invention provides a broth which has improved neck turn and taste.

The present invention provides soup stock which can increase the taste and flavor of water while using the least amount of ingredients.

One aspect of the present invention is

Preparing a red pepper paste by mixing and fermenting kochujang, pear, onion, sugar, vinegar, starch syrup, ginger, cider and sake; And

And adding the mineral water, cider, sake, and lemon water to the red pepper paste, followed by aging.

In another aspect,

Lettuce, cucumber, onion, carrots on the ground with flour, sugar, lemon water, and sesame oil into the step; And

And pouring the juice into the flounder.

The use of lemon water and sake of the present invention to remove the odor of the tap water and the smell of the smell and the flounder by using the lemon water and the sake, thereby improving the taste of the water. In addition, the broth of the present invention can be used to make a good slippery state and a good slippery state to save the texture of vegetables and flounder. In addition, the broth of the present invention increased the taste and flavor of the dough while using the least amount of ingredients.

1 is a flow chart showing a method of manufacturing a water and sewage water according to an embodiment of the present invention.

The present invention can be all accomplished by the following description. The following description should be understood to describe preferred embodiments of the present invention, but the present invention is not necessarily limited thereto.

1 is a flow chart showing a method of manufacturing a water and sewage water according to an embodiment of the present invention. Referring to FIG. 1, the method for producing the water-based broth of the present invention includes the step of producing horseradish perilla and the step of aging.

The step of preparing the red pepper paste is a step of mixing and aging the red pepper paste, pear, onion, sugar, vinegar, starch syrup, ginger, cider and sake.

In the present invention, sake is used to eliminate smut of fish. The sake is produced by inducing sedimentation on the makgeolli which has filtered the mulberry to remove precipitate or extracting clear wine using water. The bitterness and sourness of the sake can significantly remove the smut of the flounder.

In the present invention, the cider is used so as to eliminate the odor of the watercolor and make the neck turn better.

The above-mentioned hot pepper paste, pear, onion, sugar, vinegar, starch syrup, ginger and the like can be used without limitation.

Wherein the step of preparing the horseradish-cooked rice comprises 0.2 to 0.4 kg of the pears, 0.2 to 0.4 kg of the onion, 0.3 to 0.5 kg of the sugar, 0.02 to 0.04 L of the vinegar, 0.05 to 0.2 kg of the syrup, 0.01 to 0.03 kg 0.1 to 0.3 L of the cider, and 0.05 to 0.2 L of the sake.

It is preferable to use 0.05 to 0.2 L of the above-mentioned sake compared to 1 kg of the kochujang, and it is possible to remove the fishy smell by using the above range.

The chaff sauce can be aged and fermented for 10 days to 20 days, preferably 14 days to 16 days after mixing the ingredients such as red pepper paste. The fermentation of the material can be further advanced by aging during the above period, and the hot taste of the onion can be attenuated to some extent, and the mechatic taste of the carbonated cider can be eliminated.

Next, the method of manufacturing a water-based solution of the present invention comprises adding water, cider, sake, and lemon water to the above-prepared horseracing paste and aging the same.

In the present invention, the smell of tap water can be originally removed by using bottled water.

Also, in the present invention, the number of lemons used to remove fishy smell and smell of flounder is used. The number of lemons can be prepared by adding juice produced from 1/4 ~ 1/2 lemon to 1 L of living water.

The method may be carried out by mixing 9 L of the hunger paste with 12 to 18 liters of the water, 2 to 4 liters of the cider, 0.5 to 1 liter of the sake, and 0.5 to 2 L of the lemon.

The above-mentioned method can aged the produced water for 5 days to 10 days, preferably 7 days.

The method may further comprise a step of freezing the water broth in the form of a slush after the aging step or during the aging step. During the ripening or after the aging period, the slurry can be put into a slush machine to keep the slurry in the slush state. If the water is supplied in a slush state, the texture of vegetables and flour added to the water can be saved, and the coolness and refreshing feeling of the water can be increased.

In another aspect, the present invention relates to a method for making a watery.

The water of the present invention includes a step of placing a flounder on lettuce, cucumber, onion, and carrot, adding sugar, lemon water, and sesame oil thereto, and adding the above-prepared water to the water.

The water of the present invention is prepared by adding basic vegetables to natural flounder and then adding broth in a slurry state.

The water of the present invention can remove the fishy smell of the flounder and enhance the taste and flavor of the water by using the water and the minimum ingredients as described above.

Hereinafter, the present invention will be described in more detail with reference to the following examples and experimental examples. However, the following examples and experimental examples are illustrative of the contents of the present invention, and the scope of the invention is not limited by the examples and the experimental examples

Example 1

Kochujang 10kg, 3kg of onion, 3kg of onion, 4kg of sugar, 0.3L of vinegar, 1kg of syrup, 120g of ginger powder, 1.5L of cider and 1L of sake were mixed and fermented for about 15 days.

Subsequently, 3L of cider, 0.7L of sake, 1L of lemon, and 9L of horseradish prepared in the above were added to 15L of bottled water, and the mixture was well stirred and put in a machine for making ice slices (about 7 days), followed by aging.

It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.

Claims (5)

Preparing a red pepper paste by mixing and fermenting kochujang, pear, onion, sugar, vinegar, starch syrup, ginger, cider and sake;
And adding the mineral water, cider, sake, and lemon water to the red pepper paste, followed by aging. [Claim 2] The method of claim 1, wherein the step of preparing the horseradish prepared by adding 0.2 to 0.4 kg of the pear, 0.2 to 0.4 kg of the onion, 0.3 to 0.5 kg of the sugar, 0.02 to 0.04 L of the vinegar, 0.05 to 0.2 kg of the syrup, 0.01 to 0.03 kg of ginger, 0.1 to 0.3 L of the cider and 0.05 to 0.2 L of the sake are mixed and aged for 10 to 20 days. [2] The method according to claim 1, wherein the molasses is mixed with 9 L of the hunger paste at a ratio of 12 to 18 L of the water, 2 to 4 L of the cider, 0.5 to 1 L of the sake, and 0.5 to 2 L of the lemon, By weight. The method according to claim 1, wherein the method further comprises the step of freezing the fish broth in a slush form after or during the aging step. Lettuce, cucumber, onion, carrots on the ground with flour, sugar, lemon water, and sesame oil into the step;
A method for producing a water-based wastewater comprising the steps of: pouring the fish stock produced by any one of claims 1 to 5 into the flounder.

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