KR20160016483A - Manufacturing method of dried fish covered with gochujang and dried fish covered with gochujang - Google Patents

Abstract

The present invention relates to a dried yellow corvina mixed with red pepper paste and a method for manufacturing the same. The dried yellow corvina mixed with red pepper paste according to the present invention can be manufactured by steaming the dried yellow corvina, mixing the same with the red pepper paste, and maturing the mixture. The dried yellow corvina mixed with red pepper paste according to the present invention can be added with such ingredients as julienne lotus roots, julienne deodeok, julienne ginseng, julienne bell flower, raw garlic, and sesame. According to the present invention, the dried yellow corvina mixed with red pepper paste can be manufactured by steaming solid julienne dried yellow corvina to make softened dried yellow corvina mixed with red pepper paste. By adding julienne lotus roots and other ingredients, the dried yellow corvina mixed with red pepper paste having nutrients and better taste can be provided.

Description

{Manufacturing method of dried fish covered with gochujang and dried fish covered with gochujang}

More particularly, the present invention relates to a process for preparing kochujang gulbi, which is prepared by tearing dried gulbi to form a gulbi and steam it in steam, steamed gulbi beans in a kochujang, and aging the gulbi. It is about kochujang gulbi.

Gulbi is a dried and dried early bellied to sea breeze, and is used as a variety of cooking materials such as stew or stewed. In particular, while the common culverte is put in salt water, the culinary culm flour is stored for over a year, and the culm flour is made from the salt flakes completely removed to make the culverte, and its taste and quality are excellent. .

Gulbi can be cooked in various ways, such as steamed, grilled, or steamed, as well as stewed or stewed. Japanese Patent Registration No. 10-1065494 discloses a method for preparing dried kelp roasted with kochujang and syrup to produce kochujang roasted kochujang.

However, since the water content of the cucumber is low due to the osmotic pressure during the early stage of curing, the prepared cucumber gulbi is hard and difficult to take. In order to prevent hardening, it is possible to lower the salt concentration and increase the water content. However, in this case, the culinary process may be altered and the fishy smell may become worse.

Therefore, it is required to develop the kochujang gulbi which is soft and does not change. Furthermore, the development of kochujang caviar, which contains various nutrients besides caviabi and has good texture, is also required.

Patent Document 1: Korean Patent No. 10-1065494 (Registered on September 11, 2011)

It is an object of the present invention to provide a method of manufacturing a kochujang caviar that is soft and does not deteriorate while using a dried caviar, and a method of producing a kochujang caviar.

It is an object of the present invention to provide a method of manufacturing a hot pepper paste containing various nutrients in addition to a hot pepper paste and a good texture, and a hot pepper paste.

In order to achieve the above object, according to the present invention, there is provided a method for manufacturing a kochujang culverte comprising the steps of forming a cul-ti to form a culm, The burrito may include a fermentation stage, a fermentation stage in which the fermented cucurbitaceae is matured.

The method of manufacturing a kochujang cube according to another embodiment of the present invention may further include a step of immersing the kurobashi beads in a dipping solution for 2 to 3 hours, have.

According to another embodiment of the present invention, there is further provided a method for manufacturing a kochujang gulbi comprising the step of immersing the gulbi in a dipping solution for 2 to 3 hours and then drying the kelp dish for 1 to 2 hours.

According to another embodiment of the present invention, the drench solution may be prepared by mixing 10 parts by weight of the sun salt, 5 parts by weight of the oodi juice or the plumice essence with respect to 100 parts by weight of the purified water.

According to another embodiment of the present invention, in a method of manufacturing kochujang, the kochujang is prepared by boiling barley in steam and then fermenting the boiled wheat and boiled soybeans at a temperature of 40 to 45 ° C for 3 days, The step of making wheat powder and soybean powder, the step of making soybean bean boiled water and mixing with sun salt to make a sparkling water, fermented barley, sparkling water, wheat powder, soybean powder, red pepper powder, .

According to another embodiment of the present invention, at least two or more of the lotus roots, the roots, the ginseng roots, the bellflower roots, the raw garlic, and the sesame can be further added in the roasting step.

According to another embodiment of the present invention, in the method of manufacturing kochujang, the dried chrysanthemum flower may be further added.

According to another embodiment of the present invention, the Kochujang gulbi can be produced by a process for producing kochujang gulbi.

The hot pepper paste gulbi prepared by the method of the present invention is soft and does not change very easily.

According to the present invention, the kochujang gulbi prepared by the method of the present invention can contain various kinds of nutrients such as kelp, kelp, ginseng, and bellflower, The texture is good.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart of a method of manufacturing a hot pepper paste according to an embodiment of the present invention; FIG.
FIG. 2 is a flow chart of a method of manufacturing a barley kochujang in a method of manufacturing a kochujang caviar according to an embodiment of the present invention.
3 is a flow chart of a method of manufacturing a kochujang caviar according to another embodiment of the present invention.
4 is a flow chart of a method of manufacturing a kochujang caviar according to another embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. Note that, in the drawings, the same components are denoted by the same reference symbols as possible. Further, the detailed description of known functions and configurations that may obscure the gist of the present invention will be omitted. For the same reason, some of the components in the drawings are exaggerated, omitted, or schematically illustrated.

FIG. 1 is a flowchart of a method of manufacturing a kochujang cube according to an embodiment of the present invention, and FIG. 2 is a flowchart of a method of manufacturing a barley kochujang in a method of manufacturing a kochujang cube according to an embodiment of the present invention.

As shown in FIG. 1, in order to manufacture a kochujang cube according to an embodiment of the present invention, a dried cube is torn to form a cube bar (S1100). The gulbi is dry and dry in the early stages, and in the process of drying out the water is hard. Prepare a rigid cul-de-sac by tearing in the grain direction. The gulbi can also use the machine, but tear it by hand and the result of the gulbi will survive. The goulash can be torn to 4 ~ 5cm as the result of fish meat.

The gulbi are not densely scaled, they are well maintained, the eyes are bright black and the eyes are yellow. In addition, the gourd is rich in high quality protein and vitamins A and D, and helps to relieve night blindness and fatigue. Because it is low in fat, digestion is good.

Next, the finely torn cigar barrel is steamed in steam (S1200). Put the gulbi in a steamer and heat it for 10 ~ 20 minutes. The culm bowls heated by steam are softened while containing moisture.

The steamed steamed steamed steam is poured into the hot pepper paste (S1300). Put the soft gulbi beans in the kochujang and mix them evenly. Kochujang can be mixed by adding 2 to 3 times the volume of the gruel so that the content of the gruel can be increased, but not limited thereto. Kochujang can use barley kochujang made with barley. Barley hot pepper paste is prepared as follows.

As shown in FIG. 2, in order to produce barley kochujang, barley is cleaned first, steamed in steam, and fermented (S2100). The barley is steamed for 2 to 4 hours, preferably 3 hours. When steam is applied by applying pressure using an autoclave or the like, the barley can be shortened to 1 to 2 hours. When the barley is steamed, it is transferred to the big bowl. Put the straw on the big bowl and cover the straw with a clean cotton swab so that the barley is placed at a uniform height on the surface. Straws are produced by Bacillus subtilis bacteria and grow well, and the bacteria are fermented. By fermenting the straw in large capsules, the barley is well ventilated to the bottom of the barley during fermentation, and the barley can be fermented smoothly without rotting. The barley is floated at 40 to 45 캜 for 2 to 3 days. During the fermentation of barley, a sticky thread is formed between the barley grains, and they become entangled with each other. When the yarn is in a reduced state, the fermentation is completed. Barley has a lot of fibrous material to stimulate intestinal motility, good for constipation, and acts to lower cholesterol. In addition, it is good for diabetes, it is said to have a strong digestive and non-governing. According to the present invention, by fermenting and adding barley in the process of producing barley kochujang, the effective ingredient of barley is increased, and the barley can be ingested in a state of better digestion.

The boiled wheat and boiled soybeans are floated at a temperature of 40 to 45 ° C for 3 days, and then dried and pulverized to produce wheat powder and soybean powder (S2200). Prepare wheat and beans. The wheat is hard and the grain is good. The wheat is cleaned and called water. Boil the wheat for about 40 minutes to 1 hour and cool it in a large bowl. Soybeans use soybeans. Soybeans are thin, clean, yellowish, shiny and oval, and clean. The washed soybeans are fully watered for 8 to 12 hours. The soybeans are boiled for about 2 hours and spread out in a large bowl and cool down.

The ratio of soybean to wheat is 80 to 110 parts by weight of wheat to 100 parts by weight of soybean, and preferably 100 parts by weight of wheat to 100 parts by weight of soybean. When the ratio of wheat is more than 110 parts by weight with respect to 100 parts by weight of soybean, the produced red pepper paste may be thick and less flavorful.

The boiled soybeans and wheat are floated at 40 to 45 DEG C for 2 to 4 days, preferably 3 days. When the fermentation is complete, fermented boiled soybeans and wheat are dried in the sun. When the soybeans and the wheat are dried well, they are ground into powder. The pulverized soybean powder and wheat powder are mixed.

Soybean beans are boiled and prepared by mixing with sun dried salt (S2300). After washing the soybeans cleanly, it is called enough water for 8 ~ 12 hours. The ratio of soybean to water added to soybeans is preferably 1: 1.7 to 2.0, preferably 1: 1.8, based on the weight of the dried soybeans. Soybeans are boiled for 5 to 6 hours to ensure that the color of the soybean is light brown. When boiled soybeans are removed, a thick brownish liquid remains. The ratio of soybean soy bean boiled water to sun salted salt is 16 to 20 parts by weight per 100 parts by weight of soybean soybean boiled water.

Fermented barley, a mixture of soybean soybean boiled water and sun salt, wheat powder, soybean powder, red pepper powder, sun salt, and barley tincture (S2400). Fermented barley and soy beans are mixed with a mixture of boiled water and sun salt. Add wheat powder, soybean powder, red pepper powder, and sun salt to this, and mix well. The ratio of fermented barley, a mixture of soybean soybean boiled water and sun salted flour, wheat powder, soybean powder and red pepper powder is about 270 to 310 parts by weight of a mixture of soybean soybean boiled water and sun salt, 100 to 200 parts by weight of wheat powder 20 to 25 parts by weight of soybean powder, 45 to 55 parts by weight of red pepper powder, and 7 to 12 parts by weight of salt of sunflower, preferably 290 parts by weight of a mixture of soybean soybean boiled water and sun salt, 100 parts by weight of fermented barley, 20 parts by weight of powder, 25 parts by weight of soybean powder, 50 parts by weight of red pepper powder, and 10 parts by weight of sun salt. The added sun salt can be added or subtracted depending on the preference.

Red pepper powder is pre-colored in autumn, picked with hot pepper and cleaned to remove foreign matter. The washed red pepper is picked from the faucet, and the pear is split, and all the seeds are shaken out and finely grinded. Grind the powder twice with fine red pepper powder.

Peppers are thick, glossy, and have few seeds. The harder the pepper shell, the stronger the spicy taste. Pepper is low in calorie content and contains a large amount of capsaicin (Capsaicin) to increase the basic metabolism is good for diet, rich in nutrients such as minerals. If you want spicy flavor, you can use Cheongyang red pepper or Cheongyang red pepper.

Red pepper powder is classified into fine red pepper powder, medium red pepper powder and rough red pepper powder depending on the purpose. In order to produce red pepper paste, fine red pepper powder having a particle size of 45 to 55 mesh is used.

Barley is made from barley and malt. Wash the barley several times, then drain it for 10 to 12 hours. Malt is called water for 3 to 4 hours and squeezes water by hand. Collect the hand-writed malt-colored water in a container and settled for 3 to 4 hours, then remove only the upper clear water. Steam the barley, which has been drained off, in a saucepan to make a rice cake, and mix with the separated clear malt waters. After aging at a temperature of 55 ~ 65 ℃ for 10 ~ 12 hours, the mixture of barley powder and malt wax is squeezed and only liquid is separated. Only the liquid can be removed by using beads or the like. Put the filtered liquid in a container and heat it by stirring evenly over medium heat. It is heated until the amount of liquid is reduced to 1/3, and when the concentration of liquid is knotted, it is finished. By using barley seasoning, the flavor of barley hot pepper can be further enhanced.

Mixed Kochujang is put in a jar and aged more than one year. The pot is a traditional Korean pottery that has been used for a long time. It can suck the outside air through innumerable fine holes created at a high temperature of 1,200 ° C and selectively discharge the inside moisture, and accordingly, Etc., and maintain its taste and freshness. The jar serves as an antiseptic to suck or refine the poison by keeping the jar itself breathable, and it makes the beneficial bacteria live in the field when it contains miso or soy sauce. In addition, the pot is made of eco-friendly materials, and there is no worry about environmental hormones, and the detoxification of heavy metals is excellent, so if you keep soy sauce, vinegar and keep fresh for a long time. In addition, if you store water in a jar, the water will naturally purify after a day, and even if stored for a long time, the water does not rot, and even if you put grains or fruit, it keeps fresh for a long time without bugs.

Kochujang puts out Kim for one night and covers the next day. It is because the cooked material is made immediately, soaking it and covering the lid immediately, the hot steam does not completely fall out and the moisture gets cold. Also, Kochujang should be stirred for a while even after it is put in the jar. Especially in the summer, mold is easy to bloom, so cover the jar with netting or gauze and occasionally soak up the sun.

Meanwhile, in another embodiment of the present invention, the water used in the step of preparing the sparkling water may be used as the weakly alkaline reducing water. A weakly alkaline reduction water is water at least PH 7.5. The human body is 70% water, and the pH of this water is about 7.4 and it is weak alkaline water. Blood composed of weak alkaline water circulates blood vessels and capillaries, supplying nutrients and oxygen to the cells and transporting waste products. Most waste products are acidic waste products and bodies of dead cells. Here, excessive intake of acidic foods such as meat increases not only the amount of acid waste, but also fat and red blood cells in the blood vessels, making blood sticky. This makes it difficult for the blood to pass through the capillary blood vessels, which can accumulate acidic waste products in the body, resulting in hypertension. There is also a risk of becoming diabetes by accumulating in the pancreas. On the other hand, lack of ions such as calcium may weaken the heartbeat, resulting in hypotension or osteoporosis.

Because the water contained in the human body is weakly alkaline water, when the same weak alkaline water enters the human body, it is absorbed quickly, and it is combined with the acidic waste matter to discharge the waste matter. Therefore, weak alkaline-reducing water has the effect of preventing adult diseases such as hypertension and diabetes by removing the acid waste products in the body, and it is useful for treating adult diseases.

Place the prepared kochujang in a container, cover the container for about 10 days, store it, and stir it every 3 to 5 days. You can check the salinity of kochujang and adjust salinity by adding sun salt according to your preference. When the sun is good, open the lid and let it mature in the sun. Barley kochujang is calmer and savory than other red pepper paste. You can put red pepper powder with red pepper powder or increase the content of red pepper powder, and if you want a thin texture, you can put a lot of sugar. On the other hand, if the starch is added a lot, the texture will be restored.

In addition, at least two or more of kelp, kelp, ginseng, bellflower, raw garlic, and sesame can be added in addition to kelvie at the step of gulbi and kochujang. The rootstock is cut into 3 ~ 4cm length with the same thickness as the celery. By adding various ingredients, the crunchy texture improves and it can satisfy various preferences. Vegetables such as rootstocks and roots can be added in the form of beans, but they can also be added by grinding. In this case, a soft pepper paste can be produced. The amount of the additive to be added is not limited, but it is preferable that the sum of the filler and the filler does not exceed the weight of the red pepper paste.

In addition, dried chrysanthemum flowers may be added in addition to the ingredients such as vegetables in the step of boiling. The chrysanthemum flower has a soft scent, and it is added to the kochujang caviar, which gives the fishy flavor of the kochujang and the smell of the caviar. Chrysanthemum flowers are effective for skin diseases such as atopy and acne, and have antipyretic, detoxifying, sedative and anti-inflammatory effects, and are effective for hypertension, arteriosclerosis, hyperlipemia, pneumonia and bronchitis.

Next, the cucumber bean paste is matured in the kochujang (S1400). Kukjang is made by mashing gulbi and aged at a temperature of 5 ~ 10 ℃ for more than 3 months. Culm bowls are heated by steam and contain moisture, so the texture is smooth. By aging the gulbi at low temperature, it is possible to prevent the degeneration due to the increased water content and to allow the gulp paste to deeply enter the gulbi.

FIG. 3 is a flow chart of a method of manufacturing a kochujang cube according to another embodiment of the present invention, and FIG. 4 is a flowchart of a method of manufacturing a kochujang cube according to another embodiment of the present invention.

According to another embodiment, the Kochujang gulbi can soak torn oyster shells in a saline solution to make the nutrients deeper. As shown in FIG. 3, in order to manufacture a kochujang cube according to another embodiment of the present invention, the dried cube is torn to form a cube bar (S3100). In the present embodiment, the same parts as those in the previous embodiment will be omitted or simply described. The gulbi are torn by hand in the direction of the grain. The goulash can be torn to 4 ~ 5cm as the result of fish meat.

The finely torn cobbles are immersed in the saline solution (S3200). The drench solution is intended to increase the shelf life and to add various nutrients. The saline solution may be prepared from a mixture of sun-dried salt and oat juice, or a mixture of sun-dried salt and mash flavor. In this embodiment, as the blemish solution, the sun-dried salt and the oodi juice or the plum juice were added, but the present invention is not limited thereto and various fruit or vegetable juice may be used. The drench solution may be prepared by mixing 8 to 12 parts by weight of the salt of the sun, 4 to 6 parts by weight of the sea tangle juice, or 4 to 6 parts by weight of the plumice essence with respect to 100 parts by weight of the purified water. Preferably, 5 parts by weight of an oily juice, or 5 parts by weight of a plum gingiva. In addition to oodi juice or plum juice, bokbunja juice, onion juice, borage juice, ginger juice, and garlic juice may be added. Each component may be added one by one, but two or more components may be added in a mixed manner. By immersing the dry gulbi in a salt solution, the gulbi is softened and the nutrients of the gulbi are absorbed into the gulbi so that the gulbi is strengthened. You can also remove the fishy smell from the gulbi. Ginger juice has antimicrobial efficacy and can increase the shelf life of kochujang caviar. The koji pudding prepared by soaking the pudding with the pudding solution does not easily deteriorate.

Gulbi is immersed in the solution for 2 ~ 3 hours. After the immersion step, remove the gulbi and let it dry naturally for 1 to 2 hours in a well-ventilated area.

In the next step, the finely torn cobbles are steamed in steam (S3300). Put the gulbi in a steamer and heat it for 10 ~ 20 minutes. The culm bowls heated by steam are softened while containing moisture.

The steamed steamed steamed steam is poured into the hot pepper paste (S3400). Put the soft gulbi beans in the kochujang and mix them evenly. Kochujang is added by adding 2 to 3 times the volume of the gruel. Kochujang can use barley kochujang made with barley. In addition to the gulbi, there may be added at least two of the following: kelp, kelp, ginseng, bellflower, raw garlic and sesame. Dried chrysanthemum flowers may be added according to preference.

Next, the cucumber bean paste is matured in the kochujang (S3500). Kukjang is made by mashing gulbi and aged at a temperature of 5 ~ 10 ℃ for more than 3 months. By aging the gulbi at low temperature, it is possible to prevent the degeneration due to the increased water content and to allow the gulp paste to deeply enter the gulbi.

Meanwhile, as shown in FIG. 4, in another embodiment, steamed steamed beans may be immersed in the saline solution after the steamed beans are steamed. In this case, the nutrients are better absorbed between the softened gulbi tissues and the fishy flesh of the gulbi can be removed.

Next, in order to investigate the texture, smell, salinity, taste, and overall preference of the pepper paste according to the present invention, the pepper paste gulbi prepared by the general method, the pepper paste gulbi prepared by using the barley paste, The sensory test of four kinds of examples was carried out according to the examples, except that no pepper paste was added, and the pepper paste prepared according to the example of the present invention.

Example 1

Example 1 was prepared by fermenting dried kelp briquettes with kochujang gulbi prepared by a general method into kochujang.

Example 2

Example 2 was prepared by fermenting barley kochujang with dried barley kochujang using barley kochujang, which is not a general kochujang.

Example 3

Example 3 is a kochujang cube according to an embodiment of the present invention. The cube was dried at a temperature of 5 to 10 ° C for 3 months or more after being dried in a steamer and baked in a barley kochujang.

Example  4

Example 4 is a kochujang cube according to an embodiment of the present invention. The cube is dried in a steamer and then heated in a steamer. The kochujang is then poured into a barley kochujang together with a lotus root, a dodecchain, And aged for 3 months or more.

The sensory test was carried out by randomly arranging the hot pepper paste prepared by the methods described in Examples 1 to 4 and performing a blind test. The sensory test personnel consisted of 20 students, 10 ~ 40 students and workers. Sensory tests were performed between 1 and 5 points for each evaluation item. It means that the taste is weaker or worse when it goes to 1 point, and it means that the taste is stronger or better when it goes to 5 points.

The sensory test results are shown in Tables 1 to 3.

Softness smell Salinity flavor Overall preference Example 1 2.1 2.4 3.85 2.6 2.65 Example 2 2.15 2.45 3.9 2.8 2.85 Example 3 3.85 3 3.35 3.65 3.55 Example 4 3.9 4.1 2.65 4.2 4.15

As shown in Tables 1 to 4, Examples 3 and 4 were evaluated to be good (average value 3.85, 3.9), and Examples 1 and 2 were evaluated to be similarly poor (average value 2.1, 2.15 ). It can be seen that when dried gulbi is cooked with steam, the gulbi of Kochujang which is much smoother in texture is produced.

In the evaluation of the smell, the score of Example 4 was the highest (mean value 4.1) and the score of Example 1 was the lowest (mean value 2.4).

In the evaluation of salinity, Example 4 was evaluated as having the lowest salinity (mean value 2.65), and Example 2 was evaluated as having the highest salinity (average value 3.9).

In the evaluation of taste, Example 4 was the best evaluation (average value 4.2) and Example 1 was the lowest score (average value 2.6).

For the overall preference, Example 4 had the best rating with an average of 4.15, followed by Example 3 with a high score (3.65). In Example 1, the average value was 2.65, indicating that the first preference was low.

Through this study, it was evaluated that the hot pepper paste gulbi prepared by the conventional manufacturing method in the production method of the kochujang gulbi was hard, hard to eat, and had a lot of smell and fishy smell. The use of barley kochujang instead of kochujang in kochujang gulbi increased the flavor, but the hardness of the gulbi was harder and the overall preference decreased.

On the other hand, in the case of producing a kochujang caviar without steaming the caviar beans (Examples 1 and 2), the hardness of the caviar beans was also hard, but the salinity was also higher than that of steamed caviar beans. In the process of steaming the gulbi with steam, the gulbi is tender and the moisture is low due to the moisture. In addition, when the gulbi is steamed and steamed into the kochujang, when the vegetables such as doduk are put together, the moisture of the vegetable, the unique taste, and the crispy texture are combined to lower the salinity of the gulbi. It was found that the taste and overall preference of the kochujang caviar according to the embodiment of the present invention were the highest according to the soft texture and low saltiness.

[Specific Example 1]

The above-described manufacturing method of the Kochujang gulbi will be described in more detail with reference to specific examples.

In order to produce kochujang culm, first dried culm is ripped to form culm. Prepare a rigid cul-de-sac by tearing it in the direction of the hand. The goulash can be torn to 4 ~ 5cm as the result of fish meat.

Next, the finely torn cuvier is put in the steamer and heated for 10 to 20 minutes. Steamed steamed bean paste is poured into hot pepper paste. Kochujang is added by adding twice the volume of gruel. Kochujang uses barley kochujang made with barley. For the preparation of barley kochujang, the barley is cleanly washed, steamed for 3 hours, and then fermented at 40 to 45 ° C for 2 to 3 days. Boiled wheat and boiled soybeans are floated at a temperature of 40 ~ 45 ℃ for 3 days, respectively, and then dried and pulverized to produce wheat powder and soybean powder. Soybean beans boil water and mix with salt. 290 parts by weight of a mixture of soybean soybean boiled water and sun salt, 20 parts by weight of wheat powder, 25 parts by weight of soybean powder, 50 parts by weight of red pepper powder, 10 parts by weight of sun salt and 10 parts by weight of barley tallow are mixed with 100 parts by weight of fermented barley. Mixed Kochujang is put in a jar and aged more than one year.

Next, the kelp is cooked with kelp and the mixture is aged at a temperature of 5 ~ 10 ℃ for more than 3 months.

[Specific Example 2]

Tear the dried culmi and form a culvert. Prepare a rigid cul-de-sac by tearing it in the direction of the hand. The goulash can be torn to 4 ~ 5cm as the result of fish meat.

Next, the finely torn cuvier is put in the steamer and heated for 10 to 20 minutes. Steamed steamed beans are added to the kochujang. In addition to Kukbee, slice 4 ~ 5cm lengths of kelp, kelp, ginseng, and bellflower and add them to kochujang. Add 2 times the volume of kochujang such as kelp and kelp. When the ingredients and kochujang are mixed to some extent, add dried chrysanthemum flower and lightly mash it. Chrysanthemum flowers are added to kochujang caviar, which gives the fishy flavor of kochujang and the smell of caviar. Kukbujang burdock is aged at a temperature of 5 ~ 10 ℃ for more than 3 months.

[Specific Example 3]

Tear the dried culmi and form a culvert. Prepare a rigid cul-de-sac by tearing it in the direction of the hand. The goulash can be torn to 4 ~ 5cm as the result of fish meat.

Next, the finely torn cuvier is put in the steamer and heated for 10 to 20 minutes. Steamed steamed beans are added to the kochujang. Add Lotus root, Doduck, Ginseng, and Bellflower to Kochujang and mix them together with Gulbi. Kukbujang burdock is aged at a temperature of 5 ~ 10 ℃ for more than 3 months.

[Specific Example 4]

Tear the dried culmi and form a culvert. Prepare a rigid cul-de-sac by tearing it in the direction of the hand. The goulash can be torn to 4 ~ 5cm as the result of fish meat. Immerse the finely torn cobbles in the solution for 2 hours. The drench solution is prepared by adding 10 parts by weight of a salt of sun salt and 5 parts by weight of an aqueous solution of acicular juice to 100 parts by weight of purified water. The gulbi is picked and dried naturally for 1 hour.

Next, finely torn and pitted cobbles are placed in a steamer and heated for 10 to 20 minutes. Steamed steamed beans are added to the kochujang. In addition to Kukbee, slice 4 ~ 5cm lengths of kelp, kelp, ginseng, and bellflower and add them to kochujang. Add 2 times the volume of kochujang such as kelp and kelp. When the ingredients and kochujang are mixed to some extent, add dried chrysanthemum flower and lightly mash it. Chrysanthemum flowers are added to kochujang caviar, which gives the fishy flavor of kochujang and the smell of caviar. Kukbujang burdock is aged at a temperature of 5 ~ 10 ℃ for more than 3 months.

[Specific Example 5]

Tear the dried culmi and form a culvert. Prepare a rigid cul-de-sac by tearing it in the direction of the hand. The goulash can be torn to 4 ~ 5cm as the result of fish meat.

Next, the finely torn cuvier is put in the steamer and heated for 10 to 20 minutes. The gulbi is heated in steam and immersed in a saline solution for 2 hours. The drench solution is prepared by adding 10 parts by weight of a salt of sun salt and 5 parts by weight of an aqueous solution of acicular juice to 100 parts by weight of purified water. The gulbi is picked and dried naturally for 1 hour. Add naturally dried cobbles to the kochujang. In addition to Kukbee, slice 4 ~ 5cm lengths of kelp, kelp, ginseng, and bellflower and add them to kochujang. Add 2 times the volume of kochujang such as kelp and kelp. When the ingredients and kochujang are mixed to some extent, add dried chrysanthemum flower and lightly mash it. Chrysanthemum flowers are added to kochujang caviar, which gives the fishy flavor of kochujang and the smell of caviar. Kukbujang burdock is aged at a temperature of 5 ~ 10 ℃ for more than 3 months.

It should be noted that the embodiments of the present invention disclosed in the present specification and drawings are only illustrative of the present invention in order to facilitate description of the present invention and to facilitate understanding of the present invention and are not intended to limit the scope of the present invention. It will be apparent to those skilled in the art that other modifications based on the technical idea of the present invention are possible in addition to the embodiments disclosed herein.

Claims (8)

Tearing the dried culvert to form a culvert;
A steam step of pouring the culm bowls into steam;
A chewing gum step of putting the gumbo beans on a hot pepper paste; And
And a fermentation step of fermenting the fermented soybean paste, which is produced in the fermented soybean paste. The method according to claim 1,
After the step of forming the cube,
The method of claim 1, further comprising the step of immersing the cucumber beans in a dipping solution for 2 to 3 hours, and then drying the cucumber beans for 1-2 hours. The method according to claim 1,
After the steaming step,
The method of claim 1, further comprising the step of immersing the cucumber beans in a dipping solution for 2 to 3 hours, and then drying the cucumber beans for 1-2 hours. The method according to claim 2 or 3,
Wherein the drench solution is formed by mixing 8 to 12 parts by weight of a salt of the sun, 100 parts by weight of purified water, and 4 to 6 parts by weight of a sesame juice or a plum gingiva. 4. The method according to any one of claims 1 to 3,
In the boiling step,
Fermenting the barley after steaming it,
Boiled wheat and boiled beans at a temperature of 40 to 45 ° C for 3 days, followed by drying and pulverizing the mixture to obtain a wheat powder and a soybean powder;
Boiling the soybeans, cooling the water to mix with the salt, and
A fermented barley, a mixture of the soybean soybean boiled water and the sun salt, the wheat powder, the soybean powder, the red pepper powder, the sun salt, and the barley tincture, and aging the mixture. 4. The method according to any one of claims 1 to 3,
In the above step,
Wherein the at least two of at least two of the following ingredients are further added: at least two of carnauba wax, green tea wax, ginseng wax, bamboo tea wax, raw garlic, and sesame. The method of claim 6,
In the above step,
Wherein the dried chrysanthemum flower is further added. A hot pepper paste culm each of which is produced by the process for producing hot pepper paste according to any one of claims 1 to 3.

Images