KR20160028172A - Chops sauce for instant octopus and a method of manufacturing - Google Patents
Chops sauce for instant octopus and a method of manufacturing Download PDFInfo
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- KR20160028172A KR20160028172A KR1020140116871A KR20140116871A KR20160028172A KR 20160028172 A KR20160028172 A KR 20160028172A KR 1020140116871 A KR1020140116871 A KR 1020140116871A KR 20140116871 A KR20140116871 A KR 20140116871A KR 20160028172 A KR20160028172 A KR 20160028172A
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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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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Abstract
The sauce for sautéed octopus roasting according to the present invention and the method for preparing the sauce for sautéed octopus according to the present invention can be used for sautéing roasted sauce, It is very convenient to cook, and minimizes safety accidents caused by fire when cooked, and has a much better flavor when compared with the sauce for fried octopus.
Description
More particularly, the present invention relates to a sauce for sautéed octopus roast and a method for preparing the sauce for sautéing sauce, and more particularly, The present invention relates to a sauce for roasting sauteed octopus, which is unnecessary except for the production of broth, and a method of preparing the sauce.
In general, fried octopus, which is a favorite food of the Korean people, is a food that is roasted and cooked with octopus, kochujang or red pepper powder as its main ingredients. The cooking method is to first remove the octopus gut and internal organs and then sprinkle salt, There is inconvenience that it is necessary to remove foreign matter which is deep inside the octopus sucker and to trim it and to trim it, and also, when cooking it, when the octopus is fried for too long, It is a hard food to cook in.
Nowadays, various foods such as instant hot water bath, instant jelly, instant pork cutlet, instant gomtang and so on are developed and marketed so that food that is difficult to cook at home can be cooked easily and easily in each home. However, Stirring has not yet been developed because of its difficult manufacturing method.
[0004] Patent Document 10-0534242 discloses a technical literature on a sauce for instant octopus roasting.
However, the conventional sauce for roasting octopus has a problem that the shrimp and octopus are trimmed and the shrimp and the sauce are used many times for producing the sauce for preparing the sauce, and the manufacturing work is inconvenient and inconvenient , There is a problem that the sweetness and the richness are insufficient.
DISCLOSURE Technical Problem The present invention has been made in order to solve the problems of the prior art as described above, and an object of the present invention is to provide a method of manufacturing sauce for roasting octopus, The present invention provides a sauce for sautéed octopus frying which has a much better convenience in comparison with the existing manufacturing method and minimizes safety incidents caused by fire when cooked, .
In order to attain the above object, the instant sautéed sauce for sautéed octopus is sautéed for sautéed octopus roast for sautéed octopus. A primary material mixed with 41 to 42 parts by weight of red pepper powder, 24 to 25 parts by weight of red pepper powder, 0.8 to 0.9 part by weight of black pepper powder, 32 to 34 parts by weight of sugar, 9 to 10 parts by weight of fresh green pepper powder and 24 to 25 parts by weight of fresh green pepper powder; 49 to 50 parts by weight of chopped garlic, 16 to 17 parts by weight of chopped onion, and 24 to 25 parts by weight of soy sauce; 49 to 50 parts by weight of hot pepper paste, and 100 to 110 parts by weight of purified water sugar; 16 to 17 parts by weight of chopped apples, 16 to 17 parts by weight of chopped pears, and 16 to 17 parts by weight of chopped pineapples.
The broth is added to 100 parts by weight of purified water; 10 parts by weight of anchovy, 2.5 parts by weight of anchovies, 2.5 parts by weight of shrimp, 1 part by weight of seaweed, 25 parts by weight of onion, 50 parts by weight of radish, 2.5 parts by weight of red pepper, 15 parts by weight of par, .
The shrimp is a shrimp with a length of 2 to 3 cm and is cut; The above-mentioned woods are characterized in that they are cut to a length of 5 to 10 cm.
In order to accomplish the above object, the present invention provides a method of preparing sauce for roasting octopus, which is used for roasting octopus, comprising the steps of: mixing 41 to 42 parts by weight of red pepper powder, 24 to 25 parts by weight of a black pepper powder, 0.8 to 0.9 parts by weight of pepper powder, 32 to 34 parts by weight of sugar, 9 to 10 parts by weight of amylose and 24 to 25 parts by weight of a black pepper powder to prepare a primary material; 49 to 50 parts by weight of chopped garlic, 16 to 17 parts by weight of chopped onion, and 24 to 25 parts by weight of soy sauce are mixed with 100 parts by weight of the broth, to prepare a second material; 49 to 50 parts by weight of red pepper paste and 100 to 110 parts by weight of purified water candy are mixed with 100 parts by weight of the broth, thereby producing a third material; A fourth material preparation step in which 16 to 17 parts by weight of chopped apples, 16 to 17 parts by weight of chopped pears and 16 to 17 parts by weight of chopped pineapples are mixed with 100 parts by weight of the broth; And a final mixing step of mixing the prepared primary material to the fourth material with 100 weight parts of the broth and stirring the mixture at room temperature.
The method for producing broth comprises: 100 parts by weight of purified water is prepared and heated to a temperature of 100 to 110 캜; 10 parts by weight of rape, 2.5 parts by weight of anchovies, 2.5 parts by weight of shrimp, 1 part by weight of seaweed, 25 parts by weight of onion, 50 parts by weight of radish, 2.5 parts by weight of red pepper, 15 parts by weight of parchment, A step of adding seawater to add a weight part; And a step of heating the seawater for 60 to 90 minutes after the step of adding the seawater.
As described above, the instant sautéed sauce and its preparation method according to the present invention have the following effects.
In the method for producing sauce for roasting octopus of the present invention, the cooking operation to cook the gas is not generated except during the production of broth, so that the cooking operation can be manufactured very conveniently as compared with the conventional production method using a lot of fire In addition, it is possible to minimize safety accidents caused by fire during cooking, and as a result, it is possible to conveniently produce a sauce for sauteed octopus which is measured as a result that the taste is much better when compared with the sensory evaluation with the sauce for fried octopus. .
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram showing a method for preparing a sauce for instant octopus roasting according to the present invention,
2 is a process diagram showing a method for producing seawater according to the present invention.
Hereinafter, an embodiment of the present invention will be described in detail with reference to the accompanying drawings.
The instant sautéed sauce for sautéing octopus according to the present invention was prepared with respect to 100 parts by weight of broth; A primary material mixed with 41 to 42 parts by weight of red pepper powder, 24 to 25 parts by weight of red pepper powder, 0.8 to 0.9 part by weight of black pepper powder, 32 to 34 parts by weight of sugar, 9 to 10 parts by weight of fresh green pepper powder and 24 to 25 parts by weight of fresh green pepper powder; 49 to 50 parts by weight of chopped garlic, 16 to 17 parts by weight of chopped onion, and 24 to 25 parts by weight of soy sauce; 49 to 50 parts by weight of hot pepper paste, and 100 to 110 parts by weight of purified water sugar; 16 to 17 parts by weight of chopped apples, 16 to 17 parts by weight of chopped pears, and 16 to 17 parts by weight of chopped pineapples are mixed and mixed.
The broth is added to 100 parts by weight of purified water; 10 parts by weight of anchovy, 2.5 parts by weight of anchovies, 2.5 parts by weight of shrimp, 1 part by weight of seaweed, 25 parts by weight of onion, 50 parts by weight of radish, 2.5 parts by weight of red pepper, 15 parts by weight of paraw, and 3.5 parts by weight of radish.
Further, the shrimp is used in the case of a shrimp having a length of 2 to 3 cm and cut into a shell; The above-mentioned woods cut into 5 to 10 cm in length are used.
The instant octopus roasted sauce of the present invention having the above-described constitution is manufactured through the following steps
As shown in Figs. 1 and 2, the method for preparing sauce for roasting octopus of the present invention comprises the steps of i) 100 parts by weight of broth prepared by the method (S60) The mixture was stirred with 41 to 42 parts by weight of red pepper powder, 24 to 25 parts by weight of red pepper powder, 0.8 to 0.9 part by weight of black pepper powder, 32 to 34 parts by weight of sugar, 9 to 10 parts by weight of green tea powder and 24 to 25 parts by weight again, (S10) is proceeded.
(ii) 20 to 20 parts by weight of minced garlic, 16 to 17 parts by weight of chopped onion, and 24 to 25 parts by weight of soy sauce are mixed with 100 parts by weight of the broth It proceeds.
iii) After that, 49 to 50 parts by weight of red pepper paste and 100 to 110 parts by weight of purified water sugar are stirred with respect to 100 parts by weight of the broth, and a third material preparation step (S30) is carried out to produce a third material.
(iv) Subsequently, a fourth material preparation step (S40) for producing a fourth material by stirring 16-17 parts by weight of chopped apples, 16-17 parts by weight of chopped pears and 16-17 parts by weight of chopped pineapples with respect to 100 parts by weight of the above broth, .
Meanwhile, the order of the steps of manufacturing the first material (S10) to the step of manufacturing the fourth material (S40) may be different.
v) Next, a final mixing step (S50) of mixing the primary material or the quaternary material prepared in the above i) to iv) with 100 parts by weight of the broth is followed by stirring at room temperature.
On the other hand, the method for producing broth (S60) comprises: A heating step (S61) of preparing 100 parts by weight of purified water and then heating the mixture to a temperature of 100 to 110 DEG C; 10 parts by weight of rape, 2.5 parts by weight of anchovies, 2.5 parts by weight of shrimp, 1 part by weight of seaweed, 25 parts by weight of onion, 50 parts by weight of radish, 2.5 parts by weight of red pepper, 15 parts by weight of parchment, A step S62 of adding a seawater to which a weight portion is added; And a southerly water heating rainforest step (S63) in which the water is heated for 60 to 90 minutes after the step S62.
Hereinafter, the present invention will be described in detail with reference to the following examples. However, the present invention is not limited to the following examples.
1. Preparation of Instant Octopus Saute Sauce of the Present Invention [Example]
According to the amount of formulation described in [Table 1] to [Table 2] below, a sauce for instant octopus roasting was prepared by the following method.
In order to prepare the sauces for the first octopus stir frying, the broth is produced as shown in the following Table 1, and 10 kinds of materials are put in a predetermined weight portion with respect to 100 parts by weight of purified water.
Subsequently, the primary material, the secondary material, the tertiary material and the quaternary material, which were prepared in the weight parts as shown in the following Table 2, were mixed with the above broth water for 100 parts by weight of the distilled water, And stirred at room temperature to prepare sauce for instant octopus roasting.
2. Conventional preparation of ready-to-eat octopus sauce [Comparative Example]
The sauces for instant octopus roasting were prepared according to the amounts of the ingredients shown in Table 3 below.
3. Sensory evaluation of instant sautéed octopus sauce and sauteed sautéed octopus sauce of the present invention
200 g of rice was directly fried in 10 adult males and 10 adult females, each having 100 g of fried octopus prepared according to the above-mentioned Examples and Comparative Examples, and subjected to sensory evaluation for taste of octopus fried Table 4 shows the results.
As a result of the above-mentioned sensory test, as shown in Table 4, in the case of the comparative example, when the octopus and the shrimp were mixed with the octopus stir fry, the person who evaluated that the octopus roasted by the glycine ingredient contained in the shrimp tasted very good Whereas in the case of the examples, the evaluation of the people of the sauce for sautéing octopus of the present invention was measured as a better result compared with the comparative example.
In addition, in the case of the comparative example, the evaluation of people for the octopus roasting sauce of the present invention was better in comparison with the comparative example, while a slightly better taste was also obtained in the case of the comparative example.
On the other hand, in the manufacturing method in the comparative example, the operation of cooking with the gas fire is applied to the water boiled with the octopus, the operation of heating the seasoning liquid, the operation of roasting the pepper paste into the seasoning liquid, In the method of manufacturing the sauce for sautéing octopus of the present invention, the cooking of sauce against gas is not performed except during the production of the broth, so that it can be manufactured very conveniently.
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 present invention as defined by the appended claims and their equivalents. And such modifications are within the scope of the claims.
Description of the Related Art
S10: Primary material manufacturing step S20: Secondary material manufacturing step
S30: Third material manufacturing step S40: Fourth material manufacturing step
S50: Final mixing preparation step S60: Method of producing broth
S61: Heating step S62: Substrate material input step
S63: Sewage heating rainforest step
Claims (5)
For 100 parts by weight of broth;
A primary material mixed with 41 to 42 parts by weight of red pepper powder, 24 to 25 parts by weight of red pepper powder, 0.8 to 0.9 part by weight of black pepper powder, 32 to 34 parts by weight of sugar, 9 to 10 parts by weight of fresh green pepper powder and 24 to 25 parts by weight of fresh green pepper powder;
49 to 50 parts by weight of chopped garlic, 16 to 17 parts by weight of chopped onion, and 24 to 25 parts by weight of soy sauce;
49 to 50 parts by weight of hot pepper paste, and 100 to 110 parts by weight of purified water sugar;
A safflower sauce for sautéing, which comprises a mixture of 16-17 parts by weight of chopped apples, 16-17 parts by weight of chopped pears, and 16-17 parts by weight of chopped pineapples.
The broth
For 100 parts by weight of purified water;
10 parts by weight of anchovy, 2.5 parts by weight of anchovies, 2.5 parts by weight of shrimp, 1 part by weight of seaweed, 25 parts by weight of onion, 50 parts by weight of radish, 2.5 parts by weight of red pepper, 15 parts by weight of par, Instant sauteed octopus sauce.
The shrimp is a shrimp with a length of 2 to 3 cm and is cut;
The sauce according to any one of claims 1 to 5, wherein the root is cut into a length of 5 to 10 cm.
I) First, 41 to 42 parts by weight of red pepper powder, 24 to 25 parts by weight of red pepper powder, 0.8 to 0.9 part by weight of pepper powder, and sugar 32 (by weight) are added to 100 parts by weight of broth produced by the method (S60) (S10) of producing a primary material by stirring a mixture of 10 to 34 parts by weight, 9 to 10 parts by weight of a raw material, and 24 to 25 parts by weight of a raw material;
(ii) a step (S20) of producing a secondary material by stirring 49 to 50 parts by weight of ground chopped garlic, 16 to 17 parts by weight of chopped onion, and 24 to 25 parts by weight of soy sauce per 100 parts by weight of the broth;
iii) a tertiary material preparation step (S30) for producing a tertiary material by stirring 49 to 50 parts by weight of a red pepper paste and 100 to 110 parts by weight of purified water 100 parts by weight of the stock water;
(iv) a step (S40) of preparing a fourth material by mixing 16-17 parts by weight of chopped apples, 16-17 parts by weight of a minced pear, and 16-17 parts by weight of chopped pineapple with 100 parts by weight of the broth;
v) a final mixing step (S50) of mixing the primary material to the quaternary material prepared in i) to iv) with 100 parts by weight of the broth and stirring at room temperature, ≪ / RTI >
The broth production method (S60) comprises:
i) heating step (S61) of preparing 100 parts by weight of purified water and then heating it to a temperature of 100 to 110 캜;
ii) 100 parts by weight of purified water is mixed with 10 parts by weight of rape, 2.5 parts by weight of anchovies, 2.5 parts by weight of shrimp, 1 part by weight of seaweed, 25 parts by weight of onion, 50 parts by weight of radish, 2.5 parts by weight of red pepper, (S62) of adding a seawater to which 3.5 parts by weight of a head is added;
iii) a southerly heating rainforest step (S63) for heating the brackish water for 60 to 90 minutes after the step S62.
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| KR1020140116871A KR20160028172A (en) | 2014-09-03 | 2014-09-03 | Chops sauce for instant octopus and a method of manufacturing |
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| KR1020140116871A KR20160028172A (en) | 2014-09-03 | 2014-09-03 | Chops sauce for instant octopus and a method of manufacturing |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107897866A (en) * | 2017-12-19 | 2018-04-13 | 惠东县伦信农业有限公司 | A kind of tartar sauce preparation method and its tartar sauce |
| KR20190043517A (en) * | 2019-04-19 | 2019-04-26 | 배대웅 | Sauce with a hot taste comprising natural mineral and a method for preparing the same |
| KR20190046291A (en) | 2017-10-26 | 2019-05-07 | 배동하 | Composition for seasoning of octopodidae seafood |
| KR20200095284A (en) * | 2019-01-31 | 2020-08-10 | 경성대학교 산학협력단 | A process for the preparation of sauce for squid sucker and sauce prepared therefrom |
| KR20220132156A (en) * | 2021-03-23 | 2022-09-30 | 꾸버가(주) | Manufacturing method of seasoning for stir-fry |
| KR102494133B1 (en) * | 2021-12-09 | 2023-02-13 | (주) 낙지볶음개미집 | Manufacturing method for octopus sauce |
| KR102542443B1 (en) * | 2023-02-07 | 2023-06-13 | 주식회사 송원 | Sauce for stir-fried octopus and its manufacturing method |
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2014
- 2014-09-03 KR KR1020140116871A patent/KR20160028172A/en active IP Right Grant
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20190046291A (en) | 2017-10-26 | 2019-05-07 | 배동하 | Composition for seasoning of octopodidae seafood |
| CN107897866A (en) * | 2017-12-19 | 2018-04-13 | 惠东县伦信农业有限公司 | A kind of tartar sauce preparation method and its tartar sauce |
| KR20200095284A (en) * | 2019-01-31 | 2020-08-10 | 경성대학교 산학협력단 | A process for the preparation of sauce for squid sucker and sauce prepared therefrom |
| KR20190043517A (en) * | 2019-04-19 | 2019-04-26 | 배대웅 | Sauce with a hot taste comprising natural mineral and a method for preparing the same |
| KR20220132156A (en) * | 2021-03-23 | 2022-09-30 | 꾸버가(주) | Manufacturing method of seasoning for stir-fry |
| KR102494133B1 (en) * | 2021-12-09 | 2023-02-13 | (주) 낙지볶음개미집 | Manufacturing method for octopus sauce |
| KR102542443B1 (en) * | 2023-02-07 | 2023-06-13 | 주식회사 송원 | Sauce for stir-fried octopus and its manufacturing method |
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