KR20160044604A - The manufacturing method of swellfish yukgaejang - Google Patents

Abstract

The present invention relates to a method of producing blowfish yukgaejang (Korean traditional spicy soup). More specifically, the method of producing the blowfish yukgaejang includes a first step, a second step, a third step, a natural blowfish seasoning preparing step, a blowfish broth producing step, and a mixing step. The first step is a step of preparing the blowfish, trimming the bowlfish by a qualified person to remove a bone, an internal organ, teeth, and blood, washing the bowlfish, heating and steaming the bowlfish at the temperature of 95-105°C for 5-8 minutes, and tearing blowfish flesh. The second step is a step of preparing a supplementary material including bracken, taro, and large scallion. The third step is a step of preparing sauce by mixing 55-65 wt% of red pepper powders, 5-20 wt% of oil, 10-15 wt% of soy sauce, 5-10 wt% of crushed garlic, 1-4 wt% of crushed ginger, 5-10 wt% of salt, and 1-5 wt% of black pepper together. The natural blowfish seasoning preparing step is a step of preparing natural blowfish seasoning by mixing and grinding 20-35 wt% of dried blowfish, 10-25 wt% of dried shiitake mushroom, 10-25 wt% of dried anchovy. The blowfish broth producing step is a step of putting 10-30 wt% of blowfish bones, 50-100 wt% of beef leg bone broth, 5-40 g of radish, onion, scallion, and kelp, 1-3 g of whole pepper, 1-5 g of red pepper seeds into 15 L of water, heating the mixture at the temperature of 100-120°C, boiling the mixture for 30 minutes to 1 hour, and withdrawing the radish, onion, scallion, kelp, whole pepper, and red pepper seeds, and heating the result at the temperature of 100-120°C, and simmering the result on low heat for 2-9 hours if the result is boiled once to produce the broth. The mixing step is a step of putting the broth, which is produced in the on low heat for 2-9 hours, in a container, placing the prepared supplementary material on the broth, putting the natural blowfish seasoning, and the sauce into the container, heating the result for 10 minutes, and mixing the result.

Description

  {Manufacturing method of swellfish yukgaejang}

More particularly, the present invention relates to a method for manufacturing a blowfish leek paddy field for improving health and providing a new taste, which is effective for eliminating a hangover by simultaneously harmonizing the influences contained in the leeks and the six paddy fields .

  Fugu is a low-calorie low-fat health food with high efficacy because it helps relieve hangover, helps blood circulation, exerts excellent anti-cancer effect and reduces cholesterol and prevents various adult diseases. The present invention is to provide a method of manufacturing a blowfish poultry field which can provide a new health food that balances the impacts and rejuvenates the tired body and releases the stomach.

It is another object of the present invention to provide a method for recovering feces, recurring fattening, fried batter, bokkun-tang, and restoration using nippon, protein, vitamin B2, vitamin B6, vitamin E, zinc, hydrochloric acid, phosphorus, , Confectionery and so on.

The present invention has been made under the background of the prior art, and it is an object of the present invention to provide a puffer fish paddy field with the aim of abundant influence components obtainable from puffer fish cuisine and promoting health of consumers.

  In order to attain the above object, the present invention is drawn to a method for producing a poultry meat according to the present invention, which comprises heating 100-900 wt% of water to 5-35 wt% of pufferfish, 1-5 wt% of citrus peach at 95 캜 to 105 캜 for 5 minutes to 8 minutes, A first step of manufacturing; Water 100-900 wt% Taran stalk, 1-5% by weight of bracken, 0.1-2% by weight of salt Salt at 80-100 ° C for 3-5 minutes, soak in water and cut to 5-7cm length. A second step of preparing a raw material which is sliced into 5-7 cm lengths of 1-5 wt% 55 to 65% by weight of red pepper powder, 5 to 20% by weight of edible oil, 10 to 15% by weight of soy sauce, 5-10% by weight of chopped garlic, 1-4% by weight of minced ginger, 5-10% The third step is to mix and pulverize 20-35% by weight dry pufferfish, 10-25% by weight dry puffer mushroom and 10-25% by weight anchovy, ; 10 to 30% by weight of bovine bone, 50 to 100% by weight of bovine bone, 1 to 3% by weight of radish, onion, green onion, kelp, 5-40% When the temperature is between 100 and 120 ° C for 30 minutes and 1 hour, remove the radish, onion, green onion, kelp, chili pepper, and red pepper. And 5 to 35 weight% of the pufferfish prepared in the first step, and 5 to 5 weight% of the trout stem and bracken prepared in the second step, 1-5% by weight of the fish sauce natural seasoning prepared in the fourth step, 3-5% by weight of the seasoning sauce prepared in the third step, 10 to 100% by weight of the mixture is blended and then kneaded.

The puffer fish mosquito field of the present invention is characterized by being manufactured by the above-mentioned production method.

  The present invention relates to a method for manufacturing a blowfish pancreas capable of providing a low-calorie low-fat healthy food which is effective in preventing a hangover, assisting blood circulation, exerting anticancer effects and the like, and reducing cholesterol and preventing adult diseases. Can be provided.

It is another object of the present invention to provide a method for recovering feces, recurring fattening, frying, bokkun-tang, and restoration by using fuzzy fish rich in nisin, protein, vitamin B2, vitamin B6, vitamin E, zinc, hydrochloric acid, phosphorus, , And biomass steam can be manufactured, and it is possible to induce the income increase of the companies supplying the material, thereby increasing the income of the whole market, and enhancing the public health and demand.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing a method for manufacturing a blowfish catwalk of the present invention.

  Hereinafter, a method of manufacturing the blowfish kelp field according to the present invention will be described in detail.

1. Preparation of fish for pufferfish

Keep the pufferfish bone clean by removing the pufferfish bone, internal organs and toothpaste, and keep the pufferfish bone separately. 5-35% by weight of pufferfish is heated at 105 ℃ for 5 minutes to 8 minutes, Prepare to live by blowing fish finely.

2. Preparation of Substance Phase 2

Water 100-900 wt% Bracken, taro stalk, and 1 to 5 wt% of each major wave are prepared. Boil tortoiseshells and bracken in salt water, soak them in water, cut them into 5-7cm lengths, and cut them into 5-7cm lengths.

3. Preparation of marinades Step 3

Prepare a sauce-based sauce based on six kinds of pots.

After preparing the red pepper powder, a mixture of 55-65 wt% of red pepper powder, 5-20 wt% of edible oil, 10-15 wt% of soy sauce, 5-10 wt% of chopped garlic, 1-4 wt% of minced ginger, 5-10 wt% And 1 to 5% by weight of black pepper powder are mixed.

4. Flavor Natural Seasoning Stage 4

20-35 wt% of dried puffer fish, 10-25 wt% of dried shiitake mushroom, and 10-25 wt% of dried anchovy are prepared by mixing and grinding.

5. Puffer seawater production phase 5

10 to 30% by weight of bovine bone, 50 to 100% by weight of bovine bone, 50 to 100% by weight of bovine bone, 50 to 100% by weight of onion, Weight,% of pepper seeds and 1 to 5% by weight of the mixture, and heat it for 30 minutes to 1 hour. If you cut off the radish, onion, green onions, kelp, Produce broth.

6. Mixing Step 6

The broth prepared in the broth broth production step was placed in a container, the prepared broth was placed on the broth, and puffer fish was placed on the above-mentioned paste. Then, the sauce broth was placed in a container and heated for 10 minutes to complete a blowfish broth. do.

Hereinafter, an embodiment of a method for manufacturing a blowfish whisker of the present invention will be described.

Fig. 6 shows a state before putting the sauce.

1. Puffer fish fillet manufacturing

In 2 liters of water, 300 g of puffer fish and 10 g of peanut butter are heated at 100 ° C for 5 minutes.

2. Sub-material manufacturing

Water 1 l Tortoise stem 20g, Bracken 30g, Salt 5g Boil at 100 ℃ for 5 minutes, soak in water and cut to 7cm length. Prepare by cutting 50g 7cm long.

3. Sauce production

600 g of red pepper powder, 50 g of edible oil, 100 g of soy sauce, 50 g of minced garlic, 20 g of minced ginger,

Prepare by mixing 10g of pepper powder.

4. Flavor Natural Seasoning Stage 4

200 g of dried puffer fish, 150 g of dried shiitake mushroom, and 100 g of dried anchovy are mixed and ground.

5. Puffer broth manufacturing

Add 100g of fugu bone, 1000g of bamboo shoots, 400g of onion, 150g of onion, 150g of kelp, 50g of kelp, 20g of pepper, and 30g of red pepper in the water for 15 hours. ℃ ℃ once the heat is cut off the fire intensity for 9 hours at a weak fire.

6. Manufacture of blowfish

50g of puffer fish, 20g of taro stem, 30g of bracken, 50g of green onion, 30g of marinade, 10g of blowfish natural seasoning, 800g of blowfish broth, and blowfish is prepared.

<Experimental Example 1> Sensory Test 1

A beef noodle was purchased from Chungcheong Province and prepared as Comparative Example 1.

A chicken pox was purchased from Chungcheong Province and prepared as Comparative Example 2.

The inventor of the invention took out the puffer fish and the puffer fish and used the dragon stalks, bracken flesh and green onion. The inventor's own sauce was used to prepare the comparative example 3.

Then, the sensory evaluation of the whiskers of Comparative Examples 1 to 3 and the whiskers of the present invention prepared in the above Examples were carried out and compared.

The sensory test was divided into taste, aroma, and preference, and 9 - point scale was selected.

(30 normal workers: 15 males and 15 females) were selected.

Considering age, 20-50s

                       Sensory evaluation of flavor, aroma and taste     division      flavor       incense     Likelihood      Synthesis    Example     8.8      8.7      8.9      8.8    Comparative Example 1     7.6      7.3      8.0      7.6    Comparative Example 2     6.8      6.5      7.1      7.1    Comparative Example 3     5.2      4.8      6.2      4.5

Sensory test value (9: very good, 0: very bad)

From the results of Table 1, it can be seen that the puffer fish pellets of the Example were the most excellent in taste and flavor.

Comparative Examples 1 and 2 were provided by a restaurant in the market, and overall taste was above the standard, but the special flavor was not felt in the fragrance portion.

Brief Description of the Drawings Fig. 1 is a photograph showing the production of blowfish in the present invention. Fig.
FIG. 2 is a photograph showing a parting material prepared through the preparation of a parting material in the present invention. FIG.
3 is a photograph showing the sauce prepared in the sauce preparation step in the present invention.
4 is a photograph showing the natural seasoning of blowfish prepared in the blowfish natural seasoning stage in the present invention.
5 is a photograph showing blowfish broth prepared in the step of preparing blowfish broth in the present invention.
6 is a photograph showing a blowfish pail according to the present invention.

Claims (1)

Water 100-900 wt% Puffer fish 5-35 wt%, citrus peel 1 - 5 wt% Heat at 95 ° C to 105 ° C for 5 minutes to 8 minutes to boil to prepare puffer fish;

Water 100-900 wt% Taran stalk, 1-5% by weight of bracken, 0.1-2% by weight of salt Salt at 80-100 ° C for 3-5 minutes, soak in water and cut to 5-7cm length. A second step of preparing a raw material which is sliced into 5-7 cm lengths of 1-5 wt%

55 to 65% by weight of red pepper powder, 5 to 20% by weight of edible oil, 10 to 15% by weight of soy sauce, 5-10% by weight of chopped garlic, 1-4% by weight of minced ginger, 5-10% A third step of preparing a sauce made of a mixture of soy sauce and soy sauce;

A fourth step of mixing and pulverizing 20-35% by weight of dried pufferfish, 10-25% by weight of dried shiitake mushroom, and 10-25% by weight of dried anchovy to produce a natural puffer fish seasoning;

10-15% by weight of bovine bone, 50-100% by weight of bovine bone, 1 to 3% by weight of radish, onion, green onion, kelp, 5-40% When the temperature is between 100 and 120 ° C for 30 minutes to 1 hour, remove the radish, onion, green onion, kelp, chili pepper, and hot pepper. A fifth step of preparing broth and broth of broth; and

5-35% by weight of Puffer fish prepared in the first step, 1-5% by weight of two or more members selected from the group consisting of the raw materials prepared in the second step and 1-5% 3-5% by weight of the safflower prepared in the third step is mixed with 1-5% by weight of the blowfish natural seasoning prepared in the fourth step, 10-100% by weight of the blowfish broth prepared in the fifth step, A method for manufacturing a beef cattle breeding field comprising the steps of:

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