KR20160044605A - Blowfish times sprout bibimbap of manufacturing method - Google Patents

Abstract

The present invention relates to a method of making blowfish sprout bibimbop (rice with vegetables and greens). In order to accomplish this, according to the present invention, the method of making the blowfish sprout bibimbop includes a blowfish flesh preparing step, a sliced blowfish aging step, a blowfish flesh preparing step, a supplementary material preparing step, a natural blowfish seasoning producing step, a bop preparing step, and a putting step. The blowfish flesh preparing step is a step of preparing a blowfish, trimming the blowfish by a qualified person to remove a bone, a skin, an internal organ, and blood, washing the blowfish, and cutting 30-45 wt% of the blowfish at an angle of 30-60° with a width of 0.5-2.5 cm. The sliced blowfish aging step is a step of mixing 30-45 wt% of the blowfish flesh, 1-5 wt% of a natural blowfish seasoning, 7-23 wt% of fine red pepper powders, 0.5-4 wt% of garlic, 0.5-4 wt% of ginger, 0.5-4 wt% of salt, 5-15 wt% of coarse red pepper powders, 5-8 wt% of vinegar, 5-15 wt% of sugar, and 1-8 wt% of corn syrup together, and aging the mixture at the temperature of 1-5°C for 1-3 days to prepare the sliced blowfish. The blowfish flesh preparing step is a step of preparing the blowfish flesh. The supplementary material preparing step is a step of preparing a supplementary material including alfalfa, cabbage Claret, red cabbage, broccoli, and kohlrabi sprouts. The natural blowfish seasoning producing step is a step of mixing and grinding 20-35 wt% of a dried blowfish, 10-25 wt% of dried shiitake mushroom, and 10-25 wt% of dried anchovy. The bop preparing step is a step of preparing a bop using rice and water. The putting step is a step of putting the bop, which is prepared in the bop preparing step, into a container, placing the prepared supplementary material on the bop, placing the sliced blowfish on the supplementary material, and putting sauce into the container.

Description

{Blowfish times sprout bibimbap of manufacturing method}

The present invention relates to a method for producing bupivacers of pufferfish ash, and more particularly, to a puffer fish bud bibimbap and a method for producing the same, in which the flavor of the pufferfish is enhanced and the flavor of the buppufish is maintained.

Fugu as a food material is rich in various influences and contains amino acids, which not only helps to detoxify soy sauce by activating alcohololytic enzymes, but also has excellent efficacy to prevent alcohol poisoning and hangovers. It is commonly used for geography, It is cooked with deep-fried food, boiled meat, etc.

On the other hand, pufferfish bud bibimbap contains most of the essential nutrients, so if you use it as a food, it is a good food that does not need extra effect.

In addition, bibimbap is made by changing the ingredients according to the seasons and rubbing rice with rice. It is generally prepared with rice in a bowl, and various kinds of herbs, vegetables, meat, eggs, sprouts, Is added to a sauce based on kochujang, and it is used variously at home and abroad as well as at home.

Typically, there are Jeonju bibimbap, Andong bibimbap, and Pyongyang bibimbap.

Jeonju bibimbap features beef sashimi. It is characterized by putting aged mongoose in bibimbap of fermented gyoza, and using seaweeds such as top and hearing in Tongyoung bibimbap. In this way, various seafood has been applied to bibimbap depending on the region, especially the coastal area. However, there has been no use of bibimbap materials such as blowfish, especially pufferfish.

In the present invention, the pufferfish as described above is to be made into a sprout bibimbap of pufferfish, and the taste of the pufferfish is mixed with the flavor of the puffer fish to provide a chewy taste and a good taste.

It is an object of the present invention to provide a method for producing a puffer fish bud bibimbap having a satisfactory taste with a rich flavor and a light taste, and of course, a chewy taste and a good taste by using a puffer fish sauce.

 In order to accomplish the above object, the present invention provides a method for manufacturing a pufferfish, comprising the steps of: preparing a puffer fish by cutting the pufferfish at 30-45 wt% and a width of 0.5-2.5 cm at a 30-60 degree angle; 10-15% by weight of ground beef, 60-75% by weight of red pepper paste, 2-10% by weight of ground shaved juice and 2-10% by weight of sugar, 1-5% by weight of chopped garlic, 3-15% 5 to 10% by weight of water, 5 to 10% by weight of alfalfa, 5 to 10% by weight of sugar, and 5 to 10% by weight of water are mixed and heated at 95 to 105 DEG C for 8 to 15 minutes to prepare a sauce. 5-10% by weight of buds, 5-10% by weight of red cabbage buds, 5-10% by weight of red cabbage buds, 5-10% by weight of broccoli sprouts and 5-10% by weight of collavic spp. A third step of preparing a made-up material which is prepared to prepare the vegetable for washing with more moisture and more freshness; 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; 0.5 to 4% by weight of garlic, ginger and salt, 5 to 15% by weight of thick red pepper powder, 5 to 15% by weight of sugar 5- 15 to 15 wt%, vinegar to 5 to 8 wt%, and syrup to 1 to 8 wt%, and aging at 1-5 DEG C for 1-3 days to prepare puffer fish cake; 1 to 10 weight% of Puffer fish prepared in the first step and 1 to 3 weight% of the sauce prepared in the second step, 1 to 5% by weight of the raw material prepared in the step 4 is added in an amount of 1 to 5% by weight in the fourth step, 1 to 5% by weight in the fifth step of the blowfish natural seasoning, The present invention also provides a method for producing bibimbap for buds.

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

The pufferfish bud bibimbap prepared according to the method of the present invention is rich in various influential components and contains amino acids to activate the alcohololytic enzyme to help detoxify the liver and to prevent aging of menopausal women.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing a method of manufacturing a puffer fish bud bibimbap of the present invention.

Hereinafter, a method for producing the puffer fish bud bibimbap of the present invention will be described in detail.

1. Preparation stage

The pufferfish was prepared by removing the bones, shells, internal organs, and then cleaning the pufferfish by 30 ~ 45 weight%, 30-60 degree angle width 0.5-2.5cm Prepare to eat puffer fish.

2. Preparation stage of sauce

Prepare a sauce based on kochujang.

After preparing the kochujang, a mixture of 60-75% by weight of red pepper paste, 10-20% by weight of ground beef, 2-10% by weight of ground shrimp, 2-10% by weight of sugar, 1-5% by weight of chopped garlic, By weight, and 1 to 5% by weight of sesame oil, and heating the mixture at 95 ° C to 105 ° C for 8 minutes to 15 minutes.

3. Preparatory phase

Varieties, alfalfa buds, red cabbage buds, red cabbage buds, broccoli buds, and cola bobs are prepared. The above-mentioned ingredients can be cooked in a conventional manner such as a non-stick, a salad, and the like.

However, as a method for making the taste and flavor of pufferfish sauce more felt,

1-5% by weight, alfalfa sprouts 1-5%, red cabbage sprouts 1-5%, red cabbage sprouts 1-5%, broccoli sprouts 1-5%, cola sprouts 1-5% water 500 -1000 cc, 10-20 cc of vinegar, 1-5 g of sugar and soak for 5-10 minutes, the osmotic phenomenon causes the vegetable to become more fresh and clean.

4. Flavored natural seasoning step

20-35% by weight of dried puffer fish, 20-25% by weight of dried shiitake mushroom, and 10-25% by weight of dried anchovy.

5. Puffer fish ash stage

 0.5 to 4% by weight of garlic, ginger and salt, 5 to 15% by weight of thick red pepper powder, 5 to 15% by weight of sugar 5- 15 to 15 wt%, vinegar to 5 to 8 wt%, and starch syrup to 1 to 8 wt% are mixed and aged at 1-5 DEG C for 1 to 3 days to prepare pufferfish.

6. Rice preparation steps

Rice and water are used to make rice in a crazy way.

7. Input step

After the rice prepared in the rice preparation step is put into a container, the prepared supplementary material is placed on the container, and the pufferfish is placed on the upper part of the puffer fish. Then, the sauce is put into the container to complete the puffer fish sauce bibimbap.

Hereinafter, the method of manufacturing the puffer fish bud bibimbap of the present invention will be described.

1. Puffer fish fillet manufacturing

Puffer fish 400g, cut at a 45-degree angle to 1cm width.

2. Sauce production

700 g of red pepper paste, 100 g of minced beef, 30 g of ground pork, 30 g of sugar, 20 g of chopped green onion, 40 g of chopped garlic, 20 g of sesame oil and heating at 100 ° C for 10 minutes.

3. Manufacture of materials

Water 1000cc Vinegar 20cc Sugar 20g Dissolve various 80g, alfalfa bud 80g, red cabbage bud 80g, red cabbage bud 80g, broccoli sprout 80g, cola sprout 80g Soak for 10 minutes.

4. Manufacture of natural seasonings for blowfish

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

5. Puffer fish cake manufacturing

400g of puffer fish, 30g of fugu natural seasoning, 80g of red pepper powder, 20g of garlic, 5g of ginger, 15g of salt, 60g of thick red pepper powder, 60g of sugar, 50g of vinegar and 30g of starch syrup are mixed and matured at 3 ℃ for 2 days.

6. Rice production stage

Rice and water are used to make rice in a crazy way.

7. Bupbib rice production

After the rice is put into the container, the puffer season bud bibimbap is prepared on the basis of the contents of 35 g of puffer fish, 30 g of alfalfa sprouts, 30 g of red cabbage sprout, 30 g of red cabbage sprout, 30 g of broccoli sprout, 30 g of cola vibrose and 10 g of sauce.

[Experimental Example] Sensory Test 1

Sobaek was purchased from bamboo bibimbap in Jeonju and prepared as Comparative Example 1.

Bulgogi was prepared from Bulgogi bibimbap in Jeonju and prepared as Comparative Example 2.

The inventor of the present invention prepared the bibimbap of Comparative Example 3 using kojukjang by preparing various kinds of alfalfa sprouts, red cabbage sprouts, red cabbage sprouts, broccoli sprouts and cola sprouts except for the puffer fish sauce.

Then, the bibimbap of Comparative Examples 1 to 3 and the bamboo shoot bud bibimbap of the present invention prepared in Example 1 were compared and compared.

The sensory test was divided into taste, incense, color, and preference, and 9 point rating method was selected.

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

Considering age, 20s - 50s

                Sensory test results for taste, flavor, color, and taste    division      flavor       incense      Color    Likelihood     Synthesis    Example     8.8      8.7      8.9     8.6     8.7    Comparative Example 1     7.6      6.8      7.3     8.2     7.4    Comparative Example 2     7.3      6.5      6.2     7.2     6.8    Comparative Example 3     5.5      5.0      4.5     6.2     5.3

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

From the results of Table 1, it can be seen that the puffer fish bud bibimbap of Example 1 was the most excellent in taste, aroma, color, and taste.

Comparative Example 1 was provided by a restaurant in the market, and the taste was above the standard as a whole.

This is different from the excellent evaluation in Example 1.

In particular, in the case of bibimbap prepared by adding various kinds of alfalfa sprouts, red cabbage sprouts, red cabbage sprouts, broccoli sprouts, cola sprouts, and kochujang to the inventive product, Incense, color, and taste were all bad.

It was shown that excellent taste, flavor and color were exhibited by using the puffer fish according to Example 1, and furthermore, it was evaluated in terms of overall taste using materials used for sprout bibimbap, which is not a general ingredient used for bibimbap in general .

BRIEF DESCRIPTION OF THE DRAWINGS FIG.
FIG. 2 is a photograph showing the sauce prepared in the preparation of sauce in the present invention. FIG.
FIG. 3 is a photograph showing the surface of a parting material prepared in the method of the present invention through a step of preparing a parting material; FIG.
Fig. 4 is a photograph showing the preparation of blowfish natural seasoning in the present invention. Fig.
FIG. 5 is a photograph showing a puffer fish cake prepared according to the present invention. FIG.
6 is a photograph showing rice produced in the rice preparation step in the present invention.
Fig. 7 is a photograph showing a bud bibimbap of the puffer fish ash composition according to the present invention.

Claims (1)

A first step of cutting the pufferfish into 30-45 weight% washed puffer fish with a width of 0.5-2.5 cm at a 30-60 degree angle to prepare pufferfish meat;

60 to 75% by weight of corn oil, 10 to 20% by weight of chopped beef, 2-10% by weight of ground wool and 2-10% by weight of sugar, 1 to 5% by weight of chopped garlic, 3-15% 5% by weight, and heating the mixture at 95 to 105 DEG C for 8 to 15 minutes to prepare a seasoning sauce

5-10% by weight of alfalfa sprouts, 5-10% by weight of alfalfa sprouts, 5-10% by weight of red cabbage sprouts, 5-10% by weight of red cabbage sprouts, 5-10% by weight of broccoli sprouts, 5-10% by weight of sprouts, 5-10% by weight of colasvicum and 5-20% by weight of osmotic pressure.

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;

0.5 to 4% by weight of garlic, ginger and salt, 5 to 15% by weight of thick red pepper powder, 5 to 15% by weight of sugar 5- 15% by weight, vinegar 5-8% by weight, and syrup 1% -8% by weight, and the puffer fish sauce was aged for 1-3 days at a temperature of 1-5 ° C in the puffer fish sauce stage. A fifth step of manufacturing;

A sixth step of preparing the rice with high precision using rice and water; And

1-10% by weight of the puffer fish prepared in the first step, 1-3% by weight of the sauce prepared in the second step, and 1-5% by weight of the ingredient prepared in the third step, 1 to 5% by weight of the bupivacaine is added to the container in a concentration of 1 to 5% by weight in the fifth step, and then rice is put into the container in the sixth step.

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