KR20160118883A - Radish leaves broth and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a seagrass station and a method of manufacturing the same, comprising the steps of: boiling a seagrass with impurities removed; A step of cutting the living body to a predetermined size; Mixing and frying a first sauce containing safflower and sesame oil in a container; Adding a second amount of water and a second seasoning containing fresh water to the container; Adding a third sauce containing pepper to the container and boiling for a predetermined period of time; Adding a fourth sauce containing miso to the container, and boiling the sauce for a predetermined period of time.

Description

{RADISH LEAVES BROTH AND MANUFACTURING METHOD THEREOF}

Field of the Invention The present invention relates to a country of origin and a method of producing the country, and more particularly, to a country of taste and abundant country of origin and a production method thereof.

Siragia is a well-dried and woven fabric that is made by cutting off wuchung or cabbage leaves. It is not only effective in inhibiting decompression but also rich in dietary fiber and nutrients such as calcium (Ca), iron (Fe), vitamin C and carotene. It is also an excellent protein food with high lysine content. It contains minerals and fibrin components. Minerals regulate the physiological functions in the body and constitute constitution of physiological tissues and components of physiologically active substances.

Siragia is an excellent nutritional food produced by our ancestors. In general, the leaves of Chinese cabbage and Chinese cabbage are dried by weaving them together, dried and boiled for a long time and then boiled and boiled. In this way, when producing a country of origin, there is a problem that the value as a food is inferior because it is hygienically inferior and nutrients of Sasae can be banned.

The present invention relates to a country of origin and a method for producing the same.

In addition, the present invention relates to a country of origin and a method for producing the same, which is not only nutritious but also highly valuable as a food.

The present invention relates to a process for boiling an impurity-removed Sagae; Cutting the boiled seaweed into a predetermined size; Mixing and frying a first sauce containing the safflower seeds and sesame oil in a container; Adding a second amount of water and a second seasoning containing fresh perilla to the container; Adding a third sauce containing pepper to the container, and boiling the sauce for a predetermined time; Adding a fourth seasoning containing miso to the container, and boiling the soup for a predetermined period of time.

Here, the first sauce may contain 5 to 10 ml of sesame oil and 15 to 25 g of salt per 2 kg of seagrass.

In addition, the second seasoning may include 300-400 g of perilla seeds, 30-40 g of mushroom, 15-25 g of kelp, 40-50 g of anchovy and 5-10 g of garlic per 2 kg of seagrass.

In addition, the third seasoning may include 10 to 20 g of anchovy and 30 to 40 g of red pepper per 2 kg of seagrass.

In addition, the fourth seasoning may contain 40 to 50 g of soybean paste per kilogram of seagrass, 30 to 40 g of rice, 20 to 30 g of onion, and 20 to 30 g of garlic.

The present invention can provide a pungent soup with high flavor and high nutrition and high value as a food by softening the flavor and enhancing the flavor by using seaweed, anchovy and persimmon juice.

BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a flow chart for the manufacture of a syringe station according to one embodiment of the present invention.
Fig. 2 is a photograph of a sage cut according to an embodiment of the present invention; Fig.
3 is a photograph for explaining a first seasoning according to an embodiment of the present invention.
4 is a photograph for explaining a second seasoning according to an embodiment of the present invention.
5 is a photograph for explaining a third seasoning according to an embodiment of the present invention.
6 is a photograph for explaining a fourth seasoning according to an embodiment of the present invention.
FIG. 7 is a photograph for explaining a finished Sagae station according to an embodiment of the present invention; FIG.

Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.

In the following description, the term "inexperienced" is used as an example, and the same or similar can be applied to the other term.

FIG. 1 is a flow chart for manufacturing a country of origin in an embodiment of the present invention.

Referring to FIG. 1, the inventive method of the present invention includes a step 100 for boiling seagrass, a step for cutting seagrass 110, a step for roasting seagrass 120, a step 130 for adding a second sauce, (140), and adding a fourth season (150).

First, the process of boiling Sagae (100) is a process of boiling in boiling water at 100 ° C for 20 to 30 minutes while thoroughly washing impurities such as soil and sand in Sagae. At this time, if you wash the sagas 2-3 times while flowing water to the sagaci, the impurities in the sagas are removed.

Cutting process (110) is a process of finely cutting 2 ~ 4cm of boiled seaweed, and finely cut seaweed is dewatered naturally in a colander. Fig. 2 is a photograph showing a finely cut sage.

The process of frying the Siragusa (120) is a process in which the finely cut Siragia and the first sauce are mixed in a container and fried, and the first sauce can be made of sesame oil and salt. For example, sesame oil 5 ~ 10ml and salt 15 ~ 25g per 2 kg of seagrass can be mixed and roasted for 10 ~ 20 minutes. Fig. 3 is a photograph showing finely sliced sage, sesame oil, and salt.

Sesame oil, sesame oil, sesaminol, selenium, beta carotene, vitamins E, etc. can be used to obtain a natural tonic effect and antioxidant effect. . If you mix soup, sesame oil and salt and stir-fry the soup, the siege becomes soggy and you will not get tired.

The process of adding the second sauce 130 is a process of mixing safflower with the first sauce and roasting and then adding the second sauce to the container. The second sauce is a mixture of raw seaweed, mushroom, kelp, anchovy, and garlic It can be grinded and grinded. For example, per kg of seagrass can be 300-400 g of perilla, 30-40 g of shiitake mushroom, 15-25 g of kelp, 40-50 g of anchovy and 5-10 g of garlic. In addition, the second sauce can be placed in a fine mesh having a diameter of 1 to 2 mm, and the salted juice can be put into the container, and 10 to 15 liters of water are put into the container and stirred. 4 is a photograph showing the state after putting the juice of the second sauce and water and stirring.

Seaweed is fresh, fresh, and is washed in running water and filtered. If you use the fresh perilla beforehand and use it later, the perilla flavor may be reduced or shrunk depending on the freshness of the perilla powder. If you use it immediately after grinding, you will have a scent of perilla.

Perilla is effective as a nourishing tonic, and is particularly effective in the health and beauty of women, rich in vegetable fat prevents aging of blood vessels, and contains high unsaturated fatty acids, which can prevent adult diseases.

The process of adding a third sauce (140) is a process of adding a third sauce to a container added with a second sauce. In the third sauce, anchovy and red pepper are put into a 1 ~ 2 mm diameter hole, It can be put in a container. For example, anchovy can be used in an amount of 10 ~ 20g and red pepper in an amount of 30 ~ 40g per 2 kg of seagrass. Anchovy can be used again with anchovy and red pepper can be used by finely chopping Cheongyang red pepper at intervals of 1 ~ 2cm. After adding the third spice, boil the container for 20 ~ 30 minutes and the roasted Siriko and the pomace juice are boiled and the base of the pale sake base is finished. 5 is a photograph showing an anchovy and pepper in a net.

The process of adding the fourth seasoning (150) is a process of adding the fourth seasoning to the completed container of the base of the country of origin, and the fourth seasoning can be made by grinding miso, rice, onion and garlic with a grinder. For example, soybean paste can be used in a weight of 40 ~ 50g, rice 30 ~ 40g, onion 20 ~ 30g, and garlic 20 ~ 30g per 2kg of seagrass. After adding the fourth sauce, boil for 20 to 30 minutes and stir well.

FIG. 6 is a photograph showing the miso used in the present invention. The miso is added after the completion of the base of the country of origin, and a cool taste can be obtained. By adding kelp and anchovy, miso flavor and cool taste can be added. Can be smoothed by diluting the miso smell. Doenjang is becoming increasingly popular because it contains functional substances such as antioxidant, antimutagenic, thrombolytic, thyme aggregation inhibition, and isoflavone.

FIG. 7 is a photograph showing a seagrass station of the present invention manufactured by the above-described method. When a seagrass and first to fourth sauces are used, a seagrass station as shown in FIG. 7 is completed.

While the invention has been shown and described with reference to certain preferred embodiments thereof, it will be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention.

Therefore, the scope of the present invention should not be limited to the described embodiments, but should be determined by the scope of the appended claims, and equivalents thereof.

Claims (5)

In the method of manufacturing a syringe station,
A process of boiling the impurities removed Sinai;
Cutting the boiled seaweed into a predetermined size;
Mixing and frying a first sauce containing the safflower seeds and sesame oil in a container;
Adding a second amount of water and a second seasoning containing fresh perilla to the container;
Adding a third sauce containing pepper to the container, and boiling the sauce for a predetermined time;
Adding a fourth seasoning containing miso to the container, and boiling the soup for a predetermined period of time. The method according to claim 1,
Wherein the first sauce comprises 5 to 10 ml of sesame oil and 15 to 25 g of salt per 2 kg of seagrass. The method according to claim 1,
Wherein the second seasoning comprises 300-400 g of perilla seeds, 30-40 g of mushroom, 15-25 g of kelp, 40-50 g of anchovy and 5-10 g of garlic per 2 kg of seagrass. The method according to claim 1,
And the third seasoning comprises 10 to 20 g of anchovy and 30 to 40 g of red pepper per 2 kg of seagrass. The method according to claim 1,
The fourth season includes 40 to 50 g of soybean paste per kilogram of seagrass, 30 to 40 g of rice, 20 to 30 g of onion, and 20 to 30 g of garlic.

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