KR20170140452A - Sargassum fusiforme Jjambbong manufacture method - Google Patents

Abstract

According to the present invention, a method for preparing a spicy seafood noodle soup dish including Undaria pinnatifida includes the steps of: preparing Undaria pinnatifida extract water by boiling 3-7 parts by weight of Undaria pinnatifida powder with respect to 100 parts by weight of water for two to four hours; preparing a broth by boiling 20-40 parts by weight of seafood ingredients including squids and crabs with respect to 100 parts by weight of the Undaria pinnatifida extract water for one to two hours; stir-frying a seasoning mixture prepared by mixing vegetables including Undaria pinnatifida, chili pepper oil, liquor, garlic, ginger, salt, pepper, sugar, and chili pepper powder; preparing a broth for the spicy seafood noodle soup dish by adding the seasoning mixture to the broth and boiling the mixture of the seasoning mixture and broth for one to two hours; boiling noodles in the Undaria pinnatifida extract water and washing the noodles in cold water; and adding the noodles to the broth for the spicy seafood noodle soup dish to boil the noodles therein for one to two minutes.

Description

Seaweed Champon manufacturing method {Sargassum fusiforme Jjambbong manufacture method}

The present invention relates to a flavor and aroma

By doubling the senses,

The present invention relates to a method for producing a seaweed champon which can be improved and a seaweed waste produced thereby.

Generally, as a Chinese food, Champong is a mixture of various ingredients such as seasonal vegetables and various seafood,

The term 'champon' has been used to mean making.

Generally, in the case of Champon, seafood such as squid, mussel, and shrimp are pre-boiled in boiling water,

Ginger, cabbage, carrots and roasted seasonal vegetables, such as pouring water, adding sugar, pepper powder, red pepper powder and liver,

In order to make champon soup in the form of boiled seafood,

Is added to the soup dish.

As a technique related to such a chanpon, Korean Patent Laid-Open Publication No. 2011-0054227 discloses a method of adding chrysanthemum to a pot,

Boiling step; The surface is boiled in water at 100 to 120 ° C for 12 seconds to 18 seconds, washed in cold water,

; Selected from the group consisting of squid, mussel, shrimp, shellfish, clam, octopus, abalone and crab in boiling water

Boiling one or more seafood to produce seafood broth; Mushrooms, onions, zucchini, peppers, cabbage, leeks and greens

One or more kinds of vegetables selected from the group consisting of pepper oil, seeds, garlic, ginger, salt, pepper, sugar and red pepper powder

And at least one seasoning selected from the group consisting of lurein is mixed and roasted, and then the seafood broth is added,

A step of producing champon juice by a method; And the surface on which the water has been removed from the bran broth boiled for 6 to 8 minutes,

And adding boiling water for 1 to 2 minutes.

present.

The above technique is to add broth to the cool taste of seafood to improve the taste of broth.

It is somewhat lacking in improving the protein taste, and in particular, the protein taste can be derived from the texture of the cotton

There is no problem.

SUMMARY OF THE INVENTION Accordingly, the present invention has been made in order to solve the problems of the prior art as described above,

The flavor and taste of the seaweed can be increased so that the protein content can be doubled.

To provide.

In the method for preparing wakame champon of the present invention, 3 to 7 parts by weight of a seaweed powder is added to 100 parts by weight of water,

To produce seaweed extract water; Seaweed is added to the seaweed extract water and boiled for 1 to 2 hours to produce broth

; Seaweed mixed with vegetables including seaweed, chili oil, liquor, garlic, ginger, salt, pepper, sugar and red pepper

Frying the mixture; Adding the seasoning mixture to the broth and boiling for 1 to 2 hours to prepare champzone broth; Boiling the cotton in the seaweed extract water and washing it with cold water; The rice paddy soup was added with cotton and boiled for 1 to 2 minutes

A step; And a control unit.

That is, in the method for producing the seaweed champon of the present invention, boiled seaweed is produced by the seaweed extract water,

Of course, you should make the flavor and flavor unique to the seaweed so that it will double the cool taste of seafood and the protein taste.

.

The main ingredient of the present invention is the seaweed, which is a single year old alga belonging to the Laminariales seaweed (Alariaceae)

Especially, it is said that the taste of marada seaweed is deeper than other seaweed, and its fragrance is thick. These stones

Seaweed contains a variety of nutrients such as abundant proteins, vitamins, minerals, calcium, and iodine.

In the step of producing the broth, the seaweed 20 to 40

Parts by weight and boiling for 1 to 2 hours to produce broth.

Also, in the step of roasting the seasoning mixture, 1 to 3 parts by weight of pepper oil is added to 100 parts by weight of vegetable including seaweed,

0.5 to 1.5 parts by weight of sake, 1 to 3 parts by weight of garlic, 0.5 to 2 parts by weight of ginger, 1 to 2 parts by weight of salt,

1 to 2 parts by weight of sugar, and 3 to 5 parts by weight of red pepper powder are mixed and fried for 10 to 15 minutes.

In addition, the seasoning mixture may further contain 1 to 2 parts by weight of starch powder per 100 parts by weight of vegetable including seaweed

In order to further add the starch powder in such a way, the seasoning such as pepper oil, liquor, garlic,

To ensure that the vegetables it contains are sufficiently penetrated by the viscous material so that the taste of the material itself is enhanced.

In addition, in the step of producing the champo soup, 20 to 30 parts by weight of the seasoning mixture is added to 100 parts by weight of the broth,

And 1 to 3 parts by weight of egg yolk are further added, and the mixture is boiled for 1 to 2 hours to produce champzone juice

All. Thus, the addition of a small amount of egg yolk does not affect the taste,

So as to be uniformly loaded.

The present invention also discloses wakame chanpon produced by the above-mentioned production method.

As described above, the method for producing the seaweed champon of the present invention and the seaweed chanpon produced by the method of the present invention,

We make seaweed by liquid and boil cotton to make seaweed peculiar flavor and taste to sea,

It has an advantage that the texture can be improved by making the protein taste more added to the desired taste.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram showing a method for producing a seaweed champon of the present invention. FIG.

Hereinafter, preferred embodiments and experimental examples of the present invention will be described.

<Examples>

Example 1 Production Example 1 of Champon

4 parts by weight of the seaweed powder was added to 100 parts by weight of water, and the resulting mixture was boiled for 2 hours to prepare seaweed extract water.

30 parts by weight of squid, crab and sea cucumber are added to 100 parts by weight of extracted water and boiled for 2 hours to prepare broth. Seaweed, mushroom,

To 100 parts by weight of vegetables including cabbage, 2 parts by weight of chili oil, 1 part by weight of sake, 1 part by weight of garlic, 1 part by weight of ginger,

1 part by weight of pepper, 2 parts by weight of sugar and 4 parts by weight of red pepper powder are mixed and fried for 12 minutes to prepare a seasoning mixture. remind

25 parts by weight of the seasoning mixture is added to 100 parts by weight of broth, and the mixture is boiled for 1 hour to prepare champzone broth. In addition,

After boiling in water for emergence, it is washed out with cold water to prepare a cotton, and the cotton is added to the champon soup and boiled for 1 to 2 minutes to prepare champon.

Example 2 Production Example 2 of Champon

In this Example, 4 weight parts of the seaweed powder was added to 100 weight parts of water, and boiled for 2 hours to prepare seaweed extract water

Then, 30 parts by weight of squid, crab and sea cucumber were added to 100 parts by weight of the above-mentioned seaweed extract water, and boiled for 2 hours to prepare broth.

To 100 parts by weight of vegetables including seaweed, mushroom and cabbage, 2 parts by weight of chili oil, 1 part by weight of sake, 1 part by weight of garlic,

1 part by weight of the steel, 2 parts by weight of salt, 1 part by weight of pepper, 2 parts by weight of sugar and 4 parts by weight of red pepper powder were mixed and fried for 12 minutes,

Lt; / RTI &gt; 25 parts by weight of the seasoning mixture is added to 100 parts by weight of the broth, and the mixture is boiled for 1 hour to prepare champzone broth. example

In the example, the cotton is boiled in water and then washed with cold water to prepare a cotton. The cotton is added to the champo soup, and the cotton is added for 1 to 2 minutes

Boil for a while to make champon.

Example 3 Production Example 3 of Champon

In this Example, 4 weight parts of the seaweed powder was added to 100 weight parts of water, and boiled for 2 hours to prepare seaweed extract water

Then, 30 parts by weight of squid, crab and sea cucumber were added to 100 parts by weight of the above-mentioned seaweed extract water, and boiled for 2 hours to prepare broth.

To 100 parts by weight of vegetables including seaweed, mushroom and cabbage, 2 parts by weight of chili oil, 1 part by weight of sake, 1 part by weight of garlic,

1 part by weight of the steel, 2 parts by weight of salt, 1 part by weight of pepper, 2 parts by weight of sugar and 4 parts by weight of red pepper powder were mixed and fried for 12 minutes,

Lt; / RTI &gt; To 100 parts by weight of the broth, 25 parts by weight of the seasoning mixture was added. In addition, 2 parts by weight of egg yolk

Add more and boil for 1 hour to make Champong soup. Also, the cotton is boiled in the seaweed extract water, then washed with cold water to remove the cotton

The cotton is added to the champon soup and boiled for 1 to 2 minutes to prepare champon.

&Lt; Comparative Example > Preparation of champon without using seaweed extract water

30 parts by weight of squid, crab and sea cucumber are added to 100 parts by weight of water and boiled for 2 hours to prepare broth. Mushrooms and cabbage

2 parts by weight of chili oil, 1 part by weight of sake, 1 part by weight of garlic, 1 part by weight of ginger, 2 parts by weight of salt, pepper

1 part by weight of sugar, 2 parts by weight of sugar and 4 parts by weight of red pepper powder were mixed and fried for 12 minutes to prepare a seasoning mixture. 100%

25 parts by weight of the seasoning mixture is added to the portion, and the mixture is boiled for 1 hour to prepare champzone broth. In addition, cotton is boiled in water and washed with cold water

A rice bran is prepared, and the rice bran soup is added with cotton and boiled for 1 to 2 minutes to prepare a champon.

<Experimental Example> Sensory evaluation

Sensory evaluation was performed on ten trained panel members, and the degree of neutralization of taste, smell, and overall acceptability were measured by the following five point scale method

Respectively.

1 point: Very poor 2 point: Poor

3 points: Average 4 points: Good

5 points: Very good

The results are shown in Table 1 below. The score in parentheses is the average value according to the 5 point scaling method. The higher the score,

High degree of neutralization of odor, and high preference.

Table 1

Category Taste

Example 1 4.5 4.4 4.5

Example 2 4.4 4.3 4.4

Example 3 4.6 4.4 4.7

Comparative Example 3.0 3.1 3.1

Referring to the results of Table 1 above, Examples 1, 2, and 3 are far superior in taste, odor, and taste than the Comparative Examples

One result was obtained. In the case of the examples, the seaweed extract or the seaweed extract was used to boil the seaweed or cotton,

And that the flavor was doubled and the taste of protein was increased.

On the other hand, when Examples 1 to 3 were compared with each other, it was found that taste, odor, and degree of preference in the order of Example 3> Example 1>

Which is different from Example 1 and Example 3 in the case of Example 2,

It is due to the fact that it is boiled with water as in the conventional method and then washed out with cold water without using heading.

. In other words, in the case of Examples 1 and 3, the flavor and flavor were improved on the surface to improve the texture.

In the case of Example 2, the flavor and flavor of the seaweed was limited to only the Champong soup,

Which is slightly lower than that of the first embodiment. Further, it can be seen that Example 3 is superior to Preferred Embodiment 2 in preference

Bar, which is attributable to the difference in the production of champon soup, Example 3, in which the seasoning mixture is added to the broth,

The egg was allowed to add a yellow color, where the egg yolk functioned as a dispersant,

Is uniformly dispersed so that a uniform texture can be entirely expressed.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit of the invention.

You will know that it is possible. Accordingly, the technical scope of the present invention is not limited to the contents described in the detailed description of the specification.

But should be determined by the scope of the patent claim.

It is really delicious.

Claims (1)

3 to 7 parts by weight of a seaweed powder is added to 100 parts by weight of water and boiled for 2 to 4 hours to prepare a seaweed extract water
step;
20 to 40 parts by weight of seafood including squid and crab are added to 100 parts by weight of the marrow extract and boiled for 1 to 2 hours
Producing broth;
Fried seasoning mixture with vegetables including seaweed, chili oil, liquor, garlic, ginger, salt, pepper, sugar and red pepper powder
step;
Adding the seasoning mixture to the broth and boiling for 1 to 2 hours to prepare champzone broth;
Boiling the cotton in the seaweed extract water and washing it with cold water;
Adding the cotton to the Champong broth and boiling for 1 to 2 minutes;
The method of claim 1,

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