KR20180014474A - The blowfish manufacturing method of noodle chogye - Google Patents
The blowfish manufacturing method of noodle chogye Download PDFInfo
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- 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
- A23L17/20—Fish extracts
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/308—Foods, ingredients or supplements having a functional effect on health having an effect on cancer prevention
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/3262—Foods, ingredients or supplements having a functional effect on health having an effect on blood cholesterol
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- Life Sciences & Earth Sciences (AREA)
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- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
본 발명은 복어초계국수 및 그 제조방법에 관한 것으로 보다 상세하게는[0001] The present invention relates to a number of blowfish nuclides and a method for producing the same, and more particularly,
복어와 닭고기 및 양지머리를 함께 삶은 육수를 만든 후 동치미 국물을 배합하여 복어초계국수용 육수를 만드는 한편, 식초와 설탕, 겨자엑기스 만들고 상기 복어농축소스에 삶은 면을 넣고 비빔 후 복어초계국수용 육수를 붓고 복어겨자가미소스로 간을 하고 잘게 찢은 복어살을 얹어 제조되는 복어초계국수 및 그 제조방법에 관한 것이다.After making broth with boiled puffer fish, chicken and brisket, boiled seaweed is added to the soup, followed by vinegar, sugar, and mustard extract. The present invention relates to a pufferfish noodle prepared by puffering and having a mustard roasted on a beef fillet which is tortured and finely touched, and a method for producing the same.
본 발명은 복어 초계국수의 제조방법의 관한 것으로서, 더 상세하게는 복어에 함유된 영향분과 육개장의 조화를 이루어 동시에 섭취하여 숙취해소 제거에 효능 있어서 건강증진과 새로운 맛을 제공하기 위한 복어초계국수의 제조방법에 관한 것이다. 예로부터 국수는 밥 대신 주식 또는 간식으로 널리 애용되어 왔으며, 특히 혼례 등 잔칫날에는 거의 빠지지 않고 제공되는 음식이다.More particularly, the present invention relates to a method for producing a fugu noodle soup, which is effective for eliminating a hangover by simultaneously harmonizing influences contained in a fugu and a six- And a manufacturing method thereof. Noodles have been widely used as stocks or snacks instead of rice, and they are served almost without falling down on the day of the wedding such as wedding ceremony.
특히 근자 생활수준이 향상됨에 따라 국수는 단지 먹거리로 만족하지 않고 건강식으로 발돋움하고자 각종 신제품이 개발되고 있다.Especially, as the level of living is improved, noodles are not satisfied with food, but various new products are being developed in order to develop into a healthy food.
대한민국 특허등록 제0931352호는 연잎분말, 뚱딴지분말, 뚱딴지즙, 시금치즙 Korean Patent Registration No. 0931352 discloses a composition comprising a lotus leaf powder, a fat powder, a saury juice, and a spinach juice
등의 소맥분과 혼합시켜 제조된 연잎국수를 제시하고 있고 대한민국 특허등록 And a lotus leaf noodle made by mixing with wheat flour, etc.
제1286574호는 블루베리분말, 쌀가루, 찹쌀가루등 첨가하여 제조된 면류를 제시하No. 1286574 presents noodles prepared by adding blueberry powder, rice flour, glutinous rice flour, etc.
고 있으며 대한민국 특허등록 제0695942호 우뭇가사리분말, 영클즙 및 목통, 동규Korea Patent No. 0695942, Ugukgasari Powder, Young Juice and Ginseng, Dongguk
자, 감초를 첨가하여 제조된 면을 조성물을 제시하고 있다.Herein, the composition prepared by adding licorice is presented.
또한 대한민국 특허등록 제0864324호는 황태분말을 첨가하여 제조된 황태국수의 제Also, Korean Patent Registration No. 0864324 discloses a process for preparing
조방법을 제시하고 있으며 특허출원 제10-2014-0088604호는 칡국수 제조방법을 제시하고 있다And Patent Application No. 10-2014-0088604 proposes a method of producing noodles
그러나 새로운 재료를 사용하여 신제품을 개발하는 것도 좋지만 우리나라 전통음식However, it is good to develop new products using new materials, but Korean traditional food
을 바탕으로 하여 현대인의 입맛에 맞도록 개선하여 보급하는 것도 신제품 개발 못To improve and distribute it to suit the taste of modern people.
지 않게 중요하다.It is important not to.
발명은 종래의 배경하에서 도출된 것이로서, 복어 요리로부터 얻을 수 있는 영향성분이 풍부하고 소비자들의 건강을 증진 시키도록 목적이 있어 복어 초계국수을 제공하기 목적이 있어 현대인의 입맛에도 맞도록 개선하여 보급할 필요가 있다.The invention has been derived from the background of the prior art, and it is aimed to provide the influenza components obtained from the puffer fish cuisine and to improve the health of the consumers, There is a need.
상기 과제는 복어와 닭고기 및 양지머리를 함께 삶아서 영양이 풍부한 육수를 만든 후 상기 육수에 동치미 국물을 배합하여 상쾌한 맛을 내는 복어초계국수용 육수를 만드는 한편, 복어농축소스를 용기에 삶은 면을 넣고 비빔 후 복어초계국수용 육수를 붓고 복어겨자가미소스로 간을 하고 잘게 찢은 복어살을 얹어 만든 복어초계국수를 개발함으로써 해결할 수 있다.The above task is to boil the puffer fish with chicken and brisket to make nutrient-rich broth, and then add the broth of Dongchimi soup to the broth to make a fresh broth of broccoli noodle soup. Meanwhile, It can be solved by developing pufferfish noodle made by pouring soup for pufferfish noodle soup and puffer fish mustard to go with myos and finely touched puffer fish.
본 발명의 복어초계국수는 복어, 닭고기 및 양지머리를 삶아서 육수를 제조하였으므로 영양분이 풍부하다. 또 상기 육수에 동치미 국물을 배합하여 복어초계국수용 육수를 만들었으므로 국물 맛이 느끼하지 않고 상쾌하다.The noodle soup of the present invention is rich in nutrients since boiled pufferfish, chicken, and brisket were boiled to produce broth. In addition, Dongchimi soup was added to the broth to make blowfish soup noodle soup.
한편, 본 발명은 숙취해소을 돕고 혈액순환을 돕고 항암효과 등에도 탁월한 효과 발휘하구 콜레스테롤을 감소 시키는등 성인병 예방하는 효능도 포함되어 있어 고영향으로 있으면서 적합한 저칼로리 저지방 건강식품을 제공 할 수 있는 복어초계국수의 제조방법을 제공 할 수 있다. On the other hand, the present invention can provide a low-calorie low-fat healthy food which is effective in preventing hangovers and also helps blood circulation, has an excellent effect on anti-cancer effect, and has an effect of preventing adult diseases such as reducing cholesterol, Can be provided.
도 1은 복어초계국수의 제조 공정을 도시한 흐름도이다.Fig. 1 is a flow chart showing a manufacturing process of a blowfish nucelle noodle.
본 발명은 복어와 닭고기와 및 양지머리를 삶아서 육수를 만든 후 상기 육수에 동치미 국물을 배합하여 만드는 복어초계국수용 육수를 붓고 식초와 설탕, 겨자엑기스 등을 혼합하여 제조된 복어겨자가미소스로 간을 한 후 잘게 찢은 복어살을 얹어 제조되는 복어초계국수 및 그 제조방법에 관한 것이다.The present invention relates to a puffer fish paste which is prepared by boiling puffer fish, chicken meat, and brisket, boiling water, pufferfish noodle soup made by mixing Dongchimi soup into the broth, puffer fish sauce mixed with vinegar, sugar and mustard extract, The present invention relates to a noodle soup made by blowfish, which is manufactured by placing a finely torn puffer fish on a surface thereof, and a method for producing the same.
이하, 실시예를 바탕으로 하여 상세하게 설명한다.Hereinafter, the present invention will be described in detail based on examples.
1. 면 준비 1. Preparation
밀가루 60~80 중량부, 감자가루 5~10 중량부, 옥수수가루 5~10 중량부, 소금60 to 80 parts by weight of wheat flour, 5 to 10 parts by weight of potato flour, 5 to 10 parts by weight of corn flour,
3~10 중량부를 넣고 물 3~10 중량부을 용기에 부어 반죽하였다. 이후 반죽을 기계를 이용하여 국수용 면을 뽑아냈다. 3 to 10 parts by weight and 3 to 10 parts by weight of water were poured into a container and kneaded. After that, the dough was pulled out using a machine for noodles.
2. 복어 초계국수용 육수 제조2. Manufacture of broth for blowfish noodles
물 70~80 중량부에 복어 10~20 중량부, 닭고기 3~5 중량부 및 양지머리 5~10 중량부를 넣고 80~120℃로 6~9시간 삶아서 육수를 만든다. 이와 같이 세 가지 종류의 고기를 넣고 함께 끓이면 복어와 닭고기 및 소고기의 양분이 우러나와 고루 섞이게 된다. 10 to 20 parts by weight of fugu, 3 to 5 parts by weight of chicken and 5 to 10 parts by weight of brisket are added to 70 to 80 parts by weight of water and boiled at 80 to 120 ° C for 6 to 9 hours to make broth. When three types of meat are added and boiled together, the nutrients of pufferfish, chicken, and beef are mixed with each other.
그러나 고기만을 우려낸 육수는 자칫 느끼한 맛을 낼 수도 있으므로 상기 육수를 식힌 후 동치미 국물을 상기 육수 대비 60~120 중량부 혼합하여 상쾌한 맛이 나는 복어초계국수용 육수를 만든 후 냉장 저장한다.However, since the broth having only meat can have a tastful taste, the broth is cooled, and then the broth of Dongchimi is mixed with 60-120 parts by weight of the broth to make fresh broth of broccoli noodles.
3. 복어농축소스 3. Fugu-enriched sauce
본 발명에서는 상기와 같이 제조된 매실엑기스를 5~15 중량부 배합하였다. In the present invention, 5-15 parts by weight of the above-prepared plum extract is blended.
이와 같이 물 60~80 중량부, 건복어 5~15 중량부, 건표고버섯 5~15 중량부, 건멸치 3~10 중량부, 사과 5~10 중량부, 배 5~10 중량부, 대파 5~15 중량부, 물엿 0.5~3 중량부 및 매실을 식초에 넣은 물에 씻어 말린 후 매실과 설탕을 1:1로 넣고 2~3개월 숙성시켜 제조된 메실엑기스 5~15 중량부를 넣고 6-10시간 끓이면 상기 재료들이 졸아서 그 양이 최초 분량의 1/3로 줄어든 농축소스가 제조된다.Thus, 60 to 80 parts by weight of water, 5 to 15 parts by weight of dried pufferfish, 5 to 15 parts by weight of dried shiitake, 3 to 10 parts by weight of dried anchovies, 5 to 10 parts by weight of apple, 5 to 10 parts by weight of puffer, To 15 parts by weight of starch syrup, 0.5 to 3 parts by weight of starch syrup, and 5 to 15 parts by weight of mesil extract prepared by washing and drying the plum with water added to vinegar and aging for 2 to 3 months with 1: 1 of plum and sugar, When boiling for a time, a thickened sauce is prepared in which the above materials are solubilized and the amount thereof is reduced to 1/3 of the initial amount.
4. 복어겨자가미소스 간을 한 복어살 준비4. Prepare a beef with a mustard of beef fried with a beef liver
복어 살은 지방이 적고 단백질 함량이 높아 다이어트를 하거나 운동으로 근육을 키우고자 하는 사람들에게는 필수 섭취 식품처럼 여겨지고 있다. 즉, 복어살의 단백질은 건강하고 젊은 근력을 유지하는 데 효과적이다. 그러나 복어살은 지방이 적은 만큼 퍽퍽하고 단조로운 맛에 쉽게 질린다. 따라서 본 발명에서는 복어살을 푹 삶은 후 먹기 좋도록 특별히 제조한 복어겨자가미소스에 담가 간을 한 후 상온에서 6~12 시간 발효시켜 사용하였다. Puffer fish are low in fat and high in protein content, which is considered essential for people who want to diet or exercise. In other words, the proteins of the puffer fish are effective in maintaining healthy and young muscular strength. Puffer fish, however, are as tender and tender as they are fat. Therefore, in the present invention, puffer fish mustard, which is specially prepared to be eaten after boiled puffer fish, is fermented for 6 to 12 hours at room temperature.
복어살에 간을 하기 위해 사용한 복어겨자가미소스는 건복어가루, 식초와 설탕, 양파즙 및 겨자엑기스를 배합하여 제조한 것이다.Puffer fish mustard, which was used to make puffer fish, was made by blending beef flour, vinegar and sugar, onion juice and mustard extract.
건복어가루 5~15 중량부, 식초 20~40 중량부, 설탕 10~25 중량부,양파즙 10~30 중량부 및 겨자엑기스를 25~30 중량부 배합하였다. 겨자엑기스는 겨자가루와 뜨거운 물을 1 : 1로 섞고 잘 갠 후 식초 30~50 중량부와 설탕 10~20 중량부 및 간장 40~50 중량부를 넣고 상온에서 30분~1시간 발효 시켜서 복어겨자가미소스 제조한 것이다.10 to 25 parts by weight of sugar, 10 to 30 parts by weight of onion juice and 25 to 30 parts by weight of mustard extract were blended. The mustard extract was prepared by mixing 30 to 50 parts by weight of vinegar, 10 to 20 parts by weight of sugar, and 40 to 50 parts by weight of soy sauce with 1: 1 mixture of mustard powder and hot water and fermenting the mixture at room temperature for 30 minutes to 1 hour, MISS.
상기와 같이 제조된 복어겨자가미소스를 사용하여 복어살을 가미하는 방법은 다음과 같다. The method of adding puffer fish using the myosel mustard as described above is as follows.
물 2ℓ에 복어살 5-35 중량부, 통후추 1-5 중량부물 80~95℃에서 5~20분 삶은 후 복어살를 잘게 뜯어서 준비 후 복어겨자가미소스 10~30 중량부 및 복어살 60~90 중량부와 배합시켜 6~12시간 상온에서 발효시켜 이어 물기를 뺀 후 복어살은 간이 배어 퍽퍽하고 단조롭던 맛이 사라지고 새큼한 맛을 내어 입맛을 돋운다.복어겨자가미소스 간을 한 복어살 제조된다.5-35 parts by weight of Puffer fishes in 2 liters of water and 1-5 parts by weight of Puffer fishes are boiled at 80 to 95 ° C for 5 to 20 minutes and then finely puffer fish is prepared and finely ground. After 10 to 30 parts by weight of Puffer mustard, 60 to 90 parts by weight of Puffer fish After mixing for 6 ~ 12 hours at room temperature, after removing the water, the puffer fishes are fried in the liver, and the flavor disappears and the flavor disappears.
5.복어초계국수 제조5. Manufacture of Noodles
복어초계국수용 육수 40~60 중량부에 농축소스 3~5 중량부에 비빔 면 30~40 중량부를 넣고 그 위에 겨자가미소스로 간을 하고 6~12시간 상온에서 발효시킨 후 물기를 빼고 겨자소스로 묻히고 잘게 찢은 복어살 10~20 중량부를 올려 놓으면 복어초계국수가 완성된다.30 to 40 parts by weight of bibim bean are added to 3 to 5 parts by weight of concentrated source and 40 to 60 parts by weight of bovine broth noodle juice are fermented for 6 to 12 hours at room temperature, And 10 ~ 20 parts by weight of the pufferfish which is torn in pieces is put on the puffer fish noodles.
이 외에 오이, 백김치, 무절임,오이절임 등을 더 넣으면 한층 더 맛을 돋울 수 있다. In addition, cucumber, white kimchi, pickled radish, pickled cucumber can be added to further enhance the taste.
제1단계: 면 제조하는 단계;
제2단계: 복어초계국수용 육수 제조하는 단계
제3단계: 복어농축소스 제조하는 단계
제4단계: 복어겨자가미소스 간을 한 복어살 제조하는 단계
-Step 1: fabricating the cotton;
Step 2: The step of producing broth for blowfish noodles
Step 3: The step of producing the fugue-rich source
Step 4: The step of manufacturing a puffer fish with mustard of mustard
-
Claims (1)
밀가루 60~80 중량부, 감자가루 5~10 중량부, 옥수수가루 5~10 중량부, 소금
3~10 중량부, 물 3~10 중량부 넣고 반죽을 기계를 이용하여 국수용 면을 뽑아 면 제조하는 제1단계;
물 70~80 중량부에 복어 10~20 중량부, 닭고기 3~5 중량부 및 양지머리 5~10 중량부를 넣고 80~120℃로 6~9시간 삶아서 식힌 후 육수 10~30 중량부를 동치미 국물을 상기 육수 대비 60~90 중량부 혼합하여 복어초계국수용 육수 제조하는 제2단계;
물 60~80 중량부, 건복어 5~15 중량부, 건표고버섯 5~15 중량부, 건멸치 3~10 중량부, 사과 5~10 중량부, 배 5~10 중량부, 대파 5~15 중량부, 물엿 0.5~3 중량부 및 매실을 식초에 넣은 물에 씻어 말린 후 매실과 설탕을 1:1로 넣고 2~3개월 숙성시켜 제조된 매실엑기스 5~15 중량부를 넣고 6-10시간 끓이면 상기 재료들이 졸아서 그 양이 최초 분량의 1/3로 농축시킨 복어농축소스 제조하는 제3단계;
물 2ℓ에 복어살 5-35 중량부, 통후추 1-5 중량부물 80~95℃에서 5~20분 삶은 후 복어살를 잘게 뜯어서 복어살를 준비 후 겨자가루 뜨거운 물을 1 : 1로 섞고 잘 갠 후 식초 30~50 중량부, 설탕 10~20 중량부, 간장 40~50 중량부를 넣고 상온에서 30분~1시간 발효시켜 겨자엑기스를 제조시켜, 식초 20~40 중량부와 설탕 10~20 중량부, 양파즙 25~30 중량부 혼합하여 복어겨자가미소스 10~30 중량부 및 복어살 60~90 중량부와 배합시켜 6~12 시간 상온에서 발효시켜 복어겨자가미소스 간을 한 복어살 제조하는 제4단계; 및
용기에 상기 제1단계에서 제조된 면 30~40 중량부 상기 제2단계에서 제조된 복어초계국수용 육수 40~60 중량부와 상기 제3단계에서 제조된 복어농축소스에 비빔 면
30~40 중량부 및 상기 제4단계에서 제조된 복어겨자가미소스 간을 하고 6~12시간 발효시킨 후 물기를 빼고 복어살 10~20 중량부에 올려 놓으면 복어초계국수를 제조하는 단계를 포함하는 복어초계국수의 제조방법.
60 to 80 parts by weight of wheat flour, 5 to 10 parts by weight of potato flour, 5 to 10 parts by weight of corn flour,
3 to 10 parts by weight of water and 3 to 10 parts by weight of water, and kneading the dough for a noodle using a machine to prepare a cotton;
10 to 20 parts by weight of fugu, 3 to 5 parts by weight of chicken and 5 to 10 parts by weight of brisket are added to 70 to 80 parts by weight of water and boiled for 6 to 9 hours at 80 to 120 ° C for 10 to 30 parts by weight of broth. A second step of mixing 60 to 90 parts by weight with respect to broth to produce broth for blowfish noodle;
5 to 15 parts by weight of water, 5 to 15 parts by weight of dried shiitake, 3 to 10 parts by weight of dried anchovies, 5 to 10 parts by weight of apple, 5 to 10 parts by weight of shrimp, 5 to 15 parts by weight of shrimp, 0.5 to 3 parts by weight of starch syrup, and 5 to 15 parts by weight of plum extract prepared by washing and drying plum in vinegar, aged for 2 to 3 months with 1: 1 of plum and sugar, and boil for 6 to 10 hours A third step in which the above materials are solubilized and the amount thereof is concentrated to 1/3 of the initial amount;
5-35 parts by weight of puffer fish in 2ℓ of water and 1 to 5 parts by weight of pepper in water at 80 ~ 95 ℃ for 5 ~ 20 minutes. Puffer fish is finely cut to prepare puffer fish and then mixed with 1: 1 hot water of mustard powder. 30 to 50 parts by weight of sugar, 10 to 20 parts by weight of sugar and 40 to 50 parts by weight of soy sauce are added and fermented at room temperature for 30 minutes to 1 hour to prepare mustard extract. 20 to 40 parts by weight of vinegar, 10 to 20 parts by weight of sugar, And 25 to 30 parts by weight of juice is mixed with 10 to 30 parts by weight of mustard of puffer fish and 60 to 90 parts by weight of puffer fish and fermented at room temperature for 6 to 12 hours to prepare puffer fish having a puffer fish mustard ; And
30 to 40 parts by weight of the surface prepared in the first step in the vessel is mixed with 40 to 60 parts by weight of the blowfish noodle prepared in the second step,
30 to 40 parts by weight and the puffer mustard produced in step 4 is fermented for 6 to 12 hours and then drained and placed on a puffer fish 10 to 20 parts by weight to prepare a pufferfish noodle A method for producing blowfish noodles.
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