KR20180019956A - The method of a mudfish of jjambbong - Google Patents

Abstract

The present invention relates to a method of manufacturing a spicy mudfish noodle soup, including: a step for making a meat broth by putting chicken foot, bay leaf, radish, kelp, whole bulb of garlic, ginger, onion, and spring onion, putting 10-15 times water and boiling for 2-3 hours at 120-140°C; a step for making noodles by putting flour, starch powder, mudfish with perilla oil, boiling the same for 1 hour, blending the same with a blender, mixing the blended contents with fermented arrowroot juice, cottonseed oil, and salt, adding water to the mixture, kneading dough, maturing the dough for 24 hours at the temperatures of 0-5°C, and blanching the noodle at 100-120°C; a step for preparing solid ingredients by mixing mussel, squid, small octopus, spring onion, onion, amber, and black tree fungus, and blanching the mixture for 5-6 minutes at 800-1,000°C; and a step for putting 100 weight parts of meat broth made above, 50-80 weight parts of solid ingredients, and 100 weight parts of water, boiling the mixture for 5-6 minutes, putting 100 weight parts of noodle, 3-5 weight parts of chopped garlic, 3-5 weight parts of red pepper powder, and 5-10 weight parts of salt, and boiling the mixture again for 1-2 minutes.

Description

[0002] The method of producing churon champon is described below.

Unlike conventional chompon or seafood chanpon using meat or seafood, the present invention utilizes mud loach which is rich in protein and calcium and vitamins A, B, and D to restore dieting and refreshing energy, The present invention relates to a method for producing churon champon as a food.

Chanpon is a food that boils meat, seafood and various vegetables in oil, boiled with chicken or pig bone broth, boiled noodles, and is introduced by the Chinese who lived in Korea with Jajang-myeon It is known as a representative Chinese food. Loach is a kind of freshwater fish native to Korea that is native to the rice paddies, lakes, and streams. It is also called "loach" or "鰍 魚" because it has slippery scales with freshwater fish belonging to carp mook loach. It is said that it is excellent in detoxifying ability because it is excellent in vitality even in a damp place, and it is good for skin beauty because it is rich in proteins, calcium and vitamins A, B and D. It is also known as a gangjang food that restores and strengthens the body. It is a low-calorie food because it is low in fat. Also, it is known that loach contains mucoid substance called chondroitin, which cleanses the blood vessels and organs of the human body and prevents aging.

There are two types of cooked dishes using mud loaf, which are chutang and fried loach, tofu and live loach, and tofu cucumber which is heated in mud loaf when the lid is closed and heated. Korean Patent No. 10-1211202 discloses a Champong soup composition using radish, anchovy, squid, red ginseng and the like, and a method for producing champagne soup using the same. Korean Patent No. 10-1070318 discloses a method for producing champagne, Discloses a technique relating to a method for producing seafood chanpon, which can provide a protein and fresh taste while maintaining the delicate taste of chanpon using only vegetables.

In addition, as a food using loach, a tofu (aka: Tofu Tofu) made using bean (soybean) and cucumber (maturaji) is disclosed in Korean Patent Laid-Open Publication No. 2003-79851, 20324 discloses a technique for putting the lozenge dried powder in a separate bag or a soup bag for use in the preparation of a ramen noodle, and Korean Patent No. 10-959559 discloses a method for preparing a mixture of chrysanthemum powder and garlic powder At least one spice selected from the group consisting of ginger powder, ground ginger powder and ground powder. In addition, Korean Patent No. 10-1037261 discloses a process for producing a mixture (S11) of mixing water, chrysanthemum and soju at a weight ratio of 1: 1.0 to 1.2: 0.04 to 0.05 to prepare a mixture, a preliminary heating step (S12) A bone removing step (S13), a churning water producing step, a churling dough producing step (S20), and a noodle making step (S40).

However, in the production of broth, the use of laurel leaves removes the malodorous flavor of mud loach due to its fragrant flavor, and the technique of churfan chonpon having a sweet taste with the noodles of cornstarch due to the addition of juice at the time of noodle has not been disclosed until now.

Korean Patent No. 10-1211202 Korean Patent No. 10-1070318 Korean Patent No. 10-0959559 Korean Patent No. 10-1037261 Korean Patent No. 10-0943422 Korean Patent Publication No. 2003-79851 Korean Patent Publication No. 2016-20324 Korean Patent Publication No. 2016-0052821

Accordingly, it is an object of the present invention to remove fish smell of fish loaf from its original source and to maintain the lukewarm taste of chanpon as it is.

The object of the present invention is to provide a cold chanpon which can be enjoyed by both men and women, having a sweet taste and having a chewy noodle by adding juice to the noodles of the present invention.

In order to achieve the above object,

The present invention removes the malodorous taste of mud loach by making chow chowder, laurel leaf, tongue ginger, radish, radish, kelp, onion and green onion. The mud loaf is added to wheat flour and perilla oil for 1 hour, then the mud loaf ground and juice are crushed by a blender, mixed, kneaded and aged for 24 hours, so that sweet and light taste can be maintained. Also, Onion, zucchini, cabbage and mushroom, vegetables such as mussels, squid and octopus, seafood such as squid and garlic, red pepper powder and salt. , Which is made of cherries that can be enjoyed by both sexes.

The technical construction according to the present invention will be described in more detail through the manufacturing steps.

First, the term used in the present invention is a term commonly used in the related art. Also, the technical content not directly related to the present invention is omitted to clarify the gist of the present invention.

The process for producing the Champong bran and Champon dough according to the present invention is as follows.

<Preparation of broth>

20 to 30 parts by weight of radish, 50 to 100 parts by weight of radish, 20 to 30 parts by weight of mashima, 5 to 10 parts by weight of radish, 5 to 10 parts by weight of barnyard, 10 to 20 parts by weight of onion, Prepare 10 - 20 parts by weight of green onions.

10-15 times water is added to the main material and heated at 120-140 ° C for 2-3 hours. When the amount of water used is less than 10 times of the main ingredient, the soup is too intense and the strong smell of the laurel leaves may cause a feeling of rejection. If the amount of water exceeds 15 times the main ingredient, the soup is diluted, The fragrance action of the leaves is insignificant, which makes it impossible to properly grasp the smell of fish loach.

&Lt; Preparation of a face &

100 to 120 parts by weight of wheat flour, 100 to 120 parts by weight of starch powder, 10 to 20 parts by weight of ground lozenges pulverized by a mixer after putting loach in an oil bath for 1 hour, 30 to 50 parts by weight of fermented juice, 20 to 40 parts by weight of cottonseed oil, Add 15 to 30 parts by weight of salt to 100 to 150 parts by weight of water, and knead in a kneader at 150 revolutions per minute for 10 to 15 minutes. The kneaded dough is kneaded by hand and then put in a plastic bottle and aged at 0 - 5 ° C for 24 hours. After aging, dough is put back to the surface 6-7 times, and the surface extracted by manual or sifting machine is boiled in water at 100 to 120 ° C for 10 seconds to 20 seconds and then washed in cold water to remove water.

<Manufacture of Chanpong Wondering Materials>

The marine products are 2 ~ 5 eggs (10-15g), 1/2 squid (20-30g), 1/2 octopus (20-30g), five leaves 10g, 10g of Chinese cabbage and 10g of mushroom, and boil it for 5 - 6 minutes with 800-1000 ℃ neutralizing fire.

(Laurus nobilis L.) is an evergreen tree, the origin of which is the Mediterranean coast of southern Europe, the southern part is the garden number, and the middle part of the north is the part of the sprout, which is used as a spice. However, the dried leaves are sweet and strong and have a unique aroma. Especially in the Western countries, when cooking meat or fish, they eliminate the smell of meat and the smell of fish. It enhances appetite because of its unique fragrance. It also has an antiseptic effect. It is known that storing the laurel leaves together can prevent the occurrence of insects.

In addition, the present invention adds a fermented juice during the noodles. The above fermented juice is a vine plant of soybean, which has a strong vitality that does not die in winter due to its anti-tuberous perennial plant, and all parts such as roots, leaves and flowers are used as herb medicine materials. Fiber, calcium and so on, it keeps bone density. Isoflavone, which is contained in., Has the effect of preventing and improving menopausal symptom by supplementing the action of estrogen which decreases when it is older.

Cheonggyeongchae is a kind of Chinese cabbage. It is used as a licorice in Chinese food. It is rich in various minerals such as calcium and sodium, vitamin C and carotene. It is effective for skin beauty, , And is known as a vegetable with excellent efficacy for restoring eye fatigue and diet,

In the case of vitamin D, it is known that the content of vitamin D is 60 times higher than that of salmon, 156 times higher than that of tuna, and that of shrimp And it is said that it contains 259 times as many as Chinese mushrooms in China.

&Lt; Example 1 &gt;

100 parts by weight of the above-prepared broth, 50-80 parts by weight of Champopone wadding material, and 100 parts by weight of water were added to the flask, and the flask was cut for 5 to 6 minutes. Then, 100 parts by weight of chopped cotton, 3-5 parts by weight of chopped garlic, And 50 parts by weight of salt (50 parts by weight) were added, and the mixture was boiled again for 1 to 2 minutes to prepare chanpon.

&Lt; Comparative Example 1 &

Chup Champon was prepared in the same manner as in Example 1, except that broth was prepared without adding laurel leaves.

&Lt; Comparative Example 2 &

In addition, roasted chonpon was prepared in the same manner as in Example 1, except that roasted leaves were not added to the broth while broth was produced.

<Sensory Test>

In order to evaluate the sensory evaluation of each of the above - prepared chow chompon, 20 tastefulness, fragrance, texture, and preference were measured by 5 - point scale method and the mean value was measured. The results are shown in Table 1 below.

division flavor incense Texture Likelihood Example 1 4.8 4.9 4.2 4.4 Comparative Example 1 4.1 3.5 3.5 3.2 Comparative Example 2 3.7 3.5 3.1 3.0

(5: very good, 4: good, 3: moderate, 2: poor, 1: very poor)

As shown in the above [Table 1], the taste, flavor, texture, and preference were most excellent in the case of Chuseongpanon prepared by the method of Example 1 of the present invention. In particular, in case of incense, , It was confirmed that the roots of the laurel leaf were removed from the roots by adding the roots of the laurel leaf during the production of the broth, and that the laurel leaves had a higher flavor than those of Comparative Examples 1 and 2.

Claims (4)

Adding 10 to 15 times of water to chickens, laurel leaves, radish, mashima, whole germ, onion germ, onion and onion, and heating them at 120-140 ° C for 2-3 hours to produce broth;
The mixture was mixed with wheat flour, starch powder and perilla oil and boiled for 1 hour. Then, the lozenge pulverized by the blender, the fermented juice, the cottonseed oil and the salt were mixed, water was poured into the mixture, and the mixture was kneaded at a temperature of 0 to 5 ° C A step of aging and aging the surface extracted through a faceting machine to a temperature of 100 to 120 DEG C to manufacture a cooked sauce;
Mussel, squid, octopus, chrysanthemum, green onion, onion, pumpkin, Chinese cabbage and thirsty mushroom, and preparing for the shampoo worm for 5 - 6 minutes at 800-1000 ℃.
100 parts by weight of the above-prepared broth, 50 to 80 parts by weight of Champopone wadding material and 100 parts by weight of water were added to the mixture, followed by shaking for 5 to 6 minutes. Then, 100 parts by weight of chopped cotton, 3-5 parts by weight of chopped garlic, 3-5 weight And 5 to 10 parts by weight of salt, and further boiling the mixture for 1 to 2 minutes.
The method according to claim 1,
20 to 30 parts by weight of radish laver, 50 to 100 parts by weight of radish, 20 to 30 parts by weight of radish, 5 to 10 parts by weight of radish, 5 to 10 parts by weight of barnyard, 5 to 10 parts by weight of onion 10-20 parts by weight and 10-20 parts by weight, respectively.
The method according to claim 1,
10 to 20 parts by weight of ground lozenge, 30 to 50 parts by weight of fermented syrup, 30 to 50 parts by weight of fermented syrup obtained by boiling the loach in 100-120 parts by weight of perilla oil and boiling for 1 hour in 300 parts by weight of wheat flour, 20 to 40 weight of cottonseed oil and 15 to 30 weight parts of salt.
The method according to claim 1,
In the manufacturing process of the above-mentioned wadding material, mussels 2 to 5 eggs (10-15g), 1/2 squid (20-30g), 1/2 octopus (20-30g) , 1/2 onions. 10 g of amber, 10 g of Chinese cabbage and 10 g of mushroom.