KR20180076676A - Soy sauce manufacturing methode using green onion and pickled shrimp and fish - Google Patents

Abstract

The present invention relates to a method for producing a tasty soy sauce using spring onion, pickled shrimp, and fish. The tasty soy sauce has excellent nutritional components and is beneficial to health by using spring onion having excellent nutrients, pickled shrimp having a high protein content, and croaker stock. The method of the present invention comprises: a spring onion extract producing step (S100) of producing a spring onion extract by heating spring onion; a fish stock producing step (S200) of producing fish stock by heating fish bones; a mixed stock completing step (S300) of completing mixed stock by boiling the fish stock produced in the fish stock producing step (S200), shrimp, a thick soy sauce, and sugar while the ingredients are mixed; an adding step (S400) of adding a spring onion extract, which is produced in the spring onion extract producing step (S100), and a bad smell removing material while boiling the mixed stock, and boiling the added materials together; and a taste material adding step (S500) of adding a taste material for adding a taste to the mixed stock while heating of the mixed stock is stopped, and aging the same.

Description

TECHNICAL FIELD [0001] The present invention relates to a soy sauce manufacturing method using soy sauce, a shrimp sauce, and a fish,

The present invention relates to a method for preparing a flavored soy sauce using a green onion, a shrimp sauce, and a fish, which is excellent in nutrition and is healthful and can improve flavor.

Generally, when boiling soup or soup, the soup is cooked by using chungjang and soy sauce to supplement the taste of food and soy protein.

Chungjang is a transparent and salty soy sauce made by separating meju from salt water for 50 days. Soy sauce refers to soy sauce which has a black color and a little sweetness over 3 ~ 5 years. It is mainly used for boiling soup and stew, and saengjangjang is used for roasted meat sauce, stir-fried rice, simmered rice, and soup.

For this reason, at the home, various sauces made by adding various additives to soy sauce were prepared and used so that the sauce was naturally flavorful and naturally easy to use without adding seasoning separately when cooking various kinds of roasted and stewed foods.

Recently, it has been used as a medium-sized tongkangjang, which is a medium flavor between cheongjang and fish sauce. It is a fermented liquid seasoning which is filtered and aged slowly for 6 months to 2 years by adding salt to seafood. In Southeast Asia and Europe, there is anchovy sauce made from anchovy.

However, there is a demand for the development of a new flavored soy sauce which is excellent in nutritional content, is good for health, and can improve flavor.

The background art of the present invention is disclosed in Patent Registration No. 10-0505550 (registered on July 26, 2005) filed and filed with the Korean Intellectual Property Office.

A problem to be solved by the present invention is to provide a soy sauce having a high nutritional content, a high protein content, a shrimp sauce and a broth, and having excellent nutritional content, And to provide a manufacturing method thereof.

A method for preparing a flavored soy sauce using green meat, shrimp, and fish according to an embodiment of the present invention includes: a step (S100) of preparing a green bean juice by heating a green meat; (S300) in which the mixed broth is boiled by mixing the broth, broth, soy sauce, sugar prepared in the broth production step (S200) and the broth production step (S200) (S400) of adding a soup and juice-removing material prepared in step S100 to a soup stock removal material adding step (S400), and adding a taste for adding flavor to the mixed soup water And a taste material addition step (S500) of adding a material and aging the taste material.

Preferably, the step of preparing the large juice comprises the step of finishing the large waves (S110) and the step of preparing the large juice (S120) by applying a high temperature to the treated large waves (S120) The step S120 includes a large wave heating step S121 in which heat is heated in a state in which a large wave, a juice, and purified water are mixed, a large wave ripping step S122 in which a large ripple generated in the large wave heating step S121 is extracted, And a step S123 of sterilization by transferring the extracted juice to a sterilizer.

Preferably, heat is applied to the high-pressure extractor at a temperature of 120 DEG C (with a pressure of 1.8 atm) by a high-pressure extractor in a state of mixing 85 wt% of lavender, 5 wt% of juice and 10 wt% of purified water, And heat of 100 degrees (占 폚) is applied.

Preferably, the fish meat producing step S200 includes a fish finishing step S210 of removing fish scales and intestines and simulating fish flesh, a fish meat removing step S210 of immersing the fish bone in which fish meat is removed, (S230) for cutting off the fish bone from which blood has been removed to a predetermined size, a first heating step (S240) for heating the fish bone and ginger into water and heating the fish bone, A second heating step S250 for heating the temperature to a temperature lower than the heating temperature in step S240, and a fishmeal completion step S260 for finishing the fishmeal by filtering the fishmeal.

Preferably, the fish is a cold fish, and the fish bone comprises a head, a tail, and a trunk bone.

Preferably, 500 g of fish bone and 15 g of ginger are mixed with 1.5 L of water, and in the first heating step (S240), water is heated for 10 minutes so as to maintain the water at 100 캜 (캜) , And in the second heating step (S250), the water is heated for 30 minutes so as to maintain the water at 80 degrees Celsius (캜) in order to discharge the nutrients from the fish bone.

Preferably, the fish meat producing step (S200) includes a heating step (S201) of frying the onion and lobster, which is a sub ingredient, by heating the pan, frying the fish bone by heating the fish bone in a mixed state with the fish bone, (S203), which is heated and roasted in the state of addition of a fishy-like removing material for removing fishy smell; and a salty-frying step (S204) in which boil-off fishy raw material rising in water is discharged while water is added thereto .

Preferably, the step (S200) of producing the fish meat stock includes the step (S205) of concentrating the fish meat by evaporating the water vapor from the fish meat to concentrate the fish meat, and the step (S206) of freezing the fish meat to freeze the concentrated fish meat .

Preferably, the mixed broth comprises 200 ml of broth, 100 g of shrimp, 100 ml of sugar, and 100 g of sugar in the step of completing the mixed broth (S300). 100 ml of broth 20 ml of sake extract, 20 ml of sake, and 15 g of lemon are added to the mixed soup in step S500.

The present invention has an advantage that it can provide a delicious soy sauce which is excellent in nutritional content, can be improved in health, and can be improved in flavor using shrimp sauce having a high nutritional content, high protein content, and broth.

FIG. 1 is a flowchart showing a method for manufacturing a flavored soy sauce using a green onion, a shrimp, and a fish according to an embodiment of the present invention.
FIG. 2 is a block diagram showing the step of preparing the juice of the present invention. FIG.
FIG. 3 is a block diagram showing the step of manufacturing a grooming of the present invention. FIG.
FIG. 4 is a block diagram showing a step of extracting the juice of the present invention. FIG.
FIG. 5 is a block diagram showing a step of manufacturing fishmeal according to an embodiment of the present invention; FIG.
FIG. 6 is a block diagram showing a step of manufacturing fishmeal according to another embodiment of the present invention. FIG.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

As shown in FIGS. 1 to 6, the present invention can be applied to a method of manufacturing a fish paste according to the present invention, which comprises the steps of preparing a large fish sauce (S100), a fish meat producing step (S200), a mixed fish meat filling step (S300) , And a taste material addition step (S500).

In the step S100 of manufacturing the large juice, the large juice is prepared by heating the large juice. In the large juice preparing step S110, a high temperature is applied to the prepared large juice, ).

The large wave washing step S110 includes a wave-removing step S111 for peeling off the wave shell of the large wave, a large wave washing step S112 for washing the large wave without the wave shell removed, And a large wave breaking step S113.

Therefore, peel off the contaminated wave shells from the soil and dust, and clean the roots thoroughly to remove foreign substances such as soil and sand, then cut into 3 to 4 parts.

In the step S120,

A large-wave heating step (S121) of heating the heat in a state in which the large waves, the juice, and the purified water are mixed,

(S122) for extracting the large juice produced in the large-wave heating step (S121)

(S123) in which the extracted juice is transferred to a sterilizer and sterilized.

In the large-wave heating step (S121), heat of 120 degrees Celsius with 1.8 atm pressure was applied to the high-pressure extractor with a high-pressure extractor in a state of mixing 85 wt% of large waves, 5 wt% of juice, and 10 wt% do. In other words, since the high pressure and high pressure are applied to the large waves in the high pressure extractor, they are mixed with the juice and the purified water as the large waves are generated in the large waves.

In the step S122, the juice is filtered through a filter in the high-pressure extractor, and the juice is discharged through the pipe.

When the juice discharged through the tube is transferred to the sterilizer, heat the gloves in a sterilizer at 100 ° C for 30 minutes. Here, when packaged in a package of 100 ml of the broth juice, packaging it in a hot state has less microbial contamination and is convenient in adjusting the concentration.

Because it has a special scent, it has also been used medicinally since ancient times. There are many soluble carbohydrates in the wings and they contain crude fiber, pure protein, crude fat and collagen pentanoic acid. Soluble carbohydrates are abundant in white parts and others are contained in green leaf parts. Fibrin glue is a mixture of polysaccharides such as cellulose, hemicellulose, protopectin and water-soluble pectin, which is solubilized due to moisture, which is absorbed by fructose, glucose, and sepharose.

This is because the irritant substance of the wave contains a sulfide amino acid, Alliin, which is a common smell of the waves. When the cells are destroyed, oxygen allylase acts to decompose the allyl to produce a strong irritant smell of allicin (C6H10O2S). In addition to the general nutritional value of the digger, it has long been known as a medicinal plant. It is known that allicin, known as the unique smell of flour, activates vitamin B ₁ and shows strong bactericidal activity against certain pathogens. It is recognized that effects such as dryness, sterilization, diuretic, sweating, dressing, antiparasitic, and expectoration are also recognized.

In addition, Shinan-jinja Dae-pa, which grows in the snow and frost while experiencing spring, summer, autumn, winter sea breeze and four seasons, is often used.

This is a representative spicy vegetable of Korean food, and there are two flavors as representative. When used as raw, it has a pungent flavor and distinctive flavor, but when cooked, it turns into a moist texture and a sweet taste.

In the step S200 of manufacturing the fish meat, the fish bone is heated to produce fish meat. The fish meat is prepared by removing fish scales and intestines and applying fish flesh (S210) (S220) for removing the blood by immersing the fish bone in the water, a fish bone cutting step (S230) for cutting the fish bone from which the blood is removed to a predetermined size, and a primary heating A secondary heating step S250 for heating the temperature to a temperature lower than the heating temperature in the first heating step S240, a fish meat stocking step S260 for finishing the fish meat by filtering the fish bone, .

Here, it is preferable that the fish use a medium fish, and the fish bone may include a head, a tail, and a trunk bone.

Cinderella is a large species of more than 1m in size. The body is dark grayish brown overall, and the abdomen is light grayish white. The pectoral and caudal fins are black, and the ventral fin and anal fin are light yellow. Food is carnivorous, eating mainly shellfish, polychaetes and crustaceans.

These ciliae are widely used as health food because they digest and absorb quickly, promote the development of children, and are good for the health recovery of the elderly and patients.

In the first heating step S240, the water is heated for 10 minutes so as to keep the water at 100 degrees Celsius (deg. C) in order to discharge the impurities contained in the fish bone. In the second heating step S250, Heat the water for 30 minutes to maintain the water at 80 degrees Celsius (C).

500 g of fish bone and 15 g of ginger are mixed with 1.5 L of water. Ginger removes the catch.

As described above, since the fish bone obtained from the broodstock is heated, it is possible to complete the fish broth which is rich in nutrition and has a rich flavor, thereby enhancing the flavor of the taste.

In addition, the fish meat producing step (S200) includes a heating step (S201) of frying the onion and the lobster, which are the ingredients, by heating the pan, frying the fish bone by heating the fish bone in a mixed state with the fish bone, (S203), which is heated and roasted with addition of a fishy-removing material for removing fishy flesh, and a salty-frying-out step (S204) in which fishy fishes are boiled while water is being added and the fishy-like fishy materials are discharged. do.

The fishy-removing material may be butter. The casein ingredient contained in this butter is combined with trimethylamine (tri methyla mne), which is a fishy fish ingredient, to release the fish.

Water is added in the salty-draining step (S204), and impurities and butter oil are discharged to the outside while boiling for 20 minutes. At this time, since the fishy oil and the fishy ingredients are discharged to the outside, the fishy smell is removed.

Then, when the fishy bone and the auxiliary material are filtered out in the state where the fishy-like removing material is discharged, the fish broth is completed.

In addition, the fish meat production step S200 includes a fish meat concentrate step (S205) for concentrating the fish meat by evaporating the water vapor in the fish meat stock, and a fish meat broth freezing step (S206) for freezing and storing the concentrated fish meat .

In the fish broth concentration step (S205), the fish broth can be heated to evaporate water vapor. Concentration of fish broth has the advantage of easy storage because the nutrient content of fish broth is intact and the overall volume is reduced. The concentrated fish broth can be supplemented with water.

In the fish broth freezing step (S206), the fish can be frozen in a plastic bag by a predetermined amount. Frozen fish broth can be melted in the required amount.

Salted shrimps are mixed with salt, filled in containers and then matured for a certain period. The step of manufacturing the shrimp according to the present invention includes a shrimp mixing step of mixing 300 g of salt (sun salt) into 1 kg of shrimp, a filling step of filling the shrimp mixed with salt into a container, A salt closure step of covering with salt and closing, an aging step of aging for 6 months or longer so that the shrimp is completed, and a crushing step of crushing the completed shrimp. Here, the crushed shrimp can be easily mixed with the mixed broth described below.

The shrimp sauce contains not only a fine particle form of protein in the brain but also a lot of minerals such as calcium, and it is possible to supply oxygen to the body smoothly by the contained salt, to increase the immunity and to extinguish the inflammation . In particular, the shrimp contains protease, a component that acts to digest proteins, and contains lipase that hydrolyzes the fat. Shrimp sauce contains microorganism-safe amino acids that are rich in amino acids, and is rich in unsaturated fatty acids such as EPA and DHA that are involved in serum lipid reduction, vasodilation, hypotension, and brain growth. It is widely used.

Soy sauce can be made by fermenting the fermented soy sauce fermented with salt water. In other words, the meju is floated in brine for 50 days, and the chief who has rescued Meju is aged for 3 years or more.

In step S300, the mixed broth is prepared by mixing fish broth, ground shrimp, soy sauce, and sugar prepared in step S200.

Mixed broth contains 200 ml of broth, 100 g of shrimp, 100 ml of soy sauce, and 100 g of sugar. Here, sugar is dissolved in a liquid to inhibit the growth and propagation of microorganisms, so that the preservation period of mixed broth can be extended. That is, the preservation period of the taste soy sauce containing the mixed broth can be extended.

In the step S400 of adding the disinfection material, the disinfection material is added together with the sugar for the sweetness in the mixed boiled water and the disinfection material for the taste. The ingredients to be picked are sashimi and sake. In other words, add 100 ml of lime juice, 20 ml of lemon juice, and 20 ml of sake.

When the fermented rice wine is fermented for about 2 months by adding soju and yeast to steamed glutinous rice, the starch is saccharified by the enzyme of yeast. When steamed and filtered, it becomes a liquid near to transparent. The raw material is glucose, 13 ~ 14% alcohol and flavor substances such as amino acids, and in addition to glucose, it contains many saccharides such as isomaltose, panose and oligosaccharide, giving a mild and luxurious taste. Mirin removes the smell of finished soy sauce and increases sweetness.

Cheongju uses carbohydrates such as sorghum, barley, rye, and other carbohydrates such as sweet potatoes and potatoes to sacrifice it first, and then uses the sugar to make sugar. When the carbohydrate is decomposed, it becomes sugar. I use rice, water, and yeast. Nuruk contains carbohydrate enzymes that break down carbohydrates into sugars and yeasts that ferment sugar with ethanol. When rice is soaked in water and kept at a suitable temperature, it is fermented and the wine is made. In this state, the wine is turbid and is called turbidity. If left alone, the residue will sink down and only the clear part It is Cheongju that only the clear part formed on the upper part is collected. Cheongju removes the smell of the finished tasty soy sauce.

In the taste ingredient addition step (S500), apple and lemon, which are flavor ingredients for adding flavor to the mixed broth, are cut and matured while the heating of the mixed broth is stopped. 30 grams of apples, 15 grams of lemon, are added to the mixed broth and the mixture is aged for 12 hours with the lid closed.

Thus, when the fermentation time is passed, the taste soy sauce is completed. Then, in the finished flavored soy sauce, remove the taste ingredients apple and lemon, and store in a packaging container. In other words, the finished flavor soy sauce is filtered and stored in a refrigerator or in a cool place with a certain amount removed in the container with the residue such as apples and lemons removed.

Thus, the flavored soy sauce according to the present invention can be widely used in traditional foods and processed foods in homes and restaurants.

[Antioxidative and Physiological Activities of Taste Soy Sauce by Addition of Daepha Juice]

Antioxidative activities of Dae - wave were measured by Trolox equivalent antioxidative capacity (TEAC) assay and ferric reducing antioxidative power (FRAP) assay. Antioxidant activity is measured by various methods such as DPAC radical scavenging activity, reducing power and SOD - like activity in order to take into account not only TEAC assay and FRAP assay but also various antioxidant pathways. In addition, phenol and flavonoid contents, which are known as major phytochemicals, have been actively studied as antioxidative effects. Therefore, various experiments were carried out to measure the physiological activity including the antioxidant effect of the broth.

As a way to increase the utilization of large waves, the effect of large waves as a functional material was studied. The antioxidative and physiological activities were measured by various antioxidant effect measurement methods and the results were compared to show the functional properties of the ants.

▣ Experimental group 1 -> Soy sauce with green onion, shrimp, and broth

 ; 100 ml of green onion juice, 100 g of shrimp, 100 ml of soy sauce, 200 ml of soy sauce, 100 ml of sugar, 100 g of sugar, 20 ml of sake, 20 ml of sake, 30 g of apple, 15 g of lemon

▣ Experiment group 2 -> Salted shrimp and soy sauce

; 100 ml of water, 100 g of shrimp, 200 ml of broth, 200 ml of soy sauce, 100 g of sugar, 20 ml of sake, 20 ml of sake, 20 g of apple, 30 g of apple, 15 g of lemon

1. Total phenol content

Phenolic compounds are the most abundant of many physiologically active substances in plant foods and are known to have high antioxidant activity. In addition, epidemiological studies have been shown to prevent cancer, cardiovascular disease, diabetes, osteoporosis and degenerative diseases.

Total phenol content was determined by the principle that phospho molybdic acid of Folin-ciocalteu's reagent reacts with the phenolic compound of the sample extract and develops blue color. The greater the color development, the greater the presence of phenolic compounds in the sample.

The total phenol contents of soy sauce added with green pepper, shrimp and broth were higher than those of soy sauce added with shrimp and broth.

[Table 1]

2. Total flavonoid content

Flavonoids are components present in various plants and having yellow to reddish purple pigments. By eliminating reactive oxygen species generated by oxidative stress, it is effective for various physiological functions such as antioxidation, antibacterial, anticancer, and anti-inflammation.

The content of flavonoids was higher than that of soy sauce added with broth, shrimp, and broth.

[Table 2]

3. DPPH radical scavenging ability

DPPH is a relatively stable free radical with a deep purple color. When it comes into contact with antioxidants, DPPH is reduced by reducing the amount of hydrogen ions. DPPH radical scavenging activity is highly correlated with actual antioxidant activity and is used as a measure to inhibit lipid oxidation and aging by active radicals in the human body.

The DPPH radical scavenging activity showed 66.06 ㎍ TEAC / g of soy sauce added with green onion, shrimp and broth, and slightly higher than 55.23 ㎍ TEAC / g of common soy sauce. Soy sauce added soy sauce, shrimp sauce, and soy sauce had higher antioxidant capacity than soy sauce added shrimp sauce and soy sauce.

[Table 3]

4. ABTS radical scavenging ability

The radical scavenging activities of DPPH raidcal and ABTS radical scavenging activities increased with increasing polyphenol content, and these two methods have a significant correlation. However, since there are various antioxidant components in plants and they have different antioxidant activities, various experiments must be conducted to accurately verify antioxidant activity. The ABTS radical scavenging activity is measured by the principle that ABTS ⁺ produced by the reaction with potassiu m persulfate is removed by antioxidants.

The results of ABTS radical scavenging ability of Daechi extracts and applied products showed higher radical scavenging ability than that of soy sauce added shrimp, shrimp and croaker.

[Table 4]

5. Reducing power

Reducing power is the experiment in which the ferric tripyridyltriazine (Fe ³⁺ -TPTZ) complex, which acts as an oxidizing agent, and the substance having a reducing power are reduced to ferrous tripyridyltriazine (Fe ²⁺ -TPTZ) and becomes blue.

As a result of the reducing power test, the lowest value was shown as 127.77 ㎍ TERP / g. It is considered that the jujube juice showed low reducing power due to heat treatment process. Compared with soy sauce added with green onions, shrimps, and croaker, soy sauce added with green onions, shrimps, and croaker showed higher reducing power than soy sauce added with shrimps and croaker.

[Table 5]

6. SOD-like activity

Superoxide dismutase (SOD) is an antioxidant enzyme in the body that converts oxygen radicals into hydrogen peroxide, which is converted to water molecules and oxygen molecules by catalase. SOD protects cells from DNA damage, aging, lipid peroxidation, and protein denaturation, but has a disadvantage in that it is relatively large in molecular weight and weak in heat and alkali. The SOD-like active substance, which is a low-molecular substance that plays a role similar to SOD, is mainly phytochemical and can suppress the reactivity of superoxide.

Soy sauce added Dae - Wah, Salted shrimp and Cream sauce showed lower SOD - like activity than control soy sauce added with shrimp and croaker.

[Table 6]

7. Antidiabetic activity (α-glucosidase inhibition)

Diabetes mellitus is a metabolic disorder syndrome which occurs due to insulin action or insulin secretion abnormality. Diabetic patients have an abnormally elevated postprandial blood glucose and insulin concentration. If they occur continuously, diabetes may progress to various complications. α-glucosidase inhibitors inhibit disaccharides from being decomposed into monosaccharides, which helps control blood sugar. Polyphenols in plants can inhibit the activity of α-glucosidase, α-a mylase and sucrase.

In the anti-diabetic activity, the general soybean showed the highest inhibitory activity of α-glucosidase (5.77%), while the soy sauce added with the broth, shrimp and broth showed inhibitory activity similar to that of soy sauce added with shrimp and broth.

[Table 7]

8. Hangover elimination ability (Alcohol dehydrogenase inhibition)

The first step of alcohol metabolism is alcohol oxidation by alcohol dehyrdrogenase and catalase, which leads to acetaldehyde. Acetaldehyde is again oxidized by aldehyde dehydrogenase and some is acetic acid. It is excreted in the urine and CO ₂ to lower the alcohol concentration in the body. Various phytochemical components present in plants can promote the activities of alcohol dehydrogenase and aldehyde dehydrogenase.

As a result of alcohol decomposition test, soy sauce added Dae - Wah, shrimp, and croaker showed higher hangover resolution ability than soy sauce added shrimp and croaker.

[Table 8]

9. Lipase inhibition

Obesity occurs when the energy intake is higher than the energy consumption, causing cardiovascular disease, diabetes, and some cancers. Pancreatic lipases are a key enzyme that breaks down triglycerol into 2-monoacylglycerol and two molecules of fatty acids. One of the effective ways to prevent obesity is to inhibit the activity of these enzymes to inhibit fat absorption. A representative lipase inhibitor, orlistat, is required for the development of new anti-obesity substances that can accompany side effects such as diarrhea, gastrointestinal disorders such as abdominal pain and neurological disorders such as headache, and fewer side effects.

In the lipase inhibition assay, soy sauce added with green onion, shrimp and croaker was more effective than soy sauce added with shrimp and broth.

The flavor soy sauce of the present invention was prepared as follows: heat-steamed rice of the present invention was heat-treated at a temperature of 138 kcal, moisture of 57.96 g, ash, 7.41 g of crude protein, 4.34 g of crude protein, 30.26 g of carbohydrate, 23.2365 g of saccharides, 0.03 g of crude fat, 0.0111 g of saturated fat, 2633.4223 mg of sodium, 41.7779 mg of calcium, 1.1281 mg of iron, 68.9273 μg of vitamin A, and 1.9842 mg of vitamin C, and trans fats and cholesterol were not detected.

[Table 9]

As described above, the production method of the present invention has advantages of improving the taste and flavor of food using the excellent wave of nutritive ingredient and being advantageous to health, so that it can be conveniently used in home or restaurant. Therefore, This is a very useful invention that can be widely used.

It will be understood by those skilled in the art that the present invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. It is to be understood, therefore, that the embodiments described above are to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, All changes or modifications that come within the scope of the equivalent concept are to be construed as being included within the scope of the present invention.

Step S100: Preparation of large-scale juice S110:
S111: Wave crust removing step S112: Large wave washing step
S113: large wave breaking step S120: large wave breaking step
S121: large wave heating step S122: large wave extraction step
S123: Stripping step
S200: fish meat production step S210: fish processing step
S220: Bleaching removal step S230: Fish bone cutting step
S240: first heating step S250: second heating step
S260: Completion of fish broth step S201:
S202: heating the fish bone S203:
S204: Saliva discharging step S205: Concentration step of fish stock
S206: Fish broth cooling step S300: Mixed broth water completion step
S400: Sediment removal material addition step S500: Taste material addition step

Claims (9)

(S100) for preparing a large juice by heating the large juice,
A fish meat stock production step (S200) for producing fish meat stock by heating the fish bone,
(S300), which is a step of completing the mixed broth by boiling the fish broth, shrimp, soy sauce, and sugar prepared in the step (S200)
A step S400 of adding a disinfectant and a disinfection material prepared in the disinfecting step S100 in a state of boiling the mixed liquor to boil together,
And adding a taste material for adding a taste to the mixed broth while the heating of the mixed broth is stopped, and adding a taste material (S500) for aging the mixed taste broth.
The method of claim 1,
A step S110 of polishing the large waves,
(S120) of applying a high temperature to the prepared large waves and extracting the large waves,
In the step S120,
A large-wave heating step (S121) of heating the heat in a state in which the large waves, the juice, and the purified water are mixed,
(S122) for extracting the large juice produced in the large-wave heating step (S121)
(S123) for sterilizing the extracted juice by transferring the juice of the jujube to the sterilizer.
The method of claim 2,
Heat of 120 deg. C (Celsius) was applied to the high-pressure extractor together with 1.8 atm of pressure by a high-pressure extractor in a state of mixing 85 weight% of cormorant, 5 weight% of juice, and 10 weight% of purified water,
A method for preparing a flavored soy sauce using a green onion, a shrimp sauce, and a fish, wherein heat of the soy sauce is applied at a temperature of 100 ° C (C) in a sterilizer.
The method according to claim 1, wherein the step (S200)
A fish cutting step S210 of removing fish scales and viscera and simulating fish flesh,
(S220) of immersing the fish bone in which the fish bone and the fish bone are removed in water to remove the blood,
A fish bone cutting step S230 for cutting the fish bone from which the blood is removed to a predetermined size,
A first heating step (S240) of placing fish bones and ginger in water and heating them,
A second heating step (S250) of heating to a temperature lower than the heating temperature in the first heating step (S240)
And a step (S260) of finishing the fish meat to complete the fish meat by filtering the fish bone into the sieve body.
The method according to claim 4, wherein the fish is a cold fish, and the fish bone includes a head, a tail and a body bone.
5. The method according to claim 4, wherein 1.5 L of water is mixed with 500 g of fish bone and 15 g of ginger,
In the first heating step S240, water is heated for 10 minutes so as to maintain the water at 100 degrees Celsius (deg. C) in order to remove the impurities contained in the fish bone,
Wherein the second heating step (S250) comprises heating the fish bone for 30 minutes so that water is maintained at 80 DEG C (DEG C) for discharging nutrients from the fish bone.
The method according to claim 1, wherein the step (S200)
(S201) heating the ingredients by heating the onion and the green onion,
A fish bone heating step (S202) in which the fish bone is heated in a state of being mixed with the fish bone,
(S203) in which the fish is removed by adding the fishy-like removing material for removing fishy,
(S204) of releasing the intoxicating material which is boiled while being heated by adding water to the boiling water.
The method according to claim 7, wherein the step (S200)
A step S205 of concentrating the fish meat by evaporating the water vapor in the fish meat,
And a freezing step (S206) of freezing the concentrated fish broth by freezing the frozen broth. The method for producing a flavored soy sauce using the broth, shrimp, and fish.
The method according to claim 1,
Mixed broth In step S300, the mixed broth contains 200 ml of broth, 100 g of salted shrimp, 100 ml of soy sauce, 100 g of sugar,
In step S400, 100 ml of chicken lobster juice, 20 ml of sake extract and 20 ml of sake extract were added to the mixed liquor,
And adding 30 g of apple, 15 g of lemon, to the mixed soup in step S500 of adding the taste material.

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