KR20180096554A

KR20180096554A - Manufacturing method of traditional korean style fish soy sauce with yellow pollack

Info

Publication number: KR20180096554A
Application number: KR1020180093537A
Authority: KR
Inventors: 한장현
Original assignee: 한장현
Priority date: 2018-08-10
Filing date: 2018-08-10
Publication date: 2018-08-29

Abstract

The present invention relates to a method for manufacturing traditional Korean fish soy sauce comprising dried pollack and, more specifically, to fish soy sauce which is beneficial for health and can be used to cook all kinds of soup or stew. A method for manufacturing traditional Korean fish soy sauce comprising dried pollack comprises: a first step (101) of preparing salt water by putting salt water from which impurities have been removed into a pot (1); a second step (102) of putting a fermented soybean block (3) and beef (4) into the pot (1) and aging the same; a third step (103) of putting dried pollack (5) and kelp into the pot (1) containing the fermented soybean block (3) and the beef (4); a fourth step (104) of inserting red pepper (7), sesame, and charcoal (8) after finishing the third step (103); and a fifth step (105) of installing, on the inside, split bamboo (9) for immersing the fermented soybean block (3), the dried pollack (5) and the kelp (6) into the salt water (2); and a sixth step (106) of removing content (solid matters), put in the pot (1), and extracting soy sauce after an aging period of six months.

Description

{Manufacturing method of traditional Korean style fish soy sauce with yellow pollack}

The present invention relates to a method for manufacturing a traditional Korean-style eel, which comprises a meju, a japanese beef, and a beef as a base material in the process of manufacturing a traditional Korean eel-eel, thereby providing a healthy, clean, This traditional Korean eel can be used to boil any country or sausage. It can also be used for kimchi, kakdugi, simmered, mackerel, and meat sauce. It can be used as a seasoning.

The conventional method of manufacturing a Korean-style taste soy sauce is disclosed in Patent Registration No. 10-1277889 (invention title: invention of a Korean-style taste soy sauce, a method for producing the same, and a Korean-style side dish using the same).

It is an object of the present invention to provide a Korean-style taste soy sauce and a Korean-style side dish using the same, which can reduce overall salinity and harmony while reducing salinity and sugar content as compared with conventional conventional soy sauce.

In order to achieve the above-mentioned object, a conventional method for producing a flavored soy sauce comprises adding 1 to 2 parts by weight of corns, 6 to 7 parts by weight of garlic, 13 to 14 parts by weight of onion, 3 to 4 parts by weight of garlic, 1 to 2 parts by weight of dried red pepper, 0.2 to 1.0 part by weight of dried red pepper, 0.2 to 1.0 part by weight of licorice, 0.1 to 0.2 parts by weight of licorice, 0.1 to 0.2 parts by weight of clove and 0.1 to 0.2 parts by weight of guar gum are boiled, Obtaining a broth; Mixing 90 to 110 parts by weight of soy sauce, 60 to 70 parts by weight of oligosaccharide and 15 to 20 parts by weight of sake with 100 parts by weight of the broth.

In general, meju has vascular strengthening, anti-aging, breast cancer, hypertension. Stroke, constipation, and energizing effect are effective. The conventional invention does not include meju, which is essential for traditional Korean soy sauce, so that the efficacy of meju obtained from conventional Korean traditional soy sauce can not be expected.

Below is a summary of the effects of common meju in seven ways.

First, the effect of strengthening blood vessels is that the component of lecithin contained in meju is used to remove the cholesterol that is wrapped in the blood vessels, thereby strengthening blood vessels and helping prevent arteriosclerosis and hyperlipemia.

Secondly, it is effective to prevent aging, and steadily ingesting meju, which is rich in vitamin E, has the effect of keeping youthful for a long time. It also contains protein, which keeps the skin firm and keeps youthful aging. .

Third, polyphenol, an antioxidant found in meju, is an excellent antioxidant against breast cancer. It has been shown that women who eat soya often reduce the incidence of breast cancer by 20% or more The results have also been published.

Fourth, hypertension. Stroke is effective for those who have high blood pressure to lower the blood pressure of frequent ingestion of meju protein is good for people with hypertension, the substance called linoleic acid in the blood vessels and cholesterol in the blood of the body to the efficacy of the discharge of blood vessels But also help prevent hypertension, heart disease and stroke.

Fifth, the effect of constipation is more westernized meals in Korea, more dietary fiber than meats and carbohydrates in the form of meals, so many people are constipated. There is an abundance of fibrous material in mexicosum, which has the effect of resolving and preventing constipation.

Sixth, the effect on liver disease is due to alcohol, if the liver is worse, a lot of fatty foods are more likely to take liver disease. The saponin ingredient in meju is the effect of eliminating the remaining grease, In addition to the fatty liver of people with saponin and choline, fat is removed because it has excellent efficacy in prevention and treatment.

The seventh is that the effect of strengthening the tincture is more important than the protein in the male vigor. In the case of meju, more than 40% of the protein is contained, and lysine, arginine and glutamic acid are the substances that produce sperm. Therefore, it is also beneficial to improve tack.

In the above-mentioned conventional invention, the soy sauce portion (including 90-110 parts by weight of soy sauce, 60-70 parts by weight of oligosaccharide and 15-20 parts by weight of sake) is partially contained in 100 parts by weight of pork loin, but the meju ingredient contained in soy sauce is small There was a problem of not being able to properly intake active ingredient by meju, and to play a role of a seasoning to match liver to food and to taste food.

Patent Registration No. 10-1277889 (title of invention: Korean-style tasting soy sauce, method for producing the same, and Korean-style side dish using the same)

DISCLOSURE OF THE INVENTION The present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a method of manufacturing a traditional Korean-style fish pasteurized meju, which basically includes meju, and basically includes an excellent effect on health expressed in meju produced by fermentation, , It is a technical task to provide a traditional Korean-style dumplings which can provide a beneficial health-enhancing ingredient contained in the Korean lamb and beef while providing a clean and light taste.

In order to achieve the above object, in the present invention, 20 liters of water and 2.8 kg of salt are put into a separate container, stirred for 48 to 50 hours after the salt is melted, and then the brine in the container is filtered with a mesh A step of preparing a brine by adding salt water filtered through impurities into a jar;

A step 2 in which 5 to 6 kg of meju and 2 to 3 kg of raw beef are put into the jar in the state that the salt water is contained in the jar through the above step 1 and aged for 48 to 52 hours;

Three stages of feeding 550 ~ 650g of dried chestnuts dried in a jar containing meju and raw beef and 0.8 ~ 1.2kg of dried seaweed;

After completion of the above step 3, 50 to 60 g of dried red pepper, 8 to 16 g of sesame, 4 to 6 pieces of charcoal having a diameter of 5 to 6 cm and a length of 15 to 20 cm are introduced;

Step 5 is a horizontal step of horizontally and horizontally placing the split bamboo, which is soaked with salt water, in the middle of the jar.

And a sixth step of removing the contents from the jar after the fermentation period of 6 months after the fifth step and extracting the soy sauce.

As described above, the method of manufacturing a traditional Korean-style eel, including the root of the present invention, fundamentally includes an excellent effect on health expressed in Meju produced by fermentation, By incorporating the roasted beef and beef as a basic ingredient, it is possible to provide a traditional Korean-style eulmangjang which can be supplemented with beneficial ingredients beneficial to health and contained in beef, while providing a clean and light taste.

Also, the health-friendly and tasty soy sauce produced by the present invention can be used for kimchi, kakdugi, stewed meat, meat and meat sauce, etc., and can be used as a natural seasoning in accordance with the eating habits, It has the effect of cooking food.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram showing a method for manufacturing a traditional Korean fish eel in accordance with the present invention; FIG.
FIG. 2 is a cross-sectional view showing a state in which contents are contained in a jar in the course of manufacturing the present invention. FIG.
3 is a sectional view taken along the line AA in Fig.

Hereinafter, a method for manufacturing a traditional Korean-style eel for the Korean rice gruel according to the present invention will be described with reference to FIGS. 1 to 3. FIG.

A method of manufacturing a traditional Korean-style eel in accordance with the present invention includes a first step (101) of preparing brine and adding prepared brine into a jar, a second step (102) of putting meju and beef in a brine containing salt water, A third step 103 for putting the sweet potato and kelp into the pot through the second pot 102, a fourth pot 104 for feeding the dried red pepper, sesame and charcoal to the pot through the third pot 103, (105) and (5) (105), in which the bamboo is divided horizontally and vertically into the inner side of the jar so that the contents (chrysanthemum, kelp, and meju) are submerged in the brine, and the liver is extracted after aging for 6 months Step 106 (step 106).

In the first step (101), 20 liters of water and 2.8 kg of salt are put into a separate container, stirring is continued until the salt melts, and then the mixture is left for 48 to 50 hours so that light impurities float upward in the impurities contained in the salt, The impurities are submerged. After 48 to 50 hours have passed, the brine in the vessel is filtered with a mesh, and the brine (1) containing the impurities is placed in the vessel (1) to carry out a first step (101) in which the brine is prepared and the prepared brine is introduced.

The application of 20 liters of water and 2.8 kilograms of salt in the first step (101) to prepare the brine is based on the experience of many years and finds the most appropriate saltiness, and if necessary, The salinity can be measured. At this time, when the size of the eggs exposed on the surface of the salt water is exposed to the coin of 500 won, the salt water of proper salinity is prepared.

It is also noted that the salt uses a salt-free salt solution for 2 years or more, minus the salt solution.

In the second step 102, 5 to 6 kg of meju 3 and 3 to 6 kg of raw beef 4 are introduced into the jar 1 in a state in which salt water 2 is contained in the jar 1 through the first step 101, When 2 ~ 3 kg is added, raw beef (4) sinks to the bottom of the pot and meju (3) floats on the top. In this state, leave for 48 ~ 52 hours and mature.

In the second stage (102), Meju (3) and raw beef (4) are added and aged for 48 ~ 52 hours. The Meju (3) and raw beef (4) Time immersion During the fermentation, salt water penetrates into the tissue of raw beef, so that the greasy and smell of raw beef will not escape into the future kelp.

The third step 103, which is performed after the second step 102 as described above, is carried out in such a manner that the meju 3, the 550-550 g dried goblet 5 in the jar 1 containing the raw beef 4, And a third step (103) in which 0.8-1.2 kg of kelp are injected.

At this time, during the fermentation of the raw beef in the second step (102) for 48 to 52 hours, the brine penetrates into the tissue, and the greasy and smell of the raw beef will not be eaten in the kelp at a later time.

After completing the third step 103, 50 to 60 g of dried red pepper 7, 8 to 16 g of sesame, and 4 step 104 of charging charcoal 8 are performed. At this time, the charging amount of the charcoal 8 is 6 to 7 pieces having a diameter of 5 to 6 cm and a length of 15 to 20 cm.

After the fourth step (104), as shown in FIG. 2 and FIG. 3, the contents added up to the fourth step (104), especially the meju (3), the butter (5), and the kelp A step 5 (105) of horizontally and horizontally installing a split bamboo 9 to be immersed in the brine 2 is carried out inside the jar 1.

It is preferable that the split bamboo 9 be cleanly washed before the bamboo is collected. As shown in FIG. 2, the split bamboo 9 is bent in an arc shape inside the jar 1, And in step 4 (104), the ginseng leaves can be put together so that useful components of the ginseng leaves can be introduced into the finished soy sauce.

As the bamboo 9 is installed so as to cross the brine 2 in a transverse direction, the contents do not float over the surface of the brine 2 and are contained in the brine 2 and flooded into the brine 2 The ingredients that are effective in the ingredients will come to a sufficient extent.

After the above-mentioned step 5 (105), during the aging period of 6 months, the effective ingredient comes out from the brine and various contents, and the fermentation is carried out to complete the soy sauce. After the soy sauce is completed, And the step (106) of extracting the liver is performed to complete the manufacture of the liver.

Extraction from the above refers to extracting the contents (pot) in the jar and pouring the liquid (soy sauce) with the net into the net and filtering out large and small pots to separate only the liquid soy sauce.

It is a matter of course that Meju is used to prepare miso as the above-mentioned ingredients.

The content of the present invention produced by the above-described production method will be described as follows.

That is, among the contents included in the manufacturing process of the present invention, the roots are repeatedly frozen and melted repeatedly in the spawning season. After removing the guts of the pollock and washing it cleanly, it was soaked in clean water for one day to remove the salt properly. Then, it was frozen in cold soup area of less than 10 degrees Celsius for about 4 months from mid December. do.

It is characterized by the yellowish and swollen nature of the dried persimmon so that the flavor is mild and the fish is not smoked. This kind of fish is more abundant in protein and calcium than normal fish, has little cholesterol, and has a high nutritional value. Activate and clear your head. In addition, it is said that it has more than three times more protein than ecology, and contains much calcium, phosphorus, and potassium.

Especially, it contains many essential amino acids such as methionine, lysine and tryptophan which protect the liver, and it has an excellent effect for relieving hangover after overdosing, as well as an effect of controlling cardiovascular and antioxidative effect, blood cholesterol It also helps lowering.

It is a good food for people with poor digestive function and cold hands and feet. It is also excellent for deciphering soy sauce, and it removes accumulated toxins from the bodies of modern people living in polluted environment like today. It has an excellent effect, and it is effective when eating urine when urine does not come out well, and it is effective to calm the arthritis and the pain caused by various reasons.

The following is a description of beef, beef is good for refreshment from the past and is known as a food for health. Such beef is a protein that is an energy source, and is a powerful food when it eats. It is good for anemia because it is good for anemia because it is good for anemia because it has a lot of iron. It is a good food for body development because beef is contained in seaweed which is eaten after childbirth and beef contains not only iron but also eight essential amino acids, folate, zinc and vitamin B.

The first of these beef effects is revitalization, the beef is a protein mass that is the energy source of our body, so it can give a refreshing feeling as well as a refreshing effect. The second is to prevent anemia. It is very good for preventing anemia, so when you boil seaweed soup for postpartum cooking, you will boil beef.

The third is effective for relieving gastritis. The beef has a good effect on gastritis relief because it has a lot of zinc components. The fourth is the rich nutrients necessary for our body such as iron, calcium, essential amino acid, Help.

The fifth is effective for the prevention of aging. The beef contains a very rich vitamin B group, which is good for skin beauty and fatigue recovery, has an effect on aging prevention, the sixth is for helping digestion, And niacin to help absorption of the digestion is not good enough for people who are not able to eat after eating the beef in the case is eating the porridge.

As described above, the soy sauce produced by the present invention contains the beef and roasted beef, the cool meat taste of the beef, and the sweetness of the roasted roasted roasted beef roasted with soy sauce prepared by the present invention, Will provide excellent protein and help relieve hangovers.

The red pepper has a lot of beta-carotene components, which strengthens the antioxidant and immunity. It also prevents cholesterol from the body by preventing arteriosclerosis, arthritis and cataracts. The spicy taste of the red pepper is that the capsaicin ingredient increases the basal metabolic rate to prevent the fat accumulation, so it is effective on the diet, and it plays a role in preventing the transmission of the pain to the brain by facilitating the metabolism and is effective for pain relief, It is said to be excellent.

Therefore, it is possible to make a calcutta and a clean taste in the finally completed soy sauce, and to help health.

The charcoal has innumerable holes having a size of about 1 / 1,000th of a millimeter. What is strange is that microorganisms such as molds do not parasitize on charcoal, and beneficial microorganisms live on the holes of charcoal. The microorganisms in the charcoal help the fermentation, and charcoal provides the beneficial microbial habitat.

Therefore, when the soy sauce is soaked in charcoal, the charcoal acts to prevent the growth of perishable microorganisms.

The sesame seeds are rich in vitamin E and lecithin components, helping to prevent antioxidants and anti-aging spots and freckles. Sesame seeds are rich in essential fatty acids, helping to activate brain functions and improve memory and concentration. It is known to help and prevent dementia. Sesame added when soaking soy sauce is helpful to remove the odor and make a clean taste.

And bamboo is widely used for medicinal use from root to leaf, and is said to perform the most complete growth activity on the earth. It is the life force that is the only surviving existence when the atom bomb is dropped in Hiroshima, Japan.

Bamboo has a mysterious effect on the bones, bloody blood, germane, paralysis, diabetes, headache, hypertension, dizziness, nervous breakdown, pregnancy anemia, excessive drinking and fatigue recovery. It is said.

In addition, phenolic components, amino acids, organic acids, saccharides, etc. are contained in the bamboo components, and it has an inhibitory action against Staphylococcus and Pseudomonas aeruginosa, and the effect of inhibiting the growth of fermenting microorganisms including Kimchi fermented with lactic acid bacteria has been revealed. It supports the wisdom of the ancestors who have been put in.

As described above, useful ingredients of bamboo and charcoal, which are used in the manufacturing process of the present invention, can provide health benefits and a refreshing taste of soy sauce.

1: Jar 2: Brine 3: Meju
4: raw beef 5: pike 6: kelp
7: Red pepper 8: Charcoal 9: Split bamboo
101: Step 1 102: Step 2 103: Step 3
104: fourth step 105: fifth step 106: sixth step

Claims

Add 20 liters of water and 2.8 kg of salt into a separate container, stir until the salt melts, allow to stand for 48 to 50 hours, filter the brine in the container with a mesh, add the brine filtered into the pot (1) A first step (101) of preparing salt water;
5 to 6 kg of meju 3 and 2 to 3 kg of raw beef 4 were put into the pot 1 while the salt water 2 was contained in the pot 1 through the first step 101 Followed by a second stage (102) for aging for 48 to 52 hours;
A third step 103 in which 550 to 650 g of dried cucumber 5 dried in a jar 1 containing Meju 3 and raw beef 4 and 0.8 to 1.2 kg of dried seaweed are introduced;
After the third step (103), 50 to 60 g of dried red pepper (7), 8 to 16 g of sesame seeds, and 6 to 7 charcoal (8) having a diameter of 5 to 6 cm and a length of 15 to 20 cm Fourth step 104;
After the fourth step (104), the split bamboo (9) is inserted into the brine (1) so that the meju (3), hanthae (5) and kelp (6) A step 105 of horizontally and horizontally installing the light emitting diode on the inner side;
And a sixth step (106) of removing the contents (potato) contained in the pot (1) after the fermentation period of 6 months after the fifth step (105) and extracting the liver. Manufacturing Method of Traditional.