KR20180113772A - Swellfish cooking method - Google Patents

Abstract

The present invention relates to a pufferfish meat cooking method, and more particularly, to a pufferfish meat cooking method using seasoning and broth of a seasoning mixing step and a broth cooking step. The cooking method includes: an ingredient preparation step; a seasoning mixing step; a broth cooking step; and a completion step.

Description

{SWELLFISH COOKING METHOD}

The present invention relates to a method of cooking bulgogi bulgogi, and more particularly, to a method of cooking Bulgogi bulgogi using spice and soup in a seasoning mixing step and a soup cooking step, respectively.

Fugu not only helps to detoxify the liver by activating the alcoholic enzymes of the human body, but also exerts excellent effects in prevention of alcohol poisoning and elimination of hangover, and also has the effect of reducing cholesterol in blood and preventing various adult diseases such as hypertension It is one of favorite restaurant to eat.

As a method of cooking such a puffer fish, a mixture of a plurality of ingredients is boiled, and then mixed with a soup stock (called a "pufferfish"), chili powder, hot pepper paste, etc., , And bulgogi roast meat.

It is good for soy sauce to utilize the taste of fresh seaweed. When boiling water, buttercups are surely in. The buttercups are rich in vitamins, calcium, potassium and iron, and have a unique fragrance and a detoxifying effect that clears blood.

Bokmaengtang is similar to boiled rice with boiled rice, but it adds spicy pepper and all kinds of seasoning to produce a spicy taste. When boiling tang, it is much better to use live fish. The dead blessing is because the water in the flesh has escaped and the condition is not good. In addition, in the case of dead blessings, the sweetness of Inosin acid disappears, and it is impossible to bring out the unique taste of the welfare.

Bulgogi roast beef is made by mixing red pepper paste, red pepper powder, soy sauce, chopped garlic, chopped ginger, garlic, sesame oil, sugar, etc. to make sauce and vegetables.

The present invention also provides an improvement of the cooking method of bulgogi bulgogi, and it is characterized in that it is possible to enjoy a deep flavor and nutritionally excellent taste of bulbous fish using seasoning and broth made of various materials.

(Patent Document 1) Korean Patent No. 10-0473025 (Feb. 15, 2005)

It is an object of the present invention, which is devised to overcome the above-mentioned problems, to improve the taste of puffer fish according to the preference of the puffer fishermen by using the spice and the broth of the puffer fish soup, But also provides a way to cook puffer roasted meat to promote the consumption of blowfish.

In addition, in addition to the beneficial Chinese herbal ingredients during the broth cooking stage, it is possible to prepare deep-fried puffer roasted meat by preparing the roasted roasted roasted roasted beef roasted at the base of the roasted roasted beef with herbal ingredients containing herbal ingredients in preparation for the health of the roasted roast. There is another purpose to doing this.

The above object is achieved by the following constitutions provided in the present invention.

The method of cooking pufferfish roasted meat according to the present invention is a method of preparing puffer fish roasted with lean meat obtained after cleansing the skin, head and intestines of blowfish, and preparing vegetables consisting of Chinese cabbage, parsley, leek, mushroom and top mushroom step; The seasoning material consisting of 30 to 50 g of mushrooms, 20 to 40 g of shochu or sake, 10 to 30 g of garlic, 5 to 15 g of sesame oil, 1 to 5 g of salt and 1 to 5 g of ginger is mixed Seasoning mixing step; A broth material consisting of 500 to 2000 g of anchovy, 500 to 1500 g of garlic, 150 to 600 g of garlic, 300 to 500 g of garlic, 100 to 300 g of ginger, 100 to 300 g of ginger, 50 to 300 g of kelp, and 20 to 50 g of onion skin And then boiled for 10 to 15 minutes. Then, anchovy and kelp are extracted from the seaweed, 500 ~ 600g of salt and 20 ~ 70g of gangwon are added and the broth is cooked for 10 ~ 20 minutes. And a finishing step of mixing the fish paste and the vegetables prepared in the material preparing step and the seasoning mixed in the seasoning mixing step and the broth cooked in the broth cooking step into a container and cooking.

In addition, the broth cooking step may be carried out at a temperature of 1 ~ 5g, 1 ~ 5g, 1 ~ 5g, 1 ~ 5g, 1 ~ 5g, 1 ~ 5g, 1 ~ 5g, 1 ~ 5g, , 1 ~ 5g of gojippon, 1 ~ 5g of ginseng root, and 1 ~ 5g of ginseng root are put together with seaweed material to break.

The present invention has the effect of promoting the consumption of the blowfish while improving the sales of the blowfish restaurants by improving the taste of the blowfish according to the preference of the users by using the seasoning and the broth, respectively.

In addition, the anchovy and kelp are called in water in the broth cooking step, and herbal medicine, which is an effective ingredient in human body, is included in the broth while it is beneficial to the human body and includes a unique herbal medicine ingredient. It is possible to realize deep flavor of bulgogi bulgogi by cooking bulgogi bulgogi.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing a procedure of a method of cooking Bulgogi Bulgogi according to the present invention; FIG.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a flow chart showing a procedure of a pufferfish bulgogi cooking method according to the present invention, wherein the pufferfish bulgogi cooking method according to the present invention comprises a preparation step S100, a seasoning mixing step S200, a soup cooking step S300, (S400) are sequentially performed.

The preparation step (S100) is a step for preparing blowfish and vegetables which are the main ingredients of bulgogi bulgogi. After removing the bark, hair, and viscera of the blowfish cleanly, the lean meat obtained is cut to a size suitable for eating, , And a step of preparing vegetables consisting of cabbage, parsley, leek, mushroom, and top mushroom, which can be taken by a pufferfish in addition to blowfish.

The vegetables prepared in the material preparing step S100 are preferably 10 to 30 g of Chinese cabbage, 10 to 40 g of buttercups, 10 to 20 g of Chinese cabbage, 10 to 20 g of Chinese cabbage, and 10 to 40 g of Chinese cabbage on the basis of 200 g of bubble fish.

The mixing step S200 is a step of mixing seasoning ingredients that can enhance the flavor of bulgogi bulgogi. The mixing step 200 is a step of mixing 30 g of mushroom, 20 to 40 g of shochu or sake, 10 to 30 g of garlic, 5 to 15 g of sesame oil, 1 to 5 g of salt, and 1 to 5 g of glycogen are mixed.

In addition, among the seasoning ingredients to be mixed in the seasoning mixing step (S200), soju or sake oil decomposes the fat and protein of the pufferfish to remove fishy flesh and soften the meat quality of the pufferfish and to produce a lot of lactic acid, And the mushrooms are used in the form of garlic or powder to maximize the richness of the spice with garlic, and the remaining seasonings are used to enhance the taste of the pufferfish.

In the soup cooking step (S300), 500 ~ 2000g of anchovy, 500 ~ 1500g, 150 ~ 600g, 300 ~ 500g of garlic, 100 ~ 300g of ginger, 100 ~ 300g of ginger, 50 ~ 300g of kelp, It is made by adding 500 ~ 600g of salt, 20 ~ 70g of salt and 10 ~ 20 minutes of salt to cook the broth.

The sugar sources used in the seasoning mixing step (S200) and the soup cooking step (S300) are preferably a mixture of one or more of the group consisting of sweet potato, starch syrup, oligosaccharide, sugar, honey, liquid fructose, liquid glucose and sugar alcohol.

The completion step S400 includes a step of mixing the fish paste and the vegetables prepared in the material preparation step S100 and the seasoning mixed in the seasoning mixing step S200 and the broth prepared in the soup cooking step S300 into a container .

In the completion step S400, the seasoning mixed in the seasoning mixing step S200 and the broth cooked in the soup cooking step S300 are mixed at a weight ratio of 1: 0.75 to 1.5, Is a weight ratio that can further enhance the taste of the beverage.

Therefore, the bulgogi bulgogi cooked through the above steps is used to cook the bulgogi bulgogi using the spice and the broth which are used in the present invention, thereby improving the taste of the bulgogi according to the taste of the fishermen, So that the effect of accelerating can be obtained.

On the other hand, in order to further improve the taste of Bulgogi roasted meat, in the seasoning mixing step (S200), the seasoning material may be mixed with a sub ingredient consisting of fruit and vegetables in the form of powder or juice.

More specifically, 5 to 10 parts by weight of one or more kinds of materials selected from the group consisting of grapefruit, citron, strawberry, blueberry, grape, blueberry, berry, pomegranate, Mix.

If the mixing ratio of the material to the seasoning material is less than the above range, the flavor of the material can not be felt, and if the mixing ratio of the sub-material exceeds the above range, the taste of the sub material is too strong, Not only is it not desirable because the calorie is high.

Here, the soup cooking step (S300) can cook the broth containing the herbal medicine ingredients to increase the health of the worker. The herb medicine ingredients include 1 ~ 5g of the pine, 1 ~ 5g of the hinoki, 1-5g of the pine, It is composed of 1 ~ 5g of tree bark, 1 ~ 5g of Angelica gigas, 1 ~ 5g of Ganoderma lucidum, 1 ~ 5g of Gugija, 1 ~ 5g of Laurel leaves, 1-5 ~ You just put it off.

In other words, in the soup cooking step (S300), the Chinese herbal medicine ingredients which are beneficial to the human body but have a unique flavor can be prepared for the health of the fisher, It will have an effect.

Meanwhile, 500 to 2000 g of anchovy and 50 to 300 g of kelp are placed in 70 to 75 liters of water, followed by stirring for 6 to 12 hours. Then, 500 to 1500 g of garlic, 150 to 600 g of garlic, 300 to 500 g of garlic, 100 ~ 300g of ginger, 100 ~ 300g of ginger and 20 ~ 50g of onion skin. After cutting for 10 ~ 15 minutes, remove the anchovy and kelp, add 500 ~ 600g of salt and 20 ~ 70g of ginger and then cook for 10 ~ 20 minutes. It is possible.

This is anchovy and kelp are pre-watered so that the effective ingredient of anchovy and kelp is mixed with water so that nutritionally superior broth can be cooked.

[Example]

Prepare 200g of fugu fish cut with lean meat, 10 ~ 30g of Chinese cabbage, 10 ~ 40g of buttercups, 10 ~ 20g of leek, 10 ~ 20g of crab sprout, 10 ~ 40g of top mushroom. do.

Grapefruit, yuzu, strawberry, citrus fruit, grape, citrus fruit, etc. based on 100 parts by weight of seasoning material consisting of 30 to 50 g of mushroom, 20 to 40 g of shochu or sake, 10 to 30 g of garlic, 5 to 15 g of sesame oil, 1 to 5 g of salt, 5 to 10 parts by weight of a mixture of one or more materials selected from the group consisting of blueberries, bokbunja, pomegranate, pear and apple is mixed.

500 ~ 2000g of anchovy and 50 ~ 300g of kelp are placed in 70 ~ 75ℓ of water, and then covered for 6~12 hours. Then, 500 ~ 1500g of garlic, 150 ~ 600g of garlic, 300 ~ 500g of garlic, 100 ~ 300g of ginger, 100 ~ 300g of ginger, Onion peel 20 ~ 50g, 1 ~ 5g of mung bean, 1 ~ 5g of hunting tree, 1 ~ 5g of 칡 tree, 1 ~ 5g of Araliaceae, 1 ~ 5g of Angelica gigas, 1 ~ 5g of Ganoderma lucidum, 5 ~ 5g, Gyungjipong 1 ~ 5g, Gyungguk 1 ~ 5g, Danggulle 1 ~ 5g and put in the herb for 10 ~ 15 minutes, then remove the anchovy and kelp, add 500 ~ 600g salt and 20 ~ 70g salt, I cook the broth for a minute.

Add spice and broth to the container at a weight ratio of 1: 0.75 to 1.5, then boil for 3 to 10 minutes to complete the cooking of the puffer fish.

The sensory evaluation was carried out on the bulgogi bulgogi made in the above example and the bulgogi bulgogi (comparative example) sold in three places of general restaurants. The results of the sensory evaluation are shown in Table 1. The results of the sensory evaluation are shown in Table 1 below. The sensory test was performed on a scale of 5 points (5: very good, 4: good, 3: normal, 2: poor, 1: Same as.

division

In the example,
Comparative Example 1
Comparative Example 2
Comparative Example 3
Pufferfish flavor

4.5
3.6
3.5
3.3
Broth flavor

4.8
3.7
3.2
3.2
Clean taste

4.2
4.0
3.8
3
Comprehensive preference

4.5
3.7
3.6
3.1

S100: material preparing step S200: seasoning mixing step
S300: Substrate cooking step S400: Completion step

Claims (6)

A preparation step (S100) of preparing vegetables consisting of a pufferfish cut into a lean meat obtained after cleansing the skin, head, and viscera of a blowfish cleanly, and consisting of Chinese cabbage, parsley, leek, mushroom and top mushroom;
The seasoning material consisting of 30 to 50 g of mushroom, 20 to 40 g of shochu or sake, 10 to 30 g of garlic, 5 to 15 g of sesame oil, 1 to 5 g of salt, and 1 to 5 g of ginger is prepared on the basis of 200 g of the blowfish prepared in the above- (S200);
A broth material consisting of 500 to 2000 g of anchovy, 500 to 1500 g of garlic, 150 to 600 g of garlic, 300 to 500 g of garlic, 100 to 300 g of ginger, 100 to 300 g of ginger, 50 to 300 g of kelp, and 20 to 50 g of onion skin (S300) in which 500 to 600 g of salt and 20 to 70 g of salt are added, and the broth is cooked for 10 to 20 minutes to cook the broth;
A completion step S400 of adding the fish paste prepared in the preparation of the material (S100), the seasoning mixed in the seasoning mixing step (S200), and the soup prepared in the soup cooking step (S300) into a container (S400);
Wherein the method comprises the steps of: The method according to claim 1,
The vegetables prepared in the material preparation step (S100) are 10 to 30 g of Chinese cabbage, 10 to 40 g of buttercups, 10 to 20 g of leek, 10 to 20 g of tamarind, 10 to 40 g of mushroom,
Wherein the step (S400) comprises mixing the spice and the soup in a weight ratio of 1: 0.75 to 1.5. 3. The method of claim 2,
The seasoning mixing step (S200) may be performed by mixing at least one material selected from the group consisting of grapefruit, citron, berries, blueberry, grape, blueberry, bramble, pomegranate, To 10 parts by weight of the puffer fish meat. 3. The method of claim 2,
In the soup cooking step S300, 1 to 5 grams of a mushroom, 1 to 5 grams of a hinoki tree, 1 to 5 grams of a Japanese oak tree, 1 to 5 grams of an oak tree, 1 to 5 grams of an angelica plant, 1 to 5 grams of Angelica gigas, 1 to 5 grams of a gooseberry, Wherein the herb ingredients are divided into 5g, 5g, 1 ~ 5g, 1 ~ 5g, and 1 ~ 5g. 5. The method of claim 4,
500 to 2000 g of anchovy and 50 to 300 g of anchovy are added to 70 to 75 liters of water for 6 to 12 hours and then 500 to 1500 g of garlic, 150 to 600 g of garlic, 300 to 500 g of garlic, 300g of ginger, 100 ~ 300g of ginger and 20 ~ 50g of onion skin. After cutting for 10 ~ 15 minutes, remove the anchovy and kelp, add 500 ~ 600g of salt and 20 ~ 70g of ginger and then cook for 10 ~ 20 minutes. How to cook Bulgogi Bulgogi with. 3. The method of claim 2,
The sugar source used in the seasoning mixing step (S200) and the soup cooking step (S300) is a mixture of any one or two or more selected from the group consisting of sweet potato, starch syrup, oligosaccharide, sugar, honey, liquid fructose, liquid glucose, Bulgogi cooking method.

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