KR20190083248A - Stirfrying Sauce and Cuttlefish Spawn of a Pollack Bulgogi Made Using The Same - Google Patents

Abstract

The present invention relates to a stir-frying sauce and bulgogi (Korean style barbequed meat) with cuttlefish and pollack spawn using the same. The stir-frying sauce and bulgogi (Korean style barbequed meat) with cuttlefish and pollack spawn are not too spicy but savory, are soft and aromatic by using pollack spawn as an ingredient when compared to conventional stir-fried foods, have rich nutrients to increase preference of consumers, and can be used for health foods.

Description

[0001] The present invention relates to a safflower sauce and a safflower cuttlefish prepared using the safflower sauce,

The present invention relates to a roasted sauce and a roasted cuttlefish made from the sauce.

Generally, stir-fry is a mixture of main ingredients and sub-ingredients and roasted under certain conditions. Fried is one of the typical methods used in general households and restaurants. Such a stir-fry can produce various flavors according to the cooking methods as well as the main ingredients and the auxiliary ingredients, and representative examples thereof include squid and stir-fry.

Most of the conventional stir-fried dishes are prepared by mixing main ingredients such as meat or fish with various ingredients such as various vegetables and spices and roasting them at a predetermined temperature and time. However, the above-described stir-fry cooking is merely to mix and cook the main ingredients and the auxiliary ingredients appropriately according to the preference of the person who cooks without a series of predetermined cooking processes. Accordingly, there is a problem that the taste of the food is not always constant, and since most of the food depends on the taste of the food and does not consider the nutritional value properly, it does not meet the trend of the well- to be.

In addition, when roasted dishes are cooked using fish and shellfish such as squid as a main ingredient, it is difficult to completely remove the characteristic odor, and excessive heating during cooking may cause the ingredients to become too thick, . On the other hand, when various kinds of main ingredients are mixed and roasted, there is a difference in the characteristics of the main ingredients, so that the cooking process is complicated and it is relatively difficult to produce a certain taste.

In order to solve such a problem, the present inventors have completed the present invention by preparing a new sauce for sautéing and a cuttlefish, Namgang bulgogi, using the same.

Korean Patent Registration No. 10-1169691

One object of the present invention is to provide a sauce for sauté, which is not overly spicy but has a rich flavor and can increase the preference of consumers.

Another object of the present invention is to provide sauteed squid roasted meat roasted with sauteed sauce, which is softer and more sophisticated than the conventional roasted sauce, using saute sauce and shiitake which are not overly spicy but have a rich taste and can increase the preference of consumers.

In one aspect of the present invention, there is provided a method for producing a soybean meal comprising 6-9 parts by weight of salt, 2-4 parts by weight of pepper, 5-9 parts by weight of liver ginger, 5-9 parts by weight of mayonnaise, 5-9 parts by weight of liver garlic, 30-34 parts by weight of red pepper powder, 5-9 parts by weight of liver apple, 5-9 parts by weight of liver, 5-9 parts by weight of liver kiwifruit, 5-9 parts by weight of liver pineapple, 10-14 parts by weight of starch syrup, 5- 9 to 8 parts by weight of tuna fish sauce, and 2 to 4 parts by weight of curry powder; Aging the blended material; And further adding 30 to 34 parts by weight of red pepper powder and 10 to 13 parts by weight of chili oil to the aged material.

The sautéed sauce of the present invention is based on the pleasant spicy taste of red pepper powder, red pepper paste, and pepper oil, and uses only fruits instead of sugar to produce a sweet taste. Therefore, it also provides a deep flavor as compared with conventional sautéed sauces using seasonings , The taste of meat and / or the salty taste of fish and shellfish, so that it can be utilized as a source of various stir-fried dishes.

In the roasting sauce of the present invention, liver ginger, liver garlic, liver apple, liver pear, liver kiwifruit and liver pineapple can be prepared by grinding cooking materials in the art, using a mixer and / or a steel plate And includes roughly chopped to chop and juice.

The base material used for the sauce of the present invention may be sold on the market or cultivated without restriction. However, it is preferable to use red pepper powder produced by using a red pepper powder which is spicy and sweet, , And the pepper varieties may have been cultivated in the beech area.

According to one embodiment of the present invention, the aging may be carried out at 2 to 6 DEG C for 22 to 26 hours.

The aging step during the roasting sauce process of the present invention may be carried out at 2 to 6 ° C for 22 to 26 hours, preferably at 4 ° C for 24 hours. The aging method can be, for example, placing the ingredients in a sealed container and putting them in a refrigerator.

By adding red pepper powder and pepper oil after ripening, you can keep the color of the sauce tastier, and you can enjoy richness of spicy taste and richness.

Another aspect of the present invention provides a roasting sauce made by the above-described method for producing a roasting sauce.

The roasted dish in which the roasted sauce of the present invention can be used may include, but is not limited to, roasted dishes generally roasted and cooked in the art, but it is preferably a roasted dish made of squid, octopus, and / or angora.

Yet another aspect of the present invention is a method for preparing a fermented broccoli, comprising: boiling frozen brine for 14-16 minutes in boiling brine; A step of removing the water of boiling water; Preparing cut squid and octopus each having a thickness of 1 to 1.2 cm; 150-210 parts by weight of the sauce for sautéing, 200-300 parts by weight of boiled radish sprouts, 160-240 parts by weight of cuttlefish, 60-100 parts by weight of octopus, 160-220 parts by weight of onion, 20-40 parts by weight of green onion, 40 parts by weight; And frying the battered ingredients in a sesame oil-free oven for 10 to 12 minutes.

According to one embodiment of the present invention, the salt water may have a weight ratio of salt and water of 4: 1000 to 12: 1000.

According to one embodiment of the present invention, the frozen poultry can be cooked 75 to 85%.

It is preferable to boil the frozen mackerel in water after thawing, and it is more preferable because boiling in salt water can save the mouthfeel that is tangled.

If you completely boil the mushroom, it will be cooked too much if you roast it on materials such as squid and squid, so the soft texture of mushrooms is reduced. Therefore, it is desirable to boil about 80% of the lanceolate and cook it thoroughly by stirring with other ingredients. "About 80% cooked" means that the section of the ripe portion of the mushroom is about 80% of the total cross-sectional area.

According to one embodiment of the present invention, after the step of roasting, the roasted rice may be further roasted for 2 to 3 minutes.

It is roasted in Senfu and further roasted in medium heat so that the texture of the squid is not overcooked, and the moisture from the squid and vegetables is evaporated so that the sauce can be well fed to squid and vegetables.

"Senbuli" refers to the stage of the strongest firepower based on the gas range controlled by the three-stage firepower, and "medium firepower" means the intermediate firepower phase of the three-stage firepower.

Another aspect of the present invention provides a cuttlefish bulgogi (Korean squid) prepared by the above method.

According to the present invention, it is possible to enjoy a chewy flavor by adding a soft texture of lemon juice to a mouth-watering texture of squid and octopus of an instar cuttlefish according to the present invention. In addition to improving appetite, Can be consumed together, so it is best for health food.

According to the roasted sauce of the present invention and the cuttlefish Shokran bulgogi made using the sauce, the sauce has a rich flavor without being too sparse, and the saffron is used as a material, so that it is soft and succulent compared to the conventional roast dish, And can be usefully used as a health food.

Hereinafter, one or more embodiments will be described in more detail by way of examples. However, these embodiments are intended to illustrate one or more embodiments, and the scope of the present invention is not limited to these embodiments.

Example  1. Preparation of roast sauce of the present invention

First, the roasted sauce of the present invention was prepared as follows, and the content of each seasoning ingredient is shown in Table 1 below.

subject Weight (g) ratio(%) Remarks Salt 7 3.89 Black pepper 3 1.67 ginger 7 3.89 mayonnaise 7 3.89 garlic 7 3.89 Kochujang 20 11.10 chili powder 66 36.66 Half used for primary source manufacturing
The other half was added after primary source aging Apple 7 3.89 ship 7 3.89 Kiwi 7 3.89 pineapple 7 3.89 corn syrup 12 6.67 Plum liquid 7 3.89 Tuna fish sauce 3 1.67 Curry powder 3 1.67 Chili oil 10 5.55 Sum 180 100

First, 7 parts by weight of ginger, 7 parts by weight of garlic, 7 parts by weight of apple, 7 parts by weight of pear, 7 parts by weight of kiwi and 7 parts by weight of pineapple were finely chopped or sliced, and 7 parts by weight of salt, 3 parts by weight of mayonnaise, 7 parts by weight of mayonnaise, 20 parts by weight of red pepper paste, 33 parts by weight of red pepper powder, 12 parts by weight of starch syrup, 7 parts by weight of plum juice, 3 parts by weight of tuna fish sauce, and 3 parts by weight of curry powder .

Thereafter, the primary source was kept at 4 캜 for 24 hours and matured at low temperature.

33 parts by weight of red pepper powder and 10 parts by weight of red pepper oil were further added to a primary raw material aged at low temperature to prepare a sauce for roasting of the present invention.

Therefore, as described above, according to the sauce for roasting according to the preferred embodiment of the present invention, various spices are mixed in the main ingredient, red pepper paste and red pepper powder, so that the sweet and savory taste can be enjoyed. You can feel it together.

Example  2. The present invention Cuttlefish crab meat Bulgogi  Produce

The cuttlefish of the present invention was prepared as follows, and the content of each ingredient was as shown in Table 2 below.

subject Weight (g) ratio(%) The roasted sauce prepared in Example 1 180 18.75 Life boon 250 26.04 Cuttlefish 200 20.83 Octopus 80 8.33 onion 187.5 19.53 Green onion 31.25 3.26 Parsley 31.25 3.26 Sum 960 100

First, the defrosted frozen eggs were put into 10L of water and 80g of salt, and boiled for 15 minutes with a ladle. After boiling for 15 minutes, the section of the lanceolate was checked and if it was 80% ripe, it was supported on the colander and the water was removed.

On the other hand, cuttlefish and octopus were cut to a thickness of 1 to 1.2 cm, and onions, green onions and parsley were prepared to be cut in a size suitable for eating.

Then, 180 parts by weight of the safflower sauce prepared in Example 1 was added to 250 parts by weight of boiled radish, 200 parts by weight of cuttlefish, 80 parts by weight of octopus, 187.5 parts by weight of onion, 31.25 parts by weight of green onion, 31.25 parts by weight of parsley, Seasoned.

The stuffed ingredients were turned over in a sesame oiled porcelain plate for 11 minutes, roasted in a sieve, and further roasted for 2 minutes and 30 seconds in a medium-sized fire.

Comparative Example  1. Manufacture of stir-fried dishes

Similar to the preparation of Example 2, except that a commercially available squid roasted sauce was used instead of the roasted sauce of Example 1, and Comparative Example 1 was prepared by further using squid instead of boiled shrimp.

Comparative Example  2. Retort stir-fry preparation

A commercially available retort squid roasted product (Whistling Cook, Spicy Cooked Squid Honeycomb Squid) was prepared by cooking in a 700 W microwave oven for 2 minutes.

Experimental Example  One. Sensory evaluation of roast sauce

The results of sensory evaluation of the sauces of Example 1 are shown in Table 3 below. A total of 30 male and female workers in their thirties were tested for their taste and likeness for roasting sauce by the 5-point scale method: 1: very bad, 2: bad, 3: moderate, 4: good, 5: very good.

The flavor, color, taste, and overall acceptability of the sautéed sauce (A) and commercial sautéed squid sauce (B) of Example 1 were evaluated.

The sautéing sauce (A) of Example 1 Commercial squid sauce (B) incense 3.71 3.63 color 4.33 3.87 flavor 4.42 3.45 Overall likelihood 4.58 3.69

As can be seen from the above Table 3, the incense did not show a great difference in the commercial sautéed squid sauce and the roast sauce of the above-mentioned Example 1. [ However, in the preference for color and taste, the sauce for roasting in Example 1 was markedly higher than that in commercially available squid roast sauce, and the roast sauce of Example 1 The source showed significantly higher preference.

This is because red pepper powder and red pepper oil are further added after aging of the primary sauce in the preparation of the sauce of practical example 1, so that a reddish taste appears when the red pepper powder and pepper oil are added to the darkened primary sauce during aging It was confirmed that the richness due to ripening was maintained.

Experimental Example  2. Sensory evaluation for stir-fry

The results of the sensory evaluation of Bulgogi (Bulgogi) of Cuttlefish squid of Example 2 are shown in Table 4 below. 30 people in their 30s were tested for taste and likeness of stir-fried dishes by the 5-point scale method: 1: very bad, 2: bad, 3: normal, 4: good, 5: very good.

The flavor, texture, taste, and overall acceptability of the cuttlefish squid Bulgogi (A), Comparative Example 1 (B) and Comparative Example 2 (C) of Example 2 at all times were evaluated.

(A) < SEP > Comparative Example 1 (B) Comparative Example 2 (C) incense 3.75 3.67 3.70 Texture 4.70 3.71 3.48 flavor 4.62 3.63 3.65 Overall likelihood 4.65 3.66 3.59

As can be seen from Table 4, the incense was not significantly different between the roasted dish of Comparative Example 1 and Comparative Example 2 and the roasted meat of the squid squid of Example 2 described above. However, in the preference for texture and taste, compared to the roast dishes of Comparative Example 1 and Comparative Example 2, the roast meat of Example 2 was significantly higher in preference to the roast meat of Comparative Example 1 and Comparative Example 2, 2 of the above-mentioned Example 2, which was significantly higher than that of the roasted meat of the second order squid.

This is because the roasted sauce and bright roe of Example 1 were used in the preparation of roasted squid meat roasted in the same manner as in Example 2, and the sweet and sour taste of the roast sauce of Example 1 was mixed with the soft roasted roasted meat. It was confirmed that the texture of the squid was complemented and the taste became more abundant.

The present invention has been described with reference to the preferred embodiments. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is indicated by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.

Claims (8)

6-9 parts by weight of salt, 2-4 parts by weight of pepper powder, 5-9 parts by weight of liver ginger, 5-9 parts by weight of mayonnaise, 5-9 parts by weight of liver garlic, 18-22 parts by weight of red pepper paste, 30-34 parts by weight of red pepper powder 5-9 parts by weight of liver apple, 5-9 parts by weight of liver, 5-9 parts by weight of liver kiwifruit, 5-9 parts by weight of pineapple liver, 10-14 parts by weight of starch syrup, 5-9 parts by weight of plum juice, 2-4 parts by weight and curry powder 2-4 parts by weight;
Aging the blended material; And
30 to 34 parts by weight of red pepper powder and 10 to 13 parts by weight of red pepper oil are further added to the aged material
≪ / RTI > 2. The method of claim 1, wherein the aging is carried out at 2 to 6 DEG C for 22 to 26 hours. A roasting sauce produced by the method of claim 1. Boiling frozen salmon in boiling brine for 14-16 minutes to prepare for boiling;
A step of removing the water of boiling water;
Preparing cut squid and octopus each having a thickness of 1 to 1.2 cm;
150-210 parts by weight of the sautéed sauce of claim 3, 200-300 parts by weight of boiled radish sprouts, 160-240 parts by weight of cuttlefish, 60-100 parts by weight of octopus, 160-220 parts by weight of onion, 20-40 parts by weight of onion, 20 to 40 parts by weight;
Stirring the battered ingredients in a sesame oiled hot plate for 10 to 12 minutes
The method comprising the steps of: [5] The method according to claim 4, wherein the salt water is salt and water in a weight ratio of 4: 1000 to 12: 1000. [7] The method according to claim 4, wherein the frozen shrimp is cooked at 75 to 85%. 5. The method of claim 4, wherein after the roasting step,
And further roasting for 2 to 3 minutes with medium heat. 7. The cuttlefish meat roasted meat produced by the manufacturing method of any one of claims 4 to 7.