KR20190095728A - Manufacturing method for braised codfish head with spicy sauce and braised codfish head with spicy sauce manufactured by the same - Google Patents

Abstract

The present invention relates to a method for preparing braised codfish head and braised codfish head prepared thereby. The method for preparing braised codfish head according to the present invention comprises: a broth preparing step (S100) for preparing broth; a codfish trimming and aging step (S200) for trimming codfish head and mixing the codfish head with the broth and aging ingredients to age the codfish head; a fried codfish head preparing step (S300) for frying the aged codfish head in oil to prepare fried codfish head; a seasoning sauce preparing step (S400) for preparing a seasoning sauce to be mixed with the fried codfish head; and a braised codfish head preparing step (S500) for mixing the fried codfish head and the seasoning sauce to prepare braised codfish head. By the above-described configuration, braised codfish head can be prepared using fried codfish aged in the broth and the seasoning sauce in the present invention, and the taste and nutrition of the codfish can be provided and a spicy and soft taste can be felt due to the balance of the codfish and the seasoning sauce.

Description

Manufacture method of cod steamed steam and Daegu steamed steam produced by the same and the manufacturing method by the cod steamed {{{{{CLAIM}}}} MANUFACTURING METHOD FOR BRAISED CODFISH HEAD WITH SPICY SAUCE

The present invention relates to a method of manufacturing cod steamed with cod and steamed cod prepared by this, more specifically, by preparing cod steamed using cod and seasoned sauce fried in broiled broth, you can feel the taste and nutrition of cod It relates to a cod and steamed cod steamed with the production method of cod jjigae steamed and cod and seasoning sauce can feel a spicy and smooth taste.

Cod, belonging to the cod family, is a Hallyu fish species called Daegu (大 口) because of its large mouth and head, and it looks similar to pollock belonging to the same cod family, but it gets thicker in the front and becomes flatter toward the rear. Hind fin black, two dorsal fins wide, three yellow, with pectoral fin.

This cod is a representative white fish, along with pollack, early seasoning, and cutlass fish. In general, white fish has a fat content of more than 5%, while cod is less than 1%, while protein content is 17.5%, which is light and tasteful.

Because of this, fishy fish nerds enjoy cod, which is usually caught by trawling and hooking nets, sold fresh and preserved fresh, frozen or dried, or salted or smoked.

On the other hand, according to Dongbogam, cod has flat meat properties, tastes salty, has no poison, and eats energy. But the taste of gut and oil is better. Most of them were boiled in hot water with midduck, clams and buttercups, or during the holiday, they simmered cod meat in the form of a sack, and simmered it with steamed bean sprouts.

However, conventional recipes mostly use the flesh of the cod, and the cod head is discarded or added to the cooking broth, but the cod is larger in size than other fish. In spite of the large amount of meat remaining inside, it is not being used properly, so it is possible to provide foods that are nutritionally or cost-effective when cooked using them.

Domestic Patent No. 10-1994-0023393 (published November 17, 1994) Domestic Publication No. 10-2014-0018655 (published February 13, 2014)

The present invention by using the cod and seasoned sauce fried in broiled broth to produce cod jjimjjim, you can feel the taste and nutrition of cod and cod and seasoned sauce to produce a spicy and smooth taste To provide a method and thereby prepared cod steamed steam.

In addition, the present invention can be ingested in a balanced texture and nutrition of the inherent soft texture and nutrition, and the taste and nutrition of various ingredients, high sensory properties can meet the consumer's taste and manufacturing method It is to provide cod 뽈 jjim.

Various problems to be solved by the present invention are not limited to the above-mentioned problems, and other tasks not mentioned will be clearly understood by those skilled in the art from the following description.

Method for producing cod steamed steam according to the present invention is a broth production step for producing a broth (S100); Cod trimming and maturing step (S200) of aging the cod meat by mixing with the broth and aging materials after trimming cod meat; Fried cod meat production step (S300) to fry the aged cod meat in oil to produce fried cod meat; Seasoning sauce manufacturing step (S400) for producing a sauce mixed with the fried cod meat; And cod steamed meat manufacturing step (S500) of preparing cod steamed steam by mixing the deep-fried cod meat and seasoning sauce, and the broth manufacturing step (S100) includes (1) preparing and weighing broth material (S110), (2 ) Mixing and primary heating step (S120), (3) kelp addition and secondary heating step (S130) and (4) material separation and broth preparation step (S400), wherein the broth material preparation and metering step (S110) ) Is a step of preparing the ingredients for preparing the broth, and weighing the ingredients in a constant weight ratio, the materials are 1000 to 1500 parts by weight of radish, 100 to 200 parts by weight of leek, 5 to 20 parts by weight of ginger, 300 onions To 500 parts by weight, dried bandang is prepared by weighing at a weight ratio of 30 to 100 parts by weight, 10 to 40 parts by weight of dried barley shrimp and 18000 to 22000 parts by weight of water, and in the mixing and primary heating step (S120) Heat by mixing metered materials It is carried out by heating to boil for 15 to 25 minutes at a temperature of 100 to 110 ℃ after boiling in, the kelp addition and the second heating step (S130) is 100 to 100 after the addition of kelp to the first heated material It is carried out by heating to boil for 2 to 8 minutes at a temperature of 110 ℃, in the material separation and broth preparation step (S400) radish, leek, ginger, onions, dried bandang and dried in the secondary heated materials After separating the barley shrimp, 1 to 10 parts by weight and 1 to 50 parts by weight of salt is added to beef flavoring seasoning to prepare the broth.

The cod care and aging step (S200) is (1) cod meat washing and drying step (S210), (2) cod meat cutting step (S220), (3) aging material preparation step (S230), (4) cod meat And maturing material mixing step (S240), and (5) cod meat aging step (S250), in the cod meat washing and drying step (S210) to remove the non-edible portion of cod meat and then wash the cod meat. Supported by a sieve and left for 40 to 80 minutes at a temperature of 15 to 25 ℃ to remove the water remaining on the cod meat, the cod meat cutting step (S220) is to cut the cod meat removed water to a certain size The step of preparing the aging material (S230) is a step of preparing the maturing materials to be mixed with the cut cod meat aging the cod meat, the cod meat and aging material mixing step (S240) is the cut cod Mix the carcasses and ripening ingredients In the step, to the cut cod meat 6000 to 8000 parts by weight, 30 to 70 parts by weight of chopped red pepper with aging materials, 20 to 50 parts by weight of crushed garlic, 5 to 15 parts by weight of pepper, 50 to 150 parts by weight of shochu Partial and broth mixed with a weight ratio of 800 to 1300 parts by weight, and in the maturing step (S250) of cod meat and maturing the mixed cod meat and maturing materials for 20 to 30 hours at a temperature of 15 to 25 ℃ Can be.

The fried cod meat production step (S300) includes (1) oil heating step (S310), (2) cod meat frying step (S320), and (3) oil removal step (S330), the oil heating step ( In S310) after putting a certain amount of oil in the fryer, the temperature of the oil is heated to be in the range of 190 to 210 ℃, the cod meat frying step (S320) after the starch powder in 800g to 900g on the aged cod meat Fry for 3 to 8 minutes, and in the oil removal step (S330) to receive the cod meat fried in the oil to stand for 1 to 5 minutes to remove the oil remaining on the cod meat to produce fried cod meat Can be.

The seasoning sauce manufacturing step (S400) comprises (1) source base manufacturing step (S410), (2) seasoning mixing step (S420), and (3) seasoning sauce completion step (S430), the source base manufacturing step In S410, after mixing 50 to 100 parts by weight of broth, 30 to 60 parts by weight of clam, and 5 to 15 parts by weight of Cheongyang pepper, the sauce is prepared by heating for 2 to 5 minutes, and in the seasoning mixing step (S420) 5 to 15 parts by weight of red pepper powder, 3 to 8 parts by weight of garlic, 3 to 8 parts by weight of anchovy flavoring seasonings (for example, anchovy flavor (from Cheongwon)), 10 to 20 parts by weight of soju, sesame oil 1 To 3 parts by weight, pepper 0.5 to 2 parts by weight and salt 2 to 8 parts by weight, and in the seasoning sauce completion step (S430) 350 to 450 parts by weight of buttercups and 600 to 800 parts by weight of boiled sprouts in the base mixed with the seasoning Heating by mixing the wealth Then, after adding 3 to 8 parts by weight of starch syrup, 5 to 15 parts by weight of starch powder and 20 to 40 parts by weight of water are added, and the sauce can be prepared by heating at a temperature of 95 to 100 ° C. for 2 to 4 minutes. .

In addition, the present invention includes cod steamed steam prepared by the above method.

Specific details of other embodiments are included in the detailed description.

Cod steamed cod according to the present invention by using the cod and seasoned sauce fried in broiled broth to produce cod steamed, you can feel the taste and nutrition of cod and cod and seasoning sauce can feel a spicy and smooth taste .

In addition, the cod steamed steam according to the present invention can be ingested in a balanced taste and nutrition of cod inherent soft texture and nutrition, and various ingredients, high sensory characteristics can meet the consumer's preference.

It will be fully understood that embodiments of the inventive concept may provide various effects that are not specifically mentioned.

1 is a flow chart for explaining a method of manufacturing cod steamed steam according to the present invention.
Figure 2 is a photograph showing the cod steamed steam prepared according to the present invention.

Advantages and features of the present invention and methods for achieving them will be apparent with reference to the embodiments described below in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosure may be made thorough and complete, and to fully convey the spirit of the present invention to those skilled in the art.

The terminology used herein is for the purpose of describing particular example embodiments only and is not intended to be limiting of the present invention. Singular expressions include plural expressions unless the context clearly indicates otherwise.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art. Terms such as those defined in the commonly used dictionaries should be construed as having meanings consistent with the meanings in the context of the related art and shall not be construed in ideal or excessively formal meanings unless expressly defined in this application. Do not.

Hereinafter, with reference to the accompanying drawings will be described in more detail with respect to the manufacturing method of cod steamed steam according to the present invention.

1 is a flow chart for explaining a method of manufacturing cod steamed steam according to the present invention, Figure 2 is a photograph showing the cod steamed steam prepared according to the present invention.

1 and 2, the method of manufacturing cod steamed steam according to the present invention is a broth preparation step (S100), cod trimming and ripening step (S200), fried cod meat production step (S300), seasoning sauce production step (S400) ) And cod steamed steam production step (S500).

1. Stock production step (S100)

The broth preparation step (S100) is a step of preparing the broth to be used to ripen cod meat.

The broth preparation step (S100) is (1) broth material preparation and metering step (S110), (2) mixing and primary heating step (S120), (3) kelp addition and secondary heating step (S130) and (4 ) Material separation and broth production step (S400).

(1) preparing and weighing broth material (S110)

The preparation and weighing step of the broth material (S110) is a step of preparing the ingredients for preparing the broth, and then weighing the materials at a constant weight ratio.

In the preparation and weighing step (S110) of the broth material, radishes, leeks, ginger, onions, dried bandang, dried prawns, and water may be used.The ingredients are radish 1000 to 1500 parts by weight, leek 100 To 200 parts by weight, 5 to 20 parts by weight of ginger, 300 to 500 parts by weight of onion, 30 to 100 parts by weight of dried bandang, 10 to 40 parts by weight of dried lobster, and 18000 to 22000 parts by weight of water to prepare Can be.

(2) mixing and primary heating step (S120)

The mixing and heating step (S120) is a step of heating after mixing the metered materials.

In the mixing and primary heating step (S120) it may be carried out by mixing the metered materials and put them in a heating vessel and then boil by heating for 15 to 25 minutes at a temperature of 100 to 110 ℃.

(3) kelp addition and secondary heating step (S130)

The kelp addition and the second heating step (S130) is a step of secondary heating after adding kelp to the first heated material.

The kelp addition and the second heating step (S130) may be carried out by adding kelp to the first heated material and then boiling by heating for 2 to 8 minutes at a temperature of 100 to 110 ℃.

(4) material separation and broth production step (S400)

Separating the material and preparing the broth (S400) after separating radish, leek, ginger, onion, dried bandang and dried barley shrimp from the second heated ingredients, beef flavor seasoning and salt is added to the broth Manufacturing step.

In the material separation and broth manufacturing step (S400), the radishes, green onions, ginger, onions, dried bandang and dried barley shrimp are separated from the second heated ingredients, and then the beef is seasoned with beef flavor (for example, , CJ Cheil Jedang) 1 to 10 parts by weight and 1 to 50 parts by weight of salt can be added to prepare the broth.

2. Daegu care and ripening step (S200)

The cod grooming and aging step (S200) is a step of aging the cod meat by mixing with the broth and maturing materials after the cod meat trim.

The cod care and aging step (S200) is (1) cod meat washing and drying step (S210), (2) cod meat cutting step (S220), (3) aging material preparation step (S230), (4) cod meat And aging material mixing step (S240), and (5) cod meat aging step (S250).

(1) cod meat washing and drying step (S210)

The cod meat washing and drying step (S210) is a step of preparing cod meat to remove non-edible parts such as scales and fins, and then washing and drying to remove water remaining on the cod meat.

In the cod meat wash and drying step (S210), the scales of the cod meat are removed and fins are removed and washed using clean water. The cod meat is supported by a sieve and 40 to 80 at a temperature of 15 to 25 ° C. By leaving for a minute, water remaining in the cod meat may be removed.

(2) cod meat cutting step (S220)

The cod meat cutting step (S220) is a step of cutting the cod meat is removed to the size easy to tasting.

The size of the cod meat cut in the cod meat cutting step (S220) may vary, a detailed description thereof will be omitted.

(3) aging material preparation step (S230)

The aging material preparation step (S230) is a step of preparing aging materials to be mixed with the cut cod meat to mature the cod meat.

In the ripening material preparation step (S230), the ripening materials may be used chopped cheonyang pepper, chopped garlic, pepper, shochu and broth.

(4) cod meat and aging material mixing step (S240)

The cod meat and maturing material mixing step (S240) is a step of mixing the cut cod meat and the maturing material.

In the step of mixing the cod meat and ripening material (S240) with respect to 6000 to 8000 parts by weight of the cut cod meat, 30 to 70 parts by weight Cheongyang pepper chopped with ripening materials, 20 to 50 parts by weight of minced garlic, 5 to 15 pepper The weight ratio, the shochu 50 to 150 parts by weight and the broth 800 to 1300 parts by weight can be weighed and mixed.

(5) cod meat ripening step (S250)

The cod meat aging step (S250) is a step of aging the mixed cod meat and aging materials.

The cod meat aging step (S250) may be aged by storing the mixed cod meat and maturing material for 20 to 30 hours at a temperature of 15 to 25 ℃, if the aging is carried out below the lower limit Cod meat and maturing materials may not be sufficiently aged, may occur, and when the excess is carried out above the upper limit range may cause a problem that the physical properties of cod meat is degraded by excessive aging.

3. Fried cod meat manufacturing step (S300)

The fried cod meat production step (S300) is a step of preparing fried cod meat by frying the aged cod meat in oil.

The fried cod meat production step (S300) includes (1) oil heating step (S310), (2) cod meat fried step (S320), and (3) oil removal step (S330).

(1) oil heating step (S310)

The oil heating step (S310) is a step of heating after preparing the oil to fry the aged cod meat.

In the oil heating step (S310), after a predetermined amount of oil in the fryer, the temperature of the oil can be heated so as to be in the range of 190 to 210 ℃.

(2) cod meat fried step (S320)

The cod meat frying step (S320) is a step of frying cod meat matured in the heated oil.

The cod meat frying step (S320) may be fried in the heated oil after burying starch powder in aged cod meat, for example, 3 to 8 minutes after burying starch powder in the aged cod meat 800g to 900g Can be fried while.

When the frying time in the cod meat frying step (S320) is performed below the lower limit, cod meat may not be deeply fried, and when the cod meat is exceeded, the cod is fried. The problem of carbonization of the neck can occur.

(3) oil removal step (S330)

The oil removal step (S330) is a step of preparing fried cod meat by separating the cod meat fried in the oil from the oil and then removing the oil remaining in the cod meat.

For example, in the oil removing step (S330), the fried cod meat may be manufactured by removing oil remaining in the cod meat after leaving the cod meat fried in oil for 1 to 5 minutes.

4. Seasoning sauce manufacturing step (S400)

The seasoning sauce manufacturing step (S400) is a step of preparing a sauce that is mixed with the fried cod meat.

The seasoning sauce manufacturing step (S400) includes (1) source base manufacturing step (S410), (2) seasoning mixing step (S420), and (3) seasoning sauce completion step (S430).

(1) source base manufacturing step (S410)

The source base manufacturing step (S410) is a step of manufacturing the source base using the broth and clam and cheonyang pepper.

In the source base manufacturing step (S410), the source base is heated by mixing 50 to 100 parts by weight of broth, 30 to 60 parts by weight of clam, and 5 to 15 parts by weight of cheongyang pepper, and then heating for 2 to 5 minutes to manufacture the source base. It can manufacture.

(2) seasoning mixing step (S420)

The seasoning mixing step (S420) is a step of mixing the seasoning with the source base.

In the seasoning mixing step (S420) 5 to 15 parts by weight of red pepper powder, garlic 3 to 8 parts by weight, anchovy flavoring seasoning (for example, anchovy flavor (from Cheongwon)) 3 to 8 parts by weight of the sauce base, 10 to 20 parts by weight of shochu, 1 to 3 parts by weight of sesame oil, 0.5 to 2 parts by weight of pepper and 2 to 8 parts by weight of salt can be mixed.

(3) seasoning sauce completion step (S430)

The seasoning sauce completion step (S430) is a step of completing the seasoning sauce by mixing the seasoning materials in the base mixed with the seasoning.

In the seasoning sauce completion step (S430), 350 to 450 parts by weight of buttercup and 600 to 800 parts by weight of boiled bean sprouts are mixed and heated to the base where the seasoning is mixed, and then 3 to 8 parts by weight of starch syrup is added, and starch powder 5 to 5 15 parts by weight and 20 to 40 parts by weight of water may be added and heated at a temperature of 95 to 100 ° C. for 2 to 4 minutes to prepare a sauce.

5. Cod steamed steamed manufacturing step (S500)

The cod steamed steam production step (S500) is a step of manufacturing the cod steamed steam by mixing the fried cod meat and seasoning sauce.

The cod steamed steam in the cod steamed steam production step (S500), for example, may be prepared by mixing the seasoning sauce in a container containing the fried cod meat in a container.

Hereinafter, with reference to the accompanying drawings will be described in more detail with reference to examples and comparative examples for the manufacturing method of cod steamed steam according to the invention.

<Example>

Prepared cod steamed steam as in the above-described manufacturing method, was prepared by using cod meat, fried cod meat, was prepared by mixing seasoning sauce to the fried cod meat.

<Comparative Example 1>

Cod steamed steam was prepared in the same manner as in the above-described manufacturing method. In Comparative Example 1, steamed steamed steam was prepared using the body of cod without using cod meat.

<Comparative Example 2>

Cod steamed steam was prepared in the same manner as described above. In Comparative Example 2, steamed steamed steam was prepared using pollack without using cod meat.

As described above, according to the Examples, Comparative Examples 1 and 2 was prepared Jiaengjjim, sensory evaluation on the taste, texture, preference, etc. for the Jjimjjim, and the results are shown in Table 2 below. The sensory test was conducted on 20 food-related experts and general consumers. The 9-point scoring method was used for scoring and evaluation criteria, and is shown in [Table 1] below.

score Evaluation standard 9 Very good 7 good 5 usually 3 Bad One Very bad

division flavor Texture Overall preference Example 8.6 8.4 8.5 Comparative Example 1 7.8 8.1 8.0 Comparative Example 2 7.2 7.3 7.2

As shown in the above [Table 2], as a result of comparing the taste, texture and overall preference of the steamed steam according to the Example and the steamed steam according to Comparative Examples 1 and 2, the steamed steam prepared by the Example is Comparative Example 1 and It was found that the overall taste, texture and overall preference was excellent compared to the steamed steam prepared by 2.

This, it is judged that the steamed steam according to the embodiment is manufactured using the neck of the cod, to provide a chewy texture and to feel the spicy and soft taste to satisfy the taste of consumers.

As mentioned above, although one preferred embodiment of the present invention has been described, those skilled in the art will understand that the present invention can be implemented in other specific forms without changing the technical spirit or essential features. Could be. Therefore, it should be understood that one embodiment described above is illustrative in all respects and not restrictive.

Claims (5)

A broth preparation step (S100) of preparing broth;
Cod trimming and maturing step (S200) of aging the cod meat by mixing with the broth and aging materials after trimming cod meat;
Fried cod meat production step (S300) to fry the aged cod meat in oil to produce fried cod meat;
Seasoning sauce manufacturing step (S400) for producing a sauce mixed with the fried cod meat; And
Including the cod steamed steamed cod meat and seasoning sauce to prepare a cod steamed steaming step (S500),
The broth preparation step (S100) is (1) broth material preparation and metering step (S110), (2) mixing and primary heating step (S120), (3) kelp addition and secondary heating step (S130) and (4 ) Material separation and broth manufacturing step (S400),
The preparation and metering step (S110) of the broth material is to prepare the ingredients for preparing the broth, and then weighing the materials at a constant weight ratio, wherein the materials are 1000 to 1500 parts by weight, 100 to 200 parts by weight of leek, Prepared by weighing 5 to 20 parts by weight of ginger, 300 to 500 parts by weight of onion, 30 to 100 parts by weight of dried vanden, 10 to 40 parts by weight of dried lobster and 18000 to 22000 parts by weight of water,
In the mixing and primary heating step (S120), the metered materials are mixed and introduced into a heating vessel, and then heated by boiling at a temperature of 100 to 110 ° C. for 15 to 25 minutes, and then boiled.
The kelp addition and the second heating step (S130) is performed by adding kelp to the first heated material and then boiling by heating for 2 to 8 minutes at a temperature of 100 to 110 ℃,
In the material separation and broth manufacturing step (S400), the radishes, green onions, ginger, onions, dried bandit and dried barley shrimp are separated from the second heated ingredients, and then beef is used as beef flavoring seasoning 1 to 10 weight Method for producing cod steamed steam, characterized in that to prepare the broth by adding 1 to 50 parts by weight of salt and salt.
The method of claim 1,
The cod care and aging step (S200) is (1) cod meat washing and drying step (S210), (2) cod meat cutting step (S220), (3) aging material preparation step (S230), (4) cod meat And maturing material mixing step (S240), and (5) cod meat ripening step (S250),
In the step of washing and drying the cod meat (S210), after removing the non-edible parts of cod meat and washing, the water remaining in the cod meat by leaving the cod meat on a sieve for 40 to 80 minutes at a temperature of 15 to 25 ℃ Remove it,
The cod meat cutting step (S220) is a step of cutting the cod meat is removed to a certain size,
The aging material preparation step (S230) is a step of preparing the aging materials to be mixed with the cut cod meat to mature the cod meat,
The cod meat and aging material mixing step (S240) is a step of mixing the chopped cod meat and aged materials, with respect to the chopped cod meat 6000 to 8000 parts by weight, chungyang pepper chopped with aged materials 30 to 70 weight 20 parts by weight to 20 parts by weight of minced garlic, 5 to 15 parts by weight of pepper, 50 to 150 parts by weight of soju and 800 to 1300 parts by weight of broth are mixed and weighed,
The cod meat aging step (S250) is a method of producing cod steamed cod steamed by storing the mixed cod meat and maturing material for 20 to 30 hours at a temperature of 15 to 25 ℃.
The method of claim 2,
The fried cod meat manufacturing step (S300) includes (1) oil heating step (S310), (2) cod meat frying step (S320), and (3) oil removal step (S330),
In the oil heating step (S310), after putting a certain amount of oil in the fryer, the temperature of the oil is heated to be in the range of 190 to 210 ℃,
The cod meat fried step (S320) is fried starch flour in 800g to 900g in aged cod meat, fried for 3 to 8 minutes,
In the oil removal step (S330), after receiving the cod meat fried in the oil in the oil and left for 1 to 5 minutes to remove the oil remaining in the cod meat, to prepare fried cod meat. Manufacturing method.
The method of claim 3, wherein
The seasoning sauce manufacturing step (S400) includes (1) source base manufacturing step (S410), (2) seasoning mixing step (S420), and (3) seasoning sauce completion step (S430),
In the source base manufacturing step (S410), after mixing 50 to 100 parts by weight of broth, 30 to 60 parts by weight of clam and 5 to 15 parts by weight of Cheongyang pepper, the source base is prepared by heating for 2 to 5 minutes,
In the seasoning mixing step (S420) 5 to 15 parts by weight of red pepper powder, garlic 3 to 8 parts by weight, anchovy flavoring seasoning (for example, anchovy flavor (from Cheongwon)) 3 to 8 parts by weight of the sauce base, 10 to 20 parts by weight of shochu, 1 to 3 parts by weight of sesame oil, 0.5 to 2 parts by weight of pepper and 2 to 8 parts by weight of salt are mixed,
In the seasoning sauce completion step (S430), 350 to 450 parts by weight of buttercup and 600 to 800 parts by weight of boiled bean sprouts are mixed and heated to the base where the seasoning is mixed, and then 3 to 8 parts by weight of starch syrup is added, and starch powder 5 to 5 15 parts by weight and 20 to 40 parts by weight of water, heated to a temperature of 95 to 100 ℃ for 2 to 4 minutes to prepare a sauce sauce cod steamed, characterized in that for producing a sauce.
Method for producing cod steamed steam, characterized in that produced by any one of claims 1 to 4.

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