KR20190100120A - manufacturing method of sauce for boiling fish - Google Patents

Abstract

Disclosed is a method for preparing a seasoning sauce for boiled fish. The method for preparing a seasoning sauce for boiled fish comprises the steps of: crushing red pepper seeds into red pepper seed powder; preparing seasoning powder by mixing the crushed red pepper seed powder and red pepper powder; preparing a seasoning sauce by mixing the prepared seasoning powder, soy sauce, chopped garlic, chopped ginger, MSG, sugar, and Vietnam pepper powder; and aging the prepared seasoning sauce for 6-20 days at -20 to 5°C.

Description

Manufacturing method of sauce for boiling fish

The present invention relates to a method for manufacturing fish seasoning sauce, and more particularly, to a method for manufacturing seasoning sauce for producing fish sauce for use in fish stew cooking.

Fish is rich in nutrients, including high-quality protein and unsaturated fats, making it one of the most consumed foods in modern times. However, fish is not avoided because it is not easy to cook because of the unique smell of fishy fish and the tissue of the fish. Fish contains piperidine-based compounds, which increase trimethylamine, which is a major component of fish odor, with a decrease in freshness of fish, and ammonia, indol, skole, and methane Basic substances such as mercaptan and hydrogen sulfide increase the odor further. The weakening of fishy and fish tissues becomes more severe as time goes by, and cooking as fresh as possible is the best way to prevent fishy and fish tissue weakening.

As a method of cooking fish, a variety of stew methods are used, which are made by adding a seasoning seasoning sauce to fish and then boiling it with little broth. The marinade seasoning sauce is a mixed sauce made of various ingredients. Basically, red pepper paste and red pepper powder are added, and salt, sugar, garlic, sesame oil, and sesame salt are mixed.

As an example of a seasoning seasoning sauce, Korean Patent Laid-Open Publication No. 1992-0007556 relates to a method for preparing a seasoning seasoning for fish dishes, including 8-9 g of salt, 4-9 g of sugar, 1.5-3 g of sodium L-glutamate, 0.2-0.3 g of citric acid or succinic acid, xanthan 0.1 to 0.3 g of a stabilizer such as gum or guar gum is mixed, and homogenized by adding 15 to 36.3 g of brewed soy sauce and 6 to 15 g of fructose, and ground red pepper powder, ginger powder, and black pepper, which are ground to 50 mesh or less. 23.6 ~ 25.8g of mixed seasoning, and after stirring it for 30 minutes at 50 ~ 80 ℃ sterilization and cooling and then add 5 ~ 7g red pepper paste, sesame oil 1g, less than 1g of marinade for fish dishes A manufacturing method is disclosed.

In Korean Patent Registration 10-1298102, the step of immersing the mackerel bone in 1 ~ 5 times for 30 to 60 minutes in 34 ~ 45 ℃ water, and immersed in 1 ~ 5% NaCl or Na 2 HCO 3 solution for 30 to 60 minutes, washing Per 1 ~ 1.5kg of mackerel washed, onion 250 ~ 300g, garlic 50 ~ 150g, ginger 10 ~ 15g, radish 100 ~ 200g, and leek 40 ~ 60g in a filter net and add 10 ~ 20L of water or mackerel broth Extracting the extract by heating at 90 to 100 ° C. for 20 to 40 minutes, heating the extract at 80 to 85 ° C. for 3 to 5 hours to prepare a sauce base for the mackerel, the source base for the mackerel stew 0.3 Per ~ 0.5L, garlic 20-40g, ginger 7-15g, red pepper powder 50-70g, and fermented soy sauce 20-40g and cooking at 95-100 ° C, and 0.3-0.5L of the mackerel stew sauce base, Citrus fruit extract obtained by squeezing whole citrus fruits or citrus fruit extract obtained by squeezing only tangerine peel 5-10 g, spirit 0. Mackerel comprising the step of preparing a mackerel stew sauce to add a total weight of 500 ~ 600g by adding 1 ~ 1g, and 10 ~ 30g starch to cook at 95 ~ 100 ℃ additional cooking base at 95 ~ 100 ℃ Disclosed is a method of preparing a simmering sauce.

In Korean Patent Registration 10-0851913, 9-10 parts by weight of red pepper powder, 0.8-0.82 parts by weight of anchovy powder, 0.6-0.65 parts by weight of kelp powder, 2-3 parts by weight of ethanol, 0.03-0.04 parts by weight of potassium sorbate, tablet salt 14-15 Parts by weight, starch syrup 0.2-0.3 parts by weight, glucose 0.5-0.6 parts by weight, red pepper paste 27-28 parts by weight, roasted rice powder 0.9-1 parts by weight, garlic 3-4 parts by weight, ginger 2.5-3 parts by weight, purified water 30- There is disclosed a seasoning sauce used for spicy soup, stew or steaming of seafood and fish consisting of 32 parts by weight, 2-3 parts by weight of safflower seed powder and 2-3 parts by weight of plum juice.

Conventional marinade has a problem that even if the initial fishy is removed, fishy fish (referred to as "late fishy taste") that hovered slowly after chewing fish is not removed. In addition, even when fish is cooked when fresh or fishy fish is removed using seasoning, and cooled after cooking, the flavor is lowered and the fishy smell is more severe in most cases. Moreover, as the fish is cooked using a pot or the like, the fish are cooled before eating the fish after cooking due to the nature of the pot to generate fishy smell.

The problem to be solved by the present invention can be removed not only the early fishy taste of fish, but also the late fishy taste, the early spicy and Ari taste, the latter is light and flavor is gradually added flavoring seasoning method for fish stew seasoning To provide.

Another problem to be solved by the present invention is to provide a method for preparing fish seasoning seasoning fish without high bitter taste and high overall flavor.

Another problem to be solved by the present invention is to provide a refreshing taste, a method of producing a seasoning for fish stew fish.

Fish seasoning seasoning method according to the present invention for achieving the above technical problem, the step of pulverizing the chilli pepper seed to the chilli pepper seed powder, the step of preparing the seasoning powder by mixing the chilli pepper powder and red pepper powder, the seasoning powder , Soy sauce, chopped garlic, minced ginger, sashimi, sugar and raw spring mix to prepare a seasoning, and the marinade may include the step of ripening for 6 to 20 days at -20 degrees Celsius to 5 degrees Celsius. .

Preferably, the chilled red pepper seed powder and the red pepper powder may be mixed in a weight ratio of 1: 6 to 1: 5, and compared to 10kg of the seasoning powder, 1,500 g to 2 kg of raw spring powder may be mixed.

Preferably, the red pepper powder may be made of soft pepper.

Preferably, the seasoning can be aged for 7 days at 0 degrees Celsius to 5 degrees Celsius.

Preferably, compared to 10kg of the seasoning powder, soy sauce 13 liters to 16 liters, minced garlic 650g to 800g, chopped ginger 150g to 200g, again 6500g to 10kg, sugar 6500g to 10kg and raw seaweed powder 1500g to 2kg can be mixed.

Preferably, the sashimi fish stew seasoning, characterized in that the beef sashimi.

Preferably, the soy sauce is boiled fish characterized in that the soy sauce.

Preferably, the fish cooking seasoning, may be a fish cooking seasoning for at least one of pollack, mackerel and cutlass.

According to the method of manufacturing fish seasoning sauce for fish according to the present invention, the combination of red pepper powder, chilled red pepper seed powder and raw spring red pepper powder can remove not only the early fishy taste of fish but also the late fishy taste, and at first, it has a spicy and savory taste. In later stages, it is light and flavor is gradually added, so it can be tasted less sweet and light, and it can be easily added in spring and red pepper powder in an appropriate ratio, so that the spicy and savory taste can be added properly, The combination makes it possible to prepare a seasoning sauce for fish stew with high flavor and high overall flavor without bitter taste.

1 is a flowchart illustrating a process of manufacturing a fish seasoning seasoning sauce according to an embodiment of the present invention.
2 is a photograph taken before aging of Example 4.
3 is a photograph of Example 4.
4 is a photograph of Example 4-2.

The terms or words used in this specification and claims are not to be construed as limiting in their usual or dictionary meanings, and the inventors may appropriately define the concept of terms in order to best explain their invention in the best way possible. It should be interpreted as meaning and concept corresponding to the technical idea of the present invention based on the principle that the present invention.

Therefore, the embodiments described in the specification and the drawings shown in the drawings are only one of the most preferred embodiments of the present invention and do not represent all of the technical idea of the present invention, various equivalents that may be substituted for them at the time of the present application It should be understood that there may be water and variations.

Hereinafter will be described in detail a method of manufacturing fish sauce seasoning for fish according to the present invention.

1 is a flowchart illustrating a process of manufacturing a fish seasoning seasoning sauce according to an embodiment of the present invention.

Referring to Figure 1, fish seasoning seasoning method for cooking according to the present invention may include a chilled pepper seed grinding step (S100), seasoning powder manufacturing step (S110), seasoning sauce manufacturing step (S120) and ripening step (S130). .

Soft pepper seed in the grinding step (S100) can be pulverized soft pepper seed.

Seasoning powder manufacturing step (S110) by mixing the red pepper seed powder and red pepper powder can be prepared seasoning powder. By mixing the chilled pepper seeds to prepare seasoning powder, it is possible to produce seasoning powder that is less sweet and lighter and has a richer taste. In addition, it is possible to prepare a seasoning powder having an anticancer effect while eliminating fish. In particular, the chilled red pepper seed powder has a higher content of capsaicin than ordinary red pepper powder, and gradually maintains and improves the spicy taste in the mouth to catch the fishy taste of fish. The red pepper powder is responsible for the initial spicy taste, and the chilled pepper seeds are responsible for the late spicy taste. In addition, the chilled red pepper seed powder is kept spicy even when frozen for a long time, the present invention can produce a fish sauce seasoning can be frozen for a long time.

Soft pepper seed powder and red pepper powder are preferably mixed in a weight ratio of 1: 6 to 1: 5. If it is lower than the 1: 6 weight ratio, the light taste is reduced, the taste is pale, and the fishy taste revolves after the fish is eaten.

 If it is higher than the weight ratio of 1: 5, the bitter taste is bad, the initial spicy is lowered and the late spicy is higher, so the consistency of the spicy taste is inferior. Also, the color of the seasoning powder does not taste good. That is, the red color of the red pepper powder may be blurred by the addition of the chilled red pepper seed powder, and the color of the seasoned powder may fall.

Preferably, the red pepper powder in step S110 may be prepared by soft pepper. By using a chilled red pepper powder, a spicy taste can be added, a fish sauce can be made plain, and the seasoning sauce can be made to have a clean and refreshing taste.

In seasoning step (S120), the seasoning powder, soy sauce, chopped garlic, minced ginger, chopped ginger, sugar, and raw seaweed powder prepared in step S110 may be mixed to prepare a sauce.

Soy sauce serves to season the sauce. In the present invention, by using soy sauce without using salt, it is possible to remove the bitter taste due to salt and to prepare a seasoning sauce with a fermented deep taste. Preferably, the soy sauce may be soy sauce, and the soy sauce is rich in color and sweet in order to enhance the color of the fish, add sweetness to the seasoning sauce, and the taste does not change even when heated so that it can withstand the long-term heating required for fish stew. It improves the flavor of fish stew.

Minced garlic gives a fishy taste to the fish while it's being seasoned, adds flavor to the fish sauce.

Chopped ginger has a bactericidal and antibacterial effect to inhibit bacterial growth during fermentation of fish seasoned with sauce, adds spicy and bitter taste to sauce, and the fragrance of ginger enhances the flavor of food.

Preferably, again the beef may be beef again. By using beef kelp, it is possible to add fish flavor to the stewed fish, which can vary the flavor of the stewed fish. Dashida harmonizes with the chilli pepper powder and chews the fish and gradually adds a light taste and flavor.

Sugar prevents the spoilage of fish seasoned with the sauce and the sauce.

The raw spring powder gives the sauce a spicy and savory flavor, adding to the flavor of the sauce. In addition to the red chilli pepper powder and red pepper powder, it is added to the spicy and vinegar powder, so that the spicy and savory flavors are added to the sauce, and the flavor of fish stew is varied. After the seasoning powder is prepared, it is easy to adjust the amount of the mixed raw spring powder by mixing with other condiments, and the taste and aroma of the raw spring powder are added to the seasoning sauce. The ratio at which is mixed can be easily adjusted. In addition to the amount of raw spring and summer powder in the winter than summer, it can increase the spicy and savory taste, making it possible to manufacture seasonings that are adaptive to the taste changes of people according to the season.

Preferably, compared to 10 kg of seasoning powder, 13 liters to 16 liters of soy sauce, 650 g to 800 g of minced garlic, 150 g to 200 g of minced ginger, again 6500 g to 10 kg, 6500 g to 10 kg of sugar, and 1500 g to 2 kg of raw Vietnamese powder.

If soy is mixed with less than 13 liters, the taste is fresh, and if it is mixed with more than 16 liters, the taste is salty.

If chopped garlic is mixed less than 650g, the fishy taste can be left and the flavor of the sauce is less, and if more than 800g is mixed, the smell of garlic is reversed.

If the minced ginger is mixed less than 150g, the sterilization and antibacterial action of the sauce is weakened and the bitter taste is weakened. If the minced ginger is mixed with more than 200, the bitter taste becomes stronger and the fish itself is weakened.

Again, mixing less than 6500 g lowers the flavor of the sauce, while mixing more than 10 kg causes the sauce to lose its flavor due to artificial flavors or other spices.

If less than 6500 g of sugar is mixed, the sweetness may be weakened and spoiled, and if more than 10 kg is mixed, the sweetness may become strong and the taste of the boiled fish may be felt. Here, the mixing ratio of sugar and kedar is 1: 1 so that the sweetness of sugar and the taste of kedar are harmonized, so that the taste of boiled fish becomes harmonious.

When less than 1500 g of raw Vietnamese powder is mixed, the spicy and savory taste disappears and the savory taste of fish stew is not felt. When more than 2 kg is mixed, the spicy taste is so strong that the inherent taste of the fish itself is attenuated.

In the seasoning step (S120), 16 liters to 13 liters of water, relative to 10 kg of seasoning powder may be added. If less than 13 liters of water are added, seasonings may not mix well, and if more than 16 liters of water are added, the sauce is diluted.

In the aging step (S130), the marinade prepared in step S120 may be aged for 6 to 20 days at -20 degrees Celsius to 5 degrees Celsius. Preferably, it can be aged for 7 days at 0-5 degrees Celsius.

The fish cooking seasoning may be for at least one of pollack, mackerel and cutlet stew.

Example 1 Seasoning powder was prepared by mixing chilled red pepper seed powder and red pepper powder in a weight ratio of 1: 6, and compared to 10 kg of the prepared seasoned powder, 13 liters of soy sauce, 650 g of minced garlic, 150 g of minced ginger, 6500 g of red tea, 6500 g of sugar, 1500 g of raw Vietnamese powder was mixed to prepare a seasoning sauce, and the prepared seasoning sauce was aged at 0 degrees Celsius for 7 days.

Example 2 Seasoning powder was prepared by mixing chilled red pepper seed powder and red pepper powder in a weight ratio of 1: 5, compared to 10 kg of the prepared seasoned powder, soy sauce 16 liters, minced garlic 800 g, minced ginger 200 g, again 10 kg, sugar 10 kg, 2 kg of raw Vietnamese powder was mixed to prepare a seasoning sauce, and the prepared seasoning sauce was aged at 0 degrees Celsius for 7 days.

Example 3 Seasoning powder was prepared by mixing chilled red pepper seed powder and red pepper powder in a weight ratio of 1: 5.5. 1750 g of raw Vietnamese powder was mixed to prepare a seasoning sauce, and a fifth of the prepared sauce was aged at 0 degrees Celsius for 7 days.

Example 4 Seasoning powder was prepared by mixing the chilled red pepper seed powder and the chilled red pepper powder in a weight ratio of 1: 5.5, and compared to the prepared seasoned powder 10kg, soy sauce 14.5 liters, minced garlic 725g, minced ginger 175g, beef kedar 8250g, 8250 g of sugar and 1750 g of raw Vietnamese powder were mixed to prepare a seasoning sauce. One-fifth of the prepared sauce was aged at 0 degrees Celsius for 7 days, and a fifth of the seasoned sauce was aged at -20 degrees Celsius for 7 days. (Hereinafter referred to as "Example 4-2"), and a fifth of the prepared seasoning is aged at -20 degrees Celsius for 20 days (hereinafter referred to as "Example 4-3"), the prepared seasoning One fifth of the fermentation was aged at 5 degrees Celsius for 6 days (hereinafter referred to as "Example 4-4"), and one fifth of the prepared marinade was aged at 5 degrees Celsius for 20 days (hereinafter, "Example 4-5 ").

2 is a photograph taken before aging of Example 4, Figure 3 is a photograph of Example 4, Figure 4 is a photograph of Example 4-2.

2 to 4, the taste of the seasoning sauce of Examples 4 to 4-4 was not different, and the color appeared more red when frozen. This can be seen from the fact that the seasoning sauce of the photograph of FIG. 4 looks redder than the seasoning sauce of the photograph of FIG. 3. In addition, it can be seen that the color of the seasoning sauce becomes red as the seasoning sauce of the photo of FIG. 3 looks slightly redder than the sauce of the photo of FIG. 2.

[Comparative Example 1] Seasoning powder was prepared by mixing the chilled red pepper seed powder and red pepper powder in a weight ratio of 1: 6, and compared to 10 kg of the prepared seasoned powder, 13 liters of soy sauce, 650 g of minced garlic, 150 g of minced ginger, 6500 g of red tea, and 6500 g of sugar. The sauce was mixed to prepare a sauce, and the prepared sauce was aged at 0 degrees Celsius for 7 days. Comparative Example 1 did not use raw spring grass powder under the same conditions as in Example 1.

[Comparative Example 2] 10kg red pepper powder, 13 liters of soy sauce, minced garlic 650g, chopped ginger 150g, Dried 6500g, sugar 6500g, 1,500 g of raw spring powder mixed to prepare a seasoning sauce, aged marinated sauce at 0 degrees Celsius for 7 days It was. In Comparative Example 2, the red pepper powder was added by the amount of the red pepper seed powder without using the red pepper seed powder under the same conditions as in Example 1.

[Comparative Example 3] A seasoning sauce was prepared by mixing red pepper powder 10 kg, soy sauce 13 liters, minced garlic 650 g, minced ginger 150 g, and sugar 6500 g, and the prepared seasoning sauce was aged at 0 degrees Celsius for 7 days. In Comparative Example 3, the red pepper powder was added by the amount of the red pepper seed powder without using the red pepper seed powder under the same conditions as in Example 1, and the raw spring powder was not used.

[Comparative Example 4] 10kg of red pepper powder compared to 10kg, salt 2kg, minced garlic 650g, minced ginger 150g, sugar 6500g, 1,500 g of raw nachosium powder was mixed to prepare a seasoning sauce, and the prepared seasoning sauce was aged at 0 degrees Celsius for 7 days. In Comparative Example 4, the red pepper powder was added by the amount of the red pepper seed powder without using the red pepper seed powder under the same conditions as in Example 1, and the raw spring powder was not used, and salt was used instead of the soy sauce.

1. Manufacture of Pollack Stew

Seasoned 200g each of the seasoning sauce 200g of Examples 1 to 4 and Comparative Examples 1 to 4 of the present invention in three of the pollack was heated for 16 minutes to prepare pollack stew.

2. Sensory evaluation

Sensory evaluation was performed on pollack stew prepared in each seasoning in 1 above. After cooking and cooling pollack stew, 40 reviewers

1) The bitterness, light taste, spicy taste, savory taste, and fishy taste were evaluated by the 3-point scale method according to the following score standard 1, and are shown as average values in Table 1,

In addition, 2) refreshing taste, umami, overall taste / flavor, appearance, overall satisfaction was evaluated by the 5-point scale method according to the score criteria 2 below, and the results are shown as the average value in Table 2.

Here, the evaluation after cooling the pollack stew is to evaluate whether the fishy taste that is increased after cooling the fish adds the flavor while removing the seasoning sauce according to the present invention.

<Score 1>

3 points | pieces: It tastes.

2 points: I don't know

1 point: It does not taste.

division bitter Light taste Spicy flavor A savory taste Fishy taste Example 1 One 3 3 3 One Example 2 One 3 3 3 One Example 3 One 3 3 3 One Example 4 One 3 3 3 One Comparative Example 1 One 3 2 2 1.5 Comparative Example 2 One 2 2.8 2.8 2.25 Comparative Example 3 One One One One 3 Comparative Example 4 3 One One One 3

As shown in Table 1, Examples 1 to 4 have no bitter and fishy taste, and have a light taste, a spicy taste, and a savory taste. Although it tastes good, it can be seen that the spicy taste and the savory taste are not felt well, and the late fishy taste is almost eliminated by the soft chilli seed powder. In Comparative Example 2, the red pepper seed powder is deficient, so that the spicy taste and the savory taste are lower, but are lower than those of Examples 1 to 4, the light taste is poor, and the late fishy taste is left to the sensitive person. In particular, through Comparative Example 2, it can be seen that the spicy taste and the savory taste are increased by the combination of the chilled red pepper seed powder and the raw spring powder.

Comparative Examples 3 and 4 are deficient in soft red pepper seed powder and raw spring grass powder, so that it does not have a light taste, a spicy taste, and a tasteless taste. As Comparative Examples 3 and 4 are further deficient again, it can be seen that the lighter taste is lower than that of Comparative Example 1 and Comparative Example 2.

In Comparative Example 4, it is understood that bitterness remains by using salt instead of soy sauce. In particular, it can be seen from Comparative Example 4 that the salt is deficient and the soy sauce is used so that the bitter taste is not obtained in the seasoning sauce.

<Score 2>

5 points: very excellent

4 points: excellent

3 points | pieces: Normal

2 points: bad

1 point | piece: Very bad

division Refreshing taste Umami Holistic flavor Appearance Overall satisfaction Example 1 4.95 4.925 4.925 5 4.925 Example 2 4.95 4.975 4.975 4.925 4.925 Example 3 4.95 4.975 4.975 4.975 4.95 Example 4 5 4.975 5 4.975 4.975 Comparative Example 1 3 2.27 2.75 5 3 Comparative Example 2 2.95 2.27 2.7 5 2.75 Comparative Example 3 2 2 2 5 2.05 Comparative Example 4 2 1.5 1.75 4.95 1.775

As shown in Table 2, compared to Comparative Examples 1 to 4 in the case of Examples 1 to 4, high scores were obtained in the refreshing taste, rich taste, overall flavor and overall satisfaction. This is remarkable in refreshing taste, umami, overall flavor and overall satisfaction as compared to Comparative Examples 1 to 4, in which the seasoning prepared by the present invention lacks these ingredients due to the harmony of the tastes of the chilli pepper seed powder, red pepper powder, raw spring powder and soy sauce. Comparable examples 3 and 4 in the overall flavor is lower than the main reasons less than Comparative Examples 1 and 2 were not used again, Comparative Example 1 is the main cause of slightly higher overall flavor than Comparative Example 2 is refreshing Red pepper seed powder was added.

The fish seasoning seasoning prepared by the present invention from the above results is a combination of red pepper powder, chilled red pepper seed powder and raw spring pepper powder, which can remove not only the early fishy taste of fish but also the late fishy taste, initially spicy and savory taste. In the later stages, it is light and flavor is gradually added to give a less sweet and light taste, and can be easily added in the right proportion of raw spring red pepper powder, it can be added with a spicy and savory taste, and with other seasonings The combination of soy sauce does not have a bitter taste but high flavor and high overall flavor.

Claims (1)

Grinding the red chilli seeds into soft red pepper seed powder;
Preparing a seasoning powder by mixing the chilled red pepper seed powder and red pepper powder;
Preparing a seasoning sauce by mixing the seasoning powder, soy sauce, chopped garlic, chopped ginger, sashimi, sugar, and raw spring powder; And
Comprising the seasoning for 6 to 20 days at -20 degrees Celsius to 5 degrees Celsius,
The chilled pepper seed powder and the red pepper powder are mixed in a weight ratio of 1: 6 to 1: 5,
Compared to 10kg of seasoning powder, 1,500g to 2kg of raw spring grass powder is mixed,
Compared to 10kg of seasoning powder, soy sauce 13 liters to 16 liters,
Preparing the seasoning sauce,
Comprising a step of mixing 13 liters of water to 16 liters of water, compared to more than 10kg of seasoning powder,
To remove the late fishy taste of fish, the red pepper seed powder is contained more than 10/96 kg compared to 1 liter of soy sauce,
In order to maintain the consistency of the early spicy and late spicy, the method of manufacturing fish seasoning seasoning fish, characterized in that less than 10 / 65kg of the red pepper seed powder compared to 1 liter of soy sauce.

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