KR20190127142A - Manufacturing method of loach soup and loach soup therefrom - Google Patents

Abstract

The present invention relates to a method for manufacturing a loach soup and a loach soup manufactured thereby. The method comprises the following steps: filtering loaches heated at 60 to 90 °C for 30 minutes to 1 hour in a meat broth in a plurality of filtration nets; adding at least one of water, vegetables and mixed seasonings in a pot and primarily heating the same at 50 to 120 °C; adding medicinal herb powder after the primary heating and secondarily heating the same at 60 to 110 °C; and adding the filtered loaches after the secondary heating and tertiarily heating the same at 40 to 110 °C.

Description

Method of manufacturing chueotang and chueotang produced by the same {manufacturing METHOD OF LOACH SOUP AND LOACH SOUP THEREFROM}

The present invention relates to a method for manufacturing chueotang and chueotang produced by this, more specifically, at least one or more times by separating the bones and internal organs separated in the separation net to catch the unique fishy, taste unique to Chueotang It relates to a method of manufacturing Chueotang that gives a soft texture without harming, and the chueotang produced thereby.

Chup is a freshwater fish belonging to the carp species of oil carp, and lives in slow or standing water, such as rivers and ponds. It endures well in third grade water where the water is not very clean and enters the mud frequently. When the temperature is low or drought, it enters the mud and sleeps. If there is not enough oxygen in the water, it breathes air into the intestine. They feed on zooplankton, mosquito larvae, worms, and organic matter in the mud, and are usually active at night.

Chure is known as complementary or tonic. In particular, it has been an important source of animal protein for rural people who have been tired of the summer heat and work, and is rich in minerals and vitamins. About half of the essential amino acids in protein are rich in lysine, which is very important for growing children and the elderly. It also contains taurine, which protects the liver, lowers blood pressure, and protects eyesight. The fats found in Chur have been found to help prevent adult disease due to the high proportion of unsaturated fatty acids. In particular, DHA and EPA, such as atherosclerosis, high blood pressure, diabetes is effective in containing unsaturated fatty acids. In addition, bones are often eaten, so it is very important as a source of calcium, which is a component of the skeleton and teeth. Vitamin A contains a lot of vitamin A, which also has anti-cancer activity, and strengthens the skin and mucous membranes to increase resistance to disease.

Chueotang is a traditional food made with seasoned fish and various vegetables. Chueotang is rich in excellent protein, calcium, and minerals. When eaten in early autumn, it restores the heat lost in the summer. There are two ways to make Chueo-tang, crush it so that it is completely invisible and boil the whole of it. Chuo has a lot of fishy smell in the bones and intestines. Both conventional methods are generally manufactured without filtering bones and intestines, and even if the bones are filtered, the intestines are not filtered, so they are not easily ingested due to the unique smell and smell of fish. There was. In addition, the bone is not completely filtered even if the whole or filtered, there was a limit in terms of texture was not satisfactory.

Looking at the prior art developed so far, the "Chueotang manufacturing method and the chueotang produced by this" of Patent Document 1 is proposed a manufacturing method to minimize the fishy and earthy smell peculiar to Chueotang by using turmeric powder and Hwangchil extract Since this is not the main ingredients of chueotang, it is not only a cause of unnecessary material cost increase, but also turmeric and hwangchil have a limit to spoil the taste of Chueotang with its own bitter taste and aroma.

"Manufacturing method of chueo hot tang" of Patent Document 2 is complicated by the excessive seasoning step, there is a limit to spoil the taste of Chueotang due to the seasoning.

Therefore, the necessity of the chuotang which is soft in texture without spoiling the inherent taste of Chueotang is raised. By separating the bones and internal organs and separating the remaining flesh several times in the separation network, to provide a chueotang manufacturing method and the resulting chueotang with the effect of holding the fishy fish and soften the texture without harming the unique taste of Chueotang.

KR 101681809 KR 101571267

The present invention aims to solve the problems of the prior art as described above and the technical problems that have been requested from the past.

The inventors of the present application, after repeated in-depth research and various experiments, provide a method of manufacturing Chu-Chu-Tang and a chu-Cu-Tang which are produced by this, to catch the fishy smell of Chu-Cu and give a soft texture, as will be described later.

It is an object of the present invention to provide a method of manufacturing Chueotang having the effect of removing fishy smell by adding flesh separated from bones and internal organs of Chuo at least one time, and Chueotang produced thereby.

Still another object of the present invention is to provide a method for producing chueotang having a smooth texture by filtering bones completely and the chueotang produced thereby.

Still another object of the present invention is to provide a method of preparing Chueotang which can remove the fishy smell and add a healthy broth by adding medicinal powder and Chueotang prepared thereby.

Still another object of the present invention is to provide a method of manufacturing Chueotang, which has a color and aroma by adding homemade red pepper oil, and gives a clean and spicy taste, and the chueotang produced thereby.

Method for producing chueotang according to the present invention for achieving the above object, (a) the step of carrying out the churok heated at a temperature of 60 to 90 ℃ for 1 to 30 minutes in the marinated broth; (b) adding at least one or more of water, vegetables, and mixed condiments to the pot and first heating at a temperature of from 50 to 120 ° C .; (c) adding the medicinal powder after the first heating step and second heating at a temperature of 60 to 110 ° C; And (d) after the completion of the secondary heating may include the step of adding the churned in step (a) and the third heating at a temperature of 40 to 110 ℃.

In one preferred embodiment of the present invention, the banban broth can be prepared by dissolving miso in water, pulverizing, adding to a pot and heating at a temperature of 50 to 110 ℃ for 1 to 20 minutes.

In one preferred embodiment of the present invention, the steaming step through the step of carrying out the above may further comprise a steaming step of steaming in the pot.

In one preferred embodiment of the present invention, the separation network includes a first separation network and a second separation network, wherein the first separation network comprises 10 to 100 mesh; The second separation network may be 300 to 500 mesh.

In one preferred embodiment of the present invention, at least one or more of the cooking oil, liver garlic, and red pepper powder in step (d) may be added to the prepared pepper oil.

In one preferred embodiment of the present invention, at least one of leek and enoki mushroom may be added at the end of the step (d).

In one preferred embodiment of the present invention, the medicinal powder may include at least one or more of Ogapi, licorice, ginseng, green tea, Angelica, Astragalus and Schisandra chinensis.

On the other hand, the present invention may include chueotang prepared by the manufacturing method.

In addition, 1 to 90 parts by weight of Chueotang, 1 to 50 parts by weight of shiitake mushrooms, 1 to 50 parts by weight of oyster mushrooms, 1 to 40 parts by weight of oyster mushrooms, 1 to 30 parts by weight of liver garlic, prepared by the method of the present invention. And it may include mushroom chueotang prepared from 1 to 30 parts by weight of red pepper powder.

And, in one preferred embodiment of the present invention, it may include 1 to 90 parts by weight of chueotang prepared by the manufacturing method, 1 to 30 parts by weight of red pepper powder and 1 to 50 parts by weight of homemade sujebi chueotang.

Chueotang manufacturing method according to an embodiment of the present invention and the chueotang prepared by this has the effect that fishy smell is removed by adding the flesh separated bones and guts of the churro at least one or more times.

Chueotang manufacturing method according to an embodiment of the present invention and chueotang prepared by this has the effect of completely filtering the bone gives a soft texture.

Chueotang manufacturing method according to an embodiment of the present invention and chueotang prepared by this has the effect of removing the remaining fishy smell by adding a medicinal powder and ingesting a healthy broth.

Chueotang manufacturing method according to an embodiment of the present invention and the chueotang produced by this has the effect of giving out the color and aroma by adding homemade pepper oil, and gives a refreshing spicy taste.

1 is a view showing a chueotang manufacturing method according to an embodiment of the present invention.
Figure 2 is a photograph of Chueotang prepared by the chueotang manufacturing method according to an embodiment of the present invention.
Figure 3 is a photograph of the mushroom chueotang prepared with chueotang according to an embodiment of the present invention.
Figure 4 is a photograph of the homemade soup chueotang prepared with chueotang according to an embodiment of the present invention.

The following description of the invention refers by way of example to specific embodiments in which the invention may be practiced. These embodiments are described in sufficient detail to enable those skilled in the art to practice the invention. It should be understood that the various embodiments of the present invention are different but need not be mutually exclusive. For example, specific shapes, structures, and characteristics described herein may be implemented in other embodiments without departing from the spirit and scope of the invention with respect to one embodiment.

The following detailed description, therefore, is not to be taken in a limiting sense, and the scope of the present invention, if properly described, is defined only by the appended claims, along with the full range of equivalents to which such claims are entitled.

In addition, in the present invention, although the first, second, etc. are used to describe various components, these components are of course not limited by these terms. These terms are only used to distinguish one component from another.

Hereinafter, preferred embodiments of the present invention will be described in detail so that those skilled in the art can easily implement the present invention.

As described above, since the conventional method of manufacturing chueotang is generally a method of grinding or crushing bones and internal organs without filtering the bones and internal organs. There was a problem with the harm. In addition, in the case of chueotang made of bone or not completely ground bones, there was an unsatisfactory limit in texture.

In the present invention, at least one or more times through the step of filtering the flesh separating the bones and internal organs to catch the fishy, can provide a chueotang manufacturing method and a chueotang prepared by giving a soft texture.

Specifically, the following description of the chueotang manufacturing method according to the present invention with reference to the accompanying drawings.

First, FIG. 1 is a flowchart schematically illustrating a method for manufacturing chueotang according to an embodiment of the present invention. Referring to Figure 1, the method for manufacturing Chueotang according to an embodiment of the present invention comprises the steps of scooping the churros heated at a temperature of 60 to 90 ℃ for 1 to 30 minutes in banban broth (S100); Adding at least one or more of water, vegetables and mixed condiments to the pot and first heating at a temperature of 50 to 120 ° C. (S200); Adding the medicinal powder after the first heating step and performing a second heating at a temperature of 60 to 110 ° C. (S300); And after the secondary heating is completed, adding the churned in the step S100 and may comprise the step of heating the third to a temperature of 40 to 110 ℃ (S400).

According to the present invention, the chaeban broth can be prepared by dissolving miso in water, pulverizing, adding to a pot and heating at a temperature of 50 to 110 ℃ for 1 to 20 minutes.

Soybean paste can be dissolved in water and ground by grinding soybean oil in a thin soybean oil during the preparation of the above-mentioned broth.

The preparation time of the mash broth may include a time of 1 to 20 minutes, preferably 5 to 15 minutes, more preferably 10 minutes. When the production time of the above-mentioned broiled broth is included in less than 1 minute, it is difficult to expect a harmonious taste of Chueotang because doenjang is not well-dissolved in water, and when it contains more than 20 minutes, the water is too evaporated You can feel a lot. In addition, the heating temperature in the preparation of the yukban broth may include a temperature of 50 to 110 ℃, preferably 70 to 90 ℃, more preferably 80 ℃. When the heating temperature is included at a temperature of less than 50 ℃ in the preparation of the dumpling broth, doenjang may not be well dispersed in water, when included at a temperature of more than 110 ℃, water may evaporate to feel a lot of salt .

According to the present invention, the number of times of filtering in the step (S100) may include at least one or more times, preferably 1 to 3 times, more preferably 2 times. When the number of strains is less than one, the bones and internal organs are not filtered out, so it is difficult to remove the fishy taste of the fish, and if the strain is exceeded three times, the meat is too crushed to satisfy the taste and texture of the fish. Difficult to do

In the step (S100), the time for heating in the bakery broth may include a time of 1 to 30 minutes, preferably 5 to 20 minutes, more preferably 10 to 15 minutes. In the step (S100), when the heating time in the chaeban broth is included in less than 1 minute, it is difficult to separate the bones and internal organs because the fish is not boiled well, the effect of removing the fishy smell of Chueotang can be reduced, more than 30 minutes When included with time, the flesh and bones become fused and difficult to filter. In addition, the temperature for heating in the broth broth in the step (S100) may include a temperature of 60 to 90 ℃, preferably 70 to 80 ℃, more preferably 85 ℃. When the heating temperature in the chaeban broth in the step (S100) is included below 60 ℃, the choo is not boiled well it is difficult to separate the bones and intestines, the effect of removing the fishy smell of Chueotang can be reduced, more than 90 ℃ When included with time, the flesh and bones become fused and difficult to filter.

In step S100, the churn is continuously stirred during heating so that the chur does not stick to the bottom.

And, the steaming step of the step of carrying out the steaming may further include a steaming step of steaming in the pot. If you include the steaming step, the invisible fine bones and flesh are separated well, so that the bones are better filtered through the separation net.

In addition, the first separation network of the step (S100) may include 10 to 100 mesh, preferably 20 to 80 mesh, more preferably 40 to 50 mesh, the second separation network 300 to 500 mesh, preferably 350 to 450 mesh, more preferably 390 to 410 mesh. When the first separation network is included in less than 10 mesh, the bones and intestines are not separated well, so the fishy smell is not removed. In addition, when the second separation network is included in excess of 500 mesh, the flesh is so crushed that the chuo essence of the chuo is difficult to expect the natural taste of chuotang.

According to the present invention, the pot used in the manufacturing method may include at least one or more of a traditional cauldron, gas rotary soup pot, cast iron cauldron, casting cauldron and stainless steel cauldron. Preferably it may include a traditional cauldron. In addition, when manufacturing a large amount may include a gas rotary soup pot. Gas rotary soup pot is a device to ease the packing work after pouring hot water after cooking hot water at the factory.It can be used in the form of tilting the main pot by rotating the handle on the side to use when pouring hot water. Can be.

In addition, the first heating temperature in the step (S200) may include a temperature of 50 to 120 ℃, preferably 70 to 100 ℃, more preferably 80 to 90 ℃. When the temperature of the primary heating is included at a temperature of less than 50 ℃, it is difficult to expect a harmonious taste because the mixed seasoning and vegetables are not well blended in water, when the vegetables are too ripe when included at a temperature of more than 120 ℃ I can throw it away.

The temperature of the second heating in the step (S300) may include 60 to 110 ℃, preferably 80 to 90 ℃, more preferably 85 ℃. When the secondary heating temperature is included at a temperature of less than 60 ℃, it is difficult to expect a harmonious taste because the ingredients of the medicine powder does not come out well, and when included at a temperature of more than 110 ℃, the components of the medicine powder is excessive The bitterness and aroma are so strong that it is difficult to expect a harmonious taste of Chueotang.

The third heating temperature in the step (S400) may include a temperature of 40 to 110 ℃, preferably 60 to 90 ℃, more preferably 70 to 80 ℃. When the tertiary heating temperature is included at a temperature of less than 40 ℃, it is difficult to achieve a less raw meat or harmonious taste with other ingredients, when included in a temperature above 110 ℃, can be crushed meat and vegetables It may be difficult to expect a satisfactory texture because the soup is too thick and the broth becomes too thick.

According to the present invention, at step (S400) it may be further added to the pepper oil prepared by including at least one or more of cooking oil, liver garlic and red pepper powder. Care should be taken not to burn red pepper oil when preparing it. Red pepper oil according to the present invention has a density of 0.93 (g / mL), and may be included in an amount of 1 to 10 parts by weight, preferably 2 to 9 parts by weight, and more preferably 3 to 8 parts by weight, based on 100 parts by weight. Can be. When the red pepper oil is included in less than 1 part by weight or contained in more than 10 parts by weight based on 100 parts by weight, it is difficult to expect a harmonious taste and texture of Chueotang.

In addition, at the end of the step (S400) may include at least one or more of leek and mushrooms.

The vegetables may include at least one or more of wooge, siraegi, onions and leeks.

The wooge according to the present invention refers to the outer surface or cotyledon selected when trimming the green ear, or refers to the portion of the taste that falls on the top such as kimjang or shrimp chops. That is, it refers to the outer and cotyledons that were selected when trimming the greens, and the rich, rich taste is rich in vitamins A, C, B1, B2, and calcium, and is a food that helps intake of insufficient vitamins and minerals. The bog according to the present invention may be included in an amount of 1 to 20 parts by weight, preferably 3 to 15 parts by weight, and more preferably 10 to 12 parts by weight, based on 100 parts by weight. When the bog is contained in less than 1 part by weight or in an amount of more than 20 parts by weight based on 100 parts by weight, it is difficult to expect a harmonious taste and texture of Chueotang.

In addition, the siraegi according to the present invention refers to those dried by weaving blue radish with a young or the like. The siraegi according to the present invention may include 80 to 100 parts by weight, preferably 90 to 99 parts by weight, more preferably 93 to 97 parts by weight, based on 100 parts by weight. When the siraegi is contained in less than 80 parts by weight or contained in more than 100 parts by weight, it is difficult to expect the harmonious taste and texture of Chueotang.

In addition, the onion according to the present invention is a biennial herb of the monocotyledonous liliaceae, contains minerals such as calcium and phosphoric acid together with vitamins to remove harmful substances in the blood. Onion according to the present invention may comprise 1 to 25 parts by weight, preferably 10 to 20 parts by weight, more preferably 16 to 18 parts by weight based on 100 parts by weight. When the onion is contained in less than 1 part by weight or contained in more than 25 parts by weight with respect to 100 parts by weight of chuu, it is difficult to expect the taste and texture of harmonious Chueotang.

In addition, the green onion according to the present invention is a perennial herb of the monocotyledonous plant Liliaceae, contains a lot of calcium, salt, vitamins, etc. and has a unique odor and is widely used in reproduction or cooking. The green onion according to the present invention may be included in an amount of 1 to 30 parts by weight, preferably 3 to 20 parts by weight, and more preferably 5 to 10 parts by weight based on 100 parts by weight. When the leeks are included in less than 1 part by weight or more than 30 parts by weight based on 100 parts by weight, it is difficult to expect a harmonious taste and texture of Chueotang.

In addition, the mixed seasoning may include at least one of garlic, sesame, ginger, onion, green onions, dried pepper seeds, red pepper powder, salt, sugar, pepper, sesame salt, sesame oil, perilla oil and perilla.

Garlic of the mixed seasoning according to the present invention is a tonic containing various sulfur compounds, as a plant to help prevent cancer, when added to food, to remove the fishy smell, improve the taste, and also helps digestion It's almost essential to the cooking of any food.

Sesame in the mixed seasoning according to the present invention is a seed of perennial herb of sesame, the seed contains 45-55% oil, is used as various foods and seasonings, promotes the recovery of the skin mucous membrane, blood cholesterol level Reduce the intestinal movement, active.

Ginger of the mixed seasoning according to the present invention is used as a spice, edible, medicinal plant, promotes secretion of gastric juice, promotes digestion, helps promote blood circulation.

Onion of the mixed seasoning according to the present invention as an essential ingredient used in a variety of foods, it contains a spicy flavor 'allysine' is spicy and sweet, has the effect of lowering antioxidant activity and blood cholesterol levels .

Green onions in the mixed seasoning according to the present invention contains a lot of calcium, salt, vitamins, etc., has a unique smell and is widely used in reproduction or cooking.

Dried red pepper seeds, red pepper powder and red pepper of the mixed seasoning according to the present invention are mainly used as spices, capsaicin is a colorless volatile compound extracted from red pepper, which is a kind of alkaloid and gives a spicy taste. Used as a medicinal and fragrance, best for pepper seeds Contains a lot.

Salt, sugar, sesame salt, sesame oil and perilla oil of the mixed seasoning according to the present invention are the basic seasonings that are generally added to food.

Perilla in the mixed seasoning according to the present invention contains about 40% of dry oil.

According to the invention, the leek is a perennial herb belonging to the family Liliaceae is a food rich in vitamins A and C. Most of the sugar in leek is composed of glucose and fructose monosaccharides, and the smell is a unique sulfur compound with a unique flavor. Leek has a tonic effect similar to garlic.

According to the present invention, the medicinal powder may include at least one or more of Ogapi, licorice, ginseng, green tea, Angelica, Astragalus and Schisandra chinensis. Preferably it may include a crust. If the herbal powder is not included, it may be difficult to feel the taste or aroma of the harmonized chueotang of the present invention.

Ogapi of the medicinal powder of the present invention refers to the bark of the roots, stems and branches of Acanthopanax sessiliflorum Seeman or the same plant.

Licorice of the herbal powder of the present invention is a perennial herb of legumes, the root is effective in antibacterial, anti-inflammatory, immune function enhancement and the like. The root is sweet, so use it as a sweetener or herbal medicine.

The ginseng of the medicinal herb of the present invention is a perennial herb of the dicotyledonous plant hawthorn, Argyllaceae, raw ginseng of ginseng (水 蔘), dried ginseng (白 蔘), once steamed and dried red ginseng (紅)蔘) is called, and can help rejuvenate, boost immunity, and promote nourishment.

The greenery of the medicinal herb powder of the present invention refers to keratinized horns of various deer such as manok or plum rust belonging to the family Deer.

Angelica of the medicinal powder of the present invention is one of the frequently used herbal ingredients, food ingredients that are essential to enter the bath or cooking and is good for anemia and female diseases.

Astragalus of the medicinal powder of the present invention is a perennial herb that has the effect of lifting up the energy to those who are deprived of energy and making the skin harder to sweat and smooth the metabolism of water in the body.

Schizandra chinensis of the medicinal powder of the present invention is a deciduous shrub belonging to the magnolia family, and is effective for seawater, asthma, and sweat and produces a essence, which is effective for thirst. Oil well (遺精), urination (遺尿), frequent urinating symptoms, dysentery, diarrhea, heart beats and sleep can not be used to dream a lot of symptoms. It is also effective in improving memory loss and concentration.

On the other hand, the present invention may include chueotang prepared according to the manufacturing method.

In addition, according to the present invention, 1 to 90 parts by weight of Chueotang, 1 to 50 parts by weight of shiitake mushrooms, 1 to 50 parts by weight of oyster mushrooms, 1 to 40 parts by weight of oyster mushrooms, 1 to 30 parts of liver garlic It may include a mushroom chueotang prepared by weight parts and 1 to 30 parts by weight of red pepper powder.

In addition, according to the present invention, it may include 1 to 90 parts by weight of chueotang prepared by the manufacturing method, 1 to 30 parts by weight of red pepper powder and 1 to 50 parts by weight of homemade sujebi chueotang.

And according to the present invention, it may include a mass production method of the chueotang.

Here, the first step may include the step of sorting, weighing each raw material and boil the churyeo in the half-harvest.

In addition, it may include boiling by direct fire by putting the churwa and raw materials in the gas rotary soup pot.

Further, after cooling and subdividing and inspecting the finished chueotang, it may include packing the packaging unit of 600g, 1200g, 3kg, 6kg and 12kg.

And, it may include freezing the packaged product at a temperature of minus 1 to 30 ℃.

Hereinafter, preferred examples will be presented to aid in understanding the present invention. However, the following examples are only for the understanding of the present invention, and the present invention is not limited to the following experimental examples.

[Preparation Example]

<Preparation example>

Dissolve 1300g of soybean paste in water, grind it in soymilk, add it to the cauldron, fill it up to the top of the cauldron, and heat it first.

For wild fish, sprinkle it with coarse salt and rinse with cold water.

When the doenjang boils, add 8.5kg of dried Chuo and heat it for 2 minutes on medium heat over 25 minutes.

Add boiled fish to the steamer and steam for 25 minutes.

The steamed fish is first filtered through the first mesh of 45mesh for bones and intestines.

First, the bone and viscera are filtered through the second mesh of 400mesh.

EXAMPLE

Example 1

In a cauldron, add 1 kg of boiled beef, 8 kg of siraegi, 1.5 kg of onion, and 0.7 kg of leek, and heat first. Add crushed organza to soybean oil and heat it on medium heat secondly. Add the second sifted flesh, pour water and heat 3 times.

When stabilization proceeds, red pepper powder prepared by adding 200 g of coarse red pepper powder, 600 ml of cooking oil and 120 g of ground garlic is added.

Example 2

In the preparation example, Chueotang was prepared in the same manner as in Example 1, except that chur, which filtered bone and intestines was added first.

Example 3

Chueotang was prepared in the same manner as in Example 1, except that chur, which filtered bone and intestines was added in the preparation example.

Example 4

Chueotang was prepared in the same manner as in Example 1, except that 1.7 kg of woogie was included.

Example 5

Chueotang was prepared in the same manner as in Example 1, except that 8.5 kg of Sirae was included.

Example 6

Except for including 2.5kg of onion, Chueotang was prepared in the same manner as in Example 1.

Example 7

Except for containing 2.5kg of leek, Chueotang was prepared in the same manner as in Example 1.

Example 8

Chueotang was prepared in the same manner as in Example 1, except that 900 ml of red pepper oil was included.

Example 9

In the preparation example, Chueotang was prepared in the same manner as in Example 1, except that 10 mesh was used as the first separation network and 300 mesh was used as the second separation network.

Example 10

In the preparation example, Chueotang was prepared in the same manner as in Example 1, except that 10 mesh of the first separation network and 500 mesh of the second separation network were used.

Example 11

In the preparation example, Chueotang was prepared in the same manner as in Example 1 except that the first separation network was 100mesh and the second separation network was used as 300mesh.

Example 12

In the preparation example, Chueotang was prepared in the same manner as in Example 1, except that the first separation network was 100mesh and the second separation network was used as 500mesh.

[Comparative Example]

Comparative Example 1

Compared with other company's chueotang prepared by grinding the barrel without filtering the chur.

Comparative Example 2

Chueotang was prepared in the same manner as in Example 1, except that 2 kg of wort, 9 kg of siraegi, 3 kg of onion, and 3 kg of leek were included.

Comparative Example 3

Chueotang was prepared in the same manner as in Example 1, except that it was prepared without adding red pepper oil.

<Comparative Example 4>

Chueotang was prepared in the same manner as in Example 1, except that the ogapi powder was prepared without addition.

Comparative Example 5

Except for steaming in the preparation example, Chueotang was prepared in the same manner as in Example 1.

Comparative Example 6

In the preparation example, Chueotang was prepared in the same manner as in Example 1, except that the first separation network was 200mesh and the second separation network was 500mesh.

Comparative Example 7

In the preparation example, Chueotang was prepared in the same manner as in Example 1, except that the first separation network was 10 mesh and the second separation network was 200 mesh.

Item Chug (kg) Dense (kg) Siraegi (kg) Onions (kg) Green onion (kg) Red pepper oil (ml) Ogapi Powder Example 1 8.5 One 8 1.5 0.7 600 adding Example 4 8.5 1.7 8 1.5 0.7 600 adding Example 5 8.5 One 8.5 1.5 0.7 600 adding Example 6 8.5 One 8 2.5 0.7 600 adding Example 7 8.5 One 8 1.5 2.5 600 adding Example 8 8.5 One 8 1.5 0.7 900 adding Comparative Example 2 8.5 2 9 3 3 600 adding Comparative Example 3 8.5 One 8 1.5 0.7 - adding Comparative Example 4 8.5 One 8 1.5 0.7 600 -

Item Example 9 Example 10 Example 11 Example 12 Comparative Example 6 Comparative Example 7 1st mesh 10 10 100 100 200 10 2nd mesh 300 500 300 500 500 200

Item Example 1 Example 2 Example 3 Examples 4-12 Manure Episode 2 1 time 3rd time Episode 2

Item Manure Manure 1st mesh 2nd mesh Example 1 Bones, guts Episode 2 45 400 Comparative Example 1 - - - - Comparative Example 6 Bones, guts Episode 2 200 500 Comparative Example 7 Bones, guts Episode 2 10 200

Experimental Example

Experimental Example 1

80% by weight of Chueotang prepared in Example 1, 6% by weight of shiitake mushrooms, 6% by weight of mushrooms, 6% by weight of oyster mushrooms, 1% by weight of coarse red pepper powder, 1% by weight of liver garlic, and garnishes leek and enoki mushroom To prepare a mushroom chueotang.

Experimental Example 2

Flour was kneaded in cold water and refrigerated aged sujebi dough, boiled once in water and cooled in cold water, 80% by weight of chueotang prepared in Example 1, 1% by weight of red pepper powder is added and boiled. After boiling the boiling sujebi was added and boiled, put the leek, the mushrooms to garnish Sujebi chueotang was prepared.

Experimental Example 3

1200 ml of Chueotang prepared in Example 1, 800 ml of water, 10 g of red pepper powder and 10 g of ground garlic are added to prepare a broth. 40 g of the host is placed at the edge of the pot, and 20 g of mushrooms, 30 g of oyster mushrooms, 45 g of quartered mushrooms, 45 g of quartered bok choy, 50 g of onions, 30 g of green onion, 20 g of radish, 50 g of sweet pumpkin and 20 g of sesame leaves are placed in a container. Pour the broth in the middle and put the siraegi in the chueotang in the middle. Put leek on siraegi and put 4 abalones on leek. Place 4 slices of fish cake next to abalone, and add 4 slices of red pepper as garnish. Lastly, ramen halves were raised to prepare a refreshing hotpot.

Experimental Example 4

The sundae containing the trout prepared in the preparation example is heated in boiling water for 6 minutes. Place onions on the iron plate, and slice the sundae around the edges. Finally, parsley and cherry tomatoes were put on the garnish to prepare sundae.

Experimental Example 5

78% by weight of Chueotang prepared in Example 1, 2% by weight of coarse red pepper, 4% by weight of mixed seasoning, 2% by weight of ground garlic, 5% by weight of onion, 5% by weight of green onion, 2% by weight of chopped green pepper and 2% by weight To include, to raise the mushrooms and leek oyster garnish was prepared Ulkan chueotang.

[Sensory test]

The sensory test was conducted on 20 panelists (10 adults, 10 men and women) who had experience in sensory test in the food field, and the results of the taste, aroma, and general preference were measured by the 10-point preference scale. It is shown in Tables 5 and 6 below.

Item flavor incense color Texture Comprehensive Symbol Map Example 1 9.89 9.82 9.88 9.88 9.85 Example 2 9.61 9.53 9.86 9.43 9.51 Example 3 9.63 9.61 9.85 9.52 9.57 Example 4 9.85 9.77 9.85 9.71 9.79 Example 5 9.86 9.77 9.85 9.81 9.8 Example 6 9.88 9.79 9.86 9.85 9.82 Example 7 9.7 9.63 9.86 9.59 9.55 Example 8 9.85 9.76 9.88 9.63 9.66 Example 9 9.69 9.61 9.87 9.55 9.51 Example 10 9.65 9.59 9.86 9.53 9.5 Example 11 9.83 9.75 9.87 9.62 9.63 Example 12 9.71 9.65 9.87 9.6 9.58 Comparative Example 1 6.2 6.15 6.1 6.31 6.13 Comparative Example 2 7.2 7.72 7.85 7.21 7.6 Comparative Example 3 7.12 7.27 7.11 7.85 7.23 Comparative Example 4 7.33 7.89 7.02 7.81 7.42 Comparative Example 5 7.6 7.11 7.32 7.8 7.82 Comparative Example 6 6.93 6.27 7.1 6.31 6.42 Comparative Example 7 7.01 6.33 7.3 6.35 6.76

Item flavor incense color Texture Comprehensive Symbol Map Experimental Example 1 9.85 9.68 9.72 9.86 9.82 Experimental Example 2 9.83 9.65 9.76 9.85 9.75 Experimental Example 3 9.86 9.64 9.77 9.86 9.71 Experimental Example 4 9.85 9.66 9.75 9.88 9.73 Experimental Example 5 9.86 9.65 9.8 9.83 9.69

Here, the sensory test value is the total number of panel scores divided by the number of panels and then rounded up to the third decimal place, and the higher the value, the better the sensory performance.

As shown in Table 5, the chueotang manufacturing method according to Examples 1 to 12 of the present invention and the chueotang prepared by separating the bones and internal organs of the churyeo because only the filter of flesh, eliminating the fishy smell and odor of the fish It can be seen that it satisfies the general preferences such as flavor and texture.

Compared with Example 1, which separates the bones and guts of the chur in two times and fleshes the flesh, it was found that the comparative example 1 produced by grinding the chur was not satisfied with the overall preference.

In addition, compared to Example 1 in which bones and intestines were filtered twice over the first separation network and the second separation network, the general preference was relatively decreased in the case of Example 2 and Example 3, which were filtered only once. In this case, the second embodiment only filtered once, the bones and intestines were not completely filtered, so it can be seen that the fishy fish could not be completely removed. It can be seen that it gives an unsatisfactory texture.

In addition, in the case of Example 1 prepared including 1 kg of wooge, 8 kg of siraegi, onion 1.5 kg, 0.7 kg of leeks, 600 ml of red pepper oil, it was found to satisfy the highest overall preference.

Example 1 Next, the high degree of comprehensive preference in the order of Example 6 prepared with 2.5 kg of onions, Example 5 prepared with 8.5 kg of sirae, and Example 4 prepared with 1.7 kg of wooge Appeared. In addition, in the case of Example 7 prepared by including 2.5kg of leeks, the overall acceptability was relatively low, and it can be seen that the leek has more influence on taste, aroma and texture than other ingredients. That is, as more leeks enter, it can be seen that the juice of leeks escapes and affects taste, texture, and overall taste. On the other hand, in the case of Comparative Example 2, which includes 2 kg of wooge, 9 kg of siraegi, 3 kg of onions and 3 kg of leeks, the overall acceptability was found to be remarkably decreased, which is out of the weight part of the present invention, such as taste, flavor, color and texture. It can be seen that there is a big difference in the general preference.

In addition, the palatability of Example 8 prepared by containing 900 ml of red pepper oil was found to be high. On the other hand, in the case of Comparative Example 3 prepared without the addition of red pepper oil it can be seen that the overall acceptability significantly decreased. In addition, in the case of Comparative Example 4 prepared without the addition of Ogapi powder, the overall symbol was found to significantly decrease.

In addition, in the case of Example 11 using the first separation network 100 mesh and the second separation network 300 mesh compared to Example 1 using 45 mesh for the first separation network and 400 mesh for the second separation network, the overall acceptability was relatively decreased. appear. In addition, in the case of Examples 11 and 12 using the first separation network as 100 mesh, the overall acceptability was higher than Examples 9 and 10 using the first separation network as the 10 mesh. The larger it is, the better the bones and intestines can be sieved, resulting in a relatively high result in overall preference such as taste, aroma, color and texture. In addition, when the first separation network is the same, when the second separation network is 300mesh, the overall acceptability is higher than that of 500mesh. The results showed a relatively decreased result in overall preference such as color, texture and texture.

On the other hand, in Comparative Example 6 using the first separation network 200 mesh and the second separation network 500 mesh in the preparation example and Comparative Example 7 in which the first separation network was 10 mesh and the second separation network 200 mesh in the preparation example, It was a marked drop. In particular, Comparative Example 6 shows a lower value than Comparative Example 7, through which it can be seen that the mesh of the first separation network more affects the taste, flavor and texture than the mesh of the second separation network. In other words, it can be seen that the step of filtering bones and intestines affects the overall degree of preference.

In addition, in the case of Comparative Example 5 manufactured without passing the steaming step, the overall acceptability was shown to be significantly lower than in Example 1. This suggests that the steaming stage is important for separating bones and guts, and that separation of bones and guts affects overall palatability.

Therefore, as in the present invention, the first separation network is 10 to 100 mesh, the second separation network is 300 to 500 mesh at least one or more times to separate all the bones and guts of the chur using a churning chur, It comprises 1 to 20 parts by weight, 1 to 25 parts by weight of onion, 1 to 25 parts by weight of onion, 1 to 30 parts by weight of leek and 1 to 30 parts by weight of red pepper oil, and contains the organo powder, When the steaming step is included, it satisfies all taste, aroma, color, and texture, and it can be seen that the overall preference is high.

In addition, in the case of Experimental Example 1, 2, 3 and 5 was prepared mushroom chueotang, Sujebi chueotang, hot pot, Ulken Chueotang, including the chueotang of Example 1, in the case of Experimental Example 4 prepared the trout sundae including the churros All of them showed high scores in the general preference drawing. Through this, it can be seen that it is possible to satisfy the overall preference even if applied to any food by using the bone and viscera filtered chur.

As described above, the method for manufacturing Chueotang according to the preferred embodiment of the present invention and the chueotang produced by the same have been described, but this is merely described, for example, and various changes and modifications may be made without departing from the technical matters of the present invention. It will be understood by those skilled in the art that it is possible. Therefore, it should be understood that the embodiments described above are exemplary in all respects and not restrictive.

Therefore, the spirit of the present invention should not be limited to the above-described embodiments, and all of the equivalents or equivalents of the claims, as well as the following claims, fall within the scope of the spirit of the present invention. will be.

Claims (10)

(a) harvesting a trout heated in a gravy broth at a temperature of 60 to 90 ° C. for 1 to 30 minutes to a plurality of separation networks;
(b) adding at least one or more of water, vegetables, and mixed condiments to the pot and first heating at a temperature of from 50 to 120 ° C .;
(c) adding the medicinal powder after the first heating step and second heating at a temperature of 60 to 110 ° C; And
(d) adding the churn obtained in the step (a) after the secondary heating is completed, and the step of heating the chueotang characterized in that it comprises a third heating at a temperature of 40 to 110 ℃.
The method of claim 1,
The chabantang is prepared by dissolving soybean paste in water, adding to a pot after grinding and heating at a temperature of 50 to 110 ℃ for 1 to 20 minutes.
The method of claim 1,
Chueotang manufacturing method characterized in that it further comprises a steaming step of steaming the churok go through the step of carrying out in the pot.
The method of claim 1,
The separation network includes a first separation network and a second separation network;
The first separation network is 10 to 100 mesh; The second separation network is a chueotang manufacturing method, characterized in that 300 to 500 mesh.
The method of claim 1,
Chudtang manufacturing method characterized in that the addition of the red pepper oil prepared by adding at least one or more of the cooking oil, liver garlic and red pepper powder in the step (d).
The method of claim 1,
At the end of the step (d) Chuertang manufacturing method characterized in that at least one or more of the addition of leek and mushrooms.
The method of claim 1,
The medicinal powder is chugatang manufacturing method characterized in that consisting of at least one or more of Ogapi, licorice, ginseng, green tea, Angelica, Astragalus and Schisandra chinensis.
Chueotang prepared by any one of claims 1 to 7.
Mushroom Chueotang, characterized in that it comprises 1 to 90 parts by weight, 1 to 50 parts by weight of mushrooms, 1 to 30 parts by weight of liver garlic and 1 to 30 parts by weight of red pepper powder, based on 100 parts by weight of the mushroom chutatang. .
Sujebi chueotang with 1 to 90 parts by weight, 1 to 30 parts by weight of red pepper powder and 1 to 50 parts by weight of sujebi chuchutang with respect to 100 parts by weight of sujebi chueotang.

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