KR20200107588A - Manufacturing method of pasta seasoned with Jahajeot - Google Patents

Abstract

The present invention relates to a method for manufacturing jahajeot (salted shrimp) pasta containing jahajeot. According to the method for manufacturing jahajeot pasta, by firstly frying shrimps with various ingredients, and then boiling the same by adding white wine and seafood broth, followed by seasoning the same with jahajeot and boiling down after putting noodles, not only the fried shrimp flavor, but also the rich flavor of shrimps of jahajeot are spread evenly on pasta noodles, thereby being able to provide pasta having excellent flavor.

Description

The manufacturing method of pasta seasoned with Jahajeot {Manufacturing method of pasta seasoned with Jahajeot}

The present invention relates to a method for producing jahajeot pasta containing jahajeot.

Pasta is a type of noodle dish made by boiling dough made with flour and water as the main ingredients in salted water to make pasta noodles, and tossing it with sauce made of various ingredients such as milk, butter, cream, cheese, tomatoes, meat, and seafood. It is well known in Korea as a representative dish of Italy along with pizza.

On the other hand, Jaha is the shrimp family belonging to the tropical crustacean tree. It is the smallest, softest and transparent sea shrimp, and is mainly caught in Seocheon, South Chungcheong Province in Korea. Jaha-jeot is a dish of salted salted fish that is rinsed clean, mixed with salt in a ratio of about 5:2, put in a jar, and aged at low salt and low temperature. Compared to general salted shrimp, the taste is not salty, so it is light and clean, and has a rich flavor of shrimp. It is a feature.

Regarding the recipe for pasta, Korean Patent No. 10-1367796 describes a method for preparing pasta using jajang sauce, Korean Patent No. 10-1246727 describes a method for preparing pasta including seaweed, and Korean Patent No. 10-1864966 describes anchovy. It shows a method of making pasta using fish sauce, but there are no examples of how to make pasta using jaha sauce.

The inventor of the present invention intends to provide a method for manufacturing a jaha-jeot pasta in which a deep shrimp flavor can be felt without excessive salty or fishy taste by adding jaha-jeot to pasta.

It is an object of the present invention to provide a method for producing a Jahajeot pasta that can feel a deep shrimp flavor without excessive salty or fishy taste.

In the first step of heating a frying pan over low heat, adding pure olive oil and garlic to the frying pan, and heating it to 80 to 100° C., the first step of roasting the pasta to give a brown color. ; A second step of adding shrimp, garlic, and zucchini to the frying pan, seasoning with salt and pepper, and roasting at 100 to 150°C to give a brown color; A third step of adding white wine and seafood stock to the frying pan, heating to boil, and boiling for 1 minute; A fourth step of adding jaha sauce to the frying pan to season; A fifth step of adding boiled pasta noodles to the frying pan, and boiling at 150 to 200°C for 30 to 50 seconds; A sixth step of pouring extra virgin olive oil onto the boiled pasta and sprinkling parsley chop; It characterized in that it comprises a.

According to the Jahajeot pasta manufacturing method of the present invention, the shrimp is first fried with various ingredients, then boiled by adding white wine and seafood stock, seasoned with jahajeot, and then boiled with noodles, thereby giving the flavor of the fried shrimp and Together, the rich flavor of the shrimp of jahajeot is spread evenly on the pasta noodles, so you can provide a pasta with excellent flavor, as if the noodles were ground shrimp. In addition, not only garlic, which is the basic ingredient of pasta dishes, but also hard zucchini pumpkin and garlic sprout are added to provide a healthy, well-being pasta that adds a unique texture while feeling light and not salty.

1 is a photograph of the pasta cooked and put on a plate according to the present invention.

Hereinafter, a preferred embodiment of the present invention will be described in more detail for each step.

First, the first step is to heat the frying pan over low heat, add pure olive oil and garlic to the frying pan, and heat it at 80 to 100°C to fry it to give it a brown color, preferably boiled in step 5 to be described later. For 150 g of pasta noodles, about 30 g of pure olive oil and about 10 g of garlic can be used. In this case, the roasting time at 80 to 100°C is about 1 minute and 30 seconds.

The garlic may be sliced to have a thickness of 1 to 5 mm.

The pure olive oil is a kind of olive oil suitable for frying or stir-frying by blending extra virgin olive oil with refined olive oil whose acid value is adjusted, and any pure olive oil sold in the market may be used.

The second step is the step of adding shrimp, garlic, and zucchini to the frying pan that went through the first step, seasoning with salt and pepper, and roasting at 100 to 150°C so that it becomes brown, preferably added in step 5 described later. For 150 g of boiled pasta noodles, 3 shrimp, about 5 g of garlic sprout, 6 zucchini, about 2 g of salt, and about 1 g of pepper can be used. In this case, roasting at 100 to 150°C is about 1 minute. Is suitable.

More preferably, the shrimp is a suitable size to eat in one bite, and peeled ones may be used, and the garlic sprout may be cut into 4 to 6 cm lengths, and the zucchini may be sliced so that the thickness is about 5 mm. I can.

In the third step, white wine and seafood stock are added to the frying pan that has been passed through the second step, heated to boil, and boiled for 1 minute, preferably white wine for 150 g of boiled pasta noodles added in step 5 described later. About 30g of silver and about 180g of seafood broth can be used.

The fourth step is a step of seasoning by adding jahajeot to the frying pan that has gone through the third step. Preferably, about 5g of jahajeot can be used for 150g of boiled pasta noodles added in the fifth step to be described later.

The sauce used for the jahajeot pasta according to the present invention is completed through the process of the first to fourth steps.

The boiled pasta noodles added in the fifth step to be described later may be boiled before starting the first step, or boiled after finishing the fourth step. Preferably, a pan immediately before the first step is started. You can add water and pasta noodles to the bowl and start heating so that the pasta noodles are properly boiled while making the sauce.

As the pasta noodles, any conventional pasta noodles available on the market may be used. As an example of such pasta noodles, any one selected from spaghetti, capellini, linguini, fettuccine, parpel, fusilli, macaroni, and penne can be used, preferably linguini, which has a flat and oval cross section, so that the sauce is well soaked. have.

The fifth step is the step of adding the boiled pasta noodles to the frying pan that went through the fourth step and boiling them at 150 to 200℃ for 30 to 50 seconds. In general, to make pasta for one adult, use about 150 g of boiled pasta noodles. In this case, if the boiling time is too short, the sauce may not sufficiently penetrate into the noodles. Conversely, if the boiling time is too long, the noodles may dry up.

The sixth step is a step of pouring extra virgin olive oil on the pasta noodles boiled through the fifth step and sprinkling parsley chop. Preferably, the extra virgin olive oil is about 150 g of the boiled pasta noodles added in the fifth step. About 60g, parsley chop can be used about 5g.

The extra virgin olive oil is a grade of excellent quality among compressed oils made by crushing olive fruits and squeezing the juice, and is suitable for reproduction, and any extra virgin olive oil sold on the market may be used.

The parsley chop is finely chopped and dried. It is widely used as a garnish in aquaculture dishes, and commercially available ones may be used or it may be used directly.

Although the preferred embodiments of the present invention have been exemplarily described above, the scope of the present invention is not limited thereto, and it should be understood that the scope of the present invention extends to the scope substantially equal to the embodiment of the present invention. In addition, various modifications will be possible by those with ordinary knowledge in the relevant field.

Claims (3)

A first step of heating the frying pan over low heat, adding pure olive oil and garlic to the frying pan, and heating the frying pan to 80-100° C. to give a brown color;
A second step of adding shrimp, garlic and zucchini to the frying pan, seasoning with salt and pepper, and roasting at 100 to 150°C to give a brown color;
A third step of adding white wine and seafood stock to the frying pan, heating to boil, and boiling for 1 minute;
A fourth step of adding jaha sauce to the frying pan to season;
A fifth step of adding boiled pasta noodles to the frying pan, and boiling at 150 to 200°C for 30 to 50 seconds;
A sixth step of pouring extra virgin olive oil onto the boiled pasta and sprinkling parsley chop;
Jahajeot pasta manufacturing method comprising a.
The method of claim 1,
The amount of ingredients used per 150 g of the boiled pasta noodles is 30 g of pure olive oil, 10 g of garlic, 3 shrimps, 5 g of garlic sprouts, 6 zucchini, 2 g of salt, 1 g of pepper , The white wine is 30g, the seafood broth is 180g, the jahajeot 5g, the extra virgin olive oil is 60g, the parsley chop is a method of producing a pasta, characterized in that the ratio of 5g.
The method of claim 1,
The pasta noodles are Linguine (Linguine), characterized in that the manufacturing method of jahajeot pasta.

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