KR20210070498A - Method for manufacturing cockle sauce - Google Patents

Abstract

Disclosed is a manufacturing method of a cockle sauce. The manufacturing method of a cockle sauce according to an embodiment of the present invention comprises the steps of: adding 70 to 90 wt% of cockle with respect to 100 wt% of cockle fermented liquid, and aging the main material for 6 to 8 days at a temperature of 3 to 5°C mixing 80-95 wt% of radish, 75-85 wt% of green onion, 15-25 wt% of garlic, 5-10 wt% of dried shiitake, 2-5 wt% of dried red pepper, 2-5 wt% of ginger, 2-5 wt% of red pepper, 1-3 wt% of whole black pepper, 1-3 wt% of kelp, which are sub-materials with respect to 100 wt% of the cockle fermented liquid in the aged main material; mixing 1,500 to 1,700 wt% of water and 300 to 350 wt% of brewed soy sauce with respect to 100 wt% of the cockle fermented liquid in the blending material in which the main and sub-materials are mixed, and boiling while heating the mixed mixture for 100 to 150 minutes; filtering the boiled mixture to remove impurities; mixing 90 to 110 wt% of starch syrup and 45 to 55 wt% of plum extract with respect to 100 wt% of the cockle fermented liquid in the filtered filtrate, adding a sweetener, and heating the filtrate mixed with the sweetener to boil to obtain cockle; and cooling the cockle sauce. Accordingly, the present invention can be used to add flavor and nutrition of the cockle to various dishes by utilizing the cockle fermented liquid.

Description

Cockle sauce manufacturing method and cockle sauce manufactured by the manufacturing method {Method for manufacturing cockle sauce}

The present invention relates to a method for producing cocklean sauce, and more particularly, to a method for producing cocklean sauce that can be used to add flavor and nutrition to cockleans in various dishes by utilizing cocklean juice generated in the process of boiling cockle. is about

Fish and shellfish such as cockle and clams are rich in nutrients such as high-quality protein, vitamins, essential amino acids, calcium, minerals, and vitamin B. It is loved by many for its umami taste.

On the other hand, since cockles or clams can easily rot when stored at room temperature, when long-term distribution is required, they are blanched in boiling water and stored frozen. In addition, in the process of manufacturing self-cooked cockle or processed cockle, fresh cockle is steamed and cooked or boiled in boiling water. In this way, a significant amount of cockle fermented liquid is produced in the process of producing or boiling cockle. This cockle fermented liquid contains various nutrients that are discharged from the cockle while boiling the cockle.

However, in the meantime, it has been a reality that most of the komakjajang liquid generated in the above-described process cannot be used properly and most of it is treated as wastewater.

On the other hand, the applicant is researching and developing various processed cockle foods that utilize cockleans so that consumers can enjoy the taste of cockleans in various forms.

The present invention relates to a method for preparing a cocklean sauce that can be used to add flavor and nutrition to cocklecomk in various dishes by utilizing cocklean juice generated in the process of boiling cockle.

In order to achieve the object of the invention described above, the method of manufacturing the cockle source according to the present invention can be made as follows.

The method of manufacturing a cocklean sauce according to an embodiment of the present invention comprises the steps of adding 70-90 parts by weight of cocklean meat to 100 parts by weight of cockle fermented liquid, and aging the main material for 6-8 days at a temperature of 3-5°C; 80-95 parts by weight of radish, 75-85 parts by weight of green onion, 15-25 parts by weight of garlic, 5-10 parts by weight of dried shiitake mushrooms, 2-5 parts by weight of dried red pepper based on 100 parts by weight of the matured main ingredient , 2 to 5 parts by weight of ginger, 2 to 5 parts by weight of red pepper, 1 to 3 parts by weight of whole pepper, and 1 to 3 parts by weight of kelp; A step of mixing 1,500 to 1,700 parts by weight of water and 300 to 350 parts by weight of brewed soy sauce with respect to 100 parts by weight of cockle fermented liquid in a blending material in which the main and sub-materials are mixed, and decoction while heating the mixed mixture for 100 to 150 minutes; Filtering the boiled mixture to remove impurities; In the filtered filtrate, 90 to 110 parts by weight of starch syrup and 45 to 55 parts by weight of plum extract are mixed with 100 parts by weight of cockle fermented liquid, and a sweetener mixed with the sweetener is heated to boil the filtrate to obtain a cockle; cooling the cockle sauce; may be included.

In the method for producing a cocklean sauce according to an embodiment of the present invention, the cockle simmering liquid is a self-recovery process of heating the cocklean to 90~120℃; a primary filtration process of filtering the self-suture solution generated in the self-sugar process; A concentration step of concentrating while heating the self-cooked solution filtered in the filtration process at 90-120° C. for 6-8 hours; a secondary filtration process of secondary filtration of the concentrated self-sustained solution; Precipitating the precipitate while refrigerated for 20-25 hours at a temperature condition of 3-6 ℃ the second-filtered concentrated self-cooking solution; and removing the precipitated precipitate; may be included.

According to the method for producing cocklean sauce according to an embodiment of the present invention, the effect of providing a new cocklean sauce to enhance the flavor and nutrition of cocklean by utilizing cocklean juice extracted during the production process of self-cooked cockle, or the process of boiling cockle have.

The cockle sauce prepared according to an embodiment of the present invention may be used not only as a dressing for salad, but also may be mixed in dishes such as fried rice, stew, and soy sauce, and may be applied in various ways, such as being mixed with a maturation base for aging meat. there are advantages to

1 is a view showing a process for extracting cockle simmering liquid contained in a process for manufacturing cockle sauce according to an embodiment of the present invention.
2 is a view showing a process for manufacturing a cockle source according to an embodiment of the present invention.

Hereinafter, a method of manufacturing the cockle sauce according to this application will be described with reference to the accompanying drawings.

1 is a view showing the process of extracting cockle simmering liquid contained in the process of manufacturing the cockle simmer according to an embodiment of the present invention, and FIG. 2 is a view showing the process of producing the cockle sauer according to an embodiment of the present invention.

The raw materials of the cocklean sauce manufactured by the method for producing cocklean sauce according to an embodiment of the present invention include water, brewed soy sauce, cockle fermented juice, cockle stalk, starch syrup, plum extract, radish, green onion, garlic, dried shiitake, dried These include red pepper, ginger, red pepper, whole pepper, and kelp.

< cockle fermented liquid >

One of the main ingredients, dried cockle, is a liquid extracted in the process of boiling or steaming cockle to obtain raw cockle, and it is prepared in a concentrated state through the following process.

First, the liquid self-cooking solution is extracted through a process of boiling the cockleans by heating to 90~120°C or steaming them, and the impurities are first removed through the primary filtration process. In the primary filtration process, a 200 mesh filtration net can be used.

The first-filtered self-cooking solution is concentrated by heating it again at 90~120° C. for 6~8 hours, and it is concentrated so that the concentration in the concentrated state is about 5 times that of the first filtered self-curing solution.

In this concentrated state, impurities are again removed through the secondary filtration process. In the secondary filtration process, a 200 mesh filtration network may be used as before.

The second-filtered concentrated self-cooking solution is refrigerated for 20 to 25 hours at a low temperature of 3 to 6 ° C. In the process of refrigeration, the sediment sinks to the bottom of the container. That is, in the process of refrigerated storage for about one day, the sediment is gradually removed by pouring it into another container while checking the state that the sediment has settled on the bottom of the container.

The cockle fermented liquid obtained through the above-described processes contains rich taste and nutrients of cockle.

< cockle >

The cockle, one of the main ingredients, is prepared in a state with the skin removed in a self-sustaining state by selecting fresh cockle or clams.

The cockle meat is used in 70 to 90 parts by weight based on 100 parts by weight of the cockle stew used in the process of preparing the cockle sauce. For example, about 800 g of cockle stalk can be used for 1,000 g of cockle fermented juice.

< Preparation of subsidiary materials >

Sub materials other than water used in the production of cockle sauce include brewed soy sauce, starch syrup, plum extract, radish, green onion, garlic, dried shiitake mushroom, dried red pepper, ginger, red pepper, whole pepper, kelp, seasonings and sweeteners. is used Vegetables and seasonings are cleaned, and large radishes, green onions, and kelp are prepared in small cuts.

First, 1,500 to 1,700 parts by weight of water and 300 to 350 parts by weight of brewed soy sauce are prepared with respect to 100 parts by weight of cockle fermented liquid.

Vegetables and seasonings to be mixed with the main ingredients, based on 100 parts by weight of komakjajang, radish 80-95 parts by weight, green onion 75-85 parts by weight, garlic 15-25 parts by weight, dried shiitake mushrooms 5-10 parts by weight, dried red pepper 2 ~5 parts by weight, ginger 2-5 parts by weight, red pepper 2-5 parts by weight, whole pepper 1-3 parts by weight, kelp 1-3 parts by weight are prepared.

90 to 110 parts by weight of starch syrup and 45 to 55 parts by weight of plum extract are prepared with respect to 100 parts by weight of the corn syrup, respectively, for the starch syrup and plum extract mixed with the sweetener.

< Mixing and maturation of main ingredients >

Concentrated cockle fermented liquid and cockle meat, the main ingredients of the cockle sauce, can be mixed in a ratio of about 100:85, respectively. For example, 700-900 g of cockle meat may be mixed with 1,000 g of concentrated cockle fermented liquid extracted through the above-described process. Preferably, 850 g of cockle meat may be mixed with 1,000 g of concentrated cockle fermented liquid.

The main ingredients mixed in this way are aged for 6-8 days at 3~5℃ temperature condition. Preferably, it is aged for one week at a temperature of 4°C.

< Sub-material mixing >

The main ingredients aged in the above process include vegetables and seasonings such as radish, green onion, garlic, dried shiitake mushroom, dried red pepper, ginger, red pepper, whole pepper, and kelp, which have been cut or cleaned to an appropriate size, in a certain ratio.

Based on 100 parts by weight of cockle fermented solution, 80-95 parts by weight of radish, 75-85 parts by weight of green onion, 15-25 parts by weight of garlic, 5-10 parts by weight of dried shiitake mushrooms, 2-5 parts by weight of dried red pepper, 2-5 parts by weight of ginger The auxiliary ingredients prepared in the proportions of parts by weight, 2 to 5 parts by weight of red pepper, 1-3 parts by weight of whole pepper, and 1-3 parts by weight of kelp are mixed with the above-described main material (the state in which cockle simmered liquid and cockle stalk are mixed).

< Decoction and filtration process >

As described above, the blending material in which the main and sub-materials are mixed is mixed with water and brewed soy sauce, and the blended liquid mixed with water and brewed soy sauce is heated for 100 to 150 minutes to decoction. At this time, the mixed water and brewed soy sauce are mixed with 1,500 to 1,700 parts by weight of water and 300 to 350 parts by weight of brewed soy sauce with respect to 100 parts by weight of the cockle fermented soy sauce, respectively. The ratio of water and brewed soy sauce is preferably about 5:1 by weight.

The mixture, which has been fermented for about 2 hours, is filtered through a filtration net to remove impurities.

< Sweetener mixing and secondary heating >

Starch syrup and plum extract, which are sweetening agents, are mixed in the filtrate filtered through the process as described above. Starch syrup and plum extract are each mixed with 90 to 110 parts by weight of starch syrup and 45 to 55 parts by weight of plum extract with respect to 100 parts by weight of cockle syrup. In this way, in a state where starch syrup and plum extract are mixed, the liquid is heated to boil.

< Acquisition of Cockle Sauce >

The cockle sauce boiled through secondary heating is finally completed by cooling through a cooling step.

The cockle sauce prepared as described above may be used as a salad dressing. In addition, it may be mixed in a cooking process such as fried rice, stew, and soy sauce, and may be mixed in a maturation base for aging meat.

In the above, with reference to the accompanying drawings, a method of manufacturing a cockle sauce according to an embodiment of the present invention has been described in detail. These embodiments are included in the technical spirit described in the claims of this invention. In addition, the above-described embodiments should not be construed as being merely exemplary.

Claims (4)

A step of adding 70 to 90 parts by weight of cockle ribs based on 100 parts by weight of the cockle fermented liquid and aging the main material for 6 to 8 days at a temperature of 3 to 5° C.;
80 to 95 parts by weight of radish, 75 to 85 parts by weight of green onion, 15 to 25 parts by weight of garlic, 5 to 10 parts by weight of dried shiitake mushrooms, 2 to 5 parts by weight, 2 to 5 parts by weight of ginger, 2 to 5 parts by weight of red pepper, 1-3 parts by weight of whole pepper, and 1 to 3 parts by weight of kelp;
In the above step, 1,500 to 1,700 parts by weight of water and 300 to 350 parts by weight of brewed soy sauce are mixed with 100 parts by weight of the cockle fermented liquid in the blending material in which the main and auxiliary ingredients are mixed, and the mixed blend is heated for 100 to 150 minutes. decoction;
Filtering the mixture boiled in the above step to remove the ingredients;
In the filtrate filtered in the above step, 90 to 110 parts by weight of starch syrup and 45 to 55 parts by weight of plum extract are mixed with 100 parts by weight of the cockle fermented liquid, and a sweetener is mixed, and the filtrate mixed with the sweetener is heated and boiled to obtain a cockle sauce. to do;
cooling the boiled cockle sauce; A method of manufacturing a cockle sauce comprising a.
According to claim 1,
The cockle fermented liquid is,
Self-recovery process of heating the cockle to 90~120℃;
a primary filtration process of filtering the self-sustaining solution generated in the self-storage process;
Concentration step of concentrating while heating the self-cooked solution filtered in the filtration process at 90-120° C. for 6-8 hours;
a secondary filtration process of secondary filtration of the self-refined solution concentrated in the above step;
Precipitating the precipitate while refrigerated for 20 to 25 hours at a temperature condition of 3 to 6° C. of the second-filtered concentrated fermented solution in the above step; and
removing the precipitate precipitated in the above step; A method of producing a cockle sauce, characterized in that it comprises a.
3. The method of claim 1 or 2,
The cock meat is a method of producing a cock mak sauce, characterized in that it consists of scallops or clams.
The cockle sauce prepared by any one of the methods of any one of claims 1 to 3.

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