KR20210127370A - Method for manufacturing Sauce of Cold Raw Fish Soup and Sauce of Cold Raw Fish Soup by the same - Google Patents

Abstract

The present invention relates to a method for producing sauce for cold raw fish soup in which red pepper paste mixed with vinegar and broth slush obtained by cooling and pulverizing broth are mixed. Specifically, the method comprises: a producing step (S1100) of red pepper paste mixed with vinegar producing the red pepper paste mixed with vinegar; a broth producing step (S2100) producing broth; a cooling step (S2200) cooling the broth after the broth producing step (S2100); and a pulverizing step (S2300) pulverizing the cooled broth into slush after the cooling step (S2200), wherein in the cooling step (S2200), the broth is cooled at -25℃ for 70 to 74 hours.

Description

Method for manufacturing Sauce of Cold Raw Fish Soup and Sauce of Cold Raw Fish Soup by the same}

The present invention relates to a method for producing a water ash sauce in which vinegar and broth are cooled and then pulverized broth slush is mixed.

Patent Document 001 discloses 9 to 11 parts by weight of onion, 12 to 14 parts by weight of radish, 7 to 13 parts by weight of kelp, 8 to 14 parts by weight of yellow pollack head, 6 to 10 parts by weight of dried mushrooms, and plum juice in 32 to 53 parts by weight of water. 2 to 3 parts by weight, and 3 to 6 parts by weight of soybean paste, heated at medium heat for 3 to 5 hours, and then cooled to prepare a first concentrate (S1); Preparing fruit juice by grinding one or more fruits selected from the group consisting of pears, apples, lemons, onions, kiwis, pineapples, grapes, and tangerines (S2); Preparing a secondary concentrate by heating and cooling by adding 7 parts by weight of water, 5 parts by weight of vinegar, and 0.5 parts by weight of minced garlic to 49 parts by weight of the fruit juice prepared in step S2 (S3); 20 parts by weight of red pepper paste, 10 parts by weight of vinegar, 0.5 parts by weight of minced garlic, 0.5 parts by weight of ginger, 25 parts by weight of oligosaccharide, 24 parts by weight of sugar, and 20 parts by weight of red pepper powder are mixed with the first concentrate and the second concentrate ( S4) is presented.

Patent Document 002 discloses a step of mixing and aging red pepper paste, pear, onion, sugar, vinegar, starch syrup, ginger, cider, and sake to prepare super red pepper paste; and adding mineral water, cider, sake and lemon water to the ultra-gochujang and aging it, and placing flounder on lettuce, cucumber, onion, and carrot, and adding sugar, lemon water, and sesame oil thereto; and pouring the mulfish stock onto the flounder.

Patent Document 003 describes the process of boiling fish bones, anchovies, shellfish, kelp, crustaceans including shrimp and crab, vegetables and fruits in far-infrared water at 30-80°C for 1-5 hours, and boiling broth. It presents a technology consisting of the process of filtering the ingredients and the process of aging the filtered broth at 10-15℃ for 1-3 days.

Patent Document 004 discloses a sauce forming step (S1) of forming a sauce made by mixing a plurality of ingredients including makgeolli, orange liquid, and Hwanman vinegar; and 4 to 6 kg of the sauce formed in the sauce forming step (S1); A seasoning sauce forming step of forming a seasoning sauce by mixing 1.5 to 2.5 kg of sugar, 4 to 5 liters of citrus juice, 1.5 to 2.5 liters of apple cider vinegar, 1 to 2 kg of finely ground pears, and 0.03 to 0.07 kg of salt (S2); and a broth forming step (S3) of adding 20 liters of water to the seasoning sauce formed in the seasoning sauce forming step (S2) to form a broth.

KR 10-1699696 B1 (January 19, 2017) KR 10-2016-0007100 (January 20, 2016) KR 10-2009-0124435 (December 03, 2009) KR 10-1082250 B1 (November 03, 2011)

The present invention relates to a method for producing a water ash sauce in which vinegar and broth are cooled and then pulverized broth slush is mixed.

The present invention is to solve the problems of the prior inventions, and the present invention is a super long generation step (S1100) of generating a vinegar; a broth production step (S2100) of preparing a broth; After the broth production step (S2100), the broth is cooled cooling step (S2200); After the cooling step (S2200), a grinding step (S2300) of pulverizing the cooled broth into a slush; During the cooling step (S2200), the broth is cooled for 70 to 74 hours at minus 25 degrees Celsius.

The present invention is an invention of a method for producing a water ash sauce, and the above-mentioned vinegar production step (S1100);, a broth production step (S2100); a cooling step (S2200); During the creation step (S1100), a super long preparation step (S1110) of preparing a super long material; A fermentation step (S1120) of fermenting the vinegar material; is added.

The present invention is an invention for a method for producing a water ash sauce, and the above-mentioned fermentation step in the invention comprising the above-mentioned super long production step (S1100);, broth production step (S2100); cooling step (S2200); During the step (S1120), the first fermentation step (S1121) of fermenting by mixing the vinegar material with the fermentation broth; After the first fermentation step (S1121), a second fermentation step (S1122) of fermenting by adding an additive material to the vinegar material; is added.

The present invention is an invention for a method for producing a water ash sauce, and the above-mentioned super long production step (S1100);, a broth production step (S2100); a cooling step (S2200); During the manufacturing step (S2100), the broth preparation step (S2110) of preparing the broth material; is added.

The present invention is an invention for a method for producing a water ash sauce, and the above-mentioned super long production step (S1100);, a broth production step (S2100); a cooling step (S2200); After the manufacturing step (S2100), a heating step (S2120) of heating by mixing water with the broth material; is added.

The present invention relates to a method for producing a water ash sauce, and claims 1 to the invention comprising the above-mentioned super long production step (S1100);, broth production step (S2100); cooling step (S2200); It consists of a configuration comprising a; water ash sauce for mixing vinegar and broth slush prepared by any one method selected from among to 5.

Mulhoe can be produced simply by mixing the broth formed by vinegar and slush with the sashimi and noodles of the present invention.

The present invention can produce a more flavorful and fragrant soybean paste by fermenting a plurality of soy sauce ingredients.

According to the present invention, broth having excellent taste and effect can be produced by heating broth ingredients in plurality.

According to the present invention, the broth is cooled and stored as ice, and when the sashimi is supplied, the texture of the sashimi can be increased by grinding the broth into a slush.

The present invention can reduce the destruction of the influence element by producing different materials for the vegetable and broth.

1 is a flowchart of a method for manufacturing a water ash source of the present invention.
Figure 2 is a flow chart of the super long generation step of the present invention.
3 is a flowchart of the broth manufacturing step of the present invention.

Hereinafter, the most preferred embodiment of the present invention will be described in detail in order to describe in detail enough that a person of ordinary skill in the art to which the present invention pertains can easily carry out the present invention.

The numbers cited in the examples below are not limited only to the objects of reference, and may be applied to all examples. Objects exhibiting the same purpose and effect as the configuration presented in the examples correspond to equivalent replacement objects. The higher-level concept presented in the examples includes sub-concept objects that are not described.

(Example 1-1) The present invention relates to a method for producing a water ash sauce, comprising: a step of producing soy sauce (S1100) for producing a vinegar; step of preparing a broth for preparing a broth (S2100); a cooling step of cooling the broth (S2200); After the cooling step (S2200), a grinding step (S2300) of pulverizing the cooled broth into a slush;

In the cooling step (S2200), the broth is cooled for 70 to 74 hours at -25 degrees below zero.

(Example 1-2) In the present invention, the method for producing a water ash sauce is the method of Example 1-1, in which the vinegar generation step (S1100) is radish, green onion, onion, anchovy, apple, pear, kelp, red pepper paste, red pepper powder, Including; fermenting by mixing sugar and starch syrup.

(Example 1-3) In the present invention, the method for producing a water ash sauce is the method of Example 1-2, wherein the broth production step (S2100) is chicken feet, chicken, ginger, and garlic. Mixing and heating mushrooms, herbs, onions, and radishes; includes.

(Example 1-4) The present invention includes a mixing step (S3100) of mixing vinegar and broth slush after the grinding step (S2300) in Example 1-1.

The present invention relates to a method for preparing a water ash sauce, and specifically to preparing a seasoning sauce for mul hoe. The mul ash sauce manufacturing method of the present invention is to prepare mul ash sauce produced by mixing vinegar and broth in order to complete mul hoe by mixing it with ingredients such as sashimi and noodles. At this time, as the water ash sauce is prepared cold, it is possible to maintain the texture and freshness of the sashimi, so the vinegar and the cooled broth are mixed. Chojang is fermented by mixing radish, green onion, onion, anchovy, apple, pear, kelp, red pepper paste, red pepper powder, sugar, and starch syrup. And the broth used in the sashimi with vinegar is chicken feet, chicken, ginger, and garlic. Mushrooms, herbs, onions, and radishes are mixed and heated. The broth is produced by heating, and when making mul sashimi warm, the broth at room temperature can be used together with sashimi and noodles without heating. And to make mulhoe cold, the broth is cooled at -25 degrees for 3 days (about 72 hours), and the degree of cooling is checked every day. This cooled broth is pulverized when used for sashimi and mixed with vinegar to form a broth slushy and mixed with sashimi. In addition, the state of the broth slush is determined according to the degree of cooling of the broth.

At this time, in order to derive the cooling time of the broth, an experiment was conducted with 100 people. The state of the experimental group was prepared in the same manner as the water ash sauce manufacturing method of the present invention, but time was used as an operational variable. In other words, it was carried out by sensually checking the texture and taste of the experimental group and the freshness of the sashimi.

texture taste freshness symbol 12 hours One One One 7th place 24 hours 3 4 3 6th place 36 hours 6 7 5 5th place 48 hours 10 10 10 4th place 60 hours 20 18 20 3rd place 72 hours 32 35 31 1st place 84 hours 28 25 30 2nd place

As a result of the comparative experiment, when the cooling time is 60 to 84 hours, the texture, taste, and freshness of the sashimi can be maintained, and the best satisfaction appears when cooled for 72 hours (3 days).

In addition, the texture and freshness of the sashimi are controlled according to the crushed size of the broth, so that the texture of the sashimi is not deteriorated by the broth slush, but the melting time is maintained for a certain period of time.

Therefore, in order to prepare the water ash sauce of the present invention, it has the characteristic of mixing the broth slush that is ground by cooling the broth together with the vinegar.

(Embodiment 2-1) The present invention provides a method for producing a water ash sauce according to Embodiment 1-1, comprising: a super long preparation step (S1110) of preparing a super long material during the super long generation step (S1100); It includes; a fermentation step (S1120) of fermenting the vinegar material.

(Example 2-2) In the method for preparing water ash sauce of the present invention, in Example 2-1, the preparing for soy sauce (S1110) is preparing by washing radish, green onion, onion, anchovy, apple, pear, and kelp. includes ;

(Example 2-3) In the method of manufacturing water ash sauce of the present invention, in Example 2-2, in the preparing step (S1110), 21 to 28 parts by weight of radish, 4 parts by weight of green onion, based on the total weight of the soy sauce material 9 parts by weight, 9 to 12 parts by weight of onions, 2 to 5 parts by weight of anchovy, 20 to 30 parts by weight of apples, 20 to 30 parts by weight of pears, 0.2 to 0.5 parts by weight of kelp; includes.

The present invention relates to the step of generating a soybean paste (S1100), and specifically, to prepare and ferment a plant material in order to produce a plant paste. In this step of producing soy sauce (S1100), the soy sauce materials such as radish, green onion, onion, anchovy, apple, pear, and kelp are washed and fermented. At this time, prepare 10 kg of radish, apple, and pear, and prepare 10 onions, but the size of the onion is not limited. And prepare 2kg of green onion, 1.5kg of anchovies, and 100g of kelp. Prepare the anchovies and kelp in a trimmed state. To describe this in detail, based on the total weight, the vinegar material is 21 to 28 parts by weight of radish, 4 to 9 parts by weight of green onion, 9 to 12 parts by weight of onion, 2 to 5 parts by weight of anchovy, 20 to 30 parts by weight of apple, and 20 parts by weight of pear. ~ 30 parts by weight, 0.2 to 0.5 parts by weight of kelp are prepared. When the vinegar material is prepared in this way, it is put in a fermentation vessel in which the vinegar material is to be fermented and fermented. The fermentation vessel is formed in various ways such as glass, synthetic resin, iron material, ceramics, etc. for fermentation, but it is preferably formed of glass or transparent synthetic resin in order to shorten the fermentation time and increase the fermentation effect.

Therefore, the plant long preparation step (S1110) of the present invention has the characteristics of preparing and fermenting a plurality of high-fresh ingredients by trimming them.

(Example 3-1) The present invention provides a method for producing a water ash sauce according to Example 2-1, comprising: a first fermentation step (S1121) of mixing and fermenting the vinegar material with the fermentation broth during the fermentation step (S1120); After the first fermentation step (S1121), a second fermentation step (S1122) of fermenting by adding an additive material to the vinegar material; includes.

(Example 3-2) In the present invention, the method for producing a water ash sauce is the method of Example 3-1, wherein the first fermentation step (S1121) includes mixing the vinegar material with the fermentation broth and fermenting it for 2 weeks. do.

(Example 3-3) In the present invention, the method for producing water ash sauce includes mixing the fermented liquid silver vinegar and plum liquid in a ratio of 23: 77 in Example 3-2.

(Example 3-4) The present invention is the method for producing water ash sauce according to Example 3-1, wherein, in the second fermentation step (S1122), an additive material is added to the vinegar material fermented in the first fermentation step (S1121). and fermenting for 2 weeks.

(Example 3-5) The present invention relates to the method for preparing a water ash sauce according to Example 3-4, wherein the additive materials include mixing red pepper paste, red pepper powder, sugar, and starch syrup in a ratio of 32: 8: 20: 40; includes

(Example 3-6) The present invention is the method for producing a water ash sauce according to Example 3-1, wherein the first fermentation step (S1121) and the second fermentation step (S1122) use a sealed fermentation vessel; includes

The present invention relates to the fermentation step (S1120), specifically to ferment a plurality of trimmed soy sauce material. In this fermentation step (S1120), the first fermentation step (S1121) is formed by mixing the vinegar material with the fermentation broth and fermenting. , pear, and kelp are added, and then the fermentation broth mixed with vinegar and plum juice is added to ferment. At this time, vinegar and plum liquid are mixed in a ratio of 23: 77, and 3 to 5 L of vinegar and 8 to 12 kg of plum liquid are mixed to form a fermented liquid. And, for the plum juice, 5 kg of plum and 5 kg of sugar are mixed and fermented for 6-7 months. The fermentation vessel fermented in the first fermentation step (S1121) is sealed and fermented for 2 weeks when the vinegar material and the fermentation broth are added. In the second fermentation step (S1122), the additive material added to the vinegar material fermented in the first fermentation step (S1121) is mixed with 20 kg of red pepper paste, 5 kg of red pepper powder, 12 kg of sugar, and 25 kg of starch syrup, in a ratio of red pepper paste: red pepper powder: Sugar: It is formed by mixing starch syrup at a ratio of 32: 8: 20: 40. At this time, the fermentation vessel in which the additive material is mixed is sealed and fermented for 2 weeks to produce soy sauce.

(Example 4-1) The present invention includes the method for preparing a water ash sauce according to Example 1-1, including a broth preparation step (S2110) of preparing a broth material during the broth production step (S2100).

(Example 4-2) The present invention is the method for preparing a water ash sauce according to Example 4-1, wherein the broth preparation step (S2110) is chicken feet, chicken, ginger, and garlic. Washing and preparing mushrooms, herbs, onions, and radishes; includes.

(Example 4-3) The present invention is the method for producing a water ash sauce according to Example 4-2, wherein 25 to 35 parts by weight of chicken feet, 6 to 10 parts by weight of chicken feet, based on the total weight of the soy sauce material during the broth preparation step (S2110) Including; to prepare 3 parts by weight of ginger, 3 to 5 parts by weight of ginger, 3 to 5 parts by weight of garlic, 3 to 5 parts by weight of mushrooms, 6 to 9 parts by weight of medicinal herbs, 20 to 30 parts by weight of onions, and 20 to 30 parts by weight of radish do.

(Example 4-4) In the present invention, the method for preparing a water ash sauce is the method of Example 4-3, wherein, during the broth preparation step (S2110), the herbs are licorice, Angelica, and Hanggi in a ratio of 2: 1: 1. include;

The present invention relates to the broth preparation step (S2110), and specifically to prepare a quantity by trimming a plurality of ingredients in order to prepare the broth. These include chicken feet, chicken, ginger and garlic. Mushrooms, herbs, onions, and radish broth ingredients are washed and fermented. At this time, the broth material is 25 to 35 parts by weight of chicken feet, 6 to 10 parts by weight of chicken, 3 to 5 parts by weight of ginger, 3 to 5 parts by weight of garlic, 3 to 5 parts by weight of mushrooms, 6 to 9 parts by weight of herbs based on the total weight. , 20 to 30 parts by weight of onion, 20 to 30 parts by weight of radish are prepared. Then, add 2 to 4 chickens, and trim the chicken and chicken feet to remove the oily fat and intestines. And 4 kg of medicinal herbs are prepared, and medicinal herbs are prepared by mixing licorice, Angelica, and Hanggi in a 2: 1: 1 ratio. These broth ingredients are prepared by putting them in a heating container, and the heating container is used as a steel container with high thermal conductivity.

(Example 5-1) In the present invention, the method for producing a water ash sauce includes a heating step (S2120) of mixing and heating the broth material with water after the broth production step (S2100) according to Example 4-1. do.

(Example 5-2) The present invention includes a storage container for storing the broth produced by heating the broth material during the heating step (S2120) of the method of Example 4-1 in Example 4-1.

(Example 5-3) The present invention includes the method of producing a water ash sauce according to Example 4-1, in which, during the heating step (S2120), water is supplied to the heating vessel from which the broth is discharged and reheated.

(Example 5-4) In the present invention, in the method for producing water ash sauce, in Example 4-3, during the heating step (S2120), the broth material is heated for 4 hours and 30 minutes to store the first broth (S2121); After the first heating step (S2121), a second heating step (S2122) of supplying water to the broth material from which the broth is discharged and heating it for 3 hours and 30 minutes to produce a second broth; After the second heating step (S2122), a third heating step (S2123) of supplying water to the broth material from which the broth is discharged and heating it for 3 hours to produce a third broth; After the third heating step (S2123), the fourth heating step (S2124) of supplying water to the broth material from which the broth is discharged and heating it for 2 hours and 30 minutes to generate the fourth broth; includes.

The present invention relates to the heating step (S2120), and specifically, the broth material is put into a heating container and then water is mixed and heated. This heating step (S2120) is to prepare broth by repeatedly heating the broth material, and the broth material stores water up to the fourth time by repeatedly supplying water. At this time, the broth is stored in a storage container, and after heating the broth ingredients and water put into the heating container for 4 hours and 30 minutes, the broth is stored in the storage container. Then, new water is supplied to the broth material from which the water has been drained, heated for 3 hours and 30 minutes, and the second broth is stored in a storage container. In this process, the heating container is heated for 3 hours to store the tertiary broth, and water is newly supplied and the heating container is heated for 2 hours and 30 minutes to store the fourth broth. This is to effectively produce the broth and to keep the concentration of the broth constant, and to reduce the heating time each time the heating step (S2120) is repeated in order to reduce the occurrence of a change in state depending on the number of times the broth material is heated.

(Example 6-1) In the present invention, the water ash sauce is a water ash sauce in which a vegetable broth and a broth slush are mixed according to the method selected from Examples 1-1 to 5-1 in Example 5-1. includes ;

S1100: ultra-long generation step S1110: ultra-long preparation step
S1120: fermentation step S1121: first fermentation step
S1122: second fermentation step S2100: broth production step
S2110: broth preparation step S2120: heating step
S2121: 1st heating stage S2122: 2nd heating stage
S2123: 3rd heating step S2124: 4th heating step
S2200: cooling step S2300: grinding step
S3100: mixing step

Claims (6)

A grass length generating step (S1100) of generating a grass field;
A broth production step of preparing broth (S2100);
After the broth production step (S2100), a cooling step (S2200) of cooling the broth;
After the cooling step (S2200), a grinding step (S2300) of pulverizing the cooled broth into a slush;
During the cooling step (S2200), the broth is cooled for 70 to 74 hours at -25 degrees below zero.
The method according to claim 1,
Among the super long generation step (S1100), the super long preparation step (S1110) of preparing a super long material;
A method of producing water ash sauce comprising a; fermentation step (S1120) of fermenting the vinegar material.
3. The method according to claim 2,
In the fermentation step (S1120), a first fermentation step (S1121) of mixing the vinegar material with the fermentation broth and fermenting;
After the first fermentation step (S1121), a second fermentation step (S1122) of fermenting by adding an additive material to the soy sauce material;
The method according to claim 1,
A method for producing a water ash sauce comprising a; during the broth production step (S2100), a broth preparation step (S2110) of preparing a broth material.
5. The method according to claim 4,
After the broth production step (S2100), a heating step (S2120) of heating by mixing water with the broth material; a method for producing a water ash sauce comprising a.
A water ash sauce comprising; a water ash source that mixes vinegar and broth slush prepared by any one method selected from any one of claims 1 to 5.

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