KR20210131815A - Method for manufacturing braised pollack using powder sauce - Google Patents

Abstract

The present invention discloses a method for preparing braised pollack using powder source. The method for preparing braised pollack using powder source according to the present invention comprises the steps of: putting 10 g of kelp pack and 50 g of radish slices in 1000 ml of water, and heating for 15 to 20 minutes to brew broth; removing the kelp pack from the broth, adding 50 ml to 70 ml of soy sauce, putting the prepared pollack, boiling for 10 to 12 minutes, and primarily seasoning the pollack; removing the foam from the boiled broth, evenly sprinkling 30 g to 50g of the prepared powdered seasoning onto the pollack to add powdered seasoning; and adding vegetables to the seasoned pollack and boiling over medium heat for 8 to 10 minutes.

Description

Method for manufacturing braised pollack using powder sauce

The present invention relates to a method for manufacturing kodari-jjim, and more particularly, to a method for manufacturing kodari-jjim using a powdered seasoning.

Pollack is a fish of the cod family, with a streamlined body. On the Korean Peninsula, they were mainly caught in the northern parts of the east coast, such as Hamgyeong-do and Gangwon-do, but their production decreased significantly in the east coast south of 38 degrees latitude due to climate change. Currently, fish caught in deep seas such as the Sea of Okhotsk and the Bering Sea are imported and used.

Pollack is called by different names depending on the dry state. The dried pollock leaves only 20 to 30% of the moisture in the flesh, and the dried pollack is called pollock. The semi-dried pollock leaves 70-80% of the moisture in it and is called Kodari.

Kodari has a low fat content and low calorie, so it is good for dieting, and it is rich in amino acids such as methionine, so it is a food that has the effect of protecting the liver. Kodari is popular as a side dish not only because it has a chewy taste, but also has a moist and soft texture than completely dried bukeo.

Kodari is used in a variety of dishes, but it is most common to cut the Kodari itself and make it simmered in seasoning.

Cooking using Kodari is generally cooked using strong seasoning to remove the fishy taste of Kodari itself, but it can be a problem due to excessive sodium for growing children and adolescents to consume. In addition, if the seasoning is wrong, the fishy smell or the fishy taste of the cod is rather strong, so children and teenagers who do not like fish may avoid cooking the cod.

In order to solve this problem, there is a need for development of a method for cooking kodari using a healthy marinade prepared with a new recipe that captures the unique fishy taste of kodari.

Patent Document 1: Korean Patent No. 10-2051145 (Announcement Date: November 26, 2019) Patent Document 2: Korea Patent Publication No. 10-2019-0127139 (published on: November 13, 2019)

The present invention, devised by the above necessity, is a method for producing steamed kodari using a powdered seasoning that can prepare a low-salt kodari-jjim using a powdered sauce to reduce the peculiar smell and fishy smell of kodari in the process of manufacturing kodari-jjim. intended to provide

According to an embodiment of the present invention, in order to achieve the above object, according to an embodiment of the present invention, in the method for preparing steamed kodari using powdered seasoning, 1000 ml of water, 10 g of kelp pack, and 50 g of sliced radish are put in a container, and the broth is heated for 15 to 20 minutes. brewing; removing the kelp pack from the broth, adding 50 ml to 70 ml of soy sauce, putting 2 prepared kodari, boiling for 10 to 12 minutes, and first seasoning the kodari; After removing the bubbles from the boiled broth, evenly spraying 30 g to 50 g of the prepared powder seasoning on the upper part of the nose bridge, and then adding the powder seasoning to the nose bridge for secondary seasoning; It includes; adding various vegetables to the kodari to which seasoning is added, and boiling and cooking over medium heat for 8 to 10 minutes.

In this case, the prepared kodari, after removing the intestines by splitting pollock, washing clean with water (a); Step (b) of immersing the washed pollack of step (a) in water mixed with mineral water and herbal distillate extract; Step (c) of removing water from the pollock after the immersion of step (b); Step (d) of spraying water mixed with mineral water, herbal distillation extract, and herbal fermented liquid to pollock after the water extraction of step (c); Including, (e) drying the pollock sprayed with water of step (d) in a semi-dry state; After mixing licorice, baekchul, and ginger, it is distilled by adding mineral water, and the fermented herbal solution is dermis, hawthorn, angelica, astragalus, cheongung, licorice, baekchul, and ginger after mixing, adding sugar and yeast It is a fermented fermented broth, and the mineral water is water containing 58 to 64 ppm of calcium, 12 to 16 ppm of magnesium, 04 to 08 ppm of potassium, 6 to 7 ppm of silicon, 1 to 2 ppm of sodium, and 4 to 5 ppm of sulfur. It is manufactured by the manufacturing method of the kodari characterized in that it is.

On the other hand, the powder seasoning includes a step of putting 35 to 45 wt % of corn starch in a container, heating it to a temperature of 50 to 60 ° C., and frying the corn starch for about 20 to 30 minutes while stirring it. After removing moisture by roasting, 15 to 25% by weight of red pepper powder, 10 to 15% by weight of sodium L-glutamate, 8 to 12% by weight of sugar, 5 to 8% by weight of a mixture consisting of black pepper powder, garlic powder and ginger powder are stirred. It is obtained by heating at a temperature of 50 to 60 ℃ for a time of about 10 to 15 minutes, and cooling the heated seasoning at room temperature.

Meanwhile, in the step of adding the powdered seasoning, 15g to 25g of the 30g to 50g of the prepared powdered seasoning is mixed with 50ml of water, and 5g to 10g of minced garlic and 5g to 10g of minced ginger are added to the liquid seasoning obtained from the kodari. It further includes the step of applying to the.

According to various embodiments of the present invention, in order to reduce the peculiar smell and fishy smell of kodari in the process of preparing steamed kodari, powdered seasoning and a part of the powdered seasoning are diluted with water so that the seasoning is well absorbed into the meat of the kodari. Because the taste can be saved even if used, it has the effect of preventing excessive sodium intake,

In addition, by using the seasoning in powder form during the manufacturing process, it exerts the effect of enhancing the unique texture of the kodari and the flavor that is cut into the flesh of the kodari.

1 is a flowchart exemplarily illustrating a method of manufacturing a steamed kodari according to an embodiment of the present invention.

Hereinafter, a method for preparing steamed kodari using powdered seasoning according to a preferred embodiment of the present invention will be described. Temperature, time, atmospheric conditions, amount of material, type of material, etc. described below may be variously designed and changed within the scope of the technical spirit of the present invention.

First, a method for manufacturing a kodari, which is a basic material for preparing steamed kodari for the present invention, will be described in detail below. The method for manufacturing kodari according to the present invention comprises the steps of (a) washing pollock with water after removing the intestines; Step (b) of immersing the washed pollack of step (a) in water mixed with mineral water and herbal distillate extract; Step (c) of removing water from the pollock after the immersion of step (b); Step (d) of spraying water mixed with mineral water, herbal distillation extract, and herbal fermented liquid to pollock after the water extraction of step (c); Including, (e) drying the pollock sprayed with water of step (d) in a semi-dry state; After mixing licorice, baekchul, and ginger, it is distilled by adding mineral water, and the fermented herbal solution is dermis, hawthorn, angelica, astragalus, cheongung, licorice, baekchul, and ginger after mixing, adding sugar and yeast It is a fermented fermented broth, and the mineral water is water containing 58 to 64 ppm of calcium, 12 to 16 ppm of magnesium, 04 to 08 ppm of potassium, 6 to 7 ppm of silicon, 1 to 2 ppm of sodium, and 4 to 5 ppm of sulfur. It provides a method for manufacturing a kodari characterized in that.

In the present invention, kodari is manufactured by absorbing mineral water and 10 kinds of medicinal distillate extracts and fermented medicinal herbs into pollack. The mineral water used in the present invention contains various mineral components. In addition, the herbal distillate extract used in the present invention removes the fishy smell of the nose bridge, strengthens the meat quality, and increases the preservative effect that can extend the storage period. In addition, it is possible to increase the nutritional value through the active ingredients of various medicinal herbs.

In the present invention, by using herbal distillate extract using mineral water instead of herbal hot water leachate, the generation and propagation of harmful microorganisms was prevented, and the toxicity of medicinal herbs and side effects that could be caused to the human body could be alleviated. In addition, in the present invention, fermented medicinal herbs were added for the production of high-quality kodari, and through this, the sweetness of kodari was enhanced, and the absorption rate of active ingredients of medicinal herbs could be increased. It will be looked at in more detail below.

Step (a): Washing pollock

This step is a step in which pollock is split and the intestines are removed and then washed thoroughly with water. When removing the intestines, it is desirable to remove the blood and blood. Pollack used in this step, frozen pollack may be used, and when using frozen pollack, it can be thawed for 1 to 2 days at room temperature or in a thawing room at 20-30 ° C.

step (b); Pollack soaked

This step is a step of immersing the washed pollack of step (a) in water mixed with mineral water and herbal distillate extract. When mineral water and herbal extract are mixed, the distilled herbal extract is diluted and the mineral component is strengthened. Immersion is preferably performed for 05 to 1 hour.

The herbal distillate extract is distilled by adding mineral water after mixing herbaceous bark, dermis, hawthorn, turmeric, angelica, astragalus, cheongung, perilla, licorice, baekchul, and ginger.

The bark is preferably the bark and seeds of the bark, the characteristic aroma and pungent taste of the bark reduce the fishy taste of the fish. In addition, it helps to prevent mild food poisoning because it has antibacterial and parasitic action. In addition, it aids in digestion and increases the flavor of food by catching miscellaneous odors such as nuri and fishy smell. In addition, it is effective in preventing food spoilage because of its excellent anti-oxidation effect.

The dermis refers to the dried tangerine peel, and vitamin C and citric acid in the dermis promote digestion and have antibacterial action.

In addition, it has a subtle scent and reduces the smell of fish. In addition, it improves indigestion symptoms such as vomiting and nausea. In addition, it improves fish poison and fishy smell.

Hawthorn refers to the fruit of the hawthorn tree, which promotes digestion and has a strong softening effect. In addition, it has antibacterial and anthelmintic properties.

Turmeric has been used as a seasoning, spice and food coloring since ancient times, and its unique flavor reduces fishy smell.

Angelica, cheongung, and hwanggi are representative bogi and bohyeol materials that supplement the lack of nutrition in the nose bridge.

Perilla leaf (魚蟹) prevents and improves poisoning, and has a strong antiseptic effect. In addition, its unique fragrance reduces fishy smell.

Licorice has strong surface activity with glycyrrhizic acid, an active ingredient, and when used in combination with other medicines, it increases the solubility and reduces toxicity and changes the taste. In addition, glycyrrhizic acid detoxifies poisoning, bacterial toxicity, and dead poison.

Baekchul refers to the root of baekchul, and atactyrone, an essential oil component of baekchul, has antifungal (fungal) action.

On the other hand, the bark, dermis, hawthorn, turmeric, angelica, astragalus, chrysanthemum, perilla, licorice, baekchul, ginger is preferably 6-8% by weight of bark, 10-12% by weight of dermis, 7-9% by weight of hawthorn, Turmeric 4-6 wt%, Angelica 8-12 wt%, Astragalus 8-12 wt%, Chunkyung 8-12 wt%, Perilla leaf 5-7 wt%, Licorice 8-12 wt%, Baekchul 8-12 wt%, Ginger is preferably mixed in a ratio of 10 to 14% by weight.

It is good to distill the herbal distillate extract by adding 10 to 30 parts by weight of mineral water based on 15 parts by weight of the total of herbs after mixing the herbs. The distillation extraction is preferably carried out at a temperature of 105° C. for about 8 to 10 hours.

When using herbal hot water extract, there is a risk of deterioration during drying and storage. In addition, the scent of medicinal herbs reduces the fishy smell of the nose bridge through the reduced pressure distillation extraction process, and since the color of the extract is transparent, it does not affect even if it is absorbed by the nose bridge.

On the other hand, mineral water is water containing 58-64 ppm of calcium, 12-16 ppm of magnesium, 04-08 ppm of potassium, 6-7 ppm of silicon, 1-2 ppm of sodium, and 4-5 ppm of sulfur. At this time, the mineral number is preferably titanium 200 ~ 300 ppb, strontium 50 ~ 150 ppb, chromium 5 ~ 15 ppb, nickel 1 ~ 3 ppb, vanadium 05 ~ 2 ppb, manganese 05 ~ 15 ppb, lithium 05 ~ 15 ppb and 025-075 ppb of cobalt.

On the other hand, the mineral water and the herbal distillate extract of this step are preferably mixed in a ratio of 3 to 5 parts by weight of the distilled herbal extract based on 1 part by weight of the mineral water.

Step (c): Drain the water from the pollock

This step is a step of removing water from the pollock after the immersion of step (b). For draining water in this step, it is preferable to hang pollock after soaking it in a stick to drain water.

Step (d): spraying the mixture on pollock

This step is a step of spraying water mixed with mineral water, herbal distillation extract, and herbal fermented liquid on pollock after the water extraction of step (c). It is recommended to spray several times in a spray method so that it can be sufficiently absorbed.

The mineral water and herbal distillate extract used in this step are the same as those used in step (b). The fermented herbal liquid is a fermented liquid obtained by mixing dermis, hawthorn, angelica, astragalus, cheongung, licorice, baekchul, and ginger, adding sugar, and fermenting it with yeast. The dermis, hawthorn, angelfish, hwanggi, cheongung, licorice, baekchul, and ginger are preferably mixed in the same weight ratio, and after adding about 36 Brix of sugar (eg, sugar), 2~ at 25°C If it is fermented for about 3 weeks, a fermentation broth having an alcohol content of about 15 to 18% (v/v) can be prepared. Yeast can use Saccharomyces cerevisiae, also known as wine yeast.

Mineral water, herbal distillate extract and herbal fermented liquid in this step are preferably mixed in a ratio of 2 to 4 parts by weight of distilled herbal extract and 3 to 5 parts by weight of herbal fermented liquid relative to 1 part by weight of mineral water. do. When blended in the above ratio, the alcohol content is about 5 to 11%, and when the mixed solution is sprayed on the nose bridge several times, the active ingredient of the medicinal herb is absorbed by the nose bridge, and most of the alcohol component is volatilized during the drying process of the nose bridge.

By using fermented medicinal herbs, the quality of kodari can be enhanced by the action of enzymes and yeast beneficial to the human body.

<Step (e): Drying>

This step is a step of drying the pollock sprayed with water in step (d) to a semi-dry state. Drying in this step may be preferably dried by blowing in a drying room, more preferably, the drying room is provided with a heating wire emitting far-infrared rays. Drying room equipped with far-infrared emitting heat rays can contribute to the improvement of the quality of the nose bridge under conditions similar to natural sunlight blowing drying.

Cordari Preparation Example 1

(1) Frozen pollack was thawed at room temperature for 1 day.

(2) The thawed pollack was split into pieces to remove the intestines, blood, and blood, and then washed thoroughly with water.

(3) Trimmed and washed pollack was absorbed by immersing it in water mixed with mineral water and herbal distillate extract for 1 hour. Mineral water and herbal distillation extract were mixed in a ratio of 1 to 4 by weight.

The mineral water used here is 6281 ppm calcium, 1410 ppm magnesium, 06 ppm potassium, 673 ppm silicon, 164 ppm sodium, 4427 ppm sulfur, 24000 ppb titanium, 10800 ppb strontium, 1040 ppb chromium, 184 ppb nickel, 131 ppb vanadium, It contained 094 ppb manganese, 116 ppb lithium and 051 ppb cobalt.

In addition, the herbal distillation extract contains 7% bark, 12% dermis, 8% hawthorn, 5% turmeric, 10% angelica, 10% astragalus, 10% chrysanthemum, 6% perilla leaf, 10% licorice, 10% baekchul, 12% ginger. 30L of the mineral water taken in the above was added to 1,500 g of mixed herbs, and distilled and extracted at a temperature of 105° C. for 9 hours was used.

(4) After soaking pollack was put on a stick, it was hung on the secreted cart to drain the water.

(5) Water, in which the water was drained, mixed with minerals (water), herbal distillate extract, and herbal fermented liquid in a ratio of 1:3:4 was sprayed several times using a sprayer. Mineral water and herbal distillation extracts prepared above were used. The herbal fermented liquid was prepared by the following procedure. First, dermis, hawthorn, angelica, hwanggi, cheongung, licorice, baekchul, and ginger were weighed in equal amounts, and then mixed with sugar water with a sugar content of 36Brix. After that, the wine yeast Saccharomyces cerevisiae (Saccharomyces cerevisiae) was inoculated, and then aged at 25 ℃ for 2-3 weeks. The finished herbal fermented wine had an alcohol content of about 16%. At this time, the water in which mineral water, herbal distillation extract, and herbal fermented liquid were mixed in a ratio of 1:3:4 had an alcohol content of about 8%.

(6) Blow-drying pollock sprayed with water in which the mineral water, herbal distillation extract and herbal fermented liquid are mixed in a drying room equipped with a heating wire emitting far-infrared rays, and then dried to a semi-dry state, finally preparing the kodari do

Preparation Example 2 of the codari

(1) Frozen pollack was thawed at room temperature for 1 day.

(2) The thawed pollack was split into pieces to remove the intestines, blood, and blood, and then washed thoroughly with water.

(3) Trimmed and washed pollack was absorbed by immersing it in water mixed with mineral water and herbal distillate extract for 1 hour. Bottled water and herbal distillation extract were mixed in a weight ratio of 1 to 4. Herbal distillation extract is a mixture of 7% bark, 12% dermis, 8% hawthorn, 5% turmeric, 10% angelica, 10% astragalus, 10% chrysanthemum, 6% perilla leaf, 10% licorice, 10% baekchul, 12% ginger 30L of mineral water was added to 1,500 g of one medicinal herb, and what was distilled and extracted for 9 hours at a temperature of 105° C. was used.

(4) After soaking pollack was put on a stick, it was hung on the secreted cart to drain the water.

(5) Water, in which water, distilled herbal extract, and herbal fermented solution were mixed in 1:3:4, was sprayed several times using a sprayer on pollock after draining water. The herbal distillate extract prepared above was used. The herbal fermented liquid was prepared by the following procedure. First, dermis, hawthorn, angelica, hwanggi, cheongung, licorice, baekchul, and ginger were weighed in equal amounts, and then mixed with sugar water with a sugar content of 36Brix. After that, the wine yeast Saccharomyces cerevisiae (Saccharomyces cerevisiae) was inoculated, and then aged at 25 ℃ for 2-3 weeks. The finished herbal fermented wine had an alcohol content of about 16%.

(6) The water sprayed with water in which the mineral water, herbal distillation extract and herbal fermented liquid were mixed was blow-dried in a drying room equipped with a heating wire emitting far-infrared rays, and dried in a semi-dry state. Through the above process, the kodari used for steaming kodari for the present invention can be prepared.

Codari Preparation Example 3

(1) Frozen pollack was thawed at room temperature for 1 day.

(2) The thawed pollack was split into pieces to remove the intestines, blood, and blood, and then washed thoroughly with water.

(3) The cleaned and washed pollack was immersed in mineral water for 1 hour for absorption. As the mineral waterway, water taken from the jade mine near Chuncheon was used. This water was calcium 6281 ppm, magnesium 1410 ppm, potassium 06 ppm, silicon 673 ppm, sodium 164 ppm, sulfur 4427 ppm, titanium 24000 ppb, strontium 10800 ppb. , chromium 1040 ppb, nickel 184 ppb, vanadium 131 ppb, manganese 094 ppb, lithium 116 ppb and cobalt 051 ppb.

(4) After soaking pollack was put on a stick, it was hung on the secreted cart to drain the water.

(5) Water in which mineral water and herbal fermented solution were mixed in a 4:4 ratio was sprayed onto pollock after the water was drained several times using a sprayer. As for the mineral water, what was taken out above was used. The herbal fermented liquid was prepared by the following procedure. First, dermis, hawthorn, angelica, hwanggi, cheongung, licorice, baekchul, and ginger were weighed in equal amounts, and then mixed with sugar water with a sugar content of 36Brix. After that, the wine yeast Saccharomyces cerevisiae (Saccharomyces cerevisiae) was inoculated, and then aged at 25 ℃ for 2-3 weeks. The finished herbal fermented wine had an alcohol content of about 16%.

(6) The pollock, which was sprayed with water in which the mineral water and herbal fermented liquid were mixed, was blow-dried in a drying room equipped with a heating wire emitting far-infrared rays and dried to a semi-dry state. Through the above process. Kodari for steaming Kodari of the present invention can be prepared.

Example 4 of the production of codari

(1) Frozen pollack was thawed at room temperature for 1 day.

(2) The thawed pollack was split into pieces to remove the intestines, blood, and blood, and then washed thoroughly with water.

(3) Trimmed and washed pollack was absorbed by immersing it in water mixed with mineral water and herbal distillate extract for 1 hour. Mineral water and herbal distillation extract were mixed in a ratio of 1 to 4 by weight. As the mineral waterway, water taken from the jade mine near Chuncheon was used. This water was calcium 6281 ppm, magnesium 1410 ppm, potassium 06 ppm, silicon 673 ppm, sodium 164 ppm, sulfur 4427 ppm, titanium 24000 ppb, strontium 10800 ppb. , chromium 1040 ppb, nickel 184 ppb, vanadium 131 ppb, manganese 094 ppb, lithium 116 ppb and cobalt 051 ppb. In addition, the herbal distillation extract contains 7% bark, 12% dermis, 8% hawthorn, 5% turmeric, 10% angelica, 10% astragalus, 10% chrysanthemum, 6% perilla leaf, 10% licorice, 10% baekchul, 12% ginger. 30L of the mineral water taken in the above was added to 1,500 g of mixed herbs, and distilled and extracted at a temperature of 105° C. for 9 hours was used.

(4) After soaking pollack was put on a stick, it was hung on the secreted cart to drain the water.

(5) Water mixed with mineral water and herbal distillate extract in a ratio of 5:3 was sprayed several times using a sprayer. Mineral water and herbal distillation extracts prepared above were used.

(6) The water sprayed with the mineral water and herbal distillate extract was blow-dried in a drying room equipped with a heating wire emitting far-infrared rays, and dried to a semi-dry state. Through the above process, the nose bridge of Comparative Example 3 was finally prepared.

Powder seasoning preparation example

(1) 35 to 45% by weight of corn starch is placed in a container, heated to a temperature of 50 to 60° C., and stir-fried for about 20 to 30 minutes while stirring.

(2) After removing moisture by roasting corn starch, a mixture consisting of 15 to 25% by weight of red pepper powder, 10 to 15% by weight of sodium L-glutamate, 8 to 12% by weight of sugar, black pepper powder, garlic powder and ginger powder 5 It is heated for about 10 to 15 minutes (minutes) at a temperature of 50 to 60 ℃ while stirring to 8% by weight.

(3) Cool the heated seasoning at room temperature to complete the powdered seasoning.

Preparation example of steamed kodari using powdered seasoning

1 is a flowchart exemplarily explaining a method of manufacturing a steamed kodari according to an embodiment of the present invention. Referring to FIG. 1, in the method for preparing steamed kodari using powdered seasoning of the present invention, 1000 ml of water is filled in a cooking container, 10 g of kelp pack and 50 g of sliced radish are put, and the broth is brewed by heating for 15 to 20 minutes ( S110).

Remove the kelp pack from the broth boiled in step (S110), add 50 ml to 70 ml of soy sauce, put the prepared kodari, boil for 10 to 12 minutes, and season the kodari primarily (S130).

By allowing the soy sauce broth to permeate the flesh of the nose bridge in step S130, it is possible to adjust the salt to the nose bridge even with a small amount of soy sauce. After removing the bubbles from the boiling broth after step 130, the prepared powdered seasoning is evenly sprinkled with 30g to 50g on the nose bridge, thereby secondarily seasoning the nose bridge (S150).

The powdered seasoning is applied directly to the nose bridge and then boiled to allow the powdered seasoning to permeate the nose bridge. Since the cook cannot match the seasoning by targeting only the kodari, soy sauce or salt is added to the soup of the kodari, and in this process, the sodium is included in the food. In the case of the present invention, there is an advantage in that it is possible to season the kodari even with a small amount of seasoning (salt or soy sauce) because the seasoning is done by targeting the kodari instead of seasoning the whole broth. To this end, in the present invention, in order to mainly control the liver, a step of firstly adjusting the liver is performed, and a second step of matching the spicy and spicy taste is performed.

Add various vegetables to the kodari with powdered seasoning and cook it by boiling over medium heat for 8 to 10 minutes. Here, it is a step of boiling water in the steamed kodari by controlling the fire to about 50% to 60% of the intensity of the fire used in steps S130 and 150. At this time, in the step of adding the powdered seasoning (S150), half of 30g to 50g of the powdered seasoning is diluted in 50ml of water, and then 5g to 10g of minced garlic and 5g to 10g of minced ginger are added to complete the liquid seasoning. Apply the seasoned liquid seasoning to the surface of the nose bridge (S160).

In this way, the seasoning method of dividing the powdered seasoning and spraying the powder or the method of diluting the powder with water and applying it to the surface of the nose bridge increases the degree of seasoning being cut into the nose bridge. be able to fit enough.

The present invention uses powdered seasoning to control the liver of the kodari, but by applying the powdered seasoning separately and applying the powdered seasoning, the seasoning can better penetrate the flesh of the kodari.

Depending on the embodiment, when powdered seasoning is sprinkled on the nose bridge or when powdered seasoning is mixed with water and applied to the nose bridge, use a pointed tool such as chopsticks to stab the nose bridge in several places and then sprinkle or apply the powder seasoning to the nose bridge. It can penetrate better. In this case, since it is possible to concentrate the salinity on the nose bridge while lowering the overall salinity of the steamed kodari, it is possible to lower the total sodium intake of the person who consumes the steamed kodari.

Claims (4)

In the method for manufacturing kodari steamed using powdered seasoning,
Putting 1000 ml of water, 10 g of kelp pack and 50 g of sliced radish in a container, and heating for 15 to 20 minutes to brew the broth;
removing the kelp pack from the broth, adding 50 ml to 70 ml of soy sauce, and adding 350 g to 450 g of prepared kodari, boiling for 10 to 12 minutes, and first seasoning the kodari;
After removing the bubbles from the boiled broth, evenly spraying 30g to 50g of the prepared powdered seasoning on the upper part of the nose bridge, adding the powdered seasoning to the nose bridge for secondary seasoning;
A method for producing steamed kodari using a powdered seasoning, comprising the step of adding various vegetables to the kodari with seasoning added, and cooking it by boiling over medium heat for 8 to 10 minutes.
According to claim 1,
Step (a) of washing the prepared kodari with water after removing the intestines by splitting pollock; Step (b) of immersing the washed pollack of the step (a) in water mixed with mineral water and herbal distillate extract; Step (c) of removing water from the pollock after the immersion of step (b); Step (d) of spraying water mixed with mineral water, herbal distillation extract, and herbal fermented liquid on pollock after the dewatering of step (c); Including, (e) drying the pollock sprayed with water of step (d) in a semi-dry state; After mixing licorice, baekchul, and ginger, it is distilled by adding mineral water, and the fermented herbal solution is dermis, hawthorn, angelica, astragalus, cheongung, licorice, baekchul, and ginger after mixing, adding sugar and yeast It is a fermented fermentation broth, and the mineral water is water containing 58 to 64 ppm of calcium, 12 to 16 ppm of magnesium, 04 to 08 ppm of potassium, 6 to 7 ppm of silicon, 1 to 2 ppm of sodium, and 4 to 5 ppm of sulfur. A method for producing steamed kodari using powdered seasoning, characterized in that it is produced by the method for producing kodari.
According to claim 1,
The powder seasoning includes a step of putting 35 to 45% by weight of corn starch in a container, heating it to a temperature of 50 to 60° C., and stirring it for 20 to 30 minutes, and roasting the corn starch for moisture. After removing the red pepper powder, 15 to 25% by weight of red pepper powder, 10 to 15% by weight of sodium L-glutamate, 8 to 12% by weight of sugar, 5 to 8% by weight of a mixture consisting of pepper powder, garlic powder and ginger powder with stirring 50 A method for producing steamed kodari using powdered seasoning, characterized in that it is obtained by heating at a temperature of ∼60°C for about 10 to 15 minutes, and cooling the heated seasoning at room temperature.
According to claim 1,
In the step of adding the powdered seasoning, 15g to 25g of the 30g to 50g of the prepared powdered seasoning is mixed with 50ml of water, and the liquid seasoning obtained by adding 5g to 10g of minced garlic and 5g to 10g of minced ginger is applied to the nose bridge. A method for producing steamed kodari using powdered seasoning, characterized in that it further comprises the step of

Images