KR20220054932A - Manufacturing method of bisque - Google Patents

Abstract

The present invention relates to a method for manufacturing a bisque sauce, and more specifically, to a method for manufacturing a bisque sauce that reduces cooking time and maintains flavor by using red pepper paste containing seafood, shellfish powder, and broth.

Description

Biscuit sauce manufacturing method {MANUFACTURING METHOD OF BISQUE}

The present invention relates to a method for producing a biscuit sauce, and more particularly, to a method for producing a biscuit sauce that reduces cooking time and maintains a constant taste by using red pepper paste paste containing seafood, shellfish powder, and broth will be.

Bisque sauce refers to a thick sauce made from shellfish or shellfish used in Western cuisine. Biscuit sauce is prepared by boiling seafood soup made from shellfish or crustaceans for a long time.

The conventional method for preparing biscuit sauce prepares by frying crustaceans such as shrimp shells, shrimp heads, and crab shells. After frying the various vegetables in the frying pan of the shellfish, add the roasted shellfish once and continue frying. Then, add tomato paste, broth and chicken stock made by crushing tomatoes and bring to a boil. After adding rice to adjust the concentration, filter the ingredients through a sieve to complete.

The conventional method for producing biscuit sauce takes a lot of time to cook by frying the crustaceans or adding tomato paste, broth and chicken stock, and by the difference in the degree of stir-frying of the crustaceans, and the boiling time by adding tomato paste, broth and chicken stock. There was a problem in that the taste of the biscuit sauce was changed.

In this regard, there is a need for a method for producing a biscuit sauce that can reduce the production time and make the taste of the sauce constant.

Korean Patent Publication No. 10-2019-0116763

The present invention has been devised to solve the above-mentioned problems, and an object of the present invention is to provide a method for preparing a biscuit sauce using red pepper paste paste, crustacean powder and beef to reduce the preparation time of the sauce and keep the taste constant. will do

A method for preparing a biscuit sauce according to an embodiment of the present invention includes preparing a red pepper paste paste; preparing crustacean powder by roasting or drying the shellfish; and preparing a biscuit sauce by adding roasted garlic, broth, the crustacean powder, basil, dime, oregano, laurel and pepper to the red pepper paste paste and boiling it.

In one embodiment, the step of preparing the red pepper paste paste, preparing a seafood paste; mixing the seafood paste with tomato paste, olive oil, oligosaccharide and honey; and preparing the red pepper paste paste by mixing the marinated seafood, red pepper paste, red pepper powder, lower potato, nut oil, plum syrup and sugar.

In one embodiment, preparing the seafood paste comprises: preparing a fruit dressing; Pickling a mixture of the fruit dressing and seafood; And after heating the pickled seafood to cook, removing moisture and grinding the; characterized in that it comprises a.

In one embodiment, preparing the crustacean powder comprises: trimming the crustacean; seasoning the trimmed crustaceans; removing moisture from the seasoned crustaceans; and grinding the shellfish from which the moisture has been removed to prepare the shellfish powder.

In one embodiment, the step of removing the moisture is characterized in that by using any one method of frying, roasting, and drying the shellfish.

In one embodiment, the broth is prepared by boiling water, anchovies, barley prawns, onion, celery, green onion, carrot, radish, garlic, bay leaf, pepper and cloves by boiling; preparing a second broth by adding kelp and gas obushi to the first broth; and adding Sohongju and mirin to the secondary broth to prepare a final broth; characterized in that it is prepared through.

In one embodiment, the roux comprises: melting butter; And it characterized in that it is prepared through; putting red rice flour and flour in the melted butter and frying.

In an embodiment, the seasoning of the trimmed crustaceans includes: first pickling the trimmed crustaceans mixed with white wine and rice wine; and adding tomato paste, minced garlic, dimes, bay leaves, oregano, cloves and whole pepper to the pickled crustaceans and marinating them a second time.

In an embodiment, the seasoning of the trimmed crustaceans includes: first pickling the trimmed crustaceans by mixing mirin and vinegar; blanching the pickled crustaceans; and mixing the blanched crustaceans with the fruit sauce and marinating them for a second time.

In one embodiment, the step of marinating the seafood is characterized in that it further comprises peeled cherry tomatoes.

According to the present invention, by using red pepper paste paste, crustacean powder, and broth containing seafood, the effect of reducing the cooking time and maintaining the taste uniformly occurs.

1 is a flowchart of a method for manufacturing a biscuit sauce according to the present invention.
2 is a flowchart of a method for manufacturing red pepper paste paste according to the present invention.
3 is a flowchart of a method for producing a crustacean powder according to the present invention.

The present invention will be described in detail with reference to the accompanying drawings as follows. Here, repeated descriptions and detailed descriptions of well-known functions and configurations that may unnecessarily obscure the gist of the present invention will be omitted. The embodiments of the present invention are provided in order to completely explain the present invention to those of ordinary skill in the art. Accordingly, the shapes and sizes of elements in the drawings may be exaggerated for clearer description.

Throughout the specification, when a part "includes" a certain component, it means that other components may be further included, rather than excluding other components, unless otherwise stated.

Hereinafter, preferred examples are presented to help the understanding of the present invention. However, the following examples are only provided to more easily understand the present invention, and the content of the present invention is not limited by the examples.

The method for preparing a biscuit sauce according to the present invention includes a step of preparing red pepper paste paste (S100), a step of preparing a crustacean powder (S200), and a step of preparing a bisque sauce (S300).

The step of preparing the red pepper paste paste (S100) may include the step of preparing the seafood paste (S110), the step of soaking the seafood paste (S120), and the step of preparing the red pepper paste paste (S130).

Here, the step of preparing the seafood ( S110 ) may include preparing a fruit dressing, pickling the seafood in the fruit dressing, and grinding the pickled seafood to prepare a seafood paste.

Fruit dressing can be prepared by mixing kiwi, olive oil, white wine, lemon juice, vinegar, garlic, dime, salt, sugar and pepper in a blender. At this time, 10~30g, 40~60ml, 10~20ml, 5~15ml, 5ml or less, 5g or less, 1g or less for kiwi, olive oil, white wine, lemon juice, vinegar, garlic, dime, salt, sugar, and pepper, respectively. It may contain 2 g or less, 2 g or less, 1 g or less.

If kiwifruit, white wine, and lemon juice are less than 10g, 10ml, and 5ml, respectively, the sour taste of the fruit dressing and gochujang paste is weakened, resulting in a problem that the sour taste does not stimulate the taste buds. In addition, when the content of kiwi, white wine, and lemon juice exceeds 30 g, 20 ml, or 15 ml, the sour taste of the fruit dressing and red pepper paste paste becomes strong, thereby deteriorating the taste of the biscuit sauce.

If the content of olive oil in the fruit dressing is less than 40 ml, the concentration of the fruit dressing increases, resulting in a problem that the fruit dressing is not evenly applied to the seafood. In addition, when the content of olive oil exceeds 60 ml, the concentration of the fruit dressing is diluted and oily, which may cause a problem of making the biscuit sauce feel greasy.

In addition, vinegar, garlic, dime, salt, sugar, and pepper included in the fruit dressing are ingredients for seasoning the fruit dressing. there is.

At this time, the seafood may include shrimp and scallops. Therefore, the step of marinating the seafood in the fruit dressing is the step of marinating the shrimp and scallops with the fruit dressing, sealing it in a vacuum pack, and marinating it for 3 hours. Fruit dressing has the effect of reducing the fishy smell of shrimp or scallops, and softening the texture of shrimp and scallops by tenderizing action. Therefore, if the time to pickle the seafood is less than 3 hours, the fishy smell of shrimp or scallops may remain, and there may be a problem that the meat tenderizing action does not occur.

In the step of pickling seafood in fruit dressing, you can mix 50~150ml of fruit dressing with 1~2kg of shrimp and 150~250g of scallops.

The step of grinding seafood to prepare a seafood paste is a step of removing water from the pickled seafood and then grinding it using a blender. And, it is characterized in that the pickled seafood is cooked using moist heat cooking and then put in a blender. Moist heat cooking is effective in maintaining the moisture of seafood and minimizing the destruction of nutrients in seafood. At this time, the seafood may be cooked with moist heat at a temperature of 80°C to 100°C for 1 hour to 2 hours.

And, the step of preparing the seafood paste is characterized in that the moisture is removed before grinding the seafood in a blender. At this time, if the water is not removed, a problem in which the concentration of red pepper paste paste is diluted may occur.

The step of marinating the seafood paste (S120) is a step of marinating the seafood paste with tomato paste, olive oil, oligosaccharide and honey. At this time, 25ml ~ 35ml of olive oil, 5g ~ 15g of oligosaccharides, and 15g ~ 25g of honey, and tomato paste is characterized in that it removes the fishy taste of tomatoes by frying in a pan.

The step of marinating the seafood (S120) is to add the flavor and sweetness of tomatoes to the seafood, and it is characterized in that it is marinated for 1 hour 30 minutes to 2 hours 30 minutes.

And, the step of marinating the seafood (S120) may further include cherry tomatoes. You can add cherry tomatoes by blanching 150g~250g in boiling water and peeling the skin.

Finally, in the step of preparing the red pepper paste paste (S130), red pepper paste, red pepper powder, potato lozenge, nut oil, plum syrup and sugar are added to the seafood paste prepared in the step (S120) of marinating the seafood paste to prepare a red pepper paste paste. there is. The content of the ingredients included in the red pepper paste paste may include 100 g ~ 200 g of red pepper paste, 5 g or less of red pepper powder, 15 g ~ 25 g of plum syrup, and 2 g or less of sugar.

Here, after the potato is boiled to prevent browning, it may be added in a ground state on a steel plate. And, the nut oil can be prepared by putting nuts, garlic, onion, olive oil and Parmesan cheese in a blender and grinding. At this time, the nuts may include any one or more of pine nuts, peanuts and pistachios. Nut oil may contain 25 g ~ 35 g of pine nuts, 15 g ~ 25 g of peanuts, 15 g ~ 25 g of pistachios, 5 g ~ 15 g of garlic, 25 g ~ 35 g of onion, 2 g or less of basil, 45 ml ~ 55 ml of olive oil.

The step of preparing the crustacean powder (S200) includes the step of trimming the crustaceans (S210), the step of seasoning the trimmed crustaceans (S220), the step of removing moisture (S230), and the step of preparing the crustacean powder (S240) can do.

The crustaceans may include any one or more of shrimp, red crab, abalone, and mussels. Seasoning the trimmed crustaceans ( S220 ) and removing moisture ( S230 ) may be divided according to the type of crustacean. For example, shrimp and red crab may be first pickled in white wine and sake, and then marinated and seasoned a second time by adding tomato paste, minced garlic, dimes, bay leaves, oregano, cloves and whole pepper. In this case, the head of the shrimp and the intestines of the red crab may be used.

The first pickling step is to remove the smell of shrimp and red crab, and may contain 35ml to 45ml and 25ml to 35ml of white wine and sake, respectively.

The second pickling step is to season the shrimp heads and red crabs. Add 45g~55g of tomato paste, 25g~35g of minced garlic, 2g or less of dimes, 1g or less of bay leaves, 2g or less of oregano, 2g or less of cloves and 2g or less of pepper. and marinate for 4 to 6 hours.

In addition, the shrimp heads and red crabs can be fried in a pan and baked in an oven to remove moisture. Shrimp heads and red crabs are first roasted in a pan for 15 to 25 minutes, and then baked in an oven at 70° C. to 90° C. for 5 to 7 hours to remove moisture.

Next, abalone and mussels can be marinated in mirin and vinegar first and then blanched, and then marinated in fruit sauce and seasoned a second time. The first stage of pickling is to remove the fishy smell and taste of abalone and mussels. You can add 15 ml to 25 ml of mirin and 10 ml or less of vinegar. Then, blanch the abalone and mussels for less than 5 minutes so that they do not become tough, 100ml~200ml of pineapple, 15ml~25ml of olive oil, 5ml~15ml of vinegar, 5ml~15ml of lemon juice, 5ml~15ml of white wine, 5ml or less of soy sauce, sugar It can be pickled a second time for 2 to 4 hours in a fruit sauce made with 2 g or less, salt 1 g or less, and pepper 1 g or less. Here, the fruit sauce has the effect of softening the intestines of abalone and the mussels, and adding the sweetness of the fruit.

Abalone and mussels can be dried to remove moisture. Abalone and mussels are physically removed from moisture and then dried at a temperature of 60°C to 70°C for 4 to 6 hours to remove moisture.

The step of preparing the crustacean powder (S240) is a step of preparing the crustacean powder by putting the water-removed crustacean in a mixer and grinding it in the water-removing step (S230).

The step of preparing the crustacean powder (S240) is characterized in that the shrimp and red crab are ground together, and the abalone and mussels are added by adding dried red pepper and horseradish. Each shellfish powder is dried at room temperature (25° C. to 28° C.) for 5 to 7 hours to remove moisture, and then all of the shellfish powders are mixed, ground and filtered through a fine powder to prepare crustacean powder.

The step of preparing the biscuit sauce (S300) is the step of roasting garlic (S310), the step of boiling the roasted garlic with red pepper paste paste (S320), the broth in the red pepper paste paste, crustacean powder, basil, dime, oregano, bay leaf and pepper It may include a step (S330) of preparing a biscuit sauce by boiling it.

At this time, 450g~550g of red pepper paste paste, 3500ml~4000ml of broth, 100g~200g of crustacean powder, 75g~85g of rue, 25g~35g of garlic, 2g or less of basil, less than 1g of dime, less than 1g of oregano, less than 1g of bay leaf and less than 1g of pepper may be added.

The step of preparing the broth consists of adding water, anchovies, barley prawns, onion, celery, green onion, carrot, radish, garlic, bay leaf, pepper and cloves to prepare the first broth by boiling, kelp and kasuobushi in the first broth. It may include a step of preparing a second broth and adding Sohongju and mirin to the second broth to prepare a final broth.

And, the step of preparing the roux may include the step of melting the butter, and the step of putting red rice flour and flour in the melted butter and frying.

The step of preparing the biscuit sauce (S300) may further include any one or more of the step of adjusting the concentration by adding roux and the step of adjusting the seasoning by adding salt, sugar and pepper.

Although the above has been described with reference to the preferred embodiment of the present invention, those skilled in the art can variously modify and change the present invention within the scope without departing from the spirit and scope of the present invention as described in the claims below. You will understand that it can be done.

Claims (10)

preparing red pepper paste paste;
preparing crustacean powder by roasting or drying the shellfish; and
Preparing a biscuit sauce by adding roasted garlic, broth, the crustacean powder, basil, dime, oregano, bay laurel and pepper to the red pepper paste paste and boiling it;
How to make biscuit sauce.
According to claim 1,
The step of preparing the red pepper paste paste,
preparing seafood paste;
mixing the seafood paste with tomato paste, olive oil, oligosaccharide and honey; and
Preparing the red pepper paste paste by adding the marinated seafood paste, red pepper paste, red pepper powder, lower potato, nut oil, plum syrup and sugar, and mixing;
3. The method of claim 2,
The steps for preparing the seafood paste are:
preparing a fruit dressing;
Pickling a mixture of the fruit dressing and seafood; and
After the pickled seafood is heated and cooked, preparing a seafood paste that removes moisture and grinds the seafood;
According to claim 1,
The steps of preparing the crustacean powder include:
trimming the crustacean;
seasoning the trimmed crustaceans;
removing moisture from the seasoned crustaceans; and
Grinding the dehydrated crustacean to prepare the crustacean powder.
5. The method of claim 4,
The step of removing the moisture,
A method for producing a biscuit sauce, characterized in that using any one of roasting, roasting and drying the shellfish.
According to claim 1,
The broth is
Preparing a primary broth by boiling water, anchovy, barley shrimp, onion, celery, green onion, carrot, radish, garlic, bay leaf, pepper and cloves;
preparing a second broth by adding kelp and gas obushi to the first broth; and
A method for producing a biscuit sauce, characterized in that it is prepared through; adding Sohongju and mirin to the secondary broth to prepare a final broth.
According to claim 1,
The roux,
melting the butter; and
A method of producing a biscuit sauce, characterized in that it is prepared through; putting red rice flour and wheat flour in the melted butter and frying it.
5. The method of claim 4,
The step of seasoning the trimmed crustaceans includes:
mixing the trimmed crustaceans with white wine and sake and first pickling; and
A method for producing a biscuit sauce, comprising: adding tomato paste, minced garlic, dime, bay leaf, oregano, cloves and whole pepper to the pickled crustaceans and marinating them a second time.
5. The method of claim 4,
The step of seasoning the trimmed crustaceans includes:
mixing the trimmed crustaceans with mirin and vinegar and first pickling them;
blanching the pickled crustaceans; and
A method for producing a biscuit sauce, comprising the step of mixing the blanched crustaceans with the fruit sauce and marinating it for a second time.
3. The method of claim 2,
The step of marinating the seafood,
A method for producing a biscuit sauce, characterized in that it further comprises peeled cherry tomatoes.

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