KR20220083298A - The manufacturing method of the soy sauce for boiled cutlassfish and the soy sauce manufactured by the method thereof - Google Patents

Abstract

The present invention relates to a method for preparing a braised cutlassfish soy sauce and to a braised soy sauce for braised cutlassfish thereof, and more particularly, to 100 parts by weight of water, 3 to 10 parts by weight of kelp, 3 to 10 parts by weight of radish, and 1 to 10 parts by weight, respectively, based on this After boiling for 1.5 to 2 hours by mixing 5 parts by weight, 1 to 5 parts by weight of soy sauce, 1 to 5 parts by weight of onion, 1 to 5 parts by weight of green onion, 0.1 to 1.0 parts by weight of garlic, 0.05 to 0.2 parts by weight of ginger, and pepper 0.01 to 0.05 parts by weight, 0.3 to 0.7 parts by weight of sodium glutamate, 3 to 10 parts by weight of wheat, and 0.1 to 1.0 parts by weight of alcohol are added, heated and filtered to prepare a sauce broth base; 100 parts by weight of soy sauce, based on this, 10 to 20 parts by weight of each green tangerine spice juice, 2 to 5 parts by weight of red pepper powder, 1 to 3 parts by weight of radish, 1.7 to 5.1 parts by weight of onion, 2.5 to 3.0 parts by weight of garlic, 0.25 to 0.3 parts by weight of ginger Parts by weight, 0.1 to 1.0 parts by weight of black pepper, 10 to 30 parts by weight of white wine, 1-3 parts by weight of Cheongyang pepper, 1-3 parts by weight of red pepper extract, 1 to 2 parts by weight of oligosaccharide, 10 to 30 parts by weight of sugar, 10 to honey preparing a sauce seasoning mixture by mixing 30 parts by weight and 0.1 to 0.5 parts by weight of xanthan gum and heating for 8 to 10 hours; and preparing a braised cutlassfish soy sauce by mixing the sauce seasoning mixture with the sauce broth base and then heating and cooking. According to the braised cutlassfish soy sauce of the present invention, it improves the unique flavor of cutlassfish by removing the off-flavor containing the fishy smell peculiar to cutlassfish, improves the unique flavor of cutlassfish,and has the advantages of simple cooking.

Description

{The manufacturing method of the soy sauce for boiled cutlassfish and the soy sauce manufactured by the method thereof}

The present invention relates to a method for preparing a braised cutlassfish soy sauce and to a braised soy sauce for cutlassfish. In particular, it is a stew suitable for braised cutlassfish soy sauce, a local food of Jeju. It relates to a method for producing a braised cutlassfish soy sauce with improved flavor, and to a braised cutlassfish soy sauce thereof.

In addition, since the braised cutlassfish soy sauce can be easily prepared by heating and cooking cut cutlassfish, water, and the braised cutlassfish soy sauce together, it is possible to conveniently provide braised cutlassfish soy sauce with excellent taste and flavor and excellent sensual preference. It is about soy sauce stew.

Braised cutlassfish soy sauce is a food that most Koreans enjoy as a meal, and it is one of the preferred menu items to increase the intake of fish.

Recently, as people pursue a well-being culture, they are interested in not only the taste of food but also the effect that food has on people, and it is necessary to develop a health food that is convenient and can maintain and promote health.

On the other hand, due to the nuclear family and the increase in single-person households, there are more cases where meals are simply solved, and interest in semi-cooked food or ready-to-cook products is increasing.

Therefore, in recent years, interest in food that is simple yet satisfying both taste and nutrition is increasing.

Cutlassfish are high in polyunsaturated fatty acids, EPA and DHA, which are effective in enhancing memory, reducing blood cholesterol, and preventing circulatory diseases such as arteriosclerosis. In addition, as it is rich in minerals such as calcium, phosphorus, and sodium, it is excellent for preventing osteoporosis and supplementing nutrition for growing children.

As described above, braised cutlassfish in soy sauce containing cutlassfish is not only delicious but also nutritious, but since it is a dish using fish, if it is prepared incorrectly, the flavor deteriorates due to the fishy flavor and it is difficult to consume.

Although braised cutlassfish soy sauce plays an important role in taste and aroma, in order to make the sauce, various ingredients are required to remove the fishy smell and taste, so cooking is cumbersome.

Accordingly, there is a demand for a braised cutlassfish soy sauce that can be easily prepared and has excellent taste.

Therefore, it is an object of the present invention to remove the off-flavor containing the fishy smell peculiar to hair cutlass and improve the unique flavor of hair cut, so that it is possible to conveniently prepare braised cutlassfish soy sauce with excellent taste and flavor and excellent sensory preference. An object of the present invention is to provide a method and a braised cutlassfish soy sauce prepared thereby.

One aspect of the present invention for achieving the above object relates to a method for preparing a braised cutlassfish soy sauce, more specifically, 100 parts by weight of water, based on this, 3 to 10 parts by weight of kelp, 3 to 10 parts by weight of radish, and defori After boiling for 1.5 to 2 hours by mixing 1 to 5 parts by weight, 1 to 5 parts by weight of soy sauce, 1 to 5 parts by weight of onion, 1 to 5 parts by weight of green onion, 0.1 to 1.0 parts by weight of garlic, 0.05 to 0.2 parts by weight of ginger , 0.01 to 0.05 parts by weight of pepper, 0.3 to 0.7 parts by weight of sodium glutamate, 3 to 10 parts by weight of wheat and 0.1 to 1.0 parts by weight of alcohol, followed by heating and filtering to prepare a sauce base; 100 parts by weight of soy sauce, based on this, 10 to 20 parts by weight of each green tangerine spice juice, 2 to 5 parts by weight of red pepper powder, 1 to 3 parts by weight of radish, 1.7 to 5.1 parts by weight of onion, 2.5 to 3.0 parts by weight of garlic, 0.25 to 0.3 parts by weight of ginger Parts by weight, 0.1 to 1.0 parts by weight of black pepper, 10 to 30 parts by weight of white wine, 1-3 parts by weight of Cheongyang pepper, 1-3 parts by weight of red pepper extract, 1 to 2 parts by weight of oligosaccharide, 10 to 30 parts by weight of sugar, 10 to honey preparing a sauce seasoning mixture by mixing 30 parts by weight and 0.1 to 0.5 parts by weight of xanthan gum and heating for 8 to 10 hours; and preparing a braised cutlassfish soy sauce by mixing the sauce seasoning mixture with the sauce broth base and then heating and cooking.

The method for producing braised cutlassfish soy sauce of the present invention was developed to be suitable for braised cutlassfish soy sauce, a local food of Jeju Island, and removes off-flavors including fishy smell peculiar to cutlassfish to improve the unique flavor of cutlassfish and has the advantage of being easy to cook. .

1 is a flow chart showing the entire process steps of the method for producing braised hairtail soy sauce according to the present invention.

Hereinafter, the present invention will be described in detail.

Braised cutlassfish soy sauce according to the present invention is characterized in that it contains green tangerine spice juice. Through this, it is possible to remove the off-flavor containing the fishy smell peculiar to the haircut, to improve the unique flavor of the hairtail, and to add elasticity to the hairtail meat to provide a braised cutlassfish soy sauce that is not easily broken and has an excellent texture. In addition, the braised cutlassfish soy sauce of the present invention is characterized in that it provides braised cutlassfish in a soy sauce base by using soy sauce as a broth base.

The method for preparing braised cutlassfish soy sauce according to an embodiment of the present invention is prepared by mixing 100 parts by weight of water, 3 to 10 parts by weight of kelp, 3 to 10 parts by weight of radish, and 1 to 5 parts by weight of Dipo, respectively, based on this, for 1.5 to 2 hours. After boiling, soy sauce 1 to 5 parts by weight, onion 1 to 5 parts by weight, green onion 1 to 5 parts by weight, garlic 0.1 to 1.0 parts by weight, ginger 0.05 to 0.2 parts by weight, pepper 0.01 to 0.05 parts by weight, sodium glutamate 0.3 to 0.7 parts by weight, 3 to 10 parts by weight of wheat, and 0.1 to 1.0 parts by weight of alcohol are added, heated and filtered to prepare a sauce broth base (S-1); 100 parts by weight of soy sauce, based on this, 10 to 20 parts by weight of each green tangerine spice juice, 2 to 5 parts by weight of red pepper powder, 1 to 3 parts by weight of radish, 1.7 to 5.1 parts by weight of onion, 2.5 to 3.0 parts by weight of garlic, 0.25 to 0.3 parts by weight of ginger Parts by weight, 0.1 to 1.0 parts by weight of black pepper, 10 to 30 parts by weight of white wine, 1-3 parts by weight of Cheongyang pepper, 1-3 parts by weight of red pepper extract, 1 to 2 parts by weight of oligosaccharide, 10 to 30 parts by weight of sugar, 10 to honey Preparing a sauce seasoning mixture by mixing 30 parts by weight and 0.1 to 0.5 parts by weight of xanthan gum and heating for 8 to 10 hours (S-2); and mixing the sauce seasoning mixture with the sauce base and then heating and cooking to prepare a braised cutlassfish soy sauce (S-3).

The green mandarin orange juice is added to remove the off-flavor containing the fishy smell peculiar to hair cutlass, and the acid component contained in the green mandarin juice neutralizes trimethylamine, ammonia, etc., which are components that cause the fishy smell, to reduce the fishy smell. In addition, due to the acid component of the green tangerine, the umami taste of the cutlassfish is improved, the fish meat becomes firm, and the texture is excellent, and it can also have a sterilization effect. Therefore, the green tangerine spice juice according to an embodiment of the present invention preferably contains green tangerine juice, and more preferably, 5 to 10% by weight of green tangerine juice, 5 to 10% by weight of pear juice, 10 to radish juice based on the weight of the total green tangerine flavor juice. It is preferable to prepare by mixing 20% by weight, onion juice 5-10% by weight, garlic juice 10-25% by weight, ginger juice 1-20% by weight, and lemon juice 10-20% by weight.

Since the radish juice, garlic juice, ginger juice, and onion juice are aromatic vegetables having a unique strong flavor, if less than the above amount is added, a fishy smell may occur. Stewing may be overly irritating and the taste may be reduced. In addition, when the pear juice and lemon juice are added in less than the above-mentioned amount, a fishy smell may occur, and when more than the above-mentioned amount is added, the sweet and sour taste is strong and the taste may be reduced.

In addition, as described above, when mixing the sauce seasoning mixture with the sauce broth base, the ratio of the sauce broth base to the sauce seasoning mixture is preferably 1:2 to 1:5.

Accordingly, the present invention provides a braised cutlassfish soy sauce prepared by the above method.

1 is a flow chart showing the entire process steps of the method for manufacturing braised hairtail soy sauce according to the present invention.

This braised hairtail soy sauce will be described in more detail through the following manufacturing method.

Preparing a sauce base; (S-1)

First, 100 parts by weight of water, based on this, 3 to 10 parts by weight of each kelp, 3 to 10 parts by weight of radish, and 1 to 5 parts by weight of Diphori are mixed in one container and heated over medium heat for 1.5 to 2 hours. Next, 1 to 5 parts by weight of soy sauce, 1 to 5 parts by weight of onion, 1 to 5 parts by weight of green onion, 0.1 to 1.0 parts by weight of garlic, 0.05 to 0.2 parts by weight of ginger, 0.01 to 0.05 parts by weight of pepper, 0.3 parts by weight of sodium glutamate in the container To 0.7 parts by weight, 3 to 10 parts by weight of wheat, and 0.1 to 1.0 parts by weight of alcohol are added and heated over medium heat to prepare a broth base. Here, the heating temperature and time are not particularly limited and may be freely performed according to the method of preparing the broth base in general. When it has a suitable viscosity, stop heating, filter to remove impurities, and then cool to room temperature.

On the other hand, in order to prepare a braised cutlassfish soy sauce, cutlassfish may be used in the source broth base preparation step (S-1). In this case, there is an effect that can further improve the unique flavor of the haircut by using the haircut. Here, the cutlassfish are not limited thereto, but it is preferable to use cutlassfish from Jeju with excellent quality, cleanly trimmed and cut to an appropriate size, and byproducts of cutlassfish such as bones and tails are excluded.

In addition, in the sauce broth base manufacturing step (S-1), other fish can be used instead of cutlassfish, and any fish for cooking in soy sauce such as mackerel, mackerel, and saury can be used.

The present invention is characterized in that 1 to 5 parts by weight of soy sauce is added in the sauce broth base manufacturing step (S-1), and through this, it is possible to provide braised cutlassfish soy sauce, which is braised cutlassfish based on soy sauce.

Preparing a sauce seasoning mixture (S-2);

Next, materials other than liquid or powder among the materials to be mixed in the step of preparing the sauce seasoning mixture are ground through a grinder. And, based on 100 parts by weight of soy sauce, 10 to 20 parts by weight of each green tangerine spice juice, 2 to 5 parts by weight of red pepper powder, 1-3 parts by weight of radish, 1.7 to 5.1 parts by weight of onion, 2.5 to 3.0 parts by weight of garlic, 0.25 parts by weight of ginger to 0.3 parts by weight, 0.1 to 1.0 parts by weight of black pepper, 10 to 30 parts by weight of white wine, 1-3 parts by weight of Cheongyang pepper, 1-3 parts by weight of red pepper extract, 1 to 2 parts by weight of oligosaccharide, 10 to 30 parts by weight of sugar, honey A sauce seasoning mixture is prepared by mixing 10 to 30 parts by weight and 0.1 to 0.5 parts by weight of xanthan gum in one container and then heating it over medium heat for 8 to 10 hours to cook. Here, the heating temperature and time are not particularly limited, and the temperature and time may be adjusted in order to meet the desired concentration by the operator during manufacturing, and may be adjusted with water or the like.

Preparing a braised cutlassfish soy sauce (S-3);

Mix the sauce base prepared in step (S-2) and the sauce seasoning mixture prepared in step (S-3). At this time, the mixing ratio of the sauce base and the sauce seasoning mixture is preferably 1:2 to 1:5. However, it can be mixed by adding or subtracting the amount to each other according to individual preference.

Furthermore, the present invention may further include the step (S-4) of packaging by injecting the braised hairtail soy sauce of the present invention prepared in the step (S-3) into a packaging pouch of a certain size.

Packing the braised cutlassfish soy sauce (S-4);

After injecting an appropriate amount of the braised cutlassfish soy sauce prepared in step (S-3) into a packaging pouch of a certain size, it is sterilized and packaged. Accordingly, it is possible to facilitate storage and movement of the braised cutlassfish soy sauce by allowing the braised haircut soy sauce to be stored in a packaging pouch maintained in a vacuum state. At this time, the total weight of the packaging pouch containing the braised hairtail soy sauce may be 100 to 120 g or 120 to 140 g, and the total weight of the packaging pouch containing the braised hairtail soy sauce may be changed according to the capacity of the pouch. , can be freely adjusted to provide a dose that meets the needs of the consumer.

Hereinafter, the present invention will be described in more detail through specific examples.

< Example 1 >

1. Preparation of Sauce Broth Base

In 10L of water (purified water), 400g of kelp, 1kg of radish, and 30g of Dipo are mixed in one container and heated over medium heat for 1.5 to 2 hours. Next, 300 g of soy sauce, 500 g of onion, 300 g of green onion, 50 g of garlic, 10 g of ginger, 3 g of pepper, 2 g of sodium glutamate, 400 g of wheat and 30 g of alcohol were added to the container and heated over medium heat for 60 minutes to prepare a 5L broth base.

2. Preparation of green tangerine spice juice

To prepare the green tangerine spice juice, 250 g of green tangerine juice, 250 g of pear juice, 500 g of radish juice, 250 g of onion juice, 750 g of garlic juice, 250 g of ginger juice and 250 g of lemon juice were prepared. was manufactured.

3. Preparation of sauce seasoning mixture

In 10 L of soy sauce, 2.5 kg of green tangerine spice juice prepared in 2 above, 30 g of red pepper powder, 35 g of radish, 45 g of onion, 2.5 to 3.0 parts by weight of garlic, 0.25 to 0.3 parts by weight of ginger, 0.1 to 1.0 parts by weight of black pepper, 10 to 30 parts by weight of white wine , Cheongyang pepper 1-3 parts by weight, red pepper extract 1-3 parts by weight, oligosaccharides 1-2 parts by weight, sugar 10-30 parts by weight, honey 10-30 parts by weight, and xanthan gum 0.1 to 0.5 parts by weight mixed in one container After cooking, prepare a sauce seasoning mixture by heating and simmering over medium heat for 8 to 10 hours.

4. Preparation of braised cutlassfish soy sauce

1L of the sauce broth base prepared in 1 above and 0.5L of the sauce seasoning mixture prepared in 3 above were put in one pot and heated over medium heat for about 30 minutes, then cooled at room temperature to prepare a braised soy sauce.

5. Manufacture of braised cutlassfish soy sauce

Prepared by dividing Jeju hairtail into quarters, and then adding the braised cutlassfish soy sauce prepared in step 3 of the present invention to the haircut, aged for about 10 minutes, and then rapidly frozen and stored.

< Comparative Example 1 >

It was carried out in the same manner as in Example 1, but without adding the green tangerine spice juice, braised cutlassfish soy sauce was prepared, and using this, braised cutlassfish soy sauce was prepared in the same manner.

< Comparative Example 2 >

It was carried out in the same manner as in Example 1, except that mackerel was added in place of cutlassfish, and using this, braised mackerel in soy sauce was prepared in the same manner.

< Test Example 1 >

The sensory evaluation of aesthetics, taste, aroma, texture, and preference for braised cutlassfish soy sauce or braised mackerel soy sauce prepared in Examples and Comparative Examples was performed, and the results are shown in Table 2 below. The sensory test was conducted on 100 food-related experts and general consumers, and the evaluation criteria are shown in Table 1. The results in Table 2 below were calculated as the average of all scores.

score Evaluation standard 5 very good 4 good 3 usually 2 bad One very bad

division aesthetic taste incense texture symbol Example 1 4.7 4.6 4.3 4.5 4.8 Comparative Example 1 3.8 3.5 3.1 3.3 3.5 Comparative Example 2 4.5 4.3 4.1 4.7 4.3

As can be seen in Table 2, Example 1 received excellent evaluations in terms of aesthetics, taste, aroma, texture, and preference compared to Comparative Examples 1 and 2.

In Comparative Example 1, the fishy taste of cutlassfish was felt because green tangerine spice juice was not added. In addition, it was confirmed that the cutlassfish flesh tends to break during cooking, resulting in a low score for aesthetics, and thus slightly lowered texture.

In Comparative Example 2, braised mackerel in soy sauce, not cutlassfish, was prepared using the braised cutlassfish soy sauce of the present invention, but overall, it received excellent scores.

Therefore, it was confirmed through the above Examples and Comparative Examples that when green tangerine spice juice was added to the hair cut soy sauce, the odor including the fishy smell was removed and the original flavor of the hair cut was improved. In addition, by improving the elasticity of the cutlassfish meat, the texture was improved, and when braised cutlassfish soy sauce was prepared, the meat did not break easily and the appearance was good. Also, it was confirmed that the cutlassfish soy sauce had excellent flavor when used for stewed mackerel with mackerel instead of cutlassfish.

Although the above has been described in detail using the preferred embodiment of the present invention, it is provided to fully inform those of ordinary skill in the art to which the present invention pertains to the scope of the invention, so the scope of the present invention is limited to specific implementations. It is not limited to the examples, and should be construed according to the appended claims. In addition, it is believed that various modifications and additions can be made by those of ordinary skill in the art of the present invention.

Claims (4)

100 parts by weight of water, based on this, 3 to 10 parts by weight of kelp, 3 to 10 parts by weight of radish, and 1 to 5 parts by weight of radish are mixed and boiled for 1.5 to 2 hours, then 1 to 5 parts by weight of soy sauce, 1 to 5 parts by weight of onion 5 parts by weight, 1 to 5 parts by weight of green onions, 0.1 to 1.0 parts by weight of garlic, 0.05 to 0.2 parts by weight of ginger, 0.01 to 0.05 parts by weight of black pepper, 0.3 to 0.7 parts by weight of sodium glutamate, 3 to 10 parts by weight of wheat, and 0.1 to alcohol After adding 1.0 parts by weight, heating and filtering to prepare a sauce base;
100 parts by weight of soy sauce, based on this, each 10 to 20 parts by weight of green tangerine spice juice, 2 to 5 parts by weight of red pepper powder, 1-3 parts by weight of radish, 1.7 to 5.1 parts by weight of onion, 2.5 to 3.0 parts by weight of garlic, 0.25 to 0.3 parts by weight of ginger parts by weight, 0.1 to 1.0 parts by weight of black pepper, 10 to 30 parts by weight of white wine, 1-3 parts by weight of Cheongyang pepper, 1-3 parts by weight of red pepper extract, 1 to 2 parts by weight of oligosaccharide, 10 to 30 parts by weight of sugar, 10 to honey preparing a sauce seasoning mixture by mixing 30 parts by weight and 0.1 to 0.5 parts by weight of xanthan gum and heating for 8 to 10 hours; and
After mixing the sauce seasoning mixture with the sauce base, heating and cooking to prepare a braised cutlassfish soy sauce; a method for preparing braised soy sauce. According to claim 1, wherein the green tangerine spice juice is 5-10 wt% of green tangerine juice, 5-10 wt% of pear juice, 10-20 wt% of radish juice, 5-10 wt% of onion juice, 10 wt% of garlic based on the total weight of green tangerine spice juice ~25% by weight, ginger juice 1 ~ 20% by weight, and lemon juice 10 ~ 20% by weight of the braised haircut soy sauce manufacturing method, characterized in that it is prepared by mixing. The method according to claim 2, wherein the mixing ratio of the sauce base and the seasoning mixture is 1:2 to 1:5. [Claim 4] Braised hairtail soy sauce prepared by the method of any one of claims 1 to 3.

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