KR20220138610A - Manufacturing method of Seafood rice bowl - Google Patents

Abstract

The present invention relates to a preparation method of cooked rice with seafood toppings and, more specifically, to a preparation method of cooked rice with seafood toppings, where tuna as a main ingredient and other ingredients are sequentially stacked. The preparation method of cooked rice with seafood toppings according to the present invention comprises: an A-1 step of cooking rice; an A-2 step of pulverizing raw tuna to prepare pulverized tuna; an A-3 step of preparing tuna oil; an A-4 step of preparing aged salmon eggs; an A-5 step of preparing soybean sauce for the cooked rice with toppings; an A-6 step of preparing secondary seafood ingredients and secondary vegetable ingredients; and an A-7 step of sequentially stacking the cooked rice, the pulverized tuna, the tuna oil, the aged salmon eggs, the soybean sauce for the cooked rice with toppings, the secondary seafood ingredients, and the secondary vegetable ingredients. In addition, the preparation method of cooked rice with seafood toppings according to the present invention further comprises: a B-1 step of preparing sesame sauce; a B-2 step of preparing raw tuna; and a B-3 step of adding the sesame sauce to the raw tuna. Furthermore, the preparation method of cooked rice with seafood toppings according to the present invention further comprises a C step of preparing stock and pouring the stock to the cooked rice with the stacked seafood toppings. Accordingly, the present invention can provide cooked rice with seafood toppings having excellent nutrition with tuna as a main ingredient.

Description

Seafood rice bowl manufacturing method {Manufacturing method of Seafood rice bowl}

The present invention relates to a method for manufacturing a seafood rice bowl, and more particularly, to a method for manufacturing a seafood rice bowl prepared by sequentially stacking ingredients including tuna as a main ingredient.

Tuna is a high-protein, low-fat, low-calorie fish that is nutritionally excellent as well as omega-3 polyunsaturated fatty acids (PUFA) elcosapentaenoeic acid (EPA, C20:5 ω-3) and docosahexaenoic acid (DHA, C22). :6 ω-3) is contained in large amounts, as well as various vitamins, minerals, and amino acids such as histidine and anseline, including selenium, which has anticancer action, is a very nutritious food.

In particular, tuna is a representative high-protein food and contains a large amount of omega 3 and unsaturated fatty acids, so it is effective in preventing men's prostate disease and enhancing stamina, and is known to be effective in cardiovascular disease and diet.

Because it contains a large amount of DHA, it is known to be effective in brain development and dementia prevention. Tuna contains a large amount of iron, which is effective for anemia, and contains a large amount of vitamins, so it is effective for skin beauty and anti-aging. is known In addition, it contains a large amount of EPA, which is known to be effective in adult diseases such as arteriosclerosis and brain diseases.

Tuna, which is known to be effective as described above, is often eaten by consumers in a skeptical state, and food such as canned tuna is being developed as a processed food. There is a need to develop a variety of foods to enhance the ingestibility of tuna with very limited types.

Korean Patent Publication No. 10-2016-0131555

In order to solve the problems of the prior art as described above, the method for producing a seafood bowl of the present invention has an object to provide a nutritionally excellent seafood bowl using tuna as a main material.

In addition, the seafood rice bowl manufacturing method of the present invention improves the texture of tuna by adding tuna oil to soften parts that may be stiff when ingested, such as the back of tuna, and it is possible to deliver effective nutrients such as unsaturated fatty acids in tuna oil. Its purpose is to serve seafood rice bowls.

In addition, the method for manufacturing a seafood rice bowl of the present invention has an object to provide a seafood rice bowl with increased interest and preference for the shape of food from consumers by stacking and providing ingredients, including tuna, which is a main ingredient.

In addition, the seafood rice bowl manufacturing method of the present invention is basically consumed in the form of a rice bowl, and it is possible to additionally enjoy tuna sashimi or to change it into a soup type according to the addition of broth. It is intended to

The technical problems to be solved by the invention are not limited to the technical problems mentioned above, and other technical problems not mentioned will be clearly understood by those of ordinary skill in the art to which the present invention belongs from the description below. will be able

The method for producing a seafood rice bowl of the present invention comprises: Step A-1 of preparing rice; Step A-2 of pulverizing tuna sashimi to prepare a pulverized tuna; Step A-3 of preparing tuna oil; Step A-4 of preparing aged salmon roe; Step A-5 of preparing soy sauce for rice bowl; Step A-6 of preparing the seafood and vegetable sub-materials; A-7th step of sequentially stacking the rice, tuna crushed product, tuna oil, aged salmon roe, soy sauce for rice bowl, seafood sub-materials and vegetable sub-materials; characterized in that it comprises a.

In addition, the seafood rice bowl manufacturing method of the present invention, the step B-1 of producing a sesame sauce; Step B-2 to prepare tuna sashimi; The tuna sashimi is characterized in that it further comprises a; B-3 step of putting the sesame sauce on the outside.

In addition, the method for producing a seafood bowl of the present invention is characterized by further comprising a step C of pouring the broth into the stacked seafood bowl after preparing the broth.

As a solution to the above problems, the method for producing a seafood bowl of the present invention has an effect of providing a nutritionally excellent seafood bowl using tuna as a main ingredient.

In addition, by adding tuna oil, there is an effect that can improve the texture of tuna by softening parts that may be stiff when ingested, such as the back of tuna, and it has an effect of delivering effective nutrients such as unsaturated fatty acids of tuna oil. .

In addition, there is an effect that can increase the interest of consumers and the preference for the appearance of food by providing the ingredients included in the stack, including tuna, which is the main ingredient.

In addition, it is basically consumed in the form of a bowl, and additionally enjoy tuna sashimi, or it can be transformed into a soup form according to the addition of broth, so that various intakes are possible according to preference.

In addition, there is an effect of enabling the intake of even nutrients by adding vegetables that are compatible with the main ingredients.

1 is a flowchart showing an embodiment of a method for manufacturing a seafood bowl of the present invention.
2 is a flowchart showing another embodiment (addition of tuna sashimi) of the method for manufacturing seafood bowl of the present invention.
3 is a flowchart showing another embodiment (addition of broth) of the method for manufacturing a seafood bowl of the present invention.

Specific details including the problems to be solved for the present invention as described above, means for solving the problems, and the effects of the invention are included in the embodiments and drawings to be described below. Advantages and features of the present invention and methods of achieving them will become apparent with reference to the embodiments described below in detail in conjunction with the accompanying drawings.

Hereinafter, the method for manufacturing the seafood rice bowl presented above will be described using drawings and examples.

1 is a flowchart showing an embodiment of a method for manufacturing a seafood bowl of the present invention.

<First embodiment>

First, in step A-1 (SA10), rice is prepared. Specifically, rice is prepared by mixing rice, kelp extract, and salt to make ground rice.

The kelp extract is dried kelp After washing, it was mixed with water and then heated and filtered.

By preparing the ground rice with the rice, the rice contained in the rice bowl can be shiny and the flavor and flavor can be enhanced.

Next, in step A-2 (SA20), a pulverized tuna is prepared. Specifically, pulverized tuna sashimi to prepare a pulverized tuna.

By pulverizing the tuna sashimi and adding the pulverized tuna, it is easy to digest when ingesting the rice bowl, and it is possible to increase the absorption rate of the active ingredient in the body.

It is preferred that the tuna mainly use the back meat. This is in consideration of the price measurement and economic feasibility of the rice bowl, and uses relatively inexpensive back meat among tuna parts.

Next, in step A-3 (SA30), tuna oil is prepared. Specifically, tuna oil prepared by using the tuna skin is prepared.

In more detail, the preparation of the prepared tuna oil is configured to include steps A-3a (SA30a) to steps A-3b (SA30b).

In step A-3a (SA30a), impurities in the tuna skin are removed. Specifically, the scales of the tuna skin are removed and then washed to remove impurities.

Next, in step A-3b (SA30b), the tuna skin from which the impurities are removed is brewed, and then the oil is separated to prepare tuna oil. Specifically, the tuna skins from which the impurities have been removed are mixed with water, heated and boiled for a long time, and then, when water and oil are separated, filtered to prepare tuna oil.

It is preferable that the heating temperature during the manufacture of the tuna oil is 80 to 90 ℃. When the heating temperature is less than 80 ℃, foreign substances may be mixed during oil formation, and if it exceeds 90 ℃, there is a risk of excessive viscosity or deterioration of the oil.

In addition, after performing the heating process of step A-3b (SA30b) for more efficient separation, the freeze-drying process of step A-3c (SA30c) may be added.

More specifically, in step A-3c (SA30c), after the heating process of step A-3b (SA30b), the obtained liquid (water + oil) is freeze-dried to separate water and oil quickly and easily after filtering the tuna skin can do.

The freeze-drying is preferably carried out at -25 °C.

When using, use only the separated oil by melting it at room temperature (20±5℃).

By adding the tuna oil, it is possible to compensate for the somewhat dry texture of the tuna back meat.

Next, in step A-4 (SA40), the aged salmon roe is prepared. Specifically, the salmon roe is neutralized with salt to remove the fishy taste, and aged salmon roe prepared by aging in pickled soy sauce is prepared.

In more detail, the preparation of the prepared aged salmon roe is configured to include steps A-4a (SA40a) to steps A-4c (SA40c).

In the A-4a step (SA40a), the inedible part of the salmon roe is removed. Specifically, prepare raw salmon roe and wash it with lukewarm water, and then remove the inedible part.

Next, in step A-4b (SA40b), the fishy taste is removed by neutralizing the salmon roe from which the inedible part has been removed with salt. Specifically, salt is added to the salmon roe from which the inedible part has been removed, and the fishy taste is removed through neutralization.

Next, in step A-4c (SA40c), the salmon roe from which the fishy taste has been removed is aged in pickled soy sauce. Specifically, the salmon roe from which the fishy taste has been removed is put into pickled soy sauce prepared by mixing soy sauce, mirin, jeongjong and saffron and aged.

The pickled soy sauce is prepared by mixing soy sauce, mirin, sake, and saffron, and then heating and cooling.

When preparing the pickled soy sauce, it is preferable to mix 3 to 5 parts by weight of mirin, 1 to 2 parts by weight of refined rice, and 0.1 to 0.3 parts by weight of saffron with respect to 1 part by weight of soy sauce for proper ripening of salmon roe.

In addition, during the aging, it is preferable to aged for 4 to 5 hours in consideration of the liver (or taste) of salmon roe and the efficiency of the operation.

Next, in step A-5 (SA50), soy sauce for rice bowl is prepared. Specifically, soy sauce for rice bowl prepared by mixing and heating soy sauce, mirin, water, sugar, and kelp extract and then cooling it is prepared.

The soy sauce for the rice bowl is 3 to 4 parts by weight of mirin, 1 to 2 parts by weight of water, 0.5 to 1 parts by weight of sugar, 0.1 to 0.3 parts by weight of kelp extract based on 3 parts by weight of soy sauce in consideration of the liver (or taste) and viscosity of the bowl. It is preferable to prepare by mixing parts by weight.

The kelp extract is dried kelp After washing, it was mixed with water and then heated and filtered.

Next, in step A-6 (SA60), seafood and vegetable sub-materials are prepared. Specifically, the seafood and vegetable sub-materials that can be additionally added to the rice bowl are prepared according to the preference.

At least one of sashimi, crustaceans, molluscs, and eggs may be used as the seafood sub-material.

In more detail, the seafood sub-material may include raw shrimp, abalone, and the like, and the vegetable sub-material may include cucumber, green onion, and the like.

Next, in step A-7 (SA70), the rice, ground tuna, tuna oil, aged salmon roe, soy sauce for rice bowl, seafood and vegetable sub-materials are sequentially stacked. Specifically, the prepared rice, pulverized tuna, tuna oil, aged salmon roe, soy sauce for rice bowl, seafood sub-materials and vegetable sub-materials are sequentially stacked in a bowl to prepare a seafood bowl in the form of a bowl.

During the lamination, 0.1 parts by weight of the prepared tuna oil is preferably added and laminated with respect to 1 part by weight of the prepared tuna pulverized product to supplement the texture of the tuna.

If less than 0.1 part by weight of tuna oil is mixed with respect to 1 part by weight of the pulverized tuna, the effect of supplementing the dry texture may be insignificant, and if it exceeds 0.1 part by weight, the preference may be rather lowered due to excessive oiliness.

In addition, the seafood rice bowl manufacturing method of the present invention may include another embodiment of additionally providing tuna sashimi in the seafood bowl manufacturing process.

2 is a flowchart showing another embodiment (addition of tuna sashimi) of the method for manufacturing seafood bowl of the present invention.

<Second embodiment>

In the second embodiment, when the seafood bowl of the present invention is provided, tuna sashimi (composition B) is additionally provided to the seafood bowl (composition A) of the first embodiment.

The manufacturing method of the tuna sashimi (composition B) is as follows.

First, in step B-1 (SB10), a sesame sauce is prepared. Specifically, a sesame sauce is prepared by mixing sesame oil prepared using sesame, soy sauce, mirin, vinegar, kelp extract, and salt.

In more detail, the production of the sesame sauce is configured to include the step B-1a (SB10a) to the step B-1e (SB10e).

In the step B-1a (SB10a), sesame is called. Specifically, sesame seeds are soaked in lukewarm water for 24 hours.

Next, in step B-1b (SB10b), the blood of the soaked sesame is peeled. Specifically, the peeling operation is performed by separating and removing the blood of the soaked sesame.

Next, in the step B-1c (SB10c), the sesame seeds are roasted. Specifically, heat is applied to the peeled sesame seeds and stir-fry.

Next, in step B-1d (SB10d), the roasted sesame seeds are pulverized to prepare sesame oil. Specifically, the roasted sesame seeds are pressurized and crushed and juiced to prepare them in the form of oil.

Next, in step B-1e (SB10e), the sesame oil and the sauce ingredients are mixed to prepare a sesame sauce. Specifically, the sesame sauce is prepared by mixing the sesame oil with soy sauce, mirin, vinegar, kelp extract, and salt.

The mixing ratio of the sesame oil and the auxiliary material is 600 to 700 parts by weight of soy sauce, 1000 to 1200 parts by weight of mirin, 700 to 800 parts by weight of vinegar, based on 700 parts by weight of sesame, considering the liver (or taste) and viscosity of the sauce, It is preferable to mix 1000 to 1500 parts by weight of kelp extract and 40 to 50 parts by weight of salt.

The kelp extract is dried kelp After washing, it was mixed with water and then heated and filtered.

In addition, a seasoning may be additionally mixed during the preparation of the sesame sauce.

By adding the sesame sauce to the rice bowl, it can help the body to absorb the unsaturated fat contained in the fish better.

Next, in step B-2 (SB20), tuna sashimi is prepared. Specifically, tuna sashimi is prepared using tuna, which is the main ingredient.

In addition, when preparing the tuna sashimi, it is possible to use the mixed use by additionally preparing the yellowtail sashimi.

Next, in the B-3 step (SB30), the sesame sauce is served on the outside of the tuna sashimi. Specifically, pour the prepared sesame sauce on the surface (surface) of the prepared tuna sashimi.

In the case of the second embodiment, the tuna sashimi (composition B) is provided to the consumer along with the seafood bowl (composition A) prepared in the first embodiment, and the tuna sashimi configuration is added to the seafood bowl for consumption in various forms. make it possible

In addition, the seafood rice bowl manufacturing method of the present invention may include another embodiment of adding broth in the seafood bowl manufacturing process.

3 is a flowchart showing another embodiment (addition of broth) of the method for manufacturing a seafood bowl of the present invention.

<Third embodiment>

In the third embodiment, when the seafood bowl of the present invention is provided, the broth (composition C) in addition to the seafood bowl of the first embodiment (composition A) or the seafood bowl and tuna sashimi (composition A, configuration B) of the first and second embodiments is provided by adding

Specifically, in the third embodiment of the another embodiment, the broth is continuously added after the seafood bowl of the first embodiment is prepared, or the broth is added after consuming some or most of the seafood bowl of the first embodiment. can proceed.

That is, according to the taste of the eater, the timing of the injection of the broth to be put into the tuna bowl is adjusted so that it can be consumed in various forms (rice bowl or soup).

The method for preparing the broth (composition C) is as follows.

First, in the C-1 step (SC10), a base broth is prepared. Specifically, tuna bones and vegetables are mixed with water and heated to prepare a base broth.

In addition to the tuna bone, various fish bones may be added in addition to the tuna bone during the preparation of the base broth, and in the case of vegetables, at least one of radish, shiitake mushroom, ginger, green onion, and onion may be mixed.

The radish is a food that aids digestion and strengthens the stomach. It contains starch degrading enzyme daastase, proteolytic enzyme, and fat digestion erastase to help promote digestion. In addition, it has hangover relieving and anticancer effects, and contains vitamin A and vitamin C, which is good for skin care, and prevents oxidation of fat, so it has good compatibility with tuna, the main ingredient.

The shiitake mushroom is rich in polysaccharides, which activates the body's defense function to prevent cancer, lowers triglycerides and cholesterol, and stabilizes blood pressure. In addition, it is low in calories, so it is good for preventing obesity and diabetes, and when consumed with tuna, the main ingredient, helps the absorption of vitamin D.

The ginger suppresses an increase in cholesterol levels in the body, purifies the blood, and plays an excellent role in strengthening immunity and preventing poor circulation. In addition, raw tuna can be sterilized when ingested.

Radish, shiitake mushrooms, and ginger are added in the preparation of the broth to add functionality of each material, and effects due to compatibility with tuna can be expected.

When preparing the broth, the amount of tuna bones and vegetables is 8 to 12 parts by weight of tuna bones (including fish bones), 0.1 to 0.2 parts by weight of radish, based on 20 parts by weight of water, in consideration of the umami taste, viscosity, and functional addition of the ingredients. , 0.05 to 0.2 parts by weight of shiitake mushrooms, 0.01 to 0.05 parts by weight of ginger is preferred.

In addition, when green onions and onions are added, 0.1 to 0.3 parts by weight of green onions and 0.1 to 0.3 parts by weight of onions may be included with respect to 20 parts by weight of water.

Next, in step C-2 (SC20), citron liquid is prepared. Specifically, after removing the seeds of the citron, it is mixed with water and pulverized, and then aged for 3 months to prepare a citron liquid.

Next, in the C-3 step (SC30), the kelp extract is prepared. Specifically, a kelp extract prepared by washing dried kelp and mixing it with water and then heating it is prepared.

Next, in step C-4 (SC40), shichimi is prepared. Specifically, dried seafood is pulverized and heated to remove moisture, and then finely pulverized shichimi (kuroshichimi) is prepared.

The dried seafood is preferably anchovy, mussels, and the like.

Next, in step C-5 (SC50), broth is prepared. Specifically, the broth is prepared by mixing the prepared citron liquid, kelp extract, and shichimi with the prepared base broth.

In addition, a separate seasoning such as ichimi may be additionally mixed with the broth according to taste.

After preparing the broth, in the third embodiment, the prepared broth can be poured into the stacked seafood bowl prepared in the first embodiment at a desired time and consumed.

Therefore, the method for producing a seafood bowl of the present invention is basically capable of transforming the main ingredient, tuna, into the shape of the bowl, the shape of the sashimi, and the shape of the soup.

As such, those skilled in the art to which the present invention pertains will understand that the above-described technical configuration of the present invention may be implemented in other specific forms without changing the technical spirit or essential characteristics of the present invention.

Therefore, the embodiments described above are to be understood as illustrative and not restrictive in all respects, and the scope of the present invention is indicated by the following claims rather than the above detailed description, and the meaning and scope of the claims and their All changes or modifications derived from the concept of equivalents should be construed as being included in the scope of the present invention.

SA10. Step A-1 to prepare rice
SA20. Step A-2 of pulverizing tuna sashimi to prepare pulverized tuna
SA30. Step A-3 to prepare tuna oil
SA40. Step A-4 to prepare aged salmon roe
SA50. Step A-5 to prepare soy sauce for rice bowl
SA60. Step A-6 to prepare seafood and vegetable ingredients
SA70. Step A-7 of sequentially stacking the rice, crushed tuna, tuna oil, aged salmon roe, soy sauce for rice bowl, seafood and vegetable ingredients
SB10. Step B-1 to prepare sesame sauce
SB10. Step B-2 to prepare tuna sashimi
SB10. Step B-3 of putting sesame sauce on the outside of the tuna sashimi
SC. Step C of pouring the broth into the stacked seafood bowl after preparing the broth

Claims (5)

Step A-1 of preparing rice;
Step A-2 of pulverizing tuna sashimi to prepare a pulverized tuna;
Step A-3 of preparing tuna oil;
Step A-4 of preparing aged salmon roe;
Step A-5 of preparing soy sauce for rice bowl;
Step A-6 of preparing the seafood and vegetable sub-materials;
A method for producing a seafood bowl, comprising: a step A-7 of sequentially stacking the rice, tuna pulverized product, tuna oil, aged salmon roe, soy sauce for rice bowl, seafood and vegetable ingredients The method of claim 1,
Step B-1 of preparing a sesame sauce;
Step B-2 to prepare tuna sashimi;
Seafood rice bowl manufacturing method, characterized in that it further comprises; step B-3 of putting sesame sauce on the outside of the tuna sashimi The method of claim 1,
After preparing the broth, the method for producing a seafood rice bowl further comprises a step C of pouring the broth into the stacked seafood bowl. 4. The method of claim 3,
The broth preparation in step C is,
Step C-1 of preparing a base broth;
Step C-2 of preparing the yuzu liquid;
Step C-3 of preparing the kelp extract;
Step C-4 to prepare shichimi;
A method for producing seafood bowl, comprising: a step C-5 of preparing a broth by mixing the base broth, citron liquid, kelp extract, and shichimi The method of claim 1,
The sesame sauce preparation of the step B-1 is,
Step B-1a called sesame;
Step B-1b of peeling the blood of the soaked sesame;
A step B-1c of roasting the sesame from which the blood has been peeled;
B-1d step of producing sesame oil by grinding the roasted sesame;
Step B-1e of preparing a sesame sauce by mixing the sesame oil, soy sauce, mirin, vinegar, kelp extract, and salt;

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