KR20230044866A - How to make Mushroom Stew base using natural seasoning - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
Description
본 발명은 버섯전골을 제조하는 방법에 관한 것으로서, 더욱 상세하게는 소비자들이 가정에서 간편하게 버섯전골을 먹을 수 있도록 하는 천연조미료를 이용한 가정용 버섯전골 베이스의 제조방법에 관한 것이다.The present invention relates to a method for manufacturing mushroom hotpot, and more particularly, to a method for manufacturing a home mushroom hotpot base using natural seasonings so that consumers can easily eat mushroom hotpot at home.
통상적으로 전골이란 한국의 전통적인 요리법으로, 음식상 옆에 화로를 놓고 그 위에 전골틀을 올려놓고 볶으면서 먹는 것을 말하며, 부엌에서 아주 볶아서 담아 올리면 '볶음'이라 하고, 국물을 잘박하게 붓고 미리 끓여서 올리면 '조치' 또는 '찌개'라고 한다. 재료는 대개 생으로 쓰지만 국물이 탁하게 되거나 익는 데 시간이 걸리는 것은 미리 삶거나 우려서 사용한다.In general, hot pot is a traditional Korean recipe. It refers to placing a brazier next to a food table and putting a hot pot frame on top of it to stir-fry. ' or 'stew'. Ingredients are usually used raw, but those that make the soup cloudy or take a long time to cook are boiled or brewed in advance.
이러한 전골은 원래 궁중 음식에서 전수된 것으로, 잔칫상, 주안상을 차릴 때 곁상에 재료와 참기름, 장국 등을 준비하여 즉석에서 볶아 대접하는 것이므로, 뜨겁고 알맞게 익혀 먹을 수 있어 매우 특색 있고 좋은 요리법이다. 전골은 주재료에 따라 조개전골, 내장전골, 도미전골, 생치전골, 낚지전골, 두부전골을 비롯하여 다양한 버섯을 이용한 버섯전골 등 여러 가지로 나뉜다.These hot pots are originally handed down from royal cuisine, and are served by preparing ingredients, sesame oil, and soup on the side when preparing a banquet table or main table, so they can be cooked hot and properly, making it a very unique and good recipe. Hotpot is divided into various types, such as clam hotpot, intestine hotpot, sea bream hotpot, raw fish hotpot, fishing hotpot, tofu hotpot, and mushroom hotpot using various mushrooms, depending on the main ingredients.
한편, 우리나라에서 생산되는 버섯은 느타리버섯, 양송이버섯, 표고버섯, 송이버섯이 있다. 버섯은 수확 후 호흡과 대사작용이 일반 과실, 채소보다 왕성하여 중량감소가 빠르고 외관이 수축되며, 호흡열로 인한 자체 온도 상승으로 변색 및 미생물의 번식 등 품질 저하가 급격히 일어난다. 이러한 버섯은 각종 무기질과 비타민이 풍부하며 섬유소가 위와 소장의 소화를 도와 비만증, 당뇨병, 심장병, 간장 질환에 좋다. 또한, 단백질, 칼슘, 인, 철분이 많고 뼈를 튼튼히 하는 비타민 D, 조혈 작용에 필수적인 비타민 B, 혈액의 대사를 돕는 엘리타테닌 등의 성분이 풍부해 성장기 어린이들에게도 좋다.On the other hand, mushrooms produced in Korea include oyster mushrooms, button mushrooms, shiitake mushrooms, and pine mushrooms. Mushrooms have faster respiration and metabolism than general fruits and vegetables after harvest, so they lose weight quickly and their appearance shrinks. These mushrooms are rich in various minerals and vitamins, and fiber helps digestion in the stomach and small intestine, which is good for obesity, diabetes, heart disease, and liver disease. In addition, it is rich in protein, calcium, phosphorus, iron, vitamin D that strengthens bones, vitamin B essential for hematopoiesis, and eleitathenin that helps blood metabolism, so it is good for growing children.
이와 같은 인체에 유용한 성분이 다량으로 함유되어 있음에도 불구하고, 아직도 버섯의 섭취형태는 생버섯 또는 마른 버섯을 단순히 익혀서 조리하여 먹는 형태로 제한되고 있기 때문에 버섯에 함유된 유용성분의 섭취율이 매우 낮고, 그에 따라 버섯 생산농가의 소비처가 확대되지 못하고 있다. 한편, 버섯 소비증대를 위해 버섯전골 요리전문점 등이 활성화되고 있기는 하지만, 버섯을 이용한 전골은 소비자들이 가정에서 직접 요리하여 먹기에는 어렵고 일반적으로 버섯전골 요리 전문점에서 먹을 수밖에 없는 실정이다.Despite the large amount of useful ingredients for the human body, the intake of mushrooms is still limited to raw or dried mushrooms, so the intake rate of useful ingredients in mushrooms is very low. As a result, the consumption of mushroom producers is not expanding. On the other hand, although mushroom hotpot specialty stores are being activated to increase mushroom consumption, hotpot using mushrooms is difficult for consumers to cook and eat at home, and generally have no choice but to eat at mushroom hotpot specialty stores.
이에, 본 발명자는 버섯 소비의 확대 및 소비자들이 가정에서 간편에서 버섯전골을 먹을 수 있도록 하기 위해 천연 조미료를 이용한 버섯전골 베이스를 개발하고자 하였다.Accordingly, the present inventors tried to develop a mushroom hotpot base using natural seasonings in order to expand mushroom consumption and enable consumers to easily eat mushroom hotpot at home.
본 발명은 소비자들이 가정에서 간편하게 버섯전골을 조리하여 먹을 수 있도록 하는 천연조미료를 이용한 가정용 버섯전골 베이스의 제조방법을 제공하는데 그 목적이 있다.An object of the present invention is to provide a method for manufacturing a home mushroom hotpot base using natural seasonings so that consumers can easily cook and eat mushroom hotpot at home.
본 발명의 다른 목적은 화학조미료를 전혀 사용하지 않는 천연조미료를 이용한 가정용 버섯전골 베이스의 제조방법을 제공함에 있다.Another object of the present invention is to provide a method for manufacturing a home mushroom hot pot base using natural seasonings without using chemical seasonings at all.
본 발명에 따른 천연조미료를 이용한 가정용 버섯전골 베이스의 제조방법은, 사골엑기스 15g, 불간장 15g, 치킨스톡 5g, 건조된 청양고추 2g, 건조된 대파 10g, 건조된 표고버섯 10g, 후추 1g, 대파분말 2g, 표고버섯분말 2g, 청양고추 분말 2g, 마늘분말 2g, 고추가루 20g, 물 800㎖를 배합하여 버섯전골 베이스를 제조하는 것을 특징으로 한다.Method for manufacturing a home mushroom hotpot base using natural seasonings according to the present invention, 15 g of beef bone extract, 15 g of fire soy sauce, 5 g of chicken stock, 2 g of dried Cheongyang pepper, 10 g of dried green onion, 10 g of dried shiitake mushroom, 1 g of pepper, and green onion 2 g of powder, 2 g of shiitake mushroom powder, 2 g of Cheongyang pepper powder, 2 g of garlic powder, 20 g of red pepper powder, and 800 ml of water are mixed to prepare a mushroom hotpot base.
본 발명은 건강한 먹거리에 대한 소비자 의식 증가에 의한 다양한 제품 개발에 초점을 맞추어 천연조미료를 이용한 버섯전골 베이스를 제조함은 물론 소비자들이 가정에서 언제든지 간편하게 버섯전골을 먹을 수 있도록 하는 장점이 있다.The present invention focuses on the development of various products by increasing consumer awareness of healthy food, and has the advantage of not only manufacturing a mushroom hotpot base using natural seasonings, but also enabling consumers to easily eat mushroom hotpot at home at any time.
그리고 본 발명은 화학조미료를 전혀 사용하지 않고 천연조미료만을 이용해서 버섯전골 베이스를 제조함으로써 소비자들이 건강한 식품을 접할 수 있도록 함은 물론 제품의 차별성을 강조하였으며, 또한 최대한 원물에 일치하게 건조된 재료를 사용함으로써 제품의 보관성 및 유통성이 향상되고 버섯의 향과 질감을 최대한 식당에서 먹는 것처럼 구현할 수 있는 이점이 있다.In addition, the present invention not only uses natural seasonings without using chemical seasonings at all, but only uses natural seasonings to prepare the base for mushroom hot pot so that consumers can access healthy food, as well as emphasize the differentiation of the product. By using it, the shelf life and distribution of the product are improved, and the aroma and texture of the mushroom can be realized as much as possible at a restaurant.
도 1은 본 발명의 바람직한 일 실시 예에 따른 버섯전골 베이스를 이용하여 버섯전골을 간편하게 조리하는 방법을 나타낸 도면.1 is a view showing a method of conveniently cooking mushroom hotpot using a mushroom hotpot base according to a preferred embodiment of the present invention.
이하 본 발명의 바람직한 실시 형태를 첨부된 도면을 참조하여 구체적으로 설명하면 다음과 같다. 후술 될 상세한 설명에서는 상술한 기술적 과제를 이루기 위해 본 발명에 있어 대표적인 실시 예를 제시할 것이다. 그리고 본 발명으로 제시될 수 있는 다른 실시 예들은 본 발명의 구성에서 설명으로 대체한다.Hereinafter, a preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings. In the detailed description to be described later, a representative embodiment of the present invention will be presented to achieve the above-described technical problem. And other embodiments that can be presented as the present invention are replaced by description in the configuration of the present invention.
본 발명에서는 소비자들이 가정에서 간편하게 버섯전골을 먹을 수 있도록 하기 위해 화학조미료를 전혀 사용하지 않고 천연조미료만을 사용하여 버섯전골 베이스를 제조하는 방법을 구현하고자 한다.In the present invention, in order to enable consumers to easily eat mushroom hotpot at home, it is intended to implement a method of manufacturing a mushroom hotpot base using only natural seasonings without using any chemical seasonings.
즉, 본 발명에서는 버섯전골 베이스를 제조하기 위해 일체의 화학조미료를 사용하지 않고 천연조미료만을 사용하는데, 바람직하게는 사골엑기스 15g, 불간장 15g, 치킨스톡 5g을 비롯하여 천연재료를 그대로 건조시킨 청양고추 2g과 대파 10g 및 표고버섯 10g을 사용하며, 또한 후추 1g, 천연 대파분말 2g, 천연 표고버섯분말 2g, 천연 청양고추 분말 2g, 천연 마늘분말 2g, 굵은 고추가루 20g을 사용한다. 이와 같은 각종 재료들(천연조미료)을 물 800㎖에 넣고 잘 섞어주기만 하면 본 발명에서 구현하고자 하는 버섯전골 베이스는 만들어지게 된다.That is, in the present invention, only natural seasonings are used without using any chemical seasonings to prepare the mushroom hotpot base. Preferably, Cheongyang red pepper dried with natural ingredients including 15g of beef bone extract, 15g of fire soy sauce, and 5g of chicken stock. Use 2g, green onion 10g and shiitake mushroom 10g, also use pepper 1g, natural green onion powder 2g, natural shiitake mushroom powder 2g, natural cheongyang pepper powder 2g, natural garlic powder 2g, coarse red pepper powder 20g. By simply adding these various ingredients (natural seasoning) to 800 ml of water and mixing them well, the mushroom hotpot base to be implemented in the present invention is created.
한편, 본 발명에서는 상기와 같은 버섯전골 베이스를 이용하여 소비자들이 가정에서 간편하게 버섯전골을 요리하여 먹을 수 있는데, 도 1과 같이 본 발명의 버섯전골 베이스와 함께 알 배추 200g, 소 목심 200g, 새송이 버섯 150g, 팽이버섯 한단, 깻잎 30g, 피쉬볼 8개, 건 두부 40g을 각각 준비한다.On the other hand, in the present invention, consumers can easily cook and eat mushroom hotpot at home using the mushroom hotpot base as described above. Prepare 150g, a bunch of enoki mushrooms, 30g perilla leaves, 8 fish balls, and 40g dried tofu.
이후, 상기 알 배추을 2등분하고 다시 반으로 나눠 속에 있는 심을 제거하고 세로로 3cm 두께로 썰고 길이의 절반으로 자르고, 상기 새송이 버섯을 먼저 세로로 4등분 한 뒤 폭 2cm 두께로 채 썰고, 상기 팽이버섯은 밑동을 제거하고 너무 두껍지 않게 떼어놓는다. 또한, 상기 깻잎은 줄기를 제거하고 말아서 폭 4cm 두께로 채를 썰고, 상기 건 두부는 1cm 두께로 채를 썰어서 면처럼 풀어놓으며, 상기 소 목심은 한 입 크기(약 사방으로 5cm)로 썰어 놓는다.Thereafter, the roe cabbage is divided into 2 parts and divided in half again, the core inside is removed, sliced vertically into 3 cm thick and cut in half lengthwise, and the king oyster mushroom is first divided into 4 parts vertically, then shredded into 2 cm thick slices, and the enoki mushroom Remove the silver base and set aside so that it is not too thick. In addition, the sesame leaves are removed from the stems, rolled, and shredded to a thickness of 4 cm, the dried tofu is sliced to a thickness of 1 cm and released like noodles, and the beef neck is cut into bite-sized pieces (about 5 cm in all directions).
다음, 통상의 용기(버섯전골 냄비)에 상기 각종 재료들을 넣고, 여기에 본 발명의 버섯전골 베이스를 붓고 중약불에서 15분간 끊이기만 하면 버섯전골이 만들어지게 되며, 소비자들은 버섯전골 요리전문점에 가지 않고도 가정에서 간편하게 버섯전골을 먹을 수 있다.Next, put the above various ingredients in a normal container (mushroom hotpot pot), pour the mushroom hotpot base of the present invention here, and boil it for 15 minutes over medium-low heat to make mushroom hotpot, and consumers do not go to a mushroom hotpot cooking specialty store. You can easily eat mushroom hot pot at home without having to eat it.
한편, 본 발명에서는 천연조미료만으로 만들어진 버섯전골 베이스를 비롯하여 각종 재료들을 진공 포장하여 밀키트 형태로 제작할 수 있으며, 이는 소비자들이 가정에서 더욱더 간편하게 버섯전골 요리를 만들어 먹을 수 있는 장점이 있다.On the other hand, in the present invention, various ingredients, including the mushroom hot pot base made only of natural seasonings, can be vacuum-packed and manufactured in the form of a meal kit, which has the advantage that consumers can more conveniently make and eat mushroom hot pot dishes at home.
Claims (1)
사골엑기스 15g, 불간장 15g, 치킨스톡 5g, 건조된 청양고추 2g, 건조된 대파 10g, 건조된 표고버섯 10g, 후추 1g, 대파분말 2g, 표고버섯분말 2g, 청양고추 분말 2g, 마늘분말 2g, 고추가루 20g, 물 800㎖를 배합하여 버섯전골 베이스를 제조하는 것을 특징으로 하는 천연조미료를 이용한 가정용 버섯전골 베이스의 제조방법.
In the manufacturing method of home mushroom hotpot base using natural seasoning,
15g beef bone extract, 15g fire soy sauce, 5g chicken stock, 2g dried cheongyang pepper, 10g dried green onion, 10g dried shiitake mushroom, 1g pepper, 2g green onion powder, 2g shiitake mushroom powder, 2g cheongyang pepper powder, 2g garlic powder, A method for producing a home mushroom hotpot base using natural seasoning, characterized in that the mushroom hotpot base is prepared by mixing 20 g of red pepper powder and 800 ml of water.
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| KR20120134564A (en) | 2011-06-02 | 2012-12-12 | (주) 김대감 | Method for manufacturing smoked duck stew containing wild edible greens and mushroom, and smoked duck stew produced thereby |
| KR20210047012A (en) | 2019-10-21 | 2021-04-29 | 박대건 | Hot pot with Neungi mushroom and Bone broth and Manufacturing method of the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20120134564A (en) | 2011-06-02 | 2012-12-12 | (주) 김대감 | Method for manufacturing smoked duck stew containing wild edible greens and mushroom, and smoked duck stew produced thereby |
| KR20210047012A (en) | 2019-10-21 | 2021-04-29 | 박대건 | Hot pot with Neungi mushroom and Bone broth and Manufacturing method of the same |
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