KR20230147266A - How to make Naengi jjamppong - Google Patents
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- KR20230147266A KR20230147266A KR1020220046047A KR20220046047A KR20230147266A KR 20230147266 A KR20230147266 A KR 20230147266A KR 1020220046047 A KR1020220046047 A KR 1020220046047A KR 20220046047 A KR20220046047 A KR 20220046047A KR 20230147266 A KR20230147266 A KR 20230147266A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/30—Meat extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/20—Fish extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- Life Sciences & Earth Sciences (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Agronomy & Crop Science (AREA)
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Abstract
본 발명은 냉이짬뽕의 제조방법에 관한 것으로, 더욱 상세하게는 봄나물의 대표인 냉이를 넣어 쌉사름한 특유의 맛과 향, 그리고 구수함을 강조하여 차별화 된 국물맛과 영양성이 뛰어난 냉이짬뽕의 제조방법에 관한 것이다.
본 발명의 제조 방법에 따른 냉이짬뽕은 새로운 영양 별미식으로서, 맛과 영양이 우수하면서도 섭취자의 건강증진에 기여할 수 있어 매우 유용한 발명이다.The present invention relates to a method of manufacturing shepherd's purse jjamppong, and more specifically, to the production of shepherd's purse jjamppong with differentiated soup taste and excellent nutritional value by emphasizing the unique bitter taste, aroma, and savoriness of shepherd's purse, a representative spring vegetable. It's about method.
Shepherd's purse jjamppong according to the production method of the present invention is a new nutritious delicacy, and is a very useful invention as it has excellent taste and nutrition and can contribute to improving the health of consumers.
Description
본 발명은 냉이짬뽕의 제조방법에 관한 것으로, 더욱 상세하게는 봄나물의 대표인 냉이를 넣어 쌉사름한 특유의 맛과 향, 그리고 구수함을 강조한 냉이짬뽕의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing shepherd's purse jjamppong, and more specifically, to a method of manufacturing shepherd's purse jjamppong that emphasizes the unique bitter taste, aroma, and savory taste by adding shepherd's purse, a representative spring vegetable.
짬뽕은 중국 상인들이 부두 근로자들을 상대로 저렴하되, 빨리 먹을 수 있는 음식을 개발하기 위해 만들어진 음식으로 해물, 또는 고기와 다양한 야채를 기름에 볶은 후 닭이나 돼지뼈로 만든 육수를 넣어 끓이고 삶은 국수를 넣어 먹는 음식으로서, 짜장면과 같이 20세기 초부터 한국에 거주하던 화교들에 의해 소개되어 서민들의 사랑을 받아온 대표적인 외식 요리이다.Jjambbong was created by Chinese merchants to develop a cheap but quick meal for dock workers. It is made by frying seafood or meat and various vegetables in oil, boiling them in broth made from chicken or pork bones, and adding boiled noodles. As a food to eat, like Jjajangmyeon, it is a representative restaurant dish that was introduced by Chinese people living in Korea since the early 20th century and has been loved by the common people.
그러나 종래 시중에서 중국음식점을 통해 제공되던 짬뽕은 육류 및 닭 육수를 사용함으로서 그 맛이 획일적이었으며, 성인의 콜레스트롤 등의 수치를 높이는 등 성인병 등의 우려가 있는 사람들이 섭취하기에는 부적절하다는 문제가 있었다. However, Jjambbong, which was previously served in Chinese restaurants on the market, had a uniform taste due to the use of meat and chicken broth, and there was a problem that it was unsuitable for consumption by people at risk of adult diseases such as raising cholesterol levels in adults.
그래서 최근에는 이러한 짬뽕의 단점을 해소하기 위한 다양한 시도로 해물을 우려낸 국물을 사용하거나 닭발, 미꾸라지, 한약재 등을 이용하여 짬뽕을 제조함으로서, 짬뽕의 영양성을 개선하고 담백하고 개운한 맛의 여러 짬뽕이 제조되고 있다. So, in recent years, various attempts have been made to solve these shortcomings of Jjamppong by using seafood broth or using chicken feet, loaches, herbal medicine, etc. to improve the nutritional value of Jjamppong and produce various types of Jjamppong with a light and refreshing taste. It is becoming.
본 발명의 상기에서 언급한 방법에 의한 냉이짬뽕의 제조방법을 제공하고자 한다.The present invention seeks to provide a method for producing shepherd's purse jjamppong using the method mentioned above.
본 발명의 목적은 기존의 자극적인 짬뽕과 차별화 된 국물맛과 영양성을 위해 냉이를 첨가한 냉이짬뽕의 제조방법을 제공하고자 한다.The purpose of the present invention is to provide a method of manufacturing shepherd's purse jjamppong with shepherd's purse added for soup taste and nutritional value that is differentiated from the existing spicy jjamppong.
본 발명은 냉이짬뽕의 제조방법에 있어서, 냉이와 날콩가루를 넣어 조리하는 제조방법 단계를 포함하는 것을 특징으로 한다.The present invention is characterized in that the manufacturing method of shepherd's purse jjamppong includes a manufacturing method step of adding shepherd's purse and raw soybean powder and cooking it.
본 발명에 따른 냉이짬뽕의 제조방법에 의하면, 냉이는 다음과 같은 효능과 효과를 가지고 있다.According to the method for producing shepherd's purse jjamppong according to the present invention, shepherd's purse has the following efficacy and effects.
1. 냉이는 추운 겨울을 견뎌내 자란 봄나물이기 때문에, 단백질 함량이 높고 각종 비타민이 풍부한 알칼리성 작물로 특히 비타민 A, B1, C가 풍부해 원기를 돋우고 기력을 회복하는데 우수한 효능이 있어 피로 회복에 효과적이다.1. Because shepherd's purse is a spring vegetable grown after enduring the cold winter, it is an alkaline crop with a high protein content and rich in various vitamins. It is especially rich in vitamins A, B1, and C, and is effective in revitalizing and restoring energy, making it effective in relieving fatigue. am.
2. 칼슘, 칼륨, 인, 철 등 무기질 성분도 다양하여 지혈과 산후출혈 등에 처방하는 약재로도 사용된다.2. It contains various minerals such as calcium, potassium, phosphorus, and iron, so it is also used as a medicine for hemostasis and postpartum hemorrhage.
3. 혈액을 맑게 해주기 때문에 간과 눈에도 좋은 것으로 알려져 있다. 동의보감에서는 냉이를‘국을 끓여 먹으면 피를 간에 운반해 주고, 눈을 맑게 해 준다’고 기록하고 있다. 잎에는 베타카로틴이 다량 함유되어 있으며, 뿌리에는 알싸한 향의 콜린 성분이 들어있어서 간경화, 간염 등 간 질환 예방에 도움을 준다. 거칠어진 피부 개선과 여드름 예방에도 도움을 주며, 생리불순을 비롯한 각종 부인병 완화에 효과가 있다.3. It is known to be good for the liver and eyes because it purifies the blood. In Donguibogam, it is recorded that shepherd’s purse is ‘if eaten in boiled soup, it transports blood to the liver and clears the eyes.’ The leaves contain a large amount of beta-carotene, and the roots contain choline, which has a spicy flavor, which helps prevent liver diseases such as cirrhosis and hepatitis. It helps improve rough skin and prevent acne, and is effective in alleviating various gynecological diseases, including menstrual irregularities.
4. 단백질 함량이 높은 냉이는 날콩가루와 함께 조리했을때 최고의 영양효과를 내는 궁합으로 우수한 영양가 있는 음식이 된다.4. Shepherd's purse, which has a high protein content, has the best nutritional effect when cooked with raw soybean powder, making it an excellent nutritious food.
이러한 효능으로 냉이짬뽕 이라는 새로운 영양 별미식을 제공하여 맛과 영양이 우수하면서도 섭취자의 건강증진에 기여할 수 있어 탁월한 효과를 나타낸다. With these effects, it provides a new nutritious delicacy called shepherd's purse jjamppong, which is excellent in taste and nutrition and can contribute to the health of consumers, showing excellent effects.
도 1은 본 발명의 냉이짬뽕을 나타낸 것이다.Figure 1 shows shepherd's purse jjamppong of the present invention.
이하에서는, 본 발명을 상세하게 설명한다.Below, the present invention will be described in detail.
본 발명의 발명자는 사골 육수를 기본으로 천연조미료를 사용하여 나트륨 함량을 낮추고, 봄?이 건강식으로 단백질 함량이 높고 비타민이 풍부한 냉이에 더 날콩가루를 첨가하여 단백질의 상승효과가 커지게끔 해 영양이 더 향상되고, 조리 시 파괴되기 쉬운 비타민 손실도 적어지게끔 하여 별미식 이자, 영양면에서도 우수한 짬뽕을 만들어서 소비자의 욕구를 충족하고자 하였다. The inventor of the present invention lowered the sodium content by using natural seasoning based on bone broth, and added raw soybean powder to shepherd's purse, which has a high protein content and is rich in vitamins, as a healthy spring food, to increase the synergistic effect of protein, thereby increasing nutrition. By further improving the quality and reducing the loss of vitamins that are easily destroyed during cooking, we aimed to satisfy the needs of consumers by creating Jjamppong, which is both a delicacy and excellent in terms of nutrition.
따라서, 본 발명은 다음의 단계를 포함하는 냉이짬뽕의 제조방법을 제공한다: Accordingly, the present invention provides a method for producing shepherd's purse jjamppong comprising the following steps:
(1)사골육수제조하는 단계;(1) Step of manufacturing bone broth;
(2) 밀가루, 탄산수 및 함초 소금을 반죽하여 면을 뽑고 삶는 단계;(2) Kneading flour, carbonated water, and seaweed salt to make noodles and boiling them;
(3)냉이(100g) 중 반틈(50 g)은 마른전분을 입혀 끓는물에 데치는 단계;(3) Coating half of the shepherd's purse (50 g) out of 100 g with dry starch and blanching it in boiling water;
(4)달군 팬에 기름을 두르고 편썬마늘(10g) 어슷 썬 대파, 베트남고추(5개) 넣고 볶아 고추기름을 내는단계;(4) Add oil to a heated pan, add sliced garlic (10g), diagonally sliced green onions, and Vietnamese peppers (5) and fry to produce red pepper oil;
(5)상기단계 (3)에 냉이,날콩가루, 채선양파, 채 썬 양파, 저며 썬 알배추, 채 썬 당근 넣어 볶은 뒤 소금(약간), 후춧가루(약간) 넣어 양념혼합물 제조하는 단계;(5) In step (3), add shepherd's purse, raw soybean powder, shredded onion, shredded onion, shredded cabbage, and shredded carrot and stir-fry them, then add salt (a little) and pepper powder (a little) to prepare a seasoning mixture;
(6)상기단계 (4)에 상기단계(1)의 사골육수(2컵/400ml), 뜨거운 물(2컵/400ml) 넣고 후춧가루(½T) 넣고 해산물(홍합, 오징어, 새우) 을 넣어(6) In step (4), add bone broth (2 cups/400ml) and hot water (2 cups/400ml) from step (1), add pepper powder (½T), and add seafood (mussels, squid, shrimp).
짬뽕 국물을 만드는 단계; Steps for making jjamppong soup;
(7) 상기단계 (2)의 면에 상기 단계 (3)의 데친 냉이를 면에 올리는 단계; (7) placing the blanched shepherd's purse of step (3) on the noodles of step (2);
(8)짬뽕국물을 붓고 음식을 완료하는 단계(8) Step of pouring Jjamppong soup and completing the food
이하, 구체적인 실시예를 통해 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail through specific examples.
(실시예1) (Example 1)
90℃에서 7시간동안 열을 가하여 사골국물을 우려내었다. 또한, 밀가루, 탄산수 및 함초 소금을 반죽하여 면을 뽑고 110℃ 15초간 물에 데친 후, 찬물로 헹구어 물기를 제거하였다.Bone broth was brewed by heating at 90°C for 7 hours. In addition, flour, carbonated water, and seaweed salt were kneaded, the noodles were pulled out, boiled in water at 110°C for 15 seconds, and then rinsed with cold water to remove moisture.
오징어(100g) 다리 먹기 좋게 썬 뒤 몸통 저며썰고 새우(60g) 등에 칼집 넣는다.Cut the legs of the squid (100g) into bite-size pieces, then slice the body and cut the back of the shrimp (60g).
달군 팬에 기름 두르고 편 썬 마늘(10g), 어슷 썬 대파, 베트남 고추(5개) 넣어 볶는다.Pour oil in a heated pan and stir-fry sliced garlic (10g), diagonally sliced green onions, and Vietnamese peppers (5).
상기에 설명된 반틈남은 냉이(50g)와, 날콩가루, 채 썬 양파, 저며 썬 알배추, 채 썬 당근 넣어 볶은 뒤 소금(약간), 후춧가루(약간) 넣어 볶는다.Stir-fry the half-cut shepherd's purse (50g) described above, raw soybean powder, sliced onion, sliced cabbage, and sliced carrot, then add salt (a little) and pepper (a little).
뜨거운 사골육수(2컵/400ml), 뜨거운 물(2컵/400ml) 넣어 팔팔끓인다.Add hot bone broth (2 cups/400ml) and hot water (2 cups/400ml) and bring to a boil.
국물 끓어오르면 후춧가루(½T) 넣고 홍합(60g), 오징어, 새우 넣어 끓인다.When the soup boils, add pepper powder (½T), mussels (60g), squid, and shrimp and boil.
그리고, 진간장(½t), 소금(약간), 어슷 썬 청양고추(2개), 홍고추(½개), 채 썬 대파 넣어 조금더 끓인다. Then, add dark soy sauce (½t), salt (a little), diagonally sliced Cheongyang pepper (2), red pepper (½), and sliced green onion and boil a little more.
마지막으로 삶은 중화 면(180g)이 담긴 그릇에 상기 제일 처음 마른전분을 입혀 끓는물에 익혀준 냉이를 얹고 다 끓여진 짬뽕국물을 붓고 음식을 완료하였다. Lastly, shepherd's purse that was coated with the first dried starch above and cooked in boiling water was placed in a bowl containing boiled Chinese noodles (180g), and the boiled Jjamppong broth was poured in to complete the meal.
부호없음No sign
Claims (5)
(1)사골육수제조하는 단계;
(2) 밀가루, 탄산수 및 함초 소금을 반죽하여 면을 뽑고 삶는 단계;
(3)냉이(100g) 중 반틈(50 g)은 마른전분을 입혀 끓는물에 데치는 단계;
(4)달군 팬에 기름을 두르고 편썬마늘(10g) 어슷 썬 대파, 베트남고추(5개)넣고 볶아 고추기름을 내는단계;
(5)상기단계 (3)에 냉이,날콩가루, 채선양파, 채 썬 양파, 저며 썬 알배추, 채 썬 당근 넣어 볶은 뒤 소금(약간), 후춧가루(약간) 넣어 양념혼합물 제조하는 단계;
(6)상기단계 (4)에 상기단계(1)의 사골육수(2컵/400ml), 뜨거운 물(2컵/400ml) 넣고 후춧가루(½T) 넣고 해산물(홍합, 오징어, 새우) 을 넣어
짬뽕 국물을 만드는 단계;
(7) 상기단계 (2)의 면에 상기 단계 (3)의 데친 냉이를 면에 올리는 단계;
(8)상기 제조된 짬뽕국물을 면에 투입하는 단계Method for producing shepherd's purse jjamppong comprising the following steps:
(1) Step of manufacturing bone broth;
(2) Kneading flour, carbonated water, and seaweed salt to make noodles and boiling them;
(3) Coating half of the shepherd's purse (50 g) out of 100 g with dry starch and blanching it in boiling water;
(4) Add oil to a heated pan, add sliced garlic (10g), diagonally sliced green onions, and Vietnamese peppers (5) and fry to produce red pepper oil;
(5) In step (3), add shepherd's purse, raw soybean powder, shredded onion, shredded onion, shredded cabbage, and shredded carrot and stir-fry them, then add salt (a little) and pepper powder (a little) to prepare a seasoning mixture;
(6) In step (4), add bone broth (2 cups/400ml) and hot water (2 cups/400ml) from step (1), add pepper powder (½T), and add seafood (mussels, squid, shrimp).
Steps for making jjamppong soup;
(7) placing the blanched shepherd's purse of step (3) on the noodles of step (2);
(8) Step of adding the prepared Jjamppong broth to the noodles
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