KR20230151254A - Boiled mud-fish soup with Manila clam - Google Patents
Boiled mud-fish soup with Manila clam Download PDFInfo
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- KR20230151254A KR20230151254A KR1020220050703A KR20220050703A KR20230151254A KR 20230151254 A KR20230151254 A KR 20230151254A KR 1020220050703 A KR1020220050703 A KR 1020220050703A KR 20220050703 A KR20220050703 A KR 20220050703A KR 20230151254 A KR20230151254 A KR 20230151254A
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- clams
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- loach
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- 235000014347 soups Nutrition 0.000 title description 3
- 241000620877 Ruditapes philippinarum Species 0.000 title 1
- 235000020639 clam Nutrition 0.000 claims abstract description 52
- 241000237519 Bivalvia Species 0.000 claims abstract description 29
- 241000252185 Cobitidae Species 0.000 claims abstract description 26
- 235000013547 stew Nutrition 0.000 claims abstract description 17
- 244000068988 Glycine max Species 0.000 claims abstract description 14
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 14
- 235000001916 dieting Nutrition 0.000 claims abstract description 13
- 230000037228 dieting effect Effects 0.000 claims abstract description 13
- 208000007502 anemia Diseases 0.000 claims abstract description 10
- 239000004615 ingredient Substances 0.000 claims abstract description 10
- 230000003716 rejuvenation Effects 0.000 claims abstract description 7
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- 239000000835 fiber Substances 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims description 20
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- 244000105624 Arachis hypogaea Species 0.000 claims description 11
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- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 11
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 11
- 235000004347 Perilla Nutrition 0.000 claims description 11
- 210000000988 bone and bone Anatomy 0.000 claims description 11
- 239000001728 capsicum frutescens Substances 0.000 claims description 11
- 235000020232 peanut Nutrition 0.000 claims description 11
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 10
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 8
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 8
- 235000015278 beef Nutrition 0.000 claims description 8
- 230000001256 tonic effect Effects 0.000 claims description 7
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 239000006002 Pepper Substances 0.000 claims description 6
- 241000722363 Piper Species 0.000 claims description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims description 6
- 235000017804 Piper guineense Nutrition 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- 229910052742 iron Inorganic materials 0.000 claims description 5
- 235000016709 nutrition Nutrition 0.000 claims description 4
- 235000012424 soybean oil Nutrition 0.000 claims description 4
- 239000003549 soybean oil Substances 0.000 claims description 4
- 239000013589 supplement Substances 0.000 claims description 4
- 235000021384 green leafy vegetables Nutrition 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
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- 238000009835 boiling Methods 0.000 claims description 2
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- 230000009286 beneficial effect Effects 0.000 abstract description 2
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- 230000000694 effects Effects 0.000 description 5
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- 108090000623 proteins and genes Proteins 0.000 description 3
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- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
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- 229920002567 Chondroitin Polymers 0.000 description 1
- 102000001554 Hemoglobins Human genes 0.000 description 1
- 108010054147 Hemoglobins Proteins 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
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- 239000008280 blood Substances 0.000 description 1
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- 210000004204 blood vessel Anatomy 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- DLGJWSVWTWEWBJ-HGGSSLSASA-N chondroitin Chemical compound CC(O)=N[C@@H]1[C@H](O)O[C@H](CO)[C@H](O)[C@@H]1OC1[C@H](O)[C@H](O)C=C(C(O)=O)O1 DLGJWSVWTWEWBJ-HGGSSLSASA-N 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
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- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000003670 easy-to-clean Effects 0.000 description 1
- 230000014509 gene expression Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
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- 210000000056 organ Anatomy 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019587 texture Nutrition 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
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- 229940046008 vitamin d Drugs 0.000 description 1
Classifications
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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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/20—Fish extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
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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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
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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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
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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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
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- Marine Sciences & Fisheries (AREA)
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- Agronomy & Crop Science (AREA)
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- Meat, Egg Or Seafood Products (AREA)
Abstract
본 발명은 바지락 추어탕에 관한 것으로서, 보다 상세하게는 빈혈과 다이어트에 효과적인 바지락과 정력 증강, 피부미용, 원기회복에 효과적인 미꾸라지를 함께 사용하는 것으로서, 섬유소질 추가를 위해 우거지 및 바지락에 부족한 식물성 단백질을 된장으로 추가하여 영양상 궁합이 좋은 재료들을 사용하여, 맛도 좋으면서 다방면에서 건강에 유익하도록 한 바지락 추어탕에 관한 것이다.The present invention relates to clam stew, and more specifically, to using clams, which are effective for anemia and dieting, and loach, which is effective for stamina enhancement, skin care, and rejuvenation. In order to add fiber, vegetable protein, which is lacking in clams and clams, is used together. This is about a clam stew made with soybean paste and nutritionally compatible ingredients to make it delicious and beneficial to your health in many ways.
Description
본 발명은 빈혈과 다이어트에 효과적인 바지락과, 피부미용, 원기회복, 자양강장의 효과적인 미꾸라지를 함께 재료로 사용하여, 몸에 이로우면서 풍부한 맛과 식감을 제공하는 바지락 추어탕에 관한 것이다.The present invention relates to a clam stew that is beneficial to the body and provides a rich taste and texture by using clams, which are effective for anemia and dieting, and loaches, which are effective for skin care, rejuvenation, and nutritional tonic, as ingredients.
대합과에 속하는 조개인 바지락의 경우, 칼로리와 지방 함량이 낮아 다이어트에 효과적이며, 빈혈에 효과적인 철을 함유하고 있는데 철은 혈액 속의 헤모글로빈을 구성하는 성분의 하나고 빈혈을 예방해주는 역할을 한다.Clams, a clam belonging to the clam family, are effective for dieting due to their low calorie and fat content, and contain iron, which is effective for anemia. Iron is one of the components that makes up hemoglobin in the blood and plays a role in preventing anemia.
또한, 미꾸라지는 하천, 못물, 논 등에 서식하는 것으로, 미꾸라지국이라 불리는 추어탕의 경우, 첫째, 양질의 단백질과 비타민A가 풍부하게 함유되어 있어 피부미용에 좋고, 둘째, 우수한 단백질 및 칼슘과 비타민 A, B, D가 풍부하게 함유되어 있어 원기회복 시키고, 정력을 돋구어 주는 강장 강정식품이며, 셋째, 단백질과 칼슘, 비타민이 풍부하며 지방은 적어 칼로리 걱정이 없어 먹을 수 있어 다이어트 식품으로 좋으며, 넷째, 미꾸라지가 함유하고 있는 콘드로이친이라는 점액물질이 인체의 혈관과 장기를 깨끗이 해주어 노화를 방지하는 효능이 있으며, 다섯째, 불포화지방산이 콜레스테롤을 감소시켜주어 성인병 예방에 좋다고 할 수 있고, 여섯째, 칼슘과 비타민D가 함유되어 있어 칼슘의 흡수를 도와 뼈를 튼튼하게 해주는 좋은 식품이다.In addition, loaches live in rivers, ponds, rice fields, etc., and in the case of loach stew called loach soup, firstly, it is good for skin care because it is rich in high-quality protein and vitamin A, and secondly, it is excellent in protein, calcium, and vitamin A. , B, and D, it is a tonic food that restores vitality and boosts energy. Third, it is rich in protein, calcium, and vitamins, and has low fat, so it can be eaten without worrying about calories, so it is good as a diet food. Fourth, Chondroitin, a mucus substance contained in loaches, has the effect of preventing aging by cleansing the blood vessels and organs of the human body. Fifth, unsaturated fatty acids reduce cholesterol, which can be said to be good for preventing adult diseases. Sixth, calcium and vitamin D. It is a good food that helps the absorption of calcium and strengthens bones.
이에, 코로나 시대로 외식이나 바깥외출이 힘든 시기에, 이러한 다양한 효능을 가지는 바지락과 미꾸라지를 이용하여, 더욱 영양가 있고, 맛좋은 음식을 조리하여 먹을 수 있도록 개발이 요구되는 시점이다.Accordingly, in a time when eating out or going out is difficult due to the Corona era, there is a need for development so that more nutritious and delicious food can be cooked and eaten using clams and loaches, which have various effects.
본 발명은 상기와 같은 문제점을 해결하기 위해 안출된 것으로서, 본 발명의 목적은 빈혈에 좋고 다이어트에 효과적인 대합과의 바지락과 피부회복, 원기회복, 강장 강정식품인 미꾸라지의 추어를 이용한 식품으로서, 된장을 통해 바지락에 부족한 식물성 단백질을 보충하고, 탕이나 국요리를 풍성하게 만들어주면서 섬유소질이 풍부하여 다이어트에도 좋은 우거지를 함께 사용하며, 고소함과 풍부한 식감을 위해, 콩, 들깨, 땅콩을 넣어서 만들어, 다이어트와 빈혈에 좋으며, 원기회복과 회복을 돕는 강장 및 강정식품으로 섭취가 가능한 바지락 추어탕을 제공하고자 하는 것이다.The present invention was created to solve the above problems, and the object of the present invention is to provide a food using clams from the clam family, which are good for anemia and are effective for dieting, and loach, which is a skin recovery, rejuvenation, and tonic food, and soybean paste. This supplements the vegetable protein that clams lack, enriches stews and soups, and uses beef legumes, which are rich in fiber and good for dieting. For a nutty flavor and rich texture, soybeans, perilla seeds, and peanuts are added. The goal is to provide clam stew that is good for dieting and anemia and can be consumed as a tonic or strong food that helps with rejuvenation and recovery.
본 발명의 다른 목적 및 장점들은 하기에 설명될 것이며, 본 발명의 실시예에 의해 알게 될 것이다. 또한, 본 발명의 목적 및 장점들은 특허청구범위에 나타낸 수단 및 조합에 의해 실현될 수 있다.Other objects and advantages of the present invention will be explained below and will be learned by practice of the present invention. Additionally, the objects and advantages of the present invention can be realized by the means and combinations indicated in the claims.
본 발명은 상기와 같은 문제점을 해결하기 위한 수단으로서,The present invention is a means to solve the above problems,
바지락 80중량부, 미꾸라지 130중량부, 우거지 50중량부, 된장 7중량부, 양파 20중량부, 대파 10중량부, 콩 4중량부, 들깨 3중량부, 땅콩 2중량부, 고추가루 1중량부, 후추가루 1중량부, 바지락과 소뼈로 우려낸 육수 100중량부가 포함되는 것으로,80 parts by weight of clams, 130 parts by weight of loach, 50 parts by weight of green eel, 7 parts by weight of soybean paste, 20 parts by weight of onions, 10 parts by weight of green onions, 4 parts by weight of beans, 3 parts by weight of perilla seeds, 2 parts by weight of peanuts, 1 part by weight of red pepper powder , 1 part by weight of pepper powder, 100 parts by weight of broth made from clams and beef bones,
상기 바지락은 수세하고 토사를 제거한 후 사용되는 것으로, 철함유로 빈혈에 효과적이고 다이어트에 도움이 되며,The clams are used after washing and removing vomit. They contain iron and are effective against anemia and helpful for dieting.
상기 미꾸라지는 소금과 함께 용기에서 사전설정 시간동안 방치한 다음 세척하고, 30분을 삶아 믹서기에 갈은 후, 체에 부어 뼈를 걸러내서 사용하는 것으로, 정력증강, 피부미용과 원기회복 및 자양 강장에 도움이 되며,The loach is left in a container with salt for a preset time, washed, boiled for 30 minutes, ground in a blender, poured through a sieve to filter out the bones, and used for energy enhancement, skin care, rejuvenation, and nutritional tonic. It is helpful,
상기 우거지는 섬유소질을 제공하여 다이어트에 효과가 있도록 하며,The above-mentioned greens provide fiber to make them effective in dieting,
상기 된장은 바지락에 부족한 식물성 단백질을 보충하도록 하며,The soybean paste supplements the vegetable protein that clams lack,
상기 콩, 들깨, 땅콩은 믹서기에 갈아 분말로 사용되어, 바지락과 미꾸라지의 비린맛을 잡아주며,The beans, perilla seeds, and peanuts are ground in a blender and used as powder to remove the fishy taste of clams and loaches.
상기 바지락, 미꾸라지, 우거지, 된장, 양파, 대파, 콩, 들깨, 땅콩, 고추가루, 후추가루, 바지락 소뼈 육수의 모든재료들을 솥에 넣고 사전설정시간 끊인 후, 콩기름으로 볶은 고추가루를 넣고 약불로 30분 더 끊여서 완성하는 것을 특징으로 한다.Put all the ingredients of the above clams, loaches, clams, soybean paste, onions, green onions, beans, perilla seeds, peanuts, red pepper powder, pepper powder, and clam beef bone broth in a pot, boil for a preset time, then add red pepper powder roasted in soybean oil and cook over low heat. It is characterized by being completed in an additional 30 minutes.
이상에서 살펴본 바와 같이, 본 발명은 바지락 통해 빈혈에 좋으면서도 다이어트에도 효과적인 효능을 누리면서, 강정 및 강장식품인 미꾸라지를 통해, 피부미용, 원기회복, 정력 증강 등의 효능을 가질수 있는, 건강한 음식을 제공할 수 있는 효과가 있다.As seen above, the present invention is a healthy food that is good for anemia through clams and is also effective in dieting, and has effects such as skin care, rejuvenation, and energy enhancement through loaches, which are sweet and tonic foods. There is an effect that can be provided.
또한, 본 발명은 조리가 용이하고 손쉬운 효과가 있다.In addition, the present invention is easy to cook and has the effect of being easy to cook.
도 1은 본 발명에 따른 바지락 추어탕의 제조방법을 나타낸 순서도.Figure 1 is a flow chart showing a method of manufacturing clam stew according to the present invention.
본 발명의 여러 실시예들을 상세히 설명하기 전에, 다음의 상세한 설명에 기재되거나 도면에 도시된 구성요소들의 구성 및 배열들의 상세로 그 응용이 제한되는 것이 아니라는 것을 알 수 있을 것이다. 본 발명은 다른 실시예들로 구현되고 실시될 수 있고 다양한 방법으로 수행될 수 있다. 또, 장치 또는 요소 방향(예를 들어 "전(front)", "후(back)", "위(up)", "아래(down)", "상(top)", "하(bottom)", "좌(left)", "우(right)", "횡(lateral)")등과 같은 용어들에 관하여 본원에 사용된 표현 및 술어는 단지 본 발명의 설명을 단순화하기 위해 사용되고, 관련된 장치 또는 요소가 단순히 특정 방향을 가져야 함을 나타내거나 의미하지 않는다는 것을 알 수 있을 것이다. 또한, "제 1(first)", "제 2(second)"와 같은 용어는 설명을 위해 본원 및 첨부 청구항들에 사용되고 상대적인 중요성 또는 취지를 나타내거나 의미하는 것으로 의도하지 않는다.Before describing the various embodiments of the present invention in detail, it will be appreciated that its application is not limited to the details of the configuration and arrangement of components described in the following detailed description or shown in the drawings. The invention may be embodied and practiced in different embodiments and carried out in various ways. Additionally, device or element orientation (e.g. “front”, “back”, “up”, “down”, “top”, “bottom”). The expressions and predicates used herein with respect to terms such as ", "left", "right", "lateral", etc. are merely used to simplify the description of the invention and related devices. Alternatively, you may notice that it does not simply indicate or imply that an element should have a particular orientation. Additionally, terms such as “first” and “second” are used herein and in the appended claims for purposes of description and are not intended to indicate or imply relative importance or intent.
본 발명은 상기의 목적을 달성하기 위해 아래의 특징으로 갖는다.The present invention has the following features to achieve the above object.
이하 첨부된 도면을 참조로 본 발명의 바람직한 실시예를 상세히 설명하도록 한다. 이에 앞서, 본 명세서 및 청구범위에 사용된 용어나 단어는 통상적이거나 사전적인 의미로 한정해서 해석되어서는 아니되며, 발명자는 그 자신의 발명을 가장 최선의 방법으로 설명하기 위해 용어의 개념을 적절하게 정의할 수 있다는 원칙에 입각하여 본 발명의 기술적 사상에 부합하는 의미와 개념으로 해석되어야만 한다.Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the attached drawings. Prior to this, the terms or words used in this specification and claims should not be construed as limited to their usual or dictionary meanings, and the inventor should appropriately use the concept of terms to explain his or her invention in the best way. It must be interpreted as meaning and concept consistent with the technical idea of the present invention based on the principle of definability.
따라서, 본 명세서에 기재된 실시예와 도면에 도시된 구성은 본 발명의 가장 바람직한 일 실시예에 불과할 뿐이고 본 발명의 기술적 사상을 모두 대변하는 것은 아니므로, 본 출원시점에 있어서 이들을 대체할 수 있는 다양한 균등물과 변형 예들이 있을 수 있음을 이해하여야 한다.Accordingly, the embodiments described in this specification and the configurations shown in the drawings are only one of the most preferred embodiments of the present invention and do not represent the entire technical idea of the present invention, so at the time of filing this application, various alternatives are available to replace them. It should be understood that equivalents and variations may exist.
이하, 본 발명의 바람직한 실시예에 따른 바지락 추어탕을 상세히 설명하도록 한다.Hereinafter, clam stew according to a preferred embodiment of the present invention will be described in detail.
본 발명에 따른 바지락 추어탕의 제조는 하기와 같다.The preparation of clam stew according to the present invention is as follows.
우선적으로 본 발명에서의 바지락 추어탕은,First of all, the clam stew in the present invention is,
바지락 80중량부, 미꾸라지 130중량부, 우거지 50중량부, 된장 7중량부, 양파 20중량부, 대파 10중량부, 콩 4중량부, 들깨 3중량부, 땅콩 2중량부, 고추가루 1중량부, 후추가루 1중량부, 바지락과 소뼈로 우려낸 육수 100중량부의 재료들이 사용자별로 상이한 별도로 준비된 사전설정용량의 물에 섞여져 끊여지면서 이루어지도록 한다.80 parts by weight of clams, 130 parts by weight of loach, 50 parts by weight of green eel, 7 parts by weight of soybean paste, 20 parts by weight of onions, 10 parts by weight of green onions, 4 parts by weight of beans, 3 parts by weight of perilla seeds, 2 parts by weight of peanuts, 1 part by weight of red pepper powder , 1 part by weight of pepper powder, and 100 parts by weight of broth made from clams and beef bones are mixed with a preset amount of water prepared separately for each user and boiled.
상기 재료들을 설명하면,Explaining the above materials,
상기 바지락은 수세하고 토사를 제거한 후 사용되는 것으로, 철함유로 빈혈에 효과적이고 다이어트에 도움이 되며,The clams are used after washing and removing vomit. They contain iron and are effective against anemia and helpful for dieting.
상기 미꾸라지는 소금과 함께 용기에서 사전설정 시간동안 방치한 다음 세척하여 세척이 용이토록 하고, 30분을 삶아 믹서기에 갈은 후, 체에 부어 뼈를 걸러내서 사용하는 것으로, 정력증강, 피부미용과 원기회복 및 자양 강장에 도움이 된다.The loach is left in a container with salt for a preset time, then washed to make it easy to clean, boiled for 30 minutes, ground in a blender, poured through a sieve to filter out the bones, and used for energy enhancement, skin care, and It is helpful in restoring vitality and strengthening nutrition.
상기 우거지는 섬유소질을 풍부하게 제공하여 다이어트에 효과가 있도록 하기 위한 것이고,The above-mentioned greens are intended to be effective in dieting by providing an abundance of fiber,
상기 된장은 바지락에 부족한 식물성 단백질을 보충하도록 하는 것으로, 바지락과 음식궁합이 잘 맞는 재료이다.The soybean paste is used to supplement the vegetable protein that clams lack, and is an ingredient that goes well with clams.
상기 콩, 들깨, 땅콩은 믹서기에 갈아 분말로 사용되는 것으로, 고소함과 더불어, 미꾸라지의 비린맛을 잡아주는(제거)하는 용도로 사용된다.The soybeans, perilla seeds, and peanuts are ground in a blender and used as powder, and are used to control (remove) the fishy taste of loach in addition to providing a nutty flavor.
상기와 같은 모든 재료들, 즉 상기 바지락, 미꾸라지, 우거지, 된장, 양파, 대파, 콩, 들깨, 땅콩, 고추가루, 후추가루, 바지락 소뼈 육수의 모든재료들을 솥에 넣고 사전설정시간 끊인 후, 콩기름으로 볶은 고추가루를 넣고 약불로 30분 더 끊임으로서, 본 발명의 바지락 추어탕을 완성하면 되는 것이다.Put all the above ingredients, i.e., clams, loaches, clams, soybean paste, onions, green onions, beans, perilla seeds, peanuts, red pepper powder, pepper powder, and clam beef bone broth, into a pot and boil for a preset time, then add soybean oil. You can complete the clam stew of the present invention by adding roasted red pepper powder and heating over low heat for another 30 minutes.
본 발명에서는In the present invention
1. 물 1L 정도에 미꾸라지를 30분 삶고,1. Boil the loach in about 1L of water for 30 minutes.
2. 삶은 미꾸라지를 믹서리게 간다.2. Mix the boiled loach.
3. 콩, 들깨, 땅콩을 믹서기에 곱게 간다.3. Finely grind beans, perilla seeds, and peanuts in a blender.
4. 갈은 미꾸라지를 체에 부어 뼈를 걸러낸다.4. Pour the ground loach into a sieve and remove the bones.
5. 모든 재료를 솥에 넣고 끓인다.5. Put all ingredients in a pot and boil.
6. 약불에서 콩기름으로 볶은 고추가루를 넣고 30분 끓인다.6. Add red pepper powder roasted in soybean oil over low heat and boil for 30 minutes.
의 방식으로 순서를 설명하였지만, Although the order was explained in the following way,
1. 바지락을 손질하여 준비(S100) -> 2. 미꾸라지를 손질하여 준비(S200) -> 3. 각종 추가재료들 준비(S300) -> 4. 솥에 모든 재료를 끓임(S400) -> 5. 고추가루를 넣고 약불로 끓임(S500)과 같은 순서로 진행될 수 있는 것으로, 이러한 순서는 사용자의 실시예에 따라, 재료의 준비 단계 및 조리단계는 다양하게 변경이 가능한 부분이다.1. Prepare and prepare clams (S100) -> 2. Prepare and prepare loaches (S200) -> 3. Prepare various additional ingredients (S300) -> 4. Boil all ingredients in a pot (S400) -> 5 This can be done in the same order as adding red pepper powder and boiling over low heat (S500). Depending on the user's example, the preparation and cooking steps of the ingredients can be changed in various ways.
더불어, 본 발명에서 상기와 같이 요리(제조)된 바지락 추어탕과 관련하여, 형태, 색감, 맛, 향, 식감, 전체적인 기호도 등의 관능성을 측정하고 이의 결과를 아래의 표 1에 나타내었다.In addition, in relation to the clam stew cooked (manufactured) as described above in the present invention, sensory properties such as shape, color, taste, aroma, texture, and overall preference were measured, and the results are shown in Table 1 below.
상기 관능검사는 30 ~ 50대의 바지락 추어탕을 자주 섭취할 수 있는 패널 50명(남 30명, 여자 20명)을 대상으로 5점 척도법으로 측정하였다.The sensory test was measured using a 5-point scale on 50 panelists (30 men, 20 women) in their 30s to 50s who frequently consume clam stew.
바지락 추어탕of the present invention
clam stew
이상과 같이, 본 발명은 비록 한정된 실시예와 도면에 의해 설명되었으나, 본 발명은 이것에 의해 한정되지 않으며 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에 의해 본 발명의 기술 사상과 아래에 기재될 특허청구범위의 균등범위 내에서 다양한 수정 및 변경이 가능함은 물론이다.As described above, although the present invention has been described with limited examples and drawings, the present invention is not limited thereto, and the technical idea of the present invention and the following will be understood by those skilled in the art to which the present invention pertains. Of course, various modifications and changes are possible within the scope of equivalence of the patent claims to be described.
Claims (1)
상기 바지락은 수세하고 토사를 제거한 후 사용되는 것으로(물론 사용자의 다른 실시예에 따라, 바지락 살만 사용될 수도 있음이다.), 철함유로 빈혈에 효과적이고 다이어트에 도움이 되며,
상기 미꾸라지는 소금과 함께 용기에서 사전설정 시간동안 방치한 다음 세척하고, 30분을 삶아 믹서기에 갈은 후, 체에 부어 뼈를 걸러내서 사용하는 것으로, 정력증강, 피부미용과 원기회복 및 자양 강장에 도움이 되며,
상기 우거지는 섬유소질을 제공하여 다이어트에 효과가 있도록 하며,
상기 된장은 바지락에 부족한 식물성 단백질을 보충하도록 하며,
상기 콩, 들깨, 땅콩은 믹서기에 갈아 분말로 사용되어, 바지락과 미꾸라지의 비린맛을 잡아주며,
상기 고추가루를 제외한 바지락, 미꾸라지, 우거지, 된장, 양파, 대파, 콩, 들깨, 땅콩, 후추가루, 바지락 소뼈 육수의 모든재료들을 솥에 넣고 사전설정시간 끊인 후, 콩기름으로 볶은 고추가루를 넣고 약불로 30분 더 끊여서 완성하는 것을 특징으로 하는 바지락 추어탕.
80 parts by weight of clams, 130 parts by weight of loach, 50 parts by weight of green eel, 7 parts by weight of soybean paste, 20 parts by weight of onions, 10 parts by weight of green onions, 4 parts by weight of beans, 3 parts by weight of perilla seeds, 2 parts by weight of peanuts, 1 part by weight of red pepper powder , 1 part by weight of pepper powder, 100 parts by weight of broth made from clams and beef bones,
The clams are used after washing with water and removing vomit (of course, depending on the user's other embodiment, only the clam meat may be used), and because they contain iron, they are effective against anemia and helpful for dieting.
The loach is left in a container with salt for a preset time, washed, boiled for 30 minutes, ground in a blender, poured through a sieve to filter out the bones, and used for energy enhancement, skin care, rejuvenation, and nutritional tonic. It is helpful,
The above-mentioned greens provide fiber to make them effective in dieting,
The soybean paste supplements the vegetable protein that clams lack,
The beans, perilla seeds, and peanuts are ground in a blender and used as powder to remove the fishy taste of clams and loaches.
Put all the ingredients of the clam, loach, beef crab, soybean paste, onion, green onion, soybean, perilla seed, peanut, pepper powder, and clam beef bone broth except the above red pepper powder in a pot and boil for the preset time. Then, add the red pepper powder roasted in soybean oil and cook for about 15 minutes. Clam loach stew, characterized by being completed by boiling over heat for an additional 30 minutes.
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| KR20230151254A true KR20230151254A (en) | 2023-11-01 |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20140091850A (en) | 2013-01-14 | 2014-07-23 | 옹 진 군 | Method for manufacturing perilla soup containing short-necked clam |
| KR102372352B1 (en) | 2021-10-04 | 2022-03-08 | 김태리 | Manufacturing method of loach soup using eel broth |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20140091850A (en) | 2013-01-14 | 2014-07-23 | 옹 진 군 | Method for manufacturing perilla soup containing short-necked clam |
| KR102372352B1 (en) | 2021-10-04 | 2022-03-08 | 김태리 | Manufacturing method of loach soup using eel broth |
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