KR20240023282A - Method for producing seafood sauce - Google Patents

Abstract

According to an embodiment of the present invention, a method for manufacturing seafood marinade is provided. The method includes the steps of (S1) adding radish, green onion, onion, kelp, and anchovy to purified water and heating it at 90°C to 110°C for 20 to 40 minutes to prepare a first broth; (S2) preparing a second broth by removing the kelp and anchovies from the first broth, adding crabs, shrimp, and clams, and heating at 90°C to 110°C for 110 to 140 minutes; (S3) removing the dry matter from the second broth, mixing and grinding garlic, ginger, onion, and red pepper; and (S4) mixing red pepper powder, red pepper paste, soybean paste, dark soy sauce, soup soy sauce, anchovy fish sauce, plum juice, pepper, salt, sake, chicken powder, and red pepper oil with the pulverized mixture.

Description

Method for producing seafood marinade {METHOD FOR PRODUCING SEAFOOD SAUCE}

The present invention relates to a method for producing seafood marinade.

As convenience is pursued in food purchasing, food preparation, and food consumption, demand for convenience foods (HMR) is increasing. In particular, as one of the convenience foods, marinade is used to cook a variety of foods, so its utility and sensitivity are very high.

Meanwhile, seafood such as crabs and shrimp have a unique taste and smell, and because of this, they are used as ingredients for marinades in many foods, but they are difficult to prepare and not easy to flavor, so they are not used properly.

Therefore, a marinade that uses seafood, has both taste and impact, and simplifies the overall cooking process is needed.

The present invention is intended to solve the above problems, and its purpose is to provide a method for manufacturing seafood marinade.

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

According to an embodiment of the present invention, a method for manufacturing seafood marinade is provided. The method includes the steps of (S1) adding radish, green onion, onion, kelp, and anchovy to purified water and heating it at 90°C to 110°C for 20 to 40 minutes to prepare a first broth; (S2) preparing a second broth by removing the kelp and anchovies from the first broth, adding crabs, shrimp, and clams, and heating at 90°C to 110°C for 110 to 140 minutes; (S3) removing the dry matter from the second broth, mixing and grinding garlic, ginger, onion, and red pepper; and (S4) mixing red pepper powder, red pepper paste, soybean paste, dark soy sauce, soup soy sauce, anchovy fish sauce, plum juice, pepper, salt, sake, chicken powder, and red pepper oil with the pulverized mixture.

In addition, the step of preparing the first broth includes 2 to 3 parts by weight of anchovies, 2 to 3 parts by weight of kelp, 10 to 20 parts by weight of radish, 7 to 13 parts by weight of green onions, and 8 to 13 parts by weight of onions, based on 100 parts by weight of purified water. It can be performed by adding parts by weight.

Additionally, the step (S2) may be performed by adding 12 to 20 parts by weight of crab, 12 to 20 parts by weight of shrimp, and 12 to 20 parts by weight of clams to the first broth.

Additionally, step (S2) may be performed until the second broth reaches 10 to 15 parts by weight.

In addition, the anchovies in the step (S1) include anchovies with their heads and intestines removed, placed in a pan heated at 150 to 170 ° C., fried at 100 to 130 ° C. for 3 to 8 minutes, and then fried. It can be added to purified water.

Additionally, the green onions and onions in step (S1) may be roasted over direct fire and then added to the purified water.

Additionally, the step (S3) may be performed by mixing 5 to 7 parts by weight of garlic, 0.6 to 1 part by weight of ginger, 3 to 4 parts by weight of onions, and 0.4 to 0.8 parts by weight of red pepper with respect to the second broth.

In addition, in the step (S4), 5 to 7 parts by weight of red pepper powder, 3 to 5 parts by weight of red pepper paste, 5 to 7 parts by weight of soybean paste, 5 to 7 parts by weight of dark soy sauce, 1.6 to 2.4 parts by weight of soup soy sauce, and 3 to 5 parts by weight of anchovy fish sauce. It can be carried out by mixing 1 to 2 parts by weight of plum juice, 0.6 to 1 part by weight of pepper, 0.5 to 0.7 parts by weight of salt, 1.8 L parts by weight of sake, 2 parts by weight of chicken powder, and 3.2 to 4 parts by weight of red pepper oil. .

Additionally, the pulverizing step may be performed until the particle size of garlic, ginger, onion, and red pepper is 0.01 mm to 0.1 mm.

In addition, the step of aging the mixture in step (S4) at a temperature of 1°C to 6°C for 8 to 10 hours may be further included.

Seafood marinade is provided according to an embodiment of the present invention. The seafood marinade may be manufactured according to the method for manufacturing seafood marinade according to an embodiment of the present invention.

According to an embodiment of the present invention, a method for producing steamed seafood is provided. The method includes the step of (S1) putting 100 parts by weight of seafood marinade and 200 parts by weight of purified water prepared by the method according to any one of claims 1 to 10 in a container and heating until boiling to prepare steamed seafood broth; (S2) adding seafood to the seafood stew broth and heating it at 90°C to 110°C for 4 to 6 minutes; (S3) placing the bean sprouts and heating the container at 90°C to 110°C for 4 to 6 minutes while covering it with a lid; and (S4) mixing vegetables and heating them.

Steamed seafood is provided according to an embodiment of the present invention. The steamed seafood may be manufactured according to the method for producing steamed seafood according to an embodiment of the present invention.

According to the present invention, it is possible to preserve the natural taste of seafood, remove the fishy taste unique to seafood, and provide a spicy and cool flavor.

In addition, according to the present invention, cooking can be conveniently done by simplifying the process of cooking that requires seasoning and cooking that requires basic broth with a single seafood seasoning sauce.

In addition, according to the present invention, the seasoning ingredients, including red pepper powder, are well mixed without sticking to each other, so that the taste of seafood ingredients goes well together, the unique odor of seafood ingredients is removed, and the chewiness is improved by softening the texture. You can.

In addition, according to the present invention, it can be used in various dishes with different base ingredients, such as seafood stew, chicken doritang, bean sprout bulgogi, maeuntang, and nakgobsae.

In order to more fully understand the drawings cited in the detailed description of the present invention, a brief description of each drawing is provided.
Figure 1 is a flow chart of a method for manufacturing seafood marinade according to an embodiment of the present invention.
Figure 2 is a flow chart of a method for producing steamed seafood according to an embodiment of the present invention.

Hereinafter, exemplary embodiments according to the present invention will be described in detail with reference to the contents depicted in the attached drawings. In addition, the method of configuring and using an embodiment of the present invention will be described in detail with reference to the contents described in the attached drawings. The same reference numbers or symbols shown in each drawing indicate parts or components that perform substantially the same function. For convenience, the up, down, left, and right directions described below are based on the drawings, and the scope of the present invention is not necessarily limited to those directions.

Terms containing ordinal numbers, such as first, second, etc., may be used to describe various components, but the components are not limited by the terms. Terms are used only to distinguish one component from another. For example, a first component may be referred to as a second component, and similarly, the second component may be referred to as a first component without departing from the scope of the present invention. The term and/or includes a combination of a plurality of related items or any one item among a plurality of related items.

The terms used herein are used to describe embodiments and are not intended to limit and/or limit the invention. Singular expressions include plural expressions unless the context clearly dictates otherwise. In this specification, terms such as include or have are intended to designate the presence of features, numbers, steps, operations, components, parts, or combinations thereof described in the specification, but are intended to indicate the presence of one or more other features, numbers, or steps. , it should be understood that this does not exclude in advance the possibility of the presence or addition of operations, components, parts, or combinations thereof.

Throughout the specification, when a part is said to be connected to another part, this includes not only cases where it is directly connected, but also cases where it is indirectly connected through another element in between. Additionally, when it is said that a part includes a certain component, this does not mean that other components are excluded, but that it can further include other components, unless specifically stated to the contrary.

The present invention relates to a seafood marinade, which can preserve the natural taste of seafood, remove the fishy taste unique to seafood, and emphasize the spicy and coolness of dishes. In particular, the seafood marinade of the present invention can function as a seasoning and broth, simplifying the process of cooking that requires seasoning and cooking that requires broth (dashi). Therefore, it can be used in various dishes such as seafood stew, chicken stew, bean sprout bulgogi, maeuntang, and nakgobsae.

Figure 1 is a flow chart of a method for manufacturing seafood marinade according to an embodiment of the present invention.

The seafood marinade prepared according to method 100 can be used in various dishes, such as seafood stew, seafood stew, etc.

First, in step S110, radishes, green onions, onions, kelp, and anchovies can be added to purified water and heated to produce a first broth. At this time, heating may be performed at 90°C to 110°C for 20 to 40 minutes. Additionally, in step S110, 2 to 3 parts by weight of anchovies, 2 to 3 parts by weight of kelp, 10 to 20 parts by weight of radish, 7 to 13 parts by weight of green onions, and 8 to 13 parts by weight of onions may be added to 100 parts by weight of purified water. . However, it is not limited to this.

Anchovies are much higher in calories than other types of fish or meat and contain a lot of calcium and phosphorus, which strengthen bones. After removing the head and internal organs of the anchovy, it may be placed in a pan heated to 150 to 170°C and fried for 3 to 8 minutes at 100 to 130°C. By adding pre-fried anchovies to purified water, you can remove the foul and fishy smell of anchovies.

Kelp can be added to purified water after wiping the surface with a slightly damp dishcloth. At this time, the kelp can be cut into sizes of (8 cm to 12 cm)

The calcium contained in radishes, green onions, and onions acts to excrete sodium, and the fiber component can preserve the softness of ingredients (especially seafood such as crabs and shrimp). In particular, green onions and onions can be added to purified water after being roasted over direct fire. For example, using a torch, etc., green onions and onions can be heated until they reach a non-burning color (e.g., beige). Through this, green onions and onions can be scented and their juices can be released to enhance the flavor.

In step S120, kelp and anchovies are removed from the first broth, crabs, shrimp, and clams are added and heated to prepare a second broth. At this time, heating may be performed at 90°C to 110°C for 110 to 140 minutes. Additionally, step S120 may be performed until the second broth reaches 10 to 15 parts by weight, particularly 12 parts by weight. In step S120, 12 to 20 parts by weight of crab, 12 to 20 parts by weight of shrimp, and 12 to 20 parts by weight of clams may be added to the first broth.

By removing the kelp and anchovies, you can prevent bitter taste from appearing in the broth.

Blue crabs are meaty and contain a lot of protein, calcium, phosphorus, vitamins, minerals, etc., which strengthens bones and prevents aging. The chitosan component contained in crabs is known to be effective in fat absorption and diuresis. there is. For example, crab may include red crab, blue crab, snow crab, etc. In particular, cochineal red crab has a soft shell, many internal organs, and a unique crab flavor, which can further improve the flavor of the broth.

Shrimp is rich in various nutrients such as unsaturated fatty acids DHA, omega-3, and taurine. It has light and chewy meat, and can have a richly sweet taste, especially when boiled in broth. Shrimp may include sweet shrimp (flower shrimp, flax shrimp, etc.), dried shrimp, white leg shrimp, etc. Sweet shrimp in particular are excellent for their natural taste and sweetness that comes from the intestines, shell, and flesh.

Clams are rich in nutrients such as protein, vitamin omega-3, and taurine, and can add a rich and refreshing taste to the broth.

In step S130, after removing the dry matter from the second broth, garlic, ginger, onion, and red pepper can be mixed and crushed. Specifically, after removing all the radishes, green onions, onions, crabs, shrimp, and clams from the second broth in step S120, garlic, ginger, onions, and red peppers can be mixed and crushed, with only the liquid broth remaining. Since the garlic, etc. is mixed in the second broth, the grinding can be done more finely, uniformly, and easily, and the juice of the garlic, etc., can be prevented from being lost during the grinding process. Through this, it is possible to mix well with the ingredients added in step S140 below and ensure that the taste and aroma are well absorbed. In particular, in step S130, garlic, etc. can be mixed with the second broth and immediately crushed without aging. In other words, there is no need to go through a separate process of soaking the ingredients.

In step S130, 5 to 7 parts by weight of garlic, 0.6 to 1 part by weight of ginger, 3 to 4 parts by weight of onions, and 0.4 to 0.8 parts by weight of red pepper may be added to the second broth.

Garlic, ginger, onion and red pepper can be cut into sizes of (1 cm to 2 cm) In addition to this cutting process, fresh vegetables can be pulverized without any pre-processing to further enhance their freshness and flavor.

Ginger can provide the marinade with its unique spicy taste and fragrant smell, and can also help improve the health of consumers due to ginger's various physiologically active functions.

Onions can be raw onions. That is, unlike the onions in the S110 stage that are roasted over direct fire, the onions in the S130 stage can be raw onions. Compared to direct fire, it supplements the sweetness, and soup made with seafood seasoning can provide a refreshing feeling.

Red pepper is a raw pepper that turns red as green pepper ripens. It can provide sweetness rather than spiciness, and provides a unique spicy yet sweet flavor.

Step S130 may be performed until the particle size of garlic, ginger, onion, and red pepper is 0.01 mm to 0.1 mm. That is, grinding can be done until the grains are barely noticeable. Such fine grinding is possible because the grinding is performed while garlic, etc., is mixed with the second broth.

In step S140, red pepper powder, red pepper paste, soybean paste, dark soy sauce, soup soy sauce, anchovy fish sauce, plum juice, pepper, salt, sake, chicken powder, and red pepper oil can be mixed in the pulverized mixture.

Jeongjong can remove the foul and fishy smell of seafood. In particular, sake can add more flavor than regular soju.

Red pepper oil can be produced by adding oil and red pepper to a pan heated to 150 to 170°C and frying for 4 to 6 minutes. At this time, 2 to 3 parts by weight of oil (e.g., cooking oil, etc.) and 1 to 1.5 parts by weight of pepper (e.g., peperoncino, etc.) may be used.

In step S140, 5 to 7 parts by weight of red pepper powder, 3 to 5 parts by weight of red pepper paste, 5 to 7 parts by weight of soybean paste, 5 to 7 parts by weight of dark soy sauce, 1.6 to 2.4 parts by weight of soup soy sauce, 3 to 5 parts by weight of anchovy fish sauce, plum liquor A method carried out by mixing 1 to 2 parts by weight, 0.6 to 1 part by weight of pepper, 0.5 to 0.7 parts by weight of salt, 1.8 L parts by weight of rice wine, 2 parts by weight of chicken powder, and 3.2 to 4 parts by weight of red pepper oil.

For example, dark soy sauce and soup soy sauce can be mixed at a weight ratio of 2.5:1 to 3.5:1. Also, for example, dark soy sauce and soup soy sauce can be mixed at a weight ratio of 3:1. If more dark soy sauce is added than soup soy sauce in a ratio of 3.5:1, the unique flavor of soy sauce may increase excessively and deteriorate the original taste of seafood ingredients. On the other hand, if the dark soy sauce is added in less than a ratio of 2.5:1 compared to the soup soy sauce, that is, if the soup soy sauce is relatively more, it tastes bitter and salty.

In an embodiment, the method 100 may further include aging the mixture in step (S4) at a temperature of 1°C to 6°C for 7 to 10 hours. During the low-temperature aging time, red pepper powder, etc. can be soaked for 3 to 5 hours to fully absorb other seasonings, and the salinity of the seasoning is in equilibrium for 3 to 7 hours, resulting in an overall uniform taste.

In an embodiment, the method may further include subdividing the seafood marinade. For example, seafood marinade can be packaged separately in 180g pieces.

According to an embodiment of the present invention, seafood marinade may be provided. Seafood marinade can be prepared according to the seafood marinade production method according to an embodiment of the present invention. However, it is not limited to this.

Specifically, the seafood marinade may include garlic, ginger, onion and red pepper, red pepper powder, red pepper paste, soybean paste, dark soy sauce, soup soy sauce, anchovy fish sauce, plum juice, pepper, salt, sake, chicken powder, red pepper oil and broth. For the broth, add radish, green onion, onion, kelp, and anchovies to purified water and heat at 90°C to 110°C for 20 to 40 minutes. Then, take out the kelp and anchovies, add crab, shrimp, and clams, and heat to 110°C at 90°C to 110°C. It can be prepared by heating for 1 to 140 minutes. In addition, garlic, ginger, onion, red pepper, red pepper powder, and red pepper paste may be ground, especially mixed in the broth and then ground.

Figure 2 is a flow chart of a method for producing steamed seafood according to an embodiment of the present invention.

In step S210, steamed seafood broth can be prepared by putting seafood marinade and purified water in a container and heating it. Here, the seafood marinade may be a seafood marinade according to an embodiment of the present invention or a seafood marinade manufactured according to a method for manufacturing a seafood marinade according to an embodiment of the present invention.

In step S210, 180 to 220 parts by weight of purified water may be added to the container based on 90 to 110 parts by weight of seafood seasoning sauce. In particular, 200 parts by weight of purified water may be added to the container for 100 parts by weight of seafood seasoning sauce.

Additionally, step S210 may be performed until the steamed seafood broth mixed with seafood marinade and purified water boils. For example, heating may be performed at 90°C to 110°C, and such heating may be performed until the temperature of the seafood stew broth reaches 80°C to 100°C.

In step S220, seafood can be added to the seafood stew broth and heated. As a process of cooking seafood, heating may be performed at 90°C to 110°C for 4 to 6 minutes. Seafood can be chosen from a variety of ingredients, including crab, shrimp, scallops, clams, abalone, octopus, squid, monkfish, and pollack. For example, seafood may include 55 parts by weight of scallops, 110 parts by weight of scallops, 110 parts by weight of mussels, and 110 parts by weight of shellfish. However, it is not limited to this.

In step S230, the bean sprouts can be placed and then heated with the container covered with a lid. The bean sprouts may not be entirely contained in the seafood stew broth, but may be contained in the container in a state in which they are placed on top of the seafood stew broth and seafood in the container. You can cover the lid and continue heating to steam the bean sprouts without boiling them, allowing the aroma of the seafood and the flavor of the seafood sauce to seep in. Heating may be performed at 90°C to 110°C for 4 to 6 minutes.

In step S240, vegetables and starch can be mixed and heated. Vegetables may include radishes, green onions, onions, peppers, garlic, ginger, enoki mushrooms, etc. Additionally, starch may include starch powder such as sweet potato, potato, and corn. Depending on the embodiment, starch may be added after mixing with purified water in a 1:1 ratio.

Steamed seafood is provided according to an embodiment of the present invention. The steamed seafood may be manufactured according to the method for producing steamed seafood according to an embodiment of the present invention. However, it is not limited to this.

Below, the evaluation results of the sensory test will be described in detail by dividing into examples and comparative examples of the method for producing seafood marinade according to the present invention.

<Example 1>

In Example 1, 2 to 3 parts by weight of anchovies, 2 to 3 parts by weight of kelp, 10 to 20 parts by weight of radish, 7 to 13 parts by weight of green onions, and 8 to 13 parts by weight of onions were added to 100 parts by weight of purified water and then heated. One broth was prepared, and 12 to 20 parts by weight of crab, 12 to 20 parts by weight of shrimp, and 12 to 20 parts by weight of clams were added to the first broth, and then a second broth was prepared. At this time, the green onions and onions in the first broth were roasted over direct fire, and the second broth was prepared by heating until it reached 12 parts by weight.

After removing all the ingredients such as crabs from the second broth, 5 to 7 parts by weight of garlic, 0.6 to 1 part by weight of ginger, 3 to 4 parts by weight of onions, and 0.4 to 0.8 parts by weight of red pepper were mixed and ground. Grinding was carried out immediately after mixing without a separate aging process, and grinding was carried out until the particle size of garlic, ginger, onion, and red pepper was 0.01 mm to 0.1 mm.

Afterwards, 5 to 7 parts by weight of red pepper powder, 3 to 5 parts by weight of red pepper paste, 5 to 7 parts by weight of soybean paste, 5 to 7 parts by weight of dark soy sauce, 1.6 to 2.4 parts by weight of soup soy sauce, 3 to 5 parts by weight of anchovy fish sauce, and 1 to 1 part by weight of plum juice. 2 parts by weight, 0.6 to 1 part by weight of pepper, 0.5 to 0.7 parts by weight of salt, 1.8 L parts by weight of rice wine, 2 parts by weight of chicken powder, and 3.2 to 4 parts by weight of red pepper oil are mixed, and aged at a temperature of 4°C for 8 hours. A seafood seasoning sauce was prepared.

<Comparative Example 1>

Comparative Example 1 had the same manufacturing sequence and ingredients as Example 1, but instead of manufacturing the first and second broths sequentially, anchovies, kelp, radish, green onions, onions, crabs, shrimp, and clams were used. Broth was prepared by adding purified water and heating. At this time, radishes and green onions that were not directly heated were mixed with purified water.

<Comparative Example 2>

Comparative Example 2 had the same manufacturing procedure and ingredients as Example 1, but garlic, ginger, onion, and pepper were crushed and then mixed with the second broth.

In Comparative Example 2, garlic, ginger, onion, and pepper were not uniformly ground into fine particles. In particular, even if grinding was performed for the same time as step (S3) of Example 1, in Comparative Example 2, there was a problem of partial lumps or particles clumping together due to juice. In addition, when aged for the same time as in Example 1, the red pepper powder was not sufficiently soaked, partially clumped together, and was not sufficiently mixed with other seasoning ingredients. In particular, the marinade came to have partially different tastes (salinity, etc.). To solve this problem, in Comparative Example 2, the maturation period had to be longer, and in this case, the freshness of the seafood marinade was lower than in Example 1.

<Comparative Example 3>

Comparative Example 3 had the same manufacturing procedure and composition as Example 1, but the ratio of dark soy sauce and soup soy sauce was 6 parts by weight: 1.7 parts by weight. In other words, more dark soy sauce was added than soup soy sauce in a ratio of 3.5:1. If the ratio of dark soy sauce is relatively high, the unique flavor of soy sauce may increase excessively, deteriorating the original taste of seafood ingredients.

<Comparative Example 4>

Comparative Example 4 had the same production procedure and composition as Example 1, but the ratio of dark soy sauce and soup soy sauce was 4 parts by weight: 27 parts by weight. In other words, less dark soy sauce was added than soup soy sauce at a ratio of 2.5:1. In this way, if there is a relatively large amount of soy sauce in the soup, it becomes bitter and salty.

<Test example: sensory evaluation>

The sensory properties of the seafood marinades of the Examples and Comparative Examples of the present invention were compared and evaluated. The sensory evaluation technique is a ranking test method, which was conducted on 50 trained sensory testers. It was divided into five items, including the taste and aroma of seafood marinade, odor, texture, and overall preference, and was measured using a preference scale of 10 points. The average was calculated and expressed as follows.

Evaluation items Example 1 Comparative Example 1 Comparative example 2 Comparative Example 3 Comparative example 4 taste 9.5 8 8 7 7.5 incense 9 8 7.5 7.5 8 Miscellaneous 10 5 4 4 3 Texture 9.5 9 8 7.5 7 preference 9.5 8 7.5 6 6

As can be seen from the table above, the preference for the seafood marinade of Example 1 was higher than that of the comparative example in all items, and in particular, in the overall preference, there was no unpleasant odor such as fishy or fishy odor, and the texture was highly preferred. I was able to confirm.

As described above, although the embodiments have been described with limited examples and drawings, various modifications and variations can be made by those skilled in the art from the above description. For example, the described techniques are performed in a different order than the described method, and/or components of the described system, structure, device, circuit, etc. are combined or combined in a different form than the described method, or other components are used. Alternatively, appropriate results may be achieved even if substituted or substituted by an equivalent. Additionally, each embodiment can be operated in combination with each other as needed. For example, parts of one embodiment of the present invention and another embodiment may be combined to operate the device. Therefore, other implementations, other embodiments, and equivalents of the claims also fall within the scope of the claims described below.

Claims (12)

As a method for manufacturing seafood marinade,
(S1) adding radish, green onion, onion, kelp, and anchovy to purified water and heating at 90°C to 110°C for 20 to 40 minutes to prepare a first broth;
(S2) preparing a second broth by removing the kelp and anchovies from the first broth, adding crabs, shrimp, and clams, and heating at 90°C to 110°C for 110 to 140 minutes;
(S3) removing the dry matter from the second broth, mixing and grinding garlic, ginger, onion, and red pepper; and
(S4) mixing red pepper powder, red pepper paste, soybean paste, dark soy sauce, soup soy sauce, anchovy fish sauce, plum juice, pepper, salt, sake, chicken powder, and red pepper oil with the pulverized mixture;
Method, including. According to claim 1,
In the step of preparing the first broth, 2 to 3 parts by weight of anchovies, 2 to 3 parts by weight of kelp, 10 to 20 parts by weight of radish, 7 to 13 parts by weight of green onions, and 8 to 13 parts by weight of onions are added to 100 parts by weight of purified water. A method performed by adding. According to claim 2,
The step (S2) is performed by adding 12 to 20 parts by weight of crab, 12 to 20 parts by weight of shrimp, and 12 to 20 parts by weight of clams to the first broth. According to claim 3,
The (S2) step is performed until the second broth reaches 10 to 15 parts by weight. According to claim 1,
The anchovies in the step (S1) are prepared by placing anchovies with their heads and intestines removed in a pan heated at 150 to 170°C, frying them at 100 to 130°C for 3 to 8 minutes, and then frying them in the purified water. Input method. According to claim 1,
The method in which the green onions and onions in the step (S1) are roasted over direct fire and then added to the purified water. According to claim 1,
The step (S3) is performed by mixing 5 to 7 parts by weight of garlic, 0.6 to 1 part by weight of ginger, 3 to 4 parts by weight of onions, and 0.4 to 0.8 parts by weight of pepper with respect to the second broth. According to claim 1,
In the step (S4), 5 to 7 parts by weight of red pepper powder, 3 to 5 parts by weight of red pepper paste, 5 to 7 parts by weight of soybean paste, 5 to 7 parts by weight of dark soy sauce, 1.6 to 2.4 parts by weight of soup soy sauce, and 3 to 5 parts by weight of anchovy fish sauce. , 1 to 2 parts by weight of plum juice, 0.6 to 1 part by weight of pepper, 0.5 to 0.7 parts by weight of salt, 1.8 L parts by weight of rice wine, 2 parts by weight of chicken powder, and 3.2 to 4 parts by weight of red pepper oil. According to claim 1,
The grinding step is performed until the particle size of garlic, ginger, onion, and red pepper becomes 0.01mm to 0.1mm. According to claim 1,
The method further includes the step of maturing the mixture of step (S4) at a temperature of 1°C to 6°C for 8 to 10 hours. Seafood marinade prepared by the method according to any one of claims 1 to 10. (S1) Preparing steamed seafood broth by placing 100 parts by weight of seafood marinade and 200 parts by weight of purified water prepared by the method according to any one of claims 1 to 10 in a container and heating until boiling;
(S2) adding seafood to the seafood stew broth and heating it at 90°C to 110°C for 4 to 6 minutes;
(S3) placing the bean sprouts and heating the container at 90°C to 110°C for 4 to 6 minutes while covering it with a lid; and
(S4) mixing and heating vegetables;
Method for producing steamed seafood, including.