KR20240028010A - Sauce for cold raw fish soup and manufacturing method of the same - Google Patents

Abstract

The present invention relates to a raw fish sauce and a method of manufacturing the same, and more specifically, to a new recipe of raw fish sauce and a manufacturing method thereof that can meet the various tastes or needs of consumers. More specifically, the present invention is a new recipe of raw fish sauce that is beneficial to health and goes well with raw fish, suppresses the fishy taste and aroma of fish, and has excellent flavor and nutrition by manufacturing raw raw fish sauce using ingredients such as jujube, licorice, and goji berries. It relates to sauce and its manufacturing method.
The method for producing raw raw fish sauce according to the present invention includes the steps of extracting jujubes and then crushing the jujubes to prepare jujube extract (S1); A step (S2) of mixing apples and pears, steaming them, grinding them, and producing steamed apple-pears; Preparing licorice extract (S3); Preparing plum extract (S4); Preparing goji berry extract (S5); Step of preparing clam broth (S6); and mixing red pepper paste, soybean paste, the jujube extract, the steamed apple-pear, onion, the licorice extract, kiwi, the plum extract, oligosaccharides, sugar, persimmon vinegar, the goji berry extract, Hwanman vinegar, and the clam broth and refrigerating aging. (S7);

Description

Raw raw fish sauce and its manufacturing method {SAUCE FOR COLD RAW FISH SOUP AND MANUFACTURING METHOD OF THE SAME}

The present invention relates to a raw fish sauce and a method of manufacturing the same, and more specifically, to a new recipe of raw fish sauce and a manufacturing method thereof that can meet the various tastes or needs of consumers.

More specifically, the present invention is a new recipe of raw fish sauce that is beneficial to health and goes well with raw fish, suppresses the fishy taste and aroma of fish, and has excellent flavor and nutrition by manufacturing raw raw fish sauce using ingredients such as jujube, licorice, and goji berries. It relates to sauce and its manufacturing method.

In general, raw fish is a local food of fishermen on the East Coast. It is eaten by adding seasoning sauces such as red pepper paste, green onions, and garlic, and pouring water into sliced raw fish such as flounder, squid, and small fish. It has a cool taste and the spicy taste unique to the marinade at the same time. It is known as a summer food because you can taste it.

To make raw fish, sailors mixed red pepper paste and soybean paste in drinking water and added a little cider and vinegar to make broth. Then, they chopped the fish caught that day and mixed it well with the broth to drink it like a glass of soju. do. This kind of raw fish is good for relieving hangovers and is rich in nutrients, so it is also known as a hangover in coastal areas. It is a food that is mainly eaten in the summer as it satisfies the five senses with its refreshing, spicy, sweet, sour and chewy taste.

There are a variety of fish that can be eaten as sashimi, including flounder, flounder, rockfish, filefish, and sea bream. Almost all fish except saury, hairtail, and mackerel, which have a strong fishy smell and soft flesh, can be cooked as sashimi, as well as sea cucumbers, sea squirts, squid, Any seafood, including abalone and sea urchin, can be eaten as sashimi.

Traditionally, red pepper paste or soybean paste is used as the seasoning for mulhoe. In the East Coast region, red pepper paste is used, and in Jeju Island and parts of the South Sea, soybean paste is mainly used as a seasoning for mulhoe. In inland cities, raw fish with red pepper paste is commonly eaten, and it is common to add vinegar and sugar to create spicy and sour raw fish.

However, even if you add raw fish and seasoning, if you add water directly, people who are reluctant to eat raw fish will find it uncomfortable to eat due to the fishy smell and taste unique to raw fish. However, if you add a lot of seasoning such as red pepper paste and garlic to get rid of this fishy smell and taste, the raw fish will have a fishy smell and taste. You cannot taste its own taste, and only the spicy or seasoned taste remains, which can leave a dull feeling.

Accordingly, methods of using various sauces or broths for raw fish are being proposed. In particular, in recent years, raw fish sauce has been made and served using beef bones, chicken bones, seafood, etc., depending on the consumer's health or other preferences. However, the sauce prepared according to this method not only does not have a deep taste because sugar, sweeteners, and chemical seasonings are added to emphasize the taste, but it is also irritating and unhealthy, especially when the ice included in the raw fish thaws. There was a disadvantage in that the texture of raw fish was significantly reduced, so the raw fish had to be consumed in a short period of time. Therefore, an improved raw fish sauce that can overcome these shortcomings is required.

As a variety of prior art related to raw raw fish sauce or broth, Republic of Korea Patent No. 10-1919656 (registration date November 12, 2018) states that 0.02 to 0.05 parts by weight of deer antlers and 0.05 to 0.1 parts by weight of radicle bark per 100 parts by weight of water. , 0.05 to 0.1 parts by weight of Acanthopanax, 0.05 to 0.1 parts by weight of licorice, 0.1 to 0.2 parts by weight of radish, 0.1 to 0.2 parts by weight of jujube, 0.1 to 0.2 parts by weight of kelp, 0.1 to 0.2 parts by weight of shiitake mushrooms, 0.02 to 0.1 parts by weight of Hovenia tree. A first step of mixing 0.02 to 0.1 parts by weight of moss, 0.1 to 0.2 parts by weight of depoly and 0.05 to 0.2 parts by weight of chicken feet and heating at 90 to 120°C; For 100 parts by weight of water added in the first step, 0.5 to 3 parts by weight of red pepper paste, 5 to 8 parts by weight of carbonated beverage, 0.05 to 2 parts by weight of apple cider vinegar, 0.2 to 1 part by weight of sugar, 0.5 to 1 part by weight of plum extract, and A second step of mixing a marinade mixed with 0.2 to 0.5 parts by weight of purslane enzyme into the product obtained from the first step; and a third step of maturing the product mixed in the second step for 2 to 5 days at 0 to 1°C. A technology for manufacturing raw fish broth has been published, and is disclosed in Republic of Korea Patent No. 10-1699696 ( Registration date January 19, 2017), 32 to 53 parts by weight of water, 9 to 11 parts by weight of onion, 12 to 14 parts by weight of radish, 7 to 13 parts by weight of kelp, 8 to 14 parts by weight of pollack head, 6 parts by weight of dried mushrooms. Adding ~ 10 parts by weight, 2 ~ 3 parts by weight of plum juice, and 3 ~ 6 parts by weight of soybean paste, heating at medium heat for 3 ~ 5 hours, and then cooling to prepare a primary concentrate (S1); Preparing fruit juice by crushing one or two or more fruits selected from the group consisting of pears, apples, lemons, onions, kiwis, pineapples, grapes, and tangerines (S2); Preparing a secondary concentrate by adding 7 parts by weight of water, 5 parts by weight of vinegar and 0.5 parts by weight of minced garlic to 49 parts by weight of fruit juice prepared in step S2, heating and then cooling (S3); Mixing 20 parts by weight of red pepper paste, 10 parts by weight of vinegar, 0.5 parts by weight of minced garlic, 0.5 parts by weight of ginger, 25 parts by weight of oligosaccharides, 24 parts by weight of sugar, and 20 parts by weight of red pepper powder with the primary concentrate and the secondary concentrate ( A technology for manufacturing raw fish broth characterized by comprising S4) has been published.

In addition, in Republic of Korea Patent No. 10-1469916 (registration date December 1, 2014), water contains 9-12% by weight of soy sauce, 19-22% by weight of onion, 19-22% by weight of radish, and 9-12% of kelp. % by weight, add the primary ingredients including 4~7% by weight of dried anchovies, 4~7% by weight of dried shrimp, 4~7% by weight of dried mushrooms, and 9~12% by weight of clams, then heat to create the primary concentrated broth. Step 1: Forming; 4 to 7% by weight of fruit extract in the primary concentrated broth formed in step 1, 4 to 7% by weight of fruit composition produced by pulverizing any one or more fruits of pear, apple, lemon and kiwi with a blender, and 2 to 5% by weight of vinegar. % by weight, a second step of adding secondary ingredients including 0.5 to 3 wt% of minced garlic and mixing to form a secondary concentrated broth; and a third step of forming a raw fish sauce by maturing the secondary concentrated broth formed in the second step for 5 days at a low temperature of 4 to 6°C. A technology has been published regarding a method for manufacturing raw fish broth, and is disclosed in Korea Registered Patent No. 10- In No. 1082250 (registration date: November 3, 2011), in the method of manufacturing raw raw fish sauce, a marinade forming step (S1) of forming a marinade made by mixing a number of ingredients including makgeolli, orange juice, and Hwanman vinegar; 4 to 6 kg of the marinade formed in the marinade forming step (S1), 15 to 25 kg of sugar, 4 to 5 liters of citrus juice, 15 to 25 liters of apple cider vinegar, 1 to 2 kg of finely ground pears, and 0.03 to 0.03 to 100 liters of salt. Seasoning sauce forming step (S2) of forming a seasoning sauce made by mixing 0.07 kg; And a broth forming step (S3) of forming broth by adding 20 liters of water to the seasoning sauce formed in the seasoning sauce forming step (S2). A technology related to a raw fish broth manufacturing method is posted.

Republic of Korea Patent No. 10-1919656 (registration date: November 12, 2018) Republic of Korea Patent No. 10-1699696 (registration date January 19, 2017) Republic of Korea Patent No. 10-1469916 (registration date: December 1, 2014) Republic of Korea Patent No. 10-1082250 (registration date: November 3, 2011)

The present invention was made to solve the problems of the prior art as described above, and the purpose of the invention is to provide a new recipe of raw raw fish sauce and a manufacturing method thereof that can meet the various tastes and needs of consumers.

More specifically, the present invention is a new recipe of raw fish sauce that is beneficial to health and goes well with raw fish, suppresses the fishy taste and aroma of fish, and has excellent flavor and nutrition by manufacturing raw raw fish sauce using ingredients such as jujube, licorice, and goji berries. The purpose of the invention is to provide a sauce and a method for manufacturing the same.

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

In order to achieve the above and the above object, the method for producing raw raw fish sauce according to the present invention includes the steps of extracting jujubes and then crushing the jujubes to prepare jujube extract (S1); A step (S2) of mixing apples and pears, steaming them, grinding them, and producing steamed apple-pears; Preparing licorice extract (S3); Preparing plum extract (S4); Preparing goji berry extract (S5); Step of preparing clam broth (S6); and mixing red pepper paste, soybean paste, the jujube extract, the steamed apple-pear, onion, the licorice extract, kiwi, the plum extract, oligosaccharides, sugar, persimmon vinegar, the goji berry extract, Hwanman vinegar, and the clam broth and refrigerating aging. (S7);

In addition, the method for producing raw raw fish sauce according to the present invention includes, in step S7, 5 to 7 kg of red pepper paste, 2 to 4 kg of soybean paste, 1 to 3 kg of jujube extract, 9 to 11 kg of steamed apple-pear, 4 to 6 kg of onion, 40 to 60 mL of licorice extract, 7 to 9 kg of kiwi, 2 to 4 L of plum extract, 1.7 to 1.9 L of oligosaccharide, 0.9 to 1.1 kg of sugar, 1.7 to 1.9 L of persimmon vinegar, 180 to 220 mL of goji berry extract, 3.5 to 3.7 L of Hwanman vinegar. , characterized in that 1.9 to 2.1 L of the clam broth is mixed and refrigerated for 4 to 6 days at a temperature of 3 to 5 ° C.

In addition, the method for producing raw raw fish sauce according to the present invention is the method for producing the plum extract. Plum preparation step of selecting and washing plums and removing moisture from the surface; A separation step of separating the pulp and seeds from the selected plums; Juicing step of squeezing the separated plum flesh; First maturation step of maturing the ingredient extract at 30-40°C for 6-7 hours; A concentration step of concentrating the essence that has gone through the first maturation step at 45-55°C for 4-5 hours; And a second maturation step of maturing the concentrated essence at room temperature for 3 to 4 days.

In addition, the method for producing raw raw fish sauce according to the present invention involves immersing the clams in Schisandra chinensis extract or Sirae root extract in step S6, maturing them for 1 to 2 days at a temperature of 0.5 to 1.5 ° C, and then boiling them in water. It is characterized by

On the other hand, the raw fish sauce according to the present invention is characterized in that it is manufactured by the method for producing raw raw fish sauce according to the present invention.

According to the raw fish sauce and its manufacturing method according to the present invention having the above configuration, it is possible to provide a new recipe of raw fish sauce and its manufacturing method that can meet the various tastes or needs of consumers.

More specifically, according to the raw fish sauce and its manufacturing method according to the present invention, the raw fish sauce is manufactured using ingredients such as jujube, licorice, and goji berry, which is beneficial to health and goes well with raw fish, while suppressing the fishy taste and aroma of fish. It is possible to provide a new recipe of raw fish sauce and its manufacturing method with excellent flavor and nutrition.

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

1 is a manufacturing process diagram schematically showing a method of manufacturing raw raw fish sauce according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the contents described below. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed content will be thorough and complete and so that the technical idea of the present invention can be sufficiently conveyed to those skilled in the art. Like symbols represent like elements throughout this specification.

1 is a manufacturing process diagram schematically showing the method of manufacturing raw raw fish sauce according to the present invention.

The method for producing raw raw fish sauce according to the present invention includes the steps of extracting jujubes and then crushing the jujubes to prepare jujube extract (S1); A step (S2) of mixing apples and pears, steaming them, grinding them, and producing steamed apple-pears; Preparing licorice extract (S3); Preparing plum extract (S4); Preparing goji berry extract (S5); Step of preparing clam broth (S6); and mixing red pepper paste, soybean paste, the jujube extract, the steamed apple-pear, onion, the licorice extract, kiwi, the plum extract, oligosaccharides, sugar, persimmon vinegar, the goji berry extract, Hwanman vinegar, and the clam broth and refrigerating aging. It can be configured to include (S7);

Hereinafter, the method for producing raw raw fish sauce according to the present invention will be described step by step in more detail with reference to FIG. 1.

1. Jujube extract manufacturing step (S1);

This step is to extract jujubes and then crush the jujubes to produce jujube extract.

More specifically, a washing step of washing jujubes with water; A boiling step of putting the washed jujubes in a pot and boiling them in water to extract the juice; It may be configured to include a step of crushing the jujube contained in the boiled jujube extract.

For example, it may consist of mixing the weight of jujube and the weight of water in a 1:1 ratio, boiling it at a temperature of 100°C until the water becomes 1/3, and then crushing the jujube.

2. Steamed apple-pear manufacturing step (S2);

This step is to mix apples and pears, steam them, grind them, and produce steamed apple-pears.

More specifically, it can be composed of mixing the weight of apples and pears in a 1:1 ratio, steaming them in a steamer, and then grinding them in a mixer.

3. Licorice extract manufacturing step (S3);

This step is to prepare licorice extract.

More specifically, it can be comprised of mixing licorice and water in a ratio of 1:2, boiling at a temperature of 100°C until the water becomes 1/3, and then filtering and removing the licorice as residue. Prepare the licorice extract prepared as above by cooling it.

4. Plum extract preparation step (S4);

This step is to prepare plum extract.

More specifically, the plum extract can be composed of commercially available plum extract or manufactured through a special process.

For example, a plum preparation step of selecting and washing plums and removing moisture from the surface; A separation step of separating the pulp and seeds from the selected plums; Juicing step of squeezing the separated plum flesh; First maturation step of maturing the ingredient extract at 30-40°C for 6-7 hours; A concentration step of concentrating the essence that has gone through the first maturation step at 45-55°C for 4-5 hours; and a secondary maturation step of maturing the concentrated essence at room temperature for 3 to 4 days.

To make plum extract, select the plums, wash them with water, and then drain them using a colander to remove moisture from the surface of the plums.

Separate the dehydrated plums into pulp and seeds and remove the seeds.

At this time, the method of separating the pulp and seeds is not particularly limited, and the plums can be separated using a predetermined cutter or peeler. The cutter and stripper may be a separately manufactured device or may be a general knife.

The separated plum pulp is squeezed without heating to obtain juice. At this time, fresh plum juice can be produced by filtering with a predetermined juicer, or the separated pulp can be placed in a blender, ground, and the ground plum can be squeezed with hemp or gauze cloth to produce fresh plum juice.

To ferment the extract obtained by squeezing, it is aged at 30-40℃ for 6-7 hours.

The essence that has gone through the first ripening stage is concentrated at 45-55°C for 4-5 hours.

Finally, the essence that has gone through the concentration step is aged at room temperature for 3 to 4 days.

5. Goji berry extract preparation step (S5);

This step is to prepare goji berry extract.

More specifically, it can be comprised of mixing goji berries and water in a ratio of 1:2, boiling at a temperature of 100°C until the water becomes 1/3, and then filtering and removing the licorice as residue. Cool and prepare the goji berry extract prepared as above.

6. Shellfish broth manufacturing step (S6);

This step is to prepare clam broth.

More specifically, it can consist of thoroughly washing and descaling the clams, then placing them in room temperature water and heating them to 60-80°C. If the heating temperature exceeds 80℃, it is undesirable because all the water may evaporate before the main ingredients of the broth are sufficiently cooked.

Additionally, the boiling time can be set to 40 to 60 minutes. If the boiling time is less than 40 minutes, the flavor of the clam broth may not be properly developed, and if it exceeds 60 minutes, the broth becomes too thick, which is not desirable. Specifically, it is desirable to heat until it is reduced to 60-80% of the weight before heating.

Cool and prepare the clam broth prepared as above.

7. Mixing and refrigerated maturation step (S7);

In this step, the red pepper paste, soybean paste, the jujube extract, the steamed apple-pear, onion, the licorice extract, kiwi, the plum extract, oligosaccharides, sugar, persimmon vinegar, the goji berry extract, Hwanman vinegar, and the clam broth are mixed and refrigerated. This is the ripening stage.

More specifically, 5 to 7 kg of red pepper paste, 2 to 4 kg of soybean paste, 1 to 3 kg of jujube extract, 9 to 11 kg of steamed apple-pear, 4 to 6 kg of onion, 40 to 60 mL of licorice extract, 7 to 9 kg of kiwi, and the plum. Mix 2 to 4 L of extract, 1.7 to 1.9 L of oligosaccharide, 0.9 to 1.1 kg of sugar, 1.7 to 1.9 L of persimmon vinegar, 180 to 220 mL of goji berry extract, 3.5 to 3.7 L of Hwanman vinegar, and 1.9 to 2.1 L of clam broth above and mix 3 to 5 times. It can be configured to complete the raw fish sauce according to the present invention by refrigerating and maturing for 4 to 6 days at a temperature of ℃.

8. Concentration adjustment step (S8);

This step is to adjust the concentration of raw fish sauce with water.

More specifically, it can be configured to use water to adjust the concentration of the raw raw fish sauce completed by refrigerating and maturing in step S7.

For example, the raw raw fish sauce and water may be mixed at a ratio of 1:0.1 to 0.5.

As another embodiment of the present invention, in step S6, the clams may be immersed in Schisandra chinensis extract and aged for 1 to 2 days at a temperature of 0.5 to 1.5° C., then placed in water and boiled.

The Schisandra chinensis extract can be obtained by adding 15 to 25 times (v/w) of purified water compared to Schisandra chinensis in an extraction tank, extracting it at 90 to 100°C for 2 to 4 hours, and then filtering and removing the residue.

If the ratio of water used in the above hot water extraction is less than 15 times the weight of the raw material mixture, the amount of water does not reach the minimum amount required for hot water extraction, which may cause deformation of the raw materials contained in the raw material mixture during the hot water extraction process. It may be uneconomical because the amount of extract liquid extracted is small, and if the water ratio exceeds 20 times the amount, there is a problem that it takes too much time to sufficiently extract it through hot water extraction.

Schisandra is a deciduous vine distributed in China, Japan, and northeastern Russia. It grows throughout Korea and has the characteristic of being male and female. The fruit is a berry, round and red, and is used for edible and medicinal purposes. For edible purposes, it is mainly used as tea, and in oriental medicine, it is commonly used as a tonic and is used for purposes such as reducing coughing and preventing aging. Schisandra fruit is mainly dried and used as a raw material for herbal medicine, while fresh Schisandra fruit is mainly marinated in sugar to make Schisandra chinensis, which is used as a beverage in everyday life.

Schisandra chinensis contains lignan-type compounds, which are plant estrogen, and is active. Lignans distributed in Schisandra chinensis were found in experiments on mice to be effective in preventing liver injury, promoting liver rehabilitation, and suppressing the development of liver cancer. In addition, schizandrin, which exhibits excellent pharmacological effects among the lignan compounds of the fruit, increases the reflex excitability of the spinal cord and has a stimulating effect on the heart-vascular system and respiration, suppressing arteriosclerosis, aiding carbohydrate metabolism and increasing enzyme activity, thereby improving digestive function. It is known to strengthen.

As another embodiment of the present invention, in step S6, the clams may be immersed in a sea radish extract and aged at a temperature of 0.5 to 1.5° C. for 1 to 2 days, then placed in water, boiled and brewed. By making clam broth using this kind of sea radish extract, you can obtain the nutritional components of sea radish, such as dietary fiber, and use the sea radish discarded from cabbage.

The sea radish extract can be obtained by adding 15 to 25 times (v/w) of purified water (v/w) compared to sea radish in an extraction tank, extracting at 90 to 100°C for 2 to 4 hours, and then filtering and removing the residue.

If the ratio of water used in the above hot water extraction is less than 15 times the weight of the raw material mixture, the amount of water does not reach the minimum amount required for hot water extraction, which may cause deformation of the raw materials contained in the raw material mixture during the hot water extraction process. It may be uneconomical because the amount of extract liquid extracted is small, and if the water ratio exceeds 20 times the amount, there is a problem that it takes too much time to sufficiently extract it through hot water extraction.

Siraegi is made by cutting radish or cabbage leaves, neatly braiding them, and drying them well. Not only does it have a decompression effect, but it is also rich in nutrients such as dietary fiber, calcium (Ca), iron (Fe), vitamin C, and carotene. In addition, it is an excellent protein food with a high lysine content and contains minerals and fiber components. Minerals regulate physiological functions in the human body and are components of body tissue and physiologically active substances.

Vitamin A, which is contained in large quantities in radish radish, is known to have an antioxidant effect and has the effect of suppressing free radicals that promote cancer, arteriosclerosis, and aging. It is also rich in dietary fiber and calcium, preventing the absorption of glucose and cholesterol, preventing diabetes, arteriosclerosis, etc. It is effective in preventing anemia due to its high iron content. Dietary fiber prevents constipation by activating intestinal motility, helps the growth of intestinal bacteria, and absorbs nutrients from digested and decomposed food into the blood through the small intestine mucosa. It is known to play a role in making it happen.

In addition, radish radish is good for your health as it is rich in vitamins, minerals, and dietary fiber, which are easily lacking in winter. Siraegi is also effective in dieting. The dietary fiber contained in a lot of radish stays in the stomach and intestines and gives a feeling of fullness, preventing sugar concentration from increasing.

More specifically, the present invention will be described in more detail below through examples. However, these examples are for illustrating the present invention, and the present invention is not limited by these examples.

(1) Prepare jujube extract.

- Prepare 2 kg of jujubes and wash them with water.

- Put the washed jujubes in a pot, boil them in water, and make a decoction to extract the juice. Mix the weight of jujube and the weight of water in a 1:1 ratio and boil at a temperature of 100°C until the water becomes 1/3.

- Crush the jujubes included in the boiled jujube extract.

(2) Put 5kg of apples and 5kg of pears in a steamer and steam them, then grind them in a mixer to prepare steamed apples and pears.

(3) Mix 50g of licorice with 100g of water and boil at 100℃ until the water becomes 1/3, then filter and remove the licorice residue and cool to prepare licorice extract.

(4) Prepare 3L of plum extract. .

- Sort and wash the plums and remove moisture from the surface.

- Separate the pulp and seeds from the selected plums.

- Squeeze the separated plum pulp.

- The ingredient extract is first aged at 30-40℃ for 6-7 hours.

- The primary aged essence is concentrated at 45~55℃ for 4~5 hours.

- Secondary ripening is done by maturing the concentrated essence at room temperature for 3 to 4 days.

(5) Mix 200g of dried goji berries with 400g of water and boil at 100℃ until the water becomes 1/3, then filter and remove the goji berries as residue and cool to prepare goji berry extract.

(6) Prepare 2L of clam broth.

- Clean and defrost the clams.

- Place the peeled clams in room temperature water, heat to 60~80℃, boil for 40~60 minutes, then cool.

(7) 5-7 kg of red pepper paste, 2-4 kg of soybean paste, 1-3 kg of jujube extract, 9-11 kg of steamed apple-pear, 4-6 kg of onion, 40-60 mL of licorice extract, 7-9 kg of kiwi, 2 plum extracts above. Mix ~4L, 1.7~1.9L of oligosaccharides, 0.9~1.1kg of sugar, 1.7~1.9L of persimmon vinegar, 180~220mL of goji berry extract, 3.5~3.7L of Hwanman vinegar, and 1.9~2.1L of clam broth above, and mix at 3~5℃. The raw fish sauce according to the present invention is completed by refrigerating and maturing for 4 to 6 days at high temperature.

(8) Mix the completed raw fish sauce and water at a ratio of 1:0.1 to 0.5 to adjust the concentration.

In (6) of [Example 1], the washed and de-shelled clams were immersed in Schisandra chinensis extract, aged at a temperature of 0.5 to 1.5°C for 1 to 2 days, then taken out, boiled in water, and brewed. It was carried out in the same manner as in Example 1]. Here, Schisandra chinensis extract was obtained by adding 15 to 25 times (v/w) of purified water compared to Schisandra chinensis to the extraction tank, extracting at 90 to 100°C for 2 to 4 hours, and then filtering and removing the residue.

In (6) of [Example 1], the same method as [Example 1] was performed, except that the water was replaced with a radish root extract. Here, the sea radish extract was obtained by adding 15 to 25 times (v/w) of purified water (v/w) compared to sea radish in an extraction tank, extracting at 90 to 100°C for 2 to 4 hours, and then filtering and removing the residue.

[Comparative Example 1]

A commercially available raw fish sauce was prepared and used as [Comparative Example 1].

[Test example: sensory evaluation]

As samples, flounder raw fish was cooked using the raw raw fish sauce according to the present invention of [Example 1] to [Example 3] and the raw raw fish sauce of [Comparative Example 1], and sensory evaluation was performed on each. All samples were provided after aging at 4°C for 17 days.

The sensory evaluation was conducted by a panel of 100 consumers, 50 each male and female, using a 9-point scoring system (9: very good, 7: good, 5: average, 3: bad) for taste, aroma, chewiness (texture), and overall preference. , 1: very bad), and the results are shown in [Table 1]. At this time, the sample was put in the mouth and chewed for 20 seconds to evenly stimulate the oral epidermis and then spit out. After completing the evaluation of one sample, the mouth was washed with water and after 10 minutes, the next sample was evaluated.

division taste (flavor) incense overall preference Example 1 6.9 7.1 7.0 Example 2 7.5 7.5 7.5 Example 3 7.5 7.6 7.6 Comparative Example 1 4.9 4.7 4.9

As confirmed in [Table 1], in the case of flounder raw fish cooked based on the raw raw fish sauce according to the present invention of [Example 1] to [Example 3], the commercially available raw raw fish sauce of [Comparative Example 1] It was confirmed that it was evaluated highly in all aspects of taste (flavor), aroma, and overall preference compared to flounder raw fish cooked based on .

In particular, when the clams were cooked based on the raw raw fish sauce of [Example 2], in which the broth was infused after pretreatment of immersing the clams in Schisandra chinensis extract and maturing at a low temperature, and in [Example 3], in which the clam broth was infused with the seaweed extract, the fishy taste of the crayfish was reduced. It was confirmed that it was more preferred than [Example 1] as the taste and aroma were further suppressed.

Therefore, the raw fish sauce according to the present invention is beneficial to health by manufacturing raw fish sauce using ingredients such as jujube, licorice, goji berry, etc., goes well with raw fish, suppresses the fishy taste and aroma of fish, and has excellent flavor and nutrition. It can be expected to be able to provide.

The present invention described above is merely illustrative, and those skilled in the art will appreciate that various modifications and other equivalent embodiments are possible therefrom. Therefore, it will be understood that the present invention is not limited to the forms mentioned in the detailed description above. Therefore, the true scope of technical protection of the present invention should be determined by the technical spirit of the attached patent claims. In addition, the present invention should be understood to include all modifications, equivalents and substitutes within the spirit and scope of the present invention as defined by the appended claims.

Claims (5)

In the method of manufacturing raw fish sauce,
Extracting the jujube and then crushing the jujube to prepare a jujube extract (S1);
A step (S2) of mixing apples and pears, steaming them, grinding them, and producing steamed apple-pears;
Preparing licorice extract (S3);
Preparing plum extract (S4);
Preparing goji berry extract (S5);
Step of preparing clam broth (S6); and
Mixing red pepper paste, soybean paste, the jujube extract, the steamed apple-pear, onion, the licorice extract, kiwi, the plum extract, oligosaccharides, sugar, persimmon vinegar, the goji berry extract, Hwanman vinegar, and the clam broth and refrigerating aging ( S7); A method for producing raw fish sauce, comprising:
According to paragraph 1,
In step S7,
5-7kg of red pepper paste, 2-4kg of soybean paste, 1-3kg of jujube extract, 9-11kg of steamed apple-pear, 4-6kg of onion, 40-60mL of licorice extract, 7-9kg of kiwi, 2-4L of plum extract , 1.7 to 1.9 L of oligosaccharide, 0.9 to 1.1 kg of sugar, 1.7 to 1.9 L of persimmon vinegar, 180 to 220 mL of the above Wolfberry extract, 3.5 to 3.7 L of Hwanman vinegar, and 1.9 to 2.1 L of the above clam broth, mixed at a temperature of 3 to 5°C. A method of manufacturing raw raw fish sauce, characterized by refrigerated aging for 4 to 6 days.
According to paragraph 1,
In step S4,
How to prepare the plum extract. Plum preparation step of selecting and washing plums and removing moisture from the surface; A separation step of separating the pulp and seeds from the selected plums; Juicing step of squeezing the separated plum flesh; First maturation step of maturing the ingredient extract at 30-40°C for 6-7 hours; A concentration step of concentrating the essence that has gone through the first maturation step at 45-55°C for 4-5 hours; And a secondary maturation step of maturing the concentrated juice at room temperature for 3 to 4 days.
According to paragraph 1,
In step S6,
A method of producing raw raw fish sauce, characterized in that the clams are immersed in Schisandra chinensis extract or Sirae root extract, aged for 1 to 2 days at a temperature of 0.5 to 1.5°C, then added to water, boiled and brewed.
In raw fish sauce,
Raw raw fish sauce, characterized in that it is manufactured by the manufacturing method of raw raw fish sauce according to any one of claims 1 to 4.