KR101408318B1 - Method of manufacturing seafood jjamppong for hangovers - Google Patents

Method of manufacturing seafood jjamppong for hangovers Download PDF

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KR101408318B1
KR101408318B1 KR1020120153991A KR20120153991A KR101408318B1 KR 101408318 B1 KR101408318 B1 KR 101408318B1 KR 1020120153991 A KR1020120153991 A KR 1020120153991A KR 20120153991 A KR20120153991 A KR 20120153991A KR 101408318 B1 KR101408318 B1 KR 101408318B1
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chopped
minutes
broth
oil
onion
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Korean (ko)
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배경민
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배경민
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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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT 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
    • 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
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • 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
    • A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The present invention relates to a method of manufacturing spicy seafood noodle soup for hangovers comprising the steps of: (a) preparing broth by inserting 2 to 3 kg of mussels, 2 to 5 raw chickens, 25 to 40 chicken feet, and 0.5 to 1.5 kg of oysters in the 50 L capacity of a broth vessel, filling water to 40-60% of the broth vessel, scooping out solid ingredients after boiling the mixture for two-four hours, adding seasonings including salt, Chungyang pepper, black pepper powder, and red pepper powder, and boiling the mixture for 20-35 minutes; (b) making spicy seafood noodle oil by adding materials such as minced garlic, minced ginger, chopped spring onion, and chopped onion in a Chinese food pot with cooking oil and stir-frying the mixture for 20 minutes at 1,200-1,400°C; (c) preparing spicy seafood noodle solid ingredients such as 10-25 g of mussels, 15-25 g of Styela clava clava Herdman, 10-30 g of shrimp, 20-40 g of crab, 30-40 g of squid, 10-20 g of cuttlefish, and 10-15 g raw oysters, 30-40 g of sliced pork, 60 g of onion, and 20-50 g of vegetable; and (d) completing the spicy seafood noodle soup by pouring 150-300 g of the broth manufactured in the Chinese food pot, adding one tablespoon of the spicy seafood noodle oil, adding the spicy seafood noodle solid ingredients, boiling the mixture for five minutes at 1,200-1,400°C, and pouring the boiled materials with soup onto 200-250 g of boiled noodle in a bowl. The taste is light and rich because vegetables are not stirred by oil, and spicy seafood noodle soup can be made for hangovers without stir-frying the materials like existing Chinese spicy seafood noodle soup.

Description

속풀이 해물짬뽕 제조방법 {Method of manufacturing seafood jjamppong for hangovers}{Method of manufacturing seafood jjamppong for hangovers}

본 발명은 재료를 기름에 볶지 않아 국물맛이 개운하고 담백한 속풀이 해물짬뽕 제조방법에 관한 것이다.
The present invention relates to a method for producing instant noodle soup, which does not roast the ingredients in oil and has a refreshing taste.

일반적인 짬뽕은 중국 냄비에 기름을 두르고 돼지고기와 마른 고추·대파·생강·마늘·고춧가루를 넣고 볶다가 해물을 넣어 더 볶은 후에 물이나 육수를 붓고 국물이 맛이 들 때까지 끓이고, 굴소스·소금·참기름·고추기름 등으로 간을 맞추어 삶은 국수에 부어 말아서 먹는다.Common chanpon is oiled in Chinese pots, pork, dried chillies, green onions, ginger, garlic, red pepper powder and fried. Add seafood and roast more, then pour water or broth, boil until soup tastes, · Pour into boiled noodles with sesame oil, chili oil, etc. and cook them.

그러나 이와 같은 짬뽕은 야채나 채소를 기름에 볶기 때문에 국물이 느끼하고 담백하지 못한 단점이 있다.However, this kind of chanpong has the disadvantage that soup is felt because it stirs vegetables and vegetables in oil.

이러한 단점을 해소하기 위해 제안된 대한민국 등록특허 제1070318호(등록일자: 2011.9.28., 발명의 명칭: 해물짬뽕 제조방법)는 짬뽕 육수를 제조한 후, 상기 짬뽕 육수에 삶은 국수를 넣어 만드는 짬뽕 제조에 있어서, 상기 짬뽕 육수는 각각 별도로 삶은 후 절단한 오징어 60 ~ 90wt%, 소라 1 ~ 15wt%, 홍합 5 ~ 25wt%와 설탕 0.5 ~ 2wt%, 소금 0.5 ~ 2wt%, 조미료 0.5 ~ 2wt%, 고추가루 0.5 ~ 2wt%를 혼합하여 숙성하는 해물 숙성단계와, 디포리 20 ~ 72wt%, 멸치 15 ~ 45wt%, 무 5 ~ 25wt%, 대파 1 ~ 10wt%, 양파 5 ~ 20wt%, 다시마 1 ~ 10wt%, 희석식 소주 1 ~ 10wt%의 혼합으로 조성된 주재료혼합물에, 그 주재료혼합물 중량의 12 ~ 17배의 물을 가한 후 120 ~ 150℃에서 20 ~ 40분 동안 끓인 뒤 상기 주재료혼합물을 제거하여 육수를 얻고, 그 육수에 상기 숙성단계를 거친 숙성해물을 10:1의 중량비율로 첨가한 후 150 ~ 180℃에서 8 ~ 15분 동안 다시 끓이는 육수 제조단계와, 상기 육수 40 ~ 65wt%에 새우 2 ~ 5wt%, 홍합 2 ~ 5wt%, 상기 숙성단계를 거친 숙성해물 2 ~ 5wt%, 마늘 2 ~ 5wt%, 청량고추 2 ~ 5wt%, 고춧가루 2 ~ 5wt%, 당근 2 ~ 5wt%, 양파 2 ~ 5wt%, 파 2 ~ 5wt%, 호박 2 ~ 5wt%, 팽이버섯 2 ~ 5wt%, 숙주 2 ~ 5wt%, 부추 2 ~ 5wt%를 첨가하여 150 ~ 160℃에서 3 ~ 5분 동안 다시 끓이는 가열단계를 거쳐 제조되는 것임을 특징으로 하는 해물짬뽕 제조방법이 개시되어 있다.Korean Patent No. 1070318 (registered on September 28, 2011, entitled "Process for preparing seafood chanpon") proposed to overcome such disadvantages is characterized in that after producing the champong fish soup, the champong fish soup In the preparation, the above-mentioned champon mint juice is separately prepared by boiling, then cut into cut pieces of 60 to 90 wt%, slices of 1 to 15 wt%, mussels of 5 to 25 wt%, sugar 0.5 to 2 wt%, salt 0.5 to 2 wt%, seasonings 0.5 to 2 wt% A fermented seaweed fermentation step in which 0.5 to 2 wt% of red pepper powder is mixed and a fermentation step of fermenting the fermented seaweed with 20 to 72 wt% of anchovy, 15 to 45 wt% of anchovy, 5 to 25 wt% % Water and 1 ~ 10wt% of diluted soju is added 12-17 times the weight of the main material mixture and boiled at 120-150 ° C for 20-40 minutes. Then, the main ingredient mixture is removed, , Aged seaweed having been subjected to the above aging step was added to the broth at a weight ratio of 10: 1 A step of boiling water at a temperature of 150 to 180 ° C for 8 to 15 minutes and a step of producing 2 to 5 wt% of shrimp, 2 to 5 wt% of mussel, 2 to 5 wt% of aged seaweed, 2 ~ 5wt% of red pepper, 2 ~ 5wt% of red pepper powder, 2 ~ 5wt% of carrot, 2 ~ 5wt% of onion, 2 ~ 5wt% of onion, 2 ~ 5wt% of pumpkin, 2 ~ 5wt% of pumpkin, To 5 wt% of leek, 2 to 5 wt% of leek, and boiling for 3 to 5 minutes at 150 to 160 ° C.

그러나, 종래의 해물짬뽕 제조방법은 중국음식점에서 제공되던 짬뽕의 제조에 사용되는 육류 및 닭 육수를 일체 사용하지 않아 느끼한 맛과 기름기가 없어 식감을 높이고, 콜레스테롤 등에 의한 부작용이 없다고 주장하고 있으나, 쇠고기 추출물에 화학조미료인 MSG와 해물분말을 1 : 1의 중량비율로 혼합한 것을 조미료로 사용함으로써 재료의 자연스러운 풍미가 아닌 화학 조미료로 맛을 내는 문제점이 있었다.
However, conventional seafood chanpon production method does not use meat and chicken broth which are used in the manufacture of chanpon, which is provided in a Chinese restaurant, so that it does not have the taste and greasy feeling and improves the texture and asserts that there is no side effect due to cholesterol. The use of MSG and seaweed powder as a seasoning in a weight ratio of 1: 1 to the extract has a problem of flavoring with chemical seasoning rather than natural flavor of the material.

상기와 같은 문제점을 해결하고자 창출된 본 발명의 목적은, 재료를 기름에 볶지 않고 자연 조미료를 사용하여 담백하면서도 풍미가 매우 우수한 속풀이 해물짬뽕 제조방법을 제공하는 것을 목적으로 한다.
It is an object of the present invention, which is created to solve the above-mentioned problems, to provide a method for manufacturing an instant whipped popcorn, which is light in flavor but very flavorful using natural seasoning without roasting the ingredients in oil.

이러한 본 발명의 목적은, (a) 50L 용량의 육수 용기에 홍합 2 내지 3kg, 생닭 2 내지 5마리, 닭발 25 내지 40개, 생굴 0.5 내지 1.5kg을 넣은 후, 물을 상기 육수 용기의 40 내지 60%까지 충전하여 2 내지 4시간 끓인 후 건데기를 건져내고 소금, 청량고추, 후추 및 고추가루가 혼합된 양념을 첨가한 후 20 내지 35분을 더 끓여 육수를 준비하는 단계와; (b) 중화냄비에 다진 마늘, 다진 생강, 세절된 파, 세절된 양파 등의 재료와 식용류를 넣고 20분 정도 1,200 ~ 1,400℃의 중화불로 볶아 짬뽕 기름을 만드는 단계와; (c) 피홍합 10 ~ 25g, 오만둥이 15 ~ 25g, 새우 10 ~ 30g, 꽃게 20 ~ 40g, 오징어 30 ~ 40g, 갑오징어 10 ~ 20g, 생굴 10 ~ 15g, 돼지고기채 30 ~ 40g, 양파 60g 및 야채와 채소 20 ~ 50g의 짬뽕 건데기 재료를 준비하는 단계와; (d) 중화냄비에 만들어진 상기 육수 150 ~ 300g을 붓고, 상기 짬뽕 기름 1 스푼을 넣은 후 마지막으로 준비된 상기 짬뽕 건데기 재료를 넣고 1,200 ~1,400℃의 중화불에서 5분간 끓인 다음, 그릇에 담겨진 삶은 면 200 ~ 250g 위에 끓여진 재료를 국물과 함께 부어 짬뽕을 완성하는 단계로 이루어진 속풀이 해물짬뽕 제조방법에 의해 달성될 수 있다.
(A) 2 to 3 kg of mussels, 2 to 5 wild chickens, 25 to 40 chicken legs and 0.5 to 1.5 kg of oysters are placed in a 50 L capacity water tank, 60%, boiled for 2 to 4 hours, and salted, and the sauce mixed with salt, sweet pepper, pepper and chili powder is added, and then boiled for 20 to 35 minutes to prepare broth; (b) adding chopped garlic, chopped ginger, chopped green onion and chopped onion into a Chinese pot and baking the chopped oil at about 1,200 ~ 1,400 ℃ for about 20 minutes; (c) 10 ~ 25g of mussel, 15 ~ 25g of omnis, 10 ~ 30g of shrimp, 20 ~ 40g of crab, 30 ~ 40g of squid, 10 ~ 20g of cuttlefish, 10 ~ 15g of oysters, 30 ~ 40g of pork meat, 60g of onion Preparing 20 to 50 grams of Champpowder material of vegetables and vegetables; (d) 150-300 g of the above broth made in a Chinese pot is poured, and 1 spoon of the above-mentioned chanpong oil is added, and then the above-prepared chanpong prawn material is added and boiled for 5 minutes in a neutralizing fire at 1,200 ~ 1,400 ° C., And pouring the boiled ingredients over 200 to 250 g together with the broth to complete the champon.

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이상과 같은 본 발명은 재료를 기름에 볶지 않아 담백하면서도 풍미가 매우 우수한 효과가 있다.The present invention as described above has an effect that the material is not roasted in oil but is very soft and has excellent flavor.

더욱이, 본 발명의 방법은 종래의 중화짬뽕처럼 볶지 않아도 진하고 맵고 시원한 속풀이에 좋은 해물짬뽕을 만들 수 있는 효과가 있다.
Furthermore, the method of the present invention has the effect of making a seafood chanpon which is good for a spicy, spicy and refreshing pasto without roasting like a conventional Chinese champon.

이하, 본 발명의 실시예를 참조하여 설명하기로 한다.Hereinafter, embodiments of the present invention will be described.

1. 육수 만들기 1. Making seaweed

50L 용량의 육수 용기에 홍합 2 내지 3kg, 생닭 2 내지 5마리, 닭발 25 내지 40개, 생굴 0.5 내지 1.5kg을 넣은 후, 면 삶을 물을 육수 용기의 40 내지 60%까지 충전한다.2 to 3 kg of mussels, 2 to 5 wild chickens, 25 to 40 chicken legs and 0.5 to 1.5 kg of oysters are placed in a 50 L meggerage container and the flour is filled to 40 to 60% of the broth container.

그런 다음, 2 내지 4시간 끓인 후 건데기(홍합, 생닭, 닭발, 생굴)을 건져내고 양념을 첨가한 후 20 내지 35분을 더 끓여 육수를 완성한다.Then simmer for 2 to 4 hours, then salvage the worm (mussels, raw chicken, chicken legs, oysters), add the sauce and boil for 20 to 35 minutes to complete the broth.

여기서, 양념은 소금, 청량고추, 후추, 고추가루를 혼합한 것이며 100 ~ 150g이다.
Here, the seasoning is a mixture of salt, sweet pepper, pepper and red pepper powder, and it is 100 ~ 150g.

2. 짬뽕 기름 만들기 2. Making chanpon oil

중화냄비에 다진 마늘, 다진 생강, 세절된 파, 세절된 양파 등의 재료와 식용류를 넣고 20분 정도 1,200 ~ 1,400℃의 중화불에서 볶아 짬뽕 기름을 만든다.
Add chopped garlic, chopped ginger, chopped onion, chopped onion and other ingredients such as chopped onion and chopped onion in a Chinese pot, and cook it for 20 minutes at 1,200 ~ 1,400 ℃.

3. 짬뽕 건데기 재료 만들기 (1인분 기준)3. Champong geondegi making materials (per serving)

피홍합 2 내지 5알 (10 ~ 25g)Two to five mussels (10-25 g)

오만둥이(만득이) 3 내지 5알 (15 ~ 25g)3 to 5 eggs (15-25g)

15미 새우 1 내지 3개 (10 ~ 30g)15 1 to 3 shrimps (10 ~ 30g)

꽃게 반토막 또는 1개 (20 ~ 40g)Crab halitosis or one (20 ~ 40g)

오징어 6 내지 8 토막 (30 ~ 40g)Squid 6 to 8 slices (30 to 40 g)

갑오징어(베이비이까) 2 내지 4개 (10 ~ 20g)Cuttlefish (baby squid) 2 to 4 (10 to 20g)

생굴 4 내지 6알 (10 ~ 15g)4 to 6 eggs (10 to 15 g)

돼지고기채 6 내지 8쪽 (30 ~ 40g)Pork meat 6 to 8 (30 to 40g)

양파 0.5개 (60g)0.5 onions (60g)

야채와 채소 20 ~ 50g
Vegetables and vegetables 20 ~ 50g

4. 속풀이 해물짬뽕 만들기 4. Making Chanpoong Seafood

물기가 빠진 삶은 면을 그릇에 담는다.If the boiled water boils, put the cotton in the bowl.

그런 다음, 중화냄비에 만들어진 육수 150 ~ 300g을 1인분 분량(짬뽕 1인분)에 맞게 붓고, 짬뽕 기름 1 스푼을 넣은 후 마지막으로 준비된 짬뽕 건데기 재료 215 ~ 345g을 넣고 1,200 ~ 1,400℃의 중화불에서 5분간 끓인다. 여기서, 짬뽕 1인분은 면 200 ~ 250g, 육수 150 ~ 300g, 짬뽕 건데기 215 ~ 345g으로 이루어져 전체 565 ~ 895g이다.Then, pour 150-300 g of broth made in a Chinese pot into one serving (one serving of champon), add 1 spoon of champon oil, add 215 ~ 345 g of the prepared champopon worm ingredients, and stir in 1,200 ~ 1,400 ℃ Boil for 5 minutes. Here, one serving of Champon consists of 200 ~ 250g of cotton, 150 ~ 300g of broth and 215 ~ 345g of Champopon.

그런 다음, 그릇에 담겨진 삶은 면 위에 끓여진 재료를 국물과 함께 부어넣어 속풀이 해물짬뽕을 완성한다.Then, the boiled rice in the bowl is poured with the soup, which is boiled on the surface, to complete the chopped seafood chanpon.

여기서, 본 발명은 면을 별도로 삶아 사용하고 있으나 이에 한정되지 않고 초벌로 삶아진 면이나 생면을 넣고 끓여 본 발명에 의한 속풀이 해물짬뽕을 완성할 수도 있음을 미리 밝혀둔다.
Herein, the surface of the present invention is boiled separately, but the present invention is not limited to this, but it is disclosed beforehand that boiled seaweed chompon according to the present invention can be completed by boiling the freshly boiled surface or raw surface.

5. 관능 테스트 5. Sensory test

본 발명에 의한 속풀이 해물짬뽕과 종래의 중화짬뽕을 하기와 같은 조건에 의하여 시각, 후각 및 풍미 테스트를 실시하였다.The visual, olfactory, and flavor tests were conducted on the Chinese noodles and Chinese traditional chanpon according to the present invention.

< 테스트 조건 ><Test condition>

가) 연령: 10대 내지 60대까지 남녀 구분없이 실시예별로 10명씩 선별A) Age: 10 to 60 years old by sex

다만) 중국요리를 싫어하거나 만성질환이 있는 자는 제외Except for people who do not like Chinese food or have chronic diseases

나) 흰색 그릇에 속풀이 해물짬뽕과 중화짬뽕을 담은 상태에서 시각, 후각 및 풍미 순서로 관능 테스트를 시행한다.B) The sensory test is carried out in the order of visual, olfactory, and flavor in the white bowl with the seafood chanpon and Chinese chanpon.

여기서, 풍미 테스트는 면에서 국물 순서로 시행하며, 평가점수는 5점 만점을 기준으로 한다.Here, the flavor test is conducted in the order of soup, and the score is based on a score of 5 points.

다) 시각 및 후각 테스트는 각 테스트별 제한시간 30초로 한정한다.C) Visual and olfactory tests shall be limited to 30 seconds for each test.

라) 면과 국물을 식음하는 풍미 테스트는 각 짬뽕별로 30분의 시간을 두어 이전 풍미 테스트를 잔미를 완전히 없앤 후 시행한다.
D) Flavor test to eat noodles and soup is done by putting 30 minutes each time for each champion and completely removing the remaining flavor test.

Figure 112012108094313-pat00001
Figure 112012108094313-pat00001

풍미 테스트 결과를 참조하면,Referring to the flavor test results,

10대 및 20대에서는 본 발명에 의한 속풀이 해물짬뽕 및 중화짬뽕 모두 4.7점 이상의 매우 높은 점수를 획득하여 변별성이 떨어지는 것으로 확인되었다.In the teens and twenties, it was confirmed that the whitish seafood chanpon according to the present invention and the Chinese chanpon champon obtained a very high score of 4.7 points or more, and the discrimination was poor.

이러한 결과로부터, 10대 및 20대에서는 본 발명에 의한 속풀이 해물짬뽕의 특징인 느끼하지 않고 담백하다는 풍미가 제대로 평가받고 있지 못하다는 것을 알 수 있다.From these results, it can be seen that, in the teenagers and the twenties, the flavor which is characteristic of the chopped onion seafood chompon according to the present invention is not well appreciated.

30대 이상의 세대에서는, 중화짬뽕에 비하여 본 발명에 의한 속풀이 해물짬뽕이 느끼하지 않고 담백하면서 국물맛이 진하고 맵고 시원하다는 평가와 함께 시각, 후각, 풍미 전분야에서 매우 4점 이상의 매우 높은 점수를 획득하였다.In the generation over 30 generations, compared with Chinese champagnes, according to the present invention, chopped seafood chanpon does not feel, but the soup taste is thick, and it is spicy and cool, and very high score of 4 or more is obtained in sight, smell and flavor Respectively.

결과적으로, 본 발명에 의한 속풀이 해물짬뽕은 10대 및 20대를 제외한 전 연령에서 느끼하지 않고 담백하면서 국물맛이 진하고 맵고 시원하다는 종합 평가를 받아 재료를 기름에 볶는 중화짬뽕에 비하여 풍미가 매우 우수하다는 사실을 확인하였다.
As a result, according to the present invention, the chopped seafood chanpon was evaluated as not being felt in all ages except for the teenagers and 20s, but having a soup flavor and a cool and spicy flavor. .

이상과 같은 본 발명은 일 실시예에 한정되어 설명되었으나, 이에 한정되지 않고 본 발명의 기술적 사상을 토대로 변형되는 실시예들은 모두 본 발명의 권리범위에 속함이 분명하다.While the present invention has been described with reference to exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments.

Claims (3)

(a) 50L 용량의 육수 용기에 홍합 2 내지 3kg, 생닭 2 내지 5마리, 닭발 25 내지 40개, 생굴 0.5 내지 1.5kg을 넣은 후, 물을 상기 육수 용기의 40 내지 60%까지 충전하여 2 내지 4시간 끓인 후 건데기를 건져내고 소금, 청량고추, 후추 및 고추가루가 혼합된 양념을 첨가한 후 20 내지 35분을 더 끓여 육수를 준비하는 단계와;
(b) 중화냄비에 다진 마늘, 다진 생강, 세절된 파, 세절된 양파 등의 재료와 식용류를 넣고 20분 정도 1,200 ~ 1,400℃의 중화불로 볶아 짬뽕 기름을 만드는 단계와;
(c) 피홍합 10 ~ 25g, 오만둥이 15 ~ 25g, 새우 10 ~ 30g, 꽃게 20 ~ 40g, 오징어 30 ~ 40g, 갑오징어 10 ~ 20g, 생굴 10 ~ 15g, 돼지고기채 30 ~ 40g, 양파 60g 및 야채와 채소 20 ~ 50g의 짬뽕 건데기 재료를 준비하는 단계와;
(d) 중화냄비에 만들어진 상기 육수 150 ~ 300g을 붓고, 상기 짬뽕 기름 1 스푼을 넣은 후 마지막으로 준비된 상기 짬뽕 건데기 재료를 넣고 1,200 ~1,400℃의 중화불에서 5분간 끓인 다음, 그릇에 담겨진 삶은 면 200 ~ 250g 위에 끓여진 재료를 국물과 함께 부어 짬뽕을 완성하는 단계로 이루어진 속풀이 해물짬뽕 제조방법.(a) 2 to 3 kg of mussels, 2 to 5 chickens, 25 to 40 chickens and 0.5 to 1.5 kg of oysters are placed in a 50 L megum water container, the water is filled to 40 to 60% After boiling for 4 hours, the warts are taken out and boiled for 20 to 35 minutes after adding sauce mixed with salt, sweet pepper, pepper and chili powder, and preparing broth;
(b) adding chopped garlic, chopped ginger, chopped green onion and chopped onion into a Chinese pot and baking the chopped oil at about 1,200 ~ 1,400 ℃ for about 20 minutes;
(c) 10 ~ 25g of mussel, 15 ~ 25g of omnis, 10 ~ 30g of shrimp, 20 ~ 40g of crab, 30 ~ 40g of squid, 10 ~ 20g of cuttlefish, 10 ~ 15g of oysters, 30 ~ 40g of pork meat, 60g of onion Preparing 20 to 50 grams of Champpowder material of vegetables and vegetables;
(d) 150-300 g of the above broth made in a Chinese pot is poured, and 1 spoon of the above-mentioned chanpong oil is added, and then the above-prepared chanpong prawn material is added and boiled for 5 minutes in a neutralizing fire at 1,200 ~ 1,400 ° C., And boiling over 200 ~ 250g of poured together with soup to complete chanpon. 삭제delete 삭제delete
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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101440903B1 (en) 2013-04-30 2014-09-17 최옥순 Method of manufacturing Kichan jjamppong with white soup and jjamppong thereof
KR101866365B1 (en) 2017-03-27 2018-06-11 문일선 Soybean sprout jham-pong and manufacturing method thereof
KR101999178B1 (en) 2019-03-27 2019-07-11 박정욱 Jjamppong cooking methods

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101070318B1 (en) 2008-12-09 2011-10-06 김문선 A manufacturing method of a chinese-style hotchpotch cooked chiefly with noodles with marine products

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101070318B1 (en) 2008-12-09 2011-10-06 김문선 A manufacturing method of a chinese-style hotchpotch cooked chiefly with noodles with marine products

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101440903B1 (en) 2013-04-30 2014-09-17 최옥순 Method of manufacturing Kichan jjamppong with white soup and jjamppong thereof
KR101866365B1 (en) 2017-03-27 2018-06-11 문일선 Soybean sprout jham-pong and manufacturing method thereof
KR101999178B1 (en) 2019-03-27 2019-07-11 박정욱 Jjamppong cooking methods

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