KR101420795B1 - Manufacturing method for baekhab soup - Google Patents
Manufacturing method for baekhab soup Download PDFInfo
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- KR101420795B1 KR101420795B1 KR1020120142286A KR20120142286A KR101420795B1 KR 101420795 B1 KR101420795 B1 KR 101420795B1 KR 1020120142286 A KR1020120142286 A KR 1020120142286A KR 20120142286 A KR20120142286 A KR 20120142286A KR 101420795 B1 KR101420795 B1 KR 101420795B1
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- 238000004519 manufacturing process Methods 0.000 title description 17
- 235000014347 soups Nutrition 0.000 title description 4
- 241000234435 Lilium Species 0.000 claims abstract description 98
- 235000020639 clam Nutrition 0.000 claims abstract description 43
- 238000010438 heat treatment Methods 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 241000234282 Allium Species 0.000 claims abstract description 17
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 17
- 241000237519 Bivalvia Species 0.000 claims abstract description 10
- 241000512259 Ascophyllum nodosum Species 0.000 claims abstract description 9
- 244000088415 Raphanus sativus Species 0.000 claims abstract description 6
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 6
- 241001474374 Blennius Species 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 235000008733 Citrus aurantifolia Nutrition 0.000 claims abstract 2
- 235000011941 Tilia x europaea Nutrition 0.000 claims abstract 2
- 239000004571 lime Substances 0.000 claims abstract 2
- 238000000034 method Methods 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 9
- 235000015170 shellfish Nutrition 0.000 description 16
- 244000131522 Citrus pyriformis Species 0.000 description 8
- 235000005979 Citrus limon Nutrition 0.000 description 7
- 230000000694 effects Effects 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 5
- 229930182490 saponin Natural products 0.000 description 5
- 150000007949 saponins Chemical class 0.000 description 5
- ZYGHJZDHTFUPRJ-UHFFFAOYSA-N coumarin Chemical compound C1=CC=C2OC(=O)C=CC2=C1 ZYGHJZDHTFUPRJ-UHFFFAOYSA-N 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 230000009471 action Effects 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 2
- 235000011613 Pinus brutia Nutrition 0.000 description 2
- 241000018646 Pinus brutia Species 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
- 229960000956 coumarin Drugs 0.000 description 2
- 235000001671 coumarin Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000013505 freshwater Substances 0.000 description 2
- KWIUHFFTVRNATP-UHFFFAOYSA-N glycine betaine Chemical compound C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 241000238565 lobster Species 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000001603 reducing effect Effects 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000208340 Araliaceae Species 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000004930 Fatty Liver Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010019133 Hangover Diseases 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 241000319057 Kalopanax septemlobus Species 0.000 description 1
- 235000019687 Lamb Nutrition 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 241000283903 Ovis aries Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 241000700159 Rattus Species 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 229960003237 betaine Drugs 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 210000003169 central nervous system Anatomy 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 210000001520 comb Anatomy 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000003246 corticosteroid Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 208000010706 fatty liver disease Diseases 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000002757 inflammatory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000007937 lozenge Substances 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 208000010125 myocardial infarction Diseases 0.000 description 1
- 208000004296 neuralgia Diseases 0.000 description 1
- 230000001722 neurochemical effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229940124595 oriental medicine Drugs 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 231100000240 steatosis hepatitis Toxicity 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
-
- 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
- A23L23/00—Soups; Sauces; 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- 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
-
- 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
-
- 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
- A23V2300/24—Heat, thermal treatment
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
본 발명은 백합조개 육수의 제조방법으로서, 더욱 상세하게는 (a) 물 100중량부에 대하여 양파 0.5 ~ 3 중량부, 대파 0.1 ~ 1 중량부, 다시마 0.01 ~ 0.2 중량부 및 무 1 ~ 2 중량부를 넣고 가열하는 단계; (b) (a) 단계의 양파, 대파, 다시마 및 무를 건져내고 소금을 넣어 기본육수를 준비하는 단계; (c) 물 100중량부에 대하여 백합조개 200 ~ 400중량부를 넣고 가열하는 단계; (d) 물 100중량부에 대하여 엄나무 1 ~ 4 중량부를 넣고 가열하는 단계; (e) (c) 단계에서 백합조개를 제거한 결과물과, (d) 단계의 결과물을 합하여 백합조개 기본육수를 준비하는 단계; (f) (b) 단계의 기본육수 100중량부에 (e) 단계의 백합조개 기본육수 5 ~ 10중량부를 넣고 가열하여 백합조개 육수를 마련하는 단계;를 포함하는 백합조개 육수의 제조방법에 대한 것이다.(A) 0.5 to 3 parts by weight of onion, 0.1 to 1 part by weight of lime, 0.01 to 0.2 part by weight of seaweed, and 1 to 2 parts by weight of seaweed, based on 100 parts by weight of water, Heating a part; (b) extracting onion, green onion, kelp and radish from step (a) and adding salt to prepare basic broth; (c) adding 200 to 400 parts by weight of lily clams to 100 parts by weight of water and heating; (d) adding 1 to 4 parts by weight of rape to 100 parts by weight of water and heating; (e) preparing lily clam base broth by combining the result of removing the lily shells in step (c) and the result of step (d); (f) adding 5 to 10 parts by weight of lily clam base stock in step (e) to 100 parts by weight of the basic lye in step (b) and heating to prepare lily clam juice. will be.
Description
본 발명은 백합조개 특유의 비린내가 나지 않고 다양한 영양 성분이 함유된 백합조개 육수의 제조방법에 대한 것이다.The present invention relates to a method for producing lily clam meat containing a variety of nutritional ingredients that are not fishy specific to lily clams.
일반적으로 백합조개는 "조개의 여왕"으로 불리면서 백가지 빗살 무의가 있는 조개로서 조선시대에는 왕실 진상품으로 인정받는 것이었다. 이러한 백합조개는 필수 아미노산이 풍부한 고단백, 저지방 식품으로 숙취를 해소하고, 지방간, 고혈압, 심근경색을 예방하고 타우린이 콜레스테롤을 줄이고 동맥경화를 막아준다는 효능이 있는 것을 알려져 있다.In general, the lily shell is called a "queen of shellfish" and is a shellfish with a hundred combs and was recognized as a royal product in the Joseon Dynasty. These lily clams are known to have the effect of eliminating hangovers with high protein, low fat foods rich in essential amino acids, preventing fatty liver, hypertension, myocardial infarction, and reducing cholesterol and atherosclerosis by taurine.
특히, 베타인은 간장 보호와 간 기능을 강화하고 클리코겐의 성분은 피로회복에 효과적이며 정혈작용이 있어서 피부미용에도 좋으며 빈혈을 예방하는 철분, 뼈에 필요한 칼슘 등의 미네랄 함량이 풍부하고, 저지방, 저칼로리로 여성들에게 좋은 다이어트 식품으로 알려져 있다.In particular, betaine strengthens liver protection and hepatic function, and clicogen component is effective for fatigue recovery. It is good for skin beauty because it has blood circulation effect. It has abundant minerals such as iron and calcium necessary for bone anemia, It is known as a good diet food for women with low calorie.
맛도 좋으면서 다양한 영양성분이 풍부한 백합조개를 이용하여 육수를 제조하려는 시도가 여러차례 있었으나, 백합조개의 특유의 깊은 맛을 우려내는 것이 쉽지 않을 뿐만 아니라 백합조개에서 풍기는 특유의 비린내를 없애지 못하는 실정이라 이에 대한 효과적인 제조방법이 요구되고 있다. There have been many attempts to produce broth by using lily shells rich in various nutrients, but it is not easy to focus on the distinctive deep flavor of lily shells, and it is impossible to eliminate the characteristic fishy smell of lily shellfish And an effective manufacturing method therefor is required.
본 발명은 상술한 문제점을 해결하기 위하여 창출된 것으로서, 더욱 상세하게는 백합조개의 특유의 비린내를 제거하고 백합조개의 깊은 맛을 잘 우려낼 수 있으면서 영양이 풍부한 백합조개 육수를 제조하는 방법을 제공하는 것을 목적으로 한다.Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a method for producing a nutrition-rich lily shellfish soup that can remove the fishy characteristic of lily shellfish, .
상술한 목적을 달성하기 위한 본 발명의 제조방법은, (a) 물 100중량부에 대하여 양파 0.5 ~ 3 중량부, 대파 0.1 ~ 1 중량부, 다시마 0.01 ~ 0.2 중량부 및 무 1 ~ 2 중량부를 넣고 가열하는 단계;(A) 0.5 to 3 parts by weight of onion, 0.1 to 1 part by weight of corn, 0.01 to 0.2 part by weight of seaweed and 1 to 2 parts by weight of seaweed are added to 100 parts by weight of water, And heating;
(b) (a) 단계의 양파, 대파, 다시마 및 무를 건져내고 소금을 넣어 기본육수를 준비하는 단계;(b) extracting onion, green onion, kelp and radish from step (a) and adding salt to prepare basic broth;
(c) 물 100중량부에 대하여 백합조개 200 ~ 400중량부를 넣고 가열하는 단계;(c) adding 200 to 400 parts by weight of lily clams to 100 parts by weight of water and heating;
(d) 물 100중량부에 대하여 엄나무 1 ~ 4 중량부를 넣고 가열하는 단계; (d) adding 1 to 4 parts by weight of rape to 100 parts by weight of water and heating;
(e) (c) 단계에서 백합조개를 제거한 결과물과, (d) 단계의 결과물을 합하여 백합조개 기본육수를 준비하는 단계;(e) preparing lily clam base broth by combining the result of removing the lily shells in step (c) and the result of step (d);
(f) (b) 단계의 기본육수 100중량부에 (e) 단계의 백합조개 기본육수 5 ~ 10중량부를 넣고 가열하여 백합조개 육수를 마련하는 단계;를 포함한다.(f) adding 5 to 10 parts by weight of lily clam base stock in step (e) to 100 parts by weight of base stock in step (b) and heating to prepare lily clam broth.
상기 제조방법에서,In the above production method,
상기 (a) 단계와 (b) 단계의 사이에는, (a-1) (a) 단계에서 다시마를 빼고 바지락 0.5 ~ 1.0 중량부를 넣은 후에 가열하는 단계;가 더 포함될 수 있다.Between step (a) and step (b), step (a-1) may be further followed by step (a) in which the sea tangle is removed and 0.5 to 1.0 part by weight of clam is added and then heated.
상기 제조방법에서,In the above production method,
(c)단계는 백합조개가 입을 벌리면 가열을 멈추고 백합조개를 제거할 수 있다.In step (c), when the lily shell opens its mouth, the heating can be stopped and the lily shell can be removed.
상기 제조방법에서,In the above production method,
상기 (a) 단계는 1000 ~ 1200 ℃의 열로 30 ~ 50분간 가열할 수 있다.The step (a) may be performed at a temperature of 1000 to 1200 ° C for 30 to 50 minutes.
상기 제조방법에서,In the above production method,
상기 (d) 단계는 500 ~ 600 ℃의 열로 50 내지 70분간 가열할 수 있다.The step (d) may be carried out at a temperature of 500 to 600 ° C for 50 to 70 minutes.
상기 제조방법에서,In the above production method,
(e) 단계는 (c) 단계의 결과물과, (d) 단계의 결과물을 동일중량비로 합할 수 있다.Step (e) may combine the product of step (c) and the product of step (d) at the same weight ratio.
상기 제조방법에서,In the above production method,
(e) 단계와, (f) 단계의 사이에는, (e-1) 상기 백합조개 기본육수를 10분간 가열하는 단계가 더 포함될 수 있다.(e-1) heating the lily clam base stock for 10 minutes may be further included between steps (e) and (f).
상기 제조방법에서,In the above production method,
상기 (f) 단계에서, 기본육수 100중량부에 대하여 백합조개 50 ~ 70 중량부를 넣어서 백합조개 기본육수와 함께 가열할 수 있다.In step (f), 50 to 70 parts by weight of lily clams may be added to 100 parts by weight of basic lye, and then heated together with lily clam base stock.
상기 제조방법에서,In the above production method,
상기 (f) 단계에서, 백합조개는 살아있는 것일 수 있다.In step (f), the lily clam can be alive.
본 발명에 따른 백합조개 육수의 제조방법은, 육수를 제조하는 과정에 엄나무를 추가함으로서, 백합조개의 특유의 비린내를 제거하고 육수의 깊은 맛을 느낄 수 있도록 하는 효과가 있다.The method of producing lily clam juice according to the present invention has the effect of removing the fishy peculiar to the lily shell and feeling the deep taste of the broth by adding the lantern to the process of producing the lantern.
또한, 백합조개의 좋은 영양성분과 엄나무 특유의 영양성분의 조화로 인하여 건강에 매우 유리한 육수를 제조할 수 있다는 효과가 있다.In addition, there is an effect that a good nutrition ingredient of the lily clam and harmony of the nut ingredients unique to the lamb can produce soup stock which is very favorable for health.
이하, 본 발명에 따른 백합조개 육수의 제조방법을 상세하게 설명한다.Hereinafter, a method for producing lily lozenges according to the present invention will be described in detail.
보 발명의 백합조개 육수의 제조방법은, 기본육수를 준비하는 단계, 백합조개 기본육수를 준비하는 단계 및 기본육수에 백합조개 기본육수를 넣고 가열하여 백합조개 육수를 제조하는 방법으로 이루어지며 이하에서 상세하게 설명한다.
The method of the present invention for producing lily clam meat juice comprises the steps of preparing basic lemon juice, preparing lemon lobster basic lemon juice, and adding lemon lobster basic lemon juice to the basic lemon juice and heating them to prepare lemon lemon juice. Will be described in detail.
기본육수를Basic broth 준비하는 단계 Steps to prepare
기본육수는 양파, 대파, 다시마, 무 및 바지락을 이용하여 제조하는 것이다. 구체적으로는, 물 100중량부에 대하여 양파 0.5 ~ 3 중량부, 대파 0.l ~ 1 중량부, 다시마 0.01 ~ 0.2 중량부, 무 1 ~ 2 중량부를 넣고 약 30 ~ 50분간 1000 ~ 1200 ℃의 센불로 가열한다.[(a) 단계]The basic broth is produced using onion, green onion, kelp, radish and clam. Specifically, 0.5 to 3 parts by weight of onion, 0.1 to 1 part by weight of onion, 0.01 to 0.2 part by weight of sea tangle, and 1 to 2 parts by weight are added to 100 parts by weight of water, And heated to a high temperature. [Step (a)]
이후에, 다시마를 빼고 바지락 0.5 ~ 1.0 중량부를 넣고 30 ~ 50분간 다시 700 ~ 800 의 중불로 가열한다.[(a-1)단계]Thereafter, the kelp is removed, 0.5-1.0 parts by weight of clams are added, and the mixture is further heated with a medium boiling point of 700-800 for 30-50 minutes. [Step (a-1)] [
이후, 양파, 대파, 다시마, 무 및 바지락을 건져내고 소금을 물 100중량부에 대하여 0.04 ~ 0.1 중량부를 넣어 기본육수의 준비를 마무리하게 된다.
Then, onion, green onion, kelp, radish and clam are removed and the salt is added to 0.04 to 0.1 part by weight with respect to 100 parts by weight of water to complete the preparation of the basic broth.
백합조개Lily shell 기본육수를Basic broth 준비하는 단계 Steps to prepare
기본육수가 준비되면 기본육수와는 별도로 백합조개 기본육수를 따로 준비하게 된다. 구체적으로는 물 100중량부에 대하여 백합조개 200 ~ 400중량부를 넣고 가열한다. 이때 백합조개가 입을 벌리면 가열을 멈추고 백합조개를 제거하게 된다. [(c) 단계]When the basic broth is prepared, separately from the basic broth, the lily shell basic broth is prepared separately. Specifically, 200 to 400 parts by weight of lily shells are added to 100 parts by weight of water and heated. At this time, when the lily shell opens its mouth, the heating is stopped and the lily shell is removed. [Step (c)] [
이후에, (c)단계와는 별도로 새로운 물을 준비하고 그 물 100중량부에 대하여 엄나무 1 ~ 4 중량부를 넣고 500 ~ 600 ℃의 중불로 50 ~ 70 분간 가열한다. [(d) 단계] 이때 엄나무를 1 중량부 이하로 넣게 되는 경우에는 엄나무로 인한 백합조개 육수의 깊은 맛을 우려내지 못할 우려가 있게 되고, 엄나무를 4 중량부 이상 넣게 되면 엄나무 고유의 쓴맛이 강하게 되어 백합조개의 풍미를 저해하는 기능을 하게 되어 바람직하지 못하다. Separately, fresh water is prepared separately from step (c), and 1 to 4 parts by weight of rape is added to 100 parts by weight of the water, followed by heating at 500 to 600 ° C for 50 to 70 minutes. [Step (d)] If the rice is put to 1 part by weight or less, there is a possibility that the deep taste of the lily shellfish meat due to the wood can not be worried. If the rice is put more than 4 parts by weight, And the function of inhibiting the flavor of the lily shell is undesirable.
이후에, (c) 단계에서 백합조개를 제거한 결과물과, (d) 단계의 결과물을 합하여 백합조개 기본육수를 준비한다. 구체적으로는 (c) 단계의 결과물과, (d) 단계의 결과물을 동일중량비로 합한다. [(e) 단계] 이후에, 상기 백합조개 기본육수를 10분간 가열할 수 있다. [(e-1) 단계] Then, lily clam base stock is prepared by combining the result of removing the lily shells in step (c) and the result of step (d). Specifically, the resultant product of step (c) and the product of step (d) are combined at the same weight ratio. [Step (e)] Afterwards, the lily clam base stock can be heated for 10 minutes. [Step (e-1)] [
한편, 백합조개 기본육수에 사용되는 엄나무(Kalopanax pictus)는 오갈피나무과로 넓은 잎을 지니는 다년성 낙엽교목으로 우리나라 전지역에서 자라며 자생력이 강할 뿐만 아니라 그 발육도 대단히 빠르고 수근피와 잎까지도 유효성분이 거의 고르게 들어있다.On the other hand, Kalopanax pictus, which is used for lily clam, is a multi-yearly deciduous tree with broad leaves and grows in the whole country. It is not only strong but also grows very rapidly. There is.
엄나무의 성분은 식물의 모든 부위에 사포닌, 정유, 쿠마린이 있다. 가장 주요성분인 사포닌 성분은 주로 가래약으로 사용하였으나, 최근에 사포닌 성분들은 항염증작용, 신상선 피질 호르몬류사 작용, 강장작용, 혈당을 줄이는 작용 등 여러 가지 약리작용이 알려졌다. 또한, 잎과 껍질 우림 액은 염증성 부종을 없애며, 잎,The components of the rice are saponin, essential oil and coumarin in all parts of the plant. Saponin is the most important ingredient, but it has recently been known that saponin components have various pharmacological actions such as anti-inflammatory action, neurochemical corticosteroid action, tonic action, and reducing blood sugar. In addition, the leaves and skin of the forests eliminate inflammatory edema,
뿌리, 열매 우림 액을 밀리 먹인 쥐는 많은 양의 당부하 실험에도 견디는 것으로 나타났다. 또한, 잎 우림 액은 중추신경 계통에 억제 작용이 있으며 뿌리 우림액은 반대로 자극한다. 엄나무의 사포닌은 인삼과 비슷한 작용이 있어서 그 대용품으로 사용될 것으로 예상된다. 한방의약에서는 기침 가래약으로 주로 쓰며, 또한 신경통과 류마티스 치료제로 사용한다.
The rats fed millet of root and berries were able to withstand large quantities of glucose tolerance experiments. In addition, the leaf rain forest liquid has an inhibitory action on the central nervous system and the root rain solution stimulates the opposite. The saponin of the pine is expected to be used as a substitute because it has a similar action to ginseng. In oriental medicines, it is mainly used for cough phlegm, and also for neuralgia and rheumatism.
백합조개Lily shell 육수의 제조방법 Method of manufacturing broth
(b) 단계에서 준비된 기본육수에 (e) 단계 또는 (e-1) 단계에서 준비된 백합조개 기본육수를 넣어 백합조개 육수를 마련한다. 구체적으로는 (b) 단계의 기본육수 100중량부에 (e) 단계의 백합조개 기본육수 5 ~ 10중량부, 백합조개 50 ~ 70 중량부를 넣어서 백합조개 기본육수와 함께 가열한다.[(f) 단계] 이때, (f) 단계에서 추가되는 백합조개는 살아있는 생백합조개를 사용하는 것이 좋다. The lily shellfish broth prepared in step (b) is added to the basic broth prepared in step (e) or step (e-1). Specifically, in step (b), 100 parts by weight of the basic broth is added with 5 to 10 parts by weight of the lily of the lily of the step (e) and 50 to 70 parts by weight of the lily shell, Step] At this time, it is preferable to use living raw lily clams as the lily clams added in step (f).
이와 같이 제조된 백합조개 육수는, 그대로 시식하는 것도 가능하며 백합조개를 따로 분리하여 육수만을 포장하여 별도로 판매하는 것도 가능하다.
The thus prepared lily shellfish broth can be sampled as it is, and the lily shellfish can be separated separately and only the broth can be packed and sold separately.
[실시예][Example]
이하에서는, 이상에서 설명한 백합육수의 제조방법에 대하여 구체적인 실시예를 통하여 자세하게 설명하겠다.
Hereinafter, the method for producing lily juice described above will be described in detail with reference to specific examples.
우선, 기본육수를 제조하기 위하여 물 80kg에 양파 800g, 대파 300g, 무 900g 및 다시마 40g 을 넣고 40분간 고온(약 1000 ~ 1200℃)로 약 40분간 가열한다. 이후에 다시마를 빼고 바지락을 넣은 후에 40분간 중온(약 700 ~ 800 ℃)으로 가열한다. 이후에 넣은 모든 재료를 건져내고 소금을 대략 50g 정도 넣고 식힌다.
First, 800 g of onion, 300 g of onion, 900 g of radish and 40 g of kelp are added to 80 kg of water and heated for about 40 minutes at a high temperature (about 1000 to 1200 ° C.) for 40 minutes. Then remove the kelp, put the clam, and heat it to medium temperature (about 700 ~ 800 ℃) for 40 minutes. Remove all the ingredients you have put in, add about 50 g of salt and cool.
이후에, 백합조개 기본육수를 제조하기 위하여, 물 3kg에 백합조개를 9 ~ 10kg 정도 넣고 가열하고 백합조개 들이 입을 벌리면 가열을 멈추고 백합조개를 건져내어 육수를 준비한다. (1차 육수)Thereafter, in order to prepare lily shellfish basic broth, 9kg to 10kg of lily shells are added to 3kg of water, and when the lily shells are opened, the heating is stopped and the lily shells are removed to prepare broth. (Primary broth)
또한, 새로운 물 3kg에 엄나무 50 ~ 70g 을 넣고 1시간 동안 중온(500 ~ 600℃)로 가열하여 엄나무 액을 우려낸다. In addition, add 3 ~ 3kg of fresh water to 50 ~ 70g and heat it at medium temperature (500 ~ 600 ℃) for 1 hour.
이후에, 백합조개의 육수와 엄나무 우려낸 물을 1 대 1로 합하고 10분간 다시 가열하여 백합조개 기본육수를 준비한다.
Thereafter, the lily of the lily shell and the lily of the sea lily are mixed in a one-to-one ratio and heated for 10 minutes to prepare the lily shell basic broth.
이후에, 기본육수 1kg에 살아있는 싱싱한 생백합 600g, 백합조개 기본육수 75g를 넣고 다시 가열하여 백합조개 육수의 제조를 완료하게 된다.After that, 600 g of live fresh lilies and 75 g of lily shell clam are added to 1 kg of basic broth, and the mixture is heated again to complete the production of lily shellfish broth.
이때, 백합조개가 들어 있는 백합조개 육수를 그대로 시식하는 것도 가능하지만, 백합조개를 건져낸 후에 백합조개와는 별도로 육수만을 포장하여 판매하는 것도 가능하다.
At this time, it is possible to sample the lily shellfish containing the lily shellfish as it is, but it is also possible to sell only the lily shellfish separately from the lily shellfish after selling the lily shellfish.
이러한, 본 발명의 제조방법에 의하여 제조된 백합조개의 육수는 다음과 같은 효과가 있다.The lily of the lily shell produced by the method of the present invention has the following effects.
먼저, 제조과정에서 엄나무를 우려낸 물을 백합조개의 육수와 함께 배합함으로서, 백합조개의 육수만을 사용하였을 때보다 육수가 더 구수해지면서 진한 풍미를 얻을 수 있게 된다. 즉, 백합조개 특유의 풍미와 엄나무의 우려낸 물이 서로 조합됨으로서 백합조개의 특유의 맛을 배가시킬 수 있다는 장점이 있다. 또한, 엄나무는 백합조개의 특유의 비린내도 제거할 수 있다.First, by blending the water from the clam with the lily of the lily shell in the manufacturing process, it becomes possible to obtain a deep flavor as the lily of the clam is more salty than when the lily of the clam is used alone. That is, the flavor peculiar to the lily clam and the water of the lily of the clam are combined with each other, so that the unique taste of the lily clam can be doubled. In addition, the pine can also remove the specific fish smell of the lily shell.
한편, 효능면에서 백합조개만을 사용하는 경우에 비하여 엄나무를 함께 사용하여 제조함에 따라서 엄나무 고유의 성분이 사포닌, 정유, 쿠마린 등이 추가될 수 있어 보다 건강에 유익할 수 있다는 장점이 있다.On the other hand, saponin, essential oil, coumarin and the like can be added to the component of the pome by using the lumber in combination with the lemon clam in comparison with the case of using only the lily clam in terms of efficacy, which is advantageous for health.
또한, 본 실시예에서는, 백합조개 기본육수를 제조하는 과정에서 백합조개를 1차적으로 넣고, 최종적인 백합조개 육수를 제조하는 과정에서 싱싱한 살아있는 백합조개를 다시 한번 넣고 가열하기 때문에 백합의 깊은 맛을 충분하게 우려낼 수 있다는 장점이 있게 된다.In addition, in this embodiment, lily clams are firstly put in the process of preparing lily shell basic soup, and the fresh lily shell is once again put in the process of producing final lily clam, so that the deep taste of the lily This has the advantage of being sufficiently concerned.
또한, 본 실시예에서는 엄나무를 우린 물을 백합조개의 육수와 함께 제조하지 않고 따로 엄나무 우린 물을 제조하고 백합조개의 육수와 배합함으로서 백합조개의 맛을 보다 효과적으로 살릴 수 있다는 장점이 있다.In addition, in this embodiment, the water of the lambs is not produced together with the lilies of the lilies, but the water is prepared separately and the lilies are mixed with the lilies of the lilies to further enhance the taste of the lilies.
본 발명은 이에 한정되는 것은 아니며 본 발명의 청구범위에 의하여 합리적으로 해석될 수 있는 범위라면 청구범위가 확대해석될 수 있음은 물론이다.It is to be understood that the invention is not limited thereto and that the scope of the claims may be broadly construed to the extent that they can be reasonably interpreted by the claims of the present invention.
Claims (9)
(b) (a) 단계의 양파, 대파, 다시마 및 무를 건져내고 소금을 넣어 기본육수를 준비하는 단계;
(c) 물 100중량부에 대하여 백합조개 200 ~ 400중량부를 넣고 가열하는 단계;
(d) 물 100중량부에 대하여 엄나무 1 ~ 4 중량부를 넣고 500 ~ 600 ℃의 열로 50 내지 70분간 가열하는 단계;
(e) (c) 단계에서 백합조개를 제거한 결과물과, (d) 단계의 결과물을 합하여 백합조개 기본육수를 준비하는 단계;
(f) (b) 단계의 기본육수 100중량부에 (e) 단계의 백합조개 기본육수 5 ~ 10중량부 및 살아있는 백합조개를 함께 가열하는 것을 특징으로 하는 백합조개 육수의 제조방법.(a) adding 0.5 to 3 parts by weight of onion, 0.1 to 1 part by weight of lime, 0.01 to 0.2 part by weight of seaweed, and 1 to 2 parts by weight of water to 100 parts by weight of water and heating;
(b) extracting onion, green onion, kelp and radish from step (a) and adding salt to prepare basic broth;
(c) adding 200 to 400 parts by weight of lily clams to 100 parts by weight of water and heating;
(d) adding 1 to 4 parts by weight of a seedling to 100 parts by weight of water, and heating the mixture at a temperature of 500 to 600 ° C for 50 to 70 minutes;
(e) preparing lily clam base broth by combining the result of removing the lily shells in step (c) and the result of step (d);
(f) heating 100 weight parts of basic broth of step (b) to 5 to 10 weight parts of lily clam base stock in step (e) and live lily shells together.
상기 (a) 단계와 (b) 단계의 사이에는, (a-1) (a) 단계에서 다시마를 빼고 바지락 0.5 ~ 1.0 중량부를 넣은 후에 가열하는 단계;가 더 포함되는 것을 특징으로 하는 백합조개 육수의 제조방법.The method according to claim 1,
The method of any one of claims 1 to 3, further comprising the steps of: (a) removing the kelp from the step (a-1) ≪ / RTI >
(c)단계는 백합조개가 입을 벌리면 가열을 멈추고 백합조개를 제거하는 것을 특징으로 하는 백합조개 육수의 제조방법.The method according to claim 1,
wherein the step (c) stops the heating when the lily shell is opened and removes the lily shell.
상기 (a) 단계는 1000 ~ 1200 ℃의 열로 30 ~ 50분간 가열하는 것을 특징으로 하는 백합조개 육수의 제조방법.The method according to claim 1,
Wherein the step (a) is performed by heating at 1000 to 1200 ° C for 30 to 50 minutes.
(e) 단계는 (c) 단계의 결과물과, (d) 단계의 결과물을 동일중량비로 합하는 것을 특징으로 하는 백합조개 육수의 제조방법.The method according to claim 1,
wherein step (e) comprises combining the product of step (c) and the product of step (d) at the same weight ratio.
(e) 단계와, (f) 단계의 사이에는, (e-1) 상기 백합조개 기본육수를 10분간 가열하는 단계가 더 포함되는 것을 특징으로 하는 백합조개 육수의 제조방법.7. The method according to claim 1 or 6,
wherein the step (e) further comprises the step of (e-1) heating the lily clam base stock for 10 minutes between steps (f) and (f).
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