KR102121008B1 - Manufacturing method of Braised Spicy Seafood and Braised Spicy Seafood manufactured by the method - Google Patents
Manufacturing method of Braised Spicy Seafood and Braised Spicy Seafood manufactured by the method Download PDFInfo
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Abstract
Description
본 발명은 해물찜의 제조방법 및 그 방법에 의한 해물찜에 관한 것으로, 더욱 상세하게는 영양학적 가치가 높고, 해물의 비린내가 없으며, 관능적 기호도가 우수한 해물찜의 제조방법 및 그 방법에 의한 해물찜에 관한 것이다.The present invention relates to a method for producing seafood steamed and seafood steamed according to the method, and more particularly, it has a high nutritional value, no fishy smell, and a method for producing seafood steamed with excellent taste and preference. It's about steaming.
해물찜은 해물을 국물 없이 익힌 찜 요리이다. 해물찜은 비타민과 무기질이 풍부한 고단백 저칼로리의 해물이 재료로써 사용되기 때문에 맛뿐만 아니라 성인병 예방과 스태미나 증진 등 건강까지 함께 챙겼다는 점에서 현대인의 입맛을 간파한 음식이다.Steamed seafood is a steamed dish cooked without seafood. Seafood steaming is a high-protein, low-calorie seafood that is rich in vitamins and minerals, so it is a food that has caught the taste of modern people in that it not only tastes, but also prevents adult diseases and promotes stamina and health.
그러나 종래의 해물찜은 멸치와 대파, 무, 다시마 등의 일반적인 육수 재료만이 사용되는 경우가 대부분이었기 때문에 그 조리법이 극히 제한적이었다. 더욱이 종래의 해물찜은 해물의 비린내를 효과적으로 제거하지 못한다는 단점이 있었다.However, in the conventional seafood steaming, most of the common broth ingredients such as anchovy, green onion, radish, and kelp are used, and thus the recipe is extremely limited. Moreover, conventional seafood steaming has a disadvantage that it does not effectively remove the fishy smell.
이러한 단점을 해소하기 위하여, 대한민국 등록특허 제10-1971127호에서는 과일, 채소, 산수유, 오미자, 한약재 등을 이용하여 육수를 내고, 이 육수를 이용하여 해물찜을 제조하는 방법이 제안되었다. 그러나 이러한 방법은 육수 특유의 풍미로 인해 오히려 해물찜의 풍미가 좋지 못하게 되는 단점이 있었으며, 해물찜이 아닌 해물탕의 형태로 조리된다는 점에서도 문제도 있었다.In order to solve these shortcomings, Korean Patent Registration No. 10-1971127 proposes a method of producing broth using fruit, vegetables, cornus, omija, herbal medicines, etc., and using this broth to produce seafood. However, this method had a disadvantage in that the flavor of the seafood was rather poor due to the peculiar flavor of the broth, and there was also a problem in that it was cooked in the form of seafood instead of steamed seafood.
또한, 대한민국 등록특허 제10-1104415호에서도 도가니 육수를 제조하고, 이에 돼지뼈 등을 더 처리하여 해물찜을 제조하는 방법이 제안되었다. 이러한 방법은 해물찜의 영양학적 가치를 높인다는 장점이 있었으나, 돼지뼈 등의 누린내로 인해 관능적 기호도가 좋지 못하다는 단점이 있었다. In addition, in Korean Patent No. 10-1104415, a method of manufacturing crucible broth, and further processing pork bones and the like to produce seafood steaming has been proposed. This method had the advantage of increasing the nutritional value of seafood steamed, but had the disadvantage of poor sensory preference due to the smell of pork bones.
따라서, 본 발명의 목적은 영양학적 가치가 높고, 해물의 비린내가 없으며, 관능적 기호도가 높은 해물찜의 제조방법 및 그 방법에 의한 해물찜을 제공하는 데 있다.Accordingly, an object of the present invention is to provide a method of manufacturing a seafood steamer having a high nutritional value, no fishy smell, and a high sensory preference, and a seafood steamer according to the method.
본 발명의 다른 목적은 신규한 형태의 조리법을 통해 소비자들의 다양한 욕구를 만족시킬 수 있는 해물찜의 제조방법 및 그 방법에 의한 해물찜을 제공하는 데 있다.Another object of the present invention is to provide a method of manufacturing a seafood steam that can satisfy various needs of consumers through a novel type of recipe, and a seafood steam by the method.
상기한 목적을 달성하기 위한 본 발명의 해물찜의 제조방법은, 제1 해물을 준비하는 단계와, 상기 준비된 제1 해물에 고춧가루를 포함하는 기본양념, 육수, 치즈, 버터, 마늘, 생강, 파, 양파, 당근, 청양고추, 베이컨, 완두콩, 연유, 태국고추 및 통후추를 혼합하는 단계와, 상기 혼합된 혼합물을 토치로 가열하는 단계와, 상기 토치로 가열된 혼합물을 추가 가열하는 단계와, 제2 해물, 옥수수, 고구마 및 치즈떡을 익히는 단계와, 상기 익힌 제2 해물, 옥수수, 고구마 및 치즈떡을 상기 가열된 가열물에 투입하고 가열하여 해물찜을 제조하는 단계를 포함하는 것을 특징으로 한다.The method of manufacturing the seafood steam of the present invention for achieving the above object is a step of preparing a first seafood and a basic seasoning comprising red pepper powder in the prepared first seafood, broth, cheese, butter, garlic, ginger, green onion , Onion, carrot, cheongyang pepper, bacon, peas, condensed milk, mixing Thai pepper and whole pepper, heating the mixed mixture with a torch, further heating the mixture heated with the torch, and the second seafood And, characterized in that it comprises the step of cooking the corn, sweet potato and cheese cake, and the step of preparing the seafood steamed by adding and heating the cooked second seafood, corn, sweet potato and cheese cake in the heated heating material.
상기 제1 해물은, 새우, 홍합, 오징어, 조개, 새우살 및 홍합살을 포함하고, 상기 제2 해물은, 꽃게, 소라, 오징어, 문어, 가리비, 홍합, 전복 및 새우를 포함하는 것을 특징으로 한다.The first seafood, shrimp, mussels, squid, shellfish, shrimp and mussels, and the second seafood, blue crab, herring, squid, octopus, scallops, mussels, abalone and shrimp is characterized in that do.
상기 해물찜을 제조하는 단계 후, 치즈, 토마토, 베이컨 및 버터를 뚝배기에 투입하여 가열하여 치즈 뚝배기를 제조하는 단계와, 상기 제조된 해물찜, 상기 제조된 치즈 뚝배기 및 빵을 접시에 플레이팅하는 단계를 더 포함하는 것을 특징으로 한다. After the step of manufacturing the steamed seafood, the cheese, tomato, bacon and butter are put into a pot and heated to prepare a cheese pot, and the prepared seafood pot, the prepared cheese pot and bread are plated on a plate. It characterized in that it further comprises a step.
상기 육수는, 콩나물을 삶은 물에 명태머리 및 생강을 투입하고, 1~3시간 가열하여 여과한 것이고, 상기 고춧가루를 포함하는 기본양념은, 고춧가루, 고추씨, 새우 가루, 표고버섯 가루 및 명태 가루를 포함하는 것을 특징으로 한다.The broth is added to the water boiled with soybean sprouts, polluted hair and ginger are added and filtered by heating for 1 to 3 hours, and the basic seasoning including the red pepper powder is red pepper powder, red pepper seeds, shrimp powder, shiitake mushroom powder and pollock powder. It is characterized by including.
상기 준비된 제1 해물에 고춧가루를 포함하는 기본양념, 육수, 치즈, 버터, 마늘, 생강, 파, 양파, 당근, 청양고추, 베이컨, 완두콩, 연유, 태국고추 및 통후추를 혼합하는 단계에서, 파인애플 및 밀떡볶이 떡을 더 혼합하는 것을 특징으로 한다.In the step of mixing the basic seasoning, red meat, cheese, butter, garlic, ginger, green onion, onion, carrot, cheonyang pepper, bacon, green peas, condensed milk, Thai pepper and whole pepper containing the red pepper powder in the prepared first seafood, pineapple and It is characterized by further mixing wheat tteokbokki.
그리고 본 발명에 의한 해물찜은 상기한 방법에 의해 제조되는 것을 특징으로 한다.And the steamed seafood according to the present invention is characterized by being produced by the above method.
본 발명에 의하면, 영양학적 가치가 높고, 해물의 비린내가 없으며, 관능적 기호도가 높다는 장점이 있다. 아울러, 소비자들의 다양한 욕구를 만족시킬 수 있다는 장점이 있다. According to the present invention, there is an advantage that the nutritional value is high, there is no fishy smell, and the sensory preference is high. In addition, there is an advantage that it can satisfy various needs of consumers.
도 1은 본 발명에 의한 해물찜의 제조과정을 나타낸 순서도.1 is a flow chart showing the manufacturing process of seafood steam according to the present invention.
이하, 본 발명을 설명한다. Hereinafter, the present invention will be described.
본 발명을 상세히 설명하기에 앞서, 본 발명에서 해물을 1차와 2차에 걸쳐 사용하는바, 설명의 편의성을 위하여 1차에 사용되는 해물을 제1 해물, 2차에 사용되는 해물을 제2 해물이라 칭함을 밝혀둔다.Prior to explaining the present invention in detail, in the present invention, the seafood is used over the first and second bar. For convenience of description, the seafood used in the primary is the first seafood, and the seafood used in the secondary is second. It is called seafood.
본 발명의 가장 큰 특징은, 새로운 형태의 해물찜의 제조방법을 제공함으로써, 해물찜의 관능적 기호도를 높이고, 소비자들의 다양한 욕구를 만족시킨다는 데 있다.The biggest feature of the present invention is that by providing a method of manufacturing a new type of seafood steam, it enhances the sensory preference of the seafood steam and satisfies various needs of consumers.
이에 따른 본 발명에 의한 해물찜의 제조방법은, 제1 해물을 준비하는 단계와, 상기 준비된 제1 해물에 고춧가루를 포함하는 기본양념, 육수, 치즈, 버터, 마늘, 생강, 파, 양파, 당근, 청양고추, 베이컨, 완두콩, 연유, 태국고추 및 통후추를 혼합하는 단계와, 상기 혼합된 혼합물을 토치로 가열하는 단계와, 상기 토치로 가열된 혼합물을 추가 가열하는 단계와, 제2 해물, 옥수수, 고구마 및 치즈떡을 익히는 단계와, 상기 익힌 제2 해물, 옥수수, 고구마 및 치즈떡을 상기 가열된 가열물에 투입하고 가열하여 해물찜을 제조하는 단계를 포함하는 것을 특징으로 한다.According to the present invention, a method of manufacturing seafood steamed according to the present invention includes preparing a first seafood and a basic seasoning comprising red pepper powder in the prepared first seafood, broth, cheese, butter, garlic, ginger, green onion, onion, carrot , Chengyang pepper, bacon, peas, condensed milk, Thai pepper and whole pepper mixture, heating the mixed mixture with a torch, further heating the mixture heated with the torch, second seafood, corn, sweet potato And it characterized in that it comprises the step of cooking the cheese cake, and the step of preparing the seafood steamed by heating and adding the cooked second seafood, corn, sweet potato and cheese cake to the heated heating material.
이하, 본 발명을 도 1을 참조하여 단계별로 상세히 설명한다.Hereinafter, the present invention will be described in detail step by step with reference to FIG. 1.
제1 해물을 준비하는 단계Step to prepare the first seafood
먼저, 제1 해물을 준비한다.First, the first seafood is prepared.
상기 제1 해물은 새우, 홍합, 오징어, 조개, 새우살 및 홍합살을 포함하는 것으로, 이외 다양한 해물을 더 포함할 수 있음은 당연하다. 아울러, 상기 새우는 딱새우와 일반 새우를 함께 사용할 수 있음은 당연하며, 그 종류를 한정하지 않는다.The first seafood is to include shrimp, mussels, squid, shellfish, shrimp meat and mussel meat, it is natural that other seafood may be further included. In addition, it is natural that the shrimp can be used together with shrimp and general shrimp, and the type is not limited.
이때, 상기 제1 해물은 종래 게시된 방법에 의해 손질된 형태면 족한바, 예시적으로 새우 및 홍합은 껍질이 제거되지 않은 상태로 깨끗이 세척된 형태이고, 오징어는 내장이 제거된 상태로 깨끗이 세척된 형태이며, 새우살 및 홍합살 역시 비가식 부위가 제거되어 세척된 형태이면 족하다. At this time, the first seafood is satisfactory in the form of trimmed by a conventionally published method. For example, shrimp and mussels are cleaned in a state in which the shell is not removed, and squid is cleaned in a state in which the intestines are removed. Shrimp and mussels are also sufficient if the non-edible part is removed and washed.
아울러, 본 발명에서는 상기 제1 해물의 혼합비는 제한하지 않는다.In addition, in the present invention, the mixing ratio of the first seafood is not limited.
상기 준비된 제1 해물에 고춧가루를 포함하는 기본양념, 육수, 치즈, 버터, 마늘, 생강, 파, 양파, 당근, 청양고추, 베이컨, 완두콩, 연유, Basic seasoning containing red pepper powder in the prepared first seafood, broth, cheese, butter, garlic, ginger, green onion, onion, carrot, cheonyang pepper, bacon, peas, condensed milk, 태국고추Thai pepper 및 통후추를 혼합하는 단계 And mixing whole peppers
상기 준비된 해물과 함께 고춧가루를 포함하는 기본양념, 육수, 치즈, 버터, 마늘, 생강, 파, 양파, 당근, 청양고추, 베이컨, 완두콩, 연유, 태국고추 및 통후추를 혼합하여 팬에 담는다.Mix the basic seasoning including red pepper powder with the prepared seafood, broth, cheese, butter, garlic, ginger, green onion, onion, carrot, cheonyang pepper, bacon, peas, condensed milk, Thai pepper, and pepper.
본 발명은 기본양념, 마늘, 생강, 파, 양파, 청양고추, 태국고추, 통후추 등을 통해 해물의 비린내를 제거하면서도 풍미를 높여주고, 치즈, 버터, 당근, 베이컨, 완두콩, 연유 등을 통해 부드러우면서도 고소한 풍미를 제공하며, 육수를 통해 깊고 풍부한 맛을 제공함으로써, 전체적인 관능적 기호도를 현저히 높이는 것이다. The present invention removes the fishy smell through the basic seasoning, garlic, ginger, green onion, onion, cheonyang pepper, thai pepper, whole pepper, etc., while enhancing the flavor and softening through cheese, butter, carrot, bacon, peas, condensed milk, etc. It provides a savory and savory flavor and a deep and rich taste through broth, thereby significantly enhancing the overall sensuality.
이때, 상기 기본양념으로는 고춧가루는 물론, 고추씨, 새우 가루, 표고버섯 가루 및 명태 가루를 포함할 수 있는바, 이를 통해 감칠맛이 우수하고, 깊고 풍부한 풍미를 제공하는 것이다. 상기 고춧가루는 매운 고춧가루와 아주 매운 고춧가루, 중간 고춧가루 등을 혼합하여 사용할 수 있으며, 새우 가루, 표고버섯 가루 및 명태 가루는 새우, 표고버섯, 명태의 몸통을 건조하여 100~300mesh 정도로 분쇄한 것을 사용한다. At this time, the basic seasoning may include red pepper powder, as well as red pepper seeds, shrimp powder, shiitake mushroom powder and pollock powder, thereby providing excellent rich and deep flavor. The red pepper powder can be used by mixing spicy red pepper powder with very spicy red pepper powder, medium red pepper powder, etc., and the shrimp powder, shiitake mushroom powder and pollack powder are dried shrimp, shiitake mushrooms, and pollack torso dried and crushed to about 100 to 300 mesh. .
상기 기본양념의 혼합비는 제한하지 않으나, 고추씨 1~20중량%, 새우 가루 0.1~20중량%, 표고버섯 가루 0.1~20중량%, 명태 가루 0.1~20중량% 및 잔부의 고춧가루 정도면 족하다.The mixing ratio of the basic seasoning is not limited, but 1 to 20% by weight of red pepper seeds, 0.1 to 20% by weight of shrimp powder, 0.1 to 20% by weight of shiitake mushroom powder, 0.1 to 20% by weight of pollack flour and the balance of red pepper powder are sufficient.
그리고 상기 육수로는 콩나물을 삶은 물에 명태머리 및 생강을 투입하고, 1~3시간 가열하여 여과한 것을 의미하는바, 예시적으로 물과 콩나물을 1:0.1~0.3 중량비로 혼합하고 이를 80~100℃로 8~20분간 가열한 후, 콩나물을 제거하고, 콩나물 삶은 물에 명태머리 및 생강을 100:1~50:0.1~10 중량비 투입하여 80~100℃에서 1~3시간 정도 가열 및 여과하여 제조할 수 있다.And as the broth, it means that pollock sprouts and ginger are added to boiled water, and filtered by heating for 1 to 3 hours. For example, water and bean sprouts are mixed at a weight ratio of 1:0.1 to 0.3 and 80 to 80 After heating at 100℃ for 8~20 minutes, bean sprouts are removed and polluted hair and ginger are added to the boiled water with 100:1~50:0.1~10 weight ratio, heated and filtered at 80~100℃ for 1~3 hours. Can be produced.
상기 마늘, 생강, 파, 양파, 당근, 청양고추, 태국고추 등은 껍질, 꼭지 등 비가식 부위를 제거하여 먹기 적당한 크기로 절단하거나 다져서 사용하면 족하며, 베이컨 등도 적절한 크기로 절단하여 사용하면 족한 것으로, 재료의 손질방법은 공지된 방법에 따른다. 아울러, 상기 치즈, 버터, 연유 등은 종류와 무관하게 시판 상품 중 어떤 것이라도 사용 가능하다. The garlic, ginger, green onion, onion, carrot, cheonyang pepper, Thai pepper, etc. are sufficient to remove non-edible parts such as shells and taps and cut or chop them to a size suitable for eating. As such, the method of cleaning the material follows a known method. In addition, the cheese, butter, condensed milk, etc. can be used in any of the commercial products regardless of the type.
이 단계에서, 상기 고춧가루를 포함하는 기본양념, 육수, 치즈, 버터, 마늘, 생강, 파, 양파, 당근, 청양고추, 베이컨, 완두콩, 연유, 태국고추 및 통후추는, 상기 제1 해물 100중량부에 대하여 고춧가루를 포함하는 기본양념 0.01~10중량부, 육수 10~50중량부, 치즈 0.01~10중량부, 버터 0.01~10중량부, 마늘 0.01~10중량부, 생강 0.01~5중량부, 파 0.01~20중량부, 양파 0.01~20중량부, 당근 0.01~20중량부, 청양고추 0.01~10중량부, 베이컨 0.01~20중량부, 완두콩 0.01~10중량부, 연유 0.01~5중량부, 태국고추 0.01~10중량부 및 통후추 0.01~5중량부임이 바람직한바, 이는 전체적인 풍미를 위한 것이다. 이하 '중량부'는 이 단계에서 사용되는 제1 해물 100중량부를 기준으로 한다.In this step, the basic seasoning including the red pepper powder, broth, cheese, butter, garlic, ginger, green onion, onion, carrot, cheonyang pepper, bacon, peas, condensed milk, Thai pepper and whole pepper, 100 parts by weight of the first seafood With respect to the basic seasoning containing red pepper powder 0.01-10 parts by weight, broth 10-50 parts by weight, cheese 0.01-10 parts by weight, butter 0.01-10 parts by weight, garlic 0.01-10 parts by weight, ginger 0.01-5 parts by weight, green onion 0.01-20 parts by weight, onions 0.01-20 parts by weight, carrots 0.01-20 parts by weight, Chengyang pepper 0.01-10 parts by weight, bacon 0.01-20 parts by weight, peas 0.01-10 parts by weight, condensed milk 0.01-5 parts by weight, Thailand It is desirable that the pepper is 0.01 to 10 parts by weight and the whole pepper is 0.01 to 5 parts by weight, which is for the overall flavor. Hereinafter,'parts by weight' is based on 100 parts by weight of the first seafood used in this step.
또한, 매운맛을 더 내기 위해서는 연유, 통후추, 기타 시판되는 매운맛 화학 조미료 등을 2~16:1:1~8 중량비로 혼합한 양념 0.1~3중량부를 더 추가할 수도 있다.In addition, in order to give a more spicy taste, it is also possible to add 0.1 to 3 parts by weight of seasoning mixed with condensed milk, whole peppercorns, and other commercially available spicy chemical seasonings in a weight ratio of 2 to 16:1:1 to 8.
상기 혼합된 혼합물을 The mixed mixture 토치로Torch 가열하는 단계 Step of heating
다음으로, 상기 혼합된 혼합물을 1~5분간 토치로 가열한다. 상기 토치로 혼합물을 가열하면 불 맛을 낼 수 있는 것은 물론, 해물의 비린내를 제거하고, 버터가 녹아서 전체적으로 부드럽고, 고소한 풍미를 낼 수 있게 된다.Next, the mixed mixture is heated with a torch for 1 to 5 minutes. When the mixture is heated with the torch, it is possible to create a fire taste, as well as to remove the fishy fishy smell, and the butter is melted to give a soft, savory flavor as a whole.
상기 remind 토치로Torch 가열된 혼합물을 추가 가열하는 단계 Further heating the heated mixture
다음으로, 상기 토치로 가열된 혼합물이 담긴 팬의 뚜껑을 닫고, 80~200℃로 10~30분간 추가 가열한다.Next, the lid of the pan containing the mixture heated with the torch is closed, and further heated at 80 to 200°C for 10 to 30 minutes.
제2 해물, 옥수수, 고구마 및 Second seafood, corn, sweet potato and 치즈떡을Cheese cake 익히는 단계 Ripening stage
한편, 상기 팬에 조리하는 과정과는 별도로, 제2 해물, 옥수수, 고구마 및 치즈떡를 가열하여 익혀준다. 이때, 상기 제2 해물은 꽃게, 소라, 오징어, 문어, 가리비, 홍합, 전복, 새우를 포함하는 것으로, 상기 꽃게는 전단 꽃게를 사용할 수 있고, 상기 홍합은 초록홍합 역시 포함하며, 새우는 딱새우 및 흰다리새우를 모두 포함하여 사용할 수 있다.On the other hand, apart from the cooking process in the pan, the second seafood, corn, sweet potato and cheese cake are heated and cooked. At this time, the second seafood includes blue crab, turban shellfish, squid, octopus, scallop, mussel, abalone, and shrimp. The blue crab may use shear crab, the mussel also includes green mussel, and shrimp shrimp And white leg shrimp.
이 단계에서 상기 제2 해물, 옥수수, 고구마 및 치즈떡은 찌는 방법을 통해 익혀줄 수도 있고, 삶는 방법을 통해 익혀줄 수도 있는바, 구체적인 실시를 제한하지 않는다. In this step, the second seafood, corn, sweet potato, and cheesecake may be cooked through a steaming method, or may be cooked through a boiling method, so that the specific implementation is not limited.
구체적인 실시예로서, 상기 제2 해물 중 꽃게, 소라, 오징어, 가리비, 홍합, 전복, 초록홍합, 딱새우, 흰다리새우는 찜기에 쪄서 익혀주고, 문어는 끓는 물에 데쳐 익혀주며, 옥수수, 고구마 및 치즈떡은 별도의 찜기를 통해 100~120℃의 스팀으로 5~7분간 쪄서 익혀줄 수 있다. 또한, 상기 제2 해물과 옥수수, 고구마 및 치즈떡을 하나의 찜기에 순차적으로 투입하여 익혀줄 수도 있다.As a specific embodiment, among the second seafood, blue crab, conch, squid, scallop, mussel, abalone, green mussel, shrimp, white leg shrimp are cooked in a steamer, and octopus is boiled and boiled in boiling water, corn, and sweet potato And the cheese cake can be cooked by steaming for 5-7 minutes with steam at 100~120℃ through a separate steamer. In addition, the second seafood, corn, sweet potato, and cheesecake can be cooked by sequentially putting them into one steamer.
여기서, 상기 제2 해물은 꽃게, 소라, 오징어, 딱새우, 흰다리새우, 문어, 전복 및 가리비 등은 깨끗이 세척하여 사용하는 정도면 족하고, 고구마는 껍질을 제거하여 찔 수도 있으며, 껍질째 찔 수도 있다. Here, the second seafood is enough to wash and use blue crab, conch, squid, cuttlefish, whiteleg shrimp, octopus, abalone, and scallops. have.
다음으로, 상기 익힌 옥수수는 먹기 좋은 크기로 절단하여 두고, 익힌 오징어의 몸통은 보기 좋게 칼집을 넣어 둔다. Next, the cooked corn is cut to a size that is easy to eat, and the boiled cuttlefish is put in a sheath to look good.
여기서, 상기 제2 해물, 옥수수, 고구마 및 치즈떡은, 상기 제1 해물 100중량부에 대하여 제2 해물 50~150중량부, 옥수수 1~20중량부, 고구마 1~20중량부 및 치즈떡 1~20중량부임이 전체적인 풍미를 고려할 때 바람직하고, 제2 해물 간의 혼합비는 제한하지 않는다. Here, the second seafood, corn, sweet potato and cheese cake, 50 to 150 parts by weight of the second seafood, 1 to 20 parts by weight of corn, 1 to 20 parts by weight of sweet potato and cheese cake 1 It is preferable that ~20 parts by weight is considered when considering the overall flavor, and the mixing ratio between the second seafoods is not limited.
상기 익힌 제2 해물, 옥수수, 고구마 및 치즈떡을 상기 가열된 가열물에 투입하고 가열하여 해물찜을 제조하는 단계. Step of preparing the seafood steamed by adding the cooked second seafood, corn, sweet potato and cheese cake to the heated heating and heating .
그리고 익힌 제2 해물, 옥수수, 고구마 및 치즈떡을 상기 가열된 가열물이 담긴 팬에 투입하고, 80~200℃로 1~5분간 가열함으로써, 해물찜을 제조한다.Then, the cooked second seafood, corn, sweet potato and cheesecake are put in a pan containing the heated water, and heated to 80 to 200°C for 1 to 5 minutes to produce seafood steamed.
한편, 상기 준비된 제1 해물에 고춧가루를 포함하는 기본양념, 육수, 치즈, 버터, 마늘, 생강, 파, 양파, 당근, 청양고추, 베이컨, 완두콩, 연유, 태국고추 및 통후추를 혼합하는 단계에서, 파인애플 및 밀떡볶이 떡을 더 혼합할 수 있다.On the other hand, in the step of mixing the basic seasoning, red pepper, cheese, butter, garlic, ginger, green onion, onion, carrot, cheonyang pepper, bacon, peas, condensed milk, Thai pepper and whole pepper containing the red pepper powder to the prepared first seafood, You can further mix pineapple and wheat tteokbokki mochi.
상기 파인애플은 감칠맛을 증가시켜주며, 밀떡볶이 떡은 다양한 식감을 제공하여 전체적인 풍미를 높여주는 역할을 한다. 이때, 상기 파인애플과 밀떡볶이 떡은 상기 제1 해물 100중량부에 대하여 각각 0.01~10중량부만큼 사용할 수 있다.The pineapple increases the umami taste, and wheat tteokbokki rice cake serves to enhance the overall flavor by providing various textures. In this case, the pineapple and wheat tteokbokki rice cake may be used in an amount of 0.01 to 10 parts by weight, respectively, based on 100 parts by weight of the first seafood.
상기와 같이 제조된 해물찜은 풍미가 우수하고, 해물의 비린내가 없으면서도, 종래 해물찜과는 달리 신규한 풍미를 가져 관능적 기호도가 우수하다는 장점이 있다.The steamed seafood prepared as described above has an advantage of excellent flavor, no fishy smell, and has a novel flavor unlike the traditional seafood steamed, and has excellent sensory preference.
또한, 상기 가열하여 해물찜을 제조하는 단계 후, 치즈, 토마토, 베이컨 및 버터를 뚝배기에 투입하여 가열하여 치즈뚝배기를 제조하는 단계와, 상기 제조된 햄루찜, 상기 치즈 뚝배기 및 빵을 접시에 플레이팅하는 단계를 더 포함할 수 있다.In addition, after the step of preparing the steamed seafood by heating, adding cheese, tomato, bacon and butter to the pot, heating the cheese to prepare the cheese pot, and playing the prepared ham rouge, the cheese pot and bread on a plate It may further include the step of putting.
이는 본 발명의 해물찜은 치즈뚝배기 및 빵과 함께 섭취할 경우, 그 관능적 기호도가 더욱 개선되기 때문이다. This is because the seafood steaming of the present invention improves its palatability when consumed with cheese and cabbage.
상기 치즈뚝배기는 치즈, 토마토, 베이컨 및 버터를 뚝배기에 1:0.1~10:0.1~10:0.1~10 중량비 정도로 투입하고, 80~100℃로 2~10분간 가열하여서 제조될 수 있는바, 상기 치즈 뚝배기는 소스 형태로 상기 가열된 해물찜을 치즈 뚝배기에 찍어 섭취되므로, 상기 베이컨은 1cm×1cm 이하의 크기로 절단하고, 상기 토마토 역시 껍질을 제거하여 1cm×1cm ×1cm 이하의 크기로 절단한 상태로 투입하면 족하다. 아울러, 상기 치즈, 버터 역시 그 종류를 제한하지 않는다.The cheese pot can be prepared by adding cheese, tomato, bacon, and butter in a pot ratio of about 1:0.1 to 10:0.1 to 10:0.1 to 10, and heating at 80 to 100°C for 2 to 10 minutes. Since the cheese pot is eaten by dipping the heated seafood steamed into a cheese pot in the form of a sauce, the bacon is cut to a size of 1 cm × 1 cm or less, and the tomato is also peeled and cut to a size of 1 cm × 1 cm × 1 cm or less. It is enough to put it in a state. In addition, the type of cheese and butter is not limited.
이때, 상기 치즈뚝배기 및 빵의 제공량, 즉 플레이팅 양은 제한하지 않는다. At this time, the serving amount of the cheese pile and bread, that is, the plating amount is not limited.
이하, 구체적인 실시예를 통해 본 발명을 상세히 설명한다. Hereinafter, the present invention will be described in detail through specific examples.
(실시예 1)(Example 1)
새우 100g, 홍합 100g, 오징어 100g, 조개 100g, 새우살 50g 및 홍합살 50g으로 되는 해물을 깨끗이 세척 및 손질하여 준비하였다. 그리고 팬에 상기 준비된 해물을 투입한 후, 다시 기본양념 30g, 육수 200g, 슬라이스 치즈 10g, 버터 20g, 마늘 10g, 생강 5g, 파 25g, 양파 25g, 당근 25g, 청양고추 25g, 베이컨 50g, 완두콩 20g, 연유 10g, 태국고추 20g, 통후추 5g을 투입하였다. 다음으로, 이를 토치로 2분간 가열하여 버터를 녹여주고, 뚜껑을 닫고 100℃ 정도에서 15분간 추가 가열하였다. 100 g of shrimp, 100 g of mussels, 100 g of squid, 100 g of shellfish, 50 g of shrimp meat and 50 g of mussel meat were prepared by washing and grooming the seafood. Then, after adding the prepared seafood to the pan, again, basic seasoning 30g, broth 200g, sliced cheese 10g, butter 20g, garlic 10g, ginger 5g, green onion 25g, onion 25g, carrot 25g, green pepper 25g, bacon 50g, pea 20g , 10 g of condensed milk, 20 g of Thai pepper, and 5 g of whole pepper were added. Next, the butter was melted by heating it with a torch for 2 minutes, and the lid was closed and further heated at about 100°C for 15 minutes.
한편, 상기한 과정과는 별도로, 전단 꽃게 120g, 소라 30g, 오징어 100g, 가리비 10g, 홍합 5g, 초록홍합 5g, 전복 10g, 딱새우 10g, 흰다리새우 10g을 찜기에 투입하고, 상기 찜기에 물 200g을 가하여 100~120℃의 스팀으로 6분간 쪄준 후, 이에 다시 옥수수 30g, 고구마 30g, 치즈떡 20g을 찜기에 투입하여 6분간 쪄주었다. 그리고 문어 200g은 끓는 물에 3분간 데쳐냈다. On the other hand, separately from the above-described process, 120 g of shear crab, 30 g of conch, 100 g of squid, 10 g of scallops, 5 g of mussels, 5 g of green mussels, 10 g of abalone, 10 g of shrimp, 10 g of white shrimp, put in a steamer, and water in the steamer After adding 200g and steaming for 6 minutes with steam at 100~120℃, 30g of corn, 30g of sweet potato, and 20g of cheese cake were added to the steamer and steamed for 6 minutes. And 200 g of octopus was boiled in boiling water for 3 minutes.
그리고 상기 찐 해물과 삶은 문어, 옥수수 및 고구마를 상기 팬에 가열한 가열물에 투입하고, 다시 150℃로 3분간 가열함으로써 해물찜의 제조를 완료하였다.Then, the steamed seafood and boiled octopus, corn, and sweet potato were added to the heated water in the pan, and heated to 150° C. for 3 minutes to complete the preparation of seafood steamed.
이때, 상기 기본양념은 고춧가루 600g, 고추씨 100g, 새우 가루 100g, 표고버섯 가루 100g 및 명태 가루 100g을 혼합하여 사용하였으며, 상기 새우 가루, 표고버섯 가루, 명태 가루는 건새우, 건표고버섯, 건명태의 몸통을 150mesh 정도로 분쇄하여 제조하였다. At this time, the basic seasoning was used by mixing red pepper powder 600g, red pepper seeds 100g, shrimp powder 100g, shiitake mushroom powder 100g and pollock powder 100g, and the shrimp powder, shiitake mushroom powder, pollock powder was dried shrimp, dried shiitake mushroom, dried pollack torso Was prepared by grinding to about 150 mesh.
그리고 상기 육수는 콩나물 300g을 물 1L에 투입하고, 90℃로 10분간 가열한 후, 콩나물을 제거하고, 이에 다시 명태머리 100g 및 생강 10g을 투입하여 90℃로 2시간 가열 및 여과하여 제조하였다.And the broth was prepared by adding 300 g of bean sprouts to 1 L of water, heating to 90° C. for 10 minutes, removing bean sprouts, and then adding 100 g of pollock hair and 10 g of ginger to heat and filtering at 90° C. for 2 hours.
(실시예 2)(Example 2)
실시예 1과 동일하게 실시하되, 상기 팬에 준비된 해물을 투입할 시 파인애플의 과육 20g 및 밀떡볶이 떡 20g을 더 투입하였다.Performed in the same manner as in Example 1, when the prepared seafood was added to the pan, 20 g of the flesh of pineapple and 20 g of wheat tteokbokki rice cake were further added.
(실시예 3)(Example 3)
실시예 2와 동일하게 실시하되, 해물찜과는 별도로, 체다 치즈, 껍질 벗긴 토마토, 베이컨을 뚝배기에 100g씩 투입하여 혼합하고, 100℃로 5분간 가열하여 치즈 뚝배기를 제조하였다. 그리고 상기 해물찜과, 치즈 뚝배기, 모닝빵을 함께 플레이팅 하였다. 이때, 상기 토마토는 0.5cm×0.5cm×0.5cm의 크기로 절단하였고, 베이컨 역시 0.5cm×0.5cm의 크기로 절단하여 사용하였다. Performed in the same manner as in Example 2, apart from seafood steaming, cheddar cheese, peeled tomatoes, and bacon were added to each pot 100g, mixed, and heated to 100°C for 5 minutes to prepare a cheese pot. And the seafood steamed, cheese tummy, and morning bread were plated together. At this time, the tomato was cut to a size of 0.5cm×0.5cm×0.5cm, and the bacon was also cut to a size of 0.5cm×0.5cm and used.
(비교예 1 내지 3)(Comparative Examples 1 to 3)
시판되는 해물찜을 각기 다른 가게에서 구입하여 이를 비교예 1 내지 3으로 하였다.Commercially available seafood steamers were purchased from different shops, which were used as Comparative Examples 1 to 3.
(시험예 1) (Test Example 1)
실시예 1 내지 3 및 비교예들의 해물찜에 대하여 관능평가를 실시하였다. 상기 관능평가는 성인 남녀 각 20명씩 패널로 선정하여 맛, 외관, 식감, 향 및 전체 기호도에 대하여 9점 채점법(9: 매우 좋음, 7: 좋음, 5: 보통, 3: 나쁨, 1: 매우 나쁨)을 이용하여 평가하였으며, 그 결과를 표 1로 나타냈다.Sensory evaluation was carried out for seafood steaming of Examples 1 to 3 and Comparative Examples. The sensory evaluation was performed by selecting 20 male and female adults as a panel, and a nine-point scoring method (9: very good, 7: good, 5: normal, 3: bad, 1: very bad) for taste, appearance, texture, flavor, and overall preference. ), and the results are shown in Table 1.
상기 표 1에서 확인되는 바와 같이 실시예 1 내지 3은 맛, 외관, 식감, 향 및 전체 기호도가 비교예 1 내지 3보다 높게 평가되었음을 확인하였다. As confirmed in Table 1, Examples 1 to 3 confirmed that the taste, appearance, texture, flavor, and overall preference were evaluated higher than Comparative Examples 1 to 3.
이상, 본 발명을 바람직한 실시예를 사용하여 상세히 설명하였으나, 본 발명의 범위는 특정 실시예에 한정되는 것은 아니며, 첨부된 특허청구범위에 의하여 해석되어야 할 것이다. 또한, 이 기술분야에서 통상의 지식을 습득한 자라면, 본 발명의 범위에서 벗어나지 않으면서도 많은 수정과 변형이 가능함을 이해하여야 할 것이다.As described above, the present invention has been described in detail using preferred embodiments, but the scope of the present invention is not limited to specific embodiments, and should be interpreted by the appended claims. In addition, those skilled in the art should understand that many modifications and variations are possible without departing from the scope of the present invention.
Claims (6)
상기 준비된 제1 해물에 고춧가루를 포함하는 기본양념, 육수, 치즈, 버터, 마늘, 생강, 파, 양파, 당근, 청양고추, 베이컨, 완두콩, 연유, 태국고추 및 통후추를 혼합하는 단계와,
상기 혼합된 혼합물을 토치로 가열하는 단계와,
상기 토치로 가열된 혼합물을 추가 가열하는 단계와,
제2 해물, 옥수수, 고구마 및 치즈떡을 익히는 단계와,
상기 익힌 제2 해물, 옥수수, 고구마 및 치즈떡을 상기 가열된 가열물에 투입하고 가열하여 해물찜을 제조하는 단계를 포함하며,
상기 육수는, 콩나물을 삶은 물에 명태머리 및 생강을 투입하고, 1~3시간 가열하여 여과한 것이고,
상기 고춧가루를 포함하는 기본양념은, 고춧가루, 고추씨, 새우 가루, 표고버섯 가루 및 명태 가루를 포함하는 것을 특징으로 하는 해물찜의 제조방법.
Preparing a first seafood,
Mixing the basic seasoning including red pepper powder in the prepared first seafood, broth, cheese, butter, garlic, ginger, green onion, onion, carrot, cheonyang pepper, bacon, peas, condensed milk, Thai pepper and whole pepper,
Heating the mixed mixture with a torch,
Further heating the mixture heated with the torch,
The step of cooking the second seafood, corn, sweet potato and cheese cake,
And adding the cooked second seafood, corn, sweet potato, and cheesecake to the heated water and heating to prepare seafood steamed,
The broth is filtered by adding pollock hair and ginger to boiled bean sprouts and heating for 1-3 hours,
The basic seasoning comprising the red pepper powder, red pepper powder, chili seeds, shrimp powder, shiitake mushroom powder and pollock powder manufacturing method characterized in that it comprises a powder.
상기 제1 해물은,
새우, 홍합, 오징어, 조개, 새우살 및 홍합살을 포함하고,
상기 제2 해물은,
꽃게, 소라, 오징어, 문어, 가리비, 홍합, 전복 및 새우를 포함하는 것을 특징으로 하는 해물찜의 제조방법.
According to claim 1,
The first seafood,
Contains shrimp, mussels, squid, shellfish, shrimp and mussels,
The second seafood,
Method of producing seafood steamed, characterized in that it includes blue crab, conch, squid, octopus, scallops, mussels, abalone and shrimp.
상기 해물찜을 제조하는 단계 후,
치즈, 토마토, 베이컨 및 버터를 뚝배기에 투입하여 가열하여 치즈 뚝배기를 제조하는 단계와,
상기 제조된 해물찜, 상기 제조된 치즈 뚝배기 및 빵을 접시에 플레이팅하는 단계를 더 포함하는 것을 특징으로 하는 해물찜의 제조방법.
According to claim 1,
After the step of manufacturing the steamed seafood,
The step of manufacturing a cheese pot by heating the cheese, tomato, bacon and butter in a pot,
The method of manufacturing a steamed seafood, characterized in that it further comprises the step of plating the prepared cheese pot and bread on a plate.
상기 준비된 제1 해물에 고춧가루를 포함하는 기본양념, 육수, 치즈, 버터, 마늘, 생강, 파, 양파, 당근, 청양고추, 베이컨, 완두콩, 연유, 태국고추 및 통후추를 혼합하는 단계에서,
파인애플 및 밀떡볶이 떡을 더 혼합하는 것을 특징으로 하는 해물찜의 제조방법.
According to claim 1,
In the step of mixing the basic seasoning containing red pepper powder to the prepared first seafood, broth, cheese, butter, garlic, ginger, green onion, onion, carrot, cheonyang pepper, bacon, peas, condensed milk, Thai pepper and whole pepper,
Method of producing seafood steamed, characterized by further mixing pineapple and wheat tteokbokki mochi.
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