KR20110070047A - Pyogo mushroom soup and its manufacturing method - Google Patents

Pyogo mushroom soup and its manufacturing method Download PDF

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KR20110070047A
KR20110070047A KR1020090126693A KR20090126693A KR20110070047A KR 20110070047 A KR20110070047 A KR 20110070047A KR 1020090126693 A KR1020090126693 A KR 1020090126693A KR 20090126693 A KR20090126693 A KR 20090126693A KR 20110070047 A KR20110070047 A KR 20110070047A
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shiitake
sauce
fried
lentinus edodes
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KR101094975B1 (en
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이재권
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이재권
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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
    • A23L31/00—Edible extracts or preparations of fungi; 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof

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Abstract

PURPOSE: Fried lentinus edodes with sweet and sour sauce and a producing method thereof are provided to secure the excellent taste of sweet and sour pork by using lentinus edodes instead of pork. CONSTITUTION: A producing method of fried lentinus edodes with sweet and sour sauce comprises the following steps: cutting stalks from fresh lentinus edodes, and washing(S1); parboiling the washed lentinus edodes for 30~60seconds(S2); cooling the parboiled lentinus edodes for 10~30second with cool water(S3); cutting the cooled lentinus edodes, and removing the moisture from the surface of the lentinus edodes(S4,S5); mixing 45~55wt% of potato starch and 45~55wt% of sweet potato starch, adding the mixture into water, precipitating for 4~6hours, and mixing 95~98wt% of precipitated starch and 2~5wt% of egg to obtain frying batter(S6); mixing 70~90wt% of cut lentinus edodes, and 10~30wt% of frying batter(S7); frying the lentinus edodes mixture using 150~160deg C cooking oil(S8); mixing vinegar, soy sauce, cinnamon, and other ingredients to obtain base sauce(S9); adding carrot, onion, cucumber, and other ingredients to the base sauce for obtaining the sweet and sour sauce(S10); and mixing the sweet and sour sauce with the fried lentinus edodes(S11).

Description

표고탕수 제조방법 및 그 표고탕수 {PYOGO MUSHROOM SOUP AND ITS MANUFACTURING METHOD}Shiitake water production method and its shiitake water {PYOGO MUSHROOM SOUP AND ITS MANUFACTURING METHOD}

본 발명은 돼지고기나 소고기를 대신하여 표고버섯에 튀김옷을 입혀 튀겨서 소스에 버무려 요리하는 표고탕수 제조 방법 및 그 표고탕수에 대한 것이다.The present invention relates to a method for producing shii tang, and fried shii tang, which are cooked in fried sauce and fried in shiitake mushrooms instead of pork or beef.

표고버섯은 육질이 치밀하고 탄력성이 있어 재료의 특징을 잘 살리는 요리법을 활용하면 먹을 때 마치 고기를 먹는 듯한 맛이 있는 식용 버섯으로, Shiitake mushroom is a edible mushroom that has a fleshy texture and elasticity.

표고버섯은 섬유소, 유기산, 미네랄 및 비타민이 다른 채소에 비해 많이 포함되어 있으며, 약 20종의 단백질과 각종 아미노산으로 구성되어 있다.Shiitake mushrooms contain more fiber, organic acids, minerals and vitamins than other vegetables, and are composed of about 20 kinds of proteins and various amino acids.

표고버섯의 알려진 약리작용은 ① 대변량을 증가시켜 장암(腸癌)을 예방하고, ② 변비와 숙변(宿便, 腸憩室症)을 예방하며, ③혈중 콜레스테롤을 저하하는 작용이 있어서 동맥경화증을 막아주고, ④ 섬유소에는 내당성(耐糖性)이 있어서 당뇨병을 예방하는데 유효하며, ⑤ 열량이 낮아 비만 예방에 효과가 있고, ⑥ 혈압저하의 작용이 있다. Known pharmacological action of shiitake mushrooms ① increase the variance to prevent bowel cancer, ② prevent constipation and stool (변, 腸 憩室 症), ③ blood cholesterol lowering action to prevent atherosclerosis ④ fiber is resistant to glucose (耐 糖 性) is effective in preventing diabetes, ⑤ low calories are effective in the prevention of obesity, ⑥ has the effect of lowering blood pressure.

그러나 이러한 표고버섯은 다른 요리의 부재료로 사용되는 경우가 많아 일상 생활 중에 다량으로 섭취하기는 어려운 실정이다.However, these shiitake mushrooms are often used as an ingredient of other dishes, so it is difficult to consume a large amount during daily life.

탕수육은 한국인이 매우 좋아하는 중화요리로, 돼지고기, 쇠고기에 튀김옷을 입혀서 기름에 튀겨 낸 다음에 녹말가루, 식초, 야채, 간장 등으로 끓여 만든 소스를 섞어서 먹는 음식이다.Sweet and sour pork is a Chinese dish that Koreans love very much. It is a dish of pork and beef, fried in oil and then fried in starch, vinegar, vegetables, and soy sauce.

탕수육은 튀겨진 고기의 씹는 맛과 특유에 달콤하고 새콤한 맛으로 인하여 식사 및 안주용으로 널리 먹고 있으나, Sweet and sour pork is widely eaten for snacks and snacks because of its chewy and sweet and sour taste.

최근 비만인구가 급격하게 늘고 건강 및 몸매관리에 관심이 높아짐에 따라 지방이 많은 고기 섭취를 줄이고, 채식을 먹고자 하는 사람들이 늘고 있어 탕수육의 판매가 줄어들고 있는 실정이다. As the obesity population has recently increased rapidly and interest in health and body care has increased, the consumption of fatty meats has been reduced, and more people are trying to eat vegetarian meals.

본 발명은 칼로리와 지방이 적은 표고버섯을 주재료로 하되 종래의 탕수육과 맛이 뛰어난 탕수요리를 개발하는 것이 본 발명이 해결하고자 하는 과제이다. The present invention is to develop a sweet and sour dishes excellent in sweet and sour meat and taste of the conventional sweet and sour pork but the calories and fat less shiitake mushroom is a problem to be solved by the present invention.

표고버섯의 줄기를 자르고 깨끗하게 세척하는 세척단계(S1)Cleaning step to cut and clean the stem of shiitake mushrooms (S1)

세척한 표고버섯을 끓는 물에 30 ~ 60초 동안 데치는 데침단계(S2),Simmering step of boiling shiitake mushrooms in boiling water for 30 to 60 seconds (S2),

데친 표고버섯을 5℃ 이하의 물에 10 ~ 30초 동안 식히는 식힘단계(S3),Cooling step of cooling the boiled shiitake mushroom in water below 5 ° C. for 10 to 30 seconds (S3),

식혀진 표고버섯을 가로 5cm 이하, 세로 2cm 이하로 잘라 모양을 내는 커팅단계(S4)Cutting step of cutting the chilled shiitake mushrooms less than 5cm in width, less than 2cm in length to form a shape (S4)

자른 표고버섯 표면의 물기를 제거하는 물기제거단계(S5),Water removal step (S5) to remove the moisture of the cut shiitake mushroom surface,

감자전분 45 ~ 55중량%와 고구마전분 45 ~ 55중량%를 섞어 20℃ 이하의 물에 풀어 4 ~ 6 시간 침전시킨 전분을 만든 후, 침전된 전분 95 ~ 98중량%와 계란 2 ~ 5중량%를 섞어 반죽하여 튀김옷을 준비하는 튀김옷 준비단계(S6),45 to 55% by weight of potato starch and 45 to 55% by weight of sweet potato starch are mixed in water below 20 ° C. to make starch which is precipitated for 4 to 6 hours, and then 95 to 98% by weight of starch precipitated and 2 to 5% by weight of eggs. Mixing dough to prepare a fried clothes fried food preparation step (S6),

자른 표고버섯 70 ~ 90중량%에 준비된 튀김옷 10 ~ 30중량%를 입히는 튀김준비단계(S7),Fried preparation step (S7) to coat the fried shiitake mushroom 10 ~ 30% by weight prepared in 70 ~ 90% by weight,

150 ~ 160℃의 식용유에 튀김옷이 입혀진 표고버섯을 넣고 20 ~ 40초 동안 170 ~ 180℃ 까지 식용유를 가열하여 표고버섯을 튀기는 튀김단계(S8),Put the shiitake mushrooms coated with fried clothes in 150 ~ 160 ℃ cooking oil and heat the cooking oil to 170 ~ 180 ℃ for 20 ~ 40 seconds to fry the shiitake mushrooms (S8),

식초 9중량%, 진간장 2중량%, 로초 0.5중량%, 계피 0.5중량%, 물 55중량%, 레몬 5중량%, 사과 10중량% 및 설탕 18중량%를 섞어 20 ~ 30분간 끓여 베이스소스를 제조하는 베이스소스준비단계(S9), 9% by weight of vinegar, 2% by weight of soy sauce, 0.5% by weight of vinegar, 0.5% by weight of cinnamon, 55% by weight of water, 5% by weight of lemon, 10% by weight of apples and 18% by weight of sugar to boil for 20-30 minutes to prepare a base sauce Base source preparation step (S9),

베이스소스 59중량%에 당근 8중량%, 양파 10중량%, 오이 10중량%, 목이버섯 4중량%, 완두콩 5중량%, 은행 2중량% 을 섞어 1 ~ 2초간 끓인 후 물전분 2중량%를 섞는 표고탕수소스를 제조하는 표고탕수소스제조단계(S10),Add 59% by weight to 8% carrots, 10% onions, 10% cucumbers, 4% cucumbers, 5% peas, 2% ginseng, and 2% by weight water starch. Shii and sugar sauce manufacturing step (S10), to prepare a mixing shii

튀긴 표고버섯 70 ~ 80중량%에 제조된 표고탕수소스 20 ~ 30중량%를 부어서 버무리는 버무림단계(S11)로 제조하는 것을 특징으로 하는 표고탕수 제조방법 및 그 표고탕수에 대한 것이다.Fried shiitake mushrooms 70 to 80% by weight prepared by pouring 20 ~ 30% by weight of the shiitake sauce prepared for the shiitake sugar, characterized in that it is prepared in a tossing step (S11) and the shiitake sugar.

본 발명으로 제조된 표고탕수는 고기를 주재료라 하여 만든 탕수육과 비교하였을 때 맛이 뛰어나 누구나 맛있게 먹을 수 있는 음식인 동시에,Shiitake sweet water produced by the present invention is excellent in taste compared to sweet and sour pork made of meat as the main ingredient, and everyone can eat deliciously,

고기를 주재료로 한 탕수육과 달리 칼로리와 지방이 적고, 섬유소 및 단백질이 풍부하여 건강에 도움을 주는 웰빙 음식이다.Unlike sweet and sour pork, the main ingredient is meat, which is low in calories and fat, and rich in fiber and protein.

본 발명은 표고버섯을 고기를 주재료로 한 탕수육과 맛이 유사하도록 한 것으로 상세한 제조방법 및 실시 예를 첨부된 도 1을 참고하여 설명하면 다음과 같다.DETAILED DESCRIPTION OF THE INVENTION The present invention is similar to the sweet and sour pork based on shiitake mushroom meat, which is described below with reference to FIG. 1.

우선, 표고버섯의 줄기를 자르고 깨끗하게 세척하는 세척단계(S1)을 거친 후,First, after cutting the stem of shiitake mushrooms and washing them cleanly (S1),

세척한 표고버섯을 끓는 물에 30 ~ 60초 동안 데치는 데침단계(S2)를 거친다.The washed shiitake mushrooms are boiled in boiling water for 30 to 60 seconds through a dehydration step (S2).

데친 표고버섯을 5℃ 이하의 물에 10 ~ 30초 동안 식히는 식힘단계(S3)를거치고,Go through the cooling step (S3) to cool the boiled shiitake mushrooms in water below 5 ℃ for 10 to 30 seconds,

식혀진 표고버섯을 가로 5cm 이하, 세로 2cm 이하로 먹기 좋게 잘라 모양을 내는 커팅단계(S4)을 거친 후,After going through the cutting step (S4) to cut the chilled shiitake mushrooms in less than 5cm, 2cm or less to eat shape,

마른 거즈 등을 이용하여 자른 표고버섯 표면의 물기를 제거하는 물기제거단계(S5)을 거친다.Go through the water removal step (S5) to remove the moisture on the surface of shiitake mushrooms cut using dry gauze.

그리고, 감자전분 45 ~ 55중량%와 고구마전분 45 ~ 55중량% 섞고 20℃ 이하의 물에 풀어 4 ~ 6 시간 침전시킨 전분을 만든 후, 침전된 전분 95 ~ 98중량%와 계란 2 ~ 5중량%를 섞어 반죽하여 튀김옷을 준비하는 튀김옷 준비단계(S6)을 거친 후,Then, 45 to 55% by weight of potato starch and 45 to 55% by weight of sweet potato starch are mixed and made into starch precipitated for 4 to 6 hours by dissolving in water at 20 ° C. or lower, followed by 95 to 98% by weight of precipitated starch and 2 to 5 weight of eggs. After mixing the dough and go through the preparation step of preparing the fried food (S6),

자른 표고버섯 70 ~ 90중량%에 준비된 튀김옷 10 ~ 30중량%를 입혀 튀길 수 있도록 튀김준비단계(S7)로 튀김단계를 준비한다.Prepare the frying step with a frying preparation step (S7) so that the fried shiitake mushroom 10 ~ 30% by weight prepared in fried food prepared in 70 ~ 90% by weight.

그리고 150 ~ 160℃의 식용유에 튀김옷이 입혀진 표고버섯을 넣고 20 ~ 40초 동안 170 ~ 180℃ 까지 식용유를 가열하여 표고버섯을 튀기는 튀김단계(S8)를 거친다.Then, put the shiitake mushroom coated with a frying cloth at 150 ~ 160 ℃ cooking oil and goes through the frying step (S8) of frying the shiitake mushroom by heating the cooking oil to 170 ~ 180 ℃ for 20 to 40 seconds.

이후, 튀김단계를 거친 표고버섯에 표고탕수소스를 부워 표고탕수를 완성하는데 표고탕수소스의 제조방법은 다음과 같다.Subsequently, to pour the shiitake sugar sauce in the shiitake mushroom after the frying step to complete the shiitake sugar, the method of producing shiitake sugar sauce is as follows.

표고탕수소스는 베이스소스를 제조한 후, 다시 이 베이스소스에 각종 아채와 전분을 첨가하여 제조한 것으로,Shii and sugar sauce is made by adding a variety of vegetables and starch to the base sauce after the base sauce,

우선, 식초 9중량%, 진간장 2중량%, 로초(중국간장) 0.5중량%, 계피 0.5중량%, 물 55중량%, 레몬 5중량%, 사과 10중량% 및 설탕 18중량%를 섞어 20 ~ 30분간 끓여 베이스소스를 제조하는 베이스소스준비단계(S9)를 거친 후,First, mix 20% by weight of vinegar, 2% by weight of soy sauce, 0.5% by weight of vinegar, 0.5% by weight of cinnamon, 0.5% of cinnamon, 55% of water, 5% of lemon, 10% of apples and 18% of sugar. After boiling for a minute and preparing a base sauce step (S9),

제조된 베이스소스 59중량%에 당근 8중량%, 양파 10중량%, 오이 10중량%, 목이버섯 4중량%, 완두콩 5중량%, 은행 2중량% 을 섞어 1 ~ 2초간 끓인 후 물전분 2중량%를 섞는 표고탕수소스를 제조하는 표고탕수소스제조단계(S10), 표고탕수소스를 제조하는 표고탕수소스제조단계(S10)를 거친다. 8% by weight of carrots, 10% by weight of onions, 10% by weight of cucumbers, 4% by weight of sour mushrooms, 5% by weight of peas, 2% by weight of ginkgo, boiled for 1-2 seconds Go through the step of producing a sweet and sour sauce source (S10), the step of producing a sweet and sour sauce source (S10).

이상에서와 같이 튀김단계에 의해 튀긴 표고버섯 70 ~ 80중량%에 제조된 표고탕수소스 20 ~ 30중량%를 부어서 버무리는 버무림단계(S11)를 거치면 본 발명인 표고탕수가 제조된다.As described above, by pouring 20 ~ 30% by weight of the shiitake sugar sauce prepared in 70 ~ 80% by weight of fried shiitake mushrooms by the frying step, and then tossed (S11) to prepare the shiitang sugar.

도 1은 본 발명의 제조방법에 대한 흐름도1 is a flow chart for the manufacturing method of the present invention

<도면의 주요 부분에 대한 부호설명><Code Description of Main Parts of Drawing>

S1: 세척단계S1: washing step

S2: 데침단계S2: needle stage

S3: 식힘단계S3: cooling stage

S4: 커팅단계S4: cutting step

S5: 물기제거단계S5: Drain step

S6: 튀김옷 준비단계S6: Stage of Preparation

S7: 튀김준비단계S7: Tempura Preparation

S8: 튀김단계S8: frying step

S9: 베이스소스준비단계S9: Base Source Preparation

S10: 표고탕수소스제조단계S10: step of producing shiitake sugar sauce

S11: 버무림단계S11: Dipping Step

Claims (2)

표고버섯의 줄기를 자르고 깨끗하게 세척하는 세척단계(S1)Cleaning step to cut and clean the stem of shiitake mushrooms (S1) 세척한 표고버섯을 끓는 물에 30 ~ 60초 동안 데치는 데침단계(S2),Simmering step of boiling shiitake mushrooms in boiling water for 30 to 60 seconds (S2), 데친 표고버섯을 5℃ 이하의 물에 10 ~ 30초 동안 식히는 식힘단계(S3),Cooling step of cooling the boiled shiitake mushroom in water below 5 ° C. for 10 to 30 seconds (S3), 식혀진 표고버섯을 가로 5cm 이하, 세로 2cm 이하로 잘라 모양을 내는 커팅단계(S4)Cutting step of cutting the chilled shiitake mushrooms less than 5cm in width, less than 2cm in length to form a shape (S4) 자른 표고버섯 표면의 물기를 제거하는 물기제거단계(S5),Water removal step (S5) to remove the moisture of the cut shiitake mushroom surface, 감자전분 45 ~ 55중량%와 고구마전분 45 ~ 55중량%를 섞은 후 20℃ 이하의 물에 풀어 4 ~ 6 시간 침전시킨 전분을 만든 후, 침전된 전분 95 ~ 98중량%와 계란 2 ~ 5중량%를 섞어 반죽하여 튀김옷을 준비하는 튀김옷 준비단계(S6),45 ~ 55% by weight of potato starch and 45 ~ 55% by weight of sweet potato starch, and then dissolved in water below 20 ℃ to make the starch precipitated for 4 to 6 hours, then precipitated starch 95 ~ 98% by weight and eggs 2 ~ 5 weight Fried cloth preparation step of preparing a batter by mixing the dough (S6), 자른 표고버섯 70 ~ 90중량%에 준비된 튀김옷 10 ~ 30중량%를 입히는 튀김준비단계(S7),Fried preparation step (S7) to coat the fried shiitake mushroom 10 ~ 30% by weight prepared in 70 ~ 90% by weight, 150 ~ 160℃의 식용유에 튀김옷이 입혀진 표고버섯을 넣고 20 ~ 40초 동안 170 ~ 180℃ 까지 식용유를 가열하여 표고버섯을 튀기는 튀김단계(S8),Put the shiitake mushrooms coated with fried clothes in 150 ~ 160 ℃ cooking oil and heat the cooking oil to 170 ~ 180 ℃ for 20 ~ 40 seconds to fry the shiitake mushrooms (S8), 식초 9중량%, 진간장 2중량%, 로초 0.5중량%, 계피 0.5중량%, 물 55중량%, 레몬 5중량%, 사과 10중량% 및 설탕 18중량%를 섞어 20 ~ 30분간 끓여 베이스소스를 제조하는 베이스소스준비단계(S9), 9% by weight of vinegar, 2% by weight of soy sauce, 0.5% by weight of vinegar, 0.5% by weight of cinnamon, 55% by weight of water, 5% by weight of lemon, 10% by weight of apples and 18% by weight of sugar to boil for 20-30 minutes to prepare a base sauce Base source preparation step (S9), 베이스소스 59중량%에 당근 8중량%, 양파 10중량%, 오이 10중량%, 목이버섯 4중량%, 완두콩 5중량%, 은행 2중량% 을 섞어 1 ~ 2초간 끓인 후 물전분 2중량%를 섞는 표고탕수소스를 제조하는 표고탕수소스제조단계(S10), 표고탕수소스를 제조하는 표고탕수소스제조단계(S10),Add 59% by weight to 8% carrots, 10% onions, 10% cucumbers, 4% cucumbers, 5% peas, 2% ginseng, and 2% by weight water starch. Shiitake sauce manufacturing step (S10) to prepare the shiitake sugar sauce, shiitake sauce manufacturing step (S10), to prepare the shiizu sugar sauce, 튀긴 표고버섯 70 ~ 80중량%에 제조된 표고탕수소스 20 ~ 30중량%를 부어서 버무리는 버무림단계(S11)로 제조하는 것을 특징으로 하는 표고탕수 제조방법.Fried shiitake mushrooms 70 to 80% by weight prepared by pouring 20 ~ 30% by weight of shiitake sauce prepared with shiitake sugar (S11). 청구항 1의 제조방법으로 제조한 것을 특징으로 하는 표고탕수.Shiitake water, characterized in that produced by the manufacturing method of claim 1.
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CN104489642A (en) * 2014-12-15 2015-04-08 厦门古龙食品有限公司 Processing method of diced mushroom leisure food

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CN104222945A (en) * 2014-08-27 2014-12-24 北京首诚农业发展有限公司 Preparation and using methods of pickling material for spicy-crisp young pigeon
CN104222946A (en) * 2014-08-27 2014-12-24 北京首诚农业发展有限公司 Preparation method of dipping, wrapping and coating pickling material and method for roasting chicken, duck and goose by using dipping, wrapping and coating pickling material
CN104222966A (en) * 2014-08-27 2014-12-24 北京首诚农业发展有限公司 Preparation method of dipping, wrapping and coating pickling material and method for roasting fruity beef by using dipping, wrapping and coating pickling material

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104489642A (en) * 2014-12-15 2015-04-08 厦门古龙食品有限公司 Processing method of diced mushroom leisure food

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