KR20110127631A - The white steamed fish angler, thereof its cooking method - Google Patents
The white steamed fish angler, thereof its cooking method Download PDFInfo
- Publication number
- KR20110127631A KR20110127631A KR1020110114037A KR20110114037A KR20110127631A KR 20110127631 A KR20110127631 A KR 20110127631A KR 1020110114037 A KR1020110114037 A KR 1020110114037A KR 20110114037 A KR20110114037 A KR 20110114037A KR 20110127631 A KR20110127631 A KR 20110127631A
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- pot
- white
- steamed
- raw
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
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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
- 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
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
Description
The present invention is a manufacturing technology in the field of food manufacturing, if you want to put the fish caught in the sea on the table, its appearance is not like toad, fish meat can not be changed and taste can be eaten only with seasoning taste, so the common people can buy at low price and spicy red pepper powder After developing fish for food with seasonings such as rice and bean sprouts, it is a field of cooking technology in the food field that cooks red and spicy food using only red pepper powder.
Until recently, only red pepper powder was used to make spicy and red seasonings. The age changed so that young people who don't like too spicy can use red chilli pepper, or ding tea, instead of red pepper powder so that they can adapt to the desired diet pattern. It is a new technology developed as a new cooking technology that enables seasoning and cooking to be served in color and spicy seafood and steamed seafood.
The present invention uses the seasoning material to float white, ie white only by using only cheoncho, that is, chilled pepper so that you can feel a spicy taste while excluding only red pepper powder while floating white visually a different color in the field of steaming monk so far. It is based on the technology of cooking method which makes white color opposite to red color.
This cooking technique is based on the development of a new generation of onions, which are often found in Western foods, and a new generation of young people who do not prefer red pepper powder.
The problem to be solved by the present invention solves the difficulty in maintaining the spicy taste and the difficulty of dialogue due to garlic smell in terms of releasing red pepper powder exclusion and excessive spicy taste required by the younger generation and having a spicy taste. The task is to select a new cooking method that allows cooking with white spicy monkfish and seafood steaming that accommodates all the needs of the new generation, and the selection of the ingredients that enable cooking and the method of cooking. did.
The recent research on the white soup method of the ramen industry as a key task is to solve the problem of selecting the ingredients and cooking to make white food without touching the red color in the mouth, and to be able to encounter seafood and seafood from the monk. It is an application.
.
In the light of the present invention, it is possible to cook white mackerel steaming and provide it to customers who want it, so that the mackerel steaming restaurant of Sagigil can survive and enjoy the traditional monkfish steaming as a new and new generation. It is red and doesn't look ugly, and it is expected to maintain the spicy taste.
In particular, it will serve as a cooking diet and food that can be shown in Western style with foreign friends, so it is expected that the new generation will develop into a variety of diets and settle into a new menu that young generations want.
The material to be prepared in the present invention is similar to the ingredients used in the existing seafood and monkfish steaming, but the difference is that the red pepper powder and minced garlic is not used most distinctly, among which millet and soft chilli, In other words, it is used to make spicy taste white, so that it feels new.
The order of cooking is developed starting from the collection of raw materials (first step), and the amount to be cooked based on the name and the amount in the detailed drawing (FIG. 2) of the mass-use material for steaming steamfish in the present invention is constant for steaming without being used alone. It is also a feature of the present invention that it is different from the general diet in that the number of people must be cooked in units.
In the collection of raw materials (the first stage), the sea fish, which is the center of cooking, is called maw or agu, which is usually used for four people. The same amount of bean sprouts is taken to 600 grams, but the reason for removing the bean sprouts heads, or soybeans, which are carried out in Gyeongsang-do is to remove the bean sprouts when they are unripe or miscooked because they smell fishy.
The next use is water, which uses bottled water or water purifier to enhance the taste of the food, take into account the health of the customers, and wash the ingredients. Should be.
When the material is secured as described above, the eagles are cut and washed (Step 2-1), and then put in a pot and bottled water or purified water and boiled (Step 3-1). Take them out and put them in a separate bowl. The broth is stocked with broth (Step 4-1). Put the broth and seasoning together.
Seasoning materials to be added in addition to the above step is to sort and clean the secured material and to cut the ingredients that need to be cut into easy to put in a pot (2-2 step) and put in a separate bowl cooked with spices In addition, after finishing the starch (step 4-2) to remove the starch in the water to make the mochi steaming sticky (step 4-2), add fresh vegetables to the boiling pot (step 6-2) All materials other than those used in this study are filled up to 600 grams of water and mixed heating (step 5) is applied.
When the mixed heating (step 5) is described in more detail, first, the broth is collected in a saucepan (step 4-1), and the water is replenished. Put seasoned seasoning (step 3-2) and finish the heating and replace the pot or prepare a meal to serve as it is (step 6-1).
When the meal preparation (step 6-1) is completed as described above, go to the guest's table to prepare the grill and serve a meal (step 7). At this time, add parsley, sesame leaf, and millet with fresh vegetables (step 6-2). If necessary, put the above-mentioned hot pot on the plate and heat it on the guest's table, or eat it while heating in the kitchen, and then add the buttercups and millet to the raw fish steamed with seasoning and mix it.
Seasoning preparation (step 3-2) is made with seasoning. When making it, select and wash it in a separate bowl and put the appropriately chopped ingredients. You can use kelp powder or finely chopped raw kelp. Takcho, that is, chilled peppers and leeks, diagonally cut into small pieces, and mixed with a small spoon of miwon and sugar. Buttercups and radish remain raw and used in fresh vegetable addition (step 6-2).
Addition amount for each seasoning material used in the seasoning aid (step 3-2) is not exactly the amount of the amount described in the detailed view (Fig. 4) of the small amount of the seafood used in seafood and fish guru in the present invention, rather than the weather and the state of the customer In order to meet customer's taste, it is necessary to use proper method of adjusting and adjusting according to appetite. Therefore, it is necessary to maintain recognition and sticky relationship with customers in order to increase sales.
Example 1
In order to serve the steamed devil of white color of the present invention to regular customers without breasts, 600 grams of raw mackerel was washed for 4 people and cut into pieces (Step 2-1) and dozens of medicinal ducks in water and prepared in a pot. 600 grams was added and heated for 5 minutes to boil (Step 3-1), and the mesh was used to filter the devil and the meanders, and the broth stock (Step 4-1) was placed in another pot prepared.
On the other hand, kelp is a small spoon with 1 spoon, sugar is 1/3 spoon, and Miwon is half cutlery, and 1 onion and 1 large red pepper, 4 soft peppers, are cut in diagonal lines to complete the seasoning preparation (Step 3-2). On the other hand, potato starch (or corn starch) was poured into two tablespoons of 2 cups of water, approximately 100 grams or 100 liters, and then beaten.
Sprouts are Busan citizens, and 600 grams are cut into a pot of pre-soaked broth (step 4-1). Fill the three ingredients with the same amount, and add the seasoning (Step 3-2) to the saucepan and mix it with the starch (Step 4-2). Before uploading, add about 8 sesame leaves, millet, and freshly sliced buttercups (Step 6-2), and then serve them to customers at the Serving Meal (Step 7). Its taste and texture are not different from the traditional red eel steamed rice, so it will look strange to older people, but it will be popular with the recent Western diet that does not use tomato ketchup for the younger generation. With the flat was possible that this new diversion.
Some customers commented that in the recent ramen industry, the white mackerel steaming is expected to become fashionable as it is developed in Korea following the customs of neighboring countries that make soups white and spicy instead of red.
[Example 2]
For those who enjoy seafood rather than devils, the devil is 300 grams on a four-person basis. Instead, 300 grams of squid is selected, and 300 grams of large clams are selected, while soybean sprouts are reduced to 300 grams. From stage 1) to dechising (stage 3-1) and broiler meat collection (stage 4-1), the same as the eel, and even the finely selected seasoning (stage 2-2) and seasoning preparation (stage 3-2) Do the same as the starch (step 4-2) according to the customer's diet, while the next step from the mixed heating (step 5) to the serving meal (step 7) even the cooking method of the monkfish is not significantly different from the serving meal The steamed seafood provided in (Step 7) was able to rule out the idea of not being spicy because the color was not red and secured a returning visitor because it responded well to customers who do not enjoy the spicy taste.
Figure 1 is a detailed step of cooking with steaming monkfish in the present invention
Figure 2 is a detailed view of the mass use material for steaming monkfish in the present invention,
Figure 3 is a detailed view of the material used for steaming seafood in the present invention,
Figure 3 is a detailed view of the small amount of material used for seafood and monkfish steaming in the present invention,
<Short description of code>
First step: raw material collection (shares, subsidiary materials),
Step 2-1: cutting and washing (main material),
2nd-2nd stage: Fine linen cutting (subsidiary materials),
Step 3-1: dechising (main material),
Step 3-2: seasoning preparation (subsidiary materials),
Step 4-1: Stock Collection (Main Ingredients),
Step 4-2: starch freezing (subsidiary materials),
5th step: Mixed heating (Note, after mixing subsidiary materials),
Step 6-1: Preparing meals,
Step 6-2: adding fresh vegetables,
Step 7: Serving Meal,
Claims (5)
Priority Applications (1)
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KR1020110114037A KR20110127631A (en) | 2011-11-02 | 2011-11-02 | The white steamed fish angler, thereof its cooking method |
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KR1020110114037A KR20110127631A (en) | 2011-11-02 | 2011-11-02 | The white steamed fish angler, thereof its cooking method |
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Publication Number | Publication Date |
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KR20110127631A true KR20110127631A (en) | 2011-11-25 |
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KR1020110114037A KR20110127631A (en) | 2011-11-02 | 2011-11-02 | The white steamed fish angler, thereof its cooking method |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104642991A (en) * | 2013-11-22 | 2015-05-27 | 甘丘平 | Seasoning of fish filets in hot chili oil, and preparation method thereof |
-
2011
- 2011-11-02 KR KR1020110114037A patent/KR20110127631A/en not_active Application Discontinuation
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104642991A (en) * | 2013-11-22 | 2015-05-27 | 甘丘平 | Seasoning of fish filets in hot chili oil, and preparation method thereof |
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