KR20110127631A

KR20110127631A - The white steamed fish angler, thereof its cooking method

Info

Publication number: KR20110127631A
Application number: KR1020110114037A
Authority: KR
Inventors: 김명화
Original assignee: 김명화
Priority date: 2011-11-02
Filing date: 2011-11-02
Publication date: 2011-11-25

Abstract

PURPOSE: A cooking method of white spicy angler fish dish with soybean sprouts is provided to use cheongyang pepper instead of red pepper powder and isodon japonicas instead of sesame seed oil. CONSTITUTION: A cooking method of white spicy angler fish dish with soybean sprouts comprises the following steps: parboiling cut angler fish and styela clava, and inserting the parboiled ingredients and the soybean sprouts in a pot; inserting cheongyang pepper slices and spring onion slices into the pot; mixing sea tangle, sugar, and spices to obtain a seasoning; mixing the starch with water; inserting all the prepared ingredients into the pot before heating; and inserting oenanthe javanica, sesame leaves, and isodon japonicas.

Description

Steamed White Maw and Its Cooking Method

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.

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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,

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

In fish meal, steamed raw mackerel, raw duck, water or bottled water, kelp, sugar, miwon, raw leek, and fresh vegetables of buttercup and sesame leaf

Heat the broiled fish roe (step 2-1) with poaching (step 3-1) for 5 minutes, and then put the bean sprouts, leeks, and chilli pepper in a pot containing only broth in the broth collection (step 4-1). Also mix the finely selected ingredients (Step 2-1), seasoning preparation (Step 3-2) and starch paste (Step 4-2), which are mixed with kelp, sugar and miwon. After heating by mixing (step 5), prepare fresh meal (step 6-1), add parsley, sesame leaf, and millet with fresh vegetables (step 6-2), and serve as a serving meal (step 7). Steamed White Maw which is characterized by being served to.

The method of claim 1,

Raw mackerel is cut from washing (step 2-1), broth collection (step 4-1), pickling (step 2-2), seasoning preparation (step 3-2) and starch (step 4-2) ) The whole red pepper powder is replaced with finely chilled red pepper powder and sesame oil is replaced with lanyards in the whole process of mixing and heating (5th stage).

The method of claim 1,

Fish and bean sprouts boiled in a pot of boiled (stage 3-1) and broiled fish (stage 4-1) by cutting the same amount of cuttlefish, shellfish and eel in the raw material collection (stage 1). Contains together, the chilli pepper and leek are finely pickled (step 2-2), the kelp, sugar and seasonings are mixed to prepare the seasoning (step 3-2), and starch is dissolved in water (step 4-2). Put the mixed heated pot in the soup stock pot (step 5) and put the mixed heated pot on the grill prepared on the table in the meal preparation (step 6-1) for additional heating and add fresh vegetables (step 6-2) In the serving meal (stage 7), when the buttercups, sesame leaves, and germ that have been washed and cut are added, they are white and steamed.

Born raw mackerel and meanders (Step 3-1), which were cut and cleaned (Step 1-1) through the collection of raw materials (Step 1), and filtered In the monk steamed steamed rice cooked by remixing the monkfish, melon duck and bean sprouts,

Seasoning preparations (Second step 2-2) and the seasoning preparations (Second Step 2-3) and starch, which are made from the main ingredients of mackerel, midduck, and bean sprouts boiled in the broth collection pot, and leek and chilli pepper. Add the undiluted ingredients (Stage 4-2), mix and heat them (Stage 5), and add fresh vegetables to the pot placed on the table on the dining table (Stage 6-1). A method of manufacturing white mackerel steamed, characterized by no red color and fishy taste when served with cutting cutting parsley, sesame leaf and lanyard.

5. The method of claim 4,

From raw material collection (stage 1) to mixed heating (stage 5), raw mackerel, octopus squid, shellfish and bean sprouts are mixed with 300 grams of water and 600 grams of water or bottled water each for 4 people. In step 3-2, add 200 grams of spices mixed with red chilli pepper without red pepper powder to make it spicy and put it on the grill prepared in meal preparation (step 6-1) and add fresh vegetables (step 6-2). A method of manufacturing white mackerel, characterized by cooking white seafood with steamed buttercups, sesame leaves, and millet.