KR20160072430A

KR20160072430A - Cooked meat of eel using bamboo leaf

Info

Publication number: KR20160072430A
Application number: KR1020140180019A
Authority: KR
Inventors: 박상현
Original assignee: 박상현
Priority date: 2014-12-15
Filing date: 2014-12-15
Publication date: 2016-06-23

Abstract

A method for preparing an eel using a bamboo leaf, comprising the steps of: preparing 5 kg of eels which have been washed and removed from the intestines; preparing a first source by mixing 25 to 35 g of pulverized bamboo leaf powder with 180 to 230 g of water by drying bamboo leaf; Applying the first sauce to the surface of the eel and aging the sauce for 10 to 60 minutes, baking the eel, applying the sauce to the second sauce, and heating the sauce to a second temperature, wherein the second sauce comprises 30 to 50 parts by weight of kochujang, 5 to 15 parts by weight of carbonated beverage, 10 to 15 parts by weight of starch syrup, 5 to 15 parts by weight of garlic, 5 to 10 parts by weight of ginger, 5 to 8 parts by weight of Cheongyang red pepper, 8 to 13 parts by weight of onion, 10 to 12 parts by weight of juice And 5 to 7 parts by weight of plum liquor as a main ingredient, thereby eliminating the odor peculiar to the eel and allowing it to be eaten without irritation.

Description

{Cooked meat of eel using bamboo leaf}

The present invention relates to a method of cooking eel using a bamboo leaf, which can remove the fishy characteristic of eel by using bamboo leaves and greatly improve the quality of the taste.

Eel is widely used as a recreational food. Especially, it is one of the foods that are popularly used for snack and nutrition as well as for grilled eel roasted with eel sauce. Here, eel is a kind of food such as freshwater eel, eel eel, conger eel .

Eel eel has a lot of vitamins A, B and E in its eel. Vitamin A is one of the most important vitamins because it affects almost all the tissues of the human body. Vitamin A is one of the most important vitamins. In addition, Vitamin E inhibits the oxidation of unsaturated fatty acids and vitalizes the blood vessels to activate the action of ovaries to wrinkle, anti-wrinkle, skin elasticity is effective and anti-aging. Especially rich in vitamin A and vitamin E, it is particularly well suited to men's stamina. It has been cooked to make new taste dishes by combining eel with various herbal medicines, which are widely known as anti-geriatric and anti-obesity foods. ,

And eel is rich in unsaturated fatty acids, DHA and EPA. Eucalyptus-rich lecithin is a key constituent of human cell membranes and a valuable nutrient for brain cells. In addition, lecithin has been reported to improve memory and learning ability, and contains more calcium, iron, etc. required for growth and development than beef.

When cooking such an eel as an eel, it is common to eat the sauce made by roasting eel and grill it.

Examples of the conventional cooking methods using the eel include the inventions 10-0412212, 2001-0053748, and 2003-0048771, which include lemon, mustard, onion, radish, And a seasoning composition as various materials such as green onion, ginger, pepper, garlic, cactus fruit, and oligosaccharide.

However, eel cooking using these known eel roasted sauces still has a problem that it can not completely eliminate the fishy smell unique to eel, and it gets tired or rejected if eaten too much.

Therefore, according to the present invention, the source of the bamboo leaf is applied to the eel and the bark is cooked, thereby solving the problem of the eel cooking as described above.

In order to prevent the unpleasant odor and texture of the eel from falling off, the present invention uses a bamboo shoot powder to mature the eel before baking it, then grilling it first, grilling the sauce, and then eating the sauce and eating it again. The present invention relates to a method of cooking an eel using a bamboo leaf which can be enjoyed without any feeling.

A method for preparing an eel using a bamboo leaf, comprising the steps of: preparing 5 kg of eels which have been washed and removed from the intestines; preparing a first source by mixing 25 to 35 g of pulverized bamboo leaf powder with 180 to 230 g of water, Applying the first sauce to the surface of the eel and aging the sauce for 10 to 60 minutes, baking the eel, applying the sauce to the second sauce, and heating the sauce to a second temperature, wherein the second sauce comprises 30 to 50 parts by weight of kochujang, 5 to 15 parts by weight of carbonated beverage, 10 to 15 parts by weight of starch syrup, 5 to 15 parts by weight of garlic, 5 to 10 parts by weight of ginger, 5 to 8 parts by weight of Cheongyang red pepper, 8 to 13 parts by weight of onion, 10 to 12 parts by weight of juice , And 5 to 7 parts by weight of plum liquor as a main component.

The eel cooking method using the bamboo leaves according to the present invention is excellent in the pharmacologically pharmacological effect of the bamboo leaf for helping the soot, the heat, the diuretic and the sleeping, and can be beneficial to the human body. It is possible to provide a high-quality eel dish without any sense of resistance even if it eats a lot of smells and smells.

The eel cooking method using the bamboo leaves according to the present invention is as follows.

Preparing 5 kg of eels which have been washed and intestines removed, mixing 25 ~ 35g of crushed bamboo leaf powder with 180 ~ 230g of water by drying the bamboo leaf, applying a first source using the bamboo leaf powder to the surface of the eel, Followed by aging for 60 minutes, and baking the eel, then applying to the second sauce, and then heating the sauce.

The second source may be selected from the group consisting of 100 to 500 parts by weight of a red pepper paste, 5 to 50 parts by weight of carbonated beverage, 10 to 80 parts by weight of starch syrup, 5 to 50 parts by weight of garlic, 5 to 50 parts by weight of ginger, 8 to 30 parts by weight of onion, 10 to 20 parts by weight of juice, and 5 to 12 parts by weight of plum liquor.

The above is explained in more detail as follows.

Previously collected bamboo leaves are used to preserve the proteins, such as enzymes contained in Bamboo leaf powder, as they are, and to prevent inactivation of useful chemicals and to maintain the pharmacological and nutritional effects of bamboo leaves It is preferable to naturally dry in the air without heating.

The bamboo leaves are preferably completely dried, and when the moisture content is 5% by weight or less, a fragrance which can give an irritation to food is not emitted.

The bamboo powder obtained through the pulverization step preferably has an average particle size of 110 mesh or less, and the smaller the bamboo powder is, the more uniformly the bamboo powder will be distributed.

On the other hand, the bamboo leaf used for obtaining the bamboo leaf powder included in the eel cooking method of the present invention does not depend on the kind of bamboo and the kind of bamboo leaf. That is, whether it is a bamboo leaf, a bamboo bamboo leaf, or a bamboo leaf of a countertop, whether it is a leaf or a leaf, whether it is a leaf or a leaf.

In addition, in the method for assembling an eel of the present invention, powder obtained from a bamboo rod, bamboo shoot or bamboo stem together with the bamboo leaf powder may be used in place of the bamboo leaf powder as described above.

The thus obtained bamboo leaf powder was prepared as follows, in which the intestines were removed and the amount of the first source that could be used for the washed eel 5 kg was as follows.

The first source may be prepared by mixing 25~35 g of the bamboo leaf powder and 180~230 g of water and finely stirring. A small amount of salt and pepper may be added to the first source.

Then, the first source is applied to the surface of the eel and aged at low temperature for about 10 to 60 minutes. The aging process may be omitted if necessary, and the time required for the first source to penetrate the surface is required as long as freshness of the eel is maintained.

The eel coated with the first source may be baked in a fire grill and a cooking vessel, and then cooked in accordance with the salt introduced into the first source. In this case, a second source such as a red pepper sauce or a mustard sauce And can be tasted by secondary heating in a weak fire.

In this case, the second source of the second source is a mixture of 30 to 50 parts by weight of a red pepper paste, 5 to 15 parts by weight of a carbonated beverage, 10 to 15 parts by weight of starch syrup, 5 to 15 parts by weight of garlic, 5 to 10 parts by weight of ginger, 8 to 13 parts by weight of onion, 10 to 12 parts by weight of juice, and 5 to 7 parts by weight of plum liquor as main components.

Other than the above-mentioned hot pepper sauce, mustard sauce based on mustard and soy sauce can be used, and a sauce suitable for each taste such as sesame oil can be used.

Claims

In an eel cooking method using a bamboo leaf,
Preparing 5 kg of eel with washing and intestinal removal,
Mixing 25 ~ 35g of crushed bamboo leaf powder with 180 ~ 230g of water by drying the bamboo leaf,
Applying the first sauce using the bamboo leaf powder to the surface of the eel and aging it for 10 to 60 minutes,
Wherein the eel is baked and then applied to a second sauce and then heated to a second temperature.

The method according to claim 1, wherein the second source comprises 30 to 50 parts by weight of kochujang, 5 to 15 parts by weight of carbonated beverage, 10 to 15 parts by weight of starch syrup, 5 to 15 parts by weight of garlic, 5 to 10 parts by weight of ginger, To 8 parts by weight of onion, 8 to 13 parts by weight of onion, 10 to 12 parts by weight of juice, and 5 to 7 parts by weight of plum liquor as main components.