Seafood scene and its manufacturing method

专利摘要:
The present invention relates to a seafood scene and its manufacturing method, 63 to 74% by weight of wheat flour, 18 to 24% by weight of activated water, 1 to 2% by weight of soda, 3 to 5% by weight of peanut powder, 4 to 6% by weight of soy flour Mixing the dough and then repeatedly pressed several times, the cotton manufacturing step to extract the cotton maker; Kelp: Sprouts: Nogari: Potassium in a dense net with a ratio of 1: 1: 2: 3 and boiled in sufficient boiling water with onions, radishes, and green onions for 3 to 5 hours, then 6 to 8 hours. After cooling naturally, the broth is filtered and mixed with 0.2-0.6% by weight of vinegar for 6-9 hours to prepare the broth; Octopus, cuttlefish (squid) finely chopped cooking oil, and then roasted at 120-170 ℃ temperature, and fried in 100-140 ℃ cooking oil heated potatoes, onions, carrots, zucchini, cabbage and salt; Sugar: seasoning with seasoning of 5: 3: 2, mix the fish meat roasted for 3-10 minutes at a temperature of 100 ℃, and add 70 to 80% by weight to 20-30% by weight of the mixed ingredients. Put it in a strong fire and heat it for 7-15 minutes, and to this heated material 15-20%, 40 to 45% by weight broth, 15 to 20% by weight activated water, 5 to 10% by weight starch, 10 to 15% by weight soybean, 10 lotus root Sauce jajangmyeon is characterized in that it is produced in the step of boiling sauce manufacturing step; the soft and chewy noodles and the taste and nutrition of fish and seaweed is rich in nutrients and nutritional interest in the health and diet It can be expected to satisfy the needs and tastes of modern people and increase the demand of Jajangmyeon.
公开号:KR20020039526A
申请号:KR1020000069386
申请日:2000-11-21
公开日:2002-05-27
发明作者:방공진
申请人:방공진；
IPC主号:

专利说明:

Seafood porridge and its manufacturing method {.}
[1] The present invention relates to a seafood jajangmyeon made using fish, seaweed and vegetables, and a method for producing the same.
[2] Traditionally, Jajangmyeon is made by mixing Chinese style fermented food with Jajang, which is made by mixing some pork, onion, pumpkin, potato, cooking oil, starch, broth, pepper, chopped garlic, and sugar Noodle dishes have a simple taste and have a bad taste, especially using excessive amounts of pork fat, shorting oil and cooking oil.
[3] In addition, the conventional noodle for noodles is made by simply kneading wheat flour, starch, and other small amounts of additives with water, which has a disadvantage in that it is not rich in taste and nutrition.
[4] Accordingly, it is an object of the present invention to provide a seafood jajangmyeon, which does not use meat and animal oil at all, and has no fat or taste, with fish and seaweed as main ingredients.
[5] Still another object of the present invention is to provide a noodle with excellent nutritional as well as aesthetic taste by making noodles by kneading flour, peanut powder and soy flour together.
[6] Still another object of the present invention is to provide a magnetic field surface having an excellent activation function to the human body and the living body by using water activated by magnetizing ionized water (SY-1000).
[7] The object of the present invention as described above is a mixture of 63 to 74% by weight of flour, 18 to 24% by weight of activated water, 1 to 2% by weight of soda, 3 to 5% by weight of peanut powder, and 4 to 6% by weight of soy flour. After kneading a number of times repeatedly compressed and pressed with a cotton maker; Kelp: Sprouts: Nogari: Potassium in a dense net with a ratio of 1: 1: 2: 3 and boiled in sufficient boiling water with onions, radishes, and green onions for 3 to 5 hours, then 6 to 8 hours. After cooling naturally, the broth is filtered and mixed with 0.2-0.6% by weight of vinegar for 6-9 hours to prepare the broth;
[8] Octopus, cuttlefish (squid) finely chopped cooking oil, and then roasted at 120-170 ℃ temperature, and fried in 100-140 ℃ cooking oil heated potatoes, onions, carrots, zucchini, cabbage and salt; Sugar: seasoning with seasoning of 5: 3: 2, mix the fish meat roasted for 3-10 minutes at a temperature of 100 ℃, and add 70 to 80% by weight to 20-30% by weight of the mixed ingredients. Put it in a strong fire and heat it for 7-15 minutes, and to this heated material 15-20%, 40 to 45% by weight broth, 15 to 20% by weight activated water, 5 to 10% by weight starch, 10 to 15% by weight soybean, 10 lotus root It is achieved by the seafood magnetic field surface consisting of; to prepare a boiling sauce-15% by weight.
[9] Wheat flour used in the manufacture of noodle for seafood jajangmyeon of the present invention is most preferably wheat flour, if less than 63% by weight of the dough will not be agglomerated well, making a noodle of chewy noodles, if used in excess of 74% by weight 63 ~ 74% by weight is used because the additive does not taste.
[10] The peanut powder and soy flour is added to make the noodles containing the savory taste and nutrition, the more the added amount increases the savory taste, but peanut powder is 5% by weight, soybean powder is used more than 6% by weight, the production cost increases Since there is a problem, it is appropriate to add 3 to 5% by weight of peanut powder and 4 to 6% by weight of soy flour.
[11] The noodles made in this way are high-quality noodles with chewy texture and savory taste, and can be applied to various noodle dishes as well as stew.
[12] The kelp, sprouts, nogari and zodiac used in the preparation of the broth of the present invention have a ratio of 1: 1: 2: 3 to give the best taste of the broth.
[13] Everyone knows that eating seaweed, kelp, seaweed, and seaweed, can help prevent anemia.
[14] Among seaweeds, kelp is a calorie-free diet food containing a large amount of minerals such as calcium, potassium, and iodine, and vinegar is a seaweed that has a high mineral content such as calcium and iron, and has a good natural flavor and flavor. Boiled water with boiled greens is a good source of iodine and is known to have an active metabolism in the body.
[15] Nogari is a dried 2 ~ 3 year old adult fish pollack of about 20cm that cannot be spawned. Pollack is not only a low fat fish with very low fat, but also a high protein and low calorie food. It also helps with diet. In recent studies, amino acid such as thioproline is produced from pollack heated cooking products such as pollock stew, which has been investigated to inhibit the production of carcinogenic substances in the body. Therefore, dried pollock and pollack nogari are health foods that have a very good function of eliminating hangovers, suppressing blood pressure rise and suppressing carcinogenic substances in the body.
[16] Zidome used in the present invention is a sea bream produced in the water off Marado, rich in protein, vitamin B1 B2, niacin, potassium, calcium, taurine, arteriosclerosis, hypertension, stress, fatigue recovery, anti-aging of cells, skin diseases It is a great food in terms of taste and nutrition.
[17] Fish and seaweed containing a large amount of such nutrients with vegetables are boiled for a long time and gradually cooled naturally at room temperature so that the nutrients of fish and seaweed are sufficiently enriched with water.
[18] Add a small amount of vinegar to the boiled and filtered broth to ripen for a long time.
[19] The seafood jajangmyeon of the present invention is a seafood jajangmyeon with a light taste without any sense of taste by using octopus and hanchi, fish flesh instead of meat.
[20] 20 to 30% by weight of the mixture of vegetables and fish meat is added to 70 to 80% by weight of spring rolls, and heated over a strong fire for 7-15 minutes, and 15 to 20% of the heated material is 40 to 45% by weight and activated water. 15 to 20% by weight, 5 to 10% by weight starch, 10 to 15% by weight beans, 10 to 15% by weight of boiled to make a magnetic field sauce, such weight ratio and temperature increases the taste, nutritional effect and cost of the magnetic source Since the optimum ratio and condition considering factors, if the above conditions are not satisfied, a completely different taste can be obtained.
[21] The jajangmyeon sauce made with this is a nutritious, light and refreshing flavor that can be used as a sauce for various dishes.
[22] The sweeter, higher-protein flavor is due to the use of activated water to make broth and sauce. This activated water is water prepared by Korean Patent Application No. 1999-40510 filed before the present application and contains various minerals that can promote metabolism.
[23] Hereinafter, a preferred embodiment of the present invention will be described in detail.
[24] <Example>
[25] ① Cotton manufacturing stage
[26] 70% by weight of flour, 22% by weight of purified water, 1% by weight of soda, 3% by weight of peanut powder, 4% by weight of soybean powder were mixed and kneaded, and then repeatedly pressed for 10 times to prepare noodles.
[27] ② Soup
[28] Add 500g of kelp, 500g of sprouts, 1,000g of nori, and 1,500g of zodiac in a dense mesh and boil it with abundant boiling water with onions, radishes, and leeks for 3 hours at 150 ℃, then naturally cool for 6 hours. The broth was filtered, 200g of vinegar was mixed, and then aged for 7 hours to prepare broth.
[29] ③ Sauce manufacturing stage
[30] Octopus and Hanchi chopped finely, put the cooking oil and fry at 150 ℃ temperature, potatoes, onions, carrots, zucchini, cabbage was fried in cooking oil heated to 120 ℃, and added 50g salt, 30g sugar, 20g seasoning, Fish meat was roasted at 100 ° C. for 5 minutes.
[31] 250 g of the material was mixed, 750 g of spring rolls were added, and heated with a strong fire at 150 ° C. for 10 minutes. 2,000 g of broth, 1,000 g of activated water, 200 g of starch, 300 g of soybean, and 300 g of lotus root were added to the heated material to prepare a magnetic field sauce.
[32] The magnetic noodles made with this mixture were mixed with the magnetic sauce to complete the seafood magnetic noodles.
[33] The finished seafood jajangmyeon was chewy and savory. The sauce was the fresh flavor of fish and seaweed, and many people tried it and found that the taste and aroma of seafood jajangmyeon from most people who participated in the tasting Good rating.
[34] The seafood jajangmyeon prepared by the present invention is soft and chewy noodles and animal fats are not used at all and do not feel at all, using the fish and seaweed as the main ingredients it is possible to make a jajangmyeon to taste the rich and nutritious sauce.
[35] By doing so, it can be expected to satisfy the needs and tastes of modern people who are interested in health and diet, and increase the demand of jajangmyeon.
[36] In addition, the use of activated water makes it possible to create a magnetic field with excellent activation function that promotes metabolism.

权利要求:
Claims (2)
[1" claim-type="Currently amended] Flour 63 ~ 74% by weight, activated water 18 ~ 24% by weight, soda 1-2% by weight, peanut powder 3-5% by weight, soy flour 4-6% by weight, knead several times and then repeatedly pressed Cotton manufacturing step to extract;
Kelp: Sprouts: Nogari: Potassium in a dense net with a ratio of 1: 1: 2: 3 and boiled in sufficient boiling water with onions, radishes, and green onions for 3 to 5 hours, then 6 to 8 hours. After cooling naturally, filter broth and mix 0.2-0.6% by weight of vinegar for 6-9 hours to prepare the broth; slicing octopus and squid finely, mixing the cooking oil and roasting at 120-170 ℃ Put potatoes, onions, carrots, zucchini, cabbage and fry in cooking oil heated to 100-140 ° C. and salt; Sugar: seasoning with seasoning of 5: 3: 2, mix the fish meat roasted for 3-10 minutes at a temperature of 100 ℃, and add 70 to 80% by weight to 20-30% by weight of the mixed ingredients. Put it in a strong fire and heat it for 7-15 minutes, and to this heated material 15-20%, 40 to 45% by weight broth, 15 to 20% by weight activated water, 5 to 10% by weight starch, 10 to 15% by weight soybean, 10 lotus root A method of producing a seafood jajangmyeon, characterized in that consisting of;
[2" claim-type="Currently amended] A seafood magnetic surface, which is prepared by the method of claim 1.

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同族专利:

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引用文献:

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公开号 | 申请日 | 公开日 | 申请人 | 专利标题

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法律状态:
2000-11-21|Application filed by 방공진

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2000-11-21|Priority to KR1020000069386A

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2002-05-27|Publication of KR20020039526A

优先权:

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申请号 | 申请日 | 专利标题

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KR1020000069386A|KR20020039526A|2000-11-21|2000-11-21|Seafood scene and its manufacturing method|