Method for Making Cockle Bibim Sauce

Abstract

The present invention comprises the steps of: rubbing raw oysters with sea salt to remove impurities and washing them in cold water; mixing the raw oysters and sea salt in a 7:3 ratio, pouring in soju, and aging the mixture in a kimchi refrigerator for 30 days; mixing the raw oysters with onions, the white part of green onions, and garlic in a weight ratio of 50:20:5:3, placing them in a blender, and grinding them; mixing the ground mixture of raw oysters, onions, the white part of green onions, and garlic with soup soy sauce, salt koji, and rice wine in a weight ratio of 78:20:1:3, and aging the mixture in a kimchi refrigerator for 3 days; placing the aged mixture into a container, adding corn syrup, heating over high heat, and once it boils, reducing the heat to low and simmering until the volume is reduced to 2 / 3 of the original amount, then turning off the heat and cooling to prepare oyster sauce; and mincing garlic, red chili peppers, Cheongyang chili peppers, chives, and onions and mixing them in a weight ratio of 3:3:3:5:10. The present invention provides a method for manufacturing cockle bibimjang, comprising the steps of: mixing a mixture of minced garlic, red chili peppers, Cheongyang chili peppers, chives, and onions with brewed soy sauce, fine red chili powder, sugar, rice wine, finely ground sesame seeds, previously prepared oyster sauce, and salt koji in a weight ratio of 15:2.5:1:1:1.5:3:1 to obtain a bibimjang, and aging the mixture in a kimchi refrigerator for 24 hours; and adding the bibimjang obtained in the above step to cockle meat obtained by removing the shells from boiled cockles and mixing it to obtain cockle bibimjang. The effects of the present invention include the ability to enhance the umami flavor of cockles by adding oyster sauce, and to reduce the fishy smell of cockles through fermentation by using salt koji, thereby enhancing the unique texture of cockles included in the cockle bibimjang. This is a very useful invention.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing a cockle bibimjang, and more specifically, to a method for manufacturing a cockle bibimjang that contributes to the diversification of processed foods using cockles by utilizing oyster sauce and salt koji, while simultaneously enhancing the umami flavor of cockles and reducing the fishy taste to improve the unique texture of cockles. Background Technology

[0003] Generally, cockles are mollusks of the family Brachycephalotidae, classified into 'true cockles,' 'new cockles,' and 'blood cockles (blood clams).' Unlike other shellfish with smooth surfaces, they have 17 to 18 thick grooves on the surface of their shells and are mainly used as a delicacy during the winter season.

[0004] Cockles contain a balanced mix of vitamins, protein, and essential amino acids; with protein accounting for 14% of their nutritional content, they are beneficial for growing children and the elderly with weak bones. They are also rich in iron, hemoglobin, and B vitamins, which help prevent anemia and dizziness. In particular, cockles serve as a good nutritional supplement for pregnant or menstruating women. Furthermore, with a very low calorie content of 81 kcal per 100g and a fat content of 1.8g, cockles are a low-calorie, low-fat health food.

[0005] Representative dishes using such cockles include boiled cockles or seasoned cockles with a light dressing, and various processed foods containing cockles are being developed to take advantage of the cockles' unique good taste and nutritional benefits.

[0006] However, when making a sauce using only cockles, there is a slight fishy taste characteristic of shellfish, and the umami flavor is somewhat lacking, resulting in a less than ideal texture.

[0007] Therefore, the setting requires the development of a cockle bibimjang that uses cockles, which are delicious, savory, and healthy, while reducing the fishy taste and enhancing the umami flavor.

[0009] [Prior Art Literature]

[0010] 1. Registered Patent No. 10-2142078 The problem to be solved

[0012] The objective of the present invention is to resolve the disadvantages of making a sauce using only cockles, such as the slight fishy taste characteristic of shellfish and a somewhat lacking umami flavor that results in poor texture. means of solving the problem

[0014] A method for preparing a cockle sauce according to an embodiment of the present invention for achieving the above-mentioned purpose comprises the steps of: rubbing raw oysters with sea salt to remove impurities and washing them in cold water;

[0015] The step of mixing the above raw oysters and sun-dried salt in a 7:3 ratio, pouring in soju, and aging in a kimchi refrigerator for 30 days, and

[0016] A step of mixing the above-mentioned aged raw oysters, onions, the white part of green onions, and garlic in a weight ratio of 50:20:5:3, putting them into a mixer, and grinding them to obtain a raw oyster mixture;

[0017] A step of mixing the above raw oyster mixture with soup soy sauce, salt koji, and rice wine in a weight ratio of 78:20:1:3 and aging it in a kimchi refrigerator for 3 days, and

[0018] The step of preparing oyster sauce by placing the above-mentioned aged mixture into a container, adding corn syrup, heating over high heat, and once it boils, reducing the heat to low and simmering until the volume is reduced to 2 / 3 of the original amount, then turning off the heat and cooling;

[0019] A step of obtaining an onion mixture by mincing garlic, red chili peppers, Cheongyang chili peppers, chives, and onions and mixing them in a weight ratio of 3:3:3:5:10, and

[0020] A step of obtaining a bibimjang by mixing brewed soy sauce, fine red pepper powder, sugar, rice wine, finely ground sesame seeds, previously prepared oyster sauce, and salt koji in a weight ratio of 15:2.5:1:1:1.5:3:1 with the above-mentioned onion mixture and aging it in a kimchi refrigerator for 24 hours; and

[0021] The method is characterized by a step of obtaining cockle sauce by adding the sauce obtained in the above step to the cockle meat obtained by removing the shells from boiled cockles and mixing them. Effects of the invention

[0023] The effects of the present invention as described above include the ability to enhance the umami flavor of cockles by adding oyster sauce, and to reduce the fishy smell of cockles through fermentation by using salt koji, thereby enhancing the unique texture of cockles included in the cockle bibimjang. This is a very useful invention. Specific details for implementing the invention

[0025] Hereinafter, embodiments of the present invention are described in detail with reference to the attached drawings so that those skilled in the art can easily implement the invention. However, the present invention may be embodied in various different forms and is not limited to the embodiments described herein. Technical terms used herein are intended merely to refer to specific embodiments and are not intended to limit the invention. Also, singular forms used herein include plural forms unless the phrases clearly indicate otherwise. The meaning of "comprising" as used in the specification specifies a particular characteristic, area, integer, step, operation, element, and / or component, and does not exclude the existence or addition of other particular characteristics, areas, integers, steps, operations, elements, components, and / or groups. Unless otherwise defined, all terms including technical and scientific terms used herein have the same meaning as generally understood by those skilled in the art to which the present invention belongs. Terms defined in commonly used dictionaries are further interpreted to have meanings consistent with relevant technical literature and the present disclosure, and are not interpreted in an ideal or formal sense unless otherwise defined.

[0027] The method for manufacturing the cockle bibimjang of the present invention is as follows.

[0028] First, the step of rubbing raw oysters with sea salt to remove impurities and washing them in cold water, and

[0029] The step of mixing the above raw oysters and sun-dried salt in a 7:3 ratio, pouring in soju, and aging in a kimchi refrigerator for 30 days, and

[0030] A step of mixing the above-mentioned aged raw oysters, onions, the white part of green onions, and garlic in a weight ratio of 50:20:5:3, putting them into a mixer, and grinding them to obtain a raw oyster mixture;

[0031] A step of mixing the above raw oyster mixture with soup soy sauce, salt koji, and rice wine in a weight ratio of 78:20:1:3 and aging it in a kimchi refrigerator for 3 days, and

[0032] The step of preparing oyster sauce by placing the above-mentioned aged mixture into a container, adding corn syrup, heating over high heat, and once it boils, reducing the heat to low and simmering until the volume is reduced to 2 / 3 of the original amount, then turning off the heat and cooling;

[0033] A step of obtaining an onion mixture by mincing garlic, red chili peppers, Cheongyang chili peppers, chives, and onions and mixing them in a weight ratio of 3:3:3:5:10, and

[0034] A step of obtaining a bibimjang by mixing brewed soy sauce, fine red pepper powder, sugar, rice wine, finely ground sesame seeds, previously prepared oyster sauce, and salt koji in a weight ratio of 15:2.5:1:1:1.5:3:1 with the above-mentioned onion mixture and aging it in a kimchi refrigerator for 24 hours; and

[0035] The process consists of the step of obtaining cockle sauce by adding the sauce obtained in the above step to the cockle meat obtained by removing the shells from boiled cockles and mixing them.

[0037] The steps of the present invention will be explained in more detail by way of examples as follows.

[0038] Wash 500g of raw oysters, mix the washed raw oysters with sun-dried salt in a weight ratio of 7:3, pour in 30g of 30-degree soju, and let it ferment in a kimchi refrigerator for 30 days.

[0039] Next, mix the above-mentioned aged raw oysters with onion (200g), the white part of green onion (50g), and garlic (30g), put them in a blender, and grind them. Add soup soy sauce (200g), salt koji (10g), and rice wine (30g) to the ground mixture of raw oysters, onion, the white part of green onion, and garlic, and place it in a kimchi refrigerator to age for 3 days.

[0040] Put the above-mentioned aged mixture into a container, mix it with 100g of corn syrup, heat it over high heat, and when it boils, reduce the heat to low and simmer until the volume is reduced to 2 / 3 of the original amount, then turn off the heat and let it cool to prepare oyster sauce.

[0041] Next, mince garlic (30g), finely chop red chili peppers (30g), Cheongyang chili peppers (30g), and chives (50g) and mix them with onions (100g). Then, add brewed soy sauce (150g), fine red chili powder (25g), sugar (10g), rice wine (10g), finely ground sesame seeds (15g), oyster sauce (30g), and salt koji (10g) to the mixture of minced garlic, red chili peppers, Cheongyang chili peppers, chives, and onions, mix well, and let it ferment in a kimchi refrigerator for 24 hours to prepare the bibim sauce.

[0042] Next, when the cockle meat (400g) obtained from boiled cockles is mixed with the sauce (100g), the cockle sauce of the present invention can be obtained.

[0043] At this time, boiled cockles are obtained by the following method.

[0044] First, dissolve 40g of sea salt in 1L of water in a stainless steel bowl, then add 1kg of cockles, cover with a black plastic bag, and let them soak for about 2 hours to remove sand. Then, rub them vigorously and wash them thoroughly in cold water. Next, add 1L of cold water and 30g of soju to a pot, add the soaked cockles, turn on the heat, and boil over high heat. When one or two cockles open their shells, turn off the heat, collect the broth in a container, and drain the cockles using a sieve. Remove the shells of the boiled cockles to obtain 400g of cockle meat. Then, wash the cockle meat by rubbing it in the cockle broth that was collected in the container to obtain the boiled cockle meat.

[0046] As described above, although the present invention has been explained by limited embodiments, the present invention is not limited thereto, and various modifications and variations are possible within the scope of the technical spirit of the present invention and the equivalent scope of the patent claims described below by those skilled in the art to which the present invention belongs.

Claims

Claim 1 A step of rubbing raw oysters with sea salt to remove impurities and washing them in cold water; a step of mixing the raw oysters and sea salt in a 7:3 ratio, pouring in soju, and aging the mixture in a kimchi refrigerator for 30 days; a step of mixing the aged raw oysters with onions, the white part of green onions, and garlic in a weight ratio of 50:20:5:3, placing them in a blender, and grinding them to obtain a raw oyster mixture; a step of mixing the raw oyster mixture with soup soy sauce, salt koji, and rice wine in a weight ratio of 78:20:1:3, and aging the mixture in a kimchi refrigerator for 3 days; a step of placing the aged mixture in a container, adding corn syrup, heating over high heat, and once it boils, reducing the heat to low and simmering until the volume is reduced to 2 / 3 of the original amount, then turning off the heat and cooling to prepare oyster sauce; and a step of mincing garlic, red chili peppers, Cheongyang chili peppers, chives, and onions, and mixing them in a weight ratio of 3:3:3:5:10 to obtain an onion mixture. A method for manufacturing cockle bibimjang characterized by comprising the steps of: a step of mixing brewed soy sauce, fine red pepper powder, sugar, rice wine, finely ground sesame seeds, previously prepared oyster sauce, and salt koji in a weight ratio of 15:2.5:1:1:1.5:3:1 with the onion mixture and aging it in a kimchi refrigerator for 24 hours to obtain a bibimjang; and a step of adding the bibimjang obtained in the above step to cockle meat obtained by removing the shells from boiled cockles and mixing it to obtain cockle bibimjang.

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