Method for manufacturing chueo-tang

Abstract

The present invention relates to a method for manufacturing Chueo-tang, the method comprising: a preprocessing step; a first heating step; a grinding step; a Korean perilla seed water preparation step; a first bone separation step; a second bone separation step; and a second heating step. The method for manufacturing Chueo-tang according to the present invention makes it possible to minimize the peculiar smell of pod loach, experience the chewy texture of pod loach flesh, and produce Chueo-tang without a chalky mouthfeel.

Description

How to make Chueotang

[0001] The present invention relates to a method for producing chueotang, and more particularly, to a method for producing chueotang having superior taste and texture.

[0002] Loach is rich in fat, protein, and vitamin A, making it a nutritious food comparable to eel. It also contains a lot of calcium, a mineral most essential for modern people.

[0003] Chueotang, made using these loaches, has been a traditional health food enjoyed by the common people since ancient times. It is generally made by soaking the loaches in salt water to remove foreign substances, washing them, boiling them to remove the stiff and tough bones, and then adding soybean paste, garlic, radish greens, perilla seeds, green onions, dried cabbage, and red pepper, and boiling them again for a certain amount of time.

[0004]

[0005] However, loach soup is sometimes avoided due to the unique smell and texture of the loach itself.

[0006] [Prior Art Literature]

[0007] [Patent Document]

[0008] (Patent Document 1) KR10-0578323 B1

[0009] Accordingly, the purpose of the present invention is to solve the above-mentioned problems and to provide a method for making chueotang that can be enjoyed by a wider range of people with excellent taste and texture.

[0010] The problems to be solved by the present invention are not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the description below.

[0011] The above object is, according to the present invention, a pretreatment step of sprinkling salt in an amount of 1 to 5 wt% relative to the weight of the loach on the loach and leaving it for 15 to 40 minutes to remove seaweed and foreign substances, and then washing it with water; a first heating step of boiling the washed loach, water in an amount of 200 to 400 wt% relative to the weight of the loach, soju in an amount of 2 to 8 wt% relative to the weight of the loach, and ground ginger in an amount of 0.5 to 2 wt% relative to the weight of the loach together over high heat for 15 to 20 minutes, and then over low heat for 25 to 40 minutes; a grinding step of grinding the boiled loach with a grinder having holes of 2 to 4 mm in diameter; a perilla seed water preparation step of preparing perilla seed water; a first bone separation step of passing the ground loach through a sieve to separate the bones and flesh and then adding it to perilla seed water in an amount of 400 to 600 wt% relative to the weight of the loach; The method for producing chueotang includes a second bone separation step of stirring perilla leaf water in a circular motion to remove bones gathered in the center; and a second heating step of boiling the perilla leaf water by adding 4 to 8 wt% of red pepper powder relative to the weight of the loach, 1 to 2 wt% of cooking oil relative to the weight of the loach, 50 to 200 wt% of dried radish greens relative to the weight of the loach, 2 to 4 wt% of minced ginger relative to the weight of the loach, and 3 to 6 wt% of minced garlic relative to the weight of the loach.

[0012] The above perilla water preparation step may include a perilla crushing step of crushing washed perilla seeds with a crusher having holes of 1 to 2 mm, a brewing step of putting the crushed perilla seeds in a cotton cloth and soaking the cotton cloth in water, and a soybean paste adding step of adding soybean paste in an amount of 2 to 8 wt% relative to the weight of the perilla water to the brewed perilla water.

[0013] In the second heating step, at least one powder of black sesame, oat, peanut, and almond may be added.

[0014] In the perilla water preparation stage, you can prepare perilla water by adding black sesame seeds to perilla seeds.

[0015] In the second heating step, nurungji may be added.

[0016] According to another embodiment of the present invention, a chueotang manufactured by the above-described manufacturing method is provided.

[0017] According to the method for producing loach soup of the present invention, it is possible to minimize the peculiar smell of loach, to feel the chewy texture of loach flesh, and to produce loach soup without a rough texture.

[0018] If black sesame seeds, oats, peanuts, and almonds are added, it is possible to make a more savory-tasting chueotang.

[0019] Figure 1 is a flow chart of a method for manufacturing chueotang according to the present invention.

[0020] Figures 2 and 3 are explanatory diagrams of the second bone separation step constituting the method for producing chueotang according to the present invention.

[0021] Figure 4 is a flow chart of the perilla leaf water preparation steps that constitute the method for making chueotang according to the present invention.

[0022] Hereinafter, specific embodiments of the present invention will be described in detail with reference to the drawings.

[0023]

[0024] Figure 1 shows a flow chart of a method for manufacturing chueotang according to the present invention.

[0025] The method for manufacturing chueotang according to the present invention comprises a preprocessing step (S10), a first heating step (S20), a grinding step (S30), a perilla water preparation step (S40), a first bone separation step (S50), a second bone separation step (S60), and a second heating step (S70).

[0026] In the preprocessing step (S10), loaches are prepared for the cooking of chueotang. Specifically, dead loaches and large foreign matter are removed, and loaches larger than a certain size are selected. Then, 1 to 5% by weight of salt (sea salt) is sprinkled on the loaches. After the salt-sprinkled loaches are left for 15 to 40 minutes, they will vomit out the mucus. After leaving, the mucus and foreign matter are washed with water. Washing can be continued until the mucus is completely removed.

[0027] In the first heating step (S20), washed loach, water, soju, and minced ginger are boiled together. Water may be included in an amount of 200 to 400 wt% of the loach weight, soju in an amount of 2 to 8 wt% of the loach weight, and minced ginger in an amount of 0.5 to 2 wt% of the loach weight. Alkaline ionized water may be used as the water, for example. The boiling process is carried out over high heat for 15 to 20 minutes, and when foam rises, it is removed and the boiling process can be carried out over low heat for 25 to 40 minutes.

[0028] In the grinding step (S30), the boiled loach is ground using a grinder with holes measuring 2 to 4 mm, preferably 3 mm. The loach ground using this grinder is made into pieces that have a chewy texture but are not so large as to be uncomfortable.

[0029] In the perilla water preparation step (S40), perilla seeds are ground to prepare perilla water. The specific process for preparing perilla water is described in more detail below.

[0030] In the first bone separation step (S50), the crushed loach is passed through a sieve to separate the bones and flesh, and the separated flesh is added to the perilla seed water. Specifically, a sieve is placed over a pot containing the perilla seed water, and the crushed loach is placed on the sieve and pressurized, so that the flesh of the loach that has passed through the sieve is added to the perilla seed water. After the first bone separation step (S50), the perilla seed water may contain loach flesh and small bones.

[0031] In the second bone separation step (S60), small bones of the loach are additionally removed from the perilla water. Specifically, after stirring the perilla water in a circular motion with a spatula and waiting, the flesh and bones, which have a lower specific gravity than water, will generate buoyancy in the opposite direction of the centrifugal force, causing the flesh and bones to gather at the center of the pot, and the bones, which have a lower specific gravity than the flesh, will gather closer to the center of the pot than the flesh. By scraping the gathered bones with a spatula and lifting them along the inner side of the pot, the bones can be removed from the perilla water, as shown in FIG. 2. If this process is repeated several times, most of the bones will be removed, leaving the flesh portion, as shown in FIG. 3. In the latter half of the second bone separation step (S60), the pot is heated, and the bones and fine-sized flesh coagulate due to the heating, and the coagulated bones can be removed to complete the bone removal process.

[0032] In the second heating stage (S70), add red pepper powder, cooking oil, dried radish greens, ginger, and minced garlic to the perilla seed water and boil. First, add 4-8% by weight of red pepper powder and 1-2% by weight of cooking oil based on the weight of the loach. Then, when the perilla seed water begins to boil, add dried radish greens cut into 3cm lengths in a ratio of 50-200% by weight of the weight of the loach. Stir occasionally while boiling to prevent the loach, etc., from sticking to the bottom of the pot.

[0033] Shiitake mushrooms can be prepared in advance. Specifically, they can be boiled, cooled in cold water, drained, salted, and stored. Before use, they can be soaked in water for a specified period of time to remove any saltiness and then dehydrated.

[0034] After the perilla water has boiled once, add 2 to 4% of the weight of the loach minced ginger and 3 to 6% of the weight of the loach minced garlic and boil for 2 to 4 more minutes.

[0035]

[0036] According to the method for making loach soup of the present invention, the characteristic odor of loach can be minimized by adding soju and ginger when boiling the loach. In addition, since the loach is not crushed too finely, the chewy texture of the flesh can be enjoyed, and there is no roughness caused by finely crushed flesh or bones. Furthermore, since the bones can be almost completely removed, there is little chance that the texture will be impaired by them.

[0037] In addition, unlike the general method of adding perilla powder to the preparation of chueotang, the present invention prepares and uses perilla water separately, so there is no possibility of the texture being impaired by the perilla powder and there is no rough taste.

[0038] That is, according to the method for producing chueotang according to the present invention, it is possible to produce chueotang with excellent taste and texture.

[0039]

[0040] The perilla seed water preparation step (S40) may include a perilla seed grinding step (S41), a fermentation step (S42), and a soybean paste addition step (S43), as illustrated in FIG. 4.

[0041] In the perilla seed grinding step (S41), washed perilla seeds are ground using a grinder with holes of 1 to 2 mm, preferably 2 mm. A small amount of water may be added when grinding perilla seeds.

[0042] In the brewing stage (S42), crushed perilla seeds are placed in a cotton cloth, which is then soaked in water. The cotton cloth can be kneaded by hand, or the seeds can be steeped multiple times in a single cloth. The water from multiple steepings can be mixed together. For example, perilla seeds can be steeped five times. Alkaline ionized water can be used to steep the perilla seeds.

[0043] The filtration stage (S42) can also be performed using an automatic filtration device. If a filtration device is used, the filtration process can proceed for a specified period of time while supplying water to the device.

[0044] In the soybean paste addition step (S43), we add soybean paste in an amount of 2 to 8% by weight of the perilla water to the perilla water, filtered through a sieve.

[0045]

[0046] In the perilla water preparation step (S40), it is also possible to produce perilla water by grinding perilla seeds with their shells open using a grinder capable of finely grinding the object to be ground, such as a minjjigi, and then adding alkaline ionized water to the ground perilla seeds.

[0047]

[0048] In the second heating step (S70), at least one powder of black sesame, oat, peanut, and almond may be added.

[0049] Powdered black sesame seeds and other ingredients can enhance the flavor of chueotang by adding a nutty flavor.

[0050] Powder such as black sesame may be included in an amount of 2 to 4% by weight relative to the weight of the loach, for example.

[0051]

[0052] In the perilla water preparation step (S40), black sesame seeds can be added to the perilla seeds to prepare perilla water. For example, perilla water can be prepared by mixing and grinding perilla seeds and black sesame seeds in equal proportions, followed by the fermentation step (S42) and the soybean paste addition step (S43).

[0053] In this case, you can add richness to the chueotang while eliminating the roughness caused by the powdered black sesame seeds.

[0054]

[0055] In the second heating step (S70), additional nurungji may be added. The nurungji may be added by grinding it into powder form, for example, and may be included in an amount of 3 to 7 wt% relative to the weight of the loach.

[0056] If you add nurungji, you can create a savory yet clean taste.

[0057]

[0058] The scope of the present invention is not limited to the embodiments described above, but can be implemented in various forms within the scope of the appended claims. Any person skilled in the art, without departing from the spirit of the invention as claimed in the claims, may make various modifications to the invention, which are deemed to fall within the scope of the claims.

Claims

1. A pretreatment step in which 1 to 5% by weight of salt is sprinkled on the loach and left for 15 to 40 minutes to remove any traces of salt and foreign substances, and then washed with water; A first heating step of boiling washed loach, 200 to 400 wt% of water based on the weight of the loach, 2 to 8 wt% of soju based on the weight of the loach, and 0.5 to 2 wt% of ground ginger based on the weight of the loach together on high heat for 15 to 20 minutes, and then on low heat for 25 to 40 minutes; A grinding step in which boiled loach is ground using a grinder with holes of 2 to 4 mm in diameter; Perilla leaf water preparation steps for preparing perilla leaf water; The first bone separation step is to pass the crushed loach through a sieve to separate the bones and flesh, and then add it to 400 to 600 weight% of the loach weight in perilla water; A second bone separation step in which the perilla water is stirred in a circular motion to remove the bones gathered in the center; and A method for making chueotang, comprising a second heating step of boiling sesame seed water, adding 4 to 8 wt% of red pepper powder relative to the weight of the loach, 1 to 2 wt% of cooking oil relative to the weight of the loach, 50 to 200 wt% of dried radish greens relative to the weight of the loach, 2 to 4 wt% of ground ginger relative to the weight of the loach, and 3 to 6 wt% of ground garlic relative to the weight of the loach.

2. In paragraph 1, The above perilla leaf water preparation steps are, Perilla seed grinding step, where washed perilla seeds are ground using a grinder with holes of 1 to 2 mm. We put the crushed sesame seeds in a cotton cloth and soak the cotton cloth in water to make our kimchi, and A method for producing chueotang, characterized in that it includes a soybean paste adding step of adding 2 to 8 weight% of soybean paste to perilla water relative to the weight of perilla water.

3. In paragraph 1, In the second heating step, A method for making chueotang, characterized in that at least one powder of black sesame, oat, peanut, and almond is added.

4. In paragraph 1, In the perilla water preparation stage, A method for making chueotang characterized by preparing sesame water by adding black sesame seeds to sesame seeds.

5. In paragraph 1, In the second heating step, A method for making chueotang characterized by adding nurungji.

6. Chueotang manufactured by a manufacturing method according to any one of clauses 1 to 5.

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