KR100715148B1 - Clam haejangguk - Google Patents

Abstract

The present invention relates to a method for manufacturing clam clam haejangguk using pre-separated clam clam and clam clam broth, and clam clam haejangguk, natural seaweed to clam clam and clam clam collected in the shelling step by decontaminating clam taken from the sea with purified seawater Mix the seasoning broth and mix it with leek, red pepper, soybean paste, and honey to heat and sterilize it to make it taste fresh and fresh without any fishy taste. It is about clam haejangguk in the form.

Clam haejangguk, clam broth, clam meat, leek, miso, honey

Description

Clam haejangguk {HAEJANG-GUK USING A SHORT-NECKED CLAM}

The present invention relates to a method for manufacturing clam clam haejangguk using pre-separated clam clam and clam clam broth, and clam clam haejangguk, natural seaweed to clam clam and clam clam collected in the shelling step by decontaminating clam taken from the sea with purified seawater Mix the seasoning broth and mix it with leek, red pepper, soybean paste, and honey to heat and sterilize it to make it taste fresh and fresh without any fishy taste. It is about clam haejangguk in the form.

In general, clam is the second most produced in Korea after oysters and mussels tastes best from February to April, and most of all, it is rich in essential amino acids. Essential amino acids are not made in the body, or even if they are not enough, you need to get them through food. If the essential amino acids are not properly supplied, the protein is not produced well. In particular, clam is rich in iron and zinc, so it is recommended for the elderly, children, and pregnant women.

Since clam contains 3.3mg of iron per 100g, it has higher iron content than the same amount of iron, and contains cobalt and vitamin B2.It is not only an important food for preventing anemia, which is easy for pregnant women and married women, but also for people with low blood pressure. Okay, often eat better color.

The protein rich in the clams enhances liver function. Among these various components, we should pay attention to betaine and taurine. Betaine is a good ingredient for fatty liver by preventing the accumulation of fat in the liver, and taurine is a good ingredient for patients with fatty liver due to alcohol, which promotes hangover and liver detoxification function to prevent accumulation of fat due to excessive drinking. The clam of such a feature is pale and rich in flavor, and is used a lot to taste the soup in various dishes such as soup, stew, and noodles. This nutritious clam clam is made with haejangguk, and the purpose is to make clam haejangguk that anyone can easily eat anywhere. Recently, new haejangguk, such as instant haejangguk which can be eaten immediately to enjoy haejangguk more easily, or herbal haejangguk made with more nutritional considerations than the existing haejangguk, has been steadily being developed.

Korean Patent Publication No. 10-0351947 (Method for manufacturing instant bean sprouts Kimchi Haejangguk) pre-treats various ingredients such as bean sprouts and kimchi according to their characteristics, and then mixes these ingredients in a certain ratio and freeze-dried to cook boiling water. It is disclosed how to make instant bean sprouts kimchi haejangguk that can be eaten simply by poaching. In addition, Korean Laid-Open Patent Publication No. 2002-0024032 (Herbal Hangover Soup and its manufacturing method) includes herbal medicines (Hanggi, Donkey, Cheongung, Creation, Cinnamon, Peony, Pesticide, Baekbongryeong, Gugija, Sanbecho, Green, Licorice, Jujube, It is open to Korean herbal haejuguk made by boiling two times with pork bones, which is selected from a crowd consisting of ogapi and cornus oil, and boiled with broth and various seasonings.

However, these conventional techniques have problems such as using artificial seasoning or bitter taste of herbal medicine, and have stayed in Haejangguk which did not use the excellent flavor of clam. Previously, clams were used only in limited quantities, such as simple soups, stew, and noodles.

In order to solve the problems of the prior art as described above, the present invention is easy to eat while retaining the unique nutrition and taste, texture of the clam clam, and the taste of the clam meat is alive and excellent in meat, the soup is refreshing and fishy No, it is made with clam Haejangguk with the unique light and light taste of Haejangguk, and aims to provide a new type of Haejangguk food that anyone can easily enjoy.

The present invention provides a method for producing a clam haejangguk comprising the following steps and a clam haejangguk prepared thereby to achieve the above object.

(a) In preparation for clam,

  (a-1) deseaing using purified seawater using a seawater sump;

  (a-2) washing and removing the clam clam into clam shell, clam broth and clam shell, respectively;

  (a-3) hygienic washing and removing moisture of the keratin is removed keratin;

(b) preparing a mixed broth by mixing seasoning broth including natural seasoning, garlic, onion, kelp, shrimp, jujube, and ginger to the clam broth;

(c) preparing leek and red pepper, home miso and honey;

(d) mixing the boiled clam meat prepared in step (a), clam broth, mixed broth of step (b) and the remaining ingredients of step (c) to boil, sterilized after sealed packaging, and freezing;

The present invention provides a method for producing a clam cabinet comprising the following more detailed conditions.

(a) In preparation for clam,

  (a-1) Using the 1-9% salinity seawater purified using a seawater sump, let all the mud and sand contained in the shells of the shellfish to be discharged out, and then discharge the mud or sand. Washing step to wash off all;

  (a-2) removing the dead skin by hand or boiled clam with knife, separating and storing the clam shell, clam broth and clam shell, respectively;

  (a-3) hygienic washing the dried keratin kernels in the hot water of 50 ~ 80 ℃ and remove the moisture;

(b) preparing a mixed broth by blending 9% of seasoning broth including natural seasoning, garlic, onion, kelp, shrimp, jujube, and ginger to 75% of the clam broth;

(c) preparing washed and trimmed leek and red pepper, home miso and honey;

(d) 7% by weight of the clam meat prepared in step (a), 75% by weight of clam broth mixed 9% by weight of the seasoning broth of step (b) and 9% by weight of the remaining subsidiary material of step (c) and boiled for 30 minutes Sterilizing the product after hermetic packaging;

The present invention includes a clam haejangguk characterized in that it is produced by the above method.

The present invention is to titrate the clam broth carefully collected in the clam separation process through the endless repeated experiments and studies of the present inventors in order to maximize the unique taste of the clam clam and the unique texture of the clam clam in the final production of clam clam haejangguk It is to be emphasized that the appropriate amount is added in the features of the present invention configuration, the type and composition ratio of the spice listed above is made of the optimal material and ingredient ratio for the optimum clam haejangguk of the present invention.

Hereinafter, the technical matters of the present invention will be described in more detail with reference to the following examples. However, these examples are only presented to understand the contents of the present invention should not be construed that the scope of the present invention is limited to these examples.

Example 1 Separation

The fresh clams collected from the sea were soaked in purified seawater and then decompressed, washed with 1 ~ 9% of purified saline, and the shells and unnecessary debris were removed. Mud or sand should be completely removed. Keratin is processed by hand with a knife to remove dead skin or boil to remove dead skin, and completely separate clam shell, clam meat and kernel.The resulting clam broth is kept in a separate container and the kernel is washed with high temperature to make colander Drain it to remove water.

Boiling conditions for exfoliation vary depending on the size and amount of the clams at boiling temperature for 1 to 5 minutes.

Example 2: Mixed Broth Preparation

75% of clam broth was prepared as a mixed broth containing 9% seasoning broth including natural seasoning, garlic, onion, kelp, shrimp, jujube and ginger.

In addition, there were also subsidies for clam haejangguk. These subsidiary materials should be carefully selected and prepared only with fresh natural ingredients. Leek goes to harmonize the taste and aroma of haejangguk, red pepper goes in to match the vivid color sensitivity, and doenjang must use a house miso. Also, the addition of a small amount of honey to neutralize the bitterness peculiar to the clam is characteristic of the clam haejangguk.

In the present invention, it is emphasized that the seasonings and subsidiary materials to be added are limited only in kind and the addition ratio may be appropriately changed according to preference.

Example 3: Preparation of clam haejangguk

7% by weight of clam meat, 75% by weight of clam soup, 9% by weight of seasoned broth, and 9% by weight of the remaining subsidiary ingredients, and high temperature (the highest level in the thermal power of the three-level standard, which is usually used in restaurants and recipes). Boil for 30 minutes at sterilization and heat cooking to complete the clam haejangguk.

<Sensory test>

The sensory test was carried out on 20 trained sensory test personnel on the clam haejangguk prepared using the clam meat and clam broth and the haejangguk made by the conventional method (not using the bark meat and the clam broth). The results are shown in Table 1 below. The sensory evaluation items were conducted on five items of taste, texture, overall flavor, rejection, and color. Was obtained and compared.

5: very good (no rejection at all)

4: good (no rejection)

3: I just don't hate it.

2: bad or not good (a bit of rejection)

1: very bad (in case of rejection)

Table 1

Item Comparative example Clam haejangguk flavor 3.6 4.5 Organization 3.5 4.0 zest 3.2 4.3 Rejection 3.4 4.0 Color 3.2 4.0

As a result of tasting the usual Haejangguk and everyday clam Haeguk of the present invention, the clam Haeguk of the present invention showed a higher sensory score than the conventional Haejangguk in all items of taste, texture, flavor, rejection and color. Particularly, he responded that he gave a high score in the new type of haejangguk that anyone can easily and easily eat with the new method of manufacturing clam, which was confined only to the soup dish, combining the chewy taste of clam meat with mixed soup.

As described in detail above, the clam haejangguk according to the present invention is a new form of haejangguk that makes it easy and convenient for anyone to eat clam, which was limited to existing soup dishes, while utilizing the unique taste, flavor, texture and nutrition of clam, The clam is the highest in calcium among seafood, which is good for preventing osteoporosis, and it can increase functional added value using it.Its unique taste and color make it easy for anyone of all ages to enjoy as a substitute for meals and snacks at home or in the restaurant. It can provide a new instant soup.

Claims (3)

Manufacturing method of clam haejangguk comprising the following steps (a) In preparation for clam,   (a-1) deseaing using purified seawater using a seawater sump;   (a-2) sanitizing and washing the dried clam as clam shell, clam broth and clam shell, respectively;   (a-3) hygienic washing and removing moisture of the keratin is removed keratin; (b) preparing a mixed broth by mixing seasoning broth with the clam broth and natural seasoning, garlic, onion, kelp, shrimp, jujube and ginger; (c) preparing leek and red pepper, home miso and honey; (d) mixing the boiled clam meat prepared in step (a), clam broth, mixed broth of step (b) and the remaining ingredients of step (c) to boil, sterilized after sealed packaging, and freezing; Manufacturing method of clam haejangguk comprising the following steps (a) In preparation for clam,   (a-1) Using the 1-9% salinity seawater purified using a seawater sump, discharge all the mud and sand contained in the shellfish, and then discharge the mud or sand. Wash-down phase;   (a-2) removing the dead skin by hand or boiled clam with knife, separating and storing the clam shell, clam broth and clam shell, respectively;   (a-3) hygienic washing the dried keratin kernels in the hot water of 50 ~ 80 ℃ and remove the moisture; (b) preparing a mixed broth mixed with seasoning broth including natural seasoning, garlic, onion, kelp, shrimp, jujube and ginger to the clam broth; (c) preparing washed and trimmed leek and red pepper, home miso and honey; (d) 7% by weight of the clam meat prepared in step (a), 75% by weight of clam broth, 9% by weight of the mixed broth of step (b) and 9% by weight of the remaining subsidiary material of step (c) for 30 minutes Boiling, sterilizing and packing after airtight packing; The clam haejangguk, which is prepared by the method of claim 1 or 2.