KR100412212B1 - Sauce for roasting an eel - Google Patents

Abstract

The present invention relates to a sauce used for grilling eel, and more particularly, ketchup, vinegar, lemon, mustard, water, etc., which are used in cooking of eel to remove fishy smell of eel and make eel more savory and smooth and delicious. It relates to a source and a method for producing the same.

The sauce for grilled eel prepared according to the manufacturing method of the present invention is well matched with ketchup, vinegar, lemon and mustard to remove the smell of eel when used in grilling eel, and has a new and very savory flavor and soft taste different from conventional grilled eel. Eating can satisfy the taste of gourmets. In addition, it is possible to cook a variety of nutritious eel according to the taste of women and children, which has the effect of contributing to the nutritional status of the public.

Description

Sauce for roasting an eel}

The present invention relates to a sauce used for cooking fish, and more particularly, to ketchup, vinegar, lemon, mustard, water, etc., which is used in cooking of fish, in particular, eel to remove fishy smell of eel and make eel more savory and delicious. It is about the source.

Eel is a food and drink enjoyed by many people, and the types of eel commonly used for food include eel such as eel and freshwater eel, conger eel, and eel. have. Since autumn is the spawning season, the eel's nutrients are most abundant and delicious from summer to early autumn. It is especially fresh and delicious that the color of the back is dark and glossy.

Eels have been a popular food for eel, so eel is rich in nutrients. Eels are high in protein and rich in vitamin A and fats (unsaturated fatty acids). In particular, proteins contain essential amino acids, which are very nutritious and high in calories. Most of eel's fat is an essential fatty acid, which strengthens the capillaries and revitalizes the body. Vitamin A is 200 times higher than beef. Vitamin A helps to grow, participates in reproductive processes, improves vision, helps heal illness, and moisturizes the mucous membranes and skin. It is also rich in vitamin E, which helps to prevent aging, vitamin B1, which helps to relieve stress, and vitamin C, which helps fight fatigue, and DHA, which helps test takers and growing children. Other minerals include bone minerals, phosphorus to relieve arthritis pain, iron to prevent anemia, and vitamin B2 to prevent diabetes and its complications. Looking at the major nutrients and their contents contained in various edible eel are shown in Table 1 below.

Eel, conger, eel nourishment value per 100g (%) moisture protein Fat carbohydrate Ash Calories (Kcal) Vitamin A (IU) eel 67.1 14.4 17.1 0.3 1.1 213 3,500 (Live: 20,000) conger 78.1 15.7 4.4 0.6 1.2 105 1,200 Eel 66.5 19.6 11.9 0.1 1.9 186 1,800

Eel containing a variety of nutrients as described above, as the moisture retention in the tissue gives elasticity to the skin and gives shine to the blood vessels and intestines, and makes the cells younger to prevent aging and tonicity, and to deposit cholesterol or calcium during blood vessel aging It is good for the prevention and treatment of arteriosclerosis, and has a synergistic effect of absorption of protein.

As described above, eel rich in nutrition and beneficial to the human body has been used as a supplement for a long time. There are many kinds of eel dishes, such as steamed eel, grilled eel and eel porridge, but grilled eel is the most common. Grilled eel can be cooked as it is without seasoning, but it is usually baked with baking sauce. Conventional seasonings used here generally consist of red pepper paste or soy sauce, garlic, sugar, cider, ginger, pepper, and sesame oil. A method of making such a conventional sauce is described in detail as follows.

How to prepare soy sauce

1) Put the eel bone and the head into the water and let go for about two hours to melt the bones.

2) Pour the soy sauce with this amount of water and boil it.

3) Add sweetness to starch here.

4) Mix the red pepper paste so that it does not become thin or thin. Then, add red pepper powder.

5) Boil it over a low heat and pour the sake about tenths of the amount of soy sauce and simmer until all the bubbles are gone.

6) Add finely chopped garlic and ginger juice to taste.

How to make gochujang sauce

1) Pour 2.5kg of red pepper paste into a bowl.

2) Peel 200 g of ginger and go to the mixer. Squeeze the finely ground ginger onto a cotton cloth to make juice.

3) Wash 4 medium onions and go to the mixer. Squeeze it out in a cotton dish to make juice.

4) Add 2 teaspoons of salt.

5) Add about half a cup of cider.

6) Mix 1 ~ 5 well and taste.

Grilled eel cooked with such a sauce is loved by many people as a side dish or side dish, but these traditional eel dishes are not popular among women and children with weak stomachs due to the smell of eel and its refusal to shape. not.

In addition, the improvement of income and living standards according to the change of society not only changed people's tastes more luxuriously and diversely, but also diversified the types of food, and the ingredients used in cooking were also newly developed and diversified. It became.

Despite the rich nutrition of eel dishes as mentioned above, it is not popular with women and children, and because of improved living standards, new eel recipes are needed to meet the taste preferences of those looking for a variety of tastes. will be.

In general, when cooking food or eating the finished food is often accompanied by a variety of sauces and tea. Sauce is defined as a liquid ingredient that strikes food to enhance its flavor. However, sauces are not limited to cooking food, but also to eating finished food. Sources that are almost essential for cooking and ingesting food are as widely used as their importance and are popular with consumers. There are also many varieties such as pawns and intestines. In particular, the sauce that accompanies fish dishes eliminates the scent of the meat itself and makes the meat taste more delicious. Due to these characteristics, the sauce is used by many people, and it is expected to be widely used as well as developed and researched in the future.

In grilling eel, baking seasonings play an important role in determining the taste of grilled eel. The present invention has been completed by contemplating that it would be helpful to popularize grilled eel if the baking sauce is composed of newer ingredients and adjusted to the taste of westernized modern people to develop new sources as described above. .

The present invention, as described above, popularizes various nutrient-rich eel, and meets the needs of improving traditional dishes due to Western taste of taste and taste of people who have become more luxurious due to improved living standards. Its purpose is to provide techniques for new sources of fish that can contribute, especially for grilled eel.

In order to achieve the above object, the present invention provides a sauce for grilling eel comprising ketchup, vinegar, lemon, mustard and water. The amount of the material to be blended is preferably 100 parts by weight of water, 150 to 180 parts by weight of ketchup, 40 to 60 parts by volume of vinegar, 15 to 25 parts by weight of lemon liver, 25 to 35 parts of mustard.

In addition, in order to achieve the above object, the present invention

Boiling for about 10 minutes while stirring the ingredients, except mustard 100 parts by weight water, 150 to 180 parts by weight ketchup, 40 to 60 parts by volume vinegar, 15 to 25 parts by weight lemon peel on a low heat;

Cooling the boiled ingredients; And

It provides a method of producing a sauce for eel grill comprising the step of mixing the mustard 25 to 35 parts by volume of the boiled and cooled ingredients.

The present invention will be described in more detail with reference to the following Examples.

Example 1

200ml of water, 330ml of ketchup, 100ml of vinegar and 40g of ground ground lemon were added and boiled for 10 minutes while stirring over a low heat. After cooling, about 67 ml of mustard was added and mixed to prepare a sauce for grilling eel.

Experimental Example 1

Evaluation of preference of grilled eel sauce according to the present invention

The flavor, degree of removal of fishy odor, texture of tissue, and overall taste of the cooked eel and the conventional soy sauce grilled eel and red pepper paste seasoned eel grilled using the sauce prepared according to Example 1 were measured. The measurement was performed by the sensory test (7-point method) and the results are shown in Table 2 below.

Preference Rating zest Removal of fishy smell Texture of tissue Overall taste Traditional grilled soy sauce 6.1 5.8 6.0 6.1 Grilled Gochujang Seasoning 6.0 6.1 6.2 6.2 Example 1 6.6 6.4 6.8 6.7

(7: Very good, 6: Good, 5: Slightly good, 4: Normal, 3: Slightly disliked, 2: Disliked, 1: Disliked)

The sauce for grilling eel of the present invention can be used for cooking as a sauce for meat, vegetables and other dishes as well as various kinds of fish.

As described above, the sauce for the grilled eel prepared according to the manufacturing method of the present invention is well matched with ketchup, vinegar, lemon and mustard to remove the smell of eel when used in grilling eel and is very new and very different from the conventional grilled eel. Savor the tastes of gourmets by bringing out flavors and mellow tastes. In addition, it is possible to cook a variety of nutritious eel according to the taste of women and children, which has the effect of contributing to the nutritional status of the public.

Claims (4)

A cooking source of meat, fish, or vegetables, comprising 100 parts by weight of water, 150-180 parts by weight of ketchup, 40-60 parts by weight of vinegar, 15-25 parts by weight of lemon liver, and 25 to 35 parts by weight of mustard. The sauce according to claim 1, wherein the dish is grilled eel. delete 100 parts by weight of water, 150 to 180 parts by volume of ketchup, 40 to 60 parts by volume of vinegar, and 15 to 25 parts by weight of lemon skin, put it on a low heat, stir and boil it over a low heat, and after cooling, add 25 to 35 parts by weight of mustard and mix. A method of preparing the source of claim 2.