KR20160109853A - The Red Snow Crab Grating and Its Cooking Methods - Google Patents

Abstract

The present invention relates to a red snow crab gratin and a preparing method thereof. The red snow crab gratin comprises: a red snow crab as a main ingredient; a food ingredient produced by mixing fish, macaroni, bacon, onions, milk, and eggs, and a source produced by mixing a scallop extract, consomme, and pepper; and cheese covered on the source.

Description

Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a red crab grating,

The present invention relates to a red dough gratin and a method of preparing the same, and more particularly, to a method of preparing a dough of a red meat dough, a fish meat grinder, macaroni, bacon, onion, milk, A sauce prepared by mixing a mixture of ingredients with scallop extract, consommé, pepper and the like, and cheese covered on the sauce, and a preparation method thereof.

Gratin or gratin, known as Italian food in Korea, has been developed in the European region of Tofino since 18th century. It has been widely popularized in general households in Europe. It has been widely used in Korea, and it has been widely used in Korea for the main ingredients such as potato gratin, And so on.

In addition, you can develop any number of named gratin according to the ingredients you use. That is, Korean Patent Application No. 1996-0013047 a) is prepared by adding 0.02-0.2 wt% of margarine to 2.0-5.0 wt% of at least one selected from carrot and onion, and 10.0-30.0 wt% of processed crab meat; b) 0.5-3.5% by weight of margarine, 0.5-3.0% by weight of wheat flour is fried, 1.0-4.0% by weight of milk powder is mixed with 70.0% by weight of drinking water and boiled to prepare a sauce; c) adding the vegetables prepared in the step a) and roasted crab meat to the above-mentioned boiling sauce, mixing and boiling, adding 0.2-1.0% by weight of parsley and stopping the heating, and providing a method for producing crab meat grindin Korean Patent Application No. 1998-0054995 discloses a process for preparing a cheese by (a) filling and solidifying a solid material which has been cut and mixed in a container to planarize, (b) cheese quenching for more than 30 days at 410 is homogeneously filled on a flattened solid material (c) A white sauce is uniformly coated on a packed cheese to prepare a gratin. (d) The prepared gratin is packaged and sterilized in a retort sterilizer to 115125 for 1525 minutes. And Korean Patent Application No. 1999-0018906 discloses a method for producing a semiconductor device comprising a first step of pretreating each solid material and a white source material; A second step of producing a white source; A third step of charging the solid material into the container, filling the container with a white sauce, and then filling soft processed cheese again on the solid source; The vegetable cooking oil is coated on the composition on which the third step has been performed, the lid is then covered and sealed in a second step, a second type of heat sterilization is carried out using a retorting machine, A method of manufacturing a gratin dish using the retort processing technique.

Korean Patent Application No. 2002-0043473 also discloses a method for producing a solid material composition by kneading a solid material composition by mixing glutinous rice powder, rice flour, soybean extract, baking powder, refined salt, sugar, perilla oil, chopped kimchi, chopped seafood and purified water, Is formed in a ring form; Sauce, onion, tomato ketchup, hot pepper seed powder, chopped garlic, woo sauce, pepper, kimchi and bulgogi; And a method of manufacturing a gratin dish using rice as a main ingredient, which is prepared by spraying the prepared sauces evenly on the solid matter, and then spraying the prepared sauce.

However, Korean Patent Application No. 1996-0013047 uses a processed product such as crab meat as a raw material, and in addition to Korea Patent Application No. 2002-0043473, it focuses on a technique for retorting a conventional gratin.

It is necessary to promote and distribute the red crabs more widely by developing and spreading the gratin which is the main product of the red sea crab which is a luxury product on the east coast of Korea and its manufacturing method.

The present invention has been developed in order to solve the above-mentioned problems, and it has been developed in order to solve the above-mentioned problems, and it is an object of the present invention to provide a method of mixing fish meat, bacon and other ingredients, scallop extract, onion, milk, And a gratin consisting of a sauce roasted on the foodstuff and cheese covering the sauce.

Firstly, it is possible to develop various ways of eating in addition to simply boiling and boiling the red Daegae which is a luxury product of the east coast of Korea.

Secondly, it is possible to promote and distribute red crabs more widely through red crab gratin.

Third, consumers simply buy this product and heat it in a microwave oven or oven, so anyone can easily gratin a red gratin.

Figure 1 is a photograph showing the red snapper gratin produced by the present invention.

The present invention relates to a method for producing a fermented red sea bream, which comprises a mixture of fish meal, macaroni, bacon, onion, milk, eggs and the like and a mixture of flour and margarine, salt, scallop extract, onion, milk, A sauce made by the above method, and cheese covered on the sauce, and a process for producing the same.

Hereinafter, the present invention will be described in detail.

As a main ingredient of the present invention, red crab meat, macaroni, fish meat, bacon and eggs were used.

In the present invention, there are no limitations on the origin or species of the plants used in the present invention, but in the present invention, red crabs are used in Uljin area. Red sea bream is also called red sea bream. It lives at 700 ~ 2000 meters in depth and has a salty taste. The entire body is red.

The red crab meat does not lose its flavor compared with the crab meat.

However, there is a lot of protein content in red crab crab, among which the essential amino acids (lysine, leucine, methionine, etc.) are abundant and it is a very good food for developing children. In addition, it is said to be good for fever, breast cancer treatment, arteriosclerosis, tincture and so on.

In the present invention, 30 to 50 parts by weight of red mackerel was blended. In addition, the crab shell which removed the flesh and the organs was used as a container for the gratin so that it could add a touch.

Macaroni has a diameter of about 4 mm and is a short, tube-shaped pasta that is a popular pasta often found in Italian dining tables and is a familiar ingredient well known in Korea.

In the present invention, 10 to 20 parts by weight of macaroni were used in consideration of nutritive value and chewing taste.

Fish meat can be washed, washed and dehydrated by adding fish salt, and it can be used by purchasing cold or frozen products by adding salt such as phosphate, salt, etc., or by directly slicing the fish with a knife.

In the present invention, 10 to 20 parts by weight of fish meat was used.

Bacon was purchased from an off-the-shelf product, and 10 to 30 parts by weight of the product was cut to a width of 57 cm and a length of 0.53 cm.

The above-mentioned crab meat, macaroni, fish meat, and bacon were mixed well, and then cooking oil was sprinkled in a frying pan and heated at 100 to 180 ° C for 37 minutes to sufficiently cook.

On the other hand, eggs are also called complete foods because they contain protein, carbohydrate, fat, minerals and vitamins.

In the present invention, the egg is divided into white and yolk, and the egg is used for cooking. The amount of egg and / or egg yolk is 10 to 20 parts by weight.

Therefore, it was mixed well with macaroni, macaroni, fish meat, and bacon, then sprinkled with cooking oil in a frying pan and cooked at 100 ~ 180 ℃ for 37 minutes.

Then, a sauce sauce was prepared on the above ingredients and cheese to be placed on the sauce was prepared.

Sauce was prepared by mixing wheat flour and butter or margarine, salt, scallop extract, onion, milk, conso, and pepper.

It is preferable to use wheat flour with a high content of protein and gluten components. The strength of the protein is 11 ~ 13% and the content of gluten is about 40%.

In the present invention, 20 to 30 parts by weight of flour is used.

It is preferable to use butter as a source material, but margarine may be used.

Margarine is a substitute for butter, made from vegetable oil (palm oil) mixed with milk butter, which is hardened with emulsifier and various additives. At this time, emulsifiers and various additives are added to the body, such as bad transgenic fat has been created to be harmful to the body has been recognized, but now has less fat and margarine without trans fat is also emerging.

The difference between butter and margarine is that the taste of butter is more sour and fragrant. However, in recent years, it has been improved in many ways, so it can be better than butter in shortening or plasticity. In addition, melting point is low, and it is widely used in pastry and the like.

In the present invention, 5 to 15 parts by weight of butter or margarine is used.

Onions are 90% moisture, high in carbohydrates and contain protein, vitamins and minerals. It improves gastrointestinal function by improving blood circulation by prevention of hypertension and promotion of metabolism, and it is a tangible food which is good for preventing heart disease and restoring fatigue.

In the present invention, 5-10 parts by weight of onion is used.

Milk is a complete food that contains various beneficial nutrients such as protein, carbohydrate, beta carotene, vitamins, dietary fiber, fat, and iron.

In the present invention, 10 to 30 parts by weight of milk is used.

Consume is a soup made from two or more kinds of meat, mainly soups made from boiled chicken and beef.

In the present invention, 10 to 20 parts by weight of CONSOME are blended.

Salt is necessary to control the taste of the sauce, and in the present invention, 5 to 10 parts by weight of salt is used.

The scallop was low in calories and cholesterol, and rich in protein and minerals. It was used as an extract to give a rich flavor.

In the present invention, 5 to 10 parts by weight of scallop extract was used.

Pepper is a typical spice that eliminates the taste, flavor or fishy smell of meat. In the present invention, 5 to 10 parts by weight of white pepper, which has been peeled and dried, is used.

Cheese can be used with any cheese, but when you eat gratin, it is preferable to use pizza for the pizza, which gives the cheese a good appetite as the pizza.

In the present invention, 5 to 10 parts by weight of cheese was used.

The above flour and margarine, salt, scallop extract, onion, milk, konsome, and pepper were mixed at the above ratios and heated at 100 to 120 ° C for 37 minutes to prepare a sauce.

Then, the above ingredients, that is, mackerel, macaroni, fish meat, and bacon were mixed well and the cooked eggs and / or egg yolks were spread evenly in the baked pot. The gratin container may be a heat-resistant container, but in the present invention, a red-skinned shell having both flesh and viscera removed is used as a container in order to enhance enthusiasm.

Then, sauces prepared by mixing wheat flour with butter or margarine, salt, scallop extract, onion, milk, konsome and pepper were mixed and sprinkled on the above ingredients.

The cheese was placed on the sauce and heated at 100 to 180 ° C for 37 minutes to complete the gratin.

However, if you make it appear to be roasted all over the gratin, it is good for aesthetic view. Accordingly, in the present invention, 5 to 20 parts by weight of a mixture of cheese and caramel coloring as a coloring agent in a ratio of 1: 1 was evenly sprayed on the sauce and heated at 100 to 180 DEG C for 37 minutes to complete the gratin.

Furthermore, parsley powder and / or paprika powder were prepared to add flavor and flavor of the gratin. Sprinkle parsley powder and / or paprika powder on the surface of the gratin, especially cheese, to enhance the nutritional value and appeal to the appetite.

Parsley is a typical herb used in cooking, because it contains a large amount of vitamins and calcium. Parsley powder is sometimes used as a decoration for Western or meat dishes.

In the present invention, 3 to 10 parts by weight of parsley powder is used.

The paprika is made of three kinds of green, red, and yellow, and contains various ingredients useful for the human body.

The actual product of the above-mentioned sausage gratin is as shown in Fig. In FIG. 1, the cheese is placed in a round shape so as to look like an egg yolk on a sauce and sprinkled with parsley powder and / or paprika powder.

The above-prepared cooked gratin is shipped as quick-frozen or refrigerated products. The consumer purchases the product and heats it in a microwave oven for 3 minutes at 200 ° C or in an oven at 200 ° C for 2 minutes to 3 minutes.

Claims (7)

30 to 50 parts by weight of red meat, 10 to 20 parts by weight of macaroni, 10 to 20 parts by weight of fish meat, and 10 to 30 parts by weight of bacon are mixed and heated at 100 to 180 DEG C for 37 minutes and cooked eggs and egg yolks or eggs Or 60 to 80 parts by weight of a food material containing 10 to 20 parts by weight of egg yolk;
20 to 30 parts by weight of flour, 5 to 15 parts by weight of butter or margarine, 5 to 10 parts by weight of onion, 10 to 30 parts by weight of milk, 5 to 10 parts by weight of corn oil, 5 to 10 parts by weight of salt, And 10 to 30 parts by weight of a sauce prepared by heating at 100 to 120 DEG C for 37 minutes and spraying the same evenly over the foodstuff; And
And 10-20 parts by weight of cheese placed on the sauce, and is housed in a heat-resistant container and is prepared by rapid freezing or refrigeration.
The method according to claim 1,
Cheese and caramel color were mixed in a ratio of 1: 1 in order to make them appear to be roasted throughout the gratin, placed on the sauce, heated at 100 to 180 ° C for 37 minutes, and then housed in a heat-resistant container and rapidly cooled or refrigerated It is characterized by a red crab gratin.
Preparing red mackerel, macaroni, fish meat, bacon and eggs as ingredients;
Preparing source materials such as flour and margarine, salt, scallop extract, onion, milk, conso, and pepper;
Preparing cheese;
30 to 50 parts by weight of red meat, 10 to 20 parts by weight of macaroni, 10 to 20 parts by weight of fish meat, and 10 to 30 parts by weight of bacon are mixed and heated at 100 to 180 DEG C for 37 minutes,
Preparing 10 to 20 parts by weight of cooked egg or egg yolk;
Preparing a food material by blending the red crab meat, macaroni, fish meat, and bacon in the above ratios, heating the mixture at 100 to 180 ° C for 37 minutes, and kneading 10 to 20 parts by weight of chopped egg or egg tip;
20 to 30 parts by weight of wheat flour and 5 to 15 parts by weight of butter or margarine, 5 to 15 parts by weight of salt, 5 to 10 parts by weight of scallop extract, 5 to 10 parts by weight of onion, 10 to 30 parts by weight of milk, And 5 to 10 parts by weight of pepper, followed by heating at 100 to 120 ° C for 37 minutes to prepare a sauce;
Placing 60 to 80 parts by weight of the above ingredients in a heat-resistant container;
Sprinkling 20 to 30 parts by weight of the sauce on the food material placed in the container;
Placing 10 to 20 parts by weight of cheese on top of said source; Wow
Heating the heat-resistant container at 100 to 180 DEG C for 37 minutes to cook the gratin in a large amount; ≪ RTI ID = 0.0 >
The method of claim 3,
The method of claim 1, wherein the red crabgratin is prepared by rapidly freezing or refrigerating the red crab gratin,
The method of claim 3,
Wherein the heat-resistant container is a red crab shell with flesh and gut removed.
The method of claim 3,
And 5 to 20 parts by weight of a mixture of cheese and caramel coloring in a ratio of 1: 1 to uniformly baked over the entire surface of the gratin, and heating the mixture at 100 to 180 DEG C for 37 minutes. How to make Red Crab Gratin
7. The method according to any one of claims 3 to 6,
A step of sprinkling the parsley powder, the paprika powder or the parsley powder and the paprika powder on the gratin surface, in particular, 3 to 10 parts by weight, respectively, on the surface of the cheese in order to add flavor and style of the gratin;

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