KR20010009792A - Method of Making Instant Hot Chowder with Fish - Google Patents

Abstract

PURPOSE: A preparation method of hot soup made of pulverized fish, red pepper and various vegetables is provided, so that nutritive substances of the fish bone can be easily taken by simple cook. CONSTITUTION: The hot soup is prepared by removing hard bones from a head part of fish and pulverizing the rest part of fish into fine powder, condensing the powdered fish into a cake state and then putting the fish cake divided into small parts in a boiling water. Korean hot pepper paste, smashed garlic, red pepper and various raw vegetables are added to the boiling water with the fish cake.

Description

Method of Making Instant Fish Spicy Tang {Method of Making Instant Hot Chowder with Fish}

The present invention relates to a method for producing instant fish hot tang.

The main ingredient of Fish Mae-tang is fish, and it is a common method of manufacturing Fish Mae-tang to boil water and mix it with red pepper paste, garlic compaction, red pepper and other vegetables. Fish Maetang is characterized by the cool flavor of the fish, which goes well with vegetables. The flavor from the fish bones determines the value of the soup. However, in the snack bar, the fish must be left intact, and fish bones remain after eating, which is a hassle. In addition, at normal cooking time and temperature, the flavor component in fish bones is not sufficiently enhanced, so the flavor of Maeuntang cannot be fully utilized. In addition, small-sized or unsightly fish are excluded from the ingredients of Maeuntang, which limits the use of resources.

In view of the above, the present invention is not limited to preservation of the size and the shape of the fish, and can fully utilize the flavor of the fish at normal cooking time and cooking temperature, and can fully consume the nutrients such as calcium contained in the bone It aims to provide a fish hot soup that can be easily cooked in.

The present invention is made by first removing the stone bone difficult to eat in the head bones of the fish and then crushed the remaining fish to condense into a cake state and put it into boiling water in a unit size. You can mix some spices and vegetables with the ground fish. However, when added to boiling water, if the amount of mixed vegetables is too much, the condensation state is dismantled.

In particular, the present invention focuses on maintaining solid coagulation without dispersing in water due to coagulation of protein when pulverized lean meat and bone lumps are put into boiling water.

In the manufacturing method of the present invention, there is a visual loss that the form of fish disappears, but the bones of the fish are pulverized with the flesh to form a single composition, so there is no foreign body caused by the bones when eating, and the nutrients and flavors contained in the bones when boiled. Because of this thick expression, a strong flavor broth can be obtained.

Grinding the flesh and bones of fish finely is critical, and grinding it using a blender, etc., significantly reduces the chewing taste is not suitable for eating. The cooker can easily prepare instant spicy soup by removing condensate of crushed fish in boiling water and adding various vegetables together.

The present invention can not only utilize all of the low-commercial fish, but also can eat the flesh and bone of the fish together, the nutrition is high and the flavor from the crushed bone is fully expressed, the flavor of Maeuntang is very strong. Easy to cook and after-treatment, easy to provide spicy hot water.

Claims (1)

A method of producing instant fish hot tang, characterized by crushing the bones and flesh of the fish with the head bones removed, condensing it into a cake state, separating it into a boiled water, and putting it in boiling water and adding vegetables.