KR20110045315A - Odaeyang meat, oyang seafood stew containing odaeyang meat and its cooking method - Google Patents

Abstract

PURPOSE: Spicy seafood stew or soup containing meat ingredients, and a producing method thereof are provided to offer the stew or the soup to eaters after aging meat with aging sauce. CONSTITUTION: A producing method of Spicy seafood stew containing meat ingredients comprises the following steps: preparing the meat ingredients by mixing 50~100parts of mutton by weight, 70~200parts of mallard meat by weight, and 70~300parts of chicken by weight; inserting aging sauce into the meat ingredients; aging the meat ingredients for 20~30hours at 2~7deg C; adding stock into the aged meat ingredients; and inserting seafood and vegetables into the meat ingredients, and heating the mixture.

Description

Odae lamb, Oyang Seafood Steamed Rice and Seafood Steamed Soup {ODAEYANG MEAT, OYANG SEAFOOD STEW CONTAINING ODAEYANG MEAT AND ITS COOKING METHOD}

The present invention relates to a manufacturing method of Odae lamb, Oyang Seafood Braised Bath and Seafood Braised Bath using the same, and more specifically, by aging the Odae lamb, which is meat, into a aging sauce and preparing it by steaming or boiling, It can be used.

The rapid development of science and technology and civilization has led to the pursuit of a more convenient life, and the phenomenon has an effect on the diet, which is the instant of artificially producing and processing food that can be enjoyed easily. The food has been domesticated, and the nutritional imbalance and physical imbalance due to lack of exercise are becoming social problems.

Meanwhile, Koreans enjoy eating meats such as chicken, duck, pork, and beef, and the cooking method is very limited. Chicken, duck, etc. are consumed in the form of steamed, roasted, or fried chicken. Meat, beef, etc. are classified according to parts and added to various seasonings.

However, meat processed through this cooking process tends to dislike meat because of its unique smell.In order to remove the odor caused by the nature of raw meat, alcohol is added in the middle of meat cooking or salt is used. There is a case where the throwing, if the smell of the meat can be removed partly, there is a disadvantage that can not eat a lot of meat can not feel the intrinsic taste of the meat.

In addition, the traditional recipe used only one type of meat in one dish when ingesting the meat, the nutrients lacking in each meat is not complemented with each other, by eating only a minimum of vegetables with meat to eat a variety of nutrients There was a problem that the supply is not made smoothly.

An object of the present invention is to solve the problems of the prior art, to take the goat lamb, mallard and native chicken at the same time to solve the nutritional imbalance of modern people, and to be available as a modern lifestyle.

In addition, by aging the marinated sauce in the five lambs, the unique smell of the meat is removed, as well as the meat quality is to be excellent texture and flavor.

In addition, by putting the vegetable ingredients and seafood ingredients into the five yang lamb to produce a five-season steamed seafood or seafood soup, the five yang lamb and seafood, vegetables are combined to show an excellent flavor.

Odae lamb of the present invention for achieving the above object is characterized in that it comprises 50 to 100 parts by weight of goat lamb, 70 to 200 parts by weight of mallard and 70 to 300 parts by weight of chicken.

In addition, the five lamb is characterized in that it is added to at least one kind of rabbit meat 50 to 200 parts by weight, beef 50 to 200 parts by weight, pork 50 to 200 parts by weight.

In addition, the five mutton meat is added to the ripening sauce further consists of aged 20 to 30 hours at 2 ~ 7 ℃, the ripening sauce is 500 to 1000 parts by weight of soy sauce, 360 to 720 parts by weight of soju, 3000 to 6000 parts by weight of pineapple , 2000-4000 parts by weight of pears, 700-1400 parts by weight of apples, 5-30 parts by weight of sesame oil, 5-30 parts by weight of sesame seeds, 5-30 parts by weight of ginger, 10-100 parts by weight of sugar, 1000-2000 parts by weight of octagonal extract It is characterized in that the juice was squeezed by mixing the wealth.

And Oyang seafood steamed water of the present invention is characterized in that the five daeyang lamb is matured with the aging sauce, the matured five yang lamb, broth, vegetable ingredients and seafood ingredients are heated together.

And the method of manufacturing the Oyang Seafood Braised Tang according to the present invention comprises the steps of preparing a five mutton lamb made of goat lamb, mallard and native chicken, the step of adding the ripening sauce to the prepared five mutton lamb, Aging for 20 to 30 hours at 2 to 7 ° C, adding broth to the aged five lambs, and putting vegetable and seafood ingredients into the five lambs to which the broth is added, and heating the same. Characterized in that made.

Here, the vegetable material is 100 to 200 parts by weight of radish, 100 to 200 parts by weight of carrots, 150 to 300 parts by weight of mushrooms, 5 to 30 parts by weight of garlic, 20 to 50 parts by weight of onions, 1 to 10 parts by weight of ginger, 10 to 100 times of leek 50 parts by weight, 10-50 parts by weight of buttercup, 10-50 parts by weight of green onions, 10-50 parts by weight of wild vegetables, 10-50 parts by weight of fertilizer, 10-50 parts by weight of red pepper powder, and 10-50 parts by weight of large air,

The seafood material is characterized in that it comprises 50 to 100 parts by weight of octopus, 30 to 100 parts by weight, sea cucumber 50 to 100 parts by weight and 50 to 100 parts by weight of shrimp.

According to the present invention, by developing a new kind of food with excellent flavor, it helps to improve the taste of modern people, to solve the nutritional imbalance, and to provide an effect that can be used as a supplement.

In addition, the five great lamb, vegetable ingredients and seafood ingredients together to provide an excellent flavor, as well as complement the lack of nutrients to provide the effect that can be used as a complete food.

Hereinafter, the present invention will be described in detail.

The five great lamb of the present invention basically refers to meat including goat lamb (goat), mallard, native chicken. That is, the five mutton lamb of the present invention does not mean one kind of meat, but refers to a form in which at least three kinds of meats are mixed, more preferably goat lamb, mallard, and native chicken must be included.

The goat lamb, which is one of the five lambs, is a food of nourishing tonic that warms the whole body when the body is eaten when the body is cold, and contains nutrients such as calcium, protein, phosphorus, iron, and vitamins evenly. And the herbaceous tree said that goat lamb shows weakness, fights cold, sees gastrointestinal action, and makes peace of mind. In addition, goat lamb has been widely used as a medicine for pregnant women since ancient times, and is a very good food for patients and children in recovery period as well as pregnant women, meat that can be enjoyed by everyone.

And according to the 3rd folk medicine drug collection, the mallard contains linoleic acid and linoleic acid, which are essential fatty acids necessary for the human body, which inhibits cholesterol formation, clears blood, and facilitates blood circulation, thereby preventing adult diseases such as arteriosclerosis and high blood pressure. It is known to prevent. In addition, all animal foods are almost acidic foods, but the mallards are alkaline unsaturated fatty foods, so they do not gain weight even if they are eaten every day. The skin and hair are moisturized and the hair growth effect is certain. to be. In addition, according to Dongbobom and herbaceous tree, it has excellent effects on hypertension, stroke, neuralgia, arteriosclerosis, obesity, weakness, congestion, post-drinking vigor, and gastrointestinal disorders. It is effective to prevent adult diseases by the action, it is essential meat food for modern people who worry about adult diseases such as abdominal obesity due to lack of exercise.

The local chicken meat is a low-fat, protein-rich food, as is generally known, rich in nutrients such as retinol, beta-carotene, niacin, vitamins, as well as protein and rich in essential amino acids, including methionine than beef to improve the function of soy sauce It has the effect of doing, and is an excellent nutritional food for adolescents and patients in the growing season.

Therefore, rather than ingesting the goat lamb, mallard, native chicken, respectively, mixed intake, goat lamb, mallard, native chicken has all the benefits of the combination of the essential nutrients all by ingesting only five lambs It can be ingested and can act as a supplement.

In addition, the five lamb meat may further include rabbit meat, beef, pork in addition to the three kinds of meat, the rabbit meat is niasan, protein, sugar, retinol, beta carotene, various vitamins, iron, phosphorus, folic acid, etc. It is rich in nutrients and contains less salt than other meats, so it can be used as a high-protein diet. In particular, the rabbit meat is ingested more by Western people than Asian people. Therefore, if you want to provide the five mutton lamb of the present invention to people or Western people who should specifically limit the intake of salt may further include rabbit meat in the five mutton lamb.

And the beef and pork can also be added according to the taste of the intake, it is possible to add regardless of the portion of the beef and pork.

At this time, the rabbit meat, beef, pork may be included in one of the only one more, it is also possible to include two more, such as rabbit and beef, beef and pork, including all three It is also possible, and does not restrict the implementation.

And it is also possible that the other five kinds of meat of the present invention, that is, goat lamb, thunder meat, chicken indigenous meat, other meat, for example, grow, lamb, etc. are further included.

Herein, the ratio of each meat constituting the five lambs is not limited, and preferably, 50 parts by weight to 100 parts by weight of goat meat, 70 to 200 parts by weight of mallard, 70 to 300 parts by weight of native chicken, and further include Along with the seafood, rabbit seafood further comprising rabbit meat, beef seafood further comprising beef, may also be provided as a pork pork seafood further comprises. The rabbit seafood, boiled seafood, and samgyeok seafood may be further included within the range of 50 to 200 parts by weight of rabbit meat, 50 to 200 parts by weight of beef, and 50 to 200 parts by weight of pork, respectively. Part is based on 50 parts by weight to 100 parts by weight of goat lamb unless otherwise indicated.)

The reason for suggesting the above ratio is that the amount of goat lamb is relatively increased when the mallard duck and the native chicken are less than 70 parts by weight, respectively, so that the nutrients and efficacy of the mallard duck and the native chicken are insignificant. Complementary effect is reduced, and the taste is also strong because only the chlorine flavour is strong, and if the mallard exceeds 200 parts by weight, the oil unique to the mallard may cause a light taste and a relatively different taste. The amount of types of meat is reduced and the mutual complementary action is insufficient, and if the native chicken meat exceeds 300 parts by weight, because the relative excess of domestic chicken meat is added, the complementary action of goat lamb and mallard duck falls.

In addition, earthen meat, beef and pork, which are additionally included, are also added in less than 50 parts by weight, respectively, so that the amount and action does not appear, and if the excess exceeds 200 parts by weight, the basic five lambs, goat lamb, mallard In addition, the flavor of the additional meat may be stronger than the flavor of the local chicken.

Meanwhile, the five mutton lamb according to the present invention may be ingested as grilled or ingested as a roasted dish, but may be ingested as roasted food. This is because you can eat a large amount of five mutton meat without getting tired by going through the aging process, the unique smell of meat is removed, and the meat quality changes smoothly.

The aging is made by adding the ripening sauce to the five lambs and left for 20 to 30 hours at 2 ~ 7 ℃, if the ripening temperature is less than 2 ℃ the aging lamb and the ripening sauce is not a part of the ripening sauce is not aged Frozen is not easy to ripen, because if the excess of 7 ℃ mutton mutton may occur. In addition, when the aging time is less than 20 hours, since the aging is not sufficiently made and more than 30 hours no further easy action does not occur because it is not efficient.

In this case, the aging sauce refers to juice squeezed by mixing and crushing soy sauce, soju, pineapple, pear, apple, sesame oil, sesame seeds, ginger, sugar, and octagonal extract, and may use a pulverized product as it is not in the form of juice. Of course it is.

The mixing ratio of the aged sauce is 500 to 1000 parts by weight of soy sauce, 360 to 720 parts by weight of soju, 3000 to 6000 parts by weight of pineapple, 2000 to 4000 parts by weight of pears, 700 to 1400 parts by weight of apples, 5 to 30 parts by weight of sesame oil, sesame 5 It is preferred to be in the range of -30 parts by weight, 5-30 parts by weight of ginger, 10-100 parts by weight of sugar, and 1000-2000 parts by weight of octagonal extract, but this is not necessarily limited and may be used depending on the taste of the intake user. Of course.

Here, the octagonal extract refers to an extract obtained by adding water to the octagonal water for about 2 to 3 hours at about 80 to 90 ° C., and the octagonal scent is cut into a suitable size and the input ratio of the octagonal and water is 1: 15 to 30 by weight ratio, the temperature limit of the hot water extraction to take into account the boiling point of the water, the reason for limiting the heating time is to efficiently extract the octagonal effective substance sufficiently.

At this time, the octagonal one of the spices, to remove the odor of the five lambs and to act to soften the meat, to use the dried fruit of the octagonal, it has a good aroma resembling anise or fennel.

Although the present invention has been described as using the octagonal extract, it is also possible to use a fennel extract instead of the octagonal extract. The five flavors are spice, octagonal, cinnamon, cloves and five kinds of spices mixed with a mixture, bitter, sweet, sour, salty, spicy is a mixture of all. That is, fennel, octagonal, cinnamon, cloves, and vinegar corresponding to five flavors were mixed in the same amount as an alternative to the octagonal extract of the present invention, and water was added in an amount corresponding to 15 to 20 weight times of the five flavors. When the extract is used under the same conditions as the preparation and the extract is used in the five mutton lambs of the present invention, the matured mutton quenchs appetite, and the meat has no smell and smell.

In addition, the octagonal extract or five-flavored extract has the characteristics of warming the body as a herbal material to strengthen the stomach and enhance digestion, good for digestion and absorption, and it is not necessary to add chemical seasoning as a natural seasoning, which brings a beneficial effect on the human body. .

And other ingredients used in the aging sauce, soy sauce, shochu, pineapple, pears, apples, sesame oil, sesame seeds, ginger, sugar, etc. are not limited to the kind of ingredients readily available on the market, but the aging sauce Each of the ingredients together to improve the flavor of the five mutton, soften the meat and eliminates the odor, so use all but one except. Here, the pineapple, ginger and the like is natural to remove the skin of the non-edible portion, apples, pears, etc. may remove the peel or juice with the peel.

In addition, the source may be added to the aging sauce, such as commercially available sauce or lemon, additional source material, bar bulgogi spice sauce is also available on the market of course.

The five great lambs of the present invention as described above are three or more kinds of meats having various tastes and meats, and complement each other's nutrients, and the matured five lambs are not only excellent in flavor but also soft in meat quality. Anyone, foreigner, patient, or infant can consume it, and it can be used as a modern day care product. In addition, the five daemun mutton can be utilized as it is grilled, steamed, etc., can be cooked and eaten by the five daeyang seafood steamed steam as follows.

Hereinafter will be described in detail with respect to the manufacturing method of the five-season lamb seafood steamed according to the present invention.

First, prepare five lambs, goat lamb, mallard and native chicken.

At this time, goat lamb, mallard and native chicken all have to be prepared fresh, the goat lamb is red to buy the elasticity of flesh, soaked in water before use to remove the blood and then drain the blood with clean gauze Use after removing. And the mallard is also close to the crimson and buy the elastic, take out the intestines by dividing the stomach and use it to wash clean with cold water. Also, indigenous chicken is 2 ~ 3 days old after catching it. So it is 2 ~ 3 days after catching it. Avoid yellowish or yellowish color, use pink color and cream color, and remove the fat and use it for cooking.

At this time, as described above, of course, one or more of rabbit meat, beef, and pork may be additionally prepared.

And the five lambs are prepared by cutting the size of about 40g, but the size and shape is not limited, but if the five lambs are not cut, the ripening sauce is not sufficiently absorbed into the five lambs during the post-aging process. This may not be done completely, so cut to size and use.

When the five lambs are prepared as described above, the aging sauce is added thereto, and the aging sauce is soy sauce, soju, pineapple, pears, apples, sesame oil, sesame seeds, ginger, sugar and It means that the octagonal extract is mixed and squeezed with juice. Then, after the aging sauce is added, the five larvae and the aging sauce are mixed together so that the aging sauce is sufficiently absorbed during the aging period.

When the maturation sauce is added, the fermented lamb meat into which the maturing sauce is added is matured at a temperature of 2 to 7 ° C for 20 to 30 hours. At this time, the maturation is enough to leave the jar with the marinated marinated mutton sauce for 20-30 hours at the temperature of 2-7 ℃, and the aging process softens the meat and combines the unique flavors of the mutton mutton. It represents flavor.

When ripening is completed, the broth is added to the aged five lamb. At this time, the broth may be used as is, usually a commercially available broth, or may be used in broth made by putting water into the bones of the five lambs. When preparing the broth of the five lambs, the bones of the five lambs and water are added at a weight ratio of 20 to 30, and then heated for about two to five hours at a temperature of 80 to 95 ° C. to sufficiently extract the active substance of the five lambs into the broth. In addition, the bones of beef, pork, and rabbit meat, which are added to the five lambs, may be used as the five lamb bones.

Here, the input amount of the broth is not limited, and by adjusting the input amount of the broth, it can be eaten in the form of steamed or boiled bar.

When the broth is added as described above, the vegetable material and the seafood material are added thereto while heating the five lambs into which the broth is added.

Wherein the vegetable material is made of radish, carrots, mushrooms, garlic, onions, ginger, leek, buttercups, green onions, wild vegetables, ferns, red pepper powder and many daegi, the seafood material including octopus, sea cucumber, midder and shrimp (The red pepper powder and the plentiful air are also vegetables, such as pepper, so they are included as vegetable ingredients.)

The vegetable material is 100 to 200 parts by weight of radish, 100 to 200 parts by weight of carrots, 150 to 300 parts by weight of mushrooms, 5 to 30 parts by weight of garlic, 20 to 50 parts by weight of onion, 1 to 10 parts by weight of ginger, 10 to 50 pieces of leek By weight, 10 to 50 parts by weight, parsley 10 to 50 parts by weight, 10 to 50 parts by weight of wild vegetables, 10 to 50 parts by weight of fern, 10 to 50 parts by weight of red pepper powder and 10 to 50 parts by weight This is not necessarily limited, and may be used by adding or subtracting ingredients according to taste. Of course, in addition to the above-mentioned vegetables, various kinds of vegetables such as bean sprouts and host sprouts may be added.

And the mushrooms, wild vegetables, etc. do not limit the kind, mushrooms may include one or two or more of the oyster mushroom, shiitake mushrooms, matsutake mushrooms, as the wild vegetables, geunjangji, jijangmul, windproof herbs, gondre You can use a variety of kinds, such as beetroot, true greens, bear and rice cake.

In addition, the chopped green pepper, red pepper, green pepper and onion grind soy sauce, pepper, sesame salt, broth, sesame oil, garlic, sugar, etc., can also be used on the market, depending on your taste, can be used separately It may be, and does not limit the kind.

In addition, the seafood material that is added with the vegetable material can be added by 50 to 100 parts by weight of octopus, 30 to 100 parts by weight of sea cucumber, 50 to 100 parts by weight and 50 to 100 parts by weight of shrimp, as described above The reason for limiting the amount is that too much seafood may cause the flavor of Odae lamb to be hidden by the seafood's flavor. In addition to the seafood material described above it is natural that squid, shellfish, mussels and the like can be additionally added.

As described above, Oyang Seafood Steamed Rice using Odae Mutton, Odae Mutton, etc., Oyang Seafood Steamed Rice using Odae Lamb using goat lamb, mallard, native chicken, etc. In addition to the above-mentioned seafood and chaejang, five of the five lambs, including rabbits, beef, pork, including any one or more may be prepared by the five sea lambs, such as rabbit seafood, beef seafood, samdon meat seafood, If you do it would be prepared by the ocean seafood steamed by using the five-season mutton, such as rabbit seafood steamed, steamed seafood steamed, samdon meat seafood steamed. Of course, steamed and hot water is cooked according to the situation depending on the amount of broth and cooking time.

When the broth is added to the matured Odae lamb, the vegetable material and the seafood material are heated, and then the Odae lamb seafood steamed steam according to the present invention is completed. It is to eat meat.

That is, the five-season lamb seafood steamed bath according to the present invention is made by heating the matured lamb meat and broth, vegetable and seafood ingredients together, and the flavors of meat and seafood are combined with the five lamb meat and broth, vegetable and seafood ingredients together. It blends naturally, and vegetable ingredients are added to provide sufficient nutrients and a light taste.

As described above, the present invention has been described with reference to the above embodiments, but various modifications can be made without departing from the scope and spirit of the present invention.

Claims (8)

Goat lamb 50 parts by weight to 100 parts by weight, malleable duck 70 parts by weight to 200 parts by weight and native chicken 70 parts by weight to 300 parts by weight comprising the lamb. The method of claim 1, The five mutton mutton lamb, characterized in that it further comprises at least one of the meat 50 parts by weight to 200 parts by weight, 50 parts by weight to 200 parts by weight of beef, 50 parts by weight to 200 parts by weight of pork. The method according to claim 1 or 2, The five mutton is made of a further aged aged 20 to 30 hours at 2 ~ 7 ℃, The ripening sauce is 500 parts by weight to 1000 parts by weight of soy sauce, 360 parts by weight to 720 parts by weight, 3000 parts by weight to 6000 parts by weight of pineapple, 2000 parts by weight to 4000 parts by weight of pears, 700 parts by weight to 1400 parts by weight of apples, sesame oil 5 parts by weight to 30 parts by weight, 5 parts by weight to 30 parts by weight of sesame seeds, 5 parts by weight to 30 parts by weight of ginger, 10 parts by weight to 100 parts by weight of sugar, and 1000 parts by weight to 2000 parts by weight of octagonal scent extract. Five big lambs characterized by. The Oyang seafood steamed rice using Odaeyang lamb, characterized in that the odae lamb and broth, vegetable ingredients and seafood ingredients are heated together. The method of claim 4, wherein The vegetable material is 100 parts by weight to 200 parts by weight, 100 parts by weight to 200 parts by weight of carrots, 150 parts by weight to 300 parts by weight of mushrooms, 5 parts by weight to 30 parts by weight of garlic, 20 parts by weight to 50 parts by weight of onion, ginger 1 part by weight-10 parts by weight, 10 parts by weight-50 parts by weight of leek, 10 parts by weight-50 parts by weight of parsley, 10 parts by weight-50 parts by weight of green onion, 10 parts by weight-50 parts by weight of wild sprouts, 10 parts by weight-50 It is made up by including a weight part, 10 weight parts-50 weight parts of red pepper powder, and 10 weight part-50 weight parts of many atmospheres, The seafood material is 50 parts by weight to 100 parts by weight, sea cucumber 30 parts by weight to 100 parts by weight, 50 parts by weight to 100 parts by weight, and 50 parts by weight to 100 parts by weight of shrimp using five daeyang, characterized in that Oyang Seafood Steamed Rice. Preparing a five mutton lamb comprising 50 parts by weight to 100 parts by weight of goat lamb, 70 parts by weight to 200 parts by weight, and 70 parts by weight to 300 parts by weight of native chicken, Injecting the ripening sauce to the prepared five lamb, Aging the five lambs into which the aging sauce is added at 2 to 7 ° C. for 20 to 30 hours; Injecting the broth to the aged five lamb, The method of manufacturing the Oyang seafood steamed rice using the Odaeyang lamb, characterized in that it comprises the step of adding the vegetable material and seafood ingredients to the daeyang lamb into which the broth is added. The method of claim 6, When preparing the five lamb, Of the Oyang seafood steamed rice using Odaeyang lamb, characterized in that at least one kind of meat is further prepared from 50 parts by weight to 200 parts by weight of rabbit, 50 parts by weight to 200 parts by weight of beef, and 50 parts by weight to 200 parts by weight of pork. Manufacturing method. The method according to claim 6 or 7, The aged sauce is 500 parts by weight to 1000 parts by weight of soy sauce, 360 parts by weight to 720 parts by weight, 3000 parts by weight to 6000 parts by weight of pineapple, 2000 parts by weight to 4000 parts by weight of pears, 700 parts by weight to 1400 parts by weight of apples, sesame oil 5 parts by weight to 30 parts by weight, 5 parts by weight to 30 parts by weight of sesame, 5 parts by weight to 30 parts by weight of ginger, 10 parts by weight to 100 parts by weight of sugar, 1000 parts by weight to 2000 parts by weight of octagonal extract, and squeezed juice. , The vegetable material is 100 parts by weight to 200 parts by weight, 100 parts by weight to 200 parts by weight of carrots, 150 parts by weight to 300 parts by weight of mushrooms, 5 parts by weight to 30 parts by weight of garlic, 20 parts by weight to 50 parts by weight of onion, ginger 1 part by weight-10 parts by weight, 10 parts by weight-50 parts by weight of leek, 10 parts by weight-50 parts by weight of parsley, 10 parts by weight-50 parts by weight of green onion, 10 parts by weight-50 parts by weight of wild vegetables, 10 parts by weight-50 It is made up by including 10 parts by weight to 50 parts by weight and 10 parts by weight to 50 parts by weight of red pepper powder, The seafood material is 50 parts by weight to 100 parts by weight, sea cucumber 30 parts by weight to 100 parts by weight, 50 parts by weight to 100 parts by weight, and 50 parts by weight to 100 parts by weight of shrimp using five daeyang, characterized in that Method for manufacturing Oyang Seafood Braised Tang.