CHOUNG RYONG SUSAN CO., LTD.; LTD.;(주)청룡수산;CHOUNG RYONG SUSAN CO.
发明人:
MOON, YOUNG SUB,문영섭,AHN, YONG SEOK,안용석
申请号：
KR1020100076768
公开号：
KR1020120014664A
申请日:
2010.08.10
申请国别(地区):
KR
年份:
2012
代理人:
摘要：
PURPOSE: A producing method of sauce for braised cutlass fish is provided to remove the unique fishy smell from cutlass fish, and to secure the flavor of the cutlass fish. CONSTITUTION: A producing method of sauce for braised cutlass fish comprises the following steps: mixing 100 parts of purified water by weight, 20-40 parts of cutlass fish by weight, 3-10 parts of radish by weight, 1-5 parts of onion by weight, 1-5 parts of spring onion by weight, 0.005-0.2 parts of ginger by weight, 0.01-0.05 parts of black pepper powder by weight, and 0.1-1 part of alcoholic drink by weight, and heating the mixture to obtain a sauce base； mixing the sauce base with red pepper powder, the radish, the onion, the spring onion, garlic, anchovy sauce, and other ingredients, and heating the mixture to obtain the sauce； and inserting the sauce with dressed cutlass fish in a container, and rapidly freezing the mixture.본 발명은 갈치 조림 소스의 제조 방법 및 이에 의하여 제조된 갈치 조림 소스에 관한 것이다. 본 발명에 따르면, 본 발명의 갈치 조림 소스는 갈치 특유의 이취를 제거할 수 있고, 갈치 고유의 풍미를 더욱 강화시킬 수 있으며, 냉동 식품의 형태로 제공되므로 간편한 조리가 가능한 효과를 가진다.
