KIM, TAE HYEONG,김태형,KO, SEONG HYE,고승혜,KIM, HYUN JOONG,김현중,JOUNG, YONG NAM,정용남,OH, HUANG GU,오황규,PYO, MI JUNG,표미정
申请号：
KR1020130010409
公开号：
KR1013766670000B1
申请日:
2013.01.30
申请国别(地区):
KR
年份:
2014
代理人:
摘要：
The present invention relates to a method for preparing noodles using large-eyed herring broth. The noodles using large-eyed herring broth, made by putting cooked noodles in the large-eyed herring broth, of the present invention are prepared by a large-eyed herring sauce making step for mixing 0.5-2 parts by weight of sugar, 0.5-2 parts by weight of salt, and 0.5-2 parts by weight of red pepper powder with 100 parts by weight of large-eyed herring and putting them in an uncovered pot with 500 parts by weight of water and boiling at 100°C for 30-60 minutes, then removing the ingredients and boiling the remaining soup down until the soup is reduced by 10-20%, then adding soy sauce and fish sauce to the boiled soup in the weight ratio of 1:1:0.2 and boiling it down until the soup is reduced by 80-90% of total volume to concentrate the soup a large-eyed herring broth making step for preparing a mixture of main ingredients by mixing 5-25 parts by weight of white radish, 1-10 parts by weight of green onion, 5-20 parts by weight of onion, 1-10 parts by weight of sea tangle, and 1-10 parts by weight of soju made by dilution of spirit with 100 parts by weight of the large-eyed herring and adding 10-15 times the amount of water to the mixture and boiling at 120-150°C for 20-40 minutes, then removing the mixture of the main ingredients and a broth boiling step for adding the large-eyed herring sauce to the large-eyed herring broth in the weight ratio of 10:1 and boiling at 150-180°C for 10-15 minutes.COPYRIGHT KIPO 2014[Reference numerals] (S1) Large-eyed herring sauce making step (S2) Large-eyed herring broth making step (S21) Large-eyed herring preparing step (S3) Broth boiling step (S4) Making garnishes (S5) Making a vegetable garnish (S6) Making a sauce본 발명은 디포리를 육수로 하는 디포리 국수 제조방법에 관한 것이다.본 발명의 특징은 디포리 육수에 삶은 국수를 넣어 만드는 디포리 국수에 있어서, 디포리 100중량부를 기준으로 설탕 0.5~2중량부, 소금 0.5~2중량부, 고추가루 0.5~2중량부를 혼합하여, 뚜껑을 개방한 용기에 물 500중량부를 30~60분 동안 100℃로 가열한 다음, 재료들을 건져내고 남겨진 액상만을 다시
