Boneless cutlass fish stew using functional extraction and manufacturing method thereof

• Main Author: SONG, YOUNG SOOK
• Format: Patent
• Language: English; Korean
• Published: 21.05.2021
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention relates to a manufacturing method of a braised boneless cutlassfish using functional extracts, which comprises the following steps of: a) after thawing cutlassfish followed by immersion of the cutlassfish in salt water with a salinity of 2 to 4% for a certain period of time, separating bones, intestines, and flesh of the thawed cutlassfish; b) preparing the cutlassfish for the braised boneless cutlassfish by aging the separated flesh of the cutlassfish together with Zanthoxylum piperitum leaves and Isodon japonicas leaves for a certain period of time; c) preparing a broth for the braised boneless cutlassfish; d) preparing sub-ingredients for the braised boneless cutlassfish including a seasoning sauce containing the functional extracts and the vegetable seasoning materials; and e) cooking the flesh of the cutlassfish by using the sub-ingredients for the braised boneless cutlassfish and the broth for the braised boneless cutlassfish. The present invention has an effect of providing the braised boneless cutlassfish using functional extracts, which can significantly neutralize a fishy smell specific to the cutlassfish without addition of a separate chemical substance. 본 발명은 a) 갈치를 염도가 2~4% 염수에 일정시간 침지하여 해동한 후, 해동된 갈치의 뼈, 내장, 살을 분리하는 단계; b) 분리된 갈치살을 산초잎, 방아잎과 함께 일정시간 숙성하여, 조림용 갈치살을 준비하는 단계; c) 조림용 육수를 준비하는 단계; d) 기능성 추출물이 함유된 양념장, 식물성 양념재료를 포함하는 조림용 부재료를 준비하는 단계; e) 상기 조림용 부재료와 상기 조림용 육수를 이용해 조림용 갈치살을 조리하는 단계;를 포함하여 제조되는 것을 특징으로 하는 기능성 추출물을 이용한 뼈 없는 갈치조림 제조방법에 관한 것이다.