Jeongol using octopus giblet and shrimp and manufacturing methods thereof

• Main Authors: KIM YOUNG GON, SON HAK BONG
• Format: Patent
• Language: English; Korean
• Published: 08.09.2023
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; ENZYMOLOGY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SPIRITS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

The present invention relates to jeongol using small octopus, beef intestines and shrimp and a manufacturing method thereof, and in particular, to jeongol using small octopus, beef intestines, shrimp, which removed off-flavors and improved the taste and texture of the small octopus, beef intestines and shrimp by washing the small octopus, beef intestines and shrimp with a Quercus powder followed by soaking in a mixed solution containing a pineapple juice, and a manufacturing method thereof. 본 발명은 낙지, 곱창 및 새우를 활용한 전골 및 이의 제조 방법에 관한 것으로써, 특히 낙지, 곱창 및 새우를 참나무 분말을 포함한 혼합분말로 세척하고 파인애플즙 등을 포함하는 혼합액으로 침지하여 낙지, 곱창 및 새우의 이취를 잡는 동시에 맛과 식감을 개선한 낙지, 곱창 및 새우를 활용한 전골 및 이의 제조 방법에 관한 것이다.