MANUFACTURING METHOD OF ABALONE MARINATED IN SOY SAUCE

The present invention relates to a method for manufacturing abalone marinated in soy sauce, comprising: a first step of washing abalone; a second step of cooking the abalone; a third step of separating the shell, content, and intestines from the cooked abalone; a fourth step of manufacturing a sauce...

Ausführliche Beschreibung

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Bibliographische Detailangaben
1. Verfasser:	SHIN, IK HWA
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	APPARATUS FOR MAKING BEVERAGES COFFEE MILLS DOMESTIC ARTICLES OR APPLIANCES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J FURNITURE HUMAN NECESSITIES KITCHEN EQUIPMENT PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPICE MILLS SUCTION CLEANERS IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention relates to a method for manufacturing abalone marinated in soy sauce, comprising: a first step of washing abalone; a second step of cooking the abalone; a third step of separating the shell, content, and intestines from the cooked abalone; a fourth step of manufacturing a sauce by mixing soy sauce, mirin, pear juice, and the abalone intestines; and a fifth step of mixing the abalone contents and the sauce and maturing the same for 24 hours. 본 발명은 전복장 제조방법에 관한 것으로, 전복을 세척하는 제 1단계; 상기 전복을 익히는 제 2단계; 익힌 상기 전복에서 껍데기, 내용물, 내장을 분리하는 제 3단계; 간장, 미림, 배즙과 상기 전복 내장을 혼합하여 소스를 제조하는 제 4단계; 상기 전복 내용물과 상기 소스를 혼합하고 24시간 동안 숙성하는 제 5단계;를 포함하는 것을 특징으로 한다.