KR100206342B1 - Preparation of roasted brown seaweed - Google Patents

Abstract

The present invention relates to a manufacturing method of tempura, and particularly relates to a method of manufacturing seaweed tempura, which is mild and soft, has excellent aroma and taste, and is bonded with a snack, and has less residual oil, resulting in excellent packaging stability and environment friendly.

Mainly washed with seaweed, mixed with sugar and syrup, sesame seeds and salt, mixed with seaweed, and then fried with boiling cooking oil in a frying pan. The purpose of the present invention is to provide a method of preparing a small amount of residual oil, that is, less than 2% seaweed tempura, which has good chewing taste and improved packaging stability.

Description

Manufacturing method of seaweed tempura

The present invention relates to a manufacturing method of tempura, and particularly relates to a method for producing seaweed tempura, which is mild and soft, has excellent aroma and taste, is suitable as a snack, has little residual oil, and has excellent packaging stability.

Conventional tempura is made of kelp material. To make sweetness, put kelp in a frying pan boiled with sugar at 200 ℃ for 2 to 3 minutes and then use oil strainer to filter the oil. I have used a natural method of deoiling.

However, seaweed kelp prepared by the conventional method was not good to chew because it was thick and hard, and the chewed palate was injured and the gums could be injured. I didn't feel good.

In addition, the remaining amount of fried oil remaining on the surface of the temper was simply using the deoiling method by gravity action, so the amount of residual oil tended to be too high. If you unpack the vinyl, pick it up with your fingers, or place it on a plate, the oil on your hands or plate will not only bother you to clean your hand or plate, but also cause pollution and consume the same amount of cooking oil. The traditional tempura is not only suitable for the taste of modern people, but has been neglected to develop the technology to improve the taste and aroma of the tempura, and has not responded to the diversification trend of food.

Therefore, the present invention relates to a seaweed tempura, which is mild and soft, excellent in flavor and taste, excellent in aroma and taste, bonded by snack, and low in residues, and excellent in packaging stability. Mix sesame and salt with seasoning and mix it with seaweed, and then fry it with boiling cooking oil in a frying pan. Instantly de-oil it using a centrifugal degreaser, which is delicious, unique in flavor, chewy and has improved packing stability. It is an object of the present invention to provide a method for preparing seaweed temper up to 2%.

Dried seaweed is soaked in clear water, water seaweed is soaked in clear water, and removes foreign substances such as sand, clay, root, and black fire on the surface of seaweed, and removes seaweed that is difficult to endure long and flat. Cut to size.

On the other hand, seasoning is made with 1.06% by weight of sugar, 1.87% by weight syrup, 1.06% by weight of sesame seeds and 1.12% by weight of salt. Mix this seasoning with the polished seaweed.

The conventional tempura is characterized by the step of putting the seasoning after frying in the frying process, while the present invention is characterized in that the transfer to the frying process after performing the seasoning process first, if you mix the seasoning after the frying process as in the conventional method Although the life-long smoothness does not last long and short-term, it shortens the distribution period, but the frills produced by the present invention have long-lasting smoothness even after a long period of time, which not only prolongs the distribution period but also enhances the quality of the product. You can earn money.

Then fry the tempura mixed with seasoning in a frying pan for 2 to 3 minutes at about 200 ° C, and immediately put it into a centrifuge degreaser to deoil. The degreaser used here has a built-in mesh tube, which causes high-speed rotation by a motor, and removes the frying oil that is more than necessary without damaging the surface of the frying by centrifugal action generated at this time. Next, a blower is used to take out the temper and dry it at room temperature, or a method of manufacturing seaweed temper by naturally cooling in the sun or the shade is as follows.

EXAMPLE

First step: seasoning

1.06 wt% sugar

Starch syrup 1.87 wt%

Sesame 1.06 wt%

Saline 1.12 wt%

Seasonings are prepared by mixing in a conventional manner with the composition of.

Second step: frying process

Toss with seasoning and seaweed, and fry them in a frying pan.

Temperature 200 ℃

2 to 3 minutes

Stage 3: Deoiling Process

Immediately put fried tempura into de-oiler at this stage

De-organic form: Centrifugal type de-organizer with net

Principle: Ultra high speed rotation by motor to remove residual oil by centrifugal action

Fourth Step: Cooling Process

Use the breeze of the blower at room temperature, or naturally cool in sunny or shaded areas

Step 5: Product Packaging Process

Vacuum packaging process (using normal vacuum packaging method)

According to the test analysis results of seaweed shells through the five-step process

Seaweed 93.85 wt%

1.05 wt% sugar

Starch syrup 1.85 wt%

Sesame 1.05 wt%

1.10 wt% of salt,

Acid value 0.6

Peroxide value 8.4

It was judged that it was suitable as a food as a tar pigment non-detection.

As described above, the seaweed tempura prepared by the present invention is again thinner and smaller in size than the mapu-tak so that the chewing taste is mild and soft, so it can be chewed with confidence.The unique sweetness of the starch syrup and the savory taste of sesame seeds are added to the side dishes. It is suitable as a snack, and in particular, the remaining amount of fried oil is not only environmentally friendly, but also saves cooking oil and increases the value of goods.

Claims (1)

In the manufacturing method of tempura, dry seaweed or water seaweed is thoroughly washed, and then mixed with the seasoning mixed with 1.06% by weight of sugar, 1.87% by weight of starch syrup, 1.06% by weight of sesame seeds, and 1.12% by weight of salt, and the temperature is 200 ° C in a frying pot. After frying for 2 to 3 minutes, immediately put into a centrifugal degreaser to force the deoiling to less than 2% of the crude milk to force the contents not spoiled, then cooled and vacuum-packed manufacturing method characterized in that the vacuum packaging.