KR100389293B1 - A method for manufacturing pollack roe kimchi - Google Patents
A method for manufacturing pollack roe kimchi Download PDFInfo
- Publication number
- KR100389293B1 KR100389293B1 KR10-2001-0003534A KR20010003534A KR100389293B1 KR 100389293 B1 KR100389293 B1 KR 100389293B1 KR 20010003534 A KR20010003534 A KR 20010003534A KR 100389293 B1 KR100389293 B1 KR 100389293B1
- Authority
- KR
- South Korea
- Prior art keywords
- parts
- weight
- kimchi
- seasoning
- cabbage
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
- A23B7/105—Leaf vegetables, e.g. sauerkraut
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
본 발명은 명란김치의 제조방법에 관한 것으로, 더욱 상세하게는 김치를 제조함에 있어서 명란에 여러 가지 양념을 배합하여 혀끝으로 부드럽게 전해 오는 명란 특유의 감칠맛을 최대한 살리면서 김치양념과 잘 어울릴 수 있는 조미명란을 구비하고, 이 조미명란과 김치양념을 배합한 후 배추에 버무려서 김치를 제조함으로서 김치의 수출 경쟁력을 높일 수 있으며, 우리의 음식문화로서의 김치를 널리 알릴 수 있는 명란김치의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing spicy cod roe kimchi, and more specifically, in preparing kimchi, various seasonings are blended with cod roe and seasoned with kimchi condiments to maximize the unique flavor of the cod roe that is softly delivered to the tip of the tongue. It is related to a method of producing cod roe kimchi that can enhance the export competitiveness of kimchi by spreading the cod roe and kimchi seasoning and mixing it with cabbage to make kimchi. .
본 발명은 김치의 제조방법에 있어서, 배추를 절임공정을 거친 후 세척, 탈수시켜 상기의 탈수된 배추의 밑부분을 제거한 후 3∼5㎝의 크기로 절단하는 배추 전처리공정을 수행하여 배추를 구비하고, 냉동명란을 15℃에서 해동시킨 후 세척, 탈수시키는 제1 명란전처리공정과, 상기의 제1 명란전처리공정을 거친 명란 87∼89.48중량부와 정제염 5.43∼6.93중량부, DL-사과산나트륨 2.15∼3.15중량부, L-글루탐산나트륨(MSG) 0.22∼0.3중량부, 솔비톨 2.33∼2.97중량부, 후추 0.01∼0.03중량부를 배합한 후 5∼10℃에서 5∼7일간 숙성하는 제1 명란조미공정과, 상기의 제1 명란조미공정을 거친 명란을 세척, 탈수 및 껍질을 제거하는 제2 명란전처리공정과, 상기의 제2 명란전처리공정을 거친 명란 89.8∼91.8중량부와 고춧가루 1.41∼2.23중량부, 간마늘 1.04∼2.04중량부, 간생강 0.14∼0.22중량부, 정제염 0.5∼1.5중량부, 솔비톨 0.51∼1.31중량부, 글리신 0.31∼0.41중량부, L-글루탐산나트륨(MSG) 0.15∼0.21중량부, 구연산 0.02∼0.04중량부, 생수 2.58∼3.78중량부를 배합한 후 -2∼0℃에서 2∼3일간 숙성하는 제2 명란조미공정을 수행하여 조미된 명란을 구비하고, 고춧가루 17.3∼18중량부, 멸치액젓 18.34∼19중량부, 새우젓 7.9∼8.3중량부, 멸치육수 26.78∼27중량부, 간마늘 6.5∼7.42중량부, 간생강 0.94∼0.98중량부, 이온물엿 5.8∼6.2중량부, 설탕 3.5∼3.58중량부, L-글루탐산나트륨(MSG) 0.65∼0.69중량부, 찹쌀죽 10.12∼11중량부를 배합하는 김치양념 배합공정을 수행하여 김치양념을 구비하고, 이후 상기의 제2 명란조미공정을 거친 명란 6.52∼6.82중량부와 상기의 김치양념 배합공정을 거친 김치양념 12.9∼13.76중량부를 배합한 후 상기의 배추 전처리공정을 거친 배추 78∼82중량부에 골고루 버무리는 것을 특징으로 한다.The present invention is a method of manufacturing kimchi, after the cabbage is pickled process, washed, dehydrated to remove the base of the dehydrated cabbage and then cut to the size of 3 ~ 5cm to perform a cabbage pre-treatment process provided with cabbage First, after the frozen egg was thawed at 15 ° C., washed and dehydrated, a first egg pre-treatment step was performed, and 87-89.48 parts by weight of eggs and tablets 5.43 to 6.63 parts by weight of the first egg pre-treatment step, DL-sodium peroxide 2.15 First seasoning seasoning process for 5-7 days at 5-10 ° C. after mixing 3.15 parts by weight, 0.22-0.3 parts by weight of sodium L-glutamate (MSG), 2.33-2.97 parts by weight of sorbitol, and 0.01-0.03 parts by weight of pepper. And a second coarse pre-treatment step of washing, dehydrating and removing the coarse egg after the first coarse seasoning process, 89.8 to 91.8 parts by weight and 1.41 to 2.23 parts by weight of red pepper powder , Liver garlic 1.04-2.04 parts by weight, liver ginger 0.14 0.22 parts by weight, 0.5 to 1.5 parts by weight of purified salt, 0.51 to 1.31 parts by weight of sorbitol, 0.31 to 0.41 parts by weight of glycine, 0.15 to 0.21 parts by weight of sodium L-glutamate (MSG), 0.02 to 0.04 parts by weight of citric acid, 2.58 to 3.78 weights of mineral water After the mixing, the second coarse seasoning process is carried out for 2 to 3 days at -2 to 0 ° C. to prepare the seasoned cod roe, 17.3 to 18 parts by weight of red pepper powder, 18.34 to 19 parts by weight of anchovy marinated fish, and 7.9 to 8.3. Parts by weight, anchovy broth 26.78 to 27 parts by weight, liver garlic 6.5 to 7.42 parts by weight, liver ginger 0.94 to 0.98 parts by weight, ion starch syrup by 5.8 to 6.2 parts by weight, sugar 3.5 to 3.58 parts by weight, sodium L-glutamate (MSG) 0.65 Kimchi seasoning process is carried out by combining the kimchi seasoning process of blending ~ 0.69 parts by weight, 10.12-11 parts by weight of glutinous rice porridge, and then 6.52 ~ 6.82 parts by weight of the seasoned kimchi seasoning process after the second seasoning seasoning process After mixing 12.9 ~ 13.76 parts by weight of kimchi seasoning, the cabbage pretreatment step Chinese cabbage 78 to 82 parts by weight, characterized in that evenly mixed.
Description
본 발명은 명란김치의 제조방법에 관한 것으로, 더욱 상세하게는 김치의 제조에 있어서 일본인이 선호하는 명란에 여러 가지 양념을 배합하여 명란 특유의 감칠맛을 최대한 살리면서 김치양념과 잘 어울릴 수 있는 조미명란을 구비하고, 이 조미명란과 김치양념을 배합한 후 배추에 버무려서 김치를 제조함으로서 김치의 수출경쟁력을 높일 수 있는 명란김치의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing spicy cod roe kimchi, and more specifically, seasoning eggs that can be combined with kimchi spice while maximizing the unique flavor of cod roe by combining various seasonings with Japanese preferred cod roe in the production of kimchi. The present invention relates to a method for producing cod roe kimchi that can enhance the export competitiveness of kimchi by mixing kimchi seasoning with kimchi seasoning and mixing kimchi with kimchi.
김치는 오랜 역사를 지니고 발전되어 온 한국 고유의 전통음식으로서, 일반적으로 배추, 무, 열무 등과 같은 채소를 소금에 절여 씻은 다음 고춧가루, 마늘, 파, 생강 등 여러 가지 양념을 넣어 함께 버무려 담근 채소 발효식품이며, 채소 본래의 영양가를 보존하면서 새로운 맛과 향을 지니게 하여 겨울철에도 채소의 영양을 섭취하게 하는 한국인의 식단에서는 빼놓을 수 없는 중요한 음식이다.Kimchi is a traditional Korean food that has been developed for a long time. Generally, salted and washed vegetables such as cabbage, radish, and radish are fermented with vegetables mixed with red pepper powder, garlic, green onions, ginger, etc. It is an important food that is indispensable in the Korean diet, which preserves the original nutritional value of vegetables and has a new taste and aroma so that the nutrition of vegetables can be ingested even in winter.
또한 김치는 당질과 지방질 함량은 낮고, 식이섬유 및 비타민 A와 C가 풍부한 저열량 건강식품으로서, 식품의 성분이 과학적으로 밝혀지고 고칼로리 식사보다는 균형잡힌 식사가 건강을 위해 좋다는 인식이 확산되어 육류보다는 채소섭취량을 증가시키려는 경향이 커지면서 김치의 영양가치에 대한 연구와 재평가가 이루어지게 되었으며 이제는 우리 나라에서뿐만 아니라 외국에서도 건강식품으로서 김치의 인기가 높아지고 있다.Kimchi is also a low-calorie health food with low sugar and fat content, rich in dietary fiber and vitamins A and C. It is widely known that foods are scientifically proven and that a balanced diet is better for your health than a high-calorie meal. The growing tendency to increase the intake of vegetables has led to research and reassessment of the nutritional value of kimchi, and now the popularity of kimchi is increasing as a health food not only in our country but also in foreign countries.
이와 같이 김치의 인기가 높아지면서 김치의 대량생산화가 이루어지고 있으며, 해외에서는 이미 다양하고 새로운 맛의 김치를 개발하여 저온 보관하거나 방산화제를 첨가시키는 등으로 산업규모의 김치제품이 등장하였고, 국제화시대에 걸맞는 김치로 만들어져 세계 김치시장을 잠식할 수도 있으며, 현재 국내 김치수출량의 95%이상을 차지하고 있는 일본의 경우 국내 업체들간의 과다경쟁 및 제품의 획일화로 인하여 좀처럼 시장이 넓혀지지 않는 문제점이 있었다.As the popularity of kimchi increases, mass production of kimchi is taking place. Kimchi products of industrial scale have emerged by developing various new tastes and storing them at low temperature or adding flame retardants. Kimchi, which is made up of suitable kimchi, can eat into the world's kimchi market, and in Japan, which currently accounts for more than 95% of domestic kimchi exports, there was a problem that the market could not be expanded due to excessive competition among domestic companies and uniform product. .
본 발명은 상기의 문제점을 해결하기 위하여 안출된 것으로 김치를 제조함에 있어서 일본인이 선호하는 명란에 여러 가지 양념을 배합하여 혀끝으로 부드럽게전해 오는 명란 특유의 감칠맛을 최대한 살리면서 김치양념과 잘 어울릴 수 있는 조미명란을 구비하고, 이 조미명란과 김치양념을 배합한 후 배추에 버무려서 김치를 제조함으로서 김치의 수출 경쟁력을 높일 수 있으며, 외국의 김치상품들이 세계 시장을 잠식하기 전에 음식문화로서의 우리 김치를 알릴 수 있는 명란김치를 제조하는 것을 기술적 과제로 한다.The present invention was devised to solve the above problems by combining various seasonings with Japanese preferred cod roe in the production of kimchi, which can be combined with the kimchi spice while maximizing the unique flavor of the cod roe that is softly conveyed to the tip of the tongue. It is possible to enhance the export competitiveness of kimchi by preparing seasoned eggs, combining them with seasoned kimchi sauce, and then mixing them with cabbage to make kimchi, and let us know our kimchi as a food culture before foreign kimchi products can erode the global market. It is a technical subject to manufacture the reliable cod roe kimchi.
상기의 목적을 달성하기 위한 본 발명은 김치의 제조방법에 있어서, 배추를 절임공정을 거친 후 세척, 탈수시켜 상기의 탈수된 배추의 밑부분을 제거한 후 3∼5㎝의 크기로 절단하는 배추 전처리공정을 수행하여 배추를 구비하고, 냉동명란을 15℃에서 해동시킨 후 세척, 탈수시키는 제1 명란전처리공정과, 상기의 제1 명란전처리공정을 거친 명란 87∼89.48중량부와 정제염 5.43∼6.93중량부, DL-사과산나트륨 2.15∼3.15중량부, L-글루탐산나트륨(MSG) 0.22∼0.3중량부, 솔비톨 2.33∼2.97중량부, 후추 0.01∼0.03중량부를 배합한 후 5∼10℃에서 5∼7일간 숙성하는 제1 명란조미공정과, 상기의 제1 명란조미공정을 거친 명란을 세척, 탈수 및 껍질을 제거하는 제2 명란전처리공정과, 상기의 제2 명란전처리공정을 거친 명란 89.8∼91.8중량부와 고춧가루 1.41∼2.23중량부, 간마늘 1.04∼2.04중량부, 간생강 0.14∼0.22중량부, 정제염 0.5∼1.5중량부, 솔비톨 0.51∼1.31중량부, 글리신 0.31∼0.41중량부, L-글루탐산나트륨(MSG) 0.15∼0.21중량부, 구연산 0.02∼0.04중량부, 생수 2.58∼3.78중량부를 배합한 후 -2∼0℃에서 2∼3일간 숙성하는 제2 명란조미공정을 수행하여 조미된 명란을 구비하고, 고춧가루 17.3∼18중량부, 멸치액젓 18.34∼19중량부, 새우젓 7.9∼8.3중량부, 멸치육수 26.78∼27중량부, 간마늘 6.5∼7.42중량부, 간생강 0.94∼0.98중량부, 이온물엿 5.8∼6.2중량부, 설탕 3.5∼3.58중량부, L-글루탐산나트륨(MSG) 0.65∼0.69중량부, 찹쌀죽 10.12∼11중량부를 배합하는 김치양념 배합공정을 수행하여 김치양념을 구비하고, 이후 상기의 제2 명란조미공정을 거친 명란 6.52∼6.82중량부와 상기의 김치양념 배합공정을 거친 김치양념 12.9∼13.76중량부를 배합한 후 상기의 배추 전처리공정을 거친 배추 78∼82중량부에 골고루 버무리는 것에 특징이 있다.In the present invention for achieving the above object, in the method of producing kimchi, the cabbage is subjected to a pickling process, washed, dehydrated to remove the base of the dehydrated cabbage after cutting the size of 3 ~ 5cm cabbage pre-treatment A cabbage is prepared by carrying out the process, and the first coarse pre-treatment step of thawing the frozen coarse egg at 15 ° C., followed by washing and dehydrating, and 87-89.48 parts by weight of the coarse egg and the purified salt 5.43 to 6.63 wt. 2,15 to 3.15 parts by weight of DL-sodium peroxide, 0.22 to 0.3 parts by weight of sodium L-glutamate (MSG), 2.33 to 2.97 parts by weight of sorbitol, and 0.01 to 0.03 parts by weight of pepper, followed by 5 to 7 days at 5 to 10 ° C. Aged first seasoned seasoning process, second seasoned seasoning process for washing, dehydrating and removing shells undergoing the first seasoning seasoning process, and 89.8-91.8 parts by weight And 1.41-2.23 parts by weight of red pepper powder 1.04 to 2.04 parts by weight, 0.14 to 0.22 parts by weight of liver ginger, 0.5 to 1.5 parts by weight of purified salt, 0.51 to 1.31 parts by weight of sorbitol, 0.31 to 0.41 parts by weight of glycine, 0.15 to 0.21 parts by weight of L-glutamate (MSG), 0.02 parts of citric acid -0.04 parts by weight, 2.58-3.78 parts by weight of bottled water, followed by a second seasoning seasoning process for 2-3 days at -2-0 ° C, to prepare seasoned egg, red pepper powder 17.3-18 parts by weight, anchovy broth 18.34 to 19 parts by weight, shrimp 7.9 to 8.3 parts by weight, anchovy broth 26.78 to 27 parts by weight, liver garlic 6.5 to 7.42 parts by weight, liver ginger 0.94 to 0.98 parts, ionic starch 5.8 to 6.2 parts by weight, sugar 3.5 to 3.58 parts by weight Part, prepared kimchi seasoning process of blending 0.65-0.69 parts by weight of sodium L- glutamate (MSG), 10.12-11 parts by weight of glutinous rice porridge to prepare kimchi seasoning, and then went through the second seasoning seasoning process 6.52 ~ 6.82 parts by weight of kimchi seasoning and 12.9 ~ 13.76 parts by weight of the kimchi seasoning process as described above Subjected to pre-processing step of Chinese cabbage Chinese cabbage 78-82 group is characterized in is evenly beomuri in parts by weight.
도 1a는 본 발명에 따른 배추의 전처리공정을 나타내는 순서도Figure 1a is a flow chart showing a pretreatment process of Chinese cabbage according to the present invention
도 1b는 본 발명에 따른 명란의 전처리공정을 나타내는 순서도Figure 1b is a flow chart showing the pre-treatment process of the egg in accordance with the present invention
도 2는 본 발명에 따른 명란김치의 제조공정을 나타내는 순서도Figure 2 is a flow chart showing a manufacturing process of splendid kimchi according to the present invention
〈도면의 주요 부분에 대한 부호의 설명〉<Explanation of symbols for main parts of drawing>
10 : 배추 절임공정 11 : 배추 전처리공정10: Chinese cabbage pickling process 11: Chinese cabbage pretreatment process
30 : 제1 명란전처리공정 31 : 제1 명란조미공정30: first egg production process 31: first egg seasoning process
32 : 제2 명란전처리공정 33 : 제2 명란조미공정32: second pre-coating process 33: second co-processing seasoning process
41 : 김치양념 배합공정 42 : 명란김치 배합공정41: kimchi seasoning process 42: cod roe kimchi mixing process
일반적으로 명란에는 생식 기능을 원활하게 하고 노화 방지에 좋은 비타민 E가 풍부하며, 만성피로나 현기증 및 빈혈에 좋은 비타민 B1과 B2도 풍부하고, 또한 사람의 펠라그라(피부가 홍갈색으로 변하고, 거칠어지는 병)나 개의 흑설병에 유효하며, 온몸이 나른해지거나 무기력해지고 잠을 잘 이루지 못하는데도 유효한 비타민인 니아신(niacin)이 풍부하게 들어 있는 것으로 알려져 있다. (노량진 수산시장 홈페이지 "http://susansijang.co. kr."에서 발췌)In general, the eggs are rich in vitamin E, which is good for reproductive function and prevents aging, and is rich in vitamins B1 and B2, which are good for chronic fatigue, dizziness, and anemia. It is known to be effective in the disease of dogs and dogs, and is rich in niacin, a vitamin that is effective even when the whole body becomes drowsy, weak, and sleepless. (Excerpt from Noryangjin Fish Market homepage "http://susansijang.co.kr.")
또한 상기와 같은 특징을 갖는 명란은 그 특유의 혀끝으로 부드럽게 전해 오는 감칠맛으로 인하여 다양한 식품문화를 가진 일본에서도 단연 최고급 식품으로 손꼽히고 있으며, 특히 일본은 명란의 주요 소비국으로 세계적인 생산량의 90%이상을 소비하고 있고, 국내 김치수출량의 95%이상을 차지하는 주요 김치 소비국이다.In addition, the cod roe that has the characteristics described above is one of the best foods in Japan with various food cultures because of its unique taste that is softly delivered to the tip of the tongue.In particular, Japan is a major consumer of cod roe and over 90% of the world's production. It is a major Kimchi consumer, accounting for more than 95% of domestic Kimchi exports.
따라서 본 발명은 전술한 바와 같이 명란과 김치의 수요가 높은 일본에 수출하게 되면 높은 경쟁력을 가지게 될 명란김치를 제조하기 위한 것으로서 배추의 전처리공정, 명란의 전처리공정 및 김치양념의 배합공정을 각각 진행하고, 상기의 전처리된 명란과 상기의 배합된 김치양념을 배합한 후 상기의 전처리된 배추와 배합하여 버무리는 과정으로 이루어진다.Therefore, the present invention, as described above, is to produce a high-yield kimchi that will be highly competitive when exported to Japan, where the demand for cod roe and kimchi is high, proceeds with the pre-treatment process of cabbage, pre-treatment process of cod roe and kimchi seasoning, respectively. And, after mixing the pre-processed cod roe and the blended kimchi seasoning and mix with the pre-treated cabbage made of a process.
이하 첨부된 도면을 참고하여 본 발명에 의한 명란김치의 제조방법을 각 공정별로 상세히 설명하면 다음과 같다.Hereinafter, with reference to the accompanying drawings, the manufacturing method of the cod roe kimchi according to the present invention will be described in detail for each process as follows.
도 1a는 본 발명에 따른 배추의 전처리공정을 나타내는 순서도이며, 도 1b는 본 발명에 따른 명란의 전처리공정을 나타내는 순서도이고, 도 2는 본 발명에 따른 명란김치의 제조공정을 나타내는 순서도이다.Figure 1a is a flow chart showing a pre-processing process of Chinese cabbage according to the present invention, Figure 1b is a flow chart showing a pre-processing step of the cod roe according to the present invention, Figure 2 is a flow chart showing a manufacturing process of cod roe kimchi according to the present invention.
배추의 전처리공정에 있어서, 도 1a에서 도시된 바와 같이 배추를 반으로 절단(1)하여 천일염 8%를 친(2) 후 6.5%의 소금물이 채워진 절임통 속에 넣어 4∼5시간 동안 침수(3)시키는 배추 절임공정(10)과, 상기의 배추 절임공정(10)에서 절여진 배추를 흐르는 물에 세척(4)한 후 탈수대에 쌓아서 5℃의 냉장고에서 16∼18시간 동안 자연 탈수(5)시키고, 상기의 탈수된 배추의 밑부분을 제거한 후 3∼5㎝의 크기로 절단(6)하는 배추의 전처리공정(11)을 수행한다.In the pre-treatment process of the Chinese cabbage, as shown in Figure 1a (1) cut the Chinese cabbage in half (1) and beat the 8% natural salt (2) and then submerged for 4-5 hours in a salt container filled with 6.5% brine (3) Chinese cabbage pickling process (10) and the Chinese cabbage pickled in the cabbage pickling process (10) to wash (4) in running water, and then stacked in a dehydration table for natural dehydration for 16-18 hours in a refrigerator at 5 ℃ (5) After the bottom portion of the dehydrated cabbage is removed, a pre-processing step 11 of the cabbage is cut (6) to a size of 3 to 5 cm.
명란의 전처리공정을 살펴보면, 도 1b에서 도시된 바와 같이 먼저 냉동명란을 15℃에서 해동(20)시킨 후 3%의 소금물로 가볍게 헹구는 정도로 세척하여 이물질을 제거(21)하고, 상기의 세척된 명란을 5∼10℃의 냉장고에서 3시간 동안 자연 탈수(22)시키는 제1 명란전처리공정(30)을 거친다.Looking at the pre-treatment process of the cod roe, as shown in Figure 1b, first thaw the frozen cod roe at 15 ° C (20), and then washed to lightly rinse with 3% brine to remove foreign matters (21), the washed egg The first light pre-treatment process 30 to naturally dehydrate 22 for 3 hours in a refrigerator of 5 ~ 10 ℃.
상기의 세척과정(21)에서는 명란에 묻어 있는 점액질, 혈액, 기름기 등을 소금물로 씻어 내는 과정으로서 소금기가 없는 물로 씻으면 삼투압의 차이 때문에 알의 원형유지가 안되므로 3%의 소금물로 씻는 것이 바람직하며, 상기의탈수과정(22)은 명란을 발이나 물이 잘 빠지는 용기에 담아서 서늘하고 직사광선이 쬐지 않는 곳에서 자연 탈수시키는 것이 바람직하다.In the washing process 21, the mucus, blood, grease, etc., which are buried in the cod roe are washed with brine. If you wash with salt-free water, it is preferable to wash with 3% brine because the egg does not maintain the roundness due to the difference in osmotic pressure. In the dehydration process 22, it is preferable to put the eggs in a container in which the feet or water falls well, and naturally dehydrate them in a cool, direct sunlight.
상기의 제1 명란전처리공정(30)을 거친 명란 87∼89.48중량부와 정제염 5.43∼6.93중량부, DL-사과산나트륨 2.15∼3.15중량부, L-글루탐산나트륨(MSG) 0.22∼0.3중량부, 솔비톨 2.33∼2.97중량부, 후추 0.01∼0.03중량부를 배합(23)한 후 5∼10℃의 냉장고에서 5∼7일간 숙성(24)하여 제1 명란조미공정(31)을 완료한다.87-89.48 parts by weight of the ointment and 5.43 to 6.63 parts by weight of purified salt, 2.15 to 3.15 parts by weight of DL-sodium peroxide, 0.22 to 0.3 parts by weight of L-sodium glutamate (MSG), sorbitol 2.33 to 2.97 parts by weight and pepper (0.01 to 0.03 parts by weight) are combined (23), and then aged (24) for 5 to 7 days in a refrigerator at 5 to 10 ° C. to complete the first seasoning seasoning process (31).
그리고 상기의 제1 명란조미공정(31)을 거친 명란을 3%의 소금물로 세척(25)하여 5∼10℃의 냉장고에서 3시간 동안 자연 탈수(26)시킨 후 췌육기에 넣어 껍질을 제거(27)하는 제2 명란전처리공정(32)을 수행한다.And the first coarse seasoning process (31) after washing the coarse egg (3) with 3% brine (25) and naturally dehydrated (26) for 3 hours in a refrigerator at 5 ~ 10 ℃ and put into the pancreas to remove the shell (27 The second light pre-treatment step 32 is performed.
상기의 제2 명란전처리공정(32)을 거친 명란 89.8∼91.8중량부와 고춧가루 1.41∼2.23중량부, 간마늘 1.04∼2.04중량부, 간생강 0.14∼0.22중량부, 정제염 0.5∼1.5중량부, 솔비톨 0.51∼1.31중량부, 글리신 0.31∼0.41중량부, L-글루탐산나트륨(MSG) 0.15∼0.21중량부, 구연산 0.02∼0.04중량부, 생수 2.58∼3.78중량부를 배합(28)한 후 -2∼0℃의 냉장고에서 2∼3일간 숙성(29)함으로서 제2 명란조미공정(33)을 완료한다.89.8 to 91.8 parts by weight of cod roe and 1.41 to 2.23 parts by weight of red pepper powder, 1.04 to 2.04 parts by weight of liver garlic, 0.14 to 0.22 parts by weight of liver ginger, 0.5 to 1.5 parts by weight of refined salt, sorbitol 0.51 to 1.31 parts by weight, glycine 0.31 to 0.41 part by weight, L-sodium glutamate (MSG) 0.15 to 0.21 part by weight, citric acid 0.02 to 0.04 part by weight, bottled water 2.58 to 3.78 parts by weight (2) -2 to 0 ° C The second light seasoning seasoning process 33 is completed by aging 29 in a refrigerator of 2-3 days.
상기와 같이 제2 명란조미공정(33)이 완료된 명란은 명란 특유의 혀끝으로 부드럽게 전해 오는 감칠맛을 최대한 살리면서 김치양념과 잘 어울릴 수 있도록 배합한 것으로서 염도가 7∼10% 정도로 낮은 편이어서 6개월 이상 보관하기가 어렵기 때문에 장기 저장을 위해서는 -18℃ 이하의 저온 시설에 저장하여야 한다.As described above, the second coarse seasoning seasoning process (33) has been completed, while blending it with kimchi seasoning while keeping the umami that is softly delivered to the tip of the tongue uniquely, the salinity is about 7-10% lower, which is 6 months. As it is difficult to store abnormally, it should be stored at low temperature below -18 ℃ for long term storage.
김치양념의 배합공정을 살펴보면, 고춧가루 17.3∼18중량부, 멸치액젓 18.34∼19중량부, 새우젓 7.9∼8.3중량부, 멸치육수(멸치와 다시마를 넣고 끓여서 맛을 우려낸 물임) 26.78∼27중량부, 간마늘 6.5∼7.42중량부, 간생강 0.94∼0.98중량부, 이온물엿 5.8∼6.2중량부, 설탕 3.5∼3.58중량부, L-글루탐산나트륨(MSG) 0.65∼0.69중량부, 찹쌀죽 10.12∼11중량부를 배합하여 김치양념 배합공정(41)을 수행한다.Looking at the mixing process of kimchi seasoning, 17.3-18 parts by weight of red pepper powder, 18.34-19 parts by weight of anchovy fish sauce, 7.9-8.3 parts by weight of shrimp sauce, 26.78-27 parts by weight of anchovy broth (water boiled with anchovies and kelp) Liver garlic 6.5-7.42 parts, liver ginger 0.94-0.98 parts, ion starch 5.8-6.2 parts, sugar 3.5-3.58 parts, L-glutamate (MSG) 0.65-0.69 parts, glutinous rice porridge 10.12-11 parts Kimchi seasoning blending process (41) is performed by blending the parts.
이후 도 2에서 도시된 바와 같이 상기의 제2 명란조미공정(33)을 거친 명란 6.52∼6.82중량부와 상기의 김치양념 배합공정(41)을 거친 김치양념 12.9∼13.76중량부를 배합한 후 상기의 배추 전처리공정(11)을 거친 배추 78∼82중량부에 골고루 버무리는 명란김치 배합공정(42)으로서 명란김치의 제조를 완료하게 된다.Then, as shown in FIG. 2, 6.52 to 6.82 parts by weight of the cod roe subjected to the second seasoning seasoning process 33 and 12.9 to 13.76 parts by weight of the kimchi seasoning, which went through the kimchi seasoning mixing process 41, above. After the cabbage pretreatment step 11, 78-82 parts by weight of cabbage are mixed evenly, the production of the cod roe kimchi is completed as the cod roe kimchi mixing step 42.
상기와 같이 제조된 명란김치를 상품의 규격별로 계량하여 병에 투입하고, 금속탐지기를 거쳐 이물질 함유여부를 확인한 뒤 밀봉하여 박스에 포장(43)하여, -2∼10℃의 숙성실에 보관(44)하였다가 출하(45)하게 된다.Cod kimchi prepared as described above is weighed according to the specifications of the product and put into the bottle, and after checking whether the foreign substances contained through a metal detector, sealed and packed in a box (43), stored in a maturing room of -2 ~ 10 ℃ (44) And then shipped (45).
전술한 바와 같이 김치를 제조함에 있어서 명란을 김치양념과 배합하여 제조한 본 발명의 명란김치는 세계적인 명란 생산량의 90%이상을 소비하고 있으며, 국내 김치수출량의 95%이상을 차지하고 있는 일본의 수요를 충족시킬 수 있게 되어 높은 경쟁력으로 일본에서의 김치시장을 넓히고, 더 나아가 세계시장에 음식문화로서의 우리 김치를 알릴 수 있을 것이다.As mentioned above, in the production of kimchi, the cod roe kimchi prepared by combining the cod roe with kimchi seasoning consumes more than 90% of the world's production of cod roe, and accounts for the demand of Japan, which accounts for more than 95% of domestic kimchi exports. It will be able to meet and expand the kimchi market in Japan with high competitiveness, and furthermore, let us know our kimchi as a food culture to the world market.
이하 바람직한 실시예를 들어 본 발명의 명란김치 제조방법을 설명하면 다음과 같다.Referring to the following method of manufacturing the cod roe kimchi of the present invention for the preferred embodiment as follows.
[실시예]EXAMPLE
배추를 반으로 절단하여 천일염 8%를 골고루 뿌리고 6.5%의 소금물에 5시간 동안 절인 다음 세척하여 탈수시키고, 상기의 탈수된 배추의 밑부분을 제거한 후 3∼5cm의 크기로 절단하여 배추를 구비하였다.The Chinese cabbage was cut in half, sprinkled with 8% of natural salt evenly, marinated in 6.5% brine for 5 hours, washed, and dehydrated. The bottom part of the dehydrated cabbage was removed, and the cabbage was cut into 3-5 cm in size to provide cabbage. .
그리고 김치양념과 배합하기 위하여 냉동명란을 세척, 탈수한 후 명란 88.24중량부와 정제염 6.18중량부, DL-사과산나트륨 2.65중량부, L-글루탐산나트륨(MSG) 0.26중량부, 솔비톨 2.65중량부, 후추 0.02중량부를 배합하여 2~3일간 숙성시키고, 상기 숙성된 명란 90.8중량부와 고춧가루 1.82중량부, 간마늘 1.54중량부, 간생강 0.18중량부, 정제염 1중량부, 솔비톨 0.91중량부, 글리신 0.36중량부, L-글루탐산나트륨(MSG) 0.18중량부, 구연산 0.03중량부, 생수 3.18중량부를 배합한 후 2~3일간 숙성시켜 조미명란을 구비하였다.After washing and dehydrating frozen cod roe to combine with kimchi seasoning, 88.24 parts by weight of eggs, 6.18 parts by weight of refined salt, 2.65 parts by weight of DL-sodium peroxide, 0.26 parts by weight of sodium glutamate (MSG), 2.65 parts by weight of sorbitol, pepper 0.02 parts by weight of the mixture is aged for 2 to 3 days, and the aged egg 90.8 parts by weight, red pepper powder 1.82 parts by weight, liver garlic 1.54 parts by weight, liver ginger 0.18 parts by weight, tablet salt 1 parts by weight, sorbitol 0.91 parts by weight, glycine 0.36 parts by weight Then, 0.18 parts by weight of sodium L-glutamate (MSG), 0.03 part by weight of citric acid, and 3.18 parts by weight of bottled water were added, and aged for 2-3 days to prepare seasoned eggs.
또한 김치양념은 고춧가루 17.65중량부, 멸치액젓 18.67중량부, 새우젓 8.1중량부, 멸치육수 26.89중량부, 간마늘 6.96중량부, 간생강 0.96중량부, 이온물엿 6중량부, 설탕 3.54중량부, L-글루탐산나트륨(MSG) 0.67중량부, 찹쌀죽 10.56중량부를 배합하여 구비하였다.In addition, Kimchi seasoning is 17.65 parts by weight of red pepper powder, 18.67 parts by weight of anchovy fish sauce, 8.1 parts by weight of shrimp sauce, 26.89 parts by weight of anchovy broth, 6.96 parts by weight of liver garlic, 0.96 parts by weight of liver ginger, 6 parts by weight of ion starch syrup, 3.54 parts by weight of sugar, L -0.67 parts by weight of sodium glutamate (MSG) and 10.56 parts by weight of glutinous rice porridge were prepared.
이후 상기와 같이 조미된 명란 6.67중량부와 상기와 같이 구비된 김치양념 13.33중량부를 배합한 후 상기와 같이 구비된 배추 80중량부에 골고루 버무려서 명란김치를 제조하여 명란김치의 최종적인 재료 배합 비율을 표1에 나타내었다.Thereafter, 6.67 parts by weight of seasoned cod roe and 13.33 parts by weight of kimchi seasoning prepared as above were mixed, and then evenly mixed with 80 parts by weight of cabbage prepared as described above to produce cod roe kimchi to finalize the proportion of the final ingredients of cod roe kimchi. Table 1 shows.
[표 1] 명란김치의 재료 배합 비율표[Table 1] Ingredient Mixing Rate Table
상기와 같이 본 발명에 의한 명란김치의 제조방법은 일본인이 선호하는 명란에 여러 가지 양념을 배합하여 명란 특유의 혀끝으로 부드럽게 전해 오는 감칠맛을 최대한 살리면서 김치양념과 잘 어울릴 수 있는 조미명란을 구비하고, 이 조미명란과 김치양념을 배합한 후 배추에 버무려서 김치를 제조함으로서 명란과 김치의 수요가 많은 일본에서의 김치 수출경쟁력을 높일 수 있으며, 외국의 김치 상품들이 세계 시장을 잠식하기 전에 음식문화로서의 우리 김치를 알릴 수 있는 효과가 있는 것이다.As described above, the method of manufacturing the spicy cod roe kimchi according to the present invention is provided with seasoned cod roe which blends well with kimchi spice while maximizing the savory taste that is gently delivered to the tip of the cod larvae by combining various seasonings. By combining these seasoned eggs with kimchi sauce, they can be mixed with Chinese cabbage to make kimchi, which can enhance the competitiveness of kimchi exports in Japan, where demand for cod eggs and kimchi is high. It is effective to inform our kimchi.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2001-0003534A KR100389293B1 (en) | 2001-01-22 | 2001-01-22 | A method for manufacturing pollack roe kimchi |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2001-0003534A KR100389293B1 (en) | 2001-01-22 | 2001-01-22 | A method for manufacturing pollack roe kimchi |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20010025727A KR20010025727A (en) | 2001-04-06 |
| KR100389293B1 true KR100389293B1 (en) | 2003-06-27 |
Family
ID=19704947
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR10-2001-0003534A KR100389293B1 (en) | 2001-01-22 | 2001-01-22 | A method for manufacturing pollack roe kimchi |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100389293B1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030073025A (en) * | 2002-03-08 | 2003-09-19 | 남미례 | Low-solinity kimchi that contained spawn of a pollack and properly method of that |
| KR20190048465A (en) * | 2017-10-31 | 2019-05-09 | 삼양씨푸드(주) | Myungran seasoning using the radish shreds and immatured spawn of a pollack and its production method |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100415485B1 (en) * | 2001-05-22 | 2004-01-24 | 백영식 | the drying pickles production method for a quick tasting |
| KR20030008249A (en) * | 2001-07-16 | 2003-01-25 | 대상 주식회사 | Preparation of liquid sauce for manufacturing kimchi to improve taste and to extend shelf life |
| KR100855742B1 (en) * | 2005-09-06 | 2008-09-08 | 양파세상영농조합법인 | kimchi made with onion and the manufacturing method thereof |
| KR101723105B1 (en) * | 2014-10-08 | 2017-04-05 | 우석대학교 산학협력단 | Manufacturing method of salted-cuttlefish |
| KR102062328B1 (en) * | 2019-07-22 | 2020-01-03 | 김정민 | Manufacturing method of sheet-like Kimchi with spicy taste |
-
2001
- 2001-01-22 KR KR10-2001-0003534A patent/KR100389293B1/en not_active IP Right Cessation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030073025A (en) * | 2002-03-08 | 2003-09-19 | 남미례 | Low-solinity kimchi that contained spawn of a pollack and properly method of that |
| KR20190048465A (en) * | 2017-10-31 | 2019-05-09 | 삼양씨푸드(주) | Myungran seasoning using the radish shreds and immatured spawn of a pollack and its production method |
| KR102045948B1 (en) * | 2017-10-31 | 2019-11-18 | 삼양씨푸드주식회사 | Myungran seasoning using the radish shreds and immatured spawn of a pollack and its production method |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20010025727A (en) | 2001-04-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104839787A (en) | Processing method of pickled squid with wine | |
| KR100452934B1 (en) | Method for preparing high-quality bamboo-salt-fermented pollack roe products | |
| CN107912724A (en) | A kind of river Puffer fish meat sausage and preparation method thereof | |
| RU2311065C1 (en) | Method for production of canned goods from chicken and rice | |
| Ishige | Cultural aspects of fermented fish products in Asia | |
| KR100389293B1 (en) | A method for manufacturing pollack roe kimchi | |
| KR20020028083A (en) | Powdered kimchi and making method thereof | |
| CN111685265A (en) | Chinese sauerkraut and egg dumpling and making method thereof | |
| CN107549615A (en) | A kind of formula and processing method of quick-freezing pork boiled dumpling | |
| KR100385927B1 (en) | Manufacturing method of salted pollacka tripe with Flammulina velutipes | |
| KR20010080783A (en) | A Salted-fermented Seafoods | |
| KR100246073B1 (en) | Kimchi made of pineapple | |
| CN102948829B (en) | Processing method of instant seasoning dried scallop | |
| CN107019168A (en) | Extra large oyster quick-freezing boiled dumplings and preparation method thereof | |
| CN101361561A (en) | Seafood sauce | |
| KR20170037935A (en) | Method of producing instant salted seafood barley bibimbap | |
| RU2305985C1 (en) | Method for producing of special canned food "turkish cabbage with fried fish" (versions) | |
| Sataeva et al. | METHOD FOR PREPARING DUMPLINGS WITH SPINACH | |
| KR20120116159A (en) | Onion kimchi pickled with powder and juice of mulberry leaves | |
| KR20240037475A (en) | Manufacturing method of handmade seasoned pork shoulder | |
| KR100550669B1 (en) | Method for manufacturing low-salted and quick frozen pollack roe | |
| KR20030026432A (en) | Method of manufacture pine mushroom white kimchi | |
| KR20100048129A (en) | Preparation of kimchi spice powder mixture | |
| KR20010048348A (en) | Manufacturing method of kelp noodle, the kelp noodle manufactured by the method and cooking method of the noodle | |
| KR20090027078A (en) | A kimchi including amino and making method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20080417 Year of fee payment: 6 |
|
| LAPS | Lapse due to unpaid annual fee |