KR100408780B1 - Seasoned steamed Alaska pollack composite and its recipe with chinese medicine mode - Google Patents

Abstract

The present invention relates to a seasoning drum steamed composition and a method for manufacturing the same, the purpose of which is to add a beneficial herbal medicine to the steamed boiled fish to create a new taste and aroma, thereby improving the appetite, and promote the health of the public according to the change in diet In addition, while supporting the lively life, it is to provide a seasoning drum steamed composition and a method of manufacturing the same that can pursue the multifunctional food.

The present invention, in the steaming steaming, selecting a spray of fresh pollack; Removing the foreign matter by washing the selected pollack cloth in clean water; 6.5-7.5 wt% of soy sauce, 1.0-1.5wt% of sugar, 0.8-1.2wt% of D-sorbitol, 0.1-0.3wt% of sodium L-glutamate, 0.1-0.3wt% of ginseng, 0.1-0.3wt of cinnamon Mixing a mixed sauce consisting of%, Angelica 0.1-0.3wt%, licorice 0.1-0.3wt%, sesame 0.05-0.2wt%, and red pepper 0.05-0.2wt%; Myeongtaepo mixed with the mixed seasoning sauce while maintaining for 0 ~ 5 ℃ aging for 9 to 11 hours; First drying the aged Myeongtaepo for 9 to 11 hours in a cold air of 18 to 22 ° C. in a cold air drying room to a water content of 60 ± 2%; Steaming the first dried Myeongtaepo with steam at 100 to 130 ° C. for 20 to 30 minutes; Drying the steam in a low temperature room for 3 to 5 hours with a cold air of 18 to 22 ° C. up to 55 ± 2% of water content; The dried steamed sterilized at about 85 to 90 ℃ for about 20 to 30 minutes through the step of providing a seasoning drum steamed composition and a method for manufacturing the steamed steamed functional food.

Description

Seasoned steamed steamed composition and its manufacturing method {Seasoned steamed Alaska pollack composite and its recipe with chinese medicine mode}

The present invention relates to a seasoning drumstick steaming composition and a method for manufacturing the same, to remove the fish fishy smell through the seasoning liquid added / mixed with herbs and natural seasonings beneficial to the human body in light pollack, seasoning drumstick steaming composition having a texture and flavor And to a method for producing the same.

The rapid development of science and technology and civilization has led to the pursuit of a more convenient life, and the phenomenon has an effect on the diet, which is the instant of artificially producing and processing food that can be enjoyed easily. The food has been domesticated, and the nutritional imbalance and physical imbalance due to lack of exercise are becoming social problems.

In order to solve the problems mentioned above, modern people living in the speed era check the matters related to eating habits first, and tend to prefer health supplements containing healthy ingredients. In response to this, studies are being actively conducted to correct the harmony of aesthetics and tastes of modern people, and in particular, researches on functional foods having added functions other than the original purpose are being actively conducted.

Dried pollack is a traditional fishery product of Korea, which has been processed for a long time. The caught pollack is either produced on a shipboard or marketed as a frozen product, but dried according to the sun-dried, hot-air-dried, and dry-dried methods according to a method that has been derived from ancient times. Also, dried pollack is an important fishery product that is still used as a necessity in ceremonies such as ceremonial occasions.

Studies on pollock have been reported on the quality improvement of dried pollock, the production of dried pollack by hot air drying, and the changes of nucleic acid-related substances and free amino acids of pollack during hot air drying. There are many research reports, such as the investigation of the behavior of water in the meat due to the gel formation and gelation. However, few studies have been conducted on the seasoning process of pollack, which shows the medium moisture foods of pollack and the unique texture of meat.

In general, steaming steamed North Korean fish is inflated for a certain period of time by immersing the North Korean fish, scooping them up and then squeezing and grooming the bones. Cut the horizontal, vertical, and scabbards into the shell, add chopped leeks, chopped garlic, chopped ginger, soy sauce, sugar, sesame salt, sesame oil, and pepper to make a sauce. It is supposed to complete the steaming of bukeo by simmering it in low heat, simmering it in a pot, re-simmering the seasoning in the pot, and adding steamed green onions and sliced green onions to the cooked steam. .

However, since the conventional steamed boiled seaweed uses dried pollack, it is necessary to inflate and beat it in water in order to make the soft boiled water, and if soaked in water for too long or if you tap too hard, There was a problem that the difference in the shape and taste of the steaming caused by this can be reduced appetite. In addition, the conventional steamed steam of the north has only one function, it does not correspond to the diet of the modern man who requires a multi-function, there was a problem that does not give a sense of satisfaction to the varied taste of modern man.

As mentioned above, dried pollack must be such a traditional fish processed product in Korea, but it is still dried by conventional methods, so dried pollack meat is too hard to be digested by the elderly and young children, and the texture is not good. In particular, there is a problem that modern young people are recognized as one of the foods with poor taste.

The present invention has been made in consideration of the above problems, the purpose of which is to add a beneficial herbal medicine to the North Korean steamed steam, create a new taste and aroma, thereby improving appetite, promoting the health of the public according to changes in diet, At the same time to support the life, to provide a seasoning drum steamed composition and a method for manufacturing the same that can pursue a multifunctional food.

The present invention, in the steaming steaming, selecting a spray of fresh pollack; Removing the foreign matter by washing the selected pollack cloth in clean water; 6.5-7.5 wt% of soy sauce, 1.0-1.5wt% of sugar, 0.8-1.2wt% of D-sorbitol, 0.1-0.3wt% of sodium L-glutamate, 0.1-0.3wt% of ginseng, 0.1-0.3wt of cinnamon Mixing a mixed sauce consisting of%, Angelica 0.1-0.3wt%, licorice 0.1-0.3wt%, sesame 0.05-0.2wt%, and red pepper 0.05-0.2wt%; Myeongtaepo mixed with the mixed seasoning seasoning for 9 to 11 hours while maintaining 0 ~ 5 ℃; First drying the aged Myeongtaepo in a cold air drying room with cold air at 18-22 ° C. for 9 to 11 hours to a water content of 60 ± 2%; Steaming the first dried Myeongtaepo with steam at 100 to 130 ° C. for 20 to 30 minutes; Drying the steam in a low temperature room for 3 to 5 hours in a cold air of 18 to 22 ° C. to 55 ± 2% of water content; The dried steamed sterilized at 85 to 90 ℃ for about 20 to 30 minutes through the step of providing a seasoning drum steamed composition and a method for manufacturing the steamed steamed functional food.

The present invention is to make a mixed marinade used for steaming the North Korean by appropriately mixing the medicinal ingredients such as ginseng, cinnamon, Angelica, licorice and the like, and after mixing the mixed marinade with fresh pollack spray, aged, dried, steamed, The process of sterilization, cooling, etc. to remove fishy fishy smell, and to prepare seasoned north steamed steam to keep the aroma.

That is, the present invention screens the spraying of fresh pollock (creature) for gentle steaming steam, wash it in clean water to remove foreign substances, soy sauce, sugar, D-sorbitol, sodium L- glutamate, ginseng, cinnamon, Angelica , Mix licorice, sesame seeds, red pepper, etc. in a suitable mixing ratio and mix evenly to the selected Myeongtaepo.

At this time, the mixed seasoning sauce is based on 100wt% boiled steamed, soy sauce 6.5 ~ 7.5wt%, sugar 1.0 ~ 1.5wt%, D-sorbitol 0.8 ~ 1.2wt%, L- glutamate sodium 0.1 ~ 0.3wt%, ginseng 0.1-0.3wt%, cinnamon 0.1-0.3wt%, Angelica 0.1-0.3wt%, licorice 0.1-0.3wt%, sesame 0.05-0.2wt%, red pepper 0.05-0.2wt%, preferably boiled fish Based on 100wt%, 6.8wt% of soy sauce, 1.2wt% of sugar, 1wt% of D-sorbitol, 0.2wt% of sodium L-glutamate, 0.2wt% of ginseng, 0.2wt% of cinnamon, 0.2wt% of Korean Angelica, 0.2wt of licorice %, Sesame seeds 0.1wt%, red pepper 0.1wt% composition is good.

When the mixed seasoning is mixed evenly in Myeongtaepo as described above, it is aged for 9-11 hours while maintaining 0 ~ 5 ℃, and 18 ~ 22 ℃ until the moisture content in the cold air drying room to 60 ± 2% After primary drying for 9 to 11 hours by cold wind, steam for about 20 to 30 minutes with steam at 100 to 130 ° C. in a steamer, and then 18 to 22 until water content is 55 ± 2% in a low temperature room. Secondary drying is performed for 3 to 5 hours by cold air at ℃.

Thus, when dried pollack is dried, it is vacuum-packed and maintained at 85 to 90 ° C for about 20 to 30 minutes to sterilize.

Hereinafter, the seasoned dry product of the present invention made by sorbitol, sodium glutamate, ginseng, cinnamon, donkey, licorice, sesame, and red pepper, and the dried product which does not add these seasoning liquids, The analysis according to the change of the components, ie, free amino acid, nucleic acid-related substances, minerals, Betaine, trimethylaminoxide (TMAO), trimethyamine (TMA), and DMA (dimethylamine) nitrogen, will be described in detail with reference to Examples.

1. Experimental Materials and Methods

The experimental raw samples were purchased from the Samcheonpo fish market with the best pollack (Theragra chalcogramma, average length of 33-40cm, average weight of 450-781g) and transported to the laboratory in iced state and used as experimental materials. Raw samples were immediately removed from the intestine, washed with tap water, stored in a -40 ℃ freezer, and used in experiments. Seasoned dried products are prepared with seasoning solution using the rest of seasoning in the ratio as shown in Table 1, and then the pre-treated pollack meat is seasoned with the seasoning solution and kept at 4 ± 1 ℃ for aging for 10 hours. This is dried using a cold air dryer until the moisture content is 60 ± 2%, and then re-dried to 55 ± 2% of the moisture content in a low temperature drying room. Subsequently, it is vacuum packed, sterilized at 90 ° C. for 30 minutes, and cooled immediately. A control sample was prepared in the same process except for the seasoning solution described above.

Table 1. Proportion of Seasonings for the Preparation of Seasoned Pollack

Raw material Content (g) Pollack 90.0 Soy sauce 6.8 Sugar 1.2 D-sorbitol 1.0 L-Glutamate Sodium 0.2 Ginseng 0.2 cinnamon 0.2 Donkey 0.2 licorice 0.2 Sesame 0.1 Red pepper 0.1

2. Analysis of moisture and salinity

a) Moisture was quantified by atmospheric pressure drying and salinity by Mohr method.

b) changes in moisture and salinity

Changes in moisture and salinity during processing of seasoned pollack pollack are shown in Table 3. As shown in Table 3, the moisture content was controlled in the originally planned range, with 54.2% for control and 54.0% for seasoned products. The salinity was 1.7% in the control sample compared to 6.3%, which is about 3.8 times lower, which is due to the salt content.

Table 3. Changes in moisture and salinity during processing of seasoned pollack (g / 100g)

Raw sample Dry goods Control Seasoned Products moisture 81.2 54.2 54.0 Salinity 0.3 1.7 6.3

3. Quantification of Free Amino Acids

a) 150 ml of ethyl alcohol was added to about 10 g of the ground sample, homogenized with homogeniger, and centrifuged (6,000 × g, 10 min). The residue was further extracted twice with 75 ml of 80% ethyl alcohol, and the supernatants were combined and concentrated under reduced pressure using a rotary vacuum evaporator. The concentrated solution was degreased with diethyl ether, and 50 mL of the solution was concentrated. Then, 5 mL of this solution was concentrated under reduced pressure. The solution was concentrated to 10 mL with pH 2.2 lithium citrate buffer, filtered through a membrane filter (0.2 μm), and then purified by an amino acid analyzer (Hitachi). 853).

b) change of free amino acids

The contents of free amino acid during drying of seasoned dried pollock were analyzed as shown in Table 4. A total of 28 free amino acids were detected and their contents were 5,329.8 mg% (based on the dry weight) in raw samples, but in the middle moisture layer dried pollack, 5,951.5 mg% in the control group without seasoning increased to 621.7 mg%. In the seasoned dried pollack dried with the developed seasoning, 6,180.8 mg% was increased by 8585 mg% compared to the raw sample. It is estimated that the free amino acid increased more than the control as a result of protein degradation by enzymes in the seasoning solution during the aging for 10 hours by adding the seasoning solution to the raw material, and it is considered that there are more amino acids such as alanine, leucine and lysine. , Especially from soy sauce.

Table 4. Changes in free amino acids during processing of seasoned dried pollack (mg%, dry matter)

amino acid Raw sample Dry product Control Seasoned Products Phosphoserine 30.4 32.6 33.2 Taurine 1475.2 1407.2 1426.4 Aspartic acid 73.6 261.5 269.4 Throneine 27.2 58.7 61.7 Serine 411.8 434.3 435.8 Glutamic acid 378.4 416.2 420.0 Sarcosine 57.6 62.9 63.1 Proline 141.1 43.3 45.9 Glycine 512.8 498.6 508.4 Alanine 688.6 808.8 859.7 Citrulline 32.7 41.6 45.2 Valine 64.5 192.4 190.7 Cystine 82.4 83.1 84.6 Methionine 132.7 109.3 105.3 Cystathionine 25.8 18.7 17.8 Isoleucine 105.4 98.6 100.9 Leucine 167.1 276.4 312.8 Tyrosine 5.4 7.7 10.4 α-alanine 60.8 65.2 67.5 Phenylalaine 8.2 7.0 5.9 α-aminoisobutyric acid 37.1 64.2 65.0 β-aminoisobutyric acid 18.1 20.7 21.3 γ-aminoisobutyric acid 12.6 9.6 12.7 Ornithine 16.7 20.0 21.6 Lysine 469.8 476.9 527.2 Histidine 265.2 294.6 307.9 Carnosine 7.7 8.1 12.4 Arginine 20.9 133.3 147.2 Total 5,329.8 5,951.5 6,180.0

Free amino acids containing more than 400 mg% of raw pollack, a raw material of seasoned dry products, were taurine, alanine, glycine, lysine and serine. These five amino acids accounted for 60.8% of total amino acids.

Among the food products, bioactive substances are known as EPA (eicosapentaenoic acid) or DHA (decosahexaenoic acid), but recent studies have attracted attention as non-protein amino acids called taurine. Because taurine is involved in osmotic pressure control, biofilm stabilization and detoxification in vivo, especially taurine has strong physiological activity which lowers blood pressure and lowers blood cholesterol. Because there is. In addition, lysine in the pollack meat is an amino acid that is likely to be lacking in rice protein, so it is important for Korean people in terms of nutrition.

Amino acids with less than 10mg% of raw pollock were phenylalanine, carnosine and tyrosine.

During the processing of seasoned dried pollock, 20 amino acids increased, especially the amino acids that increased a lot more than 3.0 times as arginine, aspartic acid and valine, and 7 decreased amino acids. It was 3.3 times smaller in control samples and 3.1 times higher in seasoned samples compared to raw samples. The other six amino acids were only a slight decrease, and the erratic amino acid was γ-aminoisobutyric acid, which was slightly decreased in the control compared to the raw sample, but slightly increased in the seasoning sample.

The increase and decrease of amino acids in dried or seasoned products is different depending on the presence or absence of autoenzymes in the raw materials, but most free amino acids are found to increase slightly as the raw protein is degraded. In this experiment, the increase in free amino acid in the seasoned product compared to the control was considered to be due to the free amino acid contained in the seasoning itself or the enzyme contained in the seasoning.

4. Quantification of Minerals

a) Take 3 grams of the sample flask and add 20 ml of HNO ₃ -H ₂ SO ₄ solution, then slowly heat it to a low temperature until all the red gas of NO ₂ is blown off, then gradually heat it up to about 1 hour. It heated again until it became transparent. After cooling, 2-3 ml of concentrated hydrochloric acid and about 50 ml of distilled water were added, and the mixture was heated again at low temperature, cooled, filtered (Whatan No. 7), and the filtrate was analyzed by ICP (Atomscan 25).

b) changes in minerals

The results of analysis of calcium, phosphorus and iron, which are the major minerals in seafood, showed 217.4mg% of phosphorus in raw samples, 111.2mg% of calcium and 1.9mg of iron. It was only%. In the control group, the minerals were concentrated as the water was dehydrated, but in the seasoned products, phosphorus increased 85.2 mg%, calcium 53.6 mg%, and iron 6.0 mg% compared to the raw samples. The reason for the increased minerals is that calcium, phosphorus is contained in seasonings, especially soy sauce and cinnamon, phosphorus in ginseng, and calcium and phosphorus in sesame. These calcium and iron increases are considered to be important minerals in terms of physiological activity.

Table 5. Changes in Minerals during Processing of Seasoned Pollack (mg%)

Mineral Raw sample Dry product Control sample Seasoned Products calcium 111.2 157.4 164.8 sign 217.4 289.6 302.6 iron 1.9 2.5 7.9

5. Quantification of Nucleic Acid-Related Substances

a) 20 ml of the solution extracted by Nakajima et al. were sequentially passed through a 0.45 ㎛ membrane filter and Sep-pak C18, and analyzed by HPLC under the conditions shown in Table 2.

Table 2. HPLC Conditions for the Analysis of Nucleic Acid-Related Substances in Pollack Pollack Samples

Items Conditions Instrument Waters model 201 Column Shim-pack CLC-ODS (25cm × 1.5mm i.d.) Column temp. Room temp. Detector wavelength UV 254 nm Mobile phase 0.1 M (NM ₄ ) ₂ HPO ₄ (NH ₄ ) H ₂ PO _4, pH 6.8 Flow rate 1.0ml / min Chart speed 1.0 cm / min Sensitivity 0.02 AUFS

b) changes in nucleic acid-related substances;

The contents of nucleic acid-related substances during processing of seasoned and dried pollack are shown in Table 6. Nucleic acid-related substances in raw samples had the highest content of HxR, while dry samples had 20.9 and 17.6 μmol / g, respectively, on the basis of dry matter, with significantly higher Hx in both control and seasoned samples.

Table 6. Changes in Nucleic Acid-Related Substances during Processing of Seasoned Pollack (μmol / g, Dry Matter)

Nucleic Acid Related Substances Raw sample Dry product Control sample Seasoned Products ATP 1.2 trace trace ATP 3.7 1.2 1.5 AMP 2.6 0.7 1.9 IMP 3.3 trace trace Inosine (H _x R) 9.8 3.2 7.2 Hypoxanthine (H _x ) 1.8 20.9 17.6

The degradation of nucleic acid-related substances was Hx accumulation type in which ATP was decomposed and accumulated into Hx, and the degradation of ATP in the seasoned sample was estimated to be somewhat delayed by the contents of ADP, AMP, and HxR.

In fish meat, ATP rapidly decomposes and accumulates in IMP, whereas the activity of adenylic acid deaminase, which deaminates AMP to make IMP, is large, whereas inosinic acid phosphatase dephosphorylates and decomposes into inosine. Because it is weak.

Such changes in nucleotides are slower at lower temperatures, but the reaction proceeds at -20 ℃. The changes in nucleotides when anesthetized and killed in cod were stored at 0 ° C showed that ATP was almost lost after 3 days of storage, IMP and HxR increased and then decreased, and then Hx increased rapidly. Could know. In addition, blood pressure meat generally has lower ATP content and faster decomposition than normal meat, so that IMP, which accumulates at a low temperature for a relatively long time in normal meat, is rapidly decomposed in HCP and HxR.

On the other hand, in fish meat, IMP is accumulated as a degradation product of ATP, whereas in invertebrate animals, IMP production cannot be observed except for a part of shrimp, crab and crayfish. That is, in molluscs such as octopus, squid and shellfish, the deaminoase of AMP is lacking, and it is understood that the decomposition pathway of AMP is different from that of fish and shellfish. In these species, AMP is dephosphorylated by adenylic acid phosphatase to be adenosine, and adenosine is deaminoated by adenosine deaminase to undergo a decomposition pathway of HxR. As a result of studying the changes of nucloetides during the storage of some invertebrates, the change is faster in octopus and squid than in other species, and the production of HxR and Hx, especially Hx, is remarkable when stored at high temperature. Shellfish are generally slow to change, especially abalone and shellfish are extremely slow, so when stored at low temperatures, AMPs accumulate over a long period of time and little HxR and Hx production is seen. Such changes in nucleic acid-related substances are also closely related to the taste of pollack. Sobo showed that inosine and hypoxanthine had no taste after analyzing the taste of sea urchins, and Schultz and HxR had no taste at all. Reported less taste. However, Kassemsara et al. Said that Hx has a bitter taste, and the pollack contains much higher Hx content, so Hx is expected to play an important role in the unique taste of seasoned dried pollock, along with high-flavor amino acids leucine and methionine.

6. Quantification of Betaine, TMAO and TMA Nitrogen

a) TMAO and TMA nitrogen were quantified according to the improved microdiffusion method of mountainous form and betaine according to Konosu and Kasai's method.

b) Betaine, trimethylamineoxide (TMAO) and trimethylamine (TMA)

As shown in Table 7, the content of betaine, TMAO and TMA during pollack drying was the highest among nitrogen compounds analyzed with 25.4 mg / 100 g of raw sample, while TMAO was quantified as 12.3 mg / 100 g. It was only 2.7 mg / 100 g.

Table 7. Changes in Betaine, TMAO and TMA (mg / 100g, dry matter)

Nitrogen compounds Raw sample Dry product Control sample Seasoned Products Betaine 25.4 23.9 27.5 TMAO 12.3 5.3 7.6 TMA 2.7 10.4 8.9

During drying, there was no change in betaine, but TMAO showed control 5.3mg / 100g, seasoned dry products 7.6mg / 100g, TMA control 10.4mg / 100g and seasoned dry products 8.9mg / 100g. This result, ie, the higher content of betaine in seasoned products compared to the control resulted from the suppression of the degradation of betaine from seasonings, while the TMAO, which was found to continue to decrease during processing of fish and shellfish, was gradually degraded, whereas TMA It seems that there is an enzyme that inhibits the reduction of TMAO to some extent in the seasoning because the increase of is slow. While betaine and TMAO are cool sweets, TMA is known to smell fishy. Therefore, the seasoning developed in this study seems to inhibit the degradation of TMAO or betaine with pollen inherent taste.

The present invention is not limited to the above-described specific preferred embodiments, and various modifications can be made by any person having ordinary skill in the art without departing from the gist of the present invention claimed in the claims. Of course, such changes will fall within the scope of the claims.

As described above, the present invention is to add the herbal ingredients to the steamed boiled steam and then aged at a low temperature, and dried by cold air drying, so that the herbal ingredients can be added to the steamed steamed fish with low heat, and various minerals and many minerals / It is possible to prevent the destruction of nutrients such as vitamins.

In addition, it contains anti-cancer substances in ginseng, cinnamon, angelica and licorice, various bioactive substances, anti-cancer conjugated linoleic acid (CLA) derived from sesame seeds, and vitamin C in red pepper. It is a functional food that can be expected to be prevented.

In addition, various components eluted from the seasoning, sorbitol, sodium glutamate, and the like blend well with free amino acids, nucleic acid-related substances, betaine and trimethylamine oxide, which are present in pollock, and have a unique flavor.

In addition, by removing the fishy smell of fish with herbal medicine ingredients, the taste of light steamed boiled steam was enhanced, and the taste and aroma of herbal medicine was added to the unique taste of steamed steamed fish to create a new taste and sensation. Respond promptly to the demands of modern man.

In addition, the aroma of the herbal ingredients can be kept in the mouth for a long time, you can feel a refreshing after meals, the appetite is enhanced, and can support the health of modern people, there are many effects.

Claims (5)

Pollack Spray 88-91wt%, Soy Sauce 6.5-7.5wt%, Sugar 1.0-1.5wt%, D-sorbitol 0.8-1.2wt%, Sodium L-Glutamate 0.1-0.3wt%, Ginseng 0.1-0.3wt%, Cinnamon 0.1- Seasoning north steamed composition comprising 0.3wt%, Angelica 0.1-0.3wt%, Licorice 0.1-0.3wt%, Sesame 0.05-0.2wt%, Silgo pepper 0.05-0.2wt%. Sorting the spray of fresh pollack; Removing the foreign matter by washing the selected pollack cloth in clean water; 6.5-7.5 wt% of soy sauce, 1.0-1.5wt% of sugar, 0.8-1.2wt% of D-sorbitol, 0.1-0.3wt% of sodium L-glutamate, 0.1-0.3wt% of ginseng, 0.1-0.3wt of cinnamon Mixing a mixed sauce consisting of%, Angelica 0.1-0.3wt%, licorice 0.1-0.3wt%, sesame 0.05-0.2wt%, and red pepper 0.05-0.2wt%; Myeongtaepo mixed with the mixed seasoning sauce while maintaining a 0 ~ 5 ℃ aging for 9 to 11 hours; First drying the aged Myeongtaepo by cold air to a moisture content of 60 ± 2% in a cold air drying room for 9 to 11 hours; Steaming the first dried Myeongtaepo with steam for 20 to 30 minutes; Drying the steaming in a low temperature room for 3 to 5 hours with cold air up to 55 ± 2% of water content; Seasoning north steamed steam production method characterized in that the dried steamed through a step of sterilization for 20 to 30 minutes at 85 ~ 90 ℃. The method of claim 2; Seasoning north steamed steam manufacturing method characterized in that the step of vacuum-packing the second dried steam. The method of claim 2; The cold air is seasoned drum steaming method characterized in that it has a temperature of 18 ~ 22 ℃. The method of claim 2; The steam is a seasoning drum steaming method characterized in that it has a temperature of 100 ~ 130 ℃.