KR100454400B1 - Manufacturing method of purple pike conger jelly - Google Patents

Abstract

The present invention relates to a method of manufacturing a eel yangyanggang using a eel from the sea, soaking a real agar in water and soaked overnight, and then put agar 0.5-1.0wt% and water 35-45wt% to heat the agar When melted completely, add 7 ~ 12wt% of starch syrup or sugar, 0.1 ~ 0.3wt% of salt, 0.05 ~ 0.15wt% of food coloring, 0.01 ~ 0.05wt% of pyrophosphate and 1.0 ~ 3.0wt% of food sterilizer. A method of manufacturing a eel yanggyang jang, characterized in that it is completed by melting the eel fish meat pulverized with a grinder into 35-45 wt%, dissolving it, and then adding the salted plum juice 0.1-0.3 wt% to absorb the product. to be.

According to the production method of the eel Yangyang gang of the present invention, by developing a yangyang eel which is rich in various nutrients, and has been spotlighted as a high-protein tonic and gangjeong food, it is possible to utilize the use of the eel relying on conventional simple cooking as well. It is also a convenient source of nutrition for modern people who care about beauty and health.

Description

Manufacturing method of eel yangyanggyo {MANUFACTURING METHOD OF PURPLE PIKE CONGER JELLY}

The present invention relates to a method for manufacturing a eel yangyanggang using a eel from the sea, and more specifically, soaking a real agar in water overnight, soaked agar 0.5-1.0wt% and water 35-45wt% When the agar melts completely, add starch syrup or sugar 7-12wt%, salt 0.1 ~ 0.3wt%, food coloring 0.05 ~ 0.15wt%, pyrophosphate 0.01 ~ 0.05wt%, and food sterilizer 1.0 ~ 3.0wt% After removing the internal bones completely, add 35-45 wt% of eel fish, crushed only with meat, to dissolve, and cool. Then, add 0.1-0.3 wt% of salted plum juice and absorb it into the product. Characterized by the method of manufacturing a eel Yangyang gang.

According to the production method of the eel Yangyang gang of the present invention, by developing a yangyang eel which is rich in various nutrients, and has been spotlighted as a high-protein tonic and gangjeong food, it is possible to utilize the use of the eel relying on conventional simple cooking as well. It is also a convenient source of nutrition for modern people who care about beauty and health.

The eel, which belongs to the eel eel family, is a seawater fish that is widely distributed in the temperate seas of the Northwest Pacific, such as the coastal waters of Korea, Taiwan, and southern Japan, and is one of the species that is difficult to grow or mass produce because it is inhabited 20 to 50m under the sea.

Especially in Korea, it is concentrated in the south coast during the summer season between July and September, and gained considerable popularity as a tonic food in the summer season, and is classified as one of the best fish species in neighboring Japan.

The eel is a tonic and gangjeong food that is one of the most popular fishes that are attracting the attention of modern people. It is high in protein and low in fat. It is known to be effective in preventing aging.

These eel can be consumed in various forms, from whales to soups, soups, grilled or shabu-shabu dishes, and even as a prescription for dysentery, diarrhea and embryos.

Although eel has such abundant nutrition and use, there is still little information on the methods of mass production or continuous production of industrially available forms. However, many methods for processing freshwater eel are known.

For example, Korean Patent Publication No. 2001-8316 (published Feb. 5, 2001) is a manufacturing method of canned eel. It is characterized by the sauce added to the eel, and there is no difference from conventional recipes.

On the other hand, one of the processed foods steamed by kneading red beans or flour is yeonyanggyeon, which is hardened by simmering well-washed agar, sugar, and adzuki bean, and has a good taste and shelf life. Although modern people, especially children, examinees, and office workers have been spotlighted as a favorite food or substitute food, Yonyang Gang using fish and meat has not yet appeared due to difficulties in manufacturing and treatment of disgusting smell (such as fishy smell).

Therefore, in the present invention, by changing the existing cooking of the eel, to devise a way to intake a nutritious rich eel in a more convenient way, according to the present invention, agar and starch syrup, sugar, salt, food coloring, After mixing and dissolving pyrophosphoric acid and edible disinfectant, it mixes and dissolves well, adds salted plum juice, and molds them. By doing so, as well as the use of the use of the eel relying on the existing simple cooking, as well as to provide a method of manufacturing the eel yangyanggyun can be used as a convenient nutrition source for modern people who care and beauty.

In the production method of the eel yangyanggwan of the present invention, soaking the real agar in water and soaked overnight, and then added 0.5-1.0wt% of agar and 35-45wt% of water to heat the starch syrup or sugar 7-12wt%, salt 0.1 ~ 0.3wt%, food coloring 0.05 ~ 0.15wt%, pyrophosphoric acid 0.01 ~ 0.05wt%, and food sterilizer 1.0 ~ 3.0wt%, and then the fresh eel meat 35 ~ 45wt% After dissolving, cooling, and then adding the salted pickled plum juice 0.1 ~ 0.3wt% is characterized in that it is completed by molding while absorbing into the product.

Here, agar (wooling) is a substance that acts as a solid agent, and if the blending amount is less than 0.5wt%, the solid of the product is difficult, and if it is more than 1.0wt%, it becomes too hard and the chewing taste peculiar to the yinyanggang is not good.

The water to be used is purified drinking water, when its amount is less than 35wt%, it is difficult to completely dissolve agar.If it is more than 45wt%, water is not too much in the product, and starch syrup or sugar is added as a sweetener. If it is less than this, there is no effect of addition, and if it is more than 12 wt%, it loses the meaning as a food.

In addition, salt is added to give antibacterial and slight liver taste. If the added amount is less than 0.1wt%, the meaning of addition is small, and even if it is more than 0.3wt%, the salty taste becomes strong, and chlorophyll (chlorophyll) pigment is used as an food coloring. By using it to produce a fresh pigment of the green series, it is possible to use most of the commercially available products according to the fashion and taste of the pigment, the amount of use is preferably about 0.05 ~ 0.15wt%.

In addition, in the present invention, 0.01 to 0.05 wt% of pyrophosphate and 1.0 to 3.0 wt% of a food disinfectant are added. The pyrophosphate increases water holding capacity (binding with moisture) of fish meat and suppresses peroxidation, and gelatin of agar Increasing transparency in the process of preservation of color, maintaining the flavor and taste of the product, preventing glazing ice formation in refrigerated products, preventing loss of nutrients and inhibiting microbial growth. It is an additive ingredient that can maintain freshness.

On the other hand, the eel is freshly selected and washed to completely remove the internal bones after crushing, grinding only the meat part with a grinder, which can be blended according to various ratios, but it is ground as described above for economical blending with other ingredients. It is preferable to make the eel fish meat at about 35 to 45wt%.

In the present invention, just before the molding of the product is added 0.1 ~ 0.3wt% salted plum juice to the product, and absorbed into the product to eliminate the fishy unique to the eel, and to improve the antibacterial effect and color.

On the other hand, in the process of the present invention, no special mold release agent is required for demolding, but if necessary according to the blending component or blending ratio, an edible mold release agent (such as sesame oil) may be added to smooth the mold release.

Hereinafter, the configuration of the present invention through the embodiment will be described in more detail.

Example

Wash the agar from the sea and soak it in water. Soak it at room temperature overnight. Then, add 0.7-wt% water to 0.7 wt% soaked agar and heat it. When the agar is completely dissolved, 10 wt% sugar, 0.2 wt% salt, and food coloring. 0.1 wt%, 0.03 wt% pyrophosphate and 2.0 wt% food disinfectant (SDIC compound containing sodium dichloloisocyan-urate as the main ingredient) are sequentially added.

Subsequently, completely remove the inner bone of the fresh eel, and add 40 wt% of the eel fish crushed with only the meat part, and then, when the sediment is completely released and boiled, stop heating, cool it while stirring or stirring slowly, and pour it into the mold.

Here, when the dissolved contents are immediately poured into the mold, the sediment (mostly eel meat) sinks, so that the temperature is about 50 ° C. while stirring well, and then cooled by pouring into a mold in a sol state. .

At this time, the mold is added with 0.2wt% salted plum juice to the upper part of the coagulation body in order to remove the fishy smell and improve the quality of antibacterial effect, color formation, etc. to obtain the eel soft bean jelly .

The eel yangyang gang obtained by the manufacturing method of the present invention is a processed food in the state of jelly, taste is good and does not have the unique fishy smell of the eel, unique to the chewing touch, and improves digestion by salted plum juice, adult healthy snack or children It is suitable as a substitute for food.

As described above, according to the production method of the eel Yangyang gang of the present invention, agar and starch syrup, sugar, salt, food coloring, pyrophosphoric acid, edible fungicide, etc. mixed and dissolved well with ground eel fish meat, and then salted plum juice By adding and molding, it is easy to develop a variety of nutrient-rich, high-protein tonic and jeongjeong food as a soft yangyang so that it can be used not only for the existing simple cooking but also for beauty and health. It can be used as a convenient source of nutrition for modern people who are serious about the use and application in related fields.

Claims (1)

Soak the real agar in water and soak it overnight, then add 0.5 ~ 1.0wt% agar and 35 ~ 45wt% water and heat it. When the agar is completely dissolved, starch syrup or sugar 7 ~ 12wt%, salt 0.1 ~ 0.3wt%, food coloring 0.05 ~ 0.15wt%, pyrophosphate 0.01 ~ 0.05wt% and food sterilizer 1.0 ~ 3.0wt% Completely remove the internal bone, melt 35% to 45wt% of eel fish, ground only in meat, dissolve and cool, Subsequently, 0.1 ~ 0.3wt% of pickled plum juice is absorbed into the product, and then molded and finished.