KR100597199B1 - A manufacturing method of seasoning slices of marine products with nuts - Google Patents

Abstract

The present invention relates to a method of manufacturing seasoned poultry with nuts, the body and peanuts of dried dried poultices in the process of preparing seasoned poultry using a fish dried dried fish selected from squid, cod, Myeongtae, ratfish, or mixed fish Enhances the adhesion with nuts selected from walnuts, pine nuts, almonds, etc. to prevent the nuts from falling during the cooking process, and seasoning liquids do not get on the hands during the seasoning of the prepared seasonings. It provides a method of manufacturing a seasoned poultry with nuts to prevent the stain to increase the commerciality of the packaged product.

Description

A manufacturing method of seasoning slices of marine products with nuts}

The present invention relates to a method of manufacturing seasoned poultry with nuts, and more particularly, a simple operation in the process of preparing seasoned poultices using a fish dried dried fish selected from squid, cod, pollack, ratfish, or mixed fish. It is possible to eat nuts and seasonings at the same time by firmly attaching nuts such as peanuts, walnuts, pine nuts, almonds, etc., so that nuts and seasonings can be used as snacks or snacks. will be.

In general, fish dried dried squid obtained by treating squid, cod, pollack, and saltfish in the form of squid, cod, pollack, ratfish or mixed fish containing two or more aquatic products are widely used for snacks, snacks, or side dishes. It is.

If the fish dried dried fish follicles are not dried sufficiently, decay and discoloration will proceed in the storage process, and most of them will be dried and stored. However, the dried dried fish swelling dried in this way has a disadvantage in that the hardening of the progress is so hard that the meat is hard to eat people with weak teeth.

Accordingly, in recent years, dried dried fish lobster is processed by roasting or smoked method, the seasoning liquid is coated on the surface, and then dried to produce seasoned blisters so that everyone can easily eat without regard to age and sex. Here, seasoning liquid is applied in order not to harden the meat quality in the process of preparing seasonings using fish dried fish roe, to enhance the taste, to enhance palatability, and to easily eat without a separate sauce. .

In this regard, many technologies have been disclosed. For example, in Korean Patent Application Publication No. 1990-27, the cuttlefish is cut to a suitable size and then heated, cooled, seasoned, semi-dried, and seasoned. The present invention relates to a method for manufacturing a roasted squid, in which a cuttlefish is sandwiched between platens in a furnace at 120 to 130 ° C., roasted only, dried, and then inserted into a pressing roller to partially squid. In No. 20957, the washed squid is ripened after halting, seasoned by immersing the ripe squid in seasoning liquid.The seasoned squid is adjusted to contain 10 to 30% of water, and then it is baked uniformly at 80 ° C. And a method for producing seasoned dried squid using a cooling roller.

However, in the case of seasoned dried squid processed by the above method has a disadvantage in that the taste is simple when eaten for a long time, consumers are easily tired. Accordingly, there have been attempts to package and market peanuts, which are one of nuts widely used as snacks or snacks, with processed squid to change the taste of simple squid and to increase the nutritional value.

In Korean Laid-Open Patent No. 1989-33, a unit cutout comprising a plurality of lateral cut lines and a longitudinal cut line is formed in a squid body, and a peanut catch portion is formed so that peanuts can be caught in the center of the unit cut portion. A technique is disclosed in which peanuts can be inserted into a peanut and squid at the same time. However, the technique proposed in the above-mentioned Patent Publication No. 1989-33 has to be inserted into the peanut catch portion formed on the body of the squid by hand one by one, so that the productivity is sharply lowered and the production cost is high. .

The present inventors squid in the domestic patent No. 411313, and then cut and separated the leg portion, the body of the separated squid washed and steamed, and dried steamed squid body content of 10 to 30% After adjusting so as to be uniformly baked, tearing while applying the seasoning liquid to the body of the roasted squid, and when the tearing is completed, sprinkle the peanut on the body of the squid and disclosed a technique relating to the manufacturing method of seasoning squid peanuts pressed by a roller There is a bar.

As described above, applying the technology registered in advance and registered by the present inventors can attach peanuts to squids through a simple process, thereby enabling mass production and significantly lowering the production cost, and eating squid and peanuts at the same time. It can change the taste of a simple squid and at the same time increase the nutritional value has the advantage that can be widely used as a snack or snack.

In the manufacturing method of seasoned squid peanut, which is registered and registered by the present inventors, in order to attach the peanut to the squid body, tear is applied while applying the seasoning liquid to the body of the baked squid, sprinkled with peanuts, and then pressed with a roller. Some peanuts are attached to the squid body by the persistence of the seasoning liquid, and some are attached while penetrating between the tearing portions of the squid body.

However, when the tear is not performed, the peeling force of the squid body and the peanut is reduced, and the peanut falls in the process of eating the seasoned squid, and even when the seasoning liquid is applied, the peanut has a problem of falling during the eating process. In addition, the seasoning liquid used in the seasoned squid peanut is mainly composed of syrup, which has a very high adhesiveness, so that the seasoning liquid gets buried in the process of eating the seasoned squid peanut, and when the seasoned squid peanut is packed, the inside of the wrapping paper There is a problem such as getting a seasoning liquid or lowering the commerciality.

Accordingly, the present invention is the adhesion of the body of dried dried fish roe and nuts selected from peanuts, walnuts, pine nuts, almonds, etc. in the process of preparing seasonings using fish dried dried fish roe selected from squid, cod, pollack, ratfish or mixed fish The purpose of the present invention is to provide a method for preparing seasoned poultry with nuts, which is made so that nuts do not fall during the eating process.

In addition, the present invention is not prepared seasoning liquid in the hands during the process of eating seasonings, in particular, the production of seasonings with a nut so that the seasoning liquid is not buried inside the wrapping paper to increase the merchandise of the packaged product There is another purpose in providing a method.

In order to achieve the above object, the present invention is first applied to the processed fish dried fish flakes mainly seasoned syrup, sprinkled with nuts on it and then again coated with seasoning solution mainly composed of syrup to the upper surface. It provides a method for producing seasonings with nuts, characterized in that after drying.

In another aspect, the present invention provides a method for producing nut-seasoned seasoning, characterized in that it comprises 130 to 180 parts by weight of water and 0.2 to 1 parts by weight of seaweed extract with respect to 100 parts by weight of starch syrup.

Hereinafter, the method of preparing a seasoning with nuts according to the present invention will be described in more detail.

According to the present invention, a seasoning liquid mainly containing syrup is applied to the processed fish dried fish roe, and then, nuts are sprinkled thereon, and the seasoning liquid mainly containing syrup is applied to the upper surface again and then dried to attach the nuts. Prepared seasonings.

That is, the present invention is characterized by the first coating the seasoning liquid to the processed fish dried fish flakes and then sprinkle the nuts on it, coating the seasoning liquid on the upper surface to improve the adhesion of the nuts .

When attaching nuts in the same way as described above, the first coated seasoning liquid attaches the nuts to the body of the fish dried fish roe first, and as the seasoning liquid is attached to the first coated seasoning liquid by the second coating, the nuts are dried fish More firmly attached to the gun. Therefore, nuts and seasonings can be eaten simultaneously without falling nuts in the process of eating the prepared seasonings. In particular, when the nuts are attached to the fish dried fish roe in this way, the nuts can be firmly attached without tearing and pressing the fish dried fish roe separately.

Here, the fish dried fish roe may be used as a variety of known fish dried fish roe, including those selected from squid, cod, Myeongtae, ratfish, or mixed fish, processing is necessary as saying the way to bake or smoke the fish dried fish Depending on the steaming can be baked or smoked, in addition to a variety of known processing can be applied. Such processed fish dried fish roe can be easily manufactured by applying a known technique, so a detailed description thereof will be omitted.

The seasoning liquid applied to the dried fish dried fish can be used as a seasoning solution mainly made of starch syrup, but the conventional seasoning liquid is a seasoning liquid is buried in the hands during the process of eating the prepared seasoning, and the seasoning liquid inside the wrapping paper during packaging Buried or deteriorated product quality of the packaged product.

In order to solve this problem, in the present invention, a seasoning solution containing 0.2 to 1 part by weight of seaweed extract and 130 to 180 parts by weight of water was used based on 100 parts by weight of starch syrup.

Here, starch syrup is added to help the dried dried fish lobster contain proper water so as not to harden the meat of seasoned poultry, and to give the prepared seasoned poultice to sweet taste. The starch syrup may be selected from commercially available starch syrup with a water content of about 18%.

Seaweed extract added with the starch syrup lowers the adhesive force of the starch syrup and prevents the seasoning liquid from appearing on the inner surface of the wrapping paper even after the seasoning is prepared to help maintain good aesthetics and improve the flavor. It prevents the absorption of seasonings in the process of eating seasonings to prevent the absorption of moisture.

The algae extract may be selected from alginic acid obtained from brown algae, agar obtained from red algae or carrageenan, and more preferably carrageenan.

The seaweed extract is contained 0.2 to 1 parts by weight based on 100 parts by weight of starch syrup, when the content is less than 0.2 parts by weight based on 100 parts by weight of starch syrup, the effect of lowering the adhesion of starch syrup is insignificant Even though the seasoning liquid is deposited on the inner surface of the wrapping paper, it is not aesthetically satisfactory, and the merchandise is not only deteriorated, but it also absorbs the moisture when it comes into contact with moisture in the wrapping paper or the atmosphere. In addition, when the content is included in excess of 1 part by weight based on 100 parts by weight of starch syrup, the effect of lowering the adhesive strength of starch syrup is not enhanced anymore, and there is a problem that increases the production cost of seasoning poultry seaweed extract is within the above range It is desirable to include.

Water is used to maintain the proper viscosity so that the seasoning liquid can be applied to the dried fish dried fish which is easily processed during the preparation of seasonings. If the content is less than 130 parts by weight based on 100 parts by weight of starch syrup, It is not easy to apply seasoning liquid to processed fish dried fish lobster due to its high viscosity, and there is a problem in that the seasoning liquid is excessively coated, resulting in a strong sweet taste and a deterioration of the flavor of seasoned poultice. The content is 100 parts by weight of starch syrup. When it exceeds 180 parts by weight, the viscosity of the seasoning liquid is lowered, so that the workability is excellent. However, when the seasoning liquid is applied to the processed fish dried fish cloth, sufficient sweetness cannot be imparted. Preferably, the water should contain 130 to 180 parts by weight based on 100 parts by weight of syrup. All.

Other additives may be further added to the seasoning liquid, if necessary, for example, may be added to further include D-sorbitol added to a conventional seasoning liquid to give gloss to the seasoning, in the present invention D-sorbitol 0.5 It added so that it may contain -1 weight part.

The seasoning liquid is first applied to the processed fish dried fish fabric, where the method of applying the seasoning liquid may be applied to various known coating techniques including spray coating, dip coating, knife coating, brush coating, and the like.

When the first application is complete, nuts are sprinkled on top. Nuts may be selected from known nuts, including peanuts, walnuts, pine nuts, almonds, etc., may be used by grinding them as necessary.

When you sprinkle nuts like this, they are attached by the persistence of seasoning solution. However, since the nut is not given sufficient adhesion only by the primary coating as described above, in the present invention, the seasoning liquid is applied to the upper surface of the nut after spraying the nut. The application of the seasoning liquid may be performed in the same manner as the above-described application of the primary seasoning liquid.

As described above, when the second seasoning solution is applied, the seasoning solution is mixed with the first seasoning solution, and in this process, the nuts are coated and firmly attached to the fish dried fish cloth. At this time, the application of the primary and secondary seasoning liquid is preferably carried out in a state in which the seasoning liquid is heated to a temperature of 80 ~ 90 ℃, because the viscosity of the seasoning liquid is high and the operation becomes difficult.

When the second application of the seasoning liquid is completed, drying is performed. The drying is preferably performed such that the water content is 10 to 25% at a temperature of 45 to 65 ° C., and it is easy to apply a known drying method including hot air drying. It can be carried out.

The dried seasoned nuts with dried nuts can be marketed after packing by applying the usual packing method.

Seasonings prepared according to the above-described method is not only the meat quality of the seasonings by the seasoning liquid, but also enhances the taste to enhance the palatability, can be easily eaten without a separate sauce. In addition, the nuts attached to the seasoning can be eaten at the same time in the process of eating can increase the palatability and nutritional value, especially the nuts are firmly attached so that the nuts do not fall during the eating process.

In addition, the seaweed extract contained in the seasoning solution reduces the stickiness of the starch syrup, which prevents the seasoning solution from appearing on the inner surface of the packaging when it is packed, and enhances the productability. It becomes possible.

Hereinafter, the present invention will be described in more detail with reference to the following examples, which are presented to aid the understanding of the present invention, but the present invention is not limited thereto.

<Example 1>

Steam the washed squid body and dry the squid fabric prepared by drying evenly, spray the seasoned liquid heated to 80 ± 5 ℃ onto the baked squid, apply the ground ground peanuts, and then sprinkle the grounded peanuts on it again, then again 85 ± 5 ℃. After spraying and applying the seasoned solution heated to 55 ± 5 ℃ hot air dried to prepare a squid bag attached to peanuts with a water content of 20 ± 5%, and packaged in a transparent PE packaging. At this time, the seasoning solution was prepared by mixing 100 parts by weight of starch syrup in a ratio of 150 parts by weight of water, 0.5 parts by weight of carrageenan and 0.8 parts by weight of D-sorbitol.

50 adult males and females of this package were eaten, and the adhesion, hygroscopicity, taste, and squid quality of peanuts and squid were evaluated as follows. The spray workability was evaluated as follows and the results are shown in Table 1 below.

-Adhesion between Peanut and Squid-

In the process of eating, peanuts easily fall from the cuttlefish, and if the peanuts do not fall easily from the cuttles, they should be marked as good.

-Hygroscopic-

In the process of unpacking seasoned squid by opening the wrapping paper, if the seasoning liquid gets on the finger, the hygroscopicity is strong and the hygroscopicity is poor.

-Taste-

In the process of eating seasoned squid, the taste was marked as good, normal, and poor, and the taste was evaluated by the number of the panel.

-Squid Meat-

In the process of eating seasoned squid squid, the meat is soft and the meat is hard.

-Adhesion-

After applying a load of 1Kg / ㎡ to the top surface of the wrapping paper, take out the seasoned squid from the inside of the wrapping paper, and then visually confirmed the degree of seasoning liquid on the inner surface of the wrapping paper and then marked the degree as good, normal, poor.

Spray workability

In the process of spraying seasoning liquid, it is easy to spray, and if it is difficult to spray, it is marked as bad.

<Example 2>

A seasoning squid was prepared in the same manner as in Example 1, except that 100 parts by weight of starch syrup was prepared by mixing 130 parts by weight of water, 0.5 parts by weight of carrageenan, and 0.8 parts by weight of D-sorbitol. It was. The seasoned squid prepared in this way was carried out in the same manner as in Example 1 to evaluate the hygroscopicity, taste, flesh of squid, adhesive strength and spray workability of the seasoning liquid, and the results are shown in Table 1 below.

<Example 3>

A seasoning squid was prepared in the same manner as in Example 1, except that 100 parts by weight of starch syrup was mixed in a ratio of 180 parts by weight of water, 0.5 parts by weight of carrageenan, and 0.8 parts by weight of D-sorbitol. It was. The seasoned squid prepared in this way was carried out in the same manner as in Example 1 to evaluate the hygroscopicity, taste, flesh of squid, adhesive strength and spray workability of the seasoning liquid, and the results are shown in Table 1 below.

<Example 4>

Seasoned squid was prepared in the same manner as in Example 1, except that 100 parts by weight of starch syrup was prepared by mixing 150 parts by weight of water, 0.2 parts by weight of carrageenan and 0.8 parts by weight of D-sorbitol. Prepared. The seasoned squid prepared in this way was carried out in the same manner as in Example 1 to evaluate the hygroscopicity, taste, flesh of squid, adhesive strength and spray workability of the seasoning liquid, and the results are shown in Table 1 below.

Example 5

A seasoning squid was prepared in the same manner as in Example 1, except that 100 parts by weight of starch syrup was mixed with 150 parts by weight of water, 1.0 part by weight of carrageenan, and 0.8 part by weight of D-sorbitol. It was. The seasoned squid prepared in this way was carried out in the same manner as in Example 1 to evaluate the hygroscopicity, taste, flesh of squid, adhesive strength and spray workability of the seasoning liquid, and the results are shown in Table 1 below.

Comparative Example 1

Steam the washed squid body and dry the squid prepared by drying evenly, spray the seasoned liquid warmed to 80 ± 5 ℃ onto the baked squid, apply the ground peanuts evenly, and then sprinkle the crushed peanuts to 55 ± 5 ℃. Hot air dried to prepare a squid with a peanut with a water content of 20 ± 5%. The seasoned squid prepared in this way was carried out in the same manner as in Example 1 to evaluate the hygroscopicity, taste, flesh of squid, adhesive strength and spray workability of the seasoning liquid, and the results are shown in Table 1 below.

Comparative Example 2

A seasoning squid fabric was prepared in the same manner as in Example 1, except that 100 parts by weight of starch syrup was mixed with 150 parts by weight of water, 0.1 parts by weight of carrageenan, and 0.8 parts by weight of D-sorbitol. It was. The seasoned squid prepared in this way was carried out in the same manner as in Example 1 to evaluate the hygroscopicity, taste, flesh of squid, adhesive strength and spray workability of the seasoning liquid, and the results are shown in Table 1 below.

Comparative Example 3

A seasoning squid was prepared in the same manner as in Example 1, except that 100 parts by weight of starch syrup was mixed with 150 parts by weight of water, 1.5 parts by weight of carrageenan, and 0.8 parts by weight of D-sorbitol. It was. The seasoned squid prepared in this way was carried out in the same manner as in Example 1 to evaluate the hygroscopicity, taste, flesh of squid, adhesive strength and spray workability of the seasoning liquid, and the results are shown in Table 1 below.

<Comparative Example 4>

A seasoning squid was prepared in the same manner as in Example 1, except that 100 parts by weight of starch syrup was mixed with 100 parts by weight of water, 0.5 parts by weight of carrageenan, and 0.8 parts by weight of D-sorbitol. It was. The seasoned squid prepared in this way was carried out in the same manner as in Example 1 to evaluate the hygroscopicity, taste, flesh of squid, adhesive strength and spray workability of the seasoning liquid, and the results are shown in Table 1 below.

Comparative Example 5

A seasoning squid was prepared in the same manner as in Example 1, except that 100 parts by weight of starch syrup was mixed in a ratio of 250 parts by weight of water, 0.5 parts by weight of carrageenan, and 0.8 parts by weight of D-sorbitol. It was. The seasoned squid prepared in this way was carried out in the same manner as in Example 1 to evaluate the hygroscopicity, taste, flesh of squid, adhesive strength and spray workability of the seasoning liquid, and the results are shown in Table 1 below.

division Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Peanut Adhesion Good 50 49 50 50 48 8 49 49 50 47 Bad 0 One 0 0 2 42 One One 0 3 Hygroscopic Good 48 49 47 45 49 18 24 49 41 37 Bad 2 One 3 5 One 32 26 One 9 13 flavor Good 45 41 40 41 40 40 40 41 34 36 usually 3 7 9 6 7 6 5 8 12 8 Bad 2 2 One 4 3 4 5 One 4 6 Flesh Good 47 48 46 46 48 38 45 46 43 42 Bad 3 2 4 4 2 12 5 4 7 8 adhesiveness Good Good Good Good Good Bad Bad Good Good usually Workability Good Good Good Good Good Good Good Good Bad Good

As shown in Table 1, after preparing the seasoning solution within the preferred range of the present invention and using the same, seasoning solution was applied in the process of spraying the seasoning solution and then seasoning solution was again applied in the case of peanut It can be seen that the adhesion, hygroscopic taste, meat quality and adhesion and workability are all excellent, and in particular, the peanut adhesion is very excellent as compared to Comparative Example 1 in which only the first seasoning liquid was performed. Comparative Examples 2 to 5 correspond to a case where the preparation of the seasoning liquid is carried out outside the scope of the present invention. In the case of Comparative Example 3, which is equivalent to an excessive addition of carrageenan, its properties are excellent, but there is a disadvantage in that it increases the manufacturing cost of seasoning fabric, which is not preferable.

As described above, in the present invention, the nut is firmly attached to the seasonings in the process of preparing seasonings by attaching nuts after processing the dried fish squid selected from squid, cod, pollack, ratfish or mixed fish. Nuts do not fall off during the eating process by eating nuts and seasonings at the same time during the eating process is excellent nutrition has a useful effect that can be useful as a snack or nutritious snacks.

In addition, by using natural seaweed extract with syrup as a seasoning liquid, it reduces the adhesiveness of syrup and prevents the seasoning liquid from appearing on the inner surface of the packaging after packaging the prepared seasoning. It has a useful effect of reducing the hygroscopicity to prevent the seasoning liquid on the hand in the process of ingesting seasonings by water absorption to provide a seasoning solution for preparing seasonings for all ages.

Claims (7)

A crude salt-coated powder, characterized by applying a seasoning solution mainly containing starch syrup to the processed fish dried fish lobster, sprinkling the ground nuts on it, and then applying the seasoning solution mainly containing starch syrup to the upper surface. Preparation method of mipo. The method according to claim 1, Method of producing a seasoning with a nut, characterized in that it comprises 130 to 180 parts by weight of water and 0.2 to 1 parts by weight of seaweed extract with respect to 100 parts by weight of starch syrup as the seasoning liquid. The method according to claim 2, The algae extract is selected from alginic acid obtained from brown algae, agar obtained from red algae or carrageenan is a method of producing a seasoning with nuts. The method according to claim 3, The seasoning solution is a manufacturing method of the seasoning with nuts, characterized in that containing 0.5 to 1 part by weight of D- sorbitol. The method according to any one of claims 1 to 4, The fish dried dried fish squid squid, cod, taetae, ratfish, or a mixture of poultry, characterized in that the manufacturing method of the seasoning with nuts. The method according to claim 5, The nuts are nuts, walnuts, pine nuts, almonds, the method of producing a seasoning attached to nuts, characterized in that selected from. The method according to claim 5, The application of the seasoning liquid is carried out by spray coating, spray coating, knife coating or brush coating while the seasoning liquid is heated to a temperature of 80 to 90 ° C., and the drying content is 10 to 25% at a temperature of 45 to 65 ° C. Method of producing a seasoning with a nut, characterized in that to make.