KR100685301B1 - Dried yellow corvina slices mixed with red pepper paste and manufacture method thereof - Google Patents

Abstract

Provided is a dried yellow corvina slice mixed with red pepper paste, which is excellent in tastes and flavor without any fishy smell as well as is produced by sanitary processes. The dried yellow corvina slice mixed with red pepper paste is manufactured by the method comprising the steps of: washing a trimmed yellow corvina with sea water or ozone-sterilized brine, preserving the yellow corvina in 3-15% brine treated with ozone sterilizer and washing the yellow corvina with ozone-sterilized fresh water, followed by drying and tearing to prepare a dried yellow corvina slice; mixing the dried slice with seasoned red pepper paste and allowing the resultant to be ripened; squeezing the ripen dried slice to remove salt therefrom; secondly ripening the dried slice in the seasoned red pepper paste days; and storing the resulting dried slice at 1-5 deg.C.

Description

Dried yellow corvina slices mixed with red pepper paste and manufacture method

The present invention relates to gochujang oyster spicy stew and a method for manufacturing the same, more specifically, to remove the scales and gills, go through the ozone sterilization process, and salting the oysters as a whole, not partly, hygienic oysters of constant salinity It is possible to produce and the whole process is very hygienic, and seasoning red pepper paste is made by adding natural ingredients of basil, cloves, and seaweed to red pepper paste to remove the taste of natural oysters and to taste It is excellent in the fragrance, and it relates to a healthy red pepper jangjangjangajji and its manufacturing method by using natural ingredients.

Gulbipo (脯) is made by tearing oysters to a suitable size and eaten, or marinated in the sauce of red pepper paste to make gochujang gulbi pickles.

Oysters are salted in salt and dried and dried. In general, the production of oysters is prepared by salting, washing and drying in natural sea breeze. These oysters can be stored for a long time, and are excellent in taste and nutrition and can be cooked by various types of cooking methods such as roasting, steaming, and seasoning stew. Early fish is a low fat white fish that can be dried and eaten for a long time. In the early days, iron and minerals and vitamins are very rich, so drinking early broth in a bottle quickly recovers. Oysters are also excellent in protein quality, so they are used in Chinese medicine for diarrhea and addicts as abbreviated or nutritious foods. They are very good for children's development and rejuvenation. The taste of oysters is different depending on the natural salt, salt condition, drying period, and drying conditions used. Especially, Yeonggwang Oyster prepared in the area of Yeongseongpo, Yeonggwang-gun, Korea is especially popular because of its good taste.

However, the conventional Gochujang oyster pickles have been completely dried in the external environment for 3 months and then dried dry oyster meat, mixed with kochujang and subjected to the 1st and 2nd fermentation stages. However, not only the manufacturing process of oysters is not sanitary but also the meat becomes very hard due to excessive release of moisture, which causes the child to be disregarded from the elderly, and the fishy smell of oysters was aggravated.
The inventors of the present invention, Jong-Im Kim and Chang-Ryul Lee of the present invention invented a sanitary oyster bib and its manufacturing method (Application No. 06-98609) in order to produce a hygienic oyster bib. Invented a good oyster gun.

The present invention is to solve the problems as described above, remove the scales and gills, go through the ozone sterilization process, and evenly salting the oyster as a whole, it is possible to manufacture a hygiene oyster of a certain salinity In addition, the whole process of manufacturing is very hygienic, and seasoning red pepper paste is made with natural ingredients of basil, cloves, and seaweed to remove the taste of natural ingredients, but the taste of natural ingredients is excellent. Its purpose is to provide a good red pepper jangjangjangajji and its production method which is good for health.

In order to achieve the above object, in the present invention, the frozen and thawed frozen early 10 to 20 hours, after removing all the scales of the epidermis, the gill surface is removed, leaving only the gill genus, scales and gill genus After removal, it is washed with seawater or ozone sterilized brine to remove impurities, and after sterilization of brine produced for 1 to 2 hours with a salt of 3-15% with sun salt minus brine for more than 2 years, Sterilize the sterilized early stage by dipping in the brine treated by the ozone sterilizer for 3-6 hours, wash the early stage with ozone sterilized fresh water, and hang the early stage in the shade from November to March to dry it completely in the shade. 2 to 4 months depending on the size of the sea breeze, dried early beaten the body to separate the shells, thorns, head, guts and fins from the flesh, To consume a partially torn out as a good decent size spray forming gulbi Po; Seasoning red pepper paste manufacturing step to form a seasoning pepper paste by mixing the additives made of oligosaccharide, sugar, starch sugar, basil, cloves, seaweed, pear juice, onion, garlic, ginger in the red pepper paste; A primary seasoning step of ripening the oysters in the seasoning pepper paste for 10 days to 20 days in a low temperature state of 1 ~ 5 ℃; A base removing step of removing the base by squeezing the seasoned red pepper paste by hand by taking out the oyster parquet which has undergone the first seasoning step; The second seasoning is added to the marinated red pepper paste in the same way as the first seasoning step so that the oyster ribs subjected to the base removal step are further softened, and the red pepper sauce is deeper and evenly distributed in the oyster ribs. Ripening step; The storage step for storing the oyster bib through the second seasoning seasoning in the refrigeration of 1 ~ 5 ℃; To provide a hot pepper oyster jangjangjang made of red pepper jangjangjangge made possible.

Hereinafter, the characteristic configuration and the effect of the present invention will be described in detail.

Gochujang oyster spleen of the present invention is trapped and thawed frozen early 10-20 hours, after removing all the scales of the epidermis, the gill surface is removed leaving only the gill genus, remove the impurities after removing the scales and gill genus In order to wash with sea water or ozone sterilized brine, sterilized brine prepared to have salinity of 3 to 15% by sun salt minus brine for more than 2 years by an ozone sterilizer for 1 to 2 hours, and then by the pretreatment step The treated early stages were soaked in the brine treated by the ozone sterilizer for 3-6 hours, washed early with ozone sterilized fresh water, and the early stages were hung from November to March to dry them completely in the shade. 2 to 4 months depending on the size of the sea breeze, dried early beaten the trunk to separate the shells, thorns, head, guts and fins from the flesh, Partially consumed by tearing out a good decent size spray forming gulbi Po; Seasoning red pepper paste manufacturing step to form a seasoning pepper paste by mixing the additives made of oligosaccharide, sugar, starch sugar, basil, cloves, seaweed, pear juice, onion, garlic, ginger in the red pepper paste; A primary seasoning step of ripening the oysters in the seasoning pepper paste for 10 days to 20 days in a low temperature state of 1 ~ 5 ℃; A base removing step of removing the base by squeezing the seasoned red pepper paste by hand by taking out the oyster parquet which has undergone the first seasoning step; The second seasoning is added to the marinated red pepper paste in the same way as the first seasoning step so that the oyster ribs subjected to the base removal step are further softened, and the red pepper sauce is deeper and evenly distributed in the oyster ribs. Ripening step; The storage step of storing the oyster bibs through the second seasoning step in the refrigeration of 1 ~ 5 ℃; consisting of red pepper paste oyster spicy stew is made possible.

The spraying step is followed by thawing frozen early frozen for more than 10 hours, more preferably 10-20 hours, removing all of the early scales of the epidermis, removing only the gills, leaving the gill surface, scales and gills After removal it is washed with sea water or ozone sterilized brine to remove impurities. Defrosting can not be achieved by defrosting frozen prematures sufficiently, but not only by early deformation but also by the production of good quality oysters. It is frozen and transported, and the early freezing as described above is defrosted for 10-20 hours. The reason for the defrosting process of 10-20 hours or more is that the early skin may be damaged when the rapid thawing is performed, and the early flesh may be crumbly, resulting in poor taste and poor marketability. Thaw for 20 hours. Removal of scales manually removes the scales of the thawed epidermis as described above. Oysters are relatively large in scale because they are made of a large reference. In addition, the scales are removed to enhance the discomfort and meaty taste of peeling the scales off during cooking. The removal of the scales is the value of the product when the epidermal damage falls, so it is desirable to ensure the merchandise by all manual work. The reason for removing the scales as described above is that it was difficult to peel off the scales one by one and did not remove it because of the time, but by removing the scales with foreign substances for hygiene to secure hygiene and commerciality at the same time, remove the scales This prevents the osmosis from occurring evenly during salting due to the scales, and prevents premature partial staining by oxidizing in contact with air. It can be colored, and in the past it was dried without peeling the scales, so it seemed to be completely dried even if only the scales were dried, but it was generally manufactured without drying the scales under the scales. It can be dried in a shorter time. The gill removal step removes only gills, leaving the gill surface. The gills are respiratory organs in which fish breathe and can accumulate impurities because the seawater is filtered out, and gills can rot when the finished oyster is stored or when it is dried early. Therefore, the hygiene is secured by removing unnecessary gills. Removing gills involves opening the gills by hand and removing only the gills. After removing the scales and gills as above, it is washed to remove impurities on the early epidermis. When removing the scales and the gills, remove the foreign matter on the early epidermis. The washing uses seawater or water sterilized by an ozone sterilizer.

After that, sterilize the brine prepared to have salinity of 3 ~ 15% with sun salt minus brine over 2 years by ozone sterilizer for 1-2 hours, and then immerse the treated premature in brine for 3-6 hours. Salt it. The longer the salting time, the higher the salinity of the premature saltiness, and the shorter the salting time is too fresh and tasteless. For salt water, use salt from sea salt that has been sufficiently drained for more than two years. Keep your salinity around 3-15%. Salinity may vary depending on the taste of the consumer, but generally about 10% is an appropriate salinity. Salinity is salted by dipping in salt water rather than spraying it directly on the epidermis, so that the early age can maintain the same salinity throughout, which can be lowered or raised according to consumer preference. Sterilize the brine for 1-2 hours using an ozone sterilizer in the brine containing the brine. The salted sterilized as described above is salted by dipping about 3-6 hours after the pretreatment. Even when the salting of the above can continue to operate the ozone sterilizer can of course double the effect. Using the ozone sterilizer as described above to relieve the strong fishy smell of fish, effectively sterilize / disinfect the Vibrio bacteria parasitic from the E. coli group and sepsis causing fish to maintain the freshness early.

In addition, the ozone (O₃) treatment is described as follows. Ozone treatment is able to oxidize and decompose most harmful substances by strong oxidizing power, has a strong bactericidal action against pathogens and bacteria, and does not leave unpleasant taste or color after treatment. Ozone is very strong in oxidizing power, so it can be applied to almost all fields, and it is returned to oxygen even when it is generated and decomposed from oxygen, and high quality water is required in the water treatment process, and ozone treatment is recognized as an indispensable treatment process. Ozone (O₃) is decomposed into O₂ + O at room temperature. At this time, the oxygen of the generator is a powerful oxidizing operation and does not produce toxic substances because it is oxygen, and sterilizes airborne bacteria, falling bacteria, food poisoning bacteria, viruses, and general bacteria. To remove various odors. In addition, the application of ozone, it is applied to sterilization of water, air sterilization, food sterilization, pathogen sterilization.

Washing is washing the prematurely passed through the ozone sterilization station. The washing also uses ozonated water. It is washed to remove the salt on the epidermis since there is a lot of salt on the epidermis after the early salting.

Drying is suspended from November to March so that it is completely dried in the shade by the sea breeze, not forced drying, and is dried for 2 to 4 months depending on the size of the sea breeze.

The early washing is naturally dried in the sea breeze from November to March in the shade. When the weather gets warmer like spring or summer, there are many insects, and insects such as flies are twisted during drying, which causes hygiene problems. Preferred for drying.

Drying is done for two to four months between November and March to allow the oysters to dry completely. Drying may vary depending on the size of the oyster, but preferably 3 months to dry completely to the inside of the oyster. If the drying time is too short or too long, the drying will not be smooth and the taste of oysters will decrease.

Drying oysters in shaded places is because drying oysters in a sunny place may result in oil being discharged from the inside of the oysters and the taste of the oysters may be lost, and it may be damaged by strong sunlight.

Drying naturally in the sea breeze without artificially drying the oysters may shorten the time if artificially dried, but the drying is not evenly done, and hastily dried oysters do not taste all over the flesh. In addition, the salt is contained in the sea breeze to immerse the natural salt taste.

When drying the oysters, weave with straw and dry them so that the air is well ventilated. This is because the string of general synthetic resin does not allow air to pass through, so that the part where the oysters are woven is delayed to dry and only the part does not rot or dry completely. Spraying removes unwanted parts such as heads, viscera and fins by hand, and removes unnecessary parts such as heads, viscera and fins by hand, and then separates the flesh and skin by breaking the body and partially tears the flesh along the grains. Ripped to a good size to eat. Early dried through the drying beats the body to separate the shells, thorns, head, guts and fins and torn off the separated flesh to a suitable size for partial intake along the texture.

Oysters dried for two to four months are dry enough, so when you beat your torso, the shell separates into a bark, and the torso naturally divides into two or more parts around the thorns inside. Tear to size

Since all of the early scales have been removed, there are no problems such as falling off scales when the dried oysters are beaten or the shells of the oysters are not properly separated due to the scales, and are very hygienic.

The seasoning pepper manufacturing step is to form a seasoning pepper paste by mixing the additives made of oligosaccharides, sugar, syrup sugar, basil, cloves, seaweed, pear juice, onions, garlic, ginger, seasonings in red pepper paste.

Gochujang uses regular red pepper paste or stir-fried red pepper paste to enhance the taste. Grind and mix sugar, basil, cloves, seaweed, pear juice, onion, garlic, ginger, and seasonings with red pepper paste.

Sugar is added to alleviate the spicy taste when gulbipo matured in gochujang, sugar, starch syrup or oligosaccharides are used. However, preferably sugar or starch syrup may cause side effects such as obesity if a large amount is used, preferably oligosaccharide.

In addition, oligosaccharides are sugars in which 2-8 monosaccharides such as glucose, galactose, and fructose are bound together. However, in recent years, oligosaccharides of functional foods, while most of the sugar is broken down into constituent monosaccharides by digestive enzymes in the body, are absorbed by the digestive enzymes and reach the large intestine. Say sugar. The function of oligosaccharides has known effects such as indigestion, caries prevention, and the like.

Basil can be added to give the basil a distinctive aroma, and the effects of the basil's inherent properties as described below can be added to red pepper paste.

Basil is native to tropical Asia, and in the tropics is a perennial half-timber, whose stems are woody. Its height is 20 ~ 70cm and the stem is rectangular with soft hairs. The leaves face in the shape of an egg-shaped basso with wavy sawtooth at the edge, 5 ~ 10cm long, and strong fragrance. Flowers are stratified in the form of spikes in the upper part of the main stem in summer, but turn around, look like lips, and have a purplish white color. Pau is egg-shaped, calyx is tubular, stamen is 4, but pistil is split into 2. Fruits are oval or long oval with small nuts. Seeds are very small, black, and when wet, they produce a milky substance, which is used to wash off the tea. The roots are thin and come out a lot, so they are good for transplanting and planted in April ~ May and transplanted in June. The leaves and stems are dried and used as a cooking spice, and the fragrance oil is used to scent the drink or soap. Ocimene (alpha-pinene) is a component of Jinhae, fever, detoxification, diarrhea, constipation, menstrual irregularities, etc. It is also used. It is cultivated all over the world such as Southeast Asia, Europe, America and Japan, and it is wild in temperate regions.

Cloves are added to create a traditional flavor. Cloves are fragrant fragrances, so when they are soaked in gochujang, the scent is cut into gochujang. In addition, cloves are native to the Molucca Islands. The stem is 4-7m high. The leaves are opposite, fragrant, and lanceolate. Flowers are white, gathered at the ends of branches, and 4 petals. There are many surgeries and one pistil. Fruits are nucleus, black red. It is very fragrant, so use it as it is or as a powder and use clove oil extracted with water or steam. It is used for food, medicine, and preservatives, or as a painkiller in dentistry including seizures. Cloves are low in yield, so they use not only buds but also flower beds and fruits.

The addition of seaweed makes salty rum salty and not bitter, but salty and aftertaste, and you can see the original effect of seaweed as follows.

Hamcho (鹹 草) is an annual plant that grows on Gaphal on the west coast of our country. The seaweed is concentrated in salt and all the trace elements dissolved in seawater, so it tastes salty and weighty. The grass, which is written in China's best medical book, Xinongbonmen, is called "Hamcho", and in Japan, in "Conversational Herbs", it is written as either "Shincho" or "Bokcho" or "Weedweed". It is a remarkable herb that removes accumulated toxins and stool, and has excellent treatment effects for various incurable diseases such as cancer, uterine fibroids, sinusitis, hypertension, hypotension, low back pain, diabetes, bronchial asthma, hypothyroidism, hyperthyroidism, skin disease and arthritis. The seaweed grows on land and is enriched with various minerals and enzymes in the seawater, which contains dozens of trace elements such as calcium, potassium, magnesium, iron, iodine and phosphorus, and various toxins and enzymes. It grows by absorbing trace elements and enzymes that are beneficial to the human body.The salts contained in the seaweeds are salts contained in plants and are clean compared to sun salt and clean compared to processed salt (table salt). As well as minerals, abundant and delicious also excellent. Salicornia is a sodium salt but not as salty, bitter salty aftertaste is jjareum tidy.

Pear juice is made from pear juice and is a common ingredient. Pear juice contains a lot of water and its high sugar is perfect for adding water to red pepper paste.

Onions are very helpful in preventing and treating circulatory diseases such as heart disease, arteriosclerosis, and high blood pressure, preventing cancer, and recovering from fatigue and stress.

Garlic is recognized as a representative anti-cancer food, and is widely known for fatigue recovery, energy enhancement, and blood purification foods.

Ginger detoxifies the body.

Seasonings are added to the kochujang to add the above additives to taste.

In the first seasoning seasoning step, the oysters are mixed with the seasoning pepper and aged for 10 to 20 days in a low temperature of 1 to 5 ° C.

Fermenting oysters at room temperature may cause infection of the worms and parasites, and may cause the oysters to harden as moisture evaporates quickly. In addition, since the first aging step is preferably aged for 10 to 20 days through the second aging. If aged less than 10 days the marinated pepper paste is not properly infused in oysters, if aged for more than 20 days, the taste of marinated pepper paste deeply soaked only because the skin of the oysters can be too salty.

The base removing step is to remove the base by squeezing the seasoning pepper gourds by hand to take out the gulbipo passed through the first seasoning step. The base removal step is to squeeze it directly by hand in case the taste of marinated red pepper paste is not deeply immersed in the oysters that go through the first seasoning step, then remove the red pepper paste stuck to the epidermis and marinated red pepper paste on the surface. Soak into the inside of this oyster.

The second seasoning seasoning step to the oysters go through the base removing step to further deepen the taste of the seasoning red pepper paste, the seasoning pepper sauce is deeper and evenly distributed in the oyster beef in the same manner as the first seasoning seasoning step Put it in red pepper paste for 10 to 20 days. Temperature and maturation period are the same as the first seasoning season.

The storage step is stored in the refrigeration of 1 ~ 5 ℃ the oyster gun after the second seasoning step. This is for low temperature fermentation aging in the refrigerated state of 1 ~ 5 ℃. Oysters are seasoned with marinated red pepper paste for their taste to survive. When not refrigerated it is because the oysters become stiff or excessively matured because the taste of the oysters is hampered. The storage of the oysters after the second seasoning season is preferably kept in a container such as a glass bottle or pottery sealed.

In addition, the mixing ratio of the marinated red pepper paste is 4 ~ 10% sugar, 1 ~ 3% basil, 1 ~ 3% clove, 1 ~ 3% seaweed, 2 ~ 7%, 1 ~ 3% onion , 0.2-1% garlic, 0.2-1% ginger, seasoning 0.2-1%.

Sugar is 4 ~ 10% by weight based on the weight of red pepper paste. If it is added below 4%, the spicy taste of red pepper paste does not disappear, and when added more than 10%, the sweet taste is very strong.

Basil, cloves and seaweed are 1 to 3% by weight based on the weight of gochujang. If more than 3% of the basil and clove is too strong fragrance, less than 1% of the basil and clove because the scent of the oysters can not be removed because the smell of the oyster. If the content of the seaweed is more than 3%, the taste of salt becomes dark, and if it is contained less than 1%, it does not have the unique salt taste of seaweed.

2 ~ 7% of pear juice is suitable, and when more than 7% is added, the red pepper paste contains too much water. If less than 2% is added, the proper flavor and taste of pear juice are not proper.

Onion is 1 ~ 3% is suitable, if more than 3% is added to the pungent taste, if less than 1% is less effective.

Garlic, ginger and seasonings are suitable for 0.2 ~ 1%, to remove the fishy taste of oysters and give the effect of seasoning. If it contains more than 1%, the scent is strong, and the taste is reduced by the taste of garlic, ginger, and seasoning. If it is added below 0.2%,

In addition, the bark, thorns, hair, guts and fins separated from the flesh in the spraying step is pulverized to use as a natural seasoning.

The pulverized powder can be used as a natural seasoning because it is hygienic and has a taste of oysters because the impurities and scales are removed and ozone sterilized in the pretreatment step. It is good for the health of the intake of oysters by using natural seasonings of oysters instead of chemical artificial seasonings when manufacturing seasoning pepper paste.

As described above, the production method of the present invention is hygienic and oysters can maintain a constant taste, it is possible to produce a high marketability red pepper jangjangjangchi.

As described above, the sanitary oysters prepared by the manufacturing method according to the present invention remove scales and gills, undergo an ozone sterilization process, and salt the oysters as a whole, not partially, and sanitary oysters with constant salinity. It is possible to produce and also the whole process of manufacturing is very hygienic, and seasoned red pepper paste is made with natural ingredients of basil, cloves, and seaweed to remove the taste of natural oysters, and to remove the fishy taste with natural ingredients. In addition, the use of natural ingredients is good for health, so there is an effect to increase the quality of the product itself.

Claims (4)

After thawing the frozen and frozen early 10-20 hours, remove all the scales of the epidermis, remove only the gills, leaving the gill surface, seawater or ozone sterilization to remove impurities after removing the scales and gills Washed with brine, sterilized brine prepared to have a salinity of 3 to 15% with sun salt minus the brine for more than 2 years by an ozone sterilizer for 1 to 2 hours, and then the premature treated by the pretreatment step to the ozone sterilizer Salt for 3 to 6 hours in salted water treated by rinse, wash early with ozone sterilized fresh water, and hang early between November and March to dry early in the shade. Dry, dried early beaten the trunk to separate the shells, thorns, heads, guts and fins, and to take the separated flesh along the grain Taking tear group spray forming gulbi port; Seasoning red pepper paste manufacturing step to form a seasoning pepper paste by mixing the additives made of oligosaccharide, sugar, starch sugar, basil, cloves, seaweed, pear juice, onion, garlic, ginger in the red pepper paste; A primary seasoning step of ripening the oysters in the seasoning pepper paste for 10 days to 20 days in a low temperature state of 1 ~ 5 ℃; A base removing step of removing the base by squeezing the seasoned red pepper paste by hand by taking out the oyster parquet which has undergone the first seasoning step; The second seasoning is added to the marinated red pepper paste in the same way as the first seasoning step so that the oyster ribs subjected to the base removal step are further softened, and the red pepper sauce is deeper and evenly distributed in the oyster ribs. Ripening step; The method for producing red pepper paste oyster spicy stew, characterized in that consisting of; delete delete After thawing the frozen and frozen early 10-20 hours, remove all the scales of the epidermis, remove only the gills, leaving the gill surface, seawater or ozone sterilization to remove impurities after removing the scales and gills Washed with brine, sterilized brine prepared to have a salinity of 3 to 15% with sun salt minus the brine for more than 2 years by an ozone sterilizer for 1 to 2 hours, and then the premature treated by the pretreatment step to the ozone sterilizer Soak in brine treated for 3 to 6 hours and salt it, wash it early with ozone sterilized fresh water, and hang it early in November to March to dry it early in the shade. Dry, dried early beaten the trunk to separate the shells, thorns, heads, guts and fins, and to take the separated flesh along the grain Tossed to size and sprayed to form oysters, seasoned red pepper paste to form marinated red pepper paste by mixing additives made of oligosaccharides, sugar, syrup sugar, basil, cloves, seaweed, pear juice, onion, garlic and ginger. To prepare, oyster marinated in marinated red pepper paste aged for 10 days to 20 days at a low temperature of 1 ~ 5 ℃, marinated red pepper go through the first seasoning seasoning step of the marinated pepper paste Squeezing by hand to remove the base to remove the base, the base removing step to further soften the gulbipo, seasoning pepper is deeper and evenly distributed in the gulbipo of the above in the same manner as the first seasoning seasoning step Gochujang guljangjangajji, characterized in that the second seasoning to ripen 10 to 20 days to put in seasoning red pepper paste.