KR100982603B1 - Making method of fried blackmouth angler mixed spice source - Google Patents

Abstract

PURPOSE: A method for manufacturing seasoned and fried monkfish is provided to obtain nutritional advantages compared with chicken using monkfish having low fat and high protein content and to enable a user to easily cook the seasoned and fried monkish. CONSTITUTION: A method for manufacturing seasoned and fried monkfish comprises the following steps: cutting a monkfish; scattering salt and pepper and the cut monkfish; coating the monkfish with wheat flour; coating the monkfish, which is coated with the wheat flour with an egg mixture; coating the monkfish with bread crumbs; ripening the monkfish at 1-10 °C; frying the ripened monkfish coated with the bread crumbs in cooking oil of 140-190 °C; removing the oil from the fried monkfish; preparing a seasoning sauce material using cayenne pepper, the cooking oil, red pepper paste, starch syrup, sugar, ketchup, onion, bell pepper, cooking wine, garlic, bay leaves; and mixing the monkfish with the seasoning sauce in a pot of 40-60 °C.

Description

Making Method of Fried Blackmouth Angler Mixed Spice Source

The present invention relates to a seasoning pride, and more particularly, to a seasoning apripride manufacturing method using a mulberry as a fried material and trimmed to add the ingredients to enhance the sight and taste to fry the seasoning.

Fry is a basic recipe of Western cuisine, where fish and vegetables are fried in hot oil. There are two ways to make the ingredients: flour, eggs, and bread, which are then fried in oil, and the ingredients are soaked in milk and then fried in oil. Also, depending on the ingredients, they are fried as they are, without having to wear a batter. Fry is a good choice of fresh ingredients, thinly fry clothes and fry quickly in odorless oil. Depending on the material, the temperature of the oil is generally suitable for frying 160 ~ 180 ℃, prepare a sufficient amount of oil so that the material is sufficiently submerged, and do not put a lot of ingredients at once to keep the temperature of the oil constant good. For fry cooking, you should have mashed potatoes, fried parsley, lemons, and fried potatoes in advance and serve them as soon as you fry them. It is suitable that the sauce has a sour taste such as tartar sauce, tomato sauce, and worcester sauce.

In the meantime, Agui was referred to as `` Jang-a Bo '' and was named "Agu". The Japanese name is Ankou. The maximum length is 40cm. The body and head are flat, especially the head is enlarged. There are dozens of whiskers along the lower chin and abdomen of the head. There are two spines on the inner edge of the eye, and two spines also behind the eye. The mouth is large and there are two or three rows of sharp teeth on both jaws, and the palatine (the one of the seven bones supporting the palate) is also sharp on the palate. The lower jaw protrudes slightly ahead of the upper jaw, and when viewed from the back, the edge of the mouth is round. A gill hole degenerate into a small hole and is located behind the pectoral fin. Dorsal fin The first spine is similar to fishing. The spines near the base of pectoral fin base are divided into three branches. Pectoral fin is rectangular, caudal fin close to vertical. The back of the body rarely has black spots on the dark brown background, and the belly is white. The mouth is black with many round and yellow spots on the front of the tongue. The water temperature is 17 ~ 20 ℃, and it lives mainly in the water depth of 70 ~ 250m. It mainly eats fish and squid, and it usually catches food using a decoy device with the first spine of the dorsal fin. The spawning season is from April to August, and agar strips can be seen floating at this time. It is mostly caught by low-level trawl fisheries and political net fisheries, and has high commercial value. It is widely distributed in subtropical and temperate seas such as Western Pacific and Indian Ocean. This species is similar in appearance to yellowtail, but has 8 to 9 yellowfins (soft ray). Also, unlike the Maw, the thorns near the base of the pectoral fin do not split.

Nutritionally and food-related, Maw is a low-fat, high-protein food that makes the liver and stomach (also called changchang) savory, chewy, and pale.

One of the great eaters, Maw is a multi-nutrient that has all the nutrition of the ocean. Overall, it is rich in vitamin A. Vitamin A is a nutrient that helps children develop, develops resistance, and also helps eye health. It also has excellent effects on skin care. Maw's liver, in particular, is nutritious enough to be compared to one of the world's three most delicacies, the duck duck.

The gills, fins, tail, and flesh are also distinctive, so nothing but bones. It is known to have a strong stomach and intestines and to prevent adult diseases and cancers such as arteriosclerosis and diabetes. Recently, it is recognized as a drug for lowering blood pressure and is a favorite food for hypertensive patients, and has effects such as heart disease, rheumatism, neuralgia, and food intake. Devilfish's unique high-protein white fish meat is good for prevention of arteriosclerosis and diabetes, which causes paralysis, and relieves poisonous poisoning that surpasses the North Korean language. It is also effective in enhancing stamina and preventing adult diseases in modern people. Refreshing and cool haejangguk is good for breakfast and for those who are tired of overwork. Maw's big belly blows like a sack, swallowing every good fish and rubbing it in turn. So in the old days, when the devil caught in the net, the boat was split, and fish and other fish, such as fish and roe, were thrown away. Some people weigh more than 10kg, and usually reach 5-7kg. But no matter how big, there is only one or two pieces of flesh on the tail, and there's nothing to eat except for a tank-like head, a crumbling fin like a rice paddle, and a missing tail. The wise view of our ancestors, however, turned this monster into a delicacy that was not in the world. The devil's large head, gills, fins and tails, and abundant belly fat are all discarded to obtain both taste and nutrients. That is what is now. What was thrown into the stomach, when it dries like an emperor, reaps it, adds bean sprouts and buttercups, and fry it with red pepper powder. It is steamed raw mackerel.

In particular, in preparation for the spawning season, which begins in April, the devil himself takes care of his instincts, so the state is getting better and the devil eats during the winter season.

The present invention is to provide a method for producing seasoning aguipride by using a guinea pig, which is much lower and low-fat high-protein food nutritionally better than chicken instead of a lot of everyday use.

The seasoning agupride production method of the present invention comprises the first step of trimming and cutting the mouth; A second step of frying the cut mackerel; Preparing a seasoning sauce; Step 4 soaking the deep-fried fish in the sauce; The fifth step is to add visual and taste materials to the seasoned apripris.

The first step includes the first-first step of removing the guts and tails of the mouth and clean; First and second steps of applying the mouth and central bone of the mouth; It consists of the first to third stages of cutting the mouth of the mouth of the mouth.

The second step is a step 2-1 of adding black pepper and salt to the mouth of the mackerel cut for the pride; Steps 2-2 of applying the flour to the seasoned mouth, and Steps 2-3 of breaking the raw eggs and putting egg whites of the white and yolk in a bowl and stirring them to the outside of the mouth covered with flour; Steps 2 to 4 applying breadcrumbs on the mouth of the mole; Steps 2-5 to ripen the breaded bran at 1 ° ~ 10 ° C; 2-6 step of frying the matured breadcrumbs in cooking oil heated to 140 ° ~ 190 ° C .; It consists of two to seven steps to remove fried grease by releasing fried fish.

The third step is the step 3-1 to prepare the seasoning sauce ingredients of red pepper powder, cooking oil, red pepper paste, starch syrup, sugar, ketchup, onions, green peppers, sake, garlic, red pepper, bay leaf, broth; Bell peppers, red peppers, onions cut into bite-sized pieces, and garlic is chopped in steps 3-2; Step 3-3 to make finely chopped garlic in a saucepan with cooking oil and fry at medium heat to add red pepper powder to fry so as not to burn; 3-4 steps of boiling broth in red pepper oil, and add red pepper paste, starch syrup, and sake until boiling; It is composed of the 3rd to 5th stages of boiling red pepper sauce, red peppers, onions, and laurel leaves, which are air fresheners, and boiling them again.

The fourth step is a step 4-1 to take the seasoning sauce made in the third step and put it in a pot and then fried fried gugdo in a pot; The monk is put in a pot at 40 ~ 60 ℃, and it is composed of 4-2 steps.

The fifth step is a 5-1 step of preparing a visual and taste material of sesame seeds, walnuts, peanut powder, finely crushed ginger powder, lemon, which enhances the sense of sight and taste; 5-2 steps of sprinkling sesame seeds, walnuts and peanut powder on the apripride tossed with seasoning sauce; It is a method of making a seasoning agupride consisting of 5-3 steps of spraying ginger powder and lemon to remove fishy smell on the agupride sprinkled with sesame seeds, walnuts and peanut powder.

It is possible to solve the problem to be solved of the present invention by the spice aguide production method as described above.

In this way, it is possible to make cooking easier for the general public who wants to cook fried fish by using the fish, and suggest another cooking method using the fish, which can promote diversification of fish. .

1 is a flow chart for seasoning aguipride production method according to the present invention

The seasoning agupride production method of the present invention comprises the first step of trimming and cutting the mouth; A second step of frying the cut mackerel; Preparing a seasoning sauce; Step 4 soaking the deep-fried fish in the sauce; The fifth step is to add visual and taste materials to the seasoned apripris.

The first step includes the first-first step of removing the guts and tails of the mouth and clean; First and second steps of applying the mouth and central bone of the mouth; It consists of the first to third stages to cut the size of the mouth of the mouth for agupride, the size of the burr for the mouth of the mouth 1-3 is width: 5cm ~ 10cm, length: 5cm ~ 10cm, thickness: 2cm ~ 5cm.

The second step is a step 2-1 of adding black pepper and salt to the mouth of the mackerel cut for the pride; Steps 2-2 of applying the flour to the seasoned mouth, and Steps 2-3 of breaking the raw eggs and putting egg whites of the white and yolk in a bowl and stirring them to the outside of the mouth covered with flour; Steps 2 to 4 applying breadcrumbs on the mouth of the mole; Steps 2-5 to ripen the breaded bran at 1 ° ~ 10 ° C; 2-6 step of frying the matured breadcrumbs in cooking oil heated to 140 ° ~ 190 ° C .; It consists of the second to seventh stages to remove the oil by frying the fried monk, the maturation time of the second to fifth stages is 8 to 40 hours, and the time to fry in the fryer of the second to sixth stages. This is 4 to 10 minutes.

The third step is the step 3-1 to prepare the seasoning sauce ingredients of red pepper powder, cooking oil, red pepper paste, starch syrup, sugar, ketchup, onions, green peppers, sake, garlic, red pepper, bay leaf, broth; Bell peppers, red peppers, onions cut into bite-sized pieces, and garlic is chopped in steps 3-2; Step 3-3 to make finely chopped garlic in a saucepan with cooking oil and fry at medium heat to add red pepper powder to fry so as not to burn; 3-4 steps of boiling broth in red pepper oil, and add red pepper paste, starch syrup, and sake until boiling; It is composed of 3 ~ 5 steps of boiling green pepper, red pepper, onion, and laurel leaf, which is a fragrance, in boiled spare sauce, and then boiling again to complete seasoning sauce. After cutting, 2 tablespoons red pepper powder, 1 tablespoon cooking oil, 2 tablespoons red pepper paste, 4 tablespoons syrup, 2 tablespoons sugar, 3 tablespoons ketchup, 1 tablespoon onion, 1 tablespoon green pepper, 4 tablespoons red pepper, 1 tablespoon red pepper, It is consumed at a ratio of 3 tablespoons of broth and 3 pieces of laurel leaves, and the broth is made by boiling the broth using the broth material of north seaweed, kelp, radish, onion, green onion, and anchovy.

The fourth step is a step 4-1 to take the seasoning sauce made in the third step and put it in a pot and then fried fried gugdo in a pot; The monk is put in a pot at 40 ~ 60 ℃, and it is composed of 4-2 steps.

The fifth step is a 5-1 step of preparing a visual and taste material of sesame seeds, walnuts, peanut powder, finely crushed ginger powder, lemon, which enhances the sense of sight and taste; 5-2 steps of sprinkling sesame seeds, walnuts and peanut powder on the apripride tossed with seasoning sauce; It is a method of making a seasoning agupride consisting of 5-3 steps of spraying ginger powder and lemon to remove fishy smell on the agupride sprinkled with sesame seeds, walnuts and peanut powder.

Hereinafter, the present invention will be described in detail with reference to the accompanying flowchart.

1 is a flow chart of the seasoning apropride manufacturing method according to the present invention.
The nutrients per 100 g of Maw to Maw, which is the main raw material of the present invention, are shown in Table 1 below.
Major Nutrients and Ingredients per 100g of Maw energy 68 Kcal moisture 83.6% protein 14.4 g Geology 0.6g carbohydrate Sugar 0.3 g

Mineral calcium 16 mg sign 182 mg iron content 1.1mg salt 130mg potassium 300mg

vitamin
A
Retinol Equivalent 26RE (μg) Retinol 26 μg Thiamine 0.03mg B2 riboflavin 0.13mg Niacin 4.2mg E 0.7mg
Source: Food Ingredients (Cho Jae-sun, Hwang Sung-yeon-Moon Undang, 2007)

A method for preparing seasoned aguipride according to the invention as shown in Figure 1 will be described in detail according to the flow chart.

The first step of trimming and grooming the mouth is explained in detail as follows.

In the first-first step of cleaning the demon, first pour water into the mouth and swell the stomach to stabilize the body, cut off the pectoral fin, cut the stomach, take out the intestines (liver and intestine), and remove the stomach and gills. Remove the caudal fin. Because Agu has sharp bones, he is injured by rubbing his hands, so he rolls a bowl with coarse salt and rolls it around like a wooden stir.

Use water below 10 ° C, but use the lowest temperature possible to maintain the texture and freshness of the mower.

A little bit of sticky is fine, and if the heat is applied, whether it's a bath, steam, or fry, the stickiness is eliminated.

The gut also separates what can and can't be used as a gaseous material and removes the gallbladder so it doesn't burst.

To remove the teeth and central bone of the first and second stages of the first and second steps, first, cut out the strong snout and remove the teeth, and cut the area around the mouth with scissors to prevent injury to the hands or mouth due to too strong teeth. After removing the snout, the aguipride may include fine bones so that only the central bone is applied.

Cutting the frying size of step 1-3 is cut to cut the trimmed maw to the size of the width: 5cm ~ 10cm, the length: 5cm ~ 10cm, the thickness: 2cm ~ 5cm for frying but the size to be constant to the cut size Cut to fit the cut weight is preferably about 30 ~ 40g, when you need to wash after cutting, wash with water below 10 ℃ in a bowl so that you can do the next work.

The second step, which is the step of frying the finished mackerel, is explained in detail as follows.

In the step 2-1, the seasoning step is sprinkled with salt and black pepper, salted, and sprinkled with black pepper to remove fishy smell.

Step 2 to 2 of the flour buried step is carried out to turn over several times so as to be uniformly buried back and forth when the flour is buried.

The choice of flour is divided into the strength component, gravity component, and strong component according to the content of gluten, which gives a chewy texture to the wheat protein contained in the flour.

In order to produce a crispy texture, fried flour made by mixing starch with low-gluten force may be used. In Aguigas, fried powder may be better than flour.

The operation of applying the egg water of the second to third steps is to break the raw egg, put the whites and yolks in the bowl, soak the mowers with flour in the stirred egg water, and apply the egg water to the outside. The purpose is to get well and improve the taste.

The breading operation of steps 2-4 is to apply breading to the mouth of the egg-coated mortar, and not to increase the amount by applying breading, but to prevent the delicious juice of the fish from escaping from the process of frying. If you grind breadcrumbs finely, the calories will go down.

The bread crumb is a mixture of 70% whole wheat and 10% rye 20% rye, savory olive oil and baked in the oven thinly sliced natural yeast whole wheat bread thinly dried at room temperature and put in an oven preheated to 150 ° C. Bake until crispy, crush into small pieces, put into a mixer, crush, and then sift to make fine bread flour.

The aging operation of the second to fifth stages is a step of aging the breaded agglutinates in the refrigerating chamber for 8 hours to 40 hours.

The reason for the ripening is that the right angler has a very small amount of inosine, but after 24 hours of processing, the inosine is increased up to 10 times to make it taste rich and hard.

The maturing method is preferably wrapped again with a wrap and then wrapped again so that the flesh does not overlap in the thawed paper or the kitchen towel, but it can also be wrapped only with the wrap and stored in the refrigerator after packaging.

The operation of frying in the cooking oil of the second to sixth steps puts the mackerel in the frying machine heated to 140 ° ~ 190 ° C. fried for 4 minutes to 10 minutes.

Sticking to the fryer is a phenomenon that occurs when the fryer is sinking due to low temperature or when the amount of cooking oil is low. Therefore, the surface of the oil is measured without measuring the temperature of the cooking oil or by dropping the frying on the heated oil. You can add meat when it's simmering and deep fried.

Fries should be fried two times to be crispy and oily. This is because the first fry sucks oil and the second fry spits oil.

Steps 2 to 7 are oil removal operations, so that the fried larvae are taken out and placed in a slightly large container to remove oil, but not stacked in many layers.

The third step of making the sauce is described in detail as follows.

Step 3-1 is to prepare the seasoning sauce ingredients, red pepper powder, cooking oil, red pepper paste, syrup, sugar, ketchup, onions, green peppers, taste wine, garlic, red pepper, bay leaf and broth.

The broth is used broth, kelp, radish, onions, onions, leeks, anchovy broth material, broth ingredients ratio of about 300g north, again 5g, radish 600g, onion 200g, green onions about 20cm length 3, 20 medium anchovy , 4 liters of mineral water and liver salt with sea salt.

Boil the broth material to make it, to remove these odors because there is a odor in the step and cut off the broth, kelp, radish, onions, green onions and anchovies in the water using a strong fire It includes the step of adding alcohol and the step of adding natural salt to dissolve in the broth. The natural salt used here is preferably rinsed in bottled water, since there may be impurities.

The seasoning sauce ingredients need to be trimmed and cut on the basis of 2 tablespoons red pepper powder, cooking oil 1 tablespoon, red pepper paste 2 tablespoons, starch syrup 4 tablespoons, sugar 2 tablespoons, ketchup 3 tablespoons, onions 1 tablespoon, green peppers 1 tablespoon, taste liquor 4 1 tablespoon garlic, 1 tablespoon red pepper, 3 tablespoons broth and 3 bay leaves.

When a lot of seasoning sauce is required, the above multiple of the material ratio may be used.

The spoon used above is usually divided into large, medium, and small spoons. One tablespoon (1Ts) is 15cc, one middle drink (1 / 2Ts) is 5cc, and one teaspoon (1ts) is 2.5cc.

For reference, soy sauce or vinegar is 1 tablespoon enough to not overflow in a spoon, sugar or salt is a state of being scraped flat with a flat spatula.

For the sake, it is preferable to mix about 150cc of starch syrup and about 300cc of soju and boil it for about 4 to 5 minutes on medium heat.

In step 3-2, seasoning sauce is cut into bite-sized pieces (2-4cm in width and 1 ~ 3cm in length) that needs to be resized, such as bell peppers, red peppers, and onions. do.

Step 3-3 is a step of making red pepper oil, which is finely chopped garlic in a pan with cooking oil and fry at medium heat to add red pepper powder to make red pepper oil.

Step 3-4 is a step of making a pre-marinated sauce by boiling and pour the broth in red pepper oil, and put boiled red pepper paste, starch syrup, taste liquor to make a pre-sauce.

Step 3-5 is a step of putting the additional ingredients to boil again, put the bell pepper, red pepper, onion and fragrance laurel leaves in the preliminary seasoning sauce boiled once again to complete the seasoning sauce.

The detailed description of the fourth step, which includes the fried fish fillet with seasoning sauce, is as follows.

Step 4-1 is a step of reducing the seasoning sauce and putting fried monk in a pan, taking the necessary amount of the sauce made in the third step in a pan and then adding the fried monk in a pan.

Step 4-2 is a step of tossing the deities in the pot and put them in the pot at 40 to 60 ℃ while rubbing.

The fifth step of the visual and taste material addition step will be described in detail as follows.

Visual and taste ingredients are necessary steps to enhance the taste and taste of aguipride mixed with seasoning sauce.

Step 5-1 is a step of preparing the visual and taste materials to finely crush sesame seeds, walnuts, peanut powder and prepare the visual and taste materials of ginger powder, lemon.

Step 5-2 is a step of sprinkling visual and taste materials, and sprinkle sesame seeds, walnuts and peanut powder on the apripride mixed with seasoning sauce.

Step 5-3 is the step of sprinkling the ingredients for removing the fish and finish the food, and the ginger powder and lemon is sprinkled to remove the fishy fish on the agupride sprinkled with sesame, walnut and peanut powder.

Thought powder and lemon are important ingredients for infants and adolescents who don't like fish by removing fishy fish.

In this way, it is possible to make cooking easier for the general public who wants to cook fried fish by using the fish, and suggest another cooking method using the fish, which can promote diversification of fish. .

Claims (4)

In the method of manufacturing seasoning guru prawns
The seasoning guipride method comprises the first step of trimming and cutting the mouth;
A second step of frying the cut mackerel;
Preparing a seasoning sauce;
Step 4 soaking the deep-fried fish in the sauce;
It consists of the fifth step of adding visual and taste ingredients to the agupride mixed with seasoning sauce,
The first step includes the first-first step of removing the guts and tails of the mouth and clean;
First and second steps of applying the mouth and central bone of the mouth;
It consists of the first to third stages of cutting the mouth of the mouth for the mouthpiece.
The second step is a step 2-1 of adding black pepper and salt to the mouth of the mackerel cut for the pride;
The second and second steps of applying flour to the seasoned maw,
Step 2-3 to break the raw eggs and put the egg and egg yolks in a bowl and stir the mixture on the outside of the mouth of the flour;
Steps 2 to 4 applying breadcrumbs on the mouth of the mole;
Steps 2-5 to ripen the breaded bran at 1 ° ~ 10 ° C;
2-6 step of frying the matured breadcrumbs in cooking oil heated to 140 ° ~ 190 ° C .;
Consists of the second to seventh stages to remove the oil by frying the frozen mouth
The third step is a step 3-1 to prepare the seasoning sauce ingredients of red pepper powder, cooking oil, red pepper paste, starch syrup, sugar, ketchup, onions, green pepper, sake, garlic, red pepper, bay leaf and broth;
Bell peppers, red peppers and onions cut into bite-sized pieces, and garlic is chopped in steps 3-2;
Step 3-3 to chop finely chopped garlic in a saucepan with cooking oil and stir-fry the red pepper powder so that it does not burn;
3-4 steps of boiling broth in red pepper oil and putting red pepper paste, starch syrup and sake;
It is composed of the third to fifth stages of boiled spare sauce with boiled green pepper, red pepper and onion, and laurel leaf, which is an air freshener, and then boiled again to complete the sauce.
The fourth step is a step 4-1 to take the seasoning sauce made in the third step and put it in a pot, and then put the fried monk in a pot;
The temperature of the pot is 40 ~ 60 ℃ consists of the 4-2 step of rubbing the mouth of the mouth,
The fifth step is a 5-1 step of preparing a visual and taste material consisting of sesame seeds, walnuts, peanut powder, crushed ginger powder, lemon, which is a material that enhances the sense of sight and taste;
Step 5-2 of sprinkling sesame, walnut, and peanut powder on apricots tossed with seasoning sauce;
Seasoning agupriide method consisting of 5-3 steps of spraying ginger powder and lemon to remove fishy fish on sesame seeds, walnuts and peanut flour sprinkled fish.
The method of claim 1,
Seasoning apropride manufacturing method characterized in that the cut size for the agupride of the 1-3 steps are 5cm ~ 10cm, 5cm ~ 10cm, 2cm ~ 5cm thick.
The method of claim 1,
Seasoning of the guangu in the second to fifth stages of 8 hours to 40 hours, the frying time of the second to sixth step is 4 minutes to 10 minutes, characterized in that the seasoning aguipride.
The method of claim 1,
The ratio of the seasoning sauce material is 2 tbsp red pepper powder, cooking oil 1 tbsp, red pepper paste 2 tbsp, starch syrup, 4 tbsp, sugar 2 tbsp, ketchup 3 tbsp, onion 1 tbsp, green pepper 1 tbsp. 4 tablespoons of tassels, 1 tablespoon of garlic, 1 tablespoon of red pepper, 3 tablespoons of broth, and 3 leaves of bay leaf, and the broth is characterized by using the ingredients of the north, seaweed, radish, onions, green onions and anchovies as broth ingredients. Seasoning Aguipride.

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