KR101051755B1 - Pickled red pepper and its manufacturing method - Google Patents
Pickled red pepper and its manufacturing method Download PDFInfo
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- KR101051755B1 KR101051755B1 KR1020090077380A KR20090077380A KR101051755B1 KR 101051755 B1 KR101051755 B1 KR 101051755B1 KR 1020090077380 A KR1020090077380 A KR 1020090077380A KR 20090077380 A KR20090077380 A KR 20090077380A KR 101051755 B1 KR101051755 B1 KR 101051755B1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
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- Oil, Petroleum & Natural Gas (AREA)
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Abstract
본 발명은 풋고추의 세척단계, 세척한 풋고추를 끓는 물에 데치는 단계, 데친 풋고추의 1차 냉각 단계, 1차 냉각한 풋고추의 건조단계, 상기 건조한 풋고추의 표면에 구멍을 형성하는 단계, 구멍을 형성한 풋고추의 튀김 단계, 상기 튀긴 풋고추의 2차 급냉 단계, 상기 2차 급냉한 풋고추의 씨와 겉껍질을 제거하는 단계, 상기 씨와 겉껍질이 제거된 풋고추를 조미액에 담가 숙성하는 단계로 이루어져 제조되어 풋고추의 색과 조직감 및 풍미가 우수한 고추절임 및 그의 제조방법에 관한 것이다.The present invention is the washing step of green pepper, the step of boiling washed green pepper in boiling water, the first cooling step of boiled green pepper, the drying step of the primary cooled green pepper, the step of forming a hole in the surface of the dry green pepper, forming a hole A step of frying one green pepper, a second quenching step of the fried green pepper, removing the seeds and the hull of the second quenched green pepper, and immersing the green pepper from which the seeds and the husks have been removed into seasoning liquid It relates to a pickled red pepper excellent in color, texture and flavor of the green pepper and a method of manufacturing the same.
풋고추, 절임 Green pepper, pickles
Description
본 발명은 풋고추의 세척단계, 세척한 풋고추를 끓는 물에 데치는 단계, 데친 풋고추의 1차 냉각 단계, 1차 냉각한 풋고추의 건조단계, 상기 건조한 풋고추의 표면에 구멍을 형성하는 단계, 구멍을 형성한 풋고추의 튀김 단계, 상기 튀긴 풋고추의 2차 급냉 단계, 상기 2차 급냉한 풋고추의 씨와 겉껍질을 제거하는 단계, 상기 씨와 겉껍질이 제거된 풋고추를 조미액에 담가 숙성하는 단계로 이루어져 제조The present invention is the washing step of green pepper, the step of boiling washed green pepper in boiling water, the first cooling step of boiled green pepper, the drying step of the primary cooled green pepper, the step of forming a hole in the surface of the dry green pepper, forming a hole A step of frying one green pepper, a second quenching step of the fried green pepper, removing the seeds and the hull of the second quenched green pepper, and immersing the green pepper from which the seeds and the husks have been removed into seasoning liquid
피클은 서양에서 전래된 것으로 야채나 과일의 장기간 동안 보존하여 식음할 수 있도록 수확한 야채나 과일을 소금이나 식초로 절인 서양식 절임식품을 의미한는 것으로 주로 소정의 식초와 설탕과 소금을 물에 용해한 후 이를 끓인 수용액에 야채 또는 과일을 침지하여 소정의 기간동안 숙성하여 제조한다. Pickles are western pickled foods that are picked from salt and vinegar to preserve vegetables and fruits for a long period of time. It is prepared by immersing vegetables or fruits in a boiled aqueous solution and aging for a predetermined period of time.
하지만, 상기의 피클은 신맛과 단맛을 주로 이루고 있어 젊은 층의 현대인의 입맛에는 맞겠지만 노약자의 입맛에는 적합하지 못한다.However, the pickle is composed of sour and sweet, mainly fit to the taste of modern people of young people, but not suitable for the elderly.
또한 전통적인 장아찌는 소금이나 된장 또는 고추장에 야채나 과일을 침지하여 소정의 기간 동안 숙성하여 제조한 것으로, 그 고유의 맛을 유지하고 제조공정 이 간단하다는 장점이 있으나, 장아찌는 필요 이상의 염도가 높으며, 짠 맛외에는 본연의 맛을 느낄 수 없다는 문제점이 있어 종래의 장아찌만으로는 수요자의 다양한 욕구를 충족시키기 어려웠다. 즉, 전통적인 단순한 장아찌 제조방법으로는 수요자 기호의 다양성 및 고급성에 따른 욕구를 만족시키기에는 부족한 실정이다. In addition, traditional pickles are prepared by immersing vegetables or fruits in salt, soybean paste or red pepper paste for a certain period of time, and have the advantage of maintaining the original taste and simple manufacturing process, but pickles have higher salinity than necessary. There is a problem that can not feel the original taste other than salty taste it was difficult to meet the various needs of the consumer with the conventional pickles alone. In other words, the traditional simple pickles manufacturing method is not enough to satisfy the needs according to the variety and luxury of consumer preferences.
본 발명은 저염도에 아삭하고 개운한 맛을 내는 퓨전식의 고추 절임을 제조함으로써 수요자들의 다양하고 고급스러운 기호를 충족시키고 맛과 영양이 풍부한 하는 고추절임을 제조하는 것을 목적으로 한다.An object of the present invention is to produce a marinated pickles of fusion peppers that taste crispy and refreshing at low salinity, satisfying various demands of consumers and rich in taste and nutrition.
본 발명에 따른 고추 절임은 수확한 풋고추를 선별하여 꼭지를 떼어낸 후 세척하는 단계; 상기 세척한 풋고추를 끓고 있는 물과 수산화나트륨과 소금이 혼합된 수용액에 데치는 단계; 상기 데친 풋고추를 얼음물에 담가 1차 급냉하는 단계; 상기 1차 급냉한 풋고추를 냉풍건조하는 단계; 상기 건조한 풋고추를 150~200℃ 기름에 튀기는 단계; 상기 기름에 튀긴 풋고추를 얼름물에 담가 2차 급냉하는 단계; 상기 2차 급냉한 풋고추를 채에 받쳐 물기를 제거하는 단계; 상기 2차 건조한 풋고추를 반으로 갈라낸 후 씨와 겉껍질을 제거하는 단계; 상기 씨와 겉껍질을 제거한 풋고추를 조미액에 담가 밀봉한 후 7~8일 동안 저온숙성하는 단계;로 이루어져 제조되는 것을 특징으로 한다.Pickling red pepper according to the present invention is the step of screening the harvested green pepper to remove the tap and wash; Boiling the washed green pepper in an aqueous solution of boiling water, sodium hydroxide and salt; Firstly quenching the boiled green pepper in ice water; Cold drying the primary quenched green pepper; Frying the dried green pepper in 150-200 ° C. oil; Immersing the fried green pepper in ice water for a second quenching step; Supporting the second quenched green pepper in a sack to remove water; Dividing the second dried green pepper in half and removing seeds and husks; After immersing and sealing the green pepper removed the seeds and the outer shell in the seasoning solution for 7 to 8 days low temperature aging; characterized in that consisting of made.
또한 기름에 튀기는 풋고추의 터짐을 방지하도록 냉풍건조한 풋고추의 표면에 작은 구멍을 형성하는 단계가 더 포함되는 것을 특징으로 한다.In addition, the step of forming a small hole in the surface of the cold-dried green pepper to prevent the bursting of the green pepper fried in oil.
또한 상기 조미액은 간장, 설탕, 물, 허브추출액, 생강, 통후추, 월계수잎, 청주를 혼합하여 끓여 식힌 것을 특징으로 한다.In addition, the seasoning solution is characterized in that the boiled and cooled by mixing soy sauce, sugar, water, herb extract, ginger, pepper, laurel leaves, sake.
본 발명은 저염도에 아삭하고 개운한 맛을 내는 퓨전식의 고추 절임을 제조함으로써 수요자들의 다양하고 고급스러운 기호를 충족시키고 맛과 영양이 풍부한 하는 고추절임을 제조할 수 있다는 효과가 있다.The present invention has the effect that it can be prepared to meet the demands of the various and luxurious tastes and rich in flavor and nutrition by producing a marinated marinated pepper with a low salt and crisp taste.
이하, 첨부된 도면을 참조하면서 본 발명에 따라 제조되는 고추절임 및 그 제조방법에 대해 상세히 설명한다.Hereinafter, with reference to the accompanying drawings will be described in detail the red pepper pickled and prepared method according to the present invention.
도 1은 본 발명에 따라 제조되는 고추절임의 제조방법에 대한 개략적인 제조공정도가 도시된 것이다.Figure 1 shows a schematic manufacturing process diagram for the method of manufacturing red pepper pickles prepared according to the present invention.
도 1에 도시된 바와 같이, 본 발명에 따라 제조되는 고추절임은 풋고추의 세척단계, 세척한 풋고추를 끓는 물에 데치는 단계, 데친 풋고추의 1차 냉각 단계, 1차 냉각한 풋고추의 건조단계, 상기 건조한 풋고추의 표면에 구멍을 형성하는 단계, 구멍을 형성한 풋고추의 튀김 단계, 상기 튀긴 풋고추의 2차 급냉 단계, 상기 2차 급냉한 풋고추의 씨와 겉껍질을 제거하는 단계, 상기 씨와 겉껍질이 제거된 풋고추를 조미액에 담가 숙성하는 단계로 이루어져 제조된다.As shown in Figure 1, the pickled red pepper prepared in accordance with the present invention is the washing step of green pepper, the step of washing the washed green pepper in boiling water, the first cooling step of poached green pepper, drying step of the first cooled green pepper, the Forming a hole in the surface of the dried green pepper, frying the green pepper with a hole, secondary quenching of the fried green pepper, removing seeds and husks of the secondary quenched green pepper, the seeds and hulls The removed green pepper is prepared by immersing in seasoning solution to ripen.
먼저 수확한 풋고추를 선별하여 꼭지를 떼어낸 후 깨끗한 물로 세척한다.First, pick the harvested green pepper, remove the stem, and wash it with clean water.
고추는 한해살이 식물로써 그 종류에 따라 식용과 관상용 등으로 나눌 수 있다. 고추는 주로 8~10월에 수확하는 식물로서 잎은 나물이나 장아찌 등으로 먹고 붉게 익은 홍고추는 말려서 고추장이나 고춧가루 등의 향신료로 쓰며 풋고추는 생식으로 장에 찍어 먹거나 조려서 반찬으로 먹거나 장아찌나 부각 등의 다양한 음식으로 조리해 먹을 수 있으며, 씨는 기름으로 짜 음식의 조리에 사용할 수 있다. Red pepper is an annual plant and can be divided into edible and ornamental according to its type. Red pepper is mainly harvested from August to October, and leaves are eaten with herbs or pickles, and red-ripe red peppers are dried and used as spices such as red pepper paste or red pepper powder. A variety of foods can be cooked and eaten, and the seeds can be salted and cooked in oil.
고추는 주로 매운맛을 나타내고 있는데, 이는 알카로이드의 일종인 캡사이신이라는 성분 때문이다. 캡사이신은 과실의 태좌와 격벽에서 만들어지는데 개화 2주일 후부터 생기기 시작하여 3주일 후에 최고치에 달한다. Hot peppers have a spicy taste mainly due to an ingredient called capsaicin, a kind of alkaloid. Capsaicin is produced in the peritons and bulkheads of fruit, which occurs two weeks after flowering and peaks in three weeks.
상기 캡사이신은 영양이 많고 식욕과 더위와 추위에 견디는 힘을 증진시키며, 체지방을 줄여 비만의 예방과 치료에도 효과가 있다.The capsaicin is nutritious and improves appetite and heat and cold resistance, and is effective in the prevention and treatment of obesity by reducing body fat.
또한 고추에는 포도당, 과당, 자당, 갈락토스 등이 유리당의 형태로 포함되어 있고, 그 밖에 라피노제라는 다당류가 있어 고추의 매운 맛을 보완하는 특유의 단맛을 나타내고 있다. 고추의 유기산은 구연산, 사과산, 주석산, 호박산, 알파-케토구르탐산 등이 들어 있으며, 사과산과 구연산이 대부분으로 함유되어 있다. In addition, red pepper contains glucose, fructose, sucrose, and galactose in the form of free sugar. In addition, there is a polysaccharide called raffinose, which has a unique sweetness that complements the spicy taste of red pepper. Pepper's organic acid contains citric acid, malic acid, tartaric acid, succinic acid, alpha-ketogurtamic acid, and most of malic acid and citric acid.
고추의 과피에는 지방질이 적으나, 고추씨는 지방함량이 23~29%가 함유되어 있는데 대부분 불포화 지방산인 리놀렌산과 디놀렌산으로 구성되어 있다. The skin of red pepper is low in fat, but red pepper seeds contain 23 ~ 29% fat, mostly composed of linolenic acid and linolenic acid which are unsaturated fatty acids.
본 발명에서는 아삭하게 씹히는 질감이 있으며 수분함량이 많은 풋고추를 사용하여 고추 절임을 제조하도록 한다.In the present invention, the crispy chewy texture and moisture content of the green pepper to prepare a pickled red pepper.
상기 세척한 풋고추를 물에 데친다.Boil the washed green pepper in water.
이때 물 100중량부에 대하여 수산화나트륨 0.01~1 중량부 및 소금 0.01~1 중량부를 녹인 수용액을 끓여 풋고추를 데쳐낸다.At this time, boil the green pepper by boiling an aqueous solution of 0.01-1 part by weight of sodium hydroxide and 0.01-1 part by weight of salt with respect to 100 parts by weight of water.
상기 수산화나트륨과 소금의 첨가함으로써 풋고추의 발색을 더욱 푸르게 하기 위한 것으로, 첨가량의 이상으로 하였을 때 삼투압작용으로 풋고추에 짠맛이 배어 제조되는 풋고추 절임이 짜게 될 수 있으며, 그 이하일 경우엔 풋고추의 발색력이 약하다는 문제점이 발생하여 상기의 첨가량을 준수하는 것이 바람직하다.The addition of the sodium hydroxide and salt is to make the green pepper further greener, when the addition amount is more than the added amount can be salted pickled green pepper pickles soaked in salty green pepper by osmotic pressure, if less than that the color development of green pepper It is preferable that the problem of weakness occurs to comply with the above addition amount.
이때 상기 수용액의 끓는 온도가 75℃일 때 풋고추를 30~40초 동안 데친 후 데친 풋고추의 변색을 방지하도록 얼음물에 담가 1차 급냉한다.At this time, when the boiling temperature of the aqueous solution is 75 ℃ boiled the green pepper for 30-40 seconds, soaked in ice water to prevent discoloration of the boiled green pepper first quenched.
상기 데친 풋고추를 얼음물에 급냉함으로써 풋고추를 데쳐 그 색을 더욱 푸른 색을 나타낸 것의 변색을 방지하고 풋고추의 아삭하게 씹히는 질감을 높일 수 있다.By quenching the boiled green pepper in ice water, the green pepper can be boiled to prevent discoloration of the green color of the green pepper and increase the crispy texture of green pepper.
상기 1차 급냉한 풋고추를 채에 받쳐 물기를 뺀 후 냉풍으로 풋고추의 수분함량이 5% 미만으로 건조한다.The primary quenched green pepper is supported by the minus to drain the water, and then dried in a cold air moisture content of green pepper to less than 5%.
상기 냉풍건조한 풋고추의 표면에 이쑤시개 또는 젓가락 등으로 작은 구멍을 형성한다.A small hole is formed on the surface of the cold-dried green pepper with a toothpick or chopsticks.
이는 추후 풋고추를 튀길 때 고온의 기름으로 인하여 풋고추가 터지는 것을 방지하기 위함이다.This is to prevent the green pepper bursts due to hot oil when the green pepper is fried later.
상기 구멍을 형성한 풋고추를 150~200℃의 기름에 30초~2분 동안 튀긴다.The green pepper formed the hole is fried in oil at 150 ~ 200 ℃ for 30 seconds to 2 minutes.
상기 튀긴 풋고추를 얼음물에 담가 2차 급냉하는데 이 또한 고온으로 튀긴 풋고추의 변색을 방지하며, 풋고추의 겉껍질을 제거하기 위함이다.The deep green peppers are immersed in ice water for a second quenching, and also to prevent discoloration of the deep green peppers fried at high temperature, and to remove the outer shell of the green peppers.
상기 2차 급냉한 풋고추를 채에 받쳐 물기를 제거한 후, 풋고추를 반으로 갈라낸 후 씨와 겉껍질을 제거한다.After removing the water by supporting the second quenched green pepper in the spear, and split the green pepper in half and then remove the seeds and the husks.
상기 풋고추의 겉껍질을 제거함으로써 겉껍질의 질긴 식감을 없애고 아삭하게 씹히는 질감만을 느낄 수 있도록 한다.By removing the outer husks of the green pepper to remove the chewy texture of the husks so that you can feel only the crispy texture.
상기 풋고추의 씨와 겉껍질을 제거함으로써 제조되는 고추 절임이 씨와 겉껍질로 인하여 지저분하게 되는 것을 방지하기 위함이다.This is to prevent the red pepper pickles prepared by removing the seeds and the husks of the green pepper from becoming messy due to the seeds and husks.
상기 씨와 겉껍질을 제거한 풋고추를 조미액에 담가 밀봉한 후 7~8일 동안 저온숙성하여 고추절임을 제조한다.After soaking the green pepper removes the seeds and the outer shell in the seasoning liquid, and then aged at low temperature for 7-8 days to prepare the pickles.
상기 조미액은 간장 25~30 중량%, 설탕 5~10 중량%, 물 35~40 중량%, 허브추출액 15~20, 생강 0.1~1 중량%, 통후추 0.05~1 중량%, 월계수잎 0.05~1 중량%, 청주 5~10중량%를 혼합하여 끓여 식힌 것으로 고추절임의 풍미를 돋구어 준다.The seasoning solution is soy sauce 25-30% by weight, sugar 5-10% by weight, water 35-40% by weight, herbal extracts 15-20, ginger 0.1-1% by weight, whole peppercorn 0.05-1% by weight, bay leaf 0.05-1% %, Cheongju 5 ~ 10% by weight of the mixture boiled and cooled to give the flavor of pickles.
이때 상기 간장의 짠 맛을 설탕과 물과 청주가 이를 중화하며 고추 절임의 풍미와 잡냄새를 제거하기 위하여 허브추출액과 월계수잎을 첨가하여 제조되는 고추절임의 풍미를 돋구어 줄 수 있다.At this time, the salty taste of the soy sauce, sugar and water and sake can neutralize it, and can enhance the flavor of pepper pickles prepared by adding the herb extract and bay leaf to remove the flavor and smell of pickles.
상기 허브추출액은 음식에 사용되는 식용허브, 즉, 레몬밤, 골든레몬타임, 파인에플세이지, 레몬바베나, 자스민, 라벤다, 로즈마리, 애플민트, 스테비아 등을 액상으로 추출하여 얻은 허브추출액을 사용하며, 특히 단맛이 나는 스테비아의 추출액을 사용함으로써 간장의 짠맛을 중화하고 조미액이 깊은맛을 나타내도록 할 수 있다.The herb extract is an edible herb used in food, that is, lemon balm, golden lemon thyme, pineapple sage, lemon barbena, jasmine, lavender, rosemary, apple mint, stevia, etc. In particular, by using a sweet stevia extract can neutralize the salty taste of the soy sauce and the seasoning liquid can give a deep taste.
이하, 본 발명에 따른 구체적인 제조공정을 실시예를 들어 고추절임 및 그 제조방법에 대해 자세히 설명하겠다.Hereinafter, a specific manufacturing process according to the present invention will be described in detail for the pickled red pepper and its manufacturing method.
실시예.Example.
수확한 풋고추를 선별하여 꼭지를 떼어낸 후 흐르는 물에 깨끗히 세척한다.After harvesting the green peppers, remove the stems and wash them in running water.
상기 세척한 고추를 물 100 중량부에 대하여 수산화나트륨 0.05 중량부 및 소금 0.05 중량부를 혼합한 수용액을 75℃로 끓이고, 상기 끓고 있는 수용액에 세척한 풋고추를 30~40초 동안 데친다.The washed red pepper is boiled at 75 ° C. in an aqueous solution mixed with 0.05 parts by weight of sodium hydroxide and 0.05 parts by weight of salt with respect to 100 parts by weight of water, and the green pepper washed in the boiling solution is boiled for 30 to 40 seconds.
상기 데친 풋고추를 얼음물에 바로 담가 1분 동안 급냉하여 풋고추의 열기를 완전히 제거한 후 채에 받쳐 물기를 뺀다.The boiled green pepper is immersed in ice water immediately and quenched for 1 minute to completely remove the heat of green pepper, and then drained while supporting.
상기 물기를 뺀 풋고추를 냉풍으로 수분함량이 5% 미만을 이루도록 건조한 후 풋고추의 위부분과 아랫부분에 이쑤시개를 사용하여 작은 구멍을 형성한다.After drying the green pepper minus the moisture to form a moisture content of less than 5% by cold wind to form a small hole using a toothpick in the upper and lower portions of the green pepper.
상기 구멍을 형성한 풋고추를 180℃의 끓는 기름에 넣어 1분 동안 튀긴 후 이를 바로 얼음물에 2분 동안 담가 급냉하여 풋고추의 열기를 완전히 제거한다.Put the green pepper formed the hole in 180 ℃ boiling oil and fried for 1 minute and then immersed in ice water for 2 minutes and quenched to completely remove the hot pepper.
상기 급냉한 풋고추를 채에 받쳐 물기를 뺀 후 반으로 갈라 씨와 겉껍질을 제거한다.The quenched green pepper is supported by the minus to drain the water and then split in half to remove seeds and husks.
간장 200g, 설탕 66.7g, 허브추출액 133.3g, 생강 5g, 통후추 1g, 월계수 잎 1g, 청주 58.7g, 물 266.6g을 고루 잘 혼합한 후 100℃로 끓기 시작하면 5분 동안 더 끓인 후에 식혀 조미액을 준비한다.Soy sauce 200g, sugar 66.7g, herb extract 133.3g, ginger 5g, whole peppercorn 1g, laurel leaf 1g, cheongju 58.7g, water 266.6g evenly mixed well, when boiled at 100 ℃ boiled for 5 minutes, then cooled seasoning solution Prepare.
상기 씨와 겉껍질을 제거한 풋고추를 용기에 충진한 후 식혀 준비한 조미액을 부어 용기의 마개를 밀봉한 후 일주일 동안 -3℃에서 저온숙성하여 고추절임을 제조한다.After filling the container with the green pepper, which has been removed from the seeds and the outer husk, pour the prepared seasoning liquid to seal the cap of the container and ripen at -3 ℃ for one week at low temperature to prepare red pepper pickles.
상기와 같은 방법으로 제조한 고추절임을 꺼내에 그대로 먹거나 참기름, 깨소금 등으로 양념하여 식사시에 좋은 반찬이 된다.Take out the pepper pickles prepared in the same way as above, or eat as it is, or seasoned with sesame oil, sesame salt, etc. becomes a good side dish at mealtime.
상술한 바와 같이, 본 발명은 풋고추를 물에 데친 후 급냉하여 건조한 후 끓는 기름에 튀긴 풋고추를 급냉하여 씨와 겉껍질을 벗겨내 준비하고, 간장, 설탕, 청주 등으로 만든 조미액에 준비한 풋고추를 담가 고추 절임을 제조하는 방법에 관한 것으로서, 상술한 실시예에만 한정되는 것은 아니며 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서 여러 가지 변형 및 변경이 가능할 것이다.As described above, the present invention is boiled green peppers in water, quenched and dried, then quenched green peppers fried in boiling oil to peel off seeds and husks prepared, soaked green peppers prepared in seasoning liquid made of soy sauce, sugar, sake, etc. Regarding the method for manufacturing red pepper pickles, the present invention is not limited to the above-described embodiments, and various modifications and changes may be made without departing from the technical spirit of the present invention.
도 1은 본 발명에 따라 제조되는 고추절임의 제조방법에 대한 개략적인 제조공정도1 is a schematic manufacturing process diagram for a method of manufacturing red pepper pickles prepared according to the present invention
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| CN108719890A (en) * | 2018-05-30 | 2018-11-02 | 朱杰 | A kind of preparation method of pickled radish |
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| KR100448648B1 (en) * | 2001-10-24 | 2004-09-13 | 윤형묵 | method for making an unripe hot pepper into a boogak and a hot pepper- boogak which is made by the method |
| KR100506536B1 (en) * | 2003-04-23 | 2005-08-04 | 박영재 | Producing Method for fried food using an unripe pepper of late autumn |
| JP2007060980A (en) * | 2005-08-31 | 2007-03-15 | Emoto Sangyo:Kk | Frozen pickle, and method for producing the same |
| JP2007125007A (en) * | 2005-10-06 | 2007-05-24 | Aizu Tenpo Jozo Kk | Fried bean curd pickled in fermented soybean paste |
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| KR100448648B1 (en) * | 2001-10-24 | 2004-09-13 | 윤형묵 | method for making an unripe hot pepper into a boogak and a hot pepper- boogak which is made by the method |
| KR100506536B1 (en) * | 2003-04-23 | 2005-08-04 | 박영재 | Producing Method for fried food using an unripe pepper of late autumn |
| JP2007060980A (en) * | 2005-08-31 | 2007-03-15 | Emoto Sangyo:Kk | Frozen pickle, and method for producing the same |
| JP2007125007A (en) * | 2005-10-06 | 2007-05-24 | Aizu Tenpo Jozo Kk | Fried bean curd pickled in fermented soybean paste |
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