KR101177252B1 - Manufacturing method of half dried-pollack gangjeong - Google Patents

Manufacturing method of half dried-pollack gangjeong Download PDF

Info

Publication number
KR101177252B1
KR101177252B1 KR1020120042291A KR20120042291A KR101177252B1 KR 101177252 B1 KR101177252 B1 KR 101177252B1 KR 1020120042291 A KR1020120042291 A KR 1020120042291A KR 20120042291 A KR20120042291 A KR 20120042291A KR 101177252 B1 KR101177252 B1 KR 101177252B1
Authority
KR
South Korea
Prior art keywords
weight
parts
frying
kodari
powder
Prior art date
Application number
KR1020120042291A
Other languages
Korean (ko)
Inventor
전금호
Original Assignee
전금호
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 전금호 filed Critical 전금호
Priority to KR1020120042291A priority Critical patent/KR101177252B1/en
Application granted granted Critical
Publication of KR101177252B1 publication Critical patent/KR101177252B1/en

Links

Images

Classifications

    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
    • 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
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
    • A23P2020/251—Tempura batter; Leavened or other aerate batter or coating

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

PURPOSE: A producing method of nutritious braised dish using semi-dried Alaska pollack is provided to reduce the fish smell of the semi-dried Alaska pollack, and the salinity of the dish. CONSTITUTION: A producing method of nutritious braised dish using semi-dried Alaska pollack comprises the following steps: cutting the semi-dried Alaska pollack before washing, and seasoning the cut semi-dried Alaska pollack with salt and black pepper powder(S101); frying the semi-dried Alaska pollack after coating with starch powder(S103); coating the semi-dried Alaska pollack with a batter composition, and secondly frying(S105); coating the fried semi-dried Alaska pollack with sauce(S107); and adding food ingredients into the mixture(S109). The batter composition includes water, starch, frying powder, and Katsuobushi powder. The sauce contains starch syrup, soy sauce, ginger, red pepper paste, red pepper powder, garlic, ketchup, the black pepper powder, sugar, and sesame oil. The food ingredients are selected from codonopsis lanceolata, walnut, or peanut.

Description

코다리 영양강정의 제조방법 {MANUFACTURING METHOD OF HALF DRIED-POLLACK GANGJEONG}Manufacturing Method of Kodari Nutritional Gluten {MANUFACTURING METHOD OF HALF DRIED-POLLACK GANGJEONG}

본 발명은 코다리 영양강정의 제조방법에 관한 것으로, 더욱 상세하게는 단백질, 칼슘, 인, 비타민A 및 필수 아미노산 등과 같은 영양소가 다량 함유되어 있는 코다리 영양강정의 제조방법에 관한 것이다.
The present invention relates to a method for producing a cordari nutrient tablet, and more particularly, to a method for preparing a cordari nutrient tablet containing a large amount of nutrients such as protein, calcium, phosphorus, vitamin A and essential amino acids.

본 발명은 코다리 영양강정의 제조방법에 관한 것으로, 더욱 상세하게는 단백질, 칼슘, 인, 비타민A 및 필수 아미노산 등과 같은 영양소가 다량 함유되어 있는 코다리 영양강정의 제조방법에 관한 것이다.The present invention relates to a method for producing a cordari nutrient tablet, and more particularly, to a method for preparing a cordari nutrient tablet containing a large amount of nutrients such as protein, calcium, phosphorus, vitamin A and essential amino acids.

명태는 대구과에 속한 물고기로, 한국, 동해, 일본 북부, 오호츠크해 및 베링해 등의 북태평양 해역에 주로 분포하며, 단백질, 칼슘, 인, 비타민A 및 필수 아미노산 등과 같은 영양소를 풍부하게 함유하고 있다.Pollack is a fish belonging to the codaceae family, and is distributed mainly in the North Pacific waters of Korea, East Sea, Northern Japan, Okhotsk Sea and Bering Sea, and is rich in nutrients such as protein, calcium, phosphorus, vitamin A and essential amino acids.

상기와 같이 영양소를 다량 함유하고 있는 명태는 생태찌개, 동태찌개, 생태매운탕, 코다리 조림, 황태 해장국, 북어국 및 북어찜 등과 같은 형태로 조리해서 섭취하고 있다.Pollack containing a large amount of nutrients as described above is ingested and cooked in the form of ecological stew, Dongtae stew, ecological spicy soup, boiled Kodari, Hwangtae Haejangguk, North Korean soup and steamed North fish.

그 중에서 코다리는 명태를 반건조한 것으로, 주로 조림 등과 같은 식품으로 조리하여 섭취하는데, 명태를 반건조하기 때문에, 씹는 맛이 좋고, 특유의 향으로 인해 식욕을 더욱 향상시킨다.Among them, the kodari is semi-dried pollack, mainly cooked and eaten with foods such as stewed foods, and because it is semi-dried pollack, the chewing taste is good, and due to its unique aroma, the appetite is further improved.

그러나, 종래와 같이 코다리를 조림으로 조리하게 되면, 명태가 갖는 특유의 비린내로 인해, 비위가 약한 사람이나, 어린아이들은 섭취를 꺼리는 문제점이 있었다.However, when cooked by steeping the nose as in the prior art, due to the peculiar fishy smell of pollack, people with weak stomach, young children had a problem of reluctant ingestion.

또한, 조림은 염분의 함량이 지나치게 높은 요리로, 오랜 기간 동안 많은 양을 섭취하게 되면 취식자의 건강에 악영향을 미치는 문제점이 있었다.
In addition, stewed foods with too high a salt content, there is a problem that adversely affects the health of the eater when ingested a large amount for a long time.

본 발명의 목적은 코다리가 다량 함유되어 영양분이 풍부하며, 맛과 식감이 우수한 코다리 영양강정의 제조방법을 제공하는 것이다.An object of the present invention is to provide a method for producing a Kodari nutritious jeongjeonggwa containing a large amount of pods rich in nutrients, and excellent in taste and texture.

본 발명의 다른 목적은 비린내가 없고, 염분의 함량이 낮은 코다리 영양강정을 짧은 시간에 제공하는 코다리 영양강정의 제조방법을 제공하는 것이다.
Another object of the present invention is to provide a method for preparing kodari nutrient tablets, which has no fishy smell and provides a low content of salt in a short time.

본 발명의 목적은 건조된 코다리를 자르고, 세척한 후에 소금 및 후추로 간을 하는 코다리가공단계, 상기 코다리가공단계를 거친 코다리에 전분가루를 묻혀 기름에 튀기는 제1튀김단계, 상기 제1튀김단계를 통해 튀겨진 코다리 튀김의 표면에 튀김옷 조성물을 도포하고 튀기는 제2튀김단계, 상기 제2튀김단계를 거쳐 튀김옷이 형성된 코다리 튀김에 소스를 도포하는 소스도포단계 및 상기 소스도포단계를 통해 소스가 버무려진 코다리 튀김에 식감재료를 투입하는 식감재료투입단계로 이루어지는 것을 특징으로 하는 코다리 영양강정의 제조방법을 제공함에 의해 달성된다.An object of the present invention is to cut the dried Kodari, and after washing the liver with salt and pepper Kodari processing step, the first frying step of frying in starch powder in the oil through the Kodari processing step, frying in oil, the first frying step The second frying step of applying a frying cloth composition to the surface of the fried cod fried frying through the frying, the sauce coating step of applying the sauce to the frying leg formed frying through the second frying step and the sauce is tossed through the source coating step It is achieved by providing a method for producing a Kodari nutritional reinforcement, characterized in that the step of adding a texture material to the input of the texture material to the fried Kodari.

본 발명의 바람직한 특징에 따르면, 상기 튀김옷 조성물은 물, 전분, 튀김 파우더 및 가쓰오부시 가루로 이루어지는 것으로 한다.According to a preferred feature of the present invention, the fried cloth composition is composed of water, starch, fried powder and Katsuobushi powder.

본 발명의 더 바람직한 특징에 따르면, 상기 튀김옷 조성물은 물 100 중량부, 전분 25 내지 35 중량부, 튀김파우더 40 내지 50 중량부 및 가쓰오부시 가루 10 내지 20 중량부로 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the fried cloth composition is composed of 100 parts by weight of water, 25 to 35 parts by weight of starch, 40 to 50 parts by weight of fried powder and 10 to 20 parts by weight of Katsuobushi powder.

본 발명의 더욱 바람직한 특징에 따르면, 상기 튀김 파우더는 소맥분, 옥수수가루, 쌀가루, 계피가루, 후추가루 및 소금으로 이루어지는 것으로 한다.According to a more preferred feature of the invention, the fried powder is made of wheat flour, corn flour, rice flour, cinnamon powder, black pepper and salt.

본 발명의 더욱 더 바람직한 특징에 따르면, 상기 소스는 물엿 100 중량부, 간장 20 내지 30 중량부, 생강 20 내지 30 중량부, 고추장 20 내지 30 중량부, 고춧가루 20 내지 30 중량부, 마늘 20 내지 30 중량부, 케첩 70 내지 80 중량부, 후추 1 내지 5 중량부, 설탕 20 내지 30 중량부 및 참기름 20 내지 30 중량부로 이루어지는 것으로 한다.According to a further preferred feature of the invention, the sauce is 100 parts by weight of starch syrup, 20 to 30 parts by weight of soy sauce, 20 to 30 parts by weight of ginger, 20 to 30 parts by weight of red pepper paste, 20 to 30 parts by weight of red pepper powder, garlic 20 to 30 By weight, 70 to 80 parts by weight of ketchup, 1 to 5 parts by weight of pepper, 20 to 30 parts by weight of sugar and 20 to 30 parts by weight of sesame oil.

본 발명의 더욱 더 바람직한 특징에 따르면, 상기 식감재료는 더덕, 호두 및 땅콩으로 이루어진 그룹으로부터 선택된 하나 이상으로 이루어지는 것으로 한다.
According to a further preferred feature of the invention, the texture material is to be made of one or more selected from the group consisting of deodeok, walnuts and peanuts.

본 발명에 따른 코다리 영양강정의 제조방법은 코다리가 다량 함유되어 영양분이 풍부하며, 맛과 식감이 우수한 코다리 영양강정을 제공하는 탁월한 효과를 나타낸다.The manufacturing method of the Kodari nutrition reinforcement tablet according to the present invention is rich in nutrients containing a large amount of Kodari, showing an excellent effect of providing a Kodari nutrition reinforcement with excellent taste and texture.

또한, 비린내가 없고, 염분의 함량이 낮은 코다리 영양강정을 짧은 시간에 제공하는 코다리 영양강정의 제조방법을 제공하는 탁월한 효과를 나타낸다.
In addition, it exhibits an excellent effect of providing a method of preparing kodari nutrient tablets, which has no fishy smell and provides low content of salt in short time.

도 1은 본 발명에 따른 코다리 영양강정의 제조방법을 나타낸 순서도이다.1 is a flow chart showing a method for preparing podari nutrient reinforcing tablet according to the present invention.

이하에는, 본 발명의 바람직한 실시예와 각 성분의 물성을 상세하게 설명하되, 이는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 발명을 용이하게 실시할 수 있을 정도로 상세하게 설명하기 위한 것이지, 이로 인해 본 발명의 기술적인 사상 및 범주가 한정되는 것을 의미하지는 않는다.
Hereinafter, preferred embodiments of the present invention and physical properties of the respective components will be described in detail with reference to the accompanying drawings. However, the present invention is not limited thereto, And this does not mean that the technical idea and scope of the present invention are limited.

본 발명에 따른 코다리 영양강정의 제조방법은 건조된 코다리를 자르고, 세척한 후에 소금 및 후추로 간을 하는 코다리가공단계(S101), 상기 코다리가공단계(S101)를 거친 코다리에 전분가루를 묻혀 기름에 튀기는 제1튀김단계(S103), 상기 제1튀김단계(S103)를 통해 튀겨진 코다리 튀김의 표면에 튀김옷 조성물을 도포하고 튀기는 제2튀김단계(S105), 상기 제2튀김단계(S105)를 거쳐 튀김옷이 형성된 코다리 튀김에 소스를 도포하는 소스도포단계(S107) 및 상기 소스도포단계(S107)를 통해 소스가 버무려진 코다리 튀김에 식감재료를 투입하는 식감재료투입단계(S109)로 이루어진다.
The method for preparing kodari nutritive jeongjeongjeong according to the present invention is to cut the dried kodari, and after washing the liver with salt and pepper Kodari processing step (S101), coated with the starch powder in the codari processing step (S101) oil First frying step (S103) to fry in, the second frying step (S105), the second frying step (S105) to apply a frying cloth composition to the surface of the fried Kodari fried through the first frying step (S103) The sauce coating step (S107) of applying the sauce to the fried cod-shaped frying clothes formed through the sauce coating step (S107) consists of a texture material input step (S109) for inputting the texture material to the cod fried fried sauce.

상기 코다리가공단계(S101)는 건조된 코다리를 자르고, 세척한 후에 소금 및 후추로 간을 하는 단계로, 보통 명태 코다리에는 3 내지 4마리의 반건조 명태(코다리)가 꿰어져 있는데, 그 중 한 마리를 10 내지 12 토막으로 절단하고, 절단된 코다리를 흐르는 물에 세척한 후에, 소금과 후추로 밑간을 하는 단계다.The Kodari processing step (S101) is a step of cutting the dried Kodari, and then seasoned with salt and pepper after washing, usually 3 to 4 semi-dried Pollack (kodari) is stitched on one of them The horses are cut into 10 to 12 pieces, and the cut cords are washed with running water, followed by salt and pepper.

이때, 코다리 토막을 100 중량부로 했을 때, 소금은 0.1 내지 0.5 중량부가 함유되는 것이 바람직하며, 후추는 0.1 내지 0.2 중량부가 함유되는 것이 바람직한데, 상기 소스도포단계(S107)에서 다양한 맛을 내는 소스를 도포하는 과정을 거치기 때문에, 코다리 자체에 소금이나 후추에 함량이 높을 경우에는 짠맛이 강해져서, 오히려 코다리 영양강정의 맛을 저하시키며, 취식자의 건강에도 좋지않은 영향을 미치게 된다.
At this time, when 100 parts by weight of the kodari, salt is preferably contained in 0.1 to 0.5 parts by weight, pepper is preferably contained in 0.1 to 0.2 parts by weight, the sauce to give a variety of flavors in the sauce application step (S107) Because it goes through the process of applying, if the salt or pepper content in the Kodari itself, the salty taste is stronger, rather, lowers the taste of Kodari nutritional reinforcement, and adversely affects the health of the eater.

상기 제1튀김단계(S103)는 상기 코다리가공단계(S101)를 거친 코다리에 전분가루를 묻혀 기름에 튀기는 단계로, 상기 코다리가공단계(S101)를 거친 코다리에 전분가루를 골고루 묻혀 165 내지 175℃의 기름에서 초벌로 3분간 튀겨내는 단계다.The first frying step (S103) is a step of burying starch powder on the coarse coarse processing step (S101) and frying in oil, evenly coated starch powder on the coarse coarse processing step (S101) 165 to 175 ℃ The first step is to fry it in oil.

상기 제1튀김단계(S103)에서 초벌로 3분간 튀겨진 코다리 튀김은 채에 놓고 기름을 빼며 식히는 것이 바람직하다.
In the first frying step (S103), the fried Kodari fried for 3 minutes as a primitive is preferably left to cool and cool off.

상기 제2튀김단계(S105)는 상기 제1튀김단계(S103)를 통해 튀겨진 코다리 튀김의 표면에 튀김옷 조성물을 도포하고 튀기는 단계로, 상기 제1튀김단계(S103)를 통해 튀겨진 코다리 튀김을 채에 놓고 기름을 빼며 식힌 후에, 튀김옷 조성물을 코다리 튀김의 표면에 고르게 도포하고, 165 내지 175℃의 기름에서 60초 내지 90초 동안 튀김옷이 바삭하게 형성되도록 튀겨낸 후에 채에 놓고 기름기와 수분이 빠지도록 놓아두는 단계다.The second frying step (S105) is a step of coating and frying the frying cloth composition on the surface of the fried frying leg through the first frying step (S103), frying the frying legs fried through the first frying step (S103) After putting it in the pan and draining and cooling it, the batter composition is evenly applied to the surface of the Kodari fry, and after frying in the oil at 165 to 175 ° C for 60 to 90 seconds to form a crispy batter, the batter is allowed to leave oil and moisture. It is a step to leave.

이때, 상기 튀김옷 조성물은 물, 전분, 튀김 파우더 및 가쓰오부시 가루로 이루어지며, 물 100 중량부, 전분 25 내지 35 중량부, 튀김파우더 40 내지 50 중량부, 생강 5 내지 10 중량부 및 가쓰오부시 가루 10 내지 20 중량부로 이루어지는 것이 바람직한데, 상기 가쓰오부시 가루의 첨가로 인해 코다리의 향과 맛이 더욱 향상된다.At this time, the fried cloth composition is made of water, starch, fried powder and Katsuobushi powder, 100 parts by weight of water, 25 to 35 parts by weight of starch, 40 to 50 parts by weight of fried powder, 5 to 10 parts by weight of ginger and Katsuobushi powder It is preferably made of 10 to 20 parts by weight, the aroma and taste of the Kodari is further improved due to the addition of the Katsuobushi powder.

또한, 상기 튀김 파우더는 소맥분, 옥수수가루, 쌀가루, 계피가루, 후추가루 및 소금으로 이루어지는 것이 바람직한데, 상기 튀김파우더에는 취식자의 비위장의 기능을 활성화시키는 계피가루가 함유되어 소화가 잘되는 코다리 영양강정을 제공하는 역할을 한다.
In addition, the fried powder is preferably made of wheat flour, corn flour, rice flour, cinnamon powder, black pepper powder and salt, the fried powder contains cinnamon powder to activate the function of the intestinal non-gastrointestinal nutrient reinforcement Serves to provide.

상기 소스도포단계(S107)는 상기 제2튀김단계(S105)를 거쳐 튀김옷이 형성된 코다리 튀김에 소스를 도포하는 단계로, 소스를 가열조리기구에 투입하고, 가열하여 소스가 끓을 때, 상기 제2튀김단계(S105)를 거쳐 튀김옷이 형성된 코다리 튀김을 넣고 3 내지 4번 정도 골고루 섞으며 뒤적일 때 상기 소스에 함유된 물엿 양의 약 1/3 정도 되는 물엿을 넣고 다시 한번 30 내지 40초 정도 양념이 잘 베이도록 버무려 준다.The source application step (S107) is a step of applying the sauce to the Kodari fry formed through the second frying step (S105), the frying cloth is formed, when the source is boiled by heating, when the sauce boils, the second After the frying step (S105), put the fried Kodari formed with the batter and mix it evenly 3 to 4 times, and then add about 1/3 of the starch syrup contained in the sauce. Mix it well.

이때, 상기 소스는 물엿 100 중량부, 간장 20 내지 30 중량부, 생강 20 내지 30 중량부, 고추장 20 내지 30 중량부, 고춧가루 20 내지 30 중량부, 마늘 20 내지 30 중량부, 케첩 70 내지 80 중량부, 후추 1 내지 5 중량부, 설탕 20 내지 30 중량부 및 참기름 20 내지 30 중량부로 이루어진다.At this time, the sauce is 100 parts by weight of starch syrup, 20 to 30 parts by weight of soy sauce, 20 to 30 parts by weight of ginger, 20 to 30 parts by weight of red pepper paste, 20 to 30 parts by weight of red pepper powder, 20 to 30 parts by weight of garlic, 70 to 80 parts by weight of ketchup Part, 1 to 5 parts by weight of pepper, 20 to 30 parts by weight of sugar and 20 to 30 parts by weight of sesame oil.

상기와 같은 소스도포단계(S107)를 거치면, 소스가 골고루 도포되어 맛과 향이 우수한 코다리 영양강정이 제공되며, 상기 생강의 첨가로 인해 코다리의 비린내가 없고, 향이 더욱 향상된 코다리 영양강정이 제조된다.
When the source coating step (S107) as described above, the source is evenly applied to provide a Kodari nutrient reinforcement with excellent taste and aroma, and the addition of the ginger has no fishy smell, the cod nutrient reinforcement is improved.

상기 식감재료투입단계(S109)는 상기 소스도포단계(S107)를 통해 소스가 버무려진 코다리 튀김에 식감재료를 투입하는 단계로, 상기 소소도포단계(S107)를 통해 소스가 골고루 버무려진 코다리튀김 100 중량부에 식감재료 1 내지 5 중량부를 투입하고, 10초 정도 골고루 버무린 후 가열조리기구에 가열을 멈추는 과정으로 이루어진다.The texture material input step (S109) is a step of injecting the texture material to the source of cod fried frying through the source coating step (S107), 100 parts by weight of cod fried fried sauce evenly through the small coating step (S107) 1 to 5 parts by weight of the texture material is added to the mixture, and evenly mixed for about 10 seconds is made of a process of stopping the heating in the heating cooker.

이때, 상기 식감재료는 더덕, 호두 및 땅콩으로 이루어진 그룹으로부터 선택된 하나로 이루어지는데, 영양분이 풍부하게 함유되어 있으며, 씹는 맛이 우수하여 본 발명에 따른 코다리 영양강정의 영양분 함량을 높이며, 식감을 향상시키는 역할을 한다.At this time, the texture material is made of one selected from the group consisting of deodeok, walnuts and peanuts, rich in nutrients, excellent chewing taste to increase the nutrient content of the Kodari nutrition reinforcement according to the present invention, to improve the texture Play a role.

또한, 상기 식감재료투입단계(S109)가 완료되며, 코다리 영양강정을 넓은 용기에 담고, 취식자의 취향에 따라, 씨를 뺀 청양 고추 분쇄물이나 깨를 뿌려, 매콤한 맛이나 고소한 맛이 더욱 향상된 코다리 영양강정을 제조할 수도 있다.
In addition, the step of adding the texture material (S109) is completed, containing the Kodari nutritional strength in a wide container, according to the taste of the eater, sprinkled with crushed red pepper or sesame seed minced seeds, spicy taste or savory taste is improved Steel tablets may also be prepared.

이하에서는, 본 발명에 따른 코다리 영양강정의 제조방법과, 그 제조방법을 통해 제조된 코다리 영양강정의 영양소함량을 실시예를 들어 설명하기로 한다.
Hereinafter, the nutrient content of the Kodari nutritional tablet prepared by the method and the manufacturing method of the Kodari nutritional tablet according to the present invention will be described with reference to Examples.

<실시예><Examples>

머리와 꼬리 부분이 제저된 코다리를 11토막으로 절단한 후에 흐르는 물에 세척하고, 세척된 코다리 100 중량부에 소금 0.3 중량부 및 후추 0.1 중량부를 투입하여 밑간을 하고, 밑간이 된 코다리에 전분가루를 묻혀 170℃의 기름에서 3분 동안 튀긴 후에 채에서 기름을 빼고, 기름이 빠진 코다리 튀김의 표면에 물 100 중량부, 전분 30 중량부, 튀김파우더 45 중량부 및 가쓰오부시 15 중량부로 이루어진 튀김옷 조성물을 도포한 후에 170℃의 기름에서 약 75초 동안 튀긴 후에 채에서 기름과 수분을 빼고, 기름과 수분이 제거된 코다리 튀김에 물엿 100 중량부, 간장 25 중량부, 생강 25 중량부, 고추장 25 중량부, 고춧가루 25 중량부, 마늘 25 중량부, 케첩 75 중량부, 후추 2.5 중량부, 설탕 25 중량부 및 참기름 25 중량부로 이루어진 소스를 도포하고, 소스가 도포된 코다리 튀김 100 중량부에 더덕 2.5 중량부를 투입하고 버무려서 코다리 영양강정을 제조하였다.
Cut the cod with the head and tail cut into 11 pieces, wash it under running water, add 0.3 part by weight of salt and 0.1 part by weight of pepper to 100 parts by weight of the washed cod, and starch powder on the base. After frying for 3 minutes in oil at 170 ° C., the oil was removed from the pan, and the fried clothes composition consisting of 100 parts by weight of water, 30 parts by weight of starch, 45 parts by weight of fried powder, and 15 parts by weight of Katsuo-bushi on the surface of the oiled Kodari fry. After applying for about 75 seconds in oil at 170 ℃, remove oil and water from the strip, 100 parts by weight of starch syrup, 25 parts by weight of soy sauce, 25 parts by weight of ginger, 25 weights of red pepper paste Part, 25 parts by weight of red pepper powder, 25 parts by weight of garlic, 75 parts by weight of ketchup, 2.5 parts by weight of pepper, 25 parts by weight of sugar and 25 parts by weight of sesame oil are applied, and the sauce is coated 2.5 parts by weight of Deodeok was added to 100 parts by weight of frying and tossed to prepare Kodari nutritional tablet.

상기 실시예를 통해 제조된 코다리 영양강정의 성분을 강원도보건환경연구원동부지원장에서 검사성적서(접수번호 : 동식-120320-002)를 발부받아 아래 표 1에 나타내었다.
The components of the Kodari nutrition jeongjeongjeong prepared through the above example was issued in the test report (accession number: Dongsik-120320-002) from the East Ministry of Health and Environment Research Institute of Gangwon-do, it is shown in Table 1 below.

<표 1>TABLE 1

Figure 112012032374534-pat00001
Figure 112012032374534-pat00001

상기 표 1의 검사성적서에 나타낸 바와 같이 본 발명은 각종영양분이 풍부하게 함유되어 있는 것을 알 수 있다.
As shown in the test report of Table 1, it can be seen that the present invention is rich in various nutrients.

따라서, 상기와 같이 코다리가공단계(S101), 제1튀김단계(S103), 제2튀김단계(S105), 소스도포단계(S107) 및 식감재료투입단계(S109)를 통해 제조되는 코다리 영양강정은 영양분을 풍부하게 함유하고, 겉은 고소하고 바삭하며, 식감은 쫄깃하고 어육 특유의 맛이 잘 살아나며 달콤한 맛과 새콤한 맛을 갖는다.Therefore, the Kodari nutrition step prepared by the Kodari processing step (S101), the first frying step (S103), the second frying step (S105), the source coating step (S107) and the texture material input step (S109) as described above is nutrients Rich in content, the outside is crispy and crispy, texture is chewy, fish meat tastes well, sweet and sour taste.

또한, 가쓰오부시 가루가 함유되어, 코다리의 향과 맛이 더욱 증가하며, 생강이 함유되어 코다리의 비린내가 나지 않고, 더덕, 호두 및 땅공이 함유되어 씹히는 식감이 좋고, 초벌과 재벌의 튀김과정으로 이루어져 코다리의 모양이 변형되거나 파괴되는 것이 억제된다.In addition, Katsuobushi powder is added to increase the aroma and taste of Kodari. Ginger contains no fishy smell. It also contains chewy, walnut and ground balls. It is suppressed that the shape of the leg is deformed or destroyed.

또한, 조리시간이 일반적인 강정의 제조과정보다 훨씬 짧고, 생선을 못 먹는비위가 약한 사람이나 어린아이들도 영양식이나 간식용으로도 즐겨먹을 수 있다.
In addition, the cooking time is much shorter than the manufacturing process of the general Gangjeong, and those who are not able to eat fish or children can enjoy eating as a snack or nutrition.

S101 ; 코다리가공단계
S103 ; 제1튀김단계
S105 ; 제2튀김단계
S107 ; 소스도포단계
S109 ; 식감재료투입단계S101; Kodari processing step
S103; 1st frying step
S105; 2nd frying step
S107; Source spreading step
S109; Texture material input step

Claims (6)

건조된 코다리를 자르고, 세척한 후에 소금 및 후추로 간을 하는 코다리가공단계;
상기 코다리가공단계를 거친 코다리에 전분가루를 묻혀 기름에 튀기는 제1튀김단계;
상기 제1튀김단계를 통해 튀겨진 코다리 튀김의 표면에 튀김옷 조성물을 도포하고 튀기는 제2튀김단계;
상기 제2튀김단계를 거쳐 튀김옷이 형성된 코다리 튀김에 소스를 도포하는 소스도포단계; 및
상기 소스도포단계를 통해 소스가 버무려진 코다리 튀김에 식감재료를 투입하는 식감재료투입단계;로 이루어지며,
상기 튀김옷 조성물은, 물 100 중량부, 전분 25 내지 35 중량부, 튀김파우더 40 내지 50 중량부 및 가쓰오부시 가루 10 내지 20 중량부로 이루어지는 것을 특징으로 하는 코다리 영양강정의 제조방법.
Kodari processing step of cutting the dried Kodari, seasoning with salt and pepper after washing;
A first frying step of coating starch powder on the cod processing step and frying it in oil;
A second frying step of applying a frying cloth composition to the surface of the fried cod fried through the first frying step and frying;
A sauce spreading step of applying a sauce to the fried Kodari formed through the second frying step; And
It is made of a texture material input step of injecting the texture material to the Kodari fry soaked through the source application step;
The frying cloth composition, 100 parts by weight of water, 25 to 35 parts by weight of starch, 40 to 50 parts by weight of fried powder and 10 to 20 parts by weight of Katsuobushi powder, characterized in that the preparation method for Kodari nutritional strengthening.
삭제delete 삭제delete 삭제delete 청구항 1에 있어서,
상기 소스는 물엿 100 중량부, 간장 20 내지 30 중량부, 생강 20 내지 30 중량부, 고추장 20 내지 30 중량부, 고춧가루 20 내지 30 중량부, 마늘 20 내지 30 중량부, 케첩 70 내지 80 중량부, 후추 1 내지 5 중량부, 설탕 20 내지 30 중량부 및 참기름 20 내지 30 중량부로 이루어지는 것을 특징으로 하는 코다리 영양강정의 제조방법.
The method according to claim 1,
The sauce is 100 parts by weight of starch syrup, 20-30 parts by weight of soy sauce, 20-30 parts by weight of ginger, 20-30 parts by weight of red pepper paste, 20-30 parts by weight of red pepper powder, 20-30 parts by weight of garlic, 70-80 parts by weight of ketchup, 1 to 5 parts by weight of pepper, 20 to 30 parts by weight of sugar and 20 to 30 parts by weight of sesame oil, a method for producing a Kodari nutritional tablet.
청구항 1에 있어서,
상기 식감재료는 더덕, 호두 및 땅콩으로 이루어진 그룹으로부터 선택된 하나 이상으로 이루어지는 것을 특징으로 하는 코다리 영양강정의 제조방법.The method according to claim 1,
The texture material is a method for producing kodari nutritional tablets, characterized in that consisting of at least one selected from the group consisting of deodeok, walnuts and peanuts.
KR1020120042291A 2012-04-23 2012-04-23 Manufacturing method of half dried-pollack gangjeong KR101177252B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020120042291A KR101177252B1 (en) 2012-04-23 2012-04-23 Manufacturing method of half dried-pollack gangjeong

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020120042291A KR101177252B1 (en) 2012-04-23 2012-04-23 Manufacturing method of half dried-pollack gangjeong

Publications (1)

Publication Number Publication Date
KR101177252B1 true KR101177252B1 (en) 2012-08-24

Family

ID=46887827

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020120042291A KR101177252B1 (en) 2012-04-23 2012-04-23 Manufacturing method of half dried-pollack gangjeong

Country Status (1)

Country Link
KR (1) KR101177252B1 (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20150139253A (en) * 2014-06-03 2015-12-11 전강호 Manufacturing Method Of Crab GANGJEONG
KR20160076284A (en) * 2014-12-22 2016-06-30 씨제이푸드빌 주식회사 Seasoning sauce for fried glutinous eel, and manufacturing method of fried glutinous eel using the same
KR20160115551A (en) 2015-03-27 2016-10-06 김영희 Method for preparing spicy raw pollack salad
KR101823393B1 (en) 2015-12-10 2018-01-30 어업회사법인 고성명태 주식회사 Manufacturing method of the sweet and sour half-dried pollack using ocean deep water, and the sweet and sour half-dried pollack using ocean deep water thereby

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
김지현 저, 불명의 밑반찬 (삼성출판사, pp. 48-49.) 게재된 코다리강정’에 관한 발명(2009. 2. 15. 공지)*
유경아 개인홈페이지 '다소마미의 요리'에 게재된 ‘코다리강정’에 관한 발명(2012. 4. 18. 공지)*

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20150139253A (en) * 2014-06-03 2015-12-11 전강호 Manufacturing Method Of Crab GANGJEONG
KR101649028B1 (en) * 2014-06-03 2016-08-17 전강호 Manufacturing Method Of Crab GANGJEONG
KR20160076284A (en) * 2014-12-22 2016-06-30 씨제이푸드빌 주식회사 Seasoning sauce for fried glutinous eel, and manufacturing method of fried glutinous eel using the same
KR101707948B1 (en) 2014-12-22 2017-02-27 씨제이푸드빌 주식회사 Seasoning sauce for fried glutinous eel, and manufacturing method of fried glutinous eel using the same
KR20160115551A (en) 2015-03-27 2016-10-06 김영희 Method for preparing spicy raw pollack salad
KR101823393B1 (en) 2015-12-10 2018-01-30 어업회사법인 고성명태 주식회사 Manufacturing method of the sweet and sour half-dried pollack using ocean deep water, and the sweet and sour half-dried pollack using ocean deep water thereby

Similar Documents

Publication Publication Date Title
KR101992463B1 (en) Food of rolled by dried laver using fish cake noodle and method for manufacturing the same
CN107594475A (en) A kind of beef paste and preparation method thereof
KR101177252B1 (en) Manufacturing method of half dried-pollack gangjeong
KR101217884B1 (en) Method for manufacturing jjamppong soft tofu, and the jjamppong soft tofu produced thereby
KR101255799B1 (en) Method of preparing korean hot pepper paste with spawn of pollack
KR101074354B1 (en) A method of preparing sauce containing spawn of pollack
KR20110072906A (en) Dumpling with cuttlefish and method for making the same
KR100967901B1 (en) Processed food including fatty fish
KR101985485B1 (en) Process for producing instant dried pollack sundae casserole
KR20200053094A (en) Method for jjambbong and jajangmyeon having good flavor
KR101096937B1 (en) Method for manufacturing a Bean curd-Chicken
CN107897872A (en) Potato powder dumpling production method and its potato powder dumpling product
KR20180083062A (en) Process for producing instant dried pollack sundae stir-fry
KR20110070050A (en) Shrimp chili sauce and its manufacturing method
KR100458801B1 (en) The recipe of the panbroiled food hot pepperpaste with clamshell.
KR101827327B1 (en) Process of chicken boiled using dried radish greens and chicken boiled thereby the same that
KR20170034075A (en) A process for the preparation of shrimp gangjeong and shrimp gangjeong prepared therefrom
KR100884091B1 (en) Red pepper paste mixed with dried yellow corvina and preparing method thereof
KR101297312B1 (en) Method for preparing steamed dish using pork and webfoot octopus
KR102355091B1 (en) Method of Manufacturing Spicy Roasted Chicken using Soy sauce
JP2003310151A (en) New pickle, seasoning and method for producing the same
KR970003296B1 (en) Method of manufacturing bean sauce using soybean paste
KR20160131597A (en) Ramen cook method using doenjang and cowborn soup and ramen there for
KR20200091283A (en) Method for manufacturing a Bean curd-Chicken
KR20160032805A (en) the banji kimchi manufacture method get one over small octopus

Legal Events

Date Code Title Description
A201 Request for examination
A302 Request for accelerated examination
E902 Notification of reason for refusal
E701 Decision to grant or registration of patent right
GRNT Written decision to grant
FPAY Annual fee payment

Payment date: 20150602

Year of fee payment: 4

FPAY Annual fee payment

Payment date: 20160617

Year of fee payment: 5

FPAY Annual fee payment

Payment date: 20170728

Year of fee payment: 6

FPAY Annual fee payment

Payment date: 20180618

Year of fee payment: 7