KR101210149B1 - Manufacturing method of Dombaeki by Process of residue left after rice liquor is drained - Google Patents

Abstract

The present invention relates to a dome exhaust using the main gourd to produce a processed food using sake lees during the salt-pickling process of the dome exhaust, and to a processed food using the same, and processed food using the same, sanitary shark meat 100 1 to 10 parts by weight of refined salt and 10 to 50 parts by weight of sake lees by weight, based on weight, and dome exhaustion using sake lees, and a method for producing the same and a method for producing processed foods using the same .

Description

Dome Exhaust Using Lime and Process for Manufacturing It and Processed Food Manufacturing Method Using Them {Manufacturing method of Dombaeki by Process of residue left after rice liquor is drained}

The present invention relates to a dome exhaust using the main gourd during the salt pickling process of the dome exhaust, to produce a processed food using the gourd, and a manufacturing method using the same and a method for producing a processed food using the same.

Since ancient times, dome drainage, which does not fall into ritual supplies in Daegu and Gyeongbuk, is a traditional food. In this area, shark meat is chopped into salt, salted, scooped up on a skewer, cooked by roasting or steamed and cooked on a ritual. This is a high quality traditional food that goes a lot.

This dome excretion is a food material that can be used as a well-being food for all ages, including children and the elderly, high in the content of DHA and EPA, high in the amount of functional fatty acids and high in unsaturated fatty acids.

However, the shark used in the dome exhaust gas has a high content of trimethylamine oxide (700-900 mg%), and the body fluid contains about 2% of urea (urea), which generates ammonia-like odor when placed at room temperature. Therefore, even in the conventional dome exhaust, there was a problem that the palatability is reduced due to the ammonia odor generated from such shark meat.

On the other hand, sake lees is made from alcohol and contains a small amount of alcohol, a large amount of enzymes and yeast, and is known to be well digested and absorbed. It has been used to supplement this.

These sake contains sugar, alcohol, organic acid and yeast, but starch and protein are the main ingredients and protein content is higher than rice or wheat. However, the use of sake lees is currently used to make vinegar using alcohol or pickled vegetables using fragrance, but most of them are discarded or used as feed.

In recent years, interest in Korean traditional foods and dietary lifestyles is increasing in Northeast and Southeast Asia and Japan and China. For example, in the winter of 2009, Japan's popular program introduced Korea's North Korean soup as having a beauty treatment effect, and Korean North Korean soup was spotlighted as a new beauty food. . At the 2009 Shanghai International Fisheries Fair, Wando abalone, seasoned seaweed, and seasoned squid were very popular in the tasting event.

However, the development of global food for dome exhaust is not being made.

Therefore, the purpose of the present invention is to brew the salt in the dome exhaust salt to develop a product that can be sold in the overseas market by supplementing the palatability caused by the ammonia odor peculiar to the dome exhaust gas and improving the tough texture of the dome exhaust to have a soft and elastic texture. It is to provide a dome exhaust using the main gourd and its manufacturing method and processed food using the dome exhaust produced by the manufacturing method.

In addition, another object of the present invention is to develop the dome baegi in the traditional Korean cooking items to suit the tastes of the world is considered to be available for sale in the overseas market, sweet taste, spicy tasting snacks and table dome baejanggi simmered, bread And the like.

Characterized by the present invention for achieving the above object, 1 to 10 parts by weight of refined salt and 10 to 50 parts by weight of sake lees mixed with 100 weights of sanitized shark meat, characterized in that it is prepared by washing for 10 to 30 hours The dome exhaust using the gourd and the manufacturing method thereof.

In addition, another feature of the present invention is to fry the dome baegi in the pickled dome vent and then, fried dome baegi in soy sauce and sugar in a boiled jeongjeong sauce boiled in medium heat 1 to 10 minutes, weak heat 5 to 20 minutes to boil the dome exhaust To manufacture a tablet,

Teriyaki sauce 100 ~ 500g, water 100 ~ 500g, sugar 10 ~ 50g, garlic 5 ~ 15g, ginger 5 ~ 15g, lemon juice 20 ~ 50g per 1kg of the pickled dome exhaust, boil, put the dome exhaust medium 1 ~ 10 Boil for 5 to 20 minutes on low heat and low heat to make seasoned dome vent and then add bread to make bread,

The marinated dome ventilated in soy sauce and sugar as a main ingredient in a boiled sauce for boiled boiled in 1 ~ 10 minutes, a low heat for 5 to 20 minutes to boil the dome ventilated to cooked food manufacturing method.

According to the present invention, it is possible to recycle the discarded sake lees, and the nutrient contained in the sake lees can be absorbed into the dome exhaust with the resource recycling effect, thereby obtaining the effect of improving the functionality of the dome exhaust.

In addition, in the case of using the gourd of the present invention, taste, texture and overall palatability are better than the existing dome exhaust using only salt, and ammonia odor and other off-flavor are reduced, thereby contributing to the popularization of the dome exhaust.

In addition, by manufacturing the dome exhaust with bread, gangjeong, jangjorim, etc. that foreigners will like, there is an effect that can be expected globalization of the dome exhaust.

I. The ( Sake lees According to the quantity Dome exhaust  Quality characteristics

end. Materials and methods

1. Material

The shark used in the present invention is a blue shark (mono shark, Isuras) that is sold in the Gyeongbuk Yeongcheon market oxyrinchus ) 35-50kg sized shark meat was purchased and the shells and cartilage were removed and stored in a freezer (-23 ℃). Each sample is cut into 4.5 (4 ~ 5) cm × 10.5 (10 ~ 11) cm × 1.5 (1.2 ~ 1.7) cm and soaked in 0.1% acetic acid solution for 10 minutes, and then drained for 10 minutes for hygienic treatment. It was. Salt was used as a refined salt (Hanju), and sake lees (Sulgemi) was purchased from Gyeongbuk Takju Company of Cheongsong, Gyeongbuk.

2. Pickling method

The pickling method is based on the total weight of the sanitized shark meat, 3% treated salt (A), 3% purified salt + 10% treated salt (B), 3% purified salt + 30% treated salt (C), refined salt 3 % + Sake lees 50% treated group (D) after 20 hours pickling was washed twice with running water and drained at 4 ℃ 2 hours.

3. Sake lees  Moisture and pH

The water of the sake lees was measured by using an infrared moisture meter (HG53, Mettler Toledo, USA) taking 0.5g of the sample, and the pH was measured three times using a pH meter (Mettler Toledo GmbH, Schwerzenbach, Switerland).

4. Untreated group Dome exhaust  moisture

The moisture of the dome vent meat of the untreated group was measured repeatedly by three times using an infrared moisture meter (HG53, Mettler Toledo, USA) by taking 0.5 g of the sample.

5. pH

The pH of shark meat was added to distilled water in 10g of shark meat, and then triturated with a homogenizer (Iuchi CM-100, Japan), and the filtrate was filtered to 100 ml and then pH meter (Mettler Toledo GmbH, Schwerzenbach, Switerland) Measured using.

6. Color

The color difference of the shark meat was measured using a color difference meter (CM-3600d, Minolta Co., Japan) and analyzed using a sample baked at 8 minutes medium heat and 2 minutes medium fire and pickled salt before baking. The color difference of the surface of shark meat before and after baking was made into L * (lightness), a * (redness-greenness), and b * (yellowness-blueness) value by Hunter scale.

7. Organization

Changes in hardness, elasticity, cohesion, chewability, cracking, and adhesion of salted shark meats were measured by Texture Profile Analysis (TPA) using a Rheometer (COMPAC-100, Sun Scientific Co., Japan). At this time, the size of the sample was 3cm × 3cm × 1cm and was analyzed by using a sample that was baked at 8 minutes on medium heat and 2 minutes on low heat and pickled with salt before baking. The plunger used a cylinder with a diameter of 10 mm and the table speed was set at 60 mm / s.

8. Salinity

Each sample was baked for 8 minutes on medium heat and 2 minutes on low heat and measured using Salinity I.

9. Sensory test

Sensory test is very small (1 point), few (2 points), after grasping the contents of dome exhaust odor, peculiar taste, salty taste, chewy texture, and comprehensive preference for graduate students in food science and engineering. Normal (3 points), good (4 points), and very good (5 points) were evaluated. The sensory test samples were cut into 2 cm × 2 cm sizes for 8 minutes on medium heat and 2 minutes on low heat.

I. Results and Discussion

One. Apricot  Moisture and pH

The addition of sake lees was used as a salt pickling method for dome exhaust to pioneer overseas markets where soft and elastic texture is preferred. Therefore, the average water content and pH of sake lees, which directly affected salt pickling, were observed. As a result, the water content of sake was 70.79% and pH was 4.30.

2. No treatment Dome  moisture

Our traditional shark meat is cut into chopped meat and pickled at low salinity, and then made into a dome ventilated for several months. Soaked in soy sauce, sesame oil, and broth at home, cooked with steam or bandit, and put on ritual. will be.

Therefore, it is common that dome exhausts traded in traditional markets are seasoned with a small amount of salt.

However, if you want to develop seasoned processed foods or simple tableware to pioneer the overseas market, the salt pickling method that can be used as processed food in taste and texture, rather than traditional dome pickling method, should be determined.

In the process, the moisture content of untreated shark meat was measured. As a result, the average moisture content was 62.75%.

3. pH

Table 1 shows the pHs of the salt-pickled samples with different amounts of sake lees. As a result, the pH of the control group, which was marinated with only 3% salt without adding sake, was 6.01, whereas those with 10-50% sake added had a pH in the range of 5.98-5.78. This is judged by the influence of various organic acids, amino acids and yeasts contained in sake lees.

4. Color difference

The color of the salted samples with different amounts of sake lees was the highest in the control group, but there was no significant difference between the groups A and B, which added up to 30% sake lees. The a * and b * values of rednee and yellowness were not significantly different between the control group and the experimental group A and B.

Table 2 is a sample before baking salted with the addition of sake lees, Table 3 shows the color difference value of the sample baked at low heat 8 minutes, low light 2 minutes.

5. Organization

The texture of the salt-pickled samples by varying the amount of sake lees was shown in Tables 4 and 5. As a result, both uncooked raw (table 4) and cooked baked (table 5) showed a difference between the control group and the experimental group for hardness, indicating that the hardness increased as the amount of sake added increased. As the amount of added was increased, the elasticity of the salted samples increased. On the other hand, raw materials showed lower chewiness and cracking than those of the control group compared to the control group, and chewing and cracking decreased as the amount of sake added increased. In the case of baked, the experimental group added with sake lees was lower than the control group, but there was no significant difference.

6. Salinity

As shown in Table 6, the salinity of the sample with different amounts of sake lees was 3.26% in the control group A and 10% of the sake lees, and 2.87% of the experimental group B added with 30% and 1.87% of the experimental group D added 50%. Appeared.

7. Sensory test

Sensory characteristics of salted samples with different amounts of sake lees are shown in Table 7. As a result, the taste, texture and overall acceptability of the experimental group added sake lees were better than the control group, and the odor including ammonia smell was higher in the control group. In particular, the experimental group C with 30% sake added showed the best taste, texture, and overall acceptability, with the lowest ammonia odor and other off-flavor.

II . brewing The ( Sake lees A) 30% added salt Pickles  Development

end. Materials and methods

1. Material and Pickling method

The shark used in this study is a blue shark (mono shark, Isuras) that is sold in the Yeongcheon market in Gyeongbuk. oxyrinchus ) 35-50kg sized shark meat was purchased and the shells and cartilage were removed and stored in the freezer (-23 ℃). Each sample was cut into 4.5 (4 ~ 5) × 10.5 (10 ~ 11) × 1.5 (1.2 ~ 1.7) cm and soaked in 0.1% acetic acid solution for 10 minutes and then drained for 10 minutes. The experimental group was then treated with no treatment, 0% refined salt + 30% added sake lees (A), 1% refined salt + 30% added sake lees (B), 3% refined salt + 30% added sake lees (C), 5% purified salt + 30 sake lees After pickling at 4 ° C. for 20 hours with% addition (D), water was drained at 10 ° C. for 2 hours.

2. pH

The pH of the shark meat was measured by using a pH meter (Mettler Toledo GmbH, Schwerzenbach, Switerland) after distilled water was added to 10 g of shark meat and ground with a homogenizer (Iuchi CM-100, Japan). .

3. Salinity

Each sample was baked for 8 minutes on medium heat and 2 minutes on low heat and measured using Salinity I.

4. Color

The color difference of the shark meat was measured using a color difference meter (CM-3600d, Minolta Co., Japan) and analyzed using a sample baked at 8 minutes medium heat and 2 minutes medium fire and pickled salt before baking. The color difference of the surface of shark meat before and after baking was made into L * (lightness), a * (redness-greenness), and b * (yellowness-blueness) value by Hunter scale.

5. Organization

Changes in hardness, elasticity, cohesion, chewability, and adhesion of salted shark meat were measured by Texture Profile Analysis (TPA) using a Rheometer (COMPAC-100, Sun Scientific Co., Japan). At this time, the size of the sample was 3cm × 3cm × 1cm and was analyzed by using a sample that was baked at 8 minutes on medium heat and 2 minutes on low heat and pickled with salt before baking. The plunger used a cylinder with a diameter of 10 mm and the table speed was set at 60 mm / s.

6. Sensory test

The sensory test was defined as a five-point scale method (1 point) and few (2 points) after defining the dome odor, peculiar taste, salty taste, chewy texture, and comprehensive preference for graduate students in food engineering. It was evaluated as being moderate (3 points), good (4 points), and very good (5 points). The sensory test samples were cut into 2 cm × 2 cm sizes for 8 minutes on medium heat and 2 minutes on low heat.

7. Analysis of mercury and heavy metals (lead, cadmium, arsenic, tin)

Samples used for heavy metal analysis were Con-1; Purchased Chilsung trditional market 1-shop in 2010, Con-2; Purchase of Chilsung trditional market 2-shop in 2010, A; 2009 Youngcheaun traditional market purchase, B; 2010 Chilsung trditional market 1-shop + 3% salt, C; 2010 Chilsung trditional market 2-shop + 3% salt, D; 2010 Chilsung trditional market 1-shop + 30% jubak ( sulchigemie ) + 3% salt, E; Chilsung trditional market 2-shop + 30% jubak (sulchigemie) + 3% salt was used. Take 5g of each dried sample, add 15ml of 7.5ml nitric acid, add 15ml of hydrochloric acid, cover with watch plate, heat at 90-95 ℃ for 15 minutes, allow to cool, repeat heating for 30 minutes with addition of 10ml of nitric acid, and the liquid volume is less than 5ml Evaporated to At this time, 6ml of distilled water and 30% hydrogen peroxide were added and heated at 90-95 ° C. In order to completely dissolve the remaining organic matter, 30% hydrogen peroxide was added and heating and cooling were repeated to minimize the bubbles. At this time, the hydrogen peroxide was not exceeded 20 ml. After final decomposition with hydrochloric acid, the liquid volume is evaporated to 5 ml or less, filtered with GF / B, and expressed in a 50 ml volumetric flask. Mercury, lead, copper, cadmium, and arsenic are ICP-MS (ELAN 9000, Perkin Elmer SCIEX, USA) Was measured.

8. Free Amino Acid Analysis

5 ml of 80% ethanol was added to 200 mg of the sample, followed by shaking extraction for 24 hours. After centrifugation at 4000 rpm for 10 minutes, the supernatant was concentrated under reduced pressure at 40 ° C. 10 ml of Lithium cirate loading buffer (pH 2.2) was added to the solution, followed by filtration with a 0.22um membrane filter (analyzer, Cambridge, UK) and analyzed by an amino acid autoanalyzer (Biochrom 20, Pharmacia Biotech Co., Sweden).

9. Compositional Amino Acid Analysis

5 ml of 6N HCL was added to 100 mg of sample and purged with nitrogen for 5 minutes. After the lid was closed, it was left to stand in a dry oven for 24 hours for hydrolysis. Then, 10 ml of loading buffer was added, HCl was evaporated in a rotary evaporator, and then loaded into loading buffer. Just applied. The solution was filtered with a 0.22 membrane filter (analyzer, Cambridge, UK) and analyzed by an automated biochromator (Biochrom 30 amino acid analyzer, Cambridge, UK).

10. Fatty Acid Analysis

25 g of n-hexane was added to 1 g of the sample, mixed well, and left in a cool dark place for at least 5 hours, followed by centrifugation at 3,000 rpm for 15 minutes, and the solution filtered with filter paper (Whatman No. 2) was used as a fatty acid extract sample. 1.5 ml of 0.5 N methanolic NaOH was added to the fatty acid extract, followed by bathing at 100 ° C. for 5 minutes. After cooling for 2 minutes in water at 20 ℃, add 2 ml of BF ₃ -methanol, and boil it at 100 ℃ for 2 minutes, and cool it at 20 ℃ for 2 minutes. 2 ml of iso-octane is added and mixed uniformly for 1 minute, then 1 ml of saturated NaCl solution is added and mixed uniformly for 1 minute. Methyl esters were prepared by centrifugation at 2,500 rpm for 3 minutes and analyzed by gas chromatography (7890A GC, Agilent Co., USA).

I. Results and Discussion

One. pH  And salinity

According to the results of the previous experiment, the amount of sake lees (sulgemi) was set at 30% and the amount of salt was 0, 1, 3, and 5%, and the quality characteristics were tested. As a result, as shown in Table 8, the experimental group A without addition of the control group and the salt was found to be pH 6.11, 6.01, respectively, and the experimental group was added with 1%, 3%, and 5% salt and 30% sake. Groups B, C, and D were pH 5.63, 5.96 and 596, respectively. Salinity was 0.14% and 0.34% in the control group and experimental group A, respectively, and the experimental group B, C, and D group showed 0.85%, 2.16% and 4.26%, respectively.

2. Color

The colors of the salt pickled samples with different amounts of salt are shown in Tables 9 and 10. As a result, in raw materials, as shown in Table 9, the L * value was the highest in the experimental group C, that is, the salt-pickled sample with the salt content of 3% and the amount of sake added 30%. * Value was highest in Test Group C. In the case of the baked sample, as shown in Table 10, the L * value was the highest in the experimental group C, and the a * and b * values were the lowest in the experimental group C, indicating that the color of the cooked shark meat was the brightest and clearest color.

3. Organization

In case of mechanical texture, both raw and baked (Table 12) increased hardness and elasticity as the amount of salt increased, and chewiness was significantly lower in the experimental group than in the control group. And as the amount of salt increased, the chewiness increased.

4. Sensory Characteristics

As shown in Table 13, the sensory characteristics of the salt-pickled salts with different amounts of salt were the best in Experiment C, pickled with 3% salt and 30% sake, for taste, texture, and overall acceptability. Off-flavor, including, were the lowest in experimental groups C and D. The saltiness was evaluated as the amount of salt increased.

5. Mercury and heavy metals

Mercury and heavy metal detection results are shown in Table 14.

6. Free amino acids

The free amino acids of experimental group C, which were pickled with 3% salt and 30% sake, were analyzed. As a result, as shown in Table 15, isoleucine, leucine, methionine, phenylalanine, phenylalanine, valine, lysine, histidine, and arginine Eight kinds of essential amino acids were contained, especially urea, which is an essential amino acid derived from marine life such as squid and octopus, and urea, which is a precursor of ammonia odors unique to shark meat. On the other hand, delicious taste components such as Taurine, L-Aspartic acid, L-Serine, L-Glutamic acid, L-а-Aminoadipic acid, Glycine, L-Alanine, and β-Alanine were also analyzed.

7. Composition of Amino Acids

A sample pickled with 3% salt and 30% sake, ie, the constituent amino acids of the experimental group C, was analyzed. As a result, as shown in Table 16, 9 kinds of essential amino acids except tryptophan of essential amino acid were contained, and L-Aspartic acid and L-Glutamic acid were 2.19% and 3.20%, respectively. In addition, L-Histidine and L-Arginine, which are essential amino acids for children, contained 0.56% and 1.44%, respectively. Ammonium Chloride also contained 1.61%. On the other hand, the total amount of constituent amino acids was analyzed to be 22.28%.

8. Fatty acid

Table 17 shows the results of analyzing the fatty acid composition of sample C, salted with 3% salt and 30% sake. As a result, the content of saturated fatty acid was 37.36 mol% and unsaturated fatty acid was 49.87 mol%, and the content of unsaturated fatty acid was high, and essential fatty acids such as linoleic acid and linolenic acid were also included. Functional unsaturated fatty acids, such as DHA and EPA, which are effective in preventing heart disease by affecting brain development, eye retina protection, and blood circulation, were also analyzed.

III . For export Dome exhaust  Products and Dome exhaust  Development of cooked food items

end. Chocolate  For coating products Dome exhaust  Lyophilized Sample Preparation

1. Material

Each sample was cut into 4.5 (4 ~ 5) × 10.5 (10 ~ 11) × 1.5 (1.2 ~ 1.7) cm and soaked in 0.1% acetic acid solution for 10 minutes and then drained for 10 minutes. Salt pickling was added 3% refined salt + 30% sake lees, and 20 hours at 4 ℃ and 2 hours at 10 ℃.

Salt used for pickling was refined salt (Hanju Co., Ltd.), and sake lees (Sake Zimi) was used by Cheongsong-tak.

2. Gelatin Solution Preparation

To 10g of powdered gelatin (ANOX, USA) add 500ml of cold water, soak in cold water for 20 minutes, and dissolve it by boiling water. This gelatin solution is cooled to 40 ° C and used.

3. Freeze Drying

Lyophilization was performed by immersing the salted and drained dome exhaust sample in gelatin solution for 1 hour, then roasting for 8 minutes on medium heat and 2 minutes on low heat in a frying pan. It was then lyophilized.

4. Chocolate Tempering

The dark chocolate was sliced and melted in a hot water until it reached 45 ° C., stirred, cooled to 27-28 ° C., and then heated to 32 ° C., which is good for working.

5. Chocolate  coating

Two or three lyophilized dome exhaust samples at room temperature (18-20 ° C.) were immersed in tempered chocolate, coated, and dried on a mesh to harden at room temperature for 1 hour to prepare a chocolate coated dome exhaust product.

I. Dome exhaust  Development of utilization cookware

1. Materials and Methods

Each sample was cut into 4.5 (4 ~ 5) × 10.5 (10 ~ 11) × 1.5 (1.2 ~ 1.7) cm and soaked in 0.1% acetic acid solution for 10 minutes and then drained for 10 minutes. Salt pickling was added 3% refined salt + 30% sake lees, and 20 hours at 4 ℃ and 2 hours at 10 ℃.

Salt used for pickling was refined salt (Hanju Co., Ltd.), and sake lees (Sake Zimi) was used by Cheongsong-tak.

Samples for alcoholic beverages were prepared by cutting 2 cm × 2 cm × 1.5 cm, sample for marinated foods 5 cm × 11 cm × 1.5 cm, and fish bake samples 1 cm × 1 cm.

2. Snacks Dome exhaust  Produce

Pickled salted and drained dome, cut into sample size and lightly simmered in a sieve and fried twice. Sweet taste is 150g of soy sauce (Sempy, brewed soy sauce) 150g, Cheongju (Korean brewed) 50g, Sugar (Snow White) 60g, Water 250g, Dried Red Pepper 30g, Ginger Powder (Samzo Celltech Co., Ltd.) 5g, Garlic Powder (Samzo Celltec Co., Ltd.) 10g, Worcester Sauce (Co., Ltd.) 100g, Apple Juice (30 g of Foodwell Co., Ltd.), 15 g of onion juice, 30 g of lemon juice were added, the ingredients were thoroughly mixed and boiled.

Spicy flavor is 100g of soy sauce (Sampyo, brewed soy sauce) 100g, garlic powder 15g, ginger powder 5g, Cheongju (Korean brewed) 25g, black pepper, 2g, red pepper powder 45, syrup 90g, tomato ketchup 30g, onion juice 15 g, red pepper paste 45g, sesame oil 15g, sugar 25g, water 100g, apple juice (food well) 30g, teriyaki sauce (target) 15g Boil and add 1kg of fried dome baegi, boiled to make a spicy taste dome baegi jeongjeong. Each 10cm 3 pins were put in each one, put 3 pins in a pack and put them in a vacuum packaging pack and packed using a vacuum packaging machine (FM-600, FINEPACK, Korea).

3. Fish bake

Pickled salt in a pan, mix teriyaki sauce 250g, water 350g, sugar 30g, garlic 10g, ginger 10g, lemon juice 30g per 1kg dome squirt, boil, add dome simmer and boil for 10 minutes on medium heat and light heat Hal seasoned dome vent was prepared. Other filling materials include seasoned mushrooms (Ottogi) 10g, seasoned corn (Ottogi) 10g, seasoned peas (Ottogi) 10g, parsley powder (Samzo Celltech) 5g, mayonnaise (Note) ) Ottogi savory taste) 70g was used, and sweet bun was kneaded according to table 1 with strong Woori rice flour 1,200g, water 552g, yeast 60g, baking metering agent 12g, salt 24g, sugar 240g, shortening 240g, powdered milk 36g, 180g egg. After mixing to the final stage and the primary fermentation for 20-30 minutes at a temperature of 27 ℃, 75-80% humidity. In the molding process, the seasoning and filling of seasoning dome exhaust, seasoned mushrooms, corn and peas were performed. After the panning and secondary fermentation for 15-20 minutes, immediately before baking, sprinkled with mayonnaise and parsley powder and baked in a deck oven at 190/170 ° C. for 15-20 minutes. After cooling at room temperature for 2 hours, they were packed in polyethylene bags.

material ratio(%) Weight (g) Strong rice flour 47.2 1,200 water 21.7 552 East 2.4 60 Metering 0.5 12 Salt 0.9 24 Sugar 9.4 240 shortening 9.4 240 Powdered milk 1.5 36 egg 7.0 180 Sum 100 2,544

4. For marinating Dome exhaust  Produce

Jinjang Soy Sauce Co., Ltd. 460g, sugar 75g, starch syrup 60g, red pepper 30g, Cheongyang pepper 30g, whole garlic, water 460g, pepper 2g, put in a pot and boil Add 1 kg, boil for 8 minutes on medium heat, 12 minutes on low heat, cool and place in plastic pack and seal with film.

Claims (5)

1-10 parts by weight of refined salt and 10-50 parts by weight of sake lees based on 100 weights of the sanitized shark meat, and then marinated for 10 to 30 hours to rinse the dome. Sanitary shark meat, 1 to 10 parts by weight of purified salt and 10 to 50 parts by weight of sake lees based on 100 weights of the shark meat, and then marinated for 10 to 30 hours to wash the dome exhaust method using a gourd. Sanitized shark meat, the process of preparing a dome exhaust by mixing 1 to 10 parts by weight of purified salt and 10 to 50 parts by weight of sake lees based on 100 weights of the shark meat and then washing them for 10 to 30 hours.
A process of frying and pouring a force component on the dome exhaust,
Method of producing a processed dome exhaust food, comprising the step of boiled fried dome baegi containing soy sauce and sugar in a boiled Gangjeong sauce for 1-10 minutes on medium heat, 5 to 20 minutes on a low heat. Sanitized shark meat, the process of preparing a dome exhaust by mixing 1 to 10 parts by weight of purified salt and 10 to 50 parts by weight of sake lees based on 100 weights of the shark meat and then washing them for 10 to 30 hours.
Teriyaki sauce 100 ~ 500g, water 100 ~ 500g, sugar 10 ~ 50g, garlic 5 ~ 15g, ginger 5 ~ 15g, lemon juice 20 ~ 50g per 1kg of the pickled dome exhaust, boil, put the dome exhaust medium 1 ~ 10 Process of making seasoned dome exhaust by boiling in 5 ~ 20 minutes in low heat,
Process for producing a domed exhaust food, characterized in that comprising the step of manufacturing the bread by adding the seasoning dome exhaust. Sanitized shark meat, the process of preparing a dome exhaust by mixing 1 to 10 parts by weight of purified salt and 10 to 50 parts by weight of sake lees based on 100 weights of the shark meat and then washing them for 10 to 30 hours.
Method of producing a processed dome exhaust food comprising the step of boiling the pickled dome in a sauce for boiling boiled sauce containing soy sauce and sugar for 1 to 10 minutes, medium to low 5 to 20 minutes.