KR101344079B1 - Method for producing fried pollok - Google Patents

Abstract

The present invention relates to an embossed relief and a method of manufacturing the same, more specifically, immersing the hull shell; Applying a desired seasoning to the dipped yellow bark; Drying the seasoned yellow bark; It relates to a method for producing an embossed relief comprising the step of lacquering the dried yellow bark at a temperature of 230 to 270 ℃. According to the present invention, it is possible to produce a yellow relief having excellent physical properties such as color, taste, aroma, and texture.

Description

METHOD FOR PRODUCING FRIED POLLOK}

The present invention relates to a method for producing an embossed relief.

Recently, as various attempts have been made to globalize Korean food, interest in incidence as well-being food and health food is increasing. An incidence is a side dish made by using traditional methods such as kelp, sesame leaves, glutinous rice flour, fried in oil, and fried in oil. There is an advantage. In addition, since sugars such as sugar are not used, they can be used as side dishes or corrosion, and are suitable for fiber intake, and can be used as convenient foods and food for emergencies. These conventional incidences use natural agricultural and aquatic raw materials and adhere to traditional methods in manufacturing, which has the advantage of eliminating hygiene safety problems, risks and quality degradation that may occur in food additives, residual pesticides and processing. have. In addition, in recent years, since the preference for traditional foods is gradually increasing, there are many attempts to produce high value-added products that can meet the taste of consumer tastes by modernizing traditional foods and developing various materials.

The manufacturing method of the incidence is a method of making an incidence using ginseng of the Republic of Korea Patent No. 10-0448647, and a method of making an incidence using the green pepper of the ginseng incidence prepared by the method, No. 10-0448648 The method of making incidence using perilla perilla, and perilla perilla produced by Korean Patent No. 10-0448649 and the perilla perilla produced by the method are presented. In order to suppress rancidity caused by oil during the storage process of the incidence, green tea extract is added to the glutinous rice paste as a rancidence inhibitor.

On the other hand, the general manufacturing method of the yellowing is to remove the pollack from the internal organs by melting the day-to-day melting at high temperatures below minus 10 ℃ and freezing at night by repeating the process for 3 to 5 months to dry by slowly removing moisture from the yellow. Thus, it is a good food for our body that has been described as excellent in various detoxification even in the sense of consent. In particular, it is a food that is very beneficial to the health of modern people who are easily exposed to pollution and various toxin components, and is known to have an excellent analgesic effect on hangover detoxification effects, briquette gas poisoning detoxification, and headaches. This type of milk contains about 56 ~ 62% of protein, so it has been spotlighted as a high protein food, and it contains 2 ~ 3% of lipids. Most of these lipids are unsaturated fatty acids, which are composed of beneficial ingredients for our body. have. In addition, the Taewang is 2% lower in fat than other fish, and has almost no cholesterol and high nutritional value.

Like this, it is not only excellent taste and nutrition, but also has various detoxification effects, but to cook it at home, you can buy it on the market, pre-process it, season it and bake it according to the cooking method selected. Or because it was eaten as a soup or soup, it took a lot of trouble to enjoy the taste of the imperfections properly in the busy life of modern people. In other words, there have been few cases where the Emperor was developed as an instant food. In addition, there is no disclosure of prior literature on the incidence. Thus, the present inventors have come to the present invention to produce the embossed relief.

It is an object of the present invention to produce an embossed relief having excellent physical properties and preference.

In order to achieve the above object, in one embodiment of the present invention, the step of immersing the yellow bark, the step of applying the desired seasoning to the immersed yellow bark, the step of drying the yellow bark coated with the seasoning and the dried yellow bark It provides a method for producing the embossed relief including the step of milking at a temperature of 230 to 270 ℃. The immersing step is characterized in that the immersion in any one or more mixtures selected from the group consisting of rice float, green tea heat export, green onion root export, vinegar and alcohol, the rice float is 1800 weight based on the total weight of the mixture Part, green tea heat export is 1800 parts by weight, green onion root exports 1800 parts by weight, vinegar is 50 parts by weight, alcohol is characterized in that 360 parts by weight, and the step of lactation is characterized in that it is carried out at a temperature of 250 ℃ And, the step of lactation is characterized in that it is carried out for 2 to 3 seconds.

In the present invention, 'embossed' refers to a food product which is not limited thereto, but which is dried and dried.

According to the present invention, it is possible to produce a yellow relief having excellent physical properties such as color, taste, aroma, and texture.

Hereinafter, the present invention will be described in detail with reference to the following Examples and Experimental Examples. However, the following examples and experimental examples are illustrative of the present invention, and the content of the present invention is not limited by the following examples and experimental examples.

Example

Example  1. Manufacture of Embossed Incidence

1-1. Pretreatment of Yellow Peel

After peeling and trimming of the yellow crown, the trimmed bark was cut and prepared to be eaten. 1800 ml of rice float, 1800 ml of green tea heat extract, 1800 ml of green onion root extract, 50 ml of apple cider vinegar, and 360 ml of 10% alcohol were mixed and the cut yellow husk skin was immersed for 1 hour. The soaked emperor was washed and drained. As a control, the mixture was prepared by immersing the mixture of drinking water and rice float and drinking water in the drinking water at the same time (Table 1).

Rice water
Green Tea Heat Export Green onion root export vinegar 10%
Alcohol drinking water Manufacturing example ○ ○ ○ ○ ○ ○ Control 1 ○ X X X X ○ Control 2 X X X X X ○

360 ml of red pepper paste, 180 ml of sesame oil, 20 ml of soda, 180 ml of soy sauce, and 180 ml of plum solution were mixed and heated in a frying pan to prepare a roasted seasoning sauce.

Various kinds of seasonings can be prepared by adding various kinds of seasonings in addition to the yellow bark coated with the seasoning sauce, such as cheese flavor, curry flavor, spicy taste, mild taste, savory taste and sweet and sour taste.

1-2. Milking of Yellow Peel

After drying the seasoned bark of the seasoning in a dryer, and then fry for 2 to 3 seconds at a temperature of 250 ℃ in a frying machine. As a control, the husk-shelled yellow husks were prepared at temperatures of 200 ° C and 300 ° C. The emulsified yellowish shell was seasoned with salt to complete the embossed yellow.

Example  2. Sensory test of the incidence

The sensory evaluation of each embossed incidence was prepared by the preparation method of Example 1 and varying the temperature of the milk treatment. In the sensory evaluation, 10 Korean male and female adults were evaluated for color, taste, aroma, texture, and overall preference using a five-point scale method, and the measurement results are shown in Table 2.

Milking Process Temperature (℃) color flavor incense Texture Overall preference 200 4.3 4.2 4.3 4.0 4.2 250 4.9 4.8 4.8 4.2 4.7 300 3.9 3.8 3.7 4.0 3.8

As shown in Table 2, it was found to have a critical significance when the temperature of the lactation treatment is 250 ° C. Based on the results, the control group 1 and the control group 2 of Example 1 were also treated with lactose at a temperature of 250 ° C. to prepare an embossed relief. The sensory evaluation was performed as described above. The results are shown in Table 3.

color flavor incense Texture Overall preference Manufacturing example 4.9 4.8 4.8 4.2 4.7 Control 1 3.9 4.2 4.0 4.2 4.1 Control group 2 3.5 4.0 3.8 4.2 3.9

Compared with the results of sensory evaluation of the preparation as shown in Table 3, sensory when immersed in a mixture containing rice water, green tea heat extract, green onion root extract, vinegar and 10% alcohol during pretreatment The evaluation result confirmed that it was the best.

While the present invention has been described with reference to exemplary embodiments, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted for elements thereof without departing from the scope of the invention. You will know. In addition, many modifications may be made to adapt a particular situation and material to the teachings of the invention without departing from the essential scope thereof. Accordingly, it is intended that the invention not be limited to the particular embodiment disclosed as the best mode contemplated for carrying out this invention, but that the invention be construed as including all embodiments falling within the scope of the appended claims.

Claims (5)

Immersing the yellow bark in any one or more mixtures selected from the group consisting of rice flour, green tea heat extract, green onion heat export, vinegar and alcohol;
Applying a desired seasoning to the dipped yellow bark;
Drying the seasoned yellow bark; And
The method of producing an embossed embossed relief comprising the step of milking the dried yellow bark at a temperature of 230 to 270 ℃. delete The method of claim 1,
1800 parts by weight of rice water, 1800 parts by weight of green tea heat extract, 1800 parts by weight of green onion root extract, 50 parts by weight of vinegar and 360 parts by weight of alcohol. The method of claim 1,
The step of milking is a method for producing an embossed relief, characterized in that carried out at a temperature of 250 ℃. The method of claim 1,
The step of lactation is a method for producing an embossed relief, characterized in that performed for 2 to 3 seconds.