KR101368134B1 - Catfish manufacturing method - Google Patents

Abstract

The present invention is to provide a novel catfish processing method that can be ingested by steaming, roasting or boiling after marinating and processing the catfish in a sauce mixed with various seasoning, and then cooled and frozen.
Further, the catfish is pickled in a sauce mixed with various seasonings, dried and pulverized to form a catfish powder, or the catfish powder is mixed with mucus of catfish to form a ring, and then the catfish powder or pill is put into a steamed or boiled dish. To provide a new catfish processing method that can improve the taste and nutrition at the same time.

Description

Novel catfish manufacturing method

The present invention is a method for aging catfish into a sauce mixed with various seasonings or drying the catfish to apply various sauces and steaming, roasting, or edible in various ways and processed novel It relates to a catfish processing method.

In general, catfish cuisine is mostly catfish, steamed catfish, and catfish. The present invention is intended to prevent and cure diseases by adding or applying a substance having various functions to catfish, and to make food with a high-nutrition function.

Catfish has no vinyl, no thorns, 81% moisture, 17% protein, lipids, sugars, pollen, calcium, phosphorus, iron, etc. It is also good for the treatment and prevention of diabetes using catfish's mucus. It is a food that makes your skin beautiful. Clean the catfish thoroughly and collect and store the saliva (mucus) attached to the catfish.

Incision from catfish's head to the back to the tail to remove the intestines, washed (inhaled), and then dried 100% to remove the head, tail and sides of the spines and bones, and then apply the stored mucus and dry again.

Mucus is good for diabetes and is intended to mix evenly when dried catfish are powdered. Apply mucus to dry, and then apply ginger juice, garlic juice and orange juice a little to dry. It can be added as odor, sterilization, nutrition, etc., and can be dried to make powder or catfish.

Powdered megi powder can be mixed with an appropriate amount of flour to make catfish flour. In addition, rice powder, green tea powder, buckwheat powder, kelp powder, and kelp powder can be mixed with noodles, ramen, bread, cold noodles, soba, biscuits, etc. You can eat it. In addition, catfish meat is boiled after seasoning with dried siraegi in catfish.

Catfish raisin can be eaten by making megi, fried food, casted fish, canned food, and catfish.

Catfish are mainly catfish and steamed catfish, but they can be made into foods by researching in various ways and can be popularized as high-quality protein foods.

For example: 1. From the mouth of a catfish, head through the back, and then to the tail, cut it with a knife, and then take out the intestines, and separate the catfish eggs and make salted fish with the catfish's eggs. Make it edible. And the catfish's intestines, bones and heads are dried to make powder and used as feed.

2.Meat of catfish is dried by removing bones and thorns on both sides of gills, and then dried into powder to mix tastes according to people's taste. Soba noodles, noodles or acorn noodles, kelp and mulberry leaves, and green tea leaves are suitable as raw materials. Mix the noodles to make them edible.

3. Cut catfish's lean meat, spice it up, dry it, and store it. Then, fry it and fry it, make skewers, and grill it on charcoal.

4. Cut the lean meat of catfish into salted fish and eat it.

5. Mix the lean meat and spine of catfish and mix it with seasoning and flour, and put it into various tempura, sausage, hot bar, hamburger, dumplings, etc. or make it with chopped meat, bulgogi, grilled skewer, sundae, fish cake, and tteokbokki.

6. Mix the lean meat of the catfish without mixing it, and mix it with seasonings to make food.

7. Mix the lean meat of the catfish and season it with chopped lean meat such as pork, beef, chicken, duck, and chop it. Then, when you mix the cooked meat with seasoning, you can chew it in your mouth. Each of these products is blended with meat to suit the tastes of different people, and when edible, they give a special taste and sense.

8. Mix the lean meat and bone of catfish, mix kimchi, add seasoning, and mix flour, rice flour, buckwheat, etc. in a suitable amount to produce special taste when edible.

9. Mix the lean meat and bones of the catfish, mix all kinds of seasonings with it, and make it spicy and make it suitable for human taste.

10. Cut the lean meat of the catfish and dry it and store it, and mix it with seasoning to make a spicy soup and steamed food.The catfish sundae is made by mincing the finely sliced catfish into the sundae to make the catfish sundae.

Meanwhile, Korean Patent No. 0193223 provides a special processing method of catfish for maintaining muscle protein of catfish. According to the present invention, the destruction of muscle protein of catfish is suppressed, thereby significantly improving the texture of the chewing and removing the conventional pedan, which has been added sesame leaves or ginger to remove fishy smell when eating.

In addition, Korean Laid-Open Patent No. 1997-0058591 is an instant catfish catfish cooking method for applying gills, fins, and spine guts, and vacuum-packing dried catfish with a water content of 30%. Tal, soy sauce, starch syrup, catfish bone broth, green onion, lamb, carrot, black bean, garlic, ginger, and 1 cup of jongjong, crushed with a seasoning sauce, and simmered with a blender, kelp, red pepper, cinnamon, and licorice. Secondly, several cups of ash, ginseng and ginseng were extracted by vacuum-packing the concentrated liquid extract with about 1 cup and a half of the orphan, or 1 kg of pretreated catfish in 1 cup and half of the extracted concentrate extract, or packed in a concentrated liquid extract. Pickled catfish, smoked and vacuum packed.

However, the conventional novel catfish processing method described above is difficult to store and apply various cooking methods, but it is not enough to feel the inherent taste of catfish, and to prevent and treat diseases, and to provide food with high nutritional value and low price. There was this.

In order to solve the above problems, the present invention is a novel catfish processing method that can be ingested by steaming, roasting or boiling after marinating and processing the catfish in a sauce mixed with various seasoning, and then cooled and frozen The purpose is to provide.

Further, the catfish is pickled in a sauce mixed with various seasonings, dried and pulverized to form a catfish powder, or the catfish powder is mixed with mucus of catfish to form a ring, and then the catfish powder or pill is put into a steamed or boiled dish. It is an object of the present invention to provide a novel catfish processing method that can improve the taste and nutrition at the same time.

In addition, the purpose of the present invention is to provide a novel catfish processing method that can be ingested by drying the catfish to cook the sauce mixed with various seasonings on the surface of the catfish and steamed or grilled.

In addition, the purpose of the present invention is to provide a new method for processing catfish that allows to improve the taste and nutrition at the same time by extracting the mucous of catfish and mixing it with various seasonings to form a ring and then putting it into steamed or hot water for cooking. There is this.

The present invention comprises 95 wt% to 97.8 wt% of catfish, 0.7 wt% to 1 wt% of kochujang, 0.3 wt% to 0.5 wt% of soy sauce, 0.4 wt% to 1 wt% of sugar, and 0.14 wt% to 1 wt% of ginger. It is characterized in that it provides a catfish processed by pickling and ripening in a mixture of 0.3 wt% to 1 wt% garlic, 0.14 wt% to 1 wt% green onion, and 0.14 wt% to 1 wt% sesame oil.

In addition, the present invention by pickling and maturing the catfish in the sauce and then dried and crushed 100% to form a catfish powder or to provide a catfish processed into a ring by mixing the mucous of the catfish in the ratio of 1: 0.5 to the catfish powder It features.

In another aspect, the present invention is characterized by providing a catfish processed by applying the source evenly on the surface of the catfish after drying the catfish 100%.

In addition, the present invention is to extract in advance the mucous of catfish mucus 95 wt% to 97.8 wt% ginger powder 0.7 wt% to 1 wt%, garlic powder 0.4wt% to 1wt%, soybean powder 0.4wt% to 1wt% , 0.3wt% to 1wt% green tea powder, 0.4wt% to 1wt% of red pepper powder is characterized by providing a catfish processed into a ring.

By providing a novel catfish processing method of the present invention as described above, it is possible to provide a variety of foods by processing a relatively easy and nutritious catfish, providing a taste and nutrition to consumers, as well as the hair that is removed It is possible to improve the economics by making the backbone, etc. as feed of livestock, and to promote the income of farms by promoting the consumption of catfish.

According to the novel catfish processing method according to the present invention, catfish cuisine using a ring shape, which is easy to use, has been developed by various manufacturing methods and can be used in various ways as a product.

delete

Hereinafter, specific contents for the implementation of the novel catfish processing method according to the present invention.

The present invention comprises 95 wt% to 97.8 wt% of catfish, 0.7 wt% to 1 wt% of kochujang, 0.3 wt% to 0.5 wt% of soy sauce, 0.4 wt% to 1 wt% of sugar, and 0.14 wt% to 1 wt% of ginger. , 0.3 wt% to 1 wt% garlic, 0.14 wt% to 1 wt% green onion, 0.14 wt% to 1 wt% sesame oil is preferably pickled and mixed in a sauce that can be cooked by steaming, roasting or boiling water Do.

In this case, the catfish may be a fresh state of catching a catfish, or may be a catfish that has been groomed in advance.

In addition, when the kochujang is 0.7 wt% or less, the texture is lost, and when 1 wt% or more, there is a problem that the intrinsic taste of the catfish may change.

In addition, when the soy sauce is 0.3 wt% or less, the texture is lost, and when it is 0.5 wt% or more, there is a problem that the intrinsic taste of catfish may change.

In particular, when the catfish is 95 wt% or less or 97.8 wt% or more, a problem of coordination with the above-described seasoning may occur, which may cause a problem in texture.

On the other hand, the catfish is pickled and aged in the sauce, and then dried and pulverized to form a catfish powder, or mixed with the mucous of catfish in a ratio of 1: 0.5 in the catfish powder to form a ring, and then steamed the catfish powder or the pill. It is preferable to put in the hot water or to cook.

That is, 95 wt% to 97.8 wt% of catfish, 0.7 wt% to 1 wt% of kochujang, 0.3 wt% to 0.5 wt% of soy sauce, 0.4 wt% to 1 wt% of sugar, 0.14 wt% to 1 wt% of ginger, 0.3 wt% to 1 wt% of garlic, 0.14 wt% to 1 wt% of leek, and 0.14 wt% to 1 wt% of sesame oil are pickled and aged, and then 100% dried to finely grind a catfish powder. Form and put the catfish powder into steamed or hot water, or mix the catfish powder with mucus of catfish in a 1: 0.5 ratio to form a ring shape, and then add the ring to steamed or hot water to taste steam or hot water. It will be able to improve further.

In addition, the present invention is preferably to dry the catfish 100% and then evenly apply the sauce to the surface of the catfish and cooked by steaming or roasting.

That is, catfish 95 wt% to 97.8 wt% was dried 100%, followed by 0.7 wt% to 1 wt% kochujang, 0.3 wt% to 0.5 wt% soy sauce, 0.4 wt% to 1 wt% sugar, and 0.14 wt% to ginger A sauce of 1 wt%, 0.3 wt% to 1 wt% garlic, 0.14 wt% to 1 wt% green onion, and 0.14 wt% to 1 wt% sesame oil is evenly applied to the surface of the catfish for steaming or roasting. You can do that.

In addition, the present invention is to extract in advance the mucous of catfish mucus 95 wt% to 97.8 wt% ginger powder 0.7 wt% to 1 wt%, garlic powder 0.4wt% to 1wt%, soybean powder 0.4wt% to 1wt% , 0.3wt% to 1wt% of green tea powder, 0.4wt% to 1wt% of red pepper powder is preferably mixed to form a ring so that it can be cooked by adding to steam or bath.

Here, when the mucus is 95 wt% or less or 97.8 wt% or more, a problem of harmony with the above-mentioned seasoning may occur, which may cause a problem with the texture.

In other words, the stored mucus is made from ginger powder, garlic powder, soybean powder, green tea powder, and red pepper powder. Catfish mucus is more effective for diabetes.

Specifically, the general description is to wash the catfish with clean water first, and collect and store the mucous of the catfish, or cut through the tail from the head of the catfish to the tail, take out the internal organs and clean and store it.

At this time, the method of grooming the catfish is divided into the tail through the mouth, head and back of the catfish, and then open to both sides around the incision to remove the internal organs and cleanly provided, thereby providing a drying time of the catfish It is preferable to shorten and to facilitate the lamination of groomed catfish so that storage and packaging can be conveniently performed.

The reason for this is that the conventional method of cutting and cutting the catfish's belly has a hygienic problem because it does not completely remove the intestines, and it takes a long time to dry and the lamination of the trimmed catfish is difficult to store and pack. Many problems have been pointed out, such as greatly reduced space-time utilization.

These heads and tails can be cut, gut and dried to make corn, etc., mixed with the feed, canned, canned, catfish, and fried for 100%, and powdered catfish is 100% dried. do.

Megi use is based on four (2.5 kg per average), seasoned red pepper paste 5Ts, soy sauce soy sauce 2Ts, sugar 3Ts, chopped ginger 1Ts, chopped garlic 2Ts, chopped green onions 1Ts, sesame oil 1Ts to make a seasoning sauce and bake. Apply several seasonings here.

Here, the catfish castor can be eaten deliciously by adding about 10% to 20% of the seasoning to the above-mentioned standard to the catfish caster that is cut and dried.

Also, dried catfish can be made into powder and boiled with seasoning like normal chueotang and boiled under seasoning. For frying, you can eat flour, rice flour, green tea powder, etc. and fry it in oil. You can mix them to make noodles, ramen, bread, biscuits, etc.

As described above, the catfish processed food according to the novel catfish processing method of the present invention, that is, pickled and aged in a sauce, can be easily and conveniently cooked by steaming, roasting, or boiling after refrigerated or frozen storage, and the sauce on the surface of the catfish. Apply 100% dried and pulverized to form a catfish powder, or mix the catfish powder with the mucus of catfish in a certain ratio to form a ring to be cooked by adding to steam or bath, after drying the catfish to 100% Evenly spread the sauce on the surface can be cooked by steaming or roasting, the catfish mucus and ginger powder, garlic powder, soybean powder, green tea powder, red pepper powder is mixed with a predetermined amount to form a ring and then put into steamed or hot water to cook. By doing so, housewives can easily cook catfish at home, greatly increasing demand.

When the industrialization of the present invention, the nutritional value of catfish is lower than that of eel in terms of energy but is higher than that of eel or crucian carp and is high in lipid and vitamin A. It can be used and is easy to store, so our farmers can farm with confidence while contributing to farming.

When the industrialization of the present invention, the large-scale cheerfish farming business to promote the sale of fry and make products to create a product processing plant and feed processing plant to contribute to the non-farm income business, there is a significant recognition of our rural after WTO Farm household income can contribute significantly.

Claims (5)

In catfish processing method,
Catfish 95 wt% to 97.8 wt%, 0.7 wt% to 1 wt% kochujang, 0.3 wt% to 0.5 wt% soy sauce, 0.4 wt% to 1 wt% sugar, 0.14 wt% to 1 wt% ginger, 0.3 garlic A novel catfish processing method characterized by providing a catfish processed by pickling and ripening in a mixture of wt% to 1 wt%, leek 0.14 wt% to 1 wt%, and sesame oil from 0.14 wt% to 1 wt%.
The method of claim 1,
The catfish is pickled and matured in the sauce and then dried and pulverized to form a catfish powder or mixed with a mucosa of catfish in a ratio of 1: 0.5 in the catfish powder to provide a processed catfish. Catfish processing method.
The method of claim 1,
The catfish processing method characterized in that to dry the catfish 100% and to provide a processed catfish evenly spread the source on the surface of the catfish.
In catfish processing method,
Catfish mucus was pre-extracted and the mucus was 95 wt% to 97.8 wt%, ginger powder 0.7 wt% to 1 wt%, garlic powder 0.4wt% to 1wt%, soy flour 0.4wt% to 1wt%, green tea powder 0.3wt A novel catfish processing method characterized by providing a catfish processed into a ring by mixing% to 1wt%, red pepper powder 0.4wt% to 1wt%.
The method of claim 1,
The catfish is cut through the mouth, head, and back of the catfish to the tail, and then open to both sides around the incision to remove the intestines and then cleanly provided, thereby reducing the drying time of the catfish, New catfish processing method characterized in that the easy stacking of the catfish to facilitate storage and packaging.