KR101523317B1 - Manufacturing method for pepper0pot soup of catfish - Google Patents

Abstract

The present invention relates to a method for preparing instant catfish mangosteen, comprising the steps of: growing catfish in a clear water tank; A salting step in which the above-mentioned burrowed catfish is taken out, salt is sprinkled and salted for 5 minutes and then washed; A chewing gum salting step in which the embryo is dipped for 20 to 30 minutes in a mixture of brine and seed, after removing the inside of the germinated salted catfish; A drying step of washing the catfish immersed in the above-mentioned water and drying the catfish; A catfish packing step of putting the dried catfish into a packaging container and vacuum packing; A search step of passing the packed catfish through a metal detector to check whether or not a foreign substance is contained; Broth, onion, red pepper seeds, freshwater shrimp, ginger, pepper and water, cooling them, placing them in a packaging container, and sealing and packaging them; A sauce production step of mixing the seaweed, ginger, onion, garlic, dried red pepper, starch syrup, sugar, sesame oil and plum stock solution, heating, cooling and sealing packing; And a freezing step of rapidly freezing the packed catfish, broth, and marinade.

Description

TECHNICAL FIELD [0001] The present invention relates to a method of manufacturing a quick-

The present invention relates to a method for preparing instant catfish mangosteen, comprising the steps of: growing catfish in a clear water tank; A salting step in which the above-mentioned burrowed catfish is taken out, salt is sprinkled and salted for 5 minutes and then washed; A chewing gum salting step in which the embryo is dipped for 20 to 30 minutes in a mixture of brine and seed, after removing the inside of the germinated salted catfish; A drying step of washing the catfish immersed in the above-mentioned water and drying the catfish; A catfish packing step of putting the dried catfish into a packaging container and vacuum packing; A search step of passing the packed catfish through a metal detector to check whether or not a foreign substance is contained; Broth, onion, red pepper seeds, freshwater shrimp, ginger, pepper and water, cooling them, placing them in a packaging container, and sealing and packaging them; A sauce production step of mixing the seaweed, ginger, onion, garlic, dried red pepper, starch syrup, sugar, sesame oil and plum stock solution, heating, cooling and sealing packing; And a freezing step of rapidly freezing the packed catfish, broth, and marinade.

With the development of modern society, the nuclear family and the increasing number of double - income families, consumers are avoiding troublesome food recipe in the home and choosing to cook simple but tasty food.

As reflected in this situation, large-scale marts sell a variety of ready-to-eat foods that can be instantly prepared and sold, and in particular, they sell instant foods such as hot springs or stews that are troublesome in terms of food recipe.

Instant foods such as the above can be cooked and put into a heated container only in the case of instant food and water in a state where the raw material, the sauce, and the vegetables are finely handled in one packaging container.

Catfish are nocturnal freshwater fish with no scales, body covered with mucus, and are not susceptible to contamination. Therefore, even though water is not clean, it is well distributed throughout the country due to its adaptability to live well, rich in protein and vitamins , It is known that it is effective for diabetes and anemia. Therefore, various kinds of cooking methods such as steamed, spicy hotpot, and deep-fried food are developed, and a lot of food is provided to meet the demand.

In order to satisfy the demand of catfish as described above, catfish can be artificially hatched and shortened in cultivation period, so it is favored by many farmers, and it is cultivated as a substitute item for development of various kinds of catfish and eel The production of catfish is surplus.

However, due to the production of such excess catfish, the market is limited except for a restaurant that specializes in the preparation of catfish, and unlike eels developed with various products, there is a limit to the consumption of catfish because it is not developed as a product.

Meanwhile, in Patent Document No. 10-2001-0009792 developed as an instant food developed using catfish or fish as described above, only the head bone of fish is removed, and other flesh and bone are crushed together to form a cake A method for preparing instant fish meat hotpot which can remove a predetermined amount of water and then can be eaten by heating as in the case of other vegetables or sauces is disclosed in Japanese Patent Application Laid-Open No. 10-2004-0012323, And a method for producing an instant hot-spring which consists of cutting the broth, broth, sauce, etc. separately and freezing the broth.

The known technology as described above is merely produced by crushing bones and flesh of fish or by only washing and cutting, and does not remove the peculiar peculiar taste of fish, so that it can feel the peculiar taste of the pecutary.

Therefore, in addition to the above-described techniques, there is a need to develop a technique for a variety of ready-to-eat foods.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems occurring in the prior art, and it is an object of the present invention to provide an instant catfish hot pepper with an improved meat quality.

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The present invention relates to a method for preparing instant catfish mangosteen, comprising the steps of: growing catfish in a clear water tank; A salting step in which the above-mentioned burrowed catfish is taken out, salt is sprinkled and salted for 5 minutes and then washed; A chewing gum salting step in which the embryo is dipped for 20 to 30 minutes in a mixture of brine and seed, after removing the inside of the germinated salted catfish; A drying step of washing the catfish immersed in the above-mentioned water and drying the catfish; A catfish packing step of putting the dried catfish into a packaging container and vacuum packing; A search step of passing the packed catfish through a metal detector to check whether or not a foreign substance is contained; Broth, onion, red pepper seeds, freshwater shrimp, ginger, pepper and water, cooling them, placing them in a packaging container, and sealing and packaging them; A sauce production step of mixing the seaweed, ginger, onion, garlic, dried red pepper, starch syrup, sugar, sesame oil and plum stock solution, heating, cooling and sealing packing; And a freezing step of rapidly freezing the packed catfish, broth, and marinade.

In addition, the drying step is performed such that the moisture content of catfish is 50 to 60% for 3 to 5 days at -10 ° C to 5 ° C.

In addition, when the broth is boiled in a strong fire by heating the broth, onion, pepper seed, freshwater shrimp, ginger, pepper and water, the broth is further heated for 20 to 30 minutes at an intermediate temperature and then filtered to remove only the clear broth for 10 minutes And then further heated.

When the sauce is boiled in the middle of boiling after mixing the broth, hot pepper paste, chopped ginger, chopped onion, chopped garlic, red pepper powder, starch syrup, sugar, sesame oil and plum stock, it is heated for 5 to 10 minutes .

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to solve the above problems and to solve the inconveniences such as sauce production and soup production.

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In addition, it is possible to manufacture an instant catfish hot-spring which is easy to store and store by over-producing and expanding the channel of the catfish farmhouse.

Fig. 1 is a view showing a process for manufacturing a quick-

BACKGROUND OF THE INVENTION 1. Field of the Invention [0002] The present invention relates to an instant catfish meat hotpot, and FIG. 1 shows a manufacturing process of instant catfish hotpot according to the present invention.

As shown in FIG. 1, the instant catfish meat hotpot includes the steps of: growing catfish in a clear water tank; A salting step in which the above-mentioned burrowed catfish is taken out, salt is sprinkled and salted for 5 minutes and then washed; A chewing gum salting step in which the embryo is dipped for 20 to 30 minutes in a mixture of brine and seed, after removing the inside of the germinated salted catfish; A drying step of washing the catfish immersed in the above-mentioned water and drying the catfish; A drying step of washing the catfish immersed in the above-mentioned water and drying the catfish; A catfish packing step of putting the dried catfish into a packaging container and vacuum packing; A search step of passing the packed catfish through a metal detector to check whether or not a foreign substance is contained; Broth, onion, red pepper seeds, freshwater shrimp, ginger, pepper and water, cooling them, placing them in a packaging container, and sealing and packaging them; A sauce production step of mixing the seaweed, ginger, onion, garlic, dried red pepper, starch syrup, sugar, sesame oil and plum stock solution, heating, cooling and sealing packing; And a freezing step of rapidly freezing the packed catfish, broth, and marinade.

First, the rejuvenation stage is a stage where the catfish is grown for 5 to 7 days in a fresh water tank.

Catfish are nocturnal freshwater fish with no scales, body covered with mucus, and are not susceptible to contamination. Therefore, even though water is not clean, it is well distributed throughout the country due to its adaptability to live well, rich in protein and vitamins , It is known that it is effective for diabetes and anemia. Therefore, various kinds of cooking methods such as steamed, spicy hotpot, and deep-fried food are developed, and a lot of food is provided to meet the demand.

As described above, since catfish are not sensitive to water contamination, they continuously supply clean water and oxygen for 5 to 7 days in a water tank containing clean water to remove the odor accumulated in the inside of the catfish, Spit it out.

In the initial salting step, the above-mentioned sacrificed catfish is taken out, salt is sprinkled and salted for 5 minutes and then washed. Preferably, 2 to 3 parts by weight of salt is sprinkled on 100 parts by weight of the catfish to stain the catfish, Remove.

Catfish do not have scales, but a large amount of mucus is formed on the surface. The mucus may cause odors, and may contain harmful substances such as sand, mud or parasites. Therefore, the mucus is removed, and the salt is sprayed on the surface of the catfish to stun the catfish and facilitate the removal of the viscera.

If you put the catfish taken from the tank in a basket like a basket without water and sprinkle salt on the surface of the catfish, live catfish can hit each other and remove the mucus.

After sprinkling salt on the catfish as described above, if the movement of the catfish gradually decreases after about 5 minutes, the catfish is cleaned with clean water and the first salting step is performed.

The chewy guld is a step of removing the inside of the grated salted catfish and washing, then immersing the catfish in the salted water mixed with the saline and the regular grated for 20 to 30 minutes, preferably 100% And 0.5 part by weight of the fish meal, the step of immersing the catfish for 20 to 30 minutes, the meat quality of the catfish without the viscera is made harder, and the blood and mucus is removed.

After removing the embryos of the firstly salted catfish, the head or bone of the catfish can be removed as well.

It is possible to remove the mucus from the surface of the catfish as much as possible by immersing the catfish in which the viscera has been removed in a mixture of the salt water and the spermatozoa to remove the odor and odor characteristic unique to catfish, This weak meat quality can be condensed to make the meat harder and make the meat taste better.

The drying step is a step of washing and drying the catfish immersed in the above-mentioned water. Preferably, the catfish is dried at a temperature of minus 10 ° C to 5 ° C for 3 to 5 days so that the moisture content of the catfish becomes 50 to 60%.

As described above, by drying the catfish at a low temperature, it is possible to prevent the corruption of the catfish through the high temperature drying and to make the catfish to be in a state of a meaty state.

By drying the catfish at a moisture content of 50 to 60% through the drying step, the meat quality of the catfish can be made firm and the taste can be improved. The catfish can be prevented from being released during cooking, Can be prevented.

The catfish packing step is a step of putting the dried catfish into a packaging container and vacuum-packing it, and vacuum packing is carried out by the capacity of 500g, 1kg, 2kg.

By vacuum packing the dried catfish, it is possible to prevent contact between air and catfish, thereby preventing the catfish from deteriorating due to contact with air.

In the retrieving step, after the packaging step, the vacuum packaged catheter is passed through the metal detector to check whether or not the vacuum packed catheter contains foreign matter, thereby making a safe catheter.

The step of producing the broth is the step of producing broth for catfish meat, which is heated, heated, cooled, packed in a packaging container and packed in a sealed container, such as onion, onion, red pepper seed, freshwater shrimp, ginger.

It is preferable to add the onion, red pepper seed, freshwater shrimp, ginger, peppercorn, and water washed in a container and warmed in a strong fire to boil, then further heat for 20 to 30 minutes in the middle fire, Lt; / RTI > for an additional 10 minutes.

The onion, onion, pepper seed, ginger, and chili pepper are used to remove odor and pungent flavor of catfish, and to provide a spicy and refreshing taste of broth. Freshwater shrimp can produce a rich flavor of catfish.

After cooling the heated clear broth, the broth is sealed and packed at a capacity of 500 g, 1 kg, 2 kg, etc. to produce broth.

It is preferable that the seawater packed in each unit is rapidly frozen to prevent deterioration of broth.

The step of preparing the sauce is a step of preparing a sauce made by mixing the seaweed and the red pepper paste, chopped ginger, chopped onion, chopped garlic, red pepper powder, starch syrup, sugar, sesame oil,

Preferably, the mixture is mixed with the broth, kochujang, chopped ginger, chopped onion, chopped garlic, red pepper powder, starch syrup, sugar, sesame oil and plum juice in a container and then heated in a medium heat to boil and then heated for 5 to 10 minutes do.

As described above, the taste of the sauce is rich by preparing the sauce made by adding the broth made from green onion, onion and freshwater shrimp to the sauce, and by adjusting the concentration of the sauce, the taste of the sauce can be controlled. Make it feel rich.

In addition, minced ginger, chopped garlic and chopped onion remove the unique odor and odor of marine ginger, and add the raw juice of the plum, so that the flavor of the marinade can be enriched, and the taste of the hot water can be further enriched. Reduce the taste and smell.

In addition, syrup and sugar are added to the sauce to neutralize the salty taste of kochujang so that the flavor of catfish can be increased.

The sauce is heated and cooled, and sealed in a package of 500 g, 1 kg, 2 kg, or the like to prepare a sauce.

In the freezing step, the packaged catfish, broth, and marinade are rapidly frozen. As described above, catfish, broth and marinades packed by capacity are rapidly frozen to secure freshness of the product and prevent deterioration.

The above frozen catfish, broth, and sauce can be divided into catfish, broth, and sauce to make instant catfish.

As described above, by preparing instant catfish meat hotpot, catfish meat can be cooked and cooked instantaneously at any time and place by solving the inconveniences such as sauce production and soup production.

When cooking the above-mentioned instant catfish manganese, it is possible to further enhance the flavor of the catfish soup when cooking with a mixture of other vegetables, that is, bean sprouts and parsley.

Through the above-described method, the instant catfish meal according to the present invention can be manufactured. Hereinafter, embodiments will be described in more detail.

Examples.

Live catfish are kept in a clear water tank for five days to continue to provide fresh water.

Take out the above-mentioned raised catfish and put it in a waterless container. Spray 200g of salt per 10kg of catfish and clean the catfish in clear water after 5 minutes.

After removing the viscera of the firstly salted catfish, the catfish removed from the viscera is immersed for 30 minutes in a mixture of 0.5 part by weight of saturated solution of 100 parts by weight of 20 째 C brine.

The catfish immersed in the above-mentioned water is washed in clear water and dried at a temperature of 5 ° C. for 3 days so that the water content of the catfish is 60%, so that the catfish is caught in a twisted state.

The dried catfish is placed in a packaging container and vacuum packed.

Add 4 to 5 roots, 3 onions, 100 g of red pepper, 500 g of fresh ginger, 3 ginger, a little bit of pepper, and 200 ℓ of water into a container and heat in a strong fire to start boiling. After heating for 20 minutes in medium heat, And further heated for 10 minutes, cooled at room temperature, placed in a packaging container, sealed and packed to produce broth.

The mixture was mixed with 6 liters of the broth, 14 kg of the broth, 1400 g of chopped ginger, 400 g of chopped onion, 500 g of chopped garlic, 500 g of red pepper powder, 300 g of red pepper powder, 1600 g of starch syrup, 200 g of sugar, 150 ml of sesame oil, When it starts, it is heated in a weak fire for 5 minutes, cooled at room temperature, sealed and packaged to produce a sauce.

The packed catfish, broth and marinade are rapidly frozen.

As described above, quick-frozen catfish, broth, and sauce can be composed of catfish, broth, and sauce to make instant catfish.

As described above, quick-frozen catfish, broth, and sauce can be easily thawed when they are thawed and heated in the same manner as other vegetables.

The present invention relates to a method for manufacturing an instant catfish meat hotpot, and is not limited to the above-described embodiments, and various modifications and changes may be made without departing from the technical idea of the present invention.

Claims (4)

A rejuvenating step of rearing catfish in a clear water tank;
A salting step in which the above-mentioned burrowed catfish is taken out, salt is sprinkled and salted for 5 minutes and then washed;
A chewing gum salting step in which the embryo is dipped for 20 to 30 minutes in a mixture of brine and seeds, after removing the inside of the firstly salted catfish and washing the same;
A drying step of washing the catfish immersed in the above-mentioned water and drying the catfish;
A catfish packing step of putting the dried catfish into a packaging container and vacuum packing;
A search step of passing the packed catfish through a metal detector to check whether or not a foreign substance is contained;
Broth, onion, red pepper seeds, freshwater shrimp, ginger, pepper and water, cooling them, placing them in a packaging container, and sealing and packaging them;
A sauce production step of mixing the seaweed, ginger, onion, garlic, dried red pepper, starch syrup, sugar, sesame oil and plum stock solution, heating, cooling and sealing packing; And
A freezing step of rapidly freezing the packed catfish, broth, and marinade;
Wherein the method comprises the steps of:
[3] The method according to claim 1, wherein the drying step is performed so that the moisture content of the catfish is 50 to 60% for 3 to 5 days at -10 ° C to 5 ° C.
The method according to claim 1, wherein the broth is heated in a strong fire to boil the green onion, onion, hot pepper seed, freshwater shrimp, ginger, pepper and water, and further heated for 20 to 30 minutes at an intermediate temperature, Is heated for a further 10 minutes. ≪ RTI ID = 0.0 > 11. < / RTI >
[2] The sauce sauce according to claim 1, wherein the sauce is prepared by boiling the sauce, hot pepper paste, chopped ginger, chopped onion, chopped garlic, red pepper powder, starch syrup, sugar, sesame oil, Min. ≪ / RTI >

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