KR101565343B1 - Using a natural method of producing high-quality Dried Yellow Croaker Fish - Google Patents

Abstract

The present invention relates to a method for producing gulbi using natural materials, comprising the steps of: (a) drying birch bark with a water content of 5% or less and grinding to a size of 100 탆 to 150 탆; (b) mixing the pulverized birch bark powder of the step (a): purified water at a weight ratio of 1: 1, and fermenting the mixture at a temperature of 28 ° C to 36 ° C for 3 days; (c) mixing the fermented material of step (b): purified water in a weight ratio of 1: 5, and then extracting the mixture at a temperature of 85 ° C to 95 ° C for 2 hours, followed by filtration to prepare an extract; (d) drying the mushroom with a moisture content of 5% or less and pulverizing the mushroom to a size of 20 탆 to 50 탆; (e) mixing the material of step (d): purified water in a weight ratio of 1: 5, extracting the mixture at a temperature of 85 ° C to 95 ° C for 3 hours, and then filtering to prepare an extract; (f) mixing the extract prepared in step (c) and the extract prepared in step (e) at a weight ratio of 1: 5 to 1:30; (g) pulverizing dried maltose having a moisture content of 5% to 10% to a size of 0.01 mm to 0.1 mm; (h) 100 g to 300 g of the maltose powder of the step (g) is added per liter of purified water at 60 ° C to 80 ° C, followed by extraction for 3 hours to 5 hours, followed by filtration to obtain an extract; (i) mixing the extract of step (h) with the mixed extract prepared in step (f) at a weight ratio of 10: 1 to 1: 1; (j) adding salt to the mixed extract prepared in step (i) to prepare salt water having a salt content of 3% to 10%; (k) washing the early stage to remove water; (l) adding the early stage of step (k) to the brine of step (j) and soaking it for 1 hour to 10 hours; (m) recovering the dirty early stage of step (1) to remove water; (n) drying the early stage of step (m) to a moisture content rate of 10% to 50% at a temperature of 5 占 폚 to 15 占 폚; (o) commercializing the culm of the step (m).

Description

 BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method for producing a high-

The present invention relates to a method for producing a high quality culbee using a natural product.

Gulbi is famous for its glorious gulbi made from dried early salt. Pull out the early gills and remove the wax, wash it thoroughly, drain the water, put the salt in the gills, sprinkle salt on the fish body, and pick it up in the jar for about two days. Take out the early pickles and wrap them in the bowls, press them for a day, and put them on a tray until they become stiff. There are about 13 kinds of early flow in Korean coast. The reference instrument, also called Huangshi fish, has a golden body with a grayish body, reddish mouth, and a horizontal line in the middle of the body. The stem (body) with similar shape to the reference is thinner and flat than the reference, the head is larger than the body, and the body is yellow in color. Immediate imports are rougher than the domestic early, the side lines are sharp, the neck is grayish white, or white, and the body is glossy. The water tank and the imported reference guide are less tasteless than the domestic reference guide, and the aftertaste is not lukewarm and the meat quality is not rigid.

In particular, it is famous for its spawning gulbi, which is a reference guide that passes through the coast of Chilsan in the middle of March for spawning. In the 17th generation of Koryo Dynasty, it is said that Lee and Ji who caused the egg have come to Guiyang by Zhengzhou (now legal sacrifice) He sent dried up early and gave his name "gulbi," which means "will not bend" (non). From this time on, the glorious gulbi began to ascend to Surajang.

In other areas, it is said to use the method of drying and pouring salt water earlier than the method of drying. In the past, there was a lot of reference fishing fishing boats that had a lot of boats such as "Go to the money room, go to the money room, go to the money room for glory law". Good caviar is rounded and thick in head, scales well attached to the trunk, and there are no injuries to the stomach or gills. It also has a distinctive shiny yellowish color. Keep it in a shady place where air is well kept. If it is kept for a long time, it will be stored in a refrigerator at a suitable time because the oil changes from tummy. Stew, stewed, steamed, roasted, etc. can be cooked variously, just tear it to eat, or put it in a hot pepper paste, it is used as a side dish. It is rich in high-quality protein and vitamins A and D, which helps to relieve night blindness and fatigue. It is also good for the elderly who have weak digestive organs because of the good digestion due to low fat.

   There is no manufacturing method of malt beer using malt according to the present invention, and a similar prior art is the patent application No. 10-2007-0138419 (golden malt processing method).

A problem to be solved by the present invention is to reduce the salinity of cucumber, reduce the occurrence of spoilage during aging and drying, enhance the storage stability, and reduce the salinity of cucumber. In particular, a similar product, gulbi, causes not only a lot of fishy smell but also the acidity of the gulbi due to the fat content of the gulbi.

Especially, it is aimed to solve the problem of the existing culmibians by improving the taste and nutrition and producing a culmibi which does not require addition of spices for removing odors during cooking.

The present invention relates to a method for producing gulbi using natural materials, comprising the steps of: (a) drying birch bark with a water content of 5% or less and grinding to a size of 100 탆 to 150 탆; (b) mixing the pulverized birch bark powder of the step (a): purified water at a weight ratio of 1: 1, and fermenting the mixture at a temperature of 28 ° C to 36 ° C for 3 days; (c) mixing the fermented material of step (b): purified water in a weight ratio of 1: 5, and then extracting the mixture at a temperature of 85 ° C to 95 ° C for 2 hours, followed by filtration to prepare an extract; (d) drying the mushroom with a moisture content of 5% or less and pulverizing the mushroom to a size of 20 탆 to 50 탆; (e) mixing the material of step (d): purified water in a weight ratio of 1: 5, extracting the mixture at a temperature of 85 ° C to 95 ° C for 3 hours, and then filtering to prepare an extract; (f) mixing the extract prepared in step (c) and the extract prepared in step (e) at a weight ratio of 1: 5 to 1:30; (g) pulverizing dried maltose having a moisture content of 5% to 10% to a size of 0.01 mm to 0.1 mm; (h) 100 g to 300 g of the maltose powder of the step (g) is added per liter of purified water at 60 ° C to 80 ° C, followed by extraction for 3 hours to 5 hours, followed by filtration to obtain an extract; (i) mixing the extract of step (h) with the mixed extract prepared in step (f) at a weight ratio of 10: 1 to 1: 1; (j) adding salt to the mixed extract prepared in step (i) to prepare salt water having a salt content of 3% to 10%; (k) washing the early stage to remove water; (l) adding the early stage of step (k) to the brine of step (j) and soaking it for 1 hour to 10 hours; (m) recovering the dirty early stage of step (1) to remove water; (n) drying the early stage of step (m) to a moisture content rate of 10% to 50% at a temperature of 5 占 폚 to 15 占 폚; (o) commercializing the culm of the step (m).

The gulbi produced according to the manufacturing method of the present invention can reduce the intake of sodium which is a cause of adult diseases by lowering the salinity and there is no spoilage, fishy smell, and odor generated during aging and drying during the manufacturing process of gulbi, Since the fat component disappears much during the ripening process, there is no acid patch, and the shelf life is enhanced, and the flavor and nutritional composition are improved to improve the product quality.

In order to accomplish the above object, the present invention relates to a method for producing gulbi using natural products, comprising the steps of: (a) drying the birch bark to a moisture content of 5% or less and grinding it to a size of 100 μm to 150 μm ; (b) mixing the pulverized birch bark powder of the step (a): purified water at a weight ratio of 1: 1, and fermenting the mixture at a temperature of 28 to 36 ° C for 3 days; (c) mixing the fermented material of step (b): purified water in a weight ratio of 1: 5, and then extracting the mixture at a temperature of 85 ° C to 95 ° C for 2 hours, followed by filtration to prepare an extract; (d) drying the mushroom with a moisture content of 5% or less and pulverizing the mushroom to a size of 20 탆 to 50 탆; (e) mixing the material of step (d): purified water in a weight ratio of 1: 5, extracting the mixture at a temperature of 85 ° C to 95 ° C for 3 hours, and then filtering to prepare an extract; (f) mixing the extract prepared in step (c) and the extract prepared in step (e) at a weight ratio of 1: 5 to 1:30; (g) pulverizing dried maltose having a moisture content of 5% to 10% to a size of 0.01 mm to 0.1 mm; (h) 100 g to 300 g of the maltose powder of the step (g) is added per liter of purified water at 60 ° C to 80 ° C, followed by extraction for 3 hours to 5 hours, followed by filtration to obtain an extract; (i) mixing the extract of step (h) with the mixed extract prepared in step (f) at a weight ratio of 10: 1 to 1: 1; (j) adding salt to the mixed extract prepared in step (i) to prepare salt water having a salt content of 3% to 10%; (k) washing the early stage to remove water; (l) adding the early stage of step (k) to the brine of step (j) and soaking it for 1 hour to 10 hours; (m) recovering the dirty early stage of step (1) to remove water; (n) drying the early stage of step (m) to a moisture content rate of 10% to 50% at a temperature of 5 占 폚 to 15 占 폚; (o) commercializing the culm of the step (m).

     The gulbi produced according to the production method of the present invention has no fishy and spoilage, and the flavor, texture, and taste are improved and the product quality is enhanced.

      BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail with reference to examples. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the embodiments described below. The embodiments of the present invention are provided to enable those skilled in the art to more fully understand the present invention.

Example

In the manufacturing method of the present invention, the brine of step (J) was dipped at a salinity of 8% to prepare a cullet having a moisture content of 33% to 35%.

Comparative Example  One

As a general manufacturing method, a cullet having a moisture content of 33% to 35% was prepared by dying in salt water of 8% salinity at an early stage.

Comparative Example 2

As a general manufacturing method, a cullet having a moisture content of 33% to 35% was prepared by burying it with salt water of 18% salt.

     The flavor, odor, texture, and overall acceptability of the examples and comparative examples 1 and 2 were evaluated by the following methods. The sensory evaluation test was conducted to evaluate the taste and flavor of the test samples of 30 men and 20 women in their 20s and 40s, and the taste, flavor, (Very bad: 1 point, slightly worse: 2 points, average: 3 points, slightly better: 4 points, very good: 5 points) The average scores are shown in Table 2.

<PH change according to storage date of cucumber: measured at humidity 60%, temperature 15 ℃ ~ 20 ℃> Date 1 day 2 days 3 days 4 days 5 days 6 days 7 days 8 days 9th 10 days 11th 12th 13th 14 days unit pH pH pH pH pH pH pH pH pH pH pH pH pH pH Example 5.3 5.3 5.3 5.3 5.4 5.4 5.5 5.6 5.7 5.7 5.8 5.8 5.8 5.9 Comparative Example 1 5.4 5.5 5.6 5.8 6.0 6.2 6.3 6.5 6.6 6.8 6.9 7.0 7.1 7.3 Comparative Example 2 5.4 5.5 5.5 5.5 5.7 5.8 5.8 6.0 6.1 6.2 6.4 6.5 6.7 6.8

<Comparison of sensory evaluation when boiled with boiled water and then tasting> division smell Texture flavor Overall likelihood Example 4.7 4.8 4.8 4.7 Comparative Example 1 1.8 1.5 1.4 1.6 Comparative Example 2 2.2 2.3 2.4 2.3

<Nutritional comparison table of cucumber> division Per 100g edible portion moisture
(%) protein
(%) Fat
(%) Ash
(%) carbohydrate
(%) Ca
(mg) P
(mg) Na
(mg) K
(mg) Example 33.6 44.8 13.7 7.5 0.4 88 169 850 403 Comparative Example 1 33.9 42.9 15.9 7.1 0.2 69 518 465 319 Comparative Example 2 34.9 42.3 15.3 7.2 0.3 65 521 864 310

The results are shown in Table 1. Referring to Table 1, in comparison with the cullet of Comparative Examples 1 and 2, the comparative table according to the pH change showed that the culm rate of the Example was improved more than that of Comparative Examples 1 and 2 . The results are shown in Table 2. Referring to Table 2, it can be seen that the gulbi prepared from the natural product of the present invention had significantly less odor than the culm of the Comparative Examples 1 and 2, and significantly improved taste, texture and palatability. Referring to Table 3, it can be seen that the fat component and the sodium component of the culm bow of the present invention were significantly lowered, and the various nutritional components were improved.

Claims (3)

(a) drying the birch bark to a moisture content of 5% or less and grinding to a size of 100 탆 to 150 탆;
(b) mixing the pulverized birch bark powder of the step (a): purified water at a weight ratio of 1: 1, and fermenting the mixture at a temperature of 28 to 36 ° C for 3 days;
(c) mixing the fermented material of step (b): purified water in a weight ratio of 1: 5, and then extracting the mixture at a temperature of 85 ° C to 95 ° C for 2 hours, followed by filtration to prepare an extract;
(d) drying the mushroom with a moisture content of 5% or less and pulverizing the mushroom to a size of 20 탆 to 50 탆;
(e) mixing the material of step (d): purified water in a weight ratio of 1: 5, extracting the mixture at a temperature of 85 ° C to 95 ° C for 3 hours, and then filtering to prepare an extract;
(f) mixing the extract prepared in step (c) and the extract prepared in step (e) at a weight ratio of 1: 5 to 1:30;
(g) pulverizing dried maltose having a moisture content of 5% to 10% to a size of 0.01 mm to 0.1 mm;
(h) 100 g to 300 g of the maltose powder of the step (g) is added per liter of purified water at 60 ° C to 80 ° C, followed by extraction for 3 hours to 5 hours, followed by filtration to obtain an extract;
(i) mixing the extract of step (h) with the mixed extract prepared in step (f) at a weight ratio of 10: 1 to 1: 1;
(j) adding salt to the mixed extract prepared in step (i) to prepare salt water having a salt content of 3% to 10%;
(k) washing the early stage to remove water;
(l) adding the early stage of step (k) to the brine of step (j) and soaking it for 1 hour to 10 hours;
(m) recovering the dirty early stage of step (1) to remove water;
(n) drying the early stage of step (m) to a moisture content rate of 10% to 50% at a temperature of 5 占 폚 to 15 占 폚;
(o) commercializing a culm of the step (m).
A culverte produced by the manufacturing method of claim 1.


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