KR101624470B1

KR101624470B1 - Manufacturing method of dried anglerfish

Info

Publication number: KR101624470B1
Application number: KR1020150166524A
Authority: KR
Inventors: 양재철
Original assignee: 양재철
Priority date: 2015-11-26
Filing date: 2015-11-26
Publication date: 2016-05-25

Abstract

The present invention relates to a method of manufacturing an alumina shell, more particularly, to a method of preparing an alumina shell by preparing a seasoned dried alumina shell, a preheating step of raising an internal temperature of the electric heating plate to 200 to 240 ° C, Arranging the alveoli in a ventilated smooth mesh; and heating the alveoli arranged on the mesh in an electric hot plate for 47 to 60 seconds, then pressing the alveoli arranged on the mesh in a vertical direction to compressively heat A cooling step for cooling the upper and lower heated horns; a preparation step for passing the cooled horns through a cutting and rolling machine to form a tearable state; And a packing step when the finishing work of the stomach of the stomach is completed. The flavor of the stomach is combined with the flavor of the stomach, and the stomach has a unique flavor and has a good shape stability, The present invention relates to a method for producing an algae which can provide an algae.

Description

{Manufacturing method of dried anglerfish}

The present invention relates to a method of manufacturing an alumina shell, more particularly, to a method of preparing an alumina shell by preparing a seasoned dried alumina shell, a preheating step of raising an internal temperature of the electric heating plate to 200 to 240 ° C, Arranging the alveoli in a ventilated smooth mesh; and heating the alveoli arranged on the mesh in an electric hot plate for 47 to 60 seconds, then pressing the alveoli arranged on the mesh in a vertical direction to compressively heat A cooling step for cooling the upper and lower heated horns; a preparation step for passing the cooled horns through a cutting and rolling machine to form a tearable state; And a packing step when the finishing work of the stomach of the stomach is completed. The flavor of the stomach is combined with the flavor of the stomach, and the stomach has a unique flavor, and has a shape stability, The present invention relates to a method for producing an algae which can provide an algae.

Conventionally, dried crab shells were largely made of light bean shells such as myeonpo-taepo (造形畿) cut into hearts, hexagons, and disk-shaped ones,

In addition to the above-mentioned starcases, there were mice, squid, and the like, but it was merely a wide open spread of a mouse or a squid bubble.

In addition, products made by processing fish flesh include fish paste consisting of fish salmon only and fish paste added with chicken meat. It contains 45 ~ 55% of fresh fish, 10 ~ 15% of wheat starch, 6-8% of wheat flour, 1.2% The mixture was mixed thoroughly in a mixing machine by adding 1.5% of onion, 1.5% of onion, 2% of carrot, 2% of soybean, 0.8% of cooking oil, 0.45% of sodium glutamate, 0.02% of formalin, 0.2% of potassium sorbate and 0.1% There was fish paste which was prepared by adding 20 ~ 25% of poultry meat, which had been thawed in fish paste meat paste dough, and stirring the mixture until homogeneous mixing was performed to form chicken meat in a predetermined shape. However, And it was not able to escape the limitation of fish paste.

Squid, on the other hand, belongs to the trigeminal neck of cephalopod and the most stable type of mollusk.

Conventionally, squid was processed by shrinking and deformation by hand while drying the round shape after removing the internal organs, and the rat fry was used as a healthy snack for both male and female athletes by seasoning, drying, and processing according to a rat.

In addition, the frying pan has been used as a means of storing food for a long time as a dried fry by seasoning fish.

In recent years, a variety of methods have been used to prepare frying capsules, and a large amount of frying capsules, snacks, or snacks are supplied to consumers.

Conventional methods of processing apron are to mix and mix seasonings such as sugar, salt, seasoning, and pepper powder in fish meat taken out from pollen or rat larva, and then to mold and dry it to a certain size. It is preferred to process the ratfish as a poultice because the distribution is convenient and the feeding is also simple.

However, due to the increase in the price of domestic rats and the decrease in the quantity of domestic rats due to the decrease in the domestic consumption of domestic rats, the domestic consumption of low priced imported rats is increasing.

Korean Patent Registration No. 10-0639357 (Registered on Oct. 20, 2006) "Seasoned cannabis combined with fish meal and squid meat and preparation method thereof"

It is an object of the present invention to provide a method of manufacturing an algae having high quality by inducing a change in a component to improve the flavor and texture through the processing of algae.

In order to achieve the above object, the present invention provides a method for preparing a dried avocado, comprising the steps of: preparing a dried avocado; warming the internal temperature of the hot plate to 200 to 240 DEG C; A step of heating the algae arranged on the gauze net on the electric hot plate for 47 to 60 seconds and pressing the algae arranged on the gauze net up and down to perform compression heating; A cooling step of cooling the alveoli which have been cut, a preparation step of passing the cooled alveoli through a cutting and rolling machine to form a tearable state, And packaging step when the finishing of the stomach of the stomach is completed. The stomach of the stomach can be provided with a unique flavor and excellent shape stability, storage and distribution stability It relates to a process for producing gwipo.

The present invention is characterized in that it is possible to produce an alumina having excellent quality by inducing the taste, texture, and component changes of alumina.

And, you can feel the unique taste and flavor of eggplant, and it can be easily ingested in everyday life by snack, side dish, and sake.

Further, according to the present invention, it is possible to provide a seasoned sweet potato having a unique flavor by combining the taste of the sweet potato and having excellent shape stability, storage and distribution stability.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a schematic view showing a production process of the present invention. Fig.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings, which will be readily apparent to those skilled in the art. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein.

In order to clearly illustrate the present invention, parts not related to the description are omitted, and similar parts are denoted by like reference characters throughout the specification.

Throughout the specification, when a component comprises a component, it is understood that it may include other components, not control of the other component, unless specifically stated otherwise.

First, the present invention provides a method for preparing a dried alfalfa,

A preheating step of raising an internal temperature of the electric hot plate to 200 to 240 DEG C,

Arranging the dried grapevines in a ventilated mesh,

Heating the algae arranged on the wire net for 47 to 60 seconds on the electric hot plate, pressurizing and heating the algae arranged on the wire net,

A cooling operation step of cooling the above-mentioned compressed hot-

A preparation step in which the above-mentioned cooled agate is passed through a cutting roller to be easily torn,

A finishing step for the operator to tear off the stitches,

When the finishing of the stomach is finished, the seasoning of the stomach is combined with the taste of the stomach, and the seasoning can be provided with a unique flavor and excellent stability of shape, storage and distribution stability.

Hereinafter, the method for producing an algal foil of the present invention will be described in detail.

Ingredients Preparation Step: Select the fish meat and clean it with clean water.

Blending step: After adding the seasoning liquid to the fish prepared in the raw material preparing step. Mix in a blender for 20 to 40 minutes.

At this time, the fish meat and the seasoning solution are mixed at a predetermined ratio, and the seasoning solution is prepared by mixing sugar, refined salt, seasoning, sweetener and synthetic preservative with respect to the total weight of the seasoning solution.

The fermentation stage: The above-prepared fish meat is aged at 0 ° C to 5 ° C for 5 to 10 days.

By aging as described above, the seasoning solution added at the compounding stage is well penetrated into the fish meat.

Molding step: The above-described aged fish meat is shaped into various shapes.

For example, it can be formed into various shapes such as a shape of a rectangle, a triangle or an ellipse, a shape having a triangle and a circle, and the like.

Drying step: Drying of the above-formed alfalfa to obtain seasoned alfalfa meal.

Example

Preparing a dry and seasoned alfalfa, after finishing the seasoning and ripening,

Arranging the dried grapevines in a ventilated mesh,

A cooling operation step of cooling the above-mentioned compressed hot-

A finishing step for the operator to tear off the stitches,

When the finishing work of the stomach of the stomach is completed, the seasoning can be obtained through the packaging step.
As a result, the present invention progressively achieves the method of manufacturing the desired alveoli with the following sequential steps.
That is, the raw material preparation step of polishing the fish meat of the fish and washing with clean water after the fish meat is cleaned, and the seasoning liquid formed by mixing the sugar fish, the salt, the seasoning, the sweetener and the synthetic preservative into the fish meat of the washed fish meat, A fermentation step of aging the fish meat containing the seasoning solution mixed at 0 to 5 ° C for 5 to 10 days to induce the permeation of the seasoning liquid into the fish meat of the fish meat and the fermentation of the fish meat aged in the range of 3 to 30 cm A forming step of shaping various sizes of the inside of the electric heating plate and a seasoning drying step of drying the above-mentioned formed fish meat to obtain a seasoned dried apricot; To 200 < 0 > C to 240 < 0 >C;
Arrangement step to arrange the dried seasoned grapevines in a ventilated mesh;
A compression heating step of heating the algae arranged on the wire net for 47 to 60 seconds on the electric hot plate, pressing the algae arranged on the wire net in the up and down direction to perform compression heating;
A cooling operation step contributing to the shape stabilization by cooling the above-mentioned compressed and heated alumina;
A preparation step of passing the above cooled apatite through a cutting roller so as to be easily torn;
A finishing step for the operator to tear off the agarose passing through the shearing rollers;
And a packaging step of wrapping the hand-torn horns.

The sensory evaluation of the taste, flavor, chewing feeling, and elasticity of the dry cannon were evaluated by the 5-point scale method after the ingestion of the mouthwash prepared in the above example into 30 persons of 20 to 40 sensory members, The results are shown in Table 1 below.

At this time, the evaluation criteria were 5: very good, 4: good, 3: moderate, 2: poor, and 1: very bad.

division 20's 30s 40s flavor 4.5 4 5 Wind 5 4 4.5 A feeling of chewing 5 4.5 5 Elasticity 4.5 5 5

As shown in Table 1 above, it was confirmed that, according to the present invention, the alfalfa of the example prepared by using the alfalfa meat was excellent in taste and flavor and excellent in chewiness.

INDUSTRIAL APPLICABILITY As described above, the present invention is characterized in that it can induce the taste, texture, and component changes of the algae, thereby producing the algae of excellent quality.

It will be understood by those skilled in the art that the foregoing description of the present invention is for illustrative purposes only and that those of ordinary skill in the art can readily understand that various changes and modifications may be made without departing from the spirit or essential characteristics of the present invention. will be.

It is therefore to be understood that the above-described embodiments are illustrative in all aspects and not restrictive. For example, each component described as a single entity may be distributed and implemented, and components described as being distributed may be implemented in a combined manner.

The scope of the present invention is defined by the appended claims rather than the detailed description, and all changes or modifications derived from the meaning and range of the claims and their equivalents should be construed as being included in the scope of the present invention.

Claims

A raw material preparing step of washing the fish meat with a clean water after the fish meat is cleaned, and a seasoning liquid formed by mixing sugar, refined salt, seasoning, sweetener and synthetic preservative into the fish meat of the washed fish meat, and then mixing them in a blender for 20 to 40 minutes A fermentation step of aging the fish meat with the seasoning solution mixed at 0 to 5 ° C for 5 to 10 days to induce permeation of the seasoning liquid into the fish meat of the fish meat and the fermentation of the fermented fish meat in the range of 3 to 30 cm A step of preparing a dried apical preparation obtained by carrying out a forming step of forming various types of apricot-sized apricots and a drying step of drying the apical formed apricots;
A preheating step of raising the internal temperature of the electric hot plate to 200 ° C to 240 ° C;
Arrangement step to arrange the dried seasoned grapevines in a ventilated mesh;
A compression heating step of heating the algae arranged on the wire net for 47 to 60 seconds on the electric hot plate, pressing the algae arranged on the wire net in the up and down direction to perform compression heating;
A cooling operation step contributing to the shape stabilization by cooling the above-mentioned compressed and heated alumina;
A preparation step of passing the above cooled apatite through a cutting roller so as to be easily torn;
A finishing step for the operator to tear off the agarose passing through the shearing rollers;
And a packing step of wrapping the torn guinea pig with a hand, and a packing step of wrapping the torn guinea fowl, which is characterized in that the flavor of the guinea fowl is harmonized with the flavor of the guinea fowl to provide a seasoning gourd having a unique flavor and excellent in shape stability, storage and distribution stability By weight.

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