KR101654485B1

KR101654485B1 - Method for manufacturing conger myriaster-globule

Info

Publication number: KR101654485B1
Application number: KR1020150176360A
Authority: KR
Inventors: 심희영
Original assignee: 심희영
Priority date: 2015-12-10
Filing date: 2015-12-10
Publication date: 2016-09-06

Abstract

The present invention relates to a method for producing a conger pellet. More specifically, the method comprises: a first step of trimming and washing a conger; a second step of mixing and coating turmeric and ethanol on the washed conger; a third step of firstly drying the conger on which the turmeric and ethanol are coated; a fourth step of pulverizing the dried conger; a fifth step of mixing raw garlic, honey, sesame leaves, and cornus fruits with a pulverized conger material; a sixth step of tableting the conger material mixed with honey, sesame leaves, and cornus fruits to be circularly molded into a pellet shape; a seventh step of secondly drying the conger material molded into a pellet shape; and an eighth step of coating the surface of the dried conger material molded into a pellet shape. A conger pellet produced according to the present invention is formed in a pellet shape, thereby being easily stored and consumed. The conger pellet does not have bad smells, and turmeric is coated on the surface of the conger pellet, so a consumer can visually feel a sense of closeness.

Description

{Method for manufacturing conger myriaster-globule}

The present invention relates to a method for manufacturing a conger eel ring, which comprises garlic, sesame leaf, and marine oil so as to be free from fishy smell, and applying a turmeric to the surface, thereby providing a visually friendly feeling.

The conger eel is a sea water fish belonging to the eel of the eel of the eel. The body is thin and long as a cylinder, and the body color is slightly different depending on the habitat.

Although these seasonal greens are seasonal in summer, there is not much difference in taste throughout the year, and it is used as a food for a long time. It contains essential amino acid, it is rich in EPA and DHA and contains vitamin A in large quantity. have.

It is eaten mainly by grating or grilling, and the spine bones are fried in oil and are eaten with snacks.

In the prior art related to this conger eel, a mixture of conger eel extract: 0.2M glucose solution: 0.2M glycine and cystine in a ratio of 1: 1 was mixed in a ratio of 4: 2: 2 to EP 0591388, 7.0 and maintained for 80 to 100 minutes. The method for improving the flavor of the conger eel extract is disclosed in the official gazette.

In another prior art, Japanese Patent Application No. 0711807 discloses a method comprising the steps of i) removing the intestines of eels and washing them (a pretreatment washing step); Ii) Pretreatment The eel is shredded to a thickness of 2 ± 0.3 mm and rinsed with water to remove blood and fat contained in the eel (foreign matter removal process); Iii) a step of wrapping the eel in a cotton fabric and putting it in a centrifugal dehydrator to remove water and fat contained in the eel (dewatering process); Iv) removing dehydrated eel in hot water at 80 ± 2 ° C for 10 minutes to remove the fat (degreasing step); V) removing the water in accordance with the method of step iii) again (rehydration step); Vi) drying the dehydrated eel in a dryer at 80 to 85 캜 for 24 hours (drying step); (Iii) a step of putting the dried eel in a pulverizer and pulverizing it to a size of 100 mesh (powdering step); (E) sterilization of the eel powder in a sterilized ozone sterilizer for 2 minutes (sterilization process); (Iii) a step of mixing sterilized eel powder with a herbal medicine, and then ringing, refining or encapsulating the eel powder with the herbal medicine (manufacturing process).

Conventional conger eel-related foods are usually wrapped in a plastic bag in an extract state, and there is a fear that the plastic pack may be blown during circulation. Moreover, there is a disadvantage that the food should be consumed after cutting the end portion of the plastic bag with scissors or a knife.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made keeping in mind the above problems occurring in the prior art, and an object of the present invention is to provide a method for manufacturing a conger eel ring which is convenient for ingesting conger eel as a ring.

The method for manufacturing the conger eel ring according to the present invention comprises the steps of: 1) cleaning and cleaning the conger eel; A second step of mixing the washed conger eel with a mixture of turmeric and alcohol; A third step of primary drying of the conger eel to which the turmeric and the alcohol are applied; Crushing the dried conger eel; 5) mixing raw groundnut, honey, sesame leaf, and marine oil into the crushed conger eel; A step 6) of ringing the conger eel mixed with honey, sesame leaves, and corn syrup to form a round ring; And coating the surface of the dried conger eel in the eighth step.

The conger eel ring according to the present invention is formed in a ring shape, so that it is easy to store and ingest, does not become fishy, and has a remarkable effect such that a turmeric is applied on the conger eel ring surface to give a visually friendly feeling.

BRIEF DESCRIPTION OF THE DRAWINGS FIG.

In the second step, 0.2 to 0.4 parts by weight of a mixture of turmeric and alcohol is applied to 100 parts by weight of conger eel, and the mixture is mixed at a weight ratio of 1: 1 sulfur dioxide to ethanol.

In the above step 5, 28 to 32 parts by weight of raw garlic, 8 to 12 parts by weight of honey, 4 to 8 parts by weight of sesame leaves, and 3 to 7 parts by weight of citric acid are mixed with 600 parts by weight of conger eel.

In step 5, the sesame leaf is lyophilized and pulverized by a pulverizer.

In addition, in the above step 1, the conger eel is characterized in that the bone and the organs are removed and washed as wheat flour.

In addition, in the above step 3, the conger eel is heated in a drier at 90 to 110 캜 for 4 to 5 hours.

Also, in step 6, in the process of forming conger eel in a ring shape, the ginger is sprayed with an atomizer.

Further, in the seventh step, secondary drying is performed in a drier at 60 to 80 캜 for about 3 to 4 hours.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a method for manufacturing a conger eel ring according to the present invention will be described in detail with reference to the accompanying drawings.

BRIEF DESCRIPTION OF THE DRAWINGS FIG.

As shown in FIG. 1, the method for manufacturing a conger eel ring according to the present invention comprises the steps of: 1) cleaning and cleaning conger eel; A second step of mixing the washed conger eel with a mixture of turmeric and alcohol; A third step of primary drying of the conger eel to which the turmeric and the alcohol are applied; Crushing the dried conger eel; 5) mixing raw groundnut, honey, sesame leaf, and marine oil into the crushed conger eel; A step 6) of ringing the conger eel mixed with honey, sesame leaves, and corn syrup to form a round ring; And coating the surface of the dried conger eel in the eighth step.

That is, in the first step, the conger eel is cleaned and cleaned.

At this time, in step 1, the conger eel removes bones and organs and cleans them as wheat flour.

If you wash the conger eel with flour, you can remove the special conger eel, and you can remove the blood from the conger eel cleanly.

In the second step process, a mixture of turmeric and 0.2 to 0.4 part by weight of turmeric is applied to the surface of conger eel in a weight ratio of 1: 1.

For reference, alcohol contained in alcoholic beverages is called ethyl alcohol, and alcohol is usually referred to as ethanol.

These ethanol are usually made of starch and become the main component of alcohol.

The reason for mixing 1: 1 weight ratio of alcohol and turmeric is to catch the salty taste of conger eel by bringing out the curcumin ingredient in turmeric, removing bitter taste unique to turmeric and applying it evenly on the surface of conger eel.

When the proportion of alcohol is less than that of turmeric, the content of curcumin is not well. When mixed with turmeric, the content of curcumin is relatively low compared to that of alcohol. Therefore, the effect of curcumin on the surface of conger eel is expected It is difficult to do.

Curcumin is known to have antitumor, antioxidant, anti-amyloid and anti-inflammatory properties.

In addition, when the composition is applied in an amount of less than 0.2 parts by weight based on 100 parts by weight of the conger eel, the fish conger eel is not removed. If the amount exceeds 0.4 parts by weight, the taste of conger eel is deteriorated due to the bitter taste characteristic of curcumin.

After the two-step process, the turmeric and the conger eel coated with the alcohol are heated in a drier at 90 to 110 캜 for 4 to 5 hours.

When heated below 90 ° C, the heating time becomes too long. When heated above 110 ° C, the surface of the conger eel is heated too quickly.

In the 4th step process, the conger eel is crushed finely in the crusher.

Conger eel will be finely crushed to produce a ring shape, so that the particles are crushed in a fine powder form so that the particle size is within 0.5 mm.

If the conger eel particle size exceeds 0.5mm, it can dislike the weak person.

In the 5-step process, green corn, honey, sesame leaf, and marine oil are mixed with the conger eel crushed in powder form in a 4-step process. To 600 parts by weight of conger eel, 28-32 parts by weight of fresh garlic, 8-12 parts by weight of honey, 4 to 8 parts by weight of sesame leaves, and 3 to 7 parts by weight of citric acid.

At this time, raw garlic is crushed or ground to 0.2 mm or less in the step 5, and the sesame leaf is lyophilized and crushed by a crusher, and the crushed particle size is within 0.2 mm.

If the pericarp is larger than 0.2 mm, the texture is not good, and concha rings mixed with sesame leaves may be caught between them when ingested.

The raw garlic is mixed to remove the peculiar salty taste of conger eel. If less than 28 parts by weight is contained in 600 parts by weight of conger eel, the salty taste of conger eel is less removed. If it exceeds 32 parts by weight, Because it does not give affinity to the person who does not like incense.

Honey, sesame leaves and corn oil are mixed to increase the texture of the conger eel and to increase the texture. When the honey content is less than 8 parts by weight, the sweet taste is not obtained. When the content is more than 12 parts by weight, the sweet taste is too strong, do.

If the sesame leaf is contained in an amount of less than 4 parts by weight, the sensation of the conger eel is not eased. If the content of the sesame leaves is more than 8 parts by weight, the taste of the conger eel can not be felt.

Also, if the acidity is less than 3 parts by weight, it can not relieve the sensual taste of the conger eel. If it exceeds 7 parts by weight, the specific acidity of the acidity of the acid is too strong and the taste of the conger eel can not be felt.

Such acid oil may be an acid fermented milk, and may be used by pulverizing the fruit for texture.

On the other hand, in the 6-step process, the conger eel mixed with honey, sesame leaf, and marine oil is formed and rounded into a ring shape. At this time, as a molding machine, the conger eel is large- Make a circle shape.

The ozabar is about 7mm in diameter, and it is not a perfect sphere.

Also, in the process of forming conger eel in the ring shape in step 6, spray the ginger syringe with the sprayer while the sugar bowl is running.

Ginger is known to be a food that is well-compatible with eel from ancient times, and can also remove the pungent taste of conger eel.

About 650 parts by weight of a mixture of conger eel and honey, sesame leaf, and marine oil are sprayed with about 1 to 3 parts by weight of ginger powder as an atomizer.

If less than 1 part by weight of ginger powder is sprayed, the effect of removing the fishy grease from the conger eel is small. If the amount is more than 3 parts by weight, the ginger flavor is too strong to taste the conger eel.

The conger eel, which is formed in the ring shape, is dried in a drier at 60 to 80 ° C for about 3 to 4 hours. In step 8, the surface of the conger eel is coated to prevent rancidity and quality.

The primary drying process in step 3 described above is intended to heat and cook the conger eel. In the case of the second drying cone in step 7, the purpose of drying and hardening conger eel produced in a ring shape is large.

If the drying temperature is lower than 60 ° C., the drying time becomes too long. If the drying temperature is higher than 80 ° C., the difference between the drying time of the inside of the conger eel ring and the drying time of the inside surface of the conger eel ring do.

If it is dried for less than 3 hours, the inside of the conger eel does not dry, and if it is dried for more than 4 hours, the surface becomes too hard and it can also be split.

Also, in step 8, one of starch, alcohol coating, or chocolate is selected to prevent rancidity and quality and to coat the conger ring surface.

The starch, alcohol coating agent or chocolate is used in an amount of 0.2 to 0.4 parts by weight based on 100 parts by weight of conger eel. If the amount is less than 0.2 part by weight, the effect of preventing rancidity is deteriorated.

Starch can use corn starch, maltodextrin, alcoholic coatings, cell chocolate, and chocolate for children who do not like conger eel.

Celllocks are also used as edible adhesives.

1. Remove conger eel from bones and internal organs, and put the handled conger eel in the container. Use a hand to rub and clean. After washing, remove the flour from conger eel.

2. For 1000g of conger eel, 3g of mixture of turmeric and alcohol is applied on conger eel surface.

When mixing turmeric and alcohol, 1 g of turmeric is mixed at a ratio of 1 g, and spraying should be done using a sprayer.

3. The conger eel coated with turmeric and alcohol is put in a drier and dried at 100 ℃ for 4.5 hours.

4. Dried conger eel should be crushed finely by a grinder so that the powder particles are within 0.2 mm.

5. Mix 600 g of conger eel crushed in powder form with 30 g of raw garlic, 10 g of honey, 6 g of sesame leaves and 4 g of corn oil.

Fresh green leaves are chopped, sesame leaves are lyophilized and dried to a size of less than 0.1 mm. Corn oil is crushed or fermented with corn oil.

6. Put ingredients mixed with conger eel powder, raw garlic, honey, sesame leaves, and marine oil into the molding machine to make the large size.

7. Hold the rounded shape of the material that has been pushed into the size of the ozza, and spray the ginger syrup with the spray while the sugar flask is running.

At this time, 2 g of ginger syrup is sprinkled on 650 g of the material mixed with conger eel powder, raw garlic, honey, sesame leaves, and sour milk.

8. Put it in the dryer and dry it at 70 ℃ for 3.5 hours.

9. Apply 3 g of starch, cellar or chocolate to 1000 g of dried conger eel.

Claims

The first step is to clean and clean the conger eel; A second step of mixing the washed conger eel with a mixture of turmeric and alcohol; A third step of primary drying of the conger eel to which the turmeric and the alcohol are applied; Crushing the dried conger eel; 5) mixing raw groundnut, honey, sesame leaf, and marine oil into the crushed conger eel; A step 6) of ringing the conger eel mixed with honey, sesame leaves, and corn syrup to form a round ring; 8) coating the surface of the dried conger eel; In the conger eel ring manufacturing method,
In the above step 1, the conger eel removes bones and organs,
In the second step, 0.2 to 0.4 parts by weight of a mixture of turmeric and alcohol is applied to 100 parts by weight of conger eel, and the mixture is mixed at a weight ratio of 1: 1 of turmeric and 1:
In step 3, the conger eel is first dried by heating in a drier at 90 to 110 캜 for 4 to 5 hours,
In the above step 4, the conger eel is ground into a fine powder form so that the particle size is within 0.5 mm,
In the above step 5, 28 to 32 parts by weight of raw garlic, 8 to 12 parts by weight of honey, 4 to 8 parts by weight of sesame leaves, and 3 to 7 parts by weight of corn oil are mixed with 600 parts by weight of conger eel,
In the process of forming the conger eel in a ring shape in the step 6, the inside of the fish is removed by spraying the ginger with the sprayer,
And wherein the step 7) is followed by secondary drying in a drier at 60 to 80 캜 for about 3 to 4 hours.

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