KR101692692B1 - slices of raw skate seasoned with vegetable - Google Patents

Abstract

More particularly, the present invention relates to a method for manufacturing a skate syrup which can be easily ingested by reducing unpleasant odors while maintaining the inherent taste of the skate.
The method for producing a red flounder of the present invention comprises a cutting step of obtaining a red flounder by slicing the red flounder with a knife, an immersion step of immersing the red flounder in the immersion liquid, a step of immersing the inflorescence in the immersion liquid, And the step of mixing includes a step of adding and a step of adding the step of adding the plum extract and the fermentation broth of the field animal after the mixing step.

Description

{Slices of raw skate seasoned with vegetable}

More particularly, the present invention relates to a method for manufacturing a skate syrup which can be easily ingested by reducing unpleasant odors while maintaining the inherent taste of the skate.

In general, it is said that onion, garlic, parsley, lettuce, lettuce and sesame oil are added to the fish, which is the main ingredient, with the horseradish.

The fish used in the sashimi are various fish species. Depending on the type of fish and the location of the fish, there are regional features. The hawks caught in Cholla province and consumed mainly in Jeolla province are used in the form of sashimi or sashimi.

Skate ray is a cartilaginous fish belonging to the stingray from the biological point of view. It is widely distributed in the coast of the Black Sea and the southernmost part of Japan.

Taurine, which plays an important role in growth and development, has a protective effect of cell membrane stabilization action, cholesterol controlling action of vascular disease and heart failure, and essential fatty acids such as linoleic acid and arachidonic acid which improve cognitive function and reduce serum cholesterol Is contained in a large amount. It also contains a large amount of EPA and DHA, which have the functions of preventing coronary artery disease, preventing adult diseases, preventing thrombosis, and enhancing brain development and vision. In addition, the skin of the skull contains collagen, protein and calcium in large amounts, and the bone of the skunk contains chondroitin, a mucopolysaccharide protein, known as a health and tonic food.

The skunk is aged for a certain period of time, and is ingested by the ash and the like. In general, it is recommended to wrap the skates with a cloth to cover them with a cloth, cover them with straws or leaves, put them in a shaded place, put them in a shaded place, put 3-5 days in summer, 8-10 days in spring, cold autumn, 18-20 days in winter . In the former Mokpo and Heuksando areas of Cholla province, there are examples of the skulls that have been buried in the pond.

Because it lives deep in the sea, it contains a lot of urea and urea precursors for controlling osmotic pressure. Ammonia is produced by aging of the skunk due to urea and urea precursor contained in the skunk. The ammonia produced in the fermentation process forms a unique aroma and flavor of the fermented sponge that stimulates the nose. In addition, ammonia produced during the fermentation process has an effect of inhibiting the proliferation of harmful bacteria.

Anserine, taurine, alanine and lysine are detected in large amounts in the skins and their fermented products. Especially, Anserine not only gives a rich flavor but also the muscle buffer , Myrosine ATPase, and iron ion transport for the activation of cytochrome oxidase. Taurine is also known to have a number of physiological functions in addition to preventing the accumulation of cholesterol, while the amount of taurine produced during fermentation is higher than the amount contained in the skeleton itself.

The fermented skipper is not only rich in nutrition but also contains a large number of urea and urea precursors. Thus, when the fermented skipper is put in a kimchi, for example, the fermented milk is prolonged in aging and storage period. The speed can be delayed.

Although aged minke are rich in nutrients and have the effect of retarding corruption, lovers are preferred because of the poisoning taste generated by the fermentation process and the unique flavor due to ammonia. However, due to the unpleasant odor of the matured minke, There is a problem that it has a feeling of rejection to children.

Due to these problems, the conventional method of spinning live fish such as Korean Patent Laid-Open No. 10-2000-0032912 (Non-ferrous saury), Korean Patent No. 10-0900350 (fish saury and its preparation method) And it is difficult to be popularly used by a specific unpleasant odor.

1. Korean Patent Publication No. 10-2000-0032912: 2. Korean Patent No. 10-0900350: Fish Processed Needle and Method for Manufacturing the Same

The present invention has been made to solve the above problems, and it is an object of the present invention to provide a method for manufacturing a sweet and sour sponge syrup which can reduce the unpleasant odor of the spongy sponges while maintaining the inherent taste and nutrition of the spongy sponges, There is a purpose.

In order to accomplish the above object, the present invention provides a method of manufacturing a sphygmomanometer needle, comprising: cutting a sphygmomanometer with a knife to obtain a sphygmomanometer; An immersion step of immersing the hippocampus in an immersion liquid; A mixing step of mixing the unrefined, salted and marinated saffron into the infiltrated sponge, and then completing the mixing; And adding the plum extract and the stockyard fermentation broth after the mixing step.

Wherein the fermentation broth of the Sanayasacifera is prepared by mixing 50 to 150 parts by weight of sugar with respect to 100 parts by weight of at least one sanayasin selected from the group consisting of a mica, a pomegranate, a pomegranate, a quince, a peach, a dandelion, a thistle, an oti, Followed by fermentation at 20 to 30 DEG C for 3 to 5 years, followed by compression and extraction.

The seasoning sauce comprises 60 to 90 parts by weight of red pepper paste, 40 to 60 parts by weight of carrot, 40 to 60 parts by weight of chopped garlic, 60 to 90 parts by weight of ballad, 20 to 30 parts by weight of ginger, 20 to 30 parts by weight of red pepper 30 to 50 parts by weight of cucumber, 30 to 50 parts by weight of onion, 30 to 50 parts by weight of sesame leaf, 20 to 30 parts by weight of sesame, 40 to 60 parts by weight of salt and 80 to 160 parts by weight of sugar, .

The immersion liquid is characterized in that bee yellow is an extract liquid.

As described above, according to the present invention, it is possible to provide a skippery mushroom which can be easily ingested by enhancing the preference degree by reducing unpleasant odors of the skunk rushes while maintaining the inherent taste and nutrition of the skunk rushes.

Hereinafter, a method for manufacturing a sphygmomanometer needle according to a preferred embodiment of the present invention will be described.

The method of manufacturing a hippocampus irrigation needle according to an embodiment of the present invention largely includes a cutting step, an immersion step, a mixing step, and an addition step. In the following, each step will be discussed in detail.

1. Cutting step

At the cutting stage, the skate is sliced with a knife to obtain a skatepowder.

Although it is preferable to use biological flippers that are caught in the domestic waters by the hippocampus, frozen hippocampus can be used. Frozen red flounder is thawed at room temperature and then washed.

It is preferable to use the biological flies after cutting off the flies rather than cutting them immediately. Reddish sponges inhibit the growth of harmful bacteria and increase the content of free amino acids such as Anserine, Taurine, Alanine and Lysin to enhance taste and nutrition.

You can use traditional skipjack methods to remove skippers. Preferably, a powder composition comprising a mixture of loess powder and charcoal powder is applied to a skate and the skate is aged at a predetermined temperature for a predetermined period of time. For example, it is possible to remove the skull by using the aging method described in Korean Patent No. 10-1419028. It is pinkish in color.

When the prepared skins are prepared, they are cut into sections and then the skin or the skin is removed, and then the flesh is kneaded with a knife to prepare the skins. The thus-obtained hongo poo is moderately erased to make it feel uncomfortable, rich and delicious.

2. Immersion step

When the hippocampus is prepared, an immersion step is performed in which the hippocampus is immersed in the immersion liquid for 4 to 12 hours. It is possible to reduce the unpleasant odor of swollen hippocampus by immersing the hippocampus in an immersion liquid before putting it on the sauce. In addition, it is intended to infiltrate the component of the immersion liquid into the sponge to improve the chewiness of the sponge meat.

An example of the immersion liquid may be a fermentation broth of Sanayasai.

Sanayaso means a plant that grows wild in mountains and fields of Korea. In the present invention, Matsuya can be used as a mushroom, a pine tree, a lime tree, a pomegranate, a pine cone, a dog peach, a dandelion, a thistle, an oti, a wild strawberry, Any of these can be used singly or two or more of them can be mixed at the same weight ratio. Mori, pomegranate, pomegranate, corn, dog peach, oud, raspberry, wild mountain, kiwi, lady can use fruit, and dandelion and thistle can use outpost.

To obtain a fermented broth of Sanayasochi, 50-150 parts by weight of sugar is mixed with 100 parts by weight of Sanayasochi, and fermented at 20-30 ° C for 3-5 years. After fermentation, the fermented product is squeezed using a squeezer and sieved to remove the solid content, and a liquid fermentation broth can be obtained.

Sanayasu and sugar are put into a jar and stored in a fermentation room for fermentation. Fermentation can be carried out by natural inoculation of microorganisms in the air as in the conventional method. It goes without saying that the fermentation can be performed by inoculating an arbitrary microorganism. In this case, a fermentation strain Saccharomyces cerevisiae can be used.

As another example of the immersion liquid, bee yellow or the like can be used.

Lotus corniculatus ) is a perennial plant belonging to the rosewood leguminosae, also known as yellow stones. Bee Yellow grows in the mountains and sunshine. Bee Yellow is used as a medicine for all parts including flowers, and has a fever and hemostasis, and it is known to be used as a remedy for sore throat, colitis, etc. when it gets a cold.

Bee Yellow This extract can be extracted by various methods. Preferably, bee yellow can be extracted by adding an extraction solvent to the plant. For example, the extraction solvent may be added 2 to 20 times by weight of the extracting solvent to the bee yellow, and then subjected to hot water extraction, cold beating or warming extraction at 10 to 150 DEG C for 1 to 24 hours. In addition, a reflux cooling extraction, an ultrasonic extraction method, a supercritical fluid extraction method, or the like can be used. In addition to the above-described extraction method, an extract obtained through a conventional purification process is also included.

As the extraction solvent, at least one selected from water, a lower alcohol having 1 to 4 carbon atoms, a polyhydric alcohol, or a mixture thereof may be used. As the lower alcohol having 1 to 4 carbon atoms, methanol, ethanol and the like can be used. As the polyhydric alcohol, butylene glycol, propylene glycol, pentylene glycol and the like can be used. Mixtures of water and lower alcohols, mixtures of water and polyhydric alcohols, mixtures of lower alcohols and polyhydric alcohols, or mixtures of water and lower alcohols and polyhydric alcohols can be used as the mixture.

Bee Yellow This extract can be used as an immersion liquid by diluting it with water. For example, bee yellow can be used as an immersion liquid by diluting the extract to water in a weight ratio of 1: 2 to 10. When the bee yellow is used as the immersion liquid, the effect of reducing the offensive odor can be improved.

3. Mixing step

Squeeze out the skins immersed in the immersion liquid and squeeze the water by hand lightly. Then, after mixing the red pepper paste, the buttercup, and the sauce, the paste is mixed.

Leave the unsalted peeled radish as it is, then put it on the sugar and vinegar for about 6 to 10 hours, then squeeze the water by hand and use it. Put the sugar in the bowl, then sprinkle sugar and vinegar in turn, then put it. 30 parts by weight of sugar, and 20 parts by weight of vinegar are used with respect to 100 parts by weight of water.

Wash the parsley with clean water, then trim it in salt water for about an hour, then squeeze out the water and prepare with a knife.

60 to 90 parts by weight of a red pepper paste, 40 to 60 parts by weight of a green carrot, 40 to 60 parts by weight of minced garlic, 60 to 90 parts by weight of finely chopped bellflower, 20 to 30 parts by weight of chopped ginger, 20 to 30 parts by weight of finely chopped green pepper, 30 to 50 parts by weight of chopped cucumber, 30 to 50 parts by weight of finely chopped onion, 30 to 50 parts by weight of finely chopped leaves, 20 to 30 parts by weight of sesame, 40 to 60 parts by weight of salt, 80 to 160 parts by weight of sugar are mixed and prepared. Instead of finely chopped bellflower, you can chop finely chopped or bamboo shoots or ginseng.

10 to 30 parts by weight, 5 to 25 parts by weight, and 20 to 60 parts by weight of safflower are mixed per 100 parts by weight of the hippocampus, and then mixed evenly.

4. Addition step

After the mixing step, an addition step of adding the plum extract and the fermentation solution of the field oxide is carried out. Add the plum extract and the Sanayasen fermented liquid to the unsweetened water, buttercups, sauce, and the doughy mackerel.

The flavor of the seasoning can be further increased by adding the plum extract and the fermentation broth of Sanayasai. The plum extract is added in an amount of 2 to 10 parts by weight based on 100 parts by weight of the hippocampus and 1 to 30 parts by weight based on 100 parts by weight of the hippocampus.

The plum extract is extracted from sugarcane picked in June. For example, 50 to 100 parts by weight of sugar may be mixed with 100 parts by weight of celadon, and the mixture may be harvested for 10 to 30 months, and the solid matter may be filtered to obtain plum extract. Plum extract can be prepared by hand or purchased commercially. The acid fermentation broth is the same as the fermentation broth used in the above-described immersion step, and therefore, a detailed description thereof will be omitted.

It is needless to say that, unlike the above-mentioned case, only the plum extract may be added or only the yeast fermentation broth may be added at the adding step.

Hereinafter, the present invention will be described by way of examples. However, the following examples are intended to illustrate the present invention in detail, and the scope of the present invention is not limited to the following examples.

(Example 1)

Five spoons were harvested from winter in Heuksan Island, washed with water, wiped with a dry cloth to remove water, and stacked one on each other in a wooden box. Then, the lid of the wooden box was covered and then stored in a refrigerator at about 12 ° C for 4 days to be aged at a high temperature. Then, the skins were taken out from the refrigerator, and the moisture and mucoids on the epidermis were wiped with a dry cloth, and then stacked in the reverse order on the wooden box. At this time, the powder composition in which the loess powder and the charcoal powder were mixed in the same weight ratio was sprayed on the bottom of the wooden box, and then the skate was placed on the skateboard, and the powder composition was sprayed on the skate and applied. Then, the wooden box with the laminated skate was stored in a refrigerator at a low temperature of about 6 ° C for 7 days to mature at low temperature. The aged skins were cut, and then the skins were removed. Then, the skins were sliced with a knife to prepare the skins.

The dough was immersed in the fermented solution of Sanayoshi, the immersion liquid, for 8 hours, and then the dough was squeezed out, and the dough was squeezed by hand. Then, sprinkle with sugar and vinegar for 10 hours and then squeeze out the water and prepare the buttercup for about 1 hour. Then, the water was squeezed out and prepared by cutting with a knife.

20 parts by weight of unsweetened fish meal, 15 parts by weight of parsley and 40 parts by weight of safflower were mixed with 100 parts by weight of the fish meal, and 6 parts by weight of plum extract and 20 parts by weight of fermented soybean paste were added thereto.

The Sanayasen fermentation broth is a mixture of the same weight ratio of fruit juice, pine nut, pomegranate fruit, pomegranate fruit, moss fruit, dog peach fruit, dandelion outpost, thistle outpost, oodi fruit, wild strawberry fruit, 100 parts by weight of sugar was mixed with 100 parts by weight of sugar in a jar, and the mixture was stored at 25 DEG C for 4 years. Then, the mixture was squeezed by a pressing machine and sieved to remove solid components. 100% by weight of the plum extract was mixed with 100 parts by weight of sugar in a jar, and the plum extract was pickled at 25 캜 for one year and then filtered to prepare plums.

100 parts by weight of red pepper powder was mixed with 75 parts by weight of red pepper paste, 50 parts by weight of green tea, 50 parts by weight of chopped garlic, 75 parts by weight of finely chopped green tea, 25 parts by weight of chopped ginger, 25 parts by weight of chopped green pepper, 40 parts by weight of finely chopped onion, 40 parts by weight of finely chopped sesame leaves, 25 parts by weight of sesame, 50 parts by weight of salt and 120 parts by weight of sugar.

(Example 2)

The same procedure as in Example 1 was repeated to prepare a red sea syrup.

Bee Yellow This extract was obtained by adding 10 times by weight of water to beeswax yellow to the outpost and then extracting it at 100 캜 for 8 hours and then filtering out solid matter with a sieve. The obtained bee yellow was diluted by adding water to the extract in a ratio of 5 times by weight, and then used as an immersion liquid.

(Comparative Example)

To 100 parts by weight of the hippocampus, 60 parts by weight of the safflower were mixed and uniformly mixed to make a hippocampus.

The horseshoe and marinade were prepared in the same manner as in Example 1.

<Sensory Evaluation>

The functionalities were evaluated by using the sphagnum syrup of Examples 1 and 2 and Comparative Example. A total of 30 men and women aged 20 ~ 60 were selected from the panel, and the appearance, flavor, taste, and overall preference of the sample were evaluated by 9 point scale method. The sensory evaluation results are shown in Table 1 below.

division Exterior incense flavor Comprehensive likelihood Example 1 7.3 7.8 7.6 7.5 Example 2 7.1 8.5 8.4 8.2 Comparative Example 6.8 4.7 4.1 5.0

As shown in Table 1, there was no significant difference in appearance. On the other hand, the perfume, taste, and overall preference scores of the Examples were much higher than those of the Comparative Examples. This results in a significant reduction in unpleasant odors while maintaining the unpleasant taste, richness, and fine taste inherent in the present invention.

And the score of Example 2 was higher than that of Example 1. This shows that the use of an extract of bee yellow as an immersion liquid can further improve the preference degree.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be clearly understood that the same is by way of illustration and example only and is not to be taken by way of limitation. Accordingly, the true scope of protection of the present invention should be determined only by the appended claims.

Claims (4)

A cutting step of slicing the cut skins with a knife to obtain skins;
An immersion step in which the hippocampus is immersed in the immersion liquid for 4 to 12 hours to reduce discomfort of the hippocampus;
Mixing 10 to 30 parts by weight, 5 to 25 parts by weight of parsley and 20 to 60 parts by weight of safflower with respect to 100 parts by weight of the infusion of the dipping solution;
Adding 2 to 10 parts by weight of the pomegranate extract and 1 to 30 parts by weight of the fermentation broth of the field yam stock based on 100 parts by weight of the hippopotamus after the mixing step,
The fermentation broth of the Sanayasaka fermentation broth is prepared by mixing 50 to 150 parts by weight of sugar with respect to 100 parts by weight of a mixture of Kama, prairie, barley, pomegranate, corn, dog peach, dandelion, thistle, Followed by fermentation at 20 to 30 ° C for 3 to 5 years, followed by pressing and extraction,
The seasoning sauce comprises 60 to 90 parts by weight of red pepper paste, 40 to 60 parts by weight of carrot, 40 to 60 parts by weight of chopped garlic, 60 to 90 parts by weight of ballad, 20 to 30 parts by weight of ginger, 20 to 30 parts by weight of red pepper 30 to 50 parts by weight of cucumber, 30 to 50 parts by weight of onion, 30 to 50 parts by weight of sesame leaf, 20 to 30 parts by weight of sesame, 40 to 60 parts by weight of salt and 80 to 160 parts by weight of sugar,
The immersion liquid was prepared by adding 10 times as much water as the bee yellow to the outpouring water, and then diluting the bee yellow obtained by extracting it at 100 DEG C for 8 hours by adding water to the extract in a weight ratio of 5 times. &Lt; / RTI &gt; delete delete delete