KR101784396B1 - Method for preparing spicy raw pollack salad - Google Patents

Abstract

More particularly, the present invention relates to a method for manufacturing a scorched bead, and more particularly, to a method for manufacturing a scorched bead, comprising the steps of: polishing a scarf; mixing the trimmed scarf with a primary sauce containing salt, a sweetener and vinegar; Removing water from the scaffold and drying for 20 to 30 hours and mixing the dried scallops with a secondary sauce containing red pepper powder, garlic, ginger, sugar, salt, pepper, seasoning, vinegar, And a step of mixing starch syrup with the above-mentioned secondary sauces.
According to the present invention, there is an advantage in that the consumption of the scarf can be promoted by providing a new type of scorpion recipe having excellent texture and excellent sensibility. In addition, it has the advantage of increasing the income of the deepwater industry by promoting the consumption of scallops as well as eliminating the rejection of scions.

Description

METHOD FOR PREPARING SPICY RAW POLLACK SALAD [0002]

More particularly, the present invention relates to a method for manufacturing a syrup syrup having a good texture and flavor without secondary fermentation after the syrup is aged with a salt, a sweetener, and a vinegar sauce .

It is a fish of Daegu and its body is streamlined. On the Korean Peninsula, it is mainly caught in the sea of northern East coast and Alaska including Hamgyeong Island and Gangwon Province. These poles are called different kinds of names according to their dry condition. They are called dried radishes, leaving only 20 to 30% of the moisture content of the flesh, and drying the dried radishes, leaving 70 ~ 80% .

The scallop has a low fat content and a low calorie content, which is good for a diet, and is rich in amino acids such as methionine, thereby protecting the liver. Especially, Kodari is not only delicious, but it is also attracting attention as a high-protein food material that meets the well-being era.

Cooking methods using the above-described scaffolds include boiling, roasting, steamed and the like, and there is a problem that excessive sodium is consumed by cooking using a strong seasoning in order to remove the salty taste of the scallop itself. In addition, there is a problem that the moisture content of the scallop is 70 ~ 80%, which causes the fish meat to break or become dull when cooked. Therefore, it is difficult for the beginners to cook with the scallop The problem of difficulty also remained together.

Korean Patent Laid-Open No. 10-2011-0101673 proposes a method of cooking steamed steam of a steamed corn steak, which can remove the fishy smell of the steamed corn using herbal medicines, There was a problem that it was difficult to apply various recipes by limiting the cooking method to steam.

In addition, Korean Patent No. 10-1177252 promotes the consumption of the crab by suggesting a crab noodle crab.

In Korean Patent No. 10-1166896, a canary is manufactured using a saddle so that the saddle can be easily ingested regardless of time and place.

However, as compared to other fish, the scallop still requires a recipe other than the one described above because of limited cooking methods.

On the other hand, the sashimi is a dish that serves sashimi with seasoning, and refers to having a proper size of fish fried in a sauce such as chocchong, sesame oil, garlic, and mushrooms. The sashimi which is applied to this fish sashimi uses the skinned fish flesh. However, the fish flesh applied to the fish sashimi is rapidly dehydrated from the fish flesh by the reaction with the seasoning materials including acetic acid in the process of seasoning and maturing, whereby the meat quality is rapidly withdrawn with time, There is a disadvantage that it can not maintain a chewy taste. In addition, there is a disadvantage to consumers who are reluctant to consume raw fish.

KR 10-2011-0101673 A KR 10-1177252 B1 KR 10-1166896 B1

Therefore, an object of the present invention is to propose a new recipe of fish liver which is fishy and has excellent texture and sensibility.

In addition, by manufacturing the noodles-rich scallops with the syrup, it improves the texture of the syrup and promotes the consumption by eliminating the feeling of rejection of the syrup using the live fish.

In order to accomplish the above object, the present invention provides a method for manufacturing a scalloped bead spatula, comprising the steps of: preparing a scarf; mixing a primary spice containing salt, a sweetener and a vinegar to the scallop; Removing moisture from the aged shed and drying for 20 to 30 hours; mixing the dried sodad with a secondary sauce containing red pepper powder, garlic, ginger, sugar, salt, pepper, seasoning, vinegar, And a step of mixing starch syrup with the second seasoned syrup.

The mixing ratio is 1 to 3 parts by weight of the primary sauce to 100 parts by weight of the saddle, 100 to 30 parts by weight of the syrup, 8 to 15 parts by weight of the secondary sauce, 30 to 50 parts by weight of starch syrup, .

The primary sauce comprises 30 to 50% by weight of salt, 5 to 10% by weight of artificial sweetener, and 40 to 60% by weight of vinegar. The secondary sauce contains 30 to 50% by weight of red pepper powder, 8 to 12% To 3 wt%, sugar 8 to 12 wt%, salt 2.5 to 3.5 wt%, pepper 0.1 to 0.3 wt%, seasoning 4 to 7 wt%, vinegar 10 to 15 wt%, and 12 to 18 wt% .

Removing the skin from the scaffold; inserting a sheath into the scaffold with the skin removed; and cutting the scaffold.

The first aging is aged at a temperature of 1 to 20 ° C for 20 to 30 hours, and the second sauce is mixed with red pepper powder, and then the remaining sauce is added and mixed.

According to the present invention, there is an advantage in that the consumption of the scarf can be promoted by providing a new type of scorpion recipe having excellent texture and excellent sensibility.

In addition, it has the advantage of increasing the income of the deepwater industry by promoting the consumption of scallops as well as eliminating the rejection of scions.

1 is a manufacturing process diagram of the present invention.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

The conventional scorpion recipe has been limited to stewing, roasting, and the like, and it has disadvantages such as poor texture and fishy smell. In addition, due to the limited recipe, nutrients are abundant, and although the taste is excellent, the consumption of the caddy has not increased. In addition, it was a food that was rejected by people who do not like live fish in the case of fish.

Accordingly, the present invention proposes a new recipe of the scallop, namely, a method of spinning, wherein the fish is matured using a primary sauce made of salt, sweetener, and vinegar, thereby removing the fishy smell of the scallop, That is, to provide functionality. In addition, people who have a sense of resistance to live fishes can also use a dry sideward to provide a syringe so that it can be relieved.

The method of the present invention for manufacturing a scalloped scallop according to the present invention comprises the steps of: polishing a scallop; mixing the scallop with a primary spice containing salt, a sweetener, and vinegar; and aging the scallop after removing moisture from the scalloped scallop , Drying for 20 to 30 hours, mixing secondary sauce containing red pepper powder, garlic, ginger, sugar, salt, pepper, seasoning, vinegar and plum blue to the dried shrimp, And a step of mixing the syrup with the syringe.

Hereinafter, the present invention will be described with reference to FIG. 1 for each manufacturing step.

Step to trim the handle.

First, the main body of the present invention is trimmed.

As described above, the cordage is a 60 to 70% moisture-dried dried pollack. It is a high-protein material with a low fat content. It is a food that protects the liver because it is rich in amino acids and protects the liver.

Care of the scaffold first removes the skin from the scaffold. This is because if the bark is not removed, the texture of the scallop may not be good and it may taste bad. Then remove the bones from the skin-removed cords and insert the sheath. Although the sheath can be put in the entirety of the corset, it is more preferable to put the sheath only in the thick part. And the trim is completed by cutting it. Here, the cutting, that is, the size of the finished tailgate may be about 8 to 12 cm x 4 to 6 cm x 1.5 to 2.5 cm in width, length, and thickness. This is because it is a good size to eat while maintaining the scrumptious texture of the scallop.

Mixing the trimmed scallops with primary sauce containing salt, sweetener and vinegar and aging.

When the shade is finished as described above, the primary spice is mixed with the prepared shade and matured.

At this time, the primary sauce is used to remove the salty taste of the scallop and to spice up the inside of the scallop, and salt, sweetener and vinegar are used, and preferably 30 to 50% by weight of salt, 10% by weight, and 40 to 60% by weight of vinegar. If the content of the salt is out of this range, it is difficult to have a proper sodium content. If the artificial sweetener is small or excessive, the sweetness is strong or weak and the flavor is good. If the amount of the vinegar is small or excess, This is because it is not enough to secure texture and remove fish. Here, as the artificial sweetener, saccharin sodium, that is, a commercially available product such as New Sugar, Shinsegae, etc., is used so that a satisfactory sweetening effect can be obtained even if the amount thereof is not small.

In addition, the amount of the primary spice mixed in the trimmed saddle is 1 to 3 parts by weight of the primary spice based on 100 parts by weight of the trimmed saddle. If the amount of the primary spice mixture is too small, the effect of removing the fishy smell and improving the flavor is insignificant. If the amount of the primary spice mixture is too small, the flavor of the spice It can be damaged.

Then, the above-mentioned primary spice mixed into the aged container is immersed in the aging container and aged at a temperature of 1 to 20 ° C for 20 to 30 hours. This is because, in order to maximize the effect of eliminating the bad taste of the scallop and improving the meat quality through the aging, if the aging temperature is too low, the moisture in the scallop freezes and the texture may become poor, and if it is too high, If the time is too short, the ripening can not proceed sufficiently, and if the ripening time is too long, the efficiency becomes poor.

On the other hand, the above-mentioned primary sauce, that is, the aged sauce may further include curry powder, green tea powder or both. That is, by containing 5 to 10% by weight of the above-mentioned curry powder, green tea powder, or both of the above-mentioned salt, sweetener, and vinegar as primary sauce, it is possible to sufficiently remove the fishy smell of the scallop and prevent the decay of the scallop , And curry and green tea can be added to the soup to make it taste better overall. In addition, the above-mentioned curry, green tea flour, and other seasonings may be further added, and the addition of other seasonings to the primary seasoning is not limited.

Removing water from the aged shed, and drying for 20 to 30 hours.

When the aging is completed as described above, water is removed from the aged shed. It is preferable that the moisture is removed for about 2 to 4 hours after immersing the aged cadavers in a teapot or a colander. When the moisture is removed, it is naturally dried for 20 to 30 hours.

When the natural drying is completed as described above, the water of the scallop is removed, and the scalded state of the scallop is removed, and the texture of the scallop is significantly improved through this series of processes. In other words, if it is matured with the primary sauce, the water will come out from the scaffold. By removing the moisture that has escaped from the scaffold and drying it, the scaffold will have a texture of a chewy state. You will be in a state where you can eat without any sense of resistance.

Mixing the dried shrimp with a secondary sauce containing red pepper powder, garlic, ginger, sugar, salt, pepper, seasoning, vinegar and plum gourd.

Next, in order to improve the sensuality of the spider, that is, the taste and flavor, the dried scorpion is secondly seasoned.

As the secondary sauce, red pepper powder, garlic, ginger, sugar, salt, pepper, seasoning, vinegar and plum blue are used. When mixing, red pepper powder is mixed first and then the red color of the scarlet is added.

The amount of the secondary sauce to be used is preferably 8 to 15 parts by weight based on 100 parts by weight of the used cored rope used before. When the amount of the sauce is too small, the seasoning is not enough and the flavor is not good. This is because taste can make you feel rejected.

The mixture ratio of the secondary sauce is 30 to 50 wt% of red pepper powder, 8 to 12 wt% of garlic, 2 to 3 wt% of ginger, 8 to 12 wt% of sugar, 2.5 to 3.5 wt% of salt, 0.1 to 0.3 wt% 4 to 7% by weight of seasoning, 10 to 15% by weight of vinegar, and 12 to 18% by weight of plum gourd.

As the above-mentioned seasoning, there can be used chemical seasoning such as commercially available red pepper, mackerel, etc., and natural seasoning such as anchovy powder and kelp powder can be used, and the kinds of red pepper powder, sugar, salt, . For example, various kinds of organic sugar such as organic sugar, sulfur sugar, brown sugar, apple vinegar, brown rice vinegar, sun salt, salt, and group salt can be used.

When the scalloped bean sprouts of the present invention are seasoned with the mixing ratio as described above, they have a spicy and sour taste and become rich in flavor due to the plum and the like.

In the case of the second sauce, it is also possible to further include vegetables such as parsley, onion, and the like in addition to the above-mentioned seasonings.

Step of mixing starch syrup with the above-mentioned secondary sauces

Next, when the secondary sauce is completed, the syrup is mixed with the secondary sauces, thereby imparting sweet taste to the sodas, and giving the sodas a shiny appearance. In addition, since the syrup is coated with the above-mentioned second seasoned scarf, water is prevented from coming out from the seasoned scarf and the texture of the scarf is prevented from being deteriorated, and also the deterioration of texture due to the external moisture is prevented. At this time, the starch syrup may be replaced with starch, honey, oligosaccharide and the like.

And the syrup mixed with the syrup can be taken immediately, or it can be packaged in small portions, then refrigerated and distributed.

According to the present invention of the present invention, it is possible to obtain a high degree of preference for men and women of all ages. In addition, there is an advantage in that it can be consumed without irritation even for people who have had a sense of resistance to the rotogravure using conventional live fish.

Hereinafter, specific examples of the present invention will be described.

(Example 1)

I slightly peeled off the frozen stalk. And after removing the bones of the saddle, the thick part of the flesh was made thin by putting a sheath. Next, the saddle was cut into a size of 10 cm x 5 cm x 2 cm.

Then, 180 kg of the trimmed caddy was poured into a pail, 900g of salt, 180g of New Sugar and 1200g of vinegar were added to the mixture, and the mixture was mixed with the seasoning. The mixture was aged at a temperature of 7 ° C for 24 hours.

Next, the aged saddle was taken out of the colander, drained for 3 hours, dried in a vat for 24 hours, and dried.

Then, after 8 kg of red pepper powder was mixed, 2 kg of garlic, 500 g of ginger, 2 kg of sugar, 600 g of salt, 40 g of pepper, 1 kg of rice, 100 g of rice gruel, 2.4 kg of vinegar and 3 kg of plum gruel were well mixed. Finally, 80 kg of starch syrup was mixed and then packed in 500 g portions.

(Comparative Example 1)

The procedure of Example 1 was followed except that the process of aging after the first seasoning was omitted.

(Comparative Example 2)

The same procedure as in Example 1 was carried out, except that the mixing of starch syrup was omitted.

(Sensory evaluation)

Thirty panelists of the above Example 1 and Comparative Examples 1 and 2 were subjected to a sensory test for odor (smell), corrugateness, taste and overall acceptability of the texture by the 5-point intensity method. In the 5-point intensity method, 1 point is indicated when the fish is very intense, the tissue is very fragile, the taste and preference is not very good, 2 points when the fish is slightly diseased, Usually 3 points, 5 points if the fish are slightly smoother, the texture is slightly chewy, the taste and taste are slightly better, 4 points, the fish is scarcely fishy, the texture is very chewy, Respectively.

The results of the sensory test are shown in Table 1 below.

division smell Texture flavor Overall likelihood Example 1 4.3 4.2 4.3 4.3 Comparative Example 1 2.0 3.1 2.7 2.9 Comparative Example 2 4.0 3.0 3.2 3.4

As can be seen from the above Table 1, in the case of Example 1, both the smell, the texture, the taste and the taste were all high, but in the case of Comparative Example 1, the odor evaluation was remarkably low. In addition, although Comparative Example 2 was evaluated well for smell, it was confirmed that the overall taste was significantly lower than that of Example 1 of the present invention under the usual evaluation of texture and taste.

Although the present invention has been described and illustrated in detail, it should be understood by those skilled in the art that various changes and modifications may be made without departing from the scope of the present invention as defined by the appended claims. It will be understood that various modifications and changes may be made in the present invention.

Claims (5)

The step of grooming the saddle,
A step of mixing and aging the trimmed scaffold with a primary sauce containing salt, a sweetener and vinegar,
Removing moisture from the aged shed and drying for 20 to 30 hours;
Mixing the dried shrimp with a secondary sauce containing red pepper powder, garlic, ginger, sugar, salt, pepper, seasoning, vinegar,
Mixing the syrup with the second seasoned cadry,
The mixing ratio is based on 100 parts by weight of the trimmed cored bar,
1 to 3 parts by weight of the primary sauce is mixed with 100 parts by weight of the treated saddle, 8 to 15 parts by weight of the secondary sauce is mixed with 30 to 50 parts by weight of starch syrup,
The primary flavor is 30 to 50 wt% of salt, 5 to 10 wt% of artificial sweetener, and 40 to 60 wt% of vinegar,
The secondary sauce includes 30 to 50 wt% of red pepper powder, 8 to 12 wt% of garlic, 2 to 3 wt% of ginger, 8 to 12 wt% of sugar, 2.5 to 3.5 wt% of salt, 0.1 to 0.3 wt% of pepper, 7% by weight, vinegar 10-15% by weight and plum gum 12-18% by weight,
In the second sauce, red pepper powder is first added and mixed, and the remaining sauce is added to mix.
The step of grooming the step comprises:
Removing the skin from the scaffold,
A step of inserting a sheath into the shell with the shell removed,
And cutting the scaffold. ≪ RTI ID = 0.0 > 11. < / RTI >
delete delete delete The method according to claim 1,
Wherein the aging is aged at a temperature of 1 to 20 占 폚 for 20 to 30 hours.

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