KR101841877B1 - A method manufacturing of seasoned Pollack - Google Patents

Abstract

The present invention relates to a method for manufacturing seasoned pollack, comprising the following steps: a preparing step (10) for preparing pollack in a predetermined size; a pickling step (20) for pickling the pollack in a mixture of salt and sugar by using osmotic pressure; a low-temperature fermentation step (30) for fermenting the pollack in edible vinegar; a water soaking step (40) for soaking the pollack in water; a cool-air drying and cutting step (50) for drying the water-soaked pollack meat by cool air at room temperature for 1-2 days, and cutting the pollack in a size of 0.8-1 cm in a direction of meat texture; a seasoning step (60) for seasoning the pollack meat by mixing with seasoning; and a packing and storing step (70) for refrigerating the seasoned pollack at a temperature of 4-5°C. The method of the present invention keeps the texture of the pollack meat, effectively removes a fishy smell of the pollack, and increases the texture and preference.

Description

Technical Field [0001] The present invention relates to a method for manufacturing pollen,

More particularly, the present invention relates to a method for manufacturing a roasted radish roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted beef, The present invention relates to a method for producing a high quality roasted corn steep lobster roasted in a high quality compared to other roasted corn steep lobsters by preventing agglomeration or breakage of fish meat after aging in aging and after aging. will be.

Polite is the name given to people living on the mountain when their eyesight is worse, when they go out to the beach and eat it and return to the sight. From December to February, it is seasonal, but nowadays it is a food that everyone can enjoy. According to the processing process, pollack is called pollack, pollack, dynamite, cordari, and northern pollack. Pollack used in the present invention uses the pollack.

Pollack is rich in high quality protein, and contains many essential amino acids such as methionine, lysine and tryptophan. It is widely used as a bean jam. It is good for food for obese people and elderly people because it is low in fat and is rich in calcium and vitamin A. To promote the growth and development of children, to help the health of the eyes, and to lose weight as a low-fat, high-protein ingredients. In addition, pollack is a warm and healthy food, and it is also a food ingredient that is highly recommended for patients with poor circulation.

Traditionally, pollack has become one of the most popular fish among Korean foodstuffs, and many food cultures have developed in the form of grilled, steamed or boiled. However, the best of the texture of the original fish is obtained from fresh fish. Therefore, as in other fish, pollock also develops a way of cutting raw fish raw fish and eating it in the form of raw fish, steamed fish, or boiled fish instead of raw fish. As the characteristics of ginseng are different, ginseng can be cooked in various ways, but in particular, it is difficult for ginseng to form a ginseng food and to have a meal, It is softer and more crumbly compared to fish, so there are a lot of ways to take out the slices through the slices without cooking the bone and cook them. Due to the characteristics of the pollack, it is necessary to use a different method to obtain the unique taste and flavor of pollack even when used as a rotator. In addition, there is a problem that the digestibility is lowered when a method such as drying a little to maintain the polished state is adopted rather than freshly grilling the polished rice. In order to overcome this, various attempts have been made to maintain the taste and texture, I found a method with the highest preference.

In the present invention, it is known as a delicacy food due to the edible and tender texture of polite liquor when it is put on a cold noodle, a seasonal food of Yeongdong area in summer, and when it is eaten together with the pollack liquor, it differs from the texture of the pollack liquor It was easy to keep pollinating, to remove the smell that can fly in the drying process, and to have a more chewy polite texture.

In order to utilize fish as sashimi or sashimi food, Korean Patent Laid-Open Publication No. 10-2000-0032912, entitled " Wild fish sashimi seasoning ", combines two or more kinds of natural fishes and mixes various sub- Korean Patent Laid-Open No. 10-2003-0072409 entitled " Sashimi Feeding Method "discloses an immersion step (S10), a water removal step (S20), a flooding step (S30), a water removal step (S50), and a shipment step (S60) for shipment at a low temperature, and disclosed in Korean Patent Laid-Open Publication No. 10-2006-0084413, entitled " Sashimi paste ", which is a by-product of fish, is manufactured using a dadae while the remaining flesh is used as a raw fish sauce, In the "Preparation method for anchovy season", the livechovate is kept in a quiescent state, the thawing and meat quality are separated, washed, immersed in makgeolli, dehydrated and quenched, Korean Patent Laid-Open Publication No. 10-2008-0105913 entitled " Fish Processed Fish Meat and Its Production Method "discloses a process for removing fish, scaling, heat treatment, rapid cooling, dehydration, cutting and seasoning, Discloses a prior art relating to an immersion preparation method.

1. Korean Patent Publication No. 10-2000-0032912 (June 15, 2000)

2. Korean Patent Publication No. 10-2003-0072409 (Mar. 15, 2003) Method of supplying sashimi

3. Korean Patent Laid-Open Publication No. 10-2006-0084413 (2006. 07. 24)

4. Korean Patent Publication No. 10-2008-0084195 (2008. 09. 19) Anchovy Preparation Method

5. Korean Patent Laid-Open Publication No. 10-2008-0105913 (Dec. 04, 2008)

6. Korean Patent Laid-Open Publication No. 10-2012-0134811 (December 12, 2012)

7. Korean Registered Patent No. 10-0779239 (November 28, 2007) Method for manufacturing a seasoned meat and a method for producing the same

Therefore, in order to solve the problem that the fish meat is fragile in the course of manufacturing the radish sprout radish, the present invention cuts the radish sprout in the direction of the radishes after aging in order to provide a radish- It is possible to provide a relatively chewy mash than the mash of the opposite direction to the polish. In order to overcome this, there is a disadvantage in that the mashing time is long when the mash is vigorously aged by adding vinegar as a general mashing method. However, The production time for commercialization of the mash has been shortened. According to the conventional method, the fish meat is often crushed or broken even when dried and cut after aging, and the product value is often lowered. However, in the low temperature aging process of the present invention In order to shorten the time in the aging process, Was, after the low-temperature aging after drying through cold air dried to be able to provide a cod kodari of superior quality compared to the other needle-free kodari cod fish flesh to prevent the support crush or broken during the cutting.

According to an aspect of the present invention for achieving the above object,

The polished rice is prepared and washed in the polished rice paddy step (10), and is then prepared to have a size of about 10 to 11 cm in the opposite direction of the paddy rice. The rice is sown in a salt and sugar mixture in a pickling step (20) ), And in the water immersion step (40), the marinated product and the fermented liquid are washed in water, and the fermented liquid is fixed in the fermented product. In the cold air drying and cutting step (50) Dried in a cold air for 1 to 2 days, and then sliced to 0.8-1 cm in the direction of the polish line. In the seasoning stage (60), red pepper powder, sodium L-glutamate, black sesame, sesame, ginger, garlic, , And syrup are mixed together. Then, in the package storage step (70), the seasoned pollack stew is refrigerated at 4 to 5 ° C.

Therefore, according to the method of the present invention, it is possible to visually take advantage of the texture of fish flesh, so as to provide the flesh of the flesh of the flesh, , And it is possible to provide a relatively chewy mash than the conventional mashing method. Compared with the conventional mashing method, the mashing process is shortened to commercialize the mashing mashing by low temperature aging. In contrast to the conventional method, This makes it possible to provide an excellent quality seaweed corn steep beef steak compared to other steak steep steep steep steep steep steep steep steep steep steep steep steep steep slices.

BRIEF DESCRIPTION OF THE DRAWINGS FIG.

As shown in FIG. 1, the method for preparing roasted radishes according to the present invention comprises a step 10 for preparing and polishing each raw material, a pickling step 20 for sealing the roasted meat with salt and sugar, ), A low temperature aging step (30) for aging at low temperature through edible vinegar, a water immersion step (40) for washing the aged solution and fixing the aged contents to the ginseng rosemary (40) A cold season drying step (50) for cutting, a seasoning step (60) for seasoning the flavor through various seasonings including a red pepper powder, and a storage step (70) for preserving the sunflower seeds.

Hereinafter, the present invention will be described in detail.

≪ 10>

In the first step, poliovskite repair step (10), firstly, the prepared polishes are prepared and washed, then the bones are removed, and then the bones are applied. In the opposite direction of the polish lineage, 10 to 11 cm . The reason why it is written in the opposite direction of the polish line is that when cutting in the forward direction, the texture of the end of the piece may be broken and the shape may be disturbed.

Therefore, it is preferable to prepare it in a suitable size for aging and the like, but if it is sliced in the texture direction, there may be a problem that the texture of the polish can be broken from the preparation stage before aging. Therefore, ) And the cold air drying (50). When cutting in the cutting direction, the polished rice is not easily broken and does not crumble, so that it has a certain direction, so that it has an excellent effect visually and texturally.

<Pickling phase; 20>

In the second stage, the pickling step 20, is a step for pickling pollack in salt and sugar.

Salt is also used to make the base liver, but it plays a role to make the polished flesh that is easy to be crumbled soft again.

4.5 to 5.5 parts by weight of salt and 9 to 12 parts by weight of sugar are thoroughly soaked in 100 parts by weight of water.

Put pollack flesh in the above pickle mixture and leave at 20 ~ 25 ℃ for 5 ~ 7 hours.

Keep the basic lye by the pickling stage and keep the texture of the pomegranate so that the texture is not too tough or too hard.

&Lt; Low temperature aging step; 30>

In the third stage of the low temperature aging step (30), it is a step for aging the marinated lobsters that have been made into the liver through salt and sugar.

Vinegar can be selected from common edible vinegar that can be readily obtained commercially.

The fermentation stage is almost an essential step as a method of making polishes.

Usually, vinegar is used for aging. However, when aged using only vinegar, aging takes a long time, and after aging, tissues are often broken, resulting in poor commercial quality. This is mainly because the protein is weakened or decomposed by heat during the ripening process.

Accordingly, the present inventors have found that, when the composition is maintained at a low temperature by the edible vinegar, the ripening time is shortened while the tissue is maintained and the ripening time is reduced. Respectively.

Therefore, the mixture is aged at a temperature of 2 to 4 캜 at a low temperature for 4 to 8 hours to a mixture of 7 to 9 parts by weight of edible vinegar based on 100 parts by weight of water. In the conventional process, the ripening process usually takes a few days, and even if the ripening degree is increased, the firmness of the pollen grains tends to decrease much, and the ripening degree is maintained through the low temperature ripening process. The rigidity is increased and the overall production time is improved.

In addition, gelatin may be used to enhance the organization during the aging process.

The gelatin solution is prepared by using 10 g of gelatin powder in 100 g of water.

In order to dissolve gelatin, water is preheated to 30 ~ 40 ℃ and then gelatin powder is added to dissolve in gelatin solution.

The gelatin solution prepared in advance is prepared by mixing 7 to 9 parts by weight of edible vinegar and 5.0 to 7.0 parts by weight of gelatin solution with respect to 100 parts by weight of water, adding 4 to 8 Time is aged.

Therefore, the aging time can be shortened by low-temperature aging, and the firmness of the structure can be further maintained.

&Lt; Water immersion step; 40>

In the fourth step of water immersion step, the pickling solution and aging solution remaining in the fermented marinated liquor aged in the low-temperature aging step (30) are washed in the pickling step (20) In order to adhere well to flesh tissue, it is immersed in relatively cold water at 4 ~ 5 ℃ for 1-2 hours.

That is, the components impregnated in the pickling step (20) and the low temperature aging step (30) are fixed while being washed in low temperature water.

&Lt; Cold wind drying and cutting step; 50>

In the fifth step, cold air drying and cutting step (50), the aged mackerel is cooled and dried at 2 ~ 5 ° C through cold wind for 1 ~ 2 days and then sliced to 0.8-1 Cm in the direction of the polished surface.

After aging at a low temperature in the aging step (30), the aging time is shortened and the firmness of the structure is increased, and when dried in a cold air condition, the pomegranate texture is formed more firmly, .

In the cleaning step (10), the slurry was prepared in the size of about 10 to 11 cm in the opposite direction to the polish slate to prevent it from being shattered due to the crumbling characteristic of the polish slice, and in the cold wind drying and cutting step (50) Writing in the direction is to have texture of the original texture of the polish.

In addition, since it is cut into small pieces in the direction of the fish cut, it has a natural texture in the direction of the fish cut texture, and is formed along with the texture, and becomes much more visually excellent.

Through this cold wind drying and cutting step, you will be ready for the Kosi mushroom life of solid tissue and prepare it in the appropriate size.

<Seasoning stage; 60>

In the season 6, which is a season, the seasoning is carried out by adding any seasoning to the dried pollack.

In the present invention, red pepper powder, sodium L-glutamate, black sesame, sesame seeds, ginger, garlic, salt, starch syrup, sugar and sesame oil are mixed together.

Preferably, the seasoning material is 10-15 parts by weight of red pepper powder, 2-5 parts by weight of sodium L-glutamate, 2-4 parts by weight of black sesame, 5-8 parts by weight of sesame seeds, 4-5 parts by weight of ginger 6 to 8 parts by weight of garlic, 2 to 2.5 parts by weight of salt, 12 to 20 parts by weight of starch syrup, 2 to 4 parts by weight of sugar and 10 to 20 parts by weight of sesame oil.

The seasoning material is not limited to the above-described ingredients alone, and various materials other than the exemplified materials may be added.

<Packaging storage phase; 70>

In the final stage of packaging (70), refrigerator is kept at 4 ~ 5 ℃ for long-term storage of polished rice gruel after 6th step.

In addition, after the seasoning step 60 of the sixth step, it can be stored at 4 to 5 ° C after aging for 38 to 48 hours at a temperature of 10 ° C to 15 ° C before packaging.

Hereinafter, the present invention will be described with reference to specific examples, but the present invention is not limited thereto.

&Lt; Example 1 > An example in which the immersion step (40) is omitted

In Example 1, the polish is prepared and washed in the polishing step 10, and then trimmed to a size of about 10 to 11 cm in the opposite direction of the polishing. In the pickling step 20, 4.5 to 5.5 And the mixture of 7 to 9 parts by weight of edible vinegar is added to the mixture of 9 to 12 parts by weight of sugar at 5 to 7 hours at 20 to 25 占 폚 at a low temperature aging step (30) After aging for 4 ~ 8 hours, the mature paddy aged in the cold air drying and cutting step (50) was cooled and dried at 2 ~ 5 ° C for 1 ~ 2 days through cold winds and then dried at 0.8 ~ 1 Cm 10 to 15 parts by weight of red pepper powder, 2 to 5 parts by weight of sodium L-glutamate, 2 to 4 parts by weight of black sesame, 5 to 8 parts by weight of sesame oil 4 to 5 parts by weight of ginger, 6 to 8 parts by weight of garlic, 2 to 2.5 parts by weight of salt, 12 to 20 parts by weight of starch syrup, 2 to 4 parts by weight of sugar and 10 to 20 parts by weight of sesame oil Store in the packing and storage stage (70) and refrigerate seasoned pollack at 4 ~ 5 ℃.

&Lt; Example 2 > An example including the immersion step (40)

In Example 2, a polished surface is prepared and washed in a polishing step 10, and then trimmed to a size of about 10 to 11 cm in the opposite direction of the polishing. In the pickling step 20, 4.5 to 5.5 And the mixture of 7 to 9 parts by weight of edible vinegar is added to the mixture of 9 to 12 parts by weight of sugar at 5 to 7 hours at 20 to 25 占 폚 at a low temperature aging step (30) , Aged for 4 to 8 hours, washed in a water immersion step (40), immersed in water at 4 to 5 ° C for 1 to 2 hours so as to fix the aged contents to pollen, And the cutting step 50 are cooled and dried at 2 to 5 ° C for 1 to 2 days in a cold wind at a temperature of 2 to 5 ° C and then sliced to a size of 0.8 to 1 cm in the direction of the polished surface, 10 to 15 parts by weight of red pepper powder, 2 to 5 parts by weight of sodium L-glutamate, 2 to 4 parts by weight of black sesame, 100 parts by weight of sesame 5 to 8 parts by weight of ginger, 4 to 5 parts by weight of ginger, 6 to 8 parts by weight of garlic, 2 to 2.5 parts by weight of salt, 12 to 20 parts by weight of starch syrup, 2 to 4 parts by weight of sugar and 10 to 20 parts by weight of sesame oil In the package storage step (70), seasoned pollacks are refrigerated at 4 ~ 5 ℃.

&Lt; Example 3 > An example in which an aging step is added after seasoning

Example 3 is carried out until the seasoning step (60) by the method practiced in Example 1 or Example 2. After aging at a temperature of 10 to 15 ° C for 38 to 48 hours before packing, it is cooled to 4 to 5 ° C keep it.

Example 4: Example in which gelatin is added in the low temperature aging step (30)

In Example 4, in the method carried out in Example 1 or Example 2, in a low temperature aging step (30), gelatin is added to improve the firmness of fish tissue and aged at low temperature.

7 to 9 parts by weight of edible vinegar and 5.0 to 7.0 parts by weight of a gelatin solution prepared by stirring 10 g of gelatin powder at a temperature of 30 to 40 ° C in 100 g of water were added to 100 parts by weight of water, Aged at ~ 4 ℃ for 4 ~ 8 hours to mature at low temperature.

In the present invention, the direction of cutting in the shaving step (10) and the cutting step (50) was maintained in order to have a more firm and firm texture and a chewy texture in the drying and cutting processes after aging, In order to overcome the drawback that the ripening time is long and the protein is weakened or dripped due to the ripening temperature, the ripening time is shortened through the low temperature ripening process in order to commercialize the roasted cod roe, In many cases, the fish meat is crushed or broken even when dried and cut, resulting in a decrease in the value of the product. However, the low temperature aging process of the present invention shortens the time in the aging process and is advantageous for commercialization. So that the fish meat is not crushed or broken after aging. Pollock was able to provide superior quality compared to cod kodari kodari sauce.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, Various permutations, modifications and variations are possible without departing from the spirit of the invention.

10: Trimming Step 20: Pickling Step
30: low temperature aging step 40: water immersion step
50: Cold air drying and cutting step 60: Seasoning step
70: Packaging storage phase

Claims (4)

delete delete A preparation step (10) of preparing and washing the polish, and preparing the polish to a size of 10 to 11 cm in the opposite direction of the skin;
A pickling step (20) of kneading at 20 to 25 ° C for 5 to 7 hours on a mixture of 4.5 to 5.5 parts by weight of salt and 9 to 12 parts by weight of sugar based on 100 parts by weight of water;
(30) a low temperature aging step (30) in which a mixture of 7 to 9 parts by weight of edible vinegar is added to 100 parts by weight of water and aged at a low temperature of 2 to 4 占 폚 for 4 to 8 hours;
A water immersion step (40) in which the aged solution is washed and immersed in water at 4 to 5 캜 for 1 to 2 hours so as to fix the aged state to pollen;
(50) a cold air drying and cutting step (50) in which the aged mackerel is cooled and dried at 2 ~ 5 ° C through cold wind for 1 ~ 2 days and then sliced to a size of 0.8 ~ 1 Cm in the direction of the polished surface;
10 to 15 parts by weight of red pepper powder, 2 to 5 parts by weight of sodium L-glutamate, 2 to 4 parts by weight of black sesame, 5 to 8 parts by weight of sesame seeds, 4 to 5 parts by weight of ginger, A seasoning step (60) in which 2 to 2.5 parts by weight of salt, 12 to 20 parts by weight of starch syrup, 2 to 4 parts by weight of sugar and 10 to 20 parts by weight of sesame oil are mixed;
A packing and storing step (70) in which after the seasoning step (60), aging is carried out at a room temperature of 10 to 15 ° C for 38 to 48 hours before packaging, followed by refrigerating at 4 to 5 ° C;
Characterized in that the method comprises the steps of:
delete

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