KR101853535B1

KR101853535B1 - Walleye pollack fried manufacturing method

Info

Publication number: KR101853535B1
Application number: KR1020160011486A
Authority: KR
Inventors: 강정길
Original assignee: 강정길
Priority date: 2016-01-29
Filing date: 2016-01-29
Publication date: 2018-04-30
Also published as: KR20170090754A

Abstract

The present invention relates to a method for manufacturing fried seaweed, comprising the steps of preliminarily treating the seaweed and garbage, and subjecting the seaweed to filtration at 68 ° C for 48 hours in a vacuum dryer at a moisture content of 55% ; The dried pollack was cut to a predetermined size and washed. The plum fermentation broth, which had been naturally aged for 3 years or more, was diluted with 100 parts by weight of water to a ratio of 3 parts by weight of the plum fermentation broth to the dried polished rice cake, A secondary salt and aging step of aging at a low temperature of 4 캜 for 24 hours; A third frying step of cutting the polished rice soaked in the second dough and the fermentation stage to a smaller size, applying the fried dough corresponding to 60 g on the basis of 100 g of polished rice to the polished surface and frying on cooking oil at 170 ° C; A sauce applying step of applying a sauce of 80 g on the basis of 100 g of polished rice in a frying pan maintaining a temperature of 60 캜 at the third frying step; The sauce comprises a natural fermentation broth which has been fermented for 3 years or more with each of the plums, red pepper, oak, and raspberry, wherein the sauce includes a roasted sesame roasted with sauce, .

Description

{WALLEYE POLLACK FRIED MANUFACTURING METHOD}

More particularly, the present invention relates to a method for manufacturing a shrimp fryer containing a large amount of nutrients such as protein, calcium, phosphorus, taurine, methionine, vitamin A and essential amino acids.

Pollack is a fish belonging to the Daegu Department and is mainly distributed in the North Pacific waters of Korea, the East Sea, North Japan, the Sea of Okhotsk and the Bering Sea. It is rich in nutrients such as protein, calcium, phosphorus, taurine, methionine, vitamin A and essential amino acids. .

Among them, scallops are semi-dried, and mainly cooked with foods such as stewed rice. Because they have semi-dried pollack, they have better chewing taste and unique flavor, which improves appetite.

However, when the stew is cooked by the stew, there is a problem that the stench of the pollack has a specific fishy smell, so that the weak person and the young children are reluctant to eat it.

In addition, the stews are too high in salt content, and if a large amount of food is consumed for a long period of time, there is a problem that the health of the food is adversely affected.

On the other hand, as an attempt to cook the caddy in a new manner, a caddy nutritional fortification has been developed as disclosed in Patent No. 10-1177252 entitled " Method of manufacturing a caddy nutrition fortune teller ".

Although the conventional codfish nutrient gangjeong reduced the fishy smell, there is a disadvantage that the strong flavor due to the addition of Katsuobushi powder and the thick frying clothes due to the frying twice can not feel the unique taste of pollack. In addition, the sauce used for the sardine nutrition was made by mixing food containing artificial seasonings such as starch syrup, soy sauce, and ketchup, which is not beneficial to the human body.

An object of the present invention is to solve the above-mentioned problems, and to provide a method of manufacturing a pollack fry which is able to capture the taste of pollinators by reducing the fishy texture and flavor of the pollack as its main ingredient.

It is another object of the present invention to provide a method for manufacturing frying pans that is advantageous to the human body by using the inherent taste of a natural material, while avoiding the use of artificial seasonings or artificial foods.

The above objects and various advantages of the present invention will become more apparent from the preferred embodiments of the present invention by those skilled in the art.

The object of the present invention can be attained by a method for manufacturing a sashimi. The method of manufacturing a frying pan of the present invention comprises a first processing step of subjecting a raw material of stalagmites having internal organs and fins removed through a pretreatment of a cut and a garbage to a moisture content of 55% at a temperature of 68 ° C in a vacuum dryer for 48 hours ; The dried pollack was cut to a predetermined size and washed. The plum fermentation broth, which had been naturally aged for 3 years or more, was diluted with 100 parts by weight of water to a ratio of 3 parts by weight of the plum fermentation broth to the dried polished rice cake, A secondary salt and aging step of aging at a low temperature of 4 캜 for 24 hours; A third frying step of cutting the polished rice soaked in the second dough and the fermentation stage to a smaller size, applying the fried dough corresponding to 60 g on the basis of 100 g of polished rice to the polished surface and frying on cooking oil at 170 ° C; A sauce applying step of applying a sauce of 80 g on the basis of 100 g of polished rice in a frying pan maintaining a temperature of 60 캜 at the third frying step; The sauce comprises a natural fermentation broth which has been fermented for 3 years or more with each of the plums, red pepper, oak, and raspberry, wherein the sauce includes a roasted sesame roasted with sauce, .

According to one embodiment, the source may be composed of 100 parts by weight of water, 20 parts by weight of a fermentation broth fermented for 3 years or more, 30 parts by weight of a fermented liquid of pepper, 20 parts by weight of an acetic acid fermentation broth, and 20 parts by weight of a lactic acid fermentation broth.

According to one embodiment, the fried dough may be composed of 100 parts by weight of water, 20 parts by weight of potato starch, 40 parts by weight of fried powder, 10 parts by weight of rice flour, 5 parts by weight of pepper powder and 5 parts by weight of garlic seasoning powder.

According to the present invention, the method of manufacturing a fried seaweed fryer comprises the steps of: a first drying step; a second dredging and aging step; a third frying step; a fourth source application step; , And the sweetness, sourness, and salty taste inherent in natural materials aged for three years can be utilized to produce a sweet and sour taste.

In addition, the natural fermented liquid produced by fermenting natural materials without artificial seasonings or artificial sweeteners makes sauces, which is not irritating to taste, is beneficial for health, can be enjoyed by both men and women, and can be a nutritious snack rich in nutrients have.

FIG. 1 is a flow chart showing a method of manufacturing a shrimp fry according to the present invention,
FIG. 2 is an exemplary view showing an example of a pollack fry prepared by the method of manufacturing pollack fry according to the present invention. FIG.
FIGS. 3 to 7 are tables showing the results of experiments conducted for the method of manufacturing a frying pan according to the present invention,
FIG. 8 is a graph showing the results of nutrient composition analysis of the Japanese pollack fry prepared by the process of making pollack fry according to the present invention.

For a better understanding of the present invention, a preferred embodiment of the present invention will be described with reference to the accompanying drawings. The embodiments of the present invention can be modified in various forms, and the scope of the present invention should not be construed as being limited to the embodiments described in detail below. The present embodiments are provided to enable those skilled in the art to more fully understand the present invention. Therefore, the shapes and the like of the elements in the drawings can be exaggeratedly expressed to emphasize a clearer description. It should be noted that in the drawings, the same members are denoted by the same reference numerals. Detailed descriptions of well-known functions and constructions which may be unnecessarily obscured by the gist of the present invention are omitted.

FIG. 1 is a schematic view schematically showing a method of manufacturing a shrimp fry according to the present invention, and FIG. 2 is an exemplary view showing an example of a shrimp tempura prepared by the method of manufacturing a shrimp fry according to the present invention.

As shown in the figure, in the method of manufacturing a frying pan according to the present invention, the pre-treated gourd raw material A is firstly dried (S10). Then, the first dried pollack 110 is cut and washed, and then subjected to a secondary dying step of applying a diluted solution of mackerel aged for three years and an aging step (S20). After finishing the secondary dough and the maturing step (S20), the polished rice (110) is cut into a size suitable for eating, and then the fried dough is applied and fried in oil to form a fryer (120).

In step S30, the frying pan 120 having the frying pan 120 is coated with a sauce from the frying pan 120 to form a source layer 130 outside the frying pan 120 (S40). The fry pan 100 in which the source layer 130 is formed is filled in the container and sprayed with the texture materials 140 and 150 to complete the preparation of the fry pan (S50).

Herein, the spore ground material A refers to a polished state before the first drying step S10, the spade refers to a polished state 110 in which moisture is removed through the first drying step S10, (120) is formed on the pollinator (110) through the step (S30). The source layer 130 refers to a thin source of the source outside the frying cloth 120 in the fourth source application step S40.

In the primary drying step (S10), the base material (A) is handled and dried to make a cordierite having a moisture content of 55%. As shown in Fig. 2, the base material A is subjected to a pretreatment process in which the head (a) and the fins (b, d, e) are removed, the vessel (c) The pre-treated stalactite (A) is dried in a vacuum dryer at a temperature of 68 ° C for 48 hours to have a water content of 55%.

The scallop is dried polished stones (A) that have been pretreated for a certain period of time, and then dried polished stones. There is no precise standard for the moisture content of the scallop. Most of the drying is done by using a vacuum dryer.

The process of drying the pollock and making it into a spruce is an important process that influences the texture of the pollack fry. If the water content of the scallop is less than 50%, it will apply excessive force to the worker's cuff when cutting the scallop to a size that can be eaten. Therefore, it is troublesome to apply moisture again to the dried saddle for the work convenience of the operator.

On the other hand, when the water content of the scallop exceeds 60%, the moisture is further increased in the secondary dying stage and the aging stage (S20). It has been found through repetitive experiments that the drying of the water content of 50 to 60%, especially 55%, for the preparation of the fried shrimp (100) is preferable for convenience of operation and texture. When the raw material A was dried in a vacuum dryer, it was found that when the raw material A was inserted and dried at a temperature of 68 ° C for 48 hours, the moisture content of the barley was close to 55%.

The stoneware raw material (A) is placed on a drying rack so as to be spaced from the neighboring stoneware raw material, and then introduced into a vacuum dryer.

The secondary lye and aging step (S20) cuts the roasted pollock (110). In this step, the polished surface is cut into a large size as shown by the cutting line B shown in Fig. That is, one pollinate is cut into 3 to 4 equal parts. The mushroom fermentation broth which has been naturally matured for 3 years or more in the thus cut pollack was applied to a 100% by weight of water in an amount of 3 parts by weight of the plum fermentation broth diluted in a ratio of 3 parts by weight, and the mixture was put in a refrigerator and aged at a low temperature of 4 캜 for 24 hours.

Here, dandelion is a process for removing intrinsic fish smell of pollack. Conventionally, in order to remove the smell of pollack in cooking, polished salt, pepper, and ginger were diluted in water and applied to polish, and pepper, ginger, garlic, cinnamon and the like were added to the sauce.

According to the present invention, the fermented broth of marinated pollack, which has been aged for 3 years or more, has been used to remove the fishy smell of marinated pollack, except for the use of salt, pepper and ginger.

In this process, five male and female panelists were selected for the taste of fried pollack according to the difference in the additives added in the dipping process. The taste of the dough was evaluated by the LeCard scale discrimination method (excellent 5, good 4, Point, very bad 1 point).

Additives corresponding to each case were applied to pollen 110 and aged in a refrigerator at a temperature of 4 ° C for 24 hours, and the taste was evaluated.

FIG. 3 shows the results of sensory evaluation according to the difference in the amount of the additive added during the dipping step. Here, the unit of the additive to be added is parts by weight. As shown in FIG. 3, the composition ratio of the dyed liquid to 100 parts by weight of water was diluted at a ratio of 3 parts by weight. When the amount of the additive was less than 3 parts by weight in the course of the study, the dyed effect was insufficient. In case of putting more than the weight part, the flavor of the cinnamon was sometimes recognized by the tasting person.

Therefore, in order to obtain objective results, the experiment was conducted by limiting the total amount of additives to 3 parts by weight. As a result of the experiment, it was possible to remove the smell of pollack like pepper or ginger when using the diluted plum solution and it was evaluated that the liver was well fitted.

On the other hand, the reason why the fermented milk was aged at a low temperature of 4 ° C in a refrigerator was that the fermented meat was seasoned at low temperatures and the fermentation time was varied from 24 hours to 24 hours. This is the result of the removal of fishy spots.

In the third frying step (S30), the polite (110) that has undergone the secondary frying and the maturing step (S20) is cut to a smaller size, that is, a size that a normal adult can eat in one or two portions, It is applied on the surface of the pollock and fried in cooking oil at a temperature of 170 ° C.

The frying dough composition according to the present invention comprises 100 parts by weight of water, 20 parts by weight of potato starch, 40 parts by weight of fried powder, 10 parts by weight of rice flour, 5 parts by weight of pepper powder and 5 parts by weight of garlic seasoning powder.

The proportion of the above-described frying dough composition is a result derived from repeated experimental results. In order to construct the fried dough composition, water, potato starch, fried powder, rice flour, pepper powder, garlic seasoning powder, curry powder, pineapple powder, kelp powder and ginger powder, To evaluate the taste, five men and five panelists who are familiar with the taste evaluation were selected to evaluate the texture (flavor and aroma) by the 5-point Recurred Scale discrimination method, and 3 After the tea frying step, the texture of fried seaweed was measured.

4 is a chart showing initial experimental results for frying dough composition. As shown in FIG. 4, experiments were performed from the first to the eighth order. As a result of the first experiment and the second experiment, curry and ginger were reduced in weight, and the evaluation score was lower due to unique flavor even in the experiment. From the third experiment, curry and ginger were excluded.

The third experiment and the fourth experiment were higher than the first and second experiments, but the evaluation was still unsatisfactory. In the rest of the experiment, the amounts of each composition were alternately controlled. The fried dough composition was composed of water, potato starch, fried powder, rice flour, pepper powder and garlic seasoning powder based on the result of the eighth experiment.

Based on the initial experimental results for the composition of the previous frying dough composition, the result of the third frying step (S30) was repeated while the commerciality was tested. The result was that the texture was good but the quality of the roasted rice was poor. Respectively. There was also an evaluation that the product tends to become damp if the product cools down. This evaluation has been found to be a problem caused by the composition ratio of the fried dough in the process of applying the fried dough to the polish.

In order to solve these problems, the latter experiment in which the composition ratio of the fried dough composition was adjusted was performed again. FIG. 5 is a chart showing the results of the later experiments for constituting the frying dough adjustment. FIG.

As shown in FIG. 5, when the weight of the potato starch and the rice flour is reduced while performing the experiment from the first experiment to the sixth experiment, it is possible to apply thinly the fried dough to the roasted roe, and the pepper and garlic seasoned powder The increase of the incense can be reduced through the increase of the frying powder and the crisp texture can be felt due to the increase of the frying powder.

In the frying dough composition ratio of the frying pan according to the present invention, 100 parts by weight of water, 20 parts by weight of potato starch, 40 parts by weight of fried powder, 10 parts by weight of rice flour, 5 parts by weight of pepper powder and 5 parts by weight of garlic seasoning powder 5 &Lt; / RTI >

Here, the amount of fried batter applied to the dried pollack is 60 g based on 100 g of pollack. When the amount of tempura batter is applied more than this standard, the thickness of the tempura becomes thicker, and when the amount of tempura batter is applied thinner than this standard, the texture and flavor of the tempura is lowered and the pollinator itself can ride.

The fourth source application step S40 applies the source to the frying pan clad with the frying cloth 120 in the third frying step S30 to form the source layer 130. The fourth source application step (S40) applies the sauce on the fry pan with the frying cloth (120) applied thereto in a frying pan maintaining the temperature of 60 DEG C, and forms the source layer (130).

Here, the composition of the sauce to be applied to the shrimp fry consists of 100 parts by weight of water, 20 parts by weight of fermentation broth fermented spontaneously for 3 years or more, 30 parts by weight of pepper fermentation broth, 20 parts by weight of fermentation broth, and 20 parts by weight of fermentation broth.

Most of the sauces applied to fried gangjeongs in the past are dependent on artificial seasoning and flavorings, so they are not beneficial to health and have been proved in various research results. In order to maximize the characteristics of polish which contains a lot of nutrients beneficial for health, in the present invention, a source composition applied to polish fry is prepared by using a natural fermentation broth (an enzyme).

Sauce is a natural fermentation broth that naturally fermentes plums, red pepper, acacia, and wild strawberry among the crops inhabiting the mountains of Gangwon-do for three years or more. As a result, natural sweetness, hot, sour, and richness can be added to the flavor of the frying pan.

In order to determine the composition ratio of the sauce, a sensory test was performed in the same manner as that for determining the frying dough composition ratio.

6 is a chart showing the results of performing sensory tests on sources of various composition ratios. At this time, the unit of each input liquid is the weight part.

As shown in FIG. 6, in the first experiment, the result of evaluation that the source is too shallow, and in the second experiment and the third experiment, the amount of composition ratio was adjusted, and the composition ratio of the second experiment was the highest. As a result of the experiment to adjust the composition ratio based on this, the composition ratio of the 7th experiment was evaluated the highest.

Thus, the composition ratio of the seventh experiment, 100 parts by weight of water, 20 parts by weight of the fermentation broth, 30 parts by weight of the fermented broth, 20 parts by weight of the fermentation broth, and 20 parts by weight of the fermented broth were determined as the composition of sauces.

Here, it has been found that the cooking state of the frying pan is varied depending on the temperature at which the sauce is applied to the frying pan. Fig. 7 is a chart showing the results according to various temperatures applying pollack fry. Fig.

As shown in FIG. 7, when the source is applied at room temperature, there is a disadvantage in that the work of the operator is inconvenient because the source sticky is severe, and when the source is applied at a temperature of 40 ° C, The source was not evenly applied at a temperature of 50 캜, the source was uniformly coated at 60 캜, and the source was too hot or burning at a temperature of 70 캜 or higher. That is, in the case of above 70 ° C, the worker was too hot in the state wearing the sanitary gloves, and it was impossible to apply the sauce. It was concluded that it is most preferable to apply the source at a temperature of 60 캜.

On the other hand, it is preferable to apply a source of 80 g on the basis of 100 g of pollock. This was due to the result that when the added weight of the sauce applied to the shrimp tempura exceeded 80 g, it was weaved and when it was less than 80 g,

In the fifth step of applying the texture material (S50), the texture material (140, 150) is applied to the frying surface of the pollock which formed the source layer (130) in the fourth source application step. The texture materials 140 and 150 may be composed of peanuts 140 and roasted sesame seeds 150.

The standard weight of the shredded shrimp fried with one sauce is 500g ± 30g. When the consumer opens the box, he adds a visual effect and adds texture of roasted sesame and peanuts to add a sour texture. At this time, 5 g of roasted sesame seeds and 10 g of peanuts are added to the weight per box.

As a visual effect in the research process, 10g of sesame seeds and 20g of peanuts were the most nutritious result. However, the sensory test showed that the deep flavor of polish and sauce was too much to taste the taste of food ingredients, Consumers with peanut allergies have the opinion that the added capacity is halved to maximize texture and taste.

Meanwhile, FIG. 8 is a test report showing the result of the examination of the nutritional composition of the Japanese pollack fry according to the present invention at the East Coastal Marine Biological Resources Research Center. As shown in the figure, the fried seaweed according to the present invention is rich in various nutrients such as carbohydrate, moisture, ash, saccharide, protein, and fat.

As described above, according to the present invention, the method of manufacturing a frying pan of the present invention comprises the steps of: a first drying step, a second dying step and an aging step, a third frying step, a fourth source application step, While alleviating fishy spirits, can produce sweet and sour taste by utilizing sweet, sour, and salty taste inherent in natural materials aged for three years.

Also, since artificial seasonings and artificial sweeteners do not enter, the taste is not stimulating, so that it can be enjoyed by both men and women, and it can be a nutritious snack rich in nutrients.

It should be noted that the embodiments of the method of manufacturing frying pans according to the present invention described above are merely illustrative and that those skilled in the art will appreciate that various modifications and equivalent embodiments can be made without departing from the scope of the present invention. You will know. Therefore, it is to be understood that the present invention is not limited to the above-described embodiments. Accordingly, the true scope of the present invention should be determined by the technical idea of the appended claims. It is also to be understood that the invention includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention as defined by the appended claims.

100: Deep fried seaweed
110: Pollack
120: Frying clothes
130: source layer
140: Peanuts
150: sesame

Claims

A primary processing step in which the raw material of stalagmites having the inside and the fins removed through a pretreatment of cuts and garments is dried in a vacuum dryer at a temperature of 68 캜 for a period of 48 hours so as to have a moisture content of 55%
The dried pollack was cut to a predetermined size and washed. The plum fermentation broth, which had been naturally aged for 3 years or more, was diluted with 100 parts by weight of water to a ratio of 3 parts by weight of the plum fermentation broth to the dried polished rice cake, A secondary salt and aging step of aging at a low temperature of 4 캜 for 24 hours;
The polished rice was cut into smaller sizes, and 100 g of polished rice, 100 g of water, 20 g of potato starch, 40 g of fried powder, 10 g of rice flour, 5 g of pepper powder , And garlic seasoning powder (5 parts by weight), to the surface of pollen, and frying on cooking oil at 170 DEG C temperature;
In the third frying step, the frying pan with the frying appetizer was kept at a temperature of 60 ° C. In a frying pan, 100 parts by weight of water, 100 parts by weight of water, 20 parts by weight of a fermentation broth fermented for 3 years or more, 30 parts by weight of a fermented broth, 20 parts by weight of the fermentation broth, 20 parts by weight of a fermented green tea fermentation broth;
The method comprising the step of adding a texture material for roasting a texture material consisting of 5 g roasted sesame seeds and 10 g peanuts on the basis of one sauteed roasted shrimp sauce sauce,
Wherein the sauce comprises a natural fermentation broth obtained by natural fermentation of plum, pepper, oak, and wild strawberry for 3 years or more.

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