KR101858627B1 - Method for Manufacturing boneless Pollack Gangjeong - Google Patents

Abstract

The present invention relates to a method for manufacturing a gangjeong using the flesh portion of the gangbyeo as a main ingredient and a method for enhancing the taste and texture of the gangjeong based on the gangbyeo .
According to the present invention, it is possible to improve the health of a food-intolerant person as compared with a conventional high-calorie food such as a high-concentration saccharide-based high-calorie food, because the ginseng is prepared by using a high-protein low- In addition, the smell of pollack is removed as a herbal ingredient to prevent the refusal of intake, and pollinate and frying clothes are firmly fixed, so that the frying clothes do not easily fall from pollen sprouts, so that the taste and texture of the pollack ginseng gangjeong are improved.

Description

{Manufacturing Method for Manufacturing Boneless Pollack Gangjeong}

The present invention relates to a method for manufacturing a gangjeong using the flesh portion of the gangbyeo as a main ingredient and a method for enhancing the taste and texture of the gangjeong using the gangbyeo as a main ingredient by adding the herb to the gangbyeo .

Gangjeong is a kind of tradition made with glutinous rice flour and is used for ceremonies, wedding ceremonies, and ceremonies of the first ceremony. It is also called "cocoon" because its shape resembles a silkworm cocoon .

In general, Gangjeong is a food made by kneading glutinous rice flour with various kinds of beverages, fried in oil, fried in oil, and then syrup or zojing is put on its surface and buried in scumbag. It is empty, sweet and crunchy and crispy.

These gangjeongsu have been mainly used for traditional rituals such as rituals and statues, but the production has gradually decreased due to introduction of confectionery according to westernization of dietary habits, and the demand for snacks, desserts or meals , And Gangjeong, whose main ingredient is rice, is getting attention as a part of promotion of rice consumption due to increase of rice production.

However, since conventional Gangjeong is made mainly of rice or other grains alone or in a mixed form, the nutrients contained therein are so limited that it is difficult to promote the health of the fisher, the hardness and the stickiness are high, And it does not satisfy the preferences of young people and foreigners.

Especially, with the increase of the national income, various adult diseases are emerging as a serious social problem. Therefore, from the viewpoint that the demand for high-protein, high-fiber, low-fat and low-calorie health food is increasing rapidly, Traditional Gangjeong products, which are protein high calorie foods, do not meet the preferences of modern people who are health oriented, and therefore there is an urgent need for improvement.

Accordingly, as a main ingredient of Gangjeong, there has been proposed a method of manufacturing Gangjeong using a high-protein low-calorie food such as pollack as a main ingredient instead of low-protein high-calorie food cereals.

For example, Korean Patent Registration No. 1513866 discloses a method for extracting and drying ginseng roots and gills, drying the roots of ginseng roots, drying the roots of roots, cutting off the head, tail, fins and bones to a suitable size, Fried with edible oil and seasoned with sauce (syrup, ketchup, onion, broth, kochujang, chili powder, sugar, pineapple, plum juice, soy sauce, garlic, mayonnaise and corn starch) Through the process, we produce pollack gongjung.

The present invention relates to a process for producing gangjeong in a state of being dried without using water after drying the gyeongbyeol so that it has fewer moisture than the conventional gangjeong which has been washed and dried, In the last step, there is an advantage that you can feel the original taste of polished rice as it does not use the texture material which dilutes the taste of polished rice.

However, since the polished rice gyojung is important for the crunchy texture, the dried polished rice gruel is applied as it is to the frying application agent. As a result, the fish-specific fishy fish sealed by the coating agent is dissipated during ingestion to induce the rejection of the fishy cooker. Pineapple, and plum juice are destroyed and it is difficult to anticipate the intracutaneous destructive effect of these components.

In order to solve this problem, Korean Patent Registration No. 1177252 discloses a method for manufacturing a gangjeong based on a semi-dry roasted cod, wherein the gangjeong is washed with the liver and then ground with starch powder, It is prepared by applying sauces (syrup, soy sauce, ginger, red pepper powder, red pepper powder, garlic, ketchup, pepper, sugar and sesame oil) Is rich in taste and texture, and ginger is added to offset the fishy smell of the scallop and lower the salinity.

However, since the semi-dried fish, which is a semi-dried fish, is washed in water and fried, water is absorbed into the scarf during the washing process, and the gruel of the meat, which is a merit of the scarf, disappears. Also, ginger is coated on the deep- Since the ginger and ginger are separated from each other, it is difficult for the ginger to remove the fishy smell of the scallop. Therefore, the gangjeong of the present invention also has the rejection of ingestion due to the fishy smell of the scallion.

Korean Patent Registration No. 1497382 discloses a gangjeong gangjeong which can enhance the taste and texture by mixing gangue as a main ingredient and a suitable proportion of each ingredient. (Soy sauce, vinegar, vinegar, tomato paste, starch syrup, wisteria sauce, sugar, demiglace sauce, chopped garlic, chili pepper, red pepper powder and plum jelly) in a pan with oil, pepper and garlic. It is made by roasting with vegetables, mushrooms, and roasted to make Gangjeong Gangjeong.

The above invention has the advantage that the fish starch is removed instead of the pollack as a main ingredient and the fish starch is removed during the processing of the pollack and the calcium deficiency phenomenon of the human body due to the addition of the pollen protein is supplemented due to the addition of the millennia starch, When the sauce is fried in oil, the moisture of the sauce is hardened and the sauce inside the sauce is dry. Therefore, the sauce has a disadvantage that the sauce is hard as a whole when consumed.

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 fish ginseng, which is a main ingredient of Gangjeong, And to provide a way to remove it.

In order to solve the above-mentioned problem, the present invention provides a method for preparing a roasted pork loin, comprising: removing a head and a tail of a roasted pork loin; Roasting the triplex at 80 to 100 ° C for 1 to 3 minutes or roasting at 50 to 70 ° C for 3 to 5 minutes, extracting with hot water and removing solid matter to obtain a triple-leaf extract; Mixing the triple venting liquid obtained by liquefying the vapor generated in the hot water extraction process with the distillation apparatus into the triple extract; Adding the triple-leaf extract mixed with the above-mentioned trickle-lyzing liquid to the above-mentioned pollack, and aging the mixture for 1 to 3 hours; Subdividing said aged marinated pollack; The step of immersing the sliced raw seaweed in milk, and then frying the seaweed and frying in oil to prepare a seaweed fry; And frying the roasted seaweed tempura in a frying sauce and frying the roasted seaweed with vegetables, mushrooms or a mixture thereof.

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At this time, 1 to 5 parts by weight of salt, 1 to 5 parts by weight of garlic, 0.5 to 3.0 parts by weight of pepper and 0.5 to 3.0 parts by weight of ginger are added to 100 parts by weight of pollack seedlings.

50 to 80 parts by weight of fruit paste, 50 to 80 parts by weight of vegetable paste, 50 to 80 parts by weight of Worcester sauce, 30 to 50 parts by weight of demiglace sauce, 30 to 50 parts by weight of starch syrup 30 to 50 parts by weight of sugar, 30 to 50 parts by weight of vinegar, 10 to 30 parts by weight of garlic, 10 to 20 parts by weight of ground garlic, 5 to 10 parts by weight of pepper, 5 to 10 parts by weight of red pepper powder, 10 parts by weight, and 1 to 5 parts by weight of red pepper oil.

According to the present invention, it is possible to improve the health of a food-intolerant person as compared with a conventional high-calorie food such as a high-concentration saccharide-based high-calorie food, because the ginseng is prepared by using a high-protein low- have.

In addition, the smell of pollack is removed as a herbal ingredient to prevent the refusal of intake, and the pollack sundae and the frying clothes are firmly fixed, so that the frying clothes do not easily fall off from the pollack sundae, so that the taste and texture of the pollack ginseng gangjeong are improved.

According to the condition, it is called various names such as ecology, dynamics, korean, korean, and corda. It contains about 20% of protein, fat content is very low, less than 1%, high calorie low in heat and low in cholesterol, , Low-calorie food, good for everyone, young and old people eat, digestive power is weak for the elderly, good for women's diet and beauty.

It is rich in minerals and vitamins such as calcium, potassium, iron, and phosphorus. It also contains taurine and betaine, which helps to regain fatigue. It has cardiovascular control, antioxidant effect and blood cholesterol lowering effect. It is rich in essential amino acids such as methionine, lysine and tryptophan to activate, and it has been widely used as a food for digestion because it has an effect of decomposing alcohol and removing toxin of liver.

According to the present invention, gangjeong is prepared by using as a main ingredient a pollack which is rich in various functional nutrients as well as being excellent in taste and nutrition as described above. The pollack of the pollack is aged in the fermented liquid to remove the fishy flesh of the pollack, , And it is roasted with seasoning sauce and various vegetables to make pollack ginseng ginseng.

The pollack used in the present invention may be any kind of pollack such as ecological, dynamic, buckwheat, cornelian, and bollard. However, in consideration of the texture of the prepared gangjeong, it is preferable that moisture is appropriately contained, Therefore, it is preferable to use ecology and dynamics by removing the internal organs and drying and barking it, and using it in water.

First, it is necessary to cut off the head and tail of the polish which has the proper moisture as in semi-dry condition, remove the non-irritating parts such as the bones and fins of the body, And the cutting is carried out by separating the pollack from the left and right sides of the backbone of the trunk length direction, and cutting the pollack to a size of 1 to 2 cm in width.

Next prepare the herb extract.

The herb is a fragrant plant and is used to remove fish smell. The herb used in the present invention is not particularly limited in use if it is a fragrant plant containing edible and useful ingredients for human body, , Roots, or fruit, can be used.

A plant to remove the smell of cod from the most effective herbs, also called the three roots Leek (Allium hookeri ), and the three kinds of sweet taste, spicy taste, and bitter taste of the three kinds of sweet taste with a good match with the pollen and the sulfur contains a large amount of storage of the ginseng ginseng seonjang increase.

The leaves and roots of the trichomes are supplemented with essential amino acids valine, isoleucine, methionine, threonine, lysine, phenylalanine, tryptophan, histidine, etc. It contains vitamin A, vitamin C, nitrogen, phosphoric acid, iron, manganese, zinc and dietary sulfur.

Especially, the amount of dietary sulfur which is contained in the root of the trunk is usually 3.3 ㎎ per 100 g, which is 6 times more than 0.5 ㎎ of garlic. Therefore, it is said that the smell of sulfur causes the animals to be avoided. It is known to have no antioxidant and detoxifying action, and is effective in the treatment of diabetes, hypertension, arteriosclerosis, hyperlipidemia, efficacy of rheumatoid arthritis and degenerative arthritis, and collagen synthesis.

Sulfur is known to excellently detoxify heavy metals and pesticides. Recently, pollution of heavy metals in fish and shellfish due to marine pollution has been questioned, but the sulfur of the tortoise quickly releases these harmful substances from the human body. It is also easy to detoxify the food poisoning caused by miscooking because it is easy to change.

In addition, the sulfur acts on the organic matter of pollinosis to form pentathionic acid, and the pentathion acid exerts a bactericidal action to kill the spoil of pollinosis, thereby increasing the storage stability of the pollen, and the harmful bacteria Remove.

First, the herb is collected and washed thoroughly, and if necessary, the part to be used is separated and extracted with hot water, then filtered to remove the solid material, and the herb extract is obtained. The herb extract is then pulverized and extracted with hot water And the pulverization is preferably 10 to 50 meshes in order to facilitate the separation of the herb solid and the extract in the subsequent filtration step.

The hot water extraction is carried out by pouring water into the herb and boiling for 3 to 5 hours. The herb is generally a strong fragrant plant. Among the fragrance components, the herb contains volatile flavor components during the hot water extraction, It is desirable to prevent hot water from being lost. To this end, it is preferable to extract hot water from the hub in a sealed state.

In this case, since it boils in a sealed state, safety devices such as a pressure safety valve must be provided in the heating container for safety, and depending on the type of the herb, It is also possible to remove steam by discharging steam 1 to 3 times for 5 to 10 seconds on the way.

The herb may be roasted before hot water extraction in order to purify the herb fragrance component. Said roasting may be roasted at a high temperature of 80 to 100 ° C for 1 to 3 minutes or roasted at a low temperature of 50 to 70 ° C for 3 to 5 minutes The fragrance of a given herb is refined without destroying it by heat.

Generally, the aroma component of the herb is vaporized together with the steam during the hot water extraction and the preference of the aroma component according to the intensity of the aroma component may be different according to the taste of the tofu. Therefore, the herbic vaporization solution obtained by liquefying the steam through the distillation apparatus is collected separately It may be mixed with the herbal extract in an appropriate ratio.

Since the vapor contains only the volatile fragrance component of the herb, the herb vaporizing solution is stronger than the herb extract prepared by simply filtering the herbal hot-water extract. Therefore, the herb is mixed with the herb extract or mixed with the herb extract They can be mixed at an appropriate ratio.

The herb extract may be added by the spraying, application or immersion according to the dry condition of the herb extract, and it may be aged for 1 to 3 hours depending on the drying condition.

During fermentation, the flavor component of the herb extract is absorbed in the pollen sprout, and the pollutant of the pollen is removed and the addition of the herb extract is appropriately selected to optimize the moisture content of the pollen sprout to the texture, It contains various ingredients to help promote health, antibacterial, anti-inflammation, and active oxygen removal action is strong, so it has the effect of increasing the shelf life of pollack ginseng.

Next, salt, garlic, pepper and ginger are preferred as the above seasoning, and 1 to 5 parts by weight of salt is added to 100 parts by weight of marinated pollack, garlic 1 0.5 to 3.0 parts by weight of black pepper, and 0.5 to 3.0 parts by weight of ginger.

The above-mentioned frying clothes can be prepared by putting water into the starch powder, kneading and adding other ingredients such as eggs to the starch powder, You can use dough that is used in frying clothes.

However, pollinating sunflower contains moisture, so if you put a frying powder on it, there is a risk of separating the frying powder from the pollack sunflower as the water of the pollen sunflower flows out. To prevent this, the pollack powder is soaked in milk It is advisable to apply a frying cloth afterwards.

Milk is a food containing a large amount of calcium. When the milk is contacted with an acidic substance, the casein protein of the milk coagulates. If the milk protein is coagulated after immersion in milk, the milk protein is acidic, The starch powder is fixed and adhered between the starch powder and the frying clothes, so that they are not separated from each other.

In addition, as milk coagulates to form a protein film and frying clothes are fried in oil, moisture is removed and pores are formed in the frying clothes. Since the protein film serves to block pollen from the outside air entering through pores formed in the frying clothes, It is possible to improve the storage stability of gangjeong and prevent the evaporation of water contained in the gangbang jujube, so that even if the gangjeong is stored for a long time, the vivid texture of the gangbang can be maintained.

Next, we prepare fried sauce which can harmonize flavor by making fried seaweed roasted seaweed and fried seaweed fried seaweed.

The fried sauce may be selected from the group consisting of soy sauce, fruit paste, vegetable paste, worcester sauce, demi-glace sauce, syrup, sugar, vinegar, garlic, chopped garlic, pepper, chilli powder, For example, 50 to 80 parts by weight of fruit paste, 50 to 80 parts by weight of vegetable paste, 50 to 80 parts by weight of Worcester sauce, 50 to 80 parts by weight of demiglace sauce, 30 to 50 parts by weight of starch syrup, 30 to 50 parts by weight of starch syrup, 30 to 50 parts by weight of sugar, 30 to 50 parts by weight of vinegar, 10 to 30 parts by weight of garlic, 10 to 20 parts by weight of ground garlic, 5 to 10 parts by weight of pepper, At least one selected from the group consisting of soybean oil, soybean oil, soybean oil, soybean oil, soybean oil, soybean oil and soybean oil.

Next, the above-mentioned seaweed broth is fried in deep-fried sauce and fried with vegetables, mushrooms or a mixture thereof. The above-mentioned vegetables are not particularly limited to the kind, but they include blue paprika, red paprika, laurel leaf, onion, , Blueberries, carrots, and the like can be used.

The starch on the surface of the fried pollack flesh is made of amylose and amylopectin. When heated, the crystal structure is destroyed and becomes luxurious as a viscous substance. It is cooled in the process of removing the oil of the fried shrimp, and the starch on the surface is aged, And the frying sauce contains moisture, so that the sauce poured in the seaweed frying pan may be separated from the frying pan over time, and may flow down.

However, as described above, frying the fried seaweed fried with the fried sauce makes the starch of the fried surface become luxurious, and the viscosity increases and the adhesive strength increases. Also, the moisture of the fried sauce evaporates and the viscosity of the sauce increases. So that the source does not separate from the frying even after a lapse of time.

When the roasting process is completed as described above, the preparation of the ginseng roast ginseng according to the present invention is completed, and sesame, nuts and the like can be added to the roasted roasted ginseng to enhance the nutrition and taste and provide a visual effect.

Hereinafter, the present invention will be described in more detail with reference to the following examples, comparative examples and test examples.

It is to be understood, however, that the invention is not to be construed as being limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art. Will be apparent to those skilled in the art to which the present invention pertains.

≪ Example 1 >

After removing the gills and intestines, they were washed and dried for 5 days.

The head and tail of the dried pollack were cut out, the bones and fins were removed, the backbone of the trunk was separated, and cut into 1.5 ㎝ width to prepare pollinosis.

Next, the three-sided pickles were taken, washed thoroughly, the roots were separated, dried with hot air at 65 ° C for 10 hours, and then pulverized into 100 mesh to obtain a triangular root powder.

Water was poured into the above-described triple root powder, and the mixture was heated for 3 hours and then filtered with a cloth to obtain a triple hot water extract. After immersing the seaweed in water for a while, it was taken out for 2 hours in a dark place and aged.

1: 1 ratio of sweet potato starch: egg: water at a weight ratio of 3: 1: 1 was prepared in such a manner that 3% by weight of salt, 3% by weight of garlic, 1.5% by weight of pepper and 1.5% Mixed frying cloths were coated and then fried in cooking oil heated to 170 ° C to prepare a polish fry pan, which was then sown on the sieve.

In 100 g of soy sauce, 75 g of tomato paste, 75 g of kiwi paste, 75 g of Worcester sauce, 75 g of demiglass sauce, 40 g of starch syrup, 40 g of sugar, 40 g of vinegar, 20 g of garlic, 15 g of minced garlic, 7 g of red pepper powder, 7 g of plum gingiva and 3 g of chili oil were mixed to prepare fried sauce.

The above-mentioned seaweed broth was poured into the above sauce, and then 1 paprika, 1 paprika, 3 laurel leaves, half onion, parboil, 1 green pepper, half cucumber, 10 blueberries, half carrot And then roasted in a skillet for 1 minute and placed in a bowl. Walnuts and pine nuts were placed on top of each other to prepare a pollack ginseng gangjeong.

≪ Example 2 >

In the same manner as in Example 1, except that in Example 1, the tuberose root powder was roasted in a frying pan heated at 60 캜 for 4 minutes and then subjected to hot water extraction.

≪ Example 3 >

In the same manner as in Example 1, except that the vapor generated in the process of hot water extraction in Example 1 was passed through a distillation apparatus to prepare a vaporized liquid and mixed with the hot water extract liquid, The pollack ginseng gangjeong was prepared.

<Example 4>

In the above Example 1, a polished ginseng roast was prepared in the same manner as in Example 1, except that the ginseng root was immersed in milk for a while and then fried.

&Lt; Comparative Example 1 &

In Example 1, polish ginseng roots were prepared in the same manner as in Example 1, except that the roasted roasted pollack was added to the roasted hot-water extract without being aged.

&Lt; Comparative Example 2 &

In Example 1, in the same manner as in Example 1, except that roasted seaweed roasted in soy sauce was mixed with vegetable and then roasted, Respectively.

&Lt; Test Example 1 >

The hardness, springiness, cohesiveness and chewiness of the ginseng roots prepared in Examples 1 to 4 and Comparative Examples 1 and 2 were measured and are shown in Table 1 below.

The hardness indicates the degree of hardness of the pollack ginseng gangjeong and the elasticity is the property that the deformed substance tries to return to the original state when the force is removed. The elasticity is felt like rubber in the mouth, It can be said that when you chew it, it is not easily loosened, but it sticks and gives you a feeling of goodness. Chewiness refers to the force needed to chew food into your mouth.

The measurement was repeated three times using a Texture Analyzer (TA-XT2i, Stable Microsystems, UK), and the polished gingko platelets were placed on the plate and then probed using a probe plunger (P / 36R) The test was performed at a pre-test speed of 2.0 mm / s, a test speed of 1.0 mm / s, a post-test speed of 1.0 mm / s and a trigger force of 5.0 g.

Texture measurement result Hardness Resilience Coherence Chewiness Example 1 7.14 5.22 6.27 5.53 Example 2 7.10 5.35 6.33 5.51 Example 3 6.98 5.36 6.41 5.45 Example 4 7.58 5.52 6.67 5.72 Comparative Example 1 7.37 5.48 6.46 5.80 Comparative Example 2 6.72 4.75 5.87 5.13

The results of Table 1 show that hardness and toughness are comparable to those of Example 4 in which shrimp dressing was applied after immersion in marinade in milk, and Comparative Example 1 in which the marinated seaweed extract was not aged in the shrimp hot water extract, Compared with the fat-free, vegetable-free, non-roasted, Comparative Example 2 was measured to be low. When the soy sauce was soaked in milk, the milk protein solidified and the roasted soy sauce was hardened. When the sauteed sauteed tempura was fried, Gangjeong became hard, It can be seen that when the extract is aged, the gangjeong is softened.

The elasticity and cohesiveness were the highest in Example 4 and the lowest in Comparative Example 2. This is because the coagulation of the milk protein makes the feel of the elasticity of gangjeong and the feeling of ginseng gain more, It penetrates into the frying clothes, and it is judged that it gives more resilience to the texture of Ganghwa Sangsanggangjeong.

The difference in the texture of Examples 1, 2 and 3 was not significant, and it was concluded that the roasted triangular root powder and hot water extraction or steam generated during hot water extraction were collected and mixed with the hot water extract, .

&Lt; Test Example 2 > Measurement of separation rate of frying clothes

The separation rate of frying clothes is considered to be caused by the difference of shrinkage force during cooking as an index indicating the separation phenomenon between the pollack surface and the frying clothes. If the frying clothes are separated, the value of the pollack gingering gangjeong is reduced.

The measurement was made by dividing the separated partial length of the frying pan and the pollack surface by the total length when the frying pan prepared in the above Examples and Comparative Examples was cut and expressed as a percentage in Table 2 below.

Results of measurement of separation rate Fryer separation rate (%) Example 1 27 Example 2 28 Example 3 26 Example 4 17 Comparative Example 1 25 Comparative Example 2 35 (%) = Length of separated part / length × 100

As can be seen from the above Table 2, the separation rate of the frying clothes of Example 4 was the lowest and Comparative Example 2 was the largest. When the soy sauce was immersed in the milk as in Example 4, the milk protein was acidic, Of sweet potato starch powder clotted and clumped to bind sunflower seeds and frying clothes so that they were not separated well.

On the other hand, as in Comparative Example 2, if the roasted prunes are not roasted in the sauce, the sauce gradually permeates into the pores of the frying pads formed during the frying process, thereby inhibiting the binding between the roasted prunes and the fries, can do.

&Lt; Test Example 3 >

The taste, flavor, texture, and overall taste of the prepared pollack seaweed gangjeong were measured by a five-point scale method, and the average value thereof was shown in Table 3 below

Sensory test result flavor incense Texture Overall likelihood Example 1 4.0 3.8 3.7 3.8 Example 2 4.1 3.9 3.8 3.9 Example 3 3.9 4.1 3.8 3.9 Example 4 4.3 3.8 4.1 4.2 Comparative Example 1 3.6 3.3 4.0 3.6 Comparative Example 2 3.3 3.7 3.1 3.3 5: very good, 4: good, 3: normal, 2: poor, 1: very poor

As shown in Table 3, the taste and texture were the highest in Example 4, the lowest in Comparative Example 2, and the texture of the texture and the elasticity and cohesiveness of the texture in Test Example 1 had a great influence on the texture.

In addition, in the evaluation of the fragrance, the examples were evaluated as high as a whole, but in Comparative Example 1, there were many opinions that pollinated roasted roasted gangrang was chewed when roasted roasted gangrang was chewed. In comparison 2, roasted roasted roast As a negative factor.

In the overall preference, the examples were evaluated from the comparative examples, and the merchantability of the ginseng roots prepared by the method of the present invention was confirmed.

As described above, according to the present invention, the pollack ginseng according to the present invention is manufactured by using the high-protein low-calorie pollack as a main material instead of the low-protein high-calorie glutinous rice flour. Therefore, compared to the conventional calorie- The health of the person can be improved and the texture of the gangjeong is excellent and the frying appetite is not easily dropped from the pollack seaweed because the polish flesh and the frying clothes are firmly adhered to each other and the stickiness of the pollen is removed as a herb component.

Claims (7)

Removing the head and tail of the pollock, removing the non-edible part of the body, and then cutting the pollen to prepare pollinosis;
Roasting the triplex at 80 to 100 ° C for 1 to 3 minutes or roasting at 50 to 70 ° C for 3 to 5 minutes, extracting with hot water and removing solid matter to obtain a triple-leaf extract;
Mixing the triple venting liquid obtained by liquefying the vapor generated in the hot water extraction process with the distillation apparatus into the triple extract;
Adding the triple-leaf extract mixed with the above-mentioned trickle-lyzing liquid to the above-mentioned pollack, and aging the mixture for 1 to 3 hours;
Subdividing said aged marinated pollack;
The step of immersing the sliced raw seaweed in milk, and then frying the seaweed and frying in oil to prepare a seaweed fry; And
And frying the roasted seaweed freshener in a frying sauce and frying the roasted sauce with vegetables, mushrooms or a mixture thereof. delete delete delete The method according to claim 1,
The method according to claim 1, wherein 1 to 5 parts by weight of salt, 1 to 5 parts by weight of garlic, 0.5 to 3.0 parts by weight of pepper and 0.5 to 3.0 parts by weight of ginger are added to 100 parts by weight of pollack seedlings. delete The method according to claim 1,
Wherein the frying sauce comprises 50 to 80 parts by weight of a fruit paste, 50 to 80 parts by weight of a vegetable paste, 50 to 80 parts by weight of a Worcester sauce, 30 to 50 parts by weight of a demiglace sauce, 30 to 50 parts by weight of a starch syrup, 30 to 50 parts by weight of sugar, 30 to 50 parts by weight of vinegar, 10 to 30 parts by weight of garlic, 10 to 20 parts by weight of ground garlic, 5 to 10 parts by weight of pepper, 5 to 10 parts by weight of red pepper powder, And 1 to 5 parts by weight of chili oil are mixed to produce a ginseng saplings.