KR101910876B1 - Method for manufacturing seasoned pollock and saesoned pollock manufactured by the same method - Google Patents

Abstract

The present invention relates to a method for manufacturing seasoned Pollock and seasoned Pollock manufactured thereby and, more specifically, relates to a method for manufacturing seasoned Pollock and seasoned Pollock manufactured thereby, wherein the method comprises the following steps of: ripening Pollock with a mixture of salt, cooking wine, and vinegar; cleaning the Pollock with deep ocean water; natural drying the Pollock; and mixing the Pollock with a seasoning material. Therefore, intrinsic fishy smell of the Pollock is removed, and intrinsic flavor and savory taste of the Pollock are excellent. Moreover, chewy texture of the Pollock is provided to improve appealability.

Description

TECHNICAL FIELD The present invention relates to a method for manufacturing polystyrene beads, and a polystyrene beads manufactured by the method,

More particularly, the present invention relates to a method for producing a polish roasted mustard and a polish roasted beef roast prepared by the above method, and more particularly to a roasted roasted roasted roasted roasted roasted roasted beef roasted with a mixture of salt, And a method for manufacturing a polished polished polished polished polished polished polished polished polished polished polished polished polished polished polished polished polished polished polished polished polished polished polished polished polished polished polished.

Pollack is a codfish called "Daegu" (large mouth) with large head and mouth and is distributed in the North Pacific Ocean such as the East Sea, Northern Japan, the Sea of Okhotsk, and the Bering Sea. Depending on the state, it is called ecology, dynamics, arctic, arctic, cordari, white, black, and crocodile. The ecology reaches a fresh biological state, the dynamics are frozen, the frost is dry. Dae-tae refers to a sea lion that turns yellow in winter when it walks on a large stall in a winter day with a cold wind and repeats the freezing and thawing more than 20 times.

It has protein, calcium, phosphorus, vitamin A and essential amino acids of methionine and niacin to protect the liver function, smooth metabolism, help the eyes health, low fat and low calorie effect on diet have.

These polishes are cooked in various forms such as ecological stew, ecstasy, hot pepper grilled, hwangtangjim, bukwangguk, and curd fish, all of which are used for cooking. Especially, while maintaining the natural texture of fish, it is also consumed in the form of sashimi using seasoning to remove the salty taste of pollack itself.

However, there is a tendency that pollinates tend to be crumbly, and therefore, it is difficult to make them into the form of crumbs, and because of this nature, when used as crumbs, crumbs or fouls, making it difficult to restore the original taste and texture of pollack .

In order to solve this problem, Korean Patent No. 10-1772364 has proposed a method for manufacturing polish roasted meat using various kinds of raw materials, but there is a problem that access to some used raw materials is not easy. Korean Patent No. 10-1710342 has proposed a method for preparing a spice sashimi meeting, but it has a disadvantage in that meat quality can be reduced by carrying out the pickling and aging steps respectively in the pretreatment process.

Accordingly, the inventors of the present invention have made efforts to develop a method for manufacturing a polish remover which has a simpler pretreatment process and an improved texture and flavor of polish remedy using easily accessible ingredients. As a result, , It was confirmed that pollen intrinsic to pollinosis was removed and taste and taste of the pollen were significantly improved as compared with pollinator pollen prepared by the conventional method, The present invention has been completed based on the finding that there is no fishy smell, excellent texture and sensibility, and can be used as a polish removers preparation method in which consumers can easily access them.

Korean Patent No. 10-1772364 Korean Patent No. 10-1710342

It is an object of the present invention to provide a method for manufacturing a polish roasted meat having a simple manufacturing process and effective not only to remove fish but also to improve the flavor and texture of the polish.

In order to achieve the above object,

1) aging the mackerel for 14 to 22 hours in a mixture of salt, syrup and vinegar;

2) washing the aged mackerel with deep sea water;

3) drying the washed pollen for 1 to 5 hours; And

4) a step of mixing the seasoning materials containing the leaf-vegetable powder with the dried pollack flesh, and providing a method for manufacturing pollack seasoning.

In addition, the present invention provides a polymyraminate prepared by the above method.

The polished rice gruel prepared by the method according to the present invention can remove fishy flesh while maintaining the meat quality of the pollack by aging with a mixture of salt, syrup and vinegar, washing with deep seawater and drying, There is an effect that the original taste and the chewy texture are improved. In addition, by adding pine leaf powder or bamboo leaf powder as a seasoning material, the taste of pollack and seasoning materials can be better combined with each other to improve palatability and can be applied to various processed foods such as cold noodles, sushi, bossam, and sake.

1 is a flowchart illustrating a method for manufacturing a polish slurry according to the present invention.

Hereinafter, the present invention will be described in detail.

The present invention

1) aging the mackerel for 14 to 22 hours in a mixture of salt, syrup and vinegar;

2) washing the aged mackerel with deep sea water;

3) drying the washed pollen for 1 to 5 hours; And

4) a step of mixing the seasoning materials containing the leaf-vegetable powder with the dried pollack flesh, and providing a method for manufacturing pollack seasoning.

In addition, the present invention provides a polymyraminate prepared by the method according to the present invention.

Hereinafter, the method for manufacturing a roasted meat product of the present invention will be described step by step.

The step 1) is a step of aging the pollen, and the pollen may be cut to a size of 5 to 9 cm in length, 0.3 to 0.7 cm in height, and 0.3 to 0.7 cm in thickness, but not limited thereto, It is good to eat with bite size, and it can be adjusted to the size which can bend well of sauce.

In addition, the mash can be aged in a mixture of salt, syrup and vinegar for 14 to 22 hours, more specifically at 15 to 25 ° C for 16 to 20 hours, more specifically at 18 to 23 ° C for 18 hours, It is not. The mixture of salt, syrup and vinegar may be prepared by mixing salt, syrup and vinegar at a weight ratio of 1: 0.5 to 2.5: 5 to 15, more specifically 1: 1.0 to 2.0: 7 to 13 But is not limited thereto. As described above, there is no need to carry out pickling and aging separately by matured in a mixture of salt, syrup, and vinegar so that the texture of the mackerel can be better maintained. In addition, it is possible to effectively remove the fishy smell by matureing the mackerel under the above-mentioned conditions, to further improve the texture of the chewy meat while giving the fish a well-sucked and appropriate acidity suitable for the taste of consumers, If you are out of it, the smell of pollack can be severe, and the inherent taste of pollack can be reduced because it is not simple, and the quality of pollack can be lowered.

In addition, as the above-mentioned salt, it is preferable to use coarse salt, more specifically salt of a salt of a salt of the sun and salt.

In addition, the polite can use the ecology as it is or can use the pollen.

The step 2) is a step of washing the aged mackerel, which may be washed 2 to 4 times, more specifically 3 times with deep sea water, but is not limited thereto. The deep-sea water has a high mineral content due to the water taken from a deep sea below the depth of 200 m. In addition, it can supply rich minerals in the course of washing the pollen, and can effectively remove fishy smell. By washing, the salty and sour taste can be suitably removed according to the taste of the consumers, so that the flavor and texture can be further improved. Except for the washing step, the meat may not be shrunk enough, and if it exceeds 4 times, water may penetrate into the fish and the meat quality may be degraded.

The step 3) is a step of naturally drying the washed pollen, and the pollen may be naturally dried for 1 to 5 hours, specifically 2 to 4 hours, more specifically for 3 hours, but is not limited thereto. The moisture content can be controlled by naturally drying the polish remover under the above conditions, and thus the texture of the polish remedy can be improved.

The step 4) is a step of mixing dry seasoning ingredients with seasoning ingredients, and the seasoning ingredients are a mixture of seasoning ingredients containing leafy powder, specifically sugar, red pepper powder, garlic, ginger, sesame oil, rice seasoning and leafy vegetables More specifically, 5 to 10 parts by weight of sugar, 5 to 10 parts by weight of red pepper powder, 5 to 10 parts by weight of garlic, 1 to 6 parts by weight of ginger, 0.3 to 1.7 parts by weight of sesame oil, 100 parts by weight of rice More preferably 40 to 70 parts by weight of starch, 0.01 to 0.7 part by weight of leaf vegetable powder, and more specifically, 6 to 9 parts by weight of sugar, 6 to 9 parts by weight of red pepper powder, 6 to 9 parts by weight of garlic, 2 to 5 parts by weight of ginger, 0.5 to 1.5 parts by weight of sesame oil, 45 to 65 parts by weight of rice bran meal, and 0.05 to 0.5 parts by weight of leaf vegetable powder can be mixed. More specifically, 7 to 8 parts by weight of sugar, ~ 8 parts by weight, garlic 7-8 parts by weight, ginger 3-4 parts by weight, sesame oil 0 7 to 1.1 parts by weight of rice, 50 to 60 parts by weight of rice tincture, and 0.07 to 0.2 parts by weight of leaf vegetables powder, but the present invention is not limited thereto.

The leaf vegetable powder may be bamboo leaf powder or pine leaf powder, but is not limited thereto.

More specifically, 3 to 5 parts by weight of red pepper powder, 1 to 2 parts by weight of red pepper powder, and 1 to 3 parts by weight of fine red pepper powder are used as the red pepper powder, more preferably red pepper powder, But are not limited thereto.

The above ingredients and blending ratio of the polished polished rice gruel are mixed with the dried pollack flesh and the seasoning ingredients and can be manufactured with the polished rice gruel having excellent flavor. In addition, by adding the above-described leafy vegetables powder, it is possible to effectively remove the intestine and pungent taste of pollack and to improve the pungency.

In a specific embodiment of the present invention, the present inventors prepared pomegranate juice, aged with a mixture of salt, syrup and vinegar, washed with deep seawater, dried naturally, sugar, red pepper powder, garlic The ginger, sesame oil, rice jelly and leafy powder, specifically pine needle powder or bamboo leaf powder, are mixed with seasoning ingredients to effectively remove the malodorous taste, Were prepared.

In addition, the present inventors have established a condition capable of shielding the smell of fish in the step of aging with a mixture of salt, syrup and vinegar, and in the natural drying step, and further improving taste, texture and overall acceptability.

Therefore, when the polish roasted mustard is manufactured by the method according to the present invention, fishy poultry is removed as compared with the conventional roasted mustard roasted beef roast, and palatability such as taste and chewy texture can be improved. Can be applied.

Hereinafter, the present invention will be described in detail with reference to Examples, Comparative Examples and Experimental Examples.

However, the following Examples, Comparative Examples and Experimental Examples are merely illustrative of the present invention, and the content of the present invention is not limited to the following Examples, Comparative Examples and Experimental Examples.

< Example  1> polite Scrape  Produce

We prepared 200 kg of polish by polishing polish. In addition, a mixture of coarse salt, sake, and vinegar was prepared by mixing 250 g of coarse salt, 0.4 L of liquorice, and 2.5 L of vinegar. A mixture of coarse salt, syrup, and vinegar was added to the above prepared pollock, mixed evenly, and then allowed to flatten and aged at 20 캜 for 18 hours.

Next, the marine deep-seated water was added to the aged pollen seawater for primary washing. The water was removed by supporting the washed polite flesh. The first washed shrimp was washed twice with deep seawater and the water was removed. Secondly, the marine deep seawater was added, and the water was removed. After 3 hours of washing, they were allowed to stand for 3 hours.

During natural drying, 15 kg of white sugar, 15 kg of liver garlic, 7 kg of ginger, 15 kg of red pepper powder (8 kg of coarse red pepper powder, 3 kg of red pepper powder and 4 kg of red pepper powder), 1.8 kg of sesame oil, 112.5 kg, and 0.2 kg of pine leaf powder.

When the natural drying of the pomegranate was completed, the pomegranate was spread out evenly. And I prepared white sugar, liver garlic, ginger, red pepper powder, sesame oil, rice sake, and pine leaf powder. The barley pollack was placed in a container and refrigerated at 4 ° C.

< Example  2> polite Scrape  Produce

The preparation was carried out in accordance with the manufacturing method of Example 1 except that 0.2 kg of bamboo leaf powder instead of pine leaf powder was used as seasoning material.

< Example  3> polite Scrape  Produce

<3-1> Pollack Scrape  Produce

The preparation was carried out according to the preparation method of Example 1, and aged for 16 hours at the aging time to prepare polished rice gruel.

<3-2> Pollack Scrape  Produce

The preparation was carried out according to the manufacturing method of Example 1, and aged for 20 hours at the aging time to prepare polished rice gruel.

< Example  4> polite Scrape  Produce

<4-1> Pollack Scrape  Produce

The mixture was dried according to the preparation method of Example 1, and dried for 2 hours under natural drying to prepare polish remover.

<4-2> Pollack Scrape  Produce

Was prepared according to the preparation method of Example 1, and dried for 4 hours under natural drying to prepare polymyositis seed crystals.

< Comparative Example  1> polite Scrape  Produce

The pine needle powder was prepared according to the manufacturing method of Example 1 except that pine needle powder was used as seasoning material.

< Comparative Example  2> polite Scrape  Produce

20 kg of salt was added in place of the process of aging with a mixture of coarse salt, syrup and vinegar, and the mixture was sieved at room temperature for 10 hours, then 20 L of vinegar was added and aged for 6 hours, The syrup was prepared.

< Comparative Example  3> polite Scrape  Produce

The preparation was carried out according to the preparation method of Example 1 except that the water was washed with water instead of the deep sea water to prepare a polish remover.

< Comparative Example  4> polite Scrape  Produce

<4-1> Pollack Scrape  Produce

According to the preparation method of Example 1, when fermented, fermented for 14 hours to prepare polished rice gruel.

<4-2> Pollack Scrape  Produce

The preparation was carried out according to the preparation method of Example 1, and aged for 22 hours at the aging time to prepare polished rice gruel.

< Comparative Example  5> polite Scrape  Produce

<5-1> Pollack Scrape  Produce

The mixture was dried according to the preparation method of Example 1, and dried for 1 hour under natural drying to prepare polish remover.

<5-2> Pollack Scrape  Produce

Was prepared according to the preparation method of Example 1, and dried for 5 hours under natural drying to prepare polymyramine syrup.

< Experimental Example  1> Sensory evaluation

The sensory evaluations were carried out on the pollack shine prepared according to Examples 1 to 4 and Comparative Examples 1 to 5.

Sensory evaluation is very good (5), good (4), moderate (3), not good (2), very good about fishy smell, taste, texture and overall taste, (1), and the average point was determined.

&Lt; 1-1 > On the wall  Sensory evaluation

In order to investigate the fish smell, taste, texture, and overall acceptability of the pollack roasted mustard meat prepared by varying the aging process, the washing process, and the seasoning ingredients, according to the pollack roast meat prepared according to Examples 1 and 2 and Comparative Examples 1 to 3 The sensory evaluations were carried out on the polished rice gruel prepared as described above, and the results are shown in Table 1.

As a result, as shown in Table 1, it was confirmed that the pollack roasted meat prepared according to the present invention not only effectively removed fish smell, but also had excellent taste of pollack roasted meat, chewy texture and overall taste, Comparative Example 1 in which no pine leaf powder or bamboo leaf powder was added and Comparative Example 3 in which water was used in the washing process showed that the overall acceptability including taste was lowered due to the fishy smell of pollack rice gruel. Also, it was confirmed that Comparative Example 2, which has been subjected to the process of salting with salt and the process of aging with vinegar in the conventional method of making pollack slices, has a markedly lowered sensual texture and a markedly lowered sensuality due to its smell and taste.

No. Degree of fishy fish flavor Texture Overall likelihood Example 1 4.9 4.9 4.8 4.9 Example 2 4.9 4.8 4.9 4.9 Comparative Example 1 3.1 3.3 4.8 3.9 Comparative Example 2 2.6 2.8 2.9 2.7 Comparative Example 3 1.7 2.6 4.1 3.1

<1-2> Different pollinating time On the wall  Sensory evaluation

In order to investigate the fish smell, taste, texture and overall acceptability of the pollack rice gruel prepared by varying the aging time, the polished rice gruel prepared according to Examples 1 and 3 and the pollack rice gruel prepared according to Comparative Example 4 The sensory evaluation was carried out on the non-stick, and the results are shown in Table 2.

As a result, as shown in Table 2, in Example 1, Example 3-1 and Example 3-2 prepared by aging for 16 to 20 hours in the aging process, not only the fish can be effectively removed, It was confirmed that the taste of unsalted, chewy texture and overall acceptability were excellent. On the other hand, in Comparative Example 4-1 prepared by aging for 14 hours in the aging process, it was confirmed that the fish was severer in fishiness and thus the taste was lowered. In Comparative Example 4-2 prepared by aging for 22 hours in the aging process, .

No. Degree of fishy fish flavor Texture Overall likelihood Example 1 4.9 4.9 4.8 4.9 Example 3-1 4.6 4.7 4.8 4.8 Example 3-2 4.8 4.8 4.7 4.8 Comparative Example 4-1 2.8 2.5 3.2 3.0 Comparative Example 4-2 3.0 3.1 2.6 3.1

<1-2> Polishing with different drying time On the wall  Sensory evaluation

In order to investigate the fish smell, taste, texture and overall acceptability of the pollack rice gruel prepared by varying the time during the natural drying process, the pollack rice gruel prepared according to Example 1 and Example 4, The sensory evaluation was carried out on the syrup, and the results are shown in Table 3.

As a result, as shown in Table 3, Example 1, Example 4-1, and Example 4-2, which were prepared by drying for 2 to 4 hours in a natural drying process, can effectively remove fishy smell, It was confirmed that the flavor of the spinach, chewy texture and overall acceptability were excellent. On the other hand, in Comparative Example 5-1 prepared by drying for 1 hour in the natural drying process, it was confirmed that the overall likelihood was significantly lower due to the intense flavor of fish and fish, and Comparative Example 5-2 prepared by drying for 5 hours had a chewing texture I confirmed something bad.

No. Degree of fishy fish flavor Texture Overall likelihood Example 1 4.9 4.9 4.8 4.9 Example 4-1 4.7 4.6 4.8 4.7 Example 4-2 4.7 4.8 4.7 4.8 Comparative Example 5-1 2.5 2.8 3.0 3.0 Comparative Example 5-2 3.2 3.0 2.7 3.2

Therefore, in the case of the pollack rice gruel prepared according to the manufacturing method of the present invention, the rice gruel was poured into a mixture of salt, syrup and vinegar, followed by a washing process using deep sea water and a natural drying process, Or bamboo leaf powder was added, it was confirmed that the flavor and texture can be improved more than that of the sunflower seeds prepared according to the conventional production method. In addition, through the optimization of the time in the aging process and the natural drying process, it was possible to effectively remove the smell of fishy smell and the smell, and to improve the texture of the koi.

Claims (10)

1) aging at a temperature of 18 to 23 ° C for 16 to 20 hours in a mixture of salt, syrup and vinegar mixed with salt at a ratio of 1: 0.5 to 2.5: 5 to 15 by weight;
2) washing the aged mackerel with deep sea water;
3) naturally drying the washed pollock for 2 to 4 hours; And
4) 5 to 10 parts by weight of sugar, 5 to 10 parts by weight of red pepper powder, 5 to 10 parts by weight of garlic, 1 to 6 parts by weight of ginger, 0.3 to 1.7 parts by weight of sesame oil, And 0.01 to 0.7 parts by weight of a pine needle powder.
The method according to claim 1,
The method according to claim 1, wherein in step 1), the barley is cut into a size of 5 to 9 cm in length, 0.3 to 0.7 cm in height, and 0.3 to 0.7 cm in thickness.
delete delete The method according to claim 1,
The method according to any one of claims 1 to 3, wherein the matured ginseng is aged 2 to 4 times in the step 2).
delete delete delete delete delete

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