KR101931124B1 - Method for manufacturing frozen cutlet for frided walleye pollack and cooking method of frided walleye pollack with frozen cutlet manufactured by the same - Google Patents

Abstract

The present invention relates to a method for manufacturing frozen cutlet for deep-fried quick-frying after baking and a method for frying pollinate using the cutlet produced by the method, so that the long-term storage is possible and the shape of the cutlet does not change even after thawing. (S10) of removing a ginseng from which fresh ginseng or thawing has been completed by removing gills and gills and drying the ginseng at a temperature of 60 to 65 DEG C for 45 to 50 hours; and a step (S10) (S20), which is prepared by cutting off the bones in the trunk and trimming the bone, and a low-temperature aging step (S20) of applying the aged sauce to remove the fishy smell S30), a frying powder application step (S40) of applying the frying powder to the maturing polish, and a frying powder application step (S40) after applying the frying powder (S50) baking for 5 to 10 minutes in an oven at 250 to < RTI ID = 0.0 > 250 C < / RTI > and a refrigeration step (S60) for rapidly freezing and baking the baked state in the oven.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for manufacturing frozen cutlet for frying pollack and a method for manufacturing frying pan using the cutlet produced by the method,

The present invention relates to a method for manufacturing frozen cutlet for frying pollack and a method for cooking fried seaweed using the cutlet produced by the method. More particularly, the present invention relates to a method for cooking frozen cutlet for frying, The present invention relates to a method of manufacturing a frozen cutlet for frying a pollack stove, and a method of cooking a pollack fry using a cutlet produced by the method.

Pollack is a fish belonging to the Daegu Department and distributed mainly in the North Pacific waters of Korea, East Sea, North Japan, the Sea of Okhotsk and the Bering Sea. It contains abundant nutrients such as protein, calcium, phosphorus, taurine, methionine, vitamin A and essential amino acids have. Pollack is characterized by various names depending on the time, status, place, and habitat captured.

In other words, polite is called ecology, dynamics, korea (kuntai), kwangtae, caddy, white pheasant, black pheasant, Ecology is a fresh biological state, dynamics are frozen, and cork (dry) is dried. In the middle of the winter, Dae-tae speaks to a black-tailed monk who walks on a large day-by-day verdure with a cold wind and repeats melting and melting more than 20 times. It is frozen and it is called "Deodokkuri" because it is dried like North Korea. The scorpion is made of four to five grains of one nose, with the glands and gills removed. There are also white scallops that lead to dried white, black scallions that lead to black and dried scallions that lead to dry skins. According to the growth status, the young pollinate is also called a pheasant, a pheasant, a nogari.

The pollack is cooked in a variety of ways, such as steamed, steamed, soup, and roasted. Korean Patent Registration No. 10-1518412 discloses a method for producing roasted seaweed steaming which maintains the unique shape and taste of the roasted roasted roasted beef, and contains a safflower liquid and moisture in the roasted roasted shochu to provide excellent taste. However, the above-mentioned conventional technique is characterized by vacuum packing of steamed rice so that it can be stored for a long time in a refrigerator. However, the problem of change in texture and taste can not be solved when re-processed by a user after circulation.

In addition, the kimono is semi-dried, and it is mainly cooked with foods such as forests and the like, and since the polish is semi-dried, the chewy taste is good and the appetite is further improved due to the unique flavor. However, there is a problem that when boiled in a saddle stomach, it is not easy for a person with weak stomach or a small child to consume due to the fishy characteristic of the stomach.

Recently, it has been processed and commercialized in order to shorten the time for cooking and the time for maintenance. Korean Patent No. 10-1513866 discloses a polished rice gyojung which is cooked with a curd powder added to a dried pollack, fried and then cooked with seasoning sauce. However, the above-mentioned conventional technology has a strong flavor of curry and can not feel all the incense unique to the scallop. After frying, it is marketed after being sauteed with sauce sauce, so that the circulation period is short and mass distribution is difficult. When the consumer reprocesses in microwave oven, There was a problem of falling.

KR 10-1518412 B1 KR 10-1513866 B1

Disclosure of Invention Technical Problem [8] The present invention is directed to a method for manufacturing a frozen cutlet for frying pollack, which can maintain long-term storage of polished rice as a main ingredient and maintain the texture and taste of polished rice itself after defrosting.

In addition, the present invention relates to a cutting method for cutting a roasted roasted meat, a roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted beef, The present invention relates to a method of manufacturing a frozen cutlet for frying a pollack and a method of cooking frying pollack using the cutlet produced by the method.

The present invention also relates to a method for producing a fried food product, which comprises a powder for frying cutlet which can remove the fishy taste of fish on the frying powder while maintaining the texture and nutritional content inherent to the product, The present invention relates to a method for manufacturing frozen cutlets for frying, and a method for cooking frying shots using cutlets produced by the method.

In order to accomplish the above object, the present invention provides a method for manufacturing frozen cutlet for frying pollack, comprising the steps of: (a) preparing a polished rice gruel or a defrosted polished rice grate at a temperature of 60 to 65 ° C for 45 to 50 hours, Cutting the dried pollack into three to four equal parts except for the head, removing the bones from the body and polishing the polished stones so that they remain longevity, and preparing a maturing sauce (S20) (S30) of aging at a temperature of about 4.degree. C. or more for 24 hours, a step (S30) of applying a dough powder for frying in which dough mixed with water is mixed with water in the maturing conditioner (S40) Baking step (S50) baking for 5 to 10 minutes in an oven at 190 deg. C to 250 deg. C after application of the dough for powder, and a freezing step S (S50) for fast freezing and packing the baked state in the oven 60).

The frying powder dough is mixed with 29 to 45 wt% of base powder, 30 to 35 wt% of potato starch, 15 to 20 wt% of texture powder, 5 to 8 wt% of pepper, and 5 to 8 wt% of powdery garlic powder 80 parts by weight of the frying powder and 100 parts by weight of water are mixed.

The texture powder is at least one powder selected from rice, brown rice, barley, soybean, green tea, and corn, and has a size of 30 to 35 mesh.

Frying step (S70) of frying the quick-frozen cutlet in an edible oil at a temperature of 160 DEG C to 180 DEG C for 2 to 3 minutes, 100 parts by weight of water, 20 parts by weight of a fermentation broth obtained by natural fermentation for 3 years or more, (S80) comprising 20 parts by weight of an agar fermented broth, 20 parts by weight of an agar fermented broth, and 20 parts by weight of a fermented broccoli fermentation broth, and a sizing step (S90) of putting the sauce together with a fried cutlet in a frying pan .

As described above, the method of manufacturing frozen cutlet for frying pollack according to the present invention is advantageous in that the shape of the cutlet is maintained even after freezing and thawing after finishing polish, grinding (aging), frying powder, baking in oven have.

In addition, the fried seaweed cooked using the cutlet produced by the method of manufacturing the frozen cutlet for fried seaweed according to the present invention can be stored for a long time using the seaweed as a main ingredient and can maintain the texture and taste of the seaweed itself even after thawing and frying .

In addition, according to the present invention, fried seaweed cooked using a cutlet produced by the method of manufacturing a frozen cutlet for fried seaweed according to the present invention is characterized in that the texture and nutritional content inherent to the seaweed are maintained at a maximum, It contains powder dough for deep frying, and can be processed into a familiar product type such as chicken. In addition, after frying, the sauce is applied to maintain the inherent taste and nutritional content of the sweet potatoes.

1 is a flowchart illustrating a method for manufacturing frozen cutlet for frying pollack according to an embodiment of the present invention.
FIG. 2 is a flowchart illustrating a method for cooking a shrimp fry using a frozen cutlet for shrimp frying according to an embodiment of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

Hereinafter, a method for manufacturing frozen cutlet for frying pollack according to an embodiment of the present invention will be described.

FIG. 1 is a flowchart illustrating a method of manufacturing a frozen cutlet for frying pollack according to an embodiment of the present invention. FIG. 2 is a flowchart illustrating a method of cooking a frying pan using a frozen cutlet for frying pollack according to an embodiment of the present invention. to be.

The method for manufacturing a frozen cutlet for frying pollack of the present invention comprises the steps of: processing a polished state (S10), polish polishing step (S20), low temperature aging step (S30), frying powder dough application step (S40), baking step (S50) (S60). The frozen cutlet manufacturing method for frying poli-frying can be carried out in an oven after covering the frying powder dough. When the frozen cutlet is rapidly frozen and thawed after being frozen, the shape of the cutlet is maintained, and the texture and nutrients inherent to the polish can be kept at a maximum.

The polished state processing step (S10) processes the polished surface so that it can be dried. The polish includes the fresh polish or the defrosted polish. The pollen is washed by removing the guts and gills for drying. The washed polished rice can be dried in a drier (a machine for hanging the rice cake) or naturally dried. The washed polished stones are placed on a row and arranged to be spaced apart from neighboring polished stones and dried. In the case of drying in the dryer, the drying is carried out at 60 to 65 ° C for 45 to 50 hours. At this time, the moisture content of the pollen is 50 to 60%. When the moisture content of the dried pollen is dried to less than 50%, there is a problem that workability is poor because the pollen needs to be applied again in the polish remediation step after drying. If the moisture content of the dried pollack exceeds 60%, there is a problem that the pollack is broken or the cutlet shape is not maintained due to a large amount of water in the pollack at the defrosting stage.

In the polish type polishing step (S20), the dried polish is cut into three to four equal parts except for the head, and the bones are removed from the body, so that the polish remains. In the polish type polishing step (S20), foreign matter (bones, residuals) is not sensed after frying and cooking, so that only a unique texture of the dried polish (i.e., a caddy) can be felt.

In the low-temperature aging step (S30), the mature sauce is applied to the polished steak to remove fishy smell and matured in a refrigerator. The aging source is characterized in that one fermentation liquid selected from the group consisting of a fermentation broth, an edible fermentation broth, a brambled fermentation broth, a pine needle fermentation broth, and a pine needle fermentation broth is diluted in an amount of 3 to 5 parts by weight per 100 parts by weight of water. The fermentation broth means a broth which has been aged and fermented for 3 to 4 months with plums, oats, bokbunja, artichoke, and pine leaves together with sugar. The fermentation broth has an effect of eliminating the fermented taste of the barley with its own nutrients. When the fermentation broth was diluted to less than 3 parts by weight, the content of the fermented broth was less to remove the fishy smell. When the fermented broth was diluted more than 5 parts by weight, the texture of the dried pollack was decreased.

The low-temperature aging step (S30) includes aging in a refrigerator maintaining a temperature of about 4 DEG C for at least 24 hours. The low-temperature aging step (S30) is a result of attention focused on a conventional method of aging low-temperature meat, and it is characterized in that it is aged at a temperature of 4 ° C for 24 hours to 26 hours, preferably as a result of repeated experiments.

The frying powder dough application step (S40) applies the frying powder dough to the maturing polish. The frying powder dough includes frying powder mixed with base powder, potato starch powder, texture powder, pepper, and powdered garlic powder. The base powder is characterized by using commercially available flour or fried powder. The frying powder is mixed with 29 to 45 wt% of base powder, 30 to 35 wt% of potato powder, 15 to 20 wt% of texture powder, 5 to 8 wt% of pepper, and 5 to 8 wt% of powdery garlic powder . 80 parts by weight of the frying powder and 100 parts by weight of water are mixed. If the frying powder is less than 80 parts by weight, the kneaded state becomes weak and the crisp texture is insufficient after frying in the frying step (S70). If the frying powder is more than 80 parts by weight, the kneaded state is restored, there is a problem.

The texture powder is at least one powder selected from rice, brown rice, barley, soybean, green tea, and corn. The texture powder may have a size of 30 to 35 mesh. If the size of the texture powder is less than 30 mesh, it does not greatly affect the texture after cooking. If the size exceeds 35 mesh, it hinders the texture of the pollack and causes a half effect. And the mouthpiece powder is characterized in that the user can feel the crisp and crispy feeling of the cereals without interfering with the texture of the polite when the user eats after cooking.

The frying powder dough application step (S40) may apply the flour first before applying the frying powder dough mixed with the water to the polish. The primary application process is to uniformly coat the dough with the diluted powder. After the frying powder paste is applied, one selected from among frying powder, bread crumbs, and texture powder may be secondarily applied as a finishing step.

The baking step (S50) is characterized in that the cutlet for deep-fried rice is fried in an oven. The baking step S50 includes a conventional oven including a conventional convection function, a steam function, and the like, and the temperature of the oven is baked at 190 to 250 DEG C for 5 to 10 minutes.

In the refrigeration step (S60), the state of being baked in an oven is rapidly frozen and packaged. The refrigeration step (S60) is generally performed by passing the maximum ice crystal generation zone (-50 DEG C) for 30 minutes to 35 minutes to freeze the ice crystal to minimize the size of the ice crystal. The freezing step (S60) is advantageous in that the size of the ice crystal is small so that the deterioration of the texture can be suppressed and the nutrition loss can be suppressed during thawing. The refrigeration step S60 includes freezing using a mesh belt-type freezer that blows a freezer or cold wind of a steel belt type from the bottom to the freezing side. The steel belt-type freezer could be frozen at -50 ° C or less in 3 to 5 minutes. And rapidly frozen at -50 ° C while passing through a rapid freezing machine at a moving speed of 8.33 cm per second.

The freezing step (S60) further includes a cutlet packing step of separately packing a single or a plurality of rapidly frozen cutlets. A single meaning in the unit (single or plural) of the package may mean a cutlet produced per 100 g of polish, and may mean a cutlet capable of producing one BOX based on the finished product.

In addition, a method for cooking a marinade fry using a cutlet manufactured by the method for manufacturing a frozen cutlet for frying a pollack bar of the present invention includes a frying step (S70), a source manufacturing step (S80), and a burring step (S90). The present invention is characterized in that a cutlet for deep-fried seaweed frying can be quickly frozen and stored for a long time, and even after defrosting, it is possible to cook fried seaweed fry that can maintain the texture and taste of the seaweed itself. The frying pan can not be frozen after being fried and buried in a sauce, and when the frying pan is reheated in a microwave oven or the like, the frying becomes damp and the crisp texture of the frying pan can not be maintained.

The method for cooking the pollack fry using the cutlet produced by the method of manufacturing frozen cutlet for frying pollack according to the present invention is characterized in that it is cooked separately from the unique texture of pollack frying pan to provide a packaged sauce to enable mass distribution, There are advantages. In addition, even if the user reworked, the texture of fried shrimp and the distinctive sauce taste can be felt as they are.

The frying step (S70) is characterized in that it is fried for 2 to 3 minutes in an edible oil (including edible oil, cattolak oil, grape seed oil, sunflower seed oil, etc.) at a temperature of 160 ° C to 180 ° C. The frying step (S70) is intended to allow the frying process to fry at a high temperature for a short time to obtain a crispy texture since the cutlet has applied the first heat in the baking step (S50). If the frying time is less than 2 minutes, the heat can not be sufficiently transferred to the polished surface. If the frying time is more than 3 minutes, the frying polish and the frying clothes become too ripe and hard.

The source preparation step (S80) is performed using a natural fermentation broth (enzyme) without artificial seasoning. The source of the fried seaweed fry is prepared by including 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 fermented broth, 20 parts by weight of fermentation broth, and 20 parts by weight of lactic acid fermentation broth. The fried seaweed sauce uses a fermentation broth naturally fermented with sugar, plum, pepper, oak, and raspberry in the Gangwon area to provide natural sweetness, hot, sour, and rich flavor.

The source preparation step (S80) further includes a source packing step of separately packing the sauce made of the fermentation liquids.

The bagging and packaging step (S90) sacks the fermented sauce of the frying pan with the fried cutlet in a frying pan maintaining the temperature of 60 ° C. The ratio of the fermentation source to the cutlet is 80 g based on 100 g of the cutlet.

Upon completion of the above process, sesame and peanut are added to double the visual effect.

When the bagging process is completed, the box weighs 500 g ± 30 g per box and is packed with the weights of the boxes and then added with sesame seeds and peanuts.

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

It is to be understood, however, that the invention is not to be construed as 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]

10kg of fresh seaweed was prepared, and the gills and intestines of each seaweed were removed and washed to prepare a dried cowder with a moisture content of 55% in the dryer.

The head was removed and the trunk was cut into three equal parts to remove foreign substances such as bones and residuals, and then trimmed to remain pure. The flesh was aged in a refrigerator for 2 days (24 hours) by applying a fermentation source (3 parts by weight of the fermentation broth) to remove fishy flesh.

The aged flesh was first applied thinly, then fried powder mixed with water was applied in a second order and baked in an oven at 200 ° C for 7 minutes. The grilled burdock meat was quickly frozen and finished.

At this time, the powder mixing ratio of the frying powder dough is 39 wt% of wheat flour, 30 wt% of potato starch, 17 wt% of texture powder, 7 wt% of pepper, and 7 wt% of powdery garlic powder. A brown rice having a size of 33 mesh was used as the texture powder.

[Comparative Example 1]

In the above example, a cutlet was produced in the same manner as in Example 1, except that the oven-baking process was omitted after the frying powder paste was applied.

[Comparative Example 2]

In the above example, a cutlet was produced in the same manner as in Comparative Example 1, except that the frying powder in Comparative Example 1 was used only as a commercial frying powder.

Table 1 shows the evaluation of the shape, texture, and taste of the cutlets of Examples and Comparative Examples 1 and 2 in which the shape was maintained after thawing. The shape of the cutlet was evaluated as to whether the shape of the cutlet was retained after 10 hours at a temperature of 7 ° C. The evaluation of texture and taste was made by defrosting the frozen cutlet and frying in the same edible oil at 160 ° C. to 180 ° C., And whether or not the flavor peculiar to the cordari was felt.

The evaluation was evaluated as 5 points, 5 points, 4 points, 3 points, 2 points, 2 points, and 1 point. The subjects were randomly selected from 5 males and females.

Example Comparative Example 1 Comparative Example 2 shape maintain Back off
(Frying loose) Back off
(Cutlets clumped together) Texture 1 5 4 3 Texture 2 4 3 3 Texture 3 5 3 2 Texture 4 5 2 2 Texture 5 5 2 2 Average texture 4.8 2.8 2.4 Taste Rating 1 5 4 3 Taste Rating 2 5 3 2 Taste Rating 3 5 3 2 Taste Rating 4 5 3 3 Taste Rating 5 5 3 3 Taste Rating Average 5 3.2 2.6

As shown in Table 1, the embodiment has the advantage that the coated fried powder dough remains untreated even after thawing, but in Comparative Examples 1 and 2, the water discharged from the crown and the fried powder melt and melt , There was a problem that the cutlets were gathered at the adjacent positions.

In addition, in the texture evaluation and taste evaluation after frying the cutlet, the example provided a crispy texture like chicken and was rated highly. In addition, it was impossible to feel the unique flavor of polish, and the grain of the food powder was felt together, .

On the other hand, in Comparative Example 1, the usual evaluation results were obtained using the same frying powder as in Example 1, whereas in Comparative Example 2, crispy texture was deteriorated as a result of using the commercial frying powder, There was a problem to be felt.

Therefore, the present invention provides a cutter that is rapidly frozen after baking so that there is no change in the shape of the cutlet even after thawing, so that it can be stored for a long time, and the cutlet can be supplied in a large quantity. In addition, there is an effect that the user of a cutlet of the present invention and a saucer which cooks a large amount of food by separately wrapping the sauce of a special type of fried seaweed can also provide a texture and sauce flavor unique to the fried seaweed.

As described above, the present invention is not limited to the above-described specific preferred embodiments, and any person skilled in the art may apply the present invention without departing from the gist of the present invention. It is to be understood that various changes and modifications may be practiced within the scope of the appended claims.

Claims (4)

delete delete delete (S10) a polite processing step (S10) of removing fresh ginseng or defrosted polish from its internal organs and drying it at a temperature of 60 to 65 占 폚 for 45 to 50 hours;
Cutting the dried polished surface into three to four equal parts excluding the head, removing the bones from the body and polishing the polished surface so as to be lonely;
A low-temperature aging step (S30) in which the maturing sauce is applied to the prepared polished surface to remove fishy smell and aged at a temperature of about 4 캜 for 24 hours;
A dough applying step (S40) for applying the dough powder for frying to apply the dough powder for frying to the maturing mat;
Baking step (S50) of applying the frying powder dough and baking for 5 to 10 minutes in an oven at 190 deg. C to 250 deg.
And a freezing step (S60) of rapidly freezing and packing the baked state in the oven to manufacture frozen cutlets for frying,
Frying step (S70) of splashing the rapidly frozen cutlet produced by the above method in edible oil at a temperature of 160 DEG C to 180 DEG C for 2 to 3 minutes;
A source preparation step (S80) comprising 100 parts by weight of water, 20 parts by weight of a fermentation broth fermented spontaneously 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,
Further comprising a step (S90) of baking the sauce together with a cutlet fried in a frying pan maintaining a temperature of 60 DEG C (S90).

Images