KR101957599B1 - Method for manufacturing smoked radish, smoked radish manufactured by the same - Google Patents

Abstract

The present invention relates to a method for preparing a smoked pickled radish, which can increase utility as a main side dish rather than an auxiliary side dish, and to a smoked pickled radish prepared thereby. The method of the present invention comprises: a first pickling process; a first aging treatment process; a desalting process; a washing process; a smoking treatment process; a cutting process; a seasoning process; and a second aging treatment process.

Description

METHOD FOR MANUFACTURING SMOKED RADISH, SMOKED RADISH MANUFACTURED BY THE SAME,

The present invention relates to a process for producing smoked radishes and a smoked radish produced thereby, and more particularly to a process for producing smoked radishes for improving the utility as a multifunctional food by improving the flavor, taste and color, It is about the radish.

Conventional production methods of radishes have produced disadvantages in that radish is produced by processes such as pickling, washing, peeling, cutting and cutting, addition of seasoning, packaging, etc., short circulation period of radishes,

Accordingly, in the related technical field, it is required to develop a technique for improving the antioxidative effect through fermentation using sun salt to increase the shelf life through natural fermentation, to enhance the utility as a multi-purpose food, and to improve the flavor, taste and color have.

Korean Patent Application No. 10-2014-0060274 entitled " Aronia manufacturing and fabrication method using a radish " Korean Patent Registration No. 10-1736827 entitled " Method for preparing radish with black rice bran and red pickled radish prepared therefrom "

DISCLOSURE OF THE INVENTION The present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a smoked radish preparation method for enhancing utility as a preference food to a main dish instead of a conventional supplementary dish, and a smoked radish produced by the method.

In addition, the present invention is not only capable of controlling the salty taste during primary fermentation using the salt of sun, but also can be used for the fermentation of radish roasted radish for smoked radish by the mechanism of primary fermentation in relation to the secondary fermentation using a predetermined seasoning base And to provide a smoked radish produced by the method.

The present invention also provides a method for preserving a smoked taste of a main ingredient, a quality of a seasoning liquid, nutrition, and taste without sacrificing the main ingredient to a smoked process and a seasoning process without a separate heating or cooking process A method for producing smoked radish, and a smoked radish produced by the method.

However, the objects of the present invention are not limited to the above-mentioned objects, and other objects not mentioned can be clearly understood by those skilled in the art from the following description.

In order to accomplish the above object, in a method of manufacturing a smoked radish radish according to an embodiment of the present invention, the radish leaves corresponding to leaves and stems of a radish are removed from the harvested radishes while leaving about 2 cm above the radishes, Dried for 48 hours in the shade, and then dissolved in water by sun-salt to give a salt concentration of 7%, followed by thoroughly pickling in a ratio of 70% by weight of cutting water and 30% by weight of salt water for 5 days to 9 days Primitive pickle process; A first aging treatment process in which a cut radish and a salt which are preliminarily picked by an aging treatment for one of the first stage to the fifth stage are subjected to a primary treatment using the mixture at a weight ratio of 100: 1 to 8; The slurry was subjected to primary desalination at a rate of 50% by weight at low temperature aged cutting weight and 50% by weight of water, and water was changed to 7th step at intervals of 12 hours so that the saltiness of the low temperature aged cutting was 3 to 5% Desalination process; A cleaning process for cleaning the desalinated cut radish cleanly; A smoked processing process in which a cut radish is placed inside a smoked processor and smoked by passing it through an oak smoke burner; A cutting process for producing a smoked radish radish which is shaped into a radish shape to be cut and circulated to the smoked radish radish for smoked radish radish; A seasoning process for creating a preset seasoning base for aging the smoked radish radish; And a secondary fermentation process in which the smoked radish roasted in the cutting process is matured at a temperature of 5 to 10 ° C for 24 hours in a seasoning solution adjusted to the seasoning base produced in the seasoning process; .

Here, in the method for preparing smoked radish sprouts according to another embodiment of the present invention, the second fermentation process is a fermentation fermentation process in which a first-stage fermentation process is performed for about 90 days at a low temperature (3 to 6 ° C) It is preferable to treat at a relatively high temperature of 5 to 10 占 폚 and for a relatively short time of 24 hours so as to prevent the smell of smoked radish radish by the temperature during the secondary aging treatment relatively.

In addition, in the method of manufacturing smoked radish sprouts according to another embodiment of the present invention, in the second maturation treatment process, the second maturation treatment process may include a step of preparing a smoked radish root 100 parts by weight of glutinous rice is mixed with 100 parts by weight of glutinous rice in a ratio of 50:50 to prepare rice, 100 parts by weight of purified water is mixed with rice in 100 parts by weight of the prepared rice, It is preferable to use it as a damp cloth in the city.

The method for producing smoked radish sprouts according to the embodiment of the present invention and the smoked radish sprouts produced thereby can increase the utility as a favorite food in the main dish instead of the conventional auxiliary dish.

The method of manufacturing a smoked radish sprouts according to another embodiment of the present invention and the smoked radish sprouts produced thereby can control the salty taste during the first fermentation using the salt of the sun and also the second fermentation using the predetermined seasoning base It is possible to prevent smell of roasted radish roast smoked by the mechanism of primary ripening in the relationship.

In addition, the smoked radish preparation according to another embodiment of the present invention and the smoked radish produced thereby can perform a smoked process and a seasoning process without a separate heating or cooking process, It provides the effect of preserving the flavor, nutrition and taste of smoked taste and seasoning liquid.

1 is a view illustrating a method of manufacturing a smoked radish sprouts according to an embodiment of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a detailed description of preferred embodiments of the present invention will be given with reference to the accompanying drawings. In the following description of the present invention, detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.

1 is a view illustrating a method of manufacturing a smoked radish sprouts according to an embodiment of the present invention. Referring to FIG. 1, there is shown a method of preparing a fermented soybean milk according to an embodiment of the present invention, wherein the fermentation process S110, the primary fermentation process S120, the desalination process S130, the cleaning process S140, the smoked process S150, S170), a secondary aging process (S180), and a packing process (S190).

[Simple pickling process (S110)]

For the raw seeds (seed varieties, roots 734 (Japanese seeds)), pick the fields mixed with Hama Masato at the end of August, grind them at least 40cm deep and make high-density cultivation at 20cm intervals. Foliar fertilization is carried out 15 days after sowing and 30 days after fertilization. After that, it is cultivated for about 80 days to harvest the radish.

In the harvested radish, the leaves and stems of radishes are cut while leaving 2cm above the radishes. Then, the radishes are washed to remove the radishes, avoid direct sunlight, and dry in the shade for 48 hours.

The salty water is dissolved in water with a salt of mannitol, and the salinity of the saline is 7%. The salted saline is then pickled for 5 days to 9 days, preferably 7 days, at a ratio of 70% by weight of cutting water and 30% by weight of salt water. If the salt is less than 5 days, the pickling may become insufficient. If the salt is more than 9 days, the texture of the cutting radish may be decomposed and the texture may deteriorate.

Here, when the pH was in the range of 7.23 to 7.76, and when the salt water having the salinity of 7% was used for the pickling, the moisture content of the cut pickles after the pickling showed the lowest value from 32.32 to 43.13% It was found that the optimum for salinity control in desalting process.

[Primary Ripening Process (S120)]

Cutting radishes and salt which have been largely pickled by an aging treatment for one of the first stage to the fifth stage may be carried out at a weight ratio of 100: 1 to 8 in the first stage to the fifth stage in the step S110. In the first stage ripening treatment, 100 kg of the cut radish picked up initially in step (S110) and 1 kg of salt are put into the ripening tank and aged. In the second stage ripening treatment, 100 kg of the cut radish picked in step (S110) and 2 kg of salt are put into the ripening tank and aged. In the third stage ripening treatment, 100 kg of the cut radish picked up in step S110 and 3 kg of salt are added and aged. In the 4-stage ripening treatment, 100 kg of the cut radish picked up in the step (S110) and 4 kg of salt are added and aged. At the 5th stage of ripening treatment, 100kg of the pickled radish and 8kg of salt are added and aged.

The outside air was cut off and sealed with rice bran and rice straw at the top of a cut pickled radish which had been treated in one of the first to fifth stages in the aging tank, and the resulting mixture was sealed in a refrigerator under a low temperature condition (3 to 6 캜, preferably 5 캜) The first aging process is done for about one day.

Here, rice bran and rice husk were fermented for 5 days in a low temperature state at 3 to 4 캜 in 100 parts by weight of cut pieces, and then 50 to 53 g of rice bran and rice husk were added for 30 days and further fermented at 5 to 6 캜 for 60 days It can be fermented for a total of 90 days.

By aging the salt in the aging tank for 2,000-2,200 hours, preferably 2,100 hours in the aging tank, there is no bitter taste and the various minerals in the salt penetrate into the cut-free material which is picked up in the aseptic state and there is no deterioration in color, It is possible to provide a long-term effect.

That is, in the first aging process (S120), one of the first to fifth stages is subjected to aging. Since the salted salt is permeated into the interior of the cuttings that have been picked in step S110, It is possible to eat as it is without any process, even if it is cut without cutting. If the content of salt is less than 1% by weight, the final prepared smoked radish is too shallow. If the salt content exceeds 8% by weight, the salty taste is high. This is because it does not fit the trend of preferring low salt type.

[Desalination process (S130)]

After step S120, primary desalination is carried out at a ratio of 50% by weight of low-temperature aged cuts to 50% by weight of water. The desalting process is carried out so that the salinity of the chilled salted slices is 3 to 5%, preferably 4%, by replacing the water to the 7th slope every 12 hours.

If the salinity is less than 3% at this stage, there is a possibility of corruption when the surrounding temperature is high, and if the salinity is above 5%, the smoked radish produced is too sour and becomes out of taste and taste.

[Cleaning process (S140)]

Clean the desalinated cut radish cleanly.

[Smoke treatment process (S150)]

Put smashed cut radish inside the smoked processing machine and pass it through the aroma of oak smoke to smoked. The smoker is supplied with the oak smoke fragrance through the smokestration room formed by the air inlet, the air outlet, and the inlet and outlet pipes, Can be discharged through the discharge pipe after circulating the fragrance of the oak smoke introduced from the internal space by using the cyclone blower.

Meanwhile, the smoke treatment room has a porous cube and a jointed articulated arm, so that the smoke flowing into the interior through the inlet pipe can be easily penetrated into the cleaned cutting mats stored in the porous cube, The portion irradiated by the arm to the region where the wind is blown from the cyclone blower can be adjusted evenly by preset scheduling. Here, the cyclone blower may be formed inside the inflow pipe.

[Cutting process (S160)]

The smoked smoked radish can be cut to a size suitable for the use of the smoked radish and molded into a predetermined shape of the radish.

In the present invention, the smoked cut pieces are sliced to a thickness of 1 to 2 mm, preferably 2 mm, and cut to a length of 10 to 30 cm, and then molded into smoked radish leaves. For example, the radish for home and restaurant may have a circular or semicircular cross-section.

[Seasoning process (S170)]

Make a preset seasoning base to mature the smoked radish radish. Here, the seasoning base can be manufactured using a broth base and seasoning raw materials. Add 100g of seaweed base, 300g of kelp, 1kg of non-fat, 300g of ginger, 100g of ginger, 200g of garlic and boil for over 30 minutes at 100 ℃ to make broth. The broth base is made by adding kelp, radish, green onion, ginger, and garlic to the water and boiling. When the broth is boiled, the kelp is removed and the seasoning ingredients described later are added to taste.

More specifically, 300 grams of kelp to give an ocean aroma as a primary material, 300 g of a large wave to give an aroma of sweetness, 100 g of other ginger, and 200 g of garlic are added to 100 kg of clean water, and heat is applied to the bottom of the cooking vessel The temperature of the broth is adjusted to keep the temperature in the range of 75 to 80 캜 and boiling for 1 hour to 1 hour 30 minutes, preferably about 75 minutes, to bring about the taste and flavor of the above-mentioned materials. In this way, we recover from the broth of first processed broth, broth, kelp, and radish.

Then, seasoning raw materials to be described later are added and heated at 100 DEG C or higher for about 20 minutes to 35 minutes to make a seasoning base of a secondary processing state. Then, the seasoning base such as the seasoning raw materials used in the seasoning base is removed by a fine mesh to complete the seasoning base.

Here, the seasoning liquid can be prepared using the seasoning raw material and mixed with the soup base to finally produce the seasoning base. Seasoning raw materials can be used brewing soy sauce, high fructose, malic acid, citric acid, vinegar, green chili pepper powder, bonito extract Honda City.

Of the above materials, 12.12 parts by weight of fructose, 13.23 parts by weight of malic acid, 13.56 parts by weight of citric acid, 14.56 parts by weight of fermented vinegar, 4.2 parts by weight of green chili pepper powder were added to 100 parts by weight of brewed soy sauce, , And 3.4 parts by weight of Honda.

The high fructose used in the present invention makes it possible to add a sweet taste to the sweet taste of the radish roasted with sugar. The high fructose content is preferably 12.10 to 12.20 parts by weight, preferably 12.12 parts by weight as a result of a number of tests. This is because if the content of high fructose is less than 12.10 parts by weight, it is difficult to feel the sweetness, and if it exceeds 12.20 parts by weight, the sweet taste is too strong, thereby canceling the inherent taste of the smoked radish.

The malic acid used in the present invention is also called malic acid or malic acid. The formula is C ₄ H ₆ O ₅ . Left-turn adult L-malic acid is contained in natural fruits such as apples and grapes. It is a delicate, colorless, needle-like crystal. The molecular weight is 134.09, the specific gravity is 1.595, the melting point is 100 ° C, and the boiling point is 140 ° C. It is soluble in water and ethanol, but not in ether. The intrinsic light conductance varies with the concentration. The dilute aqueous solution is left-turnable, but the right-turnability is obtained when the concentrated aqueous solution is more than 34% at 20 ° C. For example, at 8.4% concentration, intrinsic light conductance is -2.3 °, at 0% at 34% concentration, and at 3.3% at 70%. This isomer is used to sour and the sodium salt is used as a salt-free source in patients with kidney disease. D-malic acid does not exist naturally but is obtained by optical resolution of DL-malic acid. The properties such as molecular weight and specific gravity are the same as those of L-malic acid, but the melting point differs from 98 to 99 ° C. DL-malic acid occurs when hydrolysis of halogenated succinic acid to alkali, has a specific gravity of 1.601, a melting point of 133 ° C, and a boiling point of 150 ° C. It is used as the primary reference material of acid to determine the concentration of alkali standard solution. The malic acid used in the present invention was DL-MALIC ACID FCC GRADE 99.9% (manufactured by Japan).

In addition, the citric acid used in the present invention is generally present in plants in glassy or salt form, and citrus is a kind of tribasic organic acid, which is widely used as an acidifier because its taste is smooth and refreshing compared to tartaric acid and malic acid. When used in combination with an antioxidant, it acts synergistically to enhance the antioxidant effect. Currently, fermentation methods are mainly performed industrially. It consists of sugar, molasses, starch, starch residue or glucose as a raw material, and black fungus Aspergillus niger acts on it to produce citric acid by liquid culture or solid culture, which is taken as calcium salt type and decomposed into sulfuric acid to produce calcium sulfate And the filtrate is concentrated to obtain crude crystals. It is recrystallized and refined to make the product. Recently, a new fermentation method using normal paraffin was developed. Citric acid is added to soft drink in 0.13 ~ 0.3% and 1% is used in powder juice, fruit juice, canned fruit, jelly, cold confection, alsacan, candy, jam and sauce. In milk products, it is used 0.2 ~ 0.3% together with sodium citrate as a stabilizer for processed cheese, ice cream, and emulsifier to improve the quality of cream or to prevent rancidity. It is also used as an antioxidant in frozen fruit and fruit processed products. It is added in an amount of 0.001 to 0.05% in order to prevent rancidity of edible oil. The citric acid used in the present invention was crystalline and had a purity of 99.78%, a moisture content of 8.53%, a Pb content of 5 ppm or less, Iron content of 10 ppm or less and Chloride content of 50 ppm or less.

The acetic acid which is included in the vinegar used in the present invention is CH ₃ COOH, the sour taste of vinegar is due to acetic acid, and vinegar contains about 4% of acetic acid. Acetic acid is also called acetic acid because it is used as a source of vinegar. Acetic acid with high purity exists as a solid at room temperature, which is called acetic acid in the sense of freezing acetic acid. Glacial acetic acid is toxic and it can cause irritation when exposed to the skin. Acetic acid can be made by fermentation. When yeast is added to glucose without oxygen, alcohol fermentation occurs and ethanol is produced. When acetic acid bacteria are added to this ethanol with oxygen, ethanol is decomposed by acetic acid bacteria to produce water and acetic acid. This is called acetic acid fermentation and is often used when making edible vinegar. Vinegar is a substance that has been used as a seasoning for a long time. Acetic acid, which is a component of acetic acid, is acidic and not only sour, but also prevents the decay of food and smell. For the acetic acid used in the present invention, white vinegar was used and the product of total acid (W / V%) 10.0 ~ 10.5 (as acetic acid) was used.

The green cheongyang red pepper powder used in the present invention is used as a spice to give a little spicy taste and clean taste, and is used in kimchi, kochujang, etc., and is located in the color of taste and tradition which is representative of Korea which captures the taste of the Korean people. Capsicum has been shown to be rich in vitamin A and C in pepper, and recent studies have shown that the spicy taste of capsaicin increases energy consumption through body temperature generation, which not only has a diet effect that reduces weight, And stimulates emotions to activate sensory or emotional memory regions and promotes the production and secretion of endorphins, thereby relieving the stress. In addition, the lid lining promotes tumor suppression and various bioactivity And it is in the spotlight as a healthy food of modern people, and the consumption is gradually increasing.

In addition, recent studies have shown that capsaicin, a source of spicy taste of red pepper, is spread evenly in red pepper, but it is known to be concentrated in the white part (cauda) of red pepper seeds attached to the tap of red pepper fruit. Capsaicin is present in the green pepper regardless of the color of the pepper. Especially, the spicy chili pepper contains 6 to 7 times of the common pepper. There is also a report that capsaicin reduces cholesterol, arthritis, diabetes, and muscle aches. The Max Planck Institute in Germany claims capsaicin prevents blood clot formation. Capsaicin can also relieve cold symptoms by releasing congestion and decreasing mucus.

3.4 parts by weight of the honda used in the present invention can be used without limitation as long as it is sold in the market, such as Honda City or Katsuobushi, and is used for smelling the smoked taste. That is to say, Honda City serves to deepen the flavor of bonito fish during the manufacture of broth, and is used to strongly enhance the smell taste in the smoked process (S150).

Then, the seasoning raw material is added to 100 parts by weight of the broth at a ratio of 18 to 22 parts by weight, preferably 20 parts by weight, and aged . More specifically, it is preferable to add 16 kg of seasoning raw material to 80 kg of broth and then aged. When the seasoning raw material is added in an amount of less than 18 parts by weight, it is difficult to taste the pungent flavor unique to the roasted rice field because it does not offset the bad taste from the radish. On the contrary, when the seasoning raw material exceeds 22 parts by weight, And it will not be able to make a unique flavor.

[Second aging process (S180)]

The smoked radish radish produced in step S160 is aged for 2 hours at a temperature of 5 to 10 DEG C for 24 hours in a seasoning liquid matched to the seasoning base produced in step S170.

Here, the smoked radish radish radish is submerged in a seasoning liquid and aged in a seasoning liquid at a low temperature to form a smoked radish root. The above-mentioned aging at a temperature of 5 to 10 ° C and for 24 hours is carried out in a radish for smoked radish It corresponds to the optimal condition to penetrate. That is, it is preferable that the aging time is controlled in a state where the temperature is low in the second aging treatment so that aging does not proceed at a temperature exceeding 10 캜.

The fermentation of fermentation by the first aging treatment in step S120 is first aged for about 90 days at a low temperature (3 to 6 deg. C, preferably 5 deg. C) in a refrigerator, The aging treatment is carried out at a relatively high temperature of 5 to 10 DEG C and for a relatively short time of 24 hours to prevent the smell of roasted radish radish caused by the temperature during the secondary aging process have.

On the other hand, it is possible to wash out the smoked radish using the dipping material after completion of the second aging. More specifically, 100 parts by weight of glutinous rice was mixed with 100 parts by weight of glutinous rice in a ratio of 50: 50 to prepare rice, 100 parts by weight of purified water was mixed with 100 parts by weight of rice, It can also be used as a dentifrice. Here, the dipping material is prepared by adding purified water to the prepared rice, hot-water-extracted for a short time within a few hours, and then centrifuged to remove the solid content. The hot water is extracted as short as possible to preserve the active ingredients of rice and glutinous rice can do.

[Packaging process (S190)]

Smoked radish radish radish is matured secondarily to produce smoked radish radish, then packed separately. That is, the smoked radish rods are vacuum packed in pouches of 1 to 10 kg units, and then the individual packed smoked radish rods are sterilized by heating them at 120 ° C for 10 minutes or longer, thereby enabling long-term storage. As described above, according to the method of manufacturing smoked radish, according to the preferred embodiment of the present invention, it is possible to perform the smoked process and the seasoning process without the separate heating or cooking process, You can preserve the smell, flavor, nutrition and taste of the seasoning.

≪ Test Example >

The steps S110 to S180 are all performed and the steps of the smoked radish (example), the seasoning process (S170) and the second aging process (S180) produced according to the preset proportion of the seasoning base are omitted (Comparative Example 1), smoked roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roast roasted roasted roast roast roast Sensory evaluation tests of radish were carried out.

For the sensory evaluation of the Examples, Comparative Examples 1 and 2, and the control group, a sensory test was conducted on a total of 500 persons in general. The color, flavor, taste, pungent taste, and overall acceptability were measured by a 9-point scale method, and the results are shown in Table 1 below.

Example Comparative Example 1 Comparative Example 2 Control group color 8.6 ± 0.6 7.6 ± 0.2 6.5 ± 0.8 6.3 ± 0.3 incense 8.1 ± 0.3 6.6 ± 0.1 5.2 ± 0.3 3.2 ± 0.5 flavor 7.9 ± 0.7 5.3 ± 0.5 4.7 ± 0.5 3.6 ± 0.7 Smoked taste 7.4 ± 0.4 5.9 ± 0.3 4.6 ± 0.3 - Overall likelihood 8.6 ± 0.7 7.5 ± 0.7 6.8 ± 0.5 5.6 ± 0.3

As can be seen from the above Table 1, the smoked radish produced in the examples according to the present invention was maintained in a clear color and excellent in flavor and taste, especially in smoked taste. Also, it was found that the overall preference was improved.

As described above, preferred embodiments of the present invention have been disclosed in the present specification and drawings, and although specific terms have been used, they have been used only in a general sense to easily describe the technical contents of the present invention and to facilitate understanding of the invention , And are not intended to limit the scope of the present invention. It is to be understood by those skilled in the art that other modifications based on the technical idea of the present invention are possible in addition to the embodiments disclosed herein.

Claims (2)

In the harvested radishes, the leaves and stems of radishes were cut with 2 cm of the upper part of radishes. Then, the radishes were washed to remove direct sunlight, dried for 48 hours in the shade, To 7.76, a salinity of 7%, followed by a first step (pickling process) in which the weight ratio between the cut radish and the saline was 7: 3;
A method for producing a fermented soybean curd according to any one of claims 1 to 7, wherein the fermented soybeans are selected from the group consisting of soybeans, In the first stage ripening treatment, 100% by weight of the largely cut off radish is put into a ripening tank with 1 part by weight of salt and aged. In the second ripening treatment, 100% In the third stage ripening treatment, 3 parts by weight of salt is added to 100 parts by weight of the cut pickled radish, and in the 4-stage ripening treatment, 100 parts by weight of the cut radish 4 parts by weight of salt is added and aged. In the 5-stage ripening treatment, 8 parts by weight of salt is added to 100 parts by weight of the cut pickled radish, and the ripening treatment is carried out. A second step to block the outside air with rice bran and rice straw on top of the non-cutting and sealing processes 90 be the primary fermentation in the 3 ℃ to 6 ℃ low temperature in a refrigerator (the primary fermentation process);
The salting rate of the first aged low temperature treated salted salted beans ranged from 3 to 5% by changing the weight ratio of the first aged salted and radish water to 1: 1 by desalination, A third step (desalting step) of performing a desalting step as much as possible;
A fourth step (washing step) of washing the desalted cut radish in step 3;
The smoked room formed between the inflow pipe and the discharge pipe and the inflow pipe are supplied with the oak smoke fragrance, and the inside of the smoked room is supplied with the inflow pipe Smoked processing is carried out by using a "smoker processor" configured to circulate the oak smoke fractions flowing in the interior space through a cyclone blower formed inside and discharge through a discharge pipe, And the smoked treatment room is provided with a multi-jointed arm connected to a porous cube and a porous cube, so that the smoke flowing into the inside through the inflow pipe is washed and stored in a porous cube, The portion irradiated with the wind from the cyclone blower by the articulated arm in order to permeate the cutting mist Pre-adjusted by the set scheduling a fifth step of generating radish cutting smoked process (smoked process);
The smoked sliced radish is cut into a piece of radish shape suitable for the purpose of smoked radish, sliced into smoked smoked slices 1 to 2 mm in length, cut to a length of 10 to 30 cm, A sixth step of molding (cutting process);
A seasoning solution base was prepared in order to mature the smoked radish radish radish, and the seasoning solution base was prepared using a broth base and seasoning raw materials. The broth base was prepared by adding 300 parts by weight of sea tangle, 1000 parts by weight, 100 parts by weight of ginger and 200 parts by weight of garlic are boiled at a temperature of 100 ° C or more for 30 minutes to make broth. The broth base is boiled in water with kelp, radish, green onion, ginger and garlic. When the broth is boiled, Using 100% by weight of brewed soy sauce, it is recommended to use seasonings such as brewed soy sauce, high fructose, malic acid, citric acid, fermented red pepper powder, green chungyang red pepper powder and bonito extract to taste seasoned raw materials, 12.12 parts by weight of fructose, 13.23 parts by weight of malic acid, citric acid (the crystal form is purity 99.78%, moisture content 8.53%, Pb 5 ppm or less, Iron 10 ppm or less, Chloride 50p pm or less), 14.56 parts by weight of brewed vinegar, 4.2 parts by weight of green chili pepper powder and 3.4 parts by weight of Honda, and then added to 100 parts by weight of broth at a ratio of 18 to 22 parts by weight of seasoning raw material, followed by aging The seventh step (seasoning process);
The smoked radish radish produced in the sixth step is aged at a temperature of 5 to 10 ° C for 24 hours to form a smoked radish on the base of the seasoning liquid produced in the step 7, The smoked radish was washed with a mortar and the rice was mixed with a 1: 1 weight ratio of rice and glutinous rice for use as a dipping material after completion of the second fermentation. 100 parts by weight of the prepared rice was mixed with 100 parts by weight of purified water (A second aging treatment process), which is a process of mixing and mixing water, extracting hot water for a preset time, centrifuging to remove solid content, and utilizing the product; And
After smoked radish radish radishes were matured for the second time, smoked radish radishes were prepared, and the smoked radishes were vacuum packed in pouches of 1 to 10 kg units, and the individually packed smoked radish radish was sterilized by heating at 120 ° C for 10 minutes or more Step 9 (packaging process); ≪ RTI ID = 0.0 > 1. ≪ / RTI >
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