KR101973564B1 - The manufacturing method of fried anchovy to be combined taste and nutrition - Google Patents

Abstract

The present invention relates to an anchovy preparation method of preparing anchovy prepared by removing 1 kg of the selected live anchovy after removing water, and preparing anchovies by heating the prepared anchovy at a temperature of 180 ° C for 3 to 4 A step of frying an anchovy crisp for a minute, a step of mixing 50 g of sugar to anchovy crisply fried through the anchovy step so that the sugar is mixed with the whole of the anchovy, and the step of frying anchovy A mixing step of coconut and cacao and banana powder in which 30 g of cacao and banana powder were respectively mixed and sprinkled, and a step of mixing flour and noodle powder in which 20 g of baked bean and baked chestnut powder were respectively mixed and sprinkled, Powdered milk powder mixed with 35 g of powder, and 10 g of roasted perilla and sesame powder, It consists of the step and, after creating the powder out of the dried ginseng powder ginseng mixed sprayed with 10g of ginseng powder powder mixing step and, cinnamon powder mixing step of mixing the spray cinnamon powder 3g.
Therefore, the fried anchovy according to the present invention does not bite and is fried while being low salt type, and is mixed with powder of a variety of subordinate ingredients, so that it is not easily decayed or sour, and the taste is excellent and nutritional balance is excellent. The anchovy- It is a very useful invention that can satisfy both taste and health of consumers who prefer healthy food with nutritious food which has a rich flavor and anchovy calcium and various nutrients.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an anchovy sauce,

More particularly, the present invention relates to a method of manufacturing an anchovy fry which is combined with taste and nutrition, and more particularly, to a method of manufacturing an anchovy fry which has a low salt content and is fried and mixed with various sub- It has excellent merits, it is not only fishy fish which is unique to anchovy, but it is clean and light, and has a rich flavor. It is rich in nutrients mixed with the nutrients of various anchovy calcium and various sub ingredient. The present invention relates to a method of manufacturing an anchovy fry which is combined with taste and nutrition which has an advantage to be satisfied.

Calcium is the most abundant mineral in the body, and about 2% of body weight in adults, about 1,200g. 99% are stored in the form of calcium phosphate salt in the bones and teeth, and the remaining 1% is distributed throughout the blood and cells.

In the body, calcium acts extensively on skeletal and dental formation, blood clotting, relaxation of muscle contractions, neurotransmission, regulation of neural excitability, regulation of membrane permeability, absorption of vitamin B12, and fusion of cell membranes. This calcium is closely related to the growth phase, post-adulthood skeletal disease, circulatory system disease, and bowel disease, but the eating habits of our country are likely to cause calcium deficiency. The present calcium intake per capita is 496.6 mg per day, It is only 71% of the recommended amount, and it is pointed out as the nutrient which is the most deficient in daily diet. As such, since the normal diet alone does not provide enough calcium, the demand for calcium-containing foods is increasing year by year.

In addition, osteoporosis, atherosclerosis, heart disease, and colon cancer, which frequently occur in aged people in the aging society, are deeply related to calcium, and in women, menopause causes secretion of estrogen, a female hormone, Because of the decrease in body absorption, women's osteoporosis rates are about four times higher than that of men, accounting for 13% of the total population. The dietary habits of increased fat and phosphate intake compared to the past, Studies have shown that intake of calcium is inhibited.

Anchovy is a versatile, small, red fleshy fish with a body length of 1 to 15 cm, distributed evenly throughout the world, but is a major offshore fish resource produced throughout the year on the Korean coast. The temperature of the anchovy is in the range of 13 ~ 23 ℃, and it is distributed in all coastal areas of East Sea, West Sea and Namhae in Korea. However, the catch is high in Busan, Gyeongnam and Chonnam regions. Seasonally, It is being harvested as a source of income for major offshore fishermen by being caught in the Kwonhyeon network,

In Korea, annual catch of anchovy reaches 20 ~ 30 thousand tons per year, which is very large as a single species. However, raw fish are easily decomposed and corrupt. The existing anchovy processing methods are consumed in the form of anchovy products with economical efficiency of only 30 ~ 40% of the total catches, and the anchovy catches of 60 ~ 70% level are suitable for temporary mass processing, Of salted fish products.

On the other hand, the fish of anchovy generally contains a large amount of calcium, so it tends to be recognized only as a typical high calcium food material. In addition to calcium, it contains a high quality protein, a relatively large amount of fat including EPA and DHA, Minerals, and nucleic acids, as well as nutritive and palatable characteristics, and is a highly valuable potential resource for processed foods.

Conventionally, as an art for using anchovy, Korean Patent Registration No. 10-0705790 (Registered on Apr. 03, 2007) discloses a method of pulverizing anchovy into a size of 30 to 60 mesh and powdering, anchovy powder in an amount of 2 To 10 times of the temperature of the anchovy powder, dipping the mixture at 20 to 60 占 폚 for 1 to 5 hours, filtering and washing to remove the alcohol, drying the dried anchovy powder at 40 to 50 占 폚 for 1 to 3 hours, The powder is added to 0.5 to 1.5% of organic acid selected from among citric acid, malic acid, lactic acid and acetic acid, and the mixture is stirred at 20 to 50 DEG C for 30 minutes to 2 hours

Lt; RTI ID = 0.0 > 40 C < / RTI > to < RTI ID = 0.0 > 50 C < / RTI > for 1 to 3 hours.

However, in this conventional technique, only the technique of extracting only calcium from anchovy is disclosed, and there is no description about a method of making delicious anchovy.

Therefore, there is a desperate need to develop a method for producing foods that does not produce anchovy and does not produce a specific fishy smell, and that is clean and lightly ingested.

Korean Patent Laid-Open Publication No. 10-2000-0049469, August 05, 2000

Therefore, a first object of the present invention to solve and solve the above-mentioned problems is to provide a method of manufacturing an anchovy fry which is balanced in nutrition and is excellent in taste without being spoiled or sour, easily mixed with powders of various ingredients, And the second purpose is to provide an excellent anchovy fish which is not fishy, neat and tender but also has a rich flavor and is rich in nourishment mixed with anchovy calcium and various sub ingredient nutrients. And an object of the present invention is to provide a method of manufacturing an anchovy fry which combines taste and nutrition that can simultaneously satisfy taste and health.

In order to accomplish the above object, the present invention provides an anchovy-frying method comprising combining an anchovy preparation step of washing 1 kg of selected live anchovy to remove moisture, preparing anchovy, And an anchovy fry step through the anchovy step, 50 g of sugar is evenly sprayed on the anchovy to be mixed with the whole of the anchovy so that the sugar is buried in the whole anchovy, A mixing step of coconut and cacao and banana powder in which 30 g of coconut and cacao and banana powder are respectively mixed and sprinkled in anchovy fry, 20 g of baked beans and baked chestnut powder, Powdered milk powder mixing step of spraying and mixing 35 g of whole powder powder and 10 g of roasted perilla and sesame powder, And a sesame powder mixing step, a ginseng powder mixing step in which dried ginseng powder is powdered, 10 g of ginseng powder is sprayed and mixed, and a cinnamon powder mixing step in which 3 g of cinnamon powder is sprayed and mixed.

The fried anchovy combined with the taste and nutrition according to the present invention as described above is excellent in taste and nutritional balance without being spoiled or sour, .

In addition, there is no fishy odor unique to anchovy, it is refreshing, and it has a rich flavor. It is rich in nutrients mixed with the nutrients of various anchovy calcium and various sub ingredient. It can meet the taste and health of consumers who prefer healthy food. There is a very useful invention.

Hereinafter, embodiments according to the present invention will be described in detail.

The method for preparing anchovy fry combined with taste and nutrient according to an embodiment of the present invention includes anchovy preparing step, anchovy frying step, sugar mixing step, coconut, cacao and banana powder mixing step, , A powdered milk powder mixing step, a perilla and sesame powder mixing step, a ginseng powder mixing step, and a cinnamon powder mixing step.

Specifically, the anchovy preparation step of washing 1 kg of the selected live anchovy to remove water and preparing it, the anchovy preparation step in which the prepared anchovy is crisperly fried in oil adjusted at 180 ° C for 3 to 4 minutes, And 50 g of sugar was evenly sprinkled on the fried anchovy to be mixed with the whole of the anchovy so as to be mixed with the whole of the anchovy, and 30 g of coconut, cacao and banana powder were mixed with the fried anchovy obtained through the sugar mixing step Mixing powdered cocoa powder with cocoa and banana powder, mixing the baked beans and baked chestnut powder with 20g each, mixing the flour and chestnut powder with 35g powdered powdered milk powder, Roasted perilla seeds and sesame seeds mixed with 10g each of perilla and sesame powder mixing step and dried powdered ginseng powder After mixing ginseng powder with 10g of ginseng powder and mixing with 3g of cinnamon powder, it is mixed with cinnamon powder.

The sugar and whole milk powder serve to make the other ingredients (coconut, banana, cacao, soybean, chestnut, ginseng, perilla, sesame) well combined with fried anchovy.

Especially, it is rich in calcium, rich in flavor and flavor and anchovy, coconut, banana, cacao, beans, chestnuts, ginseng, perilla, sesame seeds, Good food.

Therefore, the fried anchovies produced in this way are not salty and are fried with a low salinity, mixed with a variety of subordinate powders, so that they are not easily decayed or scorched, they are excellent in taste and balanced in nutrition, and have an excellent characteristic of anchovy, It is a very useful invention that can satisfy both taste and health of consumers who prefer healthy food with nutritious food which has a rich flavor and anchovy calcium and various nutrients.

Claims (1)

Anchovy preparation step in which 1 kg of the selected live anchovy is washed to remove water and then prepared,
Anchovy frying step in which the prepared anchovy is crisperly fried in oil adjusted at 180 ° C for 3 to 4 minutes,
A sugar mixing step in which 50 g of sugar is evenly sprayed on the anchovy frying crisply through the frying step to mix the sugar to the entire anchovy,
Mixing coconut, cacao, and banana powder in which 30 g of coconut, cacao, and banana powder are respectively sprayed and fried in an anchovy fryer having been subjected to the sugar mixing step;
Baking bean and baked chestnut powder were mixed with 20 g each of soybean powder and chestnut powder,
A powdery powdery powder mixing step of spraying and mixing 35 g of powdery powder of whole powdered milk,
Roasted perilla seeds and sesame seeds, 10g each, sparge and sesame powder mixing step,
Dried ginseng powder to make powder, 10 g of ginseng powder is sprayed and mixed,
And a cinnamon powder mixing step of mixing and sprinkling 3 g of cinnamon powder.