KR101979498B1 - Preparation method of pollock gangjeong without bone - Google Patents

Abstract

The present invention comprises the steps of forming a shell containing only the shell from pollock; After washing the pollack, cutting; Dipping salted pollack in brine to salt; Applying a frying coating agent to the salted salted Taepo cloth and freezing it; Frying frozen pollack flakes in cooking oil; And it provides a method for producing a bone-less pollock jeongjeonggyeong comprising the step of applying a sauce to the fried pollack.

Description

Production method of boneless pollock gangjeong {PREPARATION METHOD OF POLLOCK GANGJEONG WITHOUT BONE}

The present invention relates to a manufacturing method of pollack gangjeong, more specifically, excellent sensory quality, simple and economical work process, easy to store and distribute according to quantitative packaging, so that anyone can easily consume It relates to a method of manufacturing boneless pollock jeongjeonggwan.

In general, Gangjeong is made by mixing glutinous rice flour with alcohol, sliced, dried, and fried in oil, and then sprinkled with syrup or syrup on the surface.

In order to satisfy various consumer's tastes and to promote the consumption of pollock, a technology for manufacturing Gangjeong using pollack is being developed. For example, Patent Registration No. 10-1513866 (name: pollock gangjeong and its manufacturing method) is a technique for manufacturing a jeongjeong using pollack, adding curry powder, pineapple liquid, and plum juice.

However, according to the conventional methods of manufacturing pollack pill, the sensory quality of the product is rather poor, the work process is complicated, it is uneconomical, difficult to store and distribute, and also inconvenient to consume. It is pointed out.

[Preceding technical literature]

[Patent Document] Patent Registration No. 10-1513866 (2015.04.15.)

The present invention has been made to solve the problems of the prior art as described above, the purpose is that the sensory quality is excellent, the work process is simple and economical, easy to store and distribute according to the quantitative packaging, It is to provide a method for producing boneless pollack gangjeong so that anyone can easily consume.

The technical problem of the present invention as described above is achieved by the following means.

(1) forming a shell containing only shells from pollock;

After washing the pollack, cutting;

Dipping salted pollack in brine to salt;

Applying a frying coating agent to the salted salted Taepo cloth and freezing it;

Frying frozen pollack flakes in cooking oil; And

A method for producing boneless pollock jeongjeonggwa comprising the step of applying a sauce to the fried pollack.

(2) In the above (1),

Brine is a general salt: salt of refined salt is a manufacturing method of boneless pollock steel tablets, characterized in that the salt water in a ratio of 1.2 ~ 1.5: 0.6 ~ 0.8.

(3) In the above (1),

Sauce is a method for producing boneless pollock jeonggang characterized in that it contains oysters.

(4) The method according to (1), wherein the coating agent contains 0.1 to 3% by weight of at least one powder selected from thistle powder, oregano powder, and Asian berry powder.

(5) The method according to (1), wherein the coating agent contains 0.1 to 5% by weight of at least two or more powders selected from the group consisting of peas, lentils, kidney beans, and buckwheat powder. .

(6) The method according to (1), wherein the coating agent contains 0.1-2% by weight of kale and paprika leaf powder, or 0.1-2% by weight of shiitake powder.

(7) A boneless pollock tacks produced by the method according to the above (1).

The method of manufacturing boneless pollock pill according to the present invention has excellent organoleptic quality, is simple and economical because of its simple working process, and is easy to store and distribute according to the quantitative packaging, as well as boneless for anyone to consume conveniently. It has the effect of providing pollock gangjeong.

1 is a manufacturing process of boneless pollock jeongjeonggwan according to the present invention.

Hereinafter, the content of the present invention will be described in detail.

Method for producing a boneless pollock jeongjeonggwan according to the present invention comprises the steps of floating the sachet containing only the shell from pollock; After washing the pollack, cutting; Dipping salted pollack in brine to salt; Applying a frying coating agent to the salted salted Taepo cloth and freezing it; Frying frozen pollack flakes in cooking oil; And applying the sauce to the fried pollack.

In the manufacturing method of the present invention, the taetaepok using a knife to cut flesh to include a shell without bones.

Myeongtaepo made of foam is washed 2 ~ 4 times with water to remove impurities.

Myeongtaepo washed in this way is convenient to ingest, cut into 3cm × 3cm to 5cm × 5cm size that can be fried well.

Dip the cut pollack into salted water at the right concentration and season with salt. Preferably the brine is of a concentration of 1 to 5% (w / w), preferably using salt water in which the normal salt and refined salt is mixed in an appropriate ratio. Preferably, the ratio of the general salt and refined salt is salt ratio of 1.2 to 1.5: 0.6 to 0.8, more preferably 1.3: 0.7 by weight. The salt liver is preferably obtained by soaking the dried Tae Taepo for 1 to 10 hours. Natural salts are preferably salts, and more preferably, salts rich in minerals prepared using deep water.

As such, the salted salted Taetaepo is frozen. In the present invention, the fried coating agent, that is, the fried powder is evenly applied to the surface of the salted pollack before being frozen and then frozen at -20 ° C. for 24 hours. In the present invention as described above, there is an advantage that the storage or distribution is convenient after packaging the quantitative coating so as to freeze the coating agent, the consumer can omit the operation of coating the fried clothes by hand in the cooking process.

Frozen Myeongtaepo prepared by the above process is fried for 1 to 10 minutes, preferably 1 to 5 minutes using a conventional cooking oil. In the present invention, the sauce is uniformly applied to the fried pollack as described above, or dipping the sauce at the time of ingestion constitutes an embodiment of the present invention.

The source used in the present invention does not require any particular limitation, but it is preferable to use a source containing 1 to 10% by weight of oysters. The reason is that the oysters contain the sea can feel stronger when ingested to increase the sensual quality.

In the present invention, 0.1 to 3% by weight of at least one powder selected from thistle powder, oregano powder, and Asian berry powder, which may enhance antioxidant activity when absorbed into the human body, is added to the coating agent. In addition, the thistle powder, oregano powder, acai berry powder not only has a high antioxidant effect, but also when used in combination with the coating agent not only makes it more easily attached to fried cloth on the pollack, but also provides an effect of improving chewability and preservation.

In addition, according to the present invention, the coating agent further comprises at least two or more powders selected from the group consisting of peas, lentils, kidney beans, and buckwheat powder, more preferably the peas, lentils, kidney beans, and buckwheat powder 0.1 to 5% by weight of the mixed powder, which is similarly formulated in this weight ratio, is contained. These components are rich in protein and particularly rich in isoflavones among the flavonoids to provide high value added pollock tablets.

The coating agent according to the present invention may further comprise 0.1 to 2% by weight of kale and paprika leaf powder, or 0.1 to 2% by weight of shiitake powder, and these ingredients not only enhance the immunity of the human body, but also dozens of flavonoids. It is known to contain, and is known to be effective in symptoms such as stroke, as well as providing a high value-added pollock, as well as a variety of colors can be produced and provides an effect of improving the preservation.

Hereinafter, the present invention will be described in more detail with reference to the examples, but these examples are only presented to aid the understanding of the present invention, and the scope of the present invention should not be construed as being limited thereto.

Example 1 Preparation of Boneless Pollack

The pollack was floated to include only the shell without pollack, and the pollack was washed twice with water. The washed pollack cloth was cut into 5 cm × 5 cm sizes, and the cut pollack cloth was salted for 1 hour in salt water with a salt: purified salt ratio of 1.3: 0.7 in weight ratio. Fried salt coating (fried powder) was evenly applied to each of the salted pollack, and frozen at -20 ° C for 24 hours. The frozen pollack was fried in cooking oil for 2 minutes, and the sauce containing the oyster was applied to the surface of the fried pollack.

Example 2 Preparation of Boneless Pollack

Pollack jeongjeongjeong was prepared by the same procedure, except that 1% by weight of thistle powder, 1% by weight of oregano powder and 1% by weight of acai berry powder were added to the coating agent of Example 1.

Example 3 Preparation of Boneless Pollack

Pollack jeongjeongjeong was prepared by the same process except that 1% by weight of pea powder, 1% by weight of lentil powder, 1% by weight of kidney bean powder, and 1% by weight of buckwheat powder were added to the coating agent of Example 1.

Example 4 Preparation of Boneless Pollack

Pollack jeongjeongjeong was prepared by the same process except that 1% by weight of pea powder, 1% by weight of lentil powder, 1% by weight of kidney bean powder, and 1% by weight of buckwheat powder were added to the coating agent of Example 2.

Example 5 Preparation of Boneless Pollack

Pollack jeongjeongjeong was prepared by the same process, except that 1% by weight of kale and paprika leaf powder was added to the coating agent of Example 1.

Example 6 Preparation of Boneless Pollack

Pollack jeongjeongjeong was prepared by the same process except that 1% by weight of kale and paprika leaf powder were added to the coating agent of Example 4.

Example 7 Preparation of Boneless Pollack

Pollock steel tablets were prepared in the same manner as in Example 4, except that 1% by weight of shiitake powder was added.

[Experimental Example] Sensory Evaluation

The results of sensory evaluation of the pollock gajeongjeong obtained by Examples 1 to 6 and Comparative Examples were carried out using a five-point scale method on 30 young men and women with a developed taste, as shown in Table 1 below.

Quality Characteristics ^♪ division color flavor incense Texture Overall preference Example 1 4.5 4.5 4.5 4.4 4.5 Example 2 4.6 4.7 4.6 4.6 4.6 Example 3 4.6 4.7 4.5 4.6 4.6 Example 4 4.8 4.8 4.8 4.8 4.8 Example 5 4.6 4.7 4.6 4.6 4.6 Example 6 4.9 4.9 4.9 4.9 4.8 Example 7 4.9 4.9 4.9 4.9 4.8 Comparative example 3.0 3.2 3.2 2.8 2.8

♪ -1. Very bad. 2. It's bad. 3. It is normal. 4. Good. 5. Very good.

As can be seen in Table 1, the food composition according to the present invention in all the inspection items was excellent in color, especially in the texture was evaluated as very excellent sensory properties.

As described above, it has been described with reference to a preferred embodiment of the present invention, but those skilled in the art various modifications and changes of the present invention without departing from the spirit and scope of the invention described in the claims below I can understand that you can.

Claims (7)

Forming a poultry containing only the shell without bone in pollock;
Washing the pollack cloth twice with water and then cutting it into 5 cm × 5 cm sizes;
Myeongtaepo soaked in salted water with a ratio of 1.3: 0.7 in natural salt: purified salt in a weight ratio of 1 hour for salting;
Applying a coating agent for frying to the salted salted Taepo cloth and freezing at −20 ° C. for 24 hours;
Frying frozen pollack cloth in cooking oil for 1 to 5 minutes; And
Applying a sauce containing 1 ~ 10% by weight of oysters to fried polka dots
The coating agent 1% by weight of thistle powder, 1% by weight of oregano powder, 1% by weight of acai berry powder, 1% by weight of pea powder, 1% by weight of lentil powder, 1% by weight of kidney bean powder, 1% by weight of buckwheat powder, kale powder 1 A method for producing boneless pollock jeongjeonggwa, characterized in that it contains by weight and 1% by weight of paprika leaf powder.


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