KR101982851B1 - manufacturing method for Sikhae using skate - Google Patents

Abstract

The present invention relates to a manufacturing method of skate sikhae capable of being enjoyed by anyone by improving preference. The manufacturing method of skate sikhae comprises: a defrosting step of defrosting frozen skate; a skate aging step of aging the defrosted skate at 4-10°C for 10-40 days after the defrosting step; a peeling step of removing skin of the aged skate after the skate aging step; a cutting step of washing the peeled skate and finely cutting the same after the peeling step; and a mixing step of mixing the cut skate with an aged seasoning after the cutting step.

Description

Manufacturing method for Sikhae using skate < RTI ID = 0.0 >

More particularly, the present invention relates to a method for manufacturing a sponge shoe sole which can be enjoyed easily by improving the preference degree.

Commonly, it is a food that is distributed in Korea, China, Japan and so on with the food of fish with high sauce and various spices. In Korea, there are things such as Hamgyeongdo flounder, Dorumuk flounder, Gangwon province north coast, Kyungsangsol dry meat, and Hwanghae island.

The basic ingredients of the sashimi are malt, salt, fish and glutinous rice, which are made by adding additional ingredients such as pepper, garlic, pars, radish and ginger. For example, the method of producing flounder flounder is as follows: removing the internal structure of flounder, sprinkling with salt, pickling and drying, removing the head and tail of the dried flounder, boiling the malt and cooling, , Followed by a step of mixing the rice with red pepper powder and adding the flounder, salted radish, green onion, garlic, ginger, salt, and malt into the mixture, and then aging the rice in a container.

On the other hand, Skate is a cartilaginous fish belonging to the ray family from a biological point of view. It is widely distributed in the coast of the Black Sea and the southern part of Japan.

Taurine, which plays an important role in growth and development, has a protective effect of cell membrane stabilization action, cholesterol controlling action of vascular disease and heart failure, and essential fatty acids such as linoleic acid and arachidonic acid which improve cognitive function and reduce serum cholesterol Is contained in a large amount.

It also contains a large amount of EPA and DHA, which have the functions of preventing coronary artery disease, preventing adult diseases, preventing thrombosis, and enhancing brain development and vision. In addition, the skin of the skull contains collagen, protein, and calcium in large amounts, and the skunk bone contains mucoid glycoprotein chondroitin, which is known as a health and tonic food.

It is a common practice that the skins are ingested for a certain period of time and then eaten for a while or as a meal. Because it lives deep in the sea, it contains a lot of urea and urea precursors for controlling osmotic pressure. Ammonia is produced by aging of the skunk due to urea and urea precursor contained in the skunk. Ammonia produced during the fermentation process forms fermented sponge-like flavor and tobacco flavor that stimulates the nose.

Anserine, taurine, alanine, and lysine are detected in large quantities in the skins and fermented products, especially Anserine, Is known to be involved in iron transport for the activation of myrosine ATPase and the activation of cytochrome oxidase. In addition, taurine is more abundantly produced during the fermentation of skate than the amount contained in the skeleton itself, which has various physiological functions in addition to preventing cholesterol accumulation.

Korean Patent No. 10-0763932 discloses a method for producing a red sea bream. The method for producing the skewered sea water includes aging the skull at a low temperature, circuiting the aged skull and mixing it with radish and rice, and mixing the mixed skull with the seasoning material and secondary aging.

As described above, in the conventional method of manufacturing a skate sock, it is usual to mature the skate first and then mature it with various seasonings and then aged again. This is to ferment the starch by the enzyme contained in the malt. However, unlike other fishes, when the rice is aged in the second stage with the sauce, the speed of fermentation of the fermented fish and the fermentation speed of the fermented fish are different from each other, so that the fermented fish is overcooked and the taste of the fermented fish is deteriorated.

Korean Registered Patent No. 10-0763932: Method for manufacturing a skewer

The object of the present invention is to provide a method of manufacturing a skateboard shoehorn capable of feeling the taste of the skate matured appropriately by aging the skateboard and the seasoning separately and then making the skewered skewer by making the skewered skewer. have.

According to another aspect of the present invention, there is provided a method of manufacturing a syringe, comprising: a thawing step of thawing a frozen sphygmomanometer; Aging the sponges thawed after the thawing step at a temperature of 4 to 10 DEG C for 10 to 40 days; A peeling step of removing the husks of the mature skeleton after the marinating process; A step of washing and shredding the skimmed moulted skins after the skimming step; And a step of putting the skimmed rump after the step of ripening into a maturing seasoning season.

Wherein the fermented seasoning comprises the steps of a) steaming the grain with steam, b) mixing the steamed grain with malt, red pepper powder, liver garlic, liver ginger to obtain a base sauce, and c) , Adding carrot juice, chopped lemon juice, lemon juice, syrup, sugar, and salt to obtain an appropriate seasoning; d) aging the seasoning at 15 to 25 ° C for 5 to 15 days .

The grains are mixed with glutinous rice, sugarcane, and sugar.

After finely dividing the skins, the skimmers are fried in a mixed fermentation product for 2 to 8 hours, and then the resulting fermented product is mixed with the fermented fermented product. The mixed fermented product is mixed with Lamium album and Scutellaria indica , Followed by grinding.

As described above, according to the present invention, it is possible to feel the taste of the mature skunk suitably aged by manufacturing the mackerel and the mackerel together with the mackerel and the mackerel, thereby shortening the manufacturing time.

In addition, the present invention can reduce the specific odor of the mature mature mature roe and provide the mature mature mature mature mature mature mature mature mature mature mature mature mature mature mature mature mature mature mature mature mature mature mature mature mature mature adult.

Hereinafter, a method for producing a skate warming water according to a preferred embodiment of the present invention will be described in detail.

The method of manufacturing a syringe of the present invention includes a defrosting step of defrosting the frozen red flounder, a defrosting step of defrosting the defrosted red flour after the defrosting step, And includes a step of finely cutting the melted red mullet and finely cutting the red mullet after the finishing step. Each step will be examined in detail.

1. Thawing step

Thaw the frozen skate. Biohair sponges can be used, but when frozen sponges are used, they are thawed at room temperature.

After defrosting, remove the mucus material on the surface of the skull, and then trim the skeleton by removing the intestines and kidneys.

2. Ripening stage

Next, let the skins mature and have a unique taste of the skunk.

A large number of skins are stacked in a container and then transferred to a refrigerated room where they are aged. Compared to conventional aging temperatures, the present invention ages the skates at relatively low temperatures. For example, it can be aged at a temperature of 4 to 10 DEG C for 10 to 40 days.

By such low-temperature aging, the content of free amino acid can be increased, the texture can be excellent, and the richness of the flavor can be increased.

On the other hand, a porous ceramic ball can be inserted between the piled skins when the skate is aged. The porous ceramic balls are prepared by mixing 40 to 60 parts by weight of loess powder and 10 to 30 parts by weight of elvan flour with 100 parts by weight of the abalone shell powder, kneading the mixture with water and then drying and baking at 600 to 800 ° C for 20 to 60 minutes do. This porous ceramic ball absorbs and adsorbs moisture and impurities generated from the skate during aging of the skate, thereby preventing pollution by impurities and proliferation of germs and promoting aging.

3. Peeling step

Next, the skin of the aged skeleton is removed.

The skins of the skins are chewy compared to the whiplash, so if the skin is not removed, the texture of the skins can be lowered. Therefore, the present invention removes the husks after aging of the skins.

The skins are washed twice or three times in clean water to remove foreign matter and impurities.

4. Segmentation phase

Next, rinse off the skull after washing.

The skull can be cut into several pieces, and then each piece can be sliced with a knife to finely cut into slices.

5. Step by step

Next, the skipjacket is completed by putting the skipped skunk into the maturing seasoning.

Prepare the skewers in a maturing sauce to match with the maturing seasoning.

The maturing seasoning seasonings can be obtained by the following method.

Wherein the fermented seasoning comprises the steps of a) steaming the grain with steam, b) mixing the steamed grain with malt, red pepper powder, liver garlic, liver ginger to obtain a base seasoning, and c) Adding carrot, cut lemon juice, lemon juice, starch syrup, sugar, and salt to obtain a sauce; d) aging the sauce at 15 to 25 ° C for 5 to 15 days do.

First, the grain is steamed and boiled. It is possible to use grains obtained by mixing glutinous rice, rice bran, and rice at the same weight ratio. The grain can be squeezed using a conventional steamer.

Then, steamed grains, malt, red pepper powder, liver garlic and liver ginger are mixed to obtain a base seasoning. For example, 30 to 70 parts by weight of maltose, 10 to 20 parts by weight of red pepper powder, 20 to 50 parts by weight of liver garlic and 5 to 15 parts by weight of liver ginger can be mixed with 100 parts by weight of steamed grains.

Then, add marinated beans, carrots, chopped green beans, lemon juice, starch syrup, sugar, and salt to the base sauce, and mix them to obtain sauces. The raw material is then sliced and salted, and then the water is removed using a dehydrator to prepare the pickled beans.

The sauces are prepared by adding 80 to 150 parts by weight of pickled beans, 5 to 100 parts by weight of carrot beans, 10 to 20 parts by weight of cut beans, 0.1 to 3 parts by weight of lemon juice, To 25 parts by weight, sugar 10 to 20 parts by weight, and salt 2 to 8 parts by weight.

The above-described seasoning season is aged at 15 to 25 캜 for 5 to 15 days to obtain a maturing seasoning seasoning. The fermented seasoning is a fermented starch by the enzymes contained in the malt, the sugar is produced as well as a variety of ingredients are mixed together and add flavor to the mellow.

When the fermented seasoning is prepared, it gets chopped skipjack and chewy skipjack. As described above, unlike the conventional method in which the fish and the sauce are burnt and then aged, the fish and the seasoning are separately aged and prepared.

The manufactured sprinklers can be distributed through a separate packaging process.

Meanwhile, in the present invention, the skimmed skunk can be prepared for a certain period of time in a mixed fermented product so as to reduce unpleasant odors peculiar to the aged skunk before being burnt to the seasoning, and then the skunk beef can be produced in a fermented seasoning.

For example, it is possible to reduce the unpleasant odor of the skate by shredded skate after the step of finishing, for 2 to 8 hours in a mixed fermentation product.

The mixed fermentation product is obtained by mixing fermented beard and thymus flower and then fermenting.

Lamium album is a perennial plant of Lamiaceae and grows in the mountains and branches of each country. The juvenile puree of the clown beard is edible, and the flower is known to be medicinal. Clown beards can use outposts or leaves.

Thimulus flowers ( Scutellaria indica ) is a perennial plant belonging to the Lamiaceae family. It grows frequently in the mountains and fields, and the young seeds are used as herbs and medicinal plants. Thymus flowers have unique flavors due to the flavonoid components. Thimme flowers can use outposts and leaves.

A mixture of clown beard and thymus flower at a weight ratio of 1: 1 is mixed with sugar, followed by fermentation at 20 to 40 ° C for 1 to 3 months. During the fermentation, the strain is inoculated with the natural inoculation method and fermented. Alternatively, a specific microorganism can be inoculated and fermented. In this case, Saccharomyces cerevisiae can be used mainly as a fermenting bacteria.

When the fermentation is completed, the fermented product can be finely ground by adding it to a blender to obtain a mixed fermented product.

When the thus obtained mixed fermented product is allowed to stand for 2 to 8 hours, the oil component of the fermented fermented product is infiltrated into the sponges to improve the functionality and effectively reduce the unpleasant odor generated in the fermentation process of the sponges .

Hereinafter, the present invention will be described in detail with reference to the following examples. This is for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited to the following examples.

(Example 1)

Frozen red flounder was allowed to stand at room temperature and thawed. Then, the mucus material on the surface was removed, and the abdomen of the skeleton was trimmed by removing the internal organs and kidneys. Then, several skins were stacked up and down in the inside of the container and aged for 25 days in a refrigerated room at 7 ° C. After aging, the skins were removed, washed with water, and cut into 8 pieces. The slices were thinly sliced to prepare 9 kg skins.

The base sauce was obtained by mixing 6 kg of the steamed grains, 3.15 kg of maltose, 0.9 kg of red pepper powder, 2.1 kg of liver garlic, and 0.6 kg of liver ginger, which were mixed with steam at a weight ratio of 1: 1. Then, 14 kg of marinated marinade, 10 kg of carrot, 1.6 kg of chopped green onion, 0.1 kg of lemon juice, 3 kg of starch syrup, 2.2 kg of sugar and 0.6 kg of salt were added to the sauce to obtain sauces. Then, the seasoning was aged at 15 ℃ for 10 days, and the seasoning was prepared.

Prepared mature seasoning and seasoned sponges were uniformly prepared to prepare ponies.

(Example 2)

In the same manner as in Example 1, the skipjack was prepared, and the prepared skippers were placed in a mixed fermentation product for 5 hours, and then aged and spiced rice paddies were prepared.

The mixed fermented product was prepared as follows.

2 kg of sugar was mixed with 10 kg of a mixture of cucumber beard leaves and thymus flower leaves mixed at the same weight ratio, and the mixture was inoculated with saccharomyces cerevisiae, followed by fermentation at 30 ° C for 2 months. Subsequently, the mixture was put into a blender, .

(Comparative Example)

The shoemaker was manufactured according to the conventional method (Registration No. 10-0763932).

<Sensory Test>

The sensory evaluation was carried out on the shoemaking solutions of Examples 1 and 2 and Comparative Examples. The results of this study are as follows: (1) The average score of the panel of the trained panel was 7 points, which is very bad. Very good 7 points). The sensory test results are shown in Table 1 below.

division Exterior incense flavor Comprehensive likelihood Example 1 4.2 3.2 4.5 4.0 Example 2 4.1 6.0 5.3 5.1 Comparative Example 3.5 2.4 2.6 2.8

As shown in Table 1, the scores of the examples were much higher than those of the comparative examples in all aspects of appearance, flavor, taste, and overall acceptability. In particular, Example 2 showed a higher score than Example 1, suggesting that taste buds and smell greatly improved preference in the mixed fermented product before adding the sponges to the maturing seasoning.

<Antioxidant Experiment>

The antioxidant activity of the mixed fermented product used in Example 2 was examined. As a control, the juice of the clown beard leaves and the juice of the thimble flower leaf were respectively used.

Mixed distillate was added with distilled water, and the mixture was filtered through a filter paper to remove solid matter, which was then concentrated, diluted with distilled water to a concentration of 1000 ppm, and used as a sample.

0.5 mL of 0.2 mM DPPH (1,1-diphenyl-2-picryl hydrazyl) was added to 2 mL of the sample, followed by stirring. After allowing to stand for 30 minutes, the absorbance was measured at 517 nm. The radical scavenging activity was expressed by the absorbance reduction rate of the sample with and without additives. The radical scavenging ability was calculated by the following equation. The results of measuring the radical scavenging ability are shown in Table 2 below.

Radical scavenging activity (%) = (1-absorbance of sample added / absorbance of non-additive) x 100

division Radical scavenging ability (%) Mixed fermentation product 50.7 ± 0.8 Clown beard juice 18.4 ± 0.5 Thimble flower juice 26.3 ± 0.4

Referring to the results of Table 2, it was confirmed that the radical scavenging ability of the mixed fermented product was the most excellent. The fermented mixed fermented mixture of clown beard and thymus flower showed a significantly improved radical scavenging ability compared to the respective juices.

It is expected that the mixed fermented product having excellent antioxidant activity penetrates into the skate, thereby enhancing the antioxidant activity of the skate cake and improving the functionality of the skate cake.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be clearly understood that the same is by way of illustration and example only and is not to be taken by way of limitation.

Claims (4)

delete A defrosting step of defrosting the frozen skate;
Aging the sponges thawed after the thawing step at a temperature of 4 to 10 DEG C for 10 to 40 days;
A peeling step of removing the husks of the mature skeleton after the marinating process;
A step of washing and shredding the skimmed moulted skins after the skimming step;
And a step of putting the skimmed skins after the sublimation step into a maturing seasoning season,
Wherein the fermented seasoning comprises the steps of a) steaming the grain with steam, b) mixing the steamed grain with malt, red pepper powder, liver garlic, liver ginger to obtain a base sauce, and c) , Adding carrot juice, chopped lemon juice, lemon juice, syrup, sugar, and salt to obtain an appropriate seasoning; d) aging the seasoning at 15 to 25 ° C for 5 to 15 days By weight based on the total weight of the flakes. [3] The method according to claim 2, wherein the grain is a mixture of glutinous rice, rice bran, and rice bran. [3] The method of claim 2, wherein after the step of finely dividing, the skates are fried in the fermented product for 2 to 8 hours,
Wherein the mixed fermented product is obtained by fermenting a mixture of Lamium album and Scutellaria indica , followed by grinding.