KR102040915B1 - Method for manufacturing lean seasoned pollack and lean seasoned pollack manufactured by this - Google Patents

Abstract

The present invention relates to a method for preparing pollack and pollack prepared thereby and, more specifically, to a method for preparing boneless seasoned pollack, which enables anybody to easily intake boneless seasoned pollack with excellent taste and nutrition by applying a seasoning sauce to pollack from which bones and thorns are removed, and boneless seasoned pollack prepared thereby. To this end, the method for preparing boneless seasoned pollack comprises: a boneless pollack preparing step of preparing boneless pollack by processing pollack; an immersion liquid preparing step of preparing an immersion liquid to immerse the boneless pollack; a thawing and immersion step of thawing the boneless pollack frozen and stored after being prepared through the boneless pollack preparing step, and immersing the same in a Chinese medicinal immersion liquid; a washing and dehydrating step of washing the boneless pollack immersed in the Chinese medicinal immersion liquid according to the thawing and immersion step, and then dehydrating the same; a seasoning source applying step of applying a seasoning source to the boneless pollack dehydrated through the washing and dehydrating step; and a vacuum-packaging step of vacuum-packaging the boneless pollack applied with the seasoning source through the seasoning source applying step.

Description

METHOD FOR MANUFACTURING LEAN SEASONED POLLACK AND LEAN SEASONED POLLACK MANUFACTURED BY THIS}

The present invention relates to a method for manufacturing a cordari and a cordari manufactured by the same, more specifically, the seasoning is better coated and seasoned by removing the bones and thorns Kodari can be easily consumed by all ages, seasoning seasoned kodari It relates to a method of preparing a marinated pork seasoning and a marinated pork seasoning prepared thereby.

In general, pollock lives about 10 years and grows more than 60cm. After 3 years, pollock becomes spawned and spawns, and it is called by various names depending on the state of trimming such as ecology, dynamic, yellow, north, nogari, and kodari. Is known for protecting the liver, nourishing taste and helping eyesight in oriental medicine.

Among them, the Kodari is named after removing the internal organs of pollack and semi-drying them, and dried the pollack's nose. The common fish breaks well when cooked, but the high-protein cord is rich and has a light texture. Drying pollock, especially with cod, is more popular as a diet food due to the evaporation of moisture and much higher detoxification and less fat content.In addition, the cod shell is filled with collagen, which has a small molecular structure and is easily absorbed. Is very effective in skin care.

In addition, Kodari is a low-calorie healthy food (about 2% fat) containing approximately 56% protein, which is rich in essential amino acids, and is a healthy amino acid rich in amino acids such as metaonin, which detoxifies the pollutants of modern times and protects the liver from excessive drinking and fatigue. It is described in.

However, despite its excellent taste and nutrition as a food ingredient, it has many bones, making it difficult for children and the elderly to eat, and the overall process of cooking is also cumbersome. There is a need for technology development.

Republic of Korea Patent Publication No. 10-1580501 Republic of Korea Patent Publication No. 10-1245201

The present invention has been made to solve the above-mentioned problems of the prior art, the bones and thorns are removed by applying a special spice sauce in a vacuum-packed state and shipped in a vacuum-packed state of the seasoning and nutrition is very good, seasoned pork legs It is an object of the present invention to provide a method for preparing a tenderloin seasoning kodari, which is conveniently available without consumption, and a tenderloin seasoning cod prepared thereby.

In order to achieve the above object, the present invention, the step of producing a pure meat cod by processing pollack; Herbal immersion liquid manufacturing step of producing a herbal immersion liquid to immerse the net meat Kodari; A thawing and dipping step of thawing the net meat kodari, which is manufactured and then frozen, and then immersed in a herbal dipping solution; Washing and dehydration step of washing and then dehydrating the net meat cores immersed in the herbal immersion liquid according to the thawing and dipping step; A seasoning sauce coating step of coating a seasoning sauce on the dehydrated net foot through the washing and dehydrating step; It characterized by including a; vacuum packing step of vacuum-packing the seasoning kodari coated with the seasoning sauce through the seasoning sauce coating step.

The present invention also provides a vacuum packaging freezing step for freezing a vacuum packed net foot, followed by the vacuum packing step, and detecting a metal component for detecting a metal component from the net packing cord frozen in a vacuum-packed state frozen by the vacuum packing freezing step. And an outer packaging step of outer packaging on the net wrapped ladder in the vacuum packing state in which the abnormality is found in the metal component detecting step.

In addition, the step of manufacturing the raw meat Kodari is a pollack trimming step of removing at least one or more of the head, tail, fins and internal organs of pollack and pollack fabric forming step of processing the pollack trimmed through the pollack trimming step; , Pollack bone removing step of removing the intermediate bone and the belly region fine bone from the processed pollack fabric through the forming the pollack.

On the other hand, the herbal immersion liquid manufacturing step is a herbal material preparation step of grooming and washing at least any one or more of licorice, cheonggung, jujube and ginger, and the herbal material that has been trimmed and washed through the herbal material preparation step to a certain ratio Herbal immersion liquid mixing step and the herbal immersion liquid extraction step of preparing the herbal immersion liquid by heating and boiled after mixing the herbal materials mixed according to the herbal material mixing step, and the herbal immersion liquid extraction step It is characterized in that it comprises a dipping step of dipping solution diluting water in the liquid.

Here, the mixing ratio of licorice, Cheongung, jujube and ginger in the herbal material mixing step is based on the weight ratio of 3.5 to 4.5: 2.5 to 3.5: 1.5 to 2.5: 0.5 to 1.5, and the herbal ingredients mixed in the herbal dipping solution extraction step The mixing ratio of water depends on the weight ratio of 0.7 to 1.3: 12 to 14, and the mixing ratio of the herbal dipping solution and water in the dipping step of the herbal dipping solution is characterized in that it is 190 to 210: 0.8 to 1.2 weight ratio.

In addition, the spice sauce used in the seasoning sauce application step comprises at least one of pears, apples, citron, red pepper powder, onions, leeks, garlic, ginger, soy sauce, red pepper paste and sugar, pears, apples, The blending ratio of citron, red pepper powder, onion, green onion, garlic, ginger, soy sauce and sugar is 0.3 ~ 0.4: 0.2 ~ 0.3: 0.2 ~ 0.3: 0.7 ~ 0.9: 1.2 ~ 1.4: 1.0 ~ 1.2: 0.8 ~ 1.0: 0.1 ~ 0.2 : 4.0 to 4.5: 2.5 to 3.0, characterized by the weight ratio.

Raw meat seasoning kodari production method according to the present invention as described above and the net meat seasoning kodari prepared by removing the bone and thorn through a separate process of processing the pollack into the net meat Kodari and then removed in a herbal dipping solution and then specially seasoned As the sauce is shipped in a vacuum-packed package, it is easy to consume anytime, anywhere for both young and old.

Figure 1 is a flow chart illustrating a method for manufacturing net seasoning kodari according to the present invention
Figure 2 is a flow chart illustrating a process for manufacturing net meat Kodari of net meat seasoning kodari manufacturing method according to the present invention.
Figure 3 is a flow chart illustrating a herbal dipping solution manufacturing process of the seasoning seasoning Kodari production method according to the present invention.

The terms or words used in this specification and claims are not to be construed as limiting in their usual or dictionary meanings, and the inventors may appropriately define the concept of terms in order to best explain their invention in the best way possible. It should be interpreted as meaning and concept corresponding to the technical idea of the present invention based on the principle that the present invention.

Therefore, the embodiments described in the specification and the drawings shown in the drawings are only the most preferred embodiment of the present invention, and do not represent all of the technical idea of the present invention, which can be replaced at the time of the present application It should be understood that there may be various equivalents and variations.

Hereinafter, with reference to the drawings will be described a method for manufacturing net meat seasoning kodari according to the present invention and the net meat seasoning kodari produced thereby.

Figure 1 is a flow chart illustrating a method for producing net seasoning kodari according to the present invention.

The present invention basically comprises a step for preparing a net meat leg, herbal dipping solution manufacturing step, thawing and dipping step, washing and dehydration step, seasoning sauce application step, vacuum packaging step.

More specifically, the present invention is processed through the process of pollack to produce a net salsa Kodari manufacturing step, a herbal dipping solution manufacturing step to produce a herbal dipping solution to be soaked net salsa Kodari, and then prepared through the step of manufacturing the salsa kodari frozen The thawing and dipping step of thawing the stored net meat cod and then immersed in the herbal dipping solution, and the washing and dehydrating step of washing and dehydrating the net meat cod immersed in the herbal dipping solution according to the thawing and dipping step, and the washing and dehydrating step. The seasoning sauce coating step of applying the seasoning sauce to the dehydrated net meat cod through, and the vacuum packaging step of vacuum-packing the net meat cod coated with seasoning sauce through the seasoning sauce application step.

Figure 2 is a flow chart illustrating a process for manufacturing net meat Kodari of net meat seasoning Kodari manufacturing method according to the present invention.

Here, the step of manufacturing a puree Kodari is a pollack cloth forming step of removing the head, tail, fins, internal organs, etc. of pollack and pollack fabric forming step of processing the pollack polluted through the pollack trimming step, and pollack fabric forming step It comprises a pollack bone removal step to remove the middle bone, belly area fine bones from the processed pollack cloth.

In the pollack trimming step, first, the bones are thick or have no flesh, and thus the head, tail, and fins, which are inconvenient to eat, are cut and removed, and the bitter taste of the intestines is also removed to select the site to be used as a whole foot.

The pollack cloth forming step is performed by cutting the pollack processed in the pollack trimming step in half so that two pollack cloths are provided for each pollack.

The pollock bone removal step is to remove the bones of the pollock flattened in the form of a gun, while the head, tail, and fins are removed, but the bone of the pollock leaves only the bones of the middle bone and the abdomen. Pulling the bones to remove them, and then remove the bones of the belly form of the residual form completes the step of manufacturing the net meat legs.

Figure 3 is a flow chart illustrating a herbal dipping solution manufacturing process of the seasoning seasoning kodari production method according to the present invention.

On the other hand, the herbal immersion liquid manufacturing step is a herbal material mixing step of mixing and washing the herbal ingredients prepared and cleaned, and the herbal ingredients prepared in a certain proportion through the herbal material preparation step to clean and wash licorice, Cheongung, jujube, ginger, etc. The step of extracting the herbal immersion liquid prepared by the step of mixing the herbal ingredients mixed according to the herbal material mixing step with water to prepare the herbal immersion liquid, and the herbal immersion liquid diluted in the herbal immersion liquid prepared by the herbal immersion liquid manufacturing step And dipping step dilution.

For reference, the efficacy / effect of herbal ingredients as described is as follows.

Licorice is a perennial herb belonging to the legume and distributed in northeastern China, Siberia, Mongolia, and northern China, and the root is dried and used as a medicinal herb. Because its taste is sweet, it is called licorice. . It is about 1.5m high and has large straight roots. Leaves are pinnate, pale purple flowers bloom in July-August. Roots and stems are used as a sweetener and as a treatment for gastric and duodenal ulcers. Since the action of other drugs are gentle, it is used for various purposes in one shot. Fruits are bow-shaped pods with thorn-like hairs on the outside. Glycyrrhizin, glabric acid, sucrose, glucose, liqueurin, lycoridine and the like. Glycyrizine has a detoxifying effect on diphtheria toxins, snake venom and puffer fish poisons. In Chinese medicine, it is prescribed as Jagamcho-tang, Peony persimmon-cho, and Licorice-gil Gyeong-tang.

The cheongung is a perennial herb of Apiaceae, 30-60cm high, hollow, with some branches. The leaves are alternated, 2 times, 3 fluttering leaves, and the forked pieces are egg-shaped lanceolate with somewhat deep serrations. Root leaves and bottom leaves have long petioles and the bottom leaves are leaflets to cover the stems. Flowers bloom in August-September, white, with double inflorescences. Petals 5, dried inwards, 5 stamens, 1 pistil. Guns and rifle guns are 5-6 pieces each. Fruits are open but not mature. Between nodes in the ground, it looks like a lump 5-10 cm long and 3-5 cm in diameter and has a strong fragrance. Efficacy in sedation, pain and tonic. It is used to treat headaches, anemia and women's diseases. Remove the leaves and stems by digging roots in September ~ November and drying them in the sun, then take 3-6g in a month, or use them as pills or powder.

Jujube is a sweet and warm nature called 'Daejo' (大棗), which helps the heart to facilitate blood circulation and stabilize the nerves, and sleep well. It is good for rain and stomach, and the stomach is sore that it hurts, the stool is thin and diarrhea is good. In oriental medicine, it is used as a diuretic tonic. The reason for using jujube in Chinese medicine is because it has a great effect on Gi and blood and has the effect of harmonizing various drugs. If you eat for a long time to lighten the body and stabilize the mind is good for anxiety and insomnia. Help the 12 menstrual replenish the body fluids.

Ginger has a distinctive aroma and a spicy taste, which is due to the ingredient called ginger roll. Water content is about 86% and contains a large amount of minerals. Dried ginger is also used as a herbal medicine because it is effective in dry sweat. Ginger also contains an ingredient called shogaol. It keeps your body warm and helps prevent colds, and it also helps to prevent cholesterol and other diseases such as arteriosclerosis and high blood pressure by releasing cholesterol accumulated in blood vessels. It is effective in removing swelling by helping diuretic effect.

Here, in the herbal ingredients mixing step, the mixing ratio of licorice, cheonggung, jujube and ginger is preferably mixed according to the weight ratio of 3.5 to 4.5: 2.5 to 3.5: 1.5 to 2.5: 0.5 to 1.5, which is an excessive smell of herbal medicine on the net meat. This is to allow you to enjoy the unique flavor of Kodari by making it not sweet.

 In addition, the herbal immersion liquid extraction step is to mix the mixed ratio of the mixed herbal material and water according to the weight ratio of 0.7 ~ 1.3: 12 ~ 14, and then to sufficiently extract the herbal ingredients through the heating process for about 4 hours, Too little or too much water input can lead to inefficient problems in extracting the active ingredients of herbal ingredients or to boil them for a long time.

In addition, after extracting the herbal immersion liquid of the concentrated form through the herbal immersion extracting step, and then immersed the net salsa Kodari in the herbal immersion liquid, the concentrated herbal immersion liquid in the diluted state through the dilution of the herbal immersion liquid It is to be immersed, and the mixing ratio of the herbal immersion liquid and water for diluting the concentrated herbal immersion liquid is to follow the weight ratio of 190 ~ 210: 0.8 ~ 1.2.

The concentrated herbal dipping solution is prepared in large quantities and stored. After dilution in the proportion as described, dipping net flesh is removed to remove the scavenger and the nutrients of the herbal dipping solution are absorbed into the cod.

The dilution ratio according to the mixing of the herbal dipping solution and water mentioned above is the optimal ratio of the herbal dipping solution for the removal of scavenger, and when too much herbal dipping solution is used, the smell of the herbal medicine may impair the taste of the Kodari and when too much water is added. Job removal is not done properly.

The thawing and soaking step is prepared by passing the raw meat Kodari step before seasoning and processing the raw meat Kodari, and then thawed frozen raw meat Kodari frozen for 12 to 24 hours and then diluted by herbal dipping solution dilution step Soak it in the dipping solution to remove it and allow the herbal dipping solution to be absorbed into the net foot.

In the washing and dehydration step, the net meat in the herbal dipping solution is taken out, washed to remove foreign matters, and then dehydrated to be pretreated so that the seasoning source is absorbed well in the moist condition.

The seasoning sauce coating step spreads the sauce evenly in the moist, flat cloth-shaped Kodari to make the seasoning sauce soaks into the nose legs, seasoning sauce used in the seasoning sauce application step is pear, apple, yuzu, red pepper powder, It will contain onions, green onions, garlic, ginger, soy sauce, red pepper paste, and sugar.

Here, pears, apples, and citron provide a natural sweetness and aroma while softening the Kodari, and red pepper powder, onion, green onion, garlic, and ginger are used as main ingredients, and soy sauce, red pepper paste, and sugar are used as subsidiary materials.

Pear, apple, citron, pepper, onion, green onion, garlic, ginger, soy sauce and sugar in the above-mentioned application step of the mixing ratio of 0.3 to 0.4: 0.2 to 0.3: 0.2 to 0.3: 0.7 to 0.9: 1.2 to 1.4: 1.0 ~ 1.2: 0.8 ~ 1.0: 0.1 ~ 0.2: 4.0 ~ 4.5: 2.5 ~ 3.0 By weight ratio, it is possible to feel the seasoning of the soy sauce sauce marinated kodari flavor through the blending ratio, where the blending ratio of soy sauce You can change it to 2.5 ~ 3.0 and add red pepper paste according to the 3.0 ~ 3.5 weight ratio to taste the seasoning of the spicy red pepper paste sauce.

In the vacuum packaging step, by applying a seasoning sauce coating step, the net meat cod coated with seasoning sauce is vacuum-packed in a PE material, for example, so that the net meat seasoning cod can be stored / distributed for a long time.

In addition, the present invention is a vacuum packaging freezing step of freezing the vacuum packaged net meat cod next to the vacuum packaging step, and a metal component detection step of detecting a metal component from the vacuum packaged cod frozen in a vacuum package frozen by the vacuum packaging freezing step And, it may further include an outer packaging step of the outer packaging to the net wrapping in the vacuum packaging state that no abnormality found in the metal component detection step.

In the vacuum packaging freezing step, it is preferable to freeze sterilization by freezing at least 6 hours at -20 ° C. or less of the net meat cod vacuum-packed in a wrapping paper.

The metal component detecting step detects metal components such as Fe and Sus from a net sterilized steak after vacuum packaging, so that only products that are not detected are shipped, for example, Fe having a diameter of 2.0 mm or more or 3.0 diameter is detected. If Sus of mm or more is detected, it is excluded from shipment.

The outer packaging step is to complete the processing in the final marketable state to the outer packaging only the cord is confirmed that no abnormality in the metal component detection step, and then storage (eg -18 ℃ or less storage) and shipping process will follow.

For reference, one embodiment of the net seasoning seasoned kodari cooking method shipped according to the process as described is as follows.

1) Put an appropriate amount of oil in a frying pan and heat it on low heat

2) Cook the cods taken out of the freezer so that the flesh touches the bottom of the pan first, but cover the frying pan lid on low heat and cook for about 3 minutes.

3) Turn it over again and cover the lid with the skin touching the pan, then cook for about 2 minutes.

* Cooked in microwave

Hereinafter, look at the net seasoning seasoning Kodari prepared according to the present invention through several experimental examples.

<Experimental Example 1-Roasted Seasoned Cordari Sensory Evaluation>

division Herbal Immersion Herbal Dipping Solution Dilution Ratio (Herbal Immersion: Water) Whether sauce is applied Example 1 x x x Example 2 x x O Example 3 O 175: 1 O Example 4 O 200: 1 O Example 5 O 225: 1 O

division Kodari flavor Kodari Incense Kodari texture Kodari appearance Example 1 2 2 3 5 Example 2 4 3 4 15 Example 3 7 8 8 23 Example 4 79 80 78 33 Example 5 10 7 7 24

1) Table 1 shows the conditions of Examples 1 to 5 different from the application of herbal immersion, dilution ratio of herbal immersion liquid, whether or not spice sauce applied when preparing a net meat seasoning kodari according to the present invention

2) Table 2 shows the sensory evaluation of 100 people on the taste, aroma, texture, and appearance of net seasoning kodari prepared according to the conditions of Table 1 (the higher the value, the better judged).

Referring to Tables 1 to 2, it can be seen that Example 4 prepared according to the conditions of the present invention was best evaluated in sensory evaluation.

<Experimental example 2-seasoned seasoning cordari blind test evaluation>

division Kodari flavor Kodari Incense Kodari texture Kodari appearance Example 4 65 71 81 43 Comparative Example 1 (A company) 21 23 6 33 Comparative Example 2 (B Company) 14 6 13 24

1) Table 3 is a blind test evaluation of the seasoning kodari sold in Example 4 and other companies (A, B) manufactured by the present invention for 100 people (the higher the value, the better Judging by)

Referring to Table 3, it can be seen that Example 4 prepared according to the conditions of the present invention was best evaluated in the blind test.

In the above description with reference to the accompanying drawings, the present invention has been described with reference to specific shapes and directions, but the present invention may be variously modified and changed by those skilled in the art, and such modifications and changes are included in the scope of the present invention. Should be interpreted as

Claims (10)

A step of manufacturing a stepping meat cod by processing pollack;
Herbal immersion liquid manufacturing step of producing a herbal immersion liquid to immerse the net meat Kodari;
A thawing and dipping step of thawing the net meat kodari, which is manufactured and then frozen, and then immersed in a herbal dipping solution;
Washing and dehydration step of washing and then dehydrating the net meat cores immersed in the herbal immersion liquid according to the thawing and dipping step;
A seasoning sauce coating step of coating a seasoning sauce on the dehydrated net foot through the washing and dehydrating step;
And a vacuum packaging step of vacuum-packing the seasoning kodari coated with the seasoning sauce through the seasoning sauce application step.
The thawing is refrigeration thawing 12-24 hours,
The herbal immersion liquid manufacturing step,
Herbal ingredients preparation step of cleaning and washing at least one or more of licorice, cheonggung, jujube and ginger,
A herbal material mixing step of mixing the trimmed and washed herbal material at a predetermined ratio through the herbal material preparation step;
Herbal immersion liquid extraction step of preparing a herbal immersion liquid by heating and then boiled with a mixture of herbal ingredients mixed with water according to the herbal material mixing step,
It comprises a dilution step of the herbal dipping solution for diluting water in the herbal dipping solution prepared through the herbal dipping solution manufacturing step,
In the dilution step of the herbal dipping solution, the mixing ratio of the herbal dipping solution and water follows 190 to 210: 0.8 to 1.2 weight ratio,
After extracting the concentrated herbal immersion liquid through the extraction step of the herbal immersion liquid, characterized in that the concentrated herbal immersion liquid prepared in large quantities and then stored and diluted,
The mixing ratio of licorice, Cheongung, jujube and ginger in the herbal material mixing step is 3.5 to 4.5: 2.5 to 3.5: 1.5 to 2.5: 0.5 to 1.5 weight ratio,
The blending ratio of the herbal ingredients and water mixed in the herbal immersion extracting step is 0.7 ~ 1.3: 12 ~ 14 weight ratio of the method for producing kodari, characterized in that according to the weight ratio.
The method according to claim 1,
A vacuum packaging freezing step of freezing the vacuum packed net meat legs after the vacuum packing step;
A metal component detecting step of detecting a metal component from the net meat cod in the vacuum packed state frozen by the vacuum packing freezing step;
The method of claim 1, characterized in that the method further comprises an outer packaging step of outer packaging to the net wrapping in the vacuum packaging state that no abnormality in the metal component detection step.
The method according to claim 1,
The net meat foot manufacturing step,
Pollack trimming step of removing at least one or more of the pollock head, tail, fins and internal organs,
Pollack cloth forming step of processing the pollack polluted through the pollack trimming step to form a cloth,
The method of manufacturing a marinated pork seasoning, characterized in that it comprises a pollack bone removing step of removing the middle bone and the belly bone fine bone from the processed pollack fabric through the forming pollack.
delete delete delete delete The method according to claim 1,
Seasoning sauce used in the seasoning sauce application step is a method for producing a seasoning kodari, characterized in that it comprises at least one or more of pear, apple, yuzu, red pepper powder, onion, green onion, garlic, ginger, soy sauce, red pepper paste and sugar. .
The method according to claim 8,
Pear, apple, citron, pepper powder, onion, green onion, garlic, ginger, soy sauce and sugar in the application step of the mixing ratio of 0.3 to 0.4: 0.2 to 0.3: 0.2 to 0.3: 0.7 to 0.9: 1.2 to 1.4: 1.0 1.2: 0.8-1.0: 0.1-0.2: 4.0-4.5: 2.5-3.0 The manufacturing method of the seasoning kodari characterized by the weight ratio.
Net seasoning kodari prepared by the manufacturing method according to any one of claims 1, 2, 3, 8 and 9.

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