KR102090052B1 - Manufacturing method of roasted and dried pollack, and pollack manufactured by the method - Google Patents

Abstract

Provided is a method of preparing roasted dried Pollack, which comprises the steps: immersing dried Pollack in water at a temperature of 1-10°C for 2-4 hours, taking out the dried Pollack, and removing moisture from the dried Pollack; applying cooking oil to a rear surface of the dried Pollack from which the moisture is removed; applying mixed oil, in which sesame oil and cooking oil are mixed, to a front surface of the dried Pollack applied with the cooking oil; pre-roasting the dried Pollack applied with the mixed oil in an oven; primarily applying aged seasoning to the pre-roasted dried Pollack and primarily roasting the dried Pollack in the oven; cooling the dried Pollack roasted in the oven; and secondarily applying the aged seasoning to the cooled dried Pollack and secondarily roasting the dried Pollack in the oven, wherein the aged seasoning is prepared by aging seasoning including red chili paste, starch syrup, and chili powder at a temperature of 1-5°C for 4-7 days. According to the present invention, the method of preparing roasted dried Pollack and roasted dried Pollack prepared by the same are advantageous in that the texture of the roasted dried Pollack is not hard and the roasted dried Pollack has excellent flavor, functional properties and storage ability.

Description

Manufacturing method of roasted yellow beans and roasted yellow beans by the method {Manufacturing method of roasted and dried pollack, and pollack manufactured by the method}

The present invention relates to a method of manufacturing a yellow-yellow roast, and more particularly, to a yellow-yellow roast according to the manufacturing method and a method of manufacturing yellow-yellow roast excellent in organoleptic properties due to soft meat and excellent flavor. .

Hwang Tae (黃 太) hangs pollack (明 太, walleye pollock / alaska pollack) in a winter in a large virtue, freezes and melts more than 20 times in cold winds, from December to early April to around 3-4. It is dried by drying naturally over a period of months.

Hwangtae is richer in protein and calcium than ordinary fish, and has little cholesterol and high nutritional value, which activates the body's metabolism and clears the head. In addition, Hwangtae has more than three times more protein than ecology and contains much more calcium, phosphorus, and potassium. In particular, it contains a lot of essential amino acids such as methionine, lysine, and tryptophan, which protect the liver, so it has an excellent effect on relieving hangover after excessive drinking, as well as regulating cardiovascular and antioxidant effects, It also helps lower cholesterol in the blood.

In addition, it has an excellent effect of removing toxins accumulated in the body of modern people living in a high-pollution environment as it is today, and when urine does not come out well, it is effective to eat Thailand, and it relieves arthritis and pain caused by various reasons. It is also effective.

These can be cooked in a variety of forms, such as Hwangtae hotpot, Hwangtae jjim, Hwangtae Haejangguk, Hwangtae seaweed soup, Hwangtae Bulgogi, Hwangtae galbijjim, Hwangtaepo Muchim, and Hwangtaegui.

Of these, roasted yellow beans are grilled by applying red pepper paste seasoning to the yellow beans, and some people who enjoy the spicy taste are looking for them.

In order to solve this, in Korean Patent No. 10-0509893, antibacterial calcium preparations, catechins, etc. are used to provide excellent nutritional value and enable long-term distribution at room temperature. There were disadvantages.

KR 10-0509893 B1

Accordingly, an object of the present invention is to provide a method for manufacturing a yellow-yellow roast excellent in organoleptic properties, which is excellent in organoleptic properties because of not having a hard meat and excellent flavor.

Method for producing a roasted yellow roe of the present invention for achieving the above object is a step of immersing the yellow immersion in water of 1 to 10 ℃ for 2 to 4 hours, and then removing the water to remove it, A step of applying edible oil, a step of applying a mixed oil mixed with sesame oil and edible oil to the front surface of the yellow state to which the edible oil is applied, a step of preliminarily roasting the coated yellow state in the oven, and ripening to the unprepared yellow state. The first coating of the seasoning, and the first roasting in the oven, the step of cooling the baked sulfur in the oven, and the second coating of the seasoned aging in the cooled sulfur, the second roasting in the oven Including the step, the aged seasoning is a seasoning containing red pepper paste, starch syrup and red pepper powder at 1 ~ 5 ℃ for 4 ~ 7 days, immersed in yellow water at 1 ~ 10 ℃ for 2 ~ 4 hours and then rescued. In the step of removing moisture, the After mixing the extract powder of the sputum tree and the fermented cabbage of cabbage, immerse the yellow pollen, and the fermented cabbage of cabbage is mixed with the cabbage and water, and this is 3 to 5 hours at a temperature of 100 to 130 ° C. A process of heating, a process of cooling the heated heating material, a process of mixing lactic acid bacteria in the cooled cooling material, and fermenting for 8-12 hours at 20-40 ° C., and filtering the fermented fermentation product. It characterized in that it is manufactured, including.

The aged seasoning is mixed with onion, pear, cheonyang pepper, and whole garlic, and then crushed, mixed with red pepper paste, starch syrup, sugar, sun salt, soy sauce and red pepper powder, and aged at 1-5 ° C. for 4-7 days. It is characterized by one.

The coarse roasting, the first roasting and the second roasting are characterized by baking at 195 to 200 ° C for 9 to 11 minutes.

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The aged seasoning is characterized by further mixing the extract powder of the sputum tree and fermented cabbage cabbage to ferment.

And yaktae roast according to the present invention is characterized in that it is produced by the above method.

According to the method of manufacturing and roasting the yellow roe of the present invention, there is an advantage that the meat quality is not hard and the flavor is excellent, so that the organoleptic properties are excellent, and the storage property is also excellent.

Figure 1 is a flow chart showing a method of manufacturing a roast yaktae according to the present invention.
Figure 2 is a photograph of a yellow roe prepared by the present invention.

Hereinafter, the present invention will be described in detail.

Traditionally, grilled yellow roe has an excellent taste, but has the disadvantage that the meat is hard. The present invention not only solves the shortcomings of the grilled yellow roe, but also improves its flavor to enhance the sensory characteristics.

The present invention, the step of removing the water after immersing in yellow water for 1 to 10 ℃ for 2 to 4 hours, and then removing the water, and applying the cooking oil to the back of the water-removed yellow, and the yellow coating the cooking oil Applying a mixture of a mixture of sesame oil and edible oil on the front surface of the step, and pre-baking the yellow state coated with the mixed oil in the oven, and firstly applying the seasoning aging to the unprepared yellow state, and this is primarily applied to the oven. The roasting step, the step of cooling the baked yellow beans in the oven, and the second step of applying the seasoning seasoned to the cooled yellow state, and the second step of roasting it in the oven, the aged seasoning is red pepper paste, starch syrup And it is characterized in that it is aged for 4 to 7 days at 1 to 5 ℃ seasoning containing red pepper powder.

Hereinafter, with reference to Figure 1 will be described in detail step by step the manufacturing method of roast yaktae according to the present invention.

2 ~ 4 hours in yellow water at 1 ~ 10 ℃ Dipped  After the step of removing the moisture.

First, a dried yellow pollination is prepared, and the edible parts such as the head, tail, and dorsal fins are cleanly removed. Here, it is preferable to cut the upper part of the eyeball of the yellow eye as the border, but the pretreatment method is not limited.

In addition, sheaths may be cut with diagonal or straight lines 1 to 3 mm deep at 15 to 25 mm intervals on the back of the trimmed yellow as needed.

Next, after immersing the trimmed yellow in water at 1 to 10 ° C for 2 to 4 hours, soften the meat, then deliver it to a basket for dehydration or a dehydration container, and then dehydrate it for 0.5 to 3 hours to remove water. Here, the amount of water used is not limited, so it is sufficient if the yellowing is sufficiently submerged. In the present invention, the reason for immersion in yellow water at low temperature is that when the water temperature is high, the meat quality of the yellow matter is rather damaged due to the high temperature.

The step of applying the cooking oil to the back of the yellow water is removed.

Next, cooking oil is applied to the back surface of the dried yellow water. Here, the rear side refers to the back of the yellow crown, but it is irrelevant to the back side, and any one side is sufficient.

The cooking oil may be applied using a cooking brush or the like, and after placing the cooking oil on a tray, a pan, or the like, the dried water is put on the tray or pan with the cooking oil to allow the cooking oil to be applied to the back of the yellow bean. Bar, the method is not limited.

At this time, the amount of the edible oil is preferably applied 50g ~ 150g based on one yellow, because if the amount is too small, the meat becomes hard, and when excessive, the flavor decreases.

A mixture of sesame oil and cooking oil on the front surface of the yellow coating coated with the cooking oil Mixed oil  Applying step.

Next, a mixed oil obtained by mixing sesame oil and edible oil is applied to the entire surface of the yellow pepper coated with the edible oil. Here, it is preferable to use the sesame oil and edible oil in a weight ratio of 1: 0.5 to 1.5, because the flavor of the yellow roe is further improved when the edible oil and sesame oil are used in combination, and the meat quality is also softer and moist.

In addition, the amount of the mixed oil is about 50g to 150g based on one yellow pollination, and the method of applying the same is the same as the method of applying edible oil on the back side.

remind Mixed oil prices  Step of pre-baking the coated yellow beans in the oven.

Next, the mixture is coated in a preheated yellow for 1 to 11 minutes in an oven preheated to 195 ~ 200 ℃.

In the present invention, the reason why the uncondimented yellow yam is pre-baked is to pre-bak the yellow gruel coated with edible oil and mixed oil to make the flesh more soft and moist, while maintaining the state for a long time.

remind Uninitiated  First apply the seasoning that has been ripened to the yellow pollen, and first apply it to the oven Roasting  step.

Next, the seasoned aging is applied first to the unprepared yellow beans, and this is first roasted in an oven preheated to 195-200 ° C for 9-11 minutes. This is to prevent the hardening of the flesh of the yellow pollen, while the matured seasoning sufficiently penetrates into the yellow pollen.

The aged seasoning is sufficient if 30 to 100 g is used based on the one yellow, and it can be applied only to the surface on which the mixed oil of yellow matter is applied, that is, to both sides, or both surfaces are not limited. .

And in the present invention, the matured seasoning is a seasoning containing red pepper paste, starch syrup and red pepper powder at 1-5 ° C for 4-7 days, more specifically, a home blender by mixing onion, pear, cheonyang pepper and whole garlic It means crushing with a mixture of red pepper paste, starch syrup, sugar, sun salt, soy sauce and red pepper powder, and aged at 1-5 ° C. for 4-7 days, showing excellent rich taste and deep flavor. In addition, it is natural that it is possible to further add a small amount of chemical seasoning to the crushed seasoning.

At this time, onions, pears, cheonyang peppers and whole garlic are used after removing the non-edible parts and washed cleanly, using ionic starch syrup as starch syrup, white sugar as sugar, and gin soy sauce as soy sauce to improve the color of grilled yellow beans. It is preferred, but is not necessarily limited.

In addition, the mixing ratio of the seasoning, based on 100 parts by weight of red pepper powder, onion 50 to 150 parts by weight, pears 50 to 150 parts by weight, cheonyang pepper 30 to 50 parts by weight, whole garlic 40 to 70 parts by weight, pepper paste 400 to 500 parts by weight , Starch syrup 400 to 500 parts by weight, sugar 40 to 60 parts by weight, sea salt 5 to 10 parts by weight and soy sauce 40 to 60 parts by weight is sufficient.

Cooling the baked yellow beans in the oven.

Next, the yellow baked in the oven is cooled at room temperature for 30 to 90 minutes.

A second step of applying the seasoning aging to the cooled sulfur, and the second step of roasting it in the oven .

Then, the seasoning aged on the cooled yellow beans is secondarily applied, and this is roasted second in the oven. Here, the second coating and the second roasting of the aged seasoning are the same as the first applying and first roasting, and detailed descriptions thereof are omitted.

The reason for going through the process of the first roasting, the first roasting, and the second roasting in the present invention is to prevent the meat from becoming hard, and to keep the soft and moist meat maintained at room temperature for a long time.

Grilled hwangtae prepared as described above has the advantage of not only having excellent taste, but also having a moist and soft texture and good umami taste.

On the other hand, in the step of removing the water after immersing the yellow beans in water at 1-10 ° C for 2 to 4 hours, and then removing the water, to further improve the meat quality of the yellow beans, extract powder of sputum tree and fermented cabbage with cabbage After mixing in a weight ratio of 1: 0.01 to 0.05: 0.01 to 0.05, the sulfur can be immersed.

Here, the extract powder of the sputum tree gives excellent antimicrobial properties to increase preservation, and also functions to maintain the meat quality of the yellow pollination for a long period of time smoothly. It serves to enhance the rich taste.

In the present invention, the extract powder of the sputum tree is prepared by adding hot water at a temperature of 80 to 100 ° C to the pear tree or dried product of the sputum tree at 10-20 weight times, extracting it for 5 to 24 hours, filtering, drying and pulverizing. can do. At this time, as the sputum tree, one or more selected from among leaves, stems, and roots of sputum tree may be used as powder suitable for extraction. In addition, the method of extraction, filtration, drying, and grinding can be used regardless of the type if it is a known method in the field to which this technology belongs.

And the cabbage cabbage fermentation product, the process of mixing the cabbage and water, and heating it for 3 to 5 hours at a temperature of 100 ~ 130 ℃, the process of cooling the heated heating material, and the cooled cooling water It is prepared by mixing the lactic acid bacteria, fermenting at 8-40 hours at 20-40 ° C., and filtering the fermented fermentation product.

More specifically, the cabbage is first washed clean and mixed with water and heated. Here, the amount of water used is sufficient if it is about 5 to 10 times the weight of the cabbage, and the heating is sufficient by heating for 3 to 5 hours at a temperature of about 100 to 130 ° C. using a hot water pressure type water heater.

Next, the heated heating material is naturally cooled. The present invention is preferred to allow natural cooling for 10 hours or more by allowing to stand at room temperature rather than forced cooling, so that the active ingredient is sufficiently extracted through natural cooling. However, the cooling method is not limited.

Then, the lactic acid bacteria are mixed with the cooled cooling material and fermented. At this time, the lactic acid bacteria include Lactobacillus spp and Leuconostoc spp strains, more specifically Lactobacillus fermentum, Lactobacillus brevis, Lactobacillus brevis, Lactobacillus plantarum (Lactobacillus plantarum), Lactobacillus reuteri, Lactobcillus casei, Lactobcillussakei, Lactobcillus kei, Lactobcillus lactic, Lactobacillus lactic, Lactobacillus rhamnos One or more strains of Lactobcillus acidophilus and Lactobcillus thermophilus, Leuconostoc mesenteroides can be used. The inoculation of the lactic acid bacteria causes the initial number of bacteria to be inoculated to be 10 ⁵ to 10 ⁸ cfu / g, if the amount is too small, fermentation does not occur sufficiently, and when it is excessive, it may be over-fermented and a sour scent may be generated.

In addition, since the fermentation does not proceed smoothly when the temperature is too low or the time is short, the fermentation is over-fermented when the temperature is too high or the time is long, so it is preferable to ferment at 8-40 hours at 20-40 ° C.

Next, the foreign matter in the fermentation broth is filtered by filtering the fermentation broth through various methods known in the art. And it is natural that the filtered fermentation broth can be dried as necessary.

In addition, even in an attempt to prepare the aged seasoning, onion, pear, cheonyang pepper and whole garlic are mixed and crushed with a home blender, and then the crushed seasoning is accompanied by red pepper paste, starch syrup, sugar, sun salt, soy sauce and red pepper powder It can be aged for 4 to 7 days at 1 ~ 5 ℃ by mixing the extracted powder of wood and fermented cabbage.

As described above, when the seasoning further includes the extract powder of the sputum tree and the fermented cabbage of cabbage, it improves the storage properties and enhances the flavor by enhancing the umami taste.

At this time, the amount of the extract powder of the sputum tree and fermented cabbage cabbage is 1 to 10 parts by weight of the extract powder of the sputum tree and 1 to 10 parts by weight of the fermented cabbage of the cabbage relative to 100 parts by weight of red pepper powder which is the material of the aged seasoning. This is preferred.

Hereinafter, the present invention will be described in more detail through specific examples.

(Example 1)

100 yellow beans were prepared and their head, tail and dorsal fins were removed. And after immersing the trimmed yellow in 100 kg of water at 5 ° C for 3 hours, it was delivered to a basket for dehydration and naturally dehydrated for 1 hour.

Cooking oil was applied to the back of the natural dehydrated yellow pollen using a cooking brush. In addition, mixed oil mixed with edible oil and sesame oil 1: 1 was applied to the front surface of yellow pollen. At this time, the coating amount of the edible oil and mixed oil was 100 g per each yellow fetus.

Next, edible oil and mixed oil were first coated in an oven preheated to 197 ° C. for 9 minutes and 30 seconds, and 50 g of seasoned sauce was first coated on the front surface of the pre-baked yellow beans, and then heated in an oven preheated to 197 ° C. It was grilled first for 9 minutes 30 seconds. And after cooling it at 25 ° C. for 1 hour, 50 g of seasoned marinade was applied a second time on the front surface of the cooled yellow beans, and was then roasted for 2 minutes in an oven preheated to 197 ° C. for 10 minutes.

At this time, the aged seasoning is mixed with onion 1kg, pear 1,2kg, cheonyang pepper 400g and whole garlic 560g for 3 minutes with a home blender, and the ground seasoning is added with red pepper paste 4.5kg, starch syrup 4.5kg, sugar 500g, sun salt It was prepared by mixing 70 g, 500 g of soy sauce and 1 kg of red pepper powder, and aging at 4 ° C for 5 days. At this time, onions, pears, cheonyang pepper and whole garlic were used after removing the non-edible parts and washed cleanly. Ion starch syrup was used as the starch syrup, white sugar was used as sugar, and soy sauce was used as soy sauce.

Figure 2 is a photograph taken by cutting the yellow roe prepared by Example 1 and put it in a dish and sprinkle with chives.

(Example 2)

Performed in the same manner as in Example 1, when immersed in the water, 2kg of the extract powder of sputum tree and 2kg of cabbage fermentation extract were mixed with the water.

The extract powder of the sputum is shaded with leaves of sputum, crushed by 50 mesh, and then added with hot water of 90 ° C to the weight of 500g of crushed sputum 15 times as much as 15 weight, extracted for 20 hours at 90 ° C, filtered and filtered. Freeze-dried and prepared by grinding to 200 mesh.

The fermented cabbage was prepared and used as follows. 500 g of cabbage and 3.5 kg of purified water were put in a high-pressure pressure water heater, heated to 120 ° C. for 4 hours, and then naturally cooled at room temperature for 12 hours. Then, 1 kg of this extract was inoculated with Lactobacillus plantarum so that the initial number of bacteria was 10 ⁵ cfu / g, and fermented for 12 hours at a temperature of 30 ° C. in a dry fermenter. Next, this was filtered with a filter cloth to remove foreign matter to prepare a fermented cabbage.

(Example 3)

It was carried out in the same manner as in Example 1, but was prepared and used as the aged seasoning as follows.

Onion 1kg, pear 1,2kg, cheonyang pepper 400g and whole garlic 560g are mixed and crushed for 3 minutes with a home blender, and the crushed seasoning is added with red pepper paste 4.5kg, starch syrup 4.5kg, sugar 500g, sun salt 70g, soy sauce 500g, red pepper powder 1kg , 50 g of extract powder of sputum tree and 50 g of cabbage fermentation extract were mixed and aged at 4 ° C. for 5 days to prepare. The extract powder of the sputum tree and the fermented cabbage extract were prepared in the same manner as in Example 2.

(Comparative Example 1)

The same procedure as in Example 1 was carried out, but the process of applying edible oil and mixed oil, pre-baking, and secondary roasting was omitted.

(Test Example 1): Sensory evaluation

A sensory evaluation was conducted on 30 adult males and females who responded that they usually liked grilled yellow beans. The sensory evaluation items were color, odor, taste, meat quality, and overall preference, and the results were shown on a 5-point scale. (5: Very good, 4: Little good, 3: Moderate, 2: Little bad, 1: Very bad )

The results of the sensory evaluation are shown in Table 1 below.

Sensory evaluation results of Test Example 1 division color smell flavor Meat quality Overall preference Example 1 4.0 3.8 3.8 3.9 3.9 Example 2 4.1 4.0 4.0 4.3 4.2 Example 3 4.1 4.0 4.1 4.0 4.1 Comparative Example 1 3.5 3.1 3.0 2.5 3.1

As can be seen from Table 1, it was confirmed that Examples 1 to 3 of the present invention received significantly better evaluations in color, smell, taste, meat quality, and overall preference than Comparative Example 1.

Since the embodiments described above are provided to fully inform the person of ordinary skill in the art to which the present invention pertains, the scope of the invention should be understood as illustrative in all respects and not restrictive. Is only defined by the scope of the claims.

Claims (6)

After immersing the yellow pollinated water in 1 ~ 10 ℃ for 2 ~ 4 hours, it is dried to remove water.
The step of applying the cooking oil to the back of the yellow water is removed,
Applying a mixed oil mixed with sesame oil and edible oil on the front of the yellow oil coated with the cooking oil,
The step of pre-baking the yellow state coated with the mixed oil in the oven,
The first step of applying the seasoning seasoned to the unprepared hwangtae, and first roasting it in the oven,
Cooling the yellow baked in the oven;
A second step of applying the seasoning to the cooled yellow state, and a second step of roasting it in the oven,
The aged seasoning is a seasoning containing red pepper paste, starch syrup and red pepper powder at 1 ~ 5 ℃ for 4 ~ 7 days,
In the step of immersing the yellow pollinated water in 1 ~ 10 ℃ for 2 ~ 4 hours and then removing it to remove water.
After mixing the extract powder of the sputum tree and fermented cabbage cabbage, immersed in the yellow,
The fermented cabbage cabbage,
Mixing the cabbage and water, and heating it for 3 to 5 hours at a temperature of 100 ~ 130 ℃,
Cooling the heated material,
The process of mixing the lactic acid bacteria in the cooled cooling water, fermentation for 8 to 12 hours at 20 ~ 40 ℃,
Method of producing a yellow roe roast, characterized in that it is prepared, including the process of filtering the fermented fermentation product.
According to claim 1,
The aged seasoning,
Yellow onion, pear, cheonyang pepper, whole garlic mixed and crushed, and mixed with red pepper paste, starch syrup, sugar, sun salt, soy sauce and red pepper powder, and aged at 1-5 ° C for 4-7 days. Method of making roast.
According to claim 1,
Each of the first roasting, primary roasting, and secondary roasting,
A method of preparing yellow-yellow roast, characterized by baking at 195-200 ° C for 9-11 minutes.
delete According to claim 2,
The aged seasoning,
A method of producing yellow roe, characterized by further aging by further mixing the extract powder of sputum and fermented cabbage.
Claims 1 to 3 and claim 5, characterized in that produced by the method of any one of claim 5, yaktae roast.

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