KR102247096B1 - Fugu milt fried food and manufacturing method therof - Google Patents
Fugu milt fried food and manufacturing method therof Download PDFInfo
- Publication number
- KR102247096B1 KR102247096B1 KR1020190029579A KR20190029579A KR102247096B1 KR 102247096 B1 KR102247096 B1 KR 102247096B1 KR 1020190029579 A KR1020190029579 A KR 1020190029579A KR 20190029579 A KR20190029579 A KR 20190029579A KR 102247096 B1 KR102247096 B1 KR 102247096B1
- Authority
- KR
- South Korea
- Prior art keywords
- wolves
- fugu
- manufacturing
- fried
- outer membrane
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/30—Fish eggs, e.g. caviar; Fish-egg substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/365—Thawing subsequent to freezing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
본 발명은 순두부보다 더 부드러워 미세한 힘에 의해서도 터져버릴 수 있는 복어의 이리를 튀김으로 제조할 수 있도록 한 복어 이리 튀김 및 그 제조 방법에 관한 것으로서, 그 제조 방법은 이리를 깨끗히 손질한 후 냉동시키는 제1 단계와; 상기 제1 단계를 거친 냉동 이리를 약 30 ~ 40℃의 물로 끼얹어 이리의 겉 막만 해동시키는 제2 단계와; 상기 제2 단계에 의한 겉의 막만 해동된 이리를 한 입 크기로 절단한 후, 절단한 이리에, 얼음을 넣어 차갑게 한 튀김옷을 입히는 제3 단계와; 상기 제3 단계에 의해 튀김옷이 입혀진 이리를 180℃ 온도로 4분 동안 튀겨 완성하는 제4 단계;로 이루어진 것이다.The present invention relates to a fugu frying and a method for manufacturing the fugu fugu, which is softer than soft tofu and can be blown out by a fine force, and a method for manufacturing the same, wherein the manufacturing method is an agent that cleans the fugu and then freezes it. Step 1 and; A second step of thawing only the outer membrane of the wolves by pouring the frozen wolves through the first step with water at about 30 to 40°C; A third step of cutting the wolves from which only the outer membrane has been defrosted in the second step into bite-sized pieces, and then putting ice on the cut wolves to coat a cold tempura coat; It consists of a fourth step of frying for 4 minutes at 180°C for 4 minutes the wolves coated with the fried clothes by the third step.
Description
본 발명은 복 이리 튀김 및 그 제조 방법에 관한 것으로서, 보다 상세하게는 순두부보다 더 부드러워 미세한 힘에 의해서도 터져버릴 수 있는 복어의 이리를 튀김으로 제조할 수 있도록 한 복어 이리 튀김 및 그 제조 방법에 관한 것이다.The present invention relates to a fugu frying and a method of manufacturing the same, and more particularly, to a fugu frying fugu frying and a method for manufacturing the fugu fugu to be able to manufacture fugu fugu which is softer than soft tofu and can burst even by a fine force. will be.
주지된 바와 같이 복어 이리는 수컷 뱃속에 든 정액 덩어리로 눈처럼 하얗고, 크림처럼 부드럽고 고소해 복어에서 가장 맛있는 부위로 꼽을 정도이다. 성분은 어종에 따라 다르나, 보통 75∼82%의 수분, 1∼5%의 지방을 함유하고, 단백질로서 히스톤·프로타민 등의 강염기성 단백질을 함유하는 것이 특징이다. As is well known, pufferfish wolves are semen in the stomach of a male, white like snow, soft like cream, and savory, making it the most delicious part of pufferfish. The composition varies depending on the fish species, but it usually contains 75-82% moisture and 1-5% fat, and is characterized by containing strong basic proteins such as histone protamine as a protein.
복어 이리는 순두부보다 더 부드러운 특성으로 손질할 때 자칫 터지기 쉬워 통상 숙취해소에 좋은 복맑은탕, 복지리가 끓기 시작할 때 넣어 먹는 것이 보통이고, 손질 및 다루기가 어려워 튀김으로 만들기에는 상당한 어려움이 있어 현재 복어 이리 튀김이 제안된 바 없다.Pufferfish wolves are softer than soft tofu and tend to burst when they are cleaned, so they are usually eaten with bok clear soup, which is good for hangover relief, and when they start to boil, and it is difficult to clean and handle, making it difficult to make deep-fried pufferfish. No wolves have been proposed.
이에 본 발명은 상기한 바와 같은 종래의 제반 문제점을 해소하기 위해 창안된 것으로서, 그 목적은 순두부보다 더 부드러워 미세한 힘에 의해서도 터져버릴 수 있는 복어의 이리를 튀김으로 제조할 수 있도록 한 복어 이리 튀김 및 그 제조 방법에 관한 것이다. Accordingly, the present invention was invented to solve the problems of the prior art as described above, and its purpose is to make a fugu fugu fry that is softer than soft tofu and can burst even by a fine force. It relates to the manufacturing method.
이러한 본 발명의 목적을 달성하기 위한 본 발명에 의한 복어 이리 튀김의 제조 방법의 한 형태는, 이리를 깨끗히 손질한 후 냉동시키는 제1 단계와; 상기 제1 단계를 거친 냉동 이리를 약 30 ~ 40℃의 물로 끼얹어 이리의 겉 막만 해동시키는 제2 단계와; 상기 제2 단계에 의한 겉의 막만 해동된 이리를 한 입 크기로 절단한 후, 절단한 이리에, 얼음을 넣어 차갑게 한 튀김옷을 입히는 제3 단계와; 상기 제3 단계에 의해 튀김옷이 입혀진 이리를 180℃ 온도로 4분 동안 튀겨 완성하는 제4 단계;로 이루어진 것을 특징으로 한다.One form of the manufacturing method of fugu sirloin tempura according to the present invention for achieving the object of the present invention includes a first step of freezing wolves after cleansing them; A second step of thawing only the outer membrane of the wolves by pouring the frozen wolves through the first step with water at about 30 to 40°C; A third step of cutting the wolves from which only the outer membrane has been defrosted in the second step into bite-sized pieces, and then putting ice on the cut wolves to coat a cold tempura coat; It characterized in that it consists of; a fourth step of frying the fry for 4 minutes at a temperature of 180 °C for 4 minutes on the fry cloth coated in the third step.
상술한 바와 같이 본 발명은 이리를 깨끗히 손질한 후 냉동시킨 후, 냉동 이리를 약 30 ~ 40℃의 물로 끼얹어 이리의 겉 막만 해동시키고, 겉의 막만 해동된 이리를 한 입 크기로 절단한 후, 절단한 이리에, 얼음을 넣어 차갑게 한 튀김옷을 입혀 180℃ 온도로 4분 동안 튀겨 완성함으로써 겉은 바삭하고 속은 크림처럼 부드럽고 고소한 복어 이리 고유의 식감을 느낄 수 있는 효과가 있다.As described above, in the present invention, after cleansing and freezing the wolves, the frozen wolves are poured with water at about 30 to 40°C to thaw only the outer membrane of the wolves, and cut the wolves from which only the outer membrane is thawed into bite-sized pieces, It has the effect of feeling the unique texture of pufferfish eel, which is crispy on the outside and creamy on the inside, soft and savory like cream on the inside, by covering the cut wolves with ice and cold fries for 4 minutes.
이하, 첨부된 도면을 참조로 하여 본 발명에 의한 복어 이리 튀김 및 그 제조 방법을 상세히 설명하기로 한다.Hereinafter, with reference to the accompanying drawings will be described in detail the fugu sirloin fried fugu and a method for manufacturing the same according to the present invention.
제1 단계는 이리를 깨끗히 손질한 후 냉동시키는 것이고, 제2 단계는 상기 제1 단계를 거친 냉동 이리를 약 30 ~ 40℃의 물로 끼얹어 이리의 겉 막만 해동시키는 것이며, 제3 단계는 상기 제2 단계에 의한 겉의 막만 해동된 이리를 한 입 크기로 절단한 후, 절단한 이리에, 얼음을 넣어 차갑게 한 튀김옷을 입히는 것이고, 제4 단계는 상기 제3 단계에 의해 튀김옷이 입혀진 이리를 180℃ 온도로 4분 동안 튀겨 완성하는 것이다.The first step is to clean and freeze the wolves, and the second step is to defrost only the outer membrane of the wolves by pouring the frozen wolves that have passed through the first step with water at about 30 to 40°C, and the third step is the second step. After cutting only the defrosted wolves by the step into bite-sized pieces, ice is added to the cut wolves, and then the cold fried wolves are coated, and the fourth stage is 180°C. Fry for 4 minutes at the temperature to complete.
이를 냉동시키면, 미세한 힘에도 터질 수 있는 복어 이리가 쉽게 터지지 않게 되고, 냉동 이리, 여기서 냉동 이리는 통상에서와 같이 단단한 형태가 아닌 살얼음과 같이 이리가 흐트러지지 않는 상태를 말한다. 이러한 냉동 이리의 절단이 쉽도록 약 30 ~ 40℃의 물로 끼얹어 이리의 겉 막만 해동시킨 후 한 입 크기로 절단하게 되는 것이다.When this is frozen, pufferfish wolves that can burst even with fine force do not easily burst, and frozen wolves, where frozen wolves are not in a solid form as usual, but are not disturbed like thin ice. The frozen wolves are cut into bite-sized pieces after only the outer membrane of the wolves is defrosted by pouring them with water at about 30 to 40°C to facilitate cutting.
상기 제3 단계에서 튀김옷에 얼을 넣어 차갑게 하는 것은 튀김옷과 기름 간의 온도 편차를 크게 함으로써 튀김옷의 공극을 늘려 튀김옷의 바삭함을 증대시키기 위한 것으로서, 실제로 튀길때 튀김옷이 입혀진 이리가 가라앉아 있다가 냉동상태의 막 내부의 속이 해동되어 부드러워지면서 무게가 가벼워져 탁구공과 같이 기름 위에 뜨게 된다.In the third step, the freezing of the frying cloth is to increase the air gap between the frying cloth and the oil to increase the crispness of the frying cloth by increasing the temperature difference between the frying cloth and the oil. As the inside of the membrane is thawed and softened, the weight becomes lighter and floats on the oil like a table tennis ball.
그리고 180℃ 온도로 4분 동안 튀기는 의미는 180℃ 미만이 되면 시간이 올려 걸리고 속은 해동이 덜 된 상태에서 겉만 태우게 되는 것을 의미하고, 상기 조건을 못 맞추면 절단해서 막이 없는 속이 튀김옷을 뚫고 나와 터지거나 속은 해동이 덜 된 상태에서 튀김옷의 겉만 태우게 되는 것을 막기 위한 것을 의미하는 것이며, 4분 이상 더 튀기면 해동된 속이 팽창하면서 터지게 되므로 센불로 신속하게 튀겨내야 하는 것이다.And frying at 180℃ for 4 minutes means that when the temperature is less than 180℃, it takes time and the inside is not defrosted and only the outside is burned. The inside is meant to prevent burning of only the outer surface of the fried clothes in a less defrosted state, and if it is fried for more than 4 minutes, the thawed inside expands and bursts, so you need to quickly fry it over high heat.
이같이 본 발명은 이리를 깨끗히 손질한 후 냉동시킨 후, 냉동 이리를 약 30 ~ 40℃의 물로 끼얹어 이리의 겉 막만 해동시키고, 겉의 막만 해동된 이리를 한 입 크기로 절단한 후, 절단한 이리에, 얼음을 넣어 차갑게 한 튀김옷을 입혀 180℃ 온도로 4분 동안 튀겨 완성함으로써 겉은 바삭하고 속은 크림처럼 부드럽고 고소한 복어 이리 고유의 식감을 느낄 수 있게 되는 것이다.As described above, the present invention cleans and freezes wolves, and then defrosts only the outer membrane of the wolves by pouring the frozen wolves with water at about 30 to 40°C, and cuts the wolves from which only the outer membrane is thawed into bite-sized pieces, E, put on ice and put on a cold frying coat and fry for 4 minutes at 180℃, so you can feel the unique texture of pufferfish, which is crispy on the outside and creamy on the inside, soft and savory.
이상에서 본 발명에 의한 복어 이리 튀김 및 그 제조 방법을 구체적으로 설명하였으나, 이는 본 발명의 가장 바람직한 실시양태를 기재한 것일 뿐, 본 발명이 이에 한정되는 것은 아니며, 첨부된 특허청구범위에 의해서 그 범위가 결정되어지고 한정되어진다. 또한, 이 기술분야에서 통상의 지식을 가진 자라면 누구나 본 발명의 명세서의 기재내용에 의한 다양한 변형 및 모방을 행할 수 있을 것이나, 이 역시 본 발명의 범위를 벗어난 것이 아님은 명백하다고 할 것이다.In the above, the fried pufferfish sirloin and its manufacturing method according to the present invention have been described in detail, but this is only a description of the most preferred embodiment of the present invention, and the present invention is not limited thereto, and according to the appended claims, The scope is determined and defined. In addition, anyone of ordinary skill in the art will be able to perform various modifications and imitations according to the description of the specification of the present invention, but it will be apparent that this is also not outside the scope of the present invention.
Claims (2)
상기 제1 단계를 거친 냉동 이리를 30 ~ 40℃의 물로 끼얹어 이리의 겉 막만 해동시키는 제2 단계와;
상기 제2 단계에 의한 겉의 막만 해동된 이리를 한 입 크기로 절단한 후, 튀김옷과 기름 간의 온도 편차를 크게 하여 튀김옷의 공극을 늘려 바삭함을 향상시킬 수 있게 절단한 이리에 얼음을 넣어 차갑게 하고, 튀김옷을 입히는 제3 단계와;
상기 제3 단계에 의해 튀김옷이 입혀진 이리를 센불로 180℃ 온도로 4분 동안 튀겨 완성하는 제4 단계;로 이루어진 것을 특징으로 한 복어 이리 튀김의 제조 방법.
A first step of cleaning the wolves and freezing them in a state where the wolves are not disturbed, such as thin ice;
A second step of thawing only the outer membrane of the wolves by pouring the frozen wolves through the first step with water at 30 to 40°C;
After cutting the wolves from which only the outer membrane was defrosted by the second step into bite-sized pieces, the temperature difference between the fried clothes and the oil is increased to increase the voids of the fried clothes, and ice is put in the cut to improve the crispness. , A third step of putting on a fried cloth;
A fourth step of frying the wolves coated with the tempura by the third step at a temperature of 180° C. for 4 minutes over high heat for 4 minutes.
Fried pufferfish sirloin, characterized in that produced by the method of claim 1.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020190029579A KR102247096B1 (en) | 2019-03-15 | 2019-03-15 | Fugu milt fried food and manufacturing method therof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020190029579A KR102247096B1 (en) | 2019-03-15 | 2019-03-15 | Fugu milt fried food and manufacturing method therof |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20200109847A KR20200109847A (en) | 2020-09-23 |
KR102247096B1 true KR102247096B1 (en) | 2021-04-29 |
Family
ID=72708443
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020190029579A KR102247096B1 (en) | 2019-03-15 | 2019-03-15 | Fugu milt fried food and manufacturing method therof |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR102247096B1 (en) |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101625436B1 (en) | 2016-01-21 | 2016-06-14 | 임구연 | Frozen food with fried clothing does not come off method of manufacturing method |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20060072973A (en) * | 2004-12-24 | 2006-06-28 | 전기학 | Fried ice cream and its manufacturing method |
KR100586914B1 (en) | 2005-02-25 | 2006-06-08 | 유동숙 | The cooking method of the swellfish soup |
KR100646671B1 (en) * | 2005-03-31 | 2006-11-23 | 대경에프.엔.비 주식회사 | Method for Preparing a Swellfish Fry |
KR20170121832A (en) * | 2016-04-26 | 2017-11-03 | 주식회사 대정에프엔디 | Method for Manufacturing Frozen Fried Mango |
-
2019
- 2019-03-15 KR KR1020190029579A patent/KR102247096B1/en active IP Right Grant
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101625436B1 (en) | 2016-01-21 | 2016-06-14 | 임구연 | Frozen food with fried clothing does not come off method of manufacturing method |
Non-Patent Citations (1)
Title |
---|
https://blog.naver.com/jbok2016/220919924207(2017.01.25.) 1부.* |
Also Published As
Publication number | Publication date |
---|---|
KR20200109847A (en) | 2020-09-23 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP4327803B2 (en) | Method for producing raw sweet potato chips | |
WO2003022079A1 (en) | Method for preparing frozen food | |
RU2004133963A (en) | Biscuit extruded at negative temperature, method of production and use in combined frozen confectionery | |
KR102247096B1 (en) | Fugu milt fried food and manufacturing method therof | |
CN105029459A (en) | Islamic-characteristic air-fried crispy meat and manufacturing method thereof | |
FR2634976A1 (en) | Method for preparing a ready-to-cook raw meat after preservation and raw meat thus obtained | |
FR2876249A1 (en) | Use of a cocoa butter e.g. to replace the dairy butter and oils in culinary preparations | |
KR101701358B1 (en) | Method for manufacturing kwamegi roast of herring and kwamegi roast of herring manufactured by the same | |
KR101089912B1 (en) | Manufacturing method for jerked meat by frying | |
KR102349003B1 (en) | Method for manufacturing pork cutlet and pork cutlet manufactured thereby | |
KR100694793B1 (en) | Manufacturing Method of Salted Fish | |
CN110754616A (en) | Making method of tea-flavored spicy beef jerky | |
CN105166953A (en) | Multi-flavor sliced dried beef and preparation method thereof | |
JP4648368B2 (en) | How to cook chicken | |
JP2000175660A (en) | Production of processed crab food | |
KR101527642B1 (en) | The manufacturing method of shrimp sushi with tasty steak | |
KR102167649B1 (en) | Method for manufacturing frozen food of griled tuna kama | |
JP2010227094A (en) | Method for producing frozen rice and frozen rice | |
JP3648213B2 (en) | Method for processing crabs for crabs and crabs for crabs obtained by the method | |
KR20060072973A (en) | Fried ice cream and its manufacturing method | |
JP7010745B2 (en) | How to make microwave-cook-resistant ingredients | |
JP2929099B2 (en) | Manufacturing method of frozen food with clothes | |
JP6201087B2 (en) | Manufacturing method of cucumber boiled | |
JP4147391B2 (en) | Manufacturing method of ice croquette | |
KR20210114571A (en) | Pork rind noodles and preparation method thereof |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
E902 | Notification of reason for refusal | ||
E701 | Decision to grant or registration of patent right | ||
GRNT | Written decision to grant |