KR102405845B1 - Method for producing low-salt dried anchovy popping snack - Google Patents

Abstract

The present invention provides a method for producing low-salt anchovy puff pastry using anchovy with significantly reduced salt. A method for manufacturing low-salt dried anchovy puff pastry includes the steps of (a) preparing a raw material containing low-salt dried anchovy; And (b) supplying the raw material to the puffing machine may include the step of compressing and expanding at a predetermined temperature.

Description

Method for manufacturing low-salt dried anchovy puff pastry {METHOD FOR PRODUCING LOW-SALT DRIED ANCHOVY POPPING SNACK}

The present invention relates to a method for manufacturing low-salt dried anchovy puff pastry.

In general, anchovies, which can be said to be a treasure trove of calcium caught in the domestic coastal waters, account for more than 50% of the fishing net fishing using ships. It is moved to the drying plant, dried, packaged, and shipped to the over-the-counter market.

However, the anchovies produced by the above method have a short shelf life due to a short self-sustaining time and high-temperature drying, and a large amount of salt is added to prevent spoilage, so that the salinity may reach 12 to 14%. It is not in line with recent consumption trends that are preferred.

On the other hand, when consumed in a dry state that has been dried and processed as it is, anchovy itself is a high-protein, low-fat, and high-nutrition food, as described above, due to its unique fishy odor treatment and its own texture and hard texture. In addition, there were problems such as limiting the consumer group (the avoidance phenomenon of children during the growth period) due to the consumer's preference or the unique fishy smell of anchovies, and there was a problem that the elderly or the infirm with weak dental function could not easily consume it. In snack snacks with grains as the main ingredient, most of them have ingredients such as grains, and the addition of anchovy is only processed by adding a very small amount so that only the unique flavor of anchovy can be extracted. There was a problem that the rich nutritional value of anchovies could not be exhibited because most of them could not be called.

An object of the present invention is to provide a method for manufacturing puff pastry using anchovy with significantly reduced salt.

The present invention is a pumping snack (popping) made from natural low-salt dried anchovies, which has a completely different flavor and nutritional value from processed foods such as dried anchovies or processed foods such as snack snacks to which anchovies are added in a small amount as juice or powder. It is one object to provide a method for manufacturing.

The object of the present invention is not limited thereto, and other objects not mentioned will be clearly understood by those skilled in the art from the following description.

According to an aspect of the present invention, (a) preparing a raw material containing low-salt dried anchovies; And (b) supplying the raw material to the fried rice machine can be provided with a low-salt dried anchovy fried production method comprising the step of compressing and expanding at a predetermined temperature.

In addition, in the step of compressing and expanding, the puffing machine may expand while heating the raw material to 190-210°C.

In addition, in the step of compressing and expanding, the puffing machine may compress the raw material for 7-9 seconds.

In addition, the raw material may further include dried shrimp in addition to the low-salt dried anchovies.

In addition, the low-salt dried anchovies may be prepared through a drying process after immersing the anchovies collected on board in fresh water filled with ice and then self-treatment with heated fresh water.

In addition, the freshwater immersion is performed on a ship, and the freshwater immersion is performed for 10 minutes or more. After the freshwater immersion, an ice removal step of removing ice from the freshwater filled with the ice in which the anchovy is immersed before the self-sustaining process may further include.

In addition, in the self-sustaining process, the fresh water is heated to 85 degrees Celsius or more, and the self-sustaining may be performed for 3 minutes or more.

According to an embodiment of the present invention, it is possible to manufacture a pumping snack (pumpling) with anchovies with significantly reduced salt as the main material.

According to one embodiment of the present invention, when the anchovy is manufactured in a straight shape and manufactured as an anchovy pumping snack (pop-fried) using anchovy, it has a special effect that the shape of the processed food can be uniformly manufactured.

Effects of the present invention are not limited to the above-described effects, and effects not mentioned will be clearly understood by those of ordinary skill in the art from the present specification and accompanying drawings.

1 is a flowchart of a method for manufacturing low-salt dried anchovy puff pastry according to an embodiment of the present invention.
2 is a flowchart of a method for manufacturing low-salt dried anchovy according to an embodiment of the present invention.
3 (a) is a view of anchovy prepared according to a conventional method, (b) is a view of anchovy prepared according to an embodiment of the present invention.

Hereinafter, an embodiment of the present invention will be described in more detail with reference to the accompanying drawings. Embodiments of the present invention may be modified in various forms, and the scope of the present invention should not be construed as being limited to the following embodiments. This embodiment is provided to more completely explain the present invention to those of ordinary skill in the art. Therefore, the shape of the element in the drawings is exaggerated to emphasize a clearer description.

1 is a flowchart of a method for manufacturing low-salt dried anchovy gangjeong according to an embodiment of the present invention.

A method for manufacturing low-salt dried anchovy puff pastry according to an embodiment will be described with reference to FIG. 1, comprising the steps of (a) preparing a raw material containing low-salt dried anchovy puff pastry (S10); and (b) supplying the raw material to the puffing machine and compressing and expanding it at a predetermined temperature (S20).

In the raw material preparation step (S10) including the low-salt dried anchovy, it is preferable to use a small anchovy (less than the extinction size) for the low-salt dried anchovy. In the raw material, dried shrimp can be used together with low-salt dried anchovies, and only low-salt dried anchovies and dried shrimp are used. It is preferable to use low-salt dried anchovies prepared in the following way for the dried anchovies used for puff pastry.

With reference to FIG. 2 , a method for manufacturing low-salt dried anchovy according to an embodiment is as follows.

First, anchovies are collected on board (S110). The collected anchovies are immediately immersed in fresh water filled with ice (S120). The step of immersing (soaking) the collected anchovies in fresh water filled with ice is preferably performed on board. However, the step S120 is not limited to being made on board.

In an example, it is preferred that the ratio of ice to freshwater in freshwater filled with ice is 8 to 2 or a higher volume ratio of freshwater compared to ice. If there is too much ice, the anchovies may be crushed by the ice. Also, if there is too much ice, the anchovies may be frozen by the ice, and if the frozen anchovies are thawed, the quality of the anchovies may deteriorate.

Fresh water and anchovies with ice can be maintained in a ratio of 5 to 1 to 15 to 1. Preferably the ratio is 10 to 1. In one example, when the amount of fresh water filled with ice is too little, the anchovy may be crushed and the shape may be deformed. If there is too much fresh water filled with ice, the amount of anchovy that can be harvested decreases as the amount of shipment of filled water increases, which may be disadvantageous.

It is desirable to store the collected anchovies in fresh water filled with ice for at least 10 minutes. If the anchovies are stored in fresh water filled with ice, the freshness can be maintained while the anchovies die and become stiff after death. In addition, certain salts can be removed by immersion in fresh water. If the storage time is less than 10 minutes by immersing the collected anchovies in fresh water filled with ice, sufficient post-rigidity of the anchovies is not achieved. If sufficient post-rigidity of the anchovy is not achieved, the shape of the anchovy will not be held upright. For example, referring to FIG. 3 (a), it shows a general appearance of anchovy manufactured according to a conventional method, and referring to FIG. It shows the appearance of anchovy prepared according to the process to be described later. However, anchovy prepared according to an embodiment of the present invention does not show the same appearance as 100% (b). However, in the prior art, if 50% or more is manufactured in the same manner as in (a), according to an embodiment of the present invention, 50% or more (preferably 70% or more) is manufactured in the same manner as in (b).

After the anchovy soaked in ice-filled fresh water is hardened, filter the anchovies through a sieve. If this step of filtering the anchovy through a sieve is not performed and the anchovy soaked in ice water is put directly into boiling water, the temperature of the boiling water due to the ice water will drop sharply and the quality of the anchovy may be damaged. When filtering anchovies through a sieve, if you pour the anchovies, ice, and water in a sieve directly into the sieve, the anchovies may be crushed into the ice or frozen. To prevent this, first remove the ice from the barrel. Anchovy sinks in water, and ice floats on the water. If the ice is completely removed and the anchovies are filtered through a sieve, damage to the anchovies caused by ice can be prevented.

When the anchovies dipped in ice-filled fresh water are hardened after the death, the anchovies are self-reliant in fresh water (S130). In one embodiment of the present invention, self-repair is made by boiling anchovies in fresh water heated to 85 degrees Celsius or more. The boiling time may be 1 to 6 minutes, preferably 3 to 5 minutes. The boiling time can be appropriately adjusted according to the size of the anchovy. The self-restraint stage is preferably performed on land. Conventionally, it is usually self-sustaining in salt water, but in the present invention, it is self-sustaining in fresh water. The reason for self-restraint in salt water in the prior art is to perform self-restraint in salt water in advance on a ship usually in order to improve storage properties. However, in the present invention, since the anchovies undergo post-rigidity through step S120 and the freshness is increased, they can be directly moved to the drying plant because they are self-sustaining on land, so they can be self-sustaining in fresh water, thereby producing low-salt dried anchovies. can

The matured anchovies are moved to a drying plant and dried (S140). As a drying method, any one of hot air drying and cold air drying may be applied. For example, hot air drying may be performed by applying hot air at 28 to 45° C. for 2 to 4 hours, or cold air drying by applying cold air at 5 to 10° C. for 6 to 10 hours. In addition, any two or more methods of hot air drying and cold air drying may be combined and applied.

The dried anchovies may be moved to a sorting plant and sorted (S150). Anchovies are sorted by size at the sorting plant. For example, depending on the length of anchovy, 15 mm or less can be classified as annihilation, 16-30 mm self-destruction, 31-45 mm extinction, 46-76 mm neutral extinction, and 77 mm or more large extinction. As an example, anchovy of an extinction size or smaller may be used for puff pastry.

The dried anchovy prepared in the above method can significantly reduce salt, and when the anchovy is prepared in a straight shape and prepared as a snack using anchovy, the shape of the puff pastry can be uniformly manufactured, and the production of low-salt anchovy puff pastry is easy. It is possible.

Referring back to FIG. 1 , the step of compressing and expanding ( S20 ) is performed in a popping machine. The popping machine may be a conventional popping machine having a lower heating mold having a forming cavity that opens upwards, and an upper heating mold that is lifted from the upper part of the lower heating mold to open and close the forming cavity of the lower heating mold. is to be omitted.

Therefore, in this process, the raw material mixed with low-salt dried anchovies and dried prawns is expanded according to the well-known manufacturing principle of puff pastry, thereby manufacturing puff pastry. That is, the raw material (for example, 5 g) mixed with low-salt dried anchovies and dried shrimp is put into the molding cavity, and as it is heated and compressed in the molding cavity, low-salt dried anchovies and dried shrimp are luxurious, and at the same time, the moisture contained in low-salt dried anchovies and dried shrimp is absorbed. Steam is generated by the steam to increase the pressure of the molding cavity, and when the molding cavity is opened and the pressure inside the molding cavity is momentarily lowered, the luxurious raw material is expanded by the internal pressure of the high-pressure state to produce puff pastry.

Preferably, while heating to 190 ~ 210 ℃, the raw material is compressed for 7-9 seconds to expand the raw material (low salt dried anchovies + dried kale).

The puff pastry according to the present invention prepared in this way has a high content of anchovy, so it is nutritionally superior to general puff pastry. Therefore, consumers can easily access anchovies in their daily life without making any special effort to eat them because they can consume the nutritional components of anchovy by eating puff pastry.

The above detailed description is illustrative of the present invention. In addition, the above description shows and describes preferred embodiments of the present invention, and the present invention can be used in various other combinations, modifications, and environments. That is, changes or modifications are possible within the scope of the concept of the invention disclosed herein, the scope equivalent to the written disclosure, and/or within the scope of skill or knowledge in the art. The written embodiment describes the best state for implementing the technical idea of the present invention, and various changes required in the specific application field and use of the present invention are possible. Accordingly, the detailed description of the present invention is not intended to limit the present invention to the disclosed embodiments. Also, the appended claims should be construed to include other embodiments.

Claims (7)

(a) preparing a raw material containing low-salt dried anchovies; and
(b) supplying the raw material to a frying machine and compressing and expanding it at a predetermined temperature,
Step (a) is:
a) 10 minutes to maintain a volume ratio of 5 to 1 to 15 to 1 of the collected anchovies in fresh water filled with ice provided with a volume ratio of fresh water and ice of 8 to 2 Freshwater immersion step of immersion during the above;
b) an ice removal step of removing the ice from the fresh water filled with the ice in which the anchovy is immersed;
c) filtering the anchovies through a sieve after the ice removal step;
d) after filtering the anchovy through a sieve; and
e) comprising a drying step of drying the anchovy after the self-sustaining step,
The freshwater immersion step is made on board,
The self-sustaining step and the drying step are low-salt dried anchovy puff pastry manufacturing method made on land. According to claim 1,
In the step of compressing and expanding, the puffing machine heats the raw material to 190-210° C. while expanding it. 3. The method of claim 2,
In the step of compressing and expanding, the puffing machine compresses the raw material for 7-9 seconds. According to claim 1,
The raw material is a method of manufacturing low-salt dried anchovy puff pastry further comprising dried shrimp in addition to the low-salt dried anchovy. delete delete delete

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