KR102467088B1 - Deep-fried delicacies with improved texture and manufacturing method thereof - Google Patents

Abstract

The present invention relates to fried dried squid with improved texture and a method for producing the same. The method includes: a first step of aging dried squid raw materials made by finely slicing squid in a low-temperature aging tank; a second step in which based on 100 parts by weight of a flour mixture, 5 to 10 parts by weight of an enzyme solution, 3 to 5 parts by weight of stevia, and 5 to 8 parts by weight of seasoning are added and blended to prepare frying powder; a third step of making dough by adding water and sugar to the frying powder mixed after the second step and kneading; a fourth step of distributing and spreading the dried squid aged in the first step so that the dried squid does not tangle after storing the same in a conveying unit; a fifth step of applying dough to the dried squid after putting the dried squid into a sap immersion unit by driving the conveying unit of the fourth step; a sixth step of frying in oil at 130 to 170 ℃ for 3 to 6 minutes after putting the dried squid coated with dough after the fifth step into a milking machine; a seventh step of putting the fried dried squid into a vibrator after sixth step and vibrating so that only dried squid is sorted by applying vibration so that oil and by-products fall; an eighth step of collecting fried dried squid after vibrating after the seventh step and checking whether agglomerates or other foreign substances are mixed in the collected dried squid; and a ninth step of adding and mixing seasoning to give the fried dried squid an appropriate taste after the eighth step.

Description

Deep-fried delicacies with improved texture and manufacturing method thereof}

The present invention relates to the production of delicacies, and more particularly, to a frying delicacies with improved taste and nutrition and a crispy texture by mixing squid and seasoning in an appropriate ratio and a method for manufacturing the same.

Squid is a fish species that lives in large quantities in the pelagic and inshore waters. It contains a large amount of nutrients such as taurine and various amino acids and betaine, as well as unsaturated fatty acids, and has a unique texture and taste, making it a highly palatable food. It is also a fish species that is avoided as food in certain countries because it contains cholesterol and has a distinctive fishy smell.

Taurine contained in squid reduces blood cholesterol, normalizes blood pressure and promotes fat decomposition, and EPA and DHA are effective in treating diseases such as cancer, liver detoxification, and heart disease. are being preferred

Recently, based on systematic research on squid, it has been revealed that squid has nutrients beneficial to the human body and components having pharmacological effects, and seasoned squid products are appearing.

As an example of such a prior art, Korean Patent Registration No. 10-0347843 discloses that fresh squid is put in water boiled at 80 to 90 ° C with 2 to 3 parts by weight of salinity, taken out, cooled in fresh water below 10 ° C, taken out, and then immersed in seasoning liquid to prepare seasoning liquid. After application, it is dried in a red clay drying room to a moisture content of 30%, vacuum packed, and then sterilized. Squid processing and its products are disclosed.

In addition, Korean Patent Publication No. 10-2004-0065115 discloses dried squid containing red ginseng extract and a manufacturing method thereof.

However, in the squid processing method as described above, there is a problem in that a significant amount of the active ingredients of the squid are leached into the water by boiling the squid in boiling water, resulting in a large loss of nutrients, and the protein of the squid coagulates, resulting in a change in taste, and expensive red ginseng extract Since squid must be impregnated using a large amount, there is a problem that is not realistically economical.

Republic of Korea Patent Publication No. 10-2011-0138472

The present invention has been made to solve the problems of the prior art, to provide fried delicacies with improved texture and a method for manufacturing the same, which have good taste and nutrition and have a crispy texture by mixing squid and seasoning in an appropriate ratio. There is a purpose.

The above object of the present invention is,

Step 1 of slicing squid into small pieces and putting them into a low-temperature maturation tank to mature them;

Based on 100 parts by weight of the flour mixture, 5 to 10 parts by weight of enzyme solution, 3 to 5 parts by weight of stevia, and 5 to 8 parts by weight of seasoning are added and blended to prepare frying powder;

Step 3 of making dough by adding water and sugar to the fried flour mixed after step 2 above and kneading;

Step 4 of distributing and spreading delicacies aged in step 1 above so that they do not tangle after storing them in the conveying unit;

Step 5 of driving the transfer unit of step 4 to put the delicacies into the sap soaking unit and then applying dough to the delicacies;

Step 6 of frying in oil at 130 ~ 170 ℃ for 3 ~ 6 minutes after putting the delicacies coated with dough after step 5 into a milking machine;

Step 7 of putting the fried delicacies into a vibrator after step 6 and vibrating so that only delicacies are sorted by applying vibration so that oil and by-products fall;

Step 8 of collecting fried delicacies after vibrating after step 7 and checking whether agglomerates or other foreign substances are mixed in the collected delicacies;

Step 9 of adding and mixing seasoning to give the fried delicacies an appropriate taste after step 8 above;

It can be achieved by a method for producing fried delicacies comprising a.

The enzyme solution in the above two steps,

Ingredients selected from the group consisting of Yew, Changjo, Cheonma, Cheonmundong, Tosaja, Licorice, Angelica, Ogapi, Baeksuo, Gojija are placed in a fermentation tank, brown sugar is added, and microbial strains are added to ferment in a dark room for 10 to 12 days. to prepare a fermentation broth,

It is obtained by fermenting after adding a Lysopus strain or a Lactobacillus strain to the prepared fermentation broth.

The stevia of the above two steps,

It is a powder obtained by dissolving stevia leaves or stems in a solvent and then heating to evaporate moisture, or an extract obtained by putting stevia leaves or stems in water and heating them.

The seasoning in step 2 is made by mixing sugar, D-sorbitol, refined salt, L-sodium glutamate, and citric acid.

The flour mixture in the second step is prepared by mixing wheat flour, corn starch, canola oil, corn oil, and refined salt.

Seasoning in step 9 is a mixture of flavor base-B, sugar, refined salt, wasabi powder, and whey powder.

The flavor base-B includes 40 to 50 parts by weight of vegetable oil, 10 to 30 parts by weight of chives, 10 to 20 parts by weight of carrots, and 8 to 20 parts by weight of other additives based on 100 parts by weight of animal oil. It is obtained by mixing the main ingredient, which is a mixture of garlic powder, white pepper powder, and red pepper powder, with auxiliary ingredients, and the auxiliary ingredients are a mixture of salt, sodium L-glutamate, dried egg white powder, and enzyme-treated stevia.

oil bath,

A frying tank with a storage part filled with frying oil, an opening formed at the top, and side walls and a bottom surface formed therein;

A frame disposed on the upper part of the milking tank and capable of being inserted into or spaced apart from the inside of the milking tank by an elevating operation, and a transport means that is mounted horizontally on the lower part of the frame and moves the fried delicacies while moving laterally in the frying tank Fried delicacies transfer unit provided;

A mounting table composed of a vertical member vertically mounted on the outer surface of the sidewall of the frying tank, a horizontal member horizontally connected to the upper portion of the vertical member, and a motor installed on the upper portion of the mounting table, and fried delicacies arranged downward a lift drive unit composed of a chain connected to the transfer unit;

A heat-insulating enclosure attached to the outer lower portion of the bottom surface of the melting tank, a heat transfer member formed inside the heat-insulating enclosure and in contact with the bottom surface, and a heat-conducting member formed inside the heat-insulating enclosure and heated to transfer heat to the melting tank. A heating unit composed of a heating element to be transmitted to the bottom surface;

An oil discharge unit composed of a discharge pipe connected to the bottom of the oil bath and a valve mounted on the discharge pipe;

a hood mounted on the top of the fried delicacies transfer unit and communicating with the inside of the frying tank, and an air purifying unit mounted inside the hood to suction, filter, and discharge smoke;

is to include

According to the present invention, it is possible to prepare delicacies having good taste and nutrition and crispy texture by mixing squid and seasoning in an appropriate ratio.

1 is a process flow chart for a method for producing fried delicacies with improved texture according to the present invention;
Figure 2 is a front view of the 'sap immersion unit' applied to the production of fried delicacies with improved texture according to the present invention;
Figure 3 is an exploded perspective view of the 'sap immersion unit' applied to the production of fried delicacies with improved texture according to the present invention.
Figure 4 is a front view showing a 'oil bath' applied to the production of fried delicacies with improved texture according to the present invention;
5 is a side view of a 'oil bath' applied to the production of fried delicacies with improved texture according to the present invention;
Figure 6 is a cross-sectional view of the 'air purification unit' of the frying machine applied to the production of fried delicacies with improved texture according to the present invention.

Hereinafter, embodiments will be described in detail with reference to the accompanying drawings. However, since various changes can be made to the embodiments, the scope of the patent application is not limited or limited by these embodiments. It should be understood that all changes, equivalents or substitutes to the embodiments are included within the scope of rights.

Specific structural or functional descriptions of the embodiments are disclosed for illustrative purposes only, and may be modified and implemented in various forms. Therefore, the embodiments are not limited to the specific disclosed form, and the scope of the present specification includes changes, equivalents, or substitutes included in the technical spirit.

Although terms such as first or second may be used to describe various components, such terms should only be construed for the purpose of distinguishing one component from another. For example, a first element may be termed a second element, and similarly, a second element may be termed a first element.

It should be understood that when an element is referred to as being “connected” to another element, it may be directly connected or connected to the other element, but other elements may exist in the middle.

Terms used in the examples are used only for descriptive purposes and should not be construed as limiting. Singular expressions include plural expressions unless the context clearly dictates otherwise. In this specification, terms such as "include" or "have" are intended to designate that there is a feature, number, step, operation, component, part, or combination thereof described in the specification, but one or more other features It should be understood that the presence or addition of numbers, steps, operations, components, parts, or combinations thereof is not precluded.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by a person of ordinary skill in the art to which the embodiment belongs. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related art, and unless explicitly defined in the present application, they should not be interpreted in an ideal or excessively formal meaning. don't

In addition, in the description with reference to the accompanying drawings, the same reference numerals are given to the same components regardless of reference numerals, and overlapping descriptions thereof will be omitted. In describing the embodiment, if it is determined that a detailed description of a related known technology may unnecessarily obscure the gist of the embodiment, the detailed description will be omitted.

Advantages and features of the present invention, and methods of achieving them, will become clear with reference to the detailed description of the following embodiments taken in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but will be implemented in various different forms, only these embodiments make the disclosure of the present invention complete, and common knowledge in the art to which the present invention belongs. It is provided to fully inform the holder of the scope of the invention, and the present invention is only defined by the scope of the claims.

In the embodiments of the present invention, unless otherwise defined, all terms used herein, including technical or scientific terms, are the same as those commonly understood by one of ordinary skill in the art to which the present invention belongs. It has meaning. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related art, and unless explicitly defined in the embodiments of the present invention, an ideal or excessively formal meaning not be interpreted as

The shapes, sizes, ratios, angles, numbers, etc. disclosed in the drawings for explaining the embodiments of the present invention are illustrative, so the present invention is not limited to the details shown. In addition, in describing the present invention, if it is determined that a detailed description of related known technologies may unnecessarily obscure the subject matter of the present invention, the detailed description will be omitted. When 'includes', 'has', 'consists of', etc. mentioned in this specification is used, other parts may be added unless 'only' is used. In the case where a component is expressed in the singular, the case including the plural is included unless otherwise explicitly stated.

In interpreting the components, even if there is no separate explicit description, it is interpreted as including the error range.

In the case of a description of a positional relationship, for example, 'on top of', 'on top of', 'at the bottom of', 'next to', etc. Or, unless 'directly' is used, one or more other parts may be located between the two parts.

When an element or layer is referred to as “on” another element or layer, it includes all cases where another element or layer is directly on top of another element or another layer or other element intervenes therebetween. Like reference numbers designate like elements throughout the specification.

The size and thickness of each component shown in the drawings are shown for convenience of description, and the present invention is not necessarily limited to the size and thickness of the illustrated components.

Each feature of the various embodiments of the present invention can be partially or entirely combined or combined with each other, and as those skilled in the art can fully understand, various interlocking and driving operations are possible, and each embodiment can be implemented independently of each other. It may be possible to implement together in an association relationship.

Among the accompanying drawings, Figure 1 is a process flow chart for a method for producing fried delicacies with improved texture according to the present invention, Figure 2 is a front view showing a frying machine applied to the production of fried delicacies with improved texture according to the present invention, Figure 3 is a side view of a frying machine applied to the production of fried delicacies with improved texture according to the present invention, Figure 4 is an 'air purification unit' of the frying machine applied to the production of fried delicacies with improved texture according to the present invention 5 is a front view of the 'sap immersion unit' according to the present invention, Figure 6 is an exploded perspective view of the 'sap immersion unit' according to the present invention.

The method for producing fried delicacies with improved texture according to the present invention according to the present invention,

Step 1 (S1) of slicing squid into small pieces and putting raw materials for delicacies into a low-temperature aging tank and aging them;

Based on 100 parts by weight of the flour mixture, 5 to 10 parts by weight of enzyme solution, 3 to 5 parts by weight of stevia, and 5 to 8 parts by weight of seasoning are added and blended to prepare frying powder (S2);

After step 2 (S2), step 3 (S3) of making dough by adding water and sugar to the mixed frying powder and kneading;

Step 4 (S4) of distributing and unfolding the aged delicacies in step 1 (S1) to prevent them from getting tangled after receiving them in the transfer unit;

Step 5 (S5) of driving the transfer unit of step 4 (S4) to put delicacies into the sap soaking unit and then applying dough to the delicacies;

After step 5 (S5), step 6 (S6) of putting the dough-coated delicacies into the oil bath 200 and then frying them in oil at 130-170 ° C for 3-6 minutes;

After step 6 (S6), step 7 (S7) of putting the fried delicacies into a vibrator and vibrating so that only delicacies are sorted by applying vibration so that oil and by-products fall;

After vibrating after step 7 (S7), the fried delicacies are collected, and step 8 (S8) of checking whether clumps or other foreign substances are mixed in the collected delicacies;

After step 8 (S8), step 9 (S9) of adding and mixing seasoning to give the fried delicacies an appropriate taste.

In the first step (S1), the delicacies raw materials made by slicing the squid are put in a maturation tank at a low temperature of 3 to 5 ° C and aged for 10 to 14 hours.

By aging at a low temperature, the meat quality becomes elastic and gives a chewy texture.

In the above step 2 (S2), the enzyme solution is a microbial strain after adding one or more selected materials from the group consisting of attention, creation, cheonma, cheonmundong, tosaja, licorice, angelica, ogapi, baeksuo, and wolfberry into a fermentation tank, adding brown sugar is added and fermented in a dark room for 10 to 12 days to prepare a fermentation broth, and after adding a Lysopus strain or a Lactobacillus strain to the prepared fermentation broth, it is obtained by fermentation.

Therefore, after putting wheat flour in a container, yeast is added, the enzyme solution obtained by the fermentation is added, aged for 5 to 8 days, and then extracted and prepared.

Lysopus bacteria is an edible mushroom mycelium that grows naturally on banana leaves. It contains superdismutase that decomposes lipids that are not good for the human body. It contains substances that provide beneficial ingredients to the human body.

Lactobacillus strains are known to have effects such as immunity and formation of antibacterial substances, normalization of intestinal bacterial composition, and inhibition of generation of harmful bacteria.

In the second step (S2), stevia is a powder obtained by dissolving stevia leaves or stems in a solvent and then heating to evaporate moisture, or an extract obtained by putting stevia leaves or stems in water and heating them.

In step 2 (S2), the seasoning is made by mixing sugar, D-sorbitol, refined salt, L-sodium glutamate, and citric acid.

In step 2 (S2), the flour mixture is prepared by mixing wheat flour, corn starch, canola oil, corn oil, and refined salt.

Refined salt refers to salt manufactured by dissolving raw salt (100%) with purified water, seawater or seawater concentrate, filtering, precipitation, recrystallization, dehydration, and adjusting salinity.

On the other hand, in step 5 (S5), delicacies are put in the sap soaking unit 7 and the dough is applied so that it is in a low temperature state.

2 and 3, the sap immersion part 7 has a receiving part 74 in which a low-temperature liquid dough can be stored, and a bottom extending to both sides of the receiving part 74 but inclined upward. It consists of cotton (75).

The sap immersion unit 7 is composed of a housing 72 installed on the ground and bases 73 and 73 'protruding on both sides of the upper portion of the housing 72, between the bases 73 and 73' on both sides The receiving portion 74 is formed in the.

A cooling water circulation unit 9 maintaining the accommodation unit 74 at a low temperature may be formed and maintained at a low temperature of 3 to 5 °C.

The cooling water circulation unit 9 includes a cold water jacket 91 attached to the outer surface of the accommodating unit 74 through which cold water is circulated, a cooling water reservoir 92 mounted on the enclosure 72, and cooling water in the cooling water reservoir 92. It is composed of a circulation pump (93) for supplying and recovering the cold water jacket (91).

Therefore, by supplying, recovering, and circulating the cooling water in the cold water jacket 91, the accommodation part 74 can be maintained at a low temperature.

In addition, a conveying means 10 is provided which is inserted into the accommodating part 74 of the sap immersed part 7 and transfers the kneaded delicacies by submerging a part in the liquid dough.

The conveying means 10 is supported on both sides of the base of the sap immersion part 7, and the middle part is mounted to be accommodated in the accommodating part 74, and the lower conveying part 120 transports the delicacies coated with the dough. ; An upper transfer unit 140 that is mounted complementary to the lower transfer unit 120 and moves while pressurizing the dough-coated delicacies; A driving unit 160 driving the lower transfer unit 120 and the upper transfer unit 140;

The kneaded delicacies are transferred to the milking machine by means of transport.

On the other hand, the milking machine of the sixth step (S6) is composed of a milking tank 2, an object transfer unit 3, a lift drive unit 4, a heating unit 5, and an oil discharge unit 6.

The oil bath 2 has a storage portion filled with frying oil, an opening formed at the top, and a side wall and a bottom surface 21.

The heating unit 5 includes a heat insulating box 52 attached to the lower outer side of the bottom surface of the oil bath 2 and a heat transfer member 53 formed inside the heat insulating box 52 and in contact with the bottom surface and a heating element 54 formed inside the heat insulating box 52 and heating the heat transfer member 53 so that heat is transferred to the bottom surface of the oil bath 2.

The object transfer unit 3 is disposed above the melting bath 2, and may be inserted into or spaced apart from the inside of the melting bath 2 by a lifting operation.

The object transfer unit 3 is mounted horizontally on a frame 32 formed in a rectangular parallelepiped shape corresponding to the upper opening of the melting tank 2 and the lower part of the frame 32, and moves the object while moving laterally in the melting tank 2 It is configured to include a transportation means (8) for moving.

The lift drive unit 4 is composed of a mounting table 44 and a chain 464 connected to a motor 45 installed on the top of the mounting table 44 and disposed downward and connected to the object transfer unit 3. do.

The lift drive unit 4 may include a weight balancing member 9 mounted on the other end of the chain 464. The weight balance member 9 can reduce the force required for the lifting operation by the load when the object transfer unit 3 is raised or lowered, thereby reducing the load applied to the motor 45 to prevent damage.

In addition, a hood (H) mounted on the upper part of the object transfer unit (3) and communicating with the inside of the frying tank (2), and an air purification installed inside the hood (H) to suck in, filter, and discharge smoke generated during frying Section 100 may be included.

The air purifier 100 has an inlet 210 for allowing air to flow into the inside, a first outlet 220 for discharging and guiding foreign substances contained in the air, and forcibly discharging and guiding the purified air. a housing 200 having a second outlet 230; a foreign matter separation guide unit 300 provided inside the housing 200 to alternately guide the flow trajectory of the air introduced into the housing 200 through the inlet 210 to separate and guide the contained foreign matter; A filter unit 400 provided in the housing 200 to separate and guide relatively small-volume foreign substances contained in the air flowing toward the second outlet 230 after separating foreign substances by the foreign matter separation guide 300 and induce deodorization. includes;

Provided to protrude from the inner surface of the housing 200 corresponding to the area where air is stagnant between neighboring partition plates 310 along the axial direction of the housing 200, thereby generating vortices in the air or increasing the strength of the vortexes A baffle 510 serving to do so is formed.

The air collides with the baffle 510 and maintains or increases fluidity, such as a vortex, and flows toward the corresponding tube 330. At this time, when the air hits the baffle 510, foreign substances contained therein are dropped onto the upper surface of the partition plate 310.

The hook 530 is inserted into the mounting hole 270 from the outside of the housing 200 and forms a fitting groove 532 to forcibly accommodate the fitting protrusion 520 .

The filter unit 400 includes an adsorption filter 410 and a deodorization filter 420 .

The adsorption filter 410 separates foreign substances contained in the air, particularly foreign substances having relatively small particles, after passing through the foreign matter separation guide part 300, and is provided inside the housing 200 corresponding to the side of the second outlet 230. Thus, the foreign matter separation guide unit 300 primarily allows the air separated from the foreign matter to pass through, and secondarily separates the foreign matter.

The deodorizing filter 420 adsorbs and separates the dust contained before the smoke generated during frying is discharged to the outside of the housing 200, and the second outlet 230 is formed in the housing 200. It is slide-inserted into the upper surface and removes oil particles contained in the air passing through the adsorption filter 410.

On the other hand, seasoning in step 9 (S9) is a mixture of flavor base-B, sugar, refined salt, wasabi powder, and whey powder.

The flavor base-B is prepared by including 40 to 50 parts by weight of vegetable oil, 10 to 30 parts by weight of chives, 10 to 20 parts by weight of carrots, and 8 to 20 parts by weight of other additives based on 100 parts by weight of animal oil.

The other additives are obtained by mixing a main material including garlic powder, white pepper powder, and red pepper powder, and a sub material. The auxiliary ingredients are a mixture of salt, sodium L-glutamate, dried egg white powder, and enzyme-treated stevia.

Enzyme-treated stevia is added with enzymes to remove the bitter taste of stevia.

The delicacies that have been seasoned in step 9 (S9) are vacuum-packed in packaging paper designated according to their weight.

After that, the finished product is stored in a refrigerated warehouse so that it can be shipped out.

Hereinafter, examples of manufacturing jinmichae according to several embodiments will be described in more detail.

[Example 1]

Finely chopped squid is put into a low-temperature maturation tank to mature.

The aged delicacies raw material is put in the conveying part and the dough is applied in the sap soaking part 7.

Knead the dough by adding water and sugar to frying powder mixed with 5 parts by weight of enzyme solution, 3 parts by weight of stevia, and 5 parts by weight of seasoning.

The enzyme solution is prepared by fermenting yew, changjo, cheonma, and cheonmundong, and then adding Lysopus strains.

Stevia uses a powder obtained by heating the leaves and stems.

The delicacies are transferred to the sap soaking unit 7 so that the dough is applied at a low temperature.

Afterwards, the kneaded delicacies are put in a frying pan and fried.

Remove the oil by vibrating the fried delicacies, and check and remove foreign substances.

Afterwards, seasoning is mixed with the fried delicacies to complete it.

[Example 2]

Finely chopped squid is put into a low-temperature maturation tank to mature.

The aged delicacies raw material is put in the conveying part and the dough is applied in the sap soaking part 7.

Knead the dough by adding water and sugar to frying powder mixed with 8 parts by weight of enzyme solution, 4 parts by weight of stevia, and 6 parts by weight of seasoning.

The enzyme solution is prepared by fermenting yew, changjo, cheonma, and cheonmundong, and then introducing Lactobacillus strains.

Stevia uses a powder obtained by heating the leaves and stems.

The delicacies are transferred to the sap soaking unit 7 so that the dough is applied at a low temperature.

Afterwards, the kneaded delicacies are put in a frying pan and fried.

Remove the oil by vibrating the fried delicacies, and check and remove foreign substances.

Afterwards, seasoning is mixed with the fried delicacies to complete it.

[Example 3]

Finely chopped squid is put into a low-temperature maturation tank to mature.

The aged delicacies raw material is put in the transfer unit and the dough is applied in the sap soaking unit 7.

Knead the dough by adding water and sugar to frying powder mixed with 10 parts by weight of enzyme solution, 5 parts by weight of stevia, and 8 parts by weight of seasoning.

The enzyme solution is prepared by fermenting Yeo, Changjo, Cheonma, and Cheonmundong, and then adding Lysopus strains and Lactobacillus strains.

Stevia uses a powder obtained by heating the leaves and stems.

The delicacies are transferred to the sap soaking unit 7 so that the dough is applied at a low temperature.

Afterwards, the kneaded delicacies are put in a frying pan and fried.

Remove the oil by vibrating the fried delicacies, and check and remove foreign substances.

Afterwards, seasoning is mixed with the fried delicacies to complete it.

Sensory acceptability was investigated for delicacies prepared in Examples 1, 2, and 3 and comparative examples (delicacies distributed in the market).

For sensory evaluation, 20 panelists evaluated the preference for color, scent, taste, texture, and overall acceptability using a 9-point scoring method.

color incense texture taste preference Example 1 6.5 6.3 6.8 6.6 good Example 2 7.3 7,1 7.3 7.9 good Example 3 8.2 8.7 8.5 8.8 very good comparative example 5.1 5.6 5.4 5.7 usually

According to Table 1, it was found that the taste, aroma, and texture were generally improved compared to the comparative example.

Although the embodiments of the present invention have been described in more detail with reference to the accompanying drawings, the present invention is not necessarily limited to these embodiments, and may be variously modified and implemented without departing from the technical spirit of the present invention. . Therefore, the embodiments disclosed in the present invention are not intended to limit the technical idea of the present invention, but to explain, and the scope of the technical idea of the present invention is not limited by these embodiments. Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive. The protection scope of the present invention should be construed according to the claims below, and all technical ideas within the equivalent range should be construed as being included in the scope of the present invention.

Therefore, other implementations, other embodiments, and equivalents of the claims are within the scope of the following claims.

S1: Step 1 S2: Step 2
S3: 3 process S4: 4 process
S5; 5th process S6 : 6th process
S7: 7th process S8: 8th process
S9: 9 process
2: oil bath 3: object transport unit
4: lift drive unit 5: heating unit
6: oil discharge unit 7: control unit
32: frame 8: vehicle
44: mount 45; motor
46: axis of rotation 9: weight balancing member
52: insulation box 53: heat transfer member
54: heating element 82: upper conveyor belt
84: lower conveyor belt 86: conveyor driving unit
92: heavy body body 94: fixing means
95: departure prevention plate 96: weight block
100: air purifier

Claims (3)

Step 1 of slicing squid into small pieces and putting them into a low-temperature maturation tank to mature them;
Based on 100 parts by weight of the flour mixture, 5 to 10 parts by weight of enzyme solution, 3 to 5 parts by weight of stevia, and 5 to 8 parts by weight of seasoning are added and blended to prepare frying powder;
Step 3 of making dough by adding water and sugar to the fried flour mixed after step 2 above and kneading;
Step 4 of distributing and spreading delicacies aged in step 1 above so that they do not tangle after storing them in the conveying unit;
Step 5 of driving the transfer unit of step 4 to put delicacies into the sap soaking unit and then applying dough to the delicacies;
Step 6 of frying in oil at 130 ~ 170 ℃ for 3 ~ 6 minutes after putting the delicacies coated with dough after step 5 into a milking machine;
Step 7 of putting the fried delicacies into a vibrator after step 6 and vibrating so that only delicacies are sorted by applying vibration so that oil and by-products fall;
Step 8 of collecting fried delicacies after vibrating after step 7 and checking whether agglomerates or foreign substances are mixed in the collected delicacies;
It includes a 9th step of adding and mixing seasoning to taste the fried delicacies after the 8th step,
The enzyme solution in the above two steps,
Put attention, creation, cheonma, cheonmundong, tosaja, licorice, angelica, ogapi, baeksuo, and wolfberry into a fermentation tank, add brown sugar, and then inject microbial strains to ferment in a dark room for 10 to 12 days to prepare a fermented liquid,
It is obtained by fermenting after adding a Lysopus strain or a Lactobacillus strain to the prepared fermentation broth,
A method for producing fried delicacies, characterized in that the yeast is added after putting wheat flour in a container, the enzyme solution obtained by the fermentation is added, aged for 5 to 8 days, and then extracted. delete According to claim 1,
The stevia of the above two steps,
It is a powder obtained by dissolving stevia leaves or stems in a solvent and then heating to evaporate moisture, or an extract obtained by putting stevia leaves or stems in water and heating them,
The seasoning is made by mixing sugar, D-sorbitol, refined salt, L-sodium glutamate, and citric acid,
The flour mixture is prepared by mixing wheat flour, corn starch, canola oil, corn oil, and refined salt,
The seasoning in step 9 above is a mixture of flavor base-B, sugar, refined salt, wasabi powder, and whey powder.
The flavor base-B contains 40 to 50 parts by weight of vegetable oil, 10 to 30 parts by weight of chives, 10 to 20 parts by weight of carrots, and 8 to 20 parts by weight of other additives based on 100 parts by weight of animal oil,
The other additives are obtained by mixing a main material mixed with garlic powder, white pepper powder, and red pepper powder, and a subsidiary material,
The auxiliary ingredients are a mixture of salt, sodium L-glutamate, dried egg white powder, and enzyme-treated stevia,
The milking machine of the 6th step,
A frying tank filled with frying oil;
A frame disposed on the upper part of the milking tank and capable of being inserted into or spaced apart from the inside of the milking tank by an elevating operation, and a transport means that is mounted horizontally on the lower part of the frame and moves the fried delicacies while moving laterally in the frying tank Fried delicacies transfer unit provided;
A lifting and lowering drive unit composed of a mounting table mounted on the outer surface of the side wall of the frying tub, a chain connected to a motor installed on the top of the mounting table, and disposed downward and connected to a fried delicacy transfer unit;
a heating unit attached to the lower outer side of the bottom surface of the oil bath;
A method for producing fried delicacies comprising a.

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