KR102541206B1 - Method for cooking less hydrated steamed monkfish - Google Patents

Abstract

The present invention relates to a method for preparing steamed monkfish with low moisture, and more particularly, comprising the steps of preparing monkfish with good meat quality by freezing and storing it in a low temperature state without drying it after being caught in winter; Preparing a pot pot coated with a ceramic or fluorine coating material of a special material that does not stick to dishes even if perilla powder is not used on a stainless steel plate with good thermal conductivity; Preparing a powder sauce by mixing beef powder, onion powder, ginger powder, sweet potato starch, black pepper powder, brown rice, glutinous rice, regular red pepper powder and Cheongyang red pepper powder in a certain ratio; Preparing taste oil by mixing garlic, ginger, green onion, onion, and Cheongyang pepper in a certain ratio in an oil pot containing general cooking oil and then heating the mixture; It is characterized in that it comprises the step of mixing the monkfish caught in winter, bean sprouts, the processed powder sauce, and the taste oil in order for a predetermined time, putting them in the pot pot, and rapidly heat-treating them to cook.
According to the present invention, the destruction of nutrients contained in anglerfish in winter is suppressed to improve the meat quality of anglerfish, cooking ingredients do not stick to the pot even on very strong fire, and the taste is strong without fishy smell and stinky taste. It has the advantage of not only significantly improving the texture by giving a light taste, but also improving the overall taste and aroma without objection to the taste by rapid heat treatment, so that the sensory preference is excellent.

Description

Method for manufacturing steamed monkfish with low moisture {METHOD FOR COOKING LESS HYDRATED STEAMED MONKFISH}

The present invention relates to a method for manufacturing monkfish steamed with low moisture, and more particularly, by putting monkfish, bean sprouts, powdered sauce, and flavor oil ingredients caught in winter in a pot pot coated with ceramic or fluorine coating material of special material on a stainless steel plate, and rapidly It relates to a method for producing steamed monkfish with low moisture, which improves the meat quality of monkfish by suppressing the destruction of nutrients contained in monkfish by heat treatment, and significantly improves the texture of steamed monkfish due to its strong savory taste.

Anglerfish is a food ingredient that is enjoyed as a healthy food because it has a taste for each part, such as gills, fins, tail, and flesh, and contains rich nutrients. As a dish, it is widely loved by gourmets because the chewy and light taste of monkfish meat and spicy vegetables, such as bean sprouts, are excellent.

In general, monkfish live mainly in deep waters with a water temperature of 17 ~ 20 ℃ and a water depth of 55 ~ 150m, and are distributed in the southwest sea, south sea, and southeast sea of Korea, south of Hokkaido in Japan, East China Sea, and western Pacific Ocean. The spawning season is April-August, and fish schools distributed in the East China Sea are estimated to move to the Chinese coast for spawning around April-May. During the spawning season, in spawning grounds off the coast of China, you can see numerous eggs wrapped in agar and floating in a belt shape.

As for the efficacy of anglerfish, it is rich in DHA, which is good for brain development, and anglerfish has the effect of lowering blood pressure, which is good for hypertensive patients. Anglerfish is rich in vitamin A, so it is known to not only help children develop, but also increase resistance and help eye health.

In addition, the cartilage of anglerfish contains a substance called chondroitin sulfate, which is effective for anticancer and arthritis, and the liver of anglerfish contains about 30% of lipids, giving it a savory taste and yellow-red color of soy sauce. Carotenoid-based pigments are recognized as cancer-preventive substances along with the normalization of epithelial tissues and mucosal cells and the production of visual pigments.

Korean Patent Publication No. 10-1999-0015841 discloses a manufacturing method of steamed dried monkfish dish, which is washed with ice water below freezing (-3℃) and then dried in the sun (temperature 0-5℃) for 20 days in winter (drying When storing dried monkfish, store it in a freezer at -20℃) Mix the dried monkfish with soybean paste, kelp, radish, and anchovies in water to obtain broth, put it in a pot with red pepper powder, add monkfish, and then add bean sprouts to monkfish. It is disclosed to add green onion, minced garlic and red pepper powder in the state covered on the top, steam it, mix glutinous rice flour, perilla powder and sesame powder, add water parsley, and cook monkfish steamed. After storage, the dish has a fishy smell, which makes it difficult for lovers to eat it.

In addition, Korean Registered Patent No. 10-2256671 discloses a step of preparing monkfish in a manufacturing method of steamed monkfish, a step of frying the prepared monkfish with cooking oil at 150 to 170 ° C for 5 to 7 minutes, and stewed monkfish containing red pepper powder in the fried monkfish. Including the step of adding sauce, garlic and green onion and heating to cook, the step of adding boiled bean sprouts to the cooked monkfish and frying, and the step of adjusting the concentration by adding starch to the monkfish with bean sprouts, eggplant to monkfish It is disclosed that the extract and the skin extract are applied, but since the starch is used in the angler, the dish sticks to the pot, and the moisture is too thick and the taste is too thick.

In addition, Korean Patent Publication No. 10-2020-0081147 relates to a seasoning powder composition for braised monkfish, the composition of which is 100 to 80 g of fine red pepper powder, 15 to 25 g of Cheongyang red pepper powder, 20 to 30 g of sugar, 4 to 6 g of salt, and 0.5 tablespoons of ginger powder , It is disclosed that 2 tablespoons of garlic powder, 0.5 tablespoons of pepper powder, and 20 to 40 g of perilla powder are mixed, but this also has the disadvantage of using perilla powder to remove moisture.

Korean Patent Publication No. 10-1999-0015841 A Republic of Korea Patent No. 10-2256671 B1 Republic of Korea Patent Publication No. 10-2020-0081147 A

The present invention was developed to solve the problems of the prior art as described above, and the object of the present invention is to use a pot pot coated with ceramic or fluorine of a special material on a stainless steel sheet having high thermal conductivity and fast, and not catch and dry in winter. It is stored in a low-temperature refrigeration warehouse as it is, so it uses plump monkfish. Almost no starch is used, and instead of regular starch, a powder sauce made by mixing brown glutinous rice and general glutinous rice in a certain ratio is used. Garlic, ginger, and green onion are used in general cooking oil. , Onions and Cheongyang peppers are mixed and heated at 180℃ for about 20 minutes. By using flavored oil, not only does it not stick to the pot, but it also prevents the destruction of nutrients contained in monkfish by stir-frying steamed monkfish with low moisture through rapid heat treatment. It is to provide a method for producing steamed monkfish with low moisture to improve the meat quality of monkfish by suppressing it, and to have a strong taste and a light taste without fishy odor and stinky taste.

Another object of the present invention is to improve the overall taste, aroma, etc. without a sense of rejection by rapid heat treatment, so that the sensory preference is excellent, and furthermore, gorosoe sap, which has excellent effects on bone density, antioxidant and anti-aging effects, and hangover relief, is further added. It is to provide a method for producing steamed monkfish.

In order to achieve the above object, the manufacturing method of steamed monkfish with low moisture of the present invention includes the steps of preparing monkfish with good meat quality caught in the cold winter season by freezing and storing it as it is at a low temperature without drying; Preparing a pot pot coated with a ceramic or fluorine coating material of a special material that does not stick to dishes even if perilla powder is not used on a stainless steel plate with good thermal conductivity; For beef powder, onion powder, and ginger powder, 1 teaspoon each, 1/2 teaspoon sweet potato starch, 1 tablespoon pepper powder, 3 tablespoons brown glutinous rice, 3 tablespoons regular glutinous rice, regular red pepper powder Processing into a powder sauce by mixing 4.8 tablespoons with a tablespoon and 1.2 tablespoons with a tablespoon of Cheongyang red pepper powder; Mixing garlic, ginger, green onion, onion, and Cheongyang pepper in a certain ratio in an oil pot containing general cooking oil and heating it at about 180 ° C. for about 20 minutes to prepare fried oil; It characterized in that it comprises the step of cooking by rapid heat treatment by putting the anglerfish, bean sprouts, the processed powder sauce, the taste oil and the sap in order at predetermined time intervals in the pot pot caught in the winter.

In the step of cooking by rapid heat treatment, after putting the anglerfish in the pot and boiling it at 100 ° C or higher for 15 minutes, mixing the prepared bean sprouts therein, boiling it for about 2 minutes, and removing the water, the pot pot having high thermal conductivity rapidly The temperature rises, and at this time, the cooking temperature is 150 ℃ to 170 ℃ or more, so it is characterized by including the step of frying and cooking as if frying quickly without broth within 2 minutes after adding the powder sauce, taste oil and gorosoe sap.

In the step of preparing the taste oil, 200 g of ginger, 300 g of garlic, 300 g of cheongyang pepper, 400 g of green onion, and 400 g of onion are mixed and put in an oil pot containing cooking oil, and fried at 180 ° C. for about 20 minutes to remove moisture from the vegetable to make taste oil It is characterized by manufacturing.
The step of processing the powder source is characterized in that it is pulverized and mixed with a high-speed mixer to form a powder form.

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In addition, the present invention is effective in bone density, antioxidant and anti-aging, and adds a process of adding more gorosoe sap, which is also effective in relieving hangover.

According to the manufacturing method of steamed monkfish with low moisture of the present invention, if the monkfish fish in winter, a pot pot capable of rapid heat treatment, processed powder sauce, and fried taste oil are rapidly heat treated and fried, the dish does not stick to the pot pot. It suppresses the destruction of nutrients contained in monkfish to improve the meat quality of monkfish, and it has a light and savory taste so that it has an excellent texture without fishy odor and stinky taste, and you can feel the soft taste. Significantly improves, has the effect of improving the overall flavor, and furthermore, by adding more gorosoe sap, it is possible to prepare a low-moisture steamed monkfish with excellent bone density, antioxidant and anti-aging effects, and hangover relief.

1 is a manufacturing process diagram of steamed monkfish with low moisture according to the present invention.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings, and in the following description of the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the gist of the present invention. , the detailed description is omitted.

In addition, terms to be described later are terms defined in consideration of functions in the present invention, which may vary according to the intention or custom of a user or operator. Therefore, the definition should be made based on the contents throughout this specification.

In general, as for the nutrients of anglerfish, according to the results of research conducted by the Fisheries Promotion Institute, the experimental results for the nutrients of anglerfish are as follows.

Nutrient test result of anglerfish Calories (㎉) fat (g) protein (g) vitamin A DHA crotch 64 0.6 14.4 26 34.5 devil's liver 413 39.0 10.4 7513 21.3 mackerel 174 10.4 20.2 23 15.5 halibut 98 1.7 20.4 20 14.3

The energy per kg of anglerfish is 64kcal, fat is 0.6g, protein is 14.4g, vitamin A is 26g, and DHA is 21.3g. A is 7513g, DHA is 21.3g, and monkfish liver is about 350 times more than mackerel's vitamin A, and its calories are also higher than mackerel's 174kcal and halibut's 98kcal.

Figure 1 shows a manufacturing process diagram of steamed monkfish with low moisture, which is the present invention, and will be described in detail with reference to [Figure 1].

1. Steps to prepare monkfish

The wild anglerfish used in restaurants varies depending on the demand, but generally requires about 20 tons per season and 60 tons per year. Keep frozen in

Whenever frozen monkfish is used, the head and body are cut into a certain size and soaked in rippling water for a certain period of time to thaw and remove blood.

2. Preparing a ceramic or fluorine-coated pot pot

Usually, perilla powder is used to remove moisture from the cooking process, and a pot pot made of common materials such as aluminum, which has low thermal conductivity and is difficult to heat-treat, is used. Prepare and prepare a pot pot coated with a ceramic or fluorine coating material of special material that does not stick to food dishes on a stainless steel plate capable of high and rapid heat treatment.

3. Processing into powder sauce

The combination of the sauce is important in order to taste the steamed anglerfish dish. In the present invention, almost no common starch is used, and beef powder, onion powder, and ginger powder are each teaspoon in order to induce long-term stable storage and distribution by preventing deterioration of the seasoning. 1 tablespoon of sweet potato starch, half a teaspoon of sweet potato starch, 1 tablespoon of pepper powder, 3 tablespoons of brown glutinous rice, 3 tablespoons of regular glutinous rice, 4.8 tablespoons of regular red pepper powder, and 1 tablespoon of Cheongyang red pepper powder Grind and mix with a high-speed blender at a rate of 1.2 spoons and process it into a powder sauce to prepare for long-term stable storage and distribution.

4. Steps for preparing flavored oil

The taste oil is prepared by putting 200g of ginger, 300g of garlic, 300g of Cheongyang pepper, 400g of green onion, and 400g of onion in an oil pot containing cooking oil and frying them at 180°C for about 20 minutes to remove moisture from the vegetables and use them as taste oil. This taste oil removes odors such as the fishy smell of monkfish, and makes the taste of steamed monkfish feel light and savory.

5. Cooking by rapid heat treatment in a pot

In the step of cooking by rapid heat treatment, put the anglerfish in the pot pot and boil it at 100 ° C or higher for 15 minutes, mix the prepared bean sprouts therein, boil it for about 2 minutes, remove the water, and then heat it again. The temperature rises rapidly, and at this time, the cooking temperature is 150 ℃ to 170 ℃ or more, so after adding powdered sauce and flavored oil to it, stir-fry the dish without broth quickly to complete it. As a result, it suppresses the destruction of nutrients contained in monkfish, improves the meat quality of monkfish, and produces a light and savory taste so that it has excellent texture without fishy smell and unpleasant taste, and you can feel the soft taste. It has the effect of significantly improving and improving the overall flavor.

On the other hand, adding gorosoe sap with taste oil in the cooking step by rapid heat treatment is effective in bone density, antioxidant and anti-aging, and is also effective in relieving hangover.

The steamed monkfish with low moisture produced through the above process not only does not stick to the pot, but also stir-fries the steamed monkfish with low moisture, suppresses the destruction of nutrients contained in the monkfish, improves the meat quality of the monkfish, and removes odors such as fishy smell Not only does it have a savory taste without a bitter taste and it has a light taste, but also has the advantage of excellent sensory preference by improving the overall taste and aroma as the rapid heat treatment eliminates the rejection of the taste.

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

(Example 1)

It was prepared by storing the anglerfish caught in the winter as a wild fish with the best meat quality and plumpness during the four seasons in a freezer at a low temperature without drying.

In addition, a pot pot coated with a ceramic or fluorine coating material of special material that does not stick even if perilla powder is not used when cooking is heated by heat on a stainless steel plate with high thermal conductivity and capable of rapid heat treatment was prepared by special order.

Next, 1 teaspoon each of beef powder, onion powder, and ginger powder, 1/2 teaspoon of sweet potato starch, 1 tablespoon of pepper powder, 3 tablespoons of brown glutinous rice, 3 tablespoons of regular glutinous rice, regular red pepper A powder sauce was prepared by pulverizing and mixing with a high-speed mixer at a ratio of 4.8 tablespoons of powder and 1.2 tablespoons of Cheongyang pepper powder to a tablespoon of powder.

Finally, put the monkfish in the pot and boil it at 100 ° C or higher for 15 minutes, mix the prepared bean sprouts therein, boil it for 2 minutes, and remove the water. The pot pot with high thermal conductivity rapidly rises in temperature. Since it becomes 150 ℃ to 170 ℃ or more, it is processed quickly. After that, immediately after adding the powder sauce and taste oil, it was rapidly stir-fried and cooked as if frying without broth within 2 minutes. Therefore, since it takes about 19 minutes for the entire dish to be completed, the dish is completed much faster than the commonly known steamed monkfish cooking time.

(Example 2)

It is prepared in the same way as in Example 1, but in order to directly produce specially prepared taste oil, put 200g of ginger, 300g of garlic, 300g of Cheongyang pepper, 400g of green onion, and 400g of onion in an oil pot containing cooking oil and fry at 180 ° C for 20 minutes. A process of directly preparing flavored oil made by extracting moisture from vegetables was added.

(Example 3)

It was carried out in the same way as in Example 2, but in the step of cooking by rapid heat treatment, a process of adding more gorosoe sap, which is effective in bone density, antioxidant and anti-aging, and is also effective in relieving hangovers, was added.

(Comparative Example 1)

It was carried out in the same manner as in Example 1, but in Comparative Example 1, a pot pot made of common materials such as aluminum was used, and a powder sauce containing ordinary starch was mixed instead of a powder sauce in which brown glutinous rice and general glutinous rice were mixed at a certain ratio. , A conventional method for preparing steamed monkfish without using taste oil was selected and applied.

(Test Example 1)

A sensory evaluation was conducted on the palatability of the steamed monkfish prepared in the above Examples and Comparative Example 1. In the sensory evaluation, a total of 30 male and female sensory evaluation agents were asked to sample the steamed monkfish obtained in each of the above Examples and Comparative Example 1, and then score based on the following criteria. Table 2 shows. (Results are shown as the average value for three experiments, and the average point is rounded to two decimal places.)

<Score Criteria>

5 points: Very good. 4 points: Excellent. 3 points: Fair. 2 points: Bad. 1 point: Very bad.

Test Example 1 Results division Exterior taste incense texture sensory sign Example 1 3.9 3.8 3.9 4.0 4.0 Example 2 4.1 4.2 4.0 4.3 4.3 Example 3 4.1 4.3 4.1 4.4 4.4 Comparative Example 1 3.4 3.2 3.6 2.8 3.0

As shown in Table 2, it was confirmed that all of Examples 1 to 3 had superior taste, aroma, and texture compared to Comparative Example 1, resulting in high overall preference.

In addition, Example 2 without using Gorosoe sap is also excellently superior to Comparative Example 1 in texture and sensory acceptability, but Example 3 with the addition of Gorosoe sap is more excellent in taste and texture, and the overall preference is also higher. could be confirmed to have appeared.

In the above, the present invention has been described in detail using preferred embodiments, but the scope of the present invention is not limited to specific embodiments, and should be interpreted according to the appended claims. In addition, those skilled in the art should understand that many modifications and variations are possible without departing from the scope of the present invention. Therefore, the scope claimed in the present invention will not be determined within the scope of the detailed description, but will be limited by the claims described later and their technical spirit.

Claims (6)

In the method for producing steamed monkfish with low moisture,
Preparing monkfish with good meat quality as it is caught in winter without drying and frozen at low temperature;
Preparing a pot pot coated with a ceramic or fluorine coating material of a special material that does not stick to dishes even if perilla powder is not used on a stainless steel plate with good thermal conductivity;
For beef powder, onion powder, and ginger powder, 1 teaspoon each, 1/2 teaspoon sweet potato starch, 1 tablespoon pepper powder, 3 tablespoons brown glutinous rice, 3 tablespoons regular glutinous rice, regular red pepper powder Processing into a powder sauce by mixing 4.8 tablespoons with a tablespoon and 1.2 tablespoons with a tablespoon of Cheongyang red pepper powder;
Preparing fried flavor oil by mixing 300g of garlic, 200g of ginger, 400g of green onion, 400g of onion, and 300g of Cheongyang pepper in an oil pot containing general cooking oil and heating at 180 ° C. for about 20 minutes;
Including; putting the monkfish, bean sprouts, the processed powder sauce, the taste oil and the sap in order at regular time intervals into the pot pot and subjecting them to rapid heat treatment to cook,
In the step of cooking by rapid heat treatment, after putting the anglerfish in the pot and boiling it at 100 ° C or higher for 15 minutes, mixing the prepared bean sprouts therein, boiling it for about 2 minutes, removing water, and heating the pot pot having high thermal conductivity The temperature rises rapidly, and at this time, the cooking temperature is 170 ° C or higher, so after adding the powder sauce, flavor oil and sap there, stir-fry the dish without soup within 2 minutes to complete the cooking. method delete delete delete According to claim 1,
The step of processing the powder sauce is a method for producing steamed monkfish with low moisture, characterized in that the step of pulverizing and mixing with a high-speed mixer to form a powder form.
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