KR102603762B1 - Manufacturing mehtod of steamed and dried yellow corvina with barley using carrot and green tea - Google Patents

Abstract

The present invention relates to a method for producing steamed barley gulbi using rainbow carrots and green tea, and more specifically, the steps of preparing barley gulbi, immersing the prepared barley gulbi in a immersion liquid mixed with water and green tea powder, and , washing and slicing rainbow carrots, arranging the soaked barley oysters in a steamer, placing the sliced rainbow carrots on the aligned barley oysters, and pouring water into the steamer in which the barley oysters are aligned and closing the lid. It is characterized by comprising the step of closing and steaming, and the step of cooling the steamed barley gulbi. According to the present invention, it has the advantage of being hygienic as there is no contamination by bacteria, having no fishy smell, excellent taste and texture, and being rich in nutrients such as fat-soluble vitamins and beta-carotene, which helps promote health.

Description

Manufacturing method of steamed barley gulbi using rainbow carrots and green tea {Manufacturing mehtod of steamed and dried yellow corvina with barley using carrot and green tea}

The present invention relates to a method for producing steamed barley gulbi, and more specifically, by producing steamed barley gulbi using green tea and rainbow carrots, it is hygienic due to no bacterial contamination, has no fishy smell, and has excellent taste and texture. , relates to a method of manufacturing steamed barley gulbi using rainbow carrots and green tea, which are rich in nutrients.

Gulbi is made by slightly salting and drying whole croaker. It has been a regular guest on the dinner table since ancient times due to its unique flavor and texture created during the salting and drying process. Croaker is a general term for saltwater fish belonging to the croaker family, and includes croaker, bluefish, fishtail, buse, and black croaker. It is mainly caught on the west coast, and about 13 species of croaker are known to be caught off the coast of Korea. More than 90% of oysters are processed into oysters.

Gulbi is a traditional marine salt-dried processed food that can be cooked in a variety of ways, including stews, stews, steaming, and grilling. It is rich in high-quality protein and vitamins A and D, so it not only helps when the body is weak, night blindness, and relieves fatigue, but also helps relieve fat. Since it is easy to digest due to its low content, it is a good food for growing children and the elderly with weak digestive systems.

The origin of gulbi comes from dried sea croaker for long-term preservation, and its name came from during the reign of King Injong, the 17th king of the Goryeo Dynasty, when Lee Ja-gyeom, who started a rebellion, returned to Jeongju as an exile, tried sea croaker dried in the sea breeze, and was impressed by its excellent taste, presenting it to the king. It became widespread as it was given a name meaning ‘without bending’.

Traditional early processing involves drying the early seaweed in the sea breeze for long-term preservation and then burying it in a barley jar for further drying. This is where the term barley gulbi comes from.

To explain the method in more detail, the gills of the caught sea croaker are removed, the clams are removed, washed with low-salt water, washed thoroughly, and the water is drained. Then, salt is filled into the gills and salt is sprinkled over the entire body of the fish to salt it. This is called the dry liver method. A salting method is also used by adding not only salt but also clean water to create brine, which is called the water salting method. After the salting stage is completed, the seaweed is placed in a jar and pickled for two days. The sufficiently pickled seaweed is taken out, wrapped in straw, tied, washed in water, and hung on a well-ventilated rack to dry.

Most of the existing raw materials used for oysters have been made using fermented oysters, but recently, as Chinese people who like golden color have increased their preference, the production of oysters using oyster oysters has been increasing. Today, with the development of refrigeration technology, there is no need for long-term preservation, so quick manufacturing methods that use less salt and drastically reduce drying time have been used. The basic method of quick production is to salt the gulbi, tie them together, dry them in a freezer for a day or two, wash off the salt, and package them.

However, as the number and density of air pollution and spring yellow dust gradually increased, along with media reports on the hygienic conditions of some unclean oyster farms, trust in the hygiene and quality of products dried through the natural drying process decreased.

In addition, even if the drying process was hygienically well maintained, these gulbi had the problem of being easily turned away by consumers due to the strong fishy smell of the fish.

Meanwhile, carrots are a type of green belonging to the Apiaceae family and are also called red radish, and their origin is Afghanistan. The root of the carrot is edible as a vegetable, is rich in vitamin A and vitamin C, and has a sweet taste, making it widely used in vegetables, kimchi, salads, and Western cuisine. Generally, orange carrots containing carotene pigment are distributed on the market, but there are several types of carrots, such as purple, yellow, and white, and these carrots are called rainbow carrots.

The rainbow carrot is a special crop and a representative color food. It is richer in nutrients such as fat-soluble vitamins and beta-carotene than ordinary orange carrots, and has antioxidant properties, anti-aging, cancer prevention, improvement of constipation and gastrointestinal tract, and enhancement of immunity. It has the effect of doing so. In addition, it is rich in ingredients such as lutein and lycopene, which help with eye health, improve immunity, and prevent high blood pressure and arteriosclerosis.

KR 10-2208406 B1 KR 10-1880263 B1

The purpose of the present invention is to immerse barley oysters in a immersion solution mixed with green tea powder and steam the barley oysters with rainbow carrots to produce a product that is hygienic due to no contamination by bacteria, has no fishy smell, has excellent taste and texture, and is fat-soluble. The purpose is to provide a method of manufacturing steamed barley gulbi using rainbow carrots and green tea, which are rich in nutrients such as vitamins and beta-carotene.

The method for producing steamed barley gulbi using rainbow carrots and green tea of the present invention to achieve the above object includes the steps of preparing barley gulbi, and immersing the prepared barley gulbi in a immersion liquid mixed with water and green tea powder. A step of washing and slicing rainbow carrots, arranging the soaked barley oysters in a steamer, placing the sliced rainbow carrots on the aligned barley oysters, and pouring water into the steamer in which the barley oysters are aligned and placing a lid. It is characterized in that it includes the step of closing and steaming, and the step of cooling the steamed barley gulbi.

In the step of steaming by adding water to the steamer in which the barley oysters are aligned, bay leaves and green onions are added to the water.

The steaming step is characterized in that when steam begins to be generated in the steamer, cooking alcohol is placed around the barley gulbi in the steamer, the lid is opened and held for 30 to 90 seconds, and then the lid is closed again for steaming. .

The step of washing and slicing the rainbow carrots involves washing the rainbow carrots with water at 30 to 40°C and slicing them into pieces with a thickness of 0.1 to 3 mm. The rainbow carrots include orange carrots, white carrots, yellow carrots, and purple carrots. , characterized by one or more types of red carrots.

The amount of green tea powder and rainbow carrots used is 1 to 5 parts by weight of green tea powder and 3 to 20 parts by weight of rainbow carrots based on 100 parts by weight of the prepared barley oyster ratio.

According to the method of manufacturing steamed barley gulbi using rainbow carrots and green tea of the present invention, it is hygienic due to no contamination by bacteria, has no fishy smell, has excellent taste and texture, and is rich in nutrients such as fat-soluble vitamins and beta-carotene. It has the advantage of helping to improve health.

Figure 1 is a flow chart showing the manufacturing process of steamed barley gulbi according to the present invention.
Figure 2 is a photograph showing the steaming process of steamed barley gulbi according to the present invention.

Hereinafter, the present invention will be described in detail.

In general, rainbow carrots are a special crop and refer to carrots with various colors. In the present invention, one or more of orange carrots, white carrots, yellow carrots, purple carrots, and red carrots are referred to as 'rainbow carrots'.

The biggest feature of the present invention is that by immersing barley in a immersion solution mixed with green tea powder, impurities and fishy smell-causing substances are removed, bacterial contamination is prevented through a sterilizing effect, and a steaming process is performed together with rainbow carrots. By doing so, various fat-soluble vitamins, beta-carotene, lutein, and lycopene contained in rainbow carrots penetrate into the barley gulbi, improving its nutritional properties and also improving the taste and texture of the barley gulbi.

The method for producing steamed barley oysters using rainbow carrots and green tea of the present invention includes the steps of preparing barley oysters, immersing the prepared barley oysters in an immersion liquid mixed with water and green tea powder, and washing the rainbow carrots. and slicing, arranging the soaked barley oysters in a steamer, placing sliced rainbow carrots on the aligned barley oysters, adding water to the steamer in which the barley oysters are aligned, closing the lid, and steaming; It is characterized in that it includes the step of cooling the steamed barley gulbi.

Steps to prepare barley gulbi

First, prepare barley gulbi.

Any of the commercially available products can be used as the above-mentioned barley oysters. In addition to barley oysters made using a reference machine, Busse barley oysters can also be used, and their drying methods include barley oysters naturally dried in the sea breeze and barley oysters dried in a freezer. It can be used regardless. And if it is tied to aralia, remove it so that the tied aralia does not get caught in the thorns of the barley gulbi and fall off.

Step of immersing the prepared barley gulbi in a immersion liquid mixed with water and green tea powder.

Next, by immersing the prepared barley oysters in a immersion liquid containing green tea powder, various impurities are removed and bacteria are also sterilized. At this time, the immersion liquid is a mixture of water and green tea powder. The green tea has an excellent sterilization effect, removing various heavy metals, bacteria, and impurities, and has an excellent deodorizing effect, removing various fishy odors and off-flavors. It plays a role in enhancing the flavor of barley gulbi.

Here, the amount of the soaking liquid used is not limited, but it is sufficient to sufficiently contain the prepared barley oyster ratio, and the use of 1 to 5 parts by weight of the green tea powder is sufficient for 100 parts by weight of the prepared barley oyster ratio. This is because if the green tea powder is less than 1 part by weight, the effect is minimal, and if it exceeds 5 parts by weight, there is no further enhanced effect, but the taste of the gulbi may be reduced due to the strong flavor of green tea.

And since the immersion is carried out at 1 to 27°C, it is immersed for about 8 to 12 hours. In general, 8 hours of soaking in the summer and 12 hours of soaking in the winter when the temperature is high is desirable.

Steps for washing and slicing rainbow carrots

Next, wash and slice the rainbow carrots. At this time, it is preferable to use the rainbow carrot without removing its skin.

Here, as the rainbow carrot, one or more of white carrots, yellow carrots, purple carrots, and red carrots can be used, as well as regular orange carrots.

As described above, rainbow carrots are rich in fat-soluble vitamins and beta-carotene, and have antioxidant, anti-aging, cancer prevention, constipation and gastrointestinal improvement effects, and improved immunity. In addition, it is rich in ingredients such as lutein and lycopene, which are helpful for eye health, improve immunity, and prevent high blood pressure and arteriosclerosis. Rainbow carrots can be used in different colors depending on the health status of the consumer. It goes without saying that carrots can also be used together.

It is preferable to wash the rainbow carrots with lukewarm water of 30-40℃, because washing with lukewarm water improves the cleaning power and smoothens moisture supply, which has the effect of naturally revitalizing the carrots.

In addition, the washed rainbow carrots are preferably sliced to a thickness of 0.1 to 3 mm. If the thickness is less than 0.1 mm, workability is not good, and if it exceeds 3 mm, the contact area between the rainbow carrots and barley oysters is small, and the nutritional components are reduced. This is because it cannot sufficiently penetrate into the barley tunnel.

Arranging the soaked barley gulbi in a steamer and placing sliced rainbow carrots on the aligned barley gulbi.

Next, the soaked barley gulbi is taken out, the moisture is removed, and it is placed in a steamer. Then place the sliced rainbow carrots on top of the aligned barley gulbi. At this time, by spreading the sliced rainbow carrots well, increasing the contact area between the sliced rainbow carrots and barley gulbi is effective in improving nutrition and flavor.

At this time, the amount of sliced rainbow carrots used is preferably 3 to 20 parts by weight based on 100 parts by weight of the prepared barley gulbi, which takes into account nutritional properties, sensory properties, etc.

Step of putting water into the steamer in which the barley oysters are aligned, closing the lid, and steaming.

Water is added to the steamer in which the barley oysters are aligned. Then close the lid and steam the barley gulbi and sliced rainbow carrots. Figure 2 is a photograph of the process of steaming barley gulbi with sliced rainbow carrots.

At this time, the water is for generating steam, and bay leaves and green onions can be added to the water and then steamed to remove the fishy smell and unique odor. The amount of bay leaves and green onions used is not limited.

In addition, the steaming time varies depending on the amount, but is preferably about 10 to 30 minutes after steam begins to be generated through heating, that is, at a temperature of about 95 to 110 ° C. This is because the nutrients in rainbow carrots may be destroyed if steamed longer than necessary, so do not exceed 30 minutes over medium heat. At this time, in the case of a restaurant gas stove with a relatively strong fire intensity, it is most desirable to steam over medium heat for about 20 minutes after steam begins to be generated.

In addition, after pouring water into the steamer, heating it and starting to steam, when steam begins to be generated, pour cooking liquor around the barley gulbi in the steamer and keep the lid open for 30 to 90 seconds to remove off-flavor, fishy smell and After blowing off the alcohol, it is more desirable to close the lid again and steam. At this time, heating continues even when the lid of the steamer is opened.

This is to remove the off-flavor and fishy smell in the barley oysters through the cooking alcohol. Soju, etc. can be used as the cooking alcohol, and the amount of use is not limited, but 5 to 20 parts by weight per 100 parts by weight of the prepared barley oysters. It can be used as much as the weight.

The reason why the rainbow carrots are steamed with barley in the present invention is that the rainbow carrots are rich in fat-soluble vitamins and beta-carotene, so when steamed with barley, the fat-soluble vitamins and beta-carotene in the rainbow carrots are converted to barley due to the oil of the barley. This is because it is absorbed quickly into the body, making it rich in nutrients, and the synergistic effect of its flavor and texture is superior to that of other vegetables.

Step of cooling the steamed barley gulbi

When the steaming process is completed as described above, open the lid of the steamer to remove the steam, cool at room temperature for 10 to 20 minutes, then take it out and cool for another 20 to 40 minutes at room temperature.

In addition, a drying process can be added as needed, and the drying method is based on a previously published method.

The steamed barley gulbi of the present invention prepared as described above has the advantage of having no fishy smell, excellent taste and texture, and being rich in nutrients to help promote health. In addition, it has the advantage of being hygienic, preventing bacterial contamination, and extending the storage period.

Meanwhile, in the steaming step, along with the rainbow carrots, water chestnut fruits may be added in an amount of 1 to 5 parts by weight based on 100 parts by weight of the prepared barley oyster ratio and then steamed.

This is to remove the off-flavor and fishy smell of barley oysters through water chestnut fruits. The water chestnut fruit means that the water chestnut fruit is steamed, cooked, and then peeled.

Additionally, in the steaming step, along with the rainbow carrots, eggplant powder may be added in an amount of 1 to 5 parts by weight based on 100 parts by weight of the prepared barley oyster ratio and then steamed.

The eggplant powder refers to dried and ground eggplant, through which the off-flavor of barley oysters is removed and the texture and flavor are improved.

In addition, in the steaming step, along with the rainbow carrots, 1 to 5 parts by weight of cowpea can be added to 100 parts by weight of the prepared barley oyster ratio and then steamed.

The Gyeonwooja plays a role in significantly increasing the texture of steamed barley gulbi, and the Gyeonwooja is also called heukchuk, an oriental term for the seeds of morning glory.

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

(Example 1)

We prepared 20 Busebori gulbi dried in the sea breeze in Beopseongpo, Yeonggwang. The average weight per head of the barley gulbi was 100 g.

Steeping water was prepared by mixing 30 g of organic green tea powder from Boseong Seonun Mountain with 3 L of water, and the prepared barley gulbi was immersed in this soaking water and left at 15°C for 10 hours. A plate was placed on top of the barley oysters to prevent them from floating above the soaking water during immersion, and after immersion was completed, the barley oysters were placed on a tray to remove moisture.

Purple carrots were prepared using rainbow carrots. The purple carrots were washed with water at 35°C, placed on a strainer to remove moisture, and then sliced into 0.2 mm thick pieces. At this time, the peel was not removed.

Then, the dried barley oysters were aligned in a steamer, 200 g of the sliced purple carrots were placed on the aligned barley oysters, and then 2L of water was added to the steamer. Next, close the lid and heat it over medium heat on a gas stove to generate steam. After steam began to be generated, it was steamed for 20 minutes. Next, open the lid of the steamer, remove the steam, and cool at room temperature for 15 minutes. Then, take out the steamed barley gulbi and cool it again at room temperature for 30 minutes.

(Example 2)

The same procedure as in Example 1 was carried out, but when water was added to the steamer, 100 g of green onions and 10 bay leaves were added to 2 L of water.

(Example 3)

It was carried out in the same manner as in Example 2, except that during the steaming process, when steam began to be generated from the steamer, the lid was opened and 300 mL of soju was poured around the aligned barley gulbi, the lid was kept open for 60 seconds, and then the lid was closed again. Closed and steamed.

(Example 4)

The same procedure as in Example 1 was carried out, except that 30 g of water chestnuts, 30 g of eggplant powder, and 30 g of cowpea along with the sliced purple carrots were placed on the arranged barley gulbi.

At this time, the water chestnut fruit was prepared by steaming the water chestnut fruit at a temperature of 100°C for 10 minutes and removing the skin, and the eggplant powder was prepared by slicing the eggplant into 0.5cm thick pieces, drying them at 60°C for 5 hours, and then grinding them to 100 mesh. The cowherd was prepared by purchasing commercially available dried black livestock.

(Comparative Example 1)

We prepared 20 Busebori gulbi dried in the sea breeze in Beopseongpo, Yeonggwang. The average weight of each barley gulbi was 100 g.

The prepared barley gulbi was immersed in 3L of water and left at room temperature for 10 hours. A plate was placed on top of the barley oysters to prevent them from floating on the water during immersion, and after immersion, the barley oysters were placed on a tray to remove moisture.

Then, the dried barley oysters were placed in a steamer, and 2L of water was added to the steamer. Next, close the lid and heat it over medium heat on a gas stove to generate steam. After steam began to be generated, it was steamed for 20 minutes. Next, open the lid of the steamer, remove the steam, and cool at room temperature for 15 minutes. Then, take out the steamed barley gulbi and cool it again at room temperature for 30 minutes.

(Test Example 1)

The total bacterial count of the steamed barley oysters prepared in Examples 1 to 4 and the steamed barley oysters in Comparative Example 1 were compared as follows. The total bacterial count was determined by adding 225 mL of peptone water to 25 g of the sample and homogenizing it with a homogenizer. After diluting the test solution to 1 mL, 1 mL for each step was aseptically dispensed into three sterilized Petri dishes, and about 15 to 17 mL of PCA (plate count agar) maintained at about 45 to 48°C was aseptically added to mix the test solution and Mixed. After solidification, the medium was cultured at 37°C for 24 hours, and a plate with 30 to 300 colonies per plate was selected to count the number of colonies and calculate cfu per g of sample. And the results are shown in Table 1 below.

Test Example 1 Results division Total number of bacteria (Log cfu/g) Comparative Example 1 6.18 ± 0.07 Example 1 4.87 ± 0.27 Example 2 4.85 ± 0.23 Example 3 4.47 ± 0.31 Example 4 4.51 ± 0.19

As can be seen in Table 1, it was confirmed that Examples 1 to 4 of the present invention had a lower total number of bacteria compared to Comparative Example 1.

(Test Example 2)

After grilling the barley gulbi of Examples 1 to 4 and Comparative Example 1 on a grill for the same temperature and time, a sensory test was performed. In the sensory test, 20 trained sensory testers examined the chewiness, fishy smell, taste, and preference of the samples, and the scores were averaged and recorded using a 5-point scale. And the results are shown in Table 2 below.

Test Example 2 Results division chewiness fishy smell taste preference Comparative Example 1 3.0 2.1 2.4 2.7 Example 1 3.7 4.0 3.8 3.9 Example 2 3.7 4.1 3.9 4.0 Example 3 3.8 4.2 4.0 4.1 Example 4 4.4 4.5 4.5 4.5

As shown in Table 2, it was confirmed that Examples 1 to 4 of the present invention had excellent chewiness, no fishy smell, and excellent taste and preference compared to Comparative Example 1.

Above, the present invention has been described in detail using preferred embodiments, but the scope of the present invention is not limited to the specific embodiments and should be interpreted in accordance with the appended claims. Additionally, those skilled in the art should understand that many modifications and variations are possible without departing from the scope of the present invention.

Claims (4)

Steps to prepare barley gulbi,
immersing the prepared barley gulbi in a immersion solution mixed with water and green tea powder for 8 to 12 hours;
Steps of washing and slicing rainbow carrots;
Arranging the soaked barley oysters in a steamer and placing sliced rainbow carrots, water chestnuts, eggplant powder, and cowpeas on the aligned barley oysters;
A step of putting water into the steamer in which the barley oysters are aligned, closing the lid, and steaming;
It includes the step of cooling the steamed barley gulbi,
The steps of washing and slicing the rainbow carrots include:
The rainbow carrots are washed with water at 30 to 40°C and sliced to a thickness of 0.1 to 3 mm,
The rainbow carrots are one or more of orange carrots, white carrots, yellow carrots, purple carrots, and red carrots,
The amount of green tea powder, rainbow carrot, water chestnut fruit, eggplant powder and cowherd powder used is,
For 100 parts by weight of barley oysters prepared above, 1 to 5 parts by weight of green tea powder, 3 to 20 parts by weight of rainbow carrots, 1 to 5 parts by weight of water chestnut fruit, 1 to 5 parts by weight of eggplant powder, and 1 to 5 parts by weight of cowpea. A method of manufacturing steamed barley gulbi using rainbow carrots and green tea.
According to paragraph 1,
In the step of steaming by adding water to the steamer in which the barley oysters are aligned,
A method of producing steamed barley gulbi using rainbow carrots and green tea, characterized by adding bay leaves and green onions to the water.
According to paragraph 2,
The steaming step is characterized in that when steam begins to be generated in the steamer, cooking alcohol is placed around the barley gulbi in the steamer, the lid is opened and held for 30 to 90 seconds, and then the lid is closed again for steaming. How to make steamed barley gulbi using rainbow carrots and green tea.

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