KR102660239B1 - preparation method of dried crobina fish - Google Patents

Abstract

The present invention relates to a method for producing oysters, and more specifically, the steps of preparing croaker; Salting the early bird by immersing it in a salting solution; And drying the salted seaweed; It includes, and the salting step can provide a method for producing gulbi, which is carried out for 1 hour to 30 hours at a temperature of 5 ℃ to 15 ℃.

Description

Manufacturing method of dried crobina fish {preparation method of dried crobina fish}

It relates to a method of manufacturing dried oysters according to embodiments of the present invention.

In general, gulbi is made by slightly salting and drying whole croaker. It has been a frequent 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, croaker, fishtail, busse, and black croaker. It is mainly caught on the west coast, and there are known to be about 13 species of croaker caught off the coast of Korea. More than 90% of sea bream is processed into gulbi. 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 reduces fat content. 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 typical processing method for gulbi is to thaw the caught and refrigerated sea bream, wash it with low-salt water to remove foreign substances, fill the gills with salt and sprinkle salt over the entire body of the fish, and salt it using salt water. A common manufacturing method is to boil the pickled croaker for 4 to 20 hours, then take out the pickled croaker, wrap it in straw, weave it, wash it with water, and dry it in a well-ventilated rack.

Meanwhile, with the recent craze for well-being, there is a demand for a manufacturing method for gulbi that can be beneficial to health in addition to the benefits of the existing gulbi taste. However, if the moisture in the gulbi is excessively dried during storage, the protein is denatured and the salty taste becomes strong, which reduces marketability. During the storage period, the rancidity of the fat causes a fishy smell and off-flavor to occur, and even in the process of stringing and drying the salted gulbi. There is a problem in that the fat content of oysters falls into the skin and oxidizes to yellow, changing the color of oysters and causing a decrease in taste.

Republic of Korea Patent Publication No. 10-2023-0062704 Republic of Korea Patent Registration No. 10-1654511 Republic of Korea Patent Registration No. 10-0508745

The present invention, in order to solve the above-mentioned problems, provides a method for producing gulbi that has high storability, is easy to maintain freshness, reduces odor, suppresses the growth of harmful microorganisms, and has excellent taste.

However, the problems to be solved by the present invention are not limited to those mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the description below.

According to one embodiment, the method for producing gulbi of the present invention includes preparing early fish; Salting the early bird by immersing it in a salting solution; And drying the salted seaweed; It includes, and the salting step may be carried out at a temperature of 5°C to 15°C for 1 hour to 30 hours.

According to one embodiment, the step of salting the early bird includes paprika (Capsicum annuum var. angulosum Mill) extract; sugar alcohol; and catechin; A salting solution containing at least one of the following may be used.

According to one embodiment, the paprika (Capsicumannuum var. angulosum Mill) is 1% to 10% by weight in the salting solution, the sugar alcohol is 1% to 10% by weight in the salting solution, and the catechin is in the salting solution. It is 1% to 10% by weight in the salting solution, and the sugar alcohol is aldonitol, palatinitol, maltotritol, and 3,6-anhydro-L-galactitol. ) may include at least one of the following.

According to one embodiment, the salting solution may further include bee tree extract, ethanol, and vitamin C.

According to one embodiment, the step of preparing the vessel includes first washing with a washing solution containing water, organic acid, and acidic water (0.1% by weight to 1% by weight hypochlorous acid (HClO); containing water and ethanol. It may include a second cleaning step with a washing solution, a third washing step with a water-based washing solution, and a dehydration step.

According to one embodiment, the step of drying the seaweed includes: dehydrating the salted seaweed; After the dehydration step, steam treatment is performed by generating steam with an aqueous solution containing sugar, sugar alcohol, organic acid, and water, and the steam-treated gulbi is refrigerated and aged at a temperature of 3°C to 5°C for 50 to 300 minutes. steps; Primary drying for 1 to 10 hours while flowing drying air at a temperature of 10 ℃ to 30 ℃; and secondary drying for 1 to 10 hours under irradiation of far-infrared rays at a temperature of 10°C to 30°C; It includes, and the sugar may include D-allose and mogrol glycoside.

The present invention may provide a method for producing gulbi that has high storability, is easy to maintain freshness, reduces off-odor, inhibits the growth of harmful microorganisms, and has excellent taste. In addition, the present invention can provide nutritional and pharmacological efficacy to gulbi by applying functional plant extracts.

1 is a process flow diagram of a method for manufacturing oysters according to embodiments of the present invention.

Hereinafter, the method for producing dried fish of the present invention will be described in detail with reference to examples and drawings. However, the present invention is not limited to these examples and drawings.

Referring to Figure 1, the method for producing dried fish according to the present invention includes preparing raw fish (100); Step 200 of salting the early bird by immersing it in a salting solution; And it may include a step (300) of drying the salted seaweed.

According to one embodiment, the step 100 of preparing seaweed is a step of sorting (size classification), trimming (i.e., removing intestines, scales, etc.) and washing seaweed for manufacturing gulbi, which includes acidic water. Primary cleaning with a cleaning solution (110), secondary cleaning with a cleaning solution containing water and ethanol (120); A third cleaning step (130) with a water-based cleaning solution; and dehydrating step (140); may include. According to one embodiment, the flag may be applied without limitation in type, and for example, it may be a domestically produced flag or a reference flag. Before washing, raw materials can be sorted, cleaned, and washed according to size.

According to one embodiment, in the first cleaning step 110, the cleaning solution includes acidic water containing an organic acid and hypochlorous acid (HClO); and a residual amount of water. The organic acid includes acetic acid, citric acid, or both, and is present in an amount of 1% to 5% by weight in the washing solution; 1% to 3% by weight; Or it may be 1% to 2% by weight. The organic acid has the function of food preservation and antibacterial agent, and can remove early fishy smell and contaminants. The acidic water is 0.1% by weight (wt%) to 1% by weight; 0.1% to 0.8% by weight; or an aqueous solution of 0.1% to 0.3% by weight hypochlorous acid (HClO) (e.g., hypochlorous acid water, CAS No: 7790-92-3). Regular acidic water has the function of sterilization, removes early fishy smells and contaminants, and can improve food preservation and stability during the early manufacturing process. Acidic water in the washing liquid may be 10% to 30% by weight.

According to one embodiment, the secondary cleaning step 120 may be washing with an ethanol aqueous solution containing 1% to 5% by weight of ethanol. By applying this ethanol aqueous solution, early fishy smells, foul odors, etc. can be removed, and residual hypochlorous acid can be removed.

According to one embodiment, in the third cleaning step 130, the second-cleaned fish is washed with water, and the temperature of the water is 15° C. or lower; Below 10℃; Alternatively, washing in cold water at 5°C to 10°C can prevent the tissue from being separated and improve the strength and elasticity of the early stage.

According to one embodiment, the cleaning steps 110, 120, and 130 may be performed while immersed in a container containing a cleaning solution or while the cleaning solution is flowing.

According to one embodiment, the dehydrating step 140 may include placing the washed seaweed in a mesh tray and removing the moisture. The tray can be vibrated left and right or up and down to remove moisture. Additionally, moisture on the surface can be removed by blowing.

According to one embodiment, the salting step 200 involves salting seaweed using a salting method, which is a method of salting seaweed for a certain period of time by immersing seaweed in brine prepared by dissolving salt in water. The present invention, paprika (Capsicum annuum var. angulosum Mill) extract; sugar alcohol; and catechin; A salting solution containing at least one of the following can be used. Preferably, a salting solution mixed with paprika extract, sugar alcohol, and catechin extract can be used. In other words, plant extracts and functional substances can be added during salting to provide pharmacological functions for improving nutrition and healthy liver.

For example, the salting solution can be prepared by dissolving salt in water, and sea salt from which the bittern has been removed can be used. The salting solution may contain 1% to 5% by weight of salt.

For example, the paprika extract is an extract of paprika (Capsicum annuum var. angulosum Mill), and paprika (Capsicum annuum var. angulosum Mill) belongs to Solanaceae, Capsicum, and Annuum, and is a sweet It belongs to sweet pepper. Paprika is called sweet pepper, bell pepper, pimemto, or paprika depending on the country. Paprika contains a large amount of vitamins and minerals. In particular, the vitamin C content is known to be higher than that of other vegetables, and it is known to contain large amounts of beta-carotene, calcium and minerals, which have anti-cancer effects. In addition, it is known to be good for antioxidant, immune function, osteoporosis prevention, colon cancer prevention, anticancer effect, cardiovascular disease prevention, brain development, and skin moisturizing effect. The paprika extract was extracted by a supercritical fluid extraction process, and was extracted by mixing red and yellow paprika at a ratio of 1:1 (w/w). The paprika extract can be used to produce functional gulbi that has excellent taste and color and can be beneficial to health.

For example, the catechin is known to have physiological effects such as inhibiting α-amylase activity and cholesterol absorption in addition to antioxidant activity, and the catechin is a polyoxy derivative of 3-oxyflavan. It may be a polyphenol compound. The chemical formula of the catechin may be “(2R,3S)-2-(3,4-Dihydroxyphenyl)-3,4-dihydro-2H-chromene-3,5,7-triol”. The catechin includes gallocatechin (GC), epicatechin (EC), epicatechin gallate (ECG), epigallocatechin (EGC), and Epigallocatechin gallate. ), it can be mixed with one or two or more types of catechins selected from epicatechin gallate, gallocatechin gallate, and catechin gallate. That is, the mixing ratio may be 1:0.5 to 1 (w/w). The catechins and the catechins may be extracted from plants containing catechins, such as tea (green tea, black tea, etc.), grapes, apples, soybeans, cherries, pears, and blackberries. For example, plants can be extracted using a supercritical extraction process and catechins can be obtained.

The sugar alcohol may include at least one of adonitol, palatinitol, maltotritol, and 3,6-anhydro-L-galactitol. Preferably, it may include 3,6-anhydro-L-galactitol. More preferably, it can be applied by mixing 3,6-anhydro-L-galactitol and the mentioned sugar alcohol. The 3,6-anhydro-L-galactitol is known to have anti-inflammatory and colon cancer prevention effects. In addition, other sugar alcohols provide high-quality sweetness and have excellent heat resistance, acid resistance, and alkali resistance, which can increase the storage stability of gulbi. The sugar alcohol can provide protein and delicious oysters by increasing the absorption rate of extract and salt during the salting process and reducing the bitter taste caused by the extract.

For example, the paprika (Capsicumannuum var. angulosum Mill) is 1% to 10% by weight in the salting solution, the sugar alcohol is 1% to 10% by weight in the salting solution, and the catechin extract is in the salting solution. It may be 1% to 10% by weight in the liquid. For example, the paprika extract to sugar alcohol to catechin extract may be 1:0.3 to 0.5 to 0.2 to 0.5 (w/w).

According to one embodiment, the salting solution includes bee tree extract; And it may further include an additive containing at least one of ethanol and vitamin C or a combination thereof. Preferably it contains bee tree extract, and more preferably it may contain a combination of bee tree extract, ethanol and vitamin C. Each of the additives may be present in an amount of 0.5% to 5% by weight in the salting solution. For example, the mixing ratio of bee tree extract to ethanol and vitamin C may be 1:0.5 to 1 (w/w). For example, ethanol and vitamin C may each be 0.5% to 1% by weight.

For example, Acer tegmentosum Maxim, a member of the maple family (Aceraceae), is distributed mainly in the northern alpine regions of Korea and is also known as Sangyeoreum tree and Sancheong tree (Kim, 1996). The leaves, twigs, and bark of the bee tree are effective in treating liver diseases such as hepatitis, fatty liver, cirrhosis, and liver cancer in the folk world. They contain flavonoids that detoxify the liver, help with edema, restore liver cells, strengthen immunity, and have excellent antioxidant properties. It is known to be rich in antioxidant, anti-inflammatory, and antibacterial effects. In addition, bee tree extract can remove early fishy smells and provide excellent quality oysters as a product.

For example, ethanol and vitamin C can increase storage stability and reduce the color change of oysters depending on the extract, thereby maintaining the unique color of early oysters.

According to one embodiment, in the salting step (200), the seaweed and brine solution may be adjusted to a ratio of 1:5 to 9 (w/v).

According to one embodiment, the salting step 200 is performed at 5° C. to 20° C.; 5℃ to 10℃; Alternatively, it may be carried out at a temperature of 8°C to 10°C for 1 hour to 30 hours. This allows impregnation and absorption to sufficiently provide the function of each additive while preventing the formation of salts and sediments of various additives.

According to one embodiment, after the salting step (200), it may be washed with clear water.

According to one embodiment, the step of drying the seaweed (300) includes the step of dehydrating the salted seaweed (310); Steam treatment step (320); Ripening step (330); First drying step (330); And it may include a secondary drying step (340). In the step 310 of dehydrating the salted seaweed, a generally known method of dehydrating fish can be used. Additionally, moisture and surface moisture can be removed by placing it on a mesh tray or hanging it in a mesh box and applying vibration or blowing.

According to one embodiment, the steam treatment step 320 may promote the removal and sterilization of powders, lumpy foreign substances, etc. from the salted surface through steam treatment, and the implementation of the performance of additives absorbed during the salting process. For example, steam treatment can be performed by generating steam from an aqueous solution containing at least one or a combination of sugar, sugar alcohol, organic acid, and water. Preferably, all sugars, sugar alcohols, organic acids, and water can be mixed. The sugar, sugar alcohol, and organic acid may each be in an amount of 0.1% to 1% by weight in the aqueous solution. The mixing ratio of the sugar to the sugar alcohol to the organic acid may be 1:0.1 to 0.2:0.5 to 0.8 (w/w). The sugar may include D-allose and mogrol glycoside. The sugar can impart sweetness to salted clams and improve taste and flavor. That is, D-allose to mogrol glycoside can be mixed at 1:0.1 to 0.3 (w/w) to increase sweetness. The sugar algool may be at least one of aldonitol, palatinitol, maltotritol, and 3,6-anhydro-L-galactitol. The organic acid may be acetic acid, citric acid, or both, and can increase the storage stability of gulbi.

According to one embodiment, in the steam treatment step 320, the aqueous solution may be heated to 80 ° C. to 100 ° C. and the salted seaweed may be steam treated for 1 second to 10 seconds. Preferably, steam treatment may be performed for 2 to 3 seconds.

According to one embodiment, the aging step 330 is performed by steam-treated gulbi at a temperature of 2° C. to 5° C. for 50 minutes to 300 minutes; 50 to 200 minutes; Alternatively, it can be aged by refrigerating for 50 to 100 minutes.

According to one embodiment, the first drying step 340 is performed at a temperature of 10° C. to 30° C. for the aged early bird; 10°C to 20°C; room temperature; Alternatively, primary drying may be performed for 1 to 10 hours while flowing dry air at 10°C. The dry air is 10% or less; 5% or less; or contains 1% or less moisture, and 1 ㎥/min to 10 ㎥/min; 2 m3/min to 8 m3/min; Alternatively, it can be flowed at a rate of 3 m3/min to 5 m3/min. This can remove moisture without damaging early tissue and nutrients.

According to one embodiment, the secondary drying step (350) is 10°C to 30°C; 10°C to 20°C; Alternatively, secondary drying may be performed for 1 to 10 hours under irradiation of far-infrared rays at room temperature. The drying speed can be increased by applying ventilation to the drying device or drying room. By destroying bacterial mold during drying due to the effect of far-infrared rays, the freshness of gulbi can be increased after drying, and the shelf life can be extended, improving not only storability but also taste.

After the secondary drying step 350, the processed product may be frozen in a rapid cooling chamber and then vacuum-packaged.

According to one embodiment, the primary drying step 340 and the secondary drying step 350 are applied to reduce drying time, reduce loss of nutrients and damage to appearance, and improve taste, flavor, texture, etc. Gulbi can be provided. In addition, by adding health-beneficial extracts such as catechin extract, bee tree extract, and paprika extract, it is possible to provide a well-being food, and to provide gulbi with improved storage stability and marketability by reducing fishy smell and tissue deformation due to long-term storage.

According to one embodiment, the extract in the present invention may be a commercially available product. In particular, the supercritical extraction process includes preparing the plant of the present invention (required parts: stem, fruit, flower, leaf, etc.), drying and crushing to form powder; Obtaining a primary extract by subjecting the plant powder to primary supercritical extraction at 40°C to 80°C and 140 to 160 bar; Obtaining a secondary extract by subjecting the primary extract to a secondary supercritical extraction at 40°C to 80°C and 390 to 410 bar, and optionally extracting the secondary extract under pressure conditions of 40°C to 70°C and 390 to 410 bar. It may further include obtaining a tertiary extract by performing tertiary supercritical extraction while rapidly reducing pressure at 10 bar to 30 bar for 0.5 seconds to 1 second. In addition, it may include the step of separating (or extracting) and purifying the necessary components from the secondary extract or tertiary extract. The supercritical fluid is supercritical carbon dioxide, and ethanol or water can be added as an auxiliary solvent. The flow rate of the supercritical fluid can be appropriately used within the range of 5 mL/min to 70 mL/min.

According to one embodiment, in the present invention, distilled water, purified water, DI (Deionized) water, etc. may be used as water.

According to one embodiment, the method for producing gulbi of the present invention may use a device or room of a size suitable for mass production or small quantity production, such as a dryer, freezer, brine reactor, blower, drying air, etc., and the present invention In order to achieve the purpose of the present invention, anything known, installed and designed in the technical field of the present invention can be applied without limitation, and is not specifically mentioned in this specification.

Example

Manufacturing Example 1

Preparation of bee tree extract

Samples (powder: 0.1 mm to 1.5 mm) were prepared by pulverizing the dried branches and bark of the bee tree.

The sample was injected into the supercritical extraction device, and the first supercritical extraction was performed under conditions of 50°C and 150 bar. The supercritical fluid was carbon dioxide, the flow rate was maintained at 60 ml/min, and ethanol was supplied as an auxiliary solvent. The flow rate of ethanol was maintained at 3 mL/min, and the extraction time was performed for 40 minutes. After completion of the first supercritical extraction, the pressure of the extraction tank of the supercritical extraction device is lowered to release the supercritical fluid state to recover the first extract. While maintaining the same temperature as during the first supercritical extraction, the supercritical extraction device By adjusting the pressure, it was slowly increased from 150 bar to 400 bar, and at the same time, supercritical carbon dioxide and ethanol were supplied together to perform a second supercritical extraction of the primary extract to obtain a secondary extract. At this time, the flow rates of carbon dioxide and ethanol were used the same as in the first supercritical extraction. A second supercritical extraction was performed for 30 min. After completion of the second supercritical extraction, the second extract was recovered in the same manner as the first extract. The recovered secondary extract was concentrated using a vacuum concentration method.

Production example 2

Preparation of paprika (Capsicum annuum var. angulosum Mill) extract

A sample (powder: 0.1 to 1.5 mm) was prepared by grinding dried paprika (yellow paprika and red paprika 1:1 (w/w) ratio). Water was used as an auxiliary solvent, and the first and second supercritical extractions were performed in the same manner as in Preparation Example 1, except that the temperature of the extraction was 70°C.

Example 1

steps to wash

After trimming the early bird and washing it with water, it was washed with a primary washing solution containing acetic acid (2% by weight), acidic water (0.2% by weight hypochlorous acid water) (20% by weight) and the remaining amount of water, and then with a 3w% ethanol aqueous solution. Washed. Next, after washing it a third time with clear water, the seaweed was placed in a mesh tray and the moisture was removed.

salting step

Brine was prepared by dissolving 20 g of sea salt in 1 kg of water, and the following was added to the brine to prepare a brine solution (including the remaining amount of water):

Paprika extract (5% by weight), sugar alcohol (1:0.2 (w/w) mixture of 3,6-anhydro-L-galactitol and palatinitol) (2% by weight) and catechin (of catechin and epicatechin gallate). 1: 0.5 (w/w) mixture) (2.5% by weight), bee tree extract (2% by weight), vitamin C (0.5% by weight) and ethanol (0.5% by weight)

The ratio of seaweed and salt solution was adjusted to 1:5 to 9 (w/v), and salting was carried out for 20 hours by immersing seaweed in salt water maintained at a temperature of 15°C.

drying steps

After the salted seaweed was placed in a mesh tray and degassed, the seaweed was placed in a steam chamber for steam treatment and steamed for 1 to 2 seconds. That is, sugar (D-allose and mogrol glycoside 1:0.1(w/w)) (2% by weight), sugar alcohol (3,6-anhydro-L-galac) An aqueous solution containing titol and maltotritol 1:0.2 (w/w) (0.4% by weight) and an organic acid (citric acid) (1% by weight) and the remaining amount of water was heated to 80° C. to generate steam and subjected to steam treatment. .

The steam-treated seaweed was placed in a refrigerated facility and refrigerated for 300 minutes.

The matured early croaker was first dried at a temperature of 10°C by flowing dry air with less than 1% moisture (dry air generator: F-DGSi, NDL.050) at a flow rate of 2 ㎥/min. Next, secondary drying was performed for 8 hours under far-infrared ray irradiation at 15°C. Airflow (2 m3/min) was applied during secondary drying.

Example 2

The procedure was the same as in Example 1 except that paprika extract and sugar alcohol (without catechin) were added to the brine.

Example 3

The procedure was the same as in Example 1 except that catechin and sugar alcohol (no paprika extract) were added to the brine.

Example 4

The procedure was the same as in Example 1 except that paprika extract (without catechin and sugar alcohol) was added to the brine.

Comparative Example 1

One of the commercially available gulbi foods prepared by a generally known gulbi manufacturing method was randomly selected and prepared.

Comparative Example 2

The procedure was the same as in Example 1, except that clear water was used instead of the first washing solution, and a salt-containing salting solution (paprika extract, catechin, and sugar alcohol was not added) was applied.

[Sensory test]

The sensory test results for the examples and comparative examples according to the present invention were conducted on 10 male and female adults according to the 5-point scale method. The results are shown in Table 1. Fishy smell (the lower the scale, the weaker the fishy smell), flavor and preference were evaluated using a 5-point scale (1: very bad, 5: average, 10: very good).

Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 fishy smell 1.2 2.7 2.0 2.8 3.6 3.3 zest 8.9 7.2 7.5 6.5 6.1 7.1 preference 8.5 6.1 6.0 6.5 6.2 6.6

In Table 2, it can be seen that the examples of the present invention have less fishy smell and are superior in flavor and preference compared to commercially available products and comparative examples.

[Observation experiment on changes in the physical properties of gulbi]

Changes in physical properties were measured on the 0th day after manufacture only for the edible body part, and changes in strength (1,280) and hardness (980) were measured using a rheometer after 7 days at room temperature. The results are shown in Table 2.

division Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Physical property change robbery 1,280 1200 1210 1195 1155 1170 Hardness 980 970 971 963 887 920

As a result of observing the changes in the physical properties of the dried fish as shown in Table 2 above, it can be confirmed that the changed strength and hardness of the dried fish prepared through the washing process, salting process, and drying process of the present invention is small compared to commercially available products. In other words, it can be confirmed that the gulbi according to the present invention has less occurrence of microbial corruption and surface rancidity, has a good microbial killing effect, and has excellent storage stability while maintaining freshness for a long period of time.

The above-described embodiments of the present invention have been disclosed for illustrative purposes, and those skilled in the art will be able to make various modifications, changes, and additions within the spirit and scope of the present invention, and such modifications, changes, and additions will be possible. should be regarded as falling within the scope of the patent claims below.

Claims (6)

Preparing for early birth;
Salting the seaweed by immersing it in a salting solution; and
Drying the salted early bird;
Including,
The salting step is,
It is carried out for 1 to 30 hours at a temperature of 5 ℃ to 15 ℃,
The step of salting the seaweed is,
Paprika (Capsicum annuum var. angulosum Mill) extract; A method of producing gulbi using a salting solution containing bee tree extract, ethanol, and vitamin C. delete According to paragraph 1,
The paprika (Capsicumannuum var. angulosum Mill) extract is 1% to 10% by weight of the salting solution,
Method of manufacturing gulbi. delete According to paragraph 1,
The step of preparing the above is,
Primary cleaning with a cleaning solution containing water, organic acid, and acidic water;
Secondary cleaning with a washing solution containing water and ethanol;
Third cleaning with a water-based cleaning solution; and
Dehydrating;
A method of producing gulbi, which includes. According to paragraph 1,
The step of drying the early bird is,
Dehydrating the salted seaweed;
After the dehydration step, steam treatment is performed by generating steam with an aqueous solution containing sugar, sugar alcohol, organic acid, and water; and
Aging the steam-treated gulbi by refrigerating it at a temperature of 3°C to 5°C for 50 to 300 minutes;
Primary drying for 1 hour to 10 hours while flowing drying air at a temperature of 10°C to 30°C; and
Secondary drying for 1 to 10 hours under irradiation of far-infrared rays at a temperature of 10 ℃ to 30 ℃;
Including,
A method for producing gulbi, wherein the sugar includes D-allose and mogrol glycoside.