KR20010110626A - Manufacturing method of salted pollacka tripe with Flammulina velutipes - Google Patents

Abstract

The present invention relates to a method for producing changran salted fish containing the enoki mushroom. Conventional salted salt is added 15-30% of salt, so the salt concentration is high, causing the adult disease, and the situation is avoiding the use of salted salted salted food. The present invention intends to provide a new type of salted salted fish by adding mushrooms to changlan as a means to solve this problem.

The present invention comprises the steps of cooking the salted fish, the step of pre-treating the salted mushrooms for salted fish to remove the mucus of the mushrooms by branching the mushrooms, the step of preparing the seasoning, the step of mixing the mushrooms and seasonings in salted fish And, it is characterized in that it comprises a step of storing the pickled mushrooms containing the mushrooms blended as described above in a cold dark place.

The purpose of the present invention is to increase the commercial value of salted fish while maintaining the intrinsic flavor of salted fish while reducing the salinity and supplemented protein, carbohydrates, fiber and vitamins lacking in salted foods It is to provide added seasoned salted fish.

Description

Manufacturing Method of Salted Pollack Salt with Enoki Mushroom {Manufacturing method of salted pollacka tripe with Flammulina velutipes}

The present invention relates to a method for producing changran salted fish containing the enoki mushroom. Conventional salted salt is added 15-30% of salt, so the salt concentration is high, causing the adult disease, and the situation is avoiding the use of salted salted salted food.

In order to solve the above problems, the present invention is to reduce the salinity while maintaining the inherent flavor of salted fish in order to improve the commerciality of salted fish, nutritional value that can supplement the protein, carbohydrates, fiber and vitamins lacking in salted foods It is to develop a new type of salted salted cod roe with high top mushroom.

The present invention comprises the steps of preparing the changran salted fish, the step of removing the slime of the mushroom by branching the top mushroom, the step of preparing the top mushrooms for the addition of changran, the step of preparing the seasoning, and mixing the mushrooms and seasoning in the langu It consists of a step, and the step of storing the changran salted fish containing the top mushrooms blended as in the electric container in a cool dark place.

Nutritional ingredients of the raw materials used in the present invention are shown in Table 1 below.

Table 1. Nutritional Components of Raw Materials (Unit:%)

division moisture Ash protein Crude fiber Crude fat Etc Egg 68.82 1.42 21.24 0 0.47 8.09 Window column 81.51 3.58 9.6 0 0.74 4.57 Enoki Mushroom 85.40 1.14 2.78 1.35 1.01 8.32

The present invention provides a cooking process of Changlan salted fish, pre-treatment process of enoki mushroom, and a process of manufacturing Changlan salted fish which combines seasoned salted fish, enoki mushroom and condiments to reduce saltiness while maintaining the inherent flavor of salted fish, improving the commerciality of salted fish An object of the present invention is to provide a method for producing sorghum milk.

1 is a manufacturing process diagram of the present invention.

Figure 2 is a cooking process of Changlan salted fish.

3 is a pretreatment process diagram of an enoki mushroom.

The present invention comprises the steps of cooking salted fish (see Fig. 2), pre-treating the salted mushrooms for pickling mushrooms to remove the mucus of the mushrooms by branching the top mushrooms (see Figure 3), and preparing the seasoning, A method of manufacturing salted oyster mushrooms, comprising the step of blending the mushrooms and seasonings in the salted fish sauce, and storing the salted salted mushrooms in the container in a cold dark place (See FIG. 1).

The salted salted fish is removed from the intestines, which is a by-product of pollack, and cut into 2 ~ 3cm size, washed with 4 ~ 5% brine, and dried to remove water and cooked. Sprinkle and mix evenly and stir three to four times while standing at a temperature of 15 to 18 ° C. for one week, then use a salted and salted cod roe salted or stored at 0 to 5 ° C.

Enoki mushrooms were put in water and boiled at 100 ℃ to adjust the concentration of the extract to 3.0 ~ 5.0 Brix. After the anchovy extract temperature was 60 ℃, the enoki mushroom was placed in a branch for 5-9 seconds. After washing the enoki mushroom with 1 ~ 2% of brine, remove the viscous liquid of the enoki mushroom, remove the water, and then pre-treat the enoki mushroom for adding whey.

Seasonings are red pepper powder 17.2-28%, garlic 23-28.7%, starch syrup 17-24%, miwon 0.8-1.4%, sugar 3.0-5.7%, roasted sesame seeds 1.0-1.5%, ginger 0-2.0%, salt 17.7-29% Mix and use, add 15 to 20% of the pre-treated mushrooms per weight percent of cooked salted egg and mix the seasoning with the egg.

Storage is the top, characterized in that mixing the mushrooms and seasonings in changran salted fish and aged for 5 to 10 days at a temperature of 15 ~ 20 ℃, and then packing the salted fish in a container and stored in a cool dark place around 5 ℃ Method of manufacturing salted seafood

The above process will be described in more detail as follows.

First step; Changlan Salted Fish Manufacturing Process

After removing the contents and remnants of the bowel from roaring pollack, cut it into 2 ~ 3cm length, wash it with brine, remove water and cook it. After stirring for 3 to 4 times while standing at room temperature for 1 week, sealed and stored at about 0 to 5 ℃ to prepare a window salted fish.

Second process; Enoki mushroom pretreatment process

Enoki mushrooms were put in water and boiled at 100 ℃ to adjust the concentration of the extract to about 4.0 Brix. When the anchovy extract temperature was 60 ℃, the enoki mushroom was branched for 7 seconds. In order to remove mucus, wash with brine 1-2% to remove water, and then prepare the enoki mushroom for window addition.

Third process; Seasoning Preparation

Seasonings are red pepper powder 17.2-28%, garlic 28.7-23%, starch syrup 17-24%, miwon 1.4-0.8%, sugar 5.7-3.0%, roasted sesame 1.0-1.5%, ginger 0-2.0%, salt 17.7-29% Prepare.

Fourth process; Compounding process

As a process of mixing the electric salted mushrooms, enoki mushrooms and seasonings, add 15 to 20% of the pretreated mushrooms to the weight percent of the salted salted fishes and mix them together with the eggs.

Fifth step; Packing and storage step

Enoki mushrooms and seasonings are mixed with salted cod roe and aged for 5-10 days at a temperature of 15-20 ℃.

Hereinafter, the present invention will be described with reference to the following examples and test examples, which do not limit the present invention.

<Example 1>

For cooking of egg, remove the contents and remnants of the intestine from the roar of pollock by hand, cut it into 2 ~ 3cm length, wash it with brine, remove water, and add salt. Sprinkle salt in a ratio and mix well. The mixture is left at room temperature for about 18 ° C. for 1 week, aged 3-4 times during fermentation, sealed, and stored at 0 ° -5 ° C.

Enoki mushrooms were treated with anchovies in water and boiled at 100 ° C to adjust the concentration of the extract to about 4.0 Brix. After the anchovy extract had a temperature of 60 ° C, the enoki mushroom was branched for 7 seconds and then branched. In order to remove the mucus of the mushrooms, wash with 1-2% brine to remove water, and then prepare the oak mushroom for adding window. Treatment of the enoki mushroom was treated with purified water, anchovy liquid, kelp, and brine as shown in Table 2 below.

Table 2. Enoki Mushroom Treatment Results

Solution Brix Time in seconds 3 5 7 9 Purified water 0 - ++ ++ - Anchovy 4.0 + ++ ++ - Kelp 2.6 - ++ ++ + brine 0 + ++ ++ -

* Bad:-Normal: + Good: ++

For seasoning, 100% by weight of the prepared eggs, 15% of mushrooms, 24% of garlic, 23% of garlic, 24% of syrup, 0.8% of sugar, 3.0% of sugar, 1.5% of roasted sesame, 2.0% of ginger, salt of 29% Add and mix well. Seasoning formulations were as shown in Table 3.

Table 3. Mixing ratio of condiments

division Egg Window column Seasoning Mixing Ratio Seasoning Requirements (Raw 10kg) Seasoning Mixing Ratio Seasoning Requirements (Raw 10kg) system 100% 2.781kg 100% 5.79 kg Red pepper powder 17.2 0.478 28.0 1.62 garlic 28.7 0.798 23.0 1.33 corn syrup 17.0 0.473 24.0 1.39 Mi Won 1.4 0.039 0.8 0.05 Sugar 5.7 0.159 3.0 0.17 Roasted sesame seeds 1.0 0.028 1.5 0.09 ginger - - 2.0 0.12 Salt 29.0 0.806 17.7 1.02

Seasoned enoki mushroom containing salted cod roe is packed in a standard container and stored in a cool dark place at around 5 ℃ for distribution.

<Example 2>

In the same manner as in Example 1, except that 20% by weight of the top mushroom was added to 100% by weight of the salted cod roe.

<Example 3>

As in Example 1 except that 20% by weight of the enoki mushroom was added to 100% by weight of spicy cod roe salt, spicy cod roe salt was prepared in the same manner as in Example 1.

Experimental Example 1

In the treatment of the mushrooms of the present invention, the branching time, taste, appearance and hardness of the brine concentration, anchovy, kelp and purified water consumption were measured and summarized in Table 4 below.

Table 4. Enoki Mushroom Treatment Results

Temperature (100 ℃) time Food Exterior Hardness MaxG (g) Distance (mm) Strength (g / ㎠) Hardness (g / ㎠) Purified water 5 ' - + 629 7.573 62899.996 41527.285 7 ' ++ + 309 17.920 30899.998 17243.303 9 ' + + 629 7.573 62899.996 41527.285 Brine (0.5%) 5 ' - + - 7 ' + + 9 ' - - Brine (1%) 5 ' + + 269 2.240 26899.998 120089.27 7 ' ++ + 229 3.840 22899.998 59625.414 9 ' + - 208 1.493 20799.998 139285.70 Brine (2%) 5 ' - - - 7 ' + + 9 ' - - Brine (4%) 5 ' - + - 7 ' - - 9 ' - - Anchovy 5 ' - ++ 229 3.947 22899.998 58024.645 7 ' +++ +++ 189 4.000 18899.998 47249.996 9 ' + - 189 6.453 18899.998 29287.118 Kelp 5 ' - ++ 329 7.200 32899.996 45694.441 7 ' ++ + 349 3.147 34899.996 110911.00 9 ' + - 179 1.280 17899.998 139843.73

* Poor:-Normal: + Good: ++ Very Good: +++

From the above results, the anchovies and kelp showed the best results when treated for 7 seconds at 7% concentration in brine 1%.

Experimental Example 2

Purified water, brine, anchovy, and the clarity of the fungi according to the temperature of the blanching according to the brine temperature, taste, appearance of the mushroom was shown in Table 5 below.

Table 5. Mucus Removal (Enoki)

Brine Concentration (%) Brine temperature 40 ℃ 60 ℃ 80 ℃ 5 ' 7 ' 9 ' 5 ' 7 ' 9 ' 5 ' 7 ' 9 ' Viscous Food Exterior Viscous Food Exterior Viscous Food Exterior Viscous Food Exterior Viscous Food Exterior Viscous Food Exterior Viscous Food Exterior Viscous Food Exterior Viscous Food Exterior Purified water 0.5 - + + - + + - + + + + + - + + - - + + + + + + + - - + One - + + - + + - + + + + + - + + - - + + + + + + + + + + 2 + ++ + + + + + + + + + + + + + + + + - + + + + + - + + 4 - ++ + - - + - + + - + + - + + + - + - + + + - + - - - brine 0.5 + + + + + + - + + + + + + + + + - + + + + + + + + + + One + + + ++ + + - + + + + + ++ ++ ++ + - + + + + + + + + - + 2 + + + + + + + + + + + + ++ ++ ++ + + + + + + + + + - - + 4 - + + + - + - + + + + + + + + + - + - + + + - + - - - Anchovy 0.5 - + + - + + + + + + + + + + + - + + + + + + + + - - + One + + + + + + + + + + + + + + + - + + + + + + + + - - + 2 - + + - + + + + + + + + + + + + - + + + + + + + + + + 4 - + + - - + - + + + + + - + + - - + - + + + - + - - - Kelp 0.5 + + + + + + + ++ + + + + + + + + - + + + + + + + + + + One + + + + + + - + + + + + + + + - + + + + + + + + - + + 2 + + + + + + - + + + + + + + + - + + + + + + + + - + + 4 - + + - - + - + + - + + - + + - + + + + + + - + - - -

* Bad:-Normal: + Good: ++

<Test Example 3>

The taste, fragrance, texture and overall preference of the salted and salted salted cod roe and cod roe salts prepared according to the present invention were carried out by five well-trained sensory inspectors on a five-point scale. Table 2-1, 7-2, 7-3, 7-4 shows the results of spicy cod roe taste test in -2, 6-3, 6-4.

Table 6-1. Salted cod roe food test result (15 days storage)

Treatment Food item flavor Scent Organization First Half Symbol Topless-free furniture 3.4 3.0 3.2 3.2 Top 10% added 3.4 3.4 3.4 3.4 15% added tops 3.2 3.4 3.2 3.3 20% added tops 3.2 3.4 3.0 3.2 Top anchovy 10% 3.4 3.0 3.2 3.2 Top anchovy 15% 3.4 3.0 3.2 3.2 Anchovy treatment 20% 3.2 3.2 3.2 3.2

Table 6-2. Salted cod roe food test result (30 days storage)

Treatment Food item flavor Scent Organization First Half Symbol Topless-free furniture 3.4 3.2 3.4 3.3 Top 10% added 3.2 3.2 3.2 3.2 15% added tops 3.2 3.4 3.0 3.2 20% added tops 3.0 3.4 3.0 3.1 Top anchovy 10% 3.2 3.0 3.2 3.1 Top anchovy 15% 3.2 3.2 3.4 3.3 Top anchovy 20% 3.4 3.2 3.4 3.3

Table 6-3. Salted cod roe food test result (45 days storage)

Treatment Food item flavor Scent Organization First Half Symbol Topless-free furniture 3.4 3.4 3.2 3.3 Top 10% added 3.0 3.0 3.0 3.0 15% added tops 2.8 3.2 3.2 3.1 20% added tops 2.8 3.2 3.0 3.0 Top anchovy 10% 3.0 3.0 3.0 3.0 Top anchovy 15% 3.2 3.2 3.2 3.2 Top anchovy 20% 3.2 3.4 3.2 3.3

Table 6-4. Cod roe taste test result (save 60 days)

Treatment Food item flavor Scent Organization First Half Symbol Topless-free furniture 3.2 3.2 3.2 3.3 Top 10% added 3.0 3.0 2.8 2.9 15% added tops 2.8 3.0 2.8 2.9 20% added tops 2.6 2.8 2.8 2.7 Top anchovy 10% 3.0 3.0 2.8 2.9 Top anchovy 15% 3.0 3.0 2.8 2.9 Top anchovy 20% 3.0 3.2 3.0 3.1

Table 7-1. Seasoned salt test results (saved for 15 days)

Treatment Food item flavor Scent Organization First Half Symbol Topless-free furniture 3.4 3.2 3.4 3.3 Top 10% added 3.6 3.6 4.0 3.7 15% added tops 3.6 3.6 3.4 3.5 20% of living tops live 3.4 3.8 3.4 3.5 Top anchovy 10% 3.6 3.4 3.6 3.6 Top anchovy 15% 3.8 3.6 3.8 3.8 Top anchovy 20% 3.8 3.8 4.0 3.9

Table 7-2. Seasoned salt test results (saved 30 days)

Treatment Food item flavor Scent Organization First Half Symbol Topless-free furniture 3.6 3.0 3.6 3.4 Top 10% added 3.8 3.8 3.6 3.7 15% added tops 3.6 3.8 3.6 3.7 20% added tops 3.6 4.0 3.6 3.8 Top anchovy 10% 3.8 3.6 3.8 3.7 Top anchovy 15% 4.0 3.8 4.0 3.9 Top anchovy 20% 3.8 3.8 4.0 3.9

Table 7-3. Seasoned salt test results (save 45 days)

Treatment Food item flavor Scent Organization First Half Symbol Topless-free furniture 3.2 3.2 3.4 3.3 Top 10% added 3.6 3.4 3.8 3.6 15% added tops 3.6 3.8 3.6 3.7 20% added tops 3.4 4.0 3.4 3.6 Top anchovy 10% 3.2 3.4 3.6 3.5 Top anchovy 15% 4.0 3.8 3.8 3.9 Anchovy treatment 20% 3.8 3.8 3.8 3.8

Table 7-4. Seasoned salt test results (saved 60 days)

Treatment Food item flavor Scent Organization First Half Symbol Topless-free furniture 3.2 3.0 3.0 3.1 Top 10% added 3.2 3.2 3.2 3.2 15% added tops 3.4 3.2 3.4 3.3 20% added tops 3.2 3.6 3.0 3.2 Top anchovy 10% 3.2 3.0 3.2 3.1 Top anchovy 15% 3.4 3.2 3.6 3.4 Top anchovy 20% 3.4 3.2 3.4 3.3

The present invention is added to the pickled mushrooms to add the mushrooms while keeping the original flavor of salted salt while reducing the salinity and supplemented with a nutritious value of mushrooms to supplement the lack of protein, carbohydrates, fiber and vitamins Can be provided.

Salted fish of the present invention is expected to contribute to the increase of income by providing a new type of salted fish with excellent commerciality to which mushrooms are added.

Claims (9)

Cooking salted fish, pretreating the salted mushrooms for salted fish, which is branching the mushrooms, and preparing the seasonings; A method for producing salted mushrooms containing the enoki mushroom, characterized in that it comprises the step of storing the salted salted oyster mushroom in a container in a cold dark place According to claim 1, salted fish salted to remove the residue from the bowel as a by-product of pollack, cut to a size of about 2-3 cm, washed with 4-5% brine to remove water and cooked, per weight of egg weight Sprinkle and mix evenly with 10% by weight of salt, stir three to four times while standing at a temperature of 15-18 ° C. for 1 week, seal and store at 0-5 ° C. Method of manufacturing salted salted fish According to claim 1, the enoki mushroom is put anchovy in water and boiled at 100 ℃ to adjust the concentration of the extract to about 3.0 to 5.0 Brix, and then put the enoki mushroom when the temperature of the anchovy extract is 60 ℃ and branched for 5 to 9 seconds After the treatment, the branched top mushroom was washed with 1-2% brine to remove the viscous solution of the top mushroom and the water was removed, followed by the preparation of the top mushroom containing the top mushroom, characterized in that pre-treatment Way According to claim 1, seasonings are red pepper powder 17.2-28%, garlic 23-28.7%, starch syrup 17-24%, miwon 0.8-1.4%, sugar 3.0-5.7%, roasted sesame 1.0-1.5%, ginger 0-2.0% , Salted 17.7-29% manufacturing method of salted salted mushrooms The method of claim 1, wherein the blending is a method of manufacturing salted mushrooms containing the enoki mushroom, characterized in that the electric seasoning is mixed with the electric cooked salted kohlrabi and the enoki mushroom. The method for producing salted mushrooms according to claim 1 or 5, wherein 15 to 20% of the pre-treated mushrooms are added per weight% of salted cod roe. The method of claim 1, wherein the storage is prepared by mixing the mushrooms and seasonings in agar and salted marinated salted salted salted seafood salted in a container, and then stored in a cool dark place of about 5 ℃ Way The method for producing salted salted mushrooms according to claim 1 or 5, wherein a salted codfish salt is used in place of window salted salted fish. Changlan pickled salt containing the enoki mushroom prepared by the method of any one of claims 1 to 8 of the claims