KR20020032502A

KR20020032502A - Hurb Gulbi

Info

Publication number: KR20020032502A
Application number: KR1020020020164A
Authority: KR
Inventors: 홍성만
Original assignee: (유) 제일유통
Priority date: 2002-04-12
Filing date: 2002-04-12
Publication date: 2002-05-03

Abstract

PURPOSE: A process of preparing a dried yellow croaker by salting a yellow croaker with solar salt and mixing herb(mint, lemon balm, lemongrass and basil) is provided which prevents its skin from being smashed, burned and stuck to a grill during cooking. CONSTITUTION: A yellow croaker that has been caught in the Yellow Sea located between Korea and China is soaked in saline water having a salinity of 80% or more, mixed with herb such as mint, lemon balm, lemongrass and basil and stored at 15 to 20deg.C in the shade for 10 to 14 hr. The salted yellow croaker is washed with fresh water two or three times, dried to a moisture content of 60% or less and stored in a freezing chamber at 15 to 20deg.C.

Description

Herb (mint, lemon balm, lemon grass, basil) manufacturing method of gulbi {Hurb Gulbi}

본 발명은 서해안 일대에 서식하는 참 조기를 이용하여 국내에서 생산되는 천연허브와 결합시킨 허브 굴비의 제조방법에 관한 것으로서, 더욱 상세하게는 굴비 수요층이 예전보다 넓게 분포 된것에 비해 주 수요 연령층이 두텁지 못하기 때문에 더욱 더 넓은 수요 확대와 수요 연령층의 저변확대 차원에 따라 국내에서 생산되고 있는 천연허브를 이용하여 전통방식 그대로의 담백하고 굴비 자체의 비린내 제거와 고유의 맛과 빛깔유지를 목적함에 있다.The present invention relates to a method for producing herbal oysters combined with natural herbs produced in Korea using the real early inhabitants of the west coast, more specifically, the main demand age group is thicker than the oysters are more widely distributed than before It is aimed at removing the fishy smell and maintaining the unique taste and color of traditional oysters by using natural herbs produced domestically according to the wider demand expansion and the lower base of the age group. .

일반적으로 시중에 판매되고 있는 굴비 대부분이 크기와 중량에 있어 제 각각이고 비린내가 제대로 제거되지 않았으며, 건조 과정이 제대로 이루어 지지않아 검게 타거나 눌러붙어 전통 그대로의 담백한 맛과 빛깔유지에 있어 소비자들로부터 큰 호응을 얻지 못하고 있다.In general, most of the oysters sold on the market are each in size and weight, and the fishy smell is not removed properly, and the drying process is not done properly. We do not get great response from.

본 발명은 상기와 같은 문제점을 해소하기 위해 서해안 일대에 서식하는 품질이 우수한 참 조기만을 이용하여 한 마리 한 마리 크기와 중량대로 우수한 참 조기 선별과정과 위생관리를 위해 여러번 깨끗한 청수에 세척하며 서해안에서만 생산되는 1∼3년정도 보관된 간수가 완전히 빠져있는 염도80% 이상의 천일염만을 사용하여 염장을 하고 여기에 신체 기능에 유익한 성분을 지닌 국내생산되는 천연허브를 이용하여 굴비 제조시 때의 온도,습도,조기의 품질상태 등을 파악하여 천일염의 농도와 천연허브의 중량을 2/10000∼4/10000정도로 측정하여 일정시간 동안(10∼14시간) 소금간이 조기 체내에 골고루 베이게 하여 조기살의 결집력을 증대시켜 타거나 눌러붙는 현상과 비린내 제거를 연출하고 여기에 굴비자체 영양성분과 천연허브의 영양성분을 추가하여 월등한 굴비를 연출하고 전통 그대로의 담백함을 표현하기 위해 수분이 60% 이내로 낮아 질때까지 충분히 자연풍에 건조하며 최초의 맛이 변하지 않게 하기위해 영하25℃이하 냉동고에 보관하는 단계로 이루어진 것에 특징이 있다.In order to solve the above problems, the present invention uses only high quality oysters inhabiting the west coast area and washes them with clean fresh water several times for excellent early sorting process and hygiene management by size and weight. Temperature and humidity at the time of manufacturing oysters using domestically produced natural herbs that contain salts of more than 80% of salinity, with salt water completely stored for 1 to 3 years being produced, and beneficial to body function By grasping the quality of the early stage, the concentration of sun salt and the weight of natural herb are measured at 2/10000 to 4/10000. Increases burning, pressing and fishy elimination and adds nutrients from oysters and natural herbs. In order to produce superior oysters and express the traditional lightness, it is dried in the natural wind until moisture is lowered to within 60% and stored in a freezer below -25 ℃ to keep the original taste unchanged. have.

본 발명의 구성에는 다음과 같다.The configuration of the present invention is as follows.

품질이 우수한 서해안 일대 참 조기, 간수가 완전히 빠진 염도 80%이상의 1∼3년정도 보관된 천일염, 조기살의 결속력과 비린내 제거를 위한 국내생산되는 천연허브(민트,레몬밤,레몬 그라스,바질)로 이루어져 있다.It is made of natural salt (mint, lemon balm, lemongrass, basil), which has been stored for 1 ~ 3 years of salinity of 80% over the west coast, and the salt water is completely drained. consist of.

이상에서 상술한 바와같이 본 발명은, 조기살의 결속력을 증대시켜 조리시 부스러 지거나 검게타고 눌러붙는 현상을 방지하고 비린내를 완전히 제거하여 깔끔한 이미지를 연출할수 있어, 수요확대와 연령층 또한 넓게 분포, 확산될 것이다.As described above, the present invention increases the cohesion of premature meat, prevents crushing, blacking, and sticking during cooking, and completely removes fishy smell to produce a neat image. will be.

Claims

After thawing in the fresh waters of the west coast thaw in clean fresh water, washed several times, and then selected by size and weight of each one, the salt is stored for 1 ~ 3 years when the water is completely drained. After salting, it improves body function, selects only natural herbs with beneficial ingredients such as digestion, appetite, and metabolic function, and accurately grasps temperature, humidity and early condition of oyster production. Measure and calculate the weight of natural herb and mix it with salted early seasoning at a measuring ratio of 2/10000 to 4/10000, and then make it evenly seasoned with salt for 15 hours to 20 ℃ Store it in a shaded place to remove the fishy characteristic of oysters and maintain the original light taste of white fish, then wash it again in clean fresh water 2 ~ 3 times After drying in a suitable natural wind to keep moisture below 60%, the herb oyster is characterized in that it is stored in a freezer below minus 25 ℃ and woven in 10 ~ 20 units to maintain the original taste and color Way.