KR20020061284A

KR20020061284A - Kimchi manufacturing method using swellfish

Info

Publication number: KR20020061284A
Application number: KR1020010002248A
Authority: KR
Inventors: 송영석
Original assignee: 송영석
Priority date: 2001-01-15
Filing date: 2001-01-15
Publication date: 2002-07-24
Also published as: KR100389745B1

Abstract

PURPOSE: Provided is a manufacturing method of watery plain kimchi using swellfish which is abundant in proteins and vitamins, contains little milk fat and is thus useful for detoxication of liver and prevention of adult diseases. Therefore, the prepared kimchi has a spicy taste peculiar to kimchi and various flavors through maturation. CONSTITUTION: The manufacturing method comprises the steps of: trimming a swellfish; detoxicating the trimmed swellfish by soaking it in saline water of 17-18 deg.C for 30-40 minutes then followed by taking it out and completely removing blood therefrom; cutting and soaking chinese cabbage in saline water then washing it several times; preparing kimchi fillings by mixing rice gruel, salted anchovy, red hot chili pepper powders, sesame seeds, ginger and diced garlic, additionally thin strips of pears, dropworts and green onions; boiling the detoxicated swellfish then cooling it; cutting swellfish skins in thin strips and cutting swellfish bones into an appropriate size; adding them to the kimchi fillings; and stuffing the mixed fillings into the salted chinese cabbage then maturing the kimchi in a kimchi container.

Description

Kimchi manufacturing method using swellfish}

본 발명은 복어를 이용한 김치의 제조방법에 관한 것으로서, 더욱 상세하게는 단백질과 비타민이 풍부하고 유지방이 전혀 없어 고혈압, 당뇨병등과 같은 성인병예방에 좋으며 간장의 해독작용이 뛰어난 복어를 제독한 후 복어살과 복어뼈 및 복어껍질을 소정크기로 자른 후 각종양념과 혼합한 후 배추에 넣어 만든 복어 김치에 관한 것이다.The present invention relates to a method of manufacturing kimchi using puffer fish, more specifically, rich in protein and vitamins and no milk fat, which is good for preventing adult diseases such as high blood pressure and diabetes, and detoxifying puffer fish with excellent detoxification effect of liver. It relates to puffer fish kimchi made by cutting meat, puffer bone and puffer fish shell into predetermined sizes and mixing them with various seasonings.

전통적으로 김치는 용기에 풀죽, 고춧가루, 다진 마늘, 다진 생강, 참께, 설탕, 조미료 및 필요에 따라 새우젓, 황석어젓, 조기젓, 멸치젓, 갈치젓 등을 선택하여 적정비율로 혼합하여 양념장을 만든 후 배추 속에 넣어 일정기간 숙성 발효시켜 만들어지게 된다.Traditionally, kimchi is made from a container with paste porridge, red pepper powder, chopped garlic, chopped ginger, sesame seeds, sugar, seasonings, and salted salted fish sauce, yellow salted fish, early salted fish, anchovy salted fish, and salted salted fish. It will be made by fermentation for a certain period of time.

이와 같이 제조된 종래의 김치는 식품으로서의 기능만이 주어져 있어 그 한계가 있어 왔다.The conventional kimchi produced as described above has been given only its function as a food and has its limitations.

따라서, 현 산업사회에서 각종 스트레스를 받는 현대인에게 걸리기 쉬운 고혈압이나 당뇨병 및 간장질환에 효능이 있는 기능성 식품의 개발이 절실히 요구되고 있다.Therefore, there is an urgent need for the development of functional foods that are effective in hypertension, diabetes, and hepatic diseases, which are susceptible to modern people suffering from various stresses in the current industrial society.

이를 해결하기 위한 식품으로서 복어를 들 수 있는바, 복어는 이미 알려진 대로 수십 종이 있으며, 주로 참복, 까치복, 검복, 밀복, 매리복이 식용으로 이용되고 있는데 복어 중에는 무독한 것도 있지만 유독한 것이 많고, 치사율도 60%에 이르는 맹독성을 지니고 있는 반면 단백질과 비타민 B1, B2등이 풍부하고 유지방이 전혀 없어 고혈압, 당뇨병, 신경통 등 성인병 예방에 좋으며, 간장 해독작용이 뛰어나 숙취 제거 및 알콜중독 예방에 특별한 효과가 있고, 혈액을 맑게 하여 피부를 아름답게 할뿐만 아니라 암 예방 치료 에 탁월하다고 동의보감에 수록되어 있다.There are dozens of blowfish as already known, and there are dozens of blowfish, known as bokbok, magpies, swords, bees, and mariboks, which are used for food. The mortality rate is 60%, but it is rich in protein, vitamins B1 and B2 and has no milk fat, which is good for preventing adult diseases such as hypertension, diabetes, neuralgia, etc. In addition, it clears the blood and makes the skin beautiful, and it is listed in the agreement that it is excellent for cancer prevention treatment.

즉, 복어를 이용하여 전통식품인 김치를 제조하게 되면 보다 나은 건강식품을 제조할 수 있게 되는 것이다.In other words, by using kimchi to produce kimchi traditional foods will be able to produce better health food.

본 발명은 이러한 시대적 요청에 부응하기 위해 개발된 것으로서, 본 발명의 목적은 인체의 건강증진에 유익하고, 그 맛이 담백하면서도 복어 김치 특유의 아릿한 맛을 느낄 수 있으며 숙성과정을 통해 다양한 맛을 느낄 수 있는 복어김치 제조방법을 제공하는데 있다.The present invention was developed to meet the demands of the times, the object of the present invention is beneficial to the health of the human body, the taste is light, but can feel the distinctive taste peculiar to pufferfish kimchi and feel a variety of tastes through the ripening process It is to provide a blowfish kimchi manufacturing method that can be.

상기의 목적을 달성하기 위한 본 발명은, 복어의 지느러미와 내장 및 껍질 등을 제거하고 복어머리 쪽을 반으로 잘라 골이나 피를 깨끗이 제거함과 아울러 복어 뼈로 부터 살을 분리시키는 복어 손질과정과, 밑 손질한 복어 살은 물 17∼18℃내외의 소금물에 30∼40분 담근후 이를 건져 깨끗한 위생 마른행주로 눌러 피를 제거한 후 수회 소금물에 씻고 복어머리나 뼈는 흐르는 물에 수시간동안 담가 피를 완전히 제거하는 복어 제독과정과, 배추를 쪼갠 다음 소금물에 일정기간동안 절인고 이를 물로 수회 헹군 후 물기 등을 제거하는 배추 절임/헹굼 과정과, 용기에 쌀가루 풀 죽과 멸치젓이나 새우젓, 고춧가루, 참깨, 생강, 다진마늘등을 골고루 섞은 후 배채, 미나리, 잔파를 추가로 넣어 골고루 섞는 양념장 제조과정과, 제독 처리한 복어 살과 끊는 물에 데쳐 찬물에 식힌 복어껍질을 채썰하고 복어 뼈는 적정크기로 잘라 상기 전과정에서 제조된 양념장에 버무려 두는 복어 양념장 제조과정과, 배춧잎 사이사이에 상기 복어 양념장을 골고루 넣은 후 배추잎줄기중 제일길이가 긴 잎줄기를 이용하여 복어김치를 감싼 후 김치저장용기에 넣어 숙성토록 보관시키는 복어김치담근과정으로 이루어지는 것을 특징으로 한다.In order to achieve the above object, the present invention is to remove the fins, guts and shells of blowfish and cut the blowfish head in half to remove bones and blood, and to separate the flesh from the blowfish bone, and Trimmed blowfish flesh is soaked in salt water of 17 ~ 18 ℃ for 30 ~ 40 minutes, then drained and pressed with clean hygiene dry cloth to remove blood, and then washed several times with salt water. Blowfish head or bone is soaked in running water for several hours. The process of detoxifying blowfish, which is completely removed, the process of pickling and rinsing cabbage after removing the cabbage, rinsing it with salt water for several periods and rinsing it with water several times, and then removing water. Ginger, minced garlic, etc. evenly mixed with cabbage, buttercups, and green onions to make a marinade seasoning process, admiral puffer fish flesh and cut water Cut the puffer fish shells cooled in cold water and cut the puffer bones into proper size.The puffer fish seasoning process is mixed with the seasoning sauce prepared in the above step. It is characterized by consisting of blowfish kimchi dipping process that wraps the puffer fish kimchi using leaf stem and puts it into the kimchi storage container for aging.

이하, 본 발명에 따른 복어김치의 제조과정을 설명하면 다음과 같다.Hereinafter, the manufacturing process of the blowfish kimchi according to the present invention.

(실시예) 복어김치 제조공정Example Pufferfish Kimchi Production Process

제1공정(복어손질공정)First step (Fugu)

1.양쪽 지느러미, 등지느러미를 제거하고, 입쪽 코 있는 부위를 자른 다음 좌우로 칼집을 넣어 복어 껍질을 완전히 벗긴다.1. Remove both fins and dorsal fins, cut off the area of the nose and cut the puffer pulp completely from side to side.

2.복어가 수컷 일 경우에는 정란을 떼어낸 후 턱뼈 항문, 아가미, 내장, 눈 순서대로 잘라낸다.2. If the puffer fish is male, remove the eggs and cut them in the order of jawbone anus, gills, intestines and eyes.

3.복어머리 쪽을 반으로 자르고 골이나 피를 깨끗이 제거한다.3. Cut the puffer head in half and remove bone or blood.

4.복어배꼽 쪽의 살을 떼어낸 후 가운데 뼈 중심으로 하여 복어 살을 분리시킨다.4. After removing the flesh of the puffer fish belly, separate the puffer meat from the center of the bone.

5.복어 배와 등쪽의 껍질 가시를 제거시킨다.5. Remove the pulp of the puffer belly and dorsal side.

제2공정(복어제독공정)2nd process (Fugu detoxification process)

1.밑손질한 복어 살은 물 17∼18℃의 소금물에 담근 후 약 30∼40분 후 건져서 깨끗한 위생 마른행주로 꼭꼭 눌러 피를 제거한 후 수차례 소금물에 씻은 다음 물기를 닦고 마른행주에 싸서 냉장보관 한다.1. Blowfish meat is soaked in brine at 17 ~ 18 ℃ and dried after about 30 ~ 40 minutes. Squeeze it with clean hygiene dry cloth to remove blood, wash it with salt water several times, and then dry it and wrap it in dry cloth. keep it.

2.복어껍질은 끓는 물에 데친 후 찬물에 씻어 식힌다.2. Boil the puffer fish shell in boiling water and wash it in cold water.

3.복어머리와 뼈는 깨끗이 하여 찬물에 대략 5∼6시간정도 담가 피를 제거시킨다.3. Clean blowfish head and bones and soak in cold water for 5 to 6 hours to remove blood.

이때, 수돗물을 흐르게 틀어놓고 수차례 물을 완전히 교환해 가면서 피를 우려낸다.At this time, the tap water is turned on, and the water is changed several times, causing blood to bleed.

제3공정(배추 절임/헹굼 공정)3rd process (picking / rinsing cabbage)

1.배추뿌리 쪽에서부터 칼을 넣어 약 1/4 정도 가른 후, 손으로 나머지를 쪼갠다.1.Put a knife from the cabbage root and cut it for about a quarter, then split the rest by hand.

2.절임 통에 약 8∼10%농도의 소금물을 쪼갠 배추를 넣어 절인다.2.Put the Chinese cabbage, which has been brine at a concentration of about 8-10%, in the pickles.

3.절이는 동안 한두 번 뒤집어 골고루 잠기도록 손본다.3. Turn it upside down once or twice while you are marinating.

4.절임 과정을 거친 배추는 물을 이용하여 수차례 헹군다.4. After the pickled cabbage, rinse several times with water.

5.헹군 배추는 소쿠리 등을 이용하여 물기를 제거한다.5. Rinse cabbage and remove moisture using colander.

제4공정(복어 양념장 제조공정)4th process (Fugu fish sauce manufacturing process)

1.큰 용기에 쌀가루 풀죽과 멸치젓, 새우젓, 고춧가루, 참깨, 생강, 다진마늘 등을 골고루 섞은 후 배채, 미나리, 잔파를 넣어 함께 버무린다.1. In a large container, mix rice gruel, anchovy salt, shrimp salt, red pepper powder, sesame seeds, ginger, chopped garlic, and mix it together.

2.제독 처리한 복어 살과 끊는 물에 데쳐 찬물에 식힌 복어껍질을 채썰이하고 복어뼈는 적정크기로 잘라 양념장에 혼합하여 버무린다.2. Boil the puffer fish flesh and the cut water, chop the puffer fish shell cooled in cold water, and cut the puffer bone bone into proper size and mix it with seasoning sauce.

제5공정(복어김치 담근 공정)5th process (Puffed puffer kimchi)

1.배춧잎 사이사이에 상기 복어 양념장을 골고루 넣은 후 배춧잎 줄기중 제일길이가 긴 잎줄기를 이용하여 복어김치를 감싼 후 김치저장용기에 넣어 숙성토록 보관시킨다.1. Put the puffer fish seasoning sauce evenly between the cabbage leaves, wrap the puffer fish kimchi using the longest stem of the cabbage leaf stem, and put it in a kimchi storage container to store it for aging.

제6공정(복어김치 숙성공정)6th process (Fried kimchi fermentation process)

복어김치를 담근 날 하루정도는 상온(18℃)에서 저장하고 이틀째부터 냉장고 내에 보관하여 대략 15∼20 일이 경과되면 복어김치의 특유의 맛을 즐길 수 있다.The day of soaking blowfish kimchi is stored at room temperature (18 ℃) and stored in the refrigerator from the second day, after about 15 to 20 days, you can enjoy the unique taste of blowfish kimchi.

상술한 바와 같이 본 발명에 따르면 복어에 함유된 유익한 영양소를 섭취할 수 있어 인체의 건강증진에 유익하고, 특히 성인병인 고혈압이나 당뇨병 및 숙취해소에 좋으며, 또한 그 맛이 담백하면서도 복어 김치 특유의 아릿한 맛을 느낄 수 있으며 숙성과정을 통해 다양한 맛을 느낄 수 있는 효과를 지니고 있다.As described above, according to the present invention, it is possible to consume the beneficial nutrients contained in the puffer fish, which is beneficial to the health of the human body, and particularly good for the elimination of high blood pressure, diabetes, and hangover, which are adult diseases, and the taste of the puffer fish is unique. It can taste and has various effects through the aging process.

Claims

The blowfish trimming process removes the fins, guts and shells of the blowfish, cuts the blowfish head in half to remove bones and blood, and separates the flesh from the blowfish bone.

The blowfish flesh trimmed underneath is soaked in salt water at 17 ~ 18 ℃ for 30 ~ 40 minutes, then dried and pressed with a clean sanitary dry cloth to remove blood. The blowfish detoxification process to completely remove the

After the Chinese cabbage is split and pickled in salted water for a certain period of time and rinsed several times with water, the process of pickling / rinsing the cabbage is removed.

Process of making seasoning sauce that mixes rice powder pasteurized with anchovy, shrimp anchovy, red pepper powder, sesame, ginger, chopped garlic, and then adds cabbage, buttercup, and green onion.

Process of manufacturing puffer fish seasoned with admiral blowfish flesh and cut water, smelt puffer shells cooled in cold water, and cut the puffer bones into proper size and mix them with the seasoning sauce prepared in the above step;

Put the puffer fish seasoning sauce evenly between the leaves of cabbage, wrap the pufferfish kimchi using the longest stem stem of the cabbage leaf stem and then put it into a kimchi storage container to keep the pufferfish kimchi dipping process characterized in that it consists of Manufacturing method.