KR20030062151A - The manufacturing method on drying and seasoning procedures in a yellow corbina - Google Patents

Abstract

PURPOSE: Provided is a method of manufacturing seasoned and dried yellow corvina fillet which tastes sweet and spicy, and has nutrient and medicinal elements for preventing the adult diseases and serving to refresh. CONSTITUTION: A method of manufacturing seasoned and dried yellow corvina fillet comprises the steps of: selecting the yellow corvina; cleaning the yellow corvina; slicing the yellow corvina into fillet, followed by dipping it in a seasoning for 12 hours; and drying the seasoned fillet on pine needles, followed by packaging the dried fillet. The seasoning contains 80% of yellow corvina fish, 11% of sugar, 2.5% of sorbitol, 1.5% of edible salt, and 5% of dextrose syrup.

Description

The manufacturing method on drying and seasoning procedures in a yellow corbina}

The present invention relates to early seasoning raisins for snacks, alcoholic beverages, and side dishes, and to a method for producing seasoning raisins with excellent nutrition, functionality, and palatability.

Early stages are tidal fishes, sea bass fishes of the sea bass, and the sea bass include swans, black swans, yellow browns, snow gulls, mintae, small fishes, minnows, fish tanks, tax bases, and reference periods. It is the most delicious premium.

Therefore, early fish is one of Koreans' most eaten fish, and it is called '이' or '朝 起' as it helps to cheer energy as it is a delicious fish for the elderly and children as well as the general public. This is said.

Among these foods, there are very few foods related to qi, and only toxic babies are called qi fish.

In general, early dishes are used for cooking such as roasting and stewed foods, but large fishes are generally used, and small ones are low in eggplants.

In other words, conventionally, because it can be stored without mixing salted as a method for long-term storage of early, this had a problem that can not be used other than side dishes.

In addition, scooped fish to produce a raisin, such as north fish, squid, marlin, cod, pollock, haksaek, dom, nogari, etc. There have been a problem that can not be used in a variety of cases to manufacture a reference group so far.

The present invention has been invented in view of the above problems, the raw material purchase step of purchasing the early stage, the step of removing the tofu and guts and skin of the early stage, the step of immersing the early stage in water to drain the blood and clean and After the early filling (fillet), the step of immersing in the prepared seasoning solution for 12 hours, laying the pineapple immersed in the seasoning solution with pine needles and drying for 3 days, and the step of packing the dried early Since the present invention is capable of manufacturing early raisins, the present invention makes raisins with a sweet taste or spicy flavored raisins so that children and adults can enjoy them with their favorite foods, wines, etc. It is intended to provide early seasoned raisins with functional nutrients that help prevent and prevent the skin.

1 is a reference seasoning raisins process diagram of the present invention.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.

Raw material purchasing step of purchasing early,

Removing early tofu, intestines and crusts,

Immersing the premature in water to drain blood and then washing it cleanly;

Immersing the prepared fillet for 12 hours and then immersing in the prepared seasoning solution;

Spreading pine needles immersed in the seasoning solution with pine needles and dried for 3 days,

It is to be able to manufacture the early raisins in a process comprising the step of packaging the dried early.

Seasoning liquid used at the time of manufacturing the early raisins,

A method of preparing seasoning liquid by mixing 80% of early fish meat, 11% of sugar, 2.5% of sorbitol, 1.5% of salt, 5% of starch syrup,

Early fish meat 80%, sugar 9.5%, sorbitol 2.5%, salt 0.5%, starch syrup 5%, kochujang 1.5%, red pepper powder 1% to prepare a seasoning solution.

An embodiment of the present invention will be described in detail based on the early manufacturing method as described above.

After classifying the captured reference groups into large, medium, and small, the large ones are salted or distributed to the early birds, and the very small ones are used as salting material. Only the small ones of medium size are selected.

The selected small, medium-sized early larvae remove the head, intestines and crusts.

The hair, guts and shells are removed, immersed in water, drained, and washed thoroughly.

The washed premature is immersed in the prepared seasoning solution for 12 hours after floating the fillet (fillet).

At this time, the seasoning liquid is immersed in the seasoning solution mixed with 80% of the premature fish, 11% sugar, sorbitol 2.5%, salt 1.5%, 5% starch syrup, so that the seasoning liquid is absorbed into the early fish meat.

Early fish meat (80%) is immersed in a seasoning solution mixed with sugar 11%, sorbitol 2.5%, salt 1.5%, and starch syrup 5%. It is.

In addition, early raisins prepared by immersing in 80% of early fish meat, 9.5% sugar, sorbitol 2.5%, salt 0.5%, starch syrup 5%, kochujang 1.5%, and red pepper powder 1% are slightly spicy. So you can use it as a snack or snack.

Spread the early fish meat immersed in the prepared seasoning solution for 12 hours on pine needles and dried for 3 days.

The dried early raisins are packaged for each gram per gram so that the raisins of the reference group can be manufactured.

In the present invention, to remove the early fishy smell of rosemary liquid is used as a spice, at this time, 1 g of rosemary in 300ml of water and boiled for 5 minutes to remove the early fishy smell using a cooling solution as a substitute for washing water.

In addition, after immersing in seasoning solution for 12 hours, the pine needles are laid on the bottom during drying, and then the fish meat cloth immersed in the seasoning solution is dried on it, so that the fragrance of pine needles soaks into the cloth during the drying process to remove fishy smell.

The early seasoning raisins of the present invention made in this way not only use no preservatives and chemical seasonings, but also make a delicious reference group with raisins so that everyone of all ages can enjoy eating.

The present invention as described above is made with a reference to a sweet or raisin raisin sweet taste to enjoy from children to adults with favorite foods, snacks, etc. and at the same time unlike other fish and functional nutritional ingredients to help prevent and disease It has the effect that it can provide the early seasoning raisins contained.

Claims (3)

In drying fish meat and making it into raisins, Raw material purchase sorting step of purchasing early, Trimming steps to remove early tofu, intestines and crusts, Immersion and washing step of immersing the premature in water to drain the blood and then clean, Immersing the prepared fillet for 12 hours and then immersing in the prepared seasoning solution; Spreading pine needles immersed in the seasoning solution with pine needles and dried for 3 days, Early seasoning raisins manufacturing method characterized in that to produce a raisins in a process comprising the step of packaging the dried early. The seasoning liquid used in the manufacture of early raisins, A method of preparing early seasoning liquid, characterized in that it is possible to prepare sweet raisin seasoning liquid by mixing 80% early fish meat, 11% sugar, 2.5% sorbitol, 1.5% salt, 5% starch syrup. The method of claim 2, The early raisin seasoning is prepared by mixing the early fish seasoning 80%, sugar 9.5%, sorbitol 2.5%, salt 0.5%, starch syrup 5%, kochujang 1.5%, red pepper powder 1% Early seasoning liquid production method characterized by the above-mentioned.