KR20070102255A - Mixed slices of seasoned whitebaits and its manufacturing method - Google Patents

Abstract

A mixed slice of seasoned whitebait is provided to remove bad odors of whitebait, to supplement oil and fats to the seasoned whitebait, to improve the taste and flavor, and to allow users to intake various nutrients at the same time. A mixed slice of seasoned whitebait(1) is obtained by the method comprising the steps of: mixing fresh non-processed whitebait(2) with fresh laver(3) in a predetermined ratio; spreading the mixture on a mold to form a slice with a small thickness and dewatering the slice; drying the slice naturally or mechanically; applying oil(4) selected from corn oil, bean oil, sesame oil, wild sesame oil, red pepper seed oil and a combination thereof; seasoning the oil-coated slice with seasoning such as salt(5), sugar(6) and the like; and roasting the seasoned slice adequately.

Description

Mixed slices of seasoned whitebaits and its manufacturing method

1 is a perspective view showing a mixed bangore in accordance with a preferred embodiment of the present invention.

Figure 2 is a block diagram showing a method for producing a preferred mixed banger of the present invention.

(Description of Major Symbols in the Drawing)

1: mixed banger

3: haitai 4: oil

5: salt 6: sugar

10: mold 20: dryer

30: Grill

The present invention relates to a mixed banger and a manufacturing method thereof, and more particularly, to form a mixture of Haitai and seaweeds such as seaweed and seaweed or seaweed, and then apply the oil to the dry dry to add the flavor, and baked in the process To remove the fishy smell, crunchy unique aesthetic taste and other seasonings can feel the protein taste is not mixed, it is related to the mixed banger for easy to maintain the shape of the product and its manufacturing method.

In general, bangerpo is thinly dried with the raw material as a raw material and applied with condiments such as red pepper and garlic. It is rich in calcium and has a chewy taste.

In the conventional method of manufacturing a banger, the actual value is put into a molding mold with water, molded into a thin thickness, and then dried by collecting it from water, and then the red pepper paste or various seasoning sauces are applied to the surface of the collected dried material. Rely on a series of very simple traditional manual methods.

Thus, the banger pho prepared by the conventional method is high in calories, rich in calcium, phosphorus, niacin, nucleic acid, taurine, polyunsaturated fatty acid, DHA, etc. It is widely eaten as side dishes, snacks, snack foods, and health foods because it has various nutrients and effects such as lowering of blood pressure, preventing arteriosclerosis, intelligent development of children, and anti-cancer effects.

However, such a conventional bangapo, first, after drying in the marinade does not remove the fishy smell of the full enough to lack the umami taste, the actual value alone is very lacking in greasy, strong taste, dry After applying the sauce, there was a problem that the bangapo due to the moisture of the seasoning sauce soaked chewing taste or crispy taste is relatively reduced.

Second, in the conventional bangerpo, there is a problem that the seasoning is cut into the inside of the banger so that you cannot enjoy the unique protein taste of the banger, and at the same time, when the sauce is baked, the seasoning is burned with the banger and the bitter taste becomes stronger. .

Third, the conventional bangerpo, there is a problem that was not easily used by the eater in the street like snacks because the marinade is sticky, do not easily grasp the eater by hand, and necessarily need a tool such as chopsticks.

Meanwhile, seaweeds such as laver and seaweed obtained in clean waters contain minerals, iron, carotene, vitamins, etc., and are slightly bitter and sweet, with oily amino acids glycine and alanine. It is very absorbent and has a good therapeutic effect on gastric cancer suppression and gastric ulcer.

However, the conventional laver and green seaweed, as a vegetable food, does not give the savory taste of the animal food, the taste of laver or seaweed alone is slightly bitter taste and other foods (for example, rice) that can neutralize it If you do not eat together because it is irritating, this is also used only as a side dish, there was a problem that was not widely used as a snack.

In addition, modern consumers are required to be able to satisfy various preferences at the same time and evenly consume the nutrients to be contained.

An object of the present invention for solving the above problems, by mixing the seaweed and seaweed in the silchi to remove the fishy smell of the silchi sufficiently, by adding oil to bake red pepper paste seasoning by supplementing the lack of oil of the rich taste In addition to making it feel, of course, the oil is added instead of the marinade is baked crispy and chewy taste is very good to provide a mixed bangerpo and a manufacturing method thereof to have a fantastic taste.

In addition, another object of the present invention, by baking only in oil instead of marinade, you can enjoy the unique protein taste of the banger, does not burn in the process of baking, and there is no stickiness of the marinade, so the hands of the cook without extra tools It is to provide a mixed banger pho and a manufacturing method thereof that can be easily grasped to be used as snacks on the street as a snack.

In addition, another object of the present invention, vegetable laver and green seaweed is mixed with animal raw fruit to give a savory and unique savory taste, not irritating, can be used for snacks, snacks or health foods in addition to side dishes, consumers It satisfies the preference at the same time, and provides a mixed banger pho and a method for preparing the same that allows the nutrients to be included in the actual value and seaweed, seaweed and evenly evenly.

The mixed banger of the present invention for achieving the above object, the raw state of the raw biological state, seaweeds such as seaweed, green seaweed, etc. of the unprocessed biological state is mixed in a certain ratio, so that the mixed mixture has a thin thickness Squeeze out of the mold to dry and mold, the mixture is supported by natural drying or mechanical forced drying, the dried product at least corn oil, soybean cooking oil, sesame oil, perilla oil, red pepper seed oil and combinations thereof It is characterized in that the oil is made by selecting one, and added with a seasoning agent such as salt and sugar to the oil-coated coating, and the baked seasoning is baked crispy by baking.

Moreover, according to this invention, it is preferable that the weight ratio of the above-mentioned actual value, a haemostasis, and other subsidiary materials (oil, seasoning) is 6: 4: 1.

On the other hand, the method for producing a mixed banger of the present invention for achieving the above object, the raw material in the raw state of the raw state, seaweed, such as seaweed, green seaweed, etc. of the unprocessed biological state mixed in a certain ratio, the mixed mixture Preparing to remove water by forming a mold to have a thin thickness; A drying step of natural drying or mechanical forced drying of the mixture supported by the mold; An application step of applying oil such as corn oil, soybean cooking oil, sesame oil, perilla oil and red pepper seed oil to the dried product; A seasoning step of adding seasoning agents such as salt and sugar to the coated coating oil; And a roasting step of baking the seasoned seasoning with a roaster.

In addition, according to the present invention, the drying step is mechanically forced to dry for 3 to 6 hours in a dryer of 25 degrees to 40 degrees Celsius, the roasting step, 20 seconds to 50 seconds at the roasting of 300 degrees to 350 degrees Celsius It is desirable to bake for a while.

Hereinafter, a mixed banger fabric and a method for manufacturing the same according to an embodiment of the present invention will be described in detail with reference to the accompanying drawings.

First, as shown in Figure 1, the mixed banger 1 according to a preferred embodiment of the present invention, the actual state of the unprocessed biological state 2, seaweed, seaweed, etc. of the unprocessed biological state Streams (3) are mixed in a proportion, and the mixed mixture is floated on a mold so as to have a thin thickness to remove water and molded, and the mixture supported by the mold is subjected to natural drying or mechanical forced drying, and dried on the dried product. Apply oil (4) such as corn oil, soybean cooking oil, sesame oil, perilla oil, red pepper seed oil, etc., and add seasonings such as salt (5) and sugar (6) to the coated oil (4). It is prepared by baking crispy seasonings with baking.

Here, although the mold is not shown, it is similar to gimbal, and the mixture mixed with water as if it is floating seaweed and floating the mixture mixed with seaweed and seaweed / seaweed thin, for example, rectangular plate shape It can be molded into.

It is preferable that the weight ratio of the above-mentioned actual value 2 of the finished product and the haemo Tai 3 and other subsidiary materials (oil (4), salt (5), sugar (6)) is about 6: 4: 1.

To illustrate the weight percent of each material according to a preferred embodiment of the present invention, the actual value (2) is 52.3 to 53.4 weight percent, the Haitai (3) is 35.1 to 36.2 weight percent, the oil (4) is 2.8 to 3.0 weight percent of corn oil, 1.2 to 1.5 weight percent of soybean oil, 1.8 to 2.2 weight percent of sesame oil, 1.8 to 2.2 weight percent of perilla oil, 1.0 to 1.3 weight percent of red pepper seed oil, and the sugar (6) is 1.5 to 1.8% by weight, the salt (5) is preferably 0.4 to 0.5% by weight.

Therefore, when explaining the manufacturing method of manufacturing the mixed banger of the present invention, as shown in Figure 2, the manufacturing method of the mixed banger of the present invention, (a) the actual state of the unprocessed biological state, and not processed A preparation step of mixing the seaweeds such as seaweed, green sea, etc. in a biological state at a predetermined ratio, floating the mold 10 so as to have a thin thickness to remove water and molding, and (b) the mold 10 A drying step of natural drying or mechanical forced drying of the mixture supported by (c), (c) an application step of applying oil such as corn oil, soybean cooking oil, sesame oil, perilla oil and red pepper seed oil to the dried product, and (d) It includes a seasoning step of adding a seasoning, such as salt and sugar to the coating coated with oil, and (e) a roasting step of baking the added seasoning by baking, (f) packaging and selling the finished product As It is done.

Here, the drying step (b) is forcibly dried mechanically for 3 to 6 hours in the dryer 20 of 25 to 40 degrees Celsius, the roasting step, 20 to 300 to 350 degrees Celsius roasting 30 It is desirable to bake by force for seconds to 50 seconds.

The present invention is not limited to the above-described embodiments, and of course, modifications may be made by those skilled in the art without departing from the spirit of the present invention.

For example, in the embodiment of the present invention, the mixed banger can be formed in a wide variety of shapes such as a square plate shape, a disc shape, an elliptic plate shape, a polygonal plate shape, and a shape broken in a small operation. The distance may further include various kinds of seasonings and seasonings within the range that does not impair the sense of taste, and in addition to actual value, various fish such as anchovy and squid may be used.

Therefore, the scope of the claims in the present invention will not be defined within the scope of the detailed description, but will be defined by the following claims and their technical spirit.

As described above, according to the mixed banger of the present invention and the manufacturing method thereof, it is possible to sufficiently remove the fishy smell of the actual value, replenish the insufficient oil of the actual value to feel the rich taste, crispy and chewy taste is very good and fantastic taste Can enjoy the unique protein taste of banger, eaters can easily grasp by hand, can be easily used as snacks on the street like snacks, and because it is not irritating, it can be used for snacks, snacks and health foods as well as side dishes. It can be used as, and have the effect of evenly ingesting the nutrients to be included in the actual value and seaweed, seaweed and so on.

Claims (5)

Mix raw materials of raw biological state and seaweeds such as seaweed and green seaweed of raw biological state in a certain ratio, and float on the mold to remove moisture and shape the mixed mixture to have a thin thickness. Natural or mechanical forced drying of the mixture, and apply the oil to the dried product by selecting at least one of corn oil, soybean cooking oil, sesame oil, perilla oil, red pepper seed oil, and a combination thereof. Mixed banger pho is prepared by adding a seasoning, such as salt and sugar to the applied coating, and baked by baking the added seasoning. The method of claim 1, The weight ratio of the actual value and the Haitai and other subsidiary materials (oil, seasoning) is about 6: 4: 1 mixed banger. The method of claim 1, The actual value is 52.3 to 53.4 weight percent, the Haitai is 35.1 to 36.2 weight percent, the oil is 2.8 to 3.0 weight percent corn oil, soybean cooking oil 1.2 to 1.5 weight percent, sesame oil 1.8 to 2.2 weight percent, Perilla oil 1.8 to 2.2% by weight, red pepper seed oil 1.0 to 1.3% by weight, the sugar is 1.5 to 1.8% by weight, the salt, characterized in that 0.4 to 0.5% by weight mixed bangeopo. A step of mixing unprocessed biomass and unprocessed biotic seaweed, seaweed, and the like, in a predetermined ratio, and floating the mold to remove water and shaping the mixed mixture to have a thin thickness; A drying step of natural drying or mechanical forced drying of the mixture supported by the mold; An application step of applying oil such as corn oil, soybean cooking oil, sesame oil, perilla oil and red pepper seed oil to the dried product; A seasoning step of adding seasoning agents such as salt and sugar to the coated coating oil; And Roasting the seasoned seasoning with a roasting; Method of producing a mixed banger fabrics comprising a. The method of claim 4, wherein The drying step is mechanically forced to dry for 3 to 6 hours in a dryer of 25 degrees to 40 degrees Celsius, the roasting step is forcibly baked for 20 seconds to 50 seconds in a roasting of 300 degrees to 350 degrees Celsius Method of producing mixed banger cloth.

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