KR20070113528A - The sea cabbage salted dry fish which and is manufactured with a method with manufacturing method - Google Patents

Abstract

Seasoned dry natural laver and a preparation method thereof are provided to impart a deep taste to dry natural laver by allowing additives to soak into the laver through heating, string and aging processes. Seasoned dry natural laver is prepared by the steps of: (S10) passing a sheet of dry natural laver having a size of 30cm W x 40cm L through a metallic foreign substance sorter so as to select and remove metallic foreign substances from the laver; (S20) crushing the sorted laver into a size of 2cm W x 3cm L through a crusher; (S30) selecting and removing nonmetallic foreign substances such as mud on the shores or a net from the crushed laver by hand; (S40) putting the laver without nonmetallic foreign substances in a stirrer, adding a first additive to the laver, and then stirring them at 100°C for 23~27min to obtain seasoned dry natural laver; (S50) spreading the seasoned dry natural laver on a table, and allowing the first additive to soak into the laver by hand; (S60) putting the laver by 5kg into a plastic bag in a paper box; (S70) putting the paper box in a cold warehouse at 3~6°C, and aging the laver at low temperature for one week or more; (S80) putting the aged laver in the stirrer, and roasting it at 200~220°C for 22~27min; (S90) adding a second additive to the roasted laver, and mixing them for 5~10min; and (S100) putting a certain amount of the mixed laver into a piece of packing paper, and then sealing up the packing paper. In the step (S40), the first additive is made by mixing 53~65wt% of corn oil, 27~40wt% of mixed oil of sesame oil and olive oil, 3~5wt% of kimchi seasonings, 2~4wt% of sugar, and 1~3wt% of salt. In the step (S90), the second additive is made by mixing 25~35wt% of sesame seeds, 26~38wt% of sesame oil, and 29~35wt% of tiny shrimps, wherein a fishy smell is removed by heating the shrimps at low temperature.

Description

Manufacture method of stone kimjaban and stone kimjaban prepared by the method {The sea cabbage salted dry fish which and is manufactured with a method with manufacturing method}

1 is a process chart showing a method of manufacturing a stone ladle according to the present invention.

Figure 2 is a block diagram showing a method of manufacturing a stone ladle according to the present invention.

<Brief description of symbols for the main parts of the drawings>

S10: Selecting and removing metal foreign substance S20: Shredding process for purple

S30: Selecting and removing non-metallic foreign matter S40: Mechanical stirring step

S50: Manual mixing step S60: Paper box input step

S60: freezing warehouse S70: low temperature aging step of stone mill

S80: roasting stir-fry step S90: mixing stir-fry

S100: Packing stage 10: Metal foreign material sorter

20: Crusher 30: Agitator

40: table 50: paper box

51: plastic bag 70: stirrer

80: Wrapping paper

The present invention relates to a method for producing a stone mill and a stone mill produced by the method, in particular, a metal mill and a non-metallic foreign matter is removed, and the stone mill obtained by heating and stirring with an additive added to the ground mill After aging at low temperature for a certain period of time, the additive was added to the low-temperature-dried stone gimbal and stirred to allow the stirred stone gimbal to be packaged, which has a crispy, deep taste and clear turquoise with fishy smell. It is to be able to obtain the stone jar.

In general, Kimjaban is made by washing the dried seaweed containing mostly seaweed and cutting it into a certain size, and seasoning the sliced seaweed laver with seasoning and roasting or frying it with cooking oil for about 20-25 minutes. It is often used as a side dish.

However, there was a problem that the deep flavor of the gimbap is lost as the seasoning was not enough to spice it up in a thick state in the process of roasting it with cooking oil and fry it with cooking oil once.

In addition, as the distinctive fishy smell of Zabanyong laver is not removed, it becomes fishy when eating it, and there is another problem that the Kimjaban itself is damp.

The present invention has been made to solve such a problem, and the low-temperature aging, and low-temperature aging of the stone lamellar obtained by heating and stirring in the state of adding an additive to the pulverized granules for removing metal and non-metallic foreign matter The present invention provides a method for producing a stone laver which is packaged after stirring by adding an additive to the laver laver.

In addition, it is an object of the present invention to provide a squid sack which can be obtained crispy and deep taste and clear turquoise green sack that has been removed fishy through this process.

In order to achieve the above object, the present invention provides a method of manufacturing a stone gibbon using a magnetic spinneret, the stone gibbon is passed through a metal spinneret having a size of 30Cm and 40Cm in length through a metal foreign material sorter 10 in a sheet. A metal foreign matter sorting and removing step (S10) of selecting and removing metallic foreign matters contained in the spinnerets; A purple stone crushing step (S20) for crushing the purple spine in which the metallic foreign material is removed in the step of removing and removing the metallic foreign matters in the size of 2 Cm and 3 Cm lengths through the crusher 20; A non-metallic foreign matter sorting and removing step (S30) for manually removing and removing non-metallic foreign substances such as bees or nets from the smashing porridge for crushing (S20); A mechanical stirring step (S40) of inserting the magnetic iron for removing the base metal into the stirrer (30) and then adding the first additive to stir for 23 to 27 minutes at a temperature of 100 ° C .; A manual mixing step (S50) of taking out the dolgijaja added with the first additive from the stirrer (30) and spreading it on the table (40) and mixing by hand to spice up the seasoning; A paper box input step (S60) of the stone jar to put 5Kg into the plastic bag (51) contained in the paper box 50, the seasoning is doubled through the manual mixing step (S50); A low temperature aging step (S70) of the stone box to put the paper box 50 containing the stone box in the freezer warehouse 60 is maintained at 3 ~ 6 ℃ low temperature aging for more than a week; Put the low-temperature aging stone gimbalan back into the stirrer 70 and roasting the stone gimbalban stir for 22 to 27 minutes at 200 ~ 220 ℃ (S80); A mixing step (S90) of adding a second additive to the roasted stone laver and mixing 5 to 10 minutes; Take out from the stirrer 70 mixed with the second additive is a packing step (S100) characterized in that the packing step (100) by putting in a predetermined amount in the wrapping paper (80).

In addition, the first additive to be added to the spinneret for the mechanical stirring step (S40) 53 to 65% by weight of corn oil, 27 to 40% by weight of mixed oil mixed with sesame oil and olive oil, 3 to 5% by weight kimchi seasoning , Characterized in that 2 to 4% by weight of sugar and 1 to 3% by weight of salt.

And the second additive to be added to the roasted stone Kimja during the mixing step (S90) Shrimp 25 ~ 35% by weight, sesame oil 26 ~ 38% by weight, heated to a lower temperature 29 ~ 35 The object is achieved by providing a method for producing a cast iron jar, characterized in that the mixture by weight.

On the other hand, the object is achieved by providing a stone projections, characterized in that the stone projections are manufactured by the method that the projections are produced using the magnetic projections for the purple as described above.

Hereinafter, an embodiment of the present invention will be described with reference to the accompanying drawings.

The method of manufacturing a stone ladle according to the present invention, as shown in Figs. 1 and 2, is a raw ladle lapping, which is a raw material to be used as a ladle laver, to wash seaweeds containing mostly laver, and to have a constant area of 30 cm and length of 40 cm. It is dried to have a bundle of separated in the form of a sheet to be passed one by one through the metal foreign matter sorter (10).

At this time, the wire or fishing needles, which are metallic foreign matters included in the magnetic spinneret, are detected by the metallic foreign material sorter and processed at the same time as the operation stops. Collect the magnetic stones for passing through the metal foreign matter sorter (10) (metal foreign matter and removal step (S10)).

Next, at the inlet side of the shredder 20, at the entrance side of the shredder 20, at the inlet side of the shredder 20, the metal foreign matter and the metal foreign matters removed through the step S10 are removed. It is crushed to have a certain size by (21). It is more preferable that the size of the magnetic strips to be crushed is set to be 2 cm wide and 3 cm long.

Next, the placenta stone crushing step (S20) in the place of crushed placenta stone for a certain size on the table and the non-metallic foreign materials such as bees or nets contained therein are selected through the naked eye and hands of the worker, picked out and removed. (Selection and removal of non-metallic foreign substances (S30))

Next, in the mechanical stirring step (S40), the non-metallic foreign matters in the step of removing and removing the non-metallic foreign matters in the step (S30) into a stirrer (30), the first additive is added and stirred and then turned into a semi-finished product form Get Zaban

At this time, the first additive to be added to the placenta in the stirrer 30 to remove the unique fishy smell generated from the placenta for the raw material prior to the low-temperature aging of the semi-finished form of placenta in the form of sweet and salty at the same time It has a function to suit the taste, the first additive is 53 to 65% by weight of corn oil, 27 to 40% by weight of mixed oil, 3 to 5% by weight of Kimchi seasoning, 2 to 4% by weight of sugar and 1 to 3 weight of salt. Percentage is mixed and supplied to the stirrup for stirring which is being stirred through the supply nozzle 31 installed in the upper part of the stirrer 30. In the mixed oil of the first additive, olive oil is preferably mixed with sesame oil.

In addition, the magnetic spinnerette supplied with the first additive is heated to a predetermined temperature through the heating heater 32 installed in the stirrer 30 while being stirred in the stirrer 30, and the stirring time is about 20 to 30 It is preferable to make it into minutes, and it is more preferable to let it be stirred especially for 23 to 27 minutes. This is because the first additive is not mixed well with the spinnerets before 20 minutes, and after 30 minutes, the first additive is mixed with the spinnerets and becomes damp.

In addition, the temperature generated through the heating heater 32 to have a temperature of about 90 ~ 110 ℃, more preferably to have a 95 ~ 105 ℃. This is when the temperature is less than 90 ℃ is not well baked for the stirring for stirring in the interior of the stirrer 30, if there is more than 110 ℃ was a problem that some of the carbonization broken.

Next, the manual mixing step (S50) to take out the semi-finished gyrus jar with the first additive added through the mechanical stirring step (S40) is removed from the stirrer and spread on the table 40 and the operator mixes by hand to further seasoning Let's double.

Next, through the manual mixing step (S50) put the semi-finished gyrus jars of the semi-finished form in the paper box 50, but prevents some of the spice mixed in the gyro jars to bleed out through the paper box 50 In order to ensure that the plastic bag 51 is put in the paper box 50 in advance so that the turning wheel into the plastic bag (51). At this time, it is more preferable to have a 5 kg g of gyrus in one plastic bag 51 (paper box input step (S60) of gyrus).

Next, the low temperature ripening step (S70) of the stone gibbon jar through the paper box input step (S60) of the stone gibbon in the freezer warehouse 60 is maintained about 2 ~ 7 ℃ paper box 50 containing Put it low temperature for more than a week to bring out a deep taste. At this time, it is preferable to maintain the temperature of the freezer warehouse 60 to about 3 ~ 6 ℃.

Next, take out the paper box 50 that is stored in a state of aging at low temperature for at least one week in the freezer warehouse 60, and the inside of the stirrer 70 is put in the stirrer 70 to stir the temperature in the stirrer 70 To be maintained at 190 ~ 230 ℃, fry for about 20 to 30 minutes. (Stone roasting step (S80), the temperature of the stirrer 70 to 200 ~ 220 ℃, the stirring time is 22 ~ 27 More preferably it is minutes.

Next, by adding a predetermined amount of the second additive to the roasted rice in the roasting step (S80) to the mixing step (S90) to be mixed for 4 to 11 minutes. At this time, the mixing time is more preferably 5 to 10 minutes.

At this time, the second additive to be added to the roasted stone gimbap during the mixing step (S90) is to add sesame seeds, sesame oil and rice prawns, and the added sesame seeds are 25 to 35% by weight, sesame oil is 26 to 38 More preferably, 29 to 35% by weight of the cooked shrimp has been removed by heating at a low weight, by weight at a low temperature, and the fishy smell is removed by adding the second subtractive agent You get

Next, after passing through the process as described above in the packaging step (S100) and the final second additive is mixed to take out the stirred stirring gimjaban from the stirrer 70 by putting a predetermined amount in the wrapping paper 80 to have a finished product form You can get the Stone Chair.

As described above, the present invention is a low-temperature aging for a certain period of time after the heating and stirring in a state in which the additive is added to the crushed porridge for a certain period of time and then stirred by adding the additive to the aged gyrus jar again after stirring It is packaged so that it is possible to obtain a good quality crunchy potato with crispy and deep taste without fishy smell.

Claims (4)

In the manufacturing method of stone laver using the laver The stone lattice is a metal foreign material sorting and removing step (S10) of sorting and removing metallic foreign matter contained in the purple lattice by passing through the lamellar spine having a size of 30Cm and 40Cm in a sheet through the metal foreign matter sorter 10. ; A purple stone crushing step (S20) for crushing the purple spine in which the metallic foreign material is removed in the step of removing and removing the metallic foreign matters in the size of 2 Cm and 3 Cm lengths through the crusher 20; A non-metallic foreign matter sorting and removing step (S30) for manually removing and removing non-metallic foreign substances such as bees or nets from the smashing porridge for crushing (S20); A mechanical stirring step (S40) of inserting the magnetic iron for removing the base metal into the stirrer (30) and then adding the first additive to stir for 23 to 27 minutes at a temperature of 100 ° C .; A manual mixing step (S50) of taking out the dolgijaja added with the first additive from the stirrer (30) and spreading it on the table (40) and mixing by hand to spice up the seasoning; A paper box input step (S60) of the stone gibbon jar to put 5Kg into the plastic bag 51 contained in the paper box 50 through the manual mixing step (S50); A low temperature aging step (S70) of the stone box to put the paper box 50 containing the stone box in the freezer warehouse 60 is maintained at 3 ~ 6 ℃ low temperature aging for more than a week; Put the low-temperature aging stone gimbalan back into the stirrer 70 and roasting the stone gimbalban stir for 22 to 27 minutes at 200 ~ 220 ℃ (S80); Put the second additive to the roasted stone gimbal jar mixing step (S90) and 5 to 10 minutes to further mix; The method of producing a stone ladle, characterized in that consisting of a packing step (S100) to take out the stirred laver mixed with the second additive from the stirrer (70) and put it into the wrapping paper (80). The method of claim 1, In the mechanical stirring step (S40), the first additive to be added to the plated laver is 53 to 65% by weight of corn oil, 27 to 40% by weight of mixed oil mixed with sesame oil and olive oil, 3 to 5% by weight of Kimchi seasoning, and sugar A method of producing a stone laundromat, characterized in that 2 to 4% by weight and 1 to 3% by weight of salt. The method of claim 1, The second additive to be added to the roasted stone gimbap during the mixing step (S90) of sesame seed 25-35% by weight, sesame oil 26-38% by weight, 29 ~ 35 weight of the shrimp removed fishy by heating at a low temperature Method for producing a stone mill, characterized in that the mixture of%. Stone projections, characterized in that the stone projections are produced by the method of producing a projections using the projections according to any one of claims 1 to 3.

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