KR20090026911A

KR20090026911A - The method for manufacturing zangachi using peach

Info

Publication number: KR20090026911A
Application number: KR1020070091990A
Authority: KR
Inventors: 홍종우
Original assignee: 홍종우
Priority date: 2007-09-11
Filing date: 2007-09-11
Publication date: 2009-03-16

Abstract

A method for manufacturing zangachi(slices seasoned with soybean or hot pepper paste) using peach is provided to improve the texture peach zangachi and to be unnecessary to separate seeds by using young peach. A method for manufacturing zangachi(slices seasoned with soybean or hot pepper paste) using peach comprises (i) a step of preserving young peach in the solution mixed with soy sauce and salt water in a ratio of 1:2; and (ii) a step of cutting the peach preserved with salt equally into 4 pieces and mixing it with the mixed seasoning 30%. The step of preserving young peach comprises (a) a step of preserving the mixed solution of soy sauce and salt water of 70-80°C; and (b) a step of heating the mixed solution and cooling it to 20-30°C every 5 days and repeating the process 6 times. The mixed seasoning comprises peach hot pepper paste 10%, garlic 5%, hot pepper powder 25%, zingiberis Rhizoma crudus 5%, onion 15%, glutinous rice pool 5%, anchovy powder 2%, salted anchovies 3%, and crushed raw potatoes.

Description

The method for manufacturing zangachi using peach}

The present invention relates to a method for producing peach pickles, and more particularly, to a method of preparing peach pickles by soaking in soy sauce and brine using mixed young peaches before the seeds are hardly formed.

Until now, large peaches with peach seeds were used in soybean paste or red pepper paste, or they were used to remove large peaches and pickled in salt or soy sauce. Because it may not feel good, it has been rejected by manufacturers and consumers despite its delicious and nutritious peach pickles. When pickled and thrown away in large quantities of young peaches, which are produced and discarded by ripping peaches, and mixed well with spices, they are a great source of income for peaches farmers who are more competitive than plums.

The essence of peach pickles is the crispy texture and the distinctive flavorings of mixed seasonings.

The seeds use hard peaches that are hard to flesh, and when you pour soy sauce and brine, they pour into the chilled liquid at first, causing the meat to self-decompose, often causing the peaches to recede. The present invention aims to provide a method for preparing peach pickles with a good texture while quantifying about 10 kinds of spices while solving these problems.

In order to solve the problems of the peach pickles, the present invention uses hard young peach, and the soy sauce and brine mixture for pickling the peach is poured with hot water at the first time and cooled by pouring it twice from the second time. . Seasoning is characterized by mixing 10 kinds in advance and adding 30% of the peach flesh.

The present invention solves the cumbersome process of separating peach seeds by using large peaches, pickling peaches, which are produced in large quantities while picking up peaches, and then pickling them in the same way as in the case of large peaches. It has a good feeling of crispness, and the reduction of physical properties with the improvement of pickling method is greatly reduced, and it can be mixed with seasonings to provide delicious and high quality pickles.

In detail describing the present invention, in order to make peach pickles, peach is divided into 4 to 6 pieces to remove seeds, and then pickled in soy sauce. Using the young peaches, which are boiled before the seeds are hardened, boil the mixture of soy sauce and brine and pour them in a container containing the peaches in hot condition.

Separate the pickled solution and peach every 5 days, boil the solution, let it cool, and pour it back into the container with the peach. This process is carried out seven times at five-day intervals, except for the first time, boiled and cooled down below 30 ℃. By doing this, it is possible to make a delicious pickled food by removing the peach seeds and then pickling them like brine or picking them with plums and crumbs, and combining them with seasonings.

Soy sauce and brine is 1: 2 ratio, soy sauce is a Korean soy sauce of 17-20% salt and salt concentration of 17-20%.

After 35 days of pickled peaches, squeeze them into quarters and squeeze them thoroughly to dry them.

The composition of mixed seasoning is 10% peach kochujang, 5% minced garlic, red pepper powder 25%, ginger 5%, onion 15%, glutinous rice paste 5%, anchovy powder 2%, anchovy sauce 3%, raw potato chopped 25%, boiled beans 5%.

Claims

In making peach pickles, the process of pickling young peaches before the formation of peaches and slicing them in a mixture of soy sauce and brine 1: 2, and when pickling peaches, the mixture of soy sauce and brine is 70 ~ Pour hot at 80 ℃ and pour the mixed solution from the 2nd to the 5th day until the 7th time, and then cool it to about 20 ~ 30 ℃, and then pickle it. Mixing seasonings consist of 10% peach gochujang, 5% chopped garlic, red pepper powder 25%, ginger 5%, onion 15%, glutinous rice paste 5%, anchovy powder 2%, anchovy sake 3%, raw potato chopped A method of making a peach pickle, characterized in that 25% of the thing and 5% of the boiled beans are used to make a mixed seasoning.