KR20090050526A

KR20090050526A - The method for manufacturing zangachi using peach

Info

Publication number: KR20090050526A
Application number: KR1020070117015A
Authority: KR
Inventors: 홍종우
Original assignee: 홍종우
Priority date: 2007-11-16
Filing date: 2007-11-16
Publication date: 2009-05-20

Abstract

The present invention relates to a method for producing a peach pickle using peach, and more specifically, 40 days after the blooming of the peach blossoms, and the work is carried out to remove the young peach before covering the bag, at this time a huge amount of green peaches It is a method of making a delicious and nutritious peach pickle by soaking in soy sauce and brine and mixing the mixed condiments.

Therefore, in the present invention, by using the peach before the formation of peach seeds hard to omit the tough process for removing the seeds and at the same time as an invention that utilizes the edible edible ingredients useful for the treatment of bruises and constipation as it tastes crispy Because the response is good, it will make a significant contribution to farm income. The young peaches, which have been squeezed out, have almost been discarded until now because they have no special use.

The characteristics of the present invention, which is superior to plums, is the first step of washing young peach hair in 10% salt water using young peaches without seeds, and mixing soy sauce and brine 1: 2 to pour hot After the sterilization of the solution six times, the solution is sterilized and cooled, and the pickled peaches are taken in two stages, and the last three stages.

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 embedded in doenjang or red pepper paste and used, or large peaches were removed and used in salt or soy sauce. Either way, it is very inconvenient to remove peach seeds, and in many cases, it's delicious and nutritious pickles.

Until recently, there were not many technical and academic studies on peach pickles and, moreover, they were very difficult to commercialize. The great amount of young peaches that are produced and thrown away from peaches as well as pickled and mixed with seasonings like this invention is 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.

In the past, the seeds used hard peaches, the hairs remain in the peach, the flesh is not strong, and when the soy sauce and brine are poured, the meat is self-decomposed and the peach itself is often broken down. Fortunately, the pickled peach pickles that weren't receding were also very difficult to commercialize due to their short shelf life and lack of taste. 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 as described above, the fleshy hard peaches were used. Also, if the surface of the peach is not washed off, it will not feel good later, so it was washed with 10% brine.The mixture of soy sauce and brine for pickling peaches was poured at 70-80 ℃ at the first time to kill non-heat-resistant microorganisms. While deactivating fibrinolytic enzymes. From the second to the seventh time, the solution used in the first time was sterilized by cooling to 20-30 ° C after cooling and poured to prevent the peach from ripening.

Seasoning was prepared 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 with pickled peach which is produced in large quantities while picking peach. Compared to the case of the large peach, it is better to be pickled and then crispy after pickling. The improvement of the pickling method and the physical properties are greatly reduced and mixed with the seasonings. It is possible to provide a great contribution to farm income by improving the quality and making use of what has been discarded in the past.

The step-by-step process of the present invention is as follows.

(1) peach washing

When explaining the present invention in detail to make a conventional peach pickles, there is a process of removing the seeds by splitting the peach into 4 to 6 equal parts and then soaking in soy sauce, to greatly reduce the hassle of removing the seeds and when the meat is withdrawn due to wrong pickling Use young peaches that will be chopped before the seeds are hardened. At this time, in order to remove the hair on the surface of the peach, rub the peaches with 10% brine so that they collide with each other and drain the water. Boil the mixture of soy sauce and brine and pour it into a container containing peaches in the hot state at 70-80 ℃.

(2) pickling

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, boil and then cool down to less than 30 ℃. By doing this, it is possible to make delicious peach pickles by removing the peach seeds and then pickling them in brine or picking them like plums and marinating them with sugar.

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%.

(3) Seasoning Mix

After 35 days of pickled peach paper, cut into 4-8 pieces and squeeze it tightly to avoid any water. Then, mix 10 different seasonings to 30% of the weight of the pickled peach.

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%.

(4) sensory evaluation

As a result of comparing the sensory test with the peach pickles of the present invention completed as described above and the existing peach pickles made by pickling and pickling the seeds of peach peaches previously made in some peach farmhouses, they received excellent evaluation in texture.

In particular, the texture test with the same seasoning conditions showed a big difference, because the peach fine hair was washed clean, and the pickling process was able to prevent the change of the peach properties itself.

The sensory test was a result of 20 guests who visited Sansujeong Garden, Icheon Jangwon, Gyeonggi-do. Table 1 shows the results of sensory comparison with peach pickles and Table 2 shows the mixed spices used in the present invention. This is the result of the texture test under the same conditions.

As a result of the sensory test, it was confirmed that the peach pickles of the present invention were superior in texture regardless of the seasoning conditions.

Claims

In making peach pickles, wash with 10% brine using young peach before the formation of peach seeds, and make soy sauce and brine 1: 2 (v / v), and salt concentration is 17-18%. The process of pickling and mixing peaches in the phosphorus mixture solution is first poured with a mixture of soy sauce and brine hot to 70 ~ 80 ℃, boil the mixture solution from the second to the fifth time every seven times, and then cooled to about 20 ~ 30 ℃ The next pickling process is the process of dipping 4 ~ 8 equal parts of peaches with soft seeds and mixing them with 30% of mixed seasonings.The mixed seasoning composition is 10% of peach gochujang, 5% of minced garlic, 25% of red pepper powder, and 5 gingers. A method for producing peach pickles characterized by making 15%, onion 15%, anchovy powder 2%, anchovy sake 3%, raw potato chopped 25%, and boiled soybean 5%.