KR20120126786A - Manufacturing method of salted pollacka tripe with Phellinus linteus having various physiological activity and pollack roe products - Google Patents
Manufacturing method of salted pollacka tripe with Phellinus linteus having various physiological activity and pollack roe products Download PDFInfo
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- KR20120126786A KR20120126786A KR1020110044832A KR20110044832A KR20120126786A KR 20120126786 A KR20120126786 A KR 20120126786A KR 1020110044832 A KR1020110044832 A KR 1020110044832A KR 20110044832 A KR20110044832 A KR 20110044832A KR 20120126786 A KR20120126786 A KR 20120126786A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
Description
본 발명은 창란젓갈의 상품성과 기호성을 향상시키기 위하여 창란젓갈 고유의 풍미는 유지하면서 염도를 2~4%로 감소시키며, 젓갈식품에서 부족한 단백질, 탄수화물, 섬유소 및 비타민등을 보충하고 면역력을 높일 수 있는 상황버섯균사체 배양액과 영양적 가치와 기호성을 증진시키기 위한 명란을 함께 첨가한 창란젓갈을 개발하여 새로운 형태의 젓갈을 제공하는 데 있다.
The present invention is to reduce the salinity to 2 to 4% while maintaining the flavor of the peony to improve the commerciality and palatability of the fermented salt, supplement the protein, carbohydrates, fiber and vitamins lacking in the salted food and increase immunity The situation is to provide a new type of salted salted cod roe salt with mushroom mycelium culture solution and cod roe added to enhance nutritional value and palatability.
본 발명은 창란젓갈을 제조하는 단계와, 상황버섯균사체 배양액을 배양하여 양념에 첨가하는 단계와, 창란젓갈에 상황버섯균사체 배양액과 양념을 배합하는 단계와, 젓갈에 명란을 배합하는 단계와, 전기와 같이 배합된 상황버섯균사체 배양액과 명란이 함유된 창란젓갈을 용기에 담아 냉암소에 보관하는 단계로 구성되어 있다.The present invention comprises the steps of preparing the changran salted fish, culturing the mushroom mushroom mycelium culture medium and adding to the seasoning, the step of blending the cultivated mushroom mycelium culture medium and seasoning to the changran salted fish, the step of combining the light egg in salted fish, electric Consisting of the mushroom mushroom mycelium culture medium and the cod roe salt containing cod roe in a container consists of the step of storing in a cool dark place.
본 발명은 면역력을 증강시키는 상황버섯균사체 배양액과 풍미를 증진시키는 명란이 함유된 고품질의 창란젓갈의 제조방법에 관한 것이다. 일반적으로, 젓갈류는 어패류를 염장하여 담근 것으로 오랫동안 보관이 가능하며, 여러 생선과 새우, 조개등에 소금을 약 15~30% 섞어서 절여 적정온도에서 일정기간 동안 저장 발효하면 독특한 맛과 풍미를 띠게 된다. 즉 젓갈은 숙성하는 동안 자체에 있는 자가분해 효소와 미생물이 발효하면서 생기는 유리아미노산과 핵산분해 산물이 상승작용을 일으켜 독특한 감칠맛을 나타내게 한다. 젓갈류의 조미는 기후에 따라 차이가 있는데, 서울을 포함한 중부지역은 입맛이 중간정도의 염미를 나타내며, 북쪽지역일수록 염도가 낮고, 남쪽지역에서는 염도가 높아 젓갈의 맛이 짜게 된다. 하지만 최근 소비자들의 건강선호 및 웰빙 소비추세에 의하여 고염의 젓갈을 기피하는 현상이 두드러지게 나타나고 있다.The present invention relates to a method for producing a high-quality Changgwang salted fish containing egg yolk mushroom culture medium to enhance immunity and egg yolk to enhance flavor. In general, salted seafood is salted with seafood, which can be stored for a long time. Salted and salted in various fish, shrimp, shellfish, etc., mixed with about 15-30%, and stored for a certain period of time at a proper temperature has a unique taste and flavor. . That is, salted fermented free amino acids and nucleolytic products produced by fermenting autolytic enzymes and microorganisms during fermentation produce unique flavors. Seasonings of salted fish are different depending on the climate. In the central region including Seoul, the taste is moderate. The saltiness is lower in the north and saltiness in the south is salty. Recently, however, the phenomenon of avoiding salting out of high salt has been prominent due to consumers' health preferences and well-being consumption trends.
따라서, 본 발명은 상기의 종래기술의 문제점을 해결하는 것으로 전통적인 젓갈류인 창란젓갈에 면역력을 높이는 -글루칸이 함유되어 있는 상황버섯균사체 배양액과 기호성을 증진 시키는 명란을 함유시켜 상품성이 높은 창란젓의 제조방법을 제공하는 것을 기술적인 과제로 한다.Therefore, the present invention is to solve the problems of the prior art, the method of producing highly commercially-changed languid marinated mushrooms containing a glucan containing a glucan to enhance immunity to the traditional salted languid salted languid salt and enhance the palatability It is a technical task to provide.
본 발명은 젓갈 식품에서 부족한 영양소를 보충하고 면역력을 증진 시키는 상황버섯균사체 배양액을 함유하는 창란젓의 제조방법을 제공하는 것을 기술적인과제로 한다.
The present invention is to provide a method for producing changlan chops containing the situation mushroom mycelium culture medium to supplement the nutrients lacking in the salted food and to enhance the immunity.
또한, 본 발명은 전통적인 창란 젓갈의 맛에 새로운 담백한 맛과 풍성이 증진되도록 명란을 함유하는 창란젓의 제조방법을 제공하는 것을 기술적인 과제로 한다.In addition, the present invention is to provide a method for producing a salted cod roe containing the fresh cod roe to enhance the taste and richness of the new seasoned salted salt.
본 발명은 창란젓갈의 제조방법에 있어서, 명태로부터 창란을 추출하고, 상기에서 추출한 창란을 세척하고, 상기 세척된 창란 100중량부에 대해 소금 15~ 30중량부를 가하여 혼합절여서 24 ~ 72시간 상온에서 숙성하는 단계,
The present invention is a method for producing a salted cod roe, extract the egg roe from pollock, wash the extracted egg squeezed, and add 15-30 parts by weight of salt to 100 parts by weight of the washed egg squeezed mixed at room temperature for 24 to 72 hours Aging step,
상기 상온에서 숙성된 창란중에 남아있는 이물질과 불순물을 2차 제거하고 1 ~ 3㎝정도로 절단하고, 상기 이물질이 제거된 창란에 다시 5~10중량부의 소금을 첨가한 후 혼합하여 절이되, 숙성효소의 급속한 증가를 억제하여 젓갈의 깊은 맛을 우려내기 위하여 -2~ 0℃에서 4주간 숙성하는 단계,
Remove the foreign matter and impurities remaining in the window aging aged at room temperature and cut to 1 ~ 3 ㎝, and add 5 to 10 parts by weight of salt to the window from which the foreign material is removed, and then marinated by mixing Aging for 4 weeks at -2 ~ 0 ℃ to suppress the rapid increase of the salted salted salt
이어서, 상기 숙성된 창란 95 ~ 90 중량%에, 명란 5 ~ 10 중량%,을 배합하여 1차 양념혼합 가미하는 단계와 , -2~ 0℃에서 1~4주간 숙성하는 단계,
Subsequently, to the mature window 95 to 90% by weight, 5 to 10% by weight of the mixture, adding the first seasoning mixture, and aged for 1 to 4 weeks at -2 ~ 0 ℃,
상기 1차 양념하여 숙성된 창란 85 ~ 60 중량%에, 상황버섯균사체 배양액 5 ~ 10중량%, 창란젓갈 첨가 양념 10 ~ 30 중량%를 배합하여 양념혼합 가미하는 단계,
Adding the seasoning mushroom mycelium culture medium 5 ~ 10% by weight, 10 ~ 30% by weight of seasoned mushroom seasoning added to 85 ~ 60% by weight of the first seasoned fermented seasoning,
상기 양념혼합 가미된 상황버섯 창란을 -2℃ ~ 0℃의 온도에서 1~ 4 주간 다시 숙성하는 단계로 이루어지는 것을 특징으로 하는 상황버섯균사체 배양액과 명란이 함유된 창란젓갈의 제조방법이다.
The seasoning mushroom mycelium broth mixed with seasoning mushrooms is a method of producing a salted mushroom mycelium culture broth and dried cod fermentation, characterized in that it comprises the step of aging again for 1 to 4 weeks at a temperature of -2 ℃ ~ 0 ℃.
이하, 본 발명을 더욱 상세히 설명하면 다음과 같다.
Hereinafter, the present invention will be described in more detail.
단계 1Step 1
본 발명의 단계 1은 창란젓갈의 제조에 있어서, 명태에서 창란을 추출하고, 상기에서 추출된 창란을 세척하고, 상기 세척된 창란 100중량부에 대해 소금 15 ~30중량부를 가하여 혼합절여서 24 ~ 72 시간 상온에서 숙성하는 단계이다.
Step 1 of the present invention, in the preparation of the languid salted salt, extract the languid from pollock, wash the extracted lango, and add 15 to 30 parts by weight of salt to 100 parts by weight of the washed languid mixed 24 ~ 72 It is the step of aging at room temperature.
상기에서 명태는 동해안에서 많이 잡히고, 이렇게 동해안에서 잡힌 명태를 말리는 덕장으로 보내기 전에 알은 분리채집 하여 명란으로 이용하고, 분리채집된 명태의 창자로는 창란 젓갈을 담그는데 이용한다. 즉, 추출 채집된 창란을 바닷물로 깨끗이 세척하고 상기 세척된 창란 100중량부에 대해 소금 15 ~ 30중량부를 가하여 혼합하고 절여서 24 ~ 72시간 상온에서 숙성시킨다. 이때 바로 세척하자마자 소금에 절이는 것은 창란의 경우 분리채집 세척후 신속하게 소금으로 절이는 것이 중요하다. 그렇지 못한 경우 부패가 진행되기 쉽다.
In the above, the pollack is caught a lot on the east coast, and before sending the pollack caught on the east coast to Deokjang, the eggs are collected and used as eggs, and the intestines of the pollack pollack are used to soak salted fish. That is, the extract-gathered washed egg washes clean with sea water, and added to 15 to 30 parts by weight of salt with respect to 100 parts by weight of the washed egg wash, and then pickled and aged at room temperature for 24 to 72 hours. At this time, it is important to rinse with salt immediately after washing in the case of pickling. Otherwise corruption is likely to proceed.
단계 2Step 2
본 발명의 단계 2는 상기에서 상온 숙성된 창란중에 남아있는 이물질과 불순물을 2차 제거하고 1 ~ 3㎝정도로 절단하고, 상기 이물질이 제거된 창란에 다시 5 ~ 10중량부의 소금을 첨가 혼합하여 절이되, 숙성효소의 급속한 증가를 억제하여 젓갈의 깊은 맛을 우려내기 위하여 -2℃ ~ 0℃에서 4주간 숙성하는 단계이다. 여기서 소금에 절여져 1차로 상온 숙성된 창란을 꺼내어 아직도 창란중에 남아있는 이물질과 불순물을 제거하는 것이 중요하다. 이것은 창란의 깔끔한 맛을 갖도록 하기 위해 필수적인 사항이 된다. 창란은 그 부위의 특성으로 인하여 이물질과 불순물제거의 손질을 잘못하는 경우 비린 맛이라던지 쓴맛을 나타내기 쉽다. 따라서 숙련가에 의해 수작업으로 매우 세심하게 손질작업 하는것이 필요하다. 이어서 손질된 창란을 상품화하기에 적합하도록 1 ~ 3㎝ 정도의 크기로 절단하고, 다시 상기 이물질이 제거된 창란에 5 ~10중량부의 소금을 첨가하여 절인다. 이 절여진 창란은 숙성효소의 급속한 증가를 억제하기 위하여 -2℃ 내지 0℃에서 4주간 숙성한다. 이것은 창란에 효소 증식이 급속도로 증가하게 되면 맛이 쉽게 변질하기 쉬우며 창란 특유의 깊은 풍미를 내기 어렵다. 즉 -2℃ ~ 0℃에서 4주간 숙성을 하여 숙성효소의 증식양을 억제 조절하여 약 4주간의 기간 동안 조절숙성을 시켜서 창란의 깊은 맛을 발현하도록 한다.
Step 2 of the present invention is to remove the foreign matter and impurities remaining in the window matured at room temperature in the second and cut to about 1 ~ 3cm, and add 5 ~ 10 parts by weight of salt to the window with the foreign matter removed, and then pickled In order to suppress the rapid increase of the aging enzyme, the step of aging for 4 weeks at -2 ℃ ~ 0 ℃ to concern the deep taste of salted fish. Here, it is important to remove the foreign matters and impurities still remaining in the window after picking out the window eggs which are first picked at room temperature and salted. This is essential in order to have a refreshing taste of the egg. Due to the characteristics of the area, it is easy to have a fishy or bitter taste if it is wrong to remove foreign substances and impurities. Therefore, it is necessary for the skilled worker to do very carefully by hand. Subsequently, the trimmed window is cut into a size of about 1 to 3 cm to be suitable for commercialization, and 5 to 10 parts by weight of salt is added to the window which has been removed from the foreign matter. This pickled eggshell is aged for 4 weeks at -2 ° C to 0 ° C in order to inhibit the rapid increase in the aging enzyme. This is because the rapid increase in enzyme proliferation in the egg is easy to change the taste and difficult to produce the unique flavor of the egg. In other words, by aging for 4 weeks at -2 ℃ ~ 0 ℃ to suppress the growth of the aging enzyme to control the ripening for about 4 weeks to express the deep taste of the egg.
단계 3Step 3
본 발명의 단계 3은 상기 숙성된 창란 95 ~ 90중량%에, 명란 5 ~ 10중량%를 배합하여 가미하는 단계와 이를 -2℃ ~ 0℃에서 1 ~ 4주간 숙성하는 단계이다. 상기 명란이 배합된 창란 85~60중량%에 상황버섯균사체 배양액 5 ~ 10중량%, 창란젓갈 첨가 양념 10 ~ 30중량%를 배합하여 양념혼합가미하는 단계이다.Step 3 of the present invention is a step of adding the 5 ~ 10% by weight of the mature egg 95 to 90% by weight of the aged and aged it at -2 ℃ ~ 0 ℃ for 1 to 4 weeks. The seasoning mushroom mycelium culture medium 5 ~ 10% by weight, and the seasoned mushrooms added with 10 ~ 30% by weight of seasoned mushroom mycelium mixture is added to the seasoned mixture.
이 단계에서 첨가 배합하게 되는 상황버섯 균사체는 펠리누스 린테우스(Phellinus linteus)를 사용하는 것이 바람직하다. 상기 펠리누스 린테우스(Phellinus linteus)는 상황버섯으로부터 분리된다.
Phellinus linteus (Phellinus linteus) is preferably used as a situation mushroom mycelium to be added at this stage. The Pelinus linteus is isolated from the situation mushroom.
또한, 이단계에서 배합되는 비율이 숙성된 창란 60 ~ 70중량%에, 상황버섯균사체 배양액 5 ~ 10중량%, 명란 5 ~10%중량, 창란젓갈 첨가 양념10 ~ 30중량%를 배합혼합하는 것이 가장 풍미있게 된다.In addition, it is to mix and blend the 60 ~ 70% by weight of ripened mushroom mycelium culture medium, 5 ~ 10% by weight, 5 ~ 10% by weight, seasoning added 10 ~ 30% by weight of seasoned mushroom mycelium. It is the most flavored.
상기에서 첨가하는 양념은 고추가루, 마늘, 물엿, 조미료, 설탕, 깨, 생강, 소금등으로 이루어진 젓갈 첨가에 사용하는 양념이다.
The seasoning added in the above is a sauce used for salted fish consisting of red pepper powder, garlic, starch syrup, seasoning, sugar, sesame seeds, ginger, salt and the like.
단계 4Step 4
본 발명의 단계 4는 상기 양념혼합가미된 상황버섯균사체 배양액을 함유한 창란을 -2 ~ 0의 온도에서 1 ~ 3주간 다시 숙성하는 단계이다.Step 4 of the present invention is a step of ripening again for 1 to 3 weeks at the temperature of -2 ~ 0 containing the cultivated mushroom mushroom mycelium culture added to the seasoning mixture.
즉, 양념이 혼합가미된 상황버섯균사체 배양액 창란을 숙성(-2 ~ 0의 온도)으로 1 ~ 3주간 숙성효소 조절을 통한 2차숙성을 하여 그 맛을 발현시키게 된다. 상기의 본 발명에 의해 제조된 상황버섯균사체 배양액과 명란이 함유된 창란젓갈을 젓갈 용기에 담아 포장하여 제품 출하한다. 상기에서 포장시 용기는 모양을 다양하게 변형하는 것이 가능하며 포장크기 단위도 다양하게 할 수 있다.
In other words, seasoned mushroom mycelium culture broth mixed with seasoning (2 ~ 0 temperature) is aged for 1 to 3 weeks through the aging enzyme control to express the taste. Packaged in the salted mushroom mycelium culture broth prepared by the present invention and cod roe in a salted salt container to ship the product. In the packaging, the container may be modified in various shapes and may have various packing size units.
본 발명에 의하면 전통적인 젓갈류인 창란젓갈에 최근 콜레스테롤의 축적을 억제하고 면역력을 증진시키는 β-글루칸이 함유되어 있는 상황버섯균사체 배양액을 함유시켜 상품성을 향상시킬 수 있다.
According to the present invention, it is possible to improve the marketability by containing a cultured mushroom mycelium culture medium containing β-glucan, which inhibits the accumulation of cholesterol and enhances immunity, in Changlan salted fish, which is a traditional salted fish.
또한, 본 발명은 젓갈 식품에서 부족한 영양소를 보충하고 면역력을 증진 시키는 상황버섯균사체 배양액을 함유하는 창란젓의 제조방법을 제공하는 것을 기술적인과제로 한다.
In addition, the present invention is to provide a method for producing a changran chops containing the situation mushroom mycelium culture medium to supplement the nutrients lacking in the salted food and to enhance the immunity.
또한, 본 발명은 전통적인 창란 젓갈의 맛에 새로운 담백한 맛과 풍성이 증진되도록 명란을 함유하는 창란젓의 제조방법을 제공하는 것을 기술적인 과제로 한다.
In addition, the present invention is to provide a method for producing a salted cod roe containing the fresh cod roe to enhance the taste and richness of the new seasoned salted salt.
도 1은 본 발명의 제조공정도 이다.
도 2는 창란젓갈의 공정도 이다1 is a manufacturing process diagram of the present invention.
2 is a process chart of seasoned salted fish
명태에서 창란을 추출하고, 상기에서 추출된 창란을 세척하고, 상기 세척된 창란 100중량부에 대해 소금 15 ~ 30중량부를 가하여 혼합절여서 1 ~ 3일간 상온에서 숙성하고, 상기에서 상온숙성된 창란중에 남아있는 이물질과 불순물을 2차 제거하고 1 ~ 3정도로 절단하고, 상기 이물질이 제거된 창란에 다시 5 ~ 10중량부의 소금을 첨가혼합하여 절여서 -2 ~ 0에서 4주간 숙성하고, 상기숙성된 창란 9.5~9kg에 명란을 0.5 ~ 1kg을 배합하여 -2 ~ 0에서 1 ~ 4주간 숙성하고, 상기 숙성된 창란 8.5 ~ 6kg에, 상황버섯균사체 배양액 0.5 ~ 1kg, 창란젓갈 첨가 양념 1 ~ 3kg을 배합하여 양념혼합가미한 상황창란을 -2 ~ 0의 온도에서 1주간 다시 숙성하여 본 발명에 의한 상황버섯균사체 배양액과 명란이 함유된 창란젓갈을 제조하였다.
Extract pollack from pollock, wash the extracted extract from the above, add 15 to 30 parts by weight of salt to 100 parts by weight of the washed egg, mix and immerse at room temperature for 1 to 3 days, and at room temperature matured above The remaining foreign matter and impurities are removed secondly and cut to about 1 to 3 degrees, and 5-10 parts by weight of salt is added to the window after removing the foreign matter, and then pickled and aged at -2 to 0 for 4 weeks, and the matured window 9.5 ~ 9kg of 0.5 ~ 1kg of egg yolk blended for 1 ~ 4 weeks at -2 ~ 0, and the ripened egg yolk 8.5 ~ 6kg, 0.5 ~ 1kg of the situation mushroom mycelium culture medium, 1 ~ 3kg of seasoned salt added By seasoning the seasoning seasoned with seasoning mixed again at a temperature of -2 ~ 0 for 1 week to prepare a situation mushroom mycelium culture medium and egg seasoning containing the egg.
상기 실시예로 제조된 상황버섯균사체 배양액과 명란이 함유된 창란젓갈의 사진을 도 1에 나타냈다. 도1의사진에서 볼수 있는 바와 같이 본 발명에 의한 한 실시예로 제조된 상황 창란젓갈은 창란과 상황버섯균사체 배양액과 명란이 고루 섞여져 있는 것을 알 수 있다. 독특한 향을 함유하고 있는 상황버섯균사체 배양액과 맛과 풍미를 증신시켜 기호성 높이는 명란이 함께 어우러진 창란젓갈의 깊은 맛과 향이 미각을 자극하고 있다.Figure 1 shows a picture of the situation mushroom mycelium culture broth prepared with the above example and seasoned cod roe salt containing egg. As can be seen in the photograph of Figure 1, the situation of the seasoned spaghetti prepared in one embodiment according to the present invention can be seen that evenly mixed with spawning and situation mushroom mycelium culture medium. Sichuan mushroom mycelium culture containing unique aroma and the deep taste and aroma of Changran salted fish which add taste and flavor together with coarse egg to enhance taste.
없음none
Claims (2)
The method of claim 1, wherein the mixed mushroom mushroom mycelium culture medium prepared by replacing the mushroom mushroom mycelium culture with shiitake fungi (Congdongchaechocho, roe deer fungus, etc.) Way.
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| CN103262884A (en) * | 2013-06-04 | 2013-08-28 | 山西大学 | Preservative for beancurd sheets |
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