KR20140026581A - Using malt method of producing high quality dried yellow croaker fish - Google Patents

Using malt method of producing high quality dried yellow croaker fish Download PDF

Info

Publication number
KR20140026581A
KR20140026581A KR1020140005373A KR20140005373A KR20140026581A KR 20140026581 A KR20140026581 A KR 20140026581A KR 1020140005373 A KR1020140005373 A KR 1020140005373A KR 20140005373 A KR20140005373 A KR 20140005373A KR 20140026581 A KR20140026581 A KR 20140026581A
Authority
KR
South Korea
Prior art keywords
barley
hours
temperature
drying
malt
Prior art date
Application number
KR1020140005373A
Other languages
Korean (ko)
Inventor
박승재
박창하
Original Assignee
박승재
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 박승재 filed Critical 박승재
Priority to KR1020140005373A priority Critical patent/KR20140026581A/en
Publication of KR20140026581A publication Critical patent/KR20140026581A/en

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01Instant products; Powders; Flakes; Granules
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/20Malt products
    • A23L7/25Fermentation of cereal malt or of cereal by malting

Abstract

The present invention relates to a method for producing high quality dried yellow corvenia using malt, which comprises the steps of: (a) drying birch bark and smashing; (b) combining the smashed birch bark powder and purified water and fermenting; (c) combining the fermented ingredient and purified water and extracting; (d) drying Phellinus linteus (Sanghwang mushroom) and smashing; (e) combining the ingredient and purified water and extracting; (f) combining the ingredient of the (c) step and the ingredient of the (e) step; (g) putting dried unhulled barley into the combined extract and soaking; (h) taking the unhulled barley and germinating; (i) cooling the extract of the (f) step and soaking the unhulled barley of the (h) step and taking out and germinating; (j) adjusting the temperature of the extract of the (f) step to 20-30 °C and soaking the unhulled barley and taking out and germinating (k) drying the germinated unhulled barley; (l) fermenting the unhulled barley; (m) drying the unhulled barley and producing malt; (n) putting yellow corvine into salt water that adding salt to the extract of the (f) step and salting; (o) taking out the salted yellow corvenia and drying; and (p) putting the yellow corvenia into the malt of the (m) step and aging to produce the dried yellow corvenia.

Description

Using malt method of producing high quality Dried Yellow Croaker Fish}
The present invention relates to a method for producing high quality oysters using malt.
Oysters are salted and dried early, and Yeonggwi Oyster is famous for its reference. Squeeze the gills early, remove the simmers, wash them thoroughly, drain the water, add salt to the gills, sprinkle the salt over the whole fish, and put them in a jar for 2 days. Take out the pickled pickles, wrap them in the bowl, press them down for about a day, and dry them in a tray. There are about 13 species of early species caught in the Korean coast, the most famous of which are the reference period and the water tank. The reference group, also known as yellow stone (黄石 회색), is grayish-golden in color, with a reddish mouth and a thick, clear lateral line in the middle. The water tank, which is similar in shape to the reference, is thinner and flatter than the reference, and its head is larger than the body and yellow in color. Imported sea urchins have rougher scales, clearer side lines, and grayish white or white necks. The water tank or imported reference machine has a lower taste than the domestic reference machine, the aftertaste is not refreshing, and the meat is not hard.
The most famous is Gulbi, which uses a reference flag that crosses the sea near Chilsan, Yeonggseongpo in mid-March for spawning. In the 17th generation of Goryeo, I-gyeom, who raised the egg, returned home to Zhengzhou (now Beopcheongpo) and ate the dried early sea breeze. He sent the dried early and named it "gulp", which means "will not bend" his will. From this point, Gloonggulbi began to climb on Surasang.
Compared to using the method of immersing and drying early in salt water in other areas, Yeonggwang Oysters are kept for more than a year because they are kept for over a year. In the past, the reference fishing was so popular that there was a singing song, "Let's go for money. Let's go for money. For glory." Good oysters have round and thick heads, scales stick well to the body, and no cuts to the stomach or gills. It also has a distinctive glossy yellow color. When storing, place it in a well-ventilated shady place, and if it is left for a long time, the oil will ooze out from the stomach, and the taste will change. Various dishes such as stew, stewed foods, steamed foods, and grilled foods are available, and they can be eaten as it is, or it can be used as a side dish. It is rich in high-quality protein and vitamins A and D, which helps to relieve weakness, night blindness and fatigue. Digestion is good because it is low in fat, it is also good for children in the developing period or the elderly with weak digestive organs.
Malt is used to make beer, whiskey or starch syrup. Malt has strong glycosylase or protease power. There are long malt and short malt, and the former is 1.5 ~ 2.0 times the length of kernels and is for starch syrup or whiskey, and the latter is for beer only 3/4 ~ 4/5. The raw materials are sorted and thoroughly washed and soaked. The soaking is done for 3 ~ 4 days a day in summer and 1 ~ 2 days in winter, and 1 ~ 2 days for winter. Water quality is better than soft water. The barley (about 45% moisture) is immersed and drained and covered with a thickness of 11-15cm in a place with little fluctuations in temperature of 10-15 ℃, and the surface is inverted every 7-8 hours. Infant comes out Since heat may be generated during this period, the temperature may be lowered by thinning the thickness while supplying moisture. And when the infant is 1.5 ~ 2.0 times the length of the malt germination process is finished. This is called malt. Eventually dry to prevent decay, but avoid as much as possible the loss of enzymatic power.
   There is no method for producing oysters using malt oil related to the present invention, and a similar prior art is patent application 10-1996-0001264 (premature low salt drying method by barley rice).
The problem to be solved by the present invention is to lower the salinity of oysters and to reduce the generation of decay generated during aging and drying, to prepare a oyster with a lower salinity of high salinity. In particular, the existing similar products of barley gulbi not only occurs a lot of fishy smell, as the fat component of the oysters bleeding fat rancidity and rancidity odor occurs to solve this.
In particular, the taste and nutrition is improved, to prepare the oysters do not need to add spices for odor removal during cooking to solve the problems of the existing oysters.
The present invention relates to a method for producing high-quality oysters using malt, comprising the steps of: (a) drying the birch bark to within 5% of water content and pulverizing to a size of 100 μm to 150 μm; (b) mixing the pulverized birch bark powder of step (a): purified water in a weight ratio of 1: 1 and fermenting at a temperature of 28 ° C to 36 ° C for 3 days; (c) mixing the fermented material of step (b): purified water in a weight ratio of 1: 5, extracting at a temperature of 85 ° C to 95 ° C for 2 hours, and then filtering to prepare an extract; (d) drying the mushrooms within 5% of water content and pulverizing them to a size of 20 μm to 50 μm; (e) mixing the material of step (d): purified water in a weight ratio of 1: 5, extracting at a temperature of 85 ° C to 95 ° C for 3 hours, and then filtering to prepare an extract; (f) mixing the material of step (c) and the material of step (e) in a weight ratio of 1: 5 to 1:30; (g) preparing dried barley; (h) immersing the mixed barley of step (f) in step (g) for 5 hours to 12 hours; (i) extracting the outer barley of the step (h) and putting it in a germination container and germinating for 24 hours at 22 ℃ to 28 ℃; (j) cooling the extract of step (f) to a temperature of 5 ° C. to 10 ° C., immersing the outer barley of step (i) for 1 hour to 3 hours, and then scooping it out to put in a germination container; (k) germinating the barley of step (j) for 24 hours at a temperature of 7 ° C. to 15 ° C .; (l) adjusting the extract of step (f) to a temperature of 20 ° C. to 30 ° C., and then immersing the outer barley of step (k) for 1 hour to 3 hours, then picking it up and placing it in a germination container; (m) germinating the outer barley of step (l) at a temperature of 22 ° C. to 28 ° C. for 24 hours; (n) drying the germinated outer barley of step (m) at a water content of 5% to 10%; (o) fermenting the covered barley of step (n) at 30 ° C. to 38 ° C. for 24 hours; (p) preparing the malt by drying the barley of step (o) to within 5% of water content; (q) washing the premature to remove water; (r) adding salt to the extract of step (f) to prepare brine with a salt content of 5% to 15%; (s) adding salt to the brine of step (r) for 1 hour to 10 hours for salting; (t) extracting the dried early stage of the step (s) to remove water; (u) drying the premature of step (t) at a water content of 20% to 40% at a temperature of 10 ° C to 20 ° C; (v) adding the early stage of the (u) step to the malt of the step (p) to ripen for 10 to 60 days at a temperature of 5 ℃ to 30 ℃ to prepare a oyster; (w) comprising the step of commercializing the gulbi of step (v).
 The oysters prepared according to the method of the present invention can lower the salinity to reduce the intake of sodium, which causes the adult disease, and there is no odor, fishy or odor generated during ripening and drying during the manufacturing process of oysters. The fat content is lowered during the aging process, there is no rancidity, and the flavor and nutrients are improved to improve the productability.
In order to achieve the above technical problem, the present invention relates to a method for producing high-quality oysters using malt, (a) drying the birch bark within 5% of water content, and pulverizing to a size of 100㎛ ~ 150㎛ step ; (b) mixing the pulverized birch bark powder of step (a): purified water in a weight ratio of 1: 1 and fermenting at a temperature of 28 ° C to 36 ° C for 3 days; (c) mixing the fermented material of step (b): purified water in a weight ratio of 1: 5, extracting at a temperature of 85 ° C to 95 ° C for 2 hours, and then filtering to prepare an extract; (d) drying the mushrooms within 5% of water content and pulverizing them to a size of 20 μm to 50 μm; (e) mixing the material of step (d): purified water in a weight ratio of 1: 5, extracting at a temperature of 85 ° C to 95 ° C for 3 hours, and then filtering to prepare an extract; (f) mixing the material of step (c) and the material of step (e) in a weight ratio of 1: 5 to 1:30; (g) preparing dried barley; (h) immersing the mixed barley of step (f) in step (g) for 5 hours to 12 hours; (i) extracting the outer barley of the step (h) and putting it in a germination container and germinating for 24 hours at 22 ℃ to 28 ℃; (j) cooling the extract of step (f) to a temperature of 5 ° C. to 10 ° C., immersing the outer barley of step (i) for 1 hour to 3 hours, and then scooping it out to put in a germination container; (k) germinating the barley of step (j) for 24 hours at a temperature of 7 ° C. to 15 ° C .; (l) adjusting the extract of step (f) to a temperature of 20 ° C. to 30 ° C., and then immersing the outer barley of step (k) for 1 hour to 3 hours, then picking it up and placing it in a germination container; (m) germinating the outer barley of step (l) at a temperature of 22 ° C. to 28 ° C. for 24 hours; (n) drying the germinated outer barley of step (m) at a water content of 5% to 10%; (o) fermenting the covered barley of step (n) at 30 ° C. to 38 ° C. for 24 hours; (p) preparing the malt by drying the barley of step (o) to within 5% of water content; (q) washing the premature to remove water; (r) adding salt to the extract of step (f) to prepare brine with a salt content of 5% to 15%; (s) adding salt to the brine of step (r) for 1 hour to 10 hours for salting; (t) extracting the dried early stage of the step (s) to remove water; (u) drying the premature of step (t) at a water content of 20% to 40% at a temperature of 10 ° C to 20 ° C; (v) adding the early stage of the (u) step to the malt of the step (p) to ripen for 10 to 60 days at a temperature of 5 ℃ to 30 ℃ to prepare a oyster; (w) comprising the step of commercializing the gulbi of step (v).
     The oysters prepared according to the manufacturing method of the present invention are not fishy and odorless, and the flavor, texture, and palatability are improved, thereby improving productability.
      BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail with reference to examples. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the embodiments described below. The embodiments of the present invention are provided to enable those skilled in the art to more fully understand the present invention.
Example
The oyster was prepared by the preparation method of the present invention.
Comparative Example  One
Barley gulbi prepared by the general manufacturing method was prepared.
Comparative Example 2
The oysters prepared by the general manufacturing method were prepared.
     The taste, smell, texture, and overall acceptability of oysters of Examples and Comparative Examples 1 and 2 were evaluated by the following method. Thirty males and females in their 20s and 40s had sensory testers in the Examples and Comparative Examples 1 and 2 to evaluate the satisfaction with taste, and the evaluation method was based on taste, flavor, The sensory test was carried out using the five-point method for texture and overall acceptability, and for the sensory test items (very bad: 1 point, a little bad: 2 points, normal: 3 points, a little good: 4 points, very good: 5 points) The average score was shown in Table 1-Table 2 by evaluation.
<Sensory test comparison table when tasting after cooking meat without cooking oysters>
division smell Texture flavor Overall preference
Example 4.9 4.8 4.9 4.9
Comparative Example 1 3.3 3.9 3.2 3.3
Comparative Example 2 Ingestion not possible Ingestion not possible Ingestion not possible Ingestion not possible
<Sensory test comparison table when boiled with added drinking water and boiled>
division smell Texture flavor Overall preference
Example 4.8 4.7 4.9 4.8
Comparative Example 1 2.7 3.4 3.0 2.9
Comparative Example 2 1.1 2.3 1.2 1.3
<Table of Nutrition Facts of Oysters>
division Per 100g
moisture
(%)
protein
(%)
Fat
(%)
Ash
(%)
carbohydrate
(%)
Ca
(mg)
P
(mg)
Na
(mg)
K
(mg)
Example 13.9 58.3 17.9 9.2 0.7 88 169 850 403
Comparative Example 1 15.8 52.6 22.8 8.4 0.4 76 157 1359 324
Comparative Example 2 41.1 34.4 18.2 6.1 0.2 62 141 894 297
Referring to Table 1 to Table 2, the oysters prepared with malt of the present invention, compared to the oysters of Comparative Examples 1 and 2, the odor is significantly less, it can be seen that the taste, texture and palatability significantly improved. And referring to Table 3, it can be seen that the fat and sodium components of the oysters of the present invention greatly reduced the components, and improved various nutritional components.

Claims (1)

  1. (a) drying the birch bark to within 5% of water content and pulverizing to a size of 100 μm to 150 μm to prepare it;
    (b) mixing the pulverized birch bark powder of step (a): purified water in a weight ratio of 1: 1 and fermenting at a temperature of 28 ° C to 36 ° C for 3 days;
    (c) mixing the fermented material of step (b): purified water in a weight ratio of 1: 5, extracting at a temperature of 85 ° C to 95 ° C for 2 hours, and then filtering to prepare an extract;
    (d) drying the mushrooms within 5% of water content and pulverizing them to a size of 20 μm to 50 μm;
    (e) mixing the material of step (d): purified water in a weight ratio of 1: 5, extracting at a temperature of 85 ° C to 95 ° C for 3 hours, and then filtering to prepare an extract;
    (f) mixing the material of step (c) and the material of step (e) in a weight ratio of 1: 5 to 1:30;
    (g) preparing dried barley;
    (h) immersing the mixed barley of step (f) in step (g) for 5 hours to 12 hours;
    (i) extracting the outer barley of the step (h) and putting it in a germination container and germinating for 24 hours at 22 ℃ to 28 ℃;
    (j) cooling the extract of step (f) to a temperature of 5 ° C. to 10 ° C., immersing the outer barley of step (i) for 1 hour to 3 hours, and then scooping it out to put in a germination container;
    (k) germinating the barley of step (j) for 24 hours at a temperature of 7 ° C. to 15 ° C .;
    (l) adjusting the extract of step (f) to a temperature of 20 ° C. to 30 ° C., and then immersing the outer barley of step (k) for 1 hour to 3 hours, then picking it up and placing it in a germination container;
    (m) germinating the outer barley of step (l) at a temperature of 22 ° C. to 28 ° C. for 24 hours;
    (n) drying the germinated outer barley of step (m) at a water content of 5% to 10%;
    (o) fermenting the covered barley of step (n) at 30 ° C. to 38 ° C. for 24 hours;
    (p) preparing the malt by drying the barley of step (o) to within 5% of water content;
    (q) washing the premature to remove water;
    (r) adding salt to the extract of step (f) to prepare brine with a salt content of 5% to 15%;
    (s) adding salt to the brine of step (r) for 1 hour to 10 hours for salting;
    (t) extracting the dried early stage of the step (s) to remove water;
    (u) drying the premature of step (t) at a water content of 20% to 40% at a temperature of 10 ° C to 20 ° C;
    (v) adding the early stage of the (u) step to the malt of the step (p) to ripen for 10 to 60 days at a temperature of 5 ℃ to 30 ℃ to prepare a oyster;
    (w) a method for producing high-quality oysters using malt, characterized in that it comprises the step of commercializing the oysters of step (v).
KR1020140005373A 2014-01-16 2014-01-16 Using malt method of producing high quality dried yellow croaker fish KR20140026581A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020140005373A KR20140026581A (en) 2014-01-16 2014-01-16 Using malt method of producing high quality dried yellow croaker fish

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020140005373A KR20140026581A (en) 2014-01-16 2014-01-16 Using malt method of producing high quality dried yellow croaker fish

Publications (1)

Publication Number Publication Date
KR20140026581A true KR20140026581A (en) 2014-03-05

Family

ID=50641060

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020140005373A KR20140026581A (en) 2014-01-16 2014-01-16 Using malt method of producing high quality dried yellow croaker fish

Country Status (1)

Country Link
KR (1) KR20140026581A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101880263B1 (en) * 2017-03-03 2018-08-17 (주)남도애꽃 Process for steamed and dried yellow corvina with barley using lotus leaf
KR101880265B1 (en) * 2017-03-03 2018-08-17 (주)남도애꽃 Process for dried yellow corvina with barley using deodeok jangajji
KR20180115406A (en) 2017-04-13 2018-10-23 (주) 해원유통 Manufacturing method of dried yellow corvina using barley ingredient containing salt mixture and dried yellow corvina thereof
KR101963552B1 (en) 2018-08-27 2019-03-28 전진송 Gulbi and manufacturing method thereof

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101880263B1 (en) * 2017-03-03 2018-08-17 (주)남도애꽃 Process for steamed and dried yellow corvina with barley using lotus leaf
KR101880265B1 (en) * 2017-03-03 2018-08-17 (주)남도애꽃 Process for dried yellow corvina with barley using deodeok jangajji
KR20180115406A (en) 2017-04-13 2018-10-23 (주) 해원유통 Manufacturing method of dried yellow corvina using barley ingredient containing salt mixture and dried yellow corvina thereof
KR101963552B1 (en) 2018-08-27 2019-03-28 전진송 Gulbi and manufacturing method thereof

Similar Documents

Publication Publication Date Title
KR100882539B1 (en) Manufacturing process of dried yellow corvina
KR101827379B1 (en) Manufacture method of dried alaska pollack with seasoning
KR20140026581A (en) Using malt method of producing high quality dried yellow croaker fish
CN104757616A (en) Processing method of vinasse hairtails
CN102907707B (en) Quick processing method of spicy liquor-marinated fish blocks
KR100869403B1 (en) Cooking method to remove the astringency of crab preserved in soy source
KR101640234B1 (en) Method for making Spicy Raw Fish Salad and Spicy Raw Fish Salad by the method
CN104055154A (en) Instant pickled fish
KR101185364B1 (en) A method for preparing crust of seaweed fulvescens and rice, and the crust
KR100411989B1 (en) A Salted-fermented Seafoods
KR100329416B1 (en) Method for manufacturing powder type of kimchi seasonings
KR101564071B1 (en) Natural products of high quality by using sikhye manufacturing method
KR100744583B1 (en) Apricot red pepper sauce and manufacturing method for the same
KR20160016483A (en) Manufacturing method of dried fish covered with gochujang and dried fish covered with gochujang
KR20190080412A (en) Preparing method of chocolate-coated chestnut
KR101565612B1 (en) Using a natural method of producing high quality red pepper paste
KR100550448B1 (en) Tradisional fermented soybeans containing ingredient of persimmon and preparing method thereof, soy sauce and soybean paste made therefrom
KR20170065311A (en) Condiment chopsticks and the process of manufacture that shiitake mushroom and enzyme are included
KR101565343B1 (en) Using a natural method of producing high-quality Dried Yellow Croaker Fish
KR101540867B1 (en) Kimchi comprising sweet pumpkin and gardenia seeds
JP2001025379A (en) Cod roe processed food and its production
TWM615280U (en) Preparation device of sea bream soy sauce
KR100785574B1 (en) Making method for soybean curd using ocean deep water and seaweed fulvescens
KR100855742B1 (en) kimchi made with onion and the manufacturing method thereof
KR100860705B1 (en) Making method for soybean curd using ocean deep water and chlorella

Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
E601 Decision to refuse application