KR20150016623A - Method for manufacturing deep-fried Squid - Google Patents

Abstract

The present invention relates to a method for manufacturing fried squids. More particularly, the method for manufacturing fried squids comprises the steps of: preparing expanded squids by cutting the middle parts of the squids and removing inedible parts; piercing the prepared squids with a skewer in a lengthwise direction; sprinkling a first mixed powder, which is composed of flour, starch and coconut powder, to both surfaces of the squids pierced with the skewer; applying liquid dough to both surfaces of the squids sprinkled with the first mixed powder; applying a second mixed powder to both surfaces of the squids coated with the liquid dough; maintaining the shapes of the legs of the squids by inputting only the leg parts of the squids coated with the second mixed powder into frying oil at temperature of 170 to 180°C for 5 to 15 seconds, and maintaining the whole shapes of the squids by inputting and frying the remaining parts of the squids for 150 to 200 seconds; and receiving and packing the fried squids in packing paper. The present invention maintains the shapes of the cut squids by frying the cut squids as they are, and restricts excessive intake of calorie and carbohydrate as frying coating is not separated from the squids and the thickness thereof is thin. In addition, the consumption of fried squids is increased by manufacturing fried squids having crisp taste and novel flavor.

Description

Method for manufacturing deep-fried squid "

The present invention relates to a method of manufacturing deep-fried squid, and more particularly, to a method of manufacturing deep-fried squid deep-fried with excellent texture and flavor while maintaining the shape of the deep-fried squid.

Squid is the best snack for all ages and for all ages, and its processing method is limited to the extent to which it consumes dried or semi-dried squid properly, or it is limited to the extent to which squid that has not been dried or dried is fried in oil and processed into deep-fried squid .

As described above, when squid is baked, it is roasted using a squid grill or a gas stove such as a gas stove, and in the case of a squid, the sauce is cut, cut and fried in oil.

However, the conventional squid roaster has a problem that squid is difficult to bake evenly, so that the outside is burned and the rice is not ripe, and when it is coated with spice or flour, it is burned by flame. Also, since the skin of the squid and the thermal expansion of the inner skin are different from each other, there is a disadvantage in that heat distortion occurs in the process of baking, and the squid is curled up to harm the aesthetic appearance.

In addition, the deep-fried squid fried with frying clothes shows a crispy texture immediately after frying, but loses its crispy texture due to external environmental conditions over time. This is because moisture from the squid inner material moves to the frying pan, It is absorbed into the frying clothes. Also, even if the deep-fried squid is kept in a hermetically sealed container, the moisture released from the inner material of the squid is present in the hermetically sealed container and moves to the frying box. In the case of such a deep-fried squid, the frying clothes are over-coated, and the frying clothes absorb a lot of the frying oil, resulting in an excessive intake of calories and carbohydrates. In addition, there is a disadvantage in that the squid attachment force of the frying clothes is lowered in the frying squid, and the frying clothes are slipped and separated during ingestion.

On the other hand, as a prior art for such squid processed food, there is a manufacturing method of squid chips of Korean Patent Publication No. 10-2012-0108803. The prior art provides a squid chip which is manufactured from a step of dipping a squid, a step of dipping the dough, a step of dewatering, a step of freezing quickly, and a step of dewatering under reduced pressure to improve the tough texture of the squid, However, there is a disadvantage in that the crispy is lowered due to moisture movement inside and outside the squid according to the lapse of time in the manufactured squid chips.

Korean Patent Laid-Open Publication No. 10-2014-0083934 discloses a method of holding cut squid in a skewer to maintain its shape, applying a liquid dough and a powder dough thereto, frying in frying oil, and then wrapping the cut squid in a wrapping paper. However, since the liquid dough is not adhered to the squid by applying the liquid dough as it is to squid, there is a disadvantage that the frying clothes are slipped off from the squid after the frying, and the crisp texture is deteriorated with the lapse of time There were disadvantages.

KR 10-2012-0108803 A KR 10-2014-0083934 A

SUMMARY OF THE INVENTION Accordingly, it is an object of the present invention to overcome the above-described problems of conventional squid processed food, and it is an object of the present invention to provide a squid- Is thin to limit ingestion of excessive calories and carbohydrates, and to maintain a crispy texture for a long time.

In addition, when packing, the separate source is packed together so that the sauce can be eaten according to the taste of the consumer.

According to an aspect of the present invention, there is provided a method of manufacturing a deep-fried squid according to the present invention, comprising the steps of: preparing a squid in a developed state by cutting a central part of the squid, Starch and coconut flour on both sides of the squid soaked in the skewer; and a step of spraying eggs, rice flour and starch on both sides of the squid with the first mixed powder sprayed thereon A step of applying a liquid dough mixed and kneaded, a step of coating a second mixed powder obtained by mixing starch, pepper, ginger and salt on both sides of the squid coated with the liquid dough, The squid legs of the second mixed powder are put into the legs of the squid for 5 to 15 seconds to maintain the shape of the squid legs, By cross-frying, comprising the steps of maintaining the overall shape of the squid, and a step of packing and housing the fried squid in wrapping paper.

Only the leg portion of the squid embedded with the second mixed powder is put into the frying oil having a temperature of 170 to 180 DEG C for 5 to 15 seconds to maintain the shape of the squid legs and then the remaining portion of the squid is put into the frying oil and fried for 150 to 200 seconds In the step of maintaining the shape of the squid, the leg portion of the squid is sloped and fried so as to form 10 to 30 degrees with the frying oil, and then the remaining portion of the squid is fried in a state of being horizontal in the frying oil .

And spraying at least one powder selected from cheese powder, onion powder, and parsley powder onto one side or both sides of the squid to be fried after the step of frying the squid.

Further comprising the step of lyophilizing the squid in the unfolded state after the middle part of the squid is cut and the non-edible part is removed to prepare a squid in a developed state, Starch, and coconut powder, and then pressing the mixed powder with pressure to the squid sprayed thereon.

 Wherein the wrapping paper has a top and a bottom open and a side surface sealed, the squid fried in the wrapping paper is received, and the lower end of the wrapping paper in which the squid is stored is folded And then the lower portion of the wrapping paper packed with the squid is gripped and packed.

And a step of packing and storing the fried squid in a wrapping paper, the method further comprises the step of inserting a liquid source separately packed between the two skewers and the squid passing through the fried squid.

According to the present invention, the incised squid is directly brisked to maintain the shape of the squid, and the thickness of the fried food is not separated from the squid, thereby limiting the intake of excessive calories and carbohydrates.

In addition, there is an effect of increasing the consumption of squid fry by manufacturing crispy texture and a new flavor of squid fry.

Fig. 1 is a view showing a manufacturing process of a deep-fried squid according to the present invention.

Hereinafter, the present invention will be described in detail with reference to Fig.

Conventional squid processed foods are not able to maintain the shape of the squid, or the frying clothes are thick, resulting in excessive calorie consumption, the frying clothes are separated from the squid and the merchantability is degraded, and the crispy texture disappears over time There were disadvantages.

Accordingly, the present invention has been made in order to overcome such disadvantages, and it is intended to maintain a crispy texture for a long time without the excessive calorie consumption due to the frying clothes and separation of the frying clothes while maintaining the shape of the squid.

Hereinafter, the present invention will be described in detail by steps.

Cutting the middle part of the squid and removing the non-edible parts to prepare the squid in a developed state.

First, the raw squid is harvested to remove the non-edible part, the viscera and the skin, and then the prepared squid is prepared by washing. The squid in the unfolded state must maintain the entire body including the fins, the head, and the legs in good condition, thereby improving the commercial quality of the squid. In addition, since it is natural that the squid is washed, a description thereof will be omitted.

And a step of inserting two skewers into the prepared squid in the longitudinal direction.

Next, two prepared skewers are inserted into the prepared squid in the longitudinal direction, so that the squid can maintain its shape during the squid frying. In this case, the longitudinal direction refers to the direction from the fins of the squid to the legs.

That is, by using the above-described skewer, the fins of the body portion of the squid are once inserted, then the body is again inserted, and finally the head is inserted to the leg side. The two skewers are spaced apart from each other, . The present invention allows the squid to remain as it is without deforming during frying. At this time, if the spatula is put on only the fins and the head portion, there is a disadvantage that the central portion of the body falls down during the frying.

In order to facilitate the eating of the deep-fried squid, the trunk portion of the squid, that is, the fins and the edges of the trunk may be partly cut (about 2 to 4 cm). At this time, the incision direction of the edge is horizontal. Here, the incision may be omitted if necessary, and the first mixed powder or the second mixed powder may be applied to the squid, and then the incision may be made.

Spraying a first mixed powder consisting of flour, starch, and coconut powder on both sides of the squid laid on the skewer.

Starch and coconut powder are sprayed on both sides of the squid soaked in the skewer to remove moisture from the squid surface and improve adhesion to the applied liquid dough.

In this case, the mixing ratio of the flour, starch and coconut powder is not limited. Preferably, the flour, starch and coconut flour can be mixed at a ratio of 1: 0.1 to 2: 0.1 to 0.5 by weight. And makes it easier to remove water from the surface of squid. In addition, the use of the coconut powder adds crispy texture and flavor to the deep-fried squid. Here, the kind of the starch is not limited.

In addition, the first mixed powder is sprayed by spraying powder on both sides of the squid inserted into the skewer or placing the squid on the powder in a state in which the powder is spread widely, and then pressing the powder on the powder, And the like, and the method is not limited thereto.

The amount of the first mixed powder is not limited, and the amount of the first mixed powder is not limited as long as it can be adhered to the squid.

Applying the kneaded liquid dough by mixing eggs, rice flour and starch on both sides of the squid with the first mixed powder sprayed thereon.

Next, the liquid dough is prepared by mixing and kneading eggs, rice flour and starch. In this case, the mixing ratio of the liquid dough is preferably 1: 0.5 ~ 1.5: 0.5 ~ 1.5 weight ratio of eggs, rice flour and starch. If one of the ingredients is too much or less, the first mixed powder is easily adhered to the squid And the frying clothes are thickly formed. Therefore, they are mixed at the mixing ratio described above.

In the present invention, by using rice flour and starch instead of wheat flour, the surface of the frying can give a crispy texture and the inside can give a chewy texture and the gluten content is less than flour, so that the frying clothes do not absorb much of the frying oil. At this time, if the rice flour is used alone, the frying clothes can be easily separated and mixed with the starch.

In addition, in the present invention, the liquid dough is made by using only eggs without using water, but it does not contain moisture and prevents frying oil from splashing or thickening the frying clothes when frying squid. In addition, by utilizing the frying clothes which do not contain any moisture except for the eggs, the crispness of the frying clothes can be maintained for a long time.

The amount of the liquid dough to be used is not limited either. The liquid dough does not flow in the same manner as the first mixed powder, and the amount of the dough to be buried in the squid is sufficient.

Coating the second mixed powder obtained by mixing starch, pepper, ginger and salt on both sides of the squid coated with the liquid dough.

The second mixed powder is coated on both sides of the squid coated with the liquid dough.

In this case, the second mixed powder means that starch, pepper, ginger and salt are mixed. The pepper, ginger and salt are added only in a small amount, and the mixing ratio thereof is not limited. 1 to 10 parts by weight. Herein, the ginger is preferably used with ginger powder, but it is not limited thereto, and chopped ginger can be used.

In the present invention, the starch is applied on the liquid dough to prevent the frying oil from splashing due to the liquid dough while preventing the frying clothes from being peeled off, and adding crispy texture of the frying. The reason for using starch other than flour in the present invention is to prevent the flavor of deep-fried squid from dropping due to the characteristic odor of flour and to limit the use of flour which is not good for the body.

And the pepper, ginger and salt make the taste of the deep-fried squid better, and catch the feeling of the frying oil.

In the present invention, one of the leeks, side waves and sesame leaves is cut into a size of about 0.5 to 1 cm in width and about 5 to 20 parts by weight per 100 parts by weight of the starch, In this case, the nutrients are supplemented, and the flavor of the squid and the above-described vegetables is added to make a new flavor of squid deep-fried.

In the present invention, the amount of the second mixed powder is not limited, and it is sufficient that the second mixed powder can be buried in the squid without falling down like the first mixed powder.

Only the leg portion of the squid embedded with the second mixed powder is put into the frying oil having a temperature of 170 to 180 DEG C for 5 to 15 seconds to maintain the shape of the squid legs and then the remaining portion of the squid is put into the frying oil and fried for 150 to 200 seconds Maintaining the shape of the squid.

When the squid is prepared as described above, the squid is fried in frying oil at 170 to 180 ° C. In order to maintain the shape of the squid when the squid is being fried, only the leg portion of the squid with the second mixed powder is put into the frying oil for 5 to 15 seconds to maintain the shape of the squid leg, All of them are fried and fried for 150 to 200 seconds so that the shape of the squid as a whole is maintained.

At this time, when the leg portion of the squid is inserted, it is preferable to insert the squid at an angle of 10 to 30 degrees with respect to the frying oil. This is because the leg portion is maximally horizontal while being inserted into the frying oil So that the shape of the squid can be maintained. In addition, when the rest of the body is put in, the squid is leveled in the frying oil and fried to keep the shape of the squid as well as to prevent burning or undercooking.

This is because the temperature of the heated frying oil is relatively high at the lower portion and the temperature at the upper portion is low. Therefore, when the squid is not leveled, the portion facing the lower portion is burned first. And a portion can be formed thicker.

The step of storing the fried squid in a wrapping paper and packaging.

Next, the squid fried in the present invention is completed by storing the squid fried in a wrapping paper.

Here, the wrapping paper of the squid splash may be a wrapping paper in which the upper and lower portions are opened and the side is sealed. When the squid is packed with the wrapping paper, the squid is inserted in the lengthwise direction (the leg is directed downward and the dorsal is directed upward), the lower end of the wrapping paper in which the squid is stored is folded up, To the lower part. By holding the lower part of the wrapping paper thus held by hand, it can be packaged so as to have a bouquet shape as a whole.

In addition, it is also possible to use a wrapping paper in a developed state as a wrapping paper. After spreading the squid fired at the center of the wrapping paper in the longitudinal direction, fold both sides to wrap the squid splash, fold the lower end, It may be hand-held and wrapped, or may be wrapped with a wrapping paper in the form of an envelope usually used, and the packaging method is not limited.

In addition, in order to make it easier to carry the fried product wrapped in the wrapping paper as described above, it is of course also possible to put it back into a normal plastic bag or the like.

Meanwhile, when the fried squid according to the present invention is stored in a wrapping paper and packaged, a separately packaged liquid source may be packed together. In order to prevent the wrapped sauce from being separated from the fried squid, It is also possible to put the liquid sauce between the dogs and squid in an additional package.

At this time, various types can be used as the source of the liquid phase. Various kinds of mayonnaise, hot sauce, mustard sauce, lemon sauce, etc. can be packed together according to taste.

In addition, it is possible to spray at least one powder selected from cheese powder, onion powder, and parsley powder into the above-described squid before packaging the above-mentioned squid. Since the powder can be selectively sprayed according to taste, Root does not limit the amount. In addition, powder of a different kind may be sprayed on the front and back sides of the squid, and powder of a different kind may be sprayed on the trunk portion and the leg portion of the squid to enjoy various tastes.

Meanwhile, in order to impart a more crispy texture to the deep-fried squid of the present invention and maintain its texture for a long period of time, the method further includes a step of lumbering and developing the squid, followed by lyophilization of the squid in the unfolded state can do.

That is, since the treated squid is in the state of raw squid, it contains a large amount of water. When the water of the squid is removed through the freeze-drying step, unlike the natural dry or hot-air dried squid, moisture in the cells The squid cells are expanded while the cells are being solidified, and the water is sublimated and separated while the cells are expanded. Thus, the cells are dried in an enlarged state, thereby making it possible to produce dried squid whose texture is crispy. The freeze-dried conditions are as follows: the squid in a developed state is cooled at -30 to -40 ° C for 40 to 60 minutes, and then the dried squid is subjected to 0.1 to 0.5 Torr at 30 to 40 ° C for 2 to 3 hours.

 The lyophilized squid as described above lowers the density and volume of the squid while preserving the shape and structure of the squid, thereby providing a crispy and crispy texture when squid is chewed. Since the squid has a low moisture content, Moisture can be transferred from the squid to the frying clothes to prevent the crispness of the frying clothes from disappearing.

Further, the shape of the squid may be more firmly fixed by pressing the squid sprayed with the second mixed powder, but its implementation is not limited.

As described above, according to the present invention, the crispy texture is maintained for a long period of time while the shape of the squid remains intact, the frying clothes are not easily separated from the squid, and the flavor is excellent, will be.

Hereinafter, the present invention will be described with reference to the following examples.

(Example 1)

The middle portion of the squid was cut, and the unfiltered portion was removed to prepare a squid that was developed. Then, the prepared squid was plucked three times in the fins, torso, and head in the longitudinal direction so that two skewers were parallel to each other.

Next, the edges of the cut squid were cut by 3 cm, and the first mixed powder, which was flour, starch, and coconut powder, was sprayed on both sides of the incised squid. At this time, the first mixed powder was mixed at a weight ratio of 1: 1: 0.5, and the amount of used was 50 g per squid. Here, the used amount means the amount of the first mixed powder sprayed, and does not mean the amount of the first mixed powder put on the squid. Then, the liquid dough obtained by mixing egg, rice flour and starch at a weight ratio of 1: 1: 1.2 was kneaded and applied to squid. At this time, the coating amount was not measured.

Next, a second mixed powder prepared by mixing 100 g of starch, 3 g of pepper, 3 g of ginger and 3 g of salt was coated on both sides of the squid coated with the liquid dough. In this method, the second mixed powder is spread on the tray and the squid is positioned and pressed so that the second mixed powder sufficiently adheres to the surface of the squid.

Next, only the leg portion of the squid embedded with the second mixed powder was put into the frying oil having a temperature of 170 to 180 DEG C so as to form the angle of 20 DEG with the frying oil and fried for 10 seconds to maintain the shape of the squid leg, So that the shape of the squid was maintained as a whole by frying for 3 minutes. And packed it in a wrapping paper.

(Example 2)

The procedure of Example 1 was repeated,

20 g of cheese powder was sprayed on both sides of the fried squid.

(Example 3)

The procedure of Example 1 was repeated,

10 g of cheese powder was sprayed on one side of the above-described squid, and 10 g of onion powder was sprayed on the other side.

(Example 4)

The procedure of Example 1 was repeated,

The prepared squid was cooled at -30 to -40 캜 for 50 minutes, dried at 0.3 Torr, and at 35 캜 for 3 hours, and then put on a shoehorn.

(Comparative Example 1)

The procedure of Example 1 was repeated,

The squid was fried without putting on a skewer.

(Comparative Example 2)

The procedure of Example 1 was repeated,

The first mixed powder was not sprayed on the squid.

(Comparative Example 3)

The procedure of Example 1 was repeated,

The dough was prepared by mixing flour, water and eggs at a ratio of 1: 0.2: 0.5 by weight.

The sensory evaluations of the above-described Examples 1 to 4 and Comparative Examples 1 to 3 were carried out.

The sensory evaluation was carried out on 30 adult males and females who responded that they liked squid. The first evaluation was made after sampling the squid within 5 minutes after the frying, and 1 hour after the frying, And the second evaluation was conducted.

As the evaluation items, the degree of texture (crispness), taste, degree of sensation, degree of separation of frying clothes at the time of ingestion, and preference degree were used and a 5 point scale was used.

The results are shown in Tables 1 and 2 below.

Sensory evaluation results (within 5 minutes after frying) division Texture (crisp) flavor Degree of feeling Degree of separation of frying clothes Likelihood Example 1 4.1 4.0 2.8 3.9 4.1 Example 2 4.1 4.2 2.5 3.9 4.2 Example 3 4.0 4.3 2.3 3.9 4.3 Example 4 4.5 4.2 2.5 3.8 4.2 Comparative Example 1 4.0 3.9 2.6 3.5 3.5 Comparative Example 2 3.7 3.2 3.5 2.5 3.1 Comparative Example 3 3.2 2.9 3.7 2.3 3.0 Texture: 5- Very crisp. 4- A little crisp. 3- Normal 2- Not a little crispy. 1- Not very crispy.
Taste: 5- Very tasty. 4-little taste. 3- Normal 2- Not a little good. 1- Not very good.
The degree of feeling: 5- Feeling very much. 4- Feeling a little. 3- Usually 2- Do not feel a little. 1- Do not feel very much.
Degree of separation of frying clothes: 5- No separation. 4- Almost no separation. 3- Usually 2- little separation. 1 - Many are separated.
Symbol: 5- Very good. 4- Better. 3- Normal 2- Not a little good. 1- Not good.

Sensory evaluation result (1 hour after frying) division Texture (crisp) flavor Degree of feeling Degree of separation of frying clothes Likelihood Example 1 3.9 3.8 3.0 3.6 3.9 Example 2 3.8 4.0 2.7 3.7 3.9 Example 3 3.8 4.1 2.5 3.8 4.0 Example 4 4.2 4.0 2.7 3.7 4.0 Comparative Example 1 3.5 3.7 2.7 3.5 3.0 Comparative Example 2 3.0 2.9 4.0 2.1 2.5 Comparative Example 3 1.5 2.0 4.5 2.0 2.3 Texture: 5- Very crisp. 4- A little crisp. 3- Normal 2- Not a little crispy. 1- Not very crispy.
Taste: 5- Very tasty. 4-little taste. 3- Normal 2- Not a little good. 1- Not very good.
The degree of feeling: 5- Feeling very much. 4- Feeling a little. 3- Usually 2- Do not feel a little. 1- Do not feel very much.
Degree of separation of frying clothes: 5- No separation. 4- Almost no separation. 3- Usually 2- little separation. 1 - Many are separated.
Symbol: 5- Very good. 4- Better. 3- Normal 2- Not a little good. 1- Not good.

As can be seen from Tables 1 and 2, in the case of Examples 1 to 4 of the present invention, the crispy texture is retained for a long period of time, the taste is less noticeable, the frying clothes are not easily separated, In the case of 1 to 3, it was confirmed that the texture score, the degree of sensation, the degree of separation of the frying clothes, and the degree of preference were significantly lower than those of the present invention.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the present invention. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (6)

Cutting the middle portion of the squid and removing the non-edible portion to prepare a squid in a developed state,
A step of inserting two skewers into the prepared squid in the longitudinal direction,
Spraying a first mixed powder of flour, starch, and coconut powder on both sides of a squid laid on the shark's scalp,
Applying a kneaded liquid dough mixed with eggs, rice flour and starch on both sides of a squid sprayed with the first mixed powder,
Applying a second mixed powder obtained by mixing starch, pepper, ginger and salt on both sides of the squid coated with the liquid dough,
Only the leg portion of the squid embedded with the second mixed powder is put into the frying oil having a temperature of 170 to 180 DEG C for 5 to 15 seconds to maintain the shape of the squid legs and then the remaining portion of the squid is put into the frying oil and fried for 150 to 200 seconds Maintaining the shape of the squid,
And storing the fried squid in a wrapping paper and packaging the squid.
The method according to claim 1,
Only the leg portion of the squid embedded with the second mixed powder is put into the frying oil having a temperature of 170 to 180 DEG C for 5 to 15 seconds to maintain the shape of the squid legs and then the remaining portion of the squid is put into the frying oil and fried for 150 to 200 seconds In the step of maintaining the shape of the squid,
Wherein the leg portion of the squid is slanted so as to form a 10 to 30 ° angle with the frying oil and fried, and the remaining portion of the squid is fried in a state of being horizontal in the frying oil.
The method according to claim 1,
After the step of splashing the squid,
Further comprising the step of spraying at least one powder selected from cheese powder, onion powder, and parsley powder on one side or both sides of the above-described squid fried.
The method according to claim 1,
After cutting the central portion of the squid and removing the non-edible portion to prepare the squid in a developed state,
Further comprising lyophilizing the squid in the unfolded state,
Starch, and coconut powder on both sides of the squid laid on the shark's scalp,
Further comprising the step of applying pressure to the squid sprayed with the mixed powder to press the squid.
The method according to claim 1,
In the step of storing the fried squid in a wrapping paper and packaging,
The wrapping paper has a top and a bottom open and a side sealed. The wrapping paper accommodates the squid fried in the wrapping paper, folds the lower end of the wrapping paper in which the squid is stored, Wherein the squid fryer is packaged.
The method according to claim 1,
In the step of storing the fried squid in a wrapping paper and packaging,
Wherein a source of liquid, which is separately packaged, between the two skewers and the squid passing the fried squid is further inserted and packed.

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