KR20150043660A - The manufacturing method of steamed walleye pollack and steamed walleye pollack thereof - Google Patents

Abstract

The present invention relates to a method for preparing steamed walleye pollack and to a steamed walleye pollack prepared thereby. The purpose of the present invention is to provide a method for preparing steamed walleye Pollack which maintains walleye pollack′s own shape and taste by a rapid steaming, which applies high temperature steam to walleye pollack aged for a fixed period, and makes excellent taste by containing moisture and sauce inside the steamed walleye pollack, and to provide steamed walleye pollack prepared thereby. The method for preparing steamed walleye pollack comprises the following steps: defrosting frozen walleye pollack; cutting the defrosted walleye pollack into a fixed size; making aged walleye pollack by dipping and aging the walleye pollack in a liquid sauce for 20-28 hours; adjusting the liquid sauce by removing the liquid sauce being flowed along the walleye pollack after putting the walleye pollack on a wicker tray; after the adjustment of the liquid sauce, cool-air drying the aged walleye pollack; low-temperature aging the cool-air dried aged walleye pollack at 4-5 deg.C for 3-5 months; making steamed walleye pollack by steaming the low-temperature aged walleye pollack at 1000-1050 deg.C for 9-10 minutes; after the steaming, drying the steamed walleye pollack naturally; and after the drying, vacuum packing the steamed walleye pollack and storing it in a refrigerator. The liquid sauce comprises: 30-35 wt% of pure soy sauce, 12-16 wt% of starch syrup, 7-10 wt% of Siberian ginseng extract or Hovenia dulcis extract, 7-10 wt% of Korean angelica root, 7-10 wt% of licorice, 7-10 wt% of ginger extract, 7-10 wt% of sugar, 1.3-1.8 wt% of bay leaf extract, 0.7-1.0 wt% of cinnamon extract, 6-7 wt% of refined rice wine, and 1-2 wt% of plum extract.

Description

[0001] The present invention relates to a method for producing steamed roasted pollack and steamed walleye pollack produced by the method,

The present invention relates to a method for preparing roasted roasted seaweed, and a method for producing roasted roasted roasted seaweed. The roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roast And the steamed steamed rice produced by the method.

Hyundai has pursued a more convenient life due to the rapid development of science and technology and civilization. Such phenomenon has influence on the eating habits, so that foods that can be easily enjoyed, that is, foods that are artificially produced and processed, And the unbalance of the body caused by the lack of exercise and the lack of exercise are becoming social problems.

Modern people who live in the speed era have to check the matters related to eating habits in order to solve the above problems, and they tend to prefer health supplement foods containing healthy ingredients. In response to this, studies are being actively carried out to correct the harmony of aesthetic sense and taste of modern people. Particularly, functional foods with other functions other than the original purpose are being actively studied.

Dried pollack is a traditional food which has been processed for a long time by our country's unique processed marine products. Seedlings that have been caught can be produced on a ship by crushing or sold as a frozen product, but they are dried in accordance with the method derived from the examples and dried in accordance with the sun drying, the hot air drying and the drying method. In addition, dried pollack is an important marine product that is used today as a necessity for ceremonies such as ceremonial occasions.

Studies on pollack have been carried out on the improvement of the quality of frozen pollack and the changes of free amino acid and the nucleic acid related substances of pollack during hot air drying on the production of dried pollack by hot wind drying method. There are many research reports such as investigating the change of the gel property and the behavior of water in the granulated meat due to gelation. However, it is difficult to study the seasonal processing of polished rice, which represents a moderate moisture food or a distinctive meat texture.

In general, polished rice is widely used as a steamed rice steamer using a dry state. The steamed rice steamed rice steamed rice bran is immersed in water for a certain period of time, A step of putting the trimmed beef tongue into a length of about 5 to 6 cm; a step of putting a sheath on the bark crisscross on the lateral, vertical and lateral sides; and a step of cutting the crushed beef tongue, minced garlic, minced ginger, soy sauce, Pepper powder, etc., and a step of making a sauce, a step in which the sauce is cooked in a pot, the sauce is cooked in a pan, and the sauce is cooked in the sauce. And putting it in a boil for a while.

However, since the above-mentioned conventional cod steamer uses a dried cod, it is necessary to bloat and knead it to make steamed steam, and if it is put in the water for too long, or if it is kneaded too hard, There is a problem that the shape and taste of the steamed steam are different from each other and the appetite can be decreased. In addition, the conventional cooking method has only one function, so it can not cope with the dietary habits of modern people who require a multifunctional food.

As mentioned above, dried pollack is a traditionally processed marine product in Korea, but since it is still dried by conventional methods, the dried pollack is too hard for the elderly or young children to digest and the texture is not good , And it is recognized as one of the foods having poor palatability especially to the young people of the modern age.

In addition, the seasoning steamed with the seasoning liquid is difficult to circulate because it is stored at room temperature due to the seasoning liquid components, so that it is refrigerated. However, even if refrigerated, the shelf life is very short, .

Patent Registration No. 10-0408780 (November 26, 2003) Patent Registration No. 10-1142030 (April 26, 2012) Disclosure of the Invention Disclosure of the Invention Problems to be Solved by the Invention [ Published Patent Publication No. 10-2004-0024142 (March 20, 2004)

An object of the present invention is to provide a method for producing a roasted seaweed steaming composition which is characterized in that the roasted seaweed for a predetermined period is steamed with high temperature steam to maintain the unique shape and taste of the seaweed, And steamed steamed rice flour produced by the method.

The present invention relates to a defrosting step for defrosting frozen desserts; A cutting step of cutting and defrosting the defrosted polish to a predetermined size; A fermentation step of immersing pollen in a seasoning solution and aging for 20 to 28 hours to form a fermented pollack; A seasoning liquid adjusting step of removing the seasoning liquid flowing along the aging polish by spreading the aged pollack in a jar; A cold air drying step of cooling and aging the fermented pollack after the seasoning liquid adjusting step; A low temperature aging step in which a cold-air-dried aged sake is aged at a low temperature for 3 to 5 months at a temperature of between-4 ° C and minus 5 ° C; A steaming step of steam-cooking the fermented mackerel which has been aged at a low temperature for a period of from 9 to 10 minutes under a steam of 1000 to 1050 ° C; After the steaming step, the step of drying the steamed steamed rice cake is naturally dried; And a storage step of vacuum-packing and storing the steamed rice roasted in a frozen state after the drying step.

The above-mentioned seasoning liquid contains 30 to 35 wt% of instant sugar, 12 to 16 wt% of starch syrup, 7 to 10 wt% of acanthin or hinoki extract, 7 to 10 wt% of Angelica keiskei extract, 7 to 10 wt% of licorice extract, To 10 wt%, a laurel leaf extract of 1.3 to 1.8 wt%, a cinnamon extract of 0.7 to 1.0 wt%, a main species of 6 to 7 wt%, and a plum extract of 1 to 2 wt%.

As described above, according to the present invention, the meringue (maturing starch) to which the seasoning liquid is added is matured at a temperature of minus 4 ° C to minus 5 ° C for 3 months or more and steamed for 9 to 10 minutes under steam of 1000 ° C to 1050 ° C, , It is possible to improve the commercial quality by uniformizing the quality of the seasoning and roasted seaweed, and to make refrigerated storage for a long time, thereby improving the shelf life.

The present invention is based on the fact that the seasoning liquid is gradually impregnated into pollen without changing the composition of the polish by long-term low-temperature aging, so that the nutrients such as various minerals and many minerals / vitamins are prevented from being destroyed, The quality is improved and the moisture content of the polished rice is maintained according to the low-temperature fermentation of the rice, so that the texture of the polished rice can be maintained.

The present invention is intended to mature at low temperatures for a long period of 3 months or longer. The fermentation by an enzyme present in the gyoza broth during fermentation at low temperatures and a microorganism propagating during fermentation will contain components beneficial to the human body in the fermentation.

The present invention is based on the premise that the artificial seasoning taste of the seasoning liquid disappears and the seasoning liquid is uniformly and naturally infiltrated into the pollack so that the flavor feeling of steamed pollack can be improved, There is an effect that the storage property is improved by the product.

The present invention relates to a process for steam-steaming a polished fermented mushroom at a temperature of 1000 ° C to 1050 ° C for 9 to 10 minutes instantaneously, so that polish juice such as moisture, seasoning liquid, etc., So that it is possible to maintain softness, excellent aesthetics and texture, and it is possible to cook the inside of steamed steamed steamer in a short period of time, thereby shortening the cooking time.

In addition, since the polished rice roasted at low temperatures is instantaneously steamed for 9 to 10 minutes under water vapor of 1000 to 1050 캜, the shrinkage of the rice roasted rice is hardly generated and the rice roasted rice is preserved. .

In the present invention, herbal ingredients such as oranges (or hinoki), licorice, ginger, cinnamon and the like are added in the seasoning liquid, and the herbal ingredients are put into the steamed jar due to cold air drying and low temperature aging at low temperature. Various anticancer substances and various physiologically active substances, it has anticancer effect and functionality such as adult disease prevention.

In addition, the present invention allows the fragrance of herbal medicine ingredients to be retained in the mouth when tasting, through the even distribution of the seasoning liquid in the mackerel sauce, so that it is possible to feel an exhilarating feeling even after the meal and the appetite is enhanced, There are many effects such as can.

BRIEF DESCRIPTION OF THE DRAWINGS FIG.

FIG. 1 is a block diagram showing a manufacturing process of a steamed barbecue according to the present invention. A cutting step of cutting and defrosting the defrosted polish to a predetermined size; A fermentation step of immersing pollen in a seasoning solution and aging for 20 to 28 hours to form a fermented pollack; A seasoning liquid adjusting step of removing the seasoning liquid flowing along the aging polish by spreading the aged pollack in a jar; A cold air drying step of cooling and aging the fermented pollack after the seasoning liquid adjusting step; A low temperature aging step in which a cold-air-dried aged sake is aged at a low temperature for 3 to 5 months at a temperature of between-4 ° C and minus 5 ° C; A steaming step of steam-cooking the mature roasted mackerel at a low temperature for a period of 9 to 10 minutes under a steam of 1000 ° C; After the steaming step, the step of drying the steamed steamed rice cake is naturally dried; And a storage step of vacuum-packing and storing the steamed rice roasted in a frozen state after the drying step.

The thawing step is a step of spontaneous thawing of fresh frozen stallions. It is thawed at 10 to 30 ° C for 2 to 3 hours without adding water. When defrosting the polite at such a temperature and time, the defrosting is carried out to a thickness of about 1 to 2 mm, so that the pollen of the pollen remains frozen and the pollen of the pollen remains melted. This method of thawing is intended not only to facilitate cutting and shaving during cutting, but also to maintain the moisture content of the pomegranate at the time of drying and processing to improve the texture.

In the cutting step, the defrosted polished rice is cut into a predetermined size, and a cut or polished rice is put into the cut polished rice for cleaning and cleaning. At this time, the cutting size of the polished surface is not particularly limited, but it is preferable to cut the polished surface so as to have a size of about 0.5 to 5 cm when considering the penetration of the seasoning liquid, the processability, and the like.

The aging step is a step of immersing the polished polish in a seasoning liquid to prepare an aged polish, wherein 12 to 14 parts by weight of the seasoning liquid is blended with 100 parts by weight of the polished polish, and aged for 20 to 28 hours.

The above-mentioned seasoning liquid contains 30 to 35 wt% of instant sugar, 12 to 16 wt% of starch syrup, 7 to 10 wt% of acanthin or hinoki extract, 7 to 10 wt% of Angelica keiskei extract, 7 to 10 wt% of licorice extract, To 10 wt%, a laurel leaf extract of 1.3 to 1.8 wt%, a cinnamon extract of 0.7 to 1.0 wt%, a main species of 6 to 7 wt%, and a plum extract of 1 to 2 wt%.

The above-mentioned seasoning liquid contains 30 to 35 wt% of instant sugar, 12 to 16 wt% of starch syrup, 7 to 10 wt% of acanthin or hinoki, 7 to 10 wt% of Angelica gigantis, 7 to 10 wt% of licorice, 7 to 10 wt% of ginger, 100 to 800 parts by weight of water are added to 100 parts by weight of a spore stock solution consisting of 1.3 to 1.8% by weight of laurel leaf, 0.7 to 1.0% by weight of cinnamon, 6 to 7% by weight of main ingredient and 1 to 2% by weight of plum extract, And the mixture is heated for 8 to 12 hours for concentration filtration. At this time, the amount of the water is not particularly limited, and the water is continuously added to the concentrate until the amount of the seasoning liquid becomes 60 to 120% by volume of the stock solution while being heated for 8 to 12 hours.

Such a seasoning liquid has the effect of improving the sharpness and color of steamed rice gruel.

The above-mentioned starch syrup is a liquid which is diluted and hardly hardened, and provides a soft sweetness to steamed pollack.

The Hovenia japonica stimulates the intestines to smooth out the stool and remove the succulence, so that it has an effect on constipation. It relaxes the muscles and activates the meridian function, which is effective in treating chronic arthritis. There is an effect of improving the constitution.

The ogapi is effective for various symptoms such as diabetes, rheumatism, weakness in the abdomen, fracture, etc. It has an analgesic effect of five times aspirin and is excellent in various inflammation elimination.

The Angelica gigas Nakai (Angelica gigas Nakai), Angelica acutiloba Kitagawa (Angelica gigas) and Angelicasinensis are herbaceous plants belonging to Umbelliferae and belong to the genus Angelica gigas Nakai. It is mainly used to facilitate blood circulation, improve hematopoietic and blood flow, good for blood, pain.

The licorice is a perennial herb of soybean, and licorice is harmonized with all the medicines in herbal medicine, and not only increases the efficacy, but also relieves various pain and urgency symptoms by relieving pain medication, and is used for internal or external use. It is known that there is such a weakness as neutralizing action of.

In addition, the Licorice has a unique sweet taste, has an anti-ulcer action that suppresses gastric acid secretion and protects the gastric mucosa, has a detoxifying action to neutralize various toxins, and has an effect of reducing blood cholesterol and preventing arteriosclerosis .

The ginger is a root of perennial vegetable ginger with ginger. It stops vomiting, removes the fence, opens up the stomach to make the digestion and absorption vigorous, and has sterilization and hangover relief. In addition, the ginger treats chills, fever, headache, vomiting, seawater and sputum caused by a cold. It also has effects on abdominal pain and diarrhea caused by food poisoning. Pharmacological action promotes gastric juice secretion, digestive power enhancement, Acceleration, and yeast infection have been reported.

The laurel leaves contain a large amount of vitamin C, and leaves are slightly bitter in the case of fresh leaves, but dried leaves are sweet and strong and have a unique aroma and are widely used as spices. In addition, the laurel leaf not only promotes appetite, but also adds flavor and buoyancy, and is used as an antioxidant, neuralgia, rheumatoid analgesic, rash, pustuler, digestive agent, astringent. In addition, in the present invention, the laurel leaf has a function of improving or maintaining the sharpness of steamed rice gruel.

The main species is used to remove fish smell and odor, and known main species or mirin can be used.

The cinnamon is a medicinal substance made of bark of the balsam tree of the evergreen tree belonging to the camphoraceae. The medicinal ingredient is about 1% of the volatile essential oil component. Among them, Phellandrene, Eugenal, Methyleugual) and the like. In one room, it relieves the limb paralysis and pain caused by trauma, and it is widely applied to painful neuralgia and joint diseases with waist and knee pain, and has antimicrobial effect and mitigation effect of heartburn.

In addition, the cinnamon has essential ingredients such as essential oil, aldehyde, alcoholic acetic acid, tannin, and mucilage, and it cleanses the head by exciting the central nervous system (chinhyojin), and is effective in stabilizing headache and nervous system. Good Strengthens the function of the stomach, promotes the peristalsis of the intestines, and excretes the gas in the digestive tract.

The plum extract refers to an extract obtained by separating plum (梅 实) with sugar after aging and fermentation for 3 to 4 months. The plum is a fruit of plum tree, which ripens green from late May to mid June, and has long been used as a health supplement or medicinal material in Korea. About 80% of the pulp is pulpy, about 85% of the pulp is water, and about 10% of the sugar is contained.

In addition, the plums are rich in minerals, vitamins, organic acids (citric acid, malic acid, succinic acid, tartaric acid), minerals such as calcium, phosphorus and potassium, and carotene. Among them, citric acid promotes the metabolism of saccharides and relieves fatigue, and it is known that the organic acid acts to stimulate the action of the stomach and increase the appetite.

In the present invention, licorice, cinnamon, ginger, and plum extract not only provide various nutrients as described above, but also eliminate the odor of polish and provide the unique taste of herbal medicine in steamed polish.

The step of regulating the seasoning liquid is a step of adjusting the amount of the seasoning liquid contained in the aged pollen based on the aged pollen. The aged pollen is spread widely on the agar for about 50 to 80 minutes and the seasoning liquid . That is, if the fermented pollack is allowed to stand for about 50 to 80 minutes, the amount of the fermented liquor contained in the fermented pollack is controlled because the fermented pollack leaves the fermented product. In this case, when the seasoning liquid is removed for more than 50 minutes or more than 80 minutes, the excessive amount of the seasoning liquid or the seasoning liquid is insufficient in the seasoning so that it has a bad influence on the inherent taste of the seasoning, .

In the cold air-drying step, the mature roasted mackerel in which the seasoning liquid is controlled is cooled and dried in a cold air drying room at 10 to 15 ° C for 10 to 14 hours, preferably about 12 hours. When cold-air drying is performed in this manner, the cold-air dried polished rice has a moisture content of 50 to 60%.

The low-temperature aging step is a step of low-temperature aging the cold-air-dried aged rootstocks for 3 to 5 months in a low-temperature aging chamber at 4 ° C to minus 5 ° C. The uniform distribution of aged rootstocks by the seasoning liquid, Fermentation by microorganisms, fermentation by an enzyme in a seasoning liquid, preparation of a fermentation of an effective ingredient in a seasoning liquid, aging of a seasoning liquid, and the like progress slowly in a low-temperature aging room of minus 4 ° C to minus 5 ° C to give excellent taste and texture .

The mashing step is a step of instantly steaming the mature matured at a temperature of minus 4 ° C to minus 5 ° C under steam of 1000 ° C to 1050 ° C for 9 to 10 minutes to form a steamed mackerel, The steamed water has a moisture content of 45 to 50%, and the juice of the polished juice does not flow out to the outside. That is, the nutrients are contained intact in the steamed rice gruel. In addition, when the steam is steamed for less than 9 minutes, the inside of the steamed steamed steamer becomes less ripe, and the steamed steamed rice juice flows down to the outside, which lowers the taste of the steamed steamed steamer. There is a phenomenon that the pollack is exaggerated due to the excessive release of water, so that the shape can not be maintained and the merchantability is lowered.

In the drying step, after the steaming step, steamed steamed rice is naturally dried at room temperature, that is, at about 15 to 28 ° C for 1 to 2 hours. As such, if it is naturally dried at low temperature aging and steam treatment, a coating film is formed on the surface of the steamed rice gruel, and such a coating film coats the steamed rice gruel surface to maintain the water content constant. The coating film is formed by the seasoning liquid, the ingredients in the polish, and the like at the time of naturally drying depending on the conditions of low-temperature aging and high-temperature steam steam treatment.

In the storing step, the naturally dried shiitake mushrooms are packed in a vacuum and stored frozen.

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

Example 1

100 parts by weight of polished rice prepared by cutting into 3-cm pieces and immersed in 13 parts by weight of the safflower were aged for 24 hours, and then kept in a vat for 60 minutes to adjust the amount of the seasoning liquid. After air-drying (10 to 15 ° C), it was matured at low temperature of minus 5 ° C for 3 months at low temperature.

The fermented pollack was steamed at 1000 ° C for about 9 minutes to form steamed rice gruel, which was naturally dried at about 20 ° C for 1 hour, vacuum-packed, and stored at -20 ° C.

At this time, the seasoning liquid contained 14.1wt% of starch syrup, 8.3wt% of acetic acid extract, 8.3wt% of ginseng extract, 8.3wt% of licorice extract, 8.3wt% of ginger extract, 8.3wt% of sugar, 1.6wt% of laurel leaf extract, wt.%, 6.7 wt.% of main species, 1.6 wt.% of plum extract and 100 wt.% of the remainder as an instant field.

After 3 months, the nutritional composition of the cooked stallion was examined. The results are shown in Table 1.

[Table 1]

Example 2

The steamed steamed rice according to Example 1 was cooked by a known cooking method, and then subjected to sensory evaluation. The sensory test was carried out by 40 panelists (10 each without gender) of food engineering department, graduate student, researcher, and housewife, 5: very good, 4: good, 3: moderate, 2: poor, 1: very poor). The sensory test was repeated twice and the average value of the sensory evaluation was shown. The results are shown in [Table 2].

[Table 2]

As shown in the above [Table 2], it can be seen that the quality of the steamed rice according to the present invention is very high, which is 4.8 points or more for all items regardless of the sensory agents.

It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined in the appended claims and their equivalents. Of course, such modifications are within the scope of the claims.

Claims (6)

Thawing stage to defrost frozen pollock;
A cutting step of cutting and defrosting the defrosted polish to a predetermined size;
A fermentation step of immersing pollen in a seasoning solution and aging for 20 to 28 hours to form a fermented pollack;
A seasoning liquid adjusting step of removing the seasoning liquid flowing along the aging polish by spreading the aged pollack in a jar;
A cold air drying step of cooling and aging the fermented pollack after the seasoning liquid adjusting step;
A low temperature aging step in which a cold-air-dried aged sake is aged at a low temperature for 3 to 5 months at a temperature of between-4 ° C and minus 5 ° C;
A steaming step of steam-cooking the fermented mackerel which has been aged at a low temperature for a period of from 9 to 10 minutes under a steam of 1000 to 1050 ° C;
After the steaming step, the step of drying the steamed steamed rice cake is naturally dried;
And a storage step of vacuum-packing and storing the steamed rice gruel after freeze-drying after the drying step.
The method of claim 1,
Wherein the fermentation step comprises adding 12 to 14 parts by weight of the seasoning liquid to 100 parts by weight of pollack.
The method of claim 2,
The above-mentioned seasoning liquid contains 30 to 35 wt% of instant sugar, 12 to 16 wt% of starch syrup, 7 to 10 wt% of acanthin or hinoki extract, 7 to 10 wt% of Angelica keiskei extract, 7 to 10 wt% of licorice extract, To 10 wt%, a laurel leaf extract of 1.3 to 1.8 wt%, an extract of cinnamon of 0.7 to 1.0 wt%, a main species of 6 to 7 wt%, and a plum extract of 1 to 2 wt%.
The method of claim 2,
The above-mentioned seasoning liquid is heated at a temperature of 200 to 250 캜 with water for 8 to 12 hours with water, syrup, starch syrup, oak or hinoki, And then concentrated and filtrated.
The method of claim 1,
Wherein the drying step comprises naturally drying the steamed steamed steam at a temperature of 15 to 28 DEG C for 1 to 2 hours to form a coating film on the surface of the steamed steamed steamed steamed steamed rice.
A steamed steamed steam iron produced by the method of any one of claims 1 to 5.

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