KR20150044192A - A response surface analysis for preparing flounder sikhe products with high quality and the preparation method - Google Patents

Abstract

The present invention relates to a response surface analysis method for preparing high-quality flatfish sikhae (fermented flatfish with grains) and a preparation method thereof. More specifically, the present invention can enhance the taste, flavour, and shelf life of flatfish sikhae through an optimization process using a sensory test and response surface analysis regarding the contents of the product. Accordingly, the present invention can reduce the waste of food resources due to deterioration and enhance the hygienic quality of the product, thereby providing a standardized method for preparing the high-quality flatfish sikhae.

Description

Technical Field [0001] The present invention relates to a reaction surface analysis method and a preparation method thereof for producing a high quality flounder,

The present invention relates to a reaction surface analysis method and a method for producing the same.

[Document 1] Hwang SH and Youn KS. 2008. Stability and quality characteristics of squid liver oil during refining process. Food Eng Prog 12, 284-288

[2] Cha YJ, Kim SJ, Jeong EJ, Kim H, Cho WJ and Woo MY. 2004. Studies on taste compounds in Alaska Pollack sikhae during fementation. J Korean Soc Food Sci Nutr 33, 1512-1515

[Literature 3] Cho WI and Kim SM. 2012. The Biofunctional Activities and Shelf-life of Low-Salt Squid Sikhae. Korean J Food Sci Technol 44 No. 1, 61-68.

[Document 4] Choi C, Lee HD and Choi HJ. 2001. A study on quality characteristics and establishment of fermentation process for traditional Kyungsando squid sikhe. Korean J Dietary Culture 16, 118-127.

Flounder ( Verasper moseri Jordan et Gilberu ) is mainly produced on the east coast of Korea and is one of the major income sources of fishermen. (Hwang SH and Youn KS 2008. Stability and quality characteristics of squid liver oil during refining process, Food Eng Prog 12, 284-288.) Since ancient times, It has been used for various food materials such as Jojimipo, By fermenting the raw materials such as fish meat and other raw materials, usually by adding about 7-10% of salt, the seasoned ingredients such as red pepper powder and vegetable are mixed and aged to prevent corruption by lactic acid bacteria and microorganisms and organic acids generated. This is a traditional fermented fish product that produces a proper flavor and texture. (Cha YJ, Kim SJ, Jeong EJ, Kim H, Cho WJ and Woo MY 2004. Studies on taste compounds in Alaska Pollack sikhae during fementation. 33, 1512-1515.).

The fermentation principle of kimchi is the same as that of fermented kimchi, and the similar physiological functional characteristics (kimchi antimutagenic effect and anticancer effect of lactic acid bacteria, dietary fiber and garlic) are similar to those of kimchi. But also in terms of nutrition and marketability. However, there is little research on the physicochemical and microbiological characteristics of the research on the fermentation (Cho WI and Kim SM, 2012. The Biofunctional Activities and Shelf-life of Low-Salt Squid Sikhae. No. 1, 61-68.). As the consumption of health-oriented foods has increased, the poultry has been distributed in the form of seasoned salted fishes with low salt content. However, this has caused a shortage of storage stability of poultry. In general, traditional foods have commercial merits. In order to make processed foods in the world, hygienic safety and storage stability should be basically ensured, and various conditions such as quality characteristics, palatability, uniformity, and processing safety must be provided .

In order to do this, intensive research on key commercialization technology including raw material characteristics is needed. Among the most urgent ones are process improvement, development of seasoning technology to improve preference, and improvement of distribution structure. Currently, Korea 's frozen production is a traditional fishery fermentation product which can be utilized as a major source of income for the fishermen in the coastal area because it uses low - cost fishery products.

However, since the condition of fermentation for scientific fermentation has not yet been established, it is difficult to expect quality stabilization during distribution due to low reproducibility of product quality and excessively high salinity due to unhygienic production distribution Choi, JH and Choi, HJ 2001. A study on quality characteristics and establishment of fermentation process for traditional Kyungsando squid sikhe, Korean J Dietary Culture 16, 118-127.).

Therefore, the present invention seeks quality uniformity in production of frozen flounder products, and attempts to determine the optimal fermentation temperature, salt concentration, and blend ratio of flounder flounder for the purpose of examining quality stabilization techniques including palatability and health.

Accordingly, the inventors of the present invention have conducted researches on a method for improving the taste and quality of flounder, and have found that by using the appropriate conditions of aging conditions such as aging temperature and duration and the content of ingredients such as saltiness, red pepper and garlic, Sensory evaluation of the content of flounder produced by the process than that of flounder sold in the market And the reaction surface analysis, the result is excellent in taste, flavor and storage property, thereby preventing the waste of food resources due to the deterioration at the end and improving the hygienic quality of the product. And developed the standardization method to complete the present invention.

According to the above-mentioned object, the present invention provides a method for evaluating flour fermentation, And an optimization method using a reaction surface analysis. The evaluation method for evaluating the flour smoothing of excellent quality is provided.

Specifically, in the first step, the first step is to standardize the aging temperature, the period, and the salinity optimum period, A second step of standardizing the addition amount of red pepper powder, garlic, and green tea powder by fixing the ripening condition of the first step; Step 3 provides an evaluation method for evaluating the quality of flounder by using the reaction surface analysis method including the third step process in which standardization conditions of the first and second stages are fixed and standardization is performed on the addition amounts of ginger, radish and millet rice do.

Further, the present invention provides a manufacturing method for manufacturing a frosty smell of excellent quality, in which an optimum condition is established by the above evaluation method.

More particularly, the present invention relates to a method for preparing a fish meal, A second step of salting the main ingredient of the first step for 6 hours to 72 hours with 1 to 20% salinization salt; A third step of dewatering the salted material for 1 hour to 12 hours; 1 to 30 parts by weight of red pepper powder (w / w), 0.5 to 20 parts by weight of garlic, 0.5 to 10 parts by weight of ginger, 0.05 to 6 parts by weight of glutinous rice, 0.5 to 20 parts by weight of glutinous rice powder, , And 0.5 to 20 parts by weight of wheat gluten; And a fifth step of putting the seasoned material obtained in the above step into a container and aging the seasoning material.

In step 2 of the above-described manufacturing process, preferably, the salting is characterized by salting with 2 to 10% saline salt for 12 to 48 hours.

In step 4 of the manufacturing process, the sauce preferably comprises 2 to 20 parts by weight of red pepper powder (w / w) relative to 100 parts by weight of ground flour, 1 to 10 parts by weight of garlic, 0.1 to 5 parts by weight of ginger, (W / w) 10 to 18 parts by weight of red pepper powder, 2 to 8 parts by weight of garlic, 1 to 4 parts by weight of ginger, and preferably 1 to 10 parts by weight of glutinous rice, more preferably 0.5 to 20 parts by weight, , 1 to 4 parts by weight of microcrystals, 8 to 12 parts by weight of undiluted starch and 8 to 15% by weight of millet.

In the fifth step of the above-described manufacturing process, the aging is characterized by aging in an incubator at 0 to 30 DEG C for 1 to 10 days, preferably 5 to 15 DEG C for 2 to 7 days in an incubator.

The result of the optimization process using the sensory evaluation and the reaction surface analysis of the content products of the flounder produced by the process of the present invention by the process of the present invention was superior to that of the frozen flounder sold in the market, , It is confirmed that it can be developed by using the standardization method of manufacturing the high quality flounder, which has advantages of improving the hygienic quality of the product, preventing waste of food resources.

Further, the present invention provides a flounder flushing with excellent quality obtained by the above production method.

The fluke sikhaehyeong prepared in the production process of the present invention by the use of appropriate conditions of the sub material blended amount of such aging conditions and salt, pepper, garlic, such as fermentation temperature, time, the sensory evaluation of the content product than fluke sikhaehyeong commercially available and Through the optimization method using the reaction surface analysis , the result is excellent in taste, fragrance and storage property, thereby preventing the waste of food resources due to the deterioration at last, and there is an advantage of improving the hygienic quality of the product. Method, and provides a manufacturing process of flounder which is excellent in quality and can standardize the manufacturing process.

FIG. 1 is a graph showing changes in pH at 5 ° C., 10 ° C. and 15 ° C. for 15 days (storage at 5 ° C., storage at 10 ° C. and storage at 15 ° C., respectively) ;
FIG. 2 is a graph showing the result of the reaction surface analysis based on the addition amount of red pepper powder, garlic, and green tea powder and the sensory evaluation of the flounder of the present invention;
Fig. 3 is a graph showing the result of the reaction surface analysis based on the addition amount and sensory evaluation of ginger, radish, and millet for the flounder of the present invention.

Hereinafter, the present invention will be described in detail with reference to Examples and Experimental Examples.

However, the following examples and experimental examples are illustrative of the present invention, and the content of the present invention is not limited by the following examples and experimental examples.

Example  1. Flounder Cool  Produce

1.1. material

In this study, flounder ( VeraspermoseriJordanetGilberu ; Origin, Korea) was purchased and used in the central market of Gangneung city. Salt was used as a salt (Haepyo Co., Ltd., domestic) Plus, domestic) and starch syrup (Ottogi, domestic). (Gyeonggi), Gyung (Nonghyup, Domestic), Miwon (Domestic, Domestic), Moooo (Nonghyup, Domestic), and Milky Rice (Homeplus) , Domestic) were purchased from the Nonghyup Hanaro Mart in Gangneung City.

1.2. Flounder manufacturing

For the production of flounder flounder, round flounder was removed after removing the viscera and shell, and the body was finely cut and finely cut, and then salted (20% of salinity) against the raw material for 24 hours. Then, salting flounder was washed and dehydrated for 2 hours. The addition amount of various ingredients and the aging temperature, duration, and salinity were shown in Tables 1, 2 and 3.

Plans for flounder cooling experiments according to various fermentation conditions sample No. Variable Level Ingredient Factors red paper (%) garlic
(%) MSG
(%) radish (%) ginger
(%) foxtail millet (%) TEMP DAY Salinity One 10 11 4 15 7 3 15 3 14 2 10 11 6 15 7 3 15 3 14 3 10 17 4 15 7 3 15 3 14 4 20 11 4 15 7 3 15 3 14 5 10 17 6 15 7 3 15 3 14 6 20 17 4 15 7 3 15 3 14 7 20 11 6 15 7 3 15 3 14 8 20 17 6 15 7 3 15 3 14 9 15 14 5 15 7 3 15 3 14 10 15 14 5 15 7 3 15 3 14 11 15 14 5 15 7 3 15 3 14 12 15 14 5 15 7 3 15 3 14 13 25 14 5 15 7 3 15 3 14 14 5 14 5 15 7 3 15 3 14 15 15 20 5 15 7 3 15 3 14 16 15 8 5 15 7 3 15 3 14 17 15 14 7 15 7 3 15 3 14 18 15 14 3 15 7 3 15 3 14

Plan of flounder cooling experiment according to various kind of materials and contents sample No. Variable Level Ingredient Factors TEMP DAY Salinity radish (%) ginger (%) foxtail millet (%) red paper (%) garlic
(%) MSG
(%) One 10 4 2 11.6 4.6 4.6 15 3 14 2 10 4 3 11.6 4.6 4.6 15 3 14 3 10 10 2 11.6 4.6 4.6 15 3 14 4 20 4 2 11.6 4.6 4.6 15 3 14 5 10 10 4 11.6 4.6 4.6 15 3 14 6 20 10 2 11.6 4.6 4.6 15 3 14 7 20 4 4 11.6 4.6 4.6 15 3 14 8 20 10 4 11.6 4.6 4.6 15 3 14 9 15 7 3 11.6 4.6 4.6 15 3 14 10 15 7 3 11.6 4.6 4.6 15 3 14 11 15 7 3 11.6 4.6 4.6 15 3 14 12 15 7 3 11.6 4.6 4.6 15 3 14 13 25 7 3 11.6 4.6 4.6 15 3 14 14 5 7 3 11.6 4.6 4.6 15 3 14 15 15 13 3 11.6 4.6 4.6 15 3 14 16 15 One 3 11.6 4.6 4.6 15 3 14 17 15 7 5 11.6 4.6 4.6 15 3 14 18 15 7 One 11.6 4.6 4.6 15 3 14

Plan of flounder cooling experiment according to various kind of materials and contents sample No. Variable Level Ingredient Factors red paper (%) garlic
(%) MSG
(%) TEMP DAY Salinity ginger (%) radish (%) foxtail millet (%) One 2 10 10 16.0 7.2 2.9 11.6 4.6 4.6 2 2 10 18 16.0 7.2 2.9 11.6 4.6 4.6 3 2 20 10 16.0 7.2 2.9 11.6 4.6 4.6 4 4 10 18 16.0 7.2 2.9 11.6 4.6 4.6 5 2 20 18 16.0 7.2 2.9 11.6 4.6 4.6 6 4 20 10 16.0 7.2 2.9 11.6 4.6 4.6 7 4 10 18 16.0 7.2 2.9 11.6 4.6 4.6 8 4 20 18 16.0 7.2 2.9 11.6 4.6 4.6 9 3 15 14 16.0 7.2 2.9 11.6 4.6 4.6 10 3 15 14 16.0 7.2 2.9 11.6 4.6 4.6 11 3 15 14 16.0 7.2 2.9 11.6 4.6 4.6 12 3 15 14 16.0 7.2 2.9 11.6 4.6 4.6 13 5 15 14 16.0 7.2 2.9 11.6 4.6 4.6 14 One 15 14 16.0 7.2 2.9 11.6 4.6 4.6 15 3 25 14 16.0 7.2 2.9 11.6 4.6 4.6 16 3 5 14 16.0 7.2 2.9 11.6 4.6 4.6 17 3 15 22 16.0 7.2 2.9 11.6 4.6 4.6 18 3 15 6 16.0 7.2 2.9 11.6 4.6 4.6

Experimental Example 1. Sensory Test

In order to optimize the sensory characteristics of the cold flounder and the response surface analysis, a sensory test was carried out on 15 panel members who were well trained in the flavor, taste, color and texture of the flounder. Very bad, 1 point; very good, 9 points).

1-1. The sensory characteristics of cold flounder with different temperature, duration and saltiness

Table 4 shows the preference for flavor, color, texture, and flavor of the flounder depending on temperature, ripening period, and salinity. Through preliminary experiments, sensory evaluation was carried out by preparing frozen flounder in 18 combinations, excluding sensual bad conditions between 5 ℃ and 15 ℃. In the 16th sample, the temperature of 15 ℃ and the duration of 14 days, salinity of 5% salinity was the best preference at the total score of 5.8 points. The salting at high temperature above 20 ℃ could not be evaluated immediately. The fermentation period of fermented flounder at 5 ℃ tended to be longer than that of fermented fermented soybeans at the temperature of 5 ℃. However, the sensory evaluation showed the second best result at 5.1, and the temperature, , And the experiment plan for the preference degree was established.

The sensory evaluation of flounder by various fermentation conditions sample No. Variable Level Ingredient Factors Flavor Taste Texture Color Overall quality TEMP DAY Salinity One 10 11 4 4.97 4.78 5.00 5.67 5.0 2 10 11 6 4.47 4.78 4.44 4.67 4.5 3 10 17 4 - - - - - 4 20 11 4 4.53 4.33 4.78 5.33 4.5 5 10 17 6 - - - - - 6 20 17 4 - - - - - 7 20 11 6 4.81 4.44 5.11 5.56 4.8 8 20 17 6 9 15 14 5 4.64 4.22 5.00 5.56 4.6 10 15 14 5 4.98 4.78 5.22 5.33 5.0 11 15 14 5 4.64 4.22 5.00 5.56 4.6 12 15 14 5 4.98 4.78 5.22 5.33 5.0 13 25 14 5 - - - - - 14 5 14 5 5.15 5.11 5.33 5.44 5.1 15 15 20 5 - - - - - 16 15 8 5 5.75 6.22 5.67 6.22 5.8 17 15 14 7 4.20 4.44 4.44 4.00 4.2 18 15 14 3 3.91 3.56 4.33 4.44 3.9 * - Not data

1-2. Normalization of flounder with different temperature, duration, and salinity conditions

The results of the reaction surface analysis based on the experimental plan of Table 4 are shown in FIG. As the independent variables, the contents of temperature (x1), period (x2), and salinity (x3) were set as the dependent variables, and the color, flavor, texture, and taste of the sensory attributes were set as the overall preference. Liner regression was significant at the 5% level (p <0.05) and quadratic regression was not significant. The minimum and maximum range of each factor was 11.63 ℃ in the temperature range of 5 ~ 25 ℃ and the optimum condition was 4.62 days in the range of 8 ~ 20 days of aging. The salinity was the most suitable interval between 3 ~ 7% and 4.66%. The optimum values of temperature, aging period, and salinity were about 12 ℃ and about 5 days (R-square). The results showed that R-square of 0.7969 was more than 0.5, , And the salinity was 4.6%. These conditions were fixed, and the experimental design of flounder flour prepared by varying the contents of red pepper powder, garlic, and green pepper in Table 2 was carried out.

1-3. Sensory characteristics of cold water flounder with different amount of red pepper powder, garlic,

A total of 18 kinds of flounder were prepared by varying the addition amount of red pepper powder, garlic and. The aging condition was prepared under the same conditions as in the first step, at a temperature of about 12 ° C, a period of about 5 days, and a salinity of 4.6%. The highest score was 15% of red pepper powder, 7% of garlic, and 1% of fresh green pepper. The highest score was 5.8 points. The lowest value was 10% of red pepper powder, 10% of garlic and 4% . In general, there was no tendency for preference to be high or low in proportion to red pepper powder, garlic, and ammonia content, and there was no significant difference in total score between samples. Based on this, an experimental design was conducted to conduct a reaction surface analysis (see Table 5).

The results of flounder sensory test according to various kinds of ingredients and contents sample No. Variable Level Ingredient Factors Flavor Taste Texture Color Overall quality red paper (%) garlic (%) MSG (%) One 10 4 2 5.75 5.50 5.25 5.88 5.2 2 10 4 3 5.13 5.50 5.00 5.88 5.4 3 10 10 2 4.88 5.13 5.00 5.50 5.1 4 20 4 2 4.37 4.50 4.75 5.63 4.8 5 10 10 4 4.13 4.63 4.63 5.13 4.6 6 20 10 2 4.75 5.00 5.75 5.50 5.3 7 20 4 4 4.62 4.63 4.50 5.25 4.8 8 20 10 4 4.88 4.25 4.63 4.88 4.7 9 15 7 3 5.00 5.00 5.13 5.38 5.1 10 15 7 3 5.00 5.00 5.13 5.38 5.1 11 15 7 3 5.00 5.50 5.13 5.38 5.3 12 15 7 3 5.00 5.50 5.13 5.38 5.3 13 25 7 3 5.00 5.13 5.25 5.63 5.3 14 5 7 3 5.13 4.38 5.50 5.25 5.1 15 15 13 3 5.25 4.38 5.50 5.38 5.1 16 15 One 3 5.13 5.25 5.25 5.25 5.2 17 15 7 5 5.00 5.38 5.38 5.50 5.3 18 15 7 One 5.13 6.13 5.50 5.63 5.6

1-4.  Standardization of flounder flushing with different amounts of red pepper powder, garlic,

The results of the reaction surface analysis through the experimental design of Table 5 are shown in FIG. Sensory characteristics were determined as red pepper powder (x1), garlic (x2), xylose (x3) and dependent variables as independent variables. There was no significance (p <0.05) at the level of 5%, and the minimum and maximum range of each ingredient was 5-25% red pepper powder, garlic 1 -13% and E1-5%, respectively. In this section, red pepper powder 16.08%, garlic 7.21%, and Miwon 2.96% were the optimum conditions. As a result of the reaction surface analysis, the result was similar to the compounding ratio of the 17th sample compared to the 18th sample, which was the first in the sensory evaluation, and the result of the reaction surface analysis method was reliable with a coefficient of determination (R-squarer) of 0.67 And it was found. Experimental design 1. A three-step experiment was conducted based on the data from step 2.

1-5.  The Sensory Characteristics of Cold Flounder with Different Amounts of Ginger, Radish, and Millet Rice

The results of the first and second stages of the flounder, which differed in additions of ginger, radish and millet, were as follows: temperature of about 12 ℃, duration of about 5 days, salinity of 4.6%, red pepper powder of 16.08%, garlic of 7.21% The results are shown in Table 6. The highest score was 6.25 in the flounder added with 4% ginger, 10% and 18% wheat flour and the lowest score was 2.59 in the flounder flour of 1%, 15% and 14% . When the two samples were compared, the content of ginger significantly influenced the acceptability of the flounder, and the experimental design for the reaction surface analysis was performed based on the sensory evaluation and the ratio of ingredients.

The results of flounder sensory test according to various kinds of ingredients and contents sample No. Variable Level Ingredient Factors Flavor Taste Texture Color Overall quality ginger
(%) radish
(%) foxtail millet (%) One 2 10 10 4.75 5.13 5.50 5.13 5.13 2 2 10 18 4.63 5.50 5.88 5.00 5.25 3 2 20 10 3.88 4.88 4.75 4.88 4.59 4 4 10 18 5.25 5.88 5.63 5.88 5.66 5 2 20 18 5.25 5.75 5.38 5.75 5.53 6 4 20 10 5.63 5.13 6.13 5.75 5.66 7 4 10 18 6.13 6.13 6.63 6.13 6.25 8 4 20 18 3.63 4.75 5.25 4.75 4.59 9 3 15 14 5.13 5.38 5.88 5.13 5.38 10 3 15 14 5.13 5.38 5.88 5.13 5.38 11 3 15 14 4.75 4.88 5.88 5.38 5.22 12 3 15 14 4.75 4.88 5.88 5.38 5.22 13 5 15 14 4.75 5.00 5.00 5.38 5.03 14 One 15 14 1.88 3.13 1.75 3.63 2.59 15 3 25 14 4.75 5.38 5.63 5.75 5.38 16 3 5 14 5.13 4.75 5.25 4.63 4.94 17 3 15 22 5.63 6.25 6.00 6.00 5.97 18 3 15 6 5.13 4.88 5.63 5.63 5.31

1-6.  Standardization of flounder flounder with different amounts of ginger, radish, and millet

The results of the reaction surface analysis based on the addition amount of ginger, radish, and millet and sensory evaluation are shown in FIG. The dependent variables were ginger (x1), no (x2), wheat (x3), and independent variables were set as sensory characteristics. The optimum amount of addition of ginger, radish and millet was 3.70%, 10.12% and 13.72%, respectively, in the range of the weight of raw materials, and the coefficient of determination (R-squaer) was 0.77 Reliability. Compared with the highest sensory evaluation samples, the addition of ginger and radishes showed similar levels, while that of millet was lower by 4%.

1-7. Statistical Analysis

Statistical significance of the test results was analyzed using Duncan's multiple range test using Statistical Packages for Social Science (SPSS, Chicago, IL, USA) within 5% significance level (p <0.05) Respectively. Data were expressed as mean value and standard deviation of each experimental value.

1-8. result

This study standardized the reaction surface analysis in stages to develop the standardization technology of the manufacturing process of the cooling process. In the first step, the optimum temperature for ripening, duration and salinity were standardized. In the second step, standardization of red pepper powder, garlic, In the third step, the standardization conditions of the first and second stages were fixed and standardization was performed on the addition amounts of ginger, radish and millet. The final standardization conditions were as follows: temperature was about 12 ℃, duration was about 5 days, salinity was 4.6%, red pepper powder was 16.08%, garlic was 7.21%, myeongwon 2.96%, ginger 3.70%, no 10.12% and ripe rice 13.72% Respectively.

Claims (6)

A first step of standardizing the aging temperature, the duration, and the optimum salinity; A second step of standardizing the addition amount of red pepper powder, garlic, and green tea powder by fixing the ripening condition of the first step; Step 3 is a step-by-step reaction surface analysis method that includes standardization of ginger, radish, and millet rice by standardizing the standardization conditions of the first and second stages, and then performing a standardization process for the addition of ginger, radish, and millet. The first step of preparing the main ingredients by cutting off the body of the legs after eliminating the flounder and removing the hair and fins; A second step of salting the main ingredient of the first step for 6 hours to 72 hours with 1 to 20% salinization salt; A third step of dewatering the salted material for 1 hour to 12 hours; 1 to 30 parts by weight of red pepper powder (w / w), 0.5 to 20 parts by weight of garlic, 0.5 to 10 parts by weight of ginger, 0.05 to 6 parts by weight of glutinous rice, 0.5 to 20 parts by weight of glutinous rice powder, , And 0.5 to 20 parts by weight of wheat gluten; And a fifth step of placing the seasoned material obtained in the above step in a container and aging the seasoned material. The method according to claim 1, wherein in step 2 of the manufacturing process, the salting is salted with 2 to 10% salinis salt for 12 to 48 hours. The method according to claim 1, wherein in step 4 of the manufacturing process, the sauce comprises 2 to 20 parts by weight of red pepper powder (w / w), 1 to 10 parts by weight of garlic, 0.1 to 5 parts by weight of ginger, 0.1 to 3 parts by weight, 0.5 to 20 parts by weight, and 1 to 10 parts by weight of wheat gluten. The method according to claim 1, wherein in the step 5 of the manufacturing process, the aging is aged for 1 to 10 days in an incubator at 0 to 30 ° C. A flounder having excellent quality obtained by the manufacturing method of claim 2.

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