KR20170014145A

KR20170014145A - Dried slices of fish using yolk of egg and its manufacturing method

Info

Publication number: KR20170014145A
Application number: KR1020150107008A
Authority: KR
Inventors: 이문웅
Original assignee: 이문웅
Priority date: 2015-07-29
Filing date: 2015-07-29
Publication date: 2017-02-08

Abstract

The present invention relates to a dried fish jerky using egg yolk, and a method for producing the same. When a dried fish jerky is produced, egg yolk is used, so that various nutrients can be consumed, and anybody can enjoy the dried fish jerky without having repulsion. The method for producing a dried fish jerky comprises the following steps: trimming, washing, and boning fish flesh, and making the fish flesh into slices; producing a dried fish jerky by drying the slices; pressurizing and roasting the dried fish jerky; steaming an egg, separating the white and the yolk, and making the yolk into powder; producing a yolk material into sheets having a thickness of 3 mm, wherein the yolk material includes the yolk powder, flour, sugar, salt, and baking soda; attaching the sheets on both sides of the dried fish jerky; roasting the yolk dried fish jerky having the sheet attached thereto; and packing the roasted yolk dried fish jerky.

Description

BACKGROUND OF THE INVENTION Field of the Invention The present invention relates to an egg yolk,

More particularly, the present invention relates to a method and apparatus for making cannulas using an egg yolk, and more particularly, to an apparatus and a method for manufacturing the cannon using an egg yolk and an egg yolk, The present invention relates to an ovary using an egg yolk and a method of manufacturing the same.

Various kinds of dried fishes made from fish such as squid, buffalo, and lamb are high-protein, healthy foods, and many consumers have been formed in Asian countries such as Korea, Japan, and China. However, due to the fishy smell and its unique taste, There has been a limited problem, and in recent years, efforts have been made in Korea to increase the value of the canned food as a food and to expand demand.

For example, as a technique that has been studied in relation to a conventional method for manufacturing a gun skin, Korean Patent Laid-Open Publication No. 10-1994-0023388 discloses a method of cutting fish meat into 4 mm to 5 mm size, And then spread the plastic on the auxiliary pedestal, put the plastic frame with the elliptical hole at regular intervals, put the fish meat in proper amount, push it with the tool like trowel, pull it like a slip and fill it, cover the net and turn it with the auxiliary pedestal A method for manufacturing a dry skin is disclosed in which an exposed auxiliary fish meat and a plastic mold are respectively introduced into a drying chamber and dried at 30 DEG C for 7 to 8 hours to produce a finished product. You can see that there is,

In addition, as described in Korean Patent Laid-Open Publication No. 10-2001-0010505, fish meat is washed 100% and then collected in a natural dehydration basket to remove water to make the water content around 70-80% The mixture was mixed with 10 g of dehydrated fish meat in a ratio of 15 g of ginseng root concentrate and 15 g of salt, mixed in a suitable container, and mixed at a temperature of 5 ° C For 18 hours to allow the ginseng concentrate to penetrate the fish meat together with the saline by the osmotic action to reach the fish meat cells. The sugar precipitate was prepared by mixing 300 g of sugar, 200 g of sorbitol, 50 g of sodium L-glutamate and 200 g of water, Mixed with fish meat, aged at a room temperature of 2 ° C for 24 hours, molded into well-aged fish meat on a dry foot and dried in a room drying room such as hot air drying or cold air drying, A method for manufacturing a gun skin is disclosed,

In addition, as disclosed in Korean Patent Laid-Open Publication No. 10-2004-0065115,

The present invention relates to a dry squid containing red ginseng extract and a method for producing the same, which comprises adding red ginseng extract to functionalities in addition to a snack function as a snack or a snack or the like, and a method for producing the same, wherein the red ginseng extract is cut into squid, Of the present invention is applied in an amount within a range of 1 to 10% by weight based on the total weight of the dried red squid, or the red squid containing red ginseng extract is impregnated in the red ginseng extract to be incorporated into dried squid, .

However, as described above, various types of dried cannabis having functionalities added to snacks and snacks such as snacks and snacks have been produced. However, they are too hard and have a peculiar flavor characteristic of fish, failing to satisfy all age groups of children In fact.

[Prior Art Literature]

1. Korean Patent Publication No. 10-1994-0023388 (November 17, 1994)

2. Korean Patent Publication No. 10-2001-0010505 (Feb. 15, 2001)

3. Korean Patent Publication No. 10-2004-0065115 (July 21, 2004)

It is an object of the present invention to improve the utilization of eggs by using the yolk of an egg during the manufacture of the ear, and to make it possible to ingest a variety of yolks contained in the egg yolk, and to soften the earlobe, The present invention relates to a method of manufacturing a cane and a method of manufacturing the cane using an egg yolk that allows anyone without any discomfort to enjoy the cane as a snack or as a snug distance of an adult.

According to another aspect of the present invention, there is provided a method for manufacturing an eye using an egg yolk according to an embodiment of the present invention includes: preparing a slice; Drying the captive fish meat to produce a dried fish meal; Baking the dried gun cloth while pressing it; Separating the yolk and egg white from the egg, and stirring the separated yolk to make egg yolk liquid; Mixing egg yolk material with 20 to 35 wt% yolk liquid, 56 to 63 wt% flour, 5 to 10 wt% sugar, 3 to 5 wt% salt, and 1 to 2 wt% baking soda; Impregnating the yolk material so that the yolk material can be adhered to the surface of the brow by a thickness of 3 mm; Bending the gun skin to which the yolk material is attached on the surface; And packaging the baked gun skin.

According to another aspect of the present invention, there is provided a method of manufacturing an artificial foil using egg yolk, the method comprising the steps of: polishing a fish meat and washing the meat to expose a bone and lifting a slice; Drying the captive fish meat to produce a dried fish meal; Baking the dried gun cloth while pressing it; Separating the egg white and the yolk after the egg is boiled, and then making the yolk into a yolk powder; The yolk material is made into a sheet having a thickness of 3 mm by mixing 20 to 35 wt% of yolk liquid, 56 to 63 wt% of flour, 5 to 10 wt% of sugar, 3 to 5 wt% of salt and 1 to 2 wt% of baking soda ; Attaching a sheet to both sides of the gun shell; Baking the yolk gun skin with the sheet attached thereto; And packaging the baked egg yolk gun.

According to embodiments of the present invention, the yolk material or sheet comprises a mixture of 45 to 60 wt% yolk liquid, 31 to 38 wt% of flour, 5 to 10 wt% of sugar, 3 to 5 wt% of salt, and 1 to 2 wt% of baking It is made by mixing soda.

When the yolk cap is manufactured through the manufacturing method according to the embodiments of the present invention,

By using yolk, which is the yolk of eggs in the manufacture of cap, it is possible to maximize the profitability of the poultry farmer by greatly increasing the utilization of eggs,

In addition to the nutrients that are present in the feces, it is possible to ingest a variety of essential oils such as lecithin, fat, protein, ash and vitamin A contained in the yolk,

In addition, by using the yolk of the egg, the fingers are softened, and there is no pungent flavor, so that no child can be used as a snack without aversion, and the effect of allowing the adult to enjoy the fingers can be enjoyed.

FIG. 1 is a flowchart illustrating a method of manufacturing an eye drop using an egg yolk according to an embodiment of the present invention. FIG.
FIG. 2 is a flowchart illustrating a method of manufacturing an eye using egg yolk according to another embodiment of the present invention. FIG.
FIG. 3 is a view showing a gun and a sheet used in a method of manufacturing an eye using egg yolk according to another embodiment of the present invention. FIG.
FIG. 4 is a view showing a state in which a gun is attached to a sheet in a method of manufacturing an eye using egg yolk according to another embodiment of the present invention. FIG.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of an egg shell using egg yolk according to the present invention and a method of manufacturing the egg shell will be described in detail with reference to the accompanying drawings.

FIG. 1 is a flowchart illustrating a method of manufacturing an eye using an egg yolk according to an embodiment of the present invention, FIG. 2 is a flowchart illustrating a method of manufacturing an eye using an egg yolk according to another embodiment of the present invention, FIG. 4 is a view illustrating a method of manufacturing an eye using an egg yolk according to another embodiment of the present invention. FIG. 4 is a view illustrating a method of manufacturing an eye using an egg yolk according to another embodiment of the present invention. Fig. 6 is a view showing a state in which a gun skin is attached to a wearer.

First, in the drawings, it is noted that the same components or parts are denoted by the same reference numerals as possible. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted so as to avoid obscuring the subject matter of the present invention.

The egg yolk (egg yolk), which is used in the manufacture of the gun cannons, enables the users to take various kinds of food for a long time and has a soft and odorless smell so that anyone can enjoy the gun can without any discomfort. 1, the method for manufacturing an oven egg using egg yolk according to an embodiment of the present invention uses a yolk as a liquid material. As shown in Fig. 1, (Step S15), a gun impregnation step (step S16), a drying step (step S17), and a packaging step (step S18). The drying step S13 includes a drying step S13, a drying step S14, The steps for this are as follows.

(1-1) Step of making fish meat captive (S11)

After finishing the fishes of the fish such as squid, mackerel, and cucumber caught in the sea, clean them and then release the slice with proper size while applying bone.

(1-2) the drying step (S12),

As described above, the dried fish meat is naturally dried or hot-air dried to produce dried canned fish (1).

At this time, it is preferable that the drying conditions are suitably dried to a very low hardness in consideration of the following baking steps.

(1-3) The gun pouring step (S13)

Bake the dried gunpowder (1) while pressing it with a suitable force from above so that it is flat without being burnt.

(1-4) Making a yolk liquid material (S14)

Separate whites and yolks from the eggs and stir the separated yolks to make egg yolk liquid.

(1-5) Reproducing the yolk (S15)

The yolk material, wheat flour, sugar, salt and baking soda are mixed to make yolk material.

Here, the yolk liquid is made 20 to 35 wt%, the flour is 56 to 63 wt%, the sugar is 5 to 10 wt%, the salt is 3 to 5 wt%, and the baking soda is 1 to 2 wt%.

The reason for limiting the content of the yolk material to 20 to 35 wt% is that the effect of the nutrients on the yolk is too small when the content is less than 20 wt%, and too small when it is attached to the periphery of the gun skin 1 when the content is more than 35 wt% And thus it is difficult for the consumer to chew. Therefore, the range is limited to the above range.

On the other hand, depending on the preference of the person who likes hard or loose, the yolk material may contain 45 to 60 wt% yolk liquid, 31 to 38 wt% of flour, 5 to 10 wt% of sugar, 3 to 5 wt% of salt, and 1 to 2 wt % Of baking soda, and various contents.

(1-6) impregnation step (S16)

When the yolk material is manufactured as described above, the dried gunpowder 1 is impregnated with the yolk material so as to have a thickness of 3 mm.

The impregnation process may be performed again when the yolk material has a thickness of 3 mm or less on the surface of the gun skin 1.

(1-7) Repeat step (S17)

When the yolk material is attached to both sides of the gun skin 1, the gun skin is baked again so that the yolk material is baked.

(1-8) Packaging step (S18)

The gun breeze thus baked is packed and stored in a predetermined number.

As shown in FIG. 2, the method of manufacturing an egg using egg yolk according to another embodiment of the present invention includes a step of preparing a fish meat (S21), a step of manufacturing a dry cloth (S22) (Step S23), a step of making a yolk powder (step S24), a step of making a yolk material sheet (step S25), a step of attaching a gun skin sheet S26, a step of re-grinding the gun skin S27 and a step S28 The steps for this are as follows.

(2-1) Step of making fish meat captive (S21)

(2-2) the drying step (S22),

(2-3) The gun skinning step (S23)

(2-4) Preparation of yolk powder (S24)

After the egg is boiled, the egg white is separated from the yolk, and the yolk is made into the yolk powder.

In the method for producing the yolk powder, an antibody is produced from a bird such as a chicken or a duck, and the yolk solution is separated from the egg containing the antibody and then spray-dried or vacuum-dried to prepare the antibody. And a detailed description thereof will be omitted.

(2-5) Step of making a yolk material sheet (S25)

A yolk material to be adhered to the dry skin 1 is prepared by mixing the thus-prepared yolk powder with wheat flour, sugar, salt, and baking soda. As shown in FIGS. 3 and 4, (2).

Here, the yolk liquid content is 20 to 35 wt%, the flour is 56 to 63 wt%, the sugar is 5 to 10 wt%, the salt is 3 to 5 wt%, and the baking soda is 1 to 2 wt% The reason for limiting the content of the liquid agent is fully described in one embodiment, and a description thereof will be omitted here.

The sheet may be made by mixing 45 to 60 wt% of yolk liquid, 31 to 38 wt% of flour, 5 to 10 wt% of sugar, 3 to 5 wt% of salt, and 1 to 2 wt% of baking soda.

(2-6) Attaching the gun skin sheet (S26)

It is also possible to attach the sheet 2 produced as described above to both sides of the gun skin 1 and to use an appropriate edible adhesive to increase the adhesive strength.

(2-7) Repeat step (S27)

When a sheet is attached to both surfaces of the gun skin 1, the gun skin and the gun skin 1 are combined and baked again so that the gun skin can be baked under optimum conditions.

(2-8) Packaging step (S28)

The thus-baked and finished yolk gun can be packed and stored in a predetermined number.

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

[Example 1]

As in the embodiment of the present invention, the step S11 of making a fish meat, the step of manufacturing a gun skin S12, the step of applying a gun skin S13, the step of making a raw material liquid S14, the step of reconstructing a yolk S15, The yolk gun forehead was obtained through the manufacturing method using the gun impregnated impregnation step (S16) and the gun pod re-burning step (S17).

[Example 2]

As in another embodiment of the present invention, the step of making a fish meat (S21), the drying step (S22), the drying step (S23), the step of making a yolk powder (S24) ), The step of attaching the gun skin sheet (S26), and the step of re-grinding the gun skin (S27).

[Comparative Example 1]

The gun skin was prepared in the same manner as in the examples of the present invention except that the content of the yolk was 20 wt% or less and the content of sugar was 5 wt% or less.

[Comparative Example 2]

The gun skin was prepared in the same manner as in the examples of the present invention except that the content of the yolk was 60 wt% or more and the content of sugar was 10 wt% or more.

[Comparative Example 3]

The gunpowder was prepared without adding a yolk.

The sensory evaluation of the taste (A), flavor (B) and chewing sensation (C) of the gunpowder was conducted by randomly extracting 10 gunpowers manufactured by using a yolk into 10 panelists, , And the results are shown in Table 1.

division A B C Remarks Example 1 97 95 96 Excellent taste, incense and crunchy tactile sensation, no bad taste Example 2 97 95 95 Excellent taste, incense and crunchy tactile sensation, no bad taste Comparative Example 1 85 80 80 Taste and fragrance are usually, hardness of chewing tactile. Have a little bitter taste Comparative Example 2 80 90 75 Taste and aroma are usually softer, and the chewing touch is too soft, so you can feel the taste of the chewiness. No tastes. Comparative Example 3 70 70 85 Only the taste and flavor of the clam is m. There is a cheesy taste.

* Very good 10 points, Good 8 ~ 9 points, Normal 6 ~ 7 points, Bad 4 ~ 5, Very bad 3 points or less

As can be seen from the above examples and comparative examples of the present invention, the gun cannons of the present invention are different from those of the comparative gun cannons and have unique taste and flavor, and developed in accordance with the taste of the consumer, The tactile sensation was significantly improved over the comparative example cannon and the normal cannon.

Although the present invention has been described in connection with certain exemplary embodiments, it is to be understood that the present invention is not limited thereto and that various changes and modifications will be apparent to those skilled in the art. Various modifications and variations are possible within the scope of the appended claims.

1: Gun 2: sheet

Claims

A step (S11) of sewing a fish slice and washing the fish meat while washing and washing the fish meat;
Drying the captive fish meat to produce a dried fish can (step S12);
A step (S13) of baking the dried gun cloth (1) while pressing it;
Separating the egg yolk from the egg separately and stirring the separated yolk to obtain egg yolk liquid (S14);
(Egg yolk material) by mixing 20 to 35 wt% yolk liquid, 56 to 63 wt% of flour, 5 to 10 wt% of sugar, 3 to 5 wt% of salt and 1 to 2 wt% of baking soda S15);
(S16) impregnating the yolk material so that the yolk material can be attached to the surface of the brow (1) with a thickness of 3 mm;
A step (S17) of baking the gun skin to which the yolk material is attached on the surface; And
(S18) packaging the baked gun cannon.

A step of sewing a fish slice and washing the fish meat while washing the bone and washing the fish (S21);
A step (S22) of drying the captive fish meat to dry the cannon (1);
A step (S23) of baking the dried gunpowder 1 while pressing it;
Separating the egg white and the yolk after the egg is boiled, and then preparing the yolk as a yolk powder (S24);
A yolk material obtained by mixing 20 to 35 wt% of yolk liquid, 56 to 63 wt% of flour, 5 to 10 wt% of sugar, 3 to 5 wt% of salt, and 1 to 2 wt% of baking soda, (S25);
Attaching the sheets 2 to both sides of the gun skin 1 (S26);
A step S27 of baking the yolk gun with the sheet 2 attached thereto; And
(S28) packaging the baked egg yolk pot. &Lt; RTI ID = 0.0 > 21. < / RTI >

The yolk material or sheet according to claim 1 or 2, wherein the yolk material or sheet contains 45 to 60 wt% yolk liquid, 31 to 38 wt% of flour, 5 to 10 wt% of sugar, 3 to 5 wt% of salt and 1 to 2 wt% of baking soda Wherein the egg yolk is mixed with the egg yolk.

Claims [1] An egg yolk-making method, characterized in that it is manufactured according to any one of claims 1 to 3