KR20180013223A - Preparation of dried red tilefish mixed with pepper paste - Google Patents

Abstract

Provided is a method for preparing dried red tilefish mixed with a red pepper paste, comprising the following steps: drying washed red tilefish; immersing the dried red tilefish in rice bran water and soaking the same for 30 minutes to 5 hours; heating and cooking the red tilefish soaked in the rice bran water; and adding a seasoning comprising plums, garlic, onions, a red pepper paste and Codonopsis lanceolata or soybean powder in a range of 25-35 wt% to the cooked red tilefish and aging the same for 1 week to 1 month. The Codonopsis lanceolata or soybean powder is added in a range of 0.5-3 wt%. Accordingly, dried red tilefish mixed with a red pepper paste having unique tastes and flavors and excellent texture can be provided.

Description

Preparation of dried red tilefish mixed with pepper paste

The present invention relates to a kochujang (kochujang) pit, and more particularly, to a new method of manufacturing a pit pit pit pit (pit pit) having a taste and texture.

Fish has been used as a food source of human beings for many years as an important protein source with meat.

Especially, the fishes of various fishes caught by seasons in Korea with three sides of the sea are spreading throughout the country with the development of distribution technology, live fish, cold storage, and frozen fish.

Fish have been traditionally processed by drying or salting methods to prevent corruption and long-term storage. Dried fish have been removed from the water to become harder and have a mature flavor during the drying process, .

For example, early dry is called gulbi, and it is used as soup or steamed rice. In addition to frozen dynamics, pollack is also widely used as a dry season for long-term drying in cold season. Dried fish can also be used in the form of pickles mixed with soy sauce or soybean paste. For example, early pickles, which are dried in salt and put on dried kochujang, are also called kochujang gulbi. For example, the preparation of kochujang gulbi is dried for 2 months in advance, and the dried gulbi is removed from the inside of the gulbi, and the scales and fins are removed. Pick out the husks and bones of the celery that have been ripened, and tear it into a good size to use as a side dish.

In addition, the fish is called salty fish, which is stored in a hard-cut salted fish, for example. The method of making fish is to remove the scales, internal organs, eggs, wings, and nails of the fish, wash them with salt water, drain the water, fill the gills with dried salt, sprinkle a lot of salt on the body, Sprinkle one or two days later, get it out of the country, dry it up nicely and then put it back in dry jar or store it in the country. The longer the storage period of salt, the more salt is used.

On the other hand, Okdoom, one of Jeju specialties, is treated as a precious fish to climb on a priesthood. It has a relatively bad taste and it is a fish that is loved by locals as well as tourists and residents alike. Pomegranate has been mainly used as a material for sake, soup, and stew. Okdo was not used in the same way as the traditional Kochujang gulbi or prawn fish, because the okdo was treated with precious fish, so it was not necessary to salut and it was possible to store it for a long time even if dried. I did.

Conventionally, a method of cutting kochujang with respect to the gulbi has been proposed (Patent Document 10-2001-0073618). The dried gulbi is mixed with the kochujang, and the kochujang is first mixed with the kurobushi in the range of 10 to 25 wt% After aging for a certain period, kochujang is mixed again with 20 ~ 30wt% of culm. Another technique has been proposed to improve the functionality and sensuality of cucumber by using a pasteurization solution in addition to kochujang sauce (patent 10-2010-0100614). Specifically, .

If you develop mature products containing kochujang sauce by utilizing the mushrooms, they can be consumed for a long period of time, and the value of the mushrooms can be further increased. However, the conventional techniques have been developed for aging and manufacturing methods in a manner suitable for the gulbi, so that it is difficult to apply the gulp to corpses having differences in meat quality, presence or absence of flavor, and flavor. Especially, since the softness and the softness of the flesh are particularly important, a more specialized drying method is required for the processing of the pomegranate, and a new technique is required to make the taste of the pomegranate in the ripening process.

SUMMARY OF THE INVENTION The present invention has been made in view of the above technical background, and an object of the present invention is to provide a method for manufacturing a new processed corncob meal using a corncob meal.

Another object of the present invention is to provide a red pepper cornucopia having a unique taste and flavor and excellent texture.

Other objects and technical features of the present invention will be more specifically described in the following detailed description.

In order to attain the above object, the present invention provides a method for preparing a dried crust, comprising the steps of drying the washed crust, immersing the dried crust in a river and allowing it to stand for 30 minutes to 5 hours, And adding a seasoning containing plum, garlic, onion, kochujang, and soybean flour or soybean flour in a range of 25 to 35 wt%, and aging the mixture for 1 week to 1 month, wherein the dodok or soybean flour is 0.5-3 wt% Wherein the method comprises the steps of:

The drying step may be performed by lyophilization or cold air drying.

In the present invention, the method may further include rubbing the sun-salt on the surface of the oak before or after the drying step.

In addition, in the present invention, the step of grinding may be performed by using charcoal and smoldering the corn flour at a temperature of 150-170 ° C for 30 minutes to 3 hours.

Industrial Applicability According to the present invention, it is possible to provide a new processed product which can be stored and distributed for a long period of time, and which has a unique texture and taste. The kochujang okam of the present invention not only can improve the value of the corn kernels, but also can enrich the diet of the general public as a new food ingredient, and can contribute to the development of related industries as a food rich in taste and nutrition do.

FIG. 1 is a view showing a process of manufacturing a kochujang
Figure 2 shows a photograph of a jade prepared for washing
3 is a photograph showing a drying apparatus for freeze-drying
Fig. 4 is a photograph showing an example of immersion in rainwater
Fig. 5 is a photograph showing the aging of Onggi
Fig. 6 is a photograph showing a red pepper corn cake mixed with seasonings after aging

The present invention proposes a new kochujang japanese corned beef japonese corned beef japonese which has been used as a goat or a hot bean and has been improved into a food similar to fish japanese pickles.

Unlike the existing kochujang gulbi, the kochujang kokbu of the present invention can be used as a preferential food by supplementing the nutrients and eliminating the odor while maintaining the meat quality and texture of the kokusang itself, and can be manufactured according to a unique manufacturing process, And quality can be maintained.

In Jeju Island, only Okdo is called fish, and other seafood is treated as fish in the fish to be named with a unique name. When preparing the food for the sacrifice, Without. There are no fishy spots, and the bright white pheasant is famous as a special product of Jeju Island along with Dachumbari and Silver Garnets.

The cormorant is about 30 ~ 60cm long and has large eyes and flat sideways. The body is yellowish brown and has faint brownish brown horizontal lines on its side. It lives in a warm water area of about 100 ~ 300m in depth, consisting of sand and tidal flats. Spawning takes place from June to October, and it eats shrimp, crabs, marshlands, caterpillars, fish and shellfish. Yellow pheasant, which is mainly caught in the coast of Jeju Island, is a solid, yet low fat, abundant protein, so its taste is soft and deep and Jeju is the most preffered and precious.

A method of manufacturing a kochujang pituchome using such a pit as a main material will be described with reference to a process chart in Fig.

First, the viscera inside and scales are removed and cleaned with clean water (step S110). The head and bark of the pomegranate remain intact. When washing, seawater or lava seawater can be used.

The washed pomeo carries out the drying step (step S120). It is very important to have dry water because it is more water than other fish. If dried in direct sunlight, the amount of water suddenly decreases and the shape is difficult to maintain. In the subsequent process, the elasticity of the meat is lost. Therefore, in the present invention, cold wind drying or freeze drying is performed. In the case of lyophilization, the drying time is prolonged and drying is performed in a vacuum state so that the shape of the cormorant is not excessively changed. In case of cold air drying, it can be dried for 1 day to 1 week while maintaining the temperature at 20 ° C or lower.

After the washed concretes are dried to remove the internal water content of 20 to 50% or more, a step of immersing the micropits is performed (step S130). Specifically, the dried cormorant is soaked in a river and called for 30 minutes to 5 hours.

Rice bran means rice husks and rice bran, which are the by-products of rice husks and rice bran, which are the by-products of brown rice, and rice bran of rice bran contains 66% of rice and 29% of rice bran. Minerals, amino acids and fatty acids. Rice bran is an antioxidant, antioxidant, regulates blood sugar and insulin, reduces bad cholesterol (LDL), increases effective cholesterol (HDL), absorbs ultraviolet light, lowers blood pressure, controls blood glucose, controls hypoglycemia, free radicals, and the like. In the present invention, the dried rice paddy is immersed in a rice gruel prepared by loosening the rice gruel powder in water to remove various odors from the fish as well as various nutrients, and dried It is possible to soften the meat quality of the mace.

The rice paddies, which are called the river, are subjected to a step of applying heat (step S140). The step of grinding the pomegranate can be steamed or roasted in a steamer. When smoked, the charcoal can be used to smother the pit for 30 minutes to 3 hours at a temperature of 150 to 170 ° C. Smoked roast is preferable in that the moisture content of the pit is controlled appropriately and the flavor and flavor can be further improved by keeping various fragrances.

The cooked prawns are mixed with the seasoned pepper paste (step S150). Included in the kochujang sauce is plum, garlic, onion, starch syrup, sugar, various fruits, etc. In addition, in the present invention, dodok or soybean flour is included in the seasonings. The seasoning is added in the range of 25 ~ 35wt% of the total weight of the whole kochujang okam.

The dodok or soybean flour is added in the range of 0.5 to 3 wt%, and in case of dodok, the dodok powder or the whole dodo may be mixed or the dodok roast may be mixed if necessary. Doduck can improve the quality of the food by supplementing the nutrients of fish in the kochujang okam, while eliminating the odor. On the other hand, in the case of the soybean flour, the meat quality of the pomegranate can be firmly maintained, and the moisture contained in the pomegranate can be retained to improve the texture. Doduck or soybean flour can be said to be a very important addition factor in the manufacturing method of the present invention because it keeps the fragrance inherent to the pomegranate while eliminating the pungent taste and odor from the skin.

In the case of mixed pomegranate sauce, step 160 is performed for 1 week to 1 month (step S160). The aging process can be carried out at room temperature, and when the aging is performed at a low temperature of 5 to 20 ° C, the aging time may be maintained to be about 2 to 6 months. In addition, the aging step may be performed before the above-mentioned seasoning, and then the seasoning may be mixed and then secondary aging may be performed.

In the manufacture of the red pepper corm filet according to the present invention, the step of rubbing the sun-salt on the surface of the corpuscle may be further performed before or after the drying step, or before or after the immersing in the river. Manganese is usually done by gently rubbing salt on the surface of the oak, unlike salting, salt-watering, which is commonly used to salty fish. It is possible to manufacture low-salt type cornices through such gaps, and water is discharged from the surface of the cornices, and elasticity is strengthened, but not hardened, and the meat quality is improved.

Hereinafter, the technical construction and effect of the present invention will be described in more detail with reference to the embodiments related to the manufacture of the kochujang pit.

Example 1  - Yakitori with red pepper paste

(See FIG. 2), and then rinsed with salt on the surface of the oak.

After that, it was immersed in water for 1 hour and 30 minutes to remove the salt and perform cold air drying. Drying was continued for 48 hours so that the water content was reduced while slowly drying the pomegranate while supplying the wind maintaining the temperature of 18 ° C.

The dried pomegranate was immersed in the untreated water for 1 hour (see FIG. 4). The river was dredged out of the river, and the charcoal was smoked while it was kept in smoke for 30 minutes. The smoked octopus was peeled off with sanitary gloves and ripped to a good size. Afterwards, the condiments were mixed with the coriander.

Spices were mixed with 70% of coriander, 20% of coriander and 5% of syrup, and 5% of condiments containing dodok, ginger, plum, onion and pear were mixed with additional sauce. The powder was used to include 1%.

The mixture was mixed evenly so that the sauce was well permeated, and then aged for ten days in Onggi while maintaining about 10 ° C (see Fig. 5). Fig. 6 shows a photograph of the finished kochujang okam in a bowl.

Example 2  - Red pepper corn kelp

In the same manner as in Example 1, a cheejang alum was prepared, and the organs were removed and washed, and then the salt was rubbed on the surface of the alum. After the lapse of time, freeze-drying was performed using the drying apparatus shown in Fig.

The dried pomegranate was immersed in the water for 1 hour and then it was cooked in the steamer. The way to learn was to lay a foil on the bottom of the steamer, place a pit on top of it, and steep it for about 10 minutes. Afterwards, the condiments were mixed with the coriander.

The spice contains 70% of coriander, 17% of corn syrup, 4% of corn syrup, and 6% of additional spice including apple, pear, dodok, and soybean flour, and another additive including ginger, plum liquor, garlic and onion The spices were mixed at 3%. Doduk mixed 0.5% of Cheju doduk powder and 1% of soybean powder.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, Modified, modified, or improved.

Claims (4)

Drying the washed jade,
A step in which the dried pomegranate is immersed in an American river and called for 30 minutes to 5 hours,
It is a step to learn by adding heat to a Japanese oak called an American river,
And adding a seasoning containing plum, garlic, onion, kochujang, and dodok or soybean flour to the cooked oak in a range of 25 to 35 wt%, and aging the mixture for 1 week to 1 month,
The dodok or soybean flour is added in a range of 0.5 to 3 wt%
Production method of kochujang.
The method according to claim 1,
Wherein the drying step is performed by lyophilization or cold air drying.
The method according to claim 1,
Further comprising the step of rubbing the sun-salt on the surface of the oak before or after the drying step.
The method according to claim 1,
Wherein the cooking step comprises smoothing the cooked rice with charcoal at a temperature of 150 to 170 DEG C for 30 minutes to 3 hours.

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