KR20180071795A - Cooking Method of Sweet and Sour Pork with Anchovy - Google Patents

Abstract

The present invention relates to a method for cooking sweet and sour pork with anchovies, capable of preventing anchovies from being decomposed and improving crispness of sweet and sour pork. The method for cooking sweet and sour pork with anchovies uses the anchovies as a main ingredient of the sweet and sour pork and uses chili peppers to nutritionally complement the sweet and sour pork. The method for cooking sweet and sour pork with the anchovies includes a main ingredient preparing step, a subsidiary ingredient preparing step, and a cooking step. The main ingredient preparing step comprises: an anchovy cleaning step of removing internal organs by cutting the abdomen of the anchovy and cleaning the anchovy; an anchovy marinating step of marinating the anchovy passing through the anchovy cleaning step with a plum concentrate, ginger juice, powdered black pepper, soy sauce, and salt; a chili pepper cleaning step of cleaning the chili pepper and cutting a hole in the chili pepper; and a batter preparing step of making batter including starch powder and glutinous rice flour. The subsidiary ingredient preparing step includes a step of boiling vegetable for a sweet and sour pork sauce and making a starch fluid for controlling concentration of the sweet and sour pork sauce. The cooking step comprises: a main ingredient frying step of applying the starch powder to the anchovies passing through the anchovy marinating step and frying the anchovies after dredging the anchovies with the chili pepper passing through the chili pepper cleaning step; and a sweet and sour pork sauce cooking step of cooking the sweet and sour pork sauce by adding the vegetable for the sweet and sour pork sauce and the starch fluid for controlling the concentration in the subsidiary ingredient preparing step to a boiling sauce fluid after cooking the sauce fluid added with the plum concentrate and more boiling the sauce fluid.

Description

{Cooking Method of Sweet and Sour Pork with Anchovy}

More particularly, the present invention relates to a method of cooking anchovy sweet potatoes using anchovy as a main ingredient of sweet and sour pork, And a cooking method.

Anchovy is a fish belonging to the anchovy family of tibia fish. The minerals contained in anchovy are rich in calcium and phosphorus, which is beneficial for bone health. Taurine, polyunsaturated fatty acids such as DHA and EPA It is known to be beneficial for prevention of adult diseases and development of brain. It is composed of nucleic acid components such as free amino acid such as glycine, alanine, and folin, and inosine acid, and is used as a part of various dishes. It is one of the representative coastal waters of Korea to provide.

However, it is easily oxidized by atmospheric oxygen due to a large amount of unsaturated fatty acid, and protein denaturation is fast due to the activity of proteolytic enzymes. Therefore, it is mainly used in the form of dried anchovy or used as a raw material of salted fish or fish sauce.

In addition, due to the nature of the coastal waters, it is reported that unplanned production and sales occur due to seasonal regional restrictions on fishing.

On the other hand, sweet and sour pork is cooked in pork and beef with fried food, fried in oil, and pouring sweet sour sauce that gives sour flavor to it. It is popular as a representative dish of Chinese food, but it is high in calories due to frying meat in oil. It is perceived as a bad dish.

KR 10-0920313 B1 2009.09.28.

 Proceedings of the Korean Society of Fisheries Technology Conference, 2001  A Study on the Antimicrobial Activity of Macular Concentrate in 2006, Dept. of Food Engineering, Seoul National University of Technology

The problem to be solved by the present invention is to provide a cooking method of sweet and sour pork with anchovy as a main ingredient, to supplement nutritionally by adding chickpea pepper, to prevent deterioration of anchovy, and to fry two kinds of materials made of anchovy and kelp And to provide an anchovy sweet and poultry cooking method in which crisping is improved.

In order to solve the above problems, the present invention provides an anchovy sweetness and poultry cooking method comprising: anchovy treatment for removing anchovy from the anchovy and washing the anchovy; anchovy obtained from the anchovy treatment by using a plum concentrate, ginger juice, A preparation step of preparing an anchovy preparation process, a preparation process of a batter preparation to prepare a batter including a starchy powder and a glutinous rice flour, a process of cleaning an acorn pepper which has been washed with a chili pepper and then a hole; A preparation step of preparing vegetables for potable water source and preparing starchy water for controlling the concentration of the potable water source; And frying the frying poultry with the fried chickpeas which have been subjected to the fermented hot pepper finishing process after applying the starch powder to the anchovy which has undergone the anchovy process, and frying the main frying process, and a saucer solution to which the plum concentrate is added, And a cooking step of adding a vegetable source for boar water source and a starch water for concentration control, which are prepared in the preparation of the sub ingredient, to a liquid, and further boiling the boar water source to make a boiled water source.

The method for cooking anchovy sweet potatoes according to the present invention is characterized in that the starch powder of the batter is a starch powder obtained by mixing sweet potato starch and corn starch at a weight ratio of 7: 3, and the starch powder and glutinous rice powder are mixed at a weight ratio of 9: .

In addition, in the method for cooking anchovy sweet potatoes according to the present invention, the cooking oil is added to the frying clothes in a weight ratio of 50 to 70 g per 100 g of the starch powder, and when the main ingredient frying process is performed with the cooking oil added, The anchovy and the chili pepper are put into the frying oil which has been preheated to a temperature of 180 to 183 DEG C, and then the frying oil is fried firstly and then the temperature of the frying oil is raised to 180 to 183 DEG C to perform the second frying operation.

According to the anchovy sweetness and poultry cooking method of the present invention, nutritional supplementation is made by adding acorn pepper to anchovy as a main ingredient of sweet and sour pork, and prevention of deterioration of anchovy and improvement of flavor of sweet and sour pork are performed by treating with the plum concentrate, Even when the anchovy and the chili pepper are fried together with the cooking oil added to the starch powder and the frying cloth applied to the anchovy, the crispness of both materials is improved, and the commerciality of the anchovy sweet and sour pork is improved.

1 is a block diagram showing an anchovy sweet and poultry cooking method according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

The anchovy sweet and poultry cooking method of the present invention comprises a main material preparation step (S10), a sub ingredient preparation step (S20), a cooking step (S30), and a completion step (S40).

The main ingredient preparing step S10 is a step of pre-treating the main ingredients anchovy and kelp red pepper according to the cooking of sweet and sour pork, and includes anchovy preparation process S11, anchovy process S12, S14).

The process of anchovy care (S11) is a process of cleansing the anchovy and removing its internal organs and cleaning it cleanly.

The anchovy used in the present invention is anchovy or frozen anchovy, which is frozen to below -20 ° C, which is the temperature at which lipid oxidation is inhibited, and thawed frozen anchovy is stored for 90 days or less .

The anchovy preparation step (S12) is a step of inserting an anchovy obtained through the anchovy treatment (S11) by adding a plum concentrate, ginger juice, pepper, soy sauce, and salt.

The mash concentrate performs the function of catching the anchovy fish with the ginger juice and the black pepper. In particular, it performs the function of preventing the deterioration of the anchovy which is easy to modify lipid oxidation or protein because of its excellent antibacterial power.

In addition, in the preparation step (S20) for making the boiled water sauce, the plum concentrate is used instead of the sugar and vinegar generally used for producing the sour taste of the boiled water sauce. In the boiled water sauce with the added anchovy and the plum concentrate And the sour taste of sweet and sour pork can be doubled.

Here, it is preferable to add 4.5 g of plum concentrate, 3 g of ginger juice, 1 g of black pepper, 4 g of soy sauce, and 3.5 g of salt to 100 g of anchovy.

The process of ginseng red pepper treatment (S13) consists of washing the red ginseng pepper and then making a hole using a toothpick or the like so as not to be damaged during the frying process.

In terms of nutrition, the red pepper is supplemented with insufficient vitamins and fiber in anchovy, and the fat component of anchovy increases the absorption of beta carotene in red pepper. In terms of taste, the characteristic of the spicy taste of red pepper and the taste of anchovy have.

The process of preparing the frying cloth (S14) is a process of making frying clothes for anchovy and kelp.

Since flour, which is mainly used as a frying appetizer, is hardened after frying, it may harden and smell of flour and may deteriorate flavor of fried dish. Therefore, in the present invention, starch powder and glutinous rice flour are used instead of flour, and egg white, water, Mix to form a frying cloth in the form of a thin dough.

In particular, when starch powder mixed with sweet potato starch and corn starch at a weight ratio of 7: 3 is used, the crunchy texture of sweet and sour pork is increased, and fried anchovy and chili pepper are prevented from being dampened by boiled water sauce. Provides a sweet flavor when fried to enhance the flavor of sweet and sour pork.

On the other hand, the glutinous rice powder has a function to increase the stickiness of sweet and sour pork. However, if the addition ratio of the glutinous rice flour is excessive, the main ingredients tend to be entangled with each other and the texture may be deteriorated. Therefore, the starch flour and the glutinous rice flour have a ratio of 9: .

For normal crispy food, the ratio of water to starch powder is 1.5: 1 for vegetables to be thinly coated. For fish or seafood, the batter is made 1: 1 to be thicker than vegetables.

In the present invention, the ratio of water to starch powder is 1.5: 1, and the weight ratio of starch powder to anchovy is in the cooking step (S30) In the process of frying.

That is, in the step of frying main material (S31) of a cooking step (S30) to be described later, the starch powder is applied to the anchovy, and then the frying cloth is coated and fried. The applied starch powder replenishes the deficiency of the frying cloth On the other hand, the problem of deterioration of the texture due to the separation of the batter from the anchovy by the moisture of the anchovy during the frying is prevented.

In addition, the optimum temperature of frying oil for crispy texture is different according to the object to be fried, and anchovy requires a higher frying temperature than that of kelp red pepper. When the frying temperature is suitable for anchovy, the red pepper can be burned. On the other hand, The crispness of the fried anchovy may be lowered.

Therefore, in the frying step (S31) of the present invention, the frying temperature is controlled to a temperature at which the red pepper is crisply fried, and frying operation is performed by adding cooking oil to the frying pan so that the anchovy can be crisply fried.

That is, the edible oil dispersed in the inner portion of the frying pan fries anchovies together during the frying process, so that the anchovy is crisply fried even at an appropriate temperature or lower.

In addition, an emulsifier may be further added to disperse the edible oil so that the edible oil can be dispersed well in the nature of the frying clothes comprising water and starch powder as a main component. In case of performing the frying process (S31) It is preferable to fry the anchovy first and secondly by raising the temperature of the frying oil to 180 ~ 183 ° C.

Here, the addition ratio of the edible oil is added in a weight ratio of 50 to 70 g to 100 g of the starch powder based on the following sensory test.

The preparation step (S20) is a pretreatment process for preparing a water source. After washing the cucumber, carrot, onion, pineapple, and thorny mushroom, which are vegetable sources for hot water source, And adding water to the starch powder used in the step of preparing the frying cloth (S14) to prepare starchy water for adjusting the concentration of the tap water source.

The cooking step S30 includes a main material frying process S31 and a water-source cooking process S32.

The main ingredient frying step S31 is a step of frying the anchovy and kelp red pepper which has been subjected to the main ingredient preparing step S10. As described above, the starch powder is applied to the anchovy after the anchovy step S12, (S13), then fry first in the frying oil preheated to 168 ~ 172 ℃, then raise the temperature of the frying oil to 180 ~ 183 ℃ and fry secondly.

 Also, repeat the operation of shaking and re-immersing in the middle of the first and second frying operations three or four times so that the anchovy or the red pepper does not stick to each other during the frying process.

In the boiled water source cooking process (S32), the source liquid is prepared, and the vegetable source for boiled water source and the starch material for concentration control, which have been prepared in the preparation step (S20), are added to the boiling source liquid, and boiling for 1 to 2 minutes to complete the boiled water source to be.

As described above, the saucer solution is prepared by adding soy sauce and ginger juice to water, adding a plum concentrate instead of sugar and vinegar thereto.

Among the components of the plum concentrate, it is rich in ingredients to prevent food poisoning and help digestion, and it plays a role of preventing the food poisoning caused by anchovy which is easy to modify fat oxidation or protein, or digestion failure due to oily sweet and sour do.

In the completion step (S40), the anchovy and the chili pepper which have been completed in the main ingredient frying step (S31) are removed and the frying oil is removed, and the soup is poured into the bowl. Then, the boiled water sauce finished in the cooking water source cooking step (S32) is poured or put in a separate bowl It is a stage to complete anchovy sweet and sour pork.

In the following, the qualitative data according to the specific embodiment of the present invention is described, but the present invention is not limited thereto.

Example 1 Anchovy sweet and sour pork was prepared according to the cooking method of the present invention, and anchovy sweet and sour pork was prepared with the frying liquor in which the addition of cooking oil was omitted.

Example 2 Anchovy sweet corn was prepared according to the cooking method of the present invention, and anchovy sweet corn was prepared by adding the edible oil added ratio of the batter to 100 g of starch powder in a weight ratio of 20 g.

Example 3 Anchovy sweet and sour pork was prepared according to the cooking method of the present invention, and anchovy sweet and sour pork was prepared by adding 40 g of the cooking oil to the 100 g of the starch powder.

Example 4 Anchovy sweet and sour pork was prepared according to the cooking method of the present invention, and anchovy sweet and sour pork was prepared by adding 60 g of the edible oil to the 100 g of starch powder.

Example 5 Anchovy sweet and sour pork was prepared according to the cooking method of the present invention, and anchovy sweet and sour pork was prepared by adding 80 g of the cooking oil to the 100 g of starch powder.

Assessment Methods

Sensory evaluation of crispness and acceptability of each of the anchovy and chili pepper prepared according to Examples 1 to 5 was carried out on 30 adults (evenly distributed by age and gender) using the five-point scoring method (very good = 5, good = 4, normal = 3, not good = 2, and very bad = 1). The average values of the obtained values are shown in Table 1 below.

<Sensitivity test result of anchovy sweet and sour pork> Example 1 Example 2 Example 3 Example 4 Example 5 The degree of crispness of chili pepper 2.8 3.6 4.1 4.3 4.7 Preference of chili pepper 2.6 3.4 3.9 4.5 3.8 The crispness of anchovies 1.7 2.6 3.8 4.1 4.3 Anchovy preference 0.3 2.4 4.0 4.2 3.3

As can be seen from the above Table 1, as the addition ratio of the cooking oil increases, crispiness increases in both anchovy and red pepper. However, in the case where the addition amount of the cooking oil is 80 g per 100 g of the starch powder, It can be confirmed that all the preferences of pepper are lowered.

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, 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 by the appended claims.

Claims (3)

Anchovy processing (S12) in which the anchovy obtained through the anchovy preparation process (S11) is subjected to anchovy processing using a plum concentrate, ginger juice, black pepper, soy sauce, and salt (S12) (S10) comprising a step (S13) of processing the chili pepper which cleans the pepper and then a hole, and a step (S14) of preparing a frying cloth including the starch powder and the glutinous rice flour;
A preparation step (S20) of preparing vegetables for potable water source and preparing starchy water for controlling the concentration of the potable water source; And
(Step S31) in which the starch powder is applied to the anchovy which has undergone the anchovy step S12, and then the batter is wrapped with the chili pepper which has undergone the chili pepper finishing process (S13) and then fried (step S31) A cooking step (S32) of adding a vegetable source for boar water source and starchy water for concentration control prepared in the above-mentioned preparation step (S20) to a boiling sauce solution, and boiling water source cooking step (S32) S30);
Wherein the anchovy is added to the anchovy.
The method according to claim 1,
Wherein the starch powder of the batter is mixed with a starch powder of sweet potato starch and corn starch at a weight ratio of 7: 3, and the starch powder and the glutinous rice powder are mixed at a weight ratio of 9: 1.
3. The method of claim 2,
In the case of the above-mentioned frying step (S31) in which the cooking oil is added with the edible oil, the frying oil is added to the frying oil preheated at 168 to 172 DEG C, Wherein the frying oil is fried in a primary frying pan, and the temperature of the frying oil is raised to 180 to 183 DEG C to fry the anchovy in a secondary frying operation.

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