KR20190134300A - Process for dried yellow coaker fish of a hot pepper paste - Google Patents

Abstract

The present invention includes: a dried yellow corvina preparing step (s100) of preparing dried yellow corvine which is a main ingredient; a radish leaf fermentation liquid preparing step (s200) of providing fermentation liquid generated by mixing radish or radish leaves, ginger, and sugar and then aging the same for three or more months; a step (s300) of obtaining dried slices of dried yellow corvine by steaming the dried yellow corvine prepared in the dried yellow corvina preparing step (s100) in a steamer, naturally drying the steamed dried yellow corvine, and then detaching the same in a sliced shape; a seasoning preparing step (s400) of mixing red pepper and seasoning in a predetermined ratio; and a dried yellow corvina and seasoning mixing step (s500) of mixing the prepared red pepper paste seasoning with the dried slices of dried yellow corvina. The red pepper paste dried yellow corvina producing method: removes the peculiarities of dried yellow corvine by using radish leaf fermentation liquid; promotes a preservative effect by sugar included in the radish leaf fermentation liquid; provides both the crispy texture of radish and the chewiness of dried yellow corvine by mixing, storing and aging with radish dipped in the radish leaf fermentation liquid; and thus, enhancing taste, texture, and flavor.

Description

Process for dried yellow coaker fish of a hot pepper paste}

The present invention relates to a method for manufacturing gochujang oyster fertilizer, and more specifically, to remove the peculiar oysters of oyster by using an unrefined fermentation broth and to achieve an antiseptic effect by the sugar contained in the unrefined fermentation broth. The present invention relates to a method for producing gochujang oysters, which allows the radishes of the radish and the oysters to be chewy by being stored together and stored together.

The early stage was a large catch at a high temperature and high humidity period, and the storage method developed a salt-dried product such as oysters, and the oysters had a change in drying method and taste as the times changed.

Gulbi was originally dried like a North Korean. This is because spring catches early spring, so if you don't dry it with plenty of salt, it can hurt. The salt was dried for three to four days, avoiding the dew and drying for more than a full time. Drying up like this makes the flesh hard. Grabbing the tail and tearing up like a bukeopo should be enough to say. It was kept in the back of the notice, because it is cool in the back and the outer shell of barley can hold the oil of oysters for long storage.

But these days, gulbi does not dry like this. The salt is seasoned and dried enough to be called oysters. Formerly known as low tide. Gulbi has changed this way through the development of refrigeration facilities. The current oysters have a lot of water and change when left at room temperature. They are refrigerated and stored in the refrigerator at home.

However, salted oysters are easily decayed and rancidized during storage or distribution, so the unique flavors of oysters are deteriorated.Therefore, there have been studies to solve the above problems by marinating oysters in red pepper paste. Quality diversified.

However, some products have a problem of quality deterioration, such as rancidity or mold, due to the leakage of fat during storage and distribution.

In addition, the fishy taste of raw oysters did not match the tastes of children or young people, so there were many cases.

In this regard, the present inventors can more easily store and maintain the chewy meat quality of oysters as it is, and are suitable for the preference of both sexes, as well as to produce a new red pepper paste gulbi with improved functionality.

Korea Patent Office Registered Patent Publication No. 10-0685301 (2007.02.22.) Korean Patent Office Publication No. 10-2011-0061045 (2011.06.09.)

The present invention, as described above, by removing the specific job of oyster fertilizer using a whey fermentation solution to achieve the preservative effect by the sugar contained in the whey fermentation solution, tossed together by storing the radish contained in the whey fermentation solution by aging The purpose of the present invention is to provide a method for producing red pepper paste oysters, which allows people to enjoy the crisp texture of radishes and the chewyness of oysters.

In addition, an object of the present invention is to provide a method for producing kochujang oysters that can be expected to improve the health of consumers due to the pharmacological effect of the addition of the vinegar solution and chili sauce seasoning during the manufacturing process.

Kochujang oyster manufacturing method according to the present invention for achieving the above object, the dried oyster preparation step (s100) to prepare the oysters as the main material, and aged or fermented with radish or radish ginger and sugar for three months or more The step of preparing the fermentation solution without the fermentation solution (s200) and the dry oyster prepared in the dry oyster preparation step (s100) to boil in a steamer, and then squeeze the dried oyster fertilized by spontaneous drying to remove the oysters in the form of a cloth ( s300), seasoning preparation step of mixing the red pepper paste and seasoning in a certain ratio (s400), and the oysters and seasoning of the oysters tossed together with the prepared oyster marinade (s500).

In addition, in the preparation step (s200), after washing clean radish or radish and ginger, and then prepared by slicing or sticking, and then mixed with sugar in a ratio of 1: 1, sealed hermetic fermentation solution is provided by ripening for at least 30 days It can be characterized in that.

In addition, the step of obtaining the oysters (s300) is prepared by stirring 100 g of seaweed into 1 l of water and then stirring the seaweed solution in a steamer, boil about 10 dry oysters (100 g * 10), and then dried naturally in the oysters It is characterized by obtaining a gun.

In addition, the seasoning preparation step (s400) is made of 50 to 70% by weight of kochujang, 10 to 15% by weight of fermented soybean, 5 to 10% by weight of garlic, onion 10 to 15%, fruit mixture 5 to 10% by weight of the composition ratio ,

The fruit mixture is made of 360g apples, 370g pears, 130g plums, 100g honey, 500ml of water, the prepared seasoning is characterized in that it can be used by aging in a refrigerated storage for 2-3 days.

In addition, the seasoning preparation step (s400) is provided by directly preparing kochujang, the kochujang is starch syrup 25-27 wt%, wheat flour 15.5-16 wt%, rice flour 13.5-14 wt%, red pepper powder 12.8-13 wt%, oak It consists of a composition ratio of 8.6-9% by weight, 7.8-8% by weight of purified salt, 14.8-15% by weight of purified water, and mixes it to be evenly ground and then boiled for 20-30 minutes to form a red pepper paste. .

In addition, the step of simmering the oysters and seasoning (s500) is a step of preparing a mixture of red pepper paste and seasoning mixed with oysters and oysters to produce red pepper paste oysters, tossed together with the radish produced in the whey fermentation solution preparation step (s200) It is characterized by eliminating oysters peculiar to oysters and enjoying the chewy texture of chewy oysters.

The present invention is to remove the specific oysters of oysters by using a fermented non-fermented broth and to achieve the preservative effect by the sugar contained in the fermented non-fermented broth, and to mix and store the radishes soaked in the fermented non-fermented fermentation so that the crispy texture of radish It also has the effect of allowing you to enjoy the chewyness of oysters and oysters together.

In addition, the present invention is added to the seaweed during the manufacturing process to be in the form of a liquid to be penetrated into the inside of the oyster, and the seaweed is burdened to the patient with the salt contained in gochujang and oyster because it is effective in hypertension or diabetes. Due to its pharmacological effect, it can reduce the burden on infants and patients.

1 is a block diagram schematically showing a method for producing gochujang oysters according to an embodiment of the present invention.

The present invention for achieving the above objects and effects will be described in more detail through the following preferred embodiments.

1 is a block diagram schematically showing a method for producing gochujang oysters according to an embodiment of the present invention.

The present invention, as shown in Figure 1, dry oyster preparation step (s100), the fermentation solution without the cheongsam (s200), oyster scavenging step (s300), seasoning preparation step (s400) and oyster and seasoning step (soy) s500).

The dry oyster preparation step (s100) is a step of preparing the oysters as a main material, using a fresh early or a freezer.

The early age is for processing with lower salinity than dry oysters. First, remove the early seasoning, remove the boils, wash it thoroughly, drain the water, add salt to the gills, and sprinkle the salt over the whole fish body in a jar for 1-2 days. After pickling it, it can be wrapped in a beam and pressed for 12 to 36 hours, preferably for 24 hours, and then dried until it is simmered in a tray and dried.

The salt used at this time is a natural salt with a low salt of 5 years for processing with low salinity, salted in about 70% of red salt, and dried with sea salt for 2 ~ 3 months (from early December to February) by sea breeze. Prepare dry oysters.

As described above, the dried oyster fertilizer manufactured as described above is consistent with the production quality standard due to the constant amount of production, quality standards, etc., and has a unique flavor without being salty and mixed with gochujang.

The step of preparing the radish fermentation broth (s200) is aged by three or more months of radish or radish ginger and sugar, and then mixed with the fermentation broth to be described later to the pepper paste to provide a red pepper paste.

The radish fermentation broth is prepared by washing radish or radish and then sliced or sliced, and then sliced ginger or sliced into pieces. Prepared radish or radish and ginger are mixed at a weight ratio of 0.8 to 0.9 by weight.

Radish or radish mixed with ginger is sealed with sugar in a 1: 1 ratio. Sealed whey fermentation broth should be allowed to age for at least 30 days.

The whey fermentation solution contains vitamin c, calcium, sodium, fiber and iron to help improve the health of the user. In addition, the whey fermentation broth serves to catch the catch from the fish.

The step (s300) of obtaining the oysters is a step of removing the dried oysters prepared in the dry oyster preparation step (s100) in a steamer and steaming them, and then removing the dried oysters in natural form by drying them.

To explain this in detail, stir 100 g of seaweed into 1 liter of water to prepare a seaweed solution, and then put the seaweed solution in a steamer to boil about 10 dry oyster ratios (100 g * 10).

At this time, when boiled dry gulbi with the vinegar solution, there is a sterilization effect (improved food hygiene) by the vinegar, soften the texture, has the effect of eliminating the fishy smell of dried gulbi, when tossed with pepper paste prepared in the following process Gochujang seasoning is more quickly and effectively penetrated into dried oysters, and minerals of seaweed are transferred to dried oysters, increasing nutrients.

The boiled dry oysters are then cooled by natural drying, and the oysters are prepared by removing a certain size of captive.

The oysters obtained at this time has a weight of 40-50g per head.

The seasoning preparation step (s400) may be referred to as preparing gochujang, but when preparing gochujang, in the case of preparing gochujang and gochujang prepared in general, it is preferable to change the mixing ratio.

First, in the case of general selling gochujang, 50 to 70% by weight of kochujang, 10 to 15% by weight of fermented fermented soybean, 5 to 10% by weight of garlic, 10 to 15% of onion, and 5 to 10% by weight of fruit mixture.

The fruit mixture is prepared by stirring apple, pear, plum, honey and purified water using a mixer. The fruit mixture consists of 360g apples, 370g pears, 130g plum, 100g honey, 500ml of water. In this case, 360g of the apple is usually one weight, and 370g of the pear is usually 1/2 weight of the pear.

Seasonings prepared as described above are mixed with each other to be used for 2 to 3 days refrigerated storage.

However, in the case of manufacturing direct gochujang instead of marketed gochujang, starch syrup 25-27 wt%, wheat flour 15.5-16 wt%, rice flour 13.5-14 wt%, red pepper powder 12.8-13 wt%, oak powder 8.6- It consists of a composition ratio of 9% by weight, 7.8-8% by weight of purified salt, 14.8-15% by weight of purified water, and mix it to make it pulverized evenly and boil for 20-30 minutes to form kochujang.

The formed red pepper paste is ripened for a certain period of time, and then prepared by mixing a seasoning consisting of apple, pear, ginger, garlic, onion, plum, honey, radish fermentation solution and water.

In this case, since the directly prepared kochujang does not have the effect of preservatives, it is preferable to increase the content of the non-fermented fermentation broth that can achieve the effect of natural preservatives and to reduce the amount of honey and water. The seasoning is mixed with each other and aged with gochujang aged, and then aged 2 to 3 days to use.

Thus prepared kochujang sauce has the advantage that kochujang is well soaked with boiled dry oysters, and the seasoning itself does not change because the seasoning itself is boiled. do.

Tossing step of the oysters and condiments (s500) toss the mixture and oysters mixed with red pepper paste and seasoning to produce red pepper paste oysters.

First, by mixing 350 g of red pepper paste sauce with 350 g of oyster bibimbap obtained in the step (s300) of obtaining the oysters, to prepare red pepper paste oysters, tossed red pepper paste oysters are aged in the cold room for 1-2 months.

At this time, by ripening together the radish produced in the step of preparing the fermented fermentation (s200), it has the effect of eliminating the oysters peculiar to the oyster and enjoy the texture of the chewy oysters and the crispy texture of the radish.

Prepared Kochujang oyster (comparative example) and Kochujang oyster (comparative example), which are commercially available, are consumed by a total of 50 people aged 20 to 55 years, and the result is flavor, taste, color, The sensory test was performed by dividing the palatability of eating habits.

At this time, the sensory test score was used as a 10-point scoring method to be rated as 1 (very bad) to 10 points (very good), the results are as follows.

Sensory test of Examples and Comparative Examples Example  Comparative example incense 9.5 8.2 flavor 9.5 8.5 Exterior 9.1 8.0 Eating 9.5 8.0 Sum 9.4 8.1

As described above, the red pepper paste oyster of the present invention was confirmed to have a better aroma, taste, color, and taste than the hot pepper paste oyster sold on the market.

As described above, the present invention has been described by means of a limited embodiment, but the present invention is not limited thereto, and the technical spirit of the present invention and a patent will be described below by those skilled in the art to which the present invention pertains. Various modifications and variations will be possible within the scope of the claims.

s100: dry oyster preparation step
s200: Preparation step of fermented broth
s300: getting oyster gun
s400: seasoning preparation
s500: simmering and seasoning stage

Claims (6)

Dry oyster preparation step (s100) to prepare the main material oysters, radish or radish ginger and sugar inferior fermentation solution preparation step (s200) to allow the fermentation broth to ripen for more than three months and sugar, and the dried oysters After putting the dried oysters prepared in the preparatory step (s100) in the steamer and steaming them, the step of obtaining dried oysters dried in the form of dried oysters (s300) and seasoning prepared by mixing and mixing red pepper paste and seasoning in a certain ratio. Step (s400), Gochujang oyster manufacturing method characterized in that it comprises a mixture of oysters and seasonings (s500) mixed with oysters in the prepared pepper sauce.
The method of claim 1,
In the step of preparing the radish fermentation solution (s200), after washing the radish or radish and ginger clean, and then prepared by chopped or sliced and mixed with sugar in a 1: 1 ratio, the sealed radish fermentation solution can be provided by ripening for at least 30 days Kochujang oyster manufacturing method characterized in that.
The method of claim 1,
The step of obtaining the oyster bees (s300) put 100 g of seaweed into 1 liter of water to stir to prepare a seaweed solution, then put the seaweed solution in the steamer boiled dry gulbi 10 (100g * 10) and then dried naturally to gulbipo Gochujang oyster production method characterized in that the obtained.
The method of claim 1,
The seasoning preparation step (s400) consists of 50 to 70% by weight of kochujang, 10 to 15% by weight of fermented soybean, 5 to 10% by weight of garlic, 10 to 15% of onion, 5 to 10% by weight of fruit mixture,
The fruit mixture is made of apple 360g, pear 370g, plum 130g, honey 100g, water 500ml, prepared spices are mixed with each other to be used for two to three days in the refrigerated preservation to prepare red pepper paste gulbi Way.
The method of claim 1,
The seasoning preparation step (s400) is provided by directly preparing kochujang, the kochujang is starch syrup 25-27% by weight, wheat flour 15.5-16% by weight, rice flour 13.5-14% by weight, red pepper powder 12.8-13% by weight, oak powder 8.6 -9% by weight, purified salt 7.8-8% by weight, purified water 14.8-15% by weight of the composition ratio, and then evenly pulverized by mixing it to boil for 20-30 minutes to form a red pepper paste gulbi Manufacturing method.
The method of claim 1,
The stepping of the oysters and seasoning (s500) is a step of preparing a mixture of red pepper paste and seasoning mixed with oysters and oysters to produce red pepper paste oysters, by fermenting together the radish produced in the preparation of the cheongsam fermentation (s200), gulbi Kochujang oyster manufacturing method characterized by eliminating the peculiar miscellaneous food and enjoying the chewy texture of chewy oysters.

Images