KR20200061013A - Islaeli carp dried slices and its manufacturing method - Google Patents

Abstract

The present invention relates to a leather carp fillet and a manufacturing method thereof. According to the present invention, provided is a method for manufacturing a leather carp fillet, comprising the following steps: trimming leather carp and making the same in a fillet form for pretreatment; grinding the pretreated leather carp fielet to tenderize the meat; mixing the tenderized leather carp meat and seasoning additives and kneading the same; molding the dough; baking the molded dough to process the same in a fillet form; cutting the fillet; and vacuum packing the cut fillet. In addition, provided is a leather carp fillet manufactured thereby.

Description

Flavored fish carp and its manufacturing method{Islaeli carp dried slices and its manufacturing method}

The present invention relates to a flavored fish froth and a method for manufacturing the same, and more particularly, to a flavored fish froth and a method for manufacturing the flavored fish with excellent taste, flavor and texture by extending flavored fish and mixing seasoning additives.

The carp is a type of carp (Cyprinus carpio Linnaeus, 1958), a fast-growing European carp with several scales on its body, which is improved for edible purposes in Israel and is called the Israeli carp (Cyprinus carpio nudus).

It looks similar to carp, but has very large scales only on the lower part of the dorsal fin, and the rest of them have no scales, so it is called a leather carp (scarfish). It grows about 30-40 cm. It is a freshwater fish of the carp family Carp family. In addition, it is distributed and cultured in many countries around the world.

These scented fish are used for food because they are fast-growing, hard-skinned, and have no fishy taste and no thorns, and the largest amount of freshwater farming in Korea is produced in exponential farming.

In addition, the protein content of natural and farmed carp meat was 17.0% and 16.1%, respectively, and the crude protein content of the carp was 17.8%, which is higher than that of carp, and the total amino acid content of the carp was extremely high, and the content of lysine was extremely high. Cysleine, methionin, and proline It is reported that the content of carp is higher than that of carp.

On the other hand, as interest in ice food is growing, consumers are trying to consume excellent protein from fish instead of meat, and they consume 55kg per person per year, the second largest amount of fish after Japan.

However, in recent years, the production of fish has been reduced due to fishing regulations, loss of fishing grounds, climate change, environmental pollution (radioactivity, heavy metals, etc.), reduced water resources, and increased management costs.

There is an increasing interest in inland water fisheries that can replace them, and inland water fisheries are not only capable of supplying aquatic products that are not produced in the sea, although they are not large in size or production, but also contribute significantly to the income increase of fishermen.

Domestic domestic cotton fisheries production is only 1% of our marine product production (3,330 thousand tons) in 2015, but it is increasing by 3.2% annually, and the production amount is also 5.7% (4,075 billion won) of the Korean seafood production amount (7,171.7 billion won). The annual growth rate is 10.3%.

Jeonbuk has 694 places with the largest number of farms in the country, and catfish is one of the nation's most aquatic species. The production of scented fish occupied the top spot in the country, and there is an inland water development test center in Wanju-gun, which serves as a strength in developing fish species in inland water.

Despite the increase in the production scale of domestic water fisheries, the domestic industry suffered due to rising cost of aquaculture such as feed cost, limited consumption (maeuntang, sashimi), consumption stagnation due to concerns about dystomosis infection, and large imports of cheap foreign fish species due to FTA. Is happening.

Therefore, it is necessary to revitalize inland fisheries through the development of processed products that are advanced and somewhat costly in accordance with the improvement of the dietary culture, such as improving income, preference for well-being foods, and limited consumption of meat protein. It is necessary to develop products using occupied scent.

In order to solve the above problems, the present invention is to provide a flavored fish pod and a method for manufacturing the flavored fish with excellent taste, flavor and texture by extending the flavor and mixing seasoning additives.

In order to solve the above problems, a method for manufacturing a scented fish carp according to an embodiment of the present invention includes pre-processing a scented fish to form a cloth; Pulverizing the pre-treated fragrant fillet and softening it; Kneading a mixture of seasoned flavored salmon and seasoned additives; Forming a dough; Baking the molded dough to produce a fish paste; It is possible to provide a method for manufacturing a scented fish lobster, which includes cutting the fisheries and vacuum-packing the chopped fish.

Here, the seasoning additive may include salt, sugar, barbecue seasoning, garlic powder, onion powder, shiitake mushroom powder, white pepper, starch, sodium L-glutamate, oligosaccharide, plum plum, soy sauce and alcohol.

In addition, the seasoning additive is 100 to 100% by weight of the flavored salmon, salt 1.0 to 1.3% by weight, sugar 11.8 to 12.2% by weight, barbecue seasoning 4 to 6% by weight, garlic powder 0.8 to 1.2% by weight, onion powder 0.3 to 0.7 Weight%, shiitake mushroom powder 0.2-0.4% by weight, white pepper 0.3-0.5% by weight, starch 2.7-3.3% by weight, sodium L-glutamate 0.2-0.4% by weight, oligosaccharide 3.0-4.0% by weight, plum plum 1.3-1.7% by weight %, soy sauce 1.5 to 2.5% by weight, and alcohol 0.25 to 0.45% by weight.

In addition, the step of manufacturing the fish is a first roasting step of baking the dough at 50 to 58 ℃ for 35 to 40 minutes; A second roasting step of inverting the first baked dough and baking at 60 to 68° C. for 55 to 65 minutes; A third roasting step of baking the second baked dough at 70 to 73° C. for 55 to 65 minutes; It may include a fourth roasting step of baking the third baked dough at 75 to 78°C for 55 to 65 minutes and a fifth roasting step of baking the fourth baked dough at 25 to 35°C for 25 to 35 minutes.

In addition, the cutting step is characterized in that the cut the 0.5 to 0.7cm in width, 10 to 10.5cm in length and 0.2 to 0.35cm in height.

In addition, it is possible to provide a scented fish lobster prepared through the scented fish lobster manufacturing method according to an embodiment of the present invention.

According to the embodiment of the present invention, the scented fish froth and its manufacturing method are prepared by mixing scented fish and mixing seasoning additives in consideration of the fact that it is difficult to maintain fresh quality due to the characteristics of aquatic scented fish. The texture may be excellent.

In addition, it can be provided according to consumer preferences such as income improvement, well-being food preference, and limited intake of meat protein, and can also be used as a snack for high protein, so it can be expected to revitalize inland fishery.

1 is a flow chart sequentially showing a method for manufacturing a scent fish according to an embodiment of the present invention.
2 is a graph showing the preference of Example 1 evaluation.
3 is a graph showing the preference of Example 2 evaluation.

Hereinafter, the description of the present invention with reference to the drawings is not limited to a specific embodiment, and various conversions may be applied and various embodiments may be provided. In addition, it should be understood that the contents described below include all transformations, equivalents, and substitutes included in the spirit and scope of the present invention.

In the following description, terms such as first and second are terms used to describe various components, and are not limited in meaning to themselves, and are used only to distinguish one component from other components.

The same reference numerals used throughout this specification denote the same components.

The singular expression used in the present invention includes the plural expression unless the context clearly indicates otherwise. In addition, terms such as “include”, “have” or “have” described below are intended to indicate that there are features, numbers, steps, operations, components, parts, or combinations thereof described in the specification. It should be interpreted and understood to not preclude the existence or addition possibility of one or more other features, numbers, steps, actions, components, parts or combinations thereof.

The scented smoked product of the present invention and the method for manufacturing the scented fish are softened by considering the difficulty in maintaining fresh quality due to the nature of the scented fish, and the seasoned additives are mixed to prepare, thereby extending the shelf life and providing a flavored scent with excellent taste, flavor, and texture. It is to do.

Hereinafter, embodiments of the present invention will be described in detail with reference to FIGS. 1 and 2 attached.

1 is a flowchart sequentially showing a method for manufacturing a scented fish carp according to an embodiment of the present invention.

Referring to Figure 1, the method for manufacturing a scented fish carp according to an embodiment of the present invention is a pre-treatment step (S10), a step of thickening (S20), a step of kneading (S30), a step of forming a dough (S40), and a pod It may include a step of manufacturing (S50), cutting the fish (S60) and packaging step (S70).

First, the pre-processing step (S10) is a step of pre-processing by trimming the scented fish to form a cap, and removing the head, internal organs, gills, spine, ribs, tail, etc. to make the scent fillet by removing the shell and removing the shell. Can be. At this time, the thorns must be completely removed.

The step of thickening (S20) is a step of pulverizing and grinding the pre-processed scented fillet in step S10, wherein the temperature should be adjusted to be 15°C or less.

This is because, when the temperature increases due to heating by the device during grinding, when the temperature exceeds 15°C, the cohesive force of the meat is lowered, which may cause problems in quality and molding of the fish.

The kneading step (S30) is a step of mixing and kneading flavored salmon meat seasoned and seasoned additive in step S20, and adding seasoning additives to the tenderized flavored salmon meat and mixing to knead.

Here, the seasoning additive may include one or more of salt, sugar, barbecue seasoning, garlic powder, onion powder, shiitake mushroom powder, white pepper, starch, sodium L-glutamate, oligosaccharide, plum plum, soy sauce and alcohol It is most preferred to include.

The salt is for salt concentration, and in 100% by weight of the flavored salmon, it may contain 1.0 to 1.3% by weight, preferably 1.2% by weight.

At this time, if the salt is less than 1.0% by weight, the scented fish can be fresh, and if it exceeds 1.2% by weight, the taste is reduced because it is too salty to consume.

The sugar is intended to produce the sweetness of the fish, and in 100% by weight of the flavored salmon, it may contain 11.8 to 12.2% by weight, and preferably 12% by weight.

At this time, when the sugar is less than 11.8% by weight, the flavor of the flavored salmon can be lowered, and when it exceeds 12.2% by weight, the intensity of the sweetness is too high and the palatability can be reduced.

Barbecue seasoning is seasoning added to give a rib-flavored scent, and in 100% by weight of fragrant salmon, it may contain 4 to 6% by weight, and preferably 6% by weight.

At this time, if the barbecue seasoning is less than 4% by weight, it is difficult to exhibit the rib taste, and if it exceeds 6% by weight, the rib taste is stronger, but the overall taste may not be harmonized, and the preference may be lowered.

Garlic powder is seasoned to be added to enhance the taste of the fish ribs showing the taste of ribs, and in 100% by weight of the flavored salmon meat, it may contain 0.8 to 1.2% by weight, preferably 1.0% by weight.

At this time, when the garlic powder is less than 0.8% by weight, the taste enhancing effect is negligible, and when it exceeds 1.2% by weight, the garlic flavor becomes too strong and the palatability may decrease.

Onion powder is seasoning added to enhance the taste of the fish ribs showing the taste of ribs, and in 100% by weight of the flavored salmon meat, it may contain 0.3 to 0.7% by weight, and preferably 0.5% by weight.

At this time, if the onion powder is less than 0.3% by weight, the taste enhancing effect is negligible, and if it exceeds 0.7% by weight, the onion scent becomes too strong and the palatability may be reduced.

Shiitake mushroom powder is seasoning added to enhance the umami flavor of the fish that exhibits rib taste, and in 100% by weight of the flavored salmon meat, it may contain 0.2 to 0.4% by weight, and preferably 0.3% by weight.

At this time, if the shiitake mushroom powder is less than 0.2% by weight, the effect of enhancing umami taste is negligible, and when it exceeds 0.4% by weight, the palatability may be reduced.

White pepper is added to give the fish a fragrant feeling and to catch the taste that can be felt by seasoning. In 100% by weight of the flavored fish meat, 0.3 to 0.5% by weight may be included, and 0.4% by weight is included. desirable.

At this time, if the white pepper is less than 0.3% by weight, it is difficult to catch the taste, and if it exceeds 0.5% by weight, the white pepper flavor becomes too strong, deteriorating the overall aroma and taste, and the preference may be reduced.

Starch is intended to improve the viscosity when kneading, and in 100% by weight of the flavored salmon meat, it may contain 2.7 to 3.3% by weight, preferably 3.0% by weight.

At this time, when the starch is less than 2.7% by weight, it is difficult to mold the dough, and when it exceeds 3.3% by weight, the hardness of the fish can be increased, which may cause discomfort when ingested with a hard texture.

Sodium L-glutamate is for adding umami to the fish, and in 100% by weight of the flavored salmon, it may contain 0.2 to 0.4% by weight, and preferably 0.3% by weight.

At this time, when the sodium L-glutamate is less than 0.2% by weight, the effect of enhancing the umami taste is negligible, and when it exceeds 0.4% by weight, the taste may have a great strength and feel.

Oligosaccharides are added to add sweetness to the fish and to increase the viscosity when kneading, and in 100% by weight of the flavored salmon meat, it may contain 3.0 to 4.0% by weight, and preferably include 3.5% by weight.

At this time, if the oligosaccharide is less than 3.0% by weight, the effect of increasing the viscosity is insignificant and the taste is lowered, and if it exceeds 4.0% by weight, the sweetness may be too strong and the hardness of the vesicles may be increased to become hard.

Plum plum is intended to add sweetness and umami to the fish, and in 100% by weight of the flavored salmon, it may contain 1.3 to 1.7% by weight, and preferably contains 1.5% by weight.

At this time, if the plum chung is less than 1.3% by weight, the taste of the fish may be lowered, and if it exceeds 1.7% by weight, the sour and sweet taste of the plum may be too emphasized.

Soy sauce is intended to produce an appropriate salty taste, and in 100% by weight of the flavored salmon meat, it may include 1.5 to 2.5% by weight, and preferably 2.3% by weight.

At this time, when the soy sauce is less than 1.5% by weight, it may be fresh, and when it exceeds 2.5% by weight, the salty taste may be too strong.

The alcohol is intended to mask the fishy peculiar smell, and in 100% by weight of the flavored fish, it may contain 0.25 to 0.45% by weight, and preferably 0.35% by weight.

At this time, if the alcohol is less than 0.25% by weight, the fishy may not be masked, and if it exceeds 0.45% by weight, the viscosity of the dough may be lowered and molding difficulties may occur.

In other words, 100 to 100% by weight of flavored salmon meat, 1.0 to 1.3% by weight of salt, 11.8 to 12.2% by weight of sugar, 4 to 6% by weight of barbecue seasoning, 0.8 to 1.2% by weight of garlic powder, 0.3 to 0.7% by weight of onion, shiitake Mushroom powder 0.2-0.4% by weight, white pepper 0.3-0.5% by weight, starch 2.7-3.3% by weight, sodium L-glutamate 0.2-0.4% by weight, oligosaccharide 3.0-4.0% by weight, plum plum 1.3-1.7% by weight, soy sauce 1.5 It can be kneaded by mixing to 2.5% by weight and 0.25 to 0.45% by weight of alcohol, 1.2% by weight salt, 12% by weight sugar, 6% by weight barbecue seasoning, 1.0% by weight garlic powder, 0.5% by weight onion powder Weight%, shiitake mushroom powder 0.3% by weight, white pepper 0.4% by weight, starch 3.0% by weight, L-sodium glutamate 0.3% by weight, oligosaccharide 3.5% by weight, plum plum 1.5% by weight, soy sauce 2.3% by weight and alcohol 0.35% by weight Mixing and kneading is most preferred.

In addition, the seasoning additive may further include green mandarin blue and yangha powder.

Green mandarin juice is intended to improve the overall taste with fresh and sweet taste while catching the fishy smell and seasoning of the scented fish. In 100% by weight of scented salmon, it may contain 0.2 to 0.4% by weight, and includes 0.3% by weight It is desirable to do.

At this time, if the green tangerine juice is less than 0.2% by weight, the effect of catching the feeling is minimal, and when it exceeds 0.4% by weight, the sour taste may be too strong.

Yangha powder is intended to improve the flavor, may include 0.03 to 0.08% by weight, and preferably comprises 0.05% by weight.

At this time, if the lowering powder is less than 0.03% by weight, the above effect is insignificant, and if it exceeds 0.08% by weight, the lowering direction becomes too strong, and rather, the taste of the ribs may be impaired and the preference may be lowered.

As described above, the dough is prepared by mixing each ingredient in an optimum content in accordance with the overall nutrition, taste, aroma, and preference of the fragrant fish pod, and if out of the above range, the preference of the whole product may deteriorate.

In the step of forming the dough (S40), the dough kneaded in step S30 can be molded into a wide pin shape with a width of 89 to 91 cm, a height of 9 to 11 cm, and a height of 0.4 to 0.6 cm, so that cutting is easy when packaging. It is desirable to bloom in a size of 10 cm in height and 0.5 cm in height.

At this time, if the height is less than 0.4cm, the manufactured fish may be harder than the soft and chewy texture, and the surface may be rough. If it exceeds 0.6cm, the cooking time may be too long and difficult to cook with even texture.

Step (S50) for manufacturing a fish is a step of baking a dough molded in step S40 to prepare a fish cake, and putting the dough into a smoked steam oven to divide the dough into 1 to 5 steps to bake the dough.

In this way, the dough is divided into 1st to 5th and baking is set at a high temperature from the beginning, so that only the surface of the dough is cooked at a time and not cooked with a uniform texture to the inside. will be.

Specifically, the step S50 may include a first roasting step, a second roasting step, a third roasting step, a fourth roasting step, and a fifth roasting step.

The first roasting step is a step for drying the surface of the first molded dough. The dough can be baked at 50 to 58°C for 35 to 40 minutes, and it is preferable to bake at 55°C for 40 minutes.

At this time, if it is less than 35 minutes, the surface does not dry sufficiently, and if it is baked for more than 40 minutes, the bottom surface may stick.

The second roasting step is a step affecting the texture of the fish, and the primary baked dough can be inverted and baked at 60-68°C for 55-65 minutes, and baking at 65°C for 60 minutes is preferred.

The third roasting step is a step affecting the texture of the fish, and the second baked dough can be baked at 70 to 73°C for 55 to 65 minutes, and baking at 70°C for 60 minutes is preferable.

The fourth roasting step affects the texture of the fish, and the third roasted dough can be baked at 75 to 78°C for 55 to 65 minutes, and it is preferable to bake at 75°C for 60 minutes.

Since the temperature and time of each of the 2nd to 3rd roasting steps are factors affecting the texture of the fish, it may be difficult to obtain the best fish texture when outside the above range.

The fifth roasting step is a step of stopping the baked fish, and the fourth roasted dough can be baked at 25 to 35°C for 25 to 35 minutes, and it is preferable to bake at 30°C for 30 minutes. Since the fifth roasting step is a step for resting rather than baking, when the temperature and time are exceeded, the texture may be lowered, burned, or not sufficiently rested, which may cause problems when cutting.

Step (S60) for cutting the fish can be cut to a size of 0.5 to 0.7cm in width, 10 to 10.5cm in length, and 0.2 to 0.35cm in height in order to eat the fish. It is not limited to this.

In the step of packaging (S70), the cut fish cut in step S70 may be vacuum packed. At this time, the fish can be vacuum-packed with a weight of 45 to 45g, but is not limited thereto.

Through such a manufacturing method, it is possible to manufacture a scented fish froth according to the practice of the present invention.

It was confirmed that the scented fish carp according to the embodiment of the present invention was shown in Table 1 and Table 2 as a result of the analysis of the nutrition and quality standards.

In addition, Omega-3 was also tested to confirm that it was a functional food containing Omega-3 during the quality standard inspection.

Analysis items Analysis calorie 321.4Kcal/100g carbohydrate 36.6g/100g sugars 17.4g/100g protein 25.3g/100g ±0.0 Fat 8.2g/100g ±0.0 Saturated fat 2.6g/100g trans fat 0.0g/100g cholesterol 87.2mg/100g salt 1504.9mg/100g ±2.4

Analysis items Analysis Staphylococcus aureus 0,0,0,0,0 CFU/g (Quantity, n=5) Coliform 0,0,0,0,0 CFU/g (Quantity, n=5) Preservative Non-detection Sulfur dioxide Non-detection Omega-3 1.4g/100g (EPA+DHA content)

Hereinafter, the experimental examples to be carried out are presented to aid understanding, and are merely illustrative of the present invention, and the scope of the present invention is not limited to the following experimental examples.

[ Example  One]

After trimming the scented fish, pre-processing it, pulverizing the pre-treated scented fillet, and kneading it, kneading 100% by weight of the scented flavored scented meat and seasoning additives, knead the dough 90cm in width, 10cm in length, and 0.5cm in height. Molded to size, put the molded dough into a smoked steam oven and bake for 40 minutes at 55℃ (1st), turn the dough over and over at 65℃ for 60 minutes (secondary), at 70℃ for 60 minutes (3rd), 75 Flavored fish broth was prepared by baking at 60°C (4th order) at 30°C and 30 minutes (5th order) at 30°C and cutting.

Here, the seasoning additive is 100% by weight of the flavored salmon meat, salt 1.2% by weight, sugar 12% by weight, barbecue seasoning 6% by weight, garlic powder 1.0% by weight, onion powder 0.5% by weight, shiitake mushroom powder 0.3% by weight, white pepper It contains 0.4% by weight, 3.0% by weight of starch, 0.3% by weight of L-glutamate, 3.5% by weight of oligosaccharides, 1.5% by weight of plum wine, 2.3% by weight of soy sauce and 0.35% by weight of alcohol.

During molding, the dough was molded to a size of 90 cm, 10 cm, and 0.5 cm in height.

[ Example  2]

Flavored fish meat was prepared in the same manner as in Example 1, except that the seasoning additive further contained 0.3 wt% of green mandarin blue and 0.05 wt% of unloaded powder in 100% by weight of the flavored salmon.

[ Experimental Example ]

A sensory test was conducted to evaluate the preferences of Examples 1 and 2.

After randomly selecting 156 people to taste Examples 1 and 2, a sensory test was conducted to vote very good, good, normal, dislike, and very dislike.

The results are shown in Table 3, Figures 2 and 3 below.

It was omitted because the number of votes saying “I hate it” did not come out.

very good good usually hate Example 1 81 56 18 One Example 2 84 53 17 2

As can be seen from Table 3, FIG. 2, and FIG. 3, Example 1 obtained 81 votes, 56 votes were good, and there was no vote at all, so it was confirmed that the overall preference was high. In Example 2, 84 votes were good, 53 votes were good, and there were no votes at all, so it was confirmed that the overall preference was high.

The embodiments of the present invention have been described with reference to the accompanying drawings, but a person skilled in the art to which the present invention pertains may implement other specific forms without changing the technical spirit or essential features of the present invention. You will understand. Therefore, the above-described embodiment is illustrative in all respects and is not limiting.

Claims (7)

Trimming the scent and pre-processing it into a cloth;
Pulverizing the pre-treated fragrant fillet and softening it;
Kneading a mixture of seasoned flavored salmon and seasoned additives;
Forming a dough;
Baking the molded dough to prepare a fish paste;
Cutting the fish cell and
A method of manufacturing a scented fish lobster comprising the step of vacuum-packing the cut lobster.
According to claim 1,
The seasoning additive,
Salt, sugar, barbecue seasoning, garlic powder, onion powder, shiitake mushroom powder, white pepper, starch, L-sodium glutamate, oligosaccharides, plum plum, soy sauce and alcohol production method.
According to claim 2,
The seasoning additive,
In 100% by weight of the flavored salmon, salt 1.0 to 1.3% by weight, sugar 11.8 to 12.2% by weight, barbecue seasoning 4 to 6% by weight, garlic powder 0.8 to 1.2% by weight, onion powder 0.3 to 0.7% by weight, shiitake mushroom powder 0.2 to 0.4% by weight, 0.3 to 0.5% by weight of white pepper, 2.7 to 3.3% by weight of starch, 0.2 to 0.4% by weight of sodium L-glutamate, 3.0 to 4.0% by weight of oligosaccharides, 1.3 to 1.7% by weight of plum, soy sauce 1.5 to 2.5 A method for producing a scented fish lobster comprising weight% and 0.25 to 0.45% by weight of alcohol.
According to claim 3,
The seasoning additive,
In 100% by weight of the fragrant fish froth, 0.2 to 0.4% by weight of green mandarin orange juice and further comprising 0.03 to 0.08% by weight of powdered scented fish.
According to claim 1,
The manufacturing step of the fish,
A first roasting step of baking the dough at 50 to 58° C. for 35 to 40 minutes;
A second roasting step of inverting the first baked dough and baking at 60 to 68° C. for 55 to 65 minutes;
A third roasting step of baking the second baked dough at 70 to 73° C. for 55 to 65 minutes;
A fourth roasting step of baking the third baked dough at 75 to 78°C for 55 to 65 minutes, and
A method of manufacturing a scallion fish froth comprising a fifth roasting step of baking the fourth baked dough at 25 to 35°C for 25 to 35 minutes.
According to claim 1,
The cutting step,
A method of manufacturing a scented fish lobster, characterized in that the scrim is cut to a size of 0.5 to 0.7 cm in width, 10 to 10.5 cm in length, and 0.2 to 0.35 cm in height.
Claims 1 to 6 of the scented fish froth produced through any one of the manufacturing method.

Images