KR20200075421A - Gangjeong Using Pollack and Chestnut and Preparation Method Thereof - Google Patents

Abstract

The present invention relates to a cracker with pollack and chestnut with improved palatability by complementing the taste balance and texture of pollack cracker, and a manufacturing method thereof. The manufacturing method comprises the following steps: (A) removing bones of trimmed pollack and cutting the same into a specific size; (B) applying frying powder to the cut pollack; (C) frying the pollack coated with frying powder in oil; and (D) putting the fried pollack and the sliced chestnuts in cracker sauce and mixing the same.

Description

Gangjeong Using Pollack and Chestnut and Preparation Method Thereof}

The present invention relates to a supplement of the taste and balance of the flavor of pollack gangjeong, to improve the palatability of the pollock roe tablet and its manufacturing method.

Gangjeong is a kind of traditional sugar, kneaded glutinous rice flour, sliced, dried, fried in oil, mixed with starch syrup, boiled after boiling, or stir-fried sesame, soybean, etc. They have been loved for snacks and desserts as sweets with sweetness due to sugars such as starch syrup along with crispy texture from puffed grains.

In recent years, the main raw material has been expanded to vegetables, fruits, and meat, not limited to grains such as glutinous rice, sesame seeds, and beans. Depending on the main raw material, the fruits and vegetables are dried and then the main raw material itself is expanded, or if the main raw material is difficult to swell, such as meat, the main raw material is coated with a fries to fry to reveal a crispy texture. In addition, gangjeong using meat, represented by chicken gangjeong as the main raw material, is not only limited to sweet syrup that gives off sweetness, but also mixes seasonings such as soy sauce or red pepper paste in addition to starch syrup, and spreads its base not only as a snack, but also as a side dish and a snack. Is becoming.

As part of this trend, pollock gangjeong using yellow pollen has been developed. Pollack is a Korean-style fish, and is a major marine product in Russia, Japan, and Korea, and can be caught at most times of the year. Pollack contains about 20% of protein, has a very low fat content of less than 1%, and is a high-protein, low-fat, low-calorie food with little calories and almost no cholesterol. It is also effective in beauty. Pollack refers to various names depending on the condition, and ecology refers to living things, dongtae being frozen, and dried North Korean. In North Korea, more specifically, frozen and melted in a large virtuous virtue, it is said that yellow dried ones are yellow, white ones are white, and black ones are black.

Pollack Gangjeong uses pollack that contains moisture appropriately for soft texture (Public Patent No. 10-2018-0124486, Patent No. 10-1858627), and dried pollock for chewy texture (Patent No. 10-1497382) , Registered Patent No. 10-1513866). The Gangjeong Gangjeong according to the prior art is all focused on removing the fishy taste of pollack, and focuses on adding functional ingredients or improving the functionality by source ingredients including starch syrup.

Patent Publication No. 10-2018-0124486 Registered Patent No. 10-1858627 Registered Patent No. 10-1497382 Registered Patent No. 10-1513866

An object of the present invention is to provide a pollock grain crystal having excellent functionality by removing the fishy taste of pollock and balancing the taste and texture.

The present invention for achieving the above object is (A) removing the bones of trimmed pollock and cutting to a predetermined size; (B) applying fried powder to the cut pollack; (C) frying the pollack coated with fried powder in oil; (D) fried pollack roe and sliced chestnuts into Gangjeong sauce and mix them; relates to a method of manufacturing pollock roe Gangjeong, characterized in that it comprises a.

In the present invention, the meaning of'trimmed' means that the edible parts such as viscera, head, tail, and fins of pollock are removed and washed clean. Depending on the taste, the skin may be additionally removed, or cooked with the skin in place.

Pollack used in the present invention may be raw, frozen, semi-dried, or dried depending on the desired texture. Raw or frozen ones contain a lot of moisture in the pollock itself, so you can enjoy the soft taste, and dried ones have a chewy texture.

When using ecology or dynamics as the pollock, the step of sprinkling diluted lemon juice or lemon juice between step (A) and step (B) may further include. Lemon juice or lemon juice not only removes the fishy taste of pollock, but also hardens the protein of pollock to prevent the flesh from crumbling. Therefore, it is possible to manufacture a clean gangjeong without being crumbly while maintaining a soft taste when applied to ecological or dynamic fragile flesh. It is natural that salt and pepper can be additionally processed.

Dry pollack, such as yellow pollack, white pollack, black pollack, and bukdae, has 5 times more protein and amino acid content than ecology, so it is good for relieving hangovers and detoxifying alcohol. In the case of using dried pollack, it is not easy to apply frying powder because there is too little moisture in the pollock itself, and it is hard to reduce the functionality, so after cutting to a certain size, put it into water before applying the frying powder and soak it. It is more preferable to do. If you dilute lemon juice with water used to soak, you can get the effect of removing the fishy taste of pollock. At this time, salt may be additionally diluted in water to show the effect of the liver. You can also beat it up with a bat to inflate it.

The pollock with the bone removed to make it easy to eat is cut into a certain size. The size can be adjusted in consideration of the age of the eater, but is preferably about 2-4 cm × 2-4 cm in size to be eaten in one bite. When the size is too large, it is not only uncomfortable to eat, but also because the specific surface area to which the Gangjeong sauce is applied is small, the palatability decreases, and when the size is too small, it is inconvenient to eat.

The tempura powder applied to the cut pollack may be one or more selected from the group consisting of flour, starch, rice flour, and glutinous rice flour, which are commonly used as clothes for tempura. It is good to make the tempura powder thoroughly applied to every corner, because the tempura powder is crispy with a tempura, and the flavor is soaked with Gangjeong sauce. In addition, it is desirable to fry the frying powder over a period of about 10 to 30 minutes after application of the frying powder so that the frying powder can be well attached to the pollock by the moisture contained in the pollock.

The pollock evenly coated with tempura powder is crispy fried in oil at 170~190℃. In order to get a more crispy taste, it is recommended to cool the fried pollack firstly and then fry it once again at a slightly higher temperature than during the first frying.

On the other hand, after peeling the outer shell and the inner shell, the chestnut is prepared by slicing into pieces with a thickness of about 0.2 to 1.5 cm, preferably 0.4 to 0.8 cm. When used as a barrel, the chestnut was too hard, and the functionality was rather lowered. When used as a slicing, it was difficult to sufficiently express the crispy texture. Since the chestnut has a hard surface and little moisture, the case where glutinous rice paste or wheat flour paste is coated and dried steadily is used, and the Gangjeong sauce is better absorbed. However, even if it is used as it is, the gangjeong sauce is well adhered because it contains saccharides and is sticky.

Gangjeong sauce is prepared by mixing soy sauce, red pepper paste, and saccharides at a predetermined mixing ratio, and boiled once again with lemon juice. For soy sauce, red pepper paste, and sugars, the mixing ratio can be appropriately adjusted in consideration of the use (for example, whether it is a snack or a side dish or a snack) and the age and preferences of the ingested person. For example, 100 to 300 parts by weight of red pepper paste and 100 to 300 parts by weight of sugar such as sugar or starch syrup can be used relative to 100 parts by weight of soy sauce. Naturally, you can also add spices such as sake or garlic. In the pollock gangjeong of the present invention, even when less sugar is used, the soft sweetness of the chestnut is added to achieve a balanced taste, but rather a non-irritating sweetness.

Put lemon juice, for example, 10 to 30 parts by weight, in the seasoned sauce, turn off the fire once it boils again, put the fried pollack and roe slices prepared from above, mix quickly, and cool to prepare a pollock roe Gangjeong. Lemon juice has the effect of removing the pollack of pollack, and has increased the functionality by giving a refreshing taste to Gangjeong. When mixed and cooked from the beginning of the Gangjeong Sauce, the acidity and flavor are blown away, and the effectiveness of the lemon juice decreases. When the lemon juice is added later, the viscosity of the Gangjeong Sauce decreases due to the bite of the lemon juice, and the Gangjeong quickly becomes wet. Thus, after the sauce was first boiled, lemon juice was added and boiled quickly at high temperature, then the fire was turned off and the fried pollock and chestnut pieces were mixed and cooled to show the best functionality.

The prepared pollack roe Gangjeong can be added with chopped nuts or sesame seeds to obtain a savory taste and a decorative effect. Nuts can be used, such as walnuts, pine nuts, brazil nuts, peanuts, and pasta, and it is more preferable to use it by roasting or heat treatment before using it as garnish. However, the nuts exhibit a savory texture, but do not have a crispy texture such as chestnut, and when using only nuts without using chestnut, a sufficient texture was not obtained.

As described above, according to the pollack essence Gangjeong of the present invention, the chestnut is given a unique sweet sweetness to lead the harmony of taste, and the texture of the crisp raw chestnuts is combined with the soft or chewy texture depending on the type of pollack used, and the functionality is very excellent. Therefore, it can be useful as a snack, side dish, or snack.

Figure 1 is a flow chart for a method of manufacturing a pollock grain night crystal according to an embodiment of the present invention.
Figure 2 is a photo of pollack roe Gangjeong according to an embodiment of the present invention.

Hereinafter, the present invention will be described in more detail with reference to the attached examples. However, these examples are merely examples for easily explaining the contents and scope of the technical spirit of the present invention, and the technical scope of the present invention is not limited or changed thereby. It will be obvious to those skilled in the art that various modifications and changes are possible within the scope of the technical spirit of the present invention based on these examples.

[Example]

Example 1: Preparation of pollock grain gangjeong

300 g of yellow polluted hair and tail were soaked in water for about 30 minutes. The soaked bark and thorns were removed, cut to a size of about 3 cm, and then dried. After that, it was seasoned with salt and pepper. The glutinous rice flour and potato starch were mixed in a weight ratio of 1:1, coated in the ground yellow and left for about 10 minutes, and then fried in oil at about 180°C.

After removing the outer skin and inner skin, 200 g of chestnuts were sliced into 0.3-0.5 cm thick pieces.

In a separate pan, 50 g of sugar, 200 g of starch syrup, 100 g of soy sauce, 200 g of sake, 200 g of red pepper paste, and 10 g of lemon juice were mixed and cooked for about 1 minute to prepare Gangjeong sauce. Deep fried yellow chestnuts and fried chestnuts were added to the Gangjeong sauce and mixed quickly.

Pumpkin seeds, peanuts, and pine nuts were sprinkled on top according to preference. Figure 2 shows a picture of the finished pollack roe Gangjeong.

Example 2: Preparation of pollock grain gangjeong

The dried chestnuts were prepared in the same manner as in Example 1, except that the chestnuts were soaked in dilute glutinous rice grass, dried, dried for 30 minutes, and then used.

Example 3: Preparation of pollock grain gangjeong

After removing the head and tail of the nose legs, they were cut to 3 cm in size and washed to remove moisture. Subsequently, after seasoning with salt and pepper, it was fried in the same manner as in Example 1 to prepare pollock roe gangjeong.

Example 4: Preparation of pollock grain gangjeong

After removing the head and tail of the animal, it was cut to a size of about 3 cm and washed to remove moisture. Subsequently, after seasoning with salt and pepper, it was fried in the same manner as in Example 1 to prepare pollock roe gangjeong.

Comparative Example 1: Preparation of pollock Gangjeong

A pollock tablet was prepared in the same manner as in Example 1, except that no albam was used.

Comparative Example 2: Preparation of pollock gangjeong

Boiled after peeling the chestnut, the mixture of glutinous rice flour and potato starch mixed in a weight ratio of 1:1 was fried in oil at about 180°C and used to prepare pollock gangjeong in the same manner as in Example 1. Did.

Comparative Example 3: Preparation of pollock gangjeong

After peeling the chestnut, a pollock gangjeong was prepared in the same manner as in Example 1, except that the whole was used.

Comparative Example 4: Preparation of pollock grain gangjeong

After peeling off the chestnuts, the pollock gangjeong was prepared in the same manner as in Example 1, except that it was sliced and used.

Comparative Example 5: Preparation of pollock Gangjeong

A pollock tablet was prepared in the same manner as in Example 4, except that no albam was used.

Comparative Example 6: Preparation of pollock grain gangjeong

Pollack gangjeong was prepared in the same manner as in Example 1, except that lemon juice was not used to prepare the gangjeong sauce.

Experimental Example: Sensory evaluation

Sensory evaluation by the 9-point scale method (1 point: extremely disliked, 9 point: extremely good) for 15 men and women in their 20s and 30s using the pollock grains obtained in Examples 1 to 4 and Comparative Examples 1 to 6 Table 1 shows the results. The sample was presented in a white dish labeled with a 3-digit random number along with water at room temperature. Sensory characteristics were measured for color, taste, aroma, texture, and overall preference.

As can be seen from Table 1, depending on the type of pollack used, yellow pollination showed the best functionality, and in the case of Kodari or Dongtai, the functionality was particularly low in texture compared to yellow pollen. Al balm balances the taste due to its sweet taste, increasing the sensory for the taste. Boiled chestnut has improved the sensory for the taste, but the effect of improving the texture is low. When the chestnut was used as a barrel, the functionality was reduced in texture. In addition, lemon juice showed the effect of improving the texture as well as taste and aroma.

Claims (5)

(A) removing the polished pollock bone and cutting it into a predetermined size;
(B) applying fried powder to the cut pollack;
(C) frying the pollack coated with fried powder in oil;
(D) Step of adding fried pollock and sliced chestnuts into Gangjeong sauce and mixing them;
A method of manufacturing pollock roe Gangjeong, characterized in that it comprises a.
According to claim 1,
When using ecology or dynamics as the above pollock,
A method of manufacturing a pollock grain balm tablet comprising the step of sprinkling diluted lemon juice or lemon juice between steps (A) and (B).
According to claim 1,
In the case of using dried pollock as the pollock,
The method of manufacturing the pollack roe balm gangjeong characterized in that it further comprises a step of placing the cut pollack between the steps (A) and (B) in water or diluted lemon juice.
The method according to any one of claims 1 to 3,
Method of manufacturing a pollock roe Gangjeong, characterized in that the dried chestnuts sliced in step (D) are coated with glutinous rice or wheat flour and dried steadily.
The method according to any one of claims 1 to 3,
Gangjeong sauce of the step (D) is a method of manufacturing pollack roe Gangjeong, characterized by being prepared by mixing soy sauce, red pepper paste, and saccharides, boiled, and boiled once again.

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