KR20210147388A - Fried pollack skin and process for preparing the same - Google Patents

Abstract

The present invention relates to fried pollock skin and a manufacturing method thereof and, more specifically, to fried pollock skin, in which pollock skin is efficiently processed and utilized to increase nutritional components and satisfy palatability, and a manufacturing method thereof. According to the present invention, pollack skin is used as a main raw material to be efficiently processed and utilized, so that the amount of pollock processing by-products can be reduced, thereby being eco-friendly. Since the taste and nutritional components of the fried pollack skin are maximized and palatability is increased, the fried pollack skin can be easily consumed as a nutritious snack or side dish by people regardless of age, thereby increasing preference. In addition, since a product can be maintained for a long period of time even after manufacturing and production, and thus the quality of the product can be increased and storability of the product according to expiration date can be maximized. The method comprises a pretreatment step, a cutting step, a frying step, an oil removing step, a sauce preparation step, a seasoning step, a drying step, a packaging step, and a sterilization step.

Description

Pollack skin fried chicken and its manufacturing method {Fried pollack skin and process for preparing the same}

The present invention relates to cod-shelled fried chicken and a method for manufacturing the same, and more particularly, to a fried pollack shell using the pollock skin that satisfies nutritional components and palatability by efficiently processing and utilizing the pollock skin, and a method for manufacturing the same.

Recently, with the development of industrial technology and the development of various food materials, the dietary life is improving day by day. Accordingly, cooking techniques that include various materials that are unique to the emotions and add functionality are being developed one after another.

Among them, pollock, on the other hand, is a cold-water fish belonging to the Family Gradidate family, and it is the highest-yielding aquatic product among single fish species and is a continuously managed fish. In addition, pollock muscle has a high content of EPA and DHA, which are representative omega-3 fatty acids, is low in oil, has a light taste, is rich in vitamins and minerals, and has low calories, so it is one of the representative seafood products preferred by Korean consumers. In addition, pollock bones are mainly composed of minerals such as calcium and phosphorus and collagen. For this reason, pollack is widely used in Korea as a simple processed product to be used as a material for jean, etc., dried nori, kodari, blackfish, dried fish paste, yellow pollack, sikhae, etc. material is used. And pollock bone can be properly used as an extraction material for calcium and collagen.

On the other hand, research on the use of pollack exists in various ways, such as the production of sikhye, the production of tender meat and fish cakes, the production of gelatin and its hydrolysates from the skin, the development of seasoning materials from the head, the pickled pollack, and the production of salted fish.

Recently, food manufacturers are planning and launching products using new materials as well as health-oriented foods such as low-fat, non-fat, low-cholesterol and low-calorie snacks according to consumer needs. Therefore, the need for food that can satisfy nutrition and palatability is emerging.

Republic of Korea Registration No. 10-2041089 (October 31, 2019) Republic of Korea Registration No. 10-2046387 (November 13, 2019)

As a result of intensive research to develop a product with excellent taste and nutrition and functionality using pollack skins, the present inventors have found that the taste and nutrition of fried pork belly produced by efficiently processing pollack skins as the main material as will be described later. It has been confirmed that it can meet the needs of rich and diverse consumers, and thus the present invention has been completed.

Accordingly, an object of the present invention is to provide a fried pollack skin fried chicken that is rich in taste and nutrition and can meet various consumer needs by efficiently processing and manufacturing pollock skin as a material, and a method for manufacturing the same.

The above object of the present invention is

a) A pre-treatment step of removing the foreign substances by removing the fishy smell by removing the skin from the frozen state, immersing it in a sodium sulfite solution and washing;

b) slicing the pre-treated pollock skins to a certain size;

c) A frying step in which the pollack skin material is immersed in corn oil and starch powder and then fried at 180-220 ℃ for 8-12 seconds using a fryer;

d) deoiling step to remove fat from fried pollack;

e) separately, preparing a seasoning source;

f) adding seasoning sauce to the fried pollack skins in a weight ratio of 65-75:25-35 before the frying is cooled, and coating the frying with the seasoning sauce;

g) drying the seasoning sauce-coated tempura;

h) packaging the dried tempura to a certain standard; and

i) a sterilization step of sterilizing the packaged tempura; it can be achieved by a method for producing fried chicken using pollock skin, characterized in that it includes, and the fried chicken prepared by the method.

According to the frying pan using pollock skin and its manufacturing method according to the present invention, it is possible to reduce the amount of pollack processing by-products by using pollock skin as a main raw material and efficiently processing and utilizing it, which is eco-friendly, maximizes taste and nutrition, and improves palatability. It can be easily consumed as a nutritious snack or side dish regardless of age, thereby increasing palatability. In addition, since the product can be maintained for a long period of time even after manufacturing and production, it is possible to improve the quality of the product and maximize the storability of the product according to the expiration date.

1 is a manufacturing process diagram of pollack skin fried gak according to the present invention.

The present invention, in one aspect,

a) A pre-treatment step of removing the foreign substances by removing the fishy smell by removing the skin from the frozen state, immersing it in a sodium sulfite solution and washing;

b) slicing the pre-treated pollock skins to a certain size;

c) A frying step in which the pollack skin material is immersed in corn oil and starch powder and then fried at 180-220 ℃ for 8-12 seconds using a fryer;

d) deoiling step to remove fat from fried pollack;

e) separately, preparing a seasoning source;

f) adding seasoning sauce to the fried pollack skins in a weight ratio of 65-75:25-35 before the frying is cooled, and coating the frying with the seasoning sauce;

g) drying the seasoning sauce-coated tempura;

h) packaging the dried tempura to a certain standard; and

i) a sterilization step of sterilizing the packaged fried food; provides a method for producing a fried pork belly using pollock skins, characterized in that it includes, and a pollock skin fried chicken prepared by the method.

The present invention, in a further aspect,

It provides a method for producing fried chicken using pollock skins, characterized in that it further comprises a sauce solution immersion step of immersing the minced pollock skins in a pollock by-product brine solution after step b) and immersing them for 10 minutes to 2 hours.

The present invention, in a further further aspect,

The pollock by-product brine solution is

a1) salting the by-products including the intestines removed from pollock in a salting solution for 10 to 60 minutes;

a2) removing the salted by-products and drying them;

a3) pulverizing the dried by-product to 80-200 mesh;

a4) 10-20 parts by weight of onion slices, 10-20 parts by weight of green onion slices, 10-30 parts by weight of cheongyang pepper powder, 5-15 parts by weight of red pepper powder, 2-5 parts by weight of brewed soy sauce in 10 parts by weight of the obtained powder obtaining a mixed solution by adding 10 to 20 parts by weight of the extract and a small amount of sea salt; and

a5) aging the mixture at 0 to 10° C. for 10 minutes to 12 hours to obtain a salting solution of pollack by-product; and in step a1), the salting solution is 0.5 to 3% by weight of salt and the remaining amount of purified water It provides a method for producing fried chicken using pollock skin, characterized in that it comprises.

The present invention, in a further further aspect,

The seasoning sauce is 30-40 parts by weight of hot red pepper powder, 10-20 parts by weight of perilla powder, 7-12 parts by weight of minced garlic, 15-25 parts by weight of herbal extract, 5-15 parts by weight of purified water, 7-10 parts by weight of starch , Sugar 5-10 parts by weight, processed salt 0.8-1.2 parts by weight, soybean flour 0.3-0.7% by weight, and ginger powder 0.3-0.7% by weight It provides a method for producing fried chicken using pollack skin, characterized in that it contains .

Hereinafter, a preferred embodiment of a fried chicken and a method for manufacturing the same using pollock skin according to the present invention will be described in detail with reference to the accompanying drawings.

The terms or words used in the present specification and claims are not to be construed as limited in their ordinary or dictionary meanings, and on the principle that the inventor can appropriately define the concept of the term in order to best describe his invention. It should be interpreted as meaning and concept consistent with the technical idea of the present invention. Therefore, since the embodiments described herein and the configurations shown in the drawings are only the most preferred embodiment of the present invention, it is understood that there may be various equivalents and modifications that can be substituted for them at the time of the present application. shall.

1 is a manufacturing process diagram of pollack skin fried gak according to the present invention. As shown in FIG. 1 , the method for preparing fried chicken using pollock skin according to the present invention is largely a pre-treatment step, a mincing step, a salting step, a frying step, a deoiling step, a seasoning sauce preparation step, a sauce coating step, a drying step, and a packaging step. and a sterilization step.

Hereinafter, each individual step will be described in detail.

a) pretreatment step

First, it is a step of collecting pollock skins, trimming them, and pre-processing them. Since pollock is mainly distributed in a frozen state, in order to process the pollock, it is not thawed immediately, but sliced meat is used in the frozen state. In the pre-treatment step, the fishy smell is removed by removing the fishy smell by immersing it in sodium sulfite solution after collecting the pollock skins remaining after the sack is lifted.

Sodium sulfite, also called sulfurous anhydride or sulfite, has the effect of inhibiting the growth of yeast, mold, and bacteria, and is used as an antioxidant, bleach, photo developer, preservative, preservative, or food additive.

The permissible value per day in Korea is _{0.03 g/kg in terms of sulfur dioxide (SO 2} ), and the permissible value per day in WTO ADI is 0.7 mg/kg in terms of sulfur dioxide. If you consume more than the standard (20 dried fruits or 4 glasses of wine), problems such as headache, stomachache, gastric mucosa irritation, and bronchitis may occur. am.

Sodium sulfite is a substance listed in the Food Additives Ordinance along with sodium metabisulfite, potassium metabisulfite, sulfurous anhydride, sodium acid sulfite, and sodium hyposulfite.

Sodium sulfite, although not limited thereto, may be preferably used by immersing pollock skins in a 1.5% aqueous solution state for 10 minutes to 2 hours.

After that, the pollock skins are washed with purified water or the like by spraying high-pressure water or running water to remove foreign substances.

b) mincing step

Next, cut the pre-treated pollock skins into appropriate sizes (preferably 5 to 10 cm in length).

b1) salting step

In this step, the minced pollock skins are immersed in the pollack by-product brine solution and immersed for 10 minutes to 2 hours. This step may be omitted if necessary.

The pollock by-product brine solution is prepared by a1) salting the by-product including the intestines removed from pollock in the brine solution for 10 to 60 minutes; a2) removing the salted by-products and drying them; a3) pulverizing the dried by-product to 80-200 mesh; a4) 10-20 parts by weight of onion slices, 10-20 parts by weight of green onion slices, 10-30 parts by weight of cheongyang pepper powder, 5-15 parts by weight of red pepper powder, 2-5 parts by weight of brewed soy sauce based on 10 parts by weight of the obtained pollack by-product powder parts, and 10 to 20 parts by weight of the herbal extract to obtain a mixed solution; and a5) aging the mixture at 0 to 10° C. for 10 minutes to 12 hours to obtain a salted pollock by-product; preferably prepared by.

It may be preferable that the salting solution used in step a1) consists of 0.5 to 3% by weight of salt and the remaining amount of purified water.

Then, in step a2), take out the pollack by-product and dry it. During drying, hot air of 50 to 65° C. is applied to the pollack by-product and dried for 10 to 60 minutes to remove moisture, thereby increasing the quality characteristics of the product and reducing off-flavor.

Alternatively, it may be desirable to apply a high-temperature flame, but directly heat the pollock skins for a short time for a few seconds within the range where the skins do not burn.

In step a3), the dried pollack by-product is pulverized to a particle size of 50 to 200 mesh by a conventional method using a grinder or a cutter, and then, in step a4), the sauce mixture is added and homogeneously mixed.

The sauce mixture contains 10-20 parts by weight of onion slices, 10-20 parts by weight of green onion slices, 10-30 parts by weight of cheongyang pepper powder, 5-15 parts by weight of red pepper powder, 2-5 parts by weight of brewed soy sauce based on 10 parts by weight of pollock by-product powder It may be preferable to include parts by weight, and 10 to 20 parts by weight of the herbal extract.

As the herbal extract used herein, any herbal extract used for food may be used according to preference without limitation, and an edible plant extract or vegetable oil or plant seed oil may be used.

Particularly preferred herbal extracts are, but not limited to, plum, deodeok, bellflower, sedum, horseradish, arrowroot, pine needles, dandelion, mugwort, mulberry leaf, actinidia, gomchwi, thistle, elm, water parsley, sedum, wild perilla, oleifera, and sagebrush. , champignon, coltsfoot, motherwort, urchinaceae, peppermint, gujeolcho, sagebrush, wild lion, omija, actinidia, mulberry, marigold, sauerkraut, heotgae tree, arrowroot flower, azalea, primrose, pork potato, kale, cypress, chrysanthemum, Blackberry, brier, blueberry, raspberry, cornflower, rosemary, lavender, sage, thyme, peppermint, oregano, lemon balm, lemon verbena, angelica, basil, borage, coriander, daisy, iris, ivy, jasmine, marjoram, meadow Sweet, Mint, Mugwort, Mustard Seed, Rose, Avocado, Benzoin, Camphor, Caraway, Celery, Cinnamon, Citronella, Cumin, Eucalyptus, Grape Seed, Iris, Jojoba, Juniper, Lime, It can be obtained by appropriately treating one or more herbal plants selected from the group consisting of orange, spearmint and tea tree.

In addition, the sauce solution may further include liquid fructose, starch syrup or pepper in an appropriate amount according to your preference.

Alternatively, the salted pollack by-product is preferably used by fermenting components such as pollack offal, and it may be more preferable to measure it in an appropriate amount of salt in a container such as a jar and ferment for a long period of 3 months to 3 years. This salted pollack by-product can provide a deep umami taste for the final fried product.

Then, in the a5) aging step, the mixture is aged at 0 to 10° C. for 10 minutes to 12 hours to obtain a salted pollock by-product.

c) frying step

After removing the pollack skin material from the salting solution, dry it, dip it in corn oil and starch powder, and then fry it at 180~220℃ for 8~12 seconds using a breastfeeding fryer.

The mixing ratio of pollock husk, corn oil, and starch powder is suitable in a ratio of 65 to 75: 15 to 25: 5 to 15 by weight.

The starch powder is preferably one or a mixture of two or more selected from the group consisting of starch, starch, wheat flour, non-glutinous rice flour, glutinous rice flour, soybean flour, perilla powder, peanut powder, cheese, powdered collagen, agar, buckwheat and corn flour can

In addition, as the starch powder, starch acetate, modified starch, or gelatinized starch may be used without limitation.

As the starch powder, a mixture of glutinous meat powder and starch powder in a weight ratio of 3:1 may be more preferably used.

d) deoiling step

Then, the fried pollack skins are placed on a tray and left still for 30 minutes to 3 hours to remove oil.

e) Seasoning Sauce Preparation Step

In preparing the pollack skin fried chicken of the present invention, the seasoning source can be configured by selecting various ingredients according to taste.

The seasoning sauce is, for example, 30-40 parts by weight of hot red pepper powder, 10-20 parts by weight of perilla powder, 7-12 parts by weight of minced garlic, 15-25 parts by weight of herbal extract, 5-15 parts by weight of purified water, starch The sauce can be made by mixing 7-10 parts by weight, 5-10 parts by weight of sugar, 0.8-1.2 parts by weight of processed salt, 0.3-0.7% by weight of soybean powder, and 0.3-0.7% by weight of ginger powder.

In addition, the seasoning sauce may further impart pungent taste, mild taste, etc. according to preference, and may include liquid fructose, starch syrup, or pepper in an appropriate amount.

If necessary, the seasoning mixture may be more preferably aged at 0 to 10° C. for 10 minutes to 12 hours.

As the herbal extract, edible oil, edible plant extract, or plant seed oil may be used.

The seasoning sauce may additionally contain a small amount of seasoning, and examples of the seasoning include sugar, fruit juice, lemongrass, chili, pectin, phosphoric acid, potassium sorbate, xylose, L-sodium glutamate, perilla oil, soybean oil, seaweed. Powder, dashi, mayonnaise, ketchup, teriyaki sauce, hot sauce, cheese, natural gardenia juice, vinegar, ginger juice, salt, honey, fructose, oligosaccharide, black pepper powder, potassium sorbate, D-xylose, green pepper, pectinase, Cellulase, glucose, chicory fiber, citric acid, vitamin C, lactose, natural or synthetic sweeteners can be used as main ingredients.

f) Sauce coating step

Before the deoiled pollack skins are cooled, the seasoning sauce is evenly coated to allow the sauce to permeate the inside of the product to double the taste of fried chicken.

It may be preferable to apply the seasoning sauce to the fried pollack skins using a rotary mixer by adding the seasoning sauce to the fried pollack skins in a weight ratio of 7:3 before the fried pollack skins are cooled.

g) drying step

Then, hot air of 50 to 65° C. is applied to the fried pollack skinned with the sauce and dried for 10 to 60 minutes to remove moisture, thereby increasing product quality characteristics and reducing off-flavor.

Alternatively, you can put it in a tumbler and drive it for 1 to 2 minutes, or use a dryer to dry it at 100 to 200°C for about 10 minutes.

h) packaging step

Tempura prepared in this way is packaged and stored in a certain unit, and it is better to pack it in a packaging pack or the like and store it frozen or refrigerated in consideration of the expiration date.

i) sterilization step

In addition, if a long-term distribution period is required, the prepared fried chicken may be subjected to a sterilization step.

As the step of sterilizing the packaged food formulation, various sterilization methods can be selected and carried out depending on the formulation and packaging type, but conventional UV sterilization, retort sterilization or steam sterilization methods are used, and these conditions are finely modified as necessary. It is more preferable to do so.

According to the frying pan using pollock skin and its manufacturing method according to the present invention, by properly processing pollock skin, which is the main raw material, and using it as an appropriate sauce, nutritional components are maximized and palatability is increased, so that it can be easily consumed regardless of age, thereby increasing palatability. can

In addition, since the product can be maintained for a long period of time even after manufacturing and production, it is possible to improve the quality of the product and maximize the storability of the product according to the expiration date.

<Example>

Hereinafter, the present invention will be described in more detail through examples. These examples are only for illustrating the present invention in more detail, and it is obvious to those skilled in the art that the scope of the present invention is not limited by these examples according to the gist of the present invention.

Examples 1 to 4: Preparation of Pollack Skin Fried Gak

Purchase 30 kg of pollock skin obtained after processing frozen dynamite, soak in 1.5% sodium sulfite solution for 30 minutes to remove fishy smell, wash to remove foreign substances, cut into 5~10 cm size, As shown in Fig., it was immersed in a salt solution of pollack by-products and immersed for 1 hour. Then, take out the pollock skins and dry them at 60°C for 30 minutes, mix the pollock skins with corn oil and starch powder in a weight ratio of 70:20:10 to coat the pollock skins, then fry at 200°C for 10 seconds using a fryer long Then, the fried pollack skin was removed from oil, and a seasoning sauce as shown in Table 2 below was added to the fried pollack skins to coat, and dried to prepare a fried pollack shell.

Example 1 Example 2 Example 3 Example 4 pollock hull powder 100g 100g 100g 100g onion slices 100g 150g 200g 200g green onion slices 200g 150g 200g 100g Cheongyang pepper powder 300g 300g 100g 300g red chilli powder 50g 150g 140g 150g brewed soy sauce 40g 30g 50g 20g plum extract 200g 100g 200g 110g sea salt 10g 20g 10g 20g

Example 1 Example 2 Example 3 Example 4 spicy chilli powder 300g 350g 400g 370g perilla powder 200g 200g 100g 100g chopped garlic 120g 70g 100g 70g plum extract 190g 150g 150g 120g Purified water 50g 60g 80g 150g starch 70g 70g 100g 70g Sugar 52g 100g 50g 100g Salt 8g 10g 12g 12g soybean flour 3g 7g 4g 4g ginger powder 7g 3g 4g 4g

Test Example 1: Sensory evaluation

After cooking snack products and comparative products (products of Company N) according to Examples 1 to 4 of the present invention, 50 evaluation groups of various age groups with rich experience were sampled, and then a survey was conducted and the texture and flavor felt by respondents , umami taste and overall preference were scored by a 5-point comparison method, and the averages were shown in Table 3.

Example 1 Example 2 Example 3 Example 4 comparative example texture 4.47±0.32 4.45±0.46 4.49±0.63 4.21±0.31 3.15±1.15 zest 4.46±0.64 4.44±0.33 4.55±0.31 4.12±0.14 3.21±1.25 umami 4.42±0.36 4.43±0.76 4.52±0.15 4.34±0.43 3.18±0.36 overall sign 4.43±0.53 4.43±0.34 4.51±0.28 4.26±0.52 3.14±0.63

As a result, the product of Example 3 was very excellent in texture, umami, and overall acceptability, and the product of Example showed significantly superior results compared to that of Comparative Example overall.

From the results of Table 3, it was confirmed that the products of Examples of the present invention were overall superior to conventional general foods regardless of age.

As described above, various development directions for fried chicken using pollack skin are suggested according to the present invention, thereby providing an opportunity to additionally generate interest and roles from people involved in the manufacturing industry, leading to job creation and well-being food culture. It is considered a research project with Since social and cultural health-related issues continue to emerge now and in the future, such as in the mass media, many functional foods such as the present invention have been developed, suggesting a direction to solve various social problems.

Although the preferred embodiment of the present invention has been described above, those skilled in the art will understand that various modifications and changes can be made to the present invention within the scope without departing from the spirit and scope of the present invention as set forth in the claims below. will be able

Claims (4)

a) a pre-treatment step of removing foreign substances by removing the fishy smell by removing the skin from the frozen state, immersing it in a sodium sulfite solution and washing;
b) slicing the pre-treated pollock skins to a certain size;
c) A frying step in which the pollack skin material is immersed in corn oil and starch powder and then fried at 180-220 ℃ for 8-12 seconds using a fryer;
d) deoiling step to remove fat from fried pollack;
e) separately, preparing a seasoning source;
f) adding seasoning sauce to the fried pollack skins in a weight ratio of 65-75:25-35 before the frying is cooled, and coating the frying with the seasoning sauce;
g) drying the seasoning sauce-coated tempura;
h) packaging the dried tempura to a certain standard; and
i) a sterilization step of sterilizing the packaged fried chicken; The method according to claim 1,
After step b), the method for producing fried chicken using pollack skins, characterized in that it further comprises the step of immersing the minced pollock skins in a brine solution for pollock by-products and immersing them in a sauce solution for 10 minutes to 2 hours. 3. The method according to claim 2,
The pollock by-product brine solution is
a1) salting the by-products including the intestines removed from pollock in a salting solution for 10 to 60 minutes;
a2) removing the salted by-products and drying them;
a3) pulverizing the dried by-product to 80-200 mesh;
a4) 10-20 parts by weight of onion slices, 10-20 parts by weight of green onion slices, 10-30 parts by weight of cheongyang pepper powder, 5-15 parts by weight of red pepper powder, 2-5 parts by weight of brewed soy sauce to 10 parts by weight of the obtained powder obtaining a mixed solution by adding 10 to 20 parts by weight of the extract and a small amount of sea salt; and
a5) aging the mixture at 0 to 10° C. for 10 minutes to 12 hours to obtain a salting solution of pollack by-product; in step a1), the salting solution is 0.5 to 3% by weight of salt and the remaining amount of purified water Method for producing fried chicken using pollock skin, characterized in that it comprises. The method according to claim 1,
The seasoning sauce is 30-40 parts by weight of hot red pepper powder, 10-20 parts by weight of perilla powder, 7-12 parts by weight of minced garlic, 15-25 parts by weight of herbal extract, 5-15 parts by weight of purified water, 7-10 parts by weight of starch , 5-10 parts by weight of sugar, 0.8-1.2 parts by weight of processed salt, 0.3-0.7% by weight of soybean powder, and 0.3-0.7% by weight of ginger powder.

Images