KR20220126925A - Manufacturing method of tongue sole pickles - Google Patents

Abstract

The present invention relates to a method for manufacturing pickled tongue sole and, more specifically, to a method for manufacturing pickled tongue sole, enabling consumers to ingest rich nutrients such as low-molecular-weight collagen or protein contained in the tongue sole while increasing the consumption of the tongue sole, and using fish soybean sauce and maca red pepper paste without using salt, wherein the method comprises: a pickling step (S1) of removing scales, skins, and intestines of the tongue sole, washing the same, and pickling the same with salt; a primary drying step (S2) of drying the pickled tongue sole in a cold air dryer; a secondary drying step (S3) of naturally drying the primarily dried tongue sole in the winter; an aging step (S4) of pouring water into a mixture of the secondarily dried tongue sole, bush-clover, kelp, green onion, garlic, ginger and turmeric to immerse the mixture in the water; a steaming step (S5) of taking the tongue sole from the mixture of the aging step and steaming the taken tongue sole with steam generated by boiling the mixed liquid; a deboning step (S6) of separating bones and prickles from the steamed tongue sole; a tearing step (S7) of tearing the meat of the deboned tongue sole into small pieces; a tertiary drying step (S8) of drying the torn tongue sole meat in a cold air dryer; and a mixing step (S9) of mixing the tertiarily dried tongue sole meat with red pepper paste, fish soybean sauce, ground onion, ginger powder, a spicy red pepper extract, bush-cover liquor, grain syrup, sugar, a plum extract, pear juice, maca enzymes, red pepper powder, and turmeric powder.

Description

The manufacturing method of pickled pickles {Manufacturing method of tongue sole pickles}

The present invention relates to a method for producing pickled pickles using thin strips, and more particularly, to a method of manufacturing pickled pickled pickles using thin pickled pickles and maca red pepper paste without using salt.

Generally, pickles refer to stored foods made by pickling vegetables such as cucumbers, radishes, and garlic in salt, soy sauce, gochujang, and soybean paste and then aging them. has been utilized

Recently, with the development of transportation means, not only food can be distributed quickly, but also with the development of food preservation technology, materials for making pickles are gradually diversifying. For example, mushrooms, fruits, and ginseng are used as in Patent Documents 1 to 3 Thus, methods for manufacturing pickles have been proposed, but methods for manufacturing pickles using meat or fish have not been proposed.

In particular, as a kind of fish, Bakdae is a kind of fish belonging to the family Chamseodae. In Korea, it appears in the west sea coast such as Incheon, Gunsan, and Buan, and is distributed from the west sea to the China Sea.

Bakdae is mainly eaten raw, dried, baked, steamed or simmered, and since it is mainly caught in the sea close to the land, it is a familiar fish that has been commonly caught and eaten since ancient times, especially in the Gunsan area. As a result of diligent research, the manufacturing method of fish soy sauce using thin strips (Korean Patent Registration No. 10-1836155) (Patent Document 4), as well as a method of manufacturing fish soy sauce using thin strips (Korean Patent Registration No. 10-1775342) (patents) Document 5), a method of manufacturing food using the stalk skin (Korean Patent Registration No. 10-1836158) (Patent Document 6), a manufacturing method of food using the thin skin (Korean Patent Registration No. 10-1836156) (Patent Document 7) ), etc. have been proposed, and further, as a result of intensive research on a method for manufacturing pickles using thin strips, the present invention was completed.

1. Korean Patent Publication No. 10-2020-0021326 2. Korean Patent Publication No. 10-2019-0067050 3. Korean Patent Publication No. 10-2014-0140314 4. Republic of Korea Patent Registration No. 10-1836155 5. Korean Patent Registration No. 10-1775342 6 Korean Patent Registration No. 10-1836158 7. Korean Patent Registration No. 10-1836156

The present invention provides pickles prepared from thin strips as the main material in order to increase the consumption of thin strips and to ingest abundant nutrients such as low molecular weight collagen or protein contained in the thin strips, in particular, fish soy sauce and maca gochujang without using salt. An object of the present invention is to provide a method for manufacturing pickled pickles, which can be used to manufacture pickled pickles.

The manufacturing process of pickled pickles of the present invention for achieving the above object,

The pickling step of removing and washing the scales, skins and intestines of the thin strips, and then salting them for 4 to 5 hours; The first drying step of drying the pickled thin strips in a cold air dryer for 5 to 7 hours; A secondary drying step of naturally drying the first dried thin strips in the winter for 40 to 50 days; Aging step of pouring water into a mixture of second-dried gourd, kombu, kelp, green onion, garlic, ginger and turmeric and immersing it for 10 to 15 hours; A steaming step of removing the thin strips from the mixed solution of the aging step, and steaming the recovered thin strips with steam generated by boiling the mixed solution for 50 to 70 minutes; Boning step of separating the bones and thorns from the steamed sticks; A cutting step of tearing the boned thin flesh into small pieces; The third drying step of drying the cut thin flesh in a cold air dryer for 3 to 4 hours; The tertiary-dried gourd meat, red pepper paste, fish soy sauce, ground onion, ginger powder, cheongyang red pepper extract, yagwanmunju, grain syrup, sugar, plum extract, pear juice, maca enzyme, red pepper powder and turmeric powder and tossing step; characterized in that it consists of

As a preferred embodiment, the mixing ratio of each material during the aging step is 48 to 49% by weight of thin strips, 0.9 to 1% by weight of Yagwanmun, 0.4 to 0.6% by weight of kelp, 0.4 to 0.6% by weight of green onion, 0.4 to 0.6% by weight of garlic, Ginger 0.2-0.3% by weight, turmeric 0.2-0.3% by weight, and water 48-49% by weight may be.

In addition, the mixing ratio of each material during the tossing step is 49 to 50% by weight of thin stalks, 16 to 17% by weight of red pepper paste, 4 to 4.5% by weight of fish sauce, 4 to 4.5% by weight of ground onion, 0.4 to 0.5% by weight of ginger powder , Cheongyang red pepper extract 4~4.5% by weight, sage extract 8~9% by weight, grain syrup 0.8~0.9% by weight, sugar 0.8~0.9% by weight, plum extract 4~4.5% by weight, pear juice 4~4.5% by weight, maca enzyme 0.8 ~0.9% by weight, red pepper powder 1.5 ~ 2% by weight, and turmeric powder may be 0.8 ~ 0.9% by weight.

According to the present invention, as pickled pickles that can be stored for a long time are manufactured using thin strips, the consumption of pickles is increased, and the low molecular weight collagen and protein contained in the pickles can be ingested beyond the simple side dish function of pickled pickles. It has the advantage of having a net function of food.

In addition, by using fish soy sauce instead of salt, it is a low-salt food and the taste and flavor are increased, and by using maca gochujang, spicy taste and seasoning can be used to create a deep taste.

1 is a block diagram showing a manufacturing process of pickled pickles according to the present invention.

Since the present invention can have various modifications and can have various embodiments, the present invention will be described in detail by exemplifying the preferred mode of the present invention and based thereon. However, this is not intended to limit the present invention to only the illustrated forms, and the spirit and scope of the present invention includes ordinary modifications or equivalents or substitutes of the illustrated forms.

1 is a block diagram sequentially showing the manufacturing process of pickled pickles according to the present invention.

As shown in Figure 1, the pickle pickles manufacturing process of the present invention, pickling step (S1), primary drying step (S2), secondary drying step (S3), aging step (S4), steaming step (S5) , consists of a bone step (S6), a cutting step (S7), a tertiary drying step (S8) and a tossing step (S9).

The pickling step (S1) is a process of pickling for 4 to 5 hours by removing and washing the scales, skins and intestines of the thin strips, and then sprinkled with salt.

The primary drying step (S2) is a process of drying the salted thin ribbons for 5-7 hours in a cold-air dryer in which a drying environment is maintained at 15-35° C. and 18-25% relative humidity. If the moisture content of the thin ribbon is lowered in the cold air dryer before the secondary drying step (S3) to be described later, it is possible to reduce the drying time during natural drying as well as prevent spoilage during drying.

The secondary drying step (S3) is a process of naturally drying the first dried thin strips for 40 to 50 days in the winter while receiving wind and sunlight.

The maturation step (S4) is a process of pouring water into a mixture of second-dried thin strips, sagebrush, kelp, green onion, garlic, ginger and turmeric and immersing it for 10 to 15 hours.

At this time, the mixing ratio of each material is 48 to 49% by weight of thin strips, 0.9 to 1% by weight of Yagwanmun, 0.4 to 0.6% by weight of kelp, 0.4 to 0.6% by weight of kelp, 0.4 to 0.6% by weight of green onion, 0.4 to 0.6% by weight of garlic, 0.2 to 0.3% by weight of ginger, and turmeric It may be 0.2 to 0.3% by weight and 48 to 49% by weight of water.

The steaming step (S5) is a process of removing the thin strips from the mixed solution of the aging step (S4), putting the mixed solution from which the thin strips are removed in a steamer, placing a tray on the mixed solution, and then placing the recovered thin strips on the tray and boiling the mixture. . That is, the thin strips removed from the mixture are steamed with steam generated by boiling a mixture of yagwanmun, kelp, green onion, garlic, chives, and turmeric in water, and the steaming time is about 50 to 70 minutes.

The bone extraction step (S6) is a process of separating the bones and thorns from the steamed bandage in the steaming step (S5) and peeling off the flesh. It is best to apply the flesh while it is warm before it cools down.

The cutting step (S7) is a process of tearing the thin flesh applied in the bone extraction step (S6) into bite-sized pieces.

In the third drying step (S8), the thin flesh torn in the cutting step (S7) is dried for 3 to 4 hours in a cold air dryer in which a drying environment is maintained at 15 to 35 ° C and a relative humidity of 18 to 25% to remove moisture. It is a process to remove

The tossing step (S9) is, in the tertiary dried gochujang, red pepper paste, fish soy sauce, ground onion (grinded onion), ginger powder or ginger juice powder, cheongyang red pepper extract, yagwanmunju (infused with yagwanmun), jocheong, It is a process of mixing with sugar, plum extract, pear juice, maca enzyme, red pepper powder and turmeric powder.

The mixing ratio of each material during the tossing step is 49-50% by weight of thin stalks, 16-17% by weight of red pepper paste, 4-4.5% by weight of fish sauce, 4-4.5% by weight of ground onion, 0.4-0.5% by weight of ginger powder, Cheongyang Red pepper extract 4~4.5% by weight, Yagwanmunju 8~9% by weight, wheat syrup 0.8~0.9% by weight, sugar 0.8~0.9% by weight, plum extract 4~4.5% by weight, pear juice 4~4.5% by weight, maca enzyme 0.8~0.9 Weight%, red pepper powder 1.5 to 2% by weight, and turmeric powder may be 0.8 to 0.9% by weight.

The fish soy sauce may be prepared by the manufacturing method of Patent Document 4, which has been proposed by the present inventors.

That is, in the fish sauce, 55 to 65% by weight of thin strips is pickled with 35 to 45% by weight of salt, then pickled and aged for 10 to 14 months to make thin strips of salted fish. After pouring 35~45% by weight of salt and 15~25% by weight of water to the weight%, pickle it and make salted blue crab by aging for 8~12 months. , Boil the mixture of 15-30% by weight of pickled crab, boil for 20-40 minutes after it starts to boil, filter out foreign substances, add 15-2 kg of meju to 100ℓ of the mixture, and then ripen for 2-4 months After filtering meju from the aged soybean immersion mixture, add kelp and red pepper seeds and boil it, filter the additives and then ripen again for 10 to 14 months, and filter out foreign substances from the aged mixture. It may be obtained.

The cheongyang pepper extract may be a commercially available cheongyang pepper extract, and the maca enzyme may be a maca fermented liquid fermented with maca or a maca powder extracted in powder form.

Maca is a biennial herb of the Chinese cabbage family, characterized by round roots, processed and eaten with nutritious roots, and there are many significant studies showing that it is mainly good for men's health. , When maca is added to red pepper paste, the spicy and seasoning mixes well to create a deep flavor, so a product called maca gochujang is also being marketed recently. It is also possible

As such, the above description has been described according to limited embodiments showing the technical spirit of the present invention, but the present invention is not limited to specific embodiments or numerical values, and changes, mixing, etc., in the claims Various modifications may be made by those of ordinary skill in the art to which the invention pertains without departing from the gist of the present invention, and such modifications should not be individually understood from the technical spirit or prospect of the present invention. will be

Claims (4)

A pickling step in which scales, skins and intestines are removed and washed, and then salted and pickled; A primary drying step of drying the pickled thin strips in a cold-air dryer; A secondary drying step of naturally drying the first dried thin strips in winter; Aging step in which water is poured into a mixture of second-dried gourd, yagwanmun, kelp, green onion, garlic, ginger and turmeric; a steaming step of removing the thin strips from the mixed solution of the aging step, and steaming the recovered thin strips with steam generated by boiling the mixed solution; Boning step of separating the bones and thorns from the steamed sticks; A cutting step of tearing the boned thin flesh into small pieces; The third drying step of drying the cut thin flesh in a cold air dryer; The tertiary-dried gochujang, red pepper paste, fish soy sauce, ground onion, ginger powder, cheongyang red pepper extract, yagwanmunju, grain syrup, sugar, plum extract, pear juice, maca enzyme, red pepper powder and turmeric powder and tossing step; A method of manufacturing thin pickles, characterized in that consisting of. The method according to claim 1,
The mixing ratio of each material during the aging step is 48 to 49% by weight of thin strips, 0.9 to 1% by weight of Yagwanmun, 0.4 to 0.6% by weight of kelp, 0.4 to 0.6% by weight of green onion, 0.4 to 0.6% by weight of garlic, 0.2 to 0.3% by weight of ginger. %, 0.2 to 0.3% by weight of turmeric, and 48 to 49% by weight of water. The method according to claim 1,
The mixing ratio of each material during the tossing step is 49 to 50% by weight of thin stalks, 16 to 17% by weight of red pepper paste, 4 to 4.5% by weight of fish sauce, 4 to 4.5% by weight of ground onion, 0.4 to 0.5% by weight of ginger powder, and Cheongyang Red pepper extract 4~4.5% by weight, Yagwanmunju 8~9% by weight, wheat syrup 0.8~0.9% by weight, sugar 0.8~0.9% by weight, plum extract 4~4.5% by weight, pear juice 4~4.5% by weight, maca enzyme 0.8~0.9 Weight %, red pepper powder 1.5 to 2% by weight, and turmeric powder 0.8 to 0.9% by weight A method of producing pickled pickles. 4. The method according to any one of claims 1 to 3,
The pickling step is 4-5 hours, the first drying step is 5-7 hours, the second drying step is 40-50 days, the aging step is 10-15 hours, the steaming step is 50-70 minutes, the The third drying step is a manufacturing method of pickled pickles, characterized in that each is performed for 3 to 4 hours.

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