KR960005001B1 - Food made of a fresh water fish, and the preparation of it - Google Patents

Abstract

(a) removing the insides from carps, eels and snakeheads; (b) cooling under temp. of below -5 deg.C; (c) boiling at temp. of above 100 deg.C for 24hrs; (d) making subsidiary materials with a smashed mixture of glutinous rice, ginseng, ginger, garlic and perilla powder and water; (e) boiling the subsidiary materials for 5-10min.; (f) mixing the subsidiary materials with the main materials. And dry rice with water content of 10-20% instead of glutinous rice can be used.

Description

Food mainly made from freshwater fish and its manufacturing method

The present invention relates to a food using freshwater fish as a main ingredient and a method for manufacturing the same, and more specifically, to a carp, an eel, and a larvae, with glutinous rice, ginseng, ginger, garlic, chestnut, jujube, ginkgo and perilla as auxiliary materials. However, after removing only the internal organs of carp, eel, and crabfish, wash and freeze for more than 36 hours, put them in boiling water to make carp, eel, and crab meat in liquid form, and then add a suitable amount of auxiliary freshwater fish to obtain a finished product. It relates to a food and a method for producing the same as the main raw material.

Carp, eel, and larvae have long been known as three treasures that can be obtained from fresh water, and since it is proved to have various effects, it is widely used as a raw material for manufacturing health foods and baby foods for patients.

In other words, carp is not used in a variety of subsidiary materials and simply drinking water for a long time orphans are used as a healthy food for pregnant women or mothers, and eel is used as a stamina method for baking with various seasonings.

However, although carp, eel, crabfish, and recipes or foods using each of them are well known, foods using carp, eel, crabfish together have not been known until now, and known foods are difficult to prepare for the general consumer, and It does not have a problem that it does not completely remove the slushy (salt and astringent taste) or fishy bite or is greasy and hurts the stomach.

On the other hand, Gomtang is a traditional Korean food that eats rice and bones in boiling water for a long time. It can be eaten by concentrating all the nutrients contained in bone and meat with a small amount of soup. As it is excellent in nutrition, high in digestion, and no waste of food, it is still in the spotlight abroad.

However, the most widely used gomtang is made of beef, beef bones, or chicken orphans made of whole chicken, but it is rarely used.

Accordingly, an object of the present invention is to provide a food based on fish such as carp, eel, and larvae and a method for producing the same, each containing carp, eel, and larvae, each containing nutrients exhibiting unique efficacy, taste and ease To provide usable food.

In addition to the above-mentioned object, in order to achieve another object that is easily expressed in the present invention to remove the internal organs of carp, eel, crayfish and frozen for more than 36 hours to remove the spinach, put in boiling water for 24 hours or more Obtain the concentrated broth, filter it, and put the broth in a container in the usual way to prepare a liquid broth soup, or separately prepare a subsidiary material, put it in the broth, make it into a sol state, and pack it in a vacuum-packing method for instant food. By preparing or making rice with broth and drying it to produce dried rice, it was possible to obtain foods based on freshwater fish, which are rich in nutritional value, good taste, and can be eaten at any time, even at home.

The present invention is described in more detail as follows.

Remove only the internal organs of carp, eel, and larvae and freeze for at least 36 hours at temperatures below -5 ℃. Frozen carp, eel and crayfish are placed in boiling water, then boiled to 100 ° C or higher, and then concentrated broth is completely dissolved in orphan meat and bone for at least 24 hours under heating.

The concentrated broth was filtered and cooled, and then sealed and packed in a packaging container with a sterilization process to prepare a liquid freshwater fish jjigaetang.

However, in the preparation of Gomtang, a liquid freshwater fish, it is preferable to put carp, eel, and crayfish in boiling water to wrap ginger and garlic in a cloth to boil to remove fish.

In the in-process freezing process to obtain concentrated broth, the sample is not completely removed unless the temperature is below -5 ° C or not frozen for more than 36 hours.

In addition, it is also possible to obtain a food in a sol state by using the concentrate broth and subsidiary materials prepared by the above-described method.

That is, after semi-gluing glutinous rice in water for 3 hours, put it in a blender, cleanly washed ginseng, ginger, garlic and perilla powder are added to the blender, and then finely ground and mixed to obtain a subsidiary mixture.

After boiling the concentrated broth corresponding to twice the amount of the subsidiary material mixture, the subsidiary mixture is added and stirred while continuing to prepare a thick liquid state, and then cooled and put in a container by vacuum packaging or sealed packaging to prepare a finished product.

In addition, as a concentrated broth (with ginger and garlic removed from the orphan fish), the rice can be cooked using conventional methods and quickly forcedly cooled, dried and packaged so that the grains do not stick together. have.

When producing a sol product, that is, a liquid product, the ratio of concentrated broth and subsidiary materials is preferably 1: 1 to 3: 1, and most preferably 2: 1.

If the concentrate is less than the amount of subsidiary ingredients, the raw ingredients are not fully cooked, resulting in a slight odor, but may be effective if nutritional considerations are taken into account.

In addition, if the concentrated broth is more than three times the amount of subsidiary materials, not only a lot of time is consumed to make the liquid, but also consumes a lot of fuel, but may be effective when it is difficult to swallow food, such as the elderly and patients.

Therefore, it can be seen that the ratio of concentrate and subsidiary ingredients is based on healthy people.

In addition, semi-glutinous rice is cooked, then forcedly cooled and dried to pulverize, and other subsidiary materials are also pulverized to prepare a mixture of subsidiary materials, and when necessary, a mixture of concentrated broth and an appropriate amount can be used for outdoor use. Do.

The grinding of the subsidiary material is not particularly limited, but it is effective to make the concentrate broth homogeneously by grinding as finely as possible, but may be adjusted according to the diet.

On the other hand, it is preferable to dry 10 to 20% of moisture when preparing it as a dried rice, and when the water content is 10% or less, it is not easy to manufacture, and when the water is added for eating, the swelling time is excessive. There is a problem that is consumed, if the moisture is more than 20% may cause a problem of drying dry rice.

The following examples further illustrate the invention, but do not limit the scope of the invention.

Example 1

After removing the internal organs of carp, eel and crayfish, wash them clean and freeze at -10 ℃ for 36 hours.

3 kg of frozen carp, 2 kg of eel, and 3 kg of crayfish are added to 7 L of boiling water, 300 ml of ethyl alcohol is added, and the mixture is boiled for 24 hours.

The broth is filtered to remove impurities, and then the subsidiary ingredients are added to boil for 15 minutes to produce the finished product.

Subsidiary materials are prepared by crushing 1 kg of glutinous rice, semi-cleaned garlic 3 kg, 1 kg of thought, 5 kg of perilla, 5 kg of perilla, jujube, jujube, ginkgo and ginseng into a blender and grinding finely.

These perilla are effective because they can be used to remove the husks and get a smooth taste.

When the product is finished, it is prepared by adding seasoning mixed with black pepper, sesame oil, and finely chopped green onion, and the salinity is rinsed with clear water rather than ordinary salt, dried naturally in daylight, and then roasted on strong fire.

If you want a spicy taste, you can add red pepper powder or chopped green peppers.

The above-described method of adjusting the salinity and seasoning of the liquid state product may be cooled to room temperature, placed in a container, and then vacuum-packed or sealed-packed under sterile conditions to prepare the instant food.

As a result of evaluating the taste of the product produced by the above method by sensory evaluation of 20 people, it was confirmed that the taste was good without the spinach or the fishy smell.

Example 2

Example 1 Concentrate was obtained in the same manner as in Example 1 except that the thought and garlic was ground and wrapped in a cloth and boiled.

Put 1 liter of glutinous rice semi-condensed broth into 2kg of rice and cook it with steamed rice. Add hot air at 50 ~ 60 ℃ to prevent grains from drying and dry it to 20% or less moisture. Got it.

The instant food is prepared by dividing the prepared dry ground and the conventional dry seasoning into equal parts.

The prepared food was boiled in water for 7-8 minutes with seasoning and taste was evaluated by sensory evaluation of 20 people.

As described above, the present invention provides a freshwater fish-based food which can be eaten immediately by heating to an easy-to-eat temperature or by putting it in water and boiling for a short time.

Claims (5)

Remove only the internal organs of carp, eel and crayfish and freeze for 36 hours at a temperature of -5 ℃ or less, add frozen carp, eel and crayfish to boiling water and boil it to 100 ℃ or higher Process for more than 24 hours at a time, semi-glued glutinous rice, freshly washed ginseng, ginger, garlic and perilla powder in a blender to obtain a subsidiary material, and add 2 times of water to the subsidiary material and boil for 5 to 10 minutes. Process for producing a food in the absence of freshwater fish, characterized in that the process. The method for producing a food product based on freshwater fish according to claim 1, wherein dry rice is used instead of semi-glued glutinous rice. The method for producing a food product based on freshwater fish according to claim 1, wherein various seasonings and spices are added. A method for producing an instant food product comprising freshwater fish as a main ingredient, comprising: a step of fixing the freshwater fish broth as described in claim 1, a step of making the rice with the concentrated broth as rice, and an ordinary dry seasoning and packaging in equal parts . A food based on freshwater fish prepared by the method of any one of claims 1 to 4.