KR101836156B1 - A method for food using by jerky of tongue sole - Google Patents
A method for food using by jerky of tongue sole Download PDFInfo
- Publication number
- KR101836156B1 KR101836156B1 KR1020170004628A KR20170004628A KR101836156B1 KR 101836156 B1 KR101836156 B1 KR 101836156B1 KR 1020170004628 A KR1020170004628 A KR 1020170004628A KR 20170004628 A KR20170004628 A KR 20170004628A KR 101836156 B1 KR101836156 B1 KR 101836156B1
- Authority
- KR
- South Korea
- Prior art keywords
- juice
- meat
- broth
- red pepper
- garlic
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 13
- 235000013305 food Nutrition 0.000 title claims abstract description 10
- 241001595453 Symphurus nigrescens Species 0.000 title abstract 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 41
- 235000013372 meat Nutrition 0.000 claims abstract description 25
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 18
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 17
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 16
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 16
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 16
- 240000002234 Allium sativum Species 0.000 claims abstract description 15
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 15
- 235000004611 garlic Nutrition 0.000 claims abstract description 15
- 235000008397 ginger Nutrition 0.000 claims abstract description 15
- 238000009835 boiling Methods 0.000 claims abstract description 14
- 235000011888 snacks Nutrition 0.000 claims abstract description 12
- 241000512259 Ascophyllum nodosum Species 0.000 claims abstract description 8
- 235000015197 apple juice Nutrition 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 6
- 235000015067 sauces Nutrition 0.000 claims abstract description 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract 6
- 241001474374 Blennius Species 0.000 claims abstract 3
- 241000234282 Allium Species 0.000 claims description 17
- 240000007594 Oryza sativa Species 0.000 claims description 9
- 235000007164 Oryza sativa Nutrition 0.000 claims description 9
- 235000013312 flour Nutrition 0.000 claims description 9
- 235000009566 rice Nutrition 0.000 claims description 9
- 244000144977 poultry Species 0.000 claims description 8
- 241000206607 Porphyra umbilicalis Species 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 5
- 235000008960 ketchup Nutrition 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 235000000346 sugar Nutrition 0.000 claims description 5
- 235000020357 syrup Nutrition 0.000 claims description 5
- 239000006188 syrup Substances 0.000 claims description 5
- 239000008188 pellet Substances 0.000 claims description 4
- 240000008574 Capsicum frutescens Species 0.000 claims description 3
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 3
- 241000238557 Decapoda Species 0.000 claims description 3
- 230000032683 aging Effects 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 210000001835 viscera Anatomy 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 claims description 2
- 238000004898 kneading Methods 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims description 2
- 238000010025 steaming Methods 0.000 claims description 2
- 241000283690 Bos taurus Species 0.000 claims 1
- 239000002002 slurry Substances 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 16
- 235000015177 dried meat Nutrition 0.000 abstract description 2
- 244000291564 Allium cepa Species 0.000 abstract 2
- 244000088415 Raphanus sativus Species 0.000 abstract 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 abstract 1
- 210000004185 liver Anatomy 0.000 abstract 1
- 239000011259 mixed solution Substances 0.000 abstract 1
- 230000005070 ripening Effects 0.000 abstract 1
- 239000000243 solution Substances 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 9
- 235000012149 noodles Nutrition 0.000 description 8
- 235000021109 kimchi Nutrition 0.000 description 4
- 239000000706 filtrate Substances 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 244000000231 Sesamum indicum Species 0.000 description 2
- 235000003434 Sesamum indicum Nutrition 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- 210000003128 head Anatomy 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000021116 parmesan Nutrition 0.000 description 2
- 210000004894 snout Anatomy 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 206010033799 Paralysis Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000003653 coastal water Substances 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Inorganic Chemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Noodles (AREA)
Abstract
Description
본 발명은 박대 포육을 이용한 식품의 제조방법에 관한 것으로, 더욱 구체적으로는 박대의 내장과 뼈 및 껍질을 제거한 속살을 자른 포육을 이용하여 강정이나 김이 포함된 스넥을 제조할 수 있는 박대 포육을 이용한 식품의 제조방법에 관한 것이다.More particularly, the present invention relates to a method for manufacturing food using thin-walled meat, and more particularly, to a method for manufacturing food using thin-walled meat, And a method for producing a food product.
일반적으로 박대는 참서대과에 속하는 어류의 일종으로, 우리나라에서는 인천, 군산, 부안 등 서해연안에서 출현하며, 서해로부터 중국해까지 분포한다.In general, it is a kind of fish belonging to Chuseokdae. It is found in the coastal waters of Incheon, Gunsan, and Buan in Korea, and it is distributed from the west sea to China Sea.
박대의 형태는 몸과 머리가 모두 위아래로 납작하고, 폭은 넓고 길이는 길어 위에서 보았을 때 몸은 긴 타원형이고, 머리는 작고 눈은 매우 작으며, 몸의 왼쪽에 치우쳐 있다. 주둥이는 끝이 둥글며, 입은 주둥이의 뒷지느러미 쪽에 열려 있다. 등지느러미와 뒷지느러미는 모두 기부가 길며, 꼬리지느러미와 연결되어 있는 특징이 있다.The shape of the paralysis is flat and flat both body and head. The width is wide and the length is long. When viewed from above, the body is long elliptical, the head is small, the eyes are very small, and are biased to the left side of the body. The snout has a rounded tip, and the mouth is open to the dorsal fin of the snout. Both dorsal and anal fins are long-lasting and are connected to the caudal fin.
박대는 주로 포를 떠서 회로 먹거나, 말려서 굽거나 찌거나 조려서 먹으며, 주로 뭍에서 가까운 바다에서 잡히기 때문에 특히 군산 지역에서는 예로부터 흔히 잡아 먹던 친숙한 생선이다.It is a familiar fish that is commonly eaten in the Gunsan region, especially because it is caught in the sea near the shore.
박대는 생으로 조리하는 일이, 적어도 군산에서는, 거의 없다. 어물전에서 말려서 판매한다. 박대의 껍질은 질겨 이를 벗겨서 말린다. 거무스레한 껍질을 벗기면 박대의 옅은 분홍빛의 속살이 드러난다. 이를 소금물로 간하듯 씻어 볕에 말린다. 노천에서 말리니 그 말리는 계절이 퍽 중요한데, 사계절 중에 겨울에 말리는 것이 가장 좋다. 벌레도 없고 온도와 습도가 낮으니 상할 위험도 없기 때문이다.There is almost no cooking in the park, at least in Gunsan. It is dried and sold at the auditorium. The skin of the thin strip is tired, peeled and dried. When peeled off, the pale pinkish sparkle of the park is revealed. It is washed with salt water and dried in the sun. The season is very important, and it is best to dry in the winter during the four seasons. Because there are no worms and the temperature and humidity are low, there is no risk of injury.
박대의 가공 부산물인 껍질에는 콜라겐과 단백질, 칼슘, 칼륨, 비타민a,b, 나이아신, 인, 철 등이 풍부하게 함유되어 있는 고영양식이며, 구수하고 단백한 맛이 있어 다양한 요리로 만들어지고 있는데, 예컨대 대한민국 공개특허 제2016-0080441호(특허문헌 1)과 같이 박대의 껍질에 물을 첨가하여 끓이고 여과하여 여과액을 수득하는 단계; 상기 여과액에 여과액 중량을 기준으로 1 내지 10중량%의 젤라틴을 첨가하여 묵액을 제조하는 단계; 및 상기 묵액을 식혀 굳히는 단계; 를 포함하는 박대묵 제조방법을 예로 들 수 있으나, 박대의 포육을 이용하여 강정이나 스넥과 같은 식품을 제조하는 방법에 대해서는 제안된 바 없다.The peel processing by-product, which is a byproduct, is a high-nutritious food rich in collagen, protein, calcium, potassium, vitamins a, b, niacin, phosphorus and iron. For example, as in Korean Patent Laid-Open Publication No. 2016-0080441 (Patent Document 1), water is added to the skin of the thin strip, followed by boiling and filtration to obtain a filtrate; Adding 1 to 10% by weight of gelatin to the filtrate, based on the weight of the filtrate; And cooling and soaking the oily liquid; But there has been no proposal for a method for producing food such as gangjeong or snack by using the noodles of the naked eye.
따라서, 본 발명은 박대 포육을 이용하여 강정이나 스넥과 같은 식품을 제조하여 박대에 함유된 풍부한 영양소를 섭취할 수 있을 뿐 아니라 박대를 쉽게 먹을 수 있도록 하는 박대를 이용한 식품의 제조방법을 제공하는데 그 목적이 있다.Accordingly, the present invention provides a method of manufacturing food using a thin strip, which is capable of eating foods rich in gangjeong and snack by using thin-walled meat, taking in abundant nutrients contained in the thin ribs, There is a purpose.
상기의 목적을 달성하기 위한 본 발명의 강정 제조방법은, 박대의 껍질을 벗기고 내장을 제거하여 남은 속살을 잘라서 포육을 제조하는 단계; 물에 박대 포를 뜨고 남은 뼈와, 박대어간장, 고추씨, 대파, 다시마를 넣고 끓여서 육수를 제조하는 단계; 상기 육수에 양파즙, 사과즙, 무즙, 생강즙, 마늘을 넣은 혼합액에 상기 포육을 넣고 15~30시간 숙성시키는 단계; 숙성된 포육을 상온에서 건조시키는 단계; 건조된 포육의 표면에 찰보리 가루를 묻히는 단계; 찹쌀가루와 녹말가루가 1:1 비율로 혼합된 가루를 물과 함께 반죽하여 상기 건조된 포육의 표면에 2차로 묻힌 후 기름에 튀기는 단계; 찧은 마늘, 고추장, 생강즙, 물엿, 케찹, 설탕이 혼합된 소스에 상기 튀긴 박대 포육을 버무려서 강정을 제조하는 단계; 를 포함하여 이루어지는 것을 특징으로 한다.In order to accomplish the above object, the present invention provides a method of manufacturing a gangjeong, comprising the steps of peeling a skin of a thin strip, Boiling the remaining bone with water in the water, boiling pellets, red pepper seeds, red pepper seeds, green onion, and kelp; Adding the onion juice, onion juice, apple juice, gruel, ginger juice, and garlic to the broth, and aging the broth for 15 to 30 hours; Drying the aged meats at room temperature; Burying the dried powder on the surface of the dried poultry; Kneading the powder mixed with the glutinous rice flour and the starch flour in a ratio of 1: 1 with water, and then frying the flour in a second order on the surface of the dried meat; Preparing a gangjeong sauce by frying the fried shrimp in a sauce mixed with garlic, hot pepper paste, ginger juice, syrup, ketchup and sugar; And a control unit.
또한, 본 발명에 따른 스넥 제조방법은, 박대의 껍질을 벗기고 내장을 제거하여 남은 속살을 잘라서 포육을 제조하는 단계; 물에 박대 포를 뜨고 남은 뼈와, 박대어간장, 고추씨, 대파, 다시마를 넣고 끓여서 육수를 제조하는 단계; 상기 육수에 양파즙, 사과즙, 무즙, 생강즙, 마늘을 넣은 혼합액에 상기 포육을 넣고 15~30시간 숙성시키는 단계; 숙성된 포육을 상온에서 건조시키는 단계; 찹쌀 풀을 끓여서 식히는 단계; 김을 깔고 건조된 상기 포육을 상기 김에 올리고 상기 찹쌀 풀을 바른 후 김으로 포장하는 단계; 상기 김으로 포장한 포육을 기름에 튀겨서 스넥을 제조하는 단계; 를 포함하여 이루어지는 것을 특징으로 한다.In addition, the method for manufacturing a snack according to the present invention comprises the steps of peeling the skin of a thin strip, removing the viscera, Boiling the remaining bone with water in the water, boiling pellets, red pepper seeds, red pepper seeds, green onion, and kelp; Adding the onion juice, onion juice, apple juice, gruel, ginger juice, and garlic to the broth, and aging the broth for 15 to 30 hours; Drying the aged meats at room temperature; Boiling glutinous rice paste and cooling; Drying the dried poultry on the laver, applying the glutinous rice paste, and packing the laver into laver; Preparing a snack by frying the poultry packed with the steaming oil in oil; And a control unit.
본 발명에 따르면, 강정이나 스넥과 같이 박대를 간식처럼 먹을 수 있기 때문에 연령이나 개인적 미감이나 취향에 관계없이 누구나 쉽고 간편하게 먹을 수 있으면서 박대에 함유된 각종 영양소를 섭취할 수 있게 되는 등의 유용한 효과를 가진다.According to the present invention, it is possible to eat various kinds of nutrients contained in the ribs, such as gangjeong and snack, which can be eaten easily and easily by anyone regardless of age, personal taste or taste, I have.
본 발명은 다양한 변경을 가할 수 있고 여러 가지 실시예를 가질 수 있는 바, 이하에서는 본 발명의 바람직한 형태의 방법을 예시하고 이에 기하여 본 발명을 상세하게 설명하고자 한다. 그러나 이는 본 발명을 예시된 형태만으로 한정하려는 것이 아니며, 본 발명의 사상 및 기술 범위는 예시된 형태의 통상적인 변경이나 균등물 내지 대체물까지 포함한다.While the present invention has been described in connection with the preferred embodiments thereof, it will be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention as defined by the appended claims. It should be understood, however, that there is no intention to limit the invention to the form just described, and the spirit and scope of the present invention encompasses the ordinary variations, equivalents, and alternatives of the illustrated forms.
[제1실시예][First Embodiment]
본 발명의 제1실시예에 따른 박대 포육을 이용한 강정의 제조방법은 다음과 같다.A method of manufacturing a gangjeong using the thin-walled meat according to the first embodiment of the present invention is as follows.
박대의 껍질을 벗기고 내장과 뼈를 제거하여 남은 속살을 적절한 크기로 잘라서 포육을 제조하는데, 이는 회를 뜨는 방식으로 수행할 수 있다.The skin is peeled off, the intestines and bones are removed, and the remaining meat is cut to the appropriate size to produce the noodles, which can be carried out in a floating manner.
또한, 물에 박대 포를 뜨고 남은 뼈와, 박대어간장, 고추씨, 대파, 다시마를 넣고 끓여서 육수를 제조한다.In addition, the remaining bones in the water, and the remaining bones, parmesan eel, red pepper seeds, green onions and kelp are put into boiling water.
상기 육수를 제조하는 단계는, 물 1ℓ에 대하여 박대 1마리 기준으로 포를 뜨고 남은 뼈와, 박대어간장 250~350g, 고추씨 180~220g, 대파 1뿌리, 다시마 180~220g을 투입하여 끓이는 것이 적당하다.In the step of preparing the broth, it is suitable to boil the bones remaining on the basis of one strip per 1 litter of water by adding 250 to 350 g of the remaining bones, 180 to 220 g of red pepper seeds, 180 to 220 g of green pepper and 180 to 220 g of kelp .
이와 같이 제조된 상기 육수에 양파즙, 사과즙, 무즙, 생강즙, 마늘을 넣은 혼합액에 상기 포육을 넣고 15~30시간 숙성시킨다.The above-prepared broth is added to the mixture of onion juice, apple juice, juice, ginger juice, and garlic, and the meat is aged for 15 to 30 hours.
상기 혼합액을 숙성시키는 단계의 혼합액은 육수 280~320㎖, 양파즙 40~60㎖, 사과즙 40~60㎖, 무즙 40~60㎖, 생강즙 40~60㎖, 마늘 5쪽을 투입하는 것이 적당하다.It is appropriate to add 280 to 320 ml of juice, 40 to 60 ml of onion juice, 40 to 60 ml of apple juice, 40 to 60 ml of juice juice, 40 to 60 ml of ginger juice and 5 of garlic.
이와 같이 혼압액에 숙성된 포육을 상온, 바람직하게는 10~25℃에서 5~12시간 건조시킨다.As such, the aged broth is dried at room temperature, preferably at 10 to 25 DEG C for 5 to 12 hours.
또한, 건조된 포육의 표면에 찰보리 가루를 묻힌다.In addition, the surface of the dried poultry is buried with coconut powder.
또한, 찹쌀가루와 녹말가루가 1:1 비율로 혼합된 곡물 가루를 물과 함께 반죽하여 상기 건조된 포육의 표면에 반죽물을 2차로 묻힌 후 기름에 튀겨 낸다.In addition, the grain powder mixed with the glutinous rice flour and the starch flour at a ratio of 1: 1 is kneaded with water, and the surface of the dried noodle is dipped into the oil in the second place.
다음으로, 찧은 마늘, 고추장, 생강즙, 물엿, 케찹, 설탕이 혼합된 소스에 상기 튀긴 박대 포육을 버무려서 강정을 제조하며, 이러한 강정 위에 적당량의 통깨를 뿌리는 것도 가능하다.Next, it is possible to prepare the gangjeong by the above-mentioned fried shrimp dumplings in sauces mixed with garlic, hot pepper paste, ginger juice, syrup, ketchup and sugar, and it is also possible to spray an appropriate amount of sesame seeds on these gangjeong.
상기 소스는 찧은 마늘 80~120g, 고추장 80~120g, 생강즙 80~120g, 물엿 40~60g, 케찹 80~100g, 설탕 10~14g이 혼합된 것일 수 있다.The source may be a mixture of 80-120 g of ground garlic, 80-120 g of red pepper paste, 80-120 g of ginger juice, 40-60 g of starch syrup, 80-100 g of ketchup and 10-14 g of sugar.
[제2실시예][Second Embodiment]
본 발명의 제2실시예에 따른 박대 포육을 이용한 스넥의 제조방법은 다음과 같다.A method of manufacturing a snack using a thinning cloth according to a second embodiment of the present invention is as follows.
박대의 껍질을 벗기고 내장과 뼈를 제거하여 남은 속살을 적절한 크기로 잘라서 포육을 제조하는데, 이는 회를 뜨는 방식으로 수행할 수 있다.The skin is peeled off, the intestines and bones are removed, and the remaining meat is cut to the appropriate size to produce the noodles, which can be carried out in a floating manner.
또한, 물에 박대 포를 뜨고 남은 뼈와, 박대어간장, 고추씨, 대파, 다시마를 넣고 끓여서 육수를 제조한다.In addition, the remaining bones in the water, and the remaining bones, parmesan eel, red pepper seeds, green onions and kelp are put into boiling water.
여기서 상기 육수를 제조하는 단계는, 물 1ℓ에 대하여 박대 1마리 기준으로 포를 뜨고 남은 뼈와, 박대어간장 250~350g, 고추씨 180~220g, 대파 1뿌리, 다시마 180~220g을 투입하여 끓이는 것이 적당하다.In the step of preparing the broth, it is preferable to boil the bones remaining on the basis of a single strip per liter of water, 250-350 g of the remaining bones, 180-220 g of red pepper seeds, Do.
이와 같이 제조된 상기 육수에 양파즙, 사과즙, 무즙, 생강즙, 마늘을 넣은 혼합액에 상기 포육을 넣고 15~30시간 숙성시킨다.The above-prepared broth is added to the mixture of onion juice, apple juice, juice, ginger juice, and garlic, and the meat is aged for 15 to 30 hours.
상기 혼합액을 숙성시키는 단계의 혼합액은 육수 280~320㎖, 양파즙 40~60㎖, 사과즙 40~60㎖, 무즙 40~60㎖, 생강즙 40~60㎖, 마늘 5쪽을 투입하는 것이 적당하다.It is appropriate to add 280 to 320 ml of juice, 40 to 60 ml of onion juice, 40 to 60 ml of apple juice, 40 to 60 ml of juice juice, 40 to 60 ml of ginger juice and 5 of garlic.
이와 같이 혼압액에 숙성된 포육을 상온, 바람직하게는 10~25℃에서 5~12시간 건조시킨다.As such, the aged broth is dried at room temperature, preferably at 10 to 25 DEG C for 5 to 12 hours.
다음으로, 김과 건조된 포육을 접합시키기 위해 찹쌀 풀을 끓여서 식힌다.Next, boil the glutinous rice paste to cool the kimchi and the dried noodles.
그리고 김을 적당량의 크기로 짤라서 깔고 그 위에 건조된 상기 포육을 올린 다음, 상기 찹쌀 풀을 바른 후 김으로 포육을 말아서 포장한다.Then, the kimchi is cut into an appropriate size, and the dried noodles are placed on the noodles. Then, the glutinous rice paste is applied, and then the noodles are wrapped with kimchi.
이와 같이 상기 김으로 포장한 포육을 기름에 튀겨서 스넥을 제조할 수 있으며, 식감과 풍미를 위해 스넥을 튀겨내면서 그 표면에 적당량의 통깨를 뿌릴 수도 있다.As described above, the poultry packed with the above-described kimchi can be fried in oil to produce a snack, and an appropriate amount of sesame seeds can be sprayed on the surface of the snack for texture and flavor.
이와 같이 상술한 설명은 본 발명의 기술 사상을 보인 한정된 실시 예에 따라 설명하였으나, 본 발명은 특정의 실시 예나 수치에 한정되지 아니하며, 실시 예들의 구성요소 일부를 변경, 혼합하는 등, 청구범위에서 청구하는 본 발명의 요지를 벗어남이 없이 당해 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에 의해 다양한 변형실시가 가능하고, 그러한 변형 실시는 본 발명의 기술적 사상이나 전망으로부터 개별적으로 이해되어서는 안 될 것이다.While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is clearly understood that the same is by way of illustration and example only and is not to be taken by way of illustration, It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined in the appended claims. Will be.
Claims (5)
물에 박대 포를 뜨고 남은 뼈와, 박대어간장, 고추씨, 대파, 다시마를 넣고 끓여서 육수를 제조하는 단계;
상기 육수에 양파즙, 사과즙, 무즙, 생강즙, 마늘을 넣은 혼합액에 상기 포육을 넣고 숙성시키는 단계;
숙성된 포육을 건조시키는 단계;
건조된 포육의 표면에 찰보리 가루를 묻히는 단계;
찹쌀가루와 녹말가루가 혼합된 곡물가루를 물과 함께 반죽하여 상기 건조된 포육의 표면에 2차로 묻힌 후 기름에 튀기는 단계;
찧은 마늘, 고추장, 생강즙, 물엿, 케찹, 설탕이 혼합된 소스에 상기 튀긴 박대 포육을 버무려서 강정을 제조하는 단계;
를 포함하여 이루어지는 것을 특징으로 하는 박대 포육을 이용한 식품의 제조방법.
Peeling the skin of the strips, removing the internal organs and bones, and cutting the remaining fresh meat to prepare the meat;
Boiling the remaining bone with water in the water, boiling pellets, red pepper seeds, red pepper seeds, green onion, and kelp;
Adding the onion juice, juice, juice, ginger juice, and garlic to the broth;
Drying the aged meats;
Burying the dried powder on the surface of the dried poultry;
Kneading the grain flour mixed with glutinous rice flour and starch flour together with water, secondly putting the flour on the surface of the dried slurries, and then frying in oil;
Preparing the gangjeong by crushing the fried shrimp flesh in a sauce mixed with garlic, hot pepper paste, ginger juice, syrup, ketchup and sugar;
Wherein the method comprises the steps of:
물에 박대 포를 뜨고 남은 뼈와, 박대어간장, 고추씨, 대파, 다시마를 넣고 끓여서 육수를 제조하는 단계;
상기 육수에 양파즙, 사과즙, 무즙, 생강즙, 마늘을 넣은 혼합액에 상기 포육을 넣고 숙성시키는 단계;
숙성된 포육을 건조시키는 단계;
찹쌀 풀을 끓여서 식히는 단계;
김을 깔고 건조된 상기 포육을 상기 김에 올리고 상기 찹쌀 풀을 바른 후 김으로 포장하는 단계;
상기 김으로 포장한 포육을 기름에 튀겨서 스넥을 제조하는 단계;
를 포함하여 이루어지는 것을 특징으로 하는 박대 포육을 이용한 식품의 제조방법.
Peeling the skin of the strips, removing the internal organs and bones, and cutting the remaining fresh meat to prepare the meat;
Boiling the remaining bone with water in the water, boiling pellets, red pepper seeds, red pepper seeds, green onion, and kelp;
Adding the onion juice, juice, juice, ginger juice, and garlic to the broth;
Drying the aged meats;
Boiling glutinous rice paste and cooling;
Drying the dried poultry on the laver, applying the glutinous rice paste, and packing the laver into laver;
Preparing a snack by frying the poultry packed with the steaming oil in oil;
Wherein the method comprises the steps of:
상기 육수를 제조하는 단계는, 물 1ℓ에 대하여 박대 1마리 기준으로 포를 뜨고 남은 뼈와, 박대어간장 250~350g, 고추씨 180~220g, 대파 1뿌리, 다시마 180~220g이 투입되는 것을 특징으로 하는 박대 포육을 이용한 식품의 제조방법.
The method according to claim 1 or 2,
The step of preparing the broth is characterized in that the bones remaining in the bovine per 1 lane of the broth, 250-350 g of the bark, 180-220 g of the red pepper, 180-220 g of the seaweed, (METHOD FOR PREPARING FOOD BY USING.
상기 숙성시키는 단계에서 혼합액은 육수 280~320㎖, 양파즙 40~60㎖, 사과즙 40~60㎖, 무즙 40~60㎖, 생강즙 40~60㎖, 마늘 5쪽이 혼합된 것을 특징으로 하는 박대 포육을 이용한 식품의 제조방법.
The method according to claim 1 or 2,
In the aging step, the mixture is mixed with 280-320 ml of broth, 40-60 ml of onion juice, 40-60 ml of apple juice, 40-60 ml of juice, 40-60 ml of ginger juice, and 5 of garlic. ≪ / RTI >
상기 소스는 찧은 마늘 80~120g, 고추장 80~120g, 생강즙 80~120g, 물엿 40~60g, 케찹 80~100g, 설탕 10~14g이 혼합된 것을 특징으로 하는 박대 포육을 이용한 식품의 제조방법.The method according to claim 1,
Wherein the source is a mixture of 80-120 g of ground garlic, 80-120 g of red pepper paste, 80-120 g of ginger juice, 40-60 g of starch syrup, 80-100 g of ketchup and 10-14 g of sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020170004628A KR101836156B1 (en) | 2017-01-12 | 2017-01-12 | A method for food using by jerky of tongue sole |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020170004628A KR101836156B1 (en) | 2017-01-12 | 2017-01-12 | A method for food using by jerky of tongue sole |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR101836156B1 true KR101836156B1 (en) | 2018-03-08 |
Family
ID=61725724
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020170004628A KR101836156B1 (en) | 2017-01-12 | 2017-01-12 | A method for food using by jerky of tongue sole |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101836156B1 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108835542A (en) * | 2018-07-09 | 2018-11-20 | 杭州千岛湖千发旺顺阁食品有限公司 | A kind of organic minced fish sauce and preparation method thereof |
| KR20200140960A (en) | 2019-06-07 | 2020-12-17 | 나성국 | A method for manufacturing snack using fish |
| KR20210084886A (en) | 2019-12-30 | 2021-07-08 | (유)아리울수산 | Preparing method for tongue sole cake and tongue sole cake using thereof |
| KR20220126925A (en) | 2021-03-10 | 2022-09-19 | 박금옥 | Manufacturing method of tongue sole pickles |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101729095B1 (en) | 2016-09-12 | 2017-05-04 | 강원도 양양군(양양군 농업기술센터장) | Preparation method of bugak |
-
2017
- 2017-01-12 KR KR1020170004628A patent/KR101836156B1/en active IP Right Grant
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101729095B1 (en) | 2016-09-12 | 2017-05-04 | 강원도 양양군(양양군 농업기술센터장) | Preparation method of bugak |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108835542A (en) * | 2018-07-09 | 2018-11-20 | 杭州千岛湖千发旺顺阁食品有限公司 | A kind of organic minced fish sauce and preparation method thereof |
| KR20200140960A (en) | 2019-06-07 | 2020-12-17 | 나성국 | A method for manufacturing snack using fish |
| KR20210084886A (en) | 2019-12-30 | 2021-07-08 | (유)아리울수산 | Preparing method for tongue sole cake and tongue sole cake using thereof |
| KR102313486B1 (en) | 2019-12-30 | 2021-10-15 | (유)아리울수산 | Preparing method for tongue sole cake and tongue sole cake using thereof |
| KR20220126925A (en) | 2021-03-10 | 2022-09-19 | 박금옥 | Manufacturing method of tongue sole pickles |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101054164B1 (en) | Augustia gas manufacturing method | |
| KR101836156B1 (en) | A method for food using by jerky of tongue sole | |
| KR101637660B1 (en) | The preparing method for making a hot dog made of sun-dae | |
| CN1287688C (en) | Method for making meat, fish mixed or non-mixed food and its product | |
| KR101836158B1 (en) | A method for food using by skin of tongue sole | |
| RU2311078C1 (en) | Method for production of canned stuffed cabbage leaves | |
| CN103829280A (en) | Fish meat product and processing method thereof | |
| KR101973280B1 (en) | Method for manufacturing a curry containing mushroom, and the curry manufactured by the method | |
| JPH11178550A (en) | Pasta sauce | |
| KR101005035B1 (en) | Cooking of a steamed dish for angler using seaweed fulvescens | |
| JPH07231766A (en) | Gold colored butter prawn and its producing process | |
| KR101784396B1 (en) | Method for preparing spicy raw pollack salad | |
| Binsi et al. | Value added fish products | |
| KR20130015900A (en) | Method for cooking steamed monkfish with perilla | |
| CN101926478A (en) | Method for preparing seafood gluten pickles | |
| JP3157736B2 (en) | Oil-picked ingredients, the manufacturing method and processed foods using the same | |
| RU2805883C1 (en) | Method of producing enriched boiled-smoked sausage | |
| KR100982603B1 (en) | Making method of fried blackmouth angler mixed spice source | |
| RU2805884C1 (en) | Method of producing enriched cooked sausage | |
| JP7460837B1 (en) | Fried food, method for producing fried food, and method for suppressing puncture in fried food | |
| Datta | Prospects of value added products and it’s future in Indian market | |
| KR20180075135A (en) | Method for manufacturing frozen cutlet for walleye pollack chicken and cooking method of walleye pollack chicken with frozen cutlet manufactured by the same | |
| CN108157810A (en) | A kind of preparation method of seafood rice cake | |
| Ladewig et al. | Rainbow trout | |
| JP2024008631A (en) | Jiaozi and production thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant |