KR101963552B1 - Gulbi and manufacturing method thereof - Google Patents
Gulbi and manufacturing method thereof Download PDFInfo
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- KR101963552B1 KR101963552B1 KR1020180100109A KR20180100109A KR101963552B1 KR 101963552 B1 KR101963552 B1 KR 101963552B1 KR 1020180100109 A KR1020180100109 A KR 1020180100109A KR 20180100109 A KR20180100109 A KR 20180100109A KR 101963552 B1 KR101963552 B1 KR 101963552B1
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- 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
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- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
- A22C25/14—Beheading, eviscerating, or cleaning fish
- A22C25/142—Beheading fish
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- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
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Abstract
Description
본 발명은 굴비의 제조방법에 관한 것으로서, 보다 구체적으로는, 식감이 부드럽고, 이취가 없어 관능성이 우수한 굴비의 제조방법에 관한 것이다.More particularly, the present invention relates to a method for producing a culverte having a smooth texture and excellent odor and excellent sensibility.
조기는 민어과에 속하는 바닷물고기를 총칭하는 것으로 참조기, 보구치, 수조기, 부세, 흑조기 등이 이에 속하고, 주로 서해안에서 어획되며 한국 연안에서 잡히는 조기류는 13여 종 정도로 알려져 있다. 어획된 조기의 90% 이상이 굴비로 가공되고 있다.Early is the collective name of seawater belonging to the Cirrus family. It includes Cirrus, Buguchi, Sujokgi, Buje, and Kurogi. These are mainly caught on the west coast. More than 90% of the early catches are processed into cobbles.
굴비는 조기를 소금에 약간 절여서 통째로 말린 것으로 염장, 건조 과정동안 생성되는 독특한 풍미 및 조직감으로 예로부터 밥상에 자주 올라오는 단골손님이었다. 특히, 굴비는 간이 잘 베인 굴비를 베어 물었을 때, 입안의 침이 돌 정도로 맛을 지니고 있어 소위 밥도둑으로 불리는 반찬 중 한 가지이다.Gulbi is a regular guest who has come to the table frequently from the past due to salted, slightly salted, early salted, salty, unique flavor and texture during the drying process. In particular, when a gulbi cuts a gulbi well, the saliva of the mouth is tender enough to taste, and it is one of the so-called side dishes called "rice thighs".
굴비는 전통 수산 염건 가공 식품으로서 찌개, 조림, 찜, 구이 등 다양한 조리가 가능하며, 양질의 단백질과 비타민 A와 D가 풍부하여 몸이 쇠약할 때나 야맹증, 피로해소에 도움이 될 뿐만 아니라 지방질이 적어 소화가 잘 되므로 발육기의 어린이나 소화기관이 약한 노인에게도 좋은 먹거리이다. 산란을 위해 3월 중순 영광 법성포 칠산 앞바다를 지나는 참조기를 쓴 굴비를 영광굴비라 하며, 가장 유명하다.Gulbi is a traditional fish processing product that can be cooked in various ways such as stew, boiled, steamed, roasted, and it is rich in high quality protein and vitamins A and D. It helps not only when the body breaks down, It is a good food for the elderly who are weak in digestive organs because of the good digestion. For spawning in mid-March glory Gyeongsungbuk-do is the glorious cul-de-sac, which is the most famous.
굴비의 유래는 장기보존을 위해 조기를 말린 것에서 유래하게 되었고 그 명칭은 고려 17대 인종 때, 난을 일으킨 이자겸이 정주로 귀양을 왔다가 해풍에 말린 조기를 먹어보고 그 맛이 뛰어나 임금에게 진상하면서 자신의 뜻을 굽히지(屈) 않겠다(非)는 의미의 이름을 붙이게 되면서 널리 퍼지게 되었다. 전통적인 조기 가공은 장기간 보존을 위해 조기를 해풍에 바짝 말린 후, 더 말리기 위해 보리단지에 묻어두는 방법을 이용하였고 이때, 보리굴비라는 말은 여기에서 기인하게 되었다.The origins of the gulbi are derived from dried early for long-term preservation. The name of the gulbi originated in the 17th generation of the Goryeo Dynasty. I will not bend the will of the people. Traditional early processing used to dry early in the sea breeze for long-term preservation, then to put it in a barley complex to dry more, and the word barley culinary was made here.
그 방법을 좀 더 구체적으로 설명하면, 어획된 조기의 아가미를 헤치고 조름을 떼어내고 저염도의 물로 세척해 깨끗이 씻어 물기를 뺀 다음, 아가미 속에 가득히 소금을 넣고 생선 몸 전체에 소금을 뿌려 염장한다. 이를 마른간법 또는 섭간법이라 한다. 소금만이 아니라 깨끗한 물을 넣어 염수를 제조함으로써 염장하는 방법도 사용되는데 이는 물간법이라 불린다. 염장단계가 완료된 조기는 항아리에 담아 이틀간 절이고, 충분히 절인 조기를 꺼내어 짚으로 싸서 엮은 다음 물로 씻어 통풍이 잘되는 걸대에 걸어 건조시킨다.To explain the method more specifically, it is necessary to break the early gills of the harvested fish, remove the wax, wash it with low-salt water, wash it thoroughly, drain the salt, put the salt in the gill and salt the whole body. This is called dry intervention or intervention. It is not only salt but also salting by making clean water by making salt water, which is called water intercalation. The early stage of the salting phase is finished in a jar, and it is a temple for two days. Take out the pickled starter, wrap it in straw, then wash it with water and dry it in a well-ventilated place.
전통적인 방법으로 제조된 굴비는 수분이 적어 퍽퍽하여 오늘날에는 마른굴비, 옛날굴비, 보리굴비 등으로 부른다. 백화점이나 전문매장에 가면 꾸덕꾸덕 하게 말린 전통굴비를 찾을 수 있으나 값이 매우 비싸다.The traditional methods of making gulbi are less brittle and are now called dry gulbi, old gulbi and barley gulbi. If you go to a department store or a specialty shop, you can find a traditional culinary tradition, but it is very expensive.
오늘날에는 냉장기술의 발달로 장기보전의 필요가 없어져 소금도 적게 쓰고 말리는 시간도 대폭 줄인 속성 제조법을 이용하게 되었다. 속성 제조법은 보통 굴비를 염장한 다음 엮어서 냉동창고에서 하루이틀 말린 뒤 소금을 씻어내서 포장하는 것이 기본이다.Today, with the development of refrigeration technology, there has been no need for long-term preservation, and the use of the property recipe has greatly reduced the amount of time spent drying and drying salt. The property is usually prepared by salting the culinary flour, then weaving it, drying it in a frozen warehouse for a day or two, and then washing the salt.
그러나, 불청결한 몇몇의 굴비작업장의 위생환경에 대한 언론의 보도와 더불어 대기오염, 봄철황사의 발생횟수와 밀도가 점차 증가함에 따라 자연건조 공정으로 건조된 제품에 대한 위생 및 품질에 대한 신뢰가 저하되었고, 굴비 제조 공정 방법 또한 가내 공업의 범주에서 벗어나지 못했을 뿐만 아니라 제조공정의 표준화가 되어 있지 않아 위생적이고 안전한 굴비 제조 공정 시스템을 확립시켜야 한다.However, as the air pollution and the number and density of spring dust occur gradually with the media reports on the hygienic environment of some clean caviar workplaces, the hygienic and quality credibility of the products dried by the natural drying process is lowered In addition, the manufacturing process of the gulbi is not out of the category of the domestic industry, and the manufacturing process is not standardized, so a hygienic and safe gulbi production process system should be established.
또한, 최근 웰빙화 열풍에 따라 염장법에 따른 일반 가공굴비 제조방법 외에도 들국화 또는 국화 추출액에 의한 손질 굴비 및 천연 폴리페놀을 함유한 가공굴비를 비롯하여 고추장, 인삼, 허브, 솔잎, 양파즙, 죽염, 오가피, 매실, 울금, 녹차, 치자, 복분자 등을 첨가하거나 이용한 굴비 제조방법을 제공함으로써 기능성 식품을 개발하는 추세이다.In addition to the conventional processing method according to the salting method according to the recent well-being hot air flow, there is also a method of preparing the processed culinary herb containing natural polyphenol, , Plum, ganoderma, green tea, gardenia, bokbunja, and the like.
본 발명은 상기와 같은 종래 기술의 문제점을 해결하기 위하여 안출된 것으로서, 본 발명에서 해결하고자 하는 과제는 굴비의 질긴 식감을 보다 부드럽게 하고, 굴비 특유의 꼬릿한 냄새를 없애며, 조리시 연기와 냄새가 발생하지 않고 간단히 조리할 수 있는 굴비의 제조 방법을 제공하고자 하는 것이다.The present invention has been made in order to solve the problems of the prior art as described above, and it is an object of the present invention to solve the problems of the prior art by providing a method and apparatus for smoother texture of gruel, smelling unique smell of culvery, And a method of manufacturing a culverte that can be cooked simply without causing a crack.
상기와 같은 과제를 해결하기 위하여 안출된 본 발명에 따른 굴비의 제조 방법에 의하면, (S1) 솔잎, 녹차잎 및 대나무잎에 5~10배 부피의 물을 첨가하여 끓여 제 1 액을 제조하고, 상기 제 1 액에 상기 제 1 액의 100중량부에 대하여 찹쌀을 50~100메쉬로 분쇄한 후 식힌 물 10L에 200g을 투입하여 마련된 찹쌀가루물로 이루어진 제 2 액을 제조하여 준비하는 단계; (S2) 상기 제 2 액을 용기에 담아 교반한 후, 염장된 조기가 잠기도록 침지시켜 염장을 제거하는 단계; (S3) 조기의 내장을 제거하고 세척하는 단계; (S4) 솔잎, 녹차잎 및 대나무잎을 채우고 숙성시키되, 1~4℃에서 30~50시간 동안 숙성을 수행하는 단계; 및 (S5) 스팀으로 6분 동안 찐 후, 진공포장하는 단계; 를 포함할 수 있다.
상기 (S2)는 10~20시간 동안 수행될 수 있다.In order to solve the above problems, according to the present invention, there is provided a method for producing a gulbi comprising the steps of (S1) adding 5 to 10 times volume of water to pine needles, green tea leaves and bamboo leaves, Preparing a second liquid comprising glutinous rice flour prepared by pulverizing glutinous rice with 50 to 100 mesh to 100 parts by weight of the first liquid, and adding 200 g to 10 liters of cooled water; (S2) stirring the second liquid in a container, and then immersing the salted primer so as to be submerged to remove salting; (S3) removing and washing the early gut; (S4) filling and aging the pine leaves, green tea leaves and bamboo leaves, and aging at 1 to 4 ° C for 30 to 50 hours; And (S5) steamed for 6 minutes with steam, followed by vacuum packaging; . ≪ / RTI >
(S2) may be performed for 10 to 20 hours.
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본 발명의 굴비 제조 방법에 따라 제조되는 굴비는 위생적인 조건으로 제조할 수 있고, 굴비의 식감을 보다 부드럽게 하며, 기존 굴비의 특유의 꼬릿한 냄새가 없으며, 조리시 연기와 냄새 발생이 없으므로 식품 산업상 매우 유용한 발명이다.The gulbi produced according to the method of manufacturing gulbi of the present invention can be manufactured under hygienic conditions, the texture of the gulbi is smoother, there is no peculiar peculiar smell of the existing gulbi, and there is no smoke or odor during cooking, This is a very useful invention.
도 1은 본 발명의 굴비 제조 방법을 순서도로 나타낸 것이다.
도 2는 본 발명의 굴비 제조 공정 중 제 2 액을 나타낸 것이다.
도 3은 본 발명의 굴비 제조 공정 중 제 2 액에서 염장된 조기의 염장을 제거하는 단계를 나타낸 것이다.
도 4는 본 발명의 굴비 제조 공정 중 염장 제거 후 내장을 제거하는 공정을 나타낸 것이다.
도 5는 본 발명의 굴비 제조 공정 중 내장을 제거한 후 세척하는 공정을 나타낸 것이다.
도 6은 본 발명의 굴비 제조 공정 중 솔잎, 녹차잎 및 대나무잎을 채우는 공정을 나타낸 것이다.
도 7은 본 발명의 굴비 제조 공정 중 숙성 과정을 나타낸 것이다.
도 8은 본 발명의 굴비 제조 공정 중 스팀으로 가열하는 공정으로 나타낸 것이다.FIG. 1 is a flowchart showing a method of manufacturing a cuvette according to the present invention.
Fig. 2 shows the second solution in the cuvette manufacturing process of the present invention.
FIG. 3 shows the step of removing the salted early salting in the second liquid of the present invention.
FIG. 4 is a view showing a process of removing the intestines after the salting is removed in the process of manufacturing the gulbi of the present invention.
FIG. 5 is a view showing a process of removing the viscera and then washing the inside of the cuvette manufacturing process of the present invention.
FIG. 6 shows a process of filling pine needles, green tea leaves, and bamboo leaves in the process of manufacturing a cucumber.
FIG. 7 shows the aging process of the present invention.
Fig. 8 is a view showing a step of heating with steam during a cobbie manufacturing process of the present invention.
이하, 본 발명을 상세하게 설명한다.Hereinafter, the present invention will be described in detail.
본 발명의 발명자는 종래 굴비의 질긴 식감과 특유의 꼬릿한 냄새, 조리시 발생하는 연기와 냄새 발생, 굴비 제조의 비위생성 등의 문제점을 인식하고 이를 해결하기 위한 연구를 거듭한 결과, 솔잎, 녹차잎 및 대나무잎을 끓인 물에 찹쌀가루를 혼합한 물을 사용하여 염장된 조기의 염장을 제거하고, 솔잎, 녹차잎 및 대나무잎을 충진하여 숙성시키는 경우 위와 같은 문제점을 해결할 수 있음을 확인하고 본 발명을 완성하였다.The inventors of the present invention have made efforts to recognize and solve the problems such as tough texture of the caviar, unique pungent odor, smoke and odor generated during cooking, It has been confirmed that the above problems can be solved by using water mixed with glutinous rice flour in boiled water of leaves and bamboo leaves to remove the salted early salted leaves and padding pine needles, green tea leaves and bamboo leaves and aging them. Thereby completing the invention.
따라서, 본 발명은 하기 단계들을 포함하는 굴비의 제조 방법을 제공한다:Accordingly, the present invention provides a process for producing culverts comprising the steps of:
(S1) 솔잎, 녹차잎 및 대나무잎을 물에 넣어 끓인 후 식힌 제 1 액에 찹쌀가루를 넣어 제 2 액을 준비하는 단계;(S1) preparing a second liquid by adding glutinous rice flour to a cooled first liquid after boiling the pine needles, green tea leaves and bamboo leaves in water;
(S2) 상기 제 2 액에 염장된 조기를 침지시켜 염장을 제거하는 단계;(S2) immersing the salted egg in the second liquid to remove salting;
(S3) 조기의 내장을 제거하고 세척하는 단계;(S3) removing and washing the early gut;
(S4) 솔잎, 녹차잎 및 대나무잎을 채우고 숙성시키는 단계; 및(S4) filling and aging pine needles, green tea leaves and bamboo leaves; And
(S5) 스팀으로 가열하고, 진공포장하는 단계.(S5) heating with steam and vacuum packing.
상기 (S1)은 염장된 조기의 염장을 빼기 위한 액을 제조하는 공정이다.The step (S1) is a step of producing a solution for removing the salted early salt.
본 발명에서는 기존 굴비살의 질긴 식감을 보다 부드럽게 하기 위한 수단으로서 솔잎, 녹차잎 및 대나무잎을 끓인 물에 찹쌀가루를 혼합한 물을 사용하고자 하였다.In the present invention, as a means for smoother tough texture of the existing gulbi meat, water obtained by mixing glutinous rice flour with pine needles, green tea leaves and bamboo leaf boiled water was used.
우선, 솔잎, 녹차잎 및 대나무잎에 5~10배 부피의 물을 첨가하여 끓여 제 1 액을 제조하고, 상기 제 1 액 100중량부에 대하여 찹쌀가루 10~20중량부를 넣어 본 발명의 제 2 액을 제조할 수 있다.First, 10 to 20 parts by weight of glutinous rice powder is added to 100 parts by weight of the first liquid, and the second solution is prepared by adding 5 to 10 times volume of water to pine needles, green tea leaves and bamboo leaves, Liquid can be produced.
상기 (S2)는 (S1)에서 제조된 제 2 액에 염장된 조기를 침지시켜 염장을 빼는 단계이다. Step (S2) is a step of dipping the salted prey into the second solution prepared in (S1) to remove salting.
바람직한 구체예로서, 제 2 액을 용기에 담아 충분히 교반한 후 염장된 조기가 잠길 정도로 투입한다. In a preferred embodiment, the second solution is placed in a container, stirred sufficiently, and then filled to such an extent that the salted premature is submerged.
염장 제거는 10~20시간 동안 수행되는 것이 바람직하며, 15시간 동안 수행되는 것이 가장 바람직하다.Salting is preferably carried out for 10 to 20 hours, most preferably for 15 hours.
상기 (S3)은 조기를 제 2 액으로부터 건져 내어 손질하는 공정이다.The step (S3) is a step of removing the early liquid from the second liquid and polishing it.
염장을 제거한 조기는 배 부분을 칼로 가른 후 내장 등을 깨끗하게 제거하고, 깨끗한 물로 세척한다.After removing the salted roe, cut the stomach part with a knife, clean the interior light and clean it with clean water.
상기 (S4)는 손질된 조기를 숙성시키는 공정이다.The step (S4) is a step of aging the treated early stage.
이때, 솔잎, 녹차잎 및 대나무잎을 세척된 조기의 몸통에 채우는데, 이 공정에 의하여 굴비의 꼬릿한 냄새를 효과적으로 제거할 수 있다.At this time, pine needles, green tea leaves and bamboo leaves are filled in the washed early body, which can effectively remove the pungent smell of the cucumber.
염장이 제거된 조기의 몸통에 솔잎, 녹차잎 및 대나무잎을 채운 후 숙성을 거치는데, 상기 숙성은 1~4℃에서 30~50시간 동안 수행되는 것이 바람직하며, 1℃에서 48시간 동안 수행되는 것이 가장 바람직하다.The pine needles, green tea leaves, and bamboo leaves are filled in the early body with the salted roots removed and then aged. The aging is preferably carried out at 1 to 4 ° C for 30 to 50 hours, Is most preferable.
상기 (S5)는 숙성된 굴비를 스팀으로 가열하고, 포장하는 공정이다.The step (S5) is a step of heating and aging the aged culm brew with steam.
용기 바닥에 물을 붓고, 여기에 채반을 올린 후 채반 위에 숙성 굴비를 가지런히 놓아둔 후 용기를 가열하여 스팀이 발생하면 약 6분 동안 찐 후, 굴비 한 마리씩 진공 포장하여 본 발명의 굴비를 제조할 수 있다.After pouring the water on the bottom of the container, putting the pudding on it, placing the aged pudding on the pudding, heating the pudding, heating the pudding to steam for about 6 minutes, and packing the pudding by vacuum. can do.
본 발명의 상기 제조 방법에 따른 굴비는 제조 공정이 위생적이며, 굴비의 살이 부드러운 식감을 나타내고, 굴비 특유의 꼬릿한 냄새가 없으며, 진공 포장된 굴비를 간단히 오븐이나 팬으로 가열만하여 손쉽게 조리할 수 있다.According to the manufacturing method of the present invention, the manufacturing process of the gulbi is hygienic, the gulbi has a soft texture, the gulbi has no peculiar smell, and the vacuum packed gulbi can be easily cooked by simply heating it with an oven or a fan have.
따라서, 본 발명은 상기 굴비 제조 방법으로 제조되는 굴비를 제공한다.Accordingly, the present invention provides a culvert made by the above culm production method.
이하에서는 구체적인 실시예를 통하여 본 발명을 더욱 상세하게 설명한다. 하기 실시예는 본 발명의 바람직한 일 구체예를 기재한 것이며, 하기 실시예에 기재된 사항에 의하여 본 발명의 권리범위가 한정되어 해석되는 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to specific examples. The following examples illustrate one preferred embodiment of the present invention and are not to be construed as limiting the scope of the present invention by the matters described in the following examples.
<실시예><Examples>
실시예Example
솔잎, 녹차잎 및 대나무잎의 10배 부피의 물을 첨가하여 끓인 후 이를 식히고, 여기에 찹쌀을 50~100메쉬로 분쇄한 후 상기 식힌 물10L에 200g을 투입하여 찹쌀가루물을 제조하였다. 찹쌀가루물을 플라스틱 용기에 투입하고 충분히 교반한 후, 염장된 조기를 머리부분이 위쪽으로 향하게 가지런히 용기에 투입하여 찹쌀가루물에 침지시켜 15시간 동안 염장을 제거하였다. 이후, 염장이 제거된 조기를 건져 내고, 조기의 배를 갈라 내장을 완전히 제거하고, 깨끗한 물로 충분히 세척하였다. 위생 타월로 조기에 묻은 물기를 제거한 후, 조기 몸통에 솔잎, 녹차잎 및 대나무잎을 충진시키고, 1℃ 냉장고에 넣어 48시간 동안 숙성시켰다. 숙성된 굴비를 찜기에 올려 놓고, 스팀으로 약 6분 동안 가열한 후, 굴비 한 마리 단위로 진공 포장 시설에서 포장하였다.Pine needles, green tea leaves and bamboo leaves, boiled and cooled. The glutinous rice was pulverized by 50 to 100 mesh, and 200 g of the thus-obtained water was added to 10 L of the cooled water to prepare glutinous rice flour. The glutinous rice flour was poured into a plastic container and thoroughly stirred. Then, the salted glutinous rice was dipped in a glutinous rice flour in a container with its head portion facing upward, and the salting was removed for 15 hours. Thereafter, the saline-free premolars were rescued, the early abdomen was cleaved, the organs were completely removed and cleaned thoroughly with clean water. After removing the moisture from the early stage with a sanitary towel, the pine tree leaves, green tea leaves and bamboo leaves were filled in the early body and put in a 1 ° C refrigerator for aging for 48 hours. The aged gulbi was placed on the steamer, heated with steam for about 6 minutes, and then packed in a vacuum packing facility in the unit of one gulbi.
비교예 1Comparative Example 1
시판 중인 영광굴비(2017년 전남 영광군 제조)를 사용하였다.The commercially available glory caviar (manufactured by Yeonggwang-gun, Jeonnam Province) was used.
비교예 2Comparative Example 2
찹쌀가루물 대신에 일반물를 사용하고, 숙성 과정에서 솔잎, 녹차잎 및 대나무잎을 사용하지 않고, 자연 숙성시킨 것을 제외하고는 실시예 1과 동일한 방법으로 굴비를 제조하였다.A glutinous rice cake was prepared in the same manner as in Example 1 except that ordinary water was used instead of glutinous rice flour and natural aging was performed without using pine leaves, green tea leaves, and bamboo leaves in the aging process.
실험예Experimental Example
상기 실시예, 비교예 1 및 비교예 2의 굴비를 10인으로 구성되는 관능성 평가 위원에게 나누어 준 후, 팬으로 조리하게 하고, 시식하게 하여 다음 각 평가 항목에 대하여 5점 척도법으로 점수를 부여하게 한 후, 그 결과를 표 1에 나타내었다 (1점: 아주 나쁨, 2점: 나쁨, 3점: 보통, 4점: 우수, 5점: 매우 우수).The culm of the above Examples, Comparative Example 1 and Comparative Example 2 was divided into 10-person sensory evaluation members and cooked with a pan, and a score was given to each of the following evaluation items by a 5-point scale method The results are shown in Table 1 (1 point: very poor, 2 points: poor, 3 points: normal, 4 points: excellent, and 5 points: very excellent).
상기 표 1에 나타난 바와 같이, 본 발명의 실시예의 굴비는 조리시 냄새와 연기의 발생이 거의 없어서 조리의 편의성이 우수하였으며, 식감과 냄새 등의 전체적인 관능성 측면에서 비교예 1의 영광굴비와 비교예 2의 굴비에 비하여 현저히 우수한 평가를 받음으로써 그 우수성이 확인되었다.As shown in Table 1, the culm rate of the embodiment of the present invention was excellent in convenience of cooking because there was almost no occurrence of odor and smoke at the time of cooking, and compared with the culmability of Comparative Example 1 in terms of overall sensory properties such as texture and smell The superiority was confirmed by receiving a remarkably excellent evaluation as compared with the culm ratio of Example 2.
Claims (5)
(S2) 상기 제 2 액을 용기에 담아 교반한 후, 염장된 조기가 잠기도록 침지시켜 염장을 제거하는 단계;
(S3) 조기의 내장을 제거하고 세척하는 단계;
(S4) 솔잎, 녹차잎 및 대나무잎을 채우고 숙성시키되, 1~4℃에서 30~50시간 동안 숙성을 수행하는 단계; 및
(S5) 스팀으로 6분 동안 찐 후, 진공포장하는 단계;
를 포함하는 굴비의 제조 방법.
(S1) 5 to 10 times volume of water is added to pine needles, green tea leaves, and bamboo leaves to boil them to prepare a first liquid. To the first liquid is added 100 parts by weight of glutinous rice with 50 to 100 mesh Preparing a second liquid of glutinous rice flour prepared by adding 200 g to 10 L of cooled water;
(S2) stirring the second liquid in a container, and then immersing the salted primer so as to be submerged to remove salting;
(S3) removing and washing the early gut;
(S4) filling and aging the pine leaves, green tea leaves and bamboo leaves, and aging at 1 to 4 ° C for 30 to 50 hours; And
(S5) steamed for 6 minutes with steam, followed by vacuum packing;
≪ / RTI >
상기 (S2)는 10~20시간 동안 수행되는 것을 특징으로 하는 제조 방법.3. The method of claim 2,
And the step (S2) is performed for 10 to 20 hours.
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