KR20220058829A - Method for preparing home meal replacement fish stew and fish stew prepared thereby - Google Patents
Method for preparing home meal replacement fish stew and fish stew prepared thereby Download PDFInfo
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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
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
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- 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
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- 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
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- 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
- A23V2300/00—Processes
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- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
본 발명은 편의식 생선 조림 제조방법 및 상기 제조방법에 의해 제조된 편의식 생선 조림에 관한 것이다.The present invention relates to a method for preparing stewed fish for convenience food and to stewed fish for convenience food prepared by the method.
최근 경기악화로 인한 1인 가구의 증가는 식생활의 변화도 함께 가져오게 되었다. 과거 패스트푸드로 해결하던 직장인이나 1인 가구의 식생활은 웰빙열풍과 맞물려서 수요가 급격하게 줄어들게 되었다. 대신 가정간편식 또는 편의식으로 불리는 HMR(Home Meal Replacement)의 수요가 점차 증가하게 되었다. 통계청은 2035년도 1인 가구가 전체 인구의 34.3%에 다다를 것이라고 예측하며, 현재 1인 가구 증가에 따라 가 정간편식 (Home Meal Replacement, HMR)의 소비량은 급증하고 있으며 이러한 추세는 계속될 것으로 전망하고, 가정간편식 시장은 날로 발전할 것으로 예상된다.The recent increase in single-person households due to the economic downturn has also brought about changes in diet. The dietary life of office workers and single-person households, which had been solved with fast food in the past, is in line with the well-being craze, and the demand has sharply decreased. Instead, the demand for Home Meal Replacement (HMR), which is called home convenience food or convenience food, has gradually increased. Statistics Korea predicts that single-person households will account for 34.3% of the total population by 2035, and the consumption of home meal replacement (HMR) is rapidly increasing with the increase in the current number of single-person households, and this trend is expected to continue. , the home convenience food market is expected to develop day by day.
각종 레시피를 활용한 가정간편식은 매우 빠른 형태로 시장이 커짐과 동시에 다양한 재료를 활용한 간편식이 등 장하기에 이르렀고, 나아가 보다 영양가 있는 재료 및 신선한 식품을 개발하는 단계에 다가서고 있다.Home convenience meals using various recipes are rapidly growing and the market has grown, and convenience meals using various ingredients have emerged. Furthermore, we are approaching the stage of developing more nutritious ingredients and fresh foods.
육가공 식품의 경우 가정간편식으로 등장한 예를 다소 찾아볼 수 있으나 육가공 식품은 인체내에서 지방수치의 증가와 건강을 고려한 식자재로는 부족하다는 인식이 점차 커지고 있어서 생선과 같은 수산식품의 가정간편식 제공을 위한 필요성이 증가하고 있다. 수산상품 시장조사 결과 대부분 원물의 비 가식부위 제거 후 조리에 용이한 형태로 비가열, 1차 상품군이거나 기존의 단순 가열조리법을 적용한 상품으로 다양한 형태의 HMR 제품 개발 필요하다.In the case of processed meat food, there are some examples of home convenience food, but there is a growing awareness that processed meat food is insufficient as a food material considering the increase in fat level in the human body and health. The need is increasing. As a result of the market research on seafood products, it is necessary to develop various types of HMR products, either as non-heating, primary products, or products using the existing simple heating method in a form that is easy to cook after removing the non-edible part of the raw material.
다만, 수산식품의 경우에는 조직자체가 육류와 달리 치밀하지 못하고, 열에 비교적 약한 특성을 갖고 있어서, 긴 시간 보관을 필요로 하는 가정간편식으로 제조하는데 한계가 있다는 점은 최근까지 연구가들을 통해서 인식 되고 있다.However, in the case of aquatic food, unlike meat, the tissue itself is not dense and has a relatively weak characteristic to heat, so it is recognized through researchers until recently that there is a limitation in manufacturing it as a home-cooked meal that requires long-term storage. .
일반적으로 생선은 그 종류에 따라서 다양한 조리방법으로 조리되고 있으며, 대표적으로 많이 이용되는 조리방 법으로는 굽거나 조림하거나 튀기는 방법이 주로 이용되고 있다.In general, fish are cooked in various cooking methods depending on the type, and the most commonly used cooking methods are grilling, stewing, or frying.
수산식품을 이용하여 가정간편식을 제공하는데는 제조과정에서의 인체유해성 제거 및 원재료의 신선도를 유지하면서 오랜기간 보관에도 불구하고 조직이 뭉개지거나 치밀함이 떨어지지 않고, 소비자가 원하는 식감 을 제공하기 위한 가공방법에 대한 연구와 필요성이 점차 늘어가고 있다In order to provide home convenience food using aquatic food, it is processed to provide the texture desired by consumers, without damaging the human body during the manufacturing process and maintaining the freshness of the raw material, without crushing the tissue or losing its compactness despite long-term storage. Research and need for methods are gradually increasing
따라서, 한국인들이 즐겨 먹는 고등어 등의 생선을 비린내가 많이 나지 않고, 맛과 조직감이 우수하면서도 간편하게 조리가 가능한 조리법에 대한 연구가 요구된다.Therefore, there is a need for a study on a recipe that does not produce a lot of fishy smell, such as mackerel, eaten by Koreans, and has excellent taste and texture, yet can be easily cooked.
상기 문제점을 해결하기 위하여, 본 발명자들은 종래 공지되어 있는 생선 조리법 중 식감이 가장 우수하나 여러 문제점을 갖는 조리법을 대체하면서도, 통상 조림에 의한 생선 조림이 갖는 장점을 유지할 수 있는 가공법인 편의식 생선 조림 제조방법을 개발하여, 이를 제공하는 것을 목적으로 한다.In order to solve the above problems, the present inventors have replaced the recipes having the best texture but various problems among the conventionally known fish recipes, while maintaining the advantages of stewed fish by simmering in general, a convenience food stewed fish The purpose of the present invention is to develop a manufacturing method and provide the same.
또한, 상기 편의식 생선 조림 제조방법에 의해 제조된 편의식 생선 조림을 제공하는 것을 목적으로 한다.Another object of the present invention is to provide a convenience food stewed fish prepared by the method for preparing a convenient food stewed fish.
또한, 상기 편의식 생선 조림을 이용한 생선 조리법을 제공하는 것을 목적으로 한다.In addition, an object of the present invention is to provide a fish recipe using the convenience food stewed fish.
본 발명이 이루고자 하는 기술적 과제들은 이상에서 언급한 기술적 과제들로 제한되지 않으며, 언급되지 않은 또 다른 기술적 과제들은 본 발명의 기재로부터 당해 분야에서 통상의 지식을 가진 자에게 명확하게 이해될 수 있을 것이다.The technical problems to be achieved by the present invention are not limited to the technical problems mentioned above, and other technical problems not mentioned will be clearly understood by those of ordinary skill in the art from the description of the present invention. .
상기 목적을 달성하기 위하여, 본 발명은 일 측면에서, 편의식 생선 제조방법을 제공한다.In order to achieve the above object, the present invention, in one aspect, provides a method for preparing a convenient fish.
보다 구체적으로, 상기 편의식 생선 조림 제조방법은 생선 전처리 단계; 전처리된 생선 조리 단계; 포장 단계 및 냉동 단계를 포함하는 것일 수 있다.More specifically, the convenience food stewed fish manufacturing method includes a fish pretreatment step; pre-treated fish cooking step; It may include a packaging step and a freezing step.
또한, 본 발명은 다른 측면에서 상기 목적을 달성하기 위하여, 상기 편의식 생선 조림 제조방법으로 제조된 편의식 생선 조림을 제공한다.In addition, in another aspect, in order to achieve the above object, the present invention provides a convenience food stewed fish prepared by the method for preparing a convenient food stewed fish.
본 명세서에 있어서, 과열증기(Superheated steam)란 포화수증기를 100℃이상으로 가열하였을 때 생성되는 100 내지 400℃의 수증기를 의미하며, 고온의 스팀이 식품표면에 균일하게 분무되어 보다 짧은 시간에 조리가 가능하며, 영양소 손실을 최소화하고 식재료 고유의 맛, 향, 색, 질감 등을 최대한 유지시키는 가열 방법이다.In the present specification, superheated steam means steam of 100 to 400°C generated when saturated steam is heated to 100°C or higher, and the high-temperature steam is uniformly sprayed on the food surface and cooked in a shorter time. It is a heating method that minimizes the loss of nutrients and maintains the original taste, aroma, color, and texture of ingredients as much as possible.
본 명세서에 있어서, 전자기 동결기(Electromagnetic freezer)는 급속 냉동 시 전자기장을 적용하는 하이브리드 동결 기술이 적용된 동결기를 의미하며, 식품의 세포막 파괴를 막아 드립 양을 줄여 조직감을 유지시키는데 효과적이다.As used herein, an electromagnetic freezer refers to a freezer to which a hybrid freezing technology that applies an electromagnetic field during rapid freezing is applied, and is effective in reducing the amount of drip by preventing the destruction of cell membranes of food and maintaining a texture.
본 발명의 발명자들은 한국인들이 즐겨 먹는 생선인 고등어 등의 대표적인 조리법인 조림 방식의 경우, 조리 시 비린내가 많이 나는 문제를 해결하면서도, 기존 조리법과 같이 맛과 조직감이 우수하면서도, 간편하게 조리할 수 있는 방법을 연구하여, 과열증기 구이기술과 전자기 동결 기술을 이용하여 제조된 편의식 고등어 조림법의 조건을 확인하여, 이를 기초로 본 발명을 완성하였다.The inventors of the present invention solve the problem of a lot of fishy smell during cooking in the case of the stewing method, which is a typical recipe for mackerel, a fish that Koreans enjoy eating, and a method that can be easily cooked while having excellent taste and texture like existing recipes research, and confirmed the conditions of a convenient mackerel stew prepared using superheated steam roasting technology and electromagnetic freezing technology, and completed the present invention based on this.
본 발명은 편의식 생선 조림 제조방법에 관한 것이다.The present invention relates to a method for preparing boiled fish for convenience.
구체적으로, 본 발명의 편의식 생선 조림 제조방법은 생선 전처리 단계; 조리 단계; 1차 포장 단계; 급속동결 단계; 2차 포장 단계; 및 보관 단계를 포함하는 것일 수 있다.Specifically, the convenience food stewed fish manufacturing method of the present invention includes a fish pretreatment step; cooking stage; primary packaging stage; quick freezing step; secondary packaging step; and a storage step.
상기 생선은 고등어일 수 있다.The fish may be mackerel.
상기 생선 전처리 단계는 생선 비닐, 머리, 꼬리 및 내장을 제거하고, 세척한 후 세절하는 방법으로 수행할 수 있다.The fish pretreatment step may be performed by removing the fish vinyl, head, tail and intestines, washing and then shredding.
상기 생선 전처리 단계는 상기 세척 및 세절한 생선을 소금 함량을 기준으로 2%(w/w) 농도인 염지액에 5분간 침지하는 과정을 추가로 수행할 수 있다.The fish pretreatment step may further include immersing the washed and minced fish in a salting solution having a concentration of 2% (w/w) based on the salt content for 5 minutes.
상기 조리 단계는 상기 전처리된 생선에 조림 육수; 양념장; 및 무를 넣고 가열하는 방법으로 수행할 수 있다.The cooking step may include: stewed broth in the pre-treated fish; seasoning; And it can be carried out by adding radish and heating.
상기 조리 단계는 160℃ 내지 200℃의 온도 조건에서 7분 내지 13분, 바람직하게는 180.7℃의 온도 조건에서 9.9분 동안 가열하는 방법으로 수행할 수 있다.The cooking step may be performed by heating at a temperature of 160° C. to 200° C. for 7 minutes to 13 minutes, preferably at a temperature of 180.7° C. for 9.9 minutes.
또한, 상기 조리 단계에서 상기 조림 육수 물에 무, 다시마 및 파를 넣고 가열하여 끓이는 방법으로 제조된 것일 수 있고, 상기 양념장은 고추장, 설탕, 마늘, 고춧가루, 물엿, 정제수, 참기름, 미림, 대두유 및 간장을 혼합하여 제조된 것일 수 있으며, 상기 조리 단계에서 조림 육수와 양념장의 배합비는 9 : 7일 수 있다.In addition, in the cooking step, it may be prepared by adding radish, kelp and green onion to the stewed broth water and heating it to boil, and the sauce may include red pepper paste, sugar, garlic, red pepper powder, starch syrup, purified water, sesame oil, mirin, soybean oil and It may be prepared by mixing soy sauce, and the mixing ratio of stewed broth and seasoning sauce in the cooking step may be 9:7.
상기 1차 포장 단계는 상기 조리가 완료된 생선 조림을 60℃ 내지 80℃으로 유지시켜 포장하는 방법으로 수행할 수 있다.The first packaging step may be performed by a method of packaging the cooked fish by keeping it at 60°C to 80°C.
상기 급속동결 단계는 상기 1차 포장된 생선 조림을 전자기동결기를 이용하여 급속동결시키는 방법으로 수행할 수 있으며, 바람직하게는 상기 1차 포장된 생선 조림을 전자기동결기를 이용하여 - 30℃ 내지 - 40℃에서 1시간 동안 급속동결시키는 방법으로 수행할 수 있다.The quick freezing step may be performed by a method of rapidly freezing the first packaged boiled fish using an electromagnetic freezer, preferably, the first packaged boiled fish using an electromagnetic freezer - 30°C to - 40 It can be carried out by a method of rapid freezing at ℃ for 1 hour.
상기 2차 포장 단계는 상기 급속동결괸 생선조림을 일정한 규격에 따라 분배하여 포장하는 방법으로 수행할 수 있다.The secondary packaging step may be performed by distributing and packaging the quick-frozen braised fish according to a certain standard.
상기 보관 단계는 상기 2차 포장된 생선 조림을 - 10℃ 내지 - 30℃에서 보관하는 방법으로 수행할 수 있다.The storage step may be performed by storing the secondary packaged stewed fish at -10°C to -30°C.
바람직하게는 본 발명의 편의식 생선 조림 제조방법은 고등어의 비닐, 머리, 꼬리 및 내장을 제거하고, 세척 및 세절한 후, 상기 세척 및 세절한 고등어를 소금 함량을 기준으로 2%(w/w) 농도인 염지액에 5분간 침지하는 방법으로 수행하는 것을 특징으로 하는 고등어 전처리 단계; 상기 전처리된 고등어에 물에 무, 다시마 및 파를 넣고 가열하여 끓이는 방법으로 제조된 조림 육수; 고추장, 설탕, 마늘, 고춧가루, 물엿, 정제수, 참기름, 미림, 대두유 및 간장을 혼합하여 제조된 양념장; 및 무를 넣고 180.7℃의 온도 조건에서 9.9분 동안 가열하는 조리 단계; 상기 조리가 완료된 고등어 조림을 60℃ 내지 80℃으로 유지시켜 포장하는 1차 포장 단계; 상기 1차 포장된 고등어 조림을 전자기동결기를 이용하여 - 30℃ 내지 - 40℃에서 1시간 동안 급속동결시키는 급속동결 단계; 상기 급속동결된 고등어 조림을 일정한 규격에 따라 분배하여 포장하는 2차 포장 단계; 및 2차 포장된 고등어 조림을 - 10℃ 내지 - 30℃에서 보관하는 보관 단계를 포함하는 것일 수 있다.Preferably, the convenience food stewed fish manufacturing method of the present invention removes the vinyl, head, tail and intestines of mackerel, washes and minced the mackerel, and then uses 2% (w/w) of the washed and minced mackerel based on salt content. ) mackerel pretreatment step, characterized in that it is carried out by a method of immersion in the salt solution of the concentration for 5 minutes; Stewed broth prepared by heating and boiling the pre-treated mackerel with radish, kelp and green onion in water; a seasoning made by mixing red pepper paste, sugar, garlic, red pepper powder, starch syrup, purified water, sesame oil, mirin, soybean oil and soy sauce; and a cooking step of adding radish and heating at a temperature of 180.7° C. for 9.9 minutes; A primary packaging step of packaging the cooked mackerel by maintaining it at 60°C to 80°C; A rapid freezing step of rapidly freezing the first packaged boiled mackerel using an electromagnetic freezer at -30°C to -40°C for 1 hour; a secondary packaging step of distributing and packaging the quick-frozen stewed mackerel according to a certain standard; And it may include a storage step of storing the secondary packaged stewed mackerel at -10 ℃ to -30 ℃.
상기 조리 단계의 양념장은 고추장, 설탕, 마늘, 고춧가루, 물엿, 정제수, 참기름, 미림, 대두유 및 간장을 혼합하여 제조함에 있어서, 중량을 기준으로 고추장 및 설탕을 22.50 : 12.35(고추장 : 설탕)의 비율로 첨가하여 고추장, 설탕, 마늘, 고춧가루, 물엿, 정제수, 참기름, 미림, 대두유 및 간장을 혼합하여 양념장을 제조하는 것을 특징으로 하는 것일 수 있다.The seasoning paste of the cooking step is prepared by mixing red pepper paste, sugar, garlic, red pepper powder, starch syrup, purified water, sesame oil, mirin, soybean oil and soy sauce, based on the weight, in the ratio of red pepper paste and sugar 22.50: 12.35 (gochujang: sugar) It may be characterized in that the sauce is prepared by adding red pepper paste, sugar, garlic, red pepper powder, starch syrup, purified water, sesame oil, mirin, soybean oil and soy sauce to the mixture.
상기 조리 단계에서 조림 육수와 양념장의 배합비는 바람직하게는 9 : 7일 수 있다.In the cooking step, the mixing ratio of the stewed broth and the seasoning sauce may be preferably 9:7.
또한, 본 발명은 상기 편의식 생선 조림 제조방법으로 제조된 편의식 생선 조림, 바람직하게는 편의식 고등어 조림에 관한 것이다.In addition, the present invention relates to a convenience-style stewed fish, preferably a convenient-style stewed mackerel, prepared by the above-mentioned convenient-style stewed fish.
또한, 본 발명은 상기 편의식 생선 조림을 이용한 생선 조리법에 관한 것이다.In addition, the present invention relates to a fish recipe using the above-mentioned convenience food stewed fish.
구체적으로, 상기 편의식 생선 조림을 이용한 생선 조리법은 상기 편의식 생선 조림을 전자레인지를 이용하여 1분 내지 2분, 바람직하게는 1분 30초 동안 가열하는 방법으로 수행할 수 있다.Specifically, the fish recipe using the convenience food stewed fish can be performed by heating the convenience food stewed fish in a microwave for 1 minute to 2 minutes, preferably 1 minute 30 seconds.
본 발명은 대한민국 국민이 가장 좋아하는 식재료 중 하나인 고등어의 조리법에 있어서, 간단한 조리법만으로도 일반 조림 방식으로 조리된 생선보다 우수한 식감을 갖는 편의식 고등어 조림을 제공하여, 1인가구가 증가하는 인구분포를 갖는 현재에 생선의 소비 증진을 유도할 수 있어, 어가의 소득향상과 관련 산업계의 발전에 이바지할 수 있으므로, 산업적 효과가 매우 높은 기술이다.In the recipe for mackerel, which is one of the favorite ingredients of the Korean people, the present invention provides a convenience-style stewed mackerel with a better texture than fish cooked in a general stewing method with a simple recipe, thereby increasing the population distribution of single-person households It is a technology with a very high industrial effect because it can induce the increase in consumption of fish in the present with a high level of industrial effect, as it can contribute to the improvement of the income of fishermen and the development of related industries.
도 1은 고등어조림 최적조건을 확립하기 위하여, Three dimensional response surface plot을 나타낸 것으로, 도 1a는 가열 온도에 따른 전체적인 기호도를 나타낸 것이고(X1은 온도(℃), Y1은 전체적인 기호도(Overall acceptance)를 나타냄), 도 1b는 조리 시간에 따른 경도를 나타낸 것이다(X2는 시간(분), Y2는 경도(Hardness, g)를 나타냄).Figure 1 shows a three-dimensional response surface plot to establish the optimal conditions for stewed mackerel, and Figure 1a shows the overall acceptance according to the heating temperature (X1 is the temperature (℃), Y1 is the overall acceptance (Overall acceptance) shown), Figure 1b shows the hardness according to the cooking time (X2 represents the time (minutes), Y2 represents the hardness (Hardness, g)).
본 명세서 전체에 걸쳐 다수의 인용문헌이 참조되고 그 인용이 표시되어 있다. 인용문헌의 개시 내용은 그 전체로서 본 명세서에 참조로 삽입되어 본 발명이 속하는 기술 분야의 수준 및 본 발명의 내용이 보다 명확하게 설명된다.Numerous citations are referenced throughout and the citations of which are indicated throughout this specification. The disclosures of the cited documents are incorporated herein by reference in their entirety to more clearly set forth the content of the present invention and the level of the art to which the present invention pertains.
제조예production example
(1) 재료(1) material
실험에 사용된 생선(고등어)는 부산의 수산물 유통회사(㈜에바다수산, 대한민국)으로부터 구입한 후, 비닐 및 내장을 제거하고, 흐르는 물에서 세척한 다음 필렛으로 잘라 세척하고, 실험전까지 -24℃에 냉동보관하여 사용하였다. 부재료인 무는 부산시 마트에서 구입하여 사용하였고, 소스는 고추장, 설탕, 마늘, 고추가루, 물엿을 혼합하여 제조하였다.The fish (mackerel) used in the experiment was purchased from a seafood distribution company in Busan (Evada Fisheries Co., Ltd., Korea), the vinyl and intestines were removed, washed in running water, cut into fillets, washed, and then washed at -24℃ until the experiment. It was stored frozen and used. Radish, a subsidiary material, was purchased from a mart in Busan and used, and the sauce was prepared by mixing red pepper paste, sugar, garlic, red pepper powder, and starch syrup.
(2) 제조예(2) Preparation example
실험예는 생선 조림을 제조하기 위해 상기 냉동보관한 고등어를 상온(15℃ 내지 20℃)에서 30분 동안 해동한 후, 최적화된 구이 조건으로 과열증기 구이기(DFC-560A-2R/L, Naomoto Corporation, Japan)를 이용하여 구운 후, 전자기 동결기(Proton Freezer, Ryoho Freeze System, 일본)를 이용하여 -35℃에서 1시간 동안 동결, 진공포장하여 실험 전까지 -22℃ 일반냉동고(CWSM-1244DF, 우성, 대한민국)에 보관하는 방법으로 제조하였다.In the experimental example, the frozen mackerel was thawed at room temperature (15°C to 20°C) for 30 minutes to prepare stewed fish, and then roasted with superheated steam under optimized roasting conditions (DFC-560A-2R/L, Naomoto Corporation) , Japan), then frozen at -35℃ for 1 hour using an electromagnetic freezer (Proton Freezer, Ryoho Freeze System, Japan), vacuum-packed, and then stored in a -22℃ general freezer (CWSM-1244DF, Woosung) , Korea) was prepared by the method of storage.
냉동 보관된 편의식 고등어 조림의 냉동 조건에 대한 실험결과를 확인하기 위해서는, 상기 조림조건에 따라 조리 후, 냉동된 편의식 고등어 조림을 전자레인지(MWO23E2, SK매직, 대한민국)를 이용하여 1분 30초간 데우는 방법으로 수행하였다.In order to confirm the experimental results on the freezing conditions of frozen and stored convenience mackerel, after cooking according to the simmering conditions, the frozen convenience mackerel was cooked in a microwave oven (MWO23E2, SK magic, Korea) for 1 minute 30 minutes. It was carried out by a method of warming for a second.
모든 실험은 5반복하였으며, 그 결과는 평균값으로 나타내었다. All experiments were repeated 5 times, and the results are shown as average values.
실시예 1. 고등어조림의 최적 조건 확립 Example 1. Establishment of optimal conditions for stewed mackerel
반응표면분석법(Response surface methodology, RSM)을 이용한 고등어조림의 개발을 위한 원재료의 최적 배합비 확립 및 고등어조림을 위한 과열증기구이 구이기술 적용 최적 조건을 확립(온도, 시간)하였다. 해동 후 전처리(불가식 부위 제거, 1.5cm 폭으로 손질)한 고등어를 세척 후 2% 염지액에 5분간 침지하고 부재료인 무와 소스(예비실험을 통하여 소스베이스와 물의 비율(7:9)을 설정)를 배합하여 하기 표 1의 조건으로 과열증기구이 처리를 하였다. 이후 관능평가 및 물성을 측정하였다.The optimal conditions (temperature, time) were established to establish the optimal mixing ratio of raw materials for the development of stewed mackerel using the response surface methodology (RSM) and to apply the superheated steam roasting technique for stewed mackerel. After thawing, wash the pre-treated mackerel (remove the inedible part, trim it to 1.5cm width) and immerse it in 2% salt solution for 5 minutes. ) was mixed, and superheated steam roasting was carried out under the conditions shown in Table 1 below. Thereafter, sensory evaluation and physical properties were measured.
가) 반응표면분석법 (Response Surface Methodology, RSM)A) Response Surface Methodology (RSM)
(1) 독립변수 : 온도(℃), 시간(분)(1) Independent variables: temperature (℃), time (min)
(2) 종속변수 : 관능평가(점), 물성 측정(Hardness(g))(2) Dependent variable: sensory evaluation (point), physical property measurement (Hardness (g))
고등어조림 제품에 대한 냉동 유통기한 설정 실험은 식품의약품안전처의 가이드라인에 의거하였으며 저장온도는 유통온도 -18℃, 대조구 온도 -13℃, -23℃로 3가지 조건에서 총 90일간 7회 실험 조건으로 유통기한 설정 시험을 진행하였다. 실험 항목은 미생물학적(일반세균수, 대장균, 황색포도상구균, 살모넬라), 믈리학적(성상, 관능) 항목을 분석하였다. 품질평가는 이화학적[(휘발성염기질소(VBN), 수소이온농도(pH), 지질과산화(TBARS)] 항목을 분석하였다. 시료(고등어조림)는 원물(고등어)을 10℃ 이하에서 해동한 뒤 전처리(불 가식부위 제거 및 크기조정) 후 세척하여 2% 염지액에 5분간 침지하고 소스 및 부원료를 첨가하여 과열증기구이 처리 하고 -35℃로 전자기동결 후 실험을 진행하였다.The experiment to set the frozen shelf life for stewed mackerel products was based on the guidelines of the Ministry of Food and Drug Safety, and the storage temperature was a distribution temperature of -18℃, a control temperature of -13℃, and -23℃, 7 experiments in total for 90 days under three conditions. The expiration date setting test was carried out as a condition. Experimental items were analyzed for microbiological (number of general bacteria, E. coli, Staphylococcus aureus, Salmonella) and physical (appearance, sensory) items. For quality evaluation, physicochemical [(Volatile base nitrogen (VBN), hydrogen ion concentration (pH), lipid peroxidation (TBARS))] items were analyzed. Samples (simmered mackerel) were thawed at 10℃ or less after thawing the raw material (mackerel). After pre-treatment (removal of inedible parts and adjustment of size), washing, immersion in 2% salt solution for 5 minutes, adding sauce and auxiliary materials, heating with superheated steam, and electromagnetic freezing at -35°C, followed by experiments.
조직감은 Texture Analyzer (BROOKFIELD, CT3 Texture Analyzer)을 이용하여 아래와 같은 조건으로 측정하였다.The texture was measured under the following conditions using a Texture Analyzer (BROOKFIELD, CT3 Texture Analyzer).
- Sample Dimensions : Length: 10 mm/ Width: 10 mm/ Depth: 5 mm- Sample Dimensions : Length: 10 mm/ Width: 10 mm/ Depth: 5 mm
- Test Target : Target types: Distance V/ Target Value: 2.5 mm- Test Target : Target types: Distance V/ Target Value: 2.5 mm
- General test parameters : Trigger Load: 4.0g / Test speed: 0.50 mm/s/ probe: TA10- General test parameters: Trigger Load: 4.0g / Test speed: 0.50 mm/s/ probe: TA10
- Fixture : TA-RT-KIT- Fixture : TA-RT-KIT
- Results : Hardness- Results : Hardness
관능평가는 다음과 같은 방법으로 수행하였다.Sensory evaluation was performed in the following way.
신라대학교 산학협력단 연구원, (주)에바다수산 생산 직원 등 잘 훈련된 관능요원 30명을 대상으로 샘플을 1×1 cm로 잘라 흰색의 편평한 플라스틱 접시에 담아 임의의 순서로 관능요원들에게 제공하였다. 관능요원은 9점 척도법(9: 아주 좋음, 1: 아주 나쁨)을 이용하여 색, 향, 조직감 및 종합적 기호도에 대하여 관능평가를 실시하고 통계처리 하였다.For 30 well-trained sensory personnel, including researchers at the Silla University Industry-University Cooperation Foundation and production staff of Ebata Fisheries Co., Ltd., samples were cut into 1×1 cm, placed in a white flat plastic dish, and provided to sensory personnel in a random order. Sensory personnel performed sensory evaluation and statistical processing on color, scent, texture, and overall preference using a 9-point scale method (9: very good, 1: very bad).
고등어조림 제조과정에서 맛에 큰 형향을 주는 과열증기구이 조건을 독립변수로 설정하여 상기 표 1 및 하기 표 2와 같이 설정하여 규명하였다. 즉, 온도(℃)와 시간(min)을 독립변수로 설정 하였으며 이는 중심합성계획에 따라 Table 7-3-1과 같이 온도는 166℃ 내지 194℃ 범위, 시간은 7.2분 내지 12.8 분 범위를 5단계로 부호화하여 전처리된 고등어 50%(고등어49.7%, 천일염 0.3%), 소스17.5%(고추장, 설탕, 마늘, 고춧가루, 물엿), 정제수22.5%, 무 10%를 혼합하여 Table 7-3-2와 같이 11개의 가열 조건의 시료구를 제조한 다음 종속변수(관능평가(전체적인 기호도), 부재료(무) 물성(Hardness(g))를측정하였다. 이때 독립변수 범위는 예비 실험의 결과를 토대로 선정하였다.In the process of preparing stewed mackerel, the conditions of overheating steam roasting, which give a great flavor to the taste, were set as independent variables and identified as shown in Table 1 and Table 2 below. That is, temperature (℃) and time (min) were set as independent variables. According to the central synthesis plan, as shown in Table 7-3-1, the temperature ranged from 166°C to 194°C, and the time range was from 7.2 minutes to 12.8 minutes. Table 7-3-2 by mixing 50% of pre-processed mackerel (mackerel 49.7%, sea salt 0.3%), 17.5% sauce (red pepper paste, sugar, garlic, red pepper powder, starch syrup), 22.5% purified water, and 10% radish After preparing sample spheres under 11 heating conditions as shown above, the dependent variables (sensory evaluation (total preference), subsidiary material (no)) and physical properties (Hardness (g)) were measured. In this case, the range of independent variables was selected based on the results of preliminary experiments. did
다음 결과는 MINITAB 프로그램을 이용하여 실시하였으며 종속변수에 대한 상호 간의 관계를 도 1과 같이 Maple 프로그램을 사용하여 3차원으로 도식화하였다. 고등어조림의 관능평가는 온도와, 시간의 코드값이 모두 0일 때 가장 높은 점수를 보였으며, 물성은 온도가 높을수록, 가열시간이 길수록 상대적으로 경도가 약한 것으로 확인 되었다.The following results were carried out using the MINITAB program, and the relationship between the dependent variables was plotted in three dimensions using the Maple program as shown in FIG. 1 . The sensory evaluation of stewed mackerel showed the highest score when both temperature and time code values were 0, and the physical properties were confirmed to be relatively weak as the temperature and heating time increased.
MINITAB 프로그램에 표 2의 결과를 입력한 후 구동한 결과 여러 2차 회귀방정식의 계수들과 유의성을 하기 표 3과 같이 확인이 가능하였다. 관능평가와 물성의 반응모형방정식 중 유의성(P<0.05)이 인정된 항만을 포함하여 간결한 식으로 나타내면 하기 표 4과 같다.After inputting the results of Table 2 into the MINITAB program, it was possible to check the coefficients and significance of the various quadratic regression equations as shown in Table 3 below. Table 4 below shows the concise expression including only the terms for which significance (P<0.05) is recognized among the response model equations for sensory evaluation and physical properties.
상기 표 4의 간결 반응모형방정식의 독립변수와 종속변수 사이의 상관관계를 ANOVA (Analysis of variance) 분석으로 살펴 결과, 관능평가와 조직감의 일차항, 이차항, 교차항의 경우 모두 유의성이 인정되었다. 적합 결여 검증(lack of fit test)은 반응모형방정식 모델의 적합성 여부를 나타내는 것인데 P-value는 0.05보다 높아 완전하게 설계된 모형임을 확인 할 수 있었다.Analysis of variance (ANOVA) analysis of the correlation between the independent variable and the dependent variable in the concise response model equation in Table 4 showed that the primary, secondary, and cross terms of sensory evaluation and texture were all significant. Lack of fit test indicates whether the response model equation model is suitable, and the P-value is higher than 0.05, confirming that the model is perfectly designed.
또한, 관능평가와 조직감을 동시에 만족 시킬 수 있는 가열 조건 즉, 가열 온도와 시간의 최적조건을 예측하기 위해 MINITAB 프로그램에서 구동한 결과는 하기 표 6과 같다. 관능평가의 목표값은 8.5점, 물성의 목표값은 740g으로 설정한 결과 온도는 180.7℃, 시간은 9.94분이 적합한 것으로 확인되었으며 이대로 제조되었을 때 예상되는 관능평가의 점수는 8.5점 물성은 741.6g으로 예상되었고 실제 측정결과 값은 각각 관능평가 8.36±0.5점, 물성 761.83±78.33g이었다. 따라서, 고등어조림의 가열 최적조건은 온도는 180.7℃, 시간은 9.9분으로 확립 되었다.In addition, the results of running the MINITAB program to predict the heating conditions that can satisfy the sensory evaluation and the texture at the same time, that is, the optimal conditions of heating temperature and time are shown in Table 6 below. As a result of setting the target value of sensory evaluation as 8.5 points and the target value of physical properties as 740 g, it was confirmed that the temperature was 180.7 ° C and the time was 9.94 minutes. As expected, the actual measured values were 8.36±0.5 points for sensory evaluation and 761.83±78.33g for physical properties, respectively. Therefore, the optimum heating conditions for stewed mackerel were established as 180.7°C temperature and 9.9 minutes time.
또한, 상기 조리된 고등어 조림의 냉동 보관 조건에 따른 기호도 결과를 하기 표 7에 나타내었다.In addition, the preference results according to the frozen storage conditions of the cooked mackerel stew are shown in Table 7 below.
상기 표 7에 나타낸 바와 같이, - 23℃에서 냉동 보관한 것과 가장 유사한 기호도를 갖는 것으로 확인되어, 90일 경과 후에도 거의 유사한 것으로 확인되었다.As shown in Table 7, it was confirmed to have the most similar degree of preference to that stored frozen at -23° C., and was confirmed to be almost similar even after 90 days.
추가로, 양념장의 주재료의 혼합비에 따른 관능평가를 통해 최적의 양념장 제조를 위한 주재료의 혼합비를 확인하였다. 관능평가는 상기와 같이, 신라대학교 산학협력단 연구원, (주)에바다수산 연구원 등 잘 훈련된 관능평가요원 21명을 대상으로 샘플을 1×1 cm로 잘라 흰색의 편평한 플라스틱 접시에 담아 임의의 순서로 관능요원들에게 제공하였다. 관능요원은 9점 척도법(9: 아주 좋음, 1: 아주 나쁨)을 이용하여 색, 향, 조직감 및 종합적 기호도에 대하여 관능평가를 실시하고 통계처리 하였다In addition, the mixing ratio of the main ingredients for optimal seasoning was confirmed through sensory evaluation according to the mixing ratio of the main ingredients of the sauce. As described above, the sensory evaluation was conducted by cutting samples into 1×1 cm pieces and placing them in a white flat plastic plate for 21 well-trained sensory evaluation personnel, such as researchers from the Silla University Industry-Academic Cooperation Foundation and Eba Fisheries Researcher Co., Ltd. provided to the sensory staff. The sensory personnel performed sensory evaluation on color, scent, texture, and overall preference using a 9-point scale method (9: very good, 1: very bad) and statistically processed.
우선, 양념장은 중량을 기준으로, 고추장, 설탕, 마늘(12.35%), 고춧가루(11.20%), 물엿(10.00%), 정제수(6.00%), 참기름(6.50%), 미림(4.00%), 대두유(4.00%), 간장(양조간장, 1.50%), 다시다(쇠고기 다시다, 1.50%), 볶음참깨(1.00%), 후추(2.50%) 및 양파분말(4.60%)을 혼합를 혼합하여 제조하였으며, 주 재료인 고추장과 설탕은 그 배합비를 달리하며 제조하여, 상기 최적의 조건 즉, 180.7℃의 온도 조건에서 9.9분 동안 가열하여 고등어 조림을 제조하였으며, 관능평가를 수행하여, 그 결과를 하기 표 8에 나타내었다. First of all, the sauce is based on the weight of red pepper paste, sugar, garlic (12.35%), red pepper powder (11.20%), starch syrup (10.00%), purified water (6.00%), sesame oil (6.50%), mirin (4.00%), soybean oil (4.00%), soy sauce (brewed soy sauce, 1.50%), dashida (beef dashida, 1.50%), stir-fried sesame (1.00%), pepper (2.50%) and onion powder (4.60%) were prepared by mixing a mixture. Red pepper paste and sugar, which are ingredients, were prepared with different mixing ratios, and boiled mackerel was prepared by heating under the optimal conditions, that is, at a temperature of 180.7 ° C. for 9.9 minutes. indicated.
상기 표 8에 나타낸 바와 같이, 양념장의 주재료 비율에 따른 조건 별 관능평가 점수는 고추장과 설탕을 중량을 기준으로 22.50 : 12.35의 조건으로 제조한 실험예에서 냉동 전후 즉 해동 후의 관능평가 점수가 가장 작게 변하고, 다른 조건의 실험예 보다 비교적 해동 후에도 냉동 전의 맛과 향, 조직감이 유지되는 것으로 확인되어, 양념장을 제조함에 있어서, 주재료인 고추장과 설탕 의 최적 조합비로 22.50 : 12.35를 선택하였다.As shown in Table 8, the sensory evaluation score for each condition according to the ratio of the main ingredients of the seasoning was the lowest in the experimental example in which red pepper paste and sugar were prepared under the conditions of 22.50: 12.35 by weight before and after freezing, that is, after thawing. It was confirmed that the taste, aroma, and texture before freezing were maintained even after thawing compared to the experimental examples under other conditions, and 22.50 : 12.35 was selected as the optimal combination ratio of red pepper paste and sugar, the main ingredients, in preparing the seasoning sauce.
추가로, 상기 최적의 주재료 혼합비로 선택한 고추장과 설탕을 22.50 : 12.35로 혼합하여 제조한 양념장을 이용하여, 최적의 조림 육수와 양념장의 혼합비를 확인하기 위해 조림 육수와 양념장의 혼합비를 달리하며 고등어 조림을 제조하였으며, 관능평가를 수행하여, 그 결과를 하기 표 9에 나타내었다.In addition, using a seasoning prepared by mixing red pepper paste and sugar selected as the optimal main ingredient mixing ratio at a ratio of 22.50 : 12.35, to check the optimal mixing ratio of stewed broth and seasoning sauce, mackerel was stewed while varying the mixing ratio of stewed broth and seasoning. was prepared, and sensory evaluation was performed, and the results are shown in Table 9 below.
상기 표 9에 나타낸 바와 같이, 조림육수와 양념장의 혼합비에 따른 조건 별 관능평가 점수는 조림육수와 양념장을 중량을 기준으로 35 : 45의 조건으로 제조한 실험예에서 냉동 전후 즉 해동 후의 관능평가 점수가 가장 작게 변하고, 다른 조건의 실험예 보다 비교적 해동 후에도 냉동 전의 맛과 향, 조직감이 유지되는 것으로 확인되어, 상기 고등어 조림을 제조함에 있어서, 조림육수와 양념장의 최적 혼합비로 35 : 45를 선택하였다.As shown in Table 9, the sensory evaluation score for each condition according to the mixing ratio of the stewed broth and the seasoning sauce was the sensory evaluation score before and after freezing, that is, after thawing in the experimental example in which the stewed broth and the seasoning sauce were prepared under the condition of 35:45 based on the weight. is the smallest, and it was confirmed that the taste, aroma, and texture before freezing were maintained even after thawing relatively compared to the experimental examples under other conditions. .
Claims (5)
상기 전처리된 고등어에 물에 무, 다시마 및 파를 넣고 가열하여 끓이는 방법으로 제조된 조림 육수; 고추장, 설탕, 마늘, 고춧가루, 물엿, 정제수, 참기름, 미림, 대두유 및 간장을 혼합하여 제조된 양념장; 및 무를 넣고 180.7℃의 온도 조건에서 9.9분 동안 가열하는 조리 단계;
상기 조리가 완료된 고등어 조림을 60℃ 내지 80℃으로 유지시켜 포장하는 1차 포장 단계;
상기 1차 포장된 고등어 조림을 전자기동결기를 이용하여 - 30℃ 내지 - 40℃에서 1시간 동안 급속동결시키는 급속동결 단계;
상기 급속동결된 고등어 조림을 일정한 규격에 따라 분배하여 포장하는 2차 포장 단계; 및
2차 포장된 고등어 조림을 - 10℃ 내지 - 30℃에서 보관하는 보관 단계;
를 포함하는 편의식 생선 조림 제조방법.After removing the vinyl, head, tail and intestines of the mackerel, washing and mincing, the washed and minced mackerel is immersed in a salting solution having a concentration of 2% (w/w) based on the salt content for 5 minutes. Mackerel pre-processing step, characterized in that;
Stewed broth prepared by boiling the pre-treated mackerel with radish, kelp and green onion in water; red pepper paste, sugar, garlic, red pepper powder, starch syrup, purified water, sesame oil, mirin, soybean oil and soy sauce; and a cooking step of adding radish and heating at a temperature of 180.7° C. for 9.9 minutes;
A primary packaging step of packaging the cooked mackerel by maintaining it at 60°C to 80°C;
A rapid freezing step of rapidly freezing the first packaged boiled mackerel using an electromagnetic freezer at -30°C to -40°C for 1 hour;
a secondary packaging step of distributing and packaging the quick-frozen stewed mackerel according to a certain standard; and
A storage step of storing the secondary packaged stewed mackerel at -10°C to -30°C;
Convenience food stewed fish manufacturing method comprising a.
상기 조리 단계의 양념장은 고추장, 설탕, 마늘, 고춧가루, 물엿, 정제수, 참기름, 미림, 대두유 및 간장을 혼합하여 제조함에 있어서,
중량을 기준으로 고추장 및 설탕을 22.50 : 12.35(고추장 : 설탕)의 비율로 첨가하여 고추장, 설탕, 마늘, 고춧가루, 물엿, 정제수, 참기름, 미림, 대두유 및 간장을 혼합하여 양념장을 제조하는 것을 특징으로 하는
편의식 생선 조림 제조방법.The method of claim 1,
In the preparation of the seasoning paste of the cooking step, red pepper paste, sugar, garlic, red pepper powder, starch syrup, purified water, sesame oil, mirin, soybean oil and soy sauce are mixed,
Based on the weight, red pepper paste and sugar are added in a ratio of 22.50: 12.35 (red pepper paste: sugar), and red pepper paste, sugar, garlic, red pepper powder, starch syrup, purified water, sesame oil, mirin, soybean oil and soy sauce are mixed to prepare a seasoning sauce. doing
Convenience food stewed fish manufacturing method.
상기 조리 단계에서 조림 육수와 양념장의 배합비는 9 : 7인 것을 특징으로 하는
편의식 생선 조림 제조방법.The method of claim 1,
In the cooking step, the mixing ratio of the stewed broth and the seasoning sauce is 9:7, characterized in that
Convenience food stewed fish manufacturing method.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101364441B1 (en) | 2012-07-30 | 2014-02-17 | 영어조합법인 숨비소리 | Instant fish stew seasoned with soy sauce removing a fishy smell and its manufacturing method THEREOF |
| KR101921745B1 (en) | 2017-02-08 | 2018-11-23 | 전주대학교 산학협력단 | Method for manufacturing home meal replacement braised fish by Sous-Vide cuisine |
| KR20200048331A (en) | 2018-10-30 | 2020-05-08 | 오선물산 주식회사 | Manufacturing method for braised mackerel with kimchi |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101364441B1 (en) | 2012-07-30 | 2014-02-17 | 영어조합법인 숨비소리 | Instant fish stew seasoned with soy sauce removing a fishy smell and its manufacturing method THEREOF |
| KR101921745B1 (en) | 2017-02-08 | 2018-11-23 | 전주대학교 산학협력단 | Method for manufacturing home meal replacement braised fish by Sous-Vide cuisine |
| KR20200048331A (en) | 2018-10-30 | 2020-05-08 | 오선물산 주식회사 | Manufacturing method for braised mackerel with kimchi |
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