KR101931060B1 - Dry Tongue Sole Dumpling and Methpd for Manufacturing the same - Google Patents

Abstract

The present invention relates to a dry tongue sole dumpling and a method for manufacturing the same. The present invention can be advantageously used for manufacturing dumplings with excellent palatability since the dumplings have a great flavor, texture and taste. The dry tongue sole is manufactured by a method comprising: a step of dehydrating frozen tongue sole from which the head, fins and viscera are removed; a step of low-temperature aging and drying the dehydrated tongue sole; and a step of steaming the dried tongue sole and low-temperature aging the same, and then pulverizing the same.

Description

[0001] The present invention relates to dry dumpling dumplings and methods for manufacturing the same,

The present invention relates to a dry thin dumplings and a method for producing the same.

Dumplings are mainly made with pork as the main ingredient and mixed with various kinds of minced vegetables. These dumplings are wrapped in dumplings prepared by thinning the dough and cooked and fried. Dumplings are widely popular not only in East Asia but also in Western countries as snacks and stock substitutes.

Conventional dumplings are mainly made of meat materials such as pork and chicken, and materials such as non-salmon and vegetables. Of the materials that can be included in the dumplings, meat such as pork is essential for most of the dumplings. Due to the peculiar flavor and smell that occurs in the dumplings made mainly of pork and other meat, the dumplings are avoided There is a man.

In order to solve the disadvantages of such dumplings, there have been developed methods for solving the problem of dumplings by adding herbs to the raw materials conventionally used for dumpling, but the development of dumplings without meat as a main ingredient has been hardly realized to be.

Park is a carnivorous fish that feeds on crabs, shellfishes, and worms. It is distributed in the western sea of Korea, which is made of pearl, and the western sea of the South Sea and the sea of the East China Sea to Bohai Bay. Park is well-known as Seodae in the west sea areas such as Gunsan and Seocheon, and is the largest species of Chuseongdae, and it is a special species of West Sea which is very useful for industrial growth.

Accordingly, the present inventors have completed the present invention by carrying out a study for discovering a manufacturing method of dumpling having high preference.

Korean Patent Registration No. 10-1856698

It is an object of the present invention to provide a dumpling that includes a dry film.

One aspect of the present invention provides a dumpling that includes a dry strip.

When the dumplings are manufactured using the dry thin strips, the texture of the dumplings produced by using the meat is remarkably increased, and it is possible to enrich the flavor unique to the thin strips which can not be felt in the conventional meat dumplings Therefore, it is possible to provide a dumpling which can meet the recent trend of pursuing a demanding taste and a healthy diet of consumers.

The dumplings containing the dry film of the present invention can be produced by the following method.

The first step is the manufacture of a dry film.

According to one embodiment of the present invention, the dry thin strip includes dewatering the frozen thin rib with the head, the fins and the viscera removed; Low-temperature aging and drying the dehydrated strip; And matured and low temperature aged and then pulverized the dried thin strips.

Dry strip manufacturing can be carried out, for example, in the same way as a spatula. After removing the head, fins and internal organs of the frozen ribs, 3 parts by weight of sun-dried salt per 100 parts by weight of the treated band was evenly sprinkled, dehydrated in a food dehydrator (FD-08BL, Korea) for 5 minutes and then aged at 4 캜 for 12 hours Then, it is dried in a dryer at 45 ° C for 5 hours.

According to one embodiment of the present invention, the dehydration can be performed for 5 minutes by a food dehydrator.

According to one embodiment of the present invention, the drying may be performed for 5 hours.

If the ribbon is not dewatered using a dehydrator, the moisture content of the ribbon may be excessive and the drying time may be excessively long. When the drying time is prolonged, the meat quality of the thin ribbons can be concealed, and the fragrance unique to the thin ribbons can be halved. In addition, when the dumpling is not performed, drying of thick portions of the dumpling may not be sufficient, and when such dumplings are manufactured using the dumpling, fish-specific fishy smell may occur in the dumplings, and the texture of the dumplings may be removed .

On the other hand, it is preferable that the dehydrated strip is dried in a drier at 45 ° C for 5 hours, and if it is dried for less than 5 hours, the moisture contained in the strip may not be sufficiently dried to cause fishy smell. , The flesh quality of the noodles is getting worse, and the texture of dumplings becomes bad.

The dried strips are then matured in a steam oven for 30 minutes and then matured at 4 ° C for 30 minutes. Cooled aged strips were well ground in a blender and prepared for drying dumplings.

By matured and mature at low temperatures, the texture of the meat of the ribs can be saved and the fragrant fragrance can be enriched.

The second step is to manufacture the mandibles.

The dumpling can be produced by a manufacturing method of dumpling used in the production of a common frozen dumpling, and can be produced, for example, by the following method. First, 1 part by weight of semi-hardened powder (CJ) was put into a kneading machine for cotton and mixed thoroughly for 2 minutes, and 0.01 part by weight of purified salt was dissolved in 0.4 part by weight of purified water. The resultant mixture was added to the mixed powder. The final dough temperature was set at 25 to 28 DEG C, and the dough was aged at 25 DEG C for 30 minutes to form dough.

The third step is to make dumplings.

According to one embodiment of the present invention, the dumpling has a mixture of 24 parts by weight of dry thin layer, 4.0 parts by weight of garlic, 1.0 part by weight of sesame oil, 0.5 part by weight of purified salt, 1.0 part by weight of liver, 1.0 part by weight of ginger, 1.0 part by weight of seaweed, 8.0 parts by weight of onion, 8.0 parts by weight of pork, 5.0 parts by weight of lard, 10.0 parts by weight of soybean protein, 15 parts by weight of paraw, 12 parts by weight of radish and 9 parts by weight of kimchi.

By using the dried bean paste as the main ingredient of the dumplings, people who do not eat meat and those who find new flavor can enjoy the dumplings of the present invention with delight.

The last step is to manufacture dumplings using dumplings and dumplings.

Dumplings can be manufactured using a dumplings manufacturing machine which is commonly used in the manufacture of frozen dumplings. For example, the prepared dumplings and dumplings may be put into a dumpling and a dumpling hopper, respectively, and the dumpling can be manufactured by extrusion molding the dumpling thickness to 0.7 to 0.9 mm.

The thus-prepared dumplings can be prepared, for example, as frozen dumplings for sale after being frozen for 10 minutes at -10 ° C and -20 ° C at -40 ° C.

According to the dried dumpling dumplings and the method for producing the dumplings, the dumplings are excellent in flavor, texture and taste, so that they can be usefully used for producing dumplings having excellent taste.

Hereinafter, the present invention will be described in more detail with reference to one or more embodiments. However, these examples are for illustrative purposes only, and the scope of the present invention is not limited to these examples.

PREPARATION EXAMPLE 1. Preparation of a drying bed in a dryer

Park used frozen strips from Arirui (Gunsan) and removed them in order of head, fins, and viscera. 3 parts by weight of the sun-dried salt were uniformly sprayed per 100 parts by weight of the treated strips, aged at 4 캜 for 12 hours, and then dried in a drier at 45 캜 for 5 hours. The dried strips were then matured in a steam pot for 30 minutes and then matured at 4 ° C for 30 minutes. The aged strips were ground in a blender, ground, and mixed well.

PREPARATION EXAMPLE 2 Preparation of dried strips in a dryer after dehydration

Park used frozen strips from Arirui (Gunsan) and removed them in the order of head, fins, and viscera. 3 parts by weight of the sun-dried salt was sprinkled evenly over 100 parts by weight of the treated strips and dehydrated in a food dehydrator (FD-08BL, Korea) for 5 minutes, aged at 4 캜 for 12 hours and then dried in a drier at 45 캜 for 5 hours. The dried strips were then matured in a steam pot for 30 minutes and then matured at 4 ° C for 30 minutes. The aged strips were ground in a blender, ground, and mixed well.

Preparation Example 3. Preparation of a Natural Wind Driven Thin Film

Park used frozen strips from Arirui (Gunsan) and removed them in the order of head, fins, and viscera. 3 parts by weight of the sun-dried salt was uniformly sprayed per 100 parts by weight of the cleaned strip, and dried in a shade for 3 days on a clear day (daily average temperature of 18 캜 and humidity of 20%). The dried strips were then matured in a steam pot for 30 minutes and then matured at 4 ° C for 30 minutes. The aged strips were ground in a blender, ground, and mixed well.

Examples 1 to 3. Preparation of dumplings using dry strips

1 part by weight of semi-high strength powder (CJ) was put in a kneading machine for cotton and mixed thoroughly for 2 minutes. 0.4 parts by weight of purified water and 0.01 part by weight of a purified salt were dissolved in a mixed water, and the mixture was kneaded for 20 minutes in a cotton kneader at 60 rpm. At this time, the final dough temperature was set at 25 to 28 ° C, and the dough was aged at 25 ° C for 30 minutes and then diced.

The dumpling consisted of 4.0 weight parts of garlic, 1.0 weight part of sesame oil, 0.5 weight part of purified water, 1.0 weight part of soy sauce, 1.0 weight part of ginger, 0.5 weight part of pepper, 1.0 weight part of seaweed, 8.0 weight part of onion, 8.0 weight part of pork, 5.0 parts by weight of soybean protein, 10.0 parts by weight of soybean protein, 15 parts by weight of parafilm, 12 parts by weight of non-salted rice, 9 parts by weight of kimchi and 24 parts by weight of dry rope prepared in Preparation Examples 1 to 3. Garlic, ginger, onion and onion were washed with flowing water and ground and cut to a suitable size. Soy protein was dehydrated after hydration, and kimchi was used in water.

The dumplings prepared in Examples 1 to 3 were prepared by extruding the prepared dumplings and dumplings into dumplings and dumpling hoppers, respectively, and dumpling thickness of 0.7 to 0.9 mm.

Comparative Example 1. Manufacture of dumplings containing non-dried strips

Dried dumplings were prepared in the same manner as in the production methods of Examples 1 to 3 except that the non-drying thin ribbons were used.

Comparative Example 2. Manufacture of dumplings not containing ribs

The dumpling was prepared in the same manner as in the production methods of Examples 1 to 3 except that 20.0 parts by weight of pork, 10.0 parts by weight of lard, and 12.0 parts by weight of soybean protein were used instead of using a thin strip.

Comparative Examples 3 and 4. Preparation of commercial fish paste dumplings

Dumplings made with fish meat as main ingredients in dumplings are not commercially available, and commercially available fish paste dumplings were purchased and prepared as a comparative example (Table 1).

division product name manufacturer Comparative Example 3 1kg of boiled fish paste Kojubu C & F Comparative Example 4 Dumplings filled with dumpling 200g Busan fish paste

Experimental Example 1. Evaluation of preference for dumplings

Preferences for Examples 1 to 3 and Comparative Examples 1 to 9 were evaluated.

Specifically, 50 men and women in their thirties were asked about the incense, texture and taste of dumplings by the 5-point scale method (1: very poor, 2: poor, 3: moderate, 4: good, Respectively, and the average values thereof are shown in Table 2.

division incense Texture flavor Overall likelihood Example 1 4.51 3.41 4.22 4.05 Example 2 4.61 4.81 4.58 4.67 Example 3 2.86 4.42 4.11 3.80 Comparative Example 1 3.12 3.39 3.55 3.53 Comparative Example 2 3.57 2.76 3.46 3.26 Comparative Example 3 3.67 3.77 3.62 3.69 Comparative Example 4 3.64 3.81 3.49 3.65

As can be seen from Table 2, the smell of the incense, texture, and taste of the dumplings using the dried thin strips was superior to that of the dumplings (Comparative Example 1) that were not dried. However, in the case of incense, the preference of Example 3 in which a natural band was used was lower than those of the other Examples and Comparative Example, and it was confirmed that the odor of the ribs remained in the dumpling.

On the other hand, in the case of texture, the preference of Examples 1 to 3 was superior to those of Comparative Examples 1 to 4, and the preference of Example 2 was particularly excellent. This is because, when dehydrated and dried in a drier, a good texture in the dumpling was improved, and since the preference of Example 1 and Comparative Example 1 were similar, it was found that when the strip was sufficiently dried, Respectively.

In addition, the taste and overall acceptability of the dumplings were higher than those of the dumplings of Examples 1 to 3 in comparison with Comparative Example 1, As the preference of Examples 1 to 3 was higher than that of Comparative Example 2, when the main ingredient was used as a main ingredient instead of using only meat as a dumpling, .

From the above results, it was confirmed that the overall acceptability of dumplings was highest when the dumplings were dried by drying the strips according to the method of Production Example 2. Therefore, in the subsequent experiments, optimum dehydration time and drying time were confirmed in the method of drying the ribbon.

Experimental Example 2. Evaluation of the preference of buns according to dehydration time and drying time

The dumpling was prepared in the same manner as in Examples 1 to 3, except that the damping and drying of the strips were carried out in the same manner as in Production Example 2, 4 to 8).

division Dehydration time (minutes) Drying time (hours) Example 4 3 5 Example 5 5 5 Example 6 7 5 Example 7 5 4 Example 8 5 6

With respect to the prepared Examples 4 to 8, preference ratings for the flavor, texture and taste of dumplings were evaluated by the five-point scale method of Experimental Example 1, and the average values thereof were shown in Table 4. [

division incense Texture flavor Overall likelihood Example 4 3.85 4.41 4.39 4.21 Example 5 4.61 4.81 4.58 4.67 Example 6 4.53 4.52 4.40 4.48 Example 7 3.67 4.56 4.40 4.21 Example 8 4.52 4.31 4.45 4.43

As can be seen from Table 4, the texture of dumplings was particularly improved when dewatering was carried out for 5 minutes and drying was carried out for 5 hours in the process of manufacturing the dry strips.

From the above results, it was confirmed that the excessive dewatering and drying caused the texture of the dumplings to become full, and when the dewatering and drying were insufficient, the texture of the dumplings was disappeared and the fishy smell occurred. Therefore, it was confirmed that this time is the most effective time when the dumplings are produced by using the dumpling because the dumpling of the dumpling is carried out for 5 minutes and the drying is carried out for 5 hours.

The embodiments of the present invention have been described above. 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 by the appended claims. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is indicated by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.

Claims (5)

For dumplings containing dry strips,
The dumpling consisted of 24 parts by weight of dry roast, 4.0 parts by weight of garlic, 1.0 part by weight of sesame oil, 0.5 part by weight of purified salt, 1.0 part by weight of soy sauce, 1.0 part by weight of ginger, 0.5 part by weight of pepper, , 8.0 parts by weight of pork, 5.0 parts by weight of lard, 10.0 parts by weight of soybean protein, 15 parts by weight of paraw, 12 parts by weight of saliwara and 9 parts by weight of kimchi.
The method according to claim 1,
Dewatering the frozen thin strip with the head, fins and viscera removed;
Low-temperature aging and drying the dehydrated strip; And
≪ / RTI > matured and low temperature aged and then pulverized,
Dumplings containing a dry strip.
3. The dumplings as set forth in claim 2, wherein the dehydration is performed for 5 minutes by a food dehydrator.
3. The dumpling according to claim 2, wherein the drying is performed for 5 hours.
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