KR102171815B1 - manufacturing method of blackmouth angler gangjeong - Google Patents

Abstract

The present invention relates to an anglerfish gangjeong manufacturing method. According to the present invention, anglerfish is fried in oil and mixed in a seasoning sauce. Then, it is provided in the form of gangjeong so that everyone can enjoy it. As a result, anglerfish cooking can be diversified from soup making and steaming and taste, mouthfeel, and preference improvements can be achieved.

Description

Manufacturing method of blackmouth angler gangjeong {manufacturing method of blackmouth angler gangjeong}

The present invention relates to a method of manufacturing the anglerfish gangjeong, and more specifically, the anglerfish is fried in oil and then mixed with seasoning sauce to provide it in the form of a gangjeong dish that anyone can enjoy, thereby diversifying the cooking method of anglerfish mainly used for hot water or steaming. It is related to the manufacturing method of Aguigangjeong which can be made and has excellent taste and texture, and has excellent palatability.

Traditionally, Gangjeong is a kind of Korean confection made by kneading glutinous rice flour with liquor, chopping it into various shapes, drying it, and then frying it in oil, applying starch syrup or jocheong to the surface of it, and then smearing it.

In recent years, as a dish applied with traditional gangjeong, many gangjeong dishes using various ingredients such as chicken gangjeong, sweet potato gangjeong, pork gangjeong, nuts gangjeong, and tofu gangjeong have been developed.

The most popular chicken gangjeong is made by cutting the flesh of chicken into small pieces, covered with a fry coat, and fried in oil, then tossed with a spicy sauce. This chicken gangjeong is one of the most popular dishes for everyone.

In addition to the above ingredients, gangjeongs using seafood such as shrimp and yellow pollack are still being studied.

The anglerfish is a saltwater fish of the anglerfish family, and is distributed in subtropical and temperate sea areas such as Korea, Japan, Taiwan, China, Philippines, and Mexico. The back side has black spots on a blackish brown background, and the belly side is white. It is characterized by a wide head and a large mouth. It is covered with cortical projections without scales, and there are tentacle-shaped thorns in the front of the back to attract and eat small fish.

Anglerfish is a light fish dish that is high in protein and unsaturated fatty acids and is easy to digest. Unlike other fish, it contains a lot of vitamin A and is known as a good food for skin care. Although the anglerfish is an excellent food ingredient in terms of nutrition, it is mainly consumed in steamed or hot water, but the cooking method is limited.

Republic of Korea Patent Registration No. 10-1258787 discloses a method of manufacturing the anglerfish gangjeong using anglerfish as a food ingredient.

The manufacturing method of the anglerfish gangjeong consists of a first step of trimming the anglerfish and frying it in cooking oil, a second step of making gangjeong sauce, and a third step of mixing fried anglerfish with gangjeong sauce.

Although this anglerfish gangjeong has a positive aspect in that it diversifies the method of cooking anglerfish, it has a problem that the texture is poor and the preference is low.

Republic of Korea Patent Registration No. 10-1258787: Manufacturing method of anglerfish gangjeong

The present invention has been created to improve the above problems, and provides a method for preparing anglerfish with excellent taste and texture while diversifying the cooking method of anglerfish by providing the anglerfish in the form of gangjeong cuisine that anyone can enjoy. It has its purpose to provide.

The manufacturing method of the anglerfish gangjeong of the present invention for achieving the above object comprises: a trimming step of removing the intestines by cutting off the mouth and tail of the anglerfish, splitting the stomach, and washing with water; A cutting step of cutting the anglerfish into a plurality of pieces after the trimming step; A step of blanching the anglerfish in boiling water after the cutting step; A dehydration step of rinsing the anglerfish in cold water after the blanching step and then batting it in a basket to remove moisture; A step of applying the base composition to the angler after the draining step; A first frying step of immersing the anglerfish in boiling cooking oil after the seasoning step and first frying for 40 to 80 seconds; A cooling step of cooling the anglerfish at room temperature after the first frying step; A second frying step in which the anglerfish is immersed in boiling cooking oil after the cooling step and secondarily fried for 2 to 4 minutes; Including; mixing step of mixing the fried anglerfish obtained after the second frying step with seasoning sauce; and the ground composition is composed by mixing potato starch, curry powder, and black pepper.

The seasoning sauce includes: a) putting cooking oil in a pan, b) first roasting after putting the minced garlic in the pan, c) adding red pepper powder to the pan, and secondly frying it, and d) in the pan. It is obtained by adding tomato ketchup, starch syrup, and soy sauce and boiling for 1 to 5 minutes.

After the draining step, an immersion step of immersing the anglerfish in the fermented complex fermentation solution by mixing bee pea ( Vicia amurensis ) and Lamium amplexicaule in a weight ratio of 2:1 is performed for 1 to 3 hours.

As described above, the present invention can provide a method for preparing anglerfish with excellent taste and texture while diversifying the cooking method of anglerfish by providing the anglerfish in the form of gangjeong cooking that anyone can enjoy.

In addition, according to the present invention, by boiling the anglerfish in boiling water before frying it in oil, the tough skin of the anglerfish can be softened and the meat of the anglerfish can be tightened, thereby improving the texture. In addition, the frying time can be shortened during the frying process because the anglerfish is boiled in boiling water to cook the outer part except the inside.

Hereinafter, a method of manufacturing the anglerfish gangjeong according to an embodiment of the present invention will be described.

The manufacturing method of the anglerfish of the present invention includes a trimming step in which the mouth and tail of an anglerfish are cut off, the stomach is split to remove the intestines, and then washed with water, and a cutting step of cutting the anglerfish into a plurality of pieces after the care step, and a cutting step. After the step of blanching the anglerfish in boiling water, a dehydration step of rinsing the anglerfish in cold water after the boiling step, and then batting it in a basket to remove water, and a step of applying the base composition to the anglerfish after the drying step. Wow, after the seasoning step, a first frying step in which the anglerfish is immersed in boiling cooking oil and first fried for 40 to 80 seconds, a cooling step in which the anglerfish is cooled at room temperature after the first frying step, and after the cooling step, the anglerfish is boiled in cooking oil. It includes a second frying step of second frying for 2 to 4 minutes of soaking, and a mixing step of mixing the fried anglerfish obtained after the second frying step with seasoning sauce. We look at each step in detail.

1. Care stage

First, prepare the anglerfish. Frozen anglerfish can be used as the anglerfish, but preferably live fish or fresh anglerfish are used.

Remove the fin of the anglerfish and cut off the mouth and tail. And after removing the intestines by splitting the belly of the hornbeam, wash it cleanly with running water 2-3 times to remove blood and foreign substances.

2. Cutting step

Next, the trimmed anglerfish is cut into multiple pieces. It may vary depending on the size of the anglerfish, but it can be cut into 5-15 pieces. Slices of a cut anglerfish may include skin as well as skin and spines.

3. Blanching stage

Next, blanch the cut anglerfish in boiling water. It can be blanched for 2 to 3 minutes for a short time and 4 to 10 minutes for a long time. If necessary, you can add a trace amount of vinegar when adding the anglerfish to boiling water. If you add vinegar along with the anglerfish in boiling water, the vinegar can reduce the smell of the anglerfish.

By blanching the anglerfish in boiling water before frying it in oil, the tough skin of the anglerfish can be softened and the meat of the anglerfish can be tightened to improve the texture. In addition, because the anglerfish is boiled in boiling water to cook the outer part except the inside, it is possible to shorten the frying time in the frying process described later.

4. Draining step

Next, after blanching the anglerfish, take it out of boiling water and rinse it with cold water. The temperature of cold water is 4 to 10°C. Rinse the hot anglerfish in cold water to further improve the texture of the flesh.

After rinsing the anglerfish in cold water, use a sieve or basket to drain it. After removing the water, you can cut several cuts on the flesh of the hornbeam, and then put mashed sweet potatoes on the cut. Mashed sweet potatoes are obtained by crushing roasted sweet potatoes. The mashed sweet potatoes in the meat of the anglerfish are fried together with the meat of the anglerfish in the step of frying to be described later to add a crispy and savory taste to the anglerfish.

5. Interval step

Next, after removing the moisture, apply the base liver composition to the ear canal and season. Make sure that the liver is suitable for the anglerfish. In addition, the base composition applied to the surface of the hornwort serves as a fried cloth.

As an example of the ground composition, it may be formed by mixing potato starch, curry powder, and black pepper. For example, 80 to 120 parts by weight of curry powder and 2 to 10 parts by weight of black pepper are mixed with respect to 100 parts by weight of potato starch to obtain a ground composition.

6. Frying step

Next, fry the anglerfish on which the base composition has been applied with oil to obtain fried anglerfish. Edible oils such as soybean oil and canola oil can be used as the oil.

In the present invention, the anglerfish is not fried at once, but divided into two pieces. Specifically, the frying step includes a first frying step in which the anglerfish is immersed in boiling cooking oil and first fried for 40 to 80 seconds, a cooling step in which the anglerfish is cooled at room temperature after the first frying step, and after the cooling step, the anglerfish is immersed in boiling cooking oil. It may consist of a second frying step, which is secondarily fried for 2 to 4 minutes.

In the first frying step, the cooking oil is heated to 180 to 200°C, and then the anglerfish is immersed in boiling cooking oil and first fried for 40 to 80 seconds. The first frying process is carried out for a relatively short time around 1 minute. Through the first frying process, only the outer part of the anglerfish is fried to change the skin texture.

After the first frying step is over, take the anglerfish out of the cooking oil, cool it at room temperature for 1 to 3 minutes, and then fry the anglerfish twice.

The second frying process takes longer to fry than the first frying process. For example, fry for 2 to 4 minutes in cooking oil at 180 to 200°C and cook thoroughly to the inside of the anglerfish. Through the second frying process, all the bones are cooked to give the skin and bones a crispy texture.

7. Mixing step

Next, the anglerfish tempura obtained after the second frying step can be mixed with seasoning sauce to prepare the anglerfish gangjeong.

Minced garlic, red pepper powder, tomato ketchup, starch syrup, and soy sauce can be used as ingredients for the seasoning sauce. Based on 100 parts by weight of starch syrup, 40 to 60 parts by weight of tomato ketchup, 5 to 10 parts by weight of red pepper powder, 3 to 6 parts by weight of soy sauce, and 1 to 5 parts by weight of chopped garlic may be used.

As a process for making seasoning sauce, first put cooking oil on the pan. Then, add chopped garlic to the pan and fry first. Next, put red pepper powder in a pan and fry for a second time. In addition, tomato ketchup, starch syrup, and soy sauce are added to the pan and boiled for 1 to 5 minutes to obtain seasoning sauce.

The Agwigangjeong prepared by the above method has excellent taste and texture and excellent palatability.

Meanwhile, the present invention may further include an immersion step as another embodiment. The immersion step is performed between the drainage step and the bottom step.

In the immersion step, the dried anglerfish is immersed in the complex fermentation solution for 1 to 3 hours. Through immersion, the complex fermentation solution penetrates into the flesh of the hornbeam. The complex fermentation solution is obtained by fermentation after mixing bee peas and cheongsam at a weight ratio of 2:1.

The bee pea ( Vicia amurensis ) is a perennial plant belonging to the genus of the legume family. Bee peas use young shoots or leaves.

Lamium amplexicaule is a biennial herb belonging to the genus Lamium amplexicaule , and is a plant commonly grown in fields or roadsides. Cheongsam is effective in removing fishy smells and bad smells because it has a unique scent. Young sprouts or leaves are used for sprouts.

After mixing bee peas and jejunum sprouts at a weight ratio of 2:1, sprinkle with sugar and mix, and then ferment at 20 to 30°C for 2 to 4 months. During fermentation, the strain can be inoculated and fermented by a natural inoculation method, or a specific microorganism can be inoculated and fermented. In this case, Saccharomyces cereviciae can be used as a fermentation strain .

When fermentation is complete, the fermented product is finely ground using a blender and homogenized, and the supernatant is separated using a centrifuge. The separated supernatant is used as a complex fermentation solution.

The complex fermentation solution obtained by fermenting bee peas and Cheongsam sprouts is excellent in antioxidant activity and can increase preservation by inhibiting rancidity of Aguila gangjeong.

Hereinafter, the present invention will be described in detail through the following examples. This is for describing the present invention in more detail, and does not limit the scope of the present invention to the following examples.

(Example 1)

The anglerfish used creatures caught in the sea of Yeosu. The fins of the hornwort were removed, the mouth and tail were cut off, and the stomach was split to remove the intestines, and blood and foreign substances were removed by washing the hornwort thoroughly with running water. The trimmed anglerfish was cut into small pieces, cut into pieces, and boiled in boiling water for about 6 minutes. After rinsing the poached anglerfish with cold water, it was battered in a basket to remove moisture. In addition, a base composition of 100 parts by weight of curry powder and 6 parts by weight of black pepper powder was applied to the cornea, and then fried for 1 minute with 200° C. cooking oil. Then, the anglerfish was cooled at room temperature of about 25°C, and then fried twice in 180°C cooking oil for 3 minutes to obtain fried anglerfish. And the fried anglerfish was mixed with seasoning sauce to make the anglerfish gangjeong.

Seasoning sauce was prepared in the following way.

After scooping cooking oil in a pan, add chopped garlic and fry first, then add red pepper powder and fry for the second time. Then, add tomato ketchup, starch syrup, and soy sauce to the pan and boil for 3 minutes to make seasoning sauce. The ingredients of the seasoning sauce were used in a ratio of 50 parts by weight of tomato ketchup, 8 parts by weight of red pepper powder, 4 parts by weight of soy sauce, and 3 parts by weight of minced garlic based on 100 parts by weight of starch syrup.

(Example 2)

In the same manner as in the above example, anglerfish gangjeong was prepared, but the ground angler composition was applied after immersing the hornbeam in the complex fermentation solution for 2 hours.

The complex fermentation solution was prepared in the following way.

After mixing the leaves of bee peas and leaves of zygomatic sprouts at a weight ratio of 2:1, sprinkle with sugar and mix, inoculate Saccharomyces cerevisiae, ferment at 25℃ for 3 months, grind with a blender, homogenize, and centrifuge. The supernatant was separated with a separator. The separated supernatant was used as a complex fermentation solution.

(Comparative example)

After the anglerfish was trimmed in the same manner as in Example 1, it was cut into pieces. The sliced anglerfish was fried in cooking oil at 200℃ for 10 minutes to obtain fried anglerfish, and then mixed with seasoning sauce to prepare the anglerfish.

The seasoning sauce was prepared in the same manner as in Example 1.

<Antioxidant effect evaluation>

The radical scavenging activity of the complex fermentation solution used in Example 2 was evaluated. The complex fermentation solution was filtered under reduced pressure with a microfiltration filter and a filter paper to remove solid substances, then concentrated, distilled water was added and diluted to a concentration of 1000 ppm to be used as a sample.

0.5 mL of 0.2 mM DPPH (1,1-diphenyl-2-picryl hydrazyl) was placed in 2 mL of the sample, stirred, and allowed to stand for 30 minutes, and the absorbance was measured at 517 nm. The radical scavenging activity was expressed by the rate of decrease in absorbance of the sample-added and non-added groups. The results of the radical scavenging activity are shown in Table 1 below.

As a control, bee pea fermentation liquid obtained by fermenting only the leaves of bee peas by the method of Example 2, and Cheek sprout fermentation liquid obtained by fermenting only leaves of bee peas by the method of Example 2 were used.

division Radical scavenging activity (%) Complex fermentation solution 58.4 Bee pea fermentation liquid 20.9 Fermented Cheek Sprouts 27.1

Looking at the results of Table 1, it was found that the antioxidant activity of the complex fermentation solution was much higher than that of each single material. Accordingly, in the case of manufacturing gangjeong using an earworm infiltrated with Gomari complex fermentation solution, it is expected that the preservability of gangjeong can be improved by suppressing rancidity, and the fresh taste can be maintained longer.

<Sensory evaluation>

Sensory evaluation was performed on Examples 1 and 2, and the anglerfish of the comparative example. The trained panel was selected, and the appearance, aroma, taste, chewiness, and overall acceptability were evaluated by a 9-point evaluation method (1: very bad, 3: bad, 5: normal, 7: good, 9: very good). The sensory evaluation results are shown in Table 2 below.

division Exterior incense flavor Chewiness Overall preference map Example 1 5.5 6.2 6.5 7.1 6.3 Example 2 5.6 7.6 7.8 7.3 7.1 Comparative example 5.3 4.5 4.0 3.4 4.2

Looking at the results of Table 2, it was found that the sensory evaluation results were excellent in both Examples 1 and 2. In the case of Example 2, it was confirmed to be excellent in aroma and taste. Examples 1 and 2 showed no significant difference in appearance from the comparative example, but there were many differences in flavor, taste, and chewiness. In particular, the comparative examples in which gangjeong was prepared directly fried in oil without blanching the anglerfish showed the greatest difference in chewiness than the examples.

Through the sensory evaluation result, the present invention is expected to be used as a snack that anyone can easily enjoy by increasing the preference of Aguigangjeong.

In the above, the present invention has been described with reference to an exemplary embodiment, but this is only exemplary, and those of ordinary skill in the art will understand that various modifications and equivalent embodiments are possible therefrom. Therefore, the true scope of protection of the present invention should be determined only by the appended claims.

Claims (3)

A trimming step of cutting off the mouth and tail of an earmuff, splitting the stomach, removing the intestines, and washing with water;
A cutting step of cutting the anglerfish into a plurality of pieces after the trimming step;
A step of blanching the anglerfish in boiling water after the cutting step;
A dehydration step of rinsing the anglerfish in cold water after the blanching step, and then batting it in a basket to remove moisture;
A step of applying a base composition to the angler after the draining step;
A first frying step of immersing the anglerfish in boiling cooking oil after the seasoning step and first frying for 40 to 80 seconds;
A cooling step of cooling the anglerfish at room temperature after the first frying step;
A second frying step in which the anglerfish is immersed in boiling cooking oil after the cooling step and secondarily fried for 2 to 4 minutes;
Including; tossing step of tossing the fried anglerfish obtained after the second frying step with seasoning sauce,
The ground composition is composed by mixing potato starch, curry powder, and black pepper powder,
After the draining step, the bee pea ( Vicia amurensis ) and Lamium amplexicaule are mixed in a weight ratio of 2:1 and fermented in a complex fermentation solution, characterized in that performing an immersion step of immersing the anglerfish for 1 to 3 hours. The manufacturing method of the anglerfish gangjeong. The method of claim 1, wherein the seasoning sauce comprises: a) putting cooking oil in a pan, b) first roasting after adding minced garlic to the pan, c) adding red pepper powder to the pan, and second roasting , d) A method for producing Agwigangjeong, characterized in that obtained by adding tomato ketchup, starch syrup, and soy sauce to the pan and boiling for 1 to 5 minutes.







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