Method for manufacturing mackerel gangjeong and mackerel gangjeong using the same

Abstract

A method for manufacturing mackerel gangjeong according to an embodiment of the present invention comprises the steps of: breaking down and cutting the mackerel bones; seasoning the cut mackerel with pepper and rice wine and applying flour 1; aging the cut mackerel by placing it in corn starch, frying powder, and water; applying flour 2 to the aged mackerel; frying the mackerel in oil at 180°C to 190°C for 3 to 4 minutes; cooling the fried mackerel to 60°C to 70°C; frying the cooled mackerel in oil at 180°C to 190°C for 1 to 2 minutes; and mixing the fried mackerel with gangjeong seasoning.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing mackerel gangjeong and mackerel gangjeong using the same. Background Technology

[0002] Mackerel contains large amounts of unsaturated fatty acids, such as EPA, which prevents arteriosclerosis and inhibits platelet aggregation, and DHA, which helps prevent dementia. It is also rich in vitamin B2 and iron, making it a good fish for improving skin health and anemia. Nevertheless, it is mainly consumed through limited cooking methods, such as grilling, braising, or steaming.

[0003] Many adolescents tend to avoid fish due to its distinctive odor and limited cooking methods. New cooking methods must be developed to encourage their interest and familiarity with consumption. Accordingly, the development of various processed seafood products is required.

[0004] Since the development of domestic seafood-based convenience snack foods is currently limited, there is a need to develop products that preserve the original taste, appearance, and nutritional value of the ingredients. Based on this, seafood-based convenience snack foods are being developed and sold, but development is currently limited primarily to products made of dried pollack.

[0005] Therefore, there is a need to develop a convenient seafood snack using mackerel, the national fish. Prior art literature

[65535] Republic of Korea Published Patent No. 10-2023-0095125 (July 20, 2021) The problem to be solved

[0006] The objective of the present invention is to provide a method for manufacturing Gangjeong using mackerel. means of solving the problem

[0007] A method for manufacturing mackerel gangjeong according to an embodiment of the present invention comprises the steps of: breaking down and cutting the mackerel bones; seasoning the cut mackerel with pepper and rice wine and applying flour 1; aging the cut mackerel by placing it in corn starch, frying powder, and water; applying flour 2 to the aged mackerel; frying the mackerel in oil at 180°C to 190°C for 3 to 4 minutes; cooling the fried mackerel to 60°C to 70°C; frying the cooled mackerel in oil at 180°C to 190°C for 1 to 2 minutes; and mixing the fried mackerel with gangjeong seasoning.

[0008] As an example, the step of marinating the cut mackerel with pepper and rice wine for 1 hour includes the step of marinating the cut mackerel with pepper and rice wine for 1 hour.

[0009] As an example, the step of aging the cut mackerel by placing it in corn starch, frying powder, and water includes the step of aging the cut mackerel in a refrigerator at 5°C for 24 hours.

[0010] As an example, the method for manufacturing mackerel gangjeong according to an embodiment of the present invention further includes the step of manufacturing the gangjeong seasoning.

[0011] As an example, the step of preparing the Gangjeong seasoning includes the step of adding minced garlic, minced green onion, shredded green chili pepper, shredded red chili pepper, oyster sauce, lemon juice, sugar, and water to a pan at 100°C to 130°C and boiling the Gangjeong seasoning for 4 to 6 minutes, and the step of cooling the Gangjeong seasoning to 20°C.

[0012] As an example, the step of boiling the Gangjeong seasoning includes adding 6.3 wt% minced garlic, 4.7 wt% minced green onion, 18.9 wt% sliced ​​green chili pepper, 18.9 wt% sliced ​​red chili pepper, 11 wt% oyster sauce, 2.5 wt% lemon juice, 22 wt% sugar, and 15.7 wt% water based on the total weight of the Gangjeong seasoning. Effects of the invention

[0013] According to the method for manufacturing mackerel gangjeong according to an embodiment of the present invention, mackerel gangjeong is provided that has no fishy taste characteristic of mackerel and has a balanced taste due to the gangjeong seasoning.

[0014] In addition, crispy mackerel gangjeong with excellent texture is provided. Brief explanation of the drawing

[0015] FIG. 1 is a flowchart of a method for manufacturing mackerel gangjeong according to an embodiment of the present invention. Figure 2 is an actual photograph of mackerel gangjeong according to an embodiment of the present invention. Figure 3 is a flowchart of the manufacturing process of Gangjeong seasoning according to an embodiment of the present invention. Specific details for implementing the invention

[0016] Specific structural or functional descriptions regarding embodiments according to the concept of the present invention disclosed herein are provided merely for the purpose of explaining embodiments according to the concept of the present invention, and embodiments according to the concept of the present invention may be implemented in various forms and are not limited to the embodiments described herein.

[0017] Embodiments according to the concept of the present invention may be subject to various modifications and may take various forms; therefore, embodiments are illustrated in the drawings and described in detail in this specification. However, this is not intended to limit the embodiments according to the concept of the present invention to specific disclosed forms, and includes all modifications, equivalents, or substitutions that fall within the spirit and scope of the present invention.

[0018] Terms such as "first" or "second" may be used to describe various components, but said components should not be limited by said terms. For the sole purpose of distinguishing one component from another, for example, without departing from the scope of rights according to the concept of the present invention, the first component may be named the second component and similarly the second component may be named the first component.

[0019] When it is stated that one component is "connected" or "connected" to another component, it should be understood that while it may be directly connected or connected to that other component, there may also be other components in between. Conversely, when it is stated that one component is "directly connected" or "directly connected" to another component, it should be understood that there are no other components in between. Other expressions describing the relationships between components, such as "between" and "exactly between," or "adjacent to" and "directly adjacent to," should be interpreted in the same way.

[0020] The terms used herein are used merely to describe specific embodiments and are not intended to limit the invention. Singular expressions include plural expressions unless the context clearly indicates otherwise. In this specification, terms such as "comprising" or "having" are intended to indicate the existence of the features, numbers, steps, actions, components, parts, or combinations thereof described herein, and should be understood as not precluding the existence or addition of one or more other features, numbers, steps, actions, components, parts, or combinations thereof.

[0021] Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as generally understood by those skilled in the art to which the present invention pertains. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with their meaning in the context of the relevant technology, and should not be interpreted in an ideal or overly formal sense unless explicitly defined in this specification.

[0022] Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings attached to this specification.

[0023] FIG. 1 is a flowchart of a method for manufacturing mackerel gangjeong according to an embodiment of the present invention.

[0024] Figure 2 is an actual photograph of mackerel gangjeong according to an embodiment of the present invention.

[0025] As illustrated in FIG. 1, a method for manufacturing mackerel gangjeong according to an embodiment of the present invention comprises the steps of: breaking down and cutting the mackerel bones (S100); seasoning the cut mackerel with pepper and rice wine and applying flour 1 (S200); aging the cut mackerel by placing it in corn starch, frying powder, and water (S300); applying flour 2 to the aged mackerel (S400); frying the mackerel in oil at 180°C to 190°C for 3 to 4 minutes (S500); cooling the fried mackerel to 60°C to 70°C (S600); frying the cooled mackerel in oil at 180°C to 190°C for 1 to 2 minutes (S700); and mixing the fried mackerel with gangjeong seasoning (S800).

[0026] The first step for manufacturing mackerel gangjeong, the step of breaking down and cutting the mackerel bones (S100), is to separate the mackerel bones from the flesh and cut the mackerel with the bones separated into pieces that are easy to eat and cook, and it is preferable to cut the mackerel into pieces of 5cm × 5cm.

[0027] The step (S200) of seasoning the cut mackerel with pepper and rice wine and coating it with flour 1 removes any remaining fishy smell from the mackerel using rice wine and seasons it with pepper to allow the taste of salty mackerel to be felt.

[0028] In particular, seasoning the cut mackerel with pepper and rice wine involves soaking it in rice wine with dissolved pepper for about an hour, allowing the rice wine to penetrate deep into the flesh of the mackerel and remove the fishy smell.

[0029] However, if the mackerel is soaked in rice wine for an excessively long time, exceeding one hour, the flesh will become soft, causing the mackerel to break apart during cooking. After removing the mackerel from the rice wine, drain the water and coat the surface with flour.

[0030] Next, in the step (S300) of aging the cut mackerel in cornstarch, frying powder, and water, the cornstarch and frying powder are mixed with water to form a thick batter, which is then spread evenly over the cut mackerel. The mackerel is aged for a predetermined time to ensure that the cornstarch and frying powder components adhere well to the surface.

[0031] In particular, the aging step (S300) is based on the principle of low-temperature aging. This is because the mackerel may spoil or the mackerel flesh may become rancid, so it is desirable to store and age it for about 24 hours at a refrigerated temperature of 4°C to 6°C.

[0032] Next, the step of applying flour 2 to the aged mackerel (S400) involves reapplying flour 2 to the surface of the aged mackerel at a refrigerator temperature. Although there is a process of applying flour 1 in the preceding step, flour 2 is reapplied to the surface of the mackerel after aging to restore the crispy texture.

[0033] Next, the step (S500) of frying the flour-coated mackerel in oil at 180°C to 190°C for 3 to 4 minutes is a step for cooking the flour-coated mackerel flesh. Mackerel is usually cooked using heating methods such as grilling, stewing, or steaming, but the present invention involves a frying process in oil. If the temperature of the oil used to fry the mackerel is excessively high, the outer part burns easily, and if the temperature is low, the heating time required to cook increases, causing the flesh to break apart. In particular, as in the present invention, the mackerel can be fried without such problems occurring through the process of frying in oil at a temperature of 180°C to 190°C for 3 to 4 minutes.

[0034] Next, the fried mackerel is cooled to 60°C to 70°C (S600). The process of draining the oil from the fried mackerel by placing it on a sieve while simultaneously cooling it to 60°C to 70°C helps to soothe the mackerel flesh that has expanded through the frying process and maintains a firm texture.

[0035] Next, the step (S700) of frying the cooled mackerel in oil at 180°C to 190°C for 1 to 2 minutes is as follows: when the mackerel is cooled in the previous step, the surface of the fried mackerel coated with flour becomes wrinkled. When the cooled mackerel is heated again and fried for 1 to 2 minutes, the surface of the mackerel is restored to a crispy state.

[0036] Next, the present invention includes a step (S800) of mixing fried mackerel with Gangjeong seasoning. When the fried mackerel is mixed with Gangjeong seasoning, the actual mackerel Gangjeong is completed.

[0037] Figure 3 is a flowchart of the manufacturing process of Gangjeong seasoning according to an embodiment of the present invention.

[0038] As illustrated in FIG. 3, the Gangjeong seasoning according to an embodiment of the present invention includes the step (S110) of boiling the Gangjeong seasoning for 4 to 6 minutes in a pan at 100 to 130°C with minced garlic, minced green onion, shredded green chili pepper, shredded red chili pepper, oyster sauce, lemon juice, sugar, and water, and the step (S120) of cooling the Gangjeong seasoning to 20°C.

[0039] The Gangjeong seasoning of the present invention is prepared using natural ingredients. By adding precise amounts of oyster sauce and sugar, it harmonizes well with other ingredients and ensures that excessive sweetness does not overpower the taste of the mackerel Gangjeong. Additionally, the addition of lemon juice provides a tangy yet refined seasoning flavor.

[0040] To prepare such Gangjeong seasoning, the Gangjeong seasoning according to an embodiment of the present invention contains 6.3 wt% minced garlic, 4.7 wt% minced green onion, 18.9 wt% shredded green chili pepper, 18.9 wt% shredded red chili pepper, 11 wt% oyster sauce, 2.5 wt% lemon juice, 22 wt% sugar, and 15.7 wt% water based on the total weight of the Gangjeong seasoning.

[0041] <Example>

[0042] Cut the mackerel into 5cm x 5cm pieces and remove the bones. Season the cut mackerel by mixing 9g of pepper and 99g of red pepper and letting it soak or marinate for about 1 hour, then coat the surface of the mackerel with 150g of flour. Mix 45g of cornstarch and 150g of frying powder with 270ml of water to create a thick paste, apply it to the cut mackerel, and let it mature in a 5℃ refrigerator for 24 hours. Once maturation is complete, coat the mackerel with another 150g of flour. Fry the flour-coated mackerel in 180℃ oil for 3 minutes, then cool it to 60℃. After cooling, fry the mackerel again in 180℃ oil for 1 minute, then toss it with the Gangjeong sauce.

[0043] Gangjeong seasoning was prepared by adding 60g of minced garlic, 45g of minced green onion, 180g of thinly sliced ​​green chili peppers, 180g of red chili peppers, 105g of oyster sauce, 24g of lemon, 210g of sugar, and 150g of water.

[0044] <Comparative Example 1>

[0045] Mackerel Gangjeong was prepared through the same process as in the previous example, but the flour-coated mackerel was fried in 180°C oil for 3 minutes, then cooled and mixed with Gangjeong seasoning without frying again to complete the mackerel Gangjeong.

[0046] <Comparative Example 2>

[0047] In the preparation process of the Gangjeong seasoning of the example, 24g (2.5wt%) of lemon juice was excluded, and the Gangjeong seasoning was prepared and mixed with mackerel to complete the mackerel Gangjeong.

[0048] <Comparative Example 3>

[0049] In the previous example, the mackerel was fried at 150°C for 5 minutes (time for the flesh of the mackerel to be cooked) instead of frying the mackerel in oil at 180°C for 3 minutes, thereby completing the mackerel gangjeong.

[0050] Sensory evaluations regarding taste, crispness, and texture (degree of crumbling) were conducted on the Examples and Comparative Examples 1, 2, and 3. For the sensory evaluation, an evaluation panel consisting of 10 men and 10 women from Jeonju University was formed and had them consume the samples.

[0051] The results of the sensory evaluation were derived by assigning the taste, crispness, and texture evaluation results as 1 point (very poor), 2 points (poor), 3 points (average), 4 points (good), and 5 points (very good).

[0052] division taste crispness texture total Example 1 4.8 4.7 4.8 4.76 Comparative Example 1 4.7 3.5 4.1 4.1 Comparative Example 2 3.3 4.6 4.6 4.1 Comparative Example 3 4.1 4.1 3.3 3.8

[0053] As a result of the experiment, the example was evaluated as having the most preferred taste because it provided a refined flavor without prominent sweetness or saltiness. Comparative Example 1 was evaluated as having significantly reduced crispness and a texture below average level due to the absence of a cooling process. Comparative Example 2 was evaluated as having excessive sweetness from sugar and oyster sauce, as it was a mackerel gangjeong prepared with a gangjeong seasoning excluding lemon juice. Comparative Example 3 was evaluated as having poor texture because the density of the mackerel flesh decreased and it crumbled easily as a result of frying the mackerel at a relatively low temperature for a long time.

[0054] Accordingly, the method for manufacturing mackerel gangjeong according to the embodiment of the present invention and the mackerel gangjeong manufactured by the method provide mackerel gangjeong that is neither too sweet nor too salty, has a well-balanced taste, has a crispy texture, and retains the texture of the mackerel flesh.

[0055] Further scopes of the applicability of the present invention will become apparent from the following detailed description. However, since various changes and modifications within the spirit and scope of the present invention are clearly understood by those skilled in the art, specific embodiments, such as the detailed description and preferred embodiments of the present invention, should be understood as being given merely as examples.

[0056] The features and effects of the present invention described above will become clearer through the following detailed description in conjunction with the attached drawings, and accordingly, a person skilled in the art to which the present invention pertains will be able to easily implement the technical concept of the present invention.

[0057] The present invention is capable of various modifications and may have various embodiments, and specific embodiments are illustrated in the drawings and described in detail in the detailed description. However, this is not intended to limit the present invention to specific embodiments, and it should be understood that it includes all modifications, equivalents, and substitutions that fall within the spirit and scope of the invention.

Claims

Claim 1 A method for manufacturing mackerel gangjeong comprising: (A) a step of separating the mackerel bones from the flesh and cutting the mackerel flesh; (B) a step of seasoning the cut mackerel flesh with pepper and rice wine and coating it with flour 1; (C) a step of placing the cut mackerel flesh coated with flour 1 into a batter mixed with cornstarch, frying powder, and water and letting it mature; (D) a step of coating the matured mackerel flesh with flour 2; (E) a step of frying the mackerel flesh coated with flour 2 in oil at 180°C to 190°C for 3 to 4 minutes; (F) a step of cooling the mackerel flesh fried in step (E) to 60°C to 70°C; (G) a step of frying the mackerel flesh cooled in step (F) in oil at 180°C to 190°C for 1 to 2 minutes; (H) A method for making mackerel gangjeong characterized by including the step of mixing the mackerel fried in step (G) with gangjeong seasoning. Claim 2 A method for manufacturing mackerel gangjeong according to claim 1, wherein step (B) includes the step of marinating the cut mackerel flesh with pepper and rice wine for 1 hour. Claim 3 A method for manufacturing mackerel gangjeong according to claim 1, wherein step (C) includes the step of aging the cut mackerel flesh in a refrigerator at 5℃ for 24 hours. Claim 4 A method for manufacturing mackerel gangjeong according to claim 1, further comprising the step of manufacturing the gangjeong seasoning. Claim 5 A method for manufacturing mackerel gangjeong according to claim 4, wherein the step of manufacturing the gangjeong seasoning comprises: a step of adding minced garlic, minced green onion, shredded green chili pepper, shredded red chili pepper, oyster sauce, lemon juice, sugar, and water to a pan at 100℃ to 130℃ and boiling the gangjeong seasoning for 4 to 6 minutes; and a step of cooling the gangjeong seasoning to 20℃. Claim 6 A method for manufacturing mackerel gangjeong according to claim 5, wherein the step of boiling the gangjeong seasoning comprises adding 6.3 wt% minced garlic, 4.7 wt% minced green onion, 18.9 wt% sliced ​​green chili pepper, 18.9 wt% sliced ​​red chili pepper, 11 wt% oyster sauce, 2.5 wt% lemon juice, 22 wt% sugar, and 15.7 wt% water relative to the total weight of the gangjeong seasoning. Claim 7 Mackerel Gangjeong prepared by any one of the methods of paragraphs 1 to 6.

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