Method for manufacturing lean monkfish bulgogi and lean monkfish bulgogi manufactured thereof

Abstract

The present invention relates to a method for producing boneless anglerfish bulgogi with enhanced smoky flavor by rapidly raising the surface temperature of the boneless anglerfish, and to boneless anglerfish bulgogi produced thereby.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing boneless anglerfish bulgogi with excellent smoky flavor and nutrition, which allows anyone to conveniently consume boneless anglerfish bulgogi prepared thereby, by coating anglerfish from which bones and spines have been removed with a seasoning sauce and cooking it over an open flame. Background Technology

[0002] The anglerfish is a marine fish belonging to the family Anglerfishidae of the order Anglerfish. It is distributed in subtropical and temperate waters in Korea, Japan, Taiwan, China, the Philippines, Mexico, and other regions. Its back is dark brown with rare black spots, while its belly is white. It is characterized by a wide head and a large mouth. It is covered with dermal projections rather than scales, and it has tentacle-like spines on the front of its back to lure and catch small fish.

[0003] The flesh of the anglerfish consists of approximately 80% water and about 65% of the total weight; since the bones, excluding the backbone, are cartilage, the entire fish is utilized. In the past, anglerfish were often piled up for use as manure or animal feed, or released back into the wild when caught because they were considered useless; however, common people have long cooked and consumed this fish in dishes such as soups. Anglerfish is known nationwide for a local specialty called "Agwijjim," which is prepared by cooking semi-dried anglerfish with ingredients such as bean sprouts and mideodeok.

[0004] Although anglerfish is excellent in taste and nutrition as an ingredient, it consists of large bones, making it difficult for children and the elderly to eat, and the overall cooking process is also cumbersome. Therefore, there is a need to develop dishes that allow people of all ages to easily and comfortably enjoy anglerfish cuisine.

[0005] Accordingly, the inventors have completed the present invention by identifying a method for producing bulgogi that minimizes the loss of nutrients such as vitamin B1, vitamin B2, and niacin of the anglerfish while using pure anglerfish meat from which bones and spines have been removed. Prior art literature

[0006] Korean Registered Patent No. 10-1057673 The problem to be solved

[0007] The problem that the present invention aims to solve is to provide boneless anglerfish bulgogi that can be conveniently consumed by people of all ages without burden by cooking with anglerfish from which bones and spines have been removed, and in which the seasoned anglerfish is cooked over direct heat so that the outside and inside are evenly heated and smoked, thereby allowing the seasoning to penetrate the anglerfish evenly and increasing the flavor. means of solving the problem

[0008] To solve the above problem, the present invention provides a method for preparing boneless anglerfish bulgogi and boneless anglerfish bulgogi prepared therefrom, comprising: a step of preparing boneless anglerfish by removing bones and spines from a live anglerfish and cutting the boneless anglerfish with removed bones and spines into pieces of 35 to 40 g each; a step of aging the boneless anglerfish for 1 to 2 days by mixing the boneless anglerfish with an immersion solution containing one or more selected from the group consisting of seasoning sauce, salt, soju, lemon juice, and water; a step of preparing a boneless anglerfish mixture by mixing the aged boneless anglerfish with one or more vegetables selected from the group consisting of onion, cabbage, pumpkin, green onion, and carrot; and a step of preparing anglerfish bulgogi by cooking the boneless anglerfish mixture on a pan heated to 150 to 200°C for 5 to 10 minutes. Effects of the invention

[0009] By using the method for preparing boneless anglerfish bulgogi according to the present invention, the loss of nutritional components of anglerfish can be reduced and cooking time shortened. Additionally, by cooking over direct heat, the seasoning sauce can be evenly absorbed into the boneless anglerfish, and the smoky flavor of the anglerfish bulgogi can be enhanced to improve the overall flavor. Brief explanation of the drawing

[0010] FIG. 1 is a schematic diagram of a method for manufacturing pure anglerfish bulgogi according to one embodiment of the present invention. Figure 2 shows pure anglerfish bulgogi according to one embodiment of the present invention. FIG. 3 shows a pure anglerfish mixture being cooked over a direct flame with a second flame from a second flame outlet separately located on the wall of a countertop according to one embodiment of the present invention. Specific details for implementing the invention

[0011] Hereinafter, various embodiments of the present invention are described with reference to the accompanying drawings. The present invention is not limited to specific embodiments and should be understood to include various modifications, equivalents, and / or alternatives of the embodiments of the present invention. In relation to the description of the drawings, similar reference numerals may be used for similar components.

[0012] In this document, expressions such as "have," "can have," "include," or "can include" refer to the existence of the relevant feature (e.g., numerical values, functions, actions, or components, etc.) and do not exclude the existence of additional features.

[0013] In this document, expressions such as “A or B,” “at least one of A or / and B,” or “one or more of A or / and B” may include all possible combinations of items listed together. For example, “A or B,” “at least one of A and B,” or “at least one of A or B” may refer to cases including (1) at least one A, (2) at least one B, or (3) both at least one A and at least one B.

[0014] As used in this document, the expression "configured to" may be replaced, depending on the context, with, for example, "suitable for," "having the capacity to," "designed to," "adapted to," "made to," or "capable of." The term "configured to" does not necessarily mean "specifically designed to."

[0015] The terms used in this document are used merely to describe specific embodiments and are not intended to limit the scope of other embodiments. Singular expressions may include plural expressions unless the context clearly indicates otherwise. Terms used herein, including technical or scientific terms, may have the same meaning as generally understood by those skilled in the art described in this document. Terms used in this document that are defined in general dictionaries may be interpreted as having the same or similar meaning as they have in the context of the relevant technology, and are not to be interpreted in an ideal or overly formal sense unless explicitly defined in this document. In some cases, even terms defined in this document may not be interpreted to exclude the embodiments of this document.

[0016] The embodiments disclosed in this document are presented for the purpose of explaining and understanding the disclosed technical content and are not intended to limit the scope of the invention. Accordingly, the scope of this document should be interpreted to include all modifications or various other embodiments based on the technical concept of the invention.

[0017] Hereinafter, preferred embodiments of the present invention will be described in detail. Prior to this, terms and words used in this specification and claims should not be interpreted as being limited to their ordinary or dictionary meanings, and should be interpreted in a meaning and concept consistent with the technical spirit of the present invention, based on the principle that the inventor can appropriately define the concept of the terms to best describe his invention.

[0018] Therefore, it should be understood that the configurations of the embodiments described in this specification are merely some of the most preferred embodiments of the present invention and do not represent all of the technical ideas of the present invention, and that various equivalents and modifications that can replace them may exist at the time of filing this application.

[0019] Throughout the specification, when a part is described as "including" a certain component, this means that, unless specifically stated otherwise, it does not exclude other components but may include additional components.

[0020] The present invention will be described in detail below.

[0022] A method for preparing boneless anglerfish bulgogi according to one embodiment of the present invention comprises: a step of preparing boneless anglerfish by removing bones and spines from fresh anglerfish and cutting the boneless anglerfish into pieces of 35 to 40 g each; a step of aging the boneless anglerfish for 1 to 2 days by mixing the boneless anglerfish with an immersion solution containing one or more selected from the group consisting of seasoning sauce, salt, soju, lemon juice, and water; a step of preparing a boneless anglerfish mixture by mixing the aged boneless anglerfish with one or more vegetables selected from the group consisting of onion, cabbage, pumpkin, green onion, and carrot; and a step of preparing anglerfish bulgogi by cooking the boneless anglerfish mixture on a pan heated to 150 to 200°C for 5 to 10 minutes. Each step is described in detail below.

[0023] The step of preparing boneless anglerfish, which involves removing the bones and spines from the above-mentioned live anglerfish and cutting the boneless anglerfish into pieces of 35 to 40g each, is intended to process the anglerfish to remove large bones, small bones, and spines suitable for boneless anglerfish bulgogi, and to cut it into uniform sizes to produce a form suitable for cooking.

[0024] The above-mentioned fresh monkfish can be used after removing the internal organs and washing it thoroughly in a diluted salt solution with a salinity of 5 to 7%. The bones and spines of the monkfish from which the internal organs have been removed can be removed, and the fresh monkfish from which the bones and spines have been removed can be cut into pieces of 35 to 40g each, blanched briefly in boiling water for 3 to 5 minutes, and then immediately cooled in cold water to remove any remaining spines, thereby leaving only the flesh of the monkfish. If the size of the flesh of the monkfish is smaller than the above numerical range, the juices may all evaporate due to high heat during the subsequent cooking stage, resulting in a tough texture; if it exceeds the above numerical range, the cooking time will be prolonged, which may lead to the loss of effective components of the monkfish, such as retinol, vitamin B1, vitamin B2, and niacin.

[0025] The step of mixing the pure anglerfish with an immersion solution containing one or more selected from the group consisting of the above-mentioned seasoning sauce, salt, soju, lemon juice, and water, and aging the pure anglerfish for 1 to 2 days is intended to firm up the protein of the anglerfish so that the chewy texture of the anglerfish can be maintained.

[0026] In a soaking solution comprising one or more selected from the group consisting of the above-mentioned seasoning sauce, salt, soju, lemon juice, and water, the weight ratio of the seasoning sauce, salt, soju, and lemon juice may be 1:0.1 to 0.5:0.1 to 0.5:0.1 to 0.5. If the weight ratio of the salt is below the above numerical range, the protein of the anglerfish cannot be sufficiently firmed, and if it exceeds the above numerical range, the juices of the anglerfish drain out excessively, which may result in a tough texture. If the weight ratio of the soju is below the above numerical range, the fishy taste of the anglerfish may not be removed, and if it exceeds the above numerical range, the anglerfish flesh may become dry. If the weight ratio of the lemon juice is below the above numerical range, the fishy taste of the anglerfish may not be removed, and if it exceeds the above numerical range, the bitter taste may be intensified when cooking anglerfish bulgogi later.

[0027] In the step of mixing the pure anglerfish with a soaking solution containing one or more selected from the group consisting of the seasoning sauce, salt, soju, lemon juice, and water, and aging the pure anglerfish for 1 to 2 days, the weight ratio of the pure anglerfish to the soaking solution may be 1:2 to 5. If the soaking solution is below the above numerical range, the aging of the pure anglerfish is not properly carried out, making it difficult to develop the chewy texture of the anglerfish; if it exceeds the above numerical range, all active ingredients of the anglerfish, such as retinol, vitamin B1, vitamin B2, and niacin, are removed, reducing antioxidant activity such as DPPH radical scavenging ability, which may lower the natural taste, and the spicy taste may become too strong, leading to lower consumer preference.

[0028] The above seasoning sauce may include one or more selected from the group consisting of water, soy sauce, sugar, corn syrup, minced garlic, minced ginger, pepper, sesame oil, whole sesame seeds, minced green onion, red chili powder, Cheongyang red chili powder, vinegar, and lemon juice. The red chili powder or Cheongyang red chili powder in the above seasoning sauce can remove the fishy taste of the anglerfish and enhance the umami flavor when the seasoned anglerfish is cooked over an open flame.

[0029] The step of preparing a boneless anglerfish mixture by mixing the above-mentioned aged boneless anglerfish with one or more vegetables selected from the group consisting of onions, cabbage, pumpkin, green onions, and carrots is intended to achieve a harmony of flavors and enhance the flavor of the boneless anglerfish bulgogi prepared by mixing the vegetables and the broth extracted from the vegetables with the above-mentioned aged boneless anglerfish.

[0030] In the step of preparing a pure anglerfish mixture by mixing the above-mentioned aged pure anglerfish with one or more vegetables selected from the group consisting of onions, cabbage, pumpkin, green onions, and carrots, the weight ratio of the pure anglerfish to the vegetables may be 1:0.05 to 0.5. If the weight ratio of the vegetables is below the above numerical range, the vegetable broth may not be sufficiently extracted, which may lower the flavor of the pure anglerfish bulgogi, and if it exceeds the above numerical range, it does not harmonize with the seasoning sauce and is inefficient due to the long cooking time.

[0031] The step of preparing monkfish bulgogi by cooking the above-mentioned pure monkfish mixture on a pan heated to 150 to 200°C for 5 to 10 minutes is intended to reduce the loss of nutrients by cooking quickly while maintaining the firm texture of the monkfish.

[0032] If the above pure monkfish mixture is cooked at a temperature below the above temperature range, the inside of the monkfish is not heated evenly and the cooking time is prolonged, and if it is cooked at a temperature above the above temperature range, the outside and inside of the monkfish are excessively heated and smoked, and the texture may become tough.

[0033] The step of preparing monkfish bulgogi by cooking the above-mentioned pure monkfish mixture on a pan heated to 150 to 200°C for 5 to 10 minutes may be characterized by maintaining the temperature of the pan at 150 to 200°C with a first flame from a first flame outlet located at the bottom of the pan to mix the pure monkfish mixture, while cooking the pure monkfish mixture over a direct flame with a second flame from a second flame outlet separately located on the wall of the cooking counter to produce a smoky flavor in the monkfish bulgogi (see FIG. 3).

[0034] In the step of preparing monkfish bulgogi by cooking the above-mentioned pure monkfish mixture on a pan heated to 150 to 200°C for 5 to 10 minutes, mixing the pure monkfish mixture by maintaining the temperature of the pan at 150 to 200°C with the first flame of the first flame outlet located at the bottom of the pan allows the seasoning sauce to sufficiently penetrate the flesh of the monkfish, sufficiently cooks the outside and inside of the monkfish, and enhances the umami flavor, while simultaneously cooking the pure monkfish mixture over a direct flame with the second flame of the second flame outlet separately located on the wall of the cooking counter to create a smoky flavor in the monkfish bulgogi, the seasoning sauce coated on the surface of the monkfish can be cooked quickly, allowing the monkfish to be heated evenly without burning.

[0035] The second flame outlet, which is separately located on the wall of the countertop, can maintain an angle of 30 to 60° relative to the wall so that its direction is toward the first flame outlet. If the angle is less than the above range, the flame outlet is close to the wall, and the pan may frequently collide with the wall during cooking, and if the angle exceeds the above range, there is a risk of burns to the cook due to the flame.

[0036] The step of preparing monkfish bulgogi by cooking the above-mentioned pure monkfish mixture on a pan heated to 150 to 200°C for 5 to 10 minutes can be performed by raising the surface temperature of the monkfish coated with seasoning sauce to 1300 to 1500°C. If the surface temperature is below the above temperature range, the inside of the monkfish may not be sufficiently cooked, resulting in a mushy texture that may lower consumer preference, and if the surface temperature exceeds the above temperature range, a burnt taste may become strong.

[0037] According to another embodiment of the present invention, pure anglerfish bulgogi produced by any one of the above manufacturing methods is provided.

[0039] The present invention will be described in more detail below through examples. These examples are intended solely to explain the present invention more specifically, and it will be obvious to those skilled in the art that the scope of the present invention is not limited by these examples according to the gist of the present invention.

[0041] Examples and Comparative Examples

[0042] Example 1

[0043] The internal organs of the washed monkfish were removed, and the bones and spines of the monkfish were removed after washing in salt water. The fresh monkfish with bones and spines removed was cut into pieces of 35 to 40g each, blanched in boiling water for 3 to 5 minutes, and then immediately cooled in cold water to remove any remaining spines, thereby preparing boneless monkfish (S1).

[0044] 100g of the above-mentioned boneless monkfish was soaked in 300g of a soaking solution consisting of seasoning sauce, salt, soju, lemon juice, and water to age it (S2).

[0045] A mixture of pure monkfish meat was prepared by mixing 10g of onion, 5g of cabbage, 5g of pumpkin, 10g of green onion, and 10g of carrot with 100g of the above-mentioned aged pure monkfish meat (S3).

[0046] The above-mentioned pure anglerfish mixture was placed in a pan and cooked for 5 minutes on a pan heated to 150 to 200°C by the first flame of the first flame outlet located at the bottom of the pan, while the surface temperature of the anglerfish coated with seasoning sauce was raised to 1300 to 1500°C by the second flame of the second flame outlet on the wall to cook it over direct heat to produce a smoky flavor of anglerfish bulgogi and to cook pure anglerfish bulgogi (S4).

[0047] Example 2

[0048] Boneless anglerfish bulgogi was prepared by carrying out the same procedure as in Example 1, except that 100g of soaking liquid was added in the above S2 step.

[0049] Example 3

[0050] Pure anglerfish bulgogi was prepared by carrying out the same procedure as in Example 1, except that 200g of soaking liquid was added in the above S2 step.

[0051] Example 4

[0052] Boneless anglerfish bulgogi was prepared by carrying out the same procedure as in Example 1, except that 500g of soaking liquid was added in the above S2 step.

[0053] Example 5

[0054] Boneless anglerfish bulgogi was prepared by carrying out the same procedure as in Example 1, except that 700g of soaking liquid was added in the above S2 step.

[0055] Example 6

[0056] Boneless anglerfish bulgogi was prepared by carrying out the same procedure as in Example 1, except that in the above S4 step, the surface temperature of the anglerfish was raised to 1000℃ and cooked over direct heat.

[0057] Example 7

[0058] Boneless anglerfish bulgogi was prepared by carrying out the same procedure as in Example 1, except that in the above S4 step, the surface temperature of the anglerfish was raised to 1800℃ and cooked over direct heat.

[0059] Comparative Example 1

[0060] Anglerfish bulgogi was prepared in the same manner as in Example 1, except that anglerfish with thick bones, small bones, and spines not removed was used in the above S1 step.

[0061] Comparative Example 2

[0062] Boneless anglerfish bulgogi was prepared by carrying out the same procedure as in Example 1, except that in the above S4 step, the second flame of the second flame outlet of the wall was not used and only the first flame of the first flame outlet was used for cooking.

[0064] Experimental Example 1

[0065] Antioxidant Activity Evaluation: DPPH Radical Scavenging Activity Measurement

[0066] According to the method of Chu et al. (2000), the pure anglerfish bulgogi according to Examples 1 to 7 and Comparative Examples 1 and 2 was ground into a porridge form, and 0.2 mL of the ground anglerfish bulgogi was mixed with 4 x 10 -4 0.8 mL of M DPPH (1,1-Diphenyl-2-picrylhydrazyl) solution was added and mixed for 10 seconds, then left at room temperature for 10 minutes, after which the absorbance was measured using a UV / VIS spectrophotometer at 525 nm. The DPPH radical scavenging activity was expressed as a percentage of the difference in absorbance between the sample solution addition group and the control group without addition, as shown below.

[0067] DPPH radicals scavenging activity (%) = (1 - Absorbance of sample-added group / Absorbance of control group) × 100

[0068] DPPH Scavenging Activity (%) Example 1 75 Example 2 64 Example 3 65 Example 4 68 Example 5 67 Example 6 53 Example 7 50 Comparative Example 1 70 Comparative Example 2 65

[0069] Experimental Example 2

[0070] Sensory evaluation

[0071] Sensory evaluation was conducted on the pure anglerfish bulgogi of Examples 1 to 7 and Comparative Examples 1 and 2. Five participants each in their 10s to 60s with experience in sensory evaluation were selected, and appearance, aroma, smoky flavor, chewiness, and overall preference were evaluated using a 9-point scale (1: very poor, 3: poor, 5: average, 7: good, 9: very good). The results of the sensory evaluation are shown in Table 2 below.

[0072] appearance incense Smoky flavor Chewing ability Overall preference Example 1 7.9 8.5 9.2 8.5 8.5 Example 2 6.5 6.7 6.8 6.9 6.7 Example 3 6.7 7.1 6.5 6.8 6.8 Example 4 5.5 5.8 6.5 6.3 6.0 Example 5 5.8 6.5 6.5 6.2 6.3 Example 6 5.4 5.9 6.9 6.8 6.3 Example 7 5.7 5.7 6.8 5.3 5.9 Comparative Example 1 5.4 5.5 6.5 4.3 5.4 Comparative Example 2 4.5 3.5 2.4 4.5 3.7

Claims

Claim 1 A step of preparing boneless anglerfish by removing bones and spines from fresh anglerfish and cutting the boneless and spine-removed fresh anglerfish into pieces of 35 to 40g each; a step of aging the boneless anglerfish for 1 to 2 days by mixing the boneless anglerfish with an immersion solution containing one or more selected from the group consisting of seasoning sauce, salt, soju, lemon juice, and water; and a step of preparing a boneless anglerfish mixture by mixing the aged boneless anglerfish with one or more vegetables selected from the group consisting of onion, cabbage, pumpkin, green onion, and carrot. A method for preparing monkfish bulgogi comprising the step of preparing monkfish bulgogi by cooking the above-mentioned pure monkfish mixture on a pan heated to 150 to 200°C for 5 to 10 minutes, wherein, in the step of aging the pure monkfish for 1 to 2 days by mixing the pure monkfish with an immersion solution comprising one or more selected from the group consisting of seasoning sauce, salt, soju, lemon juice, and water, the weight ratio of the pure monkfish to the immersion solution is 1:3; and in the step of preparing monkfish bulgogi by cooking the above-mentioned pure monkfish mixture on a pan heated to 150 to 200°C for 5 to 10 minutes, the temperature of the pan is maintained at 150 to 200°C using a first flame from a first flame outlet located on the lower side of the pan while mixing the pure monkfish mixture, and the pure monkfish mixture is cooked over a direct flame using a second flame from a second flame outlet separately located on the wall of the cooking surface to produce a smoky flavor of monkfish bulgogi, and the above-mentioned pure monkfish mixture A method for preparing monkfish bulgogi, wherein the step of preparing monkfish bulgogi by cooking it on a pan heated to 150 to 200°C for 5 to 10 minutes involves raising the surface temperature of the monkfish coated with seasoning sauce to 1300 to 1500°C, and the DPPH radical scavenging activity of the pure monkfish bulgogi is 75%. Claim 2 delete Claim 3 delete Claim 4 delete Claim 5 Boneless anglerfish bulgogi produced by the manufacturing method of claim 1.

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