KR20160103745A - A deep-fried squid contain to a peanut and manufacturing mathod thereof - Google Patents

Abstract

The present invention relates to a deep-fried squid containing peanuts and a process for producing the same.
In this case, the squid fried with the peanut of the present invention is prepared by cutting the squid, which has been washed with water, into a rectangular shape, cutting the squid on the outer surface of the squid and boiling water into boiling water, The peanuts are inserted into the squid pieces which are rounded and then the squid pieces into which the peanuts have been inserted are fried, water, salt, pepper, cinnamon, ginger, garlic, onion , And a mixture of Katsuobushi and aged for 30 minutes to 1 hour, followed by kneading bread crumbs and fried in oil.
In addition, the method of manufacturing a deep-fried squid containing peanuts according to the present invention comprises the steps of: cutting a squid which has been washed with water to have a rectangular shape; Placing a slice on an outer surface of the cut piece of squid; A step of shaping the cut squid pieces into boiling water so that the squid pieces are curled and rounded; Inserting a peanut into the squid piece formed in the rounded state; Applying a prepared mixture dough to the squid pieces into which the peanuts have been inserted; Applying the bread dough to the balloon squid pieces; And splashing the squid piece on which the bread crumb is put into oil.
Therefore, according to the present invention, various types of skewers can be produced, such as the squid fry produced through the above-described manufacturing process, being inserted in a line with other frying pans to taste various tastes at one time, It contains the taste, flavor, texture and nutritional content of the peanut itself. It not only helps the development of children and adolescents during the growing season, but also makes it possible for adults and adults to enjoy snacks as well as snacks. .

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a deep-fried squid containing peanuts and a manufacturing method thereof,

More particularly, the present invention relates to a deep-fried squid containing peanuts and a method for producing the squid. More specifically, the squid is washed with water and cut into rectangular pieces. The cut pieces are cut on the outer surface of the squid, The squid is thermally formed so as to be rounded from the outside to the inside of the squid, and then the peanut is inserted into the squid piece which is swollen and rounded, and the mixture dough is applied to the squid piece into which the peanut is inserted, It is possible to manufacture various kinds of skewers such as squid and peanut itself, and to make various kinds of skewers such as making breads and frying them in oil and then laminating them with other fried foods in a line to taste various flavors at one time. Texture and nutritional content of the child's or adolescents' , One of the adults, as well as snacks for all ages containing peanuts so you can enjoy casual snacks fried calamari and relates to a method of manufacturing the same.

In general, squid is added to the production of various kinds of cooked foods, dried, stored for a long time, and processed into a non-processed product itself or subjected to appropriate processing, It contains 20 times more taurine than meat, and prevents aging, as well as delaying aging. Especially, the cholesterol contained in squid is beneficial, but it contains a small amount of harmful cholesterol, LDL.

It is the most common method of eating squid so that it is easy to enjoy such squid as it is dried or semi-dried and then it is cooked in fire. In addition to this, squid fried, deep-fried squid, squid grilled, I can cook.

In the case of squid, which is consumed in various ways as described above, it can be said that it is an important food material that should not fall into our eating habits. Especially, when the squid is dried, Most of the squid is dried when the squid is dried in a tightly dried state. However, most of the squid is hardened too much and the hardness of the meat is hardened, so that the teeth are not good or the elderly or children are very likely to eat Difficult and healthy adults also had the problem of overcrowding the jaw joints when consuming large amounts of squid.

Accordingly, in recent years, by processing the squid in a smoked or bubble-form manner, not only the meat quality of the squid can be easily obtained, but also the storage and taste are improved, so that various squid processing methods Open No. 1990-27, Laid-Open Patent Application No. 1994-20957). However, there is an advantage that squid processed such as roast squid, seasoned dry squid, etc. can easily be taken without hard texture, The disadvantage is that when the processed squid is taken for a long time, the taste is simple and the consumer tends to get tired easily.

In order to increase the nutritional value of squid, a squid prepared by processing peanuts which are widely used as a snack or a snack is disclosed in Korean Patent Laid-Open Publication No. 10-2013-0045611 filed on May 06, 2013 A processed squid product containing peanuts or almonds and a method of processing the squid are disclosed. The cut squid is sliced into thin slices or poured into a squid-shaped mold using a mixed paste of squid and flour to form a squid shape, Peanuts or almond flour is inserted and heated to produce processed squid products.

However, in the squid processed product and its processing method described above, the squid is sliced into thin slices or squid is formed by using a mixed paste of squid and flour, and the raw materials such as peanuts or almonds are inserted into a powder form, Therefore, there is a problem that a thermal hardening phenomenon occurs on the surface of the squid.

In addition, as described above, squid-shaped processed products made of paste mixed with wheat flour and squid may be suitable for the elderly or children with weak teeth and soft teeth, but the common adult symbols include squid and peanut chewing texture, There is a problem in that adults who have excellent masticatory ability can not keep on eating and enjoying them.

In order to solve the above-mentioned conventional problems, the present invention, which is devised to solve the above-mentioned problems, is characterized in that a squid cut by water is trimmed into a rectangular piece, the squid is cut on the outer surface of the squid, And then putting the peanut into the dried squid pieces, applying the mixture dough to the squid pieces into which the peanuts have been inserted, and then kneading the bread crumbs, It is possible to manufacture various kinds of skewers such as a variety of flavors to be tasted at once by inserting them in a line along with other frying products.

In addition, the present invention includes the taste, flavor, texture and nutrients of the squid and the peanut itself, which not only greatly helps the body development of the child or adolescents during the growing season, but also adult snacks, There is another purpose in allowing you to enjoy without.

In order to solve the above-mentioned problem, the squid fryer containing peanuts according to the present invention is prepared by cutting a squid which has been washed with water and cut into rectangular pieces, and cutting the squid pieces into boiling water while leaving a sheath on the outer surface of the squid, The peanuts are inserted into the squid pieces which are rolled up in a round shape, and then fried powder, water, salt, pepper, cinnamon, Ginger, garlic, onion, and Katsuobushi, and then aged for 30 minutes to 1 hour. The mixture is then baked and then fried in oil.

In addition, the method of manufacturing a deep-fried squid containing peanuts according to the present invention comprises the steps of: cutting a squid which has been washed with water to a rectangular shape; Placing a slice on an outer surface of the cut piece of squid; Shaping the cut squid pieces into boiling water and shaping the squid squares so that the squid pieces are curled and rounded; Inserting a peanut into the squid piece formed in the rounded state; Applying a prepared mixture dough to the squid pieces into which the peanuts have been inserted; Applying the bread dough to the balloon squid pieces; And splashing the squid piece on which the bread crumb is put into oil.

According to the present invention, the cut squid which is washed with water is trimmed into a rectangular piece, the squid piece is placed in the boiling water while being cut on the outer surface of the squid, and the squid pieces are heated to the inside from the outside of the squid, After the forming, the peanuts are inserted into the squid pieces which have been swollen and dried, the mixture dough is applied to the squid pieces into which the peanuts have been inserted, and then the crumbs are fried in oil and fried squid are prepared And it is possible to produce various kinds of skewers such as to be able to taste various tastes at one time by inserting them in a line.

In addition, the above-mentioned squid fry includes the taste, flavor, texture and nutritional content of squid and peanut itself, and not only helps the body development of young children and adolescents during the growing season, There is also the effect of being able to enjoy it freely.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram showing a manufacturing process for a deep-fried squid containing peanuts according to a first preferred embodiment of the present invention. FIG.
FIG. 2 is a block diagram showing a manufacturing process for a deep-fried squid including a peanut according to a second embodiment of the present invention. FIG.
Fig. 3 is an operation flow chart for manufacturing the squid fry of the present invention. Fig.
Fig. 4 is a state of use of the squid fry prepared by the method of the present invention. Fig.

The squid fryer containing peanuts according to the present invention and a method of manufacturing the same will be described in detail with reference to the accompanying drawings.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram showing a manufacturing process for a deep-fried squid containing peanuts according to a first preferred embodiment of the present invention. FIG.

Before describing the squid fryer containing the peanut of the present invention and the method of producing the same, the squid fryer containing the peanut of the present invention will be described in detail.

The squid fried with the peanut according to the present invention is prepared by cutting the squid that has been washed with water and cutting it into a rectangular shape and cutting the squid piece into boiling water while cutting the outer side of the squid, The peanuts were inserted into the squid pieces which were rolled up in the same manner as described above, and then the squid pieces into which the peanuts had been inserted were fried, water, salt, pepper, cinnamon, ginger, garlic, onion, It is prepared by mixing the bush and mixing it for 30 minutes to 1 hour and then kneading it with bread crumbs and then frying it in oil. It can be put in line with other fries to taste various flavors at once And it also contains the taste, flavor, texture and nutritional content of squid and peanut itself, As well as it gives a great help in the development of lean body and teenagers will have snacks for adults as well as young and old for anyone to feel free to enjoy a snack.

Here, squid, which is the main ingredient of the squid fryer containing the peanut of the present invention, is one of high-protein low-fat low-calorie foods containing a large amount of amino acids and has a role of lowering low-density cholesterol It also helps protect the brain function and boosts learning and memory skills. In addition, taurine contained in squid is excellent in the effect of fatigue recovery, and is indispensable to the growth of children in particular, it is known to be necessary for nerve and brain development.

In addition, the squid also contains eosinopentaenoic acid (EPA), which suppresses adult diseases, docosahexaenoic acid (DHA), nucleic acid and selenium, which enhance hair, in addition to taurine. Here, the nucleic acid of squid is an important substance that regulates the cell activity of the body, and has a pharmacological effect for preventing aging. It contains 540 mg per 100 g, and selenium, which is a mineral element essential for the metabolism of human cells, . In addition, selenium has strong antioxidant and immune function in the human body. It protects DNA, activates cell function, inhibits aging, and prevents cancer and adult diseases. In addition, the selenium has a function of detoxifying heavy metals in the body and inhibiting carcinogens. Therefore, it is recommended that a daily dose of about 75 to 200 μg / day is administered to modern people who are unprotected to various carcinogens.

 On the other hand, the fat content of squid was 1.0%, which is very small compared to 16.2% of beef (pork belly) and 38.1% of pork (pork belly), and highly unsaturated fatty acids such as ESP and DHA, which are not found in beef or pork, , And 37.1%. The content of carbohydrate is low, but it contains vitamin A, B1, and B2. Calcium in mineral is eight times more than beef, so it can satisfy the ingredients that meat does not have. It is a protein food containing a large amount of meat ingredients.

In order to overcome the disadvantage that when a squid having such a functional characteristic is dried, it is hard and hard, it is difficult to digest and the fat content is low, peanuts having good compatibility with the squid are used together. As mentioned above, it plays a role of supplementing low fat content of squid.

In the case of dough mixed with various ingredients in the squid pieces having the peanut inserted therein together with the squid and the peanut having the above-mentioned functional characteristics, the mixture dough is mixed with eggs, starch, salt, pepper, cinnamon, ginger, garlic, onion , And Katsuo bush are mixed with each other. At this time, the cinnamon is dried with the husks of brooding tree, so as to calm the excitement of the central nervous system, regulate the water metabolism, vigorously breathe the blood, It relaxes the contracted muscles and blood vessels, warms the gastrointestinal tract, helps digestion, and the skin is spicy and sweet. It has a strong fragrance and is widely used as a fragrance or medicine.

The ginger enhances immunity and improves blood circulation. It protects the stomach with sterilization and antibacterial effect, and also acts as an anti-inflammatory agent to prevent food poisoning. It also prevents vascular diseases such as cerebral infarction and myocardial infarction It can be used to remove fishy smell or as a spice for cooking, but it is also widely used as a medicinal herb from ancient times.

Garlic is a representative example of organic germanium, selenium and the like to inhibit the development of cancer cells and cancer cells by activating the anti-cancer function helps to improve immunity and resistance to prevent cancer and prevent cell aging by the activation function .

The onion helps clear blood and helps blood circulation. It has a lot of calcium and iron, helps absorption of vitamins, stimulates metabolism, helps to regain fatigue and nourishment, Because it is included in the water without drying the husks, boiled, boiled and drunk in the tea or drinking water as the skin is beneficial to the antioxidant effect.

The Katsuo-bushi is a kind of sliced dried bonito which is cut into thin slices with a tool like planer. It has a high protein content and is rich in amino acids that protect the liver. It contains unsaturated fatty acid, which lowers cholesterol levels to prevent adult diseases.

Therefore, in case of the squid pieces, the peanuts, the mixture dough and the bread crumb, which are the main constituents of the squid fry of the present invention having the above-described functional characteristics, 75 wt%, 10 wt%, 13.5 wt %, And 1.5% by weight. In this case, the squid can be used, but the squid can be used. The cut squid is cut into a rectangle having a size of 5x7cm in width and 5cm in length, In this way, the squid is cut out in the form of a cross or X-shaped continuous on the outer surface of the squid cut out in the rectangular shape, which is formed when the squid is buried in the boiling water and the sheath is curled inward from the outer side of the sheath, In order to make it possible.

In addition, as described above, the content of squid flakes relative to the total weight of the squid fry according to the present invention is most preferably 75% by weight, and the minimum and maximum values for the content of squid flour may range from 70 to 80% When the content of the squid is less than 70% by weight, the amount of the squid slice itself is reduced and the texture and chewiness of the squid decreases. On the contrary, when the content of the squid is more than 80% by weight, And the chewing gum can not chew properly. Thus, the chewing ability of the chewing gum is greatly deteriorated.

Next, the peanut, which is one of the main constituents of the squid fry of the present invention, is most preferably 10% by weight based on the total weight of the squid fry, but the minimum and maximum values for the content thereof are in the range of 5 to 15% When the content of the peanut is less than 5% by weight, the amount of the peanut added to the squid is less than that of the squid, so that when the squid is fried, the taste of the peanut is felt by the squid taste, In contrast, if the content of the peanut is above 15 wt%, it will be sueed. However, when the fried squid is consumed in a large amount due to the hard texture, the masticatory force to the squid increases the peeling force against the peanut, It has a disadvantage in that it causes pain in the jaw joint due to the inability to chew, This nut is inserted into a squid piece that is rolled into boiling water and is used in a variety of ways, including almonds with similar ingredients instead of the above peanuts, as well as various seeds that can be eaten with walnuts, pine nuts, chestnuts, banks and sunflower seeds We will reveal in advance.

In the case of the mixture dough, which is another main component of the squid fry of the present invention, 13.5 wt% of the total weight of the squid fry is most preferable. However, the minimum and maximum values of the content are 10 to 17 wt% %. When the content of the mixture dough is less than 10% by weight, the dough, which serves as the tempura of the squid inserted with the peanut, is thinly coated and easily torn or less touched, resulting in crispness of the tempura, It is difficult to enjoy the exquisite taste of the deep-fried squid which can be tasted at the same time. In addition, since the squid is easily exposed to the outside, the deep-fried squid quickly becomes damp as it becomes damp and the flavor of the deep-fried squid becomes lower. If the content is more than 17% by weight, the frying cloth becomes thick, There is a disadvantage in that there is a limitation in feeling the unique taste of squid and peanut by thickened frying cloth.

Moreover, the above-mentioned mixture dough is in the form of a paste containing a mixture of frying powder, water, salt, pepper, cinnamon, ginger, garlic, onion and bonito bush. 0.5 wt%, 0.5 wt%, 0.5 wt%, 0.5 wt%, 0.5 wt%, 0.5 wt%, 0.5 wt%, 0.5 wt%, 0.5 wt% and 0.5 wt%, and aged at room temperature for 30 minutes to 1 hour, When the aging time of the mixture dough is less than 30 minutes, there is a disadvantage in that the seasoning is not mixed with each other, and the ingredients are mixed with each other to reduce the taste. On the other hand, The dough becomes watery and eventually the dough does not melt and the tenacity disappears. As a result, the whole dough becomes thinner. Among the constituents constituting the mixture dough mentioned above, cinnamon and Katsuobushi Each is mixed in powder form, and ginger, garlic, and onion are mixed into liquid juice, respectively.

Next, the crumb of crumbs, which is the last component of the main components of the squid fry of the present invention, is most preferably 1.5% by weight based on the total weight of squid fry, %. When the content of the crumbs is less than 1% by weight, the crumbs of the deep-fried squid splattered are lowered. On the other hand, when the content of the crumbs is more than 2% by weight, the deep-fried squid itself is too crispy So that it is brittle even with a small impact or a force, resulting in deterioration of the merchantability.

Meanwhile, a separate sauce may be sprinkled to add the flavor of the squid fry prepared through the above process. When the whole of the separate sauce is 100% by weight, mayonnaise, lemon, onion, broccoli, 10 wt%, 10 wt%, 5 wt%, 2 wt%, 1 wt%, 1 wt%, 1 wt%, and 10 wt% of salt, pepper, Wherein the peanut, salt, pepper and sugar are mixed in powder form, and the lemon, onion, broccoli and pickle are respectively mixed with liquid juice, Are not used as powder or juice, but are mixed in the form of a round egg.

As shown in FIG. 1 and FIG. 3, the method of manufacturing a deep-fried squid containing peanuts according to the present invention comprises cutting a cut squid into a rectangular shape (S100); A step (S110) of making a cut on the outer surface of the cut squid; (S120) shaping the cut squid pieces into boiling water so that the squid pieces are curled while being rounded; Inserting a peanut into the squid piece formed in the rounded state (S130); (S140) applying a prepared mixture dough to the squid pieces into which the peanut is inserted; A step (S150) of applying the bread crumb to the balloon squeegee of the mixture dough; And a step (S160) of splashing the crushed squid pieces on the oil.

Here, when the cut squid is crushed into boiling water, the squid is formed on the outer surface of the cut squid so as to form a cruciform or X-shaped continuous shape so as to smoothly perform thermal molding in which the squirt is squirted from the outside to inside, In the case of the squid pieces, the peanuts, the mixture dough and the bread crumb, which are the main components of the squid fry produced through this manufacturing method, as shown in the detailed description of the ingredients of the squid fry, %, 5 to 15 wt%, 10 to 17 wt%, and 1 to 2 wt%. The most preferable content of each ingredient is 75 wt% squid, 10 wt% peanut, 13.5 wt% 1.5% by weight, and the disadvantages occurring below the minimum value and above the maximum value of the respective components are as follows: Since the disadvantages of squid and peanut, mixture dough and bread crumb are lower than the minimum value and above the maximum value, respectively, which are the main constituents of the kimchi, the description thereof will be omitted.

In the case of the mixture dough, as described in detail with respect to the compositional components of the squid fry, the mixture dough is in the form of a paste in which fried powder, water, salt, pepper, cinnamon, ginger, garlic, onion, 5 wt%, 0.5 wt%, 0.5 wt%, 0.5 wt%, 0.5 wt%, 0.5 wt%, 0.5 wt% and 0.5 wt%, respectively, The aging time is 30 minutes to 1 hour at room temperature. At this time, the disadvantages which occur when the aging time of the mixture dough is 30 minutes or less and 1 hour or more are also below the minimum value and the maximum value of the aging time of the mixture dough The same description will be omitted.

As described above, the squid fryer of the present invention manufactured in this manner can be manufactured in various kinds of skewers so as to be able to taste various flavors at once by being inserted in a line with other frying pans, The auxiliary cup containing the squid fry of the present invention may be placed on a cup filled with beverages such as juice, cola, slush and the like, so that the user can drink the drink through the strong and simultaneously sell the squid fried.

Meanwhile, the method of manufacturing a deep-fried squid according to the present invention may further include a step (S170) of sprinkling a separate sauce to add flavor of the deep-fried squid produced through the above-described manufacturing process, Separately from the constituent ingredients of the deep-fried squid, as described in a separately prepared source item for better spreading the deep-fried squid, the above-mentioned separate source is 100% by weight, 10 wt.%, 10 wt.%, 5 wt.%, 2 wt.%, 1 wt.%, 1 wt.% Of lemon, onion, broccoli, nutshell, peanut, salt, pepper, , 1% by weight, and 10% by weight. The peanut, salt, pepper and sugar among the constituents constituting the separate source are mixed in powder form, and the lemon, onion, broccoli and pickle are respectively mixed As liquid juice The sum is, the nalchial is mixed as round, ovoid, without using the powder or juice.

FIG. 2 is a block diagram showing a manufacturing process for a deep-fried squid containing peanuts according to a second embodiment of the present invention.

Next, a method of manufacturing a squid according to a second embodiment of the present invention is the same as the method of manufacturing the squid according to the first preferred embodiment of the present invention, except that the squid fry of the second embodiment is manufactured, The squid pieces, the peanuts, the mixture dough, and the bread crumbs are used in the first embodiment, but in the second embodiment, the remaining squid pieces, peanuts, and crumbs except for the dough are similarly used. In another embodiment of the present invention, the squid fryer is a squid which is washed with water and cut into rectangular pieces. The cuttlefish is cut on the outer surface of the squid, and the squid pieces are poured into boiling water from the outside of the squid piece After thermoforming so as to become round and round, the peanuts were inserted into the squid pieces which had been rolled up, Fried dough is mixed with fried dough, water, salt and pepper mixed with peanut-fed squid for 30 minutes to 1 hour, then breaded and then fried in oil, which is also mixed with other fried foods It is possible to produce various kinds of skewers such as to be able to taste various tastes at one time by inserting them in a line, and it also includes the taste, flavor, texture and nutrients of squid and peanut itself. It is not only a great help for physical development, but also for adults and adults, as well as young and old, can enjoy a snack.

A method for manufacturing the deep-fried squid according to a second embodiment of the present invention will now be described in detail with reference to FIG. 2, which includes a step S200 of cutting a squid that has been washed with water and cut into rectangular pieces as shown in FIG. A step (S210) of making a cut on the outer surface of the cut piece of squid; (S220) shaping the cut squid pieces into boiling water so that the squid pieces are curled while being rounded; (S230) inserting peanuts into the squid pieces formed in the rounded state; (S240) applying a prepared fried batter dough to the squid piece into which the peanut is inserted; A step (S250) of applying the bread crumb to the squid portion of the fried dough; And a step (S260) of splashing the crushed squid pieces on the oil.

In the case of squid pieces, peanuts, fried dough and bread crumbs, which constitute the squid fry according to the second embodiment of the present invention, 76 wt%, 10 wt%, 12 wt%, 2 wt% But it is preferable that the minimum and maximum values for the respective ingredients are in the range of 70 to 80% by weight of squid pieces, 5 to 15% by weight of peanuts, 10 to 14% by weight of fried dough, and 1 to 2% by weight of crumbs For each of the disadvantages occurring below the minimum value and above the maximum value for the squid pieces, the peanuts and the bread crumbs at this time, the minimum values for the squid pieces, peanuts and crumbs among the main constituents of the squid fry of the first embodiment and And therefore the description thereof will not be repeated.

The squid pieces and the peanuts of the main components constituting the squid fry of the second embodiment are manufactured and used in the same manner as the squid pieces and the peanuts constituting the squid fry of the first embodiment. I will substitute a detailed explanation of the squid and the peanut.

When the content of the frying dough is less than 10% by weight, which is one of the main constituents of the squid fry of the second embodiment, the dough serving as the batter of the squid inserted into the peanut is thinly coated and easily torn or less clad, Not only can not enjoy the exquisite taste of squid fry which can simultaneously taste the quality of squid and the taste of peanuts but also the squid is easily exposed to the outside so that the squid fries are quickly cooled and become damp, On the contrary, when the content of the fried dough is more than 14 wt%, the thickness of the frying cloth becomes thick. As a result, there is a limit to the feeling of the unique taste of the squid and the peanut by the thickened frying cloth, As in the case of the mixture dough of the first embodiment, Garlic, onion, and Katsuo-bushi, so that the flavor of the flour, which is the main component of the frying powder, becomes stronger and stronger.

In the case of such fried dough, the components are in the form of a paste in which fried powder, water, salt, and pepper are mixed. These components are contained in an amount of 5.5 wt%, 5.5 wt%, 0.5 wt%, 0.5 wt% And the mixture is aged at room temperature for 30 minutes to 1 hour. When the aging time of the batter is less than 30 minutes, when the water and the frying powder are mixed, the frying powder is well- In addition, when the dough is aged for more than one hour, the moisture of the dough becomes evaporated, and the paste is melted. When the dough is melted, It has the disadvantage that it gradually becomes hard from the outside without maintaining its shape.

In addition, as in the case of sprinkling a separate sauce for adding the taste of the squid fry prepared in the method of manufacturing the squid fry according to the first embodiment, in the method of manufacturing the squid fry of the second embodiment, (S270) sprinkling a separate sauce to add the flavor of the deep-fried squid produced by the manufacturing method. In the case of the separate source, a separate source And a detailed description thereof will be given instead of a detailed description of a separate source applied to the first embodiment.

The manufacturing process for the deep-fried squid according to the first and second embodiments constructed as described above will be described in more detail as a preferred embodiment with reference to the accompanying drawings.

[Example 1]

The cut squid was washed with water and cut into rectangular pieces. The squid pieces were placed in a boiling water while the sheath was cut on the outer surface of the squid. The cut squid pieces were thermally formed so as to be rounded outward from the outside of the squid piece, 10 g of peanuts were inserted into the squid pieces which had been rolled up and mixed with fried powder, water, salt, pepper, cinnamon, ginger, garlic, onion and bonito 13.5g of dough was applied, and then 1.5g of bread crumb was coated and fried in oil.

[Example 2]

Squid fry was prepared in the same manner as in Example 1 except that 70 g of squid pieces, 15 g of peanuts, 14 g of mixture dough, and 1 g of crumb bread were used as constituents of the squid fry.

[Example 3]

Squid fry was prepared in the same manner as in Example 1, except that squid flakes (80 g), peanuts (8 g), mixture dough (10 g) and bread crumbs (2 g) were used.

[Example 4]

Squid fry was prepared in the same manner as in Example 1, except that squid pieces 76 g, peanuts 10 g, fried dough 12 g, and bread crumb 2 g were used as constituents of the squid fry.

[Example 5]

Squid fry was prepared in the same manner as in Example 1, except that squid pieces 70 g, peanuts 15 g, fried powder dough 14 g, and crumbs 1 g were used as constituent components of the squid fry.

[Example 6]

Squid fry was prepared in the same manner as in Example 1, except that squid flakes (80 g), peanuts (8 g), fried dough (10 g) and bread crumbs (2 g) were used as components constituting the squid fry.

[Comparison 1]

The squid fry was prepared in the same manner as in Example 1, except that 20 g of peanuts and 20 g of mixture dough aged for 2 hours except crumbs were used.

[Comparative Example 2]

The squid fry was prepared in the same manner as in Example 1, except that 65 g of squid except bread crumbs and 5 g of fried dough of 15 minutes aging were used.

[Experiment]

1. The squid fry prepared in Examples 1 to 6 and Comparative Examples 1 and 2 was applied to a total of 30 persons for each adult, adolescent, and child, totaling 30 persons. The texture (crispness of frying), homogeneous chewing gum , 5 (good), 4 (slightly better), 3 (normal), 2 (slightly bad), 1 (poor) The averages are shown in Table 1 below.

division Example
One Example
2 Example
3 Example
4 Example
5 Example
6 Comparison 1 Comparison 2 Texture (crisp of tempura) 4.9
4.5 4.2 4.7 4.5 4.2 3.4 3.4 Uniform chewing
(Batter, squid, peanut) 4.9 4.5 4..0 4.7 4.5 4.0 2.8 2.4 zest
(Smell and taste of deep-fried food) 4.8 4.6 4.3 4.0 3.8 3.5 3.0 2.5 Thickness of tempura 4.8
4.5 4.2 4.5 4.5 3.5 2.5 2.3

2. Test results

As shown in Table 1, the squid fry according to Examples 1 to 6 prepared as the first and second embodiments of the present invention are superior to the squid fry of Comparative Examples 1 and 2 by crispness due to bread crumbs, The texture and flavor of chewing peanuts can be felt together, and when the mixture dough and fried dough are splashed on the squid pieces, the squid wrapping the squid pieces is not thin or thick. Therefore, It is possible to prevent the original taste of the peanut from disappearing or to be reduced and at the same time to ensure that the squid pieces in the batter are not cooled quickly and that the feeling of chewing the squid and the peanut together with the batter is balanced.

Also, in the squid fryings of Examples 1 to 6 manufactured through the first and second embodiments of the present invention, the squid fryers of Examples 4 to 6 prepared as the second embodiment 1 to 3 squid fry are more crispy, and the chewing feeling for balanced chewing of both squid and peanut together with the frying cloth is balanced, and ingredients such as cinnamon, ginger, garlic, onion, and bonito bush which have strong flavor added to the mixture dough It can be confirmed that the flavor of the squid fry itself is superior as well as the odor removal specific to the squid.

Although the preferred embodiments of the present invention have been described for illustrative purposes, those skilled in the art will appreciate that various modifications, additions and substitutions are possible, without departing from the scope and spirit of the invention as disclosed in the accompanying claims. .

S100, S200. Cutting the squid piece into a rectangular shape
S110, S210. Cutting step on one side of squid
S120, S220. Step to mold the squid pieces so that they are rounded
S130, S230. The step of inserting peanuts into a squirrel-dried squid
S140, S240. Applying the mixture dough or fried dough to the squid pieces
S150, S250. Stepping bread crumbs on squid pieces
S160, S260. Frying squid pieces into oil
S170, S270. Steps to sprinkle sauce on deep-fried squid

Claims (10)

A step S100 of cutting the squid to be washed and cut into a rectangular shape;
A step (S110) of making a cut on the outer surface of the cut squid;
(S120) shaping the cut squid pieces into boiling water so that the squid pieces are curled while being rounded;
Inserting a peanut into the squid piece formed in the rounded state (S130);
(S140) applying a prepared mixture dough to the squid pieces into which the peanut is inserted;
A step (S150) of applying the bread crumb to the calf squeegee of the mixture dough;
And frying the crushed squid pieces into oil (S160). (S200) cutting the squid to be washed and cut into a rectangular piece;
A step (S210) of making a cut on the outer surface of the cut piece of squid;
(S220) shaping the cut squid pieces into boiling water so that the squid pieces are curled while being rounded;
(S230) inserting peanuts into the squid pieces formed in the rounded state;
(S240) applying a prepared fried batter dough to the squid piece into which the peanut is inserted;
A step (S250) of applying the bread crumb to the squid portion of the fried dough;
(S260) splashing the crushed squid pieces on the grease. The cut squid according to claim 1 or 2, wherein the cut squid is formed by cutting the cut squid pieces from the outer side to the inner side when the cut squid pieces are crushed into boiling water, X is formed continuously in the form of a peanut-containing squid. [3] The squid according to claim 1, wherein the squid, the peanut, the mixture dough and the bread crumb are respectively composed of 70 to 80 wt%, 5 to 15 wt%, 10 to 17 wt% and 1 to 2 wt% ≪ / RTI > by weight of peanut. [5] The dough according to claim 4, wherein the mixture dough is in the form of a paste containing a mixture of frying powder, water, salt, pepper, cinnamon, ginger, garlic, onion,
5 wt.%, 0.5 wt.%, 0.5 wt.%, 0.5 wt.%, 0.5 wt.%, 0.5 wt.%, 0.5 wt.% And 0.5 wt.% Of each component relative to 13.5 wt.% Of the mixture dough, And aging at room temperature for 30 minutes to 1 hour. [3] The squid according to claim 2, wherein the squid pieces, peanuts, fried dough and bread crumb are respectively composed of 70 to 80 wt%, 5 to 15 wt%, 10 to 14 wt%, and 1 to 2 wt% Characterized in that it comprises a peanut-containing squid fryer. [7] The dough according to claim 6, wherein the dough is in the form of a paste mixed with frying powder, water, salt,
Wherein the ingredients are mixed in an amount of 5.5% by weight, 5.5% by weight, 0.5% by weight and 0.5% by weight based on 12% by weight of the fried dough, and the mixture is aged at room temperature for 30 minutes to 1 hour. Gt; The method according to claim 1 or 2, further comprising a step (S170) (S270) of sprinkling a separate sauce to add flavor of the deep-fried squid produced by the method of manufacturing squid fry,
The separate source may be selected from the group consisting of 50 wt%, 10 wt%, 10 wt%, 10 wt%, 5 wt%, 2 wt%, 1 wt% of mayonnaise, lemon, onion, broccoli, nutshell, peanut, salt, pepper, 1 wt%, 1 wt%, and 10 wt%, based on the weight of the peanut. The cut squid is washed with water and cut into rectangular pieces. The squid pieces are heated in boiling water while being cut on the outer surface of the squid. The squid pieces are thermoformed so as to be rounded from inside to outside of the squid, After the peanuts were inserted into the squid pieces which had been rolled in a round shape, the squid pieces into which the peanuts had been inserted were mixed with frying powder, water, salt, pepper, cinnamon, ginger, garlic, onion and Katsuobushi and aged for 30 minutes to 1 hour Wherein the mixture is prepared by kneading dough, then crumbing bread crumbs, and then frying in oil. The cut squid is washed with water and cut into rectangular pieces. The squid pieces are heated in boiling water while being cut on the outer surface of the squid. The cut squid pieces are thermally formed so as to be rounded off from the outer side of the squid piece, The peanut was inserted into a squid piece which had been rolled in a round shape. The squid pieces into which the peanut had been inserted were mixed with a frying powder, water, salt, and pepper, and fried batter dough aged for 30 minutes to 1 hour was applied. Fried squid containing peanuts which are produced by frying in oil.

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