KR100383310B1 - Method for manufacturing abalone porridge vacuumed and dried - Google Patents

Abstract

The present invention provides a method for producing a vacuum dried abalone porridge so that the abalone porridge with a unique taste and nutrients of abalone can be easily consumed by the consumer while preparing abalone porridge by vacuum drying freezing method.

The present invention is a rice soaking step called rice in water for 5-10 minutes, soaking abalone in water for 5-10 minutes and then separating and washing the shell, abalone meat and abalone gut, respectively, and separated abalone meat The slice step cut to a certain size, the chopped abalone and the additives are mixed and roasted, and then the rice and abalone intestine and water called here are mixed and the abalone porridge cooking step is boiled, and the cooked abalone porridge at a temperature of 10 ~ 15 ℃ Natural cooling step of natural cooling for 3 hours, quenching step of quenching for 10-12 hours at -35 ~ -40 ℃ when natural cooling is completed, and 10 ~ 12 hours at 50 ~ 70 ℃ in vacuum chamber And a vacuum drying step of vacuum drying the moisture content to be 10% or less, and a vacuum packing the vacuum dried abalone porridge in a heat-resistant packaging container.

The abalone porridge prepared by the vacuum dried abalone porridge according to the present invention is naturally contained without loss of taste, aroma and nutrients of natural abalone, and is an excellent food that is perfect for natural health food, and also can be stored for a long time. It has the advantage that consumers can consume this abalone porridge for various purposes such as patient food, military food, nutrition food and baby food without being restricted by time and place.

Description

Method of manufacturing vacuum dried abalone porridge {METHOD FOR MANUFACTURING ABALONE PORRIDGE VACUUMED AND DRIED}

The present invention relates to a method for manufacturing abalone processed food, and more particularly, after preparing abalone porridge, cooled at room temperature, then rapidly cooled at low temperature, and vacuum dried packaging, so that distribution is convenient and long-term storage is possible. In addition, the present invention relates to a method for manufacturing vacuum dried abalone porridge, which can be easily eaten abalone porridge having a unique taste, aroma and nutrients in the outdoors or at home.

Food in the form of porridge (hereinafter referred to as 'porridge') can be easily absorbed by the human body the original nutrients contained in the porridge is used as a health promoting food for patients, examinees and senior citizens.

In general, the method of making porridge is to add water to the rice properly, cook the rice completely, so that the state of the rice is spread. Then add the spices (abalone, perilla, vegetables, condiments, seaweed, etc.) according to your preference and cook.

Abalone is one of the ingredients of porridge, and its seafood is known as a health food since ancient times. Abalone has a very high amino acid content, especially adenylic acid, which synergizes with glutamic acid, which is excellent in taste, and contains a large amount of glycogen and succinic acid.

However, such a dead eat is easy, but the preparation process, such as the preparation of the appropriate cooking process is a difficult problem.

In addition, the most representative of the abalone porridge, which is the most representative of bamboo, is expensive because of the small amount of abalone, which is the main ingredient, and the material cost of the seasoning to fully utilize the taste of the abalone had other problems.

An object of the present invention is to solve the above problems, the raw material of abalone porridge, cooling in a low temperature room, rapid cooling and vacuum drying the abalone porridge through the treatment of vacuum packaging, etc. The long-term distribution is possible while preserving the consumer to provide abalone porridge which can be easily ingested at low cost in the home.

1 is a process flow diagram illustrating a manufacturing process of a method of manufacturing a vacuum dried abalone porridge according to the present invention.

<Explanation of symbols for main parts of the drawings>

S100: Rice soaking step S200: Separation step

S300: slice step S400: abalone porridge cooking step

S500: natural cooling stage S600: quench stage

S700: Vacuum Drying Step S800: Packing Step

Features of the present invention for achieving the above object,

A rice soaking step called rice in water for 5-10 minutes,

Soaking abalone in water for 5-10 minutes and then separating and washing the shell, abalone flesh and abalone viscera, respectively,

A slice step of cutting the abalone meat separated in the separating step to a predetermined size,

The abalone porridge and the additives cut in the slicing step is roasted and then mixed with rice and abalone intestine and water soaked in the abalone porridge cooking step of boiling it,

Natural cooling step of naturally cooling the abalone porridge cooked in the abalone porridge cooking step for 2 to 3 hours at a temperature of 10 ~ 15 ℃,

A quenching step of quenching for 10 to 12 hours at a temperature of -35 to -40 ° C when the natural cooling is completed;

A vacuum drying step of vacuum drying the water in the vacuum chamber at a temperature of 50 to 70 ° C. for 10 to 12 hours so that the moisture content is 10% or less,

The vacuum dried abalone porridge is characterized by consisting of a packaging step of vacuum-packing in a heat-resistant packaging container.

Here, the abalone porridge cooking step,

Stir-fry step of abalone cut and the additives cut in the slicing step and roasting for 5 to 10 minutes over a fire of 80 ~ 100 ℃,

A mixing step of mixing the abalone innards separated in the separation step with the rice called in the rice soaking step and the abalone meat and additives roasted in the stir-fry step;

Put the water 1.5 times the weight of the mixture produced in the mixing step includes a boiling step of boiling for 10 to 20 minutes at a temperature of 80 ~ 100 ℃.

Here also the predetermined size of the slicing step is 3 to 5 mm in width, 7 to 10 mm in length.

Here the composition ratio in the mixing step is 15 to 25% by weight abalone, 1 to 3% by weight abalone, 65 to 85% by weight rice, 5.2 to 10% by weight additives.

Hereinafter, a method of manufacturing a vacuum dried abalone porridge according to the present invention will be described in detail with reference to FIG. 1.

1 is a process flow diagram illustrating a manufacturing process of a method of manufacturing a vacuum dried abalone porridge according to the present invention.

Referring to Figure 1, the method of manufacturing a vacuum dried abalone porridge according to the present invention, the rice soaking step (S100) called rice in water for 5 to 10 minutes, the shell and abalone after soaking abalone in water for 5 to 10 minutes. And a separation step (S200) for separating and washing the abalone internal organs, a slice step (S300) of cutting abalone separated in the separation step to a predetermined size, and roasting by mixing the abalone and the additives cut in the slicing step. Here, the abalone porridge cooking step (S400) of boiling rice and abalone intestine and water mixed with it, and the natural cooling step of naturally cooling the abalone porridge cooked in the abalone porridge cooking step at a temperature of 10-15 ° C. for 2 to 3 hours ( S500), and the quenching step (S600) for quenching for 10 to 12 hours at a temperature of -35 ~ -40 ℃ when the natural cooling is completed, and the moisture contained in the vacuum chamber at a temperature of 50 ~ 70 ℃ for 10 to 12 hours Vacuum dried to less than 10% The air drying step (S700), and the vacuum dried abalone porridge consists of a packaging step (S800) for vacuum packaging in a heat-resistant packaging container.

Hereinafter, the abalone porridge production method according to the present invention will be described in detail. First, rice is called in water for 5 to 10 minutes (S100). Here, the rice is preferably mixed with white rice and glutinous rice in a ratio of 9 to 1, and even if the glutinous rice is not mixed, the glutinous rice may be added to preserve the inherent taste of porridge.

Then, after dipping the collected abalone in clean water for 5-10 minutes, the shell is shelled, and the abalone and abalone viscera are separated and washed while removing the foreign matter of abalone and abalone intestine (S200).

According to the size of the separated abalone meat is cut into two to four layers and then cut the abalone meat to a certain size (S300). Here, the fabric is preferably floated in three layers in order to take advantage of the chewy taste and aesthetics of the abalone, and the abalone flesh is preferably cut to a size of 3 to 5 mm wide and 7 to 10 mm long.

Cut the abalone meat and additives (jeongjae salt, sesame oil, perilla, garlic, carrots, green onions, etc.) and roast for 5-10 minutes on low heat of 80 ~ 100 ℃ (S410), then mix the soaked rice with abalone intestine Roasted abalone and mix in the additive (S420).

And mixed with rice and abalone meat and abalone intestine and the addition of 1.5 times the weight of the additives boiled for 10-20 minutes at a temperature of 80 ~ 100 ℃ to complete the abalone porridge (S430). Here, the proportion of the abalone porridge composition is 15 to 25% by weight abalone, 1 to 3% by weight abalone, 65 to 85% by weight rice, 1 to 2% by weight salt, 0.6 to 1.0% by weight sesame oil, 1 to 2 perilla By weight, garlic 1-2%, carrot 1-2%, leek 0.6-1% by weight, most preferably 20% abalone meat, 2% by weight abalone, 70% by weight of rice salt 1.5 wt%, sesame oil 0.8 wt%, perilla sesame 1.5 wt%, garlic 1.9 wt%, carrot 1.5 wt%, green onion 0.8 wt%.

When the abalone porridge is completed naturally cooled for 2 to 3 hours at a temperature of 10 ~ 15 ℃ (S500), and when the natural cooling is completed is quenched for 10 to 12 hours at a temperature of -35 ~ 40 ℃ (S600). The reason for quenching abalone porridge is to sterilize the bacteria contained in abalone porridge and to quench abalone porridge to minimize nutrient destruction.

When the quenching is completed in a vacuum chamber in a vacuum chamber for 10 to 12 hours at a temperature of 50 ~ 70 ℃ to dry the vacuum so that the water content is less than 10% (S700). The vacuum in the vacuum chamber is preferably maintained at 70 to 80 cm Hg, most preferably at 76 cm Hg. Here, the reason for vacuum drying abalone porridge in a vacuum chamber is that drying the abalone porridge using cold or hot air destroys the nutrients, but vacuum drying deprives only the moisture without destroying the nutrients. I can preserve it.

When the vacuum drying of the abalone porridge is completed vacuum packing the abalone porridge in a heat-resistant packaging container (S800).

Therefore, the abalone porridge, which makes use of natural abalone flavor, aroma and nutrients, can be distributed for a long period of time through quenching, vacuum drying, and vacuum packaging, and you can easily boil abalone porridge by pouring water only at home, office, hospital, and outdoor. .

As described above, according to the method of manufacturing the vacuum dried abalone porridge according to the present invention, the abalone porridge can be distributed by processing and foodizing the abalone porridge using the flavor, aroma, and nutrients of the natural abalone to be stored for a long time. Regardless of the place, it is easy and cheap to buy abalone porridge.

Claims (4)

A rice soaking step called rice in water for 5-10 minutes, Soaking abalone in water for 5-10 minutes and then separating and washing the shell, abalone flesh and abalone viscera, respectively, A slice step of cutting the abalone meat separated in the separating step to a size of 3 to 5 mm in width and 7 to 10 mm in length, Stir-fry step of abalone cut and the additives cut in the slicing step and roasting for 5 to 10 minutes over a fire of 80 ~ 100 ℃, A mixing step of mixing the abalone innards separated in the separation step with the rice called in the rice soaking step and the abalone meat and additives roasted in the stir-fry step; The boiling step of boiling water for 10 to 20 minutes at a temperature of 80 ~ 100 ℃ put water 1.5 times the weight of the mixture produced in the mixing step, A natural cooling step of naturally cooling the abalone porridge cooked in the cooking step at a temperature of 10 to 15 ° C. for 2 to 3 hours; A quenching step of quenching for 10 to 12 hours at a temperature of -35 to -40 ° C when the natural cooling is completed; A vacuum drying step of vacuum drying the water in the vacuum chamber at a temperature of 50 to 70 ° C. for 10 to 12 hours so that the moisture content is 10% or less, Method for producing a vacuum dried abalone porridge comprising the step of vacuum-packing the vacuum dried abalone porridge in a heat-resistant packaging container. delete delete The method of claim 1, The composition ratio in the mixing step, 15-25% by weight of roasted abalone meat, 1-3% by weight of abalone viscera, 65-85% by weight rice, 5.2 ~ 10% by weight of the method of producing a vacuum dried abalone porridge.