KR100436898B1 - Processing method of squid strips to tasted pizza - Google Patents
Processing method of squid strips to tasted pizza Download PDFInfo
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- KR100436898B1 KR100436898B1 KR10-2001-0028855A KR20010028855A KR100436898B1 KR 100436898 B1 KR100436898 B1 KR 100436898B1 KR 20010028855 A KR20010028855 A KR 20010028855A KR 100436898 B1 KR100436898 B1 KR 100436898B1
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- squid
- weight
- pizza
- powder
- water
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- 241000238366 Cephalopoda Species 0.000 title claims abstract description 64
- 235000013550 pizza Nutrition 0.000 title claims abstract description 21
- 238000003672 processing method Methods 0.000 title abstract description 4
- 239000000843 powder Substances 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 21
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000000796 flavoring agent Substances 0.000 claims abstract description 10
- 235000019634 flavors Nutrition 0.000 claims abstract description 10
- 235000000346 sugar Nutrition 0.000 claims abstract description 10
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 8
- 240000008042 Zea mays Species 0.000 claims abstract description 8
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 8
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 8
- 235000005822 corn Nutrition 0.000 claims abstract description 8
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 7
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims abstract description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 7
- 229960000583 acetic acid Drugs 0.000 claims abstract description 7
- 235000013351 cheese Nutrition 0.000 claims abstract description 7
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 7
- 239000012362 glacial acetic acid Substances 0.000 claims abstract description 7
- 239000008103 glucose Substances 0.000 claims abstract description 7
- 125000005341 metaphosphate group Chemical group 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 229960002920 sorbitol Drugs 0.000 claims abstract description 7
- 210000005069 ears Anatomy 0.000 claims abstract description 6
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000004334 sorbic acid Substances 0.000 claims abstract description 6
- 229940075582 sorbic acid Drugs 0.000 claims abstract description 6
- 235000010199 sorbic acid Nutrition 0.000 claims abstract description 6
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 claims abstract description 5
- 241000251468 Actinopterygii Species 0.000 claims abstract description 4
- 235000013311 vegetables Nutrition 0.000 claims abstract description 4
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract 2
- 238000001035 drying Methods 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 19
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract 1
- 241000238371 Sepiidae Species 0.000 description 13
- 239000004278 EU approved seasoning Substances 0.000 description 7
- 241000227653 Lycopersicon Species 0.000 description 6
- 235000013599 spices Nutrition 0.000 description 5
- 230000032683 aging Effects 0.000 description 4
- 238000007598 dipping method Methods 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 230000035515 penetration Effects 0.000 description 3
- 230000005070 ripening Effects 0.000 description 3
- 235000011888 snacks Nutrition 0.000 description 3
- 238000010411 cooking Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229930014626 natural product Natural products 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 239000001384 succinic acid Substances 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 230000002431 foraging effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000012453 solvate Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
Abstract
본 발명은 오징어채(菜)를 가공하는데 있어서, 영양이 풍부하고 부드러우며 피자맛이 나도록 가공되는 가공 방법에 관한 것이다.The present invention relates to a processing method for processing a squid vegetable (nap), which is processed to have a nutritious, soft and pizza taste.
오징어는 원양과 연안에서 많이 어획되는 어족으로 영양이 풍부하여 애용되는 식품으로 오징어의 몸통과 귀를 탈피한 후, 80 ∼ 95 ℃ 의 물에서 숙성한 후 냉각하고 건조한 오징어를 82.43 ∼ 82.925 중량%로 할 때, 구연산 0.13 중량%, L-글루타민산나트륨 0.5 중량%, 메타인산 0.13 중량%, 솔빈산 0.05 중량%, 포도당 3.02 중량%, 설탕 6.15 중량%, 호박산 0.13 중량%, 피자 치즈닝 0.08 중량%, D-솔비톨 4.08 중량%, 빙초산 0.05 중량%, 식염 2.64 중량%, 천연향신료 0.035 중량%, 옥수수 분말 0.027 중량%, 토마토 분말 0.028 중량%, 치즈향 0.02 중량%, 피자 분말 0.005 ∼ 0.5 중량%를 혼합한 조미료와 배합하는 가공 방법을 제공하는 것이다.Squid is a fish family that is caught abundantly in oceans and coasts. It is a food that is rich in nutrients. After squid the body and ears of squid, it is matured in water at 80-95 ℃ and cooled and dried squid is 82.43-82.925% by weight. 0.13 wt% citric acid, 0.5 wt% sodium L-glutamate, 0.13 wt% metaphosphate, 0.05 wt% sorbic acid, 3.02 wt% glucose, 6.15 wt% sugar, 0.13 wt% succinic acid, 0.08 wt% pizza cheesening, D-sorbitol 4.08% by weight, glacial acetic acid 0.05% by weight, salt 2.64% by weight, natural flavor 0.035% by weight, corn powder 0.027% by weight, tomato powder 0.028% by weight, cheese flavor 0.02% by weight, pizza powder 0.005-0.5% by weight It is to provide a processing method of blending with a seasoning.
Description
본 발명은 오징어채를 가공하는 방법에 관한 것으로, 특히 오징어를 조미료와 배합하기 전의 삶는 숙성 정도 및 배합되는 조미료의 성분과 분량을 고유하게 설정하여 가공하는 방법에 관한 것이다.The present invention relates to a method for processing squid vegetables, and more particularly, to a method of processing by setting the degree of ripening before squid blended with seasonings and the ingredients and amounts of seasonings to be blended.
오징어는 원양과 근해에서 상당량이 서식하는 어종으로 특정한 나라에서는 음식으로 기피하는 어종이기도 하고 특정한 나라에서는 선호하는 음식의 하나이다. 오징어는 단백질이 풍부한 어류로 다양한 요리 방법이 있다.Squid is a species that inhabits a lot of oceans and offshore. It is a species that avoids food in certain countries and is one of the preferred foods in certain countries. Squid is a protein-rich fish with a variety of cooking methods.
본 발명은 상기와 같은 오징어 요리중 오징어채의 가공 방법에 관한 것이다. 상기 오징어채는 건조 가공한 오징어를 채 모양으로 찢어서 가공하는 것으로, 종래에는 오징어채가 숙성 및 조미 방법의 미숙으로 딱딱해지거나 냄새에 의해 혐오되는 경우가 발생하는 문제점이 있고, 특유의 냄새를 없애고 미각을 향상시키기 위하여 오징어채에 조미하여 왔으나, 다양한 인구가 즐길 수 있고 보편성있는 기호 음식이 되기까지 개선되어야 하는 문제점이 남아 있다.The present invention relates to a processing method of the cuttlefish in the squid cooking as described above. The squid squid is processed by tearing the dried processed squid into the shape of a squid, and in the related art, the squid squid is hardened by immaturity of the ripening and seasoning method, or is disgusted by smell. In order to improve the squid seasoning has been seasoned, but there is a problem that needs to be improved until it can be enjoyed and universal taste food of various populations.
상기와 같은 문제점을 고려하여 본 발명은 탈피된 원료 오징어의 몸통 부분만을 선별하여 80 ∼ 95 ℃ 의 물에 침적시켜 3 ∼ 6 분간 숙성시킨다. 상기와 같이 숙성이 끝나면 4 ℃ 의 물에 침적시켜 20 ∼ 30 분간 냉각시킨 후, 탈수하고 건조하여 오징어의 수분을 제거시킨다. 상기와 같이 수분이 제거된 오징어 82.43 ∼ 82.925 중량%에 구연산 0.13 중량%, L-글루타민산나트륨 0.5 중량%, 메타인산 0.13 중량%, 솔빈산 0.05 중량%, 포도당 3.02 중량%, 설탕 6.15 중량%, 호박산 0.13 중량%, 피자 치즈닝 0.08 중량%, D-솔비톨 4.08 중량%, 빙초산 0.05 중량%, 식염 2.64 중량%, 천연향신료 0.035 중량%, 옥수수 분말 0.027 중량%, 토마토 분말 0.028 중량%, 치즈향 0.02 중량%, 피자 분말 0.005 ∼ 0.5 중량%를 혼합한 조미료와 배합하고 건조하여 영양가가 높고 피자맛이 발생하여 이용인구가 많아질 수 있는 식품을 제공하는데 본 발명의 목적이 있다.In view of the above problems, the present invention selects only the trunk portion of the stripped raw squid and soaks it in water at 80 to 95 ° C. for aging for 3 to 6 minutes. After aging as described above, it is immersed in water at 4 ° C., cooled for 20 to 30 minutes, dehydrated and dried to remove moisture of the squid. Squid with water removed from 82.43 to 82.925 wt% 0.13 wt% citric acid, 0.5 wt% sodium L-glutamate, 0.13 wt% metaphosphate, 0.05 wt% sorbic acid, 3.02 wt% glucose, 6.15 wt% sugar, succinic acid 0.13% by weight, pizza cheesening 0.08%, D-sorbitol 4.08%, glacial acetic acid 0.05%, salt 2.64%, natural spices 0.035%, corn powder 0.027%, tomato powder 0.028%, cheese flavor 0.02% It is an object of the present invention to provide a food that can be mixed with seasoning and mixed with 0.005 to 0.5% by weight of pizza powder and dried to increase the nutritional value and the taste of pizza can be used.
조미료로 사용하는 구연산은 자연산의 일종으로 오징어의 신선도를 유지하기 위한 것이며, 포도당은 설탕이나 녹말이나 셀룰로오스에 존재하는 당분의 단위로서 단 맛을 내기 위한 것이며, 설탕은 오징어채를 감미하고 보존성을 향상시키기 위한 것이며, 식염은 오징어채의 간을 맞추기 위한 것이기도 하지만 부패를 방지하기 위한 것이기도 하며, L-글루타민산나트륨과 빙초산은 신선함을 유지하기 위한 신맛을 내는 조미료로 사용하며, D-솔비톨은 감미료로 사용하며, 메타인산은 방부제로 많이 사용하며, 솔빈산은 합성보존료로서 방부제의 역할이 크며, 호박산은 자연산으로 신선함을 유지하기 위한 것이며, 피자 치즈닝과 천연향신료와 옥수수 분말과 토마토 분말과 치즈 향과 피자 분말은 오징어채에 피자맛을 내기 위하여 분말 또는 액상 형태로 조미료에 혼합되며, 일반적으로 널리 사용되는 식품 첨가물 또는 보조재료가 적용된다. 피자 치즈닝과 옥수수 분말과 토마토 분말과 피자 분말은 양질의 영양분을 지니고 있으므로 오징어채의 영양가를 보강하는 효과가 있다. 피자맛을 내게 하는 원료중에서도 특히 피자 분말은 피자맛을 내게 하는 효과가 크므로 0.005 ∼ 0.5 중량%의 범위내에서 첨가될 수 있다.Citric acid, used as a seasoning, is a kind of natural product to maintain the freshness of squid.Glucose is used to sweeten sugar as a unit of sugar present in sugar, starch or cellulose.Sugar sweetens squid and improves its preservation. The salt is used to match the squid's liver, but also to prevent corruption. Sodium L-glutamate and glacial acetic acid are used as sour seasonings to maintain freshness, and D-sorbitol is a sweetener. Metaphosphate is widely used as an antiseptic, solvate is a synthetic preservative, and the role of preservative is large, succinic acid is to maintain the freshness of natural products, pizza cheesening and natural spices, corn powder, tomato powder and cheese flavor And pizza powder in powder or liquid form to flavor pizza with squid Food additives or auxiliaries, which are mixed with seasonings, are generally used. Pizza cheesening, corn powder, tomato powder, and pizza powder have good nutrients, which enhances the nutritional value of cuttlefish. In particular, pizza powder may be added within the range of 0.005 to 0.5% by weight since the pizza flavor is very effective in the pizza flavor.
실시예를 참조하여 본 발명을 상세하게 설명한다.The present invention will be described in detail with reference to Examples.
< 실시예-1 ><Example-1>
원료 오징어가 냉동 오징어인 경우 52 ∼ 55 ℃ 의 물에 3 ∼ 5 분간 침적시켜 해동한다. 해동된 오징어를 귀, 몸통, 다리의 부위별로 분리한다. 본 발명은 상기와 같이 분리한 오징어의 몸통와 귀를 이용한다. 상기와 같이 분리된 몸통와 귀를 50 ℃ 의 물이 채워진 탈피기에 넣고 5분간 회전하여 탈피한다. 탈피된 오징어를 깨끗이 세척한다. 세척된 오징어를 80 ∼ 95 ℃ 의 물에서 3 ∼ 6 분간 침적하여 숙성시킨다. 숙성된 오징어를 4 ℃ 의 물에서 20 ∼ 30 분간 냉각시킨후 오징어 표면의 물기를 탈수하고 건조율 50%로 건조시킨다.When raw squid is a frozen squid, it is immersed in 52-55 degreeC water for 3 to 5 minutes, and thawed. Separate thawed squid by ear, trunk and legs. The present invention uses the body and ears of the cuttlefish separated as described above. The torso and ears separated as described above are put into a peeler filled with water at 50 ° C. and rotated for 5 minutes to strip. Clean the stripped squid. The washed squids are aged by dipping for 3 to 6 minutes in 80-95 ° C water. After aging squid is cooled in water at 4 ° C. for 20 to 30 minutes, the water on the surface of the squid is dehydrated and dried at a drying rate of 50%.
건조된 오징어를 82.88 중량%로 할 때, 구연산 0.13 중량%, L-글루타민산나트륨 0.5 중량%, 메타인산 0.13 중량%, 솔빈산 0.05 중량%, 포도당 3.02 중량%, 설탕 6.15 중량%, 호박산 0.13 중량%, 피자 치즈닝 0.08 중량%, D-솔비톨 4.08 중량%, 빙초산 0.05 중량%, 식염 2.64 중량%, 천연향신료 0.035 중량%, 옥수수 분말 0.027 중량%, 토마토 분말 0.028 중량%, 치즈향 0.02 중량%, 피자 분말 0.05 중량%를 배합기에서 혼합한다. 조미료가 오징어에 침투가 용이하도록 3 ∼ 4 시간동안 침적시킨다. 상기와 같이 침적하는 과정에서 삼투압 현상에 의해 건조율 50%인 오징어의 표면으로 수분이 배어나와서 조미료가 용해되고, 용해된 조미료 성분이 다시 오징어로 침투한다.When the dried squid is 82.88 wt%, 0.13 wt% citric acid, 0.5 wt% sodium L-glutamate, 0.13 wt% metaphosphate, 0.05 wt% sorbic acid, 3.02 wt% glucose, 6.15 wt% sugar, 0.13 wt% succinic acid , 0.08% by weight of pizza cheeseing, 4.08% by weight of D-sorbitol, 0.05% by weight of glacial acetic acid, 2.64% by weight of salt, 0.035% by weight of natural spices, 0.027% by weight of corn powder, 0.028% by weight of tomato powder, 0.02% by weight of cheese 0.05% by weight of powder is mixed in the blender. Seasonings are soaked for 3-4 hours to facilitate penetration into the cuttlefish. In the process of depositing as described above, moisture is drawn out to the surface of the squid having a drying rate of 50% by osmotic pressure so that seasoning is dissolved, and the dissolved seasoning component penetrates into the squid again.
상기와 같이 조미료에 침적된 오징어를 건조실에서 열풍에 의해 건조하고, 냉동실에 보관하여 건조율 70%로 수분을 확산 탈수시킨다. 오징어의 육질을 부드럽게 하기 위하여 탈수된 오징어를 250 ∼ 300 ℃ 의 열에 2 ∼ 3 분간 자숙(炙熟)하는 과정을 거치기도 한다. 상기 자숙(炙熟)은 구워내는 것을 말한다. 탈수되거나 자숙된 오징어를 굵기 0.5 ∼ 10 ㎜로 인열(刃裂)하여 피자맛이 나는 오징어채를 형성한다.The squid deposited in the seasoning as described above is dried by hot air in a drying chamber, stored in a freezing chamber to diffuse and dehydrate water at a drying rate of 70%. In order to soften the flesh of the cuttlefish, dehydrated cuttlefish may be cooked for 2 to 3 minutes in a heat of 250 to 300 ° C. The above-mentioned ripening refers to baking. Dehydrated or ripened squids are cut to a thickness of 0.5 to 10 mm to form a pizza-flavored squid.
< 실시예-2 ><Example-2>
원료 오징어가 냉동 오징어인 경우 52 ∼ 55 ℃ 의 물에 3 ∼ 5 분간 침적시켜 해동한다. 해동된 오징어를 귀, 몸통, 꼬리의 부위별로 분리한다. 상기와 같이 분리된 몸통와 귀를 50 ℃ 의 물이 채워진 탈피기에 넣고 5분간 회전하여 탈피한다. 탈피된 오징어를 깨끗이 세척한다. 세척된 오징어를 80 ∼ 95 ℃ 의 물에서 3 ∼ 6 분간 침적하여 숙성시킨다. 숙성된 오징어를 4 ℃ 의 물에서 20 ∼ 30 분간 냉각시킨후 오징어 표면의 물기를 탈수하고 건조율 50%로 건조시킨다.When raw squid is a frozen squid, it is immersed in 52-55 degreeC water for 3 to 5 minutes, and thawed. Separate thawed squid by ear, trunk and tail. The torso and ears separated as described above are put into a peeler filled with water at 50 ° C. and rotated for 5 minutes to strip. Clean the stripped squid. The washed squids are aged by dipping for 3 to 6 minutes in 80-95 ° C water. After aging squid is cooled in water at 4 ° C. for 20 to 30 minutes, the water on the surface of the squid is dehydrated and dried at a drying rate of 50%.
건조된 오징어를 82.925 중량%로 할 때, 구연산 0.13 중량%, L-글루타민산나트륨 0.5 중량%, 메타인산 0.13 중량%, 솔빈산 0.05 중량%, 포도당 3.02 중량%, 설탕 6.15 중량%, 호박산 0.13 중량%, 피자 치즈닝 0.08 중량%, D-솔비톨 4.08 중량%, 빙초산 0.05 중량%, 식염 2.64 중량%, 천연향신료 0.035 중량%, 옥수수 분말 0.027 중량%, 토마토 분말 0.028 중량%, 치즈향 0.02 중량%, 피자 분말 0.005 중량%를 배합기에서 혼합한다. 조미료가 오징어에 침투가 용이하도록 3 ∼ 4 시간동안 침적시킨다.When dried squid is 82.925 wt%, 0.13 wt% citric acid, 0.5 wt% sodium L-glutamate, 0.13 wt% metaphosphate, 0.05 wt% sorbic acid, 3.02 wt% glucose, 6.15 wt% sugar, 0.13 wt% succinic acid , 0.08% by weight of pizza cheeseing, 4.08% by weight of D-sorbitol, 0.05% by weight of glacial acetic acid, 2.64% by weight of salt, 0.035% by weight of natural spices, 0.027% by weight of corn powder, 0.028% by weight of tomato powder, 0.02% by weight of cheese 0.005% by weight of powder is mixed in the blender. Seasonings are soaked for 3-4 hours to facilitate penetration into the cuttlefish.
상기와 같이 조미료에 침적된 오징어를 건조실에서 열풍에 의해 건조하고, 냉동실에 보관하여 건조율 70%로 수분을 확산 탈수시킨다. 오징어의 육질을 부드럽게 하기 위하여 탈수된 오징어를 250 ∼ 300 ℃ 의 열에 2 ∼ 3 분간 자숙(炙熟)하는 과정을 거치기도 한다. 탈수되거나 자숙된 오징어를 굵기 0.5 ∼ 10 ㎜로 인열(刃裂)하여 피자맛이 나는 오징어채를 형성한다.The squid deposited in the seasoning as described above is dried by hot air in a drying chamber, stored in a freezing chamber to diffuse and dehydrate water at a drying rate of 70%. In order to soften the flesh of the cuttlefish, dehydrated cuttlefish may be cooked for 2 to 3 minutes in a heat of 250 to 300 ° C. Dehydrated or ripened squids are cut to a thickness of 0.5 to 10 mm to form a pizza-flavored squid.
< 실시예-3 ><Example-3>
원료 오징어가 냉동 오징어인 경우 52 ∼ 55 ℃ 의 물에 3 ∼ 5 분간 침적시켜 해동한다. 해동된 오징어를 귀, 몸통, 다리의 부위별로 분리한다. 상기와 같이 분리된 몸통와 귀를 50 ℃ 의 물이 채워진 탈피기에 넣고 5분간 회전하여 탈피한다. 탈피된 오징어를 깨끗이 세척한다. 세척된 오징어를 80 ∼ 95 ℃ 의 물에서 3 ∼ 6 분간 침적하여 숙성시킨다. 숙성된 오징어를 4 ℃ 의 물에서 20 ∼ 30 분간 냉각시킨후 오징어 표면의 물기를 탈수하고 건조율 50%로 건조시킨다.When raw squid is a frozen squid, it is immersed in 52-55 degreeC water for 3 to 5 minutes, and thawed. Separate thawed squid by ear, trunk and legs. The torso and ears separated as described above are put into a peeler filled with water at 50 ° C. and rotated for 5 minutes to strip. Clean the stripped squid. The washed squids are aged by dipping for 3 to 6 minutes in 80-95 ° C water. After aging squid is cooled in water at 4 ° C. for 20 to 30 minutes, the water on the surface of the squid is dehydrated and dried at a drying rate of 50%.
건조된 오징어를 82.43 중량%로 할 때, 구연산 0.13 중량%, L-글루타민산나트륨 0.5 중량%, 메타인산 0.13 중량%, 솔빈산 0.05 중량%, 포도당 3.02 중량%, 설탕 6.15 중량%, 호박산 0.13 중량%, 피자 치즈닝 0.08 중량%, D-솔비톨 4.08 중량%, 빙초산 0.05 중량%, 식염 2.64 중량%, 천연향신료 0.035 중량%, 옥수수 분말 0.027 중량%, 토마토 분말 0.028 중량%, 치즈향 0.02 중량%, 피자 분말 0.5 중량%를 배합기에서 혼합한다. 조미료가 오징어에 침투가 용이하도록 3 ∼ 4 시간동안 침적시킨다.When dried squid is 82.43 wt%, 0.13 wt% citric acid, 0.5 wt% sodium L-glutamate, 0.13 wt% metaphosphate, 0.05 wt% sorbic acid, 3.02 wt% glucose, 6.15 wt% sugar, 0.13 wt% succinic acid , 0.08% by weight of pizza cheeseing, 4.08% by weight of D-sorbitol, 0.05% by weight of glacial acetic acid, 2.64% by weight of salt, 0.035% by weight of natural spices, 0.027% by weight of corn powder, 0.028% by weight of tomato powder, 0.02% by weight of cheese 0.5% by weight of powder is mixed in the blender. Seasonings are soaked for 3-4 hours to facilitate penetration into the cuttlefish.
상기와 같이 조미료에 침적된 오징어를 건조실에서 열풍에 의해 건조하고, 냉동실에 보관하여 건조율 70%로 수분을 확산 탈수시킨다. 오징어의 육질을 부드럽게 하기 위하여 탈수된 오징어를 250 ∼ 300 ℃ 의 열에 2 ∼ 3 분간 자숙(炙熟)하는 과정을 거치기도 한다. 탈수되거나 자숙된 오징어를 굵기 0.5 ∼ 10 ㎜로 인열(刃裂)하여 피자맛이 나는 오징어채를 형성한다.The squid deposited in the seasoning as described above is dried by hot air in a drying chamber, stored in a freezing chamber to diffuse and dehydrate water at a drying rate of 70%. In order to soften the quality of the cuttlefish, dehydrated cuttlefish may be boiled for 2 to 3 minutes in a heat of 250 to 300 ° C. Dehydrated or ripened squids are cut to a thickness of 0.5 to 10 mm to form a pizza-flavored squid.
본 발명에 의한 오징어채는 안주 또는 간식으로 특히 어린이들이 선호할 수 있도록 숙성된 오징어에 배합되는 조미료 내에 피자맛을 내게 하고 영양가가 우수한 원료들을 함유시켜 양질의 영양소를 흡수할 수 있으며, 100 ℃ 이하로 숙성시켜 인열(刃裂)시 오징어채의 모양이 자연스런 모양으로 다양해지고 탄력있는 육질로 가공되며, 배합된 조미료의 조성이 주는 미감으로 양질의 간식을 구성하여 상품성이 향상된다.The cuttlefish vegetables according to the present invention can absorb high-quality nutrients by giving a pizza flavor in the seasoning compounded to matured squids to be favored by children as snacks or snacks, and containing excellent nutritious ingredients. When matured and teared, the shape of the squid fish is diversified into a natural shape and processed into a resilient meat. The taste of the blended seasoning makes up a good snack and improves the productability.
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR920005914A (en) * | 1990-09-17 | 1992-04-27 | 구재곤 | Manufacturing method of skin seasoned squid |
| JPH053770A (en) * | 1991-06-27 | 1993-01-14 | Yamanaka Shokuhin Kogyo Kk | Cheese and cuttlefish and production thereof |
| JPH0576316A (en) * | 1991-09-20 | 1993-03-30 | Yotsuchiyan Shokuhin Kogyo Kk | Cuttlefish food of delicate flavor and its production |
| JPH08228731A (en) * | 1995-02-22 | 1996-09-10 | Hachinohe Suisan Kakougiyou Kyodo Kumiai Rengokai | Pizza food |
| KR970032490A (en) * | 1997-02-12 | 1997-07-22 | 최문자 | Manufacturing method of seasoned squid |
| JP2000279136A (en) * | 1999-03-31 | 2000-10-10 | Niigata Prefecture | Processed food containing squid as main material and preparation of pizza dough or bread dough |
| KR20010007866A (en) * | 2000-10-12 | 2001-02-05 | 장홍 | Processing method of squid strips |
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2001
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Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR920005914A (en) * | 1990-09-17 | 1992-04-27 | 구재곤 | Manufacturing method of skin seasoned squid |
| JPH053770A (en) * | 1991-06-27 | 1993-01-14 | Yamanaka Shokuhin Kogyo Kk | Cheese and cuttlefish and production thereof |
| JPH0576316A (en) * | 1991-09-20 | 1993-03-30 | Yotsuchiyan Shokuhin Kogyo Kk | Cuttlefish food of delicate flavor and its production |
| JPH08228731A (en) * | 1995-02-22 | 1996-09-10 | Hachinohe Suisan Kakougiyou Kyodo Kumiai Rengokai | Pizza food |
| KR970032490A (en) * | 1997-02-12 | 1997-07-22 | 최문자 | Manufacturing method of seasoned squid |
| JP2000279136A (en) * | 1999-03-31 | 2000-10-10 | Niigata Prefecture | Processed food containing squid as main material and preparation of pizza dough or bread dough |
| KR20010007866A (en) * | 2000-10-12 | 2001-02-05 | 장홍 | Processing method of squid strips |
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