KR100519944B1 - a manufacturing method of pickled crab - Google Patents

a manufacturing method of pickled crab Download PDF

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Publication number
KR100519944B1
KR100519944B1 KR10-2002-0047544A KR20020047544A KR100519944B1 KR 100519944 B1 KR100519944 B1 KR 100519944B1 KR 20020047544 A KR20020047544 A KR 20020047544A KR 100519944 B1 KR100519944 B1 KR 100519944B1
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South Korea
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crab
seasoning
sauce
blue
seasoning sauce
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KR10-2002-0047544A
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Korean (ko)
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KR20040014800A (en
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최정춘
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최정춘
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40Shell-fish
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60Edible seaweed
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463Organic compounds; Microorganisms; Enzymes
    • A23L3/3472Compounds of undetermined constitution obtained from animals or plants
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2200/00Function of food ingredients
    • A23V2200/10Preserving against microbes

Abstract

본 발명은 화학 방부제를 사용하지 않고도 꽃게 특유의 맛과 신선도를 그대로 유지할 수 있도록 한 꽃게장의 제조방법에 관한 것으로, 그 제조공정은 살이 가득찬 2~4월에 잡히는 암꽃게들만을 선별하여 3~5회 세척한 후에 물기를 제거하고, 갖가지 양념재료를 섞어 적정온도에서 가열하여 제 1양념장을 초탕하고, 그 꽃게들을 제 1양념장에 섞어서 1차 숙성 침지시키며, 1차 숙성된 꽃게를 양념장으로부터 분리시킴과 아울러 제 1양념장에 보조 양념액을 첨가한후에 가열하여 제 2양념장으로 재탕시키고, 재탕된 제 2양념장에 꽃게를 다시 2차 숙성 침지시키며, 제 2양념장과 꽃게를 다시 분리후 제 2양념장에 다른 보조 양념액을 첨가하여 가열시켜 삼탕한 후에, 이어서 삼탕된 제 3양념장에 2차 숙성 침지된 꽃게를 또 다시 넣어 3차 숙성 침지시킨 후에 그 제 3양념장은 별도로 보관하고, 숙성된 꽃게를 급냉시켜 보관 및 저장한 후에 출하하는 것이다.The present invention relates to a method for manufacturing blue crab, which is able to maintain the unique taste and freshness of the crab without using a chemical preservative, the manufacturing process is selected by selecting only the blue crab caught in February-April full of flesh. After washing five times, the water is removed, mixed with various seasoning materials and heated at an appropriate temperature to soak the first seasoning sauce, mix the blue crabs with the first seasoning sauce, immerse the first ripening season, and separate the first aged blue crab from the seasoning season. In addition, after adding the auxiliary seasoning solution to the first seasoning sauce, it is heated to reheat it with the second seasoning sauce, and the second crab is immersed in the second seasoning sauce again, and the second seasoning sauce and the blue crab are separated again and then to the second seasoning sauce. After adding another auxiliary spice solution and heating it, the second immersed blue crab is added again to the third seasoned sauce so that it is immersed in the third aging. 3 Seasoning sauce is to be stored separately, quench the mature crab, store and store it and then ship it.
이에 따르면, 본 발명은 꽃게를 감초, 생새우등의 보조 양념재를 이용한 숙성 침지과정을 여러번 거치면서 신선도 및 꽃게 특유의 맛을 그대로 살릴 수 있도록 함으로써, 소비자의 건강을 위하면서 꽃게의 맛을 제대로 살릴 수 있는 이점이 있다.According to the present invention, the crab can be preserved fresh and crab unique taste while going through the aging process using the auxiliary seasoning such as licorice, raw shrimp, etc., several times, so that the taste of the crab can be properly saved There is an advantage to this.

Description

꽃게장 제조방법{a manufacturing method of pickled crab}Crab manufacturing method {a manufacturing method of pickled crab}
본 발명은 꽃게장 제조방법에 관한 것으로, 특히 꽃게의 신선도를 유지하면서 비교적 저온으로 장시간 저장 보관할 수 있도록 함과 아울러, 독특한 양념에 따른 꽃게 고유의 맛을 살릴 수 있도록 한 꽃게장 제조방법에 관한 것이다.The present invention relates to a crab manufacturing method, and in particular, to maintain the freshness of the crab, and to maintain a long time at a relatively low temperature, and also to a crab crab manufacturing method to enable the unique taste of the crab according to the unique seasoning.
일반적인 꽃게장의 제조방법은 그 제조방식에 따라 게를 일정 크기로 절단한 다음에 양념에 버무리는 양념게장과, 간장에 담가서 일정기간동안 숙성시키는 간장게장등이 있다.Common crab production methods include crab crab cut into a certain size according to the manufacturing method, then seasoned crab mixed with seasoning, and soy crab soaked in soy sauce and aged for a certain period of time.
현재 전통적인 민물 게장의 제조방법은 재래식 간장을 끓여서 게에 부어 그 맛이 스며들도록 한 것이 있으며, 이는 디스토마등의 기생충에 노출되기 쉬울 뿐만 아니라, 염도가 높아 건강상 유익하지 못하고 재래식 간장의 불쾌한 냄새와 게 특유의 비린 맛을 없애지 못하는 실정이다.At present, the traditional method of preparing freshwater crab is to boil the traditional soy sauce and pour it into the crab so that its taste is permeable.It is not only easy to be exposed to parasites such as dystoma, but also has high salinity, which is not good for health. Crab's peculiar fishy taste can not be eliminated.
또한, 기존의 꽃게장의 경우 양조간장을 이용하지만 염도가 낮아서 장시간 저장 보관시 부패의 우려가 있으며, 간장을 끓여 게장을 만드는 방식으로 인해 게살이 물러질 우려가 있었다.In addition, in the case of conventional crab crab using brewed soy sauce, but the salinity is low, there is a risk of corruption when stored for a long time, there was a concern that the crab meat will be retired due to the method of boiling crab to make crab.
이를 극복하기 위한 선행기술의 일 예로는 국내 특허등록번호 제 10-0326799호 "위생과 저장성을 개선시킨 게장제조 방법 및 게장 소스 제조방법"에 개시된 바와 같이, 원료인 게를 선별하여 영하 0~1℃ 물에 30분~60분동안 침지 처리한 후 영하 50℃에서 2일간 급속동결한 후 랩 포장하여 섭씨 18℃이하에서 보관하는 공정과, 그 보관된 원료 게를 영하 0~1℃물에서 10시간 동안 해동한 후 흐르는 물에 세척하는 공정과, 세척된 원료 게를 15℃이하의 침장액(게장소스)에 침지시켜 냉장실에서 24시간 동안 맛을 드리는 침장공정과, 그 침장액에서 게를 분리하여 포장용기에 넣고 별도 준비된 침장액을 게의 2배 정도량을 부어 완전히 잠기도록 포장하여 냉장보관 판매하는 공정으로 이루어진 것이다.As an example of the prior art for overcoming this, as disclosed in Korean Patent Registration No. 10-0326799 "Method of manufacturing crab and improved sauce of crab sauce improved hygiene and shelf life", by selecting the raw crab is minus 0 ~ 1 After immersing in water for 30 ~ 60 minutes, rapidly freezing at -50 ℃ for 2 days, and then wrapping it and storing it under 18 ℃, and storing the stored raw crab in water at 0 ~ 1 ℃ After thawing for a period of time, washing with running water, and dipping the washed raw crab in a dipping solution (crab sauce) of 15 ° C. or lower for 24 hours to taste in the refrigerating chamber, and separating the crab from the dipping liquid It is put into a packaging container and poured a prepared amount of acupuncture liquid about twice as much as the crab package to be completely submerged and consists of selling the refrigerated storage.
그 침장액은 가열용기에 게의 다리, 파게, 숫게, 새우, 다시마 엑기스등을 넣고 중불에서 5~6시간 가열하여 육수를 제조하고, 그 제조된 육수에 당귀, 감초, 생강 및 대추를 5~10중량%를 첨가하고, 마늘, 고추씨는 각각 1.2~2배, 정향과 홍고추를 소량으로 삼베보자기에 싸서 육수에 넣고 황백당, 혼합간장, 멸치액젓, 육수를 각각 1:1:1:4의 비율로 혼합한 후 게껍질분말을 적당량 첨가한 후 천일염으로 염도를 맞추어 최종 침장액을 제조한 것이다. The acupuncture liquid is put into crab legs, green crab, fish crab, shrimp, kelp extract in a heating container, and is heated for 5 to 6 hours at medium heat to make broth, and the prepared broth is made of donkey, licorice, ginger, and jujube. Add 10% by weight, and garlic and red pepper seeds are 1.2 ~ 2 times each. Clove and red pepper are wrapped in burlap porcelain in small quantity and put in broth. Hwangbaek sugar, mixed soy sauce, anchovy sauce, and broth are 1: 1: 1: 4 After mixing at a ratio, a suitable amount of crab shell powder is added, and then the final saliva solution is prepared by adjusting the salinity with sun salt.
이와 같은 종래의 꽃게장 제조방법은 일정 농도의 염도를 유지하면서 부패 지연을 유도함과 아울러, 원료 게의 자가분해를 억제하는 효과를 갖고 있다.Such a conventional crab production method has an effect of inducing decay delay while maintaining a certain concentration of salinity and suppressing autolysis of raw crab.
한편, 기존 꽃게장의 제조방법에 있어서 그 양념액의 침장작업에 따른 양념의 맛보다는 꽃게장 그대로의 맛을 유지할 수 있는 방법이 요구되고 있다.On the other hand, in the existing method of manufacturing crab is required a method that can maintain the taste of the crab as it is rather than the taste of the seasoning according to the seasoning of the seasoning solution.
또한, 그 꽃게장의 맛과 적절한 염도를 그대로 유지하면서 화학 방부제 없이도 장시간 보관 저장시 원재료인 꽃게의 변질을 예방하는 것이 큰 과제로 남아 있다.In addition, while maintaining the taste and the appropriate salinity of the crab as it is to prevent the deterioration of the crab as a raw material when stored for a long time without chemical preservatives remains a major problem.
본 발명은 상기한 제반문제점을 감안하여 이를 해결하고자 안출된 것으로, 그 목적은 꽃게장을 신선한 상태로 화학 방부제 없이도 장시간 보관 저장할 수 있을 뿐만 아니라, 꽃게의 맛 그대로를 유지시킬 수 있도록 한 꽃게장의 제조방법을 제공하는 데 있다.The present invention has been made to solve the above problems in view of the above, the purpose of the crab crab not only can be stored for a long time in a fresh state without chemical preservatives, but also to maintain the taste of the crab crab To provide.
상기한 목적을 달성하기 위한 본 발명은 원재료인 꽃게를 선별하고 세척한 후에 물기를 제거하는 단계와, 상기 물기가 제거된 꽃게를 간장과 여러 양념재가 적정 비율로 혼합되어 초탕된 제 1양념장에 담아서 0℃~5℃정도의 저온 상태에서 1차 숙성 침지시키는 단계와, 상기 1차 숙성된 꽃게를 상기 양념장으로부터 분리시킨 후에 상기 제 1양념장에 각각의 보조 양념액을 첨가하여 재탕된 제 2,3양념장에 24~48시간동안 재차 숙성 침지시키는 단계와, 상기 숙성된 꽃게장을 용기에 담아 영하 30~50℃의 온도로 급냉시킨 후에 출하시키는 단계들을 포함하여 이루어진 것을 특징으로 한다.The present invention for achieving the above object is the step of removing the water after screening and washing the crab as a raw material, the soy sauce and various seasonings are mixed in an appropriate ratio of soy sauce and various seasoning materials in the first sauce First immersion immersion in a low temperature state of about 0 ℃ ~ 5 ℃, and after separating the first aged blue crab from the marinade, the second marinated by adding each auxiliary seasoning solution to the first marinade It is characterized in that it comprises a step of immersing again in marinade for 24 to 48 hours, and the step of quenching the mature crab in a container and then quenched to a temperature of minus 30 ~ 50 ℃.
본 발명의 다른 특징은 상기 제 1양념장이 생수, 간장, 액젓, 계피, 감초, 마늘, 생강, 물엿, 고추, 양파, 함초등의 재료들중 생수와 함초를 포함하여 최소한 3가지 이상의 재료가 포함된 것이다.Another feature of the present invention includes at least three or more materials including bottled water and seaweed among the materials such as bottled water, soy sauce, fish sauce, cinnamon, licorice, garlic, ginger, syrup, pepper, onion, and seaweed. It is.
또한, 상기 제 1양념장은 생수를 제외한 나머지인 간장 50~52중량%, 액젓 10~17중량%, 계피 0.7~1.0중량%, 감초 0.6~1.3중량%, 마늘 3~5중량%, 생강 2~4중량%, 물엿 12~20중량%, 고추 0.3~1.0중량%, 양파 1.5~3.0중량%, 함초 17~25중량%를 혼합하여 100~120온도로 가열하다가 85~90℃의 온도로 가열하여 된 것이다.In addition, the first marinade is 50 ~ 52% by weight, remaining 10 ~ 17% by weight, cinnamon 0.7 ~ 1.0% by weight, licorice 0.6 ~ 1.3%, garlic 3 ~ 5%, ginger 2 ~ 4% by weight, starch syrup 12-20%, red pepper 0.3-1.0% by weight, onion 1.5-3.0% by weight, seaweed 17-25% by weight, heated to 100-120 temperature and then heated to 85-90 ℃ It is.
본 발명의 또 다른 특징은 상기 보조 양념액이 생새우, 멸치, 다시마, 마늘, 생강, 함초, 천일염 및 생약재들중 일부가 선택적으로 물과 배합된 상태에서 파쇄되어 액체화된 것이다.Another feature of the present invention is that the auxiliary seasoning liquid is crushed and liquefied in the fresh shrimp, anchovies, kelp, garlic, ginger, seaweed, sun salt and some of the herbal medicines optionally in combination with water.
이하, 본 발명의 바람직한 실시예를 첨부된 도면을 참조하여 상세히 설명하기로 한다.Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.
본 발명에 따른 꽃게장의 제조방법은, 도 1을 참조, 살이 가득찬 암꽃게들만을 선별하여 구입하고 그 꽃게들을 3~5회 세척한 후에 물기를 제거하고(S1), 갖가지 양념재료를 섞어 일정온도에서 가열하여 제 1양념장을 초탕하고(S2), 그 물기가 제거된 꽃게를 제 1양념장에 섞어서 대략 20~26시간정도 1차 숙성 침지시키며(S3), 1차 숙성된 꽃게를 빼낸 후에 그 제 1양념장에 보조 양념액을 첨가한후에 가열하여 제 2양념장으로 재탕시키고(S4), 재탕된 제 2양념장에 꽃게를 다시 2차 숙성 침지시키며(S5), 제 2양념장과 꽃게를 다시 분리후 제 2양념장에 다른 보조 양념액을 첨가하여 가열시켜 삼탕한 후에(S6), 이어서 삼탕된 제 3양념장에 2차 숙성 침지된 꽃게를 넣어 3차 숙성 침지시킨(S7) 후에 그 제 3양념장은 별도로 보관하고(S8), 숙성된 꽃게를 급냉시켜(S9) 보관 및 저장한 후에 출하하는(S10) 것이다.Method of manufacturing crab crab according to the present invention, referring to Figure 1, buy only the crab full of flesh, and after washing the crab three to five times to remove the water (S1), mixing a variety of seasoning materials After heating at a temperature, the first seasoned sauce was soaked (S2), and the dried blue crab was mixed with the first seasoned sauce for about 20 to 26 hours, and then matured for about 20 to 26 hours. After adding the auxiliary seasoning solution to the first seasoning sauce and reheated with a second seasoning sauce (S4), the second crab immersed again in the second seasoning season (S5), and after separating the second seasoning sauce and blue crab again After adding another auxiliary seasoning solution to the second sauce and heating it (S6), and then adding the second aged immersed crab to the third seasoned sauce (S7), the third sauce is stored separately. (S8), quench the aged blue crab (S9) and store It is (S10) for shipment after armed.
더 상세히 설명하면, 1차 양념장은 생수를 제외한 나머지인 간장 50~52중량%, 액젓 10~17중량%, 계피 0.7~1.0중량%, 감초 0.6~1.3중량%, 마늘 3~5중량%, 생강 2~4중량%, 물엿 12~20중량%, 고추 0.3~1.0중량%, 양파 1.5~3.0중량%, 함초 17~25중량%를 혼합하여 100~120온도로 가열하다가 85~90℃의 온도로 가열하여 된 것이다.In more detail, the first seasoning sauce is 50-52% by weight soy sauce, 10-17% by weight, 0.7-1.0% by weight cinnamon, 0.6-1.3% by weight licorice, 3-5% by weight garlic, ginger 2 ~ 4% by weight, 12 ~ 20% by weight starch syrup, 0.3 ~ 1.0% by weight red pepper, 1.5 ~ 3.0% by weight onion, 17 ~ 25% by weight seaweed mixed and heated to 100 ~ 120 temperature to 85 ~ 90 ℃ It was made by heating.
또한, 꽃게를 2차 숙성 침지시키는 제 2양념장은 제 1양념장에 개운한 맛을 더해줄 수 있는 보조 양념액을 첨가한 후에 재탕한 것으로서, 그 보조 양념액은 간장, 마늘, 생강, 건멸치, 다시마, 생새우등을 물과 혼합한 후에 갈아서 끓인 것이다.In addition, the second seasoning soaking blue crab secondary aging is re-ashing after adding the auxiliary seasoning solution to add a refreshing taste to the first seasoning, the auxiliary seasoning solution is soy sauce, garlic, ginger, dried anchovy, kelp, Raw shrimps are mixed with water and then ground and boiled.
그 제 2양념장에 약간의 보조 양념액(마늘, 생강등)를 첨가하는 이유는 꽃게에서 수분이 나오는 것을 대비하기 위함이다.The reason for adding a little auxiliary seasoning solution (garlic, ginger, etc.) to the second sauce is to prepare for water from the crab.
그리고, 제 3양념장은 제 2양념장에 다른 보조 양념액을 첨가한 후에 삼탕한 것으로서, 그 보조 양념액은 천일염과 생약성분(생강, 감초, 대추, 천궁등)을 배합하여 다시 끊인 것을 채용한다.In addition, the third seasoning sauce is soaked after adding another auxiliary seasoning solution to the second seasoning season, and the auxiliary seasoning solution is prepared by combining natural salt and herbal ingredients (ginger, licorice, jujube, horoscope, etc.).
위의 제 2,3양념장의 가열도 제 1양념장과 비슷한 대략 100~120℃의 온도로 가열한 후에 다시 중불 85~90℃의 온도로 4~5시간 정도 가열하여 식힌 것이다.The second and third seasonings are heated to a temperature of about 100-120 ° C., similar to the first seasonings, and then cooled by heating at a temperature of 85-90 ° C. for about 4-5 hours.
참고로, 위의 꽃게장에 첨가되는 재료 및 그 재료에 따른 효능은 아래의 표1에서와 같이, For reference, the ingredients added to the above crab and the efficacy according to the material as shown in Table 1 below,
재료material 비율(%)ratio(%) 효능efficacy
암꽃게Female crab 35.0~45.035.0-45.0 흡수가 잘되는 필수 아미노산 및 키토산, 비타민등이 다량 함유되어 있음.It contains high amounts of essential amino acids, chitosan and vitamins.
간장Soy sauce 25.0~35.025.0 ~ 35.0 메티오닌-간과 장의 해독작용을 도와 체내 유해 물질 제거, 단백질과 아미노산 염분을 공급함.Methionine-Helps the liver and intestines to detoxify the body, removes harmful substances, and supplies protein and amino acid salts.
까나리 액젓Canary Fish Sauce 6.0~10.06.0-10.0 아미노산, 칼슘 불포화 지방산을 함유하며 비만억제, 동맥경화에 효과가 좋음.It contains amino acids and calcium unsaturated fatty acids, and is effective in preventing obesity and atherosclerosis.
계피cinnamon 0.2~0.40.2-0.4 혈관확장과 혈액순환 개선 작용Vasodilation and improving blood circulation
감초licorice 0.2~0.40.2-0.4 구르크론산-신경안정, 해독작용, 허열과 인후통등에 효과 있음. Gurcronic acid-neural stability, detoxification, fever and sore throat effect.
마늘garlic 1.0~2.01.0-2.0 살균, 이뇨, 동맥경화, 고혈압, 피로회복,폐결핵등에 다양한 효능이 있음.It has various effects on sterilization, diuresis, arteriosclerosis, high blood pressure, fatigue recovery and pulmonary tuberculosis.
생강ginger 1.0~2.01.0-2.0 건위, 발한, 해열작용을 함.Dry, sweating, antipyretic effect.
물엿corn syrup 5.5~7.05.5-7.0 심폐기능을 촉진시키며 가래를 삭혀줌.Promotes cardiopulmonary function and cuts phlegm.
홍고추Red pepper 0.18~0.320.18-0.32 매운 성분 함유로 혈액 순환을 촉진시킴.Contains spicy ingredients to promote blood circulation.
함초Hamcho 10.0~13.010.0-13.0 미네랄이 풍부한 갯벌에 서식하는 식물로서, 갈증해소, 장, 대장불순, 다이어트, 피부미용에 탁월한 효과가 있음.A plant that inhabits mineral-rich tidal flats. It has excellent effects on quenching thirst, bowel, colon impurity, diet, and skin care.
양파onion 0.8~1.10.8 ~ 1.1 훼르스틴-피를 맑게 하고 혈중 콜레스테롤 양을 낮추고 골다공증예방, 노인성 치매 예방에 좋음.Perfect for clearing blood, lowering blood cholesterol, preventing osteoporosis, and preventing senile dementia.
기타Etc 0.3~0.50.3 ~ 0.5
등이 있으며, 그중 특히 함초는 바다에서 서식하는 천연 방부제 기능도 가지고 있다. Among them, seaweeds in particular have a natural preservative function inhabiting the sea.
또 바람직하게는, 그들 재료중 꽃게는 살이 가득찬 2~4월중에 잡힌 암꽃게를 선별하며, 생새우가 첨가되어 시원하고 개운한 맛을 부가함과 아울러, 꽃게 특유의 맛을 그대로 살릴 수 있게 된다.Also, among them, crab is selected from female crabs caught in the middle of February and April full of flesh, and raw shrimps are added to add a cool and refreshing taste, and the crab's unique taste can be preserved. .
이어서, 3차 숙성된 꽃게를 양념장으로부터 분리시켜 별도의 보관용기에 담아서 대략 영하 -35~-45℃로 급냉시킨 후에 보관 및 저장한 후에 포장작업을 거쳐 외부로 출하되는 공정을 갖는다.Subsequently, the third matured blue crab is separated from the seasoning sauce, placed in a separate storage container, quenched to about −35 ° C. to −45 ° C., then stored and stored, and then shipped to the outside through packaging.
그 보관용기는 단열재질을 갖는 패트(PET)용기 또는 미관 및 생산성의 이유로 통조림 용기등을 채용할 수 있다.The storage container may be a PET container having a heat insulating material or a canning container for aesthetics and productivity reasons.
또, 꽃게장을 외부로 출하하는 단계에서 온도 변화에 따른 맛의 변화를 방지하기 위해 보관용기의 외측에 얼음 및 드라이아이스등을 첨부하여 포장 출하하는 것이 바람직할 것이다.In addition, in the step of shipping the crab to the outside, it would be desirable to ship the package with ice and dry ice attached to the outside of the storage container in order to prevent the taste change caused by the temperature change.
한편, 그 양념장은 별도 보관하다가 초탕전의 양념재료들을 첨가하여 다시 가열하여 재 사용할 수 있다.On the other hand, the marinade is stored separately, it can be re-heated by adding the seasoning ingredients of the first hot water.
위에서와 같이, 본 발명의 제조공정은 기존의 제조공정과는 달리, 꽃게가 여러 단계의 양념장을 거치면서 숙성 침지되는 과정을 가짐과 아울러, 생새우 및 함초등의 보조 양념액을 통해 꽃게 특유의 맛을 그대로 가질 수 있을 뿐만 아니라, 오랜 시간 신선도를 유지할 수 있게 된다.As described above, unlike the conventional manufacturing process, the manufacturing process of the present invention, while the blue crab has a process of aging and immersed through various stages of marinade, and through the auxiliary seasoning solution such as fresh shrimp and seaweed, Not only will it retain its taste, but it will also maintain its freshness for a long time.
이상과 같이 설명한 본 발명은 화학 방부제를 사용하지 않고도 꽃게 특유의 맛과 신선도를 그대로 유지할 수 있도록 한 꽃게장의 제조방법에 관한 것인 바, 이에 따르면 본 발명은 화학 방부제를 사용하지 않으면서도 감초, 생새우등의 보조 양념재를 이용한 숙성 침지과정을 여러번 거치면서 신선도 및 꽃게 특유의 맛을 그대로 살릴 수 있도록 함과 아울러, 꽃게의 숙성단계에서 수분이 나오더라도 적절한 염도를 가지도록 함으로써, 소비자의 건강을 위함과 동시에 꽃게의 맛 그대로를 유지시킬 수 있는 효과를 갖는다.As described above, the present invention relates to a method for preparing blue crab, which enables to maintain the crab peculiar taste and freshness without using a chemical preservative, and according to the present invention, licorice and raw For the health of consumers by allowing them to preserve the freshness and crab-specific taste as they go through the aging process using subsidiary seasonings such as shrimp, and to have proper salinity even when moisture comes out during the aging stage of crab. At the same time has the effect of maintaining the taste of the crab.
도 1은 본 발명에 따른 꽃게장의 제조방법을 개략적으로 나타낸 블럭도.1 is a block diagram schematically showing a method for manufacturing crab according to the present invention.
* 도면의 주요부분에 대한 부호의 설명 *Explanation of symbols on main parts of drawing
S1 : 꽃게를 선별후 세척 및 물기를 제거하는 단계S1: washing and removing water after screening blue crab
S2 : 제 1양념장을 초탕하는 단계S2: step of boiling the first sauce
S3 : 초탕된 제 1양념장에 꽃게를 넣어 1차 숙성 침지하는 단계S3: putting the blue crab in the first seasoned sauce soaked in the first ripening
S4 : 1차 숙성된 꽃게와 제 1양념장을 분리후 그 양념장에 보조 양념액을 첨가하여 재탕하는 단계S4: separating the first aged crab and the first seasoning sauce and re-ashing the addition of auxiliary seasoning solution to the seasoning sauce
S5 : 재탕된 제 2양념장에 꽃게를 다시 넣어 2차 숙성 침지시키는 단계S5: re-immersed blue crab in the relished second seasoning soaked in the second ripening
S6 : 제 2양념장에 다른 보조 양념액을 첨가후 가열하여 삼탕하는 단계S6: adding another auxiliary seasoning solution to the second seasoning sauce and heating it
S7 : 삼탕된 제 3양념장에 꽃게를 다시 넣어 3차 숙성 침지시키는 단계S7: putting the crab back into the third seasoned sauce soaked in the third ripening
S8 : 제 1,2,3 양념장들을 숙성된 꽃게와는 별도로 보관S8: Keep the 1, 2, 3 sauces separately from mature crabs
S9 : 숙성된 꽃게를 용기에 담아 급냉시키는 단계S9: quenching mature crab in a container
S10 : 완성된 꽃게를 포장 및 출하하는 단계S10: packing and shipping finished crab

Claims (4)

  1. 원재료인 꽃게를 선별하고 세척한 후에 물기를 제거하는 단계와,Selecting and washing raw crab as a raw material and removing the water;
    상기 물기가 제거된 꽃게를 간장이 포함된 양념재가 혼합되어 초탕된 제 1양념장에 담아서 0℃~5℃정도의 저온 상태에서 20~25시간동안 1차 숙성 침지시키는 단계와,The dried crab is mixed with a seasoning material containing soy sauce soaked in the first seasoned sauce soaked in the first seasoning soaked for 20 to 25 hours at a low temperature of 0 ℃ ~ 5 ℃ and,
    상기 1차 숙성된 꽃게를 상기 양념장으로부터 분리시킨 후에 상기 제 1양념장에 각각의 보조 양념액을 첨가하여 재탕된 제 2,3양념장에 24~48시간동안 재차 숙성 침지시키는 단계와,Separating the first aged blue crab from the seasoning sauce, and then adding the auxiliary seasoning solution to the first seasoning sauce and immersing it again in the second and third seasoning sauce for 24 to 48 hours.
    상기 숙성된 꽃게장을 용기에 담아 영하 30~50℃의 온도로 급냉시킨 후에 출하시키는 단계들을 포함하되,Including the step to ship the mature crab in a container after quenching to a temperature of minus 30 ~ 50 ℃,
    상기 제 1양념장은 생수, 간장, 액젓, 계피, 감초, 마늘, 생강, 물엿, 고추, 양파, 함초등의 재료들중 생수와 함초를 포함하여 최소한 3가지 이상의 재료가 포함되고,The first seasoning sauce contains at least three or more ingredients, including bottled water and seaweed, such as bottled water, soy sauce, fish sauce, cinnamon, licorice, garlic, ginger, starch syrup, red pepper, onion, seaweed,
    상기 보조 양념액은 생새우, 멸치, 다시마, 마늘, 생강, 함초, 천일염 및 생약재들중 일부가 선택적으로 물과 배합된 상태에서 파쇄되어 액체화된 것을 특징으로 하는 꽃게장의 제조방법.The auxiliary seasoning solution is characterized in that fresh shrimp, anchovy, kelp, garlic, ginger, seaweed, sun salt and some of the herbal medicines are crushed and liquefied in a state selectively mixed with water.
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KR100869403B1 (en) 2008-03-04 2008-11-21 백석문화대학 산학협력단 Cooking method to remove the astringency of crab preserved in soy source
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KR100964750B1 (en) * 2009-11-25 2010-06-21 박성호 Manufacturing method for crab preserved in soy sauce including vacuum treatment process and equipment for the same
KR101275328B1 (en) * 2010-10-05 2013-06-14 송길운 Soy sauce cooking method of crab marinated in soy sauce
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