KR100665131B1 - Method for manufacturing canned abalone - Google Patents

Method for manufacturing canned abalone Download PDF

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KR100665131B1
KR100665131B1 KR1020050103118A KR20050103118A KR100665131B1 KR 100665131 B1 KR100665131 B1 KR 100665131B1 KR 1020050103118 A KR1020050103118 A KR 1020050103118A KR 20050103118 A KR20050103118 A KR 20050103118A KR 100665131 B1 KR100665131 B1 KR 100665131B1
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abalone
weight
parts
canned
fishy smell
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KR1020050103118A
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Korean (ko)
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박양균
강성국
이태훈
지기배
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박양균
강성국
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40—Shell-fish
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/24—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants
    • B65D81/245—Internal membrane, floating cover or the like isolating the contents from the ambient atmosphere

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Mechanical Engineering (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Provided are a method for preparing a canned abalone, and a canned abalone prepared by the method which is free from the fishy smell of an abalone itself and is excellent in storage stability. The method comprises the steps of processing an abalone; removing the fishy smell of the abalone; heating a mixture comprising 1,000-1,100 parts by weight of water, 80-120 parts by weight of ganjang(soy sauce), 10-30 parts by weight of sugar and 5-15 parts by weight of starch syrup at a temperature of 90-100 deg.C for 15-30 min to prepare a seasoning solution; adding 1,000-1,100 parts by weight of the abalone to the seasoning solution and heating it at a temperature of 90-100 deg.C for 2-5 min; cutting the heated abalone thinly by a thickness of 0.5-1.0 cm; and putting the abalone with the seasoning solution into a container, sterilizing it, sealing it and quick-freezing it to prepare a canned abalone.

Description

전복 통조림의 제조방법 및 그에 의해 제조된 전복 통조림{Method for manufacturing canned abalone}Method of manufacturing canned abalone and canned abalone produced by the same

도 1은 본 발명에 의한 전복 통조림의 제조공정도.1 is a manufacturing process of the canned abalone according to the present invention.

본 발명은 전복 통조림의 제조방법 및 그에 의해 제조된 전복 통조림에 관한 것으로서, 보다 상세하게는 전복의 비린내를 제거한 후, 물에 간장, 설탕 및 물엿을 혼합하여 제조된 조미액에 전복을 첨가하고 가열하여, 장시간 보관이 용이한 전복 통조림의 제조방법 및 그에 의해 제조된 전복 통조림에 관한 것이다.The present invention relates to a method of preparing canned abalone and canned abalone prepared by the same. More specifically, after removing the fishy smell of abalone, abalone is added to a seasoning liquid prepared by mixing soy sauce, sugar, and syrup with water, followed by heating. The present invention relates to a method for preparing canned abalone and a canned abalone prepared by the same.

일반적으로 전복은 맛이 좋아 주로 전혀 가공하지 않은 상태의 날것이나 건제품 또는 죽의 형태로 소비되는 고가의 중요한 연안 수산물이다. 특히, 생전복이 가진 특징적인 조직감은 소비자들이 전복을 즐겨찾는 이유중에 하나이며, 생전복 상태로 먹으면 오돌오돌 씹는 맛을 느낄 수 있고, 감칠맛을 느끼려면 전복을 익혀 먹기도 한다. In general, abalone is an expensive, important coastal marine product that is consumed in the form of raw, dried, or porridge, mainly in its raw state. In particular, the characteristic texture of live abalone is one of the reasons consumers prefer abalone, and if you eat it in a live abalone state, you can feel chewy taste, and if you want to taste it, you can cook abalone.

또한, 전복의 맛은 클루탐산과 아데닐산으로 구성되는 감칠맛, 베타인에 의한 단맛 및 글리코겐에 의한 짙은 맛을 낸다.In addition, the taste of abalone has a rich taste composed of glutamic acid and adenyl acid, a sweet taste of betaine and a dark taste of glycogen.

전복은 식품학적 측면으로 볼 때, 오래전부터 우리나라, 중국 및 일본 등지에서 상당히 귀하게 여기는 기능성 수산물이어서 시장가치가 매우 높으며, 여러가지 영양소를 포함하고 있어 약용 및 기능성 물질로 알려졌는데, 전복이 포함하고 있는 영양소에는 비타민, 나이아신 단백질, 당질, 셀레늄 및 칼슘 등이 있다.In terms of food, abalone is a functional seafood that has been highly valued in Korea, China, and Japan for a long time, and its market value is very high. Nutrients include vitamins, niacin proteins, sugars, selenium and calcium.

전복에는 특히 단백질과 비타민이 풍부하여, 예전부터 고급 수산물로 취급되었으며, 피부미용, 자양강장, 산후조리, 허약체질 등에 탁월한 효능이 있어 식용 뿐만 아니라, 약용을 목적으로 사용되기도 한다.Abalone is particularly rich in protein and vitamins, and has long been treated as a high-grade seafood, and has excellent effects on skin care, nourishing tonic, postpartum care, and weak constitution.

또한, 전복에는 타우린이 다량 함유되어 있는데, 이 타우린은 담석용해 및 간장의 해독기능을 강화하고, 콜레스테롤 저하와 심장기능 향상 및 시력 회복에 효과가 있어, 이러한 타우린이 함유된 전복을 섭취함으로써, 섭취자는 병후의 원기회복, 피로회복, 항산화 활성, 아질산염 소거능력, 혈압강하 및 항혈전 효과 등을 얻을 수 있다.In addition, abalone contains a large amount of taurine, which is effective in enhancing gallstone dissolution and liver detoxification, lowering cholesterol, improving heart function, and restoring vision, and ingesting abalone containing taurine Sleeping can be achieved after recovery from fatigue, fatigue recovery, antioxidant activity, nitrite scavenging ability, lowering blood pressure and antithrombotic effect.

그러나, 전복은 워낙 고가의 수산물일 뿐만 아니라, 섭취시까지 전복의 신선도를 유지하여야 하므로 장시간 보관이 어려워 일반인들은 저가로 쉽게 전복을 얻기 힘들다는 문제점이 있었다.However, abalone is not only an expensive seafood product, but the freshness of abalone must be maintained until ingestion, so it is difficult to store the abalone for a long time.

또한, 전복이 가진 특유의 비린 냄새 및 맛은 전복을 삶거나 가열을 하여도 쉽게 없어지지 않아, 비린 음식을 싫어하는 소비자들에게는 전복을 섭취할 시 거부감을 일으킬 수 있다는 문제점이 있었다.In addition, the peculiar fishy smell and taste of abalone does not disappear easily even when boiled or heated abalone, there is a problem that consumers who hate fishy foods may cause a sense of rejection when ingesting abalone.

본 발명의 목적은 상기와 같은 문제점을 해결하기 위한 것으로서, 전복의 비 린내를 제거한 후, 물에 간장, 설탕 및 물엿을 혼합하여 제조된 조미액에 전복을 첨가하고 가열하여 통조림으로 제조함으로써, 전복의 비린내를 제거하여 취식을 용이하게 할 뿐만 아니라, 장기간 동안 보관이 용이한 전복 통조림의 제조방법 및 그에 의해 제조된 전복 통조림을 제공하고자 하는 것이다.An object of the present invention is to solve the above problems, by removing the rain linin of abalone, by adding the abalone to the seasoning liquid prepared by mixing soy sauce, sugar and starch syrup in water and canned by heating canned, It is intended to provide a method of preparing canned abalone and a canned abalone produced by the fish, as well as to facilitate the eating of fish by removing fishy smell.

상기 목적을 달성하기 위한 본 발명의 전복 통조림의 제조방법은 전복을 채취하여 손질하는 단계; 상기 손질된 전복의 비린내를 제거하는 단계; 물 1000~1100중량부에 간장 80~120중량부, 설탕 10~30중량부 및 물엿 5~15중량부를 첨가하여 90~100℃의 온도에서 15~30분 동안 가열하여 조미액을 제조하는 단계; 상기 조미액에 전복 1000~1100중량부를 첨가하여 90~100℃의 온도에서 2~5분 동안 가열하는 단계; 상기 가열된 전복을 두께가 0.5~1.0cm이 되도록 얇게 써는 단계; 상기 조미액과 전복을 용기에 담아, 고온고압살균기를 이용하여 살균처리한 후 밀봉하고, 급속 냉각시켜 통조림으로 제조하는 단계를 포함하는 것을 특징으로 한다.Method for producing canned abalone of the present invention for achieving the above object comprises the steps of collecting and trimming abalone; Removing the fishy smell of the trimmed abalone; Preparing a seasoning liquid by adding 80 to 120 parts by weight of soy sauce, 10 to 30 parts by weight of sugar, and 5 to 15 parts by weight of starch syrup to heat 15 to 30 minutes at a temperature of 90 to 100 ° C. to 1000 to 1100 parts by weight of water; Adding 1000-1100 parts by weight of abalone to the seasoning solution and heating at a temperature of 90-100 ° C. for 2-5 minutes; Writing the heated abalone so as to have a thickness of 0.5 to 1.0 cm; The seasoning solution and abalone in a container, characterized in that it comprises the step of sterilization treatment using a high temperature and high pressure sterilizer, sealing, and rapidly cooling to prepare canned.

여기에서, 상기 전복의 비린내를 제거하는 단계는 전복을 생강즙이 첨가된 청주에 침지하는 것을 특징으로 한다.Here, the step of removing the fishy smell of the abalone is characterized in that the abalone is immersed in the sake added ginger juice.

또한, 본 발명에서는 상기의 방법에 의해 제조된 전복 통조림을 제공한다. The present invention also provides canned abalone prepared by the above method.

이하, 본 발명을 도 1을 참조하여 보다 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in more detail with reference to FIG. 1.

도 1에 도시된 도면은 본 발명에 의한 전복 통조림을 제조하기 위한 전체적인 제조공정도를 나타내고 있다.Figure 1 shows the overall manufacturing process for producing canned abalone according to the present invention.

먼저, 채취한 후 -35~-25℃의 온도에서 급속 냉동시켜 보관한 전복을 염수를 이용하여 해동시키고, 전복의 껍질과 내장을 제거하여 전복육 만을 분리시켜 이를 깨끗이 손질한다.First, thaw the abalone stored in the frozen frozen at -35 ~ -25 ℃ using brine, remove the shell and guts of abalone to separate only abalone meat and clean it.

상기 손질된 전복을 생강즙이 첨가된 청주에 침지하여 전복이 가지고 있는 비린 냄새 및 맛을 제거한다.The trimmed abalone is immersed in the sake added with ginger juice to remove the fishy smell and taste of abalone.

다음, 전복 통조림에 첨가되는 조미액을 제조하기 위하여, 아래 표 1과 같은 함유량의 재료를 골고루 혼합하여 90~100℃의 온도에서 15~30분 동안 가열한다.Next, in order to prepare a seasoning liquid to be added to canned abalone, the ingredients of the contents shown in Table 1 below are evenly mixed and heated for 15-30 minutes at a temperature of 90 ~ 100 ℃.

재료material 함유량 (중량부)Content (part by weight) 물water 1000~11001000-1100 간장Soy sauce 80~12080-120 설탕Sugar 10~3010-30 물엿corn syrup 5~155-15

여기에서, 조미액의 맛을 좋게 하기 위하여 경우에 따라, 상기 조미액에 MSG 조미료를 3~7중량부 더 첨가하기도 한다.Here, in order to improve the taste of the seasoning liquid, 3-7 parts by weight of MSG seasoning may be further added to the seasoning liquid.

또한, 본 발명에 의한 전복 통조림은 추후 다른 양념을 더 첨가하여 반찬 등으로 조리가 가능하도록 제조하는 것이므로, 전복 장조림과는 달리 간장의 함유량을 낮춰 짠맛을 줄임으로써, 섭취시 취식자의 기호에 따라 다른 양념을 첨가할 수 있도록 한 것이다.In addition, the canned abalone according to the present invention is prepared to be cooked as a side dish by adding another condiment later, unlike the abalone canned food by reducing the content of soy sauce to reduce the salty taste, depending on the taste of eating The seasoning can be added.

다음, 상기와 같이 가열된 통조림 조미액에, 비린내를 제거하여 미리 준비해둔 전복 1000~1100중량부를 첨가하여, 90~100℃의 온도에서 2~5분 동안 더 가열하도록 한다.Next, to the canned seasoning solution heated as described above, by removing the fishy smell to add 1000 ~ 1100 parts by weight of abalone prepared in advance, to further heat for 2 to 5 minutes at a temperature of 90 ~ 100 ℃.

여기에서, 전복을 너무 오래 가열하게 되면 전복 표면이 갈라지는 현상이 나타나, 전복의 외관이 나빠질 뿐만 아니라, 전복의 질감이 떨어져 씹히는 맛이 없어지게 된다. 또한, 추후의 단계인 살균 단계에서도 전복이 약간 익기 때문에, 본 단계에서 전복을 5분을 초과하여 가열하게 되면, 전복이 너무 많이 익어 씹히는 맛이 떨어지게 된다.Here, if the abalone is heated for too long, the surface of the abalone may be cracked, and the abalone may not only have a bad appearance, but the abalone may lose its texture. In addition, since the abalone is slightly cooked in the later sterilization step, if the abalone is heated for more than 5 minutes in this step, the abalone is too much ripe and the chewy taste is reduced.

다음, 조미액에 첨가되어 가열된 전복을 두께가 0.5~1.0cm 정도되도록 얇게 잘라, 상기 조미액와 함께 용기에 담는다. 이때, 전복을 얇게 슬라이스 함으로써, 다음 단계인 살균단계에서 단백질 응고에 의한 전복육질의 기공현상을 방지할 수 있다.Next, the abalone heated and added to the seasoning liquid is cut into thin slices so as to have a thickness of about 0.5 to 1.0 cm, and placed in a container together with the seasoning liquid. At this time, by slicing the abalone thin, it is possible to prevent the pore phenomenon of abalone meat due to protein coagulation in the sterilization step of the next step.

다음, 전복과 조미액이 담겨진 용기를 고온고압살균기를 이용하여 120~130℃의 멸균조건에서 처리한 후 밀봉하고, 급속 냉각시켜 통조림으로 제조하여 상품화한다.Next, the container containing the abalone and seasoning solution is treated using a high-temperature high-pressure sterilizer under sterilization conditions at 120 to 130 ° C., sealed, rapidly cooled, and canned and commercialized.

본 발명에 의한 전복 통조림은 전복의 비린내를 제거한 후, 조미액과 함께 혼합하고, 가열하여 제조됨으로써, 조미액의 맛이 전복에 배어들게 되어, 전복의 비린내를 제거함과 동시에 전복의 맛을 좋게 하므로, 조리하지 않은 상태의 생전복을 섭취하지 못하는 사람도 거부감없이 전복을 섭취할 수 있다는 장점이 있다.The canned abalone according to the present invention is prepared by removing the fishy smell of the abalone, mixing with the seasoning liquid, and heating it, so that the taste of the seasoning liquid is soaked in the abalone, thereby removing the fishy smell of the abalone and improving the taste of the abalone. Even people who do not eat live abalone without the advantage of being able to eat abalone without being rejected.

또한, 본 발명에 의한 전복 통조림은 전복의 영양성분 및 기능성 성분을 유지하면서도 장기간 보관이 가능하고, 보관시 취급이 용이하다는 장점이 있으며, 누구나 편리하게 취식할 수 있다.In addition, the canned abalone according to the present invention has the advantage that it can be stored for a long time while maintaining the nutritional and functional components of the abalone, easy to handle during storage, anyone can eat easily.

Claims (3)

전복을 채취하여 손질하는 단계;Collecting and trimming abalone; 상기 손질된 전복의 비린내를 제거하는 단계;Removing the fishy smell of the trimmed abalone; 물 1000~1100중량부에 간장 80~120중량부, 설탕 10~30중량부 및 물엿 5~15중량부를 첨가하여 90~100℃의 온도에서 15~30분 동안 가열하여 조미액을 제조하는 단계;Preparing a seasoning liquid by adding 80 to 120 parts by weight of soy sauce, 10 to 30 parts by weight of sugar, and 5 to 15 parts by weight of starch syrup to heat 15 to 30 minutes at a temperature of 90 to 100 ° C. to 1000 to 1100 parts by weight of water; 상기 조미액에 전복 1000~1100중량부를 첨가하여 90~100℃의 온도에서 2~5분 동안 가열하는 단계;Adding 1000-1100 parts by weight of abalone to the seasoning solution and heating at a temperature of 90-100 ° C. for 2-5 minutes; 상기 가열된 전복을 두께가 0.5~1.0cm이 되도록 얇게 써는 단계;Writing the heated abalone so as to have a thickness of 0.5 to 1.0 cm; 상기 조미액과 전복을 용기에 담아, 고온고압살균기를 이용하여 살균처리한 후 밀봉하고, 급속 냉각시켜 통조림으로 제조하는 단계를 포함하는 것을 특징으로 하는 전복 통조림의 제조방법.The method for producing canned abalone comprising the step of putting the seasoning liquid and abalone in a container, sterilizing using a high temperature and high pressure sterilizer, sealing, and rapidly cooling to prepare canned food. 제 1항에 있어서,The method of claim 1, 상기 전복의 비린내를 제거하는 단계는 전복을 생강즙이 첨가된 청주에 침지하는 것을 특징으로 하는 전복 통조림의 제조방법.Removing the fishy smell of the abalone is a method of manufacturing canned abalone, characterized in that the abalone is immersed in the sake added with ginger juice. 제 1항 내지 제 2항 중 어느 한 항에 의한 방법에 의해 제조되는 것을 특징으로 하는 전복 통조림.Canned abalone, characterized in that produced by the method according to any one of claims 1 to 2.
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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20080043452A (en) * 2006-11-14 2008-05-19 대 일 이 Abalone canned goods manufacturing process
CN101869321A (en) * 2010-06-01 2010-10-27 大连獐子岛渔业集团股份有限公司 Instant abalone with soup and preparation method thereof
KR101166896B1 (en) 2011-12-19 2012-07-19 조영택 Manufacturing method for canned goods of alaska pollack of kodari
KR101258787B1 (en) 2011-11-29 2013-04-29 오점환 Manufacturing method of blackmouth angler gangjeong
KR101514980B1 (en) 2014-10-07 2015-04-24 윤연희 Process for Preparing processed food using Spiny top shell and processed food prepared by such method
KR101706705B1 (en) * 2016-10-21 2017-02-15 다시마전복수산 영어조합법인 Manufacturing method for bottled abalone and bottled abalone manufactured by the same

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JPS6058058A (en) 1983-09-10 1985-04-04 Sekiya Shokuhin:Kk Production of seasoned, processed and packaged shellfish such as ear shell
JPS61166384A (en) 1985-01-14 1986-07-28 Hokkai Ooichi:Kk Preparation of seasoned abalone
JPH0220241A (en) * 1988-07-07 1990-01-23 Shiyouene Giken:Kk Production of channed abalone
JPH10276729A (en) 1997-04-11 1998-10-20 Naoyuki Takeuchi Wrapped/processed abalone and its production
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Publication number Priority date Publication date Assignee Title
JPS6058058A (en) 1983-09-10 1985-04-04 Sekiya Shokuhin:Kk Production of seasoned, processed and packaged shellfish such as ear shell
JPS61166384A (en) 1985-01-14 1986-07-28 Hokkai Ooichi:Kk Preparation of seasoned abalone
JPH0220241A (en) * 1988-07-07 1990-01-23 Shiyouene Giken:Kk Production of channed abalone
JPH10276729A (en) 1997-04-11 1998-10-20 Naoyuki Takeuchi Wrapped/processed abalone and its production
US20030216117A1 (en) 2002-04-29 2003-11-20 Edwards Stephen John Method of treating shellfish

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20080043452A (en) * 2006-11-14 2008-05-19 대 일 이 Abalone canned goods manufacturing process
CN101869321A (en) * 2010-06-01 2010-10-27 大连獐子岛渔业集团股份有限公司 Instant abalone with soup and preparation method thereof
KR101258787B1 (en) 2011-11-29 2013-04-29 오점환 Manufacturing method of blackmouth angler gangjeong
KR101166896B1 (en) 2011-12-19 2012-07-19 조영택 Manufacturing method for canned goods of alaska pollack of kodari
KR101514980B1 (en) 2014-10-07 2015-04-24 윤연희 Process for Preparing processed food using Spiny top shell and processed food prepared by such method
KR101706705B1 (en) * 2016-10-21 2017-02-15 다시마전복수산 영어조합법인 Manufacturing method for bottled abalone and bottled abalone manufactured by the same

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