KR100728700B1 - A manufacturing process for canned internal organs of abalone - Google Patents

Abstract

A method of manufacturing canned abalone guts by concentrating abalone guts in saline water is provided. The method does not use food additives and retains characteristic taste, flavor and nutrients of abalone as it is. Abalone guts are washed with clean water, put into boiling saline water with a salinity of 5 to 7%, concentrated until the water is reduced by 30 to 40%, seasoned in soy sauce for 1 to 2hr, aged for 24hr and canned. The canned abalone guts are vacuum-sealed, sterilized at 110 to 120deg.C for 60 to 70min and quickly cooled to less than 37deg.C.

Description

Method of manufacturing abalone canned foods {A MANUFACTURING PROCESS FOR CANNED INTERNAL ORGANS OF ABALONE}

The present invention relates to a method for producing canned abalone gut, and more specifically, abalone gut is collected and concentrated in a predetermined saline solution, seasoned with soy sauce, aged, and processed to allow long-term storage and distribution. will be.

In general, abalone gut contains a lot of useful nutrients such as proteins, essential amino acids, arginine, fats, minerals, calcium, minerals and vitamins, as well as fast deterioration despite its unique taste and long-term storage in nature. And difficult to maintain. Thus, until now, a method of processing abalone viscera was not developed so that only abalone flesh was processed and the internal organs were almost discarded. As a result, it is very difficult to dispose the internal organs collected in the process of abalone, as well as contaminated water quality and the surrounding environment with wastewater and odor generated due to corrosion of the internal organs, resulting in poor hygiene. In addition, due to the cost of discarding abalone viscera, there is a problem that the manufacturing cost for processed food of abalone is increased, and by discarding the viscera, the utilization of fishery resources is reduced, resulting in a reduction in economic benefits.

The present invention is to solve the above-mentioned conventional problems, and to separate the shells and flesh and viscera of abalone and to collect the viscera, and to clean the collected viscera; The process of boiling water with 5 ~ 7% salinity, which is enough to submerge the internal organs, the concentration process of adding the internal organs when the water boils and concentrating until the water evaporates 30-40%, and the concentrated internal organs 1 to 2 It consists of the process of putting it in for a long time, aging the seasoned guts for 24 hours, and vacuum-sealing the aged guts in a can, and storing it for a long time while preserving the nutrients contained in abalone guts and the unique taste and aroma. And distribution to enable consumers to easily consume at home. It is an object of the present invention to improve the utilization of fishery resources by processing the abalone gut discarded as food to improve the utilization of fishery resources, and also to prevent odor and environmental pollution generated from abalone gut.

The present invention is a method for producing abalone gut canned food that preserves the nutrients and taste contained in abalone guts and can be stored for a long time. Washing the process cleanly; The process of boiling water with 5 ~ 7% salinity, which is enough to submerge the internal organs, the concentration process of adding the internal organs when the water boils and concentrating until the water evaporates 30-40%, and the concentrated internal organs 1 to 2 It consists of the process of putting it in for a while, the process of ripening seasoned intestines for 24 hours, and the process of vacuum-sealing the aged intestines in a can.

Hereinafter, preferred embodiments of the present invention will be described in detail.

In general, abalone gut contains a lot of nutrients useful for the human body such as proteins, essential amino acids, arginine, fats, minerals, calcium, minerals and vitamins, as well as a natural taste despite the unique taste. Therefore, the abalone is stored in seawater and quickly separated from the shells and flesh and guts, and the guts are collected and washed clean. In addition, the salt, which can be sufficiently immersed in the intestines, is put in boiling water of 5-7% and concentrated until the water evaporates 30-40%. This ensures that salts are properly contained in the intestines to preserve the original taste and aroma. When the intestines are concentrated in soy sauce for 1 to 2 hours and matured for 24 hours, the taste, aroma and liver are properly harmonized to complete a nutritious food, which is then vacuum sealed in cans. The sealed canned can is sterilized for about 60 to 70 minutes at a temperature of about 110 to 120 ° C. and at the same time rapidly cooled to about 37 ° C. or less in order to prevent the destruction of nutrients and the generation of harmful substances. Is prepared. In the above description, but vacuum packaging in canned cans can be vacuum packed in various containers such as canned food.

As described above, the present invention was able to quantify only the abalone intestine in small portions and vacuum-packed it in canned food, thereby allowing long-term storage and distribution while preserving the nutrients and unique flavor and aroma contained in the abalone intestine without using any food additives. In addition, the processed abalone guts are processed and used as food to improve the utilization of fishery resources, and to prevent odors and environmental pollution from abalone guts, thereby improving the working environment.

Claims (1)

What is claimed is: 1. A method of vacuum packing a viscera collected from abalone in boiled water, the method comprising: washing the viscera collected cleanly; The process of boiling water with 5 ~ 7% salinity, which is enough to submerge the internal organs, the concentration process of adding the internal organs when the water boils and concentrating until the water evaporates 30-40%, and the concentrated internal organs 1 to 2 A method for producing canned abalone intestine, characterized in that the process of putting it in for a while, aging the seasoned gut for 24 hours, and vacuum-sealing the aged gut in a can.