KR100753761B1 - Short-necked clam paste - Google Patents

Abstract

Short-necked clam preserved in soy sauce(Bajirak-Jang) is obtained by preserving a short-necked clam(Ruditapes philippinarum) in seasoning liquid containing soy sauce, garlic and water. The food product has the distinct taste, flavor and nutrients of short-necked clams. A short-necked clam is washed with clean sea water to remove mud, sand and the like and separated into a shell, clam water and meat. Then 100 parts by weight of soy sauce is mixed with 1 to 20 parts by weight of garlic and 50 to 250 parts by weight of water to obtain seasoning liquid. The short-necked clam meat is washed with water, mixed with the seasoning liquid and sterilized.

Description

Clam dressing {SHORT-NECKED CLAM PASTE}

The present invention relates to a method of manufacturing a clam clam, and to the same, the clam obtained from the sea after the earth and sand washing step, washing the clam meat and clam broth collected in the shelling step, mixing the existing soy sauce and its own natural spices, heating, refining, It is about a new type of clamshell with pasteurized taste, nutrition, and the unique nutrients of clam that have not been tasted before.

In general, clam is the second most produced in Korea after oysters and mussels tastes best from February to April, and most of all, it is rich in essential amino acids. Essential amino acids are not made in the body, or even if they are not enough, you need to get them through food. If the essential amino acids are not properly supplied, the protein is not produced well. In particular, clam is rich in iron and zinc, so it is recommended for the elderly, children, and pregnant women.

Since clam contains 3.3mg of iron per 100g, it has higher iron content than the same amount of iron, and contains cobalt and vitamin B2.It is not only an important food for preventing anemia, which is easy for pregnant women and married women, but also for people with low blood pressure. Okay, often eat better color.

In clam, abundant protein enhances liver function. Among these various components, we should pay particular attention to betaine and taurine. Betaine is a good ingredient for fatty liver by preventing the accumulation of fat in the liver, and taurine is a good ingredient for fatty liver patients due to alcohol, which promotes hangover and liver detoxification function, thereby preventing fat accumulation due to excessive drinking. The clam of such a feature is pale and rich in flavor, and is used a lot to taste the soup in various dishes such as soup, stew, and noodles.

In Korean Patent Publication No. 195-4649, various shellfish such as mussels, oysters, clams, clams, etc. are added as raw materials, followed by adding boiling materials for seasoning, followed by boiling water treatment and concentration process. Its production method ". In addition, in Korean Patent Publication No. 1971-131, a multi-fermented fish was prepared by adding enzymes such as amylase at high temperature by adding a highland cultured with saoje, a microorganism of Aspergillus, and niga, respectively, to a salt and salted seafood salted saline solution. The method of manufacturing soy sauce is described, and Korean Patent Publication No. 196-831 discloses ″ fish soy sauce, which extracts inosinic acid from fish and mixes it with amino acids and acid glycosylated solutions obtained by decomposition and extraction from plants, and mixes saline, pigment, and benzoic acid. It describes the recipe.

However, these existing prior arts, although clam is a good nutritious food with excellent flavor, the use of the limited method was limited. It is mainly used only in the case of boiling soup such as simple soup, stew, and noodles.

In order to solve the problems of the prior art as described above, the present invention by using the clam clam unique nutrition and taste and texture while still intact to mix easily in soy sauce, the clam meat is alive, the meat taste is excellent, the broth is boiled, boiled When it is eaten together with meat and tofu casserole such as pork and pork belly, it aims to produce a new type of jangjang, which is a new type of jang food, which can be enjoyed by anyone.

The present invention provides a method for producing a clam cabinet and a clam cabinet manufactured thereby comprising the following steps to achieve the above object.

(a). In preparation for the clam,

  (a-1) Using the seawater purified by using high salt and low salinity seawater sump, all the mud and sand in the shell of clam are discharged to the outside, and then the discharged mud or sand is discharged. Washing all;

  (a-2) separating each of the clam shell, the clam broth stock and the clam shell from the washed clam;

  (a-3) sanitizing the exfoliated clam kernels;

(b). Preparing a soy sauce mixture by combining seasonings containing 1-20 parts by weight of garlic and 50-250 parts by weight of water with respect to 100 parts by weight of soy sauce;

(c). Adding the persimmon kernel prepared in the process of (a) to the soy sauce mixture solution to make the clam shell, and then sterilizing the sealed packaging to complete the refrigerated food;

The present invention provides a method for producing a clam cabinet comprising the following more detailed conditions.

(a). In preparation for the clam,

    (a-1) Using the seawater purified by using high salt and low salinity seawater sump, all the mud and sand in the shell of clam are discharged to the outside, and then the discharged mud or sand is discharged. Rinsing off all the seaweed;

     (a-2) separating the washed clam into a clam shell, clam broth and clam shell, respectively, by hand or boiled exfoliation;

     (a-3) step of hygiene washing the persimmon kernels with keratin removed from 60 ℃ water;

(b). Preparing a soy sauce seasoning solution by mixing and boiling a suitable amount of seasonings including 1-20 parts by weight of garlic, 50-250 parts by weight of water and ginger, cheongcho, anchovies, kelp, and onions;

(c). adding the clam shells prepared in (a-3) to the soy sauce mixture solution prepared in (b) to seal the clam shells and then sterilizing them to complete the refrigerated packaging step;

In the configuration of the present invention, in order to save the unique taste and texture of the clam, through the endless repeated experiments of the present inventors, the clam broth carefully collected in the clam separation process is added, characterized in that It is emphasized that the type is composed of the optimum type and the component ratio for the optimal clam length of the present invention. In addition, the clam shells made by such manufacturing method can be applied to various kinds of fish and shellfish (abalone, conch, lily, mussel, bird drum, dongjuk, clam, shellfish, sea friendship, sea cucumber, shrimp, squid, squid, drumfish, Mullet, rock, whale, shark)

Hereinafter, the technical matters of the present invention will be described in more detail with reference to the following examples. However, these examples are only presented to understand the content of the present invention should not be construed that the scope of the present invention is limited to these embodiments.

Example 1: Preparation of the clam

The clams collected from the sea were soaked in seawater, and then washed, and washed with 1 ~ 9% saline solution to remove shells and unnecessary foreign substances. Mud or sand should be completely removed. Keratin is processed by hand with a knife to remove dead skin or boil to remove dead skin, and the clam shell, clam meat and kernel are completely separated.The clam broth is put in a separate container and the kernel is washed at a high temperature. Drain and drain.

Example 2: Soy Sauce Preparation

10 parts by weight of garlic and 150 parts by weight of water were added to 100 parts by weight of soy sauce, and garlic, ginger, cheonyangcho, anchovy, kelp, and onions were added to boil for a predetermined time to filter only broth and then cooled at room temperature. The ratio of soy sauce and water can be adjusted according to preferences and uses. If the ratio of water is too high, the integrity is low, and if the ratio of soy is too high, the taste becomes too salty and flavor is reduced, so it is appropriately adjusted within the above range (low saltiness). It is made of mixed broth and made available for Bobbibib). Soy sauce is preferably brewed soy sauce, and it is better to use less salty soy sauce that is usually used for simmering. Other seasonings can be adjusted according to your preference. At this time, the fermented mixed soy broth is aged for 7-30 days at the refrigeration temperature of -5 ° to 10 ° C.

Example 3: Preparation of Clam Coccyx

The clam clam and clam mixture were mixed in a 30% to 70% weight ratio, followed by mixing with the Shalogen mixture, followed by normal pasteurization to complete clam.

<Sensory test>

The sensory test was performed on 20 trained sensory test agents on the clam chopsticks and the soy sauce prepared using the conventional conventional method using the clam meat and the clam broth prepared by the above examples. Indicated. The sensory test items were conducted on five items of taste, texture, overall flavor, rejection, and color.The scores were scored according to the following evaluation criteria. Obtained and recorded.

5: very good (no rejection at all)

4: good (no rejection)

3: I just don't hate it.

2: bad or not good (some rejections)

1: very bad (in case of rejection)

Table 1

Item Example Clam flavor 3.7 4.1 Organization 3.5 4.0 zest 3.4 4.0 Rejection 3.2 4.2 Color 3.4 4.2

As a result of tasting the usual soy sauce and the clam jang of the present invention, the clam jang of the present invention showed higher sensory results than conventional soy sauce in all of taste, texture, flavor, rejection and appearance. In particular, the chewy taste of clam meat and soy sauce blended in the taste, and they gave high marks in that clam clams, which were confined to soup dishes, could be easily and conveniently eaten by a new manufacturing method.

As described in detail above, the clam jang according to the present invention is a new type of jang that makes it easy for anyone to easily and conveniently eat the clam, which was limited to the existing soup dish while utilizing the unique taste, flavor, texture and nutrition of the clam, The highest calcium among them is good for preventing osteoporosis, and can be used as a source of various meats, and when mixed with rice, the taste is excellent, and the taste can be satisfied to satisfy consumers' tastes.

Claims (3)

Manufacturing method of clam cabinet comprising the following steps (a). In preparation for the clam,   (a-1) discharging all the mud or sand contained in the shell of the shell in the seawater treated with the high salt and low salt seawater sump, and then washing all the discharged mud or sand;   (a-2) separating each of the clams from the freshly washed clam into clam shell, clam broth, and clam shell kernels;   (a-3) sanitizing the exfoliated clam kernels; (b). Preparing a soy sauce seasoning solution by combining seasonings containing 1 to 20 parts by weight of garlic and 50 to 250 parts by weight of water with respect to 100 parts by weight of soy sauce; (c). Adding the clam meat kernels prepared in the above (a) to the soy sauce mixture solution to make clam shells and sterilizing them by refrigeration; Manufacturing method of clam cabinet comprising the following steps (a). In preparation for the clam,     (a-1) After the seawater treated with high- and low-salt seawater collection wells discharges all the mud and sand from the shells of the seashells, wash all the discharged mud and sand, Doing;      (a-2) separating the washed clam into a clam shell, clam broth and clam shell, respectively, by hand or boiled with a knife to remove dead skin cells;      (a-3) the step of removing the keratin shells from the keratin removed in the sanitary wash with 60 ° C water to dry in a colander or rice plate to remove the water and then mixed with soy sauce; (b). 1 to 20 parts by weight of garlic, 50 to 250 parts by weight of water and seasonings including ginger, cheonyangcho, anchovy, kelp and onion, and boiled to prepare a soy sauce seasoning solution; (c). adding the clam meat kernel prepared in (a) to the soy sauce mixture solution prepared in (b) to make clam clam, followed by sterilization and refrigeration; The clam jang, characterized in that produced by the manufacturing method of claim 1 or 2.