KR100766828B1 - Method for manufacturing dried abalone - Google Patents
Method for manufacturing dried abalone Download PDFInfo
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- KR100766828B1 KR100766828B1 KR1020060109908A KR20060109908A KR100766828B1 KR 100766828 B1 KR100766828 B1 KR 100766828B1 KR 1020060109908 A KR1020060109908 A KR 1020060109908A KR 20060109908 A KR20060109908 A KR 20060109908A KR 100766828 B1 KR100766828 B1 KR 100766828B1
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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
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
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- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
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Abstract
Description
도 1은 본 발명에 의한 구절초를 이용한 건전복의 제조공정도를 도시한 도면이다.1 is a view showing a manufacturing process of dry abalone using gujeolcho according to the present invention.
본 발명은 구절초를 이용한 건전복의 제조방법 및 그에 의해 제조된 건전복에 관한 것으로서, 보다 상세하게는 전복에 구절초를 첨가하여 찌고, 여기에 구절초 원액이 첨가된 양념을 도포하여 건조함으로써, 장시간 보관이 용이하고, 비린내를 제거하여 간식용으로 섭취가 가능한 구절초를 이용한 건전복의 제조방법 및 그에 의해 제조된 건전복에 관한 것이다.The present invention relates to a method of manufacturing dry abalone using gujeolcho, and to a dry abalone manufactured therefrom, and more particularly, by adding gujeolcho to steamed abalone and steaming by applying the seasoning to which the gujeolcho solution is added, it is easy to store for a long time. The present invention relates to a method of manufacturing dry abalone using gujeolcho that can be ingested for snacking by removing fishy smells.
일반적으로 전복은 맛이 좋아 주로 전혀 가공하지 않은 상태의 날것이나 죽에 첨가되는 형태로 소비되는 고가의 중요한 연안 수산물이다. 특히, 생전복이 가진 특징적인 조직감은 소비자들이 전복을 즐겨 찾는 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 or raw porridge in its raw state. In particular, the characteristic texture of live abalone is one of the reasons consumers like to enjoy 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.
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 has been known as a medicinal and functional substance since it has been highly valued since it has long been a valuable seafood product in Korea, China, and Japan, and contains various nutrients. 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 marine product. It has excellent effects on skin care, nourishing tonic, postpartum care, and weak constitution, and is used for medicinal purposes as well as edible.
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.
한편, 구절초는 국화과에 속하는 쌍떡잎식물로서, 주로 산기슭 풀밭에서 자라며, 높이는 50cm 정도로 땅속줄기가 옆으로 길게 뻗으면서 번식한다. 이러한 구절초는 치풍, 부인병 및 위장병 치료에 효능이 있어, 오래전부터 민간에서 약재로 이용되어 왔다.On the other hand, Gujeolcho is a dicotyledonous plant belonging to the chrysanthemum family, and it grows mainly in the foothills of the mountain, and grows as long as the underground stem extends to the side about 50cm in height. Such gujeolcho is effective in treating typhoons, gynecological diseases and gastrointestinal diseases, and has been used as a medicine for a long time in the private sector.
본 발명의 목적은 상기와 같은 문제점을 해결하기 위한 것으로서, 전복을 건조시켜 건전복을 제조할 시, 전복이 가진 특유의 비린내를 제거하기 위하여 전복을 구절초 꽃과 함께 찌며, 건전복의 양념이 되는 기초 양념수에도 구절초 원액을 첨가함으로써, 전복의 비린내를 제거하여 취식을 용이하게 할 뿐만 아니라, 장기간 동안 보관이 용이한 구절초를 이용한 건전복의 제조방법 및 그에 의해 제조된 건전복을 제공하고자 하는 것이다.An object of the present invention is to solve the above problems, when manufacturing the abalone by drying the abalone, steamed abalone with Gujeolcho flowers to remove the peculiar fishy smell of the abalone, the basic seasoning that becomes the seasoning of dry abalone By adding Gujeolcho undiluted solution to water, it is possible to remove the fishy smell of abalone to facilitate eating, as well as to provide a method of manufacturing a dry abalone using Gujeolcho, which is easy to store for a long time, and a dry abalone manufactured thereby.
상기 목적을 달성하기 위한 본 발명의 구절초를 이용한 건전복의 제조방법은 전복을 채취하여 껍질에서 분리하여 손질하는 단계(S1); 기본수 1000~1100중량부를 기준으로 다시마 40~70중량부, 간장 1000~1100중량부, 돌게 400~600중량부, 구절초 원액 400~600중량부, 양파 20~50중량부, 매운 고추 10~30중량부, 붉은 건고추 5~20중량부, 마늘 70~120중량부, 생강 10~30중량부, 대파 20~50중량부, 배 40~70중량부 및 마른 표고버섯 10~20중량부를 첨가하여 90~100℃의 온도에서 20~40분 동안 가열한 후, 구절초 꽃 찻물 300~500중량부를 더 첨가하고 5~10분 동안 가열하여 기초 양념수를 제조하는 단계(S2); 전복을 찌기 위한 용기의 바닥에 말린 구절초 꽃을 깔고, 여기에 전복을 올려놓은 후, 이를 35~45분 동안 찌는 단계(S3); 상기 쪄진 전복에 상기 기초 양념수를 전복이 잠길 정도로 붓고, 1~3시간 동안 숙성하는 단계(S4); 및 상기 숙성된 전복을 꺼내어 펼쳐놓고 10~12시간 동안 해풍에 건조시키며, 이때, 상기 기초 양념수를 다시 5~10분 동안 끓여 식혀두었다가, 상기 전복을 건조한 지 3~4시간이 지난 시점에서, 상기 기초 양념수를 전복의 표면에 골고루 발라주는 단계(S5)를 포함한다.Method for producing a dry abalone using Gujeolcho of the present invention for achieving the above object is to take the abalone and to separate and trim in the shell (S1); 40 to 70 parts by weight of kelp, 1000 to 1100 parts by weight of soy sauce, 400 to 600 parts by weight, 400 to 600 parts by weight of crumbs, 400 to 600 parts by weight of gujeolcho solution, 20 to 50 parts by weight of onion, spicy pepper 10-30 Add parts by weight, 5-20 parts by weight of red dried pepper, 70-120 parts by weight of garlic, 10-30 parts by weight of ginger, 20-50 parts by weight of leeks, 40-70 parts by weight of pears, and 10-20 parts by weight of dried shiitake mushrooms. Heating at a temperature of 90 to 100 ° C. for 20 to 40 minutes, further adding 300 to 500 parts by weight of gujeolcho flower tea and heating for 5 to 10 minutes to prepare basic seasoning water (S2); Laying dried Gujeolcho flowers on the bottom of the container for steaming abalone, putting abalone on it, and steaming it for 35 to 45 minutes (S3); Pouring the basic seasoning water to the steamed abalone so that the abalone is submerged, and aging for 1 to 3 hours (S4); And taking out the matured abalone and spreading it out for 10 to 12 hours in a sea breeze. At this time, the basal marinated water was boiled for 5 to 10 minutes and cooled, and at the point of 3-4 hours after the abalone was dried, Applying the basic seasoning evenly on the surface of the abalone (S5).
여기에서, 상기 기본수는 전복에서 분리된 껍질을 물에 넣고 10~20분 동안 끓여서 제조되는 것이다.Here, the basic water is prepared by boiling the shell separated from the abalone in water for 10 to 20 minutes.
또한, 상기 구절초 원액은, 봄에 채취한 구절초의 새싹을 용기에 층층이 담고, 상기 구절초 새싹 100중량부를 기준으로 90~110중량부의 황설탕을 상기 구절초 새싹 층 사이에 골고루 뿌린 후, 40~60중량부의 올리고당을 더 첨가하여, 상기 용기의 입구를 막아 그늘에서 8~12개월 동안 숙성시킨 다음, 숙성된 구절초 새싹을 천으로 걸러 다시 용기에 담아 2~3개월 동안 발효시켜 구절초 새싹 발효액을 얻는 제 1단계; 가을에 채취한 구절초의 꽃과 줄기를 상기 제 1단계와 동일한 방법으로 발효시켜 구절초 꽃 및 줄기 발효액을 얻는 제 2단계; 겨울에 채취한 구절초의 뿌리를 상기 제 1단계와 동일한 방법으로 발효시켜 구절초 뿌리 발효액을 얻는 제 3단계; 및 상기 제 1, 2 및 3단계에서 얻은 발효액을 모두 혼합하여 제조되는 것이다.In addition, the gujeolcho undiluted solution, the layer of the Gujeolcho sprouts collected in the spring layer in the container, based on 100 parts by weight of the Gujeolcho sprouts evenly sprinkled 90-110 parts by weight of yellow sugar between the Gujeolcho sprout layer, 40-60 weight By further adding a negative oligosaccharide, blocking the inlet of the container and aged for 8 to 12 months in the shade, and then filtered aged Gujeolcho sprouts with a cloth and put in a container again and fermented for 2 to 3 months to obtain a fermentation broth of Gujeolcho step; A second step of obtaining the Gujeolcho flower and stem fermentation broth by fermenting the flowers and stems of Gujeolcho collected in autumn in the same manner as the first step; A third step of obtaining the gujeolcho root fermentation broth by fermenting the roots of gujeolcho collected in winter in the same manner as the first step; And it is prepared by mixing all the fermentation broth obtained in the first, second and third steps.
또한, 상기 구절초 꽃 찻물은 끓인 물에 구절초 꽃을 1~2시간 동안 담가 놓아 우려낸 것이다.In addition, the Gujeolcho flower tea is made by soaking Gujeolcho flowers in boiled water for 1-2 hours.
또한, 상기 말린 구절초 꽃은 가을에 구절초 전초를 잘라 이를 그늘에서 25~35일 동안 말린 것이다.In addition, the dried Gujeolcho flowers cut gujeolcho outpost in autumn and dried it for 25 to 35 days in the shade.
또한, 본 발명에서는 상기 방법으로 제조된 구절초를 이용한 건전복을 제공한다.In addition, the present invention provides a dry abalone using Gujeolcho 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 구절초를 이용한 건전복을 제조하기 위한 전체적인 제조공정도를 나타내고 있다.Figure 1 shows the overall manufacturing process diagram for manufacturing a dry abalone using Gujeolcho according to the present invention.
먼저, 전복준비단계(S1)에서는, 채취한 전복을 껍질에서 분리하여, 내장을 제거하면서 깨끗이 손질한다. 이때, 분리된 껍질은 다음 단계인 기초 양념수 제조단계에서 사용하므로 따로 보관한다.First, in the abalone preparation step (S1), the collected abalone is separated from the shell and cleaned while removing the intestines. At this time, the separated shell is stored separately because it is used in the next step, the basic seasoning water manufacturing step.
다음, 기초 양념수 제조단계(S2)에서는, 건전복의 맛을 내기 위한 기초 양념수를 제조하기 위하여, 우선 상기 전복에서 분리된 껍질을 물에 넣고 10~20분 동안 끓여 기본수를 준비한다. 이와 같이 준비된 상기 기본수 1000~1100중량부를 기준으로 아래 표 1과 같은 양의 재료를 골고루 혼합하여 90~100℃의 온도에서 20~40분 동안 가열한다.Next, in the basic seasoning water manufacturing step (S2), in order to prepare a basic seasoning water for the taste of dry abalone, first put the shell separated from the abalone in water to boil for 10-20 minutes to prepare the basic water. Based on the 1000 to 1100 parts by weight of the basic water prepared as described above, and evenly mix the material in the amount shown in Table 1 for 20 to 40 minutes at a temperature of 90 ~ 100 ℃.
상기와 같이 끓여진 기초 양념수에 구절초 꽃 찻물을 300~500중량부 더 첨가한 후, 이를 5~10분 동안 끓여, 건전복 제조를 위한 기초 양념수를 완성한다. 상기 구절초 꽃 찻물은 끓인 물에 구절초 꽃을 1~2시간 동안 담가 놓아 우려낸 것이며, 꽃을 바로 물에 넣고 끓이면 쓴맛이 나게 되므로, 끓인 물에 서서히 우려내는 것이 중요하다. 이러한 구절초 꽃 찻물을 한번 끓인 기초 양념수에 첨가하여 잠시 더 끓이게 되면, 구절초 꽃의 향을 최대한 살릴 수 있다.After adding 300-500 parts by weight of Gujeolcho flower tea to the boiled basic seasoning water as above, it is boiled for 5-10 minutes to complete the basic seasoning water for preparing dry abalone. The Gujeolcho flower tea is soaked by boiling Gujeolcho flower in boiled water for 1 to 2 hours, and the flower is immediately bitter when boiled in water, so it is important to simmer in boiled water. When the Gujeolcho flower tea is added to the boiled basic seasoning water and boiled for a while, the scent of Gujeolcho flower can be maximized.
상기 기초 양념수에 첨가되는 재료 중 구절초 원액은 아래와 같은 방법으로 준비한 것을 사용하도록 한다. Of the ingredients added to the basic seasoning water gujeolcho stock solution to be prepared by the following method.
먼저, 봄에 구절초의 새싹을 채취하여 깨끗이 씻어 물기를 제거한 후, 이를 항아리에 담으면서 황설탕을 상기 구절초 새싹 층 사이사이에 골고루 뿌린다. 그리고, 여기에 올리고당을 더 첨가한 후, 한지로 항아리의 입구를 봉하고, 그늘에서 8~12개월 동안 숙성시킨다. 이와 같이 숙성된 구절초 새싹을 천으로 걸러 다시 항아리에 담아 2~3개월간 발효시켜 구절초 새싹 발효액을 얻는다. 이때, 첨가되는 상기 황설탕과 올리고당의 양은 구절초 새싹 100중량부를 기준으로 각각 황설탕 90~110중량부, 올리고당 40~60중량부인 것이 바람직하다.First, shoot the buds of gujeolcho in the spring and wash them thoroughly to remove water, and then sprinkle the yellow sugar evenly between the layers of the gujeolcho sprout while putting them in a jar. Then, after further adding oligosaccharides, seal the inlet of the jar with Hanji and let it mature in the shade for 8-12 months. The aged Gujeolcho sprouts are sieved with a cloth and put in a jar again and fermented for 2-3 months to obtain a Gujeolcho sprout fermentation broth. At this time, the amount of the brown sugar and oligosaccharides added is preferably 90 to 110 parts by weight of sulfur sugar, 40 to 60 parts by weight of oligosaccharide, based on 100 parts by weight of Gujeolcho sprout.
또한, 가을에 구절초의 꽃과 줄기를 채취하여 상기 봄의 구절초 새싹과 같은 방법으로 숙성 및 발효시켜 구절초 꽃 및 줄기 발효액을 얻는다.In addition, in the fall of Gujeolcho flowers and stems are collected and aged and fermented in the same manner as the spring Gujeolcho sprout to obtain Gujeolcho flowers and stem fermentation broth.
또한, 겨울에 구절초의 뿌리를 채취하여 상기 봄의 구절초 새싹과 같은 방법으로 숙성 및 발효시켜 구절초 뿌리 발효액을 얻는다.In addition, by extracting the roots of Gujeolcho in winter, aged and fermented in the same manner as the Gujeolcho sprout of the spring to obtain the Gujeolcho root fermentation broth.
마지막으로, 상기와 같이 봄, 가을 및 겨울에 각 계절별로 얻은 구절초 새싹, 꽃 및 줄기, 뿌리의 발효액을 모두 혼합하여 구절초 원액을 완성한다.Finally, the Gujeolcho stock solution is completed by mixing all of the fermentation broth of Gujeolcho sprout, flowers and stems, and roots obtained in each season in spring, autumn, and winter as described above.
또한, 상기 기초 양념수에 첨가되는 돌게에는 키토산이 많이 함유되어 있으며, 이러한 키토산 성분이 기초 양념수로 흘러들어가 이를 건전복에 첨가하여 섭취하게 되면, 키토산이 가지고 있는 효능인 인체의 신진대사를 활발하게 해줄 뿐만 아니라, 체내의 세균, 바이러스 등 미생물의 세포막과 결합하여, 미생물 증식을 억제하는 각종 항균작용의 효과를 얻을 수 있다.In addition, the crab added to the basic seasoning water contains a large amount of chitosan, and when these chitosan components flow into the basic seasoning water and are added to the healthy abalone, the metabolism of the human body, which has the efficacy of chitosan, is actively active. In addition to binding to the cell membranes of microorganisms such as bacteria and viruses in the body, it is possible to obtain various antimicrobial effects of inhibiting microbial growth.
다음, 전복을 찌는 단계(S3)에서는, 용기에 말린 구절초 꽃을 깔고, 상기 구절초 꽃 위에 상기 전복준비단계(S1)에서 준비한 전복을 놓은 후, 이를 35~45분 동안 찐다.Next, in the step of steaming abalone (S3), lay the dried Gujeolcho flowers in a container, place the abalone prepared in the abalone preparation step (S1) on the Gujeolcho flowers, and then steam it for 35 to 45 minutes.
여기에서, 상기 구절초 꽃은 가을에 구절초 전초를 잘라 이를 그늘에서 25~35일 동안 말린 것을 사용한다.Here, the Gujeolcho flowers are used to cut gujeolcho outpost in autumn and dried them in the shade for 25 to 35 days.
이와 같이 구절초 꽃을 깔고, 그 위에 전복을 놓아 한번 찌게 되면, 전복이 가진 특유의 비린 냄새와 맛을 없애줄 뿐만 아니라, 양념의 맛이 전복에 잘 배어든다는 효과가 있다.Like this, gujeolcho flowers are laid, and the abalone is steamed once on it, not only eliminates the peculiar smell and taste of abalone, but also has the effect that the flavor of the season is well absorbed into the abalone.
다음, 숙성단계(S4)에서는, 상기 단계(S3)에서 쪄진 전복을 용기에 닮은 후, 상기에서 준비된 기초 양념수를 전복이 잠길 정도로 붓고, 이를 1~3시간 동안 숙성시킨다.Next, in the aging step (S4), after resembling the abalone steamed in the step (S3) to the container, poured the basic seasoning water prepared in the above so that the abalone is submerged, it is aged for 1 to 3 hours.
다음, 건조단계(S5)에서는, 상기 단계(S4)에서 숙성된 전복을 꺼내어, 이를 펼쳐놓고 10~12시간 동안 해풍에 말려준다.Next, in the drying step (S5), take out the abalone aged in the step (S4), spread it out and let it dry in sea wind for 10 to 12 hours.
이때, 상기 기초 양념수를 다시 한번 더 끓여 이를 식혀두었다가, 상기 전복을 말리기 시작한 지 3~4시간이 지난 시점에서, 상기 기초 양념수를 전복의 표면에 발라 양념의 맛이 전복에 골고루 배도록 한다.At this time, boil the basic seasoning water once again and cool it, and at 3-4 hours after the start of drying the abalone, the basic seasoning water is applied to the surface of the abalone so that the taste of the seasoning is evenly distributed over the abalone.
본 발명에 의한 건전복의 제조시에는 전복을 자르지 않은 상태로 조리하며, 이는 전복을 자르게 되면 전복에서 단백질이 빠져나가 맛이 떨어지기 때문이다. 그러나, 건조가 완전히 끝난 상태의 건전복은 취식자가 먹기 쉬운 형태로 잘라놓는 것이 가능하다.When preparing a dry abalone according to the present invention, the abalone is cooked without cutting, because when the abalone is cut, the protein is released from the abalone and the taste is reduced. However, it is possible to cut the dry abalone, which has been completely dried, into a form that is easy to eat.
이와 같이 제조된 건전복은 적당량 씩 진공포장함으로써 장기간 보관이 가능하며, 건강에 유익한 간식이나 술안주 등의 용도로 활용될 수 있다.The dry abalone prepared as described above can be stored for a long time by vacuum packing in an appropriate amount, and can be utilized for snacks or snacks, which are beneficial to health.
본 발명을 이하 구체적인 실시예를 들어 더욱 상세히 설명한다. 그러나 본 발명이 이 실시예에 국한되는 것은 아니다.The present invention will be described in more detail with reference to the following specific examples. However, the present invention is not limited to this embodiment.
실시예Example : 구절초를 이용한 건전복의 제조공정: Manufacturing process of dry abalone using gujeolcho
1. 전복을 준비하는 단계1. The steps to prepare for overturning
전복껍질에서 전복만을 채취한 후, 이를 깨끗이 손질한다. 그리고, 상기 전복에서 분리된 껍질은 추후 기초 양념수를 제조하는 공정단계에서 사용한다.After collecting only abalone from the abalone shell, clean it. And, the shell separated from the abalone is used in the process step of manufacturing the basic seasoning water later.
2. 기초 양념수를 제조하는 단계2. Steps to prepare basic seasoning
상기 전복 준비 단계에서 분리된 전복 껍질 5개를 1ℓ의 물에 넣고 100℃의 온도에서 10분간 끓인 후, 전복 껍질을 제거하여 기본수를 준비한다.Five abalone shells separated in the preparation of abalone were put in 1 L of water and boiled at a temperature of 100 ° C. for 10 minutes, and then the abalone shell was removed to prepare basic water.
상기 기본수에 다시마 10조각, 간장 1ℓ, 돌게 500g, 구절초 원액 0.5ℓ, 양파 1개, 매운 고추 2개, 붉은 건고추 1개, 마늘 10쪽, 생강 3쪽, 대파 1개, 배 1/2개 및 마른표고버섯 2개를 넣고 100℃의 온도에서 30분 동안 끓인 후, 여기에 구절초 꽃 찻물 2컵을 붓고 5분 동안 더 끓여서 식힌다.10 pieces of kelp, 1 liter of soy sauce, 500 g of crab, 0.5 liter of gujeolcho solution, 1 onion, 1 hot pepper, 1 red dried pepper, 10 garlic, 3 ginger, 1 leek, pear 1/2 Put two dogs and dried shiitake mushrooms and boil for 30 minutes at a temperature of 100 ℃, pour 2 cups of Gujeolcho flower tea water and boil for 5 minutes to cool.
이때, 상기 구절초 원액은 봄에 구절초 새싹을 채취하여 상기 구절초 새싹 100g을 항아리에 층층이 담으면서 100g의 황설탕을 골고루 뿌리고, 여기에 50g의 올리고당을 더 첨가한 후, 한지로 항아리의 입구를 막고, 그늘에서 10개월 동안 숙성시킨 다음, 숙성된 구절초 새싹을 천으로 걸러 다시 용기에 담아 3개월 동안 발효시켜 얻은 구절초 새싹 발효액과, 가을에 구절초 꽃과 줄기를 채취하여 이를 상기와 같은 방법으로 발효시켜 얻은 구절초 꽃과 줄기 발효액과, 겨울에 구절초 뿌리를 채취하여 이를 상기와 같은 방법으로 발효시켜 얻은 구절초 뿌리 발효액을 모두 혼합하여 제조된다.At this time, the gujeolcho undiluted solution is taken in the spring Gujeolcho sprouts, while 100g of Gujeolcho sprouts are layered in a jar, evenly sprinkle 100g of yellow sugar, add 50g of oligosaccharide to it, and then block the entrance of the jar with Hanji, After aging for 10 months in the shade, the Gujeolcho sprout fermentation broth obtained by fermenting the aged Gujeolcho sprouts with a cloth and putting them back into a container and fermenting for 3 months, and extracting Gujeolcho flowers and stems in autumn, and fermenting them in the same manner as described above Gujeolcho flowers and stems fermentation broth, and Gujeolcho roots in winter, it is prepared by mixing all the Gujeolcho root fermentation broth obtained by fermentation in the same manner as described above.
3. 전복을 찌는 단계3. Step to steam upset
손질된 전복에 구절초 꽃을 깔고 40분 동안 찐다.Place the Gujeolcho flowers on the trimmed abalone and steam for 40 minutes.
이때, 상기 구절초 꽃은 가을에 구절초 전초를 잘라 이를 그늘에서 1개월 동안 말린 것이다.At this time, the Gujeolcho flowers cut Gujeolcho outpost in autumn and dried them in the shade for 1 month.
4. 숙성 및 건조 단계4. Ripening and drying step
상기 단계에서 구절초 꽃과 함께 찐 전복을 항아리에 담고, 여기에 상기 식힌 기초 양념수를 전복이 잠길 정도로 부은 후, 2시간 동안 숙성시킨다. 그리고, 상기 숙성된 전복을 꺼내어 해풍이 부는 곳에 펄쳐놓고 10시간 동안 말려준다. 이때, 상기 기초 양념수를 다시 한번 더 끓여 이를 식혀두었다가, 상기 전복을 말리기 시작한 지 3시간이 지난 시점에, 상기 기초 양념수를 전복의 표면에 발라준다.In the step, put the abalone steamed with Gujeolcho flowers in a jar, pour the chilled basic seasoning water here so that the abalone is submerged, and aged for 2 hours. Then, the aged abalone is taken out and poured into a sea breeze and dried for 10 hours. At this time, the basal marinade water is boiled once more, and it is cooled, and after 3 hours after the start of drying the abalone, the basal marinade water is applied to the surface of the abalone.
본 발명에 의한 구절초를 이용한 건전복은, 제조공정에서 전복을 찔 때 구절 초 꽃을 깔고 찔 뿐만 아니라, 건전복의 맛을 내는 기초 양념수에도 구절초 원액을 첨가함으로써, 상기 구절초로 인하여, 전복의 비린내를 제거함과 동시에 건전복을 먹은 후, 뒷맛이 개운하고 깔끔한 여운이 남게 하므로, 조리하지 않은 상태의 생전복을 섭취하지 못하는 사람도 거부감없이 간식으로 건전복을 섭취할 수 있다는 장점이 있다.The dry abalone using gujeolcho according to the present invention is not only spreading and puncturing the gujeolcho flowers in the manufacturing process, but also adding the gujeolcho undiluted solution to the basic seasoning water to taste dry abalone. Simultaneously with the removal, after eating dry abalone, the aftertaste will leave a refreshing and neat finish, so people who can not eat raw abalone without cooking have the advantage that they can consume dry abalone without snacking.
또한, 본 발명에 의한 건전복은 전복의 영양성분 및 기능성 성분을 유지하면서도 장기간 보관이 가능하고, 보관시 취급이 용이하다는 장점이 있어, 누구나 편리하게 휴대하고 취식할 수 있다는 장점이 있다.In addition, the dry 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, it is easy to handle during storage, there is an advantage that anyone can conveniently carry and eat.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR19990081472A (en) * | 1998-04-30 | 1999-11-15 | 이상수 | Dry clam meat containing herbal medicine and its manufacturing method |
| KR20050083358A (en) * | 2004-02-23 | 2005-08-26 | 장춘삼 | Packing method of abalone and cooking method of the packed abalone |
| KR20050107688A (en) * | 2004-05-10 | 2005-11-15 | 공필규 | Method of processing abalone |
| KR20060095437A (en) * | 2005-02-28 | 2006-08-31 | 박양균 | Method for manufacturing dry abalone increasing amount of taurine |
| KR100633093B1 (en) | 2004-04-20 | 2006-10-12 | 안승옥 | Processed foodstuffs using shellfish and soy sauce and its method and use |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR19990081472A (en) * | 1998-04-30 | 1999-11-15 | 이상수 | Dry clam meat containing herbal medicine and its manufacturing method |
| KR20050083358A (en) * | 2004-02-23 | 2005-08-26 | 장춘삼 | Packing method of abalone and cooking method of the packed abalone |
| KR100633093B1 (en) | 2004-04-20 | 2006-10-12 | 안승옥 | Processed foodstuffs using shellfish and soy sauce and its method and use |
| KR20050107688A (en) * | 2004-05-10 | 2005-11-15 | 공필규 | Method of processing abalone |
| KR20060095437A (en) * | 2005-02-28 | 2006-08-31 | 박양균 | Method for manufacturing dry abalone increasing amount of taurine |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101110670B1 (en) | 2011-07-15 | 2012-02-15 | 이정업 | Manufacturing method of abalone seasoned and semi-dried |
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