KR100834703B1 - Manufacturing method of kimchi using snow crap - Google Patents

Abstract

A preparation method of kimchi using snow crab is provided to enhance the taste and flavor of kimchi by adding the broth of snow crab to kimchi. A preparation method of kimchi using snow crab comprises the steps of: (i) selecting and washing a main ingredient and a side ingredient; (ii) cutting the main ingredient; (iii) immersing the cut main ingredient in a salting container with salt water; (iv) spreading a side ingredient on the surface of the salted main ingredient, and adding crab broth made of at least one selected from crab body, crab spawn, crab flesh, and crab legs; and (v) aging the main ingredient mixed with the side ingredient at a fixed temperature. The crab broth is added at a level of 5~6kg per 30kg of the main ingredient.

Description

Manufacturing method of kimchi using snow crab {Manufacturing method of kimchi using snow crap}

1 is a process flowchart of a typical kimchi production method.

Figure 2 is a process flowchart of the kimchi production method using snow crab according to the present invention.

      <Code Description of Main Parts of Drawing>

S1 ... Selection step S2 ... Cutting step

S3 ... Pickling step S4 ... Seasoning step

S5 ... Ripening step S6 ... Subsidiary input step

The present invention relates to a method for producing kimchi using snow crab, and more particularly, to a method for producing kimchi using snow crab, which is rich in various nutrients and excellent in sensory preference.

In the present invention, kimchi refers to all kimchi commonly used in terms of kimchi, such as flavor kimchi, bossam kimchi, water kimchi, and Dongchimi, and at least not only the minimum material known to be required for the production of kimchi, but also various additive materials added. It includes one thing.

The crab is one of the size of the crab, and the shell is about 22cm long, and there are small spines on the edge of the carapace, and there are protrusions on the back. The typical types of snow crab are young crab, blue crab, blue crab, leaf crab, lacquer crab, It is a single crab, a hair crab, a two-point crab, and a crab. The habitat is distributed on the east coast of Korea, Japan, and Alaska, and their habitat distribution differs depending on the region.

The capture of snow crabs is usually done using traps, nets or troll nets. Trap catching puts crab's favorite food into the trap and puts it under the sea to prevent the crab from being drawn out. It is mainly used when catching deep red sea crabs. After the snow crab comes up in the net, a professional Yeongdeok crab catcher is mainly used to lift the net.

In addition, the Trawl threw nets under the sea, skimmed underneath the net, and pulled the nets to capture snow crabs. The keg is lagging behind in efficiency, and there are no flaws of the crab caught, and the trolls can catch large quantities, but the drawback is that sand or cobs enter the crab with entangled crabs in the net or falling legs. In addition, while the net is inconvenient to remove the snow crabs from the net one by one, the advantage is that there is no possibility of living sand or sand.

Snow crabs are expensive, and their catches are small, resulting in red crabs that appear as analogues. The red snow crab inhabits the depths of 700-2000m in the East Sea of Korea or throughout Japan, and its shape is similar to that of snow crab, but its shell is hard, not full, and tastes less. However, if you look closely, the red crab is all crimson red, but if the crab is orange on the back, the belly is close to white.

The crust and leg of the crab contains astaxanthin, a pigment. Originally, it is red or it is combined with protein in the turquoise green color, and when heated, the protein is denatured and turned into red index asastin (Astasin), and when anything is boiled, it turns red. Therefore, it is not easy to distinguish between the red crab and the crab of the same genus. The simplest way to distinguish between two crab granules on the posterior margin is the red crab.

Also, in the red snow crab, there is one small spine each on the left and right near the maxima of the carapace, and in the snow crab there are no small spines.

In particular, many of the crab types in the gongdae crab Yeongdeok crab are caught in March-April in the sea between Ganggu-myeon and Yeongdeok-myeon, Yeongdeok-gun, which consists of clean sand, without any soil at the bottom of the sea. Yeongdeok crab of Yeongdeok, Gyeongsangbuk-do, which is highly praised.

The components of Yeongdeok Crab are shown in Table 1 and Table 2.

end. General ingredient

I. Vitamin and Mineral Content

In general, the taste of Yeongdeok crab contains a lot of essential amino acids (lysine, lysine, methionine), and it is low in fat (less than 1%) and is light, so it is an amino acid food comparable to chicken, pork, beef, milk, and cheese. It is recognized.

In addition, calcium, phosphorus, iron and other minerals, and crab eggs contain a nucleic acid that activates the cell can be expected to prevent the aging effect, in particular, chitin in the crab shell is excessive harmful to the body Adsorbs and excretes cholesterol, that is, acts as a de-cholesterol and, in particular, acts as an anticancer action that inhibits the proliferation of cancer cells. In addition, by inhibiting the absorption of chloride ions that cause blood pressure rise in the intestine, and then discharged to the outside of the body to suppress blood pressure rise and to promote effective bacteria in the intestine and activate the cells. In addition, there are effects such as blood sugar control, liver function improvement, and the release of heavy metals and pollutants in the body.

As such, it is used as a raw material for health foods and diet foods because of the pharmacological action of preventing fat accumulation and lowering cholesterol in the body, and is also recognized as a food which may have anti-cancer effects.

On the other hand, kimchi is a typical fermented food that is widely used not only in Korea but also in other countries such as homes and restaurants, and is rich in vitamins from vegetables and carbohydrates from sugar components. It contains various nutrients, and its taste is unique, which is increasing not only domestic demand but also overseas demand.

These kimchi are usually selected and washed to select and wash raw materials and subsidiary materials; Cutting the raw material; Pickling step of immersing the raw material in a pickling barrel to which brine; Seasoning input step of attaching a subsidiary material to the surface of the pickled raw material; After the mixing of the raw materials and subsidiary materials is maintained through a aging step of aging the raw materials to maintain a constant temperature; the pickling step, aging step, seasoning step, in particular the seasoning step of adding the subsidiary kimchi taste, nutrition, freshness It is known to be important in determining the nature of the persistence,

The above-described raw materials can be selected according to the user's selection, such as cabbage, radish, green onions according to the type of kimchi, the raw materials in the following description will be described by referring to the cabbage.

The selection step of the raw materials and subsidiary materials refers to a process of trimming by removing foreign matters, shells, transfers and roots, etc. It is also possible to go through a separate washing process or select and wash later.

The cutting step may be selected by cutting the raw material to 1/2 or 1/4, and in particular, in the case of taste kimchi may be finely cut into 2 ~ 3cm or 3 ~ 4cm.

In addition, the cutting step is preferably three to five times the washing process to wash the cut raw material in order to remove the foreign matter in the raw material.

The pickling step is performed by using general water and salt, salt concentration, pickling time, temperature is very important and affects the fermentation period and sensory performance of kimchi depending on the water quality and pickling form, method and the like. Through this pickling step, the water content of the cabbage can be reduced, and after the preparation of kimchi, water is gradually removed to prevent the phenomenon of dilution of the seasoning and deterioration of the taste of kimchi.

The aging process is Lactobacillus plantarum, Streptococcus faecalis, Lactobacillus brevis, Luconostoc mesenteroides, Pedioccus Pedicoccus cepicous It has been reported that bacteria such as cerevisiae) are involved, and in the early stage of the ripening stage, lactic acid is produced in the state of lactic acid bacteria coexist with other bacteria, and the acidity gradually increases, and accordingly, moderate aging of 0.4 to 0.7% of acidity is achieved. When it reaches to lactic acid bacteria secreted by E. coli except for lactic acid bacteria will be killed.

In addition, the seasoning step is, in addition to the red pepper powder, garlic, ginger, which is added in the case of flavored kimchi, basically, various additional materials such as various salted fish such as pear, leek, carrot, anchovy sake, shrimp salted fish, oyster, etc. To add, there is an advantage that the taste and aroma of kimchi is improved according to the properties of each added material.

However, in the production of conventional kimchi, there is a problem that the added material is difficult to increase the nutrition of kimchi significantly, the inventors of the present invention to produce kimchi, especially using the excellent crab and nutrition as described above In the past, researches have been made on the preparation of Kimchi using Yeongdeok Snow Crab excellent in taste and nutrition of the final product.

Therefore, the present invention relates to a kimchi production method using snow crab, which is appropriately attached to crab rich in nutrition and excellent in taste and aroma in order to solve the above problems.

The object of the present invention as described above, in the production of kimchi, by adding a broth made by boiling crab during the seasoning step of adding a subsidiary material for producing kimchi; achieved by the method of manufacturing kimchi comprising a.

Hereinafter will be described in detail with respect to the production method of kimchi using Yeongdeok crab according to the invention.

The present invention is to select and wash the raw materials and subsidiary materials in order to achieve the above object; Cutting the raw material; Pickling step of immersing the raw material in a pickling barrel to which brine; Seasoning input step of attaching a subsidiary material to the surface of the pickled raw material; Kimchi using a snow crab comprising a; aging step of aging the raw materials to maintain a constant temperature after mixing the raw materials and subsidiary materials; the seasoning input step is a subsidiary material addition step of adding the broth boiled crab; It provides a manufacturing method.

The subsidiary material addition step is characterized in that when the weight of the raw material is 30kg to determine the input amount of the crab boiled crab 5 ~ 6kg.

In addition, the crab applied in the present invention can use all edible crabs such as young crab, blue crab, blue crab, farm crab, leaf crab, lacquer crab, minflower crab, hair crab, two-point crab, tiger crab, in particular It is characterized by including all parts (body, crab, crab meat, crab legs).

The present invention provides kimchi, characterized in that prepared according to the above description.

Hereinafter, with reference to the accompanying drawings the kimchi production method according to the present invention will be described in detail.

1 is a process flowchart of a conventional general kimchi production method.

As shown in Figure 1, the conventional kimchi production method selection step (S1) of selecting and washing the raw materials and subsidiary materials; Cutting step (S2) for cutting the raw material (cabbage); Pickling step (S3) to immerse the raw material in a pickling barrel to which brine; Seasoning input step of attaching the subsidiary material to the surface of the pickled raw material (S4); After the mixing of the raw material and the subsidiary material to maintain a constant temperature to ripen the raw material (S5); consists of.

The selection step (S1) of the raw material and the subsidiary material refers to a process of removing and trimming foreign matters, shells, transfers and roots, etc. It is also possible to go through a separate washing process or later select and wash.

The cutting step (S2) is selected by cutting the raw material to 1/2 or 1/4, in particular, in the case of taste kimchi may be finely cut into 2 ~ 3cm or 3 ~ 4cm.

In addition, the cutting step (S2) it is also preferable to go through the washing process to wash the cut raw material) (cabbage) 3 to 5 times to remove the foreign matter in the raw material.

The pickling step (S3) is to be carried out using normal water and salt, salt concentration, pickling time, temperature is very important and affects the fermentation period and sensory performance of kimchi depending on the water quality and pickling form, method and the like. Through the pickling step (S3) it is possible to reduce the moisture content of the raw material, to prevent the phenomenon that the seasoning is diminished and the kimchi taste is reduced after the kimchi production of water gradually.

In the aging step (S5), lactic acid is initially generated in the state in which the lactic acid bacteria coexist with other bacteria, and the acidity gradually increases, and accordingly, when the lactic acid is secreted, the lactic acid bacteria secrete when the acidity reaches 0.4 to 0.7%. E. coli except for lactic acid bacteria will be killed.

In addition, the seasoning step (S4), a variety of salted fish, oysters, such as pears, leek, carrots, squid chops, shrimp chops, etc., in addition to the red pepper powder, garlic, ginger, which is basically put in the case of the input material, such as taste kimchi Additional ingredients are added, and the taste and aroma of kimchi are improved according to the properties of each added material.

2 is a process flowchart of the kimchi production method according to the present invention.

As shown in Figure 2, the selection step (S1) of selecting and washing the raw materials and submaterials; Cutting step (S2) for cutting the raw material; Pickling step (S3) to immerse the raw material in a pickling barrel to which brine; Seasoning input step of attaching the subsidiary material to the surface of the pickled raw material (S4); After the mixing of the raw materials and the subsidiary materials to maintain a constant temperature to ripen the raw materials (S5); in the kimchi manufacturing method consisting of, in the seasoning input step of adding the subsidiary material crab body, crab, crab meat, crab legs, etc. It is configured to include; subsidiary material addition step of adding more broth made by boiling with water.

First, select and wash raw materials and subsidiary materials, cut them, and add basic spices such as red pepper powder and garlic, or add various salted fish and oysters such as pears, leeks, carrots, squid salted shrimp, and salted shrimp in addition to the basic spices. In addition, in the seasoning step (S4), containing a large amount of crab (body, crab, crab meat, crab legs) in boiling water and cut off for a predetermined time, a predetermined amount, preferably about 5kg per 10 bags (30kg) of raw materials Further comprising a subsidiary material addition step (S6) to add the broth of the above to be mixed with the basic condiments and additional condiments described above to be added to each leaf of the raw material.

At this time, before and after the raw material and the material selection step (S1) and the cutting step (S2) before and after the washing step 3 to 5 having the cleaning step 1 to 2 times after the cutting step (S2) and the material selection step (S1) system. It is also desirable to remove the foreign matter in the cabbage through the additional degree of rotation.

On the other hand, even in the case of water kimchi or Dongchimi, after going through the pickling step (S3) of the raw material, it is possible to add the broth boiled crab during the step (S4) of seasoning.

In addition, during the seasoning step (S4), it is also possible to add additional additives such as red pepper, mustard, etc., which can increase the juice or sensory preference separately from the basic seasoning and additional seasonings described above.

In this way, the crab (body, crab, crab meat, crab legs) is poured into boiling water through a subsidiary material addition step (S6) formed of boiled broth, to achieve the effect of improving the nutrition and taste of kimchi, nutrition of kimchi Can be raised further.

While the invention has been shown and described with respect to specific embodiments thereof, it will be appreciated that the invention can be variously modified and modified without departing from the spirit or scope of the invention as provided by the following claims. It will be clear to those skilled in the art that they can easily know.

Method of producing kimchi using snow crab according to the present invention, in the production of various kimchi, unlike crab (body, crab, crab meat, crab legs) by adding a broiled broth added to the boiling water during the seasoning step in addition to the various It is rich in nutrition and has excellent taste and aroma.

Claims (3)

A selection step of selecting and washing raw materials and subsidiary materials; Cutting the raw material; Pickling step of immersing the raw material in a pickling barrel to which brine; Seasoning input step of attaching a subsidiary material to the surface of the pickled raw material; In the kimchi manufacturing method consisting of: a ripening step of aging the raw material by maintaining a constant temperature after mixing the raw material and the subsidiary material, In the seasoning step of attaching a subsidiary material, adding a subsidiary material for adding a broth made by boiling at least one of the crab body, crab, crab meat, crab legs with water; Kimchi manufacturing method using snow crab, characterized in that it comprises a. The method according to claim 1, The submaterial addition step, Kimchi production method using snow crab, characterized in that the input of the crab boiled crab when the weight of the raw material is 30kg to 5 ~ 6kg. Kimchi prepared according to any one of claims 1 to 2.

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