KR100859848B1 - A method for processing abalone can - Google Patents

Abstract

A method of preparing canned abalone by addition of bamboo salt and salt during the manufacture is provided to remove a fishy smell without separate seasoning and to give pharmacological efficacy of bamboo salt. Non-skinned or skinned abalone with a pH of 6.20 to 6.75 and the volatile basic nitrogen content in the range 5 to 8mg/100g is used. The non-skinned abalone is washed, heated with steam at 100deg.C for 15 to 25min. The skinned abalone is washed and heated with steam or water at 100deg.C for 15 to 25min. The steamed abalone is cooled to less than 10deg.C, washed with meat broth, dehydrated and dried. In the drying process, the abalone is salted with 6% table salt for 12 to 24hr, rubbed with a brush, washed with meat broth, dehydrated, boiled with hot water at 95deg.C for 1 to 2hr, dried in the shade for 1hr and re-dried at 70deg.C. The drying and re-drying process are repeated for 2 to 3 days. The processed abalone is finally dried for 5 days to a moisture content of 30 to 40%, put into a can, degassed at 95 to 100deg.C for 20 to 30min, poured with 1.0 to 1.5% by weight of table salt and 0.5 to 1.0% by weight of bamboo salt, sealed at 20 to 30cm/Hg, sterilized at 113 to 121deg.C for 40 to 80min and cooled at 38deg.C for 20 to 30min and at room temperature for 12hr.

Description

Process of abalone canning {A method for processing abalone can}

The present invention relates to a method for processing canned abalone, and more particularly, to canned abalone with the addition of bamboo salt to the pharmacological effect of bamboo salt.

Abalone is one of the widely-researched objects of Qin Shi Huang for its good life. It is thought that abalone was evaluated as a nutritious and precious food.

The efficacy of Korean abalone, which has been recognized for its excellence since ancient times, has been described as “Efficacy of abalone for lightening the body and brightening eyes” in the Myeongseul (이나) and Gyu-hyuk (閨 閤 叢書 1809). In addition, the Seokhak Jeong Yakjeon in Chosun Dynasty introduced abalone in the name of blowfish, saying, “The lean meat is sweet and can be eaten raw or cooked, but the best way is to make and eat pork. In the spring and summer there are poisons, and when they come into contact with them, the flesh boils and the lesions explode. ” A variety of abalone dishes are introduced in the royal cookbook of Jin Yeon-ui, Jin-euk, and Seogyu-gu's executive economic districts.

Abalone has an excellent effect on relieving fatigue of the eyes and the optic nerve, relieves the symptoms of burning or chest swelling, strengthens the liver function, and boils abalone when the body is weak. This will come out well, jaundice and cystitis is also helpful.

Abalone has a high content of iodine, which can lead to fat accumulation in the blood vessels of the fat, rough skin, thinning hair, headaches and tongue and throat dryness.

A notable component of abalone is its high taurine content. Taurine helps to restore the vision of the adult, as well as to the formation of the retina of the fetus and the development of vision in infancy, to lower blood pressure and blood cholesterol levels, to prevent damage to the liver in advance, and to treat liver cirrhosis and fatty liver, and to protect the heart. It is known to work properly.

In addition, it contains a lot of protein, glutamic acid, leucine, alginic acid, etc., it has a unique sweet taste, has a high content of vitamin B ₁ , B ₂ , C, and minerals such as calcium, phosphorus, iron, etc. It has also been shown in many diets, including pulmonary tuberculosis patients.

 In addition, the benefits of abalone are zinc, which helps to grow and heal wounds. Zinc is also known as a mineral that boosts energy.

On the other hand, bamboo salt is known to have an effective pharmacological effect in vivo because it contains abundant minerals (K, P, Fe, Ge, etc.) necessary for the human body, unlike ordinary salts. In other words, it has effects on diseases of gastritis, gastric ulcer, digestive system and trauma, detoxification, flavor, toothache. Toothpaste prepared with bamboo salt reduces the number of streptococci in oral cavity and relieves symptoms of gingivitis. In addition to the anti-cancer effect and blood pressure lowering effect is known.

Conventional techniques for canning abalone include removing abalone fishy from No. 10-2005-0103118, and adding canned abalone to the seasoning solution prepared by mixing soy sauce, sugar, and syrup in water, and heating to canned fish. Although a method for preparing canned abalone can be easily removed, there is a problem in that it is not applicable to foods that should be cooked with live abalone, such as porridge, by using seasoning liquid.

 In addition, when the production of abalone, such as April-May, if not processed into a suitable processed product may cause a price drop due to mass production, the development of high-value added high-value processed products is urgently needed.

Accordingly, the present inventors have developed the canned abalone canned food to complete the present invention by paying attention to the fact that fish oil of abalone can be solved by adding bamboo salt.

That is, an object of the present invention is to provide a method for processing live abalone without fishy seasoning without fishy seasoning.

Another object of the present invention is to provide a canned abalone with satisfactory properties, vacuum degree, tin and lead content and bacterial detection degree processed according to the above method.

According to the first aspect of the present invention,

The process of processing canned abalone can be processed by washing, cooking, cooling, shelling, washing and dehydrating, screening, killing, degassing, pouring, sealing, sterilizing, finished product cooling, cooling and container drying. Is provided.

According to the second aspect of the present invention,

Obtained by the above-mentioned method, canned abalone can be provided having satisfactory properties, vacuum degree, tin and lead content, and bacterial detection degree.

EMBODIMENT OF THE INVENTION Hereinafter, this invention is demonstrated concretely.

Abalone can be used for canning abalone in the present invention is not limited to this, it is good to satisfy the following conditions. The pH of the raw material should be fresh at 6.20-6.75 and volatile nitrogen at 5-18 mg / 100 g.

For reference, the general composition of the abalone abalone is shown in Table 1.

moisture Crude protein Crude fat View minutes Glycogen 80.3 14.0 0.1 2.3 3.3

General composition of Korean abalone (unit: g / 100 g)

The canning process using such abalone is performed as follows.

First, clean the harvested wild or farmed abalone.

Second, the process of self-sufficiency is carried out, which is divided into two ways. That is, it is a method of ripening including shells and a method of ripening by separating shells. Among these, considering the quality aspects, it is better to peel the skin easily so that the meat is not broken and the meat is not damaged. In addition, the shell must be carefully removed so that the abalone meat is not damaged.

Specific self-conditioning conditions are as follows:

Peeled abalone (including shellfish) is steam cooked for about 15-25 minutes at about 100 ℃, and steamed or watery cooked for about 5-15 minutes at about 100 ℃ when only abalone meat is cooked. First, in the above description of the time range, the smaller range requires a shorter time for self-learning and the larger one takes a longer time, so the minimum range value corresponds to a smaller abalone and the maximum range value corresponds to a larger abalone. It is set to correspond. In addition, when there is a rout, due to the shelling, the water is not evenly cooked, so it should be cooked under steam for 15-25 minutes. Therefore, both steam or water can be used, and the sleeping time is also relatively short.

  Third, cool after cooling. At this time, the cooling conditions are cooled to below the central temperature of 10 ℃ within 1-2 minutes, washed in broth and dehydrated.

Fourth, the abalone ripened peeled in the second process may be shelled by a manual method after cooling if necessary.

Fifth, the abalone meat obtained in the case of shelling is dehydrated after removing and cleaning foreign substances (scraps, etc.).

Sixth, the size of the individual is divided into large and small. In consideration of the size of the canning container, the individual is divided into uniform or similar sizes. 75g or more, ② Medium: More than 37g, ③ Small: 20g or more should be selected.

Seventh, kill in cans (put in containers).

At this time, for the preparation of canned abalone boiled, the abalone ripened to fit the weight of the container is divided into large, medium, small by size and reprimed. At this time, the volume of the container is 90% or more of the container volume, and the volume of the solids is 50% or more of the container.

In addition, for the production of dried abalone boiled canned food, the moisture content of the abalone is dried to about 30-40%, and the weight of each one after drying is ① large: 30g or more, ② medium: 20g, or more, ③ small: 6g Select the above to kill dry abalone. Specifically, based on the weight of the abalone, about 10% of large abalone and 6% of small abalone were added, and the salt was soaked for 12 hours to 24 hours, followed by rubbing the surface of the brush with mucus and Remove foreign substances.

Then, after dehydration by washing with broth, increase the temperature gradually in hot water before and after 60 ℃, ripen for 1-2 hours at 95 ℃, dry for 1 hour, then dry and dry at 70 ℃, and start to stop water again. After ripening until it is dried, dried and dried in the shade and 2-3 days, and then dried for 5 days and then dried for 5 days (drying to 30-40% moisture content) in a container. do.

 Furthermore, to prepare canned abalone boiled canned abalone, the abalones were cooked, cooled, and washed to be uniform in size, and the average size per individual was about 5-7 cm and the weight was 30-50 g including shells. Reappoint.

At this time, the weight of meat in solid weight of abalone should be more than 40%. In particular, the abalone shell should be cleaned with a brush, etc., and after opening canned food, foreign substances should not be released.

 Eighth, degas the container.

 At this time, the degassing is different depending on the raw material lead and size, but it is better to perform degassing for 20-30 minutes at 95-100 ° C. At this time, as the degassing process is carried out in a general processing plant, degassing is generally 10m in length, 1m in width by gradually moving back to the chain by the can to degassing. At this time, when small cans are used in large cans (e.g. 424g, 850g, 1kg), when degassing in small cans for 20 minutes at 95 ℃ and 30 minutes at 100 ℃ can be degassed. In view of this, it is sufficient to set the degassing conditions in the above-described range.

 Ninth, inject the bamboo salt and saline solution into the container.

  When the water to be injected is 80 ° C or higher, add bamboo salt and salt, and then inject the obtained solution into a sacked container. Considering the solubility of bamboo salt (not solubility), it is better to dissolve the salt first when the water of the liquor is 80 ℃ or higher, and then slowly dissolve it by adding bamboo salt.

Water to be used is not limited to this, but it is preferable to use tap water, purified water or natural rock water.

In addition, the bamboo salt is used to be baked 3-9 times.

The amount of each added is 1.0-1.5% by weight of salt and 0.5-1.0% by weight of bamboo salt, based on the total weight of the regenerated container.

At this time, shellfish usually use 1-2% salt, but in the adjacent plant, it is mostly washed with seawater and rinsed with the last broth, so there is much salt in the flesh, so about 1% of salt is used. In the region, broth is used as the whole washing water, so the salt is reduced and the salt can be controlled by adding 1.5% of salt. In particular, the addition of bamboo salt in oysters is 0.5-0.7%, but the addition of 1% may be too sweet and unsatisfactory. However, abalone has a thick flesh and is slow to absorb. It is considered that there is no problem, and it is sufficient to set the range as described above.

Tenth, seal the container.

  Sealing of the vessel is carried out under vacuum 20-30 Cm / Hg. If the sealed part does not meet the specifications, it may be damaged due to dropping during transportation, movement, or long-term storage.Because of air injection, bacteria may occur due to air injection, which may corrupt the contents of canned food or cause expansion tubes. Sealed to specification.

For reference, round tube standard sealing standards are summarized in Table 2 (Limited inspection standard limit).

   Booby star   Round tube    Inspection specification limit   Height of the tube (H) (Can high)          From 202-603   ± 0.30mm   Seal thickness (T)   ± 0.10 mm   Seal width (W)   ± 0.15mm  Countersink (C) (Countersink depth)   ± 0.15mm  Body hook length (BH) (Body hook) Cover hook length (CH) (Cover hook)   ± 0.20mm Sum of the gap between the tin and tin in the seal (G)   ± 0.10 mm   Seal Hook Overall Rate (OL%) (Percentage Overlap)    50% or more   Seal Hook Total Length (OL) (Overlap Length)    1.00 or more  Cover Hook Corrugation (WR)    # 1 or less   Drooping    1.20 W or less

 * Internal pressure test should be 2.1kg / cm2 and no leakage for 2 minutes

Eleventh, sterilize the sealed container.

  Specific sterilization conditions are sterilized in steam or hydrothermal retort so that the Fo value is in the range of 8-12 according to the tubular shape at 113 ° C.-121 ° C. for 40-80 minutes.

For hydrothermal sterilization, submerged retort devices are more effective than spraying, and these retorts must be inspected at least every two years for heat distribution. For 80 minutes, the Fo value should be 8-12.

Here, the Fo value refers to the heating lethal time when the z value is 10 ° C at the reference temperature of 121.1 ° C. In addition, the z value means the value of the temperature change required to reduce the D value (the time required to reduce the concentration of a given microorganism by 90% at a predetermined temperature) to 1/10. Clostridium , a common food poisoning bacterium The spores of botulinum are completely killed by heating at 120 ° C for 4 minutes (the Fo value is 4), but in the case of foods, these substances are clostridium because they are multi-component mixtures such as proteins, fats and carbohydrates. As the protective layer of botulinum spores, spores may not completely die even after heating at 120 ° C for 4 minutes.

Therefore, in the present invention, the Fo value is 8 to 12 to sterilize for 40 to 80 minutes in a boiling water or hydrothermal retort sterilizer of 113 ~ 121 ℃.

Twelfth, cool the container.

  The cooling process of the present invention is a process for preventing the softening of the contents that may occur due to the high temperature of the sterilized canned food, and to prevent black stool due to the decomposition of the hexaprotein (hydrogen sulfide generation). It is a process to prevent breeding.

Since very small amounts of coolant may penetrate into the tube through the seal and there may be an opportunity for bacteria to enter the tube, the coolant with a residual chlorine concentration of about 2 ppm is cooled at a center temperature of about 38 ° C for 20-30 minutes. Excessive cooling below the temperature may cause moisture on the surface of the tube to evaporate well, causing rust in the container.

Thirteenth, the container is allowed to air dry.

  The vessel containing the sterilized cooled finished product (Kula) is left to cool in a controlled warehouse for 12 hours.

Fourteenth, rebuild the container.

After cooling, the water droplets remaining on the outside of the container are dried with hot air drying or a clean cloth to prevent rust pipes from occurring, and then dried in a box in a well-ventilated warehouse.

The specifications of canned abalone food thus obtained shall satisfy the following conditions.

  1) Appearance: The cap of the tube should not be expanded or deformed, and the contents should have its own color and have no smell.

  2) Vacuum degree: 20Cm / Hg or more (except when using one-touch tube)

  3) tin (mg / kg); 150 or less

  4) Lead (mg / kg): Below 2.0

  5) Bacteria: It should be detected as negative.

Hereinafter, preferred embodiments of the present invention will be described in detail. For reference, the following examples are intended to illustrate the invention and are not intended to limit the invention thereto.

<Example>

In the following examples, abalone was used in the pH range of 6.20-6.75 and 5-18 mg / 100 g of volatile nitrogen.

Example  1: abalone Boiled  Canning

First, the harvested wild or farmed abalone was washed thoroughly. At this time, some of the raw materials were stripped and washed. The shelled abalone (including soju) was steamed for 15-25 minutes at about 100 ° C, and the shelled abalone meat was steamed for 5-15 minutes at about 100 ° C. Subsequently, the mixture was cooled to a temperature of 10 ° C. or lower within 1-2 minutes with cooling water, washed with broth, and dehydrated. At this time, the shelled abalone without shelling was cooled and then shelled manually by cooling, and the obtained abalone meat was dehydrated after removing and washing foreign substances (scavenger chips, etc.).

Then, the size of the individual was divided into large and small sized objects in a uniform or similar size in consideration of the size of the canning container, and the specific criteria are as follows. Large; More than 75g, Medium: More than 37g, Small: More than 20g.

      The dose of selected solids was to be at least 50% of the content dose. The vessel was then degassed by heating at 95-100 ° C. for 20-30 minutes.

 When the purified water was 80 ° C. or higher, the salt was dissolved in 1.0-1.5% by weight based on the total weight of the sterilized container, and then, three times the roasted bamboo salt was slowly dissolved in a 0.5-0.7% by weight content, and the resulting solution was poured into a degassed container.

The vessel is then sealed under vacuum 20-30 Cm / Hg. At this time, specific sealing standards are summarized in Table 2 above.

The sealed vessel was then sterilized in a steam or hydrothermal retort at a temperature of 113 ° C.-121 ° C. for 40-80 minutes, with a Fo value in the range of 8-12, depending on the tubular shape.

The vessel is then cooled for 20-30 minutes at a central temperature of about 38 ° C with cooling water having a concentration of 2 ppm of residual chlorine, and the containers (Kula), in which these canned vessels are placed in bulk, are allowed to cool and dry in a controlled warehouse for approximately 12 hours. After drying by drying with hot air, the container was stored in a well-ventilated warehouse.

Example 2: Dry Abalone Boil Canning

First, the harvested wild or farmed abalone was washed thoroughly. At this time, some of the raw materials were shelled and washed. The shelled abalone (including soju) was steamed for 15-25 minutes at about 100 ° C and the shelled abalone meat was steamed for 5-15 minutes at about 100 ° C. Subsequently, the mixture was cooled to a temperature of 10 ° C. or lower within 1-2 minutes with cooling water, washed with broth, and dehydrated. At this time, the shelled abalone without shelling was cooled and then shelled manually by cooling, and the obtained abalone meat was dehydrated after removing and washing foreign matters (scavenger chips, etc.).

Then, considering the size of the canning container, the individual was divided into large and small sized objects in a uniform or similar size (large: over 30 g, medium: 20 g, over, small: over 6 g), and the water content of the abalone was 30-40%. It was dried to a degree and reaped dry abalone.

That is, based on the weight of the abalone, about 10% of large abalone and about 6% of small abalone are added, and the salt is soaked for 12 hours to 24 hours. After removing, washed with purified water and dehydrated, and then gradually increase the temperature in the hot water around 60 ℃, 1-2 hours at 95 ℃ and then dried for 1 hour and then dried and dried at 70 ℃, the water again It is ripened until it starts to be cut off, and then it is dried and dried in the shade and dried again for 2-3 days, and then dried for 5 days, and then dried in abalone to a moisture content of 30-40%. Killed.

The dose of the solidified material was made to be 50% or more of the contents. The vessel was then degassed by heating at 95-100 ° C. for 20-30 minutes.

When the purified water was 80 ° C. or higher, the salt was dissolved in 1.0 wt% based on the total weight of the vessel in which it was sprayed, and then, three times the baked bamboo salt was slowly dissolved in the 0.5 wt% content, and the resulting solution was poured into the degassed vessel.

The vessel is then sealed under vacuum 20-30 Cm / Hg. At this time, specific sealing standards are as summarized in Table 2 above.

The sealed vessel was then sterilized in a steam or hydrothermal retort at a temperature of 113 ° C.-121 ° C. for 40-80 minutes, with a Fo value in the range of 8-12, depending on the tubular shape.

The vessel was then cooled for 20-30 minutes at a central temperature of about 38 ° C with cooling water having a residual chlorine concentration of 2 ppm, and the containers (Kula), in which these canned vessels were placed in bulk, were allowed to cool and dry in a controlled warehouse for approximately 12 hours. After drying by drying with hot air, the container was stored in a well-ventilated warehouse.

Example  3: Shelled Abalone Boil  Canning

First, the harvested wild or farmed abalone was washed thoroughly. The shelled abalone (including soju) was then steamed at about 100 ° C. for 15-25 minutes. Subsequently, the mixture was cooled to a temperature of 10 ° C. or lower within 1-2 minutes with cooling water, washed with broth, and dehydrated.

Then, the individual size was selected as a uniform or similar size in consideration of the size of the canning vessel, and the average size per individual was about 5-7Cm, and the weight was 30-50g including the shells in the canning vessel.

At this time, the weight of meat in the solid weight of abalone should be more than 40%. Especially, the abalone shell washing should be cleaned with a brush, etc., and foreign substances should not be released during the opening of canned food.

    The vessel was then degassed by heating at 95-100 ° C. for 20-30 minutes.

 When the purified water was 80 ° C. or higher, the salt was dissolved in 1.0 wt% based on the total weight of the container in which the killer was sprayed, and then, three times the roasted bamboo salt was slowly dissolved in the 0.5 wt% content.

The vessel is then sealed under vacuum 20-30 Cm / Hg. At this time, specific sealing standards are as summarized in Table 2 above. The sealed vessel was then sterilized in a steam or hydrothermal retort at a temperature of 113 ° C.-121 ° C. for 40-80 minutes, with a Fo value in the range of 8-12, depending on the tubular shape.

The vessel is then cooled for 20-30 minutes at a central temperature of about 38 ° C with cooling water with a residual chlorine concentration of 2 ppm, and the containers (Kula), in which these canned vessels are placed in bulk, are allowed to cool and dry in a controlled warehouse for approximately 12 hours. After drying by drying with hot air, the container was stored in a well-ventilated warehouse.

Example  4: Canned abalone

As a result of confirming the standard of the canned abalone obtained in Example 1-3, it confirmed that all the following conditions were satisfied.

  1) Appearance: The cap of the tube is not expanded or deformed, and the contents have its own color and have no off-flavor.

  2) Vacuum degree: 20Cm / Hg or more (except when using one-touch tube)

  3) tin (mg / kg); 150 or less

  4) Lead (mg / kg): Below 2.0

 5) Bacteria: detected as negative.

Although the preferred embodiments of the present invention have been shown and described above, the present invention is not limited to the above-described embodiments, and the general knowledge in the field of the present invention without departing from the gist of the present invention as claimed in the following claims. Anyone with a variety of modifications are possible, of course, such modifications will be within the scope of the claims.

The canned abalone processed by the present invention can be expected to have a pharmacological effect of bamboo salt by adding bamboo salt, high-value added value that is easy to store, transport, handle, etc., during a high production time in April and May, and easy to store for a long time In addition to providing canned foods with high yields, the pharmacological effects of bamboo salt can be expected by adding bamboo salt.

In addition, canned abalone boiled, canned abalone boiled, or canned abalone boiled with high temperature sterilization is a safe food against paddock, viruses, and bacteria. There is an advantage to this. In addition, as a secondary cooking material, you can cook dishes to suit your taste regardless of the season and can be easily used anytime for medicinal herbs.

Claims (24)

In a method of processing canned abalone through the process of washing, cooking, cooling, washing and dehydrating, screening, killing, degassing, pouring, sealing, sterilization, cooling of finished product, cooling and container drying, The natural or cultured abalone is used as a form of abalone meat after shelling or shelling, having a pH of 6.20-6.75 and a volatile basic nitrogen content in the range of 5-18 mg / 100 g, As the above-mentioned cooking process, the shell abalone is steam cooked at 100 ° C. for 15-25 minutes after washing, and after shelling, abalone meat is steam cooked or water cooked at 100 ° C. for 15-25 minutes after washing, The cooling process is to wash the dehydrated abalone to a central temperature of 10 ℃ or less within 1-2 minutes to wash and dehydrate in broth, The sorting process, the washing and dehydration abalone is selected based on the weight per 30g, 20g, 6g after the drying process, At this time, the drying process, Based on the weight of the abalone, adding 10% of large abalone and 6% of small abalone to salt for 12 to 24 hours, followed by brushing the surface of the brush to remove mucus and foreign matter; The dehydrated abalone was washed with broth and dehydrated.Then, the temperature was gradually raised in hot water at around 60 ℃, then ripened for 1-2 hours at 95 ℃, then dried and dried at 70 ℃ for 1 hour, and dried again. After ripening up to dry and shade to repeat the dry and dry shade 2-3 days; And Drying for 5 days to obtain dry abalone so that the water content is 30-40%; It consists of In the killing process, the dried abalone is dried so that the moisture content of the selected abalone is in the range of 30-40%, and the content volume is 90-100% of the container volume, and the volume of the solid is 50-100 of the content capacity. To be%, The degassing process is to degassed the overturned abalone at 95-100 ℃ 20-30 minutes, The pouring process is performed by using bamboo salt and saline solution to degassed abalone, wherein when the water to be poured is 80 ℃ put the salt and saline solution and then the obtained solution is poured into the spraying vessel, the total weight of the spraying vessel Based on 1.0-1.5% by weight of salt and 0.5-1.0% by weight of 3-9 times baked bamboo salt, The sealing process is carried out under vacuum 20-30Cm / Hg, The sterilization conditions are sterilized in steam or hydrothermal retort so that the Fo value is in the range of 8-12 according to the tubular shape at 113 ° C.-121 ° C. for 40-80 minutes. The finished product cooling process is cooled for 20-30 minutes at a central temperature of 38 ℃ with cooling water having a residual chlorine concentration of 2 ppm, The cooling process is carried out by cooling and drying for 12 hours, The drying process is a method of processing canned abalone, characterized in that carried out by hot air drying delete delete delete delete delete The method of claim 1, wherein the shell abalone is shelled by hand after cooling, and then foreign matters are removed, and washing and dehydration processes are performed. delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete