KR100898495B1 - Method to make crab preserved in soy sauce using deep sea water and soy sauce - Google Patents

Abstract

The present invention relates to a method for making crab, and more particularly, to a method of making crab using deep sea water and soy sauce taken from deep seabed deeper than 200m deep from sea level.

To this end, the present invention injects the deep seawater taken from the deep seabed deeper than 200m deep into the soy sauce, adjusts the salinity and adds additives, and then firstly immerses the crab pretreated with deep seawater in the cooled soy sauce after heating. The second step of dipping the crab separated from the first soaked crab and the soy sauce separated from the soy sauce by heating and cooling the soy sauce, the second soaked crab in the soy sauce or dipping into a deep seabed, It is characterized by consisting of crab and soy sauce separated from the soy sauce by heating and then cooling the soy sauce to the third stage of immersion and electrostatic induction treatment (靜電 誘導 處理).

Crab, Soy Sauce, Crab, Deep Sea Water, Salinity Adjustment, Electrostatic Induction Treatment

Description

How to make crab with deep sea water and soy sauce {Method to make crab preserved in soy sauce using deep sea water and soy sauce}

The present invention relates to a method for making crab, and more specifically, additives while adjusting the salinity by injecting deep seawater into the liver of the crab pretreated with deep seawater taken from the deep seabed deeper than 200 m deep from the sea surface After the addition, after heating, the crab was first immersed in the cooled soy sauce, the crab was separated from the soy sauce, and the separated soy sauce was heated. Crab and soy sauce are separated by secondary immersion or by submerging in deep seabed, and the soy sauce is heated again, and then immersed in the chilled soy sauce by tertiary immersion and electrostatic induction treatment (처리 電 誘導 處理) It is about how to make crab.

Generally, groundwater or tap water is used in the method of making crab. Groundwater or tap water has a problem that is not sanitary and safe due to environmental pollution due to concentration of population and industrial development. There is a problem that the freshness is reduced because of the presence of a large bound water (Bound water).

In addition, the conventional crab has a salt concentration is too high, the salty taste is severe, there is a lot of salt intake is not good for health.

Literature Information of the Prior Art

Republic of Korea Patent Registration No. 10-0326799 (2002.02.19)

Republic of Korea Patent Registration No. 10-0519944 (2005.09.30)

Republic of Korea Patent Registration No. 10-0506837 (July 29, 2005)

Republic of Korea Patent Registration No. 10-0771259 (2007.11.12)

In order to solve the above problems, the water making the crab is hygienically safe and salt concentration by using deep sea water deeper than 200m depth from the sea surface which does not contain pollutants and harmful substances instead of tap water or ground water. The purpose of the present invention is to provide a method of making crab with electrostatic induction in order to make crab with excellent taste.

The present invention is the first step of immersing the pre-treated crab in the soy sauce cooled after the addition of deep sea water and additives to the soy sauce, the first soaked crab is separated from the soy sauce, the soy sauce is cooled after heating the separated soy sauce The second step of immersing the crab separated in the, the second immersed in soy sauce, or the matured by submerging in the deep seabed to separate the crab and soy sauce. It is characterized by consisting of the step of immersion and electrostatic induction treatment product.

According to the present invention, when crab is made by using soy sauce and deep sea water, it is hygienically safe and electrostatically induced, so that the population of water molecules can be small grouped to improve the taste while lowering the salt concentration so as not to affect health. Therefore, it is expected to have a widely used effect in making crab.

As shown in the following Table 1, "Analysis of Significant Values in Deep Sea Water and Superficial Sea Water," the deep sea water contains various trace minerals that are useful to the human body and contains extremely low amounts of harmful heavy metals. Deep water is characterized by a low concentration of harmful microorganisms and pollutants.

Table 1 Analysis of Significant Values in Deep-sea and Superficial Seawater

division Ulleungdo Hyunpo Murodo, Koji Prefecture, Japan 650m deep sea water Surface waters 374m deep sea water Surface waters General Item Water temperature (℃  0.5 23 11.5 20.3 pH 7.8 8.15 7.8 8.15 DO dissolved oxygen (mg / l) 6 8 7.80 8.91 TOC Organic Carbon (mg / L) 0.6  - 0.962 1.780 COD _{Mn (mg / L)} 0.2 0.6  -  - Soluble eluent residue (mg / l) - - 47,750 37,590 M-alkalido (mg / l) - - 114.7 110.5 Main element Cl chloride ion (wt%) 2.69 with NaCl 2.75 with NaCl 2.237 2.192 Na sodium (wt%) 1.080 1.030 Mg magnesium (mg / l) 1,270 1,280 1,290 1,310 Ca Calcium (mg / L) 406 405 402 403 K potassium (mg / L) 380 - 414 399 Br Clear (mg / L) 68.2 - 68.8 68.1 Sr Strontium (mg / L) 7.76 - 7.77 7.61 B boron (mg / l) 4.45 - 4.44 4.48 Ba barium (mg / l) 0.007 - 0.044 0.025 F Fluorine (mg / L) 0.52 - 0.53 0.56 ^{_{SO 4 2 - (㎎ / ℓ}} ) 2,836 - 2,810 2,627 Nutrient salts NH ₄ ⁺ ammonia nitrogen (mg / l) 0.05 - 0.05 0.03 NO ₃ ^- Nitrogen Nitrate (mg / l) 0.28 0.04 1.158 0.081 PO ₄ ^{3 -} phosphate (mg / l) 0.06 0.012 0177 0.028 Si silicon (mg / l) 2.8 0.44 1.89 0.32 Trace element Pb lead (μg / ℓ) 0.11 - 0.102 0.087 Cd cadmium (㎍ / ℓ) 0.05 - 0.028 0.008 Cu copper (㎍ / ℓ) 0.26 - 0.153 0.272 Fe iron (㎍ / ℓ) 0.23 - 0.217 0.355 Mn manganese (µg / l) 0.26 - 0.265 0.313 Ni nickel (µg / l) 0.36 - 0.387 0.496 Zn zinc (μg / ℓ) 0.45 - 0.624 0.452 As Arsenic (㎍ / ℓ) 0.04 - 1.051 0.440 Mo molybdenum (µg / l) 5.11 - 5.095 5.565 Cr chromium (µg / l) 0.02 - - - Number of bacteria Number of live bacteria (dog / ml) 0 520 0 540 E. coli count (pcs / ml) voice voice voice voice

Although the history of deep sea water use is very short, so far, various researches have been conducted in the non-fishery areas such as food, medicine, health industry, beverages, and cosmetics, starting with the fisheries field, and deep sea water has the following characteristics.

Deep sea water is usually called deep sea water that is deeper than 200m deep, and unlike surface sea water, it is not exposed to sunlight, so plankton and life cannot grow, so nutrients (榮 養 鹽) High concentration of 농도) and density difference according to water temperature, so there is no contaminant in surface seawater because it is not mixed with surface seawater. There are characteristics such as stability, cleanliness, eutrophicity, mineral balance characteristics, and maturation characteristics.

1. Low temperature safety

While the surface temperature of surface seawater fluctuates greatly with the seasons, deep ocean waters are stable at low temperatures without changing the water temperature with the seasons.

In 1968, the US Navy submerged Armin sank in the deep sea and after about a year and a half, sandwiches were left intact, intact, and the eggs were in high pressure. The salt and minerals infiltrated into the protein changed the elasticity and the elasticity, but it was not deteriorated at all. Usually, the sandwich would rot even if only one week was put in the refrigerator at the same temperature as the deep sea. This is because the growth of microorganisms was suppressed in the state of low temperature and high pressure.

In particular, deep sea waters in the East Sea of Korea settled by dense differences in cold seawater that melted the drift ice in the Sea of Okhotsk, off the Vladivostok between Ostrov Sakhalin and Hokkaido. As the deep water flows in and blocks the Japanese archipelago, it slows down the flow. At deep seabeds that are deeper than 300m above sea level, the water temperature is 1 ~ 2 ℃ throughout the year, and the waters off Muroto in Kouchi Prefecture, Hawaii or Japan Compared with deep ocean water, it has a characteristic of about 8 to 11 ° C. lower.

2. Cleanliness

Because it is deep, it is difficult to receive pollution from river water and air on land, and there are few chemicals, pollutants and bacteria.

① physical cleanliness

Physical cleanliness is said to include less suspended matter and suspended matter. Deep sea water has less suspended solids than surface seawater.

② biological cleanliness

The biggest problem in the intake of seawater is the propagation of adherent organisms. In general, in surface water intake systems, the adherent organisms propagate in the intake pipe, and the resistance of the pipe increases and it becomes impossible to take in water. The total number of viable bacteria, such as (pathogenic) microorganisms and chlorella, is small, ranging from one tenth to one hundredth of surface water.

③ chemical cleanliness

Since deep seawater does not mix with contaminated surface waters, it is not contaminated with so-called environmental pollutants such as dioxins, PCBs, organic chlorine compounds, and organic tin.

3. eutrophicity

The deep ocean water contains about 5 to 10 times more inorganic nutrients than nitrogen, phosphorus, and silicic acid, which are the nutrient sources of phytoplankton (mainly diatoms, microscopic single-celled plants with chlorophyll), which are the source of sea life compared to surface seawater. There is a characteristic that abundant salt is contained.

At sea levels deeper than 150 m above sea level, the amount of light is less than 1%, and at further depths, phytoplankton are unable to photosynthesize, so nutrients are not consumed by phytoplankton, but sink and accumulate in the deeper layers below, resulting in inorganic nutrients. The concentration of is high.

4. Characteristics of minerals

Sea water contains more than 70 kinds of elements, and deep sea water has such a characteristic that various kinds of elements are included.

Although there are many important elements necessary for the growth of animals and plants, they are necessary, but mineral traces that contain very small amounts of deeply related to human health, such as copper and zinc, essential trace elements that are harmful to intake in large quantities. There is a good character.

5. Aging

Deep sea water has a lower pH than surface sea water (around 7.8), and the organic content is low, while deep sea water is separated from surface sea water, and small clusters of water molecules are kept for a long time under low pressure and high pressure. Micro-clustered water, which is liquefied, has stable water quality.

Microorganisms, which play a major role in the fermentation and ripening of foods, are characterized by cell membranes and many minerals in the cells. These microorganisms have an active metabolic activity when enough minerals are supplied. It inhibits the growth of harmful microorganisms in (相互 拮抗 關係).

The method of culturing useful microorganisms in water while supplying sufficient minerals is called the BMW System (Bacteria-Mineral-Water System).

The present invention proposes a method of making soy crab with excellent freshness while storing soy crab in a deep seabed in the range of -2 to 5 ° C. in a seabed deeper than 200 m at sea level using the above-described principle.

Water molecules form clusters by hydrogen bonding, and the method of measuring the number of such water molecule populations is currently known as Nuclear magnetic resonance (NMR). ¹⁷ O-NMR Spectrum half-width of () is estimated indirectly, and approximately 1/10 of the nuclear magnetic resonance ¹⁷ O-NMR Half-width (폭) of the water molecules It is known as the number of groups.

When the hydrogen bonds of water molecules are partially cleaved by small cleavage, the surface tension decreases, the permeability is improved, and the taste is improved. The same process is sometimes referred to as "aging."

In general, when produced from river water, the nuclear magnetic resonance ¹⁷ O-NMR half-value width is 130 to 150 Hz, and 13 to 15 water molecules form an aggregate. Such water is called bound water. In the case of deep ocean water, there are significant differences depending on the location. For deep ocean water taken at 1,400 meters off the coast of Urasoe City, Okinawa, Japan, the value of the nuclear magnetic resonance ¹⁷ O-NMR half-width Was 78㎐, and the deep seawater taken from Ulleungdo's Hyeonpo 650m was 65.5㎐. As such, water having a small value of the nuclear magnetic resonance ¹⁷ O-NMR half width is referred to as microclustered water.

In the present invention, the measurement of the specific gravity of the solution to determine the concentration of salinity is measured by Baume's hydrometer, and the Baumedo (° Be) of the Baume hydrometer is used to measure the specific gravity of the liquid. It is a numerical value of the scale when it floats, and heavy bomedo for heavy liquids that is heavier than water specific gravity, and light bomedo for hard liquids that is lighter than specific gravity of water. Among them, the heavy liquid is 0 ° Be of pure water, the 15% saline is 15 ° Be, and the division is divided into 15 equal parts, and the hard solution is 0 ° Be of 10% saline. The pure water is 10 ° Be, and the division is divided into 15 equal parts.Bomedo (° Be) is a salt because it approximates the salt concentration (wt%) in seawater. It is also widely used as a measure of concentration.

The relationship between the Bume (° Be) and the specific gravity (d) of the liquid is

For heavy media that has a specific gravity of liquid greater than that of water

d = 144.3 / (144.3- ° Be). … … … … … … … … … … … … … … … … … ①

In the case of an alarm field where the specific gravity of the liquid is lower than the specific gravity of the water

d = 144.3 / (134.3 + ° Be). … … … … … … … … … … … … … … … … … ②

The crab is a crustacea belonging to the Arthropoda deciduous tree, which is known as the Crustacea. And 20 and 183 species are distributed in Korea, the raw material crab in the present invention, Matuta planipes, Ortige crab (Orithyia sinica), Thief crab (Sesarma haematocheir), Sea crab (Rubber crab, Red-clawed fiddler crab), White hair Sea crab (Uca lactea), Pea crab, Sea crab (Macrophthalmus japonicu), Sea crab (Macrophthalmus pacificus), Sea crab (Helice tridens tientsinensis), Sea crab (Sesarma pictum), Crab (Nanosesarma gordoni) Sesarma bidens, Parasesarma erythrodactyla, Patterned crabs (Tropper crab, Hemigrapsus sanguineus), Decorator crab, Hexapus sexpes, Land hermit crab, Palm hermit crab Coconut crab, Diogenes edwardsii, Hairline left hand forefinger (Dardanus arrosor), Long-necked tongs (Paguristes kagoshimensis), hives, left-handed tongs (Dardanus impressus), tiny long-necked tongs (Paguristes japonicus), long-lefted tongs (Sand-dwelling hermit crab), bricked-on left-handed tongs (Dardanus crassimanus), haired-eyed tongs (Paguristes) ), Blue crab (Portunus trituberculatus), Blue swimmer crab, Ovalipes punctatus, Three sports swimming crab, Portunus gladiator, Portunus argentatus, Wrinkled blue crab (Macropipus corrugatus), smooth blue crab (Carupa tenuipes), sawfly crab (Scylla serrata), blue crab (Charybdis japonica), spectacled blue crab (Charybdis miles), two-spotted crab (Thalamita sima), six-pronged Thalamita prymna, Red crab (Charybdis acuta), Blue crab (Charybdis riversandersoni), Sea crab (Estuarine grapsid crab), Southern crab (Helice leachi), Sea crab (Parthenope validus), Southern crab (Parthenope pelagicus) Crab (Helice tridens wuana), Crab (Helice tridens sheni), Snow crab (Snow crab, Bamboo Crab), Red crab (Red snow crab, Red snow Crab), Blue crab, Hair crab, Hair crab (Chinese mitten) crab, Japanese mitten crab, Southern crab (Eriocheir rectus), Baby crab (Eriocheir leptognathus), Sand crab (Sand-bubbler crab), Red king crab, Blue king crab, Blue king crab (Ocypode stimpsoni), Sea Urchin (Sesarma dehaani), Red Sea Urchin (Sesarma intermedium), Snow Crab (Paracleistostoma cristatum), Long (Macrophthalmus dilata), Long Thigh (Tritodynamia rathbuni) Crab (Ilyoplax pusilla), snow crab (Scopimera bitympana), scallop (Scopimera globosa longidactyla), hairy crab (Ilyoplax dentimerosa), pearly crab (Ilyoplax deschampsi), pearly crab (Ilyoplax pingi), brown crab (ientsinenden) Chestnut crab (Philyra pisum), horse chestnut crab (Philyra yangmataoensis), red dot chestnut crab (Leucosia haematosticta), flat hand crab (P hilyra syndactyla, Arcania globata, Myra fugax, Longeul sea urchin (Leucosia longifrons), Urticaria crab (Philyra kanekoi), Rhombus crab (Philyra heterograna), Rounded crab (Merocryptus lambriformis) Chestnut crab (Leucosia obtusifrons), Arcania undecimspinosa, Blue-handed hermit crab, Pagurus anomalus, Pagurus similis, Pagurus pectinatus, Red eye scab Crab (Pagurus japonicus), Northern crab (Pagurus ochotensis), Long-footed tong (Pagurus dubius), Long-tailed tong (Pagurus midendorffii), Little tong (Pagurus triserratus), Flat tongs (Pagurus gracilipes) Pagurus trigonocheirus, Pagurus constans, Pagurus cavimanus, Pagurus megalops, Pagurus lanuginosus, Pagurus tongs (Pagurus brachiomastus), Fan crab (Leptodius exaratus), sea anemone crab (Coral boxer crab, Heteropilumnus ciliatus, Pilumnus minutus, Pilumnus longicornis, Halimede fragifer, Hives chae crab (Medaeops granulosus) Actaea savignyi), urticaria crab (Heteropanope makiana), four-legged crab (Heteropanope indica), king crab (Champagne crab), soybean crab (Actumnus asper), cymo melanodactylus, hairy crab (Actaea rueppelli orientalis), horned crab (Rhynchoplax coralicola), shark fin (Rhynchoplax setirostris), horned crab (Rhynchoplax messor), Orangutan crab, Agarus tubercacaicatus, thorny crab Achaeus spinifrons, Spotted crab (Micippa thalia), Spotted crab (Micippa cristata granulipes), Spotted crab (Micippa philyra), Spotted crab (Zewa okamotoi), Pole-legged crab (Camposcia retusa) (Leptomithrax edwardsi) Lung crab (Leptomithrax bifidus), horn crab (Hyastenus diacanthus), long crab (Hyastenus pleione), spiny crab (Entomonyx spinosus), flat crab (Scyra compressipes), chlorinoides longispinus, horn crab (Huenia proteus) (Sphenocarcinus stimpsoni), Stone crab, Sesarma plicatum, Soft bellied crab, Box crab, Calpa crab, Calappa lophos , Calappa terraereginae, Harrovia elegans, Spider-leg crab (Platymaja wyvillethomsoni), Pinnotheress sinensis, Pinnaxodes major, Sandy shore crab, Net crab (Matuta planipes), Jonas distincta, Leucosia longifrons, Xanthid crab, Neoliomera insularis, Atergatis reticulatus, Elfin Transfer crab (Neoliomera insularis), bank crab (Cancer japonicus), Japanese rock crab, Urticaria gibbosulus, Red-eyed rock crab, Flower crab (Macromedaeus distinguendus), Silkworm crab (Sphaerozius nitidus), Hemisphere crab (Actaea subglobosa) ), Scyra compressipes, Carcinoplax longimana, Goneplax renoculis, Spanner crab, Pinnotheres cyclinus, Great spider crab, Mergan crab Merguien crab, Eucrate crenata, Heteroplax nitida, Blue land crab, Lined shore crab, Hyastenus elongatus, Helmet crab, Horned crab Crab (Trachycarcinus balssi), Silk crab (Cyclograpsus intermedius), Baby Crab (Acmaeopleura parvula), Large Baby Crab (Acmaeopleura balssi), Lygedus integra, Puppy (Pugettia quadridens) bidentatus), pugettia incisa, deer crab (Latreillia phalangium), earl Lagerillia valida, Trapezia cymodoce, Pleistacantha sanctijohannis, Perching crab (Pinnotheres pholadis), Trigonoplas unguiformis, Cléistostoma dilatatum, Spinigera crab Maja , Maja miersi, Campigandrium sexdentatum, Penicillate shore crab, Hemigrapsus longitarsis, Hemigrapsus sinensis, Plagusia dentipes or Helmet Use one of the crabs, such as the Japanese horseshoe crab. Lobster or shrimp can also be used.

The soy sauce used in the present invention is fermented and matured by inoculating yeast fungus by incorporating saline soybeans, defatted soybeans, or grains and mixing with saline solution. Brewed soy sauce is used after processing the filtrate. Brewed soy sauce is divided into conventional soy sauce and modified soy sauce. Traditional soy sauce is made by adding salted water to soybean meju and brine to make soy sauce and miso, and improved soy sauce made with refined meju with fried rice, barley or wheat. Instead, it is sometimes mixed with degreasing soybeans. The improved soy sauce does not come out as a by-product of miso, and it contains amino acid, malt sugar, glucose, alcohol, alcohol, and lactic acid. ) Is abundant.

The present invention relates to onions, green onions, and soy sauce whose salts are adjusted to deep ocean water of a deep seabed deeper than 200 m in the sea level where no harmful pollutants and harmful microorganisms are contaminated in the liver. Spices such as radishes, radish, garlic, red pepper, red pepper seeds, kelp, ginger or ginger extract, herbal medicines such as cheonggung, donkey, licorice, cinnamon or jujube, syrup, Sulfur white sugar, sucrose, fructose, sugars such as trehalose, lactic acid, acetic acid, citric acid, tartaric acid acid, malic acid, organic acid such as succinic acid, anchovy fish sauce, crab shell powder, spices such as cloves, seaweed, green malt, vegetable poly Polyphenolic compounds, seasonings are added, and the crab is soaked in cooled soy sauce after heating. Iv) After aging for a certain period of time, and then separating the soy and crab, repeat the operation of immersing the crab in the cooled soy sauce after heating and boiling soybeans 2-3 times, finally immersing the crab in soy sauce The method of making crab by induction treatment will be described in detail with reference to the accompanying drawings, and "parts" representing the mixing ratios represent parts by weight.

I. First step of soaking crab in soy sauce

1. Pretreatment process of raw crab

Raw crabs are washed clean with cold deep sea water. If frozen crabs are used, they are immersed in deep seawater at 0-5 ° C. for 6-10 hours, thawed, and then pretreated with crab soy sauce. Is sent to the first dipping process.

2. Heating and cooling process after adjusting salinity of soy sauce and mixing of additives

100 parts of soy sauce was infused with 10 to 20 parts of fish sauce, and the deep sea water was infused in the range of 8 to 12 ° Be (25 ° C) using a Bume hydrometer. Or 0.8 to 1.5 parts of sugar or 10 to 20 parts of starch syrup in trehalose, 1 to 5 parts of crab shell powder, and onions, green onions, radishes, garlic, peppers, chili seeds, and kelp. 1 to 2 parts of one or more kinds of seasonings such as ginger, ginger or ginger extract, respectively, and in herbal medicines such as Cheongung, Angelica, Licorice, Cinnamon or Jujube One or two parts and one or two parts of malt and 2-3 parts are wrapped in a furrow and injected into each other. Lactic acid, acetic acid, citric acid, tartaric acid, and malic acid 1 to 2 parts of an organic acid such as malic acid or succinic acid are injected, and heated to If (沸騰) was heated for 4-6 hours on medium heat, and then cooled to room temperature. The cooled soy is filtered to remove solids, and the filtrate is sent to the first soaking crab in soy.

3. Process of first soaking crab in soy sauce

After adjusting the salinity of the soy sauce and mixing the additives, the filtrate soy sauce is injected into a jar, a stainless steel barrel or a plastic barrel in a heating and cooling process, and the pretreated crab is soaked in the soy sauce. It is immersed to submerge, matured in a refrigerating chamber at 0-5 ° C. for 20-30 hours, and then sent to the second stage of soaking crabs in soy sauce.

Example 1

Inject 20 kg of anchovy fish sauce into 20kg of soy sauce with a specific gravity of 17.6 ° Be, and 25kg of deep seawater taken from 650m off the coast of Ulleungdo, and adjust the specific gravity of bomedo to 10.1 ° Be. Inject 200 g and lactic acid 210 g to dissolve, simmer crab shell 205 g, onion 210 g, green onion 210 g, radish 200 g, garlic 205 g, red pepper 210 g, kelp 200 g, ginger 203 g, malt 402 g, celery 200 g, donkey 202 g, licorice 206 g and cinnamon 204 g Wrapped in a furoshiki, injected, heated and boiled, then heated for 5 hours at medium heat and then cooled to 25 ℃ to filter the solid material to make 36.2 kg of the filtrate liver. (About 20% of the water has evaporated.)

30 kg of blue crabs were washed with deep sea water and then injected into a jar, and 36 kg of the filtrate soy sauce were injected to soak, and aged in a refrigerating chamber at 2 ° C for 24 hours.

II. Second step of soaking crab in soy sauce

1.The process of heating and cooling soy sauce by separating the first soaked crab and soy sauce in soy sauce

In the process of first soaking crab in soy sauce, it is matured in a refrigerating chamber for 20-30 hours, and the soy sauce and crab are separated, and the crab is refrigerated and sent to the process of soaking crab in soy sauce. If it boils, it is heated for 1 to 3 hours on medium heat, cooled to room temperature, and sent to the process of secondary soaking crab in soy sauce.

2. The process of second soaking crab in soy sauce

In the process of separating the crab and soy sauce soaked first in the soy sauce, the soy sauce is cooled to room temperature in a process of heating and cooling the soy sauce into a jar, a stainless steel tub or a plastic tub, and the first soak in the soy sauce Crab soaked in soy sauce soaked in soy sauce and aged in a refrigerating chamber at 0-5 ℃ for 20-30 hours, and then sent to the stage of soaking crabs in soy sauce for 3rd time, or soaked soybeans in soy sauce for 2 hours It is sent to the process of immersion in depth and aging.

3. The process of dipping the second soaked crab in soy sauce to deep seabed

In the process of secondary immersion of crab in soy sauce, in the case of making the crab by aging the secondary soaked in soy sauce for a long time, the second soaked crab in soy sauce is injected into a plastic bag and sealed, and then the water temperature is Submerged in the deep seabed in the range of -2 ~ 5 ℃ for more than 1 month to mature, and then lifted, soaked crab in the soy sauce three times, electrostatic induction treatment is sent to the step of commercialization.

At this time, the upper limit time for aging by submerging in deep sea bed is possible for a long time over 3 to 4 years.

Example 2

The first immersed blue crab in the soy sauce of Example 1 was taken out of the jar and stored in the refrigerating chamber and injected into the jar, and the separated soy sauce was heated and boiled for 2 hours, heated at medium heat for 1.5 hours and then heated to 25 ° C. After cooling 31kg of soy sauce soaked in blue crab, it is aged for 24 hours in a refrigerating chamber at 2 ℃, and then the second soaked in soy sauce is injected into a plastic bag, sealed and sealed at a depth of 600m and a temperature of 2 ℃. After immersing in the deep sea bed for 60 days to mature, the crab was soaked in soy sauce for a second time.

III. 3 steps of soaking crab in soy sauce and electrostatic induction treatment

1. Process of heating and cooling soy sauce by separating crab and soy sauce soaked in soy sauce second

The water temperature in the range of -2 to 5 ° C in the process of immersing the crab for 20 to 30 hours in the refrigerating chamber of the second soaking in the soy sauce or the second immersion in soy sauce in the deep seabed Deeply immersed in deep layers and matured for at least one month, soy sauce and crabs are stored refrigerated and sent to the process of immersing crabs in soy sauce in the third step, the deep sea water in the soy sauce separated from the second immersion to mature 2 to 5 parts of pine needles or rosin mixed with 100 parts of soy sauce adjusted to the salinity of 6 to 12 ° Be by using a hydrometer, 1 to 4 parts of vegetable polyphenol compound and disodium guanylate (Disodium) guanylate, Glutamic acid, Sodium glutamate, Monosodium glutamata, Monoammonium Glutamate, Monopotassium glutamate, Dibodium ribonucl 0.1 to 0.5 parts of seasoning mixed with at least one of eotide, calcium ribonucleotide, disodium inosinate or disodium succinate, and heated and boiled, it is 1 to medium heat. After heating for 3 hours and cooling to room temperature, the soy sauce is sent to the third soaking process.

Contains vegetable polyphenolic compounds: Chinese cabbage, lettuce, mugwort, tomato, carrot, burdock, lotus root, Green peas, mugwort, Aloe, celery, head lettuce Succulents of vegetables such as Pak Choi, sesame leaves, spinach, freshly, leeks, wasabi or leek, plums, taraji, kiwi, apricots, grapes, apples, plums, pears, quince, , Citrus, Orange, Lemon, Papaya, Fig, Mango, Grapefruit, Schisandra, Balsam, Banana, Pineapple, Persimmon or Pomegranate Fruit juices such as juice, cloves, mint, minted geranium, sweet marjoram, rosemary, basil, lemon yukari, feverfew (Feverfew), Curry plant, Apple geranium, Pin geranium, Roux, Rose geranium, Thyme, Santorina extracts of aromatic plants such as ina), Silver thyme or Oregano, persimmon leaf extract with high tannin content, tea extract with high catechin content, turmeric Or use a mixture of one or more of red wine (Red wine).

The vegetable polyphenol compound converts trimethylamine, which is a component of fishy fish, into a macromolecular compound, which is a nonvolatile substance, by polycondensation reaction with a polyphenolic compound, thereby preventing fishy smells. It is possible to make a crab with excellent flavor.

Pine needles have high blood pressure, limb limbs, insomnia, middle stroke, nervous breakdown, fatigue recovery, blood circulation, diabetes, anemia ( 효능) is known to have a variety of efficacy, rosin was used as a herbal medicine, such as diseases between the musculoskeletal diseases, scabies, swelling, pain, boils. In particular, turpentine oil, pine acid, and tannin, which are contained in pine needles and rosin, have an effect of suppressing decay and decay when added to foods. When it is added, even though the salt concentration is low, it is not easily rot and decay.

Thus, in the present invention, the salt concentration of crab is added, and the salinity is adjusted to 6 to 12 ° Be with a hydrometer.

2. The third process of soaking crabs in soy sauce

In the process of separating the crab and soy sauce soaked in the soy sauce secondary to the soy sauce, the soy sauce cooled to room temperature is injected into a jar, a stainless steel barrel or a plastic barrel, and the crab is immersed in the soy sauce for a second time. Refrigerated crabs are soaked in soy sauce, aged in a refrigerating chamber at 0-5 ° C for 20-30 hours, and then sent to electrostatic induction or into a commercialization process.

3. Electrostatic Induction Treatment Process

After separating the soy sauce and crab aged in the third step of immersing the crab in the soy sauce, the crab (6) is put in a wire mesh electrode (2) of flame-resistant material such as bronze (Bitaze), titanium (Titanium), and then electrostatic It is injected into an induction treatment tank (1), and the liver is injected into the electrostatic induction treatment tank (1) so as to be submerged in the liver, and then subjected to electrostatic induction treatment.

In electrostatic induction, when a charged object is brought close to an object, positive or negative electricity having a property opposite to that of the charged object is generated and attracted. (吸引) is a phenomenon.

In the present invention, the electrostatic induction treatment, soy sauce is injected into the electrostatic induction treatment tank (1), crab (6) is injected into the wire mesh electrode (2), the high-voltage constant voltage generator (장치 電壓 發生 裝置): The output terminal 8g of the secondary winding 4 of the transformer 8a of 8) is connected to the wire mesh electrode 2, and the incoming power is 100-220 volts and an AC power source having a frequency of 50-60 kHz. If the voltage is applied to the wire mesh electrode 2 by applying a voltage regulator (8b) and applying a constant voltage of 3,000 to 5,000 volts and a current of 10 to 150 mA for 4 to 10 hours, When constant voltage induction treatment (also called electrostatic induction treatment) is carried out so that the electrostatic fields of + and-act alternately around the wire mesh electrode 2, the water molecules themselves Nuclear magnetic resonance (NMR) ¹⁷ O-N due to partial cleavage of hydrogen bonds in water molecules The salt spectrum and minerals penetrate into every corner of meat in the crab (6), while the MR spectrum is treated with microclustered water in the range of 50 to 60 Hz. The crab which has become is withdrawn from the electrostatic induction treatment tank 1 and sent to the commercialization process.

In order to reduce the processing cost and the facility cost, the value of the O-NMR half-width of 70 ㎐ was not applied to the small group of water molecules or to the soy sauce's nuclear magnetic resonance ¹⁷ supplied to the electrostatic induction tank (1). In the following cases, nuclear magnetic resonance is applied from the high voltage constant voltage generator 8 to the wire mesh electrode 2 by applying a voltage of 3,000 to 5,000 volts and a current of 10 to 150 mA for 4 to 10 hours. ^{17 The} process of processing the value of the O-NMR half width in the range of 50 to 60 Hz is omitted.

The electrostatic induction treatment in the electrostatic induction treatment tank (1) causes the clusters of water molecules to become small groups and processed into small groups of water, resulting in the reduction of surface tension and viscosity, resulting in salinity and minerals. The penetration rate of the component is improved to improve the salting treatment efficiency.

The transformer 8a of the high-voltage constant voltage generator 8 has an iron terminal 8d, a primary winding 8c, a secondary winding 8e, and an output terminal 8g of a secondary winding 8e. And the insulation terminal 8f of the secondary coil 4, the voltage regulator 3 is connected to the primary winding 8c, and the output terminal 8g of the secondary winding 8e is a conductor ( 4) is connected to the wire mesh electrode 2 filled with the crab 6 in the electrostatic induction tank 1 provided on the insulator 3 insulated.

The output terminal 8g of the secondary winding 8e of the transformer 8a is connected to the wire mesh electrode 2 filled with the crab 6, and the insulation terminal 8f of the secondary winding 8e is a transformer ( It is insulated in insulator in 8a).

The material of the electrostatic induction treatment tank 1 and the wire mesh electrode 2 is made of flame resistant material, and at the bottom, one of the insulators 3 is selected from polyethylene, polyvinyl chloride (PVC) and styrofoam. Under the insulator 3, the conductor 4, which is a conductor and a corrosion resistant material, is installed between the foundation concrete 5 structures, and the conductor 4 is grounded to the ground.

The electrostatic induction treatment tank 1 is installed on the insulator 3, and the conductor 4 and the high voltage constant voltage generator 8 installed under the insulator 3 are grounded, so that the high voltage constant voltage generator 8 ) And capacitors C ₁ and C ₂ are formed between the wire mesh electrode 2 and the ground 7 in the electrostatic induction treatment tank 1.

At the same time as forming the capacitor C ₂ which insulated the terminal 8f which is one end of the high voltage side secondary winding 8e in the transformer 8a from the insulator in the transformer 8a, the secondary winding of the high voltage side ( The remaining output terminal 8g of 8e) is connected to the wire mesh electrode 2 in the electrostatic induction tank 1 insulated from the ground 7 by the conductor 4 to form a capacitor C ₁ . Since the voltage between the output terminal 8g and the ground 7 flows from 250 to 3,500 volts and the current flows from 10 to 150 mA, even if a person contacts the electrostatic induction tank 1 in the ground state. There is no danger.

When electrostatic induction approaches the charged material charged with an electrically neutral material, a charge having a polarity opposite to that of the charged material appears on the surface of the material close to the charged material, and the same charge as the far charged material appears. In addition, even in the case where an electric field exists outside of the charging body, a charge opposite to the external charge appears. At this time, the charged charges are referred to as inductive charges, and the neutral material has inductive charges, and the charges are induced to the material by an external electric action that is not in contact, so that + charge and -charge are polarized. It is said to be subjected to constant voltage induction or electrostatic induction.Applying this phenomenon, applying an alternating voltage to a material causes rotation and vibration of the material's molecules to promote dimerization of molecules and to change the physical properties of the material. Treatment or electrostatic induction treatment.

In other words, in the present invention, the transformer 8a of the high-voltage constant voltage generator 8 is of an external iron type circular coil transformer type using an iron core 8d of a stratified layer, and the primary circuit of the transformer 8a. Of the primary winding 8c of the secondary winding 8e of the secondary circuit of the transformer 8a by connecting the primary winding 8c of the transformer 8a to the alternating current power supply via the voltage regulator 8b. The output terminal 8g of the secondary winding 8e of the secondary side circuit at the same time as the insulation treatment in the insulator) is connected to the insulator 3 insulated by connecting the conductor 4 to the ground 7. When the electrostatic induction treatment is performed by flowing a voltage of 250 to 3,500 volts and a current of 10 to 150 mA to the wire mesh electrode 2 in the induction treatment tank 1, the wire mesh electrode in the electrostatic induction treatment tank 1 The population of water molecules and salts and minerals such as calcium, potassium, magnesium, and iron contained in the crab (6) filled in 2) are also micronized so that liquid permeability and saliva are reduced. As to property improvements it becomes easy to penetrate the interior of the cell to 6, 6 is increased salting treatment efficiency.

In the transformer 8a, a cylindrical insulating film is inserted into the center of the iron core 8d, and the primary winding 8c and the secondary winding 8e are wound on the outer circumferential surface of the insulating film, and the primary winding 8c ), For example, 220-240 windings using copper wire coated with a polyester of 0.6 mm in diameter, and the secondary winding 8e uses copper wire coated with an enamel of 0.09 mm in diameter, for example. 40,000 rounds of the secondary winding 8e may be 22,000 rounds of the first secondary winding 8e and 18,000 rounds of the second secondary winding 8e. The diameter, type, number of turns of the copper wire, etc. are determined depending on the treatment capacity of the crab 6, salt treatment time, applied voltage, and the like.

In general, such copper coil may be used in the range of 0.03 to 3 mm, and the copper wire may be formed of polyester or enamel coated copper wire, and the number of turns of the copper wire coil may be 200 to 300 mm. It is set as 250 windings, the secondary winding 8e is made into 28,000-40,000 windings, or the secondary winding 8e is made into 16, 800-22,000 windings of the 1st secondary winding 8e in the secondary winding 8e, and the 2nd secondary The winding 8e may be 11,200 to 18,000 turns.

The insulated terminal 8f of the secondary winding 8e is in the transformer 8a. After winding the tip of the secondary winding 8e with insulating tape, an insulating material such as tar pitch is filled in the transformer 8a. The insulation is covered by covering the insulation terminal 8f of the winding 8e. However, insulators may also use insulating oil, unsaturated polyester resin, polyurethane resin, etc. in addition to tar pitch. have.

The wire mesh electrode 8 is optimally a box on a wire mesh made of a flame-resistant material such as titanium, but in addition, the wire mesh electrode 8 may be in the form of a perforated plate on a slit or other grit shape.

When the alternating current flows through the transformer 8a and the primary voltage of the transformer 8a is operated by the voltage regulator 8b to adjust the voltage to 100 to 220 volts, the secondary side, that is, the terminal of the secondary winding 8e A voltage of 12,000 to 18,000 Volts occurs between 8g and 8f, but the insulation terminal 8f of the secondary winding 8e of the secondary side circuit is insulated, and thus is insulated by the conductor 4. Between the wire mesh electrode 2 and the ground 7 which are connected to the output terminal 8g in the electrostatic induction treatment tank 1 on the insulator 3, a voltage of about 3,000 to 5,000 volts and Current will flow.

The voltage of 12,000 to 18,000 Volts generated on the secondary side described above is between 3,000 to 5,000 Volts and 10 between the wire mesh electrode 2 and the ground 7 in the electrostatic induction treatment tank 1. The electric current of ˜150 mA is the conductor 4 and the secondary winding 8e which are the capacitor C _{2 at the} portion of the insulation terminal 8f of the secondary winding 8e and the capacitor C ₁ at the lower portion of the insulator 3. This is due to the resistance of the coil and the AC resistance circuit of the coil.

That is, the above-described circuit is shown in FIG. 2 as, capacitor C ₁ and capacitor intended to form a resonant circuit according to the C _2, two primary and one end of an insulation processing terminal (8f) site of the capacitor C ₂ of the winding (8e) The output terminal 8g of the secondary winding 8e causes constant voltage induction by the resonant frequency caused by the discharge from the output voltage by the capacitor C ₁ at the portion of the insulator 3 insulated by the conductor 4.

Depending on the size of the wire mesh electrode 2 in the electrostatic induction tank 1, the amount of crab 6 filled, or the height of the conductor 4, the wire mesh electrode 2 and the ground ( 7) The voltage between 3,000 to 5,000 volts (Volt) fluctuates, the current also changes in the range of 10 to 150 volts, and the input power is adjusted to the range of 0 to 220 volts with the voltage regulator (8b) As a result, the voltage and current can be varied.

As described above, the voltage of the wire mesh electrode 2 in the electrostatic induction treatment tank 1 generated by the AC resistance circuit is 3,000 to 5,000 volts at no load, but the current is in the range of 10 to 150 mA. Because it is a weak current, it is safe for the human body, and there is no fear of causing trouble such as electric shock or fire. In addition, the voltage and current applied to the wire mesh electrode 2 are positive when the crab 6 is charged. Voltage is regulated by the voltage regulator 8b according to the < RTI ID = 0.0 >) < / RTI > or electrostatic induction processing conditions. However, in general, the voltage between the wire mesh electrode 2 and the ground 7 is 550-1,600 volts and the current is 30-100. By inducing the electrostatic induction to the salting treatment of the crab 6, the appropriate alternating electric field can be configured.

As for the wire mesh electrode 2 in the electrostatic induction treatment tank 1, when the wire mesh electrode 2 becomes positively charged, the charge is dielectric on the ground 7 side, whereas the wire mesh electrode 2 is reversed. When the charge reaches the ground (7), the + charge is inherited, the wire mesh electrode (2) is changed to the + charge and the-charge by the frequency (50 to 60 times) in one second depending on the frequency of the AC power supply, accordingly The charge on the ground (7) side is also inherited so that the + charge and the − charge are reversed.

In general, matter is formed by atoms, which are composed of atoms and electrons, which in turn are composed of neutrons and protons, and electrons with negative charges around the nucleus are circles. In the normal state in which the movement and the external electric field do not work, both positive and negative charges of the electrons are stabilized in the same amount, but when a high voltage is applied from the outside, the electrons move to the other side, and Both of them move on the other hand, so that the electrical centers of the atoms do not coincide, and the atoms form one electric dipole, and an internal electric field is generated due to the balance of charges. It will cause

In this case, since the atom is polarized by an external electric field, this is called electron polarization or atomic polarization, and the wire mesh electrode 2 in the electrostatic induction treatment tank 1 If a high constant voltage is applied to the crab (6) charged in the Hydrogen bonds in the water molecular clusters of water contained in fresh crab (6) are partially cut and small grouped to be treated with microclustered water. As tension decreases, viscosity decreases, and molecules of proteins, fats, vitamins, and minerals such as calcium, magnesium, and iron are ionized to promote ultrafine particles, resulting in higher permeability. As permeability is improved, permeability becomes easy, and salt and minerals are salted while penetrating every corner of the cell tissue of crab (6).

When the amount of the crab 6 is large, a plurality of electrostatic induction treatment tanks 1 are provided to fill the wire mesh electrode 2 in each electrostatic induction treatment tank 1, Electrostatic induction treatment

3. Commercialization Process

Crab immersed in the third soaking process in the soy sauce and aged for 20-30 hours in a refrigerating chamber at 0 ~ 5 ℃ or electrostatic induction treatment in the electrostatic induction process is transferred to a fixed container to package the crab products after packing Make.

Example 3

The second immersed blue crab in the soy sauce of Example 2 is injected crab and soy sauce separated into a crab, and 10 kg of deep seawater is injected into 31 kg of separated soy sauce to have a specific gravity of 9.5 ° Be. Inject 45 g of sodium glutamate into the mixed soy sauce, inject 400 g of pine needles, 400 g of dried green tea, and 400 g of clove, wrap it, heat it, boil it, heat it to medium heat for 2 hours, and then cool it to 25 ° C. Kg of soy sauce is injected so that the crab is submerged, aged in a refrigerating chamber at 2 ° C. for 24 hours, and the soy sauce is soaked in the soy sauce in the electrostatic induction treatment tank (1), and the crab (6) Injected into the wire mesh electrode (2) by applying a voltage of 3,500 volts (voltage) and a current of 15 mA for 6 hours from the high voltage constant voltage generator (8) to the nuclear magnetic resonance of the liver ¹⁷ O -NMR spectral half width of 58.5 소 as shown in FIG. Treated as made crab.

Example 4

The crab made in Example 3 and the commercially available crab of J-company are supplied to 20 panelists for taste, flavor and comprehensive evaluation of "very good", "good" and "same." The results of evaluation by dividing into "No" and "Not very good" are shown in Table 2 below.

Table 2 Evaluation results of crabs

division Very good. good same. Can not do it. Very bad flavor 16 people 4 persons - - - Flavor 11 people 9 persons - - - Comprehensive Evaluation 15 people 5 guests - - -

As shown in Table 6, it was confirmed that the crab made in the present invention is excellent in taste and flavor as compared to the crab sold in the conventional market.

1 is a process chart of making crab using deep sea water and soy sauce

2 is a process diagram of electrostatic induction

Figure 3 Measurement of Nuclear magnetic resonance ¹⁷ O-NMR Spectrum half-width value

<Explanation of symbols for main parts of drawing>

1: electrostatic induction tank 2: wire mesh electrode

3: insulator 4: conductor

5: foundation concrete 6: crab

7: Earth 8: Constant Voltage Generator

8a: transformer 8b: voltage regulator

8c: primary winding 8d: iron core

8e: secondary winding 8f: insulation terminal

8g: output terminal C1, C2: condenser

Claims (4)

Frozen crabs are immersed in deep seawater to thaw, then washed with deep seawater, and unfrozen crabs are washed with deep seawater in jars, stainless steel tubs or Injected into plastic barrel, fish sauce in soy sauce, deep seawater in 8-12 ° Be with Bome hydrometer, sugar or starch syrup, crab shell powder, spices, herbal medicine, malt I) Inject organic acid, heat, boil, heat at medium heat for 4-6 hours, cool to room temperature, filter, and remove the solids. Immersing the first crab in soy sauce for 20-30 hours in a refrigerating chamber at 0-5 ° C., The crab and soy sauce of the step of first soaking the crab in the soy sauce are separated, and the crab is injected into a jar, a stainless steel barrel or a plastic barrel, and the separated soy sauce is heated and boiled for 1 to 3 hours after heating to medium temperature. Chilled soy sauce is infused to submerge the crab, and soaked in soy sauce for 20-30 hours in a refrigerating chamber at 0-5 ° C into a plastic bag and sealed, and the water temperature is -2-5 ° C. Soaking crabs in soy sauce for a second time, The crab and soy sauce of the step of immersing the crab in the soy sauce secondly are separated, and the crab is infused into a jar, a stainless steel barrel or a plastic barrel, and deep sea water is injected into the separated soy sauce. One or more kinds of pine needles or rosin mixed with vegetable soy sauce, infused with vegetable polyphenolic compound and seasonings. When heated and boiled, heat for 1 to 3 hours on medium heat, and then cool the soy sauce cooled to room temperature. After immersing the tea and aged in a refrigerating chamber at 0 to 5 ° C. for 20 to 30 hours, electrostatic induction treatment was carried out, followed by packaging to make crab products. How to make crab with deep sea water and soy sauce. The method of claim 1, wherein in the step of immersing the crab in the soy sauce, the second immersion of the crab in the soy sauce is injected into a plastic bag and sealed, and then the water temperature is -1 to 5 ° C for 1 month Omitting the abnormal deposition, separate the crab and soy sauce in the step of first soaking crab in soy sauce, and crab is injected into a jar, stainless steel tub or plastic barrel, and the separated soy sauce is heated and boiled. After heating for 1 to 3 hours in a crab soaked in a soy sauce cooled to room temperature, immersed and soaked in soy sauce for 20 to 30 hours in a 0-5 ° C. Crab is injected into jars, stainless steel barrels or plastic barrels, and deep seawater is injected into the separated soy sauce and mixed with at least one type of pine needles or rosin in soy sauce adjusted to the salinity of 6-12 ° Be with a hydrometer. Poly Phenolic compounds and seasonings were injected, heated and boiled, and then immersed in a soy sauce cooled to room temperature for 3 hours, and then aged in a refrigerating chamber at 0-5 ° C for 20-30 hours, followed by electrostatic induction, followed by packaging. Method of making crab using deep sea water and soy sauce by the process of immersing crab in soy sauce 3rd and electrostatically induction into a product. The method of claim 1 or 2, wherein the electrostatic induction treatment is omitted, and the crab is made by using deep ocean water and soy sauce by sending the third soaked crab in soy sauce to a production process. The electrostatic induction treatment according to claim 1 or 2, wherein the soy sauce is heated and cooled and then injected into an electrostatic induction treatment tank (1), and the crab (6) is injected into the wire mesh electrode (2). The output terminal 8g of the secondary winding 4 of the transformer 8a of the high voltage constant voltage generator 8 is connected to the wire mesh electrode 2, and the incoming power is 100 to 220 volts ( Volt), an AC power source having a frequency of 50 to 60 kHz is applied, and a voltage regulator 8b is adjusted to supply a voltage of 3,000 to 5,000 volts to the wire mesh electrode 2 and a current of 10 to A constant voltage of 150 kV was applied for 4-10 hours to partially cleave the hydrogen bonds of water molecules, resulting in Nuclear magnetic resonance (NMR) ¹⁷ O-NMR Spectrum half-width ( Salts and minerals penetrate into every corner of meat (6) while being treated with microclustered water in the range of 50-60㎐. The salted crab is then taken out from the electrostatic induction treatment tank (1) and sent to the commercialization process to make the crab using deep sea water and soy sauce.

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