KR100917548B1 - The method of manufaturing soy sauce octopus - Google Patents

Abstract

A method for preparing octopus seasoned with soy sauce is provided to eliminate a fishy smell from octopus while maintaining the specific taste and shape of the octopus. A method for preparing octopus seasoned with soy sauce comprises the following steps of: removing ink and internal organs from octopus and parboiling in 34 0/00 water; mixing soy sauce, water and starch syrup in a ratio of 3:3:1 by weight and boiling to prepare a base sauce; boiling whole black pepper, bay leaf, Polygonatum humile, Glycyrrhizae radix and Angelicae gigantis Radix in water to prepare a flavoring sauce; mixing the base sauce and flavoring sauce to prepare a mixed sauce; dipping octopus in the mixed sauce for 5 hours, taking out the octopus and aging the octopus and mixed sauce respectively at -4°C for 24 hours; adding a gourd-brewed liquid to the mixed sauce and boiling together and chilling to room temperature; dipping the octopus in the mixed sauce and re-aging at -4°C for 24 hours; taking out the octopus, boiling the mixed sauce with a peach-boiled liquid and chilling to room temperature; dipping the octopus in the chilled mixed sauce and re-aging at -4°C for 24 hours; taking out the octopus, adding an apple-boiled liquid and Polygonatum humile-boiled liquid to the mixed sauce and boiling and chilling to room temperature; placing the octopus and mixed sauce in a jar or container and putting sliced ginger, garlic and unripe pepper to it; and sealing the jar and aging at -4°C for 4 days.

Description

Soy Octopus Manufacturing Method {THE METHOD OF MANUFATURING SOY SAUCE OCTOPUS}

The present invention is a method for producing long storage and eating by aging octopus in soy sauce.

This manufacturing method has a focus on the method of manufacturing soy crab, which is made by aging the soy sauce for a long time to eat crab, but the crab survives long outside the water and is stacked in a hard shell, which is easy to handle and the process is simple. Because it is easily killed or spoiled outside water due to molluscs, it is possible to go through several preliminary steps and more careful processes to complete soy octopus while maintaining its unique form and taste.

When octopus is caught and placed in a general freshwater aquarium, the survival period is very short, within two to three days, and even if managed with seawater, it is difficult to exceed one week. When you eat or don't stay fresh, it is common to cook with hot water or stir-fry. Moreover, as soon as an octopus dies, the octopus is peeled off, the view becomes unsightly, and the freshness drops sharply, so there is a problem that the value is lost even with food.How to overcome it and maintain the unique form and taste of the octopus? to be.

When it begins to die, the shell of the octopus is already whitened and peeled off, so the ingredients for soy octopus can be preserved in its original form only by working with fresh live octopus, or at least in a sea state and rapidly frozen octopus. have. Also, in order to maintain the freshness to the end, the salt is slightly dissolved in seawater or water when it is first slightly boiled. Because it is a sea creature, it can smell fishy if it is aged only with soy sauce.

The present invention has been diversified the way to eat octopus, especially by allowing long-term storage and eating, more people can eat octopus, known as the representative food of the conservation, and the world's first development of new food In the long run, it is expected to develop various products such as canned octopus.

The process of preparing soy octopus can be described by dividing into a preparation step, curing step, aging step as described below.

1. Preparation

Assuming that 5kg of octopus is made of soybean octopus, first prepare two kinds of sauce (Sauce), the main source of soy sauce is prepared by mixing 1500g of soy sauce, 1500g of water and 500g of starch syrup and boiling for 5 minutes. Credit sauce is prepared by putting 10g whole peppercorn, 5g laurel leaf, 25g donggulle 25g, 5g licorice, 10g donkey in 1.5 liters of water and boil the contents for 15 minutes.

When the two sauces are completed, add 50cc of Cheongju to 5 liters of sea water or 5 liters of water dissolved in salt (keeping salt at 34 per milliliters), and start heating. Immediately after removing the ink and intestines, and immediately put it in the water to cut off and boil for only one minute. After the preliminary preparation, proceed to the next step, curing step.

The reason for removing the intestines and ink from the body of the octopus in the preparation stage is that they usually boil for a long time when they are eaten, so they can be cut and eaten because the food and intestines are fully cooked. Even if I dip it in the savory sauce, it doesn't absorb the sauce so it doesn't become soy octopus.

2. Curing stage

The curing stage is a stage before the ripening stage, which is a process of making the source cut into octopus.

1) Primary

First, when the two sauces prepared in the above preparation stage are completely cooled, add about 3.2 Kg of basic sauce and about 1.3 Kg of savory sauce in one container, and add about 4 Kg of boiled octopus (20% loss after boiling) After 5 hours, octopus is taken out. The sauce mix and the octopus taken out in one container are separated and stored at minus 4 degrees for 24 hours.

2) secondary

After 24 hours, remove the sauce mix container, boil the gourds, add another 500cc of boiled water, and boil again for 20 minutes. When it cools down to room temperature, the octopus removed through the first curing step is put back into the sauce mix container and waited for 24 hours at minus 4 degrees.

3) 3rd

After 24 hours, the octopus is taken out of the sauce mix container, and 250cc of peach boiled water is added to the sauce mix and boiled again for 10 minutes. When it cools to room temperature, put the octopus taken out into the sauce mixture container again and let it run for 24 hours at minus 4 degrees.

4) 4th

Now, as the fourth final curing step, take the octopus from the sauce mixture container after 24 hours, add 200cc of apple boiled water and 50cc of boiled water to the sauce mixture, boil it again for about 7 minutes, and let it cool to room temperature. This completes the four curing stages to remove the fishy fishy smell and soak the soy sauce and the two sauces.

3. Ripening step

After the sauce mixture boiled in the fourth curing process is completely cooled to room temperature, prepare a 10 liter container or jar, put the cooled sauce mixture and octopus, put 50g ginger, 100g garlic and 150g green pepper and seal the lid. Soybean octopus is finally completed by naturally aging for 4 days under the condition of minus 4 degrees.

4. Soy Octopus Storage Method and Formulation

Soy octopus completed by the above method is stored refrigerated at about 4 degrees below zero within 3 to 4 days, and stored frozen for 4 days or more from the time of completion and thawed if necessary. In order to enable longer-term storage and distribution, the sauce mixture and soy octopus can be placed in aluminum or tin cans in a weight ratio of 1: 1 within 3 days after completion of aging, and canned by degassing, sealing, sterilizing and cooling.

Claims (2)

In making soy octopus for long term storage and eating, The first ingredient, octopus, uses fresh fish or frozen octopus to remove the ink and intestines, and then puts it when the water of 34 degrees of salinity is completely boiled and mixes the soy sauce, water, and starch syrup in a weight ratio of 3: 3: 1. In order to make the basic sauce, remove the fishy smell and soften the taste, put the pepper, laurel leaf, round gourd, licorice, and donkey in water and boil the contents, and then prepare the savory sauce with the remaining water. After mixing the basic source and the savoring sauce to prepare a source mixture, immersed octopus poached in the preparation step for 5 hours in the source mixture, dried, octopus and sauce mixture separated by 24 hours at minus 4 degrees, respectively First Curing Stage Boil the gourd in the sauce mixture after the first curing step, add the boiled water, boil it again, cool it to room temperature, put the octopus and put it in the second curing step for 24 hours again at minus 4 degrees. The octopus in the sauce mixture after the second curing step, the octopus is added, boiled with peach boiled water again and cooled to room temperature, the dried octopus is put in the third curing step of elapsed 24 hours at minus 4 degrees The octopus is drained from the sauce mixture after the third curing step, adds the apple boiled water and round boiled water, cuts it again, and finishes the fourth curing step waiting for cooling to room temperature, Soy octopus characterized in that the octopus and the sauce mixture after the fourth curing step together in a jar or a container, put ginger flakes, garlic, green pepper, and aged for 4 days in the condition of minus 4 degrees with the lid sealed Manufacturing method Soy octopus prepared by the method of claim 1