KR100917682B1 - Method for preparing seasoned and smoked shrimp, and the product obtained therefrom - Google Patents

Abstract

A seasoned and smoked shrimp and a preparing method thereof are provided to improve the flavor of shrimps while eliminating a fishy smell and to extend a distribution period. A method for preparing a seasoned and smoked shrimp comprises the following steps of: defrosting frozen shrimps in a fridge; washing the defrosted shrimps with 1-10% salt water and clean water in sequential order and dehydrating them; preparing a 10-30°Brix of seasoning liquid; dipping the dehydrated shrimps in the seasoning liquid and aging at 4°C for 3-12 hours; taking out the shrimps and washing away the seasoning liquid remaining on the shrimps and roasting them on a grill; smoking the roasted shrimps at 70-80°C for 1-3 hours; cooling the smoked shrimps at room temperature and vacuum-packaging them; and placing the packaged shrimps in boiling water for 3-10 minutes and immediately cooling off in flowing water.

Description

Method for preparing seasoned smoked shrimps and seasoned smoked shrimps prepared by the same method {Method for preparing seasoned and smoked shrimp, and the Product obtained therefrom}

The present invention relates to a method for preparing seasoned smoked shrimps and seasoned smoked shrimps produced thereby, to provide seasoned and smoked shrimps to have a variety of flavors and maintain nutrients to meet the needs of consumers and at the same time the unique fishy smell It is characterized by the popularization, instant convenience, and high-quality of shrimp by eliminating it and by extending the texture and shelf life so that it can eat delicious and nutritious shrimp for a long time.

In general, it is well known that shrimps are caught in large quantities off the coast of Korea and contain abundant nutrients such as istidine glutamine and a large amount of amino acids and nucleic acids.

Shrimp's specialty known as health food is protein and calcium. Shrimp protein contains eight essential amino acids, including methionine and lysine. In addition to these essential amino acids, there are also amino acids called glycine and betaine, which give a unique sweet taste. In addition, betaine has a tonic effect and has a study to reduce cholesterol levels, and the shrimp calcium is known to have higher content than anchovy. Although it varies depending on the type, the protein of shrimp contains 20.1g per 100g of raw, 54.4g of dried, and 0.6 to 1.5% of other fatty acids and 1.5 to 4% of minerals.

Shrimp's benefits prevent osteoporosis, taurine prevents liver disease, develops resistance and improves taste disorders. In addition, it significantly lowers harmful cholesterol and serves to protect arteries and blood vessels, and contains high concentrations of omega-3 fatty acids to prevent the formation of dangerous blood clots in the blood vessels.

Shrimp is a low-calorie, high-protein food with the highest amount of chitosan and is known as a stamina because it is good for stamina, and it contains more calcium than fish and abundant taurine that lowers blood cholesterol levels in the food itself. It is effective in removing impurities, high blood pressure and various adult diseases, and is rich in vitamins, so it is perfect for children's growth and beauty.

As described above, the shrimp contains various kinds of nutritional ingredients, health functional ingredients, inorganic ingredients such as protein, amino acids, fats, carbohydrates, vitamins, taurine, betaine, minerals, selenium, nucleic acid, etc. Although it has a high preference for consumption because of its unique flavor symbol, it is highly used as a high-end food product because its consumption price is higher than other ingredients. However, as shrimp farming is becoming more common, production is rapidly increasing and overseas imports are increasing, making it easy to use as raw materials for food products.

Typical foods using shrimp include salted shrimp, deep-fried prawns, and grilled lobster salt. Shrimp salted shrimp is a traditional food containing salted fish and is often added to various dishes. Shrimp Tempura is a dish of fresh shrimp or frozen shrimps, fried in batter and fried in oil, and grilled with large salt and salt.

As such, the domestic consumption of shrimp is used in a very limited way as a material for dishes such as salted fish, hot water, and fried foods, and thus satisfying the needs of consumers by improving the economic level, diversifying and upgrading the level of food culture, and diversifying palatability. It is not enough to satisfy. Therefore, there is a need for the development of new shrimp processed products with functional and nutritional ingredients in various processed product forms.

On the other hand, fumigation, one of the food processing methods, is a method in which salted meat or salmon is suspended in smoke that burns wood with low resin and absorbed and dried. Although it was developed as a food preservation means, it is becoming a preferred food choice regardless of time and place because it provides unique flavor by the unique taste, aroma and color by smoking. In recent years, with increasing interest in health, interest in smoked foods is increasing day by day in terms of nutrient preservation.

There are hot smoke method, cold smoke method, and liquid smoke method. In general, it is common to use the warm method in meat processing, and the patent application by the smoke processing method is also active, and Korea Patent Publication No. 88-1216, No. As can be seen from No. 90-2744, No. 96-14611, Patent Application No. 2000-41933, No. 2002-6956 and the like, various smoke processing methods have been developed and registered in various food fields. However, as a food processing method, the fumigation method has been mainly used only in meat or processed meat products due to the problems of its characteristics and storage period, so it is necessary to be used in various food fields.

In general, when shellfish such as shrimp or crabs are caught in the shellfish and landed on land, the post-mortem stiffness is stopped and post rigidity occurs. As a result, it is known that browning progresses, muscles soften, and eventually undergo a deterioration process that leads to corruption. Thus, in order to prevent the progression of this deterioration, they are usually frozen immediately after being processed or dried with salted fish to make or capture dry shrimp. However, even if shrimps, especially sweet shrimps, are kept frozen, the tissues of the shrimps deteriorate relatively quickly after thawing, so they can be cooked or eaten quickly after thawing. It is said that processing with is favorable.

In addition, in addition to preserving the frozen shrimp in the refrigerated state after thawing, there is no need to freeze the fresh shrimp, there is also a case to simply refrigerated protection and eat or cook while the deterioration is not much progress. Since the structure of the shrimp deteriorates even during cooking and storage at room temperature, it has been confirmed that sulfur dioxide-containing sulfur dioxide compounds are used for shrimp or crab as a preservative to prevent the deterioration of the product value of shrimp. No. 2006-50454 discloses a composition for shrimp preservation, which shows excellent blacking prevention performance and is also hygienically safe, using organic materials known as foods or food additives instead of sulfurous acid compounds conventionally used. In addition, this can also extend the shelf life, but does not improve the flavor.

In Korean Patent Publication No. 2006-554547, an object of the present invention is to describe a shrimp frying and a method of manufacturing the same, using a shrimp with a rich taste and nutrition as a raw material for frying, but it does not have the taste of shrimp as it is. .

Shrimp belongs to roses among crustaceans, and there are many varieties such as barley, prawn, prawn, prawn, prawn, etc., and it contains amino acid called glycine and ingredient betaine, so it is widely used for food because of its unique sweetness. Used.

Dried shrimp occupies a large proportion as a seasoning essential to boil soup, etc., and recently, many methods of crushing shrimp and adding it to food are used.In Korean Patent Publication No. 2008-37769, the taste of food Natural seasonings and methods of manufacturing the same, which are not only harmful to the human body but also supplement various nutrients such as vitamins and minerals that are beneficial to the human body, are being used as a part of seasonings. It is not made with processed foods.

Korean Patent Publication No. 1999-163 processes shrimp containing abundant nutrients such as istidine glutamine and large amounts of amino acids and nucleic acids, extracting and extracting the pure nutrient extract (stock solution), and concentrating to salt, glucose, oligosaccharide, Shrimp extract (stock solution) extraction method and shrimp extract obtained by adding a certain amount of sorbitol, fructose, etc. to preserve the original flavor and taste of the shrimp as well as increase the nutritional value to be used as a high quality food additive, In addition, this is not a processed food to eat the shrimp itself.

In Korean Patent Publication No. 2003-14010, shells of shellfish or crayfish can be eaten with no stiffness, and they can eat shells of shellfish such as aromatic shrimps or crawfish with a lot of nutrients and fats. The present invention discloses a method and a device for processing crustaceans such as shrimp or crayfish, which are freeze-dried as high as possible, but this also improves the flavor and still does not meet the consumer's taste. In addition, there is a disadvantage that the storage and general processing distribution is difficult due to the enzymatic action of shrimp, and texture is damaged when dried. Flavor and palatability disappeared during processing, and it was difficult to control microorganisms. In the present invention, shrimp flavored products of various flavors have been produced to meet the needs of consumers. The present invention is the first development of a shrimp-type processed, stored-type processed products can be easily ingested with a sense of texture, food, snacks, snacks, corrosion and the like. The present invention can achieve popularization, instant shifting, and high quality, and contribute to the income increase of the fishermen of production by supplying the healthy ingredients of shrimp to the consumers, satisfying the taste of new flavors, and inducing mass consumption.

The present invention improves the problems of the conventional salting method, salted storage method, drying method as the above-mentioned shrimp storage method, and introduces a smoking method, a processing method that has been mainly used only in meat, to shrimp, which is beneficial to health. It is to provide a method of preparing seasoned smoked shrimps and seasoned smoked shrimps prepared thereby to improve the taste and flavor of the fish while allowing the storage and distribution period to be extended for a long time and to remove the fishy characteristic of shrimps. .

In addition, by immersing in various seasoning liquids to effectively remove the fishy fishy smell, while having a variety of flavors can be added through the smoking, unique flavors can be added to supplement the new taste and nutrition and satisfy the taste of consumers seeking new things Another aim is to improve the merchandise of the processed products, popularization, instantaneous shift, and high quality. In addition, due to the enzymatic action of shrimp, it is difficult to store and distribute general processing, and the texture is damaged when dried. Flavor and palatability disappeared during processing, and it was difficult to control microorganisms. In the present invention, shrimp flavored products of various flavors have been produced to meet the needs of consumers. The present invention is the first development of a shrimp-type processed, stored-type processed products can be easily ingested with a sense of texture, food, snacks, snacks, corrosion and the like. The present invention can achieve popularization, instant shifting, and high quality, and contribute to the income increase of the fishermen of production by supplying the healthy ingredients of shrimp to the consumers, satisfying the taste of new flavors, and inducing mass consumption.

The inventors have developed a method for preparing seasoned smoked shrimp according to the present invention and seasoned smoked shrimp prepared according to the present invention.

The present invention relates to a method for preparing seasoned smoked shrimps and seasoned smoked shrimps produced thereby, to provide seasoned and smoked shrimps to have a variety of flavors and maintain nutrients to meet the needs of consumers and at the same time the unique fishy smell It is characterized by the popularization, instant convenience, and high-quality of shrimp by eliminating it and by extending the texture and shelf life so that it can eat delicious and nutritious shrimp for a long time.

The present invention

(1) thaw the frozen shrimp in the refrigerating chamber, wash the thawed shrimp in 1 to 10% brine, remove foreign substances, wash the shrimp 2 to 3 times with clean water, and then dry it. Removing;

(2) preparing a seasoning solution of 10 to 30 ˚ Brix;

(3) immersing the dehydrated shrimp in the seasoning solution and ripening at 4 ° C. for 3 to 12 hours (at this time, the ratio of the dehydrated shrimp and seasoning solution is preferably in a ratio of 1 to 1.5: 0.8 to 2 by volume). Do.);

(4) separating the aged seasoned shrimp with the seasoning liquid, and then removing the seasoning liquid on the outer surface of the shrimp, and grilling the shrimp using a grill for color improvement of the shrimp;

(5) using the smoked wood sawdust (oak, chestnut, persimmon, walnut, etc.) smoking the grilled seasoned shrimp for 1 to 3 hours at 70 to 80 ℃; And

(6) After cooling the smoked shrimp at room temperature and vacuum-packed, after the central temperature of the vacuum-packed shrimp in boiling water reaches 100 ℃, and heated for 3 to 10 minutes to complete the steamed shrimp inside the vacuum packaging and At the same time sterilization and then immediately relates to a method for producing seasoned smoked shrimp comprising the step of cooling in cold water.

The present invention is prepared in the seasoning smoked shrimp, the seasoning solution is sorbitol 8 to 13.4% by weight, sugar 2 to 4.5% by weight, vitamin C 0.2 to 2.0% by weight, citric acid 0.5 to 0.8% by weight, acidity regulator 0.1 to 0.3 Weight percent, 0.1-0.4 weight percent ersorbic acid, 0.1-0.4 weight percent sodium sorbate, 0.5-1.0 weight percent salt, 10-30% other seasoning ingredients (curry, wasabi, etc.), and the remaining weight percent water It is done.

The present invention is a method for preparing seasoned smoked shrimp, wherein the seasoning liquid is 1 to 2% by weight, sorbitol 8 to 14.5% by weight, sugar 2 to 5% by weight, yeast extract 3 to 5% by weight, salt 0.5 to 1 Wt%, garlic powder 0.3-0.8%, ginger powder 0.5-0.8%, onion powder 0.8-1.5%, red pepper powder 0.8-1.8%, cheongyang pepper extract 2.0-4.5%, taste liquor 1.8-2.8%, Starch syrup 1.5 to 3.8 wt%, kelp extract 2.5 to 4.8 wt%, citric acid 0.4 to 0.8 wt%, vitamin C 0.4 to 0.8 wt%, acidity regulator 0.1 to 0.3 wt%, sodium sorbate 0.1 to 0.3 wt%, ersorbic acid 0.1 To 0.3% by weight and the remaining weight% of water.

The present invention is a seasoning smoked shrimp production method, the seasoning solution is sorbitol 9 to 14.6% by weight, sugar 3.5 to 5.5% by weight, yeast extract 3.2 to 6.3% by weight, garlic powder 0.3 to 0.8% by weight, ginger powder 0.5 to 1.5 wt%, onion powder 0.8-1.5 wt%, seasoning extract (bulgalbi flavor, bulgogi seasoning, etc.) 3-10 wt%, citric acid 0.3-0.6 wt%, vitamin C 0.3-0.6 wt%, acidity regulator 0.1-0.3 wt% , Sodium sorbate 0.1 to 0.3% by weight, ersorbic acid 0.1 to 0.3% by weight and the remaining weight percent of water.

In addition, the present invention

(1) thaw the frozen shrimp in the refrigerating chamber, wash the thawed shrimp in 1 to 10% brine, remove foreign substances, wash the shrimp 2 to 3 times with clean water, and then dry it. Removing;

(2) preparing a seasoning solution of 10 to 30 ˚ Brix;

(3) immersing the dehydrated shrimp in the seasoning solution and ripening at 4 ° C. for 3 to 12 hours (at this time, the ratio of the dehydrated shrimp and seasoning solution is preferably in a ratio of 1 to 1.5: 0.8 to 2 by volume). Do.);

(4) separating the aged seasoned shrimp with the seasoning liquid, and then removing the seasoning liquid on the outer surface of the shrimp, and grilling the shrimp using a grill for color expression of the shrimp;

(5) using the smoked wood sawdust (oak, chestnut, persimmon, walnut, etc.) smoking the grilled seasoned shrimp for 1 to 3 hours at 70 to 80 ℃; And

(6) After cooling the smoked shrimp at room temperature and vacuum-packed, and heated to 3-10 minutes after the central temperature of the vacuum-packed shrimp in boiling water reaches 100 ℃ and at the same time as the steamed shrimp inside the vacuum packaging matured It relates to a seasoned smoked shrimp prepared by the method of producing seasoned smoked shrimp, characterized in that it comprises the step of sterilization and cooling in running water immediately.

The present invention is seasoned smoked shrimp prepared by the method for preparing seasoned smoked shrimp, the seasoning liquid is 8 to 13.4% by weight of sorbitol, 2 to 4.5% by weight of sugar, 0.2 to 2.0% by weight of vitamin C, 0.5 to 0.8 weight of citric acid %, Acidity regulator 0.1-0.3% by weight, 0.1-0.4% by weight sorbate, 0.1-0.4% by weight sodium sorbate, 0.5-1.0% by weight salt, 10-30% by weight other seasoning ingredients (curry, wasabi, etc.) and the rest It is characterized by consisting of water by weight.

The present invention is seasoned smoked shrimp prepared by the method for preparing seasoned smoked shrimp, wherein the seasoning liquid is 1 to 2% by weight, sorbitol 8 to 14.5% by weight, sugar 2 to 5% by weight, yeast extract 3 to 5 Weight%, salt 0.5 to 1% by weight, garlic powder 0.3 to 0.8% by weight, ginger powder 0.5 to 0.8% by weight, onion powder 0.8 to 1.5% by weight, red pepper powder 0.8 to 1.8% by weight, cheongyang pepper extract 2.0 to 4.5% by weight, Taste liquor 1.8 to 2.8 wt%, starch syrup 1.5 to 3.8 wt%, kelp extract 2.5 to 4.8 wt%, citric acid 0.4 to 0.8 wt%, vitamin C 0.4 to 0.8 wt%, acidity regulator 0.1 to 0.3 wt%, sodium sorbate 0.1 to It is characterized by consisting of 0.3% by weight, 0.1 to 0.3% by weight of sorbic acid and the remaining weight of water.

The present invention is seasoned smoked shrimp prepared by the method for preparing seasoned smoked shrimp, the seasoning liquid is sorbitol 9 to 14.6% by weight, sugar 3.5 to 5.5% by weight, yeast extract 3.2 to 6.3% by weight, garlic powder 0.3 to 0.8 Weight%, ginger powder 0.5-1.5 weight%, onion powder 0.8-1.5 weight%, seasoning extract (bulgalbi flavor, bulgogi seasoning, etc.) 3-10 weight%, citric acid 0.3-0.6 weight%, vitamin C 0.3-0.6 weight%, It is characterized by consisting of 0.1 to 0.3% by weight of acidity regulator, 0.1 to 0.3% by weight of sodium sorbate, 0.1 to 0.3% by weight of ersorbic acid and the remaining weight of water.

The present invention relates to a method for preparing seasoned smoked shrimps and seasoned smoked shrimps prepared thereby, to provide flavored and smoked shrimps while maintaining the flavor improvement and nutrients of the shrimps and at the same time removing the unique fishy smell and self-enzymatic action. It has a differentiation and characteristics in that it can extend the shelf life to suppress the long-term delicious, nutritious, softened texture (chews).

Seasoned smoked shrimp of the present invention, unlike pure fresh shrimp, is added to the unique flavor of smoked, supplemented with new taste and nutrition to provide a variety of flavored shrimp drying products to meet the needs of consumers to achieve popularization, instant convenience, high-quality It can be, by ingesting various kinds of nutritional ingredients, health functional ingredients, inorganic ingredients, etc. contained in the shrimp can supply the effect on the human body has the effect of contributing to the health of the consumer.

In addition, it is possible to enjoy a different taste of shrimp through smoking after immersed in various seasoning liquids from the monotonous shrimp recipe has the effect of widening the choice of shrimp dishes to the general consumer. In addition, it can be ingested in the mood, such as nutritional foods, snacks, snacks, corrosion, etc. It is possible to escape from the conventional boiled eating method is considered to be very convenient because it can be eaten deliciously without regard to place and time. The seasoned smoked shrimp of the present invention can be restored by having the original texture of the shrimp when used as a hot water, and can also be used as a material for various dishes.

In the present invention, it is possible to effectively remove the fishy fishy through the process of immersing the shrimp in a variety of seasoning liquid, and also to obtain the preservative effect and sterilization effect through the smoking process has the effect of extending the shelf life.

In the present invention, long-term storage is also possible by vacuum packaging or the like, and since it is a dry product, handling is also easy. Therefore, it is meaningful to develop and supply to consumers for the first time the general processed products of shrimp.

Hereinafter, the present invention will be described in detail for each manufacturing process. Brief schematic diagram of the manufacturing process of seasoned smoked shrimp according to the present invention is shown in FIG.

First step: thawing and washing frozen shrimp

The frozen shrimps are thawed in the fridge and boiled with 1-10% brine. Subsequently, the thawed shrimp is placed in 1 to 10% brine and washed, and then foreign matters are removed. Wash the shrimp two or three more times with clean water, and then drain it while holding it down.

Second step: preparing a seasoning liquid

Composition of basic flavor seasoning division Weight (g) % Sorbitol 100 13.3 Sugar 30 4.0 Vitamin c 5 0.7 Citric acid 5 0.7 PH regulator 2 0.3 Ersorbic acid 1.5 0.2 Sodium sorbate 1.5 0.2 Colorant 0.5 0.1 Spices (Whole Pepper) 0.8 0.1 Salt 4 0.5 water 600 80.0 Sum 750.3 100.0

Basic taste seasoning solution of 10 to 30 ˚ Brix is mixed as shown in Table 1 and boiled and cooled.

Composition of spicy flavoring liquid division Weight (g) % 켑 8 0.9 Sorbitol 100 10.9 Sugar 20 2.2 Yeast extract 30 3.3 Salt 4 0.4 Garlic Powder 4.5 0.5 Ginger powder 1.2 0.1 Onion Powder 10 1.1 chili powder 10 1.1 Cheongyang Pepper Extract 20 2.2 Raw Spring Pepper Powder 5 0.5 Paprika powder 10 1.1 Chili Seasoning 8 0.9 Taste 20 2.2 corn syrup 20 2.2 Kelp extract 30 3.3 Citric acid 5 0.5 Vitamin c 5 0.5 PH regulator 3 0.3 Sodium Glutamate 0.3 0.1 Sodium sorbate 3 0.3 Ersorbic acid 3 0.3 water 600 65.2 Sum 920 100.0

Spicy flavor seasoning solution of 10 to 30 ° Brix is mixed and boiled after cooling as shown in Table 2.

The composition of the flavor rib flavor division Weight (g) % Sorbitol 100 11.5 Sugar 40 4.6 Yeast extract 40 4.6 Soy flour 5 0.6 Garlic Powder 4.5 0.5 Ginger powder 1.2 0.1 Onion Powder 10 1.2 Bulgalbi Flavor Extract 45 5.2 PH regulator 2 0.2 Bulgogi Seasoning 5 0.6 Sodium sorbate 3 0.3 Ersorbic acid 3 0.3 Sodium Glutamate One 0.1 Citric acid 5 0.6 Vitamin c 5 0.6 water 600 69.0 Sum 869.7 100.0

Bulgalbi flavor seasoning solution of 10 to 30 ° Brix is mixed and boiled after cooling as shown in Table 3.

Third step: immersing and ripening shrimp in seasoning liquid

For flavoring, the dehydrated shrimp and the seasoning solution are immersed in the dehydrated shrimp in a seasoning solution at a ratio of 1 to 1.5: 0.8 to 2 by volume, and aged for 3 to 12 hours in a refrigerator at 4 ° C.

Fourth step: grilling seasoned shrimps

In order to improve color, the aged seasoned shrimp is separated from the seasoning liquid, and then the seasoning liquid on the outer surface of the shrimp is removed. Then, grill the shrimp using the grill. This process not only improves the color taste of smoked shrimp products, but also stabilizes the shape of seasoned shrimps, gives elasticity to shrimp tissues, and gives the grill pattern unique to the surface of the shrimps, thus completing the quality of seasoned shrimp products. Increases.

5th step: smoking seasoned shrimp

Seasoned shrimps smoked for 1 to 3 hours using smoked wood sawdust (oak, chestnut, persimmon, walnut, etc.) at 70 to 80 ℃ to give a smoked feature.

Sixth step: vacuum packing and sterilizing

To set the shelf life, the smoked shrimp is cooled at room temperature and vacuum packed. Subsequently, the boiling temperature of the vacuum packaged shrimp in boiling water reaches 100 ° C., followed by heat sterilization for 3 to 10 minutes, and then immediately cooled in running water. After such vacuum packaging and heating process, the ripening of shrimp inside the vacuum packaging is also made.

EXAMPLE

Hereinafter, the specific method of the present invention will be described in detail with reference to Examples, but the scope of the present invention is not limited only to these Examples.

Example 1

(1) Thaw frozen shrimp in the fridge, boil 3% brine and let cool. Subsequently, the thawed shrimp is washed with 3% brine, and foreign substances are removed. Wash the shrimp two or three more times with clean water, and then drain it while holding it down. (2) The basic flavor seasoning solution of 10 to 30 ˚ Brix is mixed and boiled as shown in Table 1 above and cooled. (3) The dehydrated shrimp and the seasoning liquid are immersed in the seasoning liquid at a ratio of 1 to 1.5: 0.8 to 2, and aged for 12 hours in a refrigerator at 4 ° C. (4) The seasoned shrimp is separated from the seasoning liquid, and then the seasoning liquid on the outer surface of the shrimp is removed. Then, grill the shrimp using the grill. (5) Steamed seasoned shrimp for 2 hours using smoked wood sawdust (oak, chestnut, persimmon, walnut, etc.) at 70 to 80 ℃. (6) The smoked shrimp is cooled at room temperature and vacuum packed. Subsequently, the boiling temperature of the vacuum-packed shrimp reaches 100 ° C., and then it is heated for 3 minutes and then cooled in running water to complete the preparation.

Example 2

The same procedure as described in Example 1 above was carried out, but seasoning liquid was used as spicy flavoring liquid. Spicy seasoning solution is mixed and boiled as shown in Table 2 and cooled.

Example 3

The same procedure as described in Example 1 above was carried out, but the seasoning liquid was used as a seasoning solution of bulgalbi flavor. Bulgalbi flavor seasoning is mixed and boiled as shown in Table 3 and then cooled.

Comparative Example

In order to compare with Examples 1 to 3, the frozen shrimp is prepared by simply immersing and not immersing the frozen shrimp in seasoning liquid. (1) Thaw frozen shrimp in the fridge, boil 3% brine and let cool. Subsequently, the thawed shrimp is washed with 3% brine, and foreign substances are removed. Wash the shrimp two or three more times with clean water, and then drain it while holding it down. (2) Dehydrated shrimp are dried and vacuum packed. Subsequently, after the central temperature of the vacuum-packed shrimp reaches 100 ° C. in boiling water, it is heated for 3 to 10 minutes and then cooled in running water to complete the preparation.

As described above, the panelists randomly extracted seasoned smoked shrimps (Examples 1, 2, 3) and simple dried shrimps (comparative examples) for each male and female in their 20s and 50s, relate to taste, aroma, texture (chewing), and general preference. Sensory evaluation was performed. The results are shown in Table 4 below.

Sensory test results of seasoned smoked shrimp of the present invention  division Simple Dried Shrimp (Comparative Example) Basic flavor smoked shrimp (Example 1) Spicy Smoked Shrimp (Example 2) Bulgogi Flavored Smoked Shrimp (Example 3) flavor 5 8.5 8.7 8.8 incense 2 8.8 8.1 8.1 Texture 8.0 8.6 8.8 8.7 Comprehensive Preference 5.4 8.4 8.5 8.7 Remarks Shrimp flavor and taste are weak ■ Shrimp's aroma and taste are normal. ■ Spicy taste is moderate and smoked smell is slightly. Shrimp is weak and smoked slightly.

* Very good 10 points, good 8 to 9 points, usually 6 to 7 points, bad 4 to 5 points, very bad 3 points

As can be seen through the Examples and Comparative Examples of the present invention, the seasoned smoked shrimp of the present invention was developed to meet the taste of consumers who require health food, smoked flavor and flavor of deep seasoning and smoked Serve the shrimp. Therefore, this is the result of demonstrating that the seasoned smoked shrimp of this invention is absolutely excellent in palatability compared with the simple dried shrimp on the market.

The above description is merely illustrative of the technical spirit of the present patent, and those skilled in the art to which the present patent belongs may make various modifications and changes without departing from the essential characteristics of the present patent.

In addition, the embodiments disclosed in the present patent are not intended to limit the technical spirit of the present patent but to describe the technical spirit of the present patent.

Therefore, the protection scope of the present patent should be interpreted by the following claims, and all technical ideas within the scope equivalent thereto shall be construed as being included in the scope of the patent.

In addition, in the manufacturing method of seasoned smoked shrimp, food, food additives, smoked material used for seasoning, smoked, etc. is not limited to the above description and may be expanded in the manufacturing conditions, processing methods, and in the case of seasoning liquid, smoked material Various raw materials and additives usable for food can also be used.

Due to the enzymatic action of shrimp, it is difficult to store and distribute in general processing and damages texture during drying. Flavor and palatability disappeared during processing, and it was difficult to control microorganisms. In the present invention, shrimp flavored products of various flavors have been produced to meet the needs of consumers. The present invention is the first development of a shrimp-type processed, stored-type processed products can be easily ingested with a sense of texture, food, snacks, snacks, corrosion and the like. The present invention can achieve popularization, instant shifting, and high quality, and contribute to the income increase of the fishermen of production by supplying the healthy ingredients of shrimp to the consumers, satisfying the taste of new flavors, and inducing mass consumption.

1 is a schematic diagram showing a process for preparing seasoned smoked shrimp of the present invention.

Claims (5)

Method for producing seasoned smoked shrimp, comprising the following steps (1) to (6): (1) thaw the frozen shrimp in the refrigerating chamber, wash the thawed shrimp in 1 to 10% brine, remove foreign substances, wash the shrimp 2 to 3 times with clean water, and then dry it. Removing; (2) preparing a seasoning solution of 10 to 30 ˚ Brix; (3) immersing the dehydrated shrimp in the seasoning solution, and aged at 4 ° C. for 3 to 12 hours; (4) separating the aged seasoned shrimp with the seasoning liquid for coloring, removing the seasoning liquid on the outer surface of the shrimp and baking the shrimp using a grill; (5) smoking the roasted seasoned shrimp for 1 to 3 hours at 70 to 80 ℃ using a smoked wood sawdust; And (6) After cooling the smoked shrimp at room temperature and vacuum-packed, and heated to 3-10 minutes after the central temperature of the vacuum-packed shrimp in boiling water reaches 100 ℃ and at the same time as the steamed shrimp inside the vacuum packaging matured Sterilize and immediately cool in running water. According to claim 1, wherein the seasoning solution is 8 to 13.4% by weight of sorbitol, 2 to 4.5% by weight of sugar, 0.2 to 2.0% by weight of vitamin C, 0.5 to 0.8% by weight of citric acid, 0.1 to 0.3% by weight of acidity regulator, 0.1 to 0.3% of sorbic acid 0.4% by weight, sodium sorbate 0.1-0.4% by weight, salt 0.5-1.0% by weight, 10-30% by weight of other seasoning ingredients such as curry or wasabi and the remaining weight% of water by the method of producing seasoned smoked shrimp . The method of claim 1, wherein the seasoning solution is 1 to 2% by weight of Chamcomb, 8 to 14.5% by weight of sorbitol, 2 to 5% by weight of sugar, 3 to 5% by weight of yeast extract, 0.5 to 1% by weight of salt, garlic powder 0.3 to 0.8 wt%, ginger powder 0.5-0.8 wt%, onion powder 0.8-1.5 wt%, red pepper powder 0.8-1.8 wt%, cheongyang pepper extract 2.0-4.5 wt%, taste liquor 1.8-2.8 wt%, starch syrup 1.5-3.8 wt%, Kelp extract 2.5-4.8 wt%, citric acid 0.4-0.8 wt%, vitamin C 0.4-0.8 wt%, acidity regulator 0.1-0.3 wt%, sodium sorbate 0.1-0.3 wt%, ersorbic acid 0.1-0.3 wt% and the rest weight A method for producing seasoned smoked shrimps, characterized by consisting of% water. According to claim 1, wherein the seasoning solution is sorbitol 9 to 14.6% by weight, sugar 3.5 to 5.5% by weight, yeast extract 3.2 to 6.3% by weight, garlic powder 0.3 to 0.8% by weight, ginger powder 0.5 to 1.5% by weight, onion powder 0.8 To 1.5% by weight, 3 to 10% by weight seasoning extract such as bulgalbi flavor or bulgogi seasoning, 0.3 to 0.6% by weight citric acid, 0.3 to 0.6% by weight vitamin C, 0.1 to 0.3% by weight acidity regulator, 0.1 to 0.3% by weight sodium sorbate Process for producing seasoned smoked shrimp, characterized in that consisting of%, 0.1 to 0.3% by weight of sorbic acid and the remaining weight of water. Seasoned smoked shrimp prepared by the method of any one of claims 1 to 4.

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