KR101019689B1 - Manufacturing method of the fish paste by using a squid and an octopus - Google Patents
Manufacturing method of the fish paste by using a squid and an octopus Download PDFInfo
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- KR101019689B1 KR101019689B1 KR1020080098337A KR20080098337A KR101019689B1 KR 101019689 B1 KR101019689 B1 KR 101019689B1 KR 1020080098337 A KR1020080098337 A KR 1020080098337A KR 20080098337 A KR20080098337 A KR 20080098337A KR 101019689 B1 KR101019689 B1 KR 101019689B1
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- squid
- octopus
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- head
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- 241000238413 Octopus Species 0.000 title claims abstract description 90
- 241000238366 Cephalopoda Species 0.000 title claims abstract description 65
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- 241000251468 Actinopterygii Species 0.000 title 1
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 19
- 229940001941 soy protein Drugs 0.000 claims abstract description 18
- 238000002156 mixing Methods 0.000 claims description 19
- 239000000203 mixture Substances 0.000 claims description 15
- 241000234282 Allium Species 0.000 claims description 14
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 14
- 244000000626 Daucus carota Species 0.000 claims description 14
- 235000002767 Daucus carota Nutrition 0.000 claims description 14
- 241000238371 Sepiidae Species 0.000 claims description 14
- 240000006108 Allium ampeloprasum Species 0.000 claims description 13
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims description 13
- 150000003839 salts Chemical class 0.000 claims description 13
- 239000000843 powder Substances 0.000 claims description 10
- 244000061456 Solanum tuberosum Species 0.000 claims description 9
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 229920002261 Corn starch Polymers 0.000 claims description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 7
- 239000008120 corn starch Substances 0.000 claims description 7
- 235000014103 egg white Nutrition 0.000 claims description 7
- 210000000969 egg white Anatomy 0.000 claims description 7
- 238000007710 freezing Methods 0.000 claims description 7
- 230000008014 freezing Effects 0.000 claims description 7
- 239000008103 glucose Substances 0.000 claims description 7
- 229920001592 potato starch Polymers 0.000 claims description 7
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 6
- 102000002322 Egg Proteins Human genes 0.000 claims description 6
- 108010000912 Egg Proteins Proteins 0.000 claims description 6
- 240000008415 Lactuca sativa Species 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 6
- 235000012015 potatoes Nutrition 0.000 claims description 6
- 235000012045 salad Nutrition 0.000 claims description 6
- AUHDWARTFSKSAC-HEIFUQTGSA-N (2S,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)-2-(6-oxo-1H-purin-9-yl)oxolane-2-carboxylic acid Chemical compound [C@]1([C@H](O)[C@H](O)[C@@H](CO)O1)(N1C=NC=2C(O)=NC=NC12)C(=O)O AUHDWARTFSKSAC-HEIFUQTGSA-N 0.000 claims description 5
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 claims description 5
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 235000013902 inosinic acid Nutrition 0.000 claims description 5
- 229940028843 inosinic acid Drugs 0.000 claims description 5
- 239000004245 inosinic acid Substances 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 235000020083 shōchū Nutrition 0.000 claims description 5
- 229940073490 sodium glutamate Drugs 0.000 claims description 5
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims description 4
- 210000000936 intestine Anatomy 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 229940075582 sorbic acid Drugs 0.000 claims description 4
- 235000010199 sorbic acid Nutrition 0.000 claims description 4
- 239000004334 sorbic acid Substances 0.000 claims description 4
- 210000001835 viscera Anatomy 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 230000003647 oxidation Effects 0.000 claims description 3
- 238000007254 oxidation reaction Methods 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 230000005070 ripening Effects 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 229940099112 cornstarch Drugs 0.000 claims description 2
- 239000012453 solvate Substances 0.000 claims description 2
- 238000010025 steaming Methods 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims 1
- 235000013311 vegetables Nutrition 0.000 abstract description 17
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 abstract description 16
- 108090000623 proteins and genes Proteins 0.000 abstract description 10
- 102000004169 proteins and genes Human genes 0.000 abstract description 10
- 230000001055 chewing effect Effects 0.000 abstract description 9
- 229960003080 taurine Drugs 0.000 abstract description 8
- 235000012054 meals Nutrition 0.000 abstract description 5
- 235000011888 snacks Nutrition 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 2
- 239000011574 phosphorus Substances 0.000 abstract description 2
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 2
- 235000018102 proteins Nutrition 0.000 description 8
- 239000002075 main ingredient Substances 0.000 description 4
- 238000005520 cutting process Methods 0.000 description 3
- 239000010419 fine particle Substances 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000009313 farming Methods 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000023555 blood coagulation Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 230000004641 brain development Effects 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 230000003914 insulin secretion Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 235000019997 soju Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/54—Proteins
- A23V2250/548—Vegetable protein
- A23V2250/5488—Soybean protein
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
오징어와 문어를 주재료로 야채, 대두단백 등을 첨가하여 오징어문어바를 제조한 것으로 오징어문어바가 탄력이 있으며, 오징어와 문어 및 야채를 소정 크기로 세절하여 오징어문어바의 씹는 질감을 향상시키며, 고단백식품인 오징어와 문어에 다량으로 함유하고 있는 타우린 등과 대두단백의 단백질이 다량으로 함유하여 고단백이며 식사대용 및 간식으로 적합한 오징어문어바를 제공한다.Squid octopus bar is made by adding squid and octopus as vegetables, soy protein, etc. It has elasticity, cuts squid, octopus and vegetables into a certain size, improves the chewing texture of squid octopus bar, and is a high protein food. It contains a large amount of protein of taurine and soy protein, which are contained in phosphorus squid and octopus in a large amount, and provides a squid octopus bar suitable for meal replacement and snack.
오징어, 문어, 오징어문어바 Squid, octopus, squid octopus bar
Description
오징어와 문어를 주재료로 야채, 대두단백 등을 첨가하여 오징어문어바를 제조한 것으로 오징어문어바가 탄력이 있으며, 오징어와 문어 및 야채를 소정 크기로 세절하여 오징어문어바의 씹는 질감을 향상시키며, 고단백식품인 오징어와 문어에 다량으로 함유하고 있는 타우린 등과 대두단백의 단백질이 다량으로 함유하여 고단백이며 식사대용 및 간식으로 적합한 오징어문어바를 제공한다.Squid octopus bar is made by adding squid and octopus as vegetables, soy protein, etc. It has elasticity, cuts squid, octopus and vegetables into a certain size, improves the chewing texture of squid octopus bar, and is a high protein food. It contains a large amount of protein of taurine and soy protein, which are contained in phosphorus squid and octopus in a large amount, and provides a squid octopus bar suitable for meal replacement and snack.
오징어와 문어에는 고단백식품으로 다량의 타우린을 함유하고 있는데, 오징어와 문어를 상품화하여 산업화함에 있어서 오징어 젓갈, 오징어 구이, 반건조 오징어, 조미한 오징어채 등으로 오징어 젓갈을 제외한 대부분이 오징어를 건조하여 가공한 것으로 최근에 들어서 만두 등의 냉동식품으로 그 사용예가 늘어나고 있는 추세이다.Squid and octopus contain high amounts of taurine as a high-protein food.In the commercialization of squid and octopus, most of them are dried squid with salted squid, grilled squid, semi-dried squid and seasoned squid. In recent years, the use of frozen foods such as dumplings is increasing.
한편 문어는 오징어에 비교하여 단가가 비싸며 어획한 양의 대부분이 요식업체로 들어가 판매하게 되는데, 문어의 단가가 비싸 상품화하여 판매되는 경우는 건조한 문어 외에는 그 사용예가 매우 적다.On the other hand, octopus is more expensive than squid, and most of the catch is sold to catering companies. However, when octopus is sold at a high price, there are very few examples except for dry octopus.
본 발명은 상술한 바와 같은 필요성에 의하여 안출된 오징어문어바의 제조방법에 대한 것으로 오징어와 문어를 주재료로 야채, 대두단백 등을 첨가하여 오징어문어바를 제조한 것으로 오징어문어바가 탄력이 있으며, 오징어와 문어 및 야채를 소정 크기로 세절하여 오징어문어바의 씹는 질감을 향상시 씹는 질감을 향상하며, 오징어와 문어 및 대두단백의 타우린 등의 단백질이 다량으로 함유한 것으로 식사대용 및 간식으로 적합한 오징어문어바를 제공하는 것을 목적으로 한다.The present invention relates to a method for manufacturing a squid octopus bar prepared by the necessity as described above, to which a squid octopus bar is prepared by adding squid and octopus as main ingredients, vegetables, soy protein, etc. Improve the chewing texture of the cuttlefish octopus bar by cutting the octopus and vegetables into a certain size, and it contains a large amount of protein such as squid, octopus and taurine of soy protein, and is suitable for meal replacement and snack. It aims to provide.
또한, 오징어와 문어를 상품화하여 산업화함으로써 농어촌의 소득을 증대할 수 있는 것을 목적으로 한다.It also aims to increase the income of farming and fishing villages by commercializing squid and octopus.
본 발명은 오징어와 문어를 주재료로 하여 대두단백, 야채 등을 첨가하여 제조한 오징어문어바에 대한 것으로, 내장을 제거하고 세척한 오징어를 머리, 몸통, 다리로 분리하는 단계; 상기 오징어의 몸통을 신맛을 제거하기 위하여 껍질을 벗겨낸 후 몸통에 칼집을 내어 염도 5‰의 소금물에서 3~4시간 동안 염침하는 단계; 상기 오징어의 몸통을 -45~-40℃에서 급속동결하는 단계; 문어의 머리에 있는 내장을 제거하며 세척하는 단계; 상기 오징어의 머리 및 다리와 문어를 98~100℃의 끓는 물에 데쳐 세절하는 단계; 세척한 양파, 감자, 당근, 부추를 세절하는 단계; 상기 세절한 오징어의 머리 및 다리와 문어와 양파와 감자, 당근, 부추를 2~3℃에서 저온숙성하는 단계; 상기 급속동결한 오징어의 몸통에 정제염을 첨가하여 4~6분 동안 분쇄하는 단계; 상기 정제염을 첨가하여 분쇄한 오징어 몸통에 계란 흰자, 소주, 참치분말, 이노신산, 솔빈산, 옥수수전분, 설탕, 포도당분, 글루타인산나트륨을 첨가하여 8~10분간 분쇄하면서 혼합하는 1차 혼합단계; 상기 1차 혼합물의 응집력과 탄력을 향상시키며 신선도를 유지하기 위하여 대두단백, 감자전분, 얼음, 샐러드유를 첨가하여 10~12분 동안 분쇄하면서 혼합하는 2차 혼합단계; 상기 2차 혼합물에 저온숙성한 오징어의 머리 및 다리와 문어, 양파, 부추, 당근을 첨가하여 혼합하는 3차 혼합단계; 상기 3차 혼합물을 성형기에서 바 형태로 성형한 후 나무막대를 중심부에 꽂은 오징어문어바를 85~90℃의 찜기에서 8~10분 동안 찌는 단계; 상기 찜기에서 쪄낸 오징어문어바를 냉각한 후 -30~-25℃에서 급속냉동하여 포장하는 단계;를 포함하여 이루어지는 것을 특징으로 한다.The present invention relates to a squid octopus bar prepared by adding soy protein and vegetables using squid and octopus as main ingredients, and removing the internal organs and separating the washed squid into a head, a body, and a leg; Peeling the body of the squid to remove the sourness, and then simmering the body to soak in salt water of 5 ‰ for 3 to 4 hours; Rapidly freezing the body of the squid at -45 ~ -40 ℃; Removing and cleaning the viscera in the head of the octopus; Boil and simmer the head, legs and octopus of the cuttlefish in boiling water at 98-100 ° C .; Chop the washed onion, potato, carrot, leek; Low-temperature ripening of the head and legs and octopus of the fine squid and onions, potatoes, carrots, leek at 2 ~ 3 ℃; Adding purified salt to the body of the rapidly frozen squid and pulverizing for 4 to 6 minutes; First mixing step of mixing while grinding for 8 to 10 minutes by adding the egg white, shochu, tuna powder, inosinic acid, sorbic acid, corn starch, sugar, glucose powder, sodium glutamate to the squid body pulverized by adding the purified salt ; Secondary mixing step of mixing while grinding for 10 to 12 minutes by adding soy protein, potato starch, ice, salad oil to improve the cohesion and elasticity of the primary mixture and maintain freshness; A third mixing step of adding and mixing the head and legs of squids and octopus, onion, leek, and carrot which are cold-aged to the secondary mixture; Forming the tertiary mixture into a bar shape in a molding machine and then steaming the squid octopus bar with a wooden rod in the center for 8 to 10 minutes in a steamer at 85 to 90 ° C .; After cooling the squid octopus bar boiled in the steamer and packaging by rapid freezing at -30 ~ -25 ℃; characterized in that it comprises a.
또한 상기 세절한 감자는 산화로 인한 갈변을 방지하기 위하여 150℃의 온도에서 4~6초 동안 유탕처리 하는 것을 특징으로 한다.In addition, the fine potatoes are characterized in that the milk treatment for 4-6 seconds at a temperature of 150 ℃ to prevent browning due to oxidation.
또한 오징어 몸통 40~45 중량%, 정제염 0.1~0.5 중량%, 계란 흰자 1~2 중량%, 소주 0.5~1 중량%, 참치분말 0.5~1 중량%, 이노신산 0.1~0.5 중량%, 솔빈산 0.1~0.5 중량%, 옥수수전분 8~10 중량%, 설탕 1~2 중량%, 포도당분 0.1~0.5 중량%, 글루타인산나트륨 0.5~1 중량%, 대두단백 1~2중량%, 감자전분 1~5 중량%, 얼음 3~7 중량%, 샐러드유 1~5 중량%, 오징어 머리 5~10 중량%, 오징어 다리 5~10 중량%, 문어 5~10 중량%, 양파 3~7 중량%, 부추 1~2 중량%, 당근 1~5 중량%을 혼합하여 제조하는 것을 특징으로 한다.In addition, 40 to 45% by weight of squid body, 0.1 to 0.5% by weight of refined salt, 1 to 2% by weight of egg white, 0.5 to 1% by weight of shochu, 0.5 to 1% by weight of tuna powder, 0.1 to 0.5% by weight of inosinic acid, 0.1 to 1% sorbic acid 0.5% by weight, corn starch 8-10%, sugar 1-2%, glucose 0.1-0.5%, sodium glutamate 0.5-1%, soy protein 1-2%, potato starch 1-5 Weight%, Ice 3-7%, Salad Oil 1-5%, Squid Head 5-10%, Squid Leg 5-10%, Octopus 5-10%, Onions 3-7%, Leek 1 ~ 2% by weight, characterized in that prepared by mixing 1 to 5% by weight carrot.
본 발명은 오징어와 문어를 주재료로 야채, 대두단백 등을 첨가하여 오징어문어바를 제조한 것으로 오징어문어바가 탄력이 있으며, 오징어와 문어 및 야채를 소정 크기로 세절하여 오징어문어바의 씹는 질감을 향상시 씹는 질감을 향상하며, 오징어와 문어 및 대두단백의 타우린 등의 단백질이 다량으로 함유한 것으로 식사대용 및 간식으로 적합한 오징어문어바를 제공할 수 있다는 효과가 있다.The present invention is a squid octopus bar is prepared by adding squid and octopus as a main ingredient, vegetables, soy protein, etc., the squid octopus bar is elastic, and cut the squid and octopus and vegetables to a predetermined size to improve the chewing texture of the squid octopus bar It improves chewing texture and contains a large amount of protein such as squid, octopus and taurine of soy protein, and it is effective to provide a squid octopus bar suitable for meal replacement and snack.
또한 오징어와 문어를 주재료로 한 식품을 제조할 수 있어 생산지인 농어촌의 소득증대에 있어서 효과가 있다.In addition, it is possible to manufacture foods made mainly of squid and octopus, which is effective in increasing income of farming and fishing villages.
이하, 본 발명의 실시예에 따른 오징어문어바 및 그 제조방법에 대해 상세히 설명한다.Hereinafter, the cuttlefish octopus bar and its manufacturing method according to an embodiment of the present invention will be described in detail.
오징어와 문어에는 다량의 타우린이 함유하고 있는데, 상기 타우린은 혈액 중의 중성지질과 콜레스테롤을 효과적으로 억제하고 간의 해독작용으로 피로회복에 효과적이며 인슐린 분비를 촉진하여 당뇨병을 예방한다.Squid and octopus contain a large amount of taurine. The taurine effectively suppresses neutral lipids and cholesterol in the blood, and is effective in recovering fatigue by detoxifying the liver and promoting insulin secretion to prevent diabetes.
또한, 혈압조절, 두뇌개발과 신경정신활동, 노화방지, 항균, 항암, 혈액응고 등에 효과적으로 작용한다.In addition, blood pressure control, brain development and neuropsychiatric activity, anti-aging, antibacterial, anti-cancer, blood coagulation is effective.
상기 오징어는 내장을 제거한 후 세척하여 머리, 몸통, 다리로 분리하며, 문어도 머리속에 있는 내장을 제거한 후 세척한다.The squid is removed after washing the intestines to separate the head, body, legs, octopus is also washed after removing the intestines in the head.
상기 오징어의 몸통은 껍질을 벗긴 후 칼집을 내어 염도 5‰의 소금물에 3시간 동안 염침함으로써 오징어의 몸통에서 나는 신맛을 제거하기 위한 것이다. The body of the cuttlefish is peeled off and then cut into a salty salt of 5 ‰ for 3 hours to remove the sour taste of the cuttlefish.
상기 신맛을 제거한 오징어 몸통을 -45~-40℃에서 급속냉동시키는데 생물로 분쇄할 경우 분쇄가 쉽게 이루어지지 않으며, 급속냉동함으로써 분쇄가 용이하며, 미세입자로 분쇄할 수 있다.When the squid body from which the sour taste is removed is crushed into organisms by rapid freezing at -45 to -40 ° C., the pulverization is not easily performed, and the crushed body is easily crushed by rapid freezing, and can be pulverized into fine particles.
또한, 급속냉동함으로써 신선도가 유지되며, 제조된 오징어문어바가 탄력이 있으며, 윤기가 흐르며, 씹는 질감이 부드럽게 할 수 있다.In addition, freshness is maintained by rapid freezing, the prepared squid octopus bar is elastic, it is shiny, and the texture of chewing can be softened.
한편, 상기 오징어의 머리와 다리와 문어를 98~100℃의 끓는 물에서 2~3분동안 데쳐낸 후 크기를 5~6mm로 세절한다.Meanwhile, the head, legs and octopus of the cuttlefish are boiled in boiling water at 98-100 ° C. for 2-3 minutes, and then the size is cut into 5-6 mm.
세척한 양파, 당근, 감자를 가로세로 각각 5~6mm, 7~8mm, 5~6mm로 세절하여 제조된 오징어문어바의 씹는 질감을 높이며, 부추는 길이가 7~8mm로 세절한다.To increase the chewing texture of the cuttlefish octopus bar prepared by cutting the washed onions, carrots, potatoes to 5 ~ 6mm, 7 ~ 8mm, 5 ~ 6mm, respectively, the length of the leek is cut into 7 ~ 8mm.
상기 양파와 당근, 감자가 제조된 오징어문어바의 씹는 질감을 높였으며, 당근과 부추의 색이 미각을 자극하도록 한다.The onion and carrots, the squid octopus bar was prepared to increase the chewing texture, the color of carrots and leek to stimulate the taste.
이때, 상기 감자는 감자 전분의 산화로 인한 갈변을 방지하기 위하여 150℃의 온도에서 4~6초 동안 유탕처리를 한다.At this time, the potato is milked for 4-6 seconds at a temperature of 150 ℃ to prevent browning due to oxidation of potato starch.
상기 세절한 오징어의 머리 및 다리와 문어와 세절한 야채를 2~4℃에서 저온숙성하여 신선도를 유지할 수 있어 오징어와 문어가 탱탱한 상태를 유지하여, 야채와 더불어 제조된 오징어문어바의 씹는 질감을 좋게 할 수 있다. The squid's head, legs, octopus, and shredded vegetables can be kept at 2-4 ° C. at low temperature to maintain freshness, keeping the squid and octopus in a firm state, and the chewy texture of the cuttlefish bar prepared with vegetables You can do it nicely.
또한 상기 세절한 오징어의 머리 및 다리와 문어와 야채를 저온숙성하지 않고 오징어문어바를 제조할 경우 쓴맛이 나는데 이 쓴맛을 없애기 위하여 이를 방지하기 위하여 저온숙성을 한다. In addition, when the squid octopus bar is prepared without the low-temperature ripening of the head and legs, octopus and vegetables of the fine cut squid is a low-temperature maturation to prevent this to eliminate this bitter taste.
상기 급속냉동한 오징어의 몸통 40~45 중량%를 사이렌커터에 투입하여 정제염 0.1~0.5 중량%를 첨가하여 4~6분 동안 분쇄한다. 40 to 45% by weight of the body of the rapidly frozen squid is put into a siren cutter, and 0.1 to 0.5% by weight of refined salt is added to grind for 4 to 6 minutes.
상기 오징어 몸통을 사이렌커터에서 분쇄한 후에 계란 흰자 1~2 중량%, 소주 0.5~1 중량%, 참치분말 0.5~1 중량%, 이노신산 0.1~0.5 중량%, 솔빈산 0.1~0.5 중량%, 옥수수전분 8~10 중량%, 설탕 1~2 중량%, 포도당분 0.1~0.5 중량%, 글루타인산나트륨 0.5~1 중량%을 첨가하여 8~10분간 분쇄하면서 고루 섞일 수 있도록 1차 혼합한다.After the squid body is ground in a siren cutter, 1 ~ 2% by weight of egg white, 0.5 ~ 1% by weight of soju, 0.5 ~ 1% by weight of tuna powder, 0.1 ~ 0.5% by weight of inosinic acid, 0.1 ~ 0.5% by weight of sorbic acid, corn starch Add 8-10 wt%, sugar 1-2 wt%, glucose content 0.1-0.5 wt%, and 0.5-1 wt% sodium glutamate to be mixed firstly to grind evenly for 8-10 minutes.
상기 참치분말을 첨가함으로써 참치의 풍미가 가미되어 제조된 오징어문어바의 맛을 더욱 좋게 할 수 있으며, 계란 흰자와 옥수수전분, 포도당분으로 오징어문어바의 탄력을 증진시킬 수 있다.By adding the tuna powder, the flavor of the tuna can be added to improve the taste of the prepared squid octopus bar, and can enhance the elasticity of the squid octopus bar with egg white and corn starch, glucose.
상기 1차 혼합물의 응집력을 향상하며 신선도를 유지하기 위하여 대두단백 1~2중량%, 감자전분 1~5 중량%, 얼음 3~7 중량%, 샐러드유 1~5 중량%를 첨가하여 10~12분 동안 사이렌커터에서 오징어 몸통 및 첨가물이 미세입자로 분쇄하여 2차 혼합한다.In order to improve the cohesiveness of the primary mixture and maintain freshness, 1 to 2% by weight of soy protein, 1 to 5% by weight of potato starch, 3 to 7% by weight of ice, 1 to 5% by weight of salad oil are added 10 to 12 In the siren cutter for minutes, the squid trunk and the additives are ground to fine particles and mixed secondly.
상기 오징어의 몸통을 분쇄하면서 단백질이 유출되어 오징어문어바의 단백질의 함량이 낮아지게 되므로 이를 보완하기 위하여 대두단백을 첨가함으로써 제조된 오징어문어바의 단백질의 함량을 높이며, 혼합물의 응집력을 높일 수 있다.Since the protein is leaked while the body of the squid is crushed, the protein content of the squid octopus bar is lowered, so that the protein content of the prepared squid octopus bar is increased by supplementing soybean protein, and the cohesion of the mixture can be increased. .
상기 2차 혼합물을 혼합기에 투입한 후, 세절하여 2~4℃에서 저온숙성한 오징어 머리 5~10 중량%, 오징어 다리 5~10 중량%, 문어 5~10 중량%, 양파 3~7 중량%, 부추 1~2 중량%, 당근 1~5 중량%을 첨가하여 3차 혼합한다.After the secondary mixture was added to the mixer, finely squid head 5-10% by weight, 5-10% by weight of squid legs, octopus 5-10% by weight, onions 3-7% by weight, aged at 2-4 ° C. , Leek 1 to 2% by weight, carrots 1 to 5% by weight of the third mix.
상기 3차 혼합물을 성형기에 투입하여 바 형태로 성형한 후 나무막대를 중심부에 꽂은 후 85~90℃의 찜기에서 8~10분 동안 쪄낸 후, 이를 꺼내 냉풍으로 냉각 한 후 -30~-25℃에서 급속 냉동하여 오징어문어바를 제조한다.After putting the tertiary mixture into a molding machine and molding it into a bar shape, the wooden rod is inserted into the center and steamed for 8 to 10 minutes in a steamer at 85 to 90 ° C., then taken out and cooled by cold air, followed by -30 to -25 ° C. Quick-freeze at to prepare a squid octopus bar.
상기 1차 및 2차 혼합단계를 통하여 오징어의 몸통 및 첨가물이 미세한 입자로 분쇄되며, 3차 혼합단계를 통하여 소정 크기로 세절한 오징어의 머리 및 다리와 문어 및 야채로 인하여 제조된 오징어문어바가 부드러우면서도 씹는 질감이 있는 오징어문어바를 제조할 수 있다.The body and the additives of the cuttlefish are pulverized into fine particles through the first and the second mixing step, and the cuttlefish octopus bar prepared by the head, the legs, the octopus and the vegetables cut into the predetermined size through the third mixing step is soft. You can make a squid octopus bar that has a wet but chewy texture.
상기 제조된 오징어문어바를 포장기를 통해 낱개로 포장하거나 여러개로 포장한다.The prepared squid octopus bar is individually packed or packed in several pieces through a packaging machine.
상기 오징어문어바의 시식을 할 때에는 155~175℃의 온도에서 유탕처리 하거나 전자레인지에 2~3분 동안 데워 시식하면 된다.When tasting the squid octopus bar may be heated at a temperature of 155 ~ 175 ℃ or heated for 2 to 3 minutes in the microwave.
실시예Example
1. 재료의 전처리 과정1. Pretreatment process of material
내장을 제거한 후 세척하여 오징어를 머리, 몸통, 다리로 분리한다.Remove the internal organs and wash them to separate the cuttlefish into head, torso and legs.
상기 오징어 몸통의 껍질을 벗긴 후에 칼집을 내어 오징어 몸통의 조직이 탄력을 유지하며, 오징어 몸통에서 나는 특유의 신맛을 제거하기하 위하여 염도 5‰의 소금물에 3시간 동안 염침한다.After peeling the squid body, the sheath is cut and the tissue of the squid body is kept elastic, and the salt is soaked in salt water of 5 ‰ for 3 hours to remove the peculiar acidity.
상기 소금물에 3시간 동안 침수한 오징어 몸통을 -45℃에서 급속냉동시킨다.The squid trunk submerged in the brine for 3 hours is rapidly frozen at -45 ° C.
상기 오징어의 머리와 다리는 98℃의 물에 2분 동안 데쳐낸 후 5mm의 크기로 세절한다.The head and legs of the cuttlefish are boiled in water at 98 ° C. for 2 minutes and then cut into 5 mm size.
문어는 머리에 있는 내장을 제거한 후 세절을 용이하기 위하여 머리와 다리를 분리한 후에 98℃의 물에 2분 동안 데쳐낸 후 5mm의 크기로 세절한다.The octopus removes the intestines from the head, separates the head and legs to facilitate cutting, and then boils in 98 ° C water for 2 minutes and cuts into 5mm size.
세척한 양파, 당근, 부추는 각각 5mm, 7mm, 8mm의 크기로 세절하며, 세척한 감자는 5mm의 크기로 세절한 후 갈변을 방지하기 위하여 150℃의 온도에서 5초간 유탕처리한다.Washed onions, carrots, and leeks are cut into 5mm, 7mm, and 8mm sizes, respectively. Washed potatoes are cut into 5mm sizes and then lacquered for 5 seconds at a temperature of 150 ℃ to prevent browning.
상기 세절한 오징어의 머리와 다리와 문어 및 야채를 2℃에서 보관한다.The head, legs, octopus and vegetables of the fine cuttlefish are stored at 2 ° C.
2. 혼합단계2. Mixing Step
상기 세절한 오징어 몸통 4,23kg에 소금 17.25g을 첨가하여 사이렌커터에 투입하여 5분 동안 분쇄한다.17.25 g of salt is added to 4,23 kg of the cut squid trunk and put into a siren cutter and ground for 5 minutes.
상기 오징어 몸통을 간 후에 계란 흰자 135g, 소주 52.5g, 참치분말 65g, 이노신산 7.5g, 솔빈산 10g, 옥수수전분 950g, 설탕 140g, 포도당분 37.5g, 조미료 55.5g을 첨가한 후 사이렌커터에서 8분 동안 갈면서 1차 혼합한다.After the squid body, egg white 135g, shochu 52.5g, tuna powder 65g, inosinic acid 7.5g, solvate 10g, corn starch 950g, sugar 140g, glucose powder 37.5g, seasoning 55.5g, and then 8 minutes in a siren cutter While mixing, mix first.
상기 1차 혼합물에 대두단백 150g, 얼음 500g, 감자전분 315g, 샐러드유 315g을 첨가한 후 10분 동안 사이렌커터에서 분쇄하면서 2차 혼합한다.150 g of soy protein, 500 g of ice, 315 g of potato starch, and 315 g of salad oil are added to the first mixture, followed by secondary mixing while grinding in a siren cutter for 10 minutes.
상기 2차 혼합물에 앞서 준비한 세절한 오징어의 머리 670g, 오징어 다리 800g, 문어 600g, 양파 500g, 부추 150g, 당근300g을 첨가하여 혼합기에서 3차 혼합한다.Prior to the secondary mixture, 670 g of squid head, 800 g of octopus, 800 g of octopus, 600 g of onion, 500 g of onion, 150 g of leek, and 300 g of carrots are added and mixed in a third mixer in a mixer.
3. 성형단계3. Molding Step
상기 혼합한 3차 혼합물을 성형기에 넣어 바 형태로 성형한 후, 중심부에 나무막대를 꽂은 후 85~90℃의 찜기에서 8분간 쪄낸 후, 냉풍으로 냉각한 후 -27℃에서 급속 냉동함으로써 오징어문어바를 제조한다.Put the mixed tertiary mixture into a molding machine to form a bar, and then put a wooden rod in the center, steamed for 8 minutes in a steamer of 85 ~ 90 ℃, cooled by cold wind and then rapidly frozen at -27 ℃ squid octopus Prepare the bar.
상기 제조된 오징어문어바를 포장기를 통해 낱개로 포장하거나 다수 개로 포 장한다.The prepared squid octopus bar is individually packed through a packaging machine or packed into multiple pieces.
이와 같이 제조된 오징어와 문어를 주재료로 야채, 대두단백 등을 첨가하여 오징어문어바를 제조한 것으로 오징어문어바가 탄력이 있으며, 오징어와 문어 및 야채를 소정 크기로 세절하여 오징어문어바의 씹는 질감을 향상시키며, 고단백식품인 오징어와 문어에 다량으로 함유하고 있는 타우린 등과 대두단백의 단백질이 다량으로 함유하여 고단백이며 식사대용 및 간식으로 적합한 오징어문어바를 제공한다.The squid octopus bar is made by adding squid and octopus as the main ingredients, and the vegetables and soy protein are added. The squid octopus bar has elasticity, and the squid octopus and vegetables are cut to a certain size to improve the chewing texture of the squid octopus bar. It provides high protein, squid octopus bar which is high protein and suitable for meal replacement and snack by containing large amount of protein of taurine and soy protein which are contained in large amount of squid and octopus.
상술한 바와 같이, 본 발명은 오징어와 문어를 주성분으로 야채, 대두단백 등을 첨가하여 오징어문어바를 제조하는 방법에 관한 것으로, 당업자로서는 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서 여러 가지 변형 및 변경이 가능할 것이다.As described above, the present invention relates to a method for producing a squid octopus bar by adding vegetables, soy protein, etc. as a main component of squid and octopus, and those skilled in the art various modifications and changes within the scope without departing from the technical spirit of the present invention This will be possible.
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