KR101022074B1 - Method for producing live bivalvia sauce and live bivalvia sauce produced by the same - Google Patents
Method for producing live bivalvia sauce and live bivalvia sauce produced by the same Download PDFInfo
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- KR101022074B1 KR101022074B1 KR1020100075630A KR20100075630A KR101022074B1 KR 101022074 B1 KR101022074 B1 KR 101022074B1 KR 1020100075630 A KR1020100075630 A KR 1020100075630A KR 20100075630 A KR20100075630 A KR 20100075630A KR 101022074 B1 KR101022074 B1 KR 101022074B1
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- bivalve
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- 238000004519 manufacturing process Methods 0.000 title claims description 18
- 235000015067 sauces Nutrition 0.000 title abstract 5
- 241000237519 Bivalvia Species 0.000 title description 5
- 239000013505 freshwater Substances 0.000 claims abstract description 39
- 238000000034 method Methods 0.000 claims abstract description 35
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- 239000013535 sea water Substances 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 9
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
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Images
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
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
-
- 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
- A23L17/40—Shell-fish
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/28—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
Abstract
Description
본 발명은 꼬막을 포함하는 이매패류와 전통장을 이용한 생(生)이매패류장의 제조방법에 관한 것으로, 특히 꼬막장은 음식을 섭취하기 전까지 꼬막이 살아 있는 형태가 된다. 저염의 상태이고 장기간 보관을 위해 초피나무 잎과 해삼추출물을 가공하여 첨가함으로써 미생물의 증식을 억제하고 살아 있는 상태에서 장을 계속하여 섭취하기 때문에 장의 성분이 빠르게 꼬막 내부로 침투하여 꼬막의 본래 맛과 아울러 장에 함유된 각종 미네랄과 필수아미노산 등을 그대로 꼬막 내부에 침적하게 하는 방법에 관한 것이다.The present invention relates to a method of manufacturing a bivalve shellfish containing a cockle and a raw bivalve shellfish using a traditional bowel, in particular, the cocktail becomes a living form until the intake of food. It is in a low salt condition and processed and added to the leaves and sea cucumber extracts for long-term storage, which inhibits the growth of microorganisms and keeps ingesting the intestine in a live state. In addition, the present invention relates to a method of depositing various minerals and essential amino acids contained in the intestine into the inside of the cockle.
일반적으로 패류(貝類, shell)란 연체동물(Mollusca) 가운데 석회질의 껍데기를 가진 종류를 총칭하며, 패류 중, 특히 이매패류라 불리는 이매패강은 발이 도끼모양을 하고 있어 부족강(斧足綱)이라고도 하는데, 이들의 몸체는 인대(靭帶)로 연결된 좌우대칭형 껍데기로 싸여 있고, 치설(radula)이 없는 대신 입수공(入水孔)과 출수공(出水孔)을 이용해서 아가미로 수중(水中)의 먹이를 여과하여 얻는다.In general, shell is a type of mollusk (Mollusca) with a calcareous shell, a type of shell, especially the bivalve, called bivalve, is called tribal because it has an ax like a foot. Their bodies are encased in left and right symmetrical shells connected by ligaments, and instead of the radula, they use the inlet and outlet to feed the fish in the gills. Obtained by filtration.
한편, 이매패류 중에서 사새목 돌조개과에 속하는 꼬막(Anadarac tegillarca granosa), 피조개(Scapharca broughtonii), 새꼬막(Scapharca subcrenata) 등과 진판새목 백합과에 속하는 바지락(Tapes philippinarum), 백합(Meretrix lusoria) 등은 과거로부터 우리나라 연안에 풍부하게 존재하는 대표적인 식용 이매패류로서, 유생기부터 비부착성의 부유유생생활(planktonic larval stage)을 하다가 일정크기의 치패로 성장하면 진흙 등의 저질(sediment) 속으로 들어가 생활을 하는 저서성(burrower)을 보인다.Meanwhile, among bivalve shells, Anadarac tegillarca granosa, Scapharca broughtonii, Scapharca subcrenata, etc. It is a representative edible bivalve which exists abundantly in the coast of Korea from the past, and it grows into a sediment of mud when it grows into a certain size of plaque from the larval stage to the planktonic larval stage. Shows a burrower.
꼬막은 맛이 담백하면서 달고 육질이 쫄깃쫄깃하며, 23%의 단백질과 나이아신, 히스티딘 등의 필수 아미노산이 골고루 함유되어 있다. 특히 꼬막이 함유하고 있는 타우린과 베타인 성분은 강장효과와 음주로 인한 간의 해독에 뛰어난 효과가 있다고 알려졌으며, 비타민 B, 비타민 B12, 철분, 코발트 성분이 많아 저혈압 환자와 여성, 노약자들에게 겨울철 보양 식품으로 인기가 높다.The stalk is light, sweet and chewy, and contains 23% of protein and essential amino acids such as niacin and histidine. In particular, the taurine and betaine contained in the scapula are known to have an excellent effect on the detoxification of the liver due to the tonic effect and drinking.In addition, it contains vitamin B, vitamin B12, iron, and cobalt. Popular as a food.
꼬막도 이렇게 좋은 음식 재료임에도 불구하고, 주로 삶아 먹거나 또는 삶아 패각을 제거한 후 양념하거나, 전을 부치거나 또는 초무침을 해 먹는 방법으로 주로 섭취하고 있어 그 요리 방법이 단순한 편이다.Even though Kokmak is such a good food ingredient, it is usually eaten by boiling or removing boiled shells and then seasoning, jeon, or super-salted to eat.
한국특허공개 제2010-0027256호에는 간장게장의 제조방법 및 이의 제조방법을 통해 제조된 간장게장이 개시되어 있으나, 본 발명의 생이매패류장의 제조방법과는 상이하다.Korean Patent Publication No. 2010-0027256 discloses a method of preparing soy crab and a soy crab prepared by the method of manufacturing the same, but different from the method of preparing live bivalve shellfish of the present invention.
본 발명은 상기와 같은 요구에 의해 도출된 것으로서, 본 발명은 상기와 같은 꼬막의 이용(섭취) 방안을 넓히고, 꼬막을 단기간에는 살아있는 상태로 섭취할 수 있고, 장기간 보관해도 꼬막의 본래 맛이 변하지 않는 생꼬막장을 제조하기 위해, 기존의 장과는 다른 꼬막이 살 수 있는 범위의 염분(15~35 psu)의 장을 만들어 꼬막이 오랫동안 살아 있게 하는 기술이 필요하고, 이때 꼬막이 장을 충분하게 섭취할 수 있는 기술이 필요하다.The present invention is derived from the above-mentioned demands, and the present invention broadens the utilization (intake) method of the above-mentioned cornea, and can ingest the cornea in a living state for a short time, and the original taste of the cornea does not change even if stored for a long time. In order to manufacture the uncontained ileum, it is necessary to have a technique of making the ileum alive for a long time by making the intestines of salinity (15 to 35 psu) in a range different from the existing ileum. You need skills to eat.
따라서, 본 발명의 목적은 생이매패류가 장육수를 섭취하도록 하여 생이매패류장을 제조함으로써, 섭취 시 생이매패류의 신선한 맛과 영양을 즐길 수 있어, 기호도과 영양성을 충족시킬 수 있는 생이매패류장을 제공하는데 그 목적이 있다.Therefore, an object of the present invention is to prepare a fresh bivalve shellfish so that the fresh bivalve shells ingest the longevity, to enjoy the fresh taste and nutrition of fresh bivalve shellfish when ingested, to provide a fresh bivalve shellfish that can satisfy the taste and nutrition Its purpose is to.
상기 과제를 해결하기 위해, 본 발명은 세척 및 살균처리한 생(生)이매패류를 염분이 15~35 psu인 장육수에 침지시켜, 생이매패류가 상기 장육수를 섭취하도록 하는 단계를 포함하여 제조하는 것을 특징으로 하는 생이매패류장의 제조방법을 제공한다.In order to solve the above problems, the present invention comprises the step of immersing the raw bivalve shells washed and sterilized in long broths with a salt of 15 ~ 35 psu, so that the raw bivalve shells to ingest the long broth It provides a method of manufacturing live bivalve shellfish characterized in that.
또한, 본 발명은 상기 방법으로 제조된 생이매패류장을 제공한다.In addition, the present invention provides a live bivalve shellfish prepared by the above method.
본 발명에 따르면, 본 발명의 생이매패류장은 생이매패류가 살아 있는 상태에서 장을 계속하여 섭취하기 때문에 장의 성분을 빠르게 생이매패류 내부로 침투하여 장에 함유된 각종 미네랄과 필수아미노산 등을 그대로 생이매패류 내부에 축적됨으로써, 생이매패류의 본래의 맛과 아울러 적절하게 간이 배어있고, 생이매패류의 신선한 맛과 영양을 즐길 수 있어 기호도 측면에서 우수할 뿐만 아니라, 최근 단순화된 식생활에 필요한 다양한 영양성분을 함유한 기능성 생이매패류장을 제공할 수 있다. According to the present invention, the live bivalve shellfish of the present invention continuously ingests the intestine while the live bivalve shells are alive, so that the components of the intestine are quickly penetrated into the live bivalve shells to keep various minerals and essential amino acids, etc. contained in the intestine. By accumulating inside the live bivalve shells, the original taste of fresh bivalve shells is appropriately soaked, and the fresh taste and nutrition of fresh bivalve shellfish can be enjoyed. A functional live bivalve shellfish containing nutrients can be provided.
또한, 대중화되어 있는 게장과는 다른 먹거리로, 장음식 문화의 다변화를 초래할 수 있고, 조리방법이 단순한 이매패류의 조리방법을 다양화할 수 있다. 또한, 장육수속에서도 생이매패류가 장기간 살아갈 수 있고, 저염 상태(염분 15~35 psu)에서도 장기간 보관이 가능한 생이미패류장을 제공할 수 있다.In addition, it is possible to diversify the culture of jangjang food, and to diversify the cooking method of bivalve shellfish, which is different from popularized crab. In addition, live bivalve shells can live for a long time in the intestinal meat, and can provide a live algal shellfish that can be stored for a long time even in a low salt state (15 ~ 35 psu salt).
도 1은 본 발명의 생꼬막장의 제조공정을 도식화한 것이다.1 is a schematic diagram illustrating a manufacturing process of the kokoma of the present invention.
본 발명의 목적을 달성하기 위하여, 본 발명은 세척 및 살균처리한 생(生)이매패류를 염분이 15~35 psu인 장육수에 침지시켜, 생이매패류가 상기 장육수를 섭취하도록 하는 단계를 포함하여 제조하는 것을 특징으로 하는 생이매패류장의 제조방법을 제공한다.In order to achieve the object of the present invention, the present invention comprises the step of immersing the fresh bivalve shells washed and sterilized in the longevity broth with a salt of 15 ~ 35 psu, so that the fresh bivalve shells ingest the longevity It provides a method for producing live bivalve shellfish, characterized in that the manufacturing.
본 발명에서, psu(practical salinity unit)는 실용염분단위를 말하며, 해수 1kg에 녹아 있는 용존 물질의 g을 나타낸다.In the present invention, psu (practical salinity unit) refers to the practical salinity unit, and represents the g of the dissolved substance dissolved in 1kg of seawater.
본 발명의 방법에서, 상기 생이매패류는 생꼬막, 생피꼬막, 생모시조개, 생바지락, 생맛조개, 생대합, 생굴, 생홍합, 생가리비 또는 생백합일 수 있으나, 이에 제한되지 않으며, 바람직하게는 생꼬막이다.In the method of the present invention, the live bivalve shells may be, but not limited to, raw kokmak, raw pikkomak, live clams, raw clam, raw clams, live clams, raw oysters, fresh mussels, live scallops or live whites, but is not limited thereto. Is a scapula.
본 발명의 방법에서, 상기 생이매패류의 세척 및 살균처리하는 방법은 In the method of the present invention, the method of washing and sterilizing the live bivalve shells
(a) 생이매패류를 담수로 5~6회 세척하고, 껍질에 붙어있는 이물질을 제거하는 단계;(a) washing the fresh bivalve shells with fresh water five to six times, and removing foreign substances adhering to the shell;
(b) 상기 (a)단계의 이물질을 제거한 생이매패류를 햇볕에 20~40분간 쐬어주고, 1~3시간 동안 인공해수에 침지하는 단계;(b) immersing the fresh bivalve shells from the foreign material of step (a) for 20 to 40 minutes in the sun and immersing in artificial sea water for 1 to 3 hours;
(c) 상기 (b)단계의 생이매패류를 담수로 2~3회 세척한 후, 담수에 8~12분간 침지하는 단계;(c) washing the fresh bivalve shells of step (b) two to three times with fresh water, and then immersing in fresh water for 8 to 12 minutes;
(d) 상기 (c)단계의 담수에 침지한 생이매패류를 음지에서 0.5~1.5시간 동안 건조하여, 물기를 제거하는 단계; 및(d) drying the fresh bivalve shells immersed in the fresh water of step (c) in the shade for 0.5 to 1.5 hours to remove water; And
(e) 상기 (d)단계의 물기를 제거한 생이매패류를 자외선에 20~40분간 처리하는 단계를 포함할 수 있으며,(e) may comprise the step of treating the live bivalve shells removed in the step (d) to ultraviolet light for 20 to 40 minutes,
바람직하게는Preferably
(a) 생이매패류를 담수로 5~6회 세척하고, 껍질에 붙어있는 이물질을 제거하는 단계;(a) washing the fresh bivalve shells with fresh water five to six times, and removing foreign substances adhering to the shell;
(b) 상기 (a)단계의 이물질을 제거한 생이매패류를 햇볕에 30분간 쐬어주고, 2시간 동안 인공해수에 침지하는 단계;(b) immersing the fresh bivalve shells from the foreign material of step (a) for 30 minutes in the sun and immersing in artificial seawater for 2 hours;
(c) 상기 (b)단계의 생이매패류를 담수로 2~3회 세척한 후, 담수에 10분간 침지하는 단계;(c) washing the live bivalve shells of step (b) two to three times with fresh water, and then immersing in fresh water for 10 minutes;
(d) 상기 (c)단계의 담수에 침지한 생이매패류를 음지에서 1시간 동안 건조하여, 물기를 제거하는 단계; 및(d) drying the fresh bivalve shells immersed in fresh water of step (c) in a shade for 1 hour to remove water; And
(e) 상기 (d)단계의 물기를 제거한 생이매패류를 자외선에 30분간 처리하는 단계를 포함할 수 있으나, 이에 제한되지 않는다.(e) may comprise the step of treating the live bivalve shells removed in the step (d) to ultraviolet light for 30 minutes, but is not limited thereto.
본 발명의 생이매패류 세척 및 살균처리하는 방법에서, 상기 (a)단계의 이물질을 제거할 때 솔이나 고압 세척기를 이용할 수 있으나, 이에 제한되지 않는다.In the method of washing and sterilizing live bivalve shells of the present invention, a brush or a high pressure washer may be used to remove the foreign matter in step (a), but is not limited thereto.
또한, 본 발명의 생이매패류 세척 및 살균처리하는 방법에서, 상기 (b)단계의 인공해수의 염분은 35~45 psu일 수 있으나, 이에 제한되지 않는다.In addition, in the method for washing and sterilizing live bivalve shells of the present invention, the salinity of the artificial seawater in step (b) may be 35 to 45 psu, but is not limited thereto.
또한, 본 발명의 생이매패류 세척 및 살균처리하는 방법에서, 상기 (e)단계의 자외선 처리는 바람직하게는 자외선 멸균기를 이용할 수 있으나, 이에 제한되지 않는다.In addition, in the method of washing and sterilizing live bivalve shells of the present invention, the ultraviolet treatment of step (e) may preferably use an ultraviolet sterilizer, but is not limited thereto.
본 발명의 방법에서 상기 장육수의 제조방법은In the method of the present invention the production method of the longevity
(a) 다시마 8~12 g, 건새우 12~18 g, 건버섯 12~18 g, 디퍼리 16~24 g, 무 160~240 g, 파 1~3뿌리, 마늘 60~100 g, 양파 200~240 g, 생강 22~28 g, 감초 16~24 g, 황귀 16~24 g 및 대추 16~24 g에 물 3~5 L를 넣고 끓여 육수를 제조하는 단계; 및(a) Seaweed 8-12 g, dried prawn 12-18 g, dried mushroom 12-18 g, deep-fried 16-24 g, radish 160-240 g, green onion 1-3 roots, garlic 60-100 g, onion 200- Adding 240 g, 22 to 28 g of ginger, 16 to 24 g of licorice, 16 to 24 g of jujube, and 16 to 24 g of jujube, and bringing 3 to 5 liters of water to produce a broth; And
(b) 장과 상기 (a)단계의 육수를 1:9~1:20의 비율(v:v)로 혼합한 후 살균하는 단계를 포함할 수 있으며,(b) may include sterilizing the intestine and broth in step (a) in a ratio (v: v) of 1: 9 to 1:20, and then sterilizing.
더욱 바람직하게는More preferably
(a) 다시마 10 g, 건새우 15 g, 건버섯 15 g, 디퍼리 20 g, 무 200 g, 파 2뿌리, 마늘 80 g, 양파 220 g, 생강 25 g, 감초 20 g, 황귀 20 g 및 대추 20 g에 물 4 L를 넣고 끓여 육수를 제조하는 단계; 및(a) 10 g of kelp, 15 g of dried prawns, 15 g of dried mushrooms, 20 g of deferry, 200 g of radish, 2 g of green onion, 80 g of garlic, 220 g of onion, 25 g of ginger, 20 g of licorice, 20 g of jujube and jujube Adding 4 L of water to 20 g and boiling to prepare a broth; And
(b) 장과 상기 (a)단계의 육수를 1:9~1:20의 비율(v:v)로 혼합한 후 살균하는 단계를 포함할 수 있으나, 이에 제한되지 않는다.(b) may include sterilizing the intestine and broth in step (a) in a ratio (v: v) of 1: 9 to 1:20, but is not limited thereto.
본 발명의 장육수의 제조방법에서, 디퍼리는 한려수도 청정바다에서 정치망으로 잡아 올린 체장 5cm~7cm 내외의 생선으로서 디포리라고도 하며, 보편적으로 깔끔하고 시원한 육수를 낼 때 가장 많이 쓰인다.In the manufacturing method of Jangsu broth of the present invention, the deepery is also known as the deforri as a fish of about 5cm ~ 7cm in length pulled up from the clean sea of Hallyeosu also in the political network, it is most commonly used to produce a clean and cool broth.
본 발명의 장육수의 제조방법에서, 상기 (a)단계의 육수를 제조할 때 끓이는 방법은 가스레인지 사용시에는 강한 불에서 10~20분 또는 약한 불에서 40~60분 동안 끓이거나, 연탄불 사용시에는 5~7시간 동안 끓일 수 있으며, 바람직하게는 가스레인지 사용시에는 강한 불에서 15분 또는 약한 불에서 50분 동안 끓이거나, 연탄불 사용시에는 6시간 동안 끓일 수 있으나, 이에 제한되지 않는다.In the method for preparing long broth of the present invention, the method of boiling when preparing the broth of step (a) is for 10 to 20 minutes in a strong fire or 40 to 60 minutes in a weak fire when using a gas stove, or when using briquettes 5 Boil for ~ 7 hours, preferably 15 minutes in a strong fire or 50 minutes in a mild fire when using a gas range, or 6 hours when using a briquette fire, but not limited to this.
또한, 본 발명의 장육수의 제조방법에서, 상기 (a)단계의 제조된 육수의 염분은 8~12 psu일 수 있으며, 바람직하게는 8~10 psu일 수 있으나, 이에 제한되지 않으며, 상기 (b)단계의 장의 염분은 20~30%일 수 있으며, 바람직하게는 25%일 수 있으나, 이에 제한되지 않는다. 또한 상기 제조된 장육수의 염분은 15~35 psu일 수 있으며, 바람직하게는 20~32 psu일 수 있는데, 상기 장육수의 염분은 생이매패류가 살 수 있는 최적의 염분이다.In addition, in the method for preparing long broth of the present invention, the salinity of the prepared broth of step (a) may be 8 to 12 psu, preferably 8 to 10 psu, but is not limited thereto. Salinity of the intestine) step may be 20 to 30%, preferably 25%, but is not limited thereto. In addition, the salinity of the prepared long broth may be 15 to 35 psu, preferably 20 to 32 psu, the salinity of the long broth is an optimal salinity live live shellfish.
또한, 본 발명의 장육수의 제조방법에서, 상기 (b)단계의 살균하는 방법은 바람직하게는 장육수를 강한 불에서 10분 동안 끓여 살균할 수 있으나, 이에 제한되지 않으며, 살균의 목적은 장육수를 외부로부터 오염을 방지하여 미생물을 사멸하도록 하기 위함이다.In addition, in the method for preparing longevity of the present invention, the sterilization method of step (b) may preferably sterilize longevity of the longevity in a strong fire for 10 minutes, but is not limited thereto. This is to prevent microorganisms from killing microorganisms.
또한, 본 발명의 장육수의 제조방법에서, 상기 (b)단계의 장은 간장, 고추장, 된장, 집장, 막장, 청국장 또는 초장일 수 있으나, 이에 제한되지 않으며, 바람직하게는 간장이다.In addition, in the preparation method of Jangsu broth of the present invention, the chapter of step (b) may be soy sauce, red pepper paste, doenjang, jangjang, makjang, cheonggukjang or chojang, but is not limited thereto, preferably soy sauce.
본 발명의 생이매패류장의 제조방법은 구체적으로는The production method of raw bivalve shellfish of the present invention is specifically
(a) 생이매패류를 담수로 5~6회 세척하고, 껍질에 붙어있는 이물질을 제거하는 단계;(a) washing the fresh bivalve shells with fresh water five to six times, and removing foreign substances adhering to the shell;
(b) 상기 (a)단계의 이물질을 제거한 생이매패류를 햇볕에 20~40분간 쐬어주고, 인공해수에 1~3시간 동안 침지하는 단계;(b) immersing the fresh bivalve shells from the foreign material of step (a) for 20 to 40 minutes in the sun and immersing in artificial sea water for 1 to 3 hours;
(c) 상기 (b)단계의 생이매패류를 담수로 2~3회 세척한 후, 담수에 8~12분간 침지하는 단계;(c) washing the fresh bivalve shells of step (b) two to three times with fresh water, and then immersing in fresh water for 8 to 12 minutes;
(d) 상기 (c)단계의 담수에 침지한 생이매패류를 음지에서 0.5~1.5시간 동안 건조하여, 물기를 제거하는 단계;(d) drying the fresh bivalve shells immersed in the fresh water of step (c) in the shade for 0.5 to 1.5 hours to remove water;
(e) 상기 (d)단계의 물기를 제거한 생이매패류를 자외선에 20~40분간 처리하는 단계;(e) treating the live bivalve shells from the water of step (d) with ultraviolet rays for 20 to 40 minutes;
(f) 다시마 8~12 g, 건새우 12~18 g, 건버섯 12~18 g, 디퍼리 16~24 g, 무 160~240 g, 파 1~3뿌리, 마늘 60~100 g, 양파 200~240 g, 생강 22~28 g, 감초 16~24 g, 황귀 16~24 g 및 대추 16~24 g에 물 3~5 L를 넣고 끓여 육수를 제조하는 단계;(f) Kelp 8 ~ 12g, Dried Shrimp 12 ~ 18g, Dried Mushroom 12 ~ 18g, Dipper 16 ~ 24g, Radish 160 ~ 240g, Green onion 1 ~ 3 Root, Garlic 60 ~ 100g, Onion 200 ~ Adding 240 g, 22 to 28 g of ginger, 16 to 24 g of licorice, 16 to 24 g of jujube, and 16 to 24 g of jujube, and bringing 3 to 5 liters of water to produce a broth;
(g) 장과 상기 (f)단계의 육수를 1:9~1:20의 비율(v:v)로 혼합한 후 살균하여 염분이 15~35 psu인 장육수를 제조하는 단계; 및(g) mixing the intestine and broth in step (f) in a ratio (v: v) of 1: 9 to 1:20 and then sterilizing to prepare a long broth with a salt of 15 to 35 psu; And
(h) 상기 (e)단계의 생이매패류를 상기 (g)단계의 장육수에 침지시켜, 상기 생이매패류가 장육수를 섭취하도록 하는 단계를 포함할 수 있으며,(h) immersing the live bivalve shells of step (e) in the longevity broth of step (g), so that the live bivalve shells ingest the long broth.
더욱 구체적으로는,More specifically,
(a) 생이매패류를 담수로 5~6회 세척하고, 껍질에 붙어있는 이물질을 솔 또는 고압 세척기로 제거하는 단계;(a) washing the fresh bivalve shells with fresh water five to six times, and removing foreign substances adhering to the shell with a brush or a high pressure washer;
(b) 상기 (a)단계의 이물질을 제거한 생이매패류를 햇볕에 20~40분간 쐬어주고, 염분이 35~45 psu인 인공해수에 1~3시간 동안 침지하는 단계;(b) immersing the fresh bivalve shells from the foreign material of step (a) for 20 to 40 minutes in the sun and immersing in artificial seawater for 35 to 45 psu for 1 to 3 hours;
(c) 상기 (b)단계의 생이매패류를 담수로 2~3회 세척한 후, 담수에 8~12분간 침지하는 단계;(c) washing the fresh bivalve shells of step (b) two to three times with fresh water, and then immersing in fresh water for 8 to 12 minutes;
(d) 상기 (c)단계의 담수에 침지한 생이매패류를 음지에서 0.5~1.5시간 동안 건조하여, 물기를 제거하는 단계;(d) drying the fresh bivalve shells immersed in the fresh water of step (c) in the shade for 0.5 to 1.5 hours to remove water;
(e) 상기 (d)단계의 물기를 제거한 생이매패류를 자외선 멸균기를 이용하여 20~40분간 자외선에 처리하는 단계;(e) treating the live bivalve shells from the water of step (d) with ultraviolet light for 20 to 40 minutes using an ultraviolet sterilizer;
(f) 다시마 8~12 g, 건새우 12~18 g, 건버섯 12~18 g, 디퍼리 16~24 g, 무 160~240 g, 파 1~3뿌리, 마늘 60~100 g, 양파 200~240 g, 생강 22~28 g, 감초 16~24 g, 황귀 16~24 g 및 대추 16~24 g에 물 3~5 L를 넣고 가스레인지를 사용시에는 10~60분 동안 끓이거나, 연탄불 사용시에는 5~7시간 동안 끓여 염분이 8~12 psu인 육수를 제조하는 단계; (f) Kelp 8 ~ 12g, Dried Shrimp 12 ~ 18g, Dried Mushroom 12 ~ 18g, Dipper 16 ~ 24g, Radish 160 ~ 240g, Green onion 1 ~ 3 Root, Garlic 60 ~ 100g, Onion 200 ~ 240 g, 22 to 28 g of ginger, 16 to 24 g of licorice, 16 to 24 g of jujube, 16 to 24 g of jujube, add 3 to 5 L of water and boil for 10 to 60 minutes when using a gas stove, or when using briquettes Boiling for 5 to 7 hours to prepare a broth with salt of 8 to 12 psu;
(g) 염분이 20~30%인 장과 상기 (f)단계의 육수를 1:9~1:20의 비율(v:v)로 혼합한 후, 8~12분간 끓여주어 염분이 15~35 psu인 장육수를 제조하는 단계;(g) 20 to 30% salinity and the broth of step (f) are mixed at a ratio (v: v) of 1: 9 to 1:20, and then boiled for 8 to 12 minutes, and the salt is 15 to 35 preparing a longevity broth that is psu;
(h) 상기 (e)단계의 생이매패류를 상기 (g)단계의 장육수에 침지시켜, 상기 생이매패류가 장육수를 섭취하도록 하여 생이매패류장을 제조하는 단계; 및(h) immersing the fresh bivalve shells of step (e) in the longevity broth of step (g) to prepare the fresh bivalve shellfish by allowing the fresh bivalve shells to ingest the long broth; And
(i) 상기 (h)단계의 제조된 생이매패류장에 초피나무 잎 또는 초피나무 열매와 해삼추출물을 첨가한 후, 10~15℃의 저온에서 보관하는 단계를 포함할 수 있다.(i) after adding the bark tree leaves or the bark fruit and sea cucumber extract to the raw bivalve shells prepared in step (h), it may comprise the step of storing at a low temperature of 10 ~ 15 ℃.
본 발명의 생이매패류장의 제조방법은 가장 바람직하게는Most preferably, the production method of raw bivalve shellfish of the present invention is
(a) 생이매패류를 담수로 5~6회 세척하고, 껍질에 붙어있는 이물질을 솔 또는 고압 세척기로 제거하는 단계;(a) washing the fresh bivalve shells with fresh water five to six times, and removing foreign substances adhering to the shell with a brush or a high pressure washer;
(b) 상기 (a)단계의 이물질을 제거한 생이매패류를 햇볕에 30분간 쐬어주고, 염분이 35~45 psu인 인공해수에 2시간 동안 침지하는 단계;(b) subjecting the fresh bivalve shells from which the foreign substances of step (a) are removed to the sun for 30 minutes, and immersing in artificial seawater having a salt of 35 to 45 psu for 2 hours;
(c) 상기 (b)단계의 생이매패류를 담수로 2~3회 세척한 후, 담수에 10분간 침지하는 단계;(c) washing the live bivalve shells of step (b) two to three times with fresh water, and then immersing in fresh water for 10 minutes;
(d) 상기 (c)단계의 담수에 침지한 생이매패류를 음지에서 1시간 동안 건조하여, 물기를 제거하는 단계;(d) drying the fresh bivalve shells immersed in fresh water of step (c) in a shade for 1 hour to remove water;
(e) 상기 (d)단계의 물기를 제거한 생이매패류를 자외선 멸균기를 이용하여 30분간 자외선에 처리하는 단계;(e) treating the live bivalve shells from the water of step (d) with ultraviolet light for 30 minutes using an ultraviolet sterilizer;
(f) 다시마 10 g, 건새우 15 g, 건버섯 15 g, 디퍼리 20 g, 무 200 g, 파 2뿌리, 마늘 80 g, 양파 220 g, 생강 24 g, 감초 20 g, 황귀 20 g 및 대추 20 g에 물 4 L를 넣고 가스레인지를 사용시에는 강한 불에서 15분 또는 약한 불에서 50분 동안 끓이거나, 연탄불 사용시에는 6시간 동안 끓여 염분이 8~10 psu인 육수를 제조하는 단계;(f) 10 g of kelp, 15 g of dried shrimp, 15 g of dried mushroom, 20 g of radish, 200 g of radish, 2 g of green onion, 80 g of garlic, 220 g of onion, 24 g of ginger, 20 g of licorice, 20 g of jujube and jujube Adding 4 L of water to 20 g and boiling for 15 minutes on a strong fire or 50 minutes on a low heat when using a gas stove, or boiling for 6 hours on a briquette fire to prepare a broth with 8 to 10 psu of salt;
(g) 염분이 25%인 장과 상기 (f)단계의 육수를 1:9~1:20의 비율(v:v)로 혼합한 후, 10분간 끓여주어 염분이 20~32 psu인 장육수를 제조하는 단계;(g) Mix the intestine with 25% salinity and the broth from step (f) in the ratio (v: v) of 1: 9 to 1:20, and boil for 10 minutes to make the broth with 20 to 32 psu of salt. Manufacturing;
(h) 상기 (e)단계의 생이매패류를 상기 (g)단계의 장육수에 침지시켜, 상기 생이매패류가 장육수를 섭취하도록 하여 생이매패류장을 제조하는 단계; 및(h) immersing the fresh bivalve shells of step (e) in the longevity broth of step (g) to prepare the fresh bivalve shellfish by allowing the fresh bivalve shells to ingest the long broth; And
(i) 상기 (h)단계의 제조된 생이매패류장에 초피나무 잎 또는 초피나무 열매 0.005g과 해삼추출물을 첨가한 후, 10~15℃의 저온에서 보관하는 단계를 포함할 수 있다.(i) after the addition of 0.005g of the bark tree leaves or the bark tree fruit and sea cucumber extract to the raw bivalve shells prepared in step (h), it may include the step of storing at a low temperature of 10 ~ 15 ℃.
본 발명의 방법에서, 상기 (i)단계의 초피나무 잎 또는 초피나무 열매와 해삼추출물을 첨가함으로써, 저염 상태인 생이매패류장의 미생물의 증식을 억제하여 장기간 보관할 수 있다.In the method of the present invention, by adding the bark tree leaves or the bark tree fruit and sea cucumber extract of the step (i), it can be stored for a long time by inhibiting the proliferation of microorganisms in live bivalve shellfish in a low salt state.
본 발명의 방법에서, 상기 제조된 생이매패류장의 특성화를 위해, 수요자의 기호에 맞도록 자일리톨, 국화향 등의 감미료, 착색료 및 향신료를 첨가할 수 있으나, 이에 제한되지 않는다.In the method of the present invention, sweeteners such as xylitol, chrysanthemum, etc., coloring agents, and spices may be added for the characterization of the prepared raw bivalve shellfish, but not limited thereto.
본 발명은 또한, 본 발명의 방법에 의해 제조된 생이매패류장을 제공한다.
The present invention also provides a live bivalve shellfish prepared by the method of the present invention.
이하, 본 발명을 실시예에 의해 상세히 설명한다. 단, 하기 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예에 한정되는 것은 아니다.
Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited to the following examples.
제조예Production Example 1: One: 생(生)꼬막장의Raw 제조방법 Manufacturing method
재료material
간장육수를 제조하기 위해 간장, 다시마, 건새우, 건버섯, 디퍼리, 무, 파, 마늘, 양파, 생강, 감초, 황귀, 대추 및 물을 사용하였고, 그 외에 생(生)꼬막과 초피나무 잎 또는 초피나무 열매 및 해삼추출물을 사용하였다.
Soy sauce, kelp, dried prawns, dried mushrooms, deep roots, radishes, green onions, garlic, onions, ginger, licorice, oak, jujube and water were used to prepare soy sauce. Or bark fruit and sea cucumber extract was used.
제조방법Manufacturing method
(a) 생꼬막을 담수로 5~6회 깨끗하게 세척하고, 솔이나 고압 세척기를 이용하여 껍질에 붙어있는 뻘과 꼬막의 띠(검은 부분)을 제거하였다.(a) The fresh keratoplasm was washed with fresh water five to six times, and a strip (black part) of the scapula and the keratoma attached to the shell was removed using a brush or a high pressure washer.
(b) 상기 (a)단계의 생꼬막을 강한 햇볕에 30분간 노출시켜 1차 살균을 하고, 염분이 35~45 psu인 인공해수에 2시간 동안 침지하였다.(b) The nasal vesicles of step (a) were first sterilized by exposure to strong sunlight for 30 minutes and immersed in artificial seawater with a salt of 35-45 psu for 2 hours.
(c) 상기 (b)단계의 생꼬막을 담수로 2~3회 세척한 후, 담수에 10분간 침지하였다.(c) After washing the nasal membrane of step (b) two or three times with fresh water, it was immersed in fresh water for 10 minutes.
(d) 상기 (c)단계의 담수에 침지한 생꼬막을 음지에서 1시간 동안 건조하여 물기를 제거하였다.(d) The kona immersed in fresh water of step (c) was dried for 1 hour in the shade to remove water.
(e) 상기 (d)단계의 물기를 제거한 생꼬막을 자외선 멸균기를 이용하여 자외선에 30분간 노출시켰다.(e) The dried nasal membranes of which the water of step (d) was removed were exposed to ultraviolet rays for 30 minutes using an ultraviolet sterilizer.
(f) 다시마 10 g, 건새우 15 g, 건버섯 15 g, 디퍼리 20 g, 무 200 g, 파 2뿌리, 마늘 80 g, 양파 220 g, 생강 24 g, 감초 20 g, 황귀 20 g 및 대추 20 g을 삼베망에 넣고, 여기에 물 4 L를 투입하여, 가스레인지 사용시에는 강한 불에서 15분 또는 약한 불에서 50분간 끓이거나, 연탄불 사용시에는 6시간 동안 삶아 염분 8~10 psu인 육수를 제조하였다.(f) 10 g of kelp, 15 g of dried shrimp, 15 g of dried mushroom, 20 g of radish, 200 g of radish, 2 g of green onion, 80 g of garlic, 220 g of onion, 24 g of ginger, 20 g of licorice, 20 g of jujube and jujube Put 20 g in burlap and add 4 liters of water. Boil the broth with 8 to 10 psu of salt by boiling for 15 minutes on a strong fire or 50 minutes on a low heat when using a gas stove, or for 6 hours when using a briquette. Prepared.
(g) 간장(염분 25%)과 상기 (f)단계의 육수를 1:9~1:20의 비율(v:v)로 혼합하여 염분이 20~32 psu인 간장육수를 제조하고, 상기 (e)단계의 생꼬막을 상기 제조된 장육수에 침지시켜, 생꼬막이 10여 분간 호흡 활동 후, 30분 동안 간장 육수를 섭취하도록 하여 생꼬막장을 제조하였다.(g) mixing soy sauce (25% saline) and the broth of step (f) in a ratio (v: v) of 1: 9 to 1:20 to prepare soy sauce broth with a salt of 20 to 32 psu, wherein ( After immersing the nasal membrane of step e) in the prepared long broth, the nasal broth was prepared by ingesting soy broth for 30 minutes after the respiratory activity for 10 minutes.
(h) 상기 (g)단계의 제조된 생꼬막장에 초피나무 잎 또는 초피나무 열매 0.05 g과 해삼추출물을 더 첨가한 후, 10~15℃의 저온에서 보관하였다.
(h) 0.05 g of the leaves of the bark or the leaves of the bark tree and sea cucumber extract were further added to the prepared komakjang of step (g), and then stored at a low temperature of 10 to 15 ° C.
실시예Example 1: One: 생꼬막장의Vaginal 성분 ingredient
본 발명의 방법에 의해 제조된 생꼬막장의 성분 분석 항목으로 수분함량, 단백질 함량, 지방 함량, 회분 함량, 탄수화물 함량, 비타민 C 함량, 비타민 E 함량, 유기산 함량, 유리당 함량, 구성 아미노산 함량, 유리 아미노산 함량 및 각종 지방산 함량을 측정하여 하기 표 1에 나타내었다.As a component analysis item of raw komak produced by the method of the present invention, the water content, protein content, fat content, ash content, carbohydrate content, vitamin C content, vitamin E content, organic acid content, free sugar content, constituent amino acid content, free amino acid Contents and various fatty acid contents were measured and shown in Table 1 below.
실시예Example 2: 관능검사 2: sensory test
본 발명의 방법에 의해 제조된 생꼬막장과, 삶은 꼬막장(비교예)을, 훈련된 관능검사 요원 20명을 대상으로 관능검사를 실시하여 그 결과를 하기 표 2에 나타내었다. 관능검사 항목은 색, 향, 맛, 조직감 및 전체적인 기호도에 대하여 실시하였으며, 5점 척도법에 따라 5점을 만점으로 하여 다음의 평가기준에 의하여 피시험자가 점수를 기록한 후 이들의 평균값을 구하여 기록하였다. 5: 아주 좋다, 4: 좋다, 3: 보통이다, 2: 나쁘다, 1: 아주 나쁘다.Sensory tests were conducted on 20 trained sensory test personnel of the raw keratoma and boiled keratoma (comparative example) prepared by the method of the present invention, and the results are shown in Table 2 below. The sensory test items were conducted on color, aroma, taste, texture, and overall acceptability. Five points were scored according to the five-point scale method, and the test subjects scored according to the following evaluation criteria. . 5: very good, 4: good, 3: normal, 2: bad, 1: very bad.
그 결과, 표 2에서 알 수 있는 바와 같이, 색과 향은 비교예와 본 발명의 생꼬막장은 큰 차이를 나타내지 않았으나, 맛과 조직감은 본 발명의 생꼬막장이 비교예에 비해 더 높은 기호도를 나타내었다. 그리고 전체적인 기호도에서도 본 발명의 생꼬막장이 더 좋은 기호도를 나타내어, 본 발명의 방법에 의해 제조된 생꼬막장은 신선한 맛과 영양을 즐길 수 있어, 기호성이 높은 기능성 식품이 될 것이다.As a result, as can be seen in Table 2, the color and aroma did not show a big difference between the comparative example and the raw kokjang of the present invention, but the taste and texture of the present invention showed a higher degree of preference than the comparative example. It was. In addition, in the overall preference, the raw komak of the present invention shows a better preference, and the fresh komak produced by the method of the present invention can enjoy fresh taste and nutrition, and become a highly functional food.
Claims (8)
상기 장육수는
(a) 다시마 8~12 g, 건새우 12~18 g, 건버섯 12~18 g, 디퍼리 16~24 g, 무 160~240 g, 파 1~3뿌리, 마늘 60~100 g, 양파 200~240 g, 생강 22~28 g, 감초 16~24 g, 황귀 16~24 g 및 대추 16~24 g에 물 3~5 L를 넣고 끓여 육수를 제조하는 단계; 및
(b) 장과 상기 (a)단계의 육수를 1:9~1:20의 비율(v:v)로 혼합한 후 살균하는 단계를 포함하여 제조하는 것을 특징으로 생이매패류장의 제조방법.It is prepared by immersing the raw bivalve shells washed and sterilized in long broths with a salt of 15 ~ 35 psu, so that the raw bivalve shells to ingest the long broths,
The longevity is
(a) Seaweed 8-12 g, dried prawn 12-18 g, dried mushroom 12-18 g, deep-fried 16-24 g, radish 160-240 g, green onion 1-3 roots, garlic 60-100 g, onion 200- Adding 240 g, 22 to 28 g of ginger, 16 to 24 g of licorice, 16 to 24 g of jujube, and 16 to 24 g of jujube, and bringing 3 to 5 liters of water to produce a broth; And
(b) a method of manufacturing live bivalve shellfish, characterized in that it comprises the step of sterilizing the intestine and broth in step (a) in a ratio (v: v) of 1: 9 ~ 1:20.
(a) 생이매패류를 담수로 5~6회 세척하고, 껍질에 붙어있는 이물질을 제거하는 단계;
(b) 상기 (a)단계의 이물질을 제거한 생이매패류를 햇볕에 20~40분간 쐬어주고, 1~3시간 동안 인공해수에 침지하는 단계;
(c) 상기 (b)단계의 생이매패류를 담수로 2~3회 세척한 후, 담수에 8~12분간 침지하는 단계;
(d) 상기 (c)단계의 담수에 침지한 생이매패류를 음지에서 0.5~1.5시간 동안 건조하여, 물기를 제거하는 단계; 및
(e) 상기 (d)단계의 물기를 제거한 생이매패류를 자외선에 20~40분간 처리하는 단계를 포함하는 것을 특징으로 하는 방법.The method of claim 1, wherein the washing and sterilization of the live bivalve shells
(a) washing the fresh bivalve shells with fresh water five to six times, and removing foreign substances adhering to the shell;
(b) immersing the fresh bivalve shells from the foreign material of step (a) for 20 to 40 minutes in the sun and immersing in artificial sea water for 1 to 3 hours;
(c) washing the fresh bivalve shells of step (b) two to three times with fresh water, and then immersing in fresh water for 8 to 12 minutes;
(d) drying the fresh bivalve shells immersed in the fresh water of step (c) in the shade for 0.5 to 1.5 hours to remove water; And
(e) the method comprising the step of treating the live bivalve shells from the water of step (d) to ultraviolet light for 20 to 40 minutes.
(a) 생이매패류를 담수로 5~6회 세척하고, 껍질에 붙어있는 이물질을 제거하는 단계;
(b) 상기 (a)단계의 이물질을 제거한 생이매패류를 햇볕에 20~40분간 쐬어주고, 인공해수에 1~3시간 동안 침지하는 단계;
(c) 상기 (b)단계의 생이매패류를 담수로 2~3회 세척한 후, 담수에 8~12분간 침지하는 단계;
(d) 상기 (c)단계의 담수에 침지한 생이매패류를 음지에서 0.5~1.5시간 동안 건조하여, 물기를 제거하는 단계;
(e) 상기 (d)단계의 물기를 제거한 생이매패류를 자외선에 20~40분간 처리하는 단계;
(f) 다시마 8~12 g, 건새우 12~18 g, 건버섯 12~18 g, 디퍼리 16~24 g, 무 160~240 g, 파 1~3뿌리, 마늘 60~100 g, 양파 200~240 g, 생강 22~28 g, 감초 16~24 g, 황귀 16~24 g 및 대추 16~24 g에 물 3~5 L를 넣고 끓여 육수를 제조하는 단계;
(g) 장과 상기 (f)단계의 육수를 1:9~1:20의 비율(v:v)로 혼합한 후 살균하여 염분이 15~35 psu인 장육수를 제조하는 단계; 및
(h) 상기 (e)단계의 생이매패류를 상기 (g)단계의 장육수에 침지시켜, 상기 생이매패류가 장육수를 섭취하도록 하는 단계를 포함하여 제조하는 것을 특징으로 하는 생이매패류장의 제조방법.The method of claim 1,
(a) washing the fresh bivalve shells with fresh water five to six times, and removing foreign substances adhering to the shell;
(b) immersing the fresh bivalve shells from the foreign material of step (a) for 20 to 40 minutes in the sun and immersing in artificial sea water for 1 to 3 hours;
(c) washing the fresh bivalve shells of step (b) two to three times with fresh water, and then immersing in fresh water for 8 to 12 minutes;
(d) drying the fresh bivalve shells immersed in the fresh water of step (c) in the shade for 0.5 to 1.5 hours to remove water;
(e) treating the live bivalve shells from the water of step (d) with ultraviolet rays for 20 to 40 minutes;
(f) Kelp 8 ~ 12g, Dried Shrimp 12 ~ 18g, Dried Mushroom 12 ~ 18g, Dipper 16 ~ 24g, Radish 160 ~ 240g, Green onion 1 ~ 3 Root, Garlic 60 ~ 100g, Onion 200 ~ Adding 240 g, 22 to 28 g of ginger, 16 to 24 g of licorice, 16 to 24 g of jujube, and 16 to 24 g of jujube, and bringing 3 to 5 liters of water to produce a broth;
(g) mixing the intestine and broth in step (f) in a ratio (v: v) of 1: 9 to 1:20 and then sterilizing to prepare a long broth with a salt of 15 to 35 psu; And
(h) immersing the fresh bivalve shells of step (e) in the long broth of step (g), wherein the raw bivalve shells are prepared by incorporating the intake of the live bivalve shells .
(a) 생이매패류를 담수로 5~6회 세척하고, 껍질에 붙어있는 이물질을 솔 또는 고압 세척기로 제거하는 단계;
(b) 상기 (a)단계의 이물질을 제거한 생이매패류를 햇볕에 20~40분간 쐬어주고, 염분이 35~45 psu인 인공해수에 1~3시간 동안 침지하는 단계;
(c) 상기 (b)단계의 생이매패류를 담수로 2~3회 세척한 후, 담수에 8~12분간 침지하는 단계;
(d) 상기 (c)단계의 담수에 침지한 생이매패류를 음지에서 0.5~1.5시간 동안 건조하여, 물기를 제거하는 단계;
(e) 상기 (d)단계의 물기를 제거한 생이매패류를 자외선 멸균기를 이용하여 20~40분간 자외선에 처리하는 단계;
(f) 다시마 8~12 g, 건새우 12~18 g, 건버섯 12~18 g, 디퍼리 16~24 g, 무 160~240 g, 파 1~3뿌리, 마늘 60~100 g, 양파 200~240 g, 생강 22~28 g, 감초 16~24 g, 황귀 16~24 g 및 대추 16~24 g에 물 3~5 L를 넣고 가스레인지를 사용시에는 10~60분 동안 끓이거나, 연탄불 사용시에는 5~7시간 동안 끓여 염분이 8~12 psu인 육수를 제조하는 단계;
(g) 염분이 20~30%인 장과 상기 (f)단계의 육수를 1:9~1:20의 비율(v:v)로 혼합한 후, 8~12분간 끓여주어 염분이 15~35 psu인 장육수를 제조하는 단계;
(h) 상기 (e)단계의 생이매패류를 상기 (g)단계의 장육수에 침지시켜, 상기 생이매패류가 장육수를 섭취하도록 하여 생이매패류장을 제조하는 단계; 및
(i) 상기 (h)단계의 제조된 생이매패류장에 초피나무 잎 또는 초피나무 열매 및 해삼추출물을 첨가한 후, 10~15℃의 저온에서 보관하는 단계를 포함하여 제조하는 것을 특징으로 하는 생이매패류장의 제조방법.The method of claim 6,
(a) washing the fresh bivalve shells with fresh water five to six times, and removing foreign substances adhering to the shell with a brush or a high pressure washer;
(b) immersing the fresh bivalve shells from the foreign material of step (a) for 20 to 40 minutes in the sun and immersing in artificial seawater for 35 to 45 psu for 1 to 3 hours;
(c) washing the fresh bivalve shells of step (b) two to three times with fresh water, and then immersing in fresh water for 8 to 12 minutes;
(d) drying the fresh bivalve shells immersed in the fresh water of step (c) in the shade for 0.5 to 1.5 hours to remove water;
(e) treating the live bivalve shells from the water of step (d) with ultraviolet light for 20 to 40 minutes using an ultraviolet sterilizer;
(f) Kelp 8 ~ 12g, Dried Shrimp 12 ~ 18g, Dried Mushroom 12 ~ 18g, Dipper 16 ~ 24g, Radish 160 ~ 240g, Green onion 1 ~ 3 Root, Garlic 60 ~ 100g, Onion 200 ~ 240 g, 22 to 28 g of ginger, 16 to 24 g of licorice, 16 to 24 g of jujube, 16 to 24 g of jujube, add 3 to 5 L of water and boil for 10 to 60 minutes when using a gas stove, or when using briquettes Boiling for 5 to 7 hours to prepare a broth with salt of 8 to 12 psu;
(g) 20 to 30% salinity and the broth of step (f) are mixed at a ratio (v: v) of 1: 9 to 1:20, and then boiled for 8 to 12 minutes, and the salt is 15 to 35 preparing a longevity broth that is psu;
(h) immersing the fresh bivalve shells of step (e) in the longevity broth of step (g) to prepare the fresh bivalve shellfish by allowing the fresh bivalve shells to ingest the long broth; And
(i) the raw birch shells prepared in step (h) after the addition of chopsticks leaves or chopsticks fruit and sea cucumber extract, characterized in that the raw material comprising the step of storing at a low temperature of 10 ~ 15 ℃ Manufacturing method of bivalve shellfish.
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| KR101927990B1 (en) | 2018-06-27 | 2018-12-11 | 김도섭 | Hamd-made sauce made of potato and marine product and manufacturing method of the same |
| KR102108034B1 (en) * | 2019-07-08 | 2020-05-07 | 박혜숙 | Process for manufacturing preserved crab increasing storage stability |
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| KR20040078014A (en) * | 2003-03-03 | 2004-09-08 | 강원도 고성군 (관리부서 농업기술센터) | A paste-typed soy bean soup made of shellfish and the process for preparation thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2000236854A (en) | 1999-02-19 | 2000-09-05 | Nisshin Flour Milling Co Ltd | Production of shellfish-containing sauce contained in vessel |
| JP2003061502A (en) | 2001-08-24 | 2003-03-04 | K Mikimoto & Co Ltd | Method for killing phytoplankton carried by shellfish and method for preventing diffuse of phytoplankton |
| KR20040078014A (en) * | 2003-03-03 | 2004-09-08 | 강원도 고성군 (관리부서 농업기술센터) | A paste-typed soy bean soup made of shellfish and the process for preparation thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107495187A (en) * | 2017-09-28 | 2017-12-22 | 句容市武杭传动机械制造有限公司 | A kind of method of waterishlogged Stichopus japonicus |
| KR101927990B1 (en) | 2018-06-27 | 2018-12-11 | 김도섭 | Hamd-made sauce made of potato and marine product and manufacturing method of the same |
| KR102108034B1 (en) * | 2019-07-08 | 2020-05-07 | 박혜숙 | Process for manufacturing preserved crab increasing storage stability |
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