KR101068036B1 - Method for making roast urechis unicinctus and the roast urechis unicinctus made by the method - Google Patents
Method for making roast urechis unicinctus and the roast urechis unicinctus made by the method Download PDFInfo
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- 238000000034 method Methods 0.000 title claims abstract description 20
- 241000237921 Urechis unicinctus Species 0.000 title 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 238000007605 air drying Methods 0.000 claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims abstract description 5
- 230000005070 ripening Effects 0.000 claims abstract description 4
- 238000005406 washing Methods 0.000 claims abstract description 4
- 210000001835 viscera Anatomy 0.000 claims description 3
- 210000000936 intestine Anatomy 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 4
- 235000011888 snacks Nutrition 0.000 description 3
- 235000002639 sodium chloride Nutrition 0.000 description 3
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- 239000000498 cooling water Substances 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000004471 Glycine Substances 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- -1 sun salt Chemical class 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
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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
- A23L17/50—Molluscs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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- 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
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- 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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
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- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Health & Medical Sciences (AREA)
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Abstract
본 발명은, 개불의 양끝을 자르고 내장을 제거하고 물로 세척하는 제1공정과; 상기 세척한 개불을 끓는 물에 익히는 제2공정과; 상기 익힌 개불을 봉형상 틀에 끼운 후에 1차 냉풍 건조하는 제3공정과; 1차 냉풍 건조한 개불을 봉형상 틀에서 분리한 후에 2차 냉풍 건조하는 제4공정과; 상기 2차 냉풍 건조한 개불을 고온으로 가열하여 굽는 제5공정을 포함하는 구운 개불 제조 방법과 이 방법에 의하여 제조된 구운 개불을 제공한다.The present invention includes a first step of cutting both ends of the dog opening, removing the intestines and washing with water; A second step of ripening the washed dogfire in boiling water; A third step of drying the cooked open fire into a rod-shaped mold and first cold-air drying; A fourth step of separating the first cold air-dried open dog from the rod-shaped mold and then performing second cold air drying; Provided is a baked dog fire manufacturing method comprising a fifth step of baking the secondary cold wind dried dog fire to a high temperature and baked dog fire produced by this method.
Description
본 발명은 구운 개불 제조 방법 및 이 방법에 의하여 제조된 구운 개불에 관한 것이다.The present invention relates to a baked dogfire production method and a baked dogfire produced by the method.
만조 때는 바닷물에 잠겼다가 간조 때는 드러나는 조간대의 모래흙탕 또는 모래와 자갈이 섞인 연안의 사니질 속에 U자 모양의 깊은 구멍을 파고 개불은 몸을 늘였다 줄였다 하기 때문에 크기를 분간하기 어려우나, 보통 몸길이 10~15㎝, 굵기는 2∼4cm 정도이다. At high tide, it is difficult to discern the size because it digs a U-shaped deep hole in the tidal flats of the intertidal tide, which is exposed to the low tide, or in the sani of the coast mixed with sand and gravel, and stretches the body. 15 cm and thickness are about 2-4 cm.
이러한 개불은 글리신과 알라닌 등의 단맛을 내는 물질이 들어 있기 때문에 달짝지근한 맛이 나며, 마디가 없이 하나의 원통 모양으로 된 몸 특유의 조직 때문에 씹히는 맛이 독특하다. 신선한 것은 회로 먹으며, 곱창요리처럼 석쇠에 호일을 씌우고 양념을 해서 먹기도 한다. 꼬치로 굽거나 볶아 먹기도 한다.These dogfires have a sweet taste because they contain sweetening substances such as glycine and alanine, and the chewy taste is unique because of the body's unique tissue in a cylindrical shape with no nodes. The fresh ones are eaten as a circuit, and the grilled foods are covered with foil and seasoned. Grilled or fried with skewers.
이와 같이 제한적인 식품으로 이용되는 개불을 오래도록 보관할 수 있고 개불의 고유한 맛을 유지시키면서 간식으로 먹을 수 있도록 하는 새로운 식품의 개발 이 요망되고 있다.As such, it is desired to develop new foods that can be used as a limited food for a long time and can be eaten as a snack while maintaining the unique taste of the dog food.
따라서 본 발명은 상기한 종래 요망 사항에 부응하기 위하여 안출된 것으로, 개불을 오래도록 보관할 수 있고 개불의 고유한 맛을 유지시키면서 간식으로 먹을 수 있도록 만드는 구운 개불 제조 방법과 이 방법에 의하여 제조된 구운 개불을 제공하고자 함에 그 목적이 있다.Therefore, the present invention has been devised to meet the above-described conventional requirements, and can be stored for a long time and keep the inherent taste of the dog dog baked dogfire manufacturing method and a baked dogfire produced by this method The purpose is to provide.
상기한 목적을 달성하기 위해 본 발명에 따른 구운 개불 제조 방법은, 개불의 양끝을 자르고 내장을 제거하고 물로 세척하는 제1공정과; 상기 세척한 개불을 끓는 물에 익히는 제2공정과; 상기 익힌 개불을 봉형상 틀에 끼운 후에 1차 냉풍 건조하는 제3공정과; 1차 냉풍 건조한 개불을 봉형상 틀에서 분리한 후에 2차 냉풍 건조하는 제4공정과; 상기 2차 냉풍 건조한 개불을 고온으로 가열하여 굽는 제5공정을 포함하는 것을 특징으로 한다.In order to achieve the above object, a baked dog fire manufacturing method according to the present invention comprises: a first step of cutting both ends of the dog fire, removing internal organs, and washing with water; A second step of ripening the washed dogfire in boiling water; A third step of drying the cooked open fire into a rod-shaped mold and first cold-air drying; A fourth step of separating the first cold air-dried open dog from the rod-shaped mold and then performing second cold air drying; And a fifth step of baking the second cold air dried dog fire at a high temperature.
여기서, 상기 제2공정에서는 염도가 5%~25%인 끓는 물에 담가 30초~90초 동안 익히는 것이 바람직하다. 또한, 상기 제2공정과 제3공정 사이에서, 상기 익힌 개불을 냉각수로 냉각시킨 후에 채반에서 물기를 제거하는 공정을 더 포함하는 것이 바람직하다. 또한, 상기 제3공정에서는 봉형상 틀에 끼워진 개불을 냉풍 건조기 내에 설치된 선반에 올려놓고 개불의 수분함량이 20~30%가 되도록 냉풍 건조하는 것이 바람직하다. 또한, 상기 제4공정에서는 개불의 수분함량이 8~12%가 되도록 냉풍 건조하는 것이 바람직하다. 또한, 상기 제5공정에서는 원적외선 건조기에서 80℃~110℃의 온도로 1.5시간~2.5시간 동안 굽는 것이 바람직하다.Here, in the second step, it is preferable to soak in boiling water having a salinity of 5% to 25% and cook for 30 seconds to 90 seconds. In addition, it is preferable to further include a step of removing water from the tray after cooling the cooked open fire with cooling water between the second step and the third step. In addition, in the third step, it is preferable that the open air inserted into the rod-shaped mold is placed on a shelf installed in a cold air dryer, and cold-air dried so that the water content of the open air becomes 20 to 30%. In addition, in the fourth step, it is preferable to perform cold air drying so that the water content of the open flame becomes 8 to 12%. In addition, in the fifth step, it is preferable to bake for 1.5 hours to 2.5 hours at a temperature of 80 ~ 110 ℃ in the far infrared dryer.
상기한 목적을 달성하기 위해 본 발명에 따른 구운 개불은 상기한 방법에 의하여 제조된 것을 특징으로 한다.Baked dog fire according to the present invention in order to achieve the above object is characterized in that produced by the above method.
상기와 같이 구성된 본 발명에 의하면, 개불을 봉형상 틀로 모양을 세우고서 냉풍건조를 한 후에 원적외선을 이용하여 굽기 때문에 개불의 형상과 개불의 고유한 맛을 유지시킬 수 있고 오래도록 보관하면서 간식으로 먹을 수 있도록 할 수 있다.According to the present invention configured as described above, the shape of the dog fire and the unique taste of the dog fire can be maintained because the dog fire in the form of a rod-shaped frame and cold-air-dried and baked using far-infrared rays, and can be eaten as a snack while storing for a long time. You can do that.
이하, 첨부도면을 참조하여 본 발명의 바람직한 실시예에 따른 구운 개불 제조 방법 및 이 방법에 의하여 제조된 구운 개불에 대하여 상세히 설명한다.Hereinafter, with reference to the accompanying drawings will be described in detail a method for producing a baked dog fire and a baked dog fire produced by the method according to a preferred embodiment of the present invention.
도 1은 본 발명의 바람직한 실시예에 따른 구운 개불 제조 방법의 공정 흐름을 도시한 도면이다.1 is a view showing a process flow of a baked dog fire manufacturing method according to a preferred embodiment of the present invention.
먼저, 반입된 개불("활 개불"이라고도 함)을 물로 깨끗하게 세척한 후에 도 2의 사진과 같이 할복/내장제거 공정 준비를 한다(단계 10).First, the imported dog (also referred to as "bow open") is thoroughly washed with water and then prepared for the halbok / intestinal removal process as shown in the photograph of FIG. 2 (step 10).
그후, 도 3a의 사진과 같이 개불의 양 끝을 자른 후 도 3b의 사진과 같이 내장을 제거하고 나서 물로 깨끗하게 세척한다(단계 20).Thereafter, after cutting both ends of the dog opening as shown in the photo of Figure 3a, the intestines are removed as shown in the photo of Figure 3b and washed with water (step 20).
이어, 상기 할복 및 내장 제거 공정을 거친 개불을 예를 들면 천일염과 같은 소금을 첨가한 염도가 5%~25%(바람직하게는 10%~18%, 더욱 바람직하게는 12%~15%)인 100℃로 끓는 염수물에 담가 대략 30초~90초(바람직하게는 50초~70초)동안 익힌 후에 꺼내어 10℃~25℃(바람직하게는 15℃~20℃)의 냉각수에 넣고 대략 5분~15분 동안 냉각시키고 나서 꺼낸 다음에 채반에서 대략 20~30분 동안 물기를 제거한다(단계 30). 도 4a는 개불을 끓는 천일염에서 익히는 사진이고 도 4b는 익힌 후의 개불 사진이다. Subsequently, the salinity added with salts such as sun salt, for example, is 5% to 25% (preferably 10% to 18%, more preferably 12% to 15%). Soak in boiling brine at 100 ℃, cook for 30 ~ 90 seconds (preferably 50 ~ 70 seconds), take it out, and put it in cooling water at 10 ℃ ~ 25 ℃ (preferably 15 ℃ ~ 20 ℃) for about 5 minutes. Allow to cool for ˜15 minutes, then remove and drain from the tray for approximately 20-30 minutes (step 30). Figure 4a is a photograph of the boiled boiled sea salt and photographed Figure 4b is a photograph of cooked dog after cooking.
그후, 물기가 제거된 개불의 모양을 잡기 위하여 봉형상 틀에 끼운다(단계 40). 여기서 본 실시예에서는 봉형상 틀은 그 단면이 원형으로 이루어져 있지만 이에 한정되는 것은 아니다. 도 5a는 모양 잡기 전의 채반에 올려진 개불과 봉형상 틀을 찍은 사진이고, 도 5b는 모양 잡기 위해 봉형상 틀에 개불을 끼워서 선반에 걸쳐놓은 사진이다.Thereafter, it is inserted into a rod-shaped mold in order to shape the drained dog (step 40). Here, in the present embodiment, the rod-shaped mold has a circular cross section, but is not limited thereto. Figure 5a is a picture of a dog-opened dog and a rod-shaped frame placed on the tray before the shape is taken, Figure 5b is a picture of a dog-like dog on the shelf to put the dog-shaped frame to shape.
이어, 봉형상 틀에 끼워진 개불을 냉풍 건조기 내에 설치된 선반에 올려놓고, 대략 15℃~30℃(바람직하게는 20℃~25℃)의 냉풍으로 4~6시간 동안 건조하여 개불의 수분함량이 대략 20~30%가 되도록 1차 냉풍 건조한다. 그후 20~30%의 수분함량으로 건조된 개불을 봉형상 틀에서 분리하고 나서, 분리된 개불을 채반에 올려놓고 냉풍 건조기에서 대략 15℃~30℃(바람직하게는 20℃~25℃)의 냉풍으로 1~2시간 동안 건조하여 개불의 수분함량이 대략 8~12%가 되도록 2차 냉풍 건조한다(단계 50). 도 6은 1차 냉풍 건조 상태를 찍은 사진이다.Subsequently, the dog-fire inserted in the rod-shaped mold is placed on a shelf installed in a cold-air dryer, and dried for 4 to 6 hours by cold air of about 15 ° C. to 30 ° C. (preferably 20 ° C. to 25 ° C.), so that the moisture content of the dog fire is approx. First cold air dry to 20 ~ 30%. After that, the dog-fire dried with 20 ~ 30% water content was separated from the rod-shaped mold, and then the dog-fired dog was placed on the tray and the cold air of about 15 ° C. to 30 ° C. (preferably 20 ° C. to 25 ° C.) in a cold air dryer. After drying for 1 to 2 hours to dry the secondary cold air so that the water content of the dog opening is approximately 8 to 12% (step 50). 6 is a photograph taken of the primary cold wind drying state.
그후, 냉풍 건조가 완료된 개불을 고온 건조기에서 80℃~110℃(바람직하게는 95℃~100℃)의 온도로 대략 1.5시간~2.5시간 동안 굽는다(단계 60). 본 실시예에서는 개불을 원적외선 건조기에 넣고 원적외선을 이용하여 굽는다. 도 7은 원적외선 건조기 내에서 개불을 굽는 상태를 찍은 사진이다.Thereafter, the dog-opened fire-dried fire is baked in a high temperature dryer at a temperature of 80 ° C to 110 ° C (preferably 95 ° C to 100 ° C) for about 1.5 hours to 2.5 hours (step 60). In this embodiment, the open fire is put into a far-infrared dryer and baked using far-infrared rays. 7 is a photograph of a state in which a dog is baked in a far infrared ray dryer.
상기와 같이 구운 개불은 도 8의 사진과 같이 포장 규격에 따라 포장한다.The dog-roast baked as described above is packaged according to the packaging standard as shown in the photograph of FIG. 8.
이상 설명한 본 발명에 의하면, 개불을 봉형상 틀로 모양을 세우고서 냉풍건조를 한 후에 원적외선을 이용하여 굽기 때문에 개불의 형상과 개불의 고유한 맛을 유지시킬 수 있고 오래도록 보관하면서 간식으로 먹을 수 있도록 할 수 있다.According to the present invention described above, the shape of the dog fire and the unique taste of the dog fire can be maintained because the dog-fire is formed in a rod-shaped frame and cold-air-dried and baked using far-infrared rays, and can be eaten as a snack while storing for a long time. Can be.
한편, 본 발명은 상기한 특정 실시예에 한정되는 것이 아니라 본 발명의 요지를 벗어나지 않는 범위 내에서 여러 가지로 수정 및 변형하여 실시할 수 있는 것이다. 이러한 수정 및 변형이 첨부하는 특허청구범위에 포함되는 것이라면 본 발명에 속하는 것임은 자명할 것이다.On the other hand, the present invention is not limited to the above specific embodiments, but can be modified and modified in various ways without departing from the gist of the present invention. If such modifications and variations are included in the appended claims, it will be apparent that they belong to the present invention.
도 1은 본 발명의 바람직한 실시예에 따른 구운 개불 제조 방법의 공정 흐름을 도시한 도면이다.1 is a view showing a process flow of a baked dog fire manufacturing method according to a preferred embodiment of the present invention.
도 2는 도 1의 세척 공정을 거친 개불의 사진이다.FIG. 2 is a photograph of an open dog that went through the washing process of FIG. 1.
도 3a 내지 도 3c는 도 1의 할복 및 내장 제거 공정의 각 단계별 사진이다.3A to 3C are photographs of each step of the halving and viscera removal process of FIG. 1.
도 4a 및 도 4b는 도 1의 익힘 공정의 각 단계별 사진이다.4A and 4B are photographs for each step of the ripening process of FIG. 1.
도 5a 및 도 5b는 도 1의 모양 형성 공정의 각 단계별 사진이다.5A and 5B are photographs for each step of the shape forming process of FIG. 1.
도 6은 도 1의 냉풍 건조 공정의 사진이다.6 is a photograph of the cold air drying process of FIG. 1.
도 7은 도 1의 굽기 공정의 사진이다.7 is a photograph of the baking process of FIG. 1.
도 8은 본 발명에 따른 구운 개발 제조 방법에 의하여 제조된 구운 개불을 포장하는 상태의 사진이다.8 is a photograph of a state of packaging a baked dog fire produced by the baked development manufacturing method according to the present invention.
Claims (7)
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101508818B1 (en) | 2012-12-31 | 2015-04-06 | 강원대학교산학협력단 | Dried sea cucumber manufacturing method using fa infrared radiation drying. |
| CN105029335A (en) * | 2015-09-15 | 2015-11-11 | 林泓泽 | Method for preparing natural gourmet powder through marine organism urechis unicinctus |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR970007938B1 (en) * | 1994-06-29 | 1997-05-19 | 김자경 | Method of drying and processing of sea slug |
| KR100598145B1 (en) * | 2005-04-04 | 2006-07-07 | 소상문 | A processed product of sea slug and a method for preparation thereof |
| KR20070068967A (en) * | 2005-12-26 | 2007-07-02 | 소상문 | A processed product of sea slug and a method for preparation thereof |
| KR20080090598A (en) * | 2007-04-05 | 2008-10-09 | 김진옥 | A processing method for fish and shellfish |
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2009
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR970007938B1 (en) * | 1994-06-29 | 1997-05-19 | 김자경 | Method of drying and processing of sea slug |
| KR100598145B1 (en) * | 2005-04-04 | 2006-07-07 | 소상문 | A processed product of sea slug and a method for preparation thereof |
| KR20070068967A (en) * | 2005-12-26 | 2007-07-02 | 소상문 | A processed product of sea slug and a method for preparation thereof |
| KR20080090598A (en) * | 2007-04-05 | 2008-10-09 | 김진옥 | A processing method for fish and shellfish |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101508818B1 (en) | 2012-12-31 | 2015-04-06 | 강원대학교산학협력단 | Dried sea cucumber manufacturing method using fa infrared radiation drying. |
| CN105029335A (en) * | 2015-09-15 | 2015-11-11 | 林泓泽 | Method for preparing natural gourmet powder through marine organism urechis unicinctus |
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