KR101077300B1 - Method for producing king crab powder and king crab powder soup using king crab powder - Google Patents

Abstract

The present invention comprises the steps of (a) boiling crab heated and then dried to dry; And (b) a method of producing a crab powder, characterized in that it comprises the step of grinding the dried crab of step (a) and the crab powder prepared by the method, the crab powder prepared by adding the crab powder It relates to a manufacturing method of and the crab powder soup prepared by the above method.

Description

Method for producing king crab powder soup using crab powder and crab powder {Method for producing king crab powder and king crab powder soup using king crab powder}

The present invention comprises the steps of (a) boiling crab heated and then dried to dry; And (b) a method of producing a crab powder, characterized in that it comprises the step of grinding the dried crab of step (a) and the crab powder prepared by the method, the crab powder prepared by adding the crab powder It relates to a manufacturing method of and the crab powder soup prepared by the above method.

In general, crab is a representative food of rural areas in Korea since ancient times, mainly used for marinating or cooking with Maeuntang. In China, crustaceans are introduced as crabs as medicinal animals. In late autumn, they go down to the estuary, where seawater and freshwater are mixed for breeding. Or in small rivers. However, in the state of serious environmental pollution these days, only a few are found in paddy fields or rivers, and very few live in the vicinity of the Imjin river and the Sumjin river.

These crab's nutritional ingredients are rich in sweet amino acids glycine, alinine, glycine betaine, glutinous acid, and anosinic acid, which are rich in flavor. The crab's potency is to stabilize blood pressure, prevent arteriosclerosis, and contain taurine, which is excellent for hangovers, and is rich in zinc. The shell of the crab also contains ingredients that protect the liver and is rich in chitosan, which is also used as a cosmetic ingredient for skin care. In addition, the crab is low in fat content, not only tastes light but also digests well, which is good for patients, weak constitution, and the elderly. It is also recommended for high blood pressure, liver disease and obese people who require low fat and high protein diet. It is widely known for its abundant food.

Korean Patent Laid-Open Publication No. 1995-0016592 discloses an instant seafood soup composition, but is different from the manufacturing method of the crab powder and the crab powdered soup of the present invention.

The present invention is derived from the above requirements, the object of the present invention can be easily ingested crab, can be easily boiled in each home, the production method of the crab powder and the fish taste without the fishy taste and improved taste The purpose of the present invention is to provide a method for preparing sesame powdered soybean paste with improved taste through the selection and addition of materials for the preparation of jangguk and the optimum manufacturing conditions.

In order to solve the above problems, the present invention comprises the steps of (a) boiling hot water crab dried and dried; And (b) it provides a method for producing sesame powder, characterized in that it comprises the step of grinding the dried crab of step (a).

The present invention also provides sesame powder prepared by the above method.

In addition, the present invention provides a method for producing a crab powdered soybean soup, characterized in that the production by adding sesame powder.

The present invention also provides a crab flour soup prepared by the above method.

The crab powder prepared by the method of the present invention can be easily ingested even by nutrient-rich crab shells, even if the cumbersome crab is not powdered. The crab flour soup prepared by using has no fishy taste and improves palatability, thereby improving palatability and satisfying consumers' palatability.

In order to achieve the object of the present invention,

(a) boiling the crab and boiling it to dry; And

(b) it provides a method for producing sesame powder, characterized in that it comprises the step of grinding the dried crab of step (a).

Preferably the method for producing sesame powder of the present invention

(a) boiling the crab and boiling it, drying it for 16 to 24 hours at 40 ~ 50 ℃; And

(b) may comprise the step of crushing the dried crab of step (a) to 1 to 3 mesh (mesh),

More preferably

(a) boiling the crab and boiling it, drying it for 20 hours at 40 ~ 50 ℃; And

(B) may comprise the step of grinding the dried crab of step (a) to 1 to 3 mesh (mesh).

The present invention also provides sesame powder prepared by the above method.

The present invention also provides a method for producing a crab flour soup, which is prepared by adding the above-mentioned crab flour in a conventional method for producing a crab soup.

Preferably, the method for preparing crab flour soup of the present invention

(a) boiling crab to heat the crab, and preparing the broth;

(b) pulverizing the dried crab of step (a) to produce sesame powder;

(c) putting oyster mushrooms, shiitake mushrooms and bamboo shoots into the mixture of broth and water of step (a);

(d) adding to the boiled mixture of step (c) boiled crab powder, green beans, yulmu, anchovy, kelp, perilla and glutinous rice prepared in step (b); And

(e) adding to the boiled mixture of step (d) and the mushroom leaf and the enoki mushroom, and seasoning with salt,

More preferably

(A) 250 to 350 parts by weight of crab and 5000 to 7000 parts by weight of water in boiling water to prepare a broth and tossed crab and drying for 16 to 24 hours at 40 ~ 50 ℃;

(b) crushing the dried crab of step (a) into 1 to 3 meshes to produce sesame powder;

(c) 80 to 120 parts by weight of oyster mushrooms, 30 to 50 parts by weight of shiitake mushrooms and 60 to 100 parts by weight of bamboo shoots in a mixture of 5000 to 7000 parts by weight of broth and 5000 to 7000 parts by weight of water in step (a) step;

(d) 8 to 12 parts by weight of sesame powder prepared in step (b), 25 to 35 parts by weight of mung beans, 8 to 12 parts by weight of molybdenum, 4 to 6 parts by weight of anchovies, and kelp 4 ˜6 parts by weight, 25-35 parts by weight of perilla and 8-12 parts by weight of glutinous rice and boiling; And

(e) adding to the boiled mixture of step (d) 35 to 45 parts by weight of the mulberry leaves and 40 to 60 parts by weight of the mushrooms, it may include the step of seasoning with salt,

Most preferably

(a) adding 6000 parts by weight of crab to 6000 parts by weight of water to prepare a broth by heating with boiling water, and then tossed and dried for 20 hours at 40 ~ 50 ℃;

(b) crushing the dried crab of step (a) into 1 to 3 meshes to produce sesame powder;

(c) adding 100 parts by weight of oyster mushrooms, 40 parts by weight of shiitake mushrooms and 80 parts by weight of bamboo shoots to a mixture of 6000 parts by weight of broth and 6000 parts by weight of water;

(d) to the boiled mixture of step (c) to 10 parts by weight of the prepared crab powder in step (b), 30 parts by weight of green beans, 10 parts by weight of radish, 5 parts by weight of anchovy, 5 parts by weight of kelp, 30 parts by weight of perilla and Adding 10 parts by weight of glutinous rice and boiling; And

(e) adding to the boiled mixture of step (d) 40 parts by weight of the palm leaves and 50 parts by weight of the mushrooms, it may comprise the step of seasoning with salt.

In the manufacturing method of the crab flour soup of the present invention, in the step (d) mung bean, yulmu, anchovy and kelp can be mixed by using a pulverized, the pulverized to use the one to three mesh (mesh) May be, but is not limited thereto.

The present invention also provides a crab flour soup prepared by the above method.

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.

Manufacturing example  One: Of crab powder soup  Manufacturing method

(a) To 300 g of crab, 0.6 liters of water was added and heated to prepare a broth, and the crab was taken out and dried for 20 hours at 40 ~ 50 ℃.

(b) The dried crab of step (a) was ground to 1 to 3 mesh (mesh) to prepare sesame powder.

(c) 100 g of oyster mushroom, 40 g of shiitake mushrooms and 80 g of bamboo shoots were boiled in a mixture of 0.6 L broth and 0.6 L of water (a).

(d) To the boiled mixture of step (c), boil 10 g, green beans, 30 g, 10 g, anchovy 5 g, kelp 5 g, perilla 30 g and glutinous rice prepared in step (b) gave.

(e) To the boiled mixture of step (d), 40 g of mulberry leaves and 50 g of enoki mushroom were added and seasoned with salt.

Example  1: sensory test

The crab flour soup prepared by the method of the present invention and the crab soup prepared without powdering crab (comparative example) were subjected to sensory tests on 20 trained sensory test agents and the results are shown in Table 1 below. Shown in The sensory test items were color, aroma, taste, and overall acceptability. The scores were scored according to the five-point scale method. 5: very good, 4: good, 3: normal, 2: bad, 1: very bad.

Sensory evaluation Item Comparative example Crab powder soup of the present invention color 3.92 4.10 incense 3.94 3.98 flavor 3.64 4.32 Overall preference 3.88 4.20

As a result, as can be seen in Table 1, the taste of the crab powder soup and the comparative example of the present invention did not show a significant difference in color and flavor, but the taste and overall taste of the crab powder soup of the present invention is a better preference Indicated. Therefore, it can be seen that the crab powdered soup prepared by the method of the present invention is not only easily ingested up to crab shell by adding sesame powder instead of crab, but also exhibits excellent flavor and improves palatability.

Claims (7)

delete delete delete delete (a) boiling crab to heat the crab, and preparing the broth;
(b) pulverizing the dried crab of step (a) to produce sesame powder;
(c) putting oyster mushrooms, shiitake mushrooms and bamboo shoots into the mixture of broth and water of step (a);
(d) adding to the boiled mixture of step (c) boiled crab powder, green beans, yulmu, anchovy, kelp, perilla and glutinous rice prepared in step (b); And
(e) Method of producing a crab flour soup comprising the step of adding to the boiled mixture and mushrooms to the boiled mixture of step (d) and seasoning with salt. The method of claim 5,
(A) 250 to 350 parts by weight of crab and 5000 to 7000 parts by weight of water in boiling water to prepare a broth and tossed crab and drying for 16 to 24 hours at 40 ~ 50 ℃;
(b) crushing the dried crab of step (a) into 1 to 3 meshes to produce sesame powder;
(c) 80 to 120 parts by weight of oyster mushrooms, 30 to 50 parts by weight of shiitake mushrooms and 60 to 100 parts by weight of bamboo shoots in a mixture of 5000 to 7000 parts by weight of broth and 5000 to 7000 parts by weight of water in step (a) step;
(d) 8 to 12 parts by weight of sesame powder prepared in step (b), 25 to 35 parts by weight of mung beans, 8 to 12 parts by weight of molybdenum, 4 to 6 parts by weight of anchovies, and kelp 4 ˜6 parts by weight, 25-35 parts by weight of perilla and 8-12 parts by weight of glutinous rice and boiling; And
(e) 35 to 45 parts by weight of the mulberry leaves and 40 to 60 parts by weight of the mushrooms to the boiled mixture of step (d), and preparing the crab powder soup comprising the step of seasoning with salt Way. A crab flour soup prepared by the method of claim 5 or 6.