KR101203984B1 - Seasoned Octopus and Method of Preparing Same - Google Patents

Abstract

Boiled octopus ink stew of the present invention is boiled (boiled) octopus and remove the octopus in boiling water for 20 to 40 minutes, take out the ripe octopus and hang the hook to remove water at 0 ~ 5 ℃ for 8 to 10 hours Dipped octopus soaked in octopus broth, immersed in octopus for 8 to 12 hours, and then dried with sterilized dishcloth, freeze-stored below -30 ℃, The frozen octopus is sliced into an appropriate size (cutting), and 400 to 600 gr of canned seasonings per kg of cut octopus slices are prepared by boiling for 5 to 10 minutes.

Description

Stewed octopus and its manufacturing method {Seasoned Octopus and Method of Preparing Same}

The present invention relates to boiled octopus prepared by using the octopus and its ink as a main raw material. More specifically, the present invention relates to an octopus stew stew prepared for side dishes with an octopus and its ink as a main ingredient and a method of manufacturing the same.

Octopus is an important fish in seafood, and is cooked variously in the form of sashimi, hot water, and dried sacks. However, no stewed foods for side dishes using octopus and its ink have yet been developed.

The octopus contains about 34% of taurine, which not only has a significant effect on vision recovery and anemia prevention but also dissolves cholesterol gallstones. In addition, it is widely known as a supplement for containing a large amount of vitamins.

Vitamins, even in small amounts, are vital nutrients for life. This vitamin A is a nutrient deeply involved in sight, taste, and hearing reproduction. If vitamin A deficiency is an immediate response, the number of sperm is insufficient, especially night blindness. However, in modern diets, fish do not have to worry about the lack of vitamin A. Octopus contains a lot of this vitamin A.

Vitamin B ₁₂ can't be left out of many ingredients in octopus. Vitamin B ₁₂ is called a red vitamin and has a great effect on pernicious anemia that can't be treated even with iron.

Sometimes one of the things we misunderstand is that octopus contains a lot of cholesterol. However, octopuses are not as high in cholesterol as we generally think, and their cholesterol contains a large amount of substances that inhibit the absorption of cholesterol in the body and taurine which actively reduces cholesterol. It was also designated.

Taurine is a type of amino acid found in crustaceans and mollusks such as shrimp, squid, octopus and shellfish. The main physiological actions of taurine are bile production, cholesterol concentration control, ionic cell membrane permeability control, antioxidant activity, and excessive neuronal excitability. They are found in cells of the heart, skeletal muscle, brain, and reproductive organs rather than body fluids.

Taurine has been known as a cardiovascular drug because it weakens the contractile force of the heart when the heart's calcium ion concentration is lower than normal. It also forms bile acids and polymers to mitigate the toxicity of bile acids and help the intestines absorb fat. On the other hand, catecholamines are involved in the process of decomposing adipose tissue, promoting fat metabolism, and reducing cholesterol and triglycerides to maintain normal blood pressure, which is effective in adult diseases such as arteriosclerosis, hypertension, stroke, and heart failure.

Cell membranes protect cells by removing peroxides, nitrogen oxides, and free radicals before they damage the membranes. Taurine has the highest concentration of amino acids in the brain, and it also has a nerve stabilizing effect by suppressing excessive nervous excitement when nerves are constantly excited. The powder of octopus is taurine. Since ancient times, when people have high blood pressure or heart disease, such as heart disease, folk remedies are said to have orphaned octopus.

In addition to taurine, the octopus contains asycosapentaenoic acid, which suppresses adult diseases, and DHA, which improves hair.

The inventors of the present invention from the viewpoint of using canned octopus can be used regardless of time and place if the production of canned food using canned and bottled food such as octopus and its ink rich in vitamins and minerals as described above It is about to develop the octopus stew.

An object of the present invention is to provide a new octopus boiled stew prepared from octopus and its ink as a main ingredient.

Another object of the present invention is to provide a new octopus canned food prepared by using the octopus and its ink as a canned or bottled form.

Another object of the present invention is to provide a method for producing a new octopus ink stew prepared from octopus and its ink as a main ingredient.

The above and other objects of the present invention can be achieved by the present invention described below.

Boiled octopus ink stew of the present invention is boiled (boiled) octopus and remove the octopus in boiling water for 20 to 40 minutes, take out the ripe octopus and hang the hook to remove water at 0 ~ 5 ℃ for 8 to 10 hours Dipped octopus soaked in octopus broth, immersed in octopus for 8 to 12 hours, and then dried with sterilized dishcloth, freeze-stored below -30 ℃, The frozen octopus is sliced into an appropriate size (cutting), and 400 to 600 gr of canned seasonings per kg of cut octopus slices are prepared by boiling for 5 to 10 minutes.

The octopus broth is 10 l of boiled octopus, well-washed octopus 400-600 g, kelp 80-120 g, pear 400-600 g, onion 500-700 g, ginger 80-120 g, leek 200-400 g, Cheongyang pepper 80 ~ 120 g, licorice 80 ~ 120 g, jongjong 80 ~ 120 cc, radish 600 ~ 800 g, and olive leaves 3 ~ 7 g and slowly boiled on low heat for 7-8 hours, the broth in the boiled broth Add 40 ～ 60 g and boil for another 1 ~ 3 minutes. Cool down to room temperature in natural state.

The simmered seasoning sauce is 50-80 g of red pepper paste per 500 ㏄ of octopus broth prepared above, red pepper powder 20-40 g, pepper powder 5-15 g, plum extract 20-40 g, garlic powder 40-60 g, white sugar 20- Stir in 40 g, tasting 20-40 g, natural honey 5-15 g, and sesame seeds 2-5 g.

The raw octopus may further include freezing at −30 ° C. or less by removing the viscera and ink before the octopus is ripe.

In the stage of octopus cooking, it is desirable to repeat the process of removing various foreign substances on the surface of the octopus with purified water and then dipping it in boiling water.

Boil the seasoned octopus slices on the octopus slices for 4 to 6 minutes on medium heat and then boil for 1 to 2 minutes on strong fire.

Hereinafter, the present invention will be described in detail.

An object of the present invention is to provide a new octopus canned food prepared with octopus and its ink as a main raw material, can be provided in the canned or bottled form of the octopus canned food, and has the effect of providing the method .

The present invention relates to an octopus stew stew prepared from octopus and its ink as a main ingredient, and relates to an octopus stew stew prepared for side dishes with an octopus and the ink as a main ingredient and a method of manufacturing the same.

In order to prepare the octopus ink stew of the present invention, it is necessary to first prepare the octopus broth and the stew sauce.

The octopus broth essentially includes boiled octopus, well-washed octopus and various seasonings and ink. The octopus broth is 10 l of boiled octopus, well-washed octopus 400-600 g, kelp 80-120 g, pear 400-600 g, onion 500-700 g, ginger 80-120 g, leek 200-400 g, Cheongyang pepper 80 ~ 120 g, licorice 80 ~ 120 g, jongjong 80 ~ 120 cc, radish 600 ~ 800 g, and olive leaves 3 ~ 7 g and slowly boiled on low heat for 7-8 hours, the broth in the boiled broth Add 40 ～ 60 g and boil for another 1 ~ 3 minutes. Cool down to room temperature in natural state.

The ink stew seasoning in the present invention is prepared by putting a family seasoning in the octopus broth prepared above. 50 ~ 80 g of red pepper paste, 20 ~ 40 g of red pepper powder, 5 ~ 15 g of black pepper powder, 20 ~ 40 g of plum extract, 40 ~ 60 g of garlic powder, 20 ~ 40 g of white sugar, taste liquor 20 Prepare simmering seasoning sauce by stirring ～ 40 g, natural honey 5-15 g, and sesame seeds 2-5 g.

The characteristic of the canned seasoning of the present invention is that it is made of natural materials without using any chemical seasonings. Now, the use of chemical seasonings can be harmful to health, and there is a tendency to reduce the use of chemical seasonings as much as possible. The ink stew seasoning of the present invention is a source that is beneficial to health by giving out flavor and aroma without using any chemical seasoning.

The octopus ink stew of the present invention is boiled (boiled) for 20 to 40 minutes in boiling water to remove the intestines and ink. The raw octopus may further include freezing at −30 ° C. or less by removing the viscera and ink before the octopus is ripe. In the stage of octopus cooking, it is desirable to repeat the process of removing various foreign substances on the surface of the octopus with purified water and then dipping it in boiling water.

Take out the ripe octopus, hang it on the hook and drain it at 0 ~ 5 ℃ for 8 ~ 10 hours. The octopus contains a significant amount of water in the octopus foot, so all of this water must be removed. Therefore, hang the octopus on the hook for a sufficient time to completely drain the water.

Dipped octopus soaked in octopus broth completely and aged for 8 to 12 hours at 0-5 ℃ temperature. This ripening step is a process for preserving the fatness and tenderness of the octopus.

Drain the aged octopus with a sterilized dishcloth and freeze it at -30 ℃.

The frozen octopus is sliced (cut) to an appropriate size. Usually sliced to a size that is easy to eat. It can be cut to a size of 0.5 to 1 cm in width and 1 to 3 cm in length, but it is more preferable to cut to a random size within this range rather than a uniform size. The step of slicing the octopus to an appropriate size may be easily performed by those skilled in the art.

Each kilogram of cut octopus is topped with 400-600 gr of canned seasoning and boiled over a gas fire for 5-10 minutes. Boil the octopus slices with boiled condiments and stew for 4 to 6 minutes on medium heat, then boil for 1 to 2 minutes on strong fire.

Place the finished product in a hot container, close the lid and refrigerate. Canned octopus canned food of the present invention can be enjoyed side dishes regardless of time and place by being packaged and distributed in bottled or canned food.

The present invention will be further illustrated by the following examples, which are described by way of illustration only and are not intended to limit or limit the scope of the invention.

Example :

Prepare octopus broth : wash frozen octopus in running water. Boil 10 liters of octopus boiled water at 100 ℃ or higher, and in the water, octopus 500g, kelp 100g, pear 500g, onion 600g, ginger 100g, leek 300g, cheongyang pepper 100g, licorice 100g, seed 100cc, radish 700g, and olive leaf Add 5 g and boil slowly over low heat for 7 hours. Add 50 g of ink to the boiled broth and boil for another minute. Cool all broiled broth completely in nature.

Preparation of canned seasoning : Add 500 g of octopus broth prepared above to red pepper paste 70g, red pepper powder 30g, pepper powder 10g, plum extract 30g, garlic powder 50g, white sugar per 30g, flavor liquor 30g, natural honey 10g, sesame seeds 3g To prepare.

Boiled octopus preparation : For boiling octopus, boil 50L of water over 100 ℃ on a strong fire. Raw octopus, raw material, is removed at -30 ℃ by removing intestines and ink. Frozen octopus is purified water to remove various foreign substances on the surface, and then immersed in boiling water and removed. Take out the ripe octopus, hang it on the hook and let it dry for about 9 hours. At this time, the temperature is 3 ℃. Dip the octopus into the broth that has been drained and let it soak for 10 hours at 3 ℃. Drain the aged octopus with a sterilized dishcloth and freeze it at -30 ℃. The frozen octopus is sliced, topped with canned seasoning, and then boiled over medium heat for 5 minutes and then finished over a strong fire for 1 minute. Place the finished product in a hot container, close the lid and refrigerate.

Simple modifications and variations of the present invention can be easily made by those skilled in the art, and all such modifications or changes can be seen to be included in the scope of the present invention.

Claims (7)

Boiled octopus with intestine and ink, boiled in boiling water for 20-40 minutes;
Take out the ripe octopus, hang it on the hook and dry it at 0-5 DEG C for 8-10 hours;
Dipping the octopus soaked in octopus broth and aged for 8 to 12 hours at 0 ~ 5 ℃ temperature;
After removing the water with a sterilized dishcloth sterilized octopus, and freeze stored at -30 ℃ or less;
Slicing the frozen octopus to the appropriate size (cutting); And
400 to 600 gr of canned seasoning per kg of cut octopus slices and boiled over gas for 5 to 10 minutes;
Method of producing an octopus ink stew, characterized in that consisting of steps.
According to claim 1, wherein the octopus broth is 10 l of boiled octopus, well-washed octopus 400 ~ 600 g, kelp 80 ~ 120 g, pear 400 ~ 600 g, onion 500 ~ 700 g, ginger 80 ~ 120 g, Add 200-400 g of leek, 80-120 g of cheongyang pepper, 80-120 g of licorice, 80-120 cc of seed, 600-800 g of radish, and 3-7 g of olive leaves, and boil slowly over low heat for 7-8 hours. , Add 40 ~ 60 g of the ink to the boiled broth, boil for 1 to 3 minutes, and then prepare the octopus ink stew, characterized in that it is prepared by cooling to room temperature.
The method of claim 1, wherein the canned seasoning is 50 to 80 g of red pepper paste per 500 ㏄ of octopus broth, 20 to 40 g of red pepper powder, 5 to 15 g of black pepper powder, 20 to 40 g of plum extract, 40 to 60 g of garlic powder, 20-40 g of white persimmon, 20-40 g of sake, 5-15 g of natural honey, and 2-5 g of sesame seeds.
The method of claim 1, further comprising the step of freezing the octopus and the intestine and the ink before the octopus is cooked and freezing at −30 ° C. or lower.
The method of claim 1, wherein in the cooking step of the octopus, the process of removing the various foreign substances on the surface of the octopus with purified water and then immersing it in boiling water is repeated.
2. The method of claim 1, wherein the step of boiling the octopus slice on the octopus slice is boiled for 4 to 6 minutes on a medium fire and then boiled for 1 to 2 minutes on a strong fire to finish the octopus ink stew.
Boiled octopus ink, which is prepared according to any one of claims 1 to 6.