KR101275329B1 - Cooking method of crab marinated in soy sauce - Google Patents

Abstract

The present invention, by sterilizing the washed crab to perform a more hygienic manufacturing process, by the process of decomposing keratin tissue of the crab shell, the extraction of beneficial ingredients and crab meat can be more conveniently separated from the shell edible It relates to a method of manufacturing soy crab.
To this end, the present invention, the present invention, after washing the crab with ground water prepared to have the same salinity as the salinity of seawater, draining the water from the washed crab and dried by blowing compressed air, sterilization is performed by a sterilizer Steps; Rapidly freezing the sterilized crab and maintaining the frozen state for a predetermined time to perform first freezing; Mixing the first frozen crab with a soy sauce to thaw, and then aging the crab by immersing the crab in a soy sauce for a predetermined time; Removing the aged crab from the soy sauce to separate the crab and the soy sauce, and performing the second freezing by rapidly freezing the crab and maintaining the frozen state for a predetermined time; Vacuum-packing the frozen crabs one by one, packaging the soy sauce in a separate pouch, and integrating them to freeze-packing.

Description

Cooking method of crab marinated in soy sauce}

The present invention relates to a method for preparing soy crab.

In detail, the present invention, by sterilizing the washed crab to perform a more hygienic manufacturing process, by the process of decomposing keratin tissue of the crab shell extraction of beneficial ingredients and more convenient separation of the crab meat from the edible It relates to a method of preparing soy crab.

In addition, the present invention is to add the medicinal ingredients to the soy sauce sauce crab is soaked so that the unique astringent taste, fishy taste is eliminated, the flavor, taste and crab meat of the soy crab in accordance with the freezing and separating packaging of crab and soy sauce It relates to a method for producing soy crab so that its texture and taste can be preserved for a long time.

In general, crabs contain a large amount of unsaturated fatty acids such as DHA, EPA, chitosan, taurine, etc., which are useful for the human body, and contain a large amount of vitamin B2, calcium, and essential amino acids, and have been known as beneficial foods for the elderly and growing children.

Traditional Korean flavors of crab are seasoned crab and soy crab, which can be eaten spontaneously, and soy crab can be stored for a longer period of time. come.

Among them, the traditional manufacturing method of soy crab is to remove the foreign matter by washing the frozen or live crab, mixed with various additives in the soy sauce, boiled and stored to soak the crab in the chilled soy sauce several times to ripen for a certain period of time Repeat to complete the soy crab.

The soy crab prepared in this way is shipped to markets, marts, department stores and the like for sale as a commodity. In particular, in order for the soy crab to be in the form of a product, a soy crab packaging process is required.

The packaging of soy crab is mainly sold soaked soy sauce soaked in plastic packaging container and sealed packaging container, the soy crab is sold per unit time because its shelf life is extremely short. Considering the amount, the appropriate amount is manufactured and sold.

The traditional soy crab manufacturing method is not subjected to sterilization except for the process of boiling soy sauce is placed in the risk of E. coli, Vibrio bacteria, etc. in the manufacturing or distribution process, and also increases the salinity in the process of boiling soy sauce repeatedly several times There are also concerns about the side effects of excessive salt intake.

In addition, the soy crab prepared by the above method is inconvenient to take out crab meat because the shell of the crab itself is quite hard, and only the boiling process does not easily extract the beneficial components contained in the shell of the crab.

In particular, the crab immersed in soy sauce during the storage process, the soy sauce is absorbed into the crab meat over time, the crab meat is shredded, the original taste is easily altered, and the astringent or fishy taste from the crab intestine This will increase the original taste and texture.

The present invention has been invented to solve the above problems.

Therefore, the present invention, sterilization of the crab after washing and before the packaging process to obtain a more hygienic manufactured product, by extracting the beneficial components contained in the crab shell by the process of decomposing keratin tissue of the crab shell The purpose of the present invention is to provide a method for preparing soy crab so as to facilitate and at the same time separate the crab meat from the shell more conveniently.

In addition, the present invention in addition to the above object is to add a herbal material to the soy sauce soaked crab to remove the unique astringent taste, fishy taste, soy crab inherent in the freezing and separating packaging of crab and soy sauce Provides a method of preparing soy crab for long-term preservation of flavor, taste and texture of the crab meat itself.

In order to achieve the above object, the present invention performs the following process.

The present invention comprises the steps of washing the crab with ground water prepared to have the same salinity as the salinity of sea water, draining water from the washed crab and drying by blowing compressed air, followed by sterilization by a sterilizer; Rapidly freezing the sterilized crab and maintaining the frozen state for a predetermined time to perform first freezing; Mixing the first frozen crab with a soy sauce to thaw, and then aging the crab by immersing the crab in a soy sauce for a predetermined time; Removing the aged crab from the soy sauce to separate the crab and the soy sauce, and performing the second freezing by rapidly freezing the crab and maintaining the frozen state for a predetermined time; Vacuum-packing the frozen crabs one by one, packaging the soy sauce in a separate pouch, and integrating them to freeze-packing.

Here, in order to perform the washing of the crab, the live crab is immediately washed with groundwater prepared to have the same salinity as the salinity of seawater, and the frozen crab is sprinkled with groundwater prepared with the same salinity as the salinity of seawater. Thaw for a minute and wash with groundwater at salinity equal to salinity.

In addition, the step of performing the first refrigeration is to maintain a 72 hours after rapid freezing the washed crab to a temperature of -20 ℃ ~ -40 ℃.

Particularly, the present invention includes a crab in a aging tank to thaw the first frozen crab, and a rapid thawing step in which a frozen crab is immersed in a hot soy sauce source by adding a soy sauce heated at 70 ° C. to a aging tank; Do more.

In addition, the step of aging is maintained for 72 hours at a temperature of 0 ℃ ~ 5 ℃ immersed crab in soy sauce so that it is aged at low temperatures.

In addition, the step of performing the second refrigeration is to maintain the frozen crab at -20 ℃ ~ -40 ℃ temperature for 12 hours after rapid freezing.

On the other hand, the soy sauce, the main ingredients consisting of soy sauce, fish sauce, purified water, medicinal ingredients such as schisandra chinensis, bark tree, hamcho flour, gujeolcho, makmundong, Astragalus, Ogapi, Baekpyeon head, hyssop, licorice, dongle, Baekchul, samsam, cheoncho Any one or more are mixed and formed.

In particular, the soy sauce is to be provided by packing any one or both of those used in the aging step, and separately prepared in the form of a pouch.

As described above, the present invention, as described above, the present invention washes the clean ground water with salt, such as sea water, passes through the sterilization system immediately before the first freezing step and immediately before vacuum packaging, and after the second freezing crab and soy sauce Since it is distributed separately in vacuum packaging, it is manufactured hygienically and safely, so that the soy sauce is not continuously absorbed by the crab, and it has the effect of maintaining the chewy texture and original soft taste of the crab meat for a long time.

In addition, in the process of immersing the frozen crab in hot soy sauce, the hard shell and leg portion of the crab is easily broken, it is easy to extract useful ingredients contained in the crab shell, there is a convenient effect to eat.

Also, by adding soy sauce or herbal ingredients to remove the fishy taste, which are easy to occur during the distribution and storage process of soy crab, the soy crab and soy sauce are stored in separate pouches and distributed to the original soy sauce. There is always an effect that can maintain the taste.

In addition, the protrusion of the crab shell and leg portion of the crab is removed during the manufacturing process, and when the vacuum packaging, the protrusion is wrapped with a plastic pad to prevent damage to the packaging after vacuum packaging.

1 is a flow chart of the soy crab manufacturing process according to the present invention.

1 is a flow chart of a soy crab manufacturing process according to the present invention.

Referring to the drawings, the soy crab manufacturing process according to the present invention is carried out by washing, drying, sterilization process, the first freezing and thawing, aging process, and then through the second freezing and packaging process.

In more detail, the manufacturing process of the soy crab is first washed the supplied crab, the washing process is to wash the crab with ground water prepared to have the same salinity as the salinity of sea water.

At this time, the cleaning process is divided according to whether the crab is supplied in a live state or frozen in advance as a material of the soy crab, and the live crab is immediately washed with groundwater prepared to have the same salinity as the salinity of seawater. In addition, the frozen crab is sprinkled with groundwater prepared with the same salinity as seawater and thawed for 10 minutes to wash with groundwater with the same salinity as seawater.

Here, the salinity of the sea water means an average salinity of 3.4% as known, which is to prepare the washing water by diluting the natural salt in the groundwater suitable for drinking water standards. The wash water is prepared because it is difficult to obtain a seawater that meets the drinking water standard except salt in the water quality test, the crab washed by the wash water is kept fresh. The washing water prepared as described above is washed by removing foreign matters attached to the crab by spraying it into a sprayer.

The crabs washed as above are drained and dried. (S2)

This drying process is performed by spraying compressed air having a specific temperature, and in particular, a method for drying a considerable amount of crab is continuously supplied to the washed crab on the conveyor and sprayed compressed air from the top To dry and dry.

Thereafter, the dried crab is sterilized by a sterilizer. (S3)

The sterilization process may be applied to various methods such as heating, cooling, radiation treatment, ozone sterilization, ultraviolet sterilization, etc. In this embodiment, the ultraviolet sterilization method, which is a non-sterilization treatment method, is adopted. The UV sterilization method is useful when sterilizing the living sterilization target by irradiating 253.7nm UV with excellent sterilization power.

When the sterilization of the crab is completed, the first refrigeration process is performed.

In order to perform the rapid freezing, the sterilized crab is loaded into a plurality of layers with the crab belly upwards in a stainless steel mesh box, and frozen at a temperature of −20 ° C. to −40 ° C. for 72 hours to maintain freshness. .

Here, the reason why the crab's stomach is loaded upward is to prevent the flow of the crab loaded in the laid state in the laid state so as to prevent the internal organs of the crab with high nutritional value from flowing out.

In addition, the temperature conditions at the time of rapid freezing are conditions for performing normal rapid freezing. Particularly, the shellfish having a hard shell in the freezing process has a characteristic that the ventilation space of the cold air is secured when it is loaded, so that it is possible to obtain the effect of freezing at the temperature of -40 ° C of general fish even at the temperature of -20 ° C. .

When the crab is first frozen in this way, the frozen crab is rapidly thawed (S5), and then aged at low temperature. (S6)

In the rapid thawing process, as described above, the crab thawed in the stainless steel mesh box is put into a aging tank made of stainless steel, and the soy sauce source prepared in advance and heated to a temperature of 70 ° C. is rapidly added (S4-1). This is done by allowing the crab to soak in the soy sauce.

At this time, in the process of adding the soy sauce is added soju with alcohol degree of 30 ° at the same time to perform low temperature aging. Here, the low temperature aging is performed by maintaining the aging temperature of the aging tank in which the crab is immersed in the soy sauce as a condition for performing the low temperature aging at a temperature of 0 ° C. to 5 ° C. for 72 hours.

The reason for the rapid introduction of the hot soy sauce is that the tissue of the hard crab shell is decomposed when the hot soy sauce is brought into contact with the frozen crab to facilitate the extraction of beneficial components contained in the crab shell. This is to separate the crab meat from the shell so that it can be eaten. In addition, the reason for mixing the soju is that the crab peculiar malodor and soju alcohol components are absorbed more quickly by the soy sauce, change the crab shell tissue softer, and the fermentation is carried out more effectively It is for.

In addition, the salinity of the crab meat and the viscera before the aging is about 1%, but when the aging soy sauce with a salinity of 3.3% is aged for 70 hours to 72 hours, the salinity of the crab meat is maintained at about 2.5%. The salinity of 2.5% is generally known to be a suitable salinity when eaten with rice and the like.

Here, if the salinity of the soy sauce for aging that has a significant effect on the salinity is increased, the aging time is shortened, but the umami taste of crab is reduced, the astringent taste and fishy taste are better, and the salinity is reduced to increase the aging time by reducing the salinity. The color of the color changes to black and the intestines of the crab become thinner and the texture becomes poor.

When the crab is aged in soy sauce, the crab is taken out of the soy sauce and frozen for 2 nd time. (S7)

In the second refrigeration process, the aged crab is placed in a holder for about 10 minutes so that the soy sauce is sufficiently discharged, the legs of the crab are collected inside the body, and then tied with a binding means such as a fabric or a rubber band and loaded into a stainless steel mesh box. In the state of being rapidly cooled to a temperature of -20 ℃ ~ -40 ℃ and maintained for 12 hours.

During the second freezing, a significant ventilation space is secured between each of the crabs loaded in the stainless steel mesh box to maintain freshness, and the matured crabs form a membrane in the salt of the soy sauce so that they may be loaded in the stainless steel mesh box. The crabs do not stick to each other, so they can be conveniently worked when vacuuming one by one.

On the other hand, by gathering the legs of the crab inside the body to bind the legs by the binding means, the vacuum packaging step to be described later can easily reduce the phenomenon of being easily caught in the plastic pouch.

When the secondary refrigeration is completed as described above, the frozen crab is subjected to an unheated sterilization process once more as in the above sterilization process (S8) and finally sterilized before packaging to be sanitarily and safely treated.

After the sterilization process of the crab is completed, vacuum packing the crabs one by one (S9) and then separately packaged soy sauce made separately (S10) to integrate them frozen packaging (S11).

Here, the packaging of the crab is carried out by vacuum packaging, the vacuum packaging is carried out after removing the sharp protrusion of the shell and legs of the crab, the tissue of the shell is decomposed in the above-described aging process, and the frozen crab protrusion is a cutter, etc. It can be easily removed, and by the form of binding the crab legs to the inside of the body during the second refrigeration process, it is possible to prevent damage such as tearing the vinyl pouch during vacuum packaging.

In particular, when the crab is frozen and vacuum-packed as described above, the packaged vinyl is damaged during the storage and distribution process, thereby preventing the contents from leaking out and contamination of the food due to the inflow of foreign substances.

The soy crab prepared in the form of a product as described above is stored after the user puts crab and soy sauce into a predetermined container and can be edible at any time.

Soy sauce in the process is prepared by diluting soy sauce, fish sauce in purified water. Here, the soy sauce is prepared by adding vegetables, fruits, herbal ingredients, additives, and shochu.

Here, the composition of the soy sauce is made of 35% by weight to 45% by weight of brewed soy sauce, 20% by weight to 25% by weight of purified water made from pure water in 35% to 40% by weight of anchovy fish sauce. You can choose from several types of fish sauce, such as canary and yellow stone fish.

The vegetables to control the salinity and acidity of the soy sauce, and to benefit the human body, that is, to facilitate the intake of diastases, Peruokitase, a variety of vitamins, amylases, etc. that are not enough to eat the normal food intake. Are mixed. Such vegetables are added to 60 parts by weight to 65 parts by weight based on 100 parts by weight of soy sauce by directly or by grinding at least any one or more of ingredients such as onions, garlic, ginger, cheongyang pepper as a main ingredient.

The fruit assists in controlling the salinity and acidity of the soy sauce performed by vegetables, and is a material for supplying vitamins and sweetness beneficial to the human body. Such fruit is added to 45 parts by weight to 50 parts by weight based on 100 parts by weight of soy sauce by grinding at least one or more of the ingredients such as apples, pears, jujube or directly into the fruit state.

The herbal material is a material added to remove the unique astringent taste and fishy taste. Such herbal medicines may be ground or mixed with at least one or more of ingredients such as Schisandra chinensis, Prunus chinensis, Hamcho flour, Gujeolcho, Mcmun-dong, Astragalus, Ogapi, Baekdudu, Emulsion, Licorice, Roundle, Baekchul, Samsam, Cheoncho 10 parts by weight to 20 parts by weight with respect to 100 parts by weight of soy sauce is added.

The additives typically use natural oligosaccharides and plum extract, such additives control the sweetness when the user edible together with the sweetness supplied from the fruit, in particular, in the case of plum extract soy sauce by antibiotic action It is a material added for the purpose of long term preservation. The additive is 10 parts to 20 parts by weight based on 100 parts by weight of soy sauce.

As described above, the soju is intended to allow the soy sauce source to be absorbed more quickly by the crab peculiar malodor and soju alcohol, change the tissue of the crab shell softer, and to more effectively perform aging. Such shochu is added 5 parts by weight to 15 parts by weight with respect to 100 parts by weight of soy sauce.

The composition of the soy sauce as described above is difficult to obtain the effect of each component when less than the content of each component described above, the effect of each component by the input of more than necessary ingredients to exceed the content of each component Excessive waste of material is generated or, in particular, a phenomenon in which the original taste of soy sauce is changed.

Soy sauce is prepared as described above was carried out the following manufacturing process to obtain 3.3% with the most ideal salinity.

 turn    Product Name    g or cc  turn    Product Name    g or cc   One   Brewed Soy Sauce     3,000   15  McMundong       30   2   Anchovy sauce     1,500   16  Hwanggi       30   3   radish     1,000   17  Ogapi       30   4   Apple       500   18  Gugija       30   5   ship       800   19  Medicine       20   6   Jujube       200   20  licorice       10   7   onion       700   21  Hwangje       30   8   garlic        50   22  Boiling       30   9   ginger        30   23  Sookmyung       20   10   Cheongyang pepper       100   24  Thousand       10   11   Schisandra        32   25  oligosaccharide      300   12   Yugunpi        30   26  Plum Extract      200   13   Four        20   27  Shochu 30%      300   14   Gujeolcho        30   28  Purified water   10,000

After preparing the material as shown in Table 1, and put all the ingredients except shochu in the water bath in the water bath was performed for 3 hours at 115 ℃ Celsius, soy sauce source of 3.3% salinity was prepared.

The soy sauce prepared in this way is stored in a thermal storage tank at a temperature of 70 ℃, soy sauce sauce for mixing with soju during the rapid thawing and low temperature aging process of the above-mentioned crab and mixed with soy sauce or aged crab for low temperature aging ( Shochu is excluded).

Here, the soy sauce is packaged in two forms: soy sauce used for low temperature aging (including the composition of soju), and soy sauce source (not included in the composition of soju) that is not used for low temperature aging. This is soy sauce used during the low temperature aging of the crab for the edible to enjoy the rich taste of the crab, newly prepared soy sauce is for the edible to enjoy the light taste.

In particular, such a soy sauce so that the pouch is packaged at a temperature of 100 ℃ or more after the hot water so that the edible period can be maintained for more than one month.

Claims (8)

Washing the crab with ground water prepared to have the same salinity as the salinity of seawater, draining water from the washed crab, blowing compressed air to dry it, and then performing sterilization by a sterilizer;
Rapidly freezing the dried crab and maintaining the frozen state for a predetermined time to perform first freezing;
Mixing the first frozen crab with a soy sauce to thaw, and then aging the crab by immersing the crab in a soy sauce for a predetermined time;
Removing the aged crab from the soy sauce to separate the crab and the soy sauce, and performing the second freezing by rapidly freezing the crab and maintaining the frozen state for a predetermined time;
Sterilizing the crab by a sterilizer in at least one of the processes before the first freezing after the washing and sterilization or after the second freezing;
Vacuum packaging the second frozen crabs one by one, packaging the soy sauce in a separate pouch, and then integrating them to freeze packaging;
It includes a crab in the aging tank to thaw the first frozen crab, a rapid thawing step so that the frozen crab is immersed in a hot soy sauce source by adding the soy sauce heated to 70 ℃ in the aging tank; Soy crab production method.
The method of claim 1,
In order to perform the washing of the crab, the live crab is immediately washed with groundwater prepared to have the same salinity as the salinity of seawater, and the frozen crab is sprinkled with groundwater prepared with the same salinity as seawater and thawed for 10 minutes. Soy crab production method characterized in that the washing with groundwater of the same salinity as the salinity of seawater.
The method of claim 1, wherein the performing of the first freezing
Method for producing soy crab, characterized in that to maintain for 72 hours after the frozen crab to -20 ℃ ~ -40 ℃ rapid freezing.
delete The method of claim 1, wherein the aging step
A method of preparing soy crab, characterized in that the crab is immersed in soy sauce for 72 hours at a temperature of 0 ℃ to 5 ℃.
The method of claim 1, wherein the performing of the second freezing
Method for producing soy crab, characterized in that to maintain the frozen crab at -20 ℃ ~ -40 ℃ temperature for 12 hours.
The method of claim 1, wherein the soy sauce is
The composition consists of soy sauce, fish sauce, and purified water with one or more of Chinese medicine ingredients such as schisandra chinensis, walnut tree, hamcho powder, gujeolcho, mackmundong, astragalus, ogapi, baekpyeon, hyssop, licorice, roundle, baekchul, samsam, and cheoncho Method for producing soy crab, characterized in that.
8. The method according to any one of claims 1 to 3 and 5 to 7, wherein the soy sauce is
Method for producing soy crab, characterized in that the pouch is used to prepare any one or both of the aging step and separately produced in pouch form.

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