KR101333397B1 - Manufacturing method of abalone marinated in soy sauce - Google Patents

Abstract

The present invention relates to a production method of abalone marinated in soy sauce, more particularly to a production method of abalone marinated in soy sauce which enables users to safely eat by sterilizing harmful bacteria including colon bacillus. Fishy smells and flavors are removed from the abalone marinated in soy sauce, and the palatability of the abalone marinated in soy sauce is improved by neutralizing the fishy taste and offering useful effects to human body using fermented Japanese apricot juice. [Reference numerals] (S1) Step for washing collected abalone;(S2) Step for parboiling by putting the abalone in boiling water;(S3) Step for boiling soy sauce including fermented undiluted Japanese apricot juice, soy sauce, water, and other minor ingredients;(S4) Step for dipping and maturing the abalone in the soy sauce

Description

How to make abalone {MANUFACTURING METHOD OF ABALONE MARINATED IN SOY SAUCE}

The present invention relates to a method of manufacturing abalone, specifically, the present invention can sterilize harmful bacteria such as E. coli, so that it can be eaten with confidence, can eliminate fishy taste or aroma, and it is beneficial to human body by using plum fermentation liquid. In addition to acting, the present invention relates to a method for producing abalone, which can improve the taste by neutralizing fishy taste.

In general, abalone is an important coastal marine product that is consumed in the form of raw, dried products, or porridge in its raw state. In particular, the characteristic texture of live abalone is one of the reasons consumers like to enjoy abalone, and if you eat it in a live abalone state, you can feel chewy taste, and if you want to taste it, you can cook abalone.

The taste of this abalone has a rich taste composed of glutamic acid and adenylic acid, sweetness by betaine and dark taste by glycogen. In terms of food, abalone has been known as a medicinal and functional substance since it is a functional seafood that has been highly regarded in Korea, China and Japan for a long time, and has a high market value and contains various nutrients. Nutrients present include vitamins, niacin, proteins, sugars, selenium, and calcium.

Abalone is particularly rich in protein and vitamins, and has long been treated as a high-grade seafood, and has excellent effects on skin care, nourishing tonic, postpartum care, and weak constitution.

In addition, abalone contains a large amount of taurine, which is effective in dissolving gallstones and enhancing liver detoxification, lowering cholesterol, improving heart function, and restoring vision, and ingesting abalone containing taurine, Ingestor can obtain post-mortem recovery, fatigue recovery, antioxidant activity, nitrite scavenging ability, hypotension effect.

The unique fishy smell and taste of abalone does not disappear easily, and there is a problem in that consumers who do not like fishy foods may cause rejection when eating abalone.

In order to solve this problem, the Republic of Korea Patent Publication No. 10-200-0043961 has a first step of preparing the abalone by selecting and washing the collected abalone; A second step of preparing a seasoning liquid containing soybean as an active ingredient and comprising soy sauce and water; A third step of preparing a sauce by heating the seasoning liquid; A fourth step of removing the smell by putting kelp in the heated sauce and cooling; Disclosed is a method for producing abalone, comprising: a fifth step of immersing 40 to 60 parts by weight of the abalone and ripening at low temperature with respect to 100 parts by weight of the source.

However, the disclosed patent has a problem that fishy taste is not completely removed even when processed because it uses raw poached abalone.

Therefore, the present invention has been made to solve the above problems, the object of the present invention by sterilizing abalone in boiling water, can sterilize harmful bacteria, such as E. coli, can be eaten with confidence, fishy taste to flavor It is to provide a method of manufacturing abalone that can be eliminated.

It is also an object of the present invention to provide a method for producing abalone, which can not only act beneficially to the human body but also neutralize the fishy taste by using a plum fermentation broth.

In addition, it is an object of the present invention to provide a method of manufacturing abalone, which can improve the palatability due to the unique taste and flavor due to the composition and the specific weight ratio of the submaterial obtained through many experiments.

It is also an object of the present invention to provide a method for producing an abalone intestine having a soft and chewy meat by quenching the boiled abalone.

Method of producing an abalone in accordance with the present invention to achieve the above and the object comprises the step S1 of preparing the abalone by selecting and washing the collected abalone; S2 step of boiling the abalone (without removing the intestines) in boiling water; S3 step of boiling soy sauce containing plum fermentation solution, soy sauce, water and subsidiary materials; S4 step of aging by immersing the abalone in the soy sauce; wherein the subsidiary material is licorice, Angelica, red pepper seeds, onions, green onions, garlic, ginger, cider, liquor, saplings, jujube, laurel leaves, red peppers and hwangchil wood It characterized by including at least one kind.

In addition, the soy sauce of the method for producing abalone according to the present invention is characterized in that it contains 30 to 50 parts by weight of plum fermentation solution, 300 to 500 parts by weight of purified water, and 100 to 150 parts by weight of submaterial based on 100 parts by weight of soy sauce.

In addition, the subsidiary material of the method for manufacturing abalone according to the present invention is based on 100 parts by weight of licorice 0.02 to 0.03 parts by weight, Angelica 0.02 to 0.03 parts by weight, red pepper seeds 0.05 to 0.06 parts, onion 0.2 to 0.3 parts, leek 0.2 ~ 0.3 parts by weight, garlic 0.1-0.2 parts by weight, ginger 0.05-0.06 parts, cider 0.1-0.2 parts by weight, liquor 0.05-0.2 parts by weight, thorny skin 0.02-0.03 parts, jujube 0.05-0.06 parts, bay leaf 0.02 ~ 0.03 parts by weight, Chongyang pepper 0.05 ~ 0.06 parts by weight, green pepper 0.02 ~ 0.03 parts by weight and characterized by comprising 0.02 ~ 0.03 parts by hwangchil wood.

In addition, step S4 of the method for producing abalone according to the present invention is characterized in that the weight ratio of the abalone and soy sauce is 1: 1 to 2, at least for 1 day at a temperature of 0 ~ 5 ℃.

In addition, step S2 of the method for manufacturing abalone in accordance with the present invention is to use the raw abalone without removing the intestines, and to quench the poached abalone in ice water to improve the meatiness of the boiled abalone. It features.

According to the manufacturing method of abalone in accordance with the present invention as described above, by boiling the abalone in boiling water, it is possible to sterilize harmful bacteria, such as E. coli, can be eaten in peace, and has the effect of eliminating fishy taste or aroma have.

In addition, according to the manufacturing method of abalone according to the present invention, by using the fermentation of plum, not only has a beneficial effect on the human body, there is an effect that can neutralize the fishy taste.

In addition, according to the manufacturing method of the abalone according to the present invention, there is an effect that can improve the palatability by the unique taste and flavor due to the composition and the specific weight ratio of the submaterial.

In addition, according to the manufacturing method of the abalone according to the present invention, by quenching the poached abalone, there is an effect that can be made abalone having a soft and chewy meat.

1 is a process chart showing one embodiment of a method for manufacturing abalone according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail.

In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear. In addition, the terms described below are defined in consideration of the functions of the present invention, and these may vary depending on the intention of the user, the operator, or the precedent. Therefore, the definition should be based on the contents throughout this specification.

1 is a process chart showing one embodiment of a method for manufacturing abalone according to the present invention.

As shown in FIG. 1, the method for manufacturing abalone according to the present invention may include a step S1 of largely washing abalone, a step S2 of washing abalone, a step S3 of preparing soy sauce, and a step S4 of ripening. have.

Specifically, the manufacturing method of abalone in accordance with the present invention S1 step of preparing the abalone by selecting and washing the collected abalone, and S2 step of putting the abalone (without removing the internal organs) in boiling water, and S3 step of boiling soy sauce containing plum fermentation broth, soy sauce, water and subsidiary materials, and S4 step of immersing the abalone in the soy sauce to ripen.

In step S1 according to the present invention, the collected live abalone is selected and washed with water, and then washed with water to put the salted abalone in the salt water. Prepare abalone by washing it thoroughly with running water again.

In the present invention, the abalone shell may be removed or may be used without removing the abalone shell. If the abalone shell is used without removing the abalone shell, the abalone shell can be skipped in advance because the abalone shell can be easily removed. In addition, in this invention, abalone can be used without removing the viscera excellent in nutrition.

S2 step according to the present invention by sterilizing the washed abalone in boiling water, sterilize harmful bacteria such as Escherichia coli, and serves to remove fishy taste or aroma.

Specifically, put the abalone washed in a boiled purified water boiled for 2 to 4 minutes, preferably 3 minutes.

If the time to warm the abalone is less than 2 minutes it is difficult to achieve a sufficient sterilization effect, and if it exceeds 4 minutes meat flesh may fall.

The step S2 may further include a step of quenching the poached abalone in cold or iced water to further improve the quality of the poached abalone.

Like this, if you squeeze raw abalone and quench it, the meat tends to be softer and chewy than raw abalone.

Step S3 according to the present invention is to prepare a soy sauce, the soy sauce may include a fermentation broth, soy sauce, water, and subsidiary materials.

The soy sauce preferably contains 30 to 50 parts by weight of plum fermentation broth, 300 to 500 parts by weight of purified water, and 100 to 150 parts by weight of submaterial based on 100 parts by weight of soy sauce.

The plum fermentation broth is first selected by washing the plum, washed with plums and sugar in a weight ratio of 1: 0.8 ~ 1.2 and extracted by fermentation at room temperature for about 90 to 120 days, and then for a predetermined period, for example 6 months to 1 year 6 months It can be illustrated by aging to prepare.

The plum fermentation solution prepared as described above contains a variety of nutrients such as minerals, vitamins, organic acids, calcium, enzymes, and serves to provide sweetness to the abalone and increase flavor.

In addition, the plum fermentation liquid not only helps excellent detoxification, promote digestion, restore liver function, but also serves to neutralize the fishy taste of abalone, especially abalone viscera.

When the plum fermentation liquid is less than 30 parts by weight, it is difficult to expect the effects of detoxification, digestion, and the like described above, and it does not sufficiently neutralize the fishy taste of abalone, resulting in poor taste and taste. In addition, when the plum fermentation liquid exceeds 50 parts by weight, it is not possible to properly feel the inherent taste of abalone, and there is a problem that the sweetness becomes strong and the taste is inferior.

The purified water is to maintain the proper salinity without diluting the soy sauce without squeezing, most preferably 300 to 500 parts by weight based on 100 parts by weight of soy.

The subsidiary materials may include at least one of licorice, Angelica, red pepper seeds, onions, green onions, garlic, ginger, cider, liquor, bramble, jujube, bay leaf, red pepper, and yellow chile.

The licorice, Angelica, red pepper seeds, onions, green onions, garlic, ginger, cider, liquor, prickly pear, jujube, laurel leaves, red peppers and hwangchil further enhances the taste, aroma and flavor of abalone, and the taste of abalone including abalone It is an exhaustive role.

For example, the subsidiary material is based on 100 parts by weight of licorice 0.02 to 0.03 parts, Angelica 0.02 to 0.03 parts, red pepper seeds 0.05 to 0.06 parts, onion 0.2 to 0.3 parts, leek 0.2 to 0.3 parts, garlic 0.1 ~ 0.2 parts by weight, ginger 0.05 ~ 0.06 parts, cider 0.1 ~ 0.2 parts by weight, liquor 0.05 ~ 0.2 parts by weight, thorny skin 0.02 ~ 0.03 parts, jujube 0.05 ~ 0.06 parts, bay leaf 0.02 ~ 0.03 parts, cheongyang pepper It is preferable to include 0.05-0.06 weight part, green pepper 0.02-0.03 weight part, and 0.02-0.03 weight part of yellow lacquer tree.

The licorice has a good taste and aroma due to its unique fragrance.

The Angelica has sedation, analgesic, antibacterial, diarrhea, and vitamin E deficiency treatment.

The pepper seed contains protein, fat and fiber and gives a spicy taste.

The onion not only eliminates fishy taste, but also prevents cardiovascular disease, thrombosis treatment, hypoglycemic effect, antioxidant, antibacterial, antifungal and heavy metal detoxification.

The leeks, garlic, and ginger provide their own unique flavor and aroma, and the cider serves to provide a sweet taste.

The liquor is not particularly limited in its kind, but is preferably sake or shochu, and serves to remove the fishy taste of abalone, and the alcohol component of the liquor evaporates when the boiling point is low.

The visceral gland has excellent effects in tonic, gangjeong, neuralgia, stroke, diabetes, hypertension, hypotension, insomnia and rheumatism.

The jujube contains glucose and fructose, protein, other calcium, iron, phosphorus, vitamin A and vitamin B, which are the main components of the jujube, and heals the damaged liver, lowers the heat, thins the stools, eliminates constipation, and coughs. Keep it cool

The bay leaf serves to enhance the appetite due to the spices, natural preservatives and the unique aroma.

The cheongyang pepper and green pepper serves to provide a spicy taste and aroma, respectively.

The hwangchil wood is an arboraceae tree, hepatocellular protection, can prevent and treat liver diseases such as fatty liver, hepatitis, liver cirrhosis, and also has a cell regeneration effect.

Since the content of each component of the subsidiary material has an organic bonding relationship with each other, while maintaining the unique taste of abalone, it removes the fishy taste of abalone containing the intestines and maximizes the taste, aroma and flavor, and the weight ratio This is the result of numerous trials and errors and experiments.

In step S4 according to the present invention, the soy sauce boiled in step S3 is cooled to immerse the abalone in soy sauce.

Although the ratio of abalone and soy sauce in step S4 is not particularly limited, it is preferable that the weight ratio of abalone and soy sauce is 1: 1.

The S4 step is preferably made for at least one day at a temperature of 0 ~ 5 ℃. This is because ripening is best performed in the above temperature range, and there is little concern about deterioration. When the aging is less than one day, the soy sauce is not sufficiently beige in the abalone.

After the aging of the step S4 will be shipped through a packaging process.

As described above, the abalone in accordance with the present invention can further improve the palatability because it contains a plum fermentation liquid, in particular, even when using the abalone containing the intestines can be eliminated the fishy taste as much as possible.

In addition, the present invention can not only expect the beneficial physiological action of each component of the subsidiary material, but also by maximizing the palatability due to the unique taste, aroma and flavor by presenting a specific weight ratio of each component obtained by many tests or experiments. .

In addition, since the abalone is preheated to sterilize bacteria such as Escherichia coli, it can be eaten with confidence and can be stored for a long time.

Hereinafter, the manufacturing method of the abalone according to the present invention will be described in more detail through Examples and Comparative Examples.

1. Select the abalones collected and wash them thoroughly in running water. At this time, the abalone shell and intestines were not removed, and the total weight of the abalone including the shell and intestines was 11 kg.

2. Put all the washed abalone in boiling water and blanch for 3 minutes.

3. Plum fermentation broth 800ml, brewed soy sauce 1800ml, purified water 7200ml, licorice 50g, Angelica 50g, red pepper seed 100g, onion 500g, leek 50g, whole garlic 300g, ginger 100g, cider 300g, shochu 180g, bryogapi 50g, jujube 100g, bay leaf 50g, Prepare soy sauce containing 100g of Cheongyang pepper, 50g of green pepper, and 50g of Hwangchil wood. Here, the fermentation of plum was used by fermenting the plum and sugar in a weight ratio of 1: 1.

And put the prepared soy sauce ingredients in a pot and boiled for 1 to 3 hours and then cooled.

4. Put 11kg of the soy sauce and prepared abalone in the jar, mature in a refrigeration facility maintained at a temperature of 3 ° C for 2 days, and vacuum-pack it and store it in the refrigerating facility again.

The abalone was prepared in the same manner as in Example 1, except that the step of boiled abalone in Example 1 was added to quenching.

[ Comparative Example 1 ]

Abalone was prepared in the same manner as in Example 1, except that 800 g of sugar was added instead of the plum fermentation solution in the soy sauce of Example 1.

[ Comparative Example 2 ]

The abalone was prepared in the same manner as in Example 1, except that 800g of sugar was added instead of the plum fermentation solution in Example 1, and the step of washing the washed abalone was omitted.

[Comparative Example 3]

In the soy sauce of Example 1, the plum fermentation solution was 300ml, abalone was prepared in the same manner as in Example 1 except that laurel leaves, Angelica, shochu, onions were not added.

The sensory test was conducted on 20 people selected to find out taste, flavor, aroma, and palatability of the abalone prepared according to Examples 1 to 2 and Comparative Examples 1 to 3.

* Sensory test criteria: people who had abalone abdomen responded according to 7 scores, "1 is very bad, 2 is bad, 3 is not good, 4 is normal, 5 is slightly good, 6 is good, 7 Is very good ", and the result is shown in the following table as an average value.

Sensory test for taste or flavor division Taste to Flavor Example 1 6.2 Example 2 6.3 Comparative Example 1 4.8 Comparative Example 2 3.9 Comparative Example 3 4.5

As shown in Table 1, the abalone dressings of Examples 1 and 2 prepared by the method for preparing abalone according to the present invention had a reaction of 'good taste to flavor' on the average as 6.25 in taste or flavor, In the case of Comparative Examples 1-3, it was 4.4 that "taste-flavor is common".

Specifically, in the case of adding sugar instead of plum fermentation liquid in Comparative Example 1, the taste is reduced, when the abalone is not poached in Comparative Example 2, the fishy taste is strong, in Comparative Example 3 to reduce the amount of plum fermentation liquid, part of the subsidiary materials such as laurel Even if you do not put it was confirmed that the taste falls.

Sensory tests for meat quality (feeling when chewing) division Meat Example 1 6.2 Example 2 6.5 Comparative Example 1 5.8 Comparative Example 2 6.0 Comparative Example 3 5.9

As shown in Table 2, the abalone dressings of Examples 1 and 2 manufactured by the method for preparing abalone according to the present invention were 6.35, on average, in meat quality, whereas the meat quality (texture) was good. Examples 1 to 3 in the embodiment of the present invention Came out lower than 1 and 2.

In particular, by quenching the abalone boiled in Example 2 of the present invention, because it has a soft and chewy meat quality, it was confirmed that the meat quality was evaluated better than Comparative Example 2 using the unboiled live abalone.

Sensory test for incense division incense Example 1 6.4 Example 2 6.3 Comparative Example 1 5.8 Comparative Example 2 3.5 Comparative Example 3 3.8

As shown in Table 3, the abalone dressings of Examples 1 and 2 prepared by the method for preparing abalone according to the present invention have an aroma of 6.35, which is an average of 'good flavor' in the flavor and flavor of Table 1 as a reaction. Evaluation and significant conclusions were made. On the other hand, in the case of Comparative Examples 1 to 3, the reaction was that 'fragrance is normal' as 4.37.

Specifically, in the case of adding sugar instead of the plum fermentation liquid in Comparative Example 1, the aroma falls, it was confirmed that the smell of fishy becomes stronger when the abalone was not poached in Comparative Example 2.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the invention. Therefore, it is to be understood that the present invention is not limited to the above-described embodiments. Accordingly, the true scope of the present invention should be determined by the technical idea of the appended claims. It is also to be understood that the invention includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention as defined by the appended claims.

Claims (5)

S1 step of preparing the abalone by selecting and washing the collected abalone;
S2 step of boiling the abalone in boiling water;
S3 step of boiling soy sauce containing plum fermentation solution, soy sauce, water and subsidiary materials;
S4 step of immersing the abalone in the soy sauce to mature;
The subsidiary materials include at least one of licorice, Angelica, red pepper seeds, onions, green onions, garlic, ginger, cider, liquor, brambles, jujube, bay leaves, red peppers and yellow chile,
The soy sauce includes 30 to 50 parts by weight of plum fermentation solution, 300 to 500 parts by weight of purified water, 100 to 150 parts by weight of subsidiary materials based on 100 parts by weight of soy sauce,
The plum fermentation broth is put in a weight ratio of 1: 0.8 ~ 1.2 and the extract of fermentation at room temperature for about 90 ~ 120 days, and then aged 6 months to 1 year 6 months to prepare a method for producing abalone. delete The method of claim 1,
The subsidiary material is based on 100 parts by weight of the licorice 0.02 to 0.03 parts, Angelica 0.02 to 0.03 parts, red pepper seeds 0.05 to 0.06 parts, onion 0.2 to 0.3 parts, leek 0.2 to 0.3 parts, garlic 0.1 to 0.2 parts Boo, ginger 0.05 ~ 0.06 parts by weight, cider 0.1 ~ 0.2 parts by weight, liquor 0.05 ~ 0.2 parts by weight, thorny skin 0.02 ~ 0.03 parts, jujube 0.05 ~ 0.06 parts by weight, bay leaf 0.02 ~ 0.03 parts, cheongyang pepper 0.05 ~ 0.06 Weight part, green pepper 0.02 ~ 0.03 parts by weight, and the production method of abalone, characterized in that it comprises 0.02 ~ 0.03 parts by weight of yellow lacquer. The method of claim 1,
The step S4 is a weight ratio of the abalone and soy sauce is 1: 1 to 2, the production method of abalone, characterized in that made for at least one day at a temperature of 0 ~ 5 ℃. The method of claim 1,
The step S2 is a method for producing abalone, characterized in that to use the raw abalone without removing the intestines, and to quench the poached abalone in ice water to improve the meatiness of the poached abalone.

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