KR101346617B1 - Method for Manufacturing Salted Abalone or Salted Conch - Google Patents

Abstract

The present invention discloses a method for producing abalone salted fish or turban salted fish.
Specifically, the present invention has almost no peculiar smell of abalone and abalone viscera or turban meat by using the extract of the body sprouts, the extract of the jujube leaf, or the sugar extract of the mulberry, and as a result, the abalone salted seafood with improved taste and taste. Disclosed is a method capable of preparing conch salted fish.

Description

Method of manufacturing abalone salted or turban salted salt {Method for Manufacturing Salted Abalone or Salted Conch}

The present invention relates to a method for producing abalone salted fish or turban salted fish.

Abalone is one of the functional seafood products that have been considerably valued in Korea, China, Japan, etc. since ancient times, and its market value is very high. Abalone contains various nutrients and is known as a medicinal and functional substance.

Abalone is particularly rich in protein and vitamins, and has long been treated as a high-grade marine product. It has excellent effects on skin care, nourishing tonic, postpartum care, and weak constitution, and is used for medicinal purposes as well as edible.

Sora is a high-protein food containing minerals such as calcium, iron, and phosphorus, and vitamin A. It is a seafood that adds value in terms of taste and nutrition as abalone. In addition, it is rich in essential amino acids such as arginine and lysine, and glycogen, a sugar component, has a unique rich taste.

Sora's life is said to be one of the best medicines to clear the mind and improve memory, and it is also effective in preventing obesity and increasing blood pressure. Specifically, as a food using conch from the old days, she enjoyed the conch sashimi, which is good for visual acuity, and the conch, which is good for preventing arteriosclerosis. In Jeju Island, there is an old story that after eating a big bottle, he ate the soup and regained his appetite.

The present invention discloses a method for producing abalone salted fish or seaweed salted fish with improved taste and taste as a result of reducing the specific odor by using botanical extracts, such as body sprouts, in preparing salted abalone and conch with various effects as described above. do.

Korean Unexamined Patent Publication No. 2010-0083512
Title of the Invention: Method of Making Abalone Salted Fish or Conch Salted Fish
Release Date: July 22, 2010

It is an object of the present invention to provide a method for preparing abalone salted or turban salted fish.

Other objects of the present invention will be described below.

As the present invention is confirmed in the following Examples and Experimental Examples, when using the body sprout extract, manju tree leaf extract or Dangma leaf extract in the preparation of abalone salted and conch salted fish, the specificity of abalone salted and conch salted salt It is completed by confirming that the odor is reduced and the taste and taste are improved as a result.

Therefore, the method for producing abalone salted or turban salted fish of the present invention is characterized by using the body sprout extract, manju leaf extract or sugar mine leaf extract, specifically comprises the following steps.

(a) adding water to the mixture of ginseng and jujube, extracting for 6 hours at a temperature of 80 to 90 ℃ and filtering to prepare an extract of the ginseng and jujube mixture,

(b) Angelica decursiva (Miq.) Franch. Sapium) japonicum Pax et Hoffm.) Leaf or Ligustrum lucidum WT Aiton) adding water to the leaves and extracted for 6 hours at a temperature of 80 to 90 ℃ and filtered to prepare an extract of the body sprouts starch, extract of the manju tree leaves or sugar extract of the leaves of Angelica, and

(c) the extract of ginseng and jujube mixture obtained in step (a) and the extract of body tree starch obtained in step (b), the extract of human juniper leaf, Adding sugar extract and adding seasoning

In the method of the present invention, the mixing ratio of the ginseng and jujube mixture of step (a) is preferably a weight ratio of 4: 1 (ginseng: jujube).

In the method of the present invention, the step (a) is preferably performed by adding water to the ginseng and jujube mixture twice the weight of the mixture of the ginseng and jujube.

In the method of the present invention, in the preparation of the extract of the body sprouts of the body sprouts, the extract of the manju tree leaf or the sugar leaf extract extract of step (b), the water is the extract of the body sprouts of the body sprouts, the leaves of the manju tree or the sugar leaf of the extract Preference is given to adding 2-3 times the weight.

In addition, in the method of the present invention, the seasoning of step (c) may be made by mixing the components used in the preparation of abalone and salted salted salted fish, 100 parts by weight of red pepper powder, 100 parts by weight of red pepper powder as in the following examples 50 parts by weight of garlic powder, 50 parts by weight of red pepper slices, 100 parts by weight of red pepper powder 50 parts by weight of sesame salt, 20 parts by weight of sesame oil, 100 parts by weight of red pepper powder It is preferably prepared by mixing 100 parts by weight of soy sauce based on 100 parts by weight and 100 parts by weight of red pepper powder.

In the method of the present invention, when using 100 parts by weight of abalone meat and abalone viscera flakes or turban meat chopped in step (c), based on 100 parts by weight of abalone and abalone viscera flakes or turban meat cut, ginseng and jujube The extract is used 5 to 10 parts by weight, it is preferable to use 5 to 10 parts by weight of the extract of the body sprouts, the extract of the juniper leaf or the sugar leaf extract. When used in less than 5 parts by weight of the abalone and abalone visceral slicing or the specific odor of the turban meat is not enough disappears, when used more than 10 parts by weight of the ginseng and jujube extract, such as strong flavor may be rather deteriorate. Most preferably, when using 100 parts by weight of abalone and abalone viscera fragments or turban meat fragments, 100 parts by weight of abalone and abalone viscera fragments or turban meat fragments, ginseng and jujube extract is 10 parts by weight. 10 parts by weight of the extract of the body sprout starch, the extract of the juniper leaf, or the extract of the sugar palm tree leaf is also used.

In addition, in the method of the present invention, the seasoning of the step (c) is based on 100 parts by weight of abalone and abalone viscera nip or turban meat cut when using 100 parts by weight of abalone and abalone viscera flakes Preference is given to using from 60 parts by weight. This is because when the seasoning is used in less than 40 parts by weight, the seasoning is insufficient and the palatability such as taste is inferior. When the seasoning is used in excess of 60 parts by weight, the seasoning taste is so strong that the taste may be reduced. Most preferably, when using 100 parts by weight of abalone and abalone viscera fragments or turban meat fragments, based on 100 parts by weight of abalone and abalone viscera fragments or turban meat fragments, 50 parts by weight of seasoning is used. This is the case.

In another aspect, the present invention relates to abalone salted or turban salted fish obtained by the method for producing abalone salted or turban salted fish as described above.

As described above, according to the present invention, it is possible to provide a method for producing abalone salted fish or turban salted fish. Abalone salted or sea salted salted seafood of the present invention is almost no specific odor of abalone and abalone viscera or conch meat by using the extract of the body sprouts, the extract of the manju leaf, or the extract of Dangwang-dong. Has an improved effect.

Hereinafter, the present invention will be described with reference to Examples and Experimental Examples. However, the present invention is not limited by these examples and experimental examples.

< Reference Example > Extract of ginseng and jujube mixture, body herb extract, Tree  Leaf extract and Sugar tree  Preparation of Leaf Extract

Reference Example 1 Preparation of Ginseng and Jujube Extracts

500 ml of water was added to a mixture of 200 g of ginseng and 50 g of jujube, and extracted and filtered at a temperature of 80 to 90 ° C. for 6 hours to prepare a ginseng and jujube extract.

Reference Example 2 Preparation of Botanical Herb Extract

500 ml of water was added to 200 g of body sprout (outpost) fine water, followed by extraction and filtering at a temperature of 80 to 90 ° C. for 6 hours to prepare a body sprout extract.

<Reference Example 3> From the main manufacturer of leaf extract

500 g of water was added to 200 g of the jujube leaf cuttings, followed by extraction and filtering at a temperature of 80 to 90 ° C. for 6 hours to prepare a jujube leaf extract.

REFERENCE EXAMPLE 4 Preparation of Methanol Leaf Extract

500 g of water was added to 200 g of the dangling leaves of the dangwang bancus and extracted for 6 hours at a temperature of 80 to 90 ° C., followed by filtration, thereby preparing a dangang biloba leaf extract.

< Example > Preparation of abalone and salted salted fish

< Example  1> Manufacture of abalone salted fish

Example 1-1 Preparation Example 1 of Abalone Salted Fish

The abalone meat and abalone viscera were separated from the abalone and washed, and then the washed abalone meat and abalone viscera were cut into 0.3 ~ 0.5 cm in size, and 400 g of the abalone flesh and abalone viscera fragments were prepared in <Reference Example 1>. 40 g of jujube extract and 40 g of body sprout extract prepared in <Reference Example 2> were added, followed by 200 g of seasoning, followed by mixing to prepare abalone salted fish.

The seasoning is 100 parts by weight of red pepper powder, 50 parts by weight of garlic ground powder based on 100 parts by weight of red pepper powder, 50 parts by weight of red pepper slices based on 100 parts by weight of red pepper powder, 50 parts by weight of sesame salt based on 100 parts by weight of red pepper powder, 100 parts by weight of red pepper powder It is prepared by mixing 20 parts by weight of sesame oil, 30 parts by weight of sugar, and 100 parts by weight of soy sauce, based on 100 parts by weight of red pepper powder.

Example 1-2 Preparation Example 2 of Abalone Salted Fish

The abalone meat and abalone viscera were separated from the abalone and washed, and then the washed abalone meat and abalone viscera were cut into 0.3 ~ 0.5 cm in size, and 400 g of the abalone flesh and abalone viscera fragments were prepared in <Reference Example 1>. 40 g of jujube extract and 40 g of human jujube leaf extract prepared in <Reference Example 3> were added, followed by 200 g of seasoning, followed by mixing to prepare abalone salted fish. The sauce is the same as that used in the <Example 1-1>.

Example 1-3 Preparation Example 3 of Abalone Salted Fish

The abalone meat and abalone viscera were separated from the abalone and washed, and then the washed abalone meat and abalone viscera were cut into 0.3 ~ 0.5 cm in size, and 400 g of the abalone flesh and abalone viscera fragments were prepared in <Reference Example 1>. 40 g of the jujube extract and 40 g of the sugar extract of the larch leaf prepared in <Reference Example 4> were added, and 200 g of the seasoning was added thereto, followed by mixing to prepare abalone salted fish. The sauce is the same as that used in the <Example 1-1>.

< Example  2> Manufacture of Conch Salted Fish

<Example 2-1> Preparation Example 1 of Conch Salted Fish

After separating and washing the conch meat in the conch, and then washed the washed conch meat into the size of 0.3 ~ 0.5cm, 40g of the ginseng and jujube extract of the ginseng and jujube prepared in the <Reference Example 1> 400g and the <reference 40 g of body sprout extract prepared in Example 2 was added, followed by 200 g of seasoning, followed by mixing. The sauce is the same as that used in the <Example 1-1>.

<Example 2-1> Preparation Example 2 of Conch Salted Fish

After separating and washing the conch meat in the conch, and then washed the washed conch meat into the size of 0.3 ~ 0.5cm, 40g of the ginseng and jujube extract of the ginseng and jujube prepared in the <Reference Example 1> 400g and the <reference 40 g of human juniper leaf extract prepared in Example 3 was added and 200 g of seasoning was added, followed by mixing. The sauce is the same as that used in the <Example 1-1>.

Example 2-3 Preparation Example 3 of Conch Salted Fish

After separating and washing the conch meat in the conch, and then washed the washed conch meat into the size of 0.3 ~ 0.5cm, 40g of the ginseng and jujube extract of the ginseng and jujube prepared in the <Reference Example 1> 400g and the <reference A conch salted fish salt was prepared by adding 40 g of the extract of Angelica leaf extract prepared in Example 4 and adding 200 g of seasoning. The sauce is the same as that used in the <Example 1-1>.

< Experimental Example > Sensory Evaluation on the Palatability of Abalone Salted Fish and Conch Salted Fish

The sensory evaluation of palatability of abalone salted fish and sea salted salted fish prepared in Example was performed.

In the sensory evaluation, a total of 30 persons consisting of 15 men and women each were inspected in a group, each sampled salted fish obtained in each of the above examples, and scored according to the following criteria, and the average score of the scores It is shown in Table 1 below.

<Scoring criteria>

5 points: Very good. 4 points: Excellent.

3 points | pieces: Normal. 2 points | pieces: Bad.

1 point: Very bad.

In the case of outliers, scores were assigned higher as there were no outliers.

In Comparative Example, abalone salted fish and conch salted fish were prepared in the same manner as in <Example 1-1> and <Example 2-1>, but the abalone salted fish and conch manufactured without adding the body sprout extract of <Reference Example 2>. Salted fish was used.

The results are shown in the following [Table 1] and [Table 2].

Sensory evaluation result of abalone salted fish division flavor Peculiarity Overall preference Example 1-1 4.31 ± 0.31 * 4.47 ± 0.18 * 4.48 ± 0.53 * Examples 1-2 4.52 ± 0.43 * 4.63 ± 0.35 * 4.53 ± 0.32 * Example 1-3 4.43 ± 0.37 * 4.32 ± 0.58 * 4.45 ± 0.21 * Comparative Example (Control group) 3.78 ± 0.28 3.13 ± 0.17 3.53 ± 0.42 * p < 0.05
Results were expressed as means and standard deviations for the three trials. Statistical significance was tested at Duncan's multiple range test at a confidence level of 5%.

Sensory evaluation result of conch salted fish division flavor Peculiarity Overall preference Example 2-1 4.27 ± 0.24 * 4.51 ± 0.31 * 4.52 ± 0.33 * Example 2-2 4.46 ± 0.55 * 4.54 ± 0.29 * 4.56 ± 0.25 * Example 2-3 4.29 ± 0.28 * 4.47 ± 0.41 * 4.49 ± 0.36 * Comparative Example (Control group) 3.64 ± 0.36 3.05 ± 0.26 3.63 ± 0.31 * p < 0.05
Results were expressed as means and standard deviations for the three trials. Statistical significance was tested at Duncan's multiple range test at a confidence level of 5%.

The results of [Table 1] and [Table 2] are the peculiar smell of abalone and abalone viscera and conch meat when the abalone and cola chopped were used in the manufacture of abalone and salt Shows a decrease. As a result of the reduction in the odor, the taste and overall acceptability seem to be improved.

Claims (6)

(a) adding water to the mixture of ginseng and jujube, extracting for 6 hours at a temperature of 80 to 90 ℃ and filtering to prepare an extract of the ginseng and jujube mixture,
(b) adding water to the leaves of Sapium japonicum Pax et Hoffm., extracting and filtering at a temperature of 80 to 90 ° C. for 6 hours, and preparing an extract of the leaves of human juniper;
(c) adding the extract of the ginseng and jujube mixture obtained in the step (a) and the extract of the jujube leaf obtained in the step (b), and adding the seasoning to the abalone flesh and the abalone intestine; Including but not limited to:
The mixing ratio of the ginseng and jujube mixture of step (a) is a weight ratio of 4: 1 (ginseng: jujube),
Step (a) is performed by adding water to the ginseng and jujube mixture twice the weight of the ginseng and jujube mixture,
The step (b) is carried out by adding 2 to 3 times the weight of the manju leaves to water the manju leaves,
Seasoning of the step (c) is 100 parts by weight of red pepper powder, 50 parts by weight of garlic ground powder based on 100 parts by weight of red pepper powder, 50 parts by weight of red pepper flakes based on 100 parts by weight of red pepper powder, 50 parts by weight of sesame salt based on 100 parts by weight of red pepper powder. , 20 parts by weight of sesame oil based on 100 parts by weight of red pepper powder, 30 parts by weight of sugar based on 100 parts by weight of red pepper powder, and 100 parts by weight of soy based on 100 parts by weight of red pepper powder,
In the step (c), the amount of the extract of the ginseng and jujube mixture is 10 parts by weight, based on 100 parts by weight of the abalone meat and abalone viscera,
In the step (c), the amount of the extract of the jujube leaf is 10 parts by weight, based on 100 parts by weight of the abalone meat and abalone viscera,
The amount of the seasoning in step (c) is the production method of abalone salted fish, characterized in that 50 parts by weight based on 100 parts by weight of the abalone meat and abalone viscera.
delete delete delete delete Abalone salted fish obtained by the manufacturing method of abalone salted fish of Claim 1.