KR101353518B1 - Method for manufacturing canned abalone - Google Patents
Method for manufacturing canned abalone Download PDFInfo
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- KR101353518B1 KR101353518B1 KR1020120101063A KR20120101063A KR101353518B1 KR 101353518 B1 KR101353518 B1 KR 101353518B1 KR 1020120101063 A KR1020120101063 A KR 1020120101063A KR 20120101063 A KR20120101063 A KR 20120101063A KR 101353518 B1 KR101353518 B1 KR 101353518B1
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- abalone
- meat
- epidermis
- abalone meat
- protective
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 238000000034 method Methods 0.000 title claims description 17
- 235000013372 meat Nutrition 0.000 claims abstract description 63
- 230000001681 protective effect Effects 0.000 claims abstract description 37
- 239000007788 liquid Substances 0.000 claims abstract description 24
- 210000002615 epidermis Anatomy 0.000 claims abstract description 23
- 239000011248 coating agent Substances 0.000 claims abstract description 19
- 238000000576 coating method Methods 0.000 claims abstract description 19
- 150000004676 glycans Chemical class 0.000 claims abstract description 17
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 17
- 239000005017 polysaccharide Substances 0.000 claims abstract description 17
- 210000003491 skin Anatomy 0.000 claims description 14
- 238000005728 strengthening Methods 0.000 claims description 11
- 229920001218 Pullulan Polymers 0.000 claims description 10
- 239000004373 Pullulan Substances 0.000 claims description 10
- 235000019423 pullulan Nutrition 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 6
- 210000000936 intestine Anatomy 0.000 claims description 6
- 238000002203 pretreatment Methods 0.000 claims description 5
- 210000000981 epithelium Anatomy 0.000 claims description 3
- 230000003014 reinforcing effect Effects 0.000 claims description 3
- 241000237891 Haliotidae Species 0.000 claims description 2
- 238000007865 diluting Methods 0.000 claims description 2
- 239000000049 pigment Substances 0.000 abstract description 18
- 238000001816 cooling Methods 0.000 abstract description 4
- 230000002787 reinforcement Effects 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 6
- 239000000853 adhesive Substances 0.000 description 6
- 230000001070 adhesive effect Effects 0.000 description 6
- 235000013305 food Nutrition 0.000 description 4
- 230000006870 function Effects 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 230000028327 secretion Effects 0.000 description 4
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 3
- 238000009924 canning Methods 0.000 description 3
- 210000004027 cell Anatomy 0.000 description 3
- 239000000460 chlorine Substances 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
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- 239000011780 sodium chloride Substances 0.000 description 3
- 239000002562 thickening agent Substances 0.000 description 3
- 241000195493 Cryptophyta Species 0.000 description 2
- 241000797105 Haliotis diversicolor supertexta Species 0.000 description 2
- 241001522824 Haliotis gigantea Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 229910052801 chlorine Inorganic materials 0.000 description 2
- -1 chlorine ions Chemical class 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000007872 degassing Methods 0.000 description 2
- 238000007598 dipping method Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
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- 238000002360 preparation method Methods 0.000 description 2
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- 238000011084 recovery Methods 0.000 description 2
- 239000013049 sediment Substances 0.000 description 2
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- 229910001415 sodium ion Inorganic materials 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 229960003080 taurine Drugs 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
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- KXGFMDJXCMQABM-UHFFFAOYSA-N 2-methoxy-6-methylphenol Chemical compound [CH]OC1=CC=CC([CH])=C1O KXGFMDJXCMQABM-UHFFFAOYSA-N 0.000 description 1
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- 229920002261 Corn starch Polymers 0.000 description 1
- 241000143510 Haliotis discus hannai Species 0.000 description 1
- 241001537483 Haliotis diversicolor diversicolor Species 0.000 description 1
- 241000237852 Mollusca Species 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- 241000269908 Platichthys flesus Species 0.000 description 1
- 241000950638 Symphysodon discus Species 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 210000000683 abdominal cavity Anatomy 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000002785 anti-thrombosis Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 238000009360 aquaculture Methods 0.000 description 1
- 244000144974 aquaculture Species 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
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- 230000002708 enhancing effect Effects 0.000 description 1
- 210000001339 epidermal cell Anatomy 0.000 description 1
- 210000001752 female genitalia Anatomy 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 238000002245 gallstone dissolution Methods 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 210000004392 genitalia Anatomy 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000004217 heart function Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 230000009545 invasion Effects 0.000 description 1
- HOQADATXFBOEGG-UHFFFAOYSA-N isofenphos Chemical compound CCOP(=S)(NC(C)C)OC1=CC=CC=C1C(=O)OC(C)C HOQADATXFBOEGG-UHFFFAOYSA-N 0.000 description 1
- 150000002605 large molecules Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
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- 230000008569 process Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 235000020374 simple syrup Nutrition 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
Abstract
본 발명의 표피 피막 색소 보존된 전복살 제조방법은 다당류를 희석시킨 보호액에 패각과 내장이 제거된 전복살을 침지시켜 전복살의 표면에 보호액을 도포시키는 단계와, 상기 보호액이 도포된 전복살 표면에 열을 가하여 보호액을 코팅시켜 전복살 표면을 강화시키는 전처리 표면강화 단계와, 상기 보호액이 코팅된 전복살을 냉침시켜 전복살 표피를 응집시키는 단계로 이루어진다.Epidermal coating pigment preserved abalone meat production method of the present invention is a step of applying a protective solution on the surface of the abalone meat by immersing the abalone meat shell and gut removed in a protective liquid diluted polysaccharide, and the abalone coated with the protective liquid The pretreatment surface reinforcement step of applying heat to the surface of the flesh to strengthen the abalone meat surface by coating the protective liquid, and the step of agglomerating the abalone epidermis by cooling the protective abalone coated abalone meat.
Description
본 발명은 표피 피막이 보호되는 전복살 제조방법에 관한 것으로서, 전복살에서 이물질을 제거한 상태에서 표피 피막을 코팅하여 피막 색소의 손실을 방지시켜 전복살을 이용한 통조림에서 내용액에 전복살이 침지시 표피 색소가 용해되면서 침전물이 발생하는 것을 방지하면서 표피 피막 색소가 보존시켜 전복살 특유의 향을 보존토록 하는 표피 피막이 보호되는 전복살 제조방법에 관한 것이다.
The present invention relates to a method for manufacturing an abalone skin in which the epidermal coat is protected, wherein the epidermal pigment is coated when the abalone is immersed in the contents in a canned food using the abalone to prevent loss of the coating pigment by coating the epidermal coating while removing foreign substances from the abalone. The method relates to a method of manufacturing abalone, in which the epidermal coating is protected so that the epidermal coating pigment is preserved while preventing the precipitate from being dissolved.
전복은 연체동물 복족강 원시복족목 전복과에 딸린 권패의 총칭으로이다.Abalone is a general term for the right hand that comes with the abalone section of the mollusk abdominal cavity.
이러한 전복은 간조선에서 수심 5～50m 되는 외양의 섬 지방이나 암초에 서식하며 바닷물이 깨끗해 해조류가 많이 번식하는 곳이 좋다. 자웅이체이며 외부생식기는 발달되지 않았다. 난생으로서 늦가을에서 초겨울까지 산란하여 수정한다. These abalones inhabit islands or reefs with a depth of 5 to 50m from the low tide, and the seawater is clean, so it is good for seaweed to multiply. The female genitalia and external genitalia were not developed. As a livelihood, it is scattered from late autumn to early winter.
옛날부터 식용으로 해온 주요 수산물의 하나로 연간 천해에서 어획하는 양은 450M/T에 이르고 양식수확하는 양도 80M/T이나 된다. 1960년대에 국립수산과학원의 수산종묘배양장에서 종묘생산을 시작하였으며 1974년부터는 생산한 종묘를 양식어민에게 분양하고 있다. 양식어민은 바다양식을 하고 있으며 새로운 양식도 시도되고 있다. 한국에는 한류성인 참전복(Haliotis discus hannai)과 난류성인 까막전복(Haliotis discus)말전복(H. gigantea)시볼트전복(H. Sieboldii)오분자기(H. diversicolor diversicolor)마대오분자기(H. diversicolor supertexta) 등의 6종이 알려져 있다. It is one of the major aquatic products that has been used for long time as an edible fish. The amount of fish caught at annual sea level is 450M / T, and the amount of harvesting is 80M / T. In the 1960s, seed production began at the National Fisheries Research and Development Institute's fishery seedlings. From 1974, seeds produced were distributed to farmers. Cultured fishermen are in the sea, and new forms are being tried. In Korea, the Korean wave abalone (Haliotis discus hannai) and the turbulent hakkatis (Hliotis discus) horse abalone (H. gigantea) H. Sieboldii (H. diversicolor diversicolor) H. diversicolor supertexta (H. diversicolor supertexta) Six kinds of these are known.
이와 같은 전복에는 특히 단백질과 비타민이 풍부하여, 예전부터 고급 수산물로 취급되었으며, 피부미용, 자양강장, 산후조리, 허약체질 등에 탁월한 효능이 있어 식용뿐만 아니라, 약용을 목적으로 사용되기도 한다.Such abalone is particularly rich in proteins and vitamins, and has been treated as a high-grade seafood since ancient times, and has excellent effects on skin care, nourishing tonic, postpartum cooking, weak constitution, and is used for medicinal purposes as well as edible.
또한, 전복에는 타우린이 다량 함유되어 있는데, 이 타우린은 담석용해 및 간장의 해독기능을 강화하고, 콜레스테롤 저하와 심장기능 향상 및 시력 회복에 효과가 있어, 이러한 타우린이 함유된 전복을 섭취함으로써, 섭취자는 병후의 원기회복, 피로회복, 항산화 활성, 아질산염 소거능력, 혈압강하 및 항혈전 효과 등을 얻을 수 있다.In addition, abalone contains a large amount of taurine, which is effective in enhancing gallstone dissolution and liver detoxification, lowering cholesterol, improving heart function, and restoring vision, and ingesting abalone containing taurine Sleeping can be achieved after recovery from fatigue, fatigue recovery, antioxidant activity, nitrite scavenging ability, lowering blood pressure and antithrombotic effect.
이렇게 전복은 양식품목 중 굴, 해조류, 넙치 등에 비하여 시장점유율이 높은 제품이나, 전복 양식어업의 생산 기술 경쟁력만으로 일본, 중국의 가격경쟁력 때문에 현재 생산 기술 경쟁력만으로도 현재의 시장 위치를 유지하기 힘들기 때문에 가격경쟁력이 아닌 기술경쟁력으로 기술 개선 등을 통한 품질 제고가 필요하다.Since abalone is a product with a higher market share than oysters, algae, and flounder among aquaculture products, it is difficult to maintain the current market position by the current production technology competitiveness only because of price competitiveness of Japan and China. It is necessary to improve quality through technological improvement with technological competitiveness rather than price competitiveness.
이러한 품질 향상을 위한 전복 통조림 기술은 종래 전복 통조림 관련 기술로는 10-2005-0103118호에서 전복의 비린내를 제거한 후, 물에 간장, 설탕 물엿을 혼합하여 제조된 조미액에 전복을 첨가하고 가열하여 통조림으로 제조함으로써, 전복의 비린내를 제거하여 취식을 용이하게 한 전복 통조림 제조방법을 개시하고 있으나, 전복의 비릿내 제거 방법이 생강즙이 함유된 청주에 전복을 침지시키는 방법으로 진행되나, 상기의 방법으로는 전복의 표피에 의해 비릿내와 이물질의 제거가 확실하게 행하여지지 않는 문제점이 있다.The abalone canning technology for improving the quality of the abalone canned abalone in 10-2005-0103118 as a related art canned abalone, then added to the seasoning solution prepared by mixing soy sauce and sugar syrup in water and canned by heating Although the method for preparing canned abalone can be easily removed by removing the fishy smell of abalone, the method of removing the fish in the abalone is carried out by dipping abalone in the sake containing ginger juice. There is a problem that the inside of the abalone and the foreign matter are not reliably removed by the epidermis of the abalone.
즉, 표피가 제거되지 않은 전복을 통조림으로 제조할 경우 통조림 내부에 함께 담겨진 내용물에 의해 전복 표피와 표피색소가 용해되어 침전물이 발생하게 된다.In other words, when the canned abalone without the epidermis can be prepared by the contents contained in the canned abalone epidermis and the epidermal pigment is dissolved and precipitates are generated.
이와 같은 침전물은 통조림 내부에서 패조류의 비릿내를 발생시키고, 전복에 흑변 현상이 발생하게 되는 문제점이 있다.
Such sediment causes problems in the shelling of algae inside the canned food, and there is a problem that blackening occurs in the abalone.
상기와 같은 문제점을 해결하기 위한 본 발명의 표피 피막이 보호되는 전복살 제조방법의 목적은 패각과 내장이 제거된 전복살 표피 표면을 코팅하여 전복살의 표피 색소를 보존하면서 전복살의 표면을 강화시켜 전복살에서 발생하는 침전물의 발생을 억제시킴과 동시에 자연 그대로의 전복살의 미감을 갖도록 하는 데 있다.
The purpose of the method for manufacturing the abalone skin is to protect the epidermal coating of the present invention for solving the problems described above is to coat the abalone skin epithelium surface shell and gut removed to preserve the epidermal pigment of the abalone meat to strengthen the surface of the abalone meat abalone meat In addition to suppressing the occurrence of sediment generated in the and to have a sense of natural abalone flesh.
상기의 목적을 달성하기 위한 본 발명의 본 발명의 표피 피막이 보호되는 전복살 제조방법은 다당류를 희석시킨 보호액에 패각과 내장이 제거된 전복살을 침지시켜 전복살의 표면에 보호액을 도포시키는 단계와, 상기 보호액이 도포된 전복살 표면에 열을 가하여 보호액을 코팅시켜 전복살 표면을 강화시키는 전처리 표면강화 단계와, 상기 보호액이 코팅된 전복살을 냉침시켜 전복살 표피를 응집시키는 단계로 이루어진다.In order to achieve the above object, the method for manufacturing the abalone meat, wherein the epidermal coat of the present invention is protected, is a step of applying a protective solution to the surface of the abalone meat by immersing the abalone meat with shells and intestines removed in a protective solution in which polysaccharides are diluted. And a pretreatment surface reinforcing step of applying heat to the surface of the abalone meat coated with the protective liquid to coat the protective liquid to strengthen the abalone meat surface, and cooling the abalone meat coated with the protective liquid to agglomerate the abalone skin. Is made of.
본 발명에 따르면, 상기 다당류는 플루란(pullulan)으로 적용한다.According to the invention, the polysaccharide is applied as pullulan.
본 발명에 따르면, 상기 보호액은 물 100중량부에 다당류 20~60중량부를 희석시켜 완성한 다음 패각과 내장이 제거된 전복살을 보호액에 30~80분 침지시켜 이루어진다.According to the present invention, the protective liquid is made by diluting 20 to 60 parts by weight of polysaccharides in 100 parts by weight of water, and then immersing the abalone meat in which the shells and intestines are removed in the protective solution for 30 to 80 minutes.
본 발명에 따르면, 상기 전처리 표면강화 단계는 전복살을 210~250℃ 온도로 20~35분(min) 동안 가열하여 열처리하도록 이루어진다.According to the present invention, the pre-treatment surface hardening step is made to heat the abalone meat by heating to 210 ~ 250 ℃ temperature for 20 to 35 minutes (min).
본 발명에 따르면, 상기 표피를 응집시키는 단계는 2~12℃ 온도를 갖는 물에 3~15분(min) 동안 냉침시킨다.According to the invention, the step of agglomerating the epidermis is cold soaked for 3-15 minutes (min) in water having a temperature of 2 ~ 12 ℃.
본 발명에 따르면, 상기 전복살의 표피를 응집시키는 단계 이후 후처리 표면강화 단계를 더 포함하되, 상기 후처리 표면강화 단계는 상기 전복살을 60~80℃ 온도를 갖는 열풍에 40~80분(min) 동안 건조시킨다.
According to the invention, after the step of agglomerating the epidermis of the abalone meat further comprises a post-treatment surface hardening step, the post-treatment surface hardening step is 40 to 80 minutes (min) in the hot air having a temperature of 60 ~ 80 ℃ Dry).
따라서 본 발명의 표피 피막이 보호되는 전복살 제조방법은 패각과 내장이 제거된 전복살 표면을 다당류인 플루란으로 코팅하여 표피 피막 색소가 외부로 유출되는 것을 방지하면서 전복살의 표면을 강화시켜 전복살의 미감 및 식감을 유지할 수 있도록 하고, 상기와 같이 제조된 전복살을 통조림으로 제조시 내용액과 전복살을 함께 용기에 넣을 경우 전복살의 표피 피막의 색소가 내용물로 유출되어 침전되는 것을 방지하도록 하는 효과가 있다.
Therefore, the method of manufacturing the abalone meat in which the epidermal coat of the present invention is protected is coated with the polysaccharide pullan on the surface of the abalone meat from which the shells and intestines are removed, thereby strengthening the surface of the abalone meat while preventing the epidermal coating pigment from leaking to the outside. And to maintain the texture and when the canned abalone prepared as described above when the contents and abalone meat together in a container to prevent the pigmentation of the epidermis of the abalone meat to leak into the contents and to precipitate have.
이하, 본 발명에 첨부된 도면을 참조하여 본 발명의 바람직한 일실시예를 상세히 설명하기로 한다.Hereinafter, a preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings.
우선, 도면들 중, 동일한 구성요소 또는 부품들은 가능한 동일한 참조부호로 나타내고 있음에 유의하여야 한다. 본 발명을 설명함에 있어, 관련된 공지기능 혹은 구성에 대한 구체적인 설명은 본 발명의 요지를 모호하지 않기 위하여 생략한다.First, in the drawings, it is noted that the same components or parts are denoted by the same reference numerals as possible. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted so as to avoid obscuring the subject matter of the present invention.
본 명세서에서 사용되는 정도의 용어 " 약 ", "실질적으로" 등은 언급된 의미에 고유한 제조 및 물질 허용오차가 제시될 때 그 수치에서 또는 그 수치에 근접한 의미로 사용되고, 본 발명의 이해를 돕기 위해 정확하거나 절대적이니 수치가 언급된 개시 내용을 비양심적인 침해자가 부당하게 이용하는 것을 방지하기 위해 사용된다.As used herein, the terms "about "," substantially ", and the like are used herein to refer to or approximate the numerical value of manufacturing and material tolerances inherent in the stated sense, It is used to prevent unauthorized exploitation by an unscrupulous infringer from disclosing the exact or absolute numerical value to help.
본 발명의 표피 피막이 보호되는 전복살 제조방법은 보호액을 도포시키는 단계와, 전처리 표면강화 단계와, 표피를 응집시키는 단계로 이루어진다.The method for manufacturing the abalone meat, wherein the epidermal coat of the present invention is protected, includes a step of applying a protective liquid, a pretreatment surface strengthening step, and a step of agglomerating the epidermis.
상기 보호액을 도포시키는 단계는 채취된 전복에서 패각과 내장을 제거한 전복살을 마련하고 상기 전복살을 정제수에 세척하여 손질한다.The step of applying the protective liquid is prepared by removing the shell and guts from the abalone collected abalone meat and wash the abalone meat in purified water to clean.
상기 전복살에 다당류를 첨가한 보호액에 전복살을 침지시켜 전복살 표면에 보호액이 도포되도록 한다.The abalone meat is immersed in the protective solution to which the polysaccharide is added to the abalone meat to be applied to the abalone meat surface.
상기 보호액은 물 100중량부에 다당류 20~60중량부를 첨가시켜 완성한다.The protective liquid is completed by adding 20 to 60 parts by weight of polysaccharides to 100 parts by weight of water.
그리고, 상기 보호액에 전복살을 30~80분 동안 침지시킨다.The abalone meat is immersed in the protective solution for 30 to 80 minutes.
여기서, 상기 보호액에 포함된 다당류는 플루란(pullulan)을 적용하여 보호액이 점도를 갖는 증점제 기능을 갖도록 한다.Here, the polysaccharide contained in the protective liquid is applied to pullulan (pullulan) so that the protective liquid has a thickener function having a viscosity.
상기 다당류는 단당류 2개 이상이 글리코시드 결합하여 큰 분자를 만들고 있는 당류를 통틀어 일컫는 말로 고유의 특성인 접착 및 고결성을 가지므로 식품의 바이더나 증점제로 적용된다.The polysaccharide is a term that refers to a saccharide that two or more monosaccharides are glycosidic bonds to form a large molecule, and thus is applied as a food provider or thickener because it has inherent characteristics of adhesion and integrity.
특히, 다당류 고유의 특성인 접착 및 고결성을 가지므로 표피 색소를 전복살 표면에 코딩 시켜 주는 역할을 하게 되어 수산물에 적용할 경우 표면 점착제로 이용된다.In particular, since the polysaccharide has the characteristics of adhesion and integrity, it serves to encode the epidermal pigment on the abalone surface, and is used as a surface adhesive when applied to aquatic products.
이런 특성으로 인하여 전복살 표면에 다당류가 첨가된 보호액을 코팅시키면 전복살의 표피 색소가 벗겨 지지 않고 자연 그대로 남아 있게 되어 전복살 고유의 천연성을 유지시켜 준다.Due to this property, when the protective liquid containing polysaccharide is added to the surface of the abalone meat, the epidermal pigment of the abalone meat is not peeled off and remains intact, thereby maintaining the inherent naturalness of the abalone meat.
더욱이, 다당류 중에서 플루란을 적용하는 이유로는, 접착력, 부착력, 피막성, 윤활성 등의 특징을 월등히 많이 가지고 있은 장점을 지닌 식품소재이기 때문에 표피색소가 보호되는 전복살 가공에 사용 시 높은 살균 온도와 장기 보관하여도 표면 표피색소가 그래로 유지시켜 준다.Furthermore, the application of pullulan among polysaccharides is a food material that has many advantages such as adhesion, adhesion, coatability, lubricity, and so on. Even after long-term storage, the surface epidermal pigments are retained.
더욱 구체적으로 상기 플루란은 전분을 원료로 하고, 흑효모로 부터 생산한 다당류를 분리 및 정제하여 얻어지는 물질로서 무미무취의 백색 분말이다. More specifically, the pullulan is a substance obtained by separating and purifying polysaccharides produced from black yeast using starch as a raw material and is an odorless white powder.
상기의 플루란의 특성은 접착력은 대단히 높고, 스프레이나 도포, 침지 후 건조시키는 것과 같은 방법으로 식품에 안정적으로 접착시킬 수 있다.The characteristics of the pullulan are very high adhesion, and can be stably adhered to food by a method such as drying after spraying, coating or dipping.
피험폼
Subject Foam
접착강도(kg/㎠)
Adhesive strength (kg / ㎠)
플루란
Pluran
40
40
산화전분
Starch oxide
19
19
콘스타치(cornstarch)
Cornstarch
20
20
셀루로즈계 접착제
Cellulose Adhesive
11
11
페놀수지계 접착제
Phenolic Resin Adhesive
29
29
상기 [표 1]은 식품의 바이더나 증점제로 적용되는 물질의 접착강도를 기재한 것으로써, 상기 [표 1]과 같이, 플루란의 접착강도가 제일 큰 것을 알 수 있다.[Table 1] describes the adhesive strength of the material to be applied as a food provider or thickener, and as shown in [Table 1], it can be seen that the adhesive strength of pullulan is the largest.
이처럼, 플루란은 부착력이 강하고, 침투성이 적고 매끄러워 전복살 표면을 코팅시켜 표피 피막이 보호되는 전복살을 장기간 보관하거나, 통조림으로 제조할 경우 표피색소가 벗겨 지지 않고 자연 그대로 남아 있게 되어 전복살의 고유의 색감을 유지하고, 장기간 보관에 의한 전복살 표피에서 생성되는 분비물이 침전되는 현상을 방지하도록 한다.As such, flulan has strong adhesion, low permeability and smoothness, so that the surface of the abalone is protected by coating the surface of the abalone. To maintain the color and prevent the sedimentation of secretions produced in the abalone epidermis by long-term storage.
이후, 전처리 표면강화 단계는 상기 보호액이 도포된 전복살 표면에 열을 가하여 보호액을 코팅시켜 전복살 표면에 보호막 형태로 코팅시켜 상기 전복살 표면을 강화시킨다.Subsequently, in the pretreatment surface reinforcing step, the protective liquid is coated by applying heat to the surface of the abalone meat to which the protective liquid is applied, thereby coating the abalone meat surface in the form of a protective film to strengthen the abalone meat surface.
즉, 전처리 표면강화 단계는 전복살을 210~250℃ 온도로 20~35분(min) 동안 열처리하여 열융착으로 보호액이 전복살 표면에 코팅시킨다.That is, in the pretreatment surface strengthening step, the abalone meat is heat-treated at 210 to 250 ° C. for 20 to 35 minutes (min), and the protective liquid is coated on the abalone meat surface by thermal fusion.
이렇듯, 전복살 표면에 융착시킨 보호액이 피막제 역할을 수행토록 하여 외부적 환경요인이 가해져도 전복살 표피에서 생성되는 분비액이 외부로 배출되지 않도록 하여 전복살 고유의 식감과 미감을 유지시키도록 한다.As such, the protective solution fused to the abalone skin surface acts as a coating agent so that the secretion fluid generated from the abalone skin is not discharged to the outside even when external environmental factors are applied to maintain the unique texture and aesthetics of abalone meat. .
여기서, 상기 외부적 환경요인은 전복살을 조리할 때 발생할 수 있는 현상들로써, 전복살에 염화나트륨을 뿌릴 경우 상기 염화나트륨이 나트륨이온(Na+)과 염소이온(Cl-)으로 해리되어 이온화 상태로 되면서 삼투압 작용이 이루어져 전복살 표피 세포에 함유된 수분과 색소를 배출시키게 된다.Here, the external environmental factors are phenomena that may occur when cooking abalone, and when sodium chloride is sprayed on the abalone, the sodium chloride is dissociated into sodium ions (Na +) and chlorine ions (Cl-) to become an ionized state. The action is to release the water and pigment contained in abalone epidermal cells.
이는, 전복살의 표피에 염화나트륨을 도포하면 나트륨이온(Na+)과 염소이온(Cl-)으로 해리되어 이온화 상태로 되면서 삼투압 작용이 이루어진다.When the sodium chloride is applied to the epidermis of the abalone flesh, it is dissociated into sodium ions (Na +) and chlorine ions (Cl −) to become an ionized state, and osmotic action is performed.
삼투압 작용은 농도가 낮은 용액의 용매분자가 농도가 높은 용액으로 투과하는 압력을 통해 세포에 함유된 수분이 외부로 배출되면서 세포가 축소된다. 이때 세포에서 빠져나가는 수분과 색소가 함께 배출된다.Osmotic action is to shrink the cell as the moisture contained in the cell is discharged to the outside through the pressure that the solvent molecules of the low concentration solution penetrates into the high concentration solution. At this time, the moisture and pigments that are released from the cells are discharged together.
이로써, 전복살 표피에 함유되어 있는 수분과 색소의 배출에 의해 전복살 고유의 비릿한 미감을 감소시키게 된다.As a result, by virtue of the discharge of moisture and pigment contained in the abalone skin, the vivid inherent taste of abalone meat is reduced.
또는, 끊는 물에 전복살을 데치거나 자숙시키는 조리를 행할 때 상온의 온도에 노출된 전복살의 표피가 이완되면서 익게 되는 과정을 거치게 되는데, 이때 전복살의 표피 색소와 성분이 외부로 배출되면서 전복살 고유의 비릿한 미감이 감소된다.Alternatively, when cooking the boiled abalone in the water, or cooked to cook it, the epidermis of abalone meat exposed to room temperature is relaxed and ripened. At this time, the epidermal pigment and ingredients of abalone meat are discharged to the outside and the abalone meat inherent The vivid aesthetic of is reduced.
상기와 같이, 전처리 표면강화 단계는 전복살 표피에 도포된 보호액을 코팅시켜 피막 기능을 갖도록 하여 전복살에서 유출되는 분비물의 외부 배출을 최소화시켜 전복살 고유의 비릿한 미감을 유지시킨다.As described above, the pre-treatment surface strengthening step is to coat the protective liquid applied to the abalone skin epidermis to have a coating function to minimize the external discharge of secretion discharged from the abalone muscle to maintain the intrinsic vividness of the abalone muscle.
더불어, 상기 전처리 표면강화 단계를 통해 열을 가한 전복살에는 이노신산이 생기게 되어 전복살 특유의 감칠맛을 더욱 향상시키는 효과가 있다.In addition, the incubation of the abalone meat applied heat through the pre-treatment surface strengthening step has an effect of further improving the unique taste of abalone meat.
이후, 상기 전복살을 냉침시켜 표피를 응집시키는 단계를 거친다.Thereafter, the abalone meat is cooled to undergo coagulation of the epidermis.
상기 표피를 응집시키는 단계는 2~12℃ 온도를 갖는 물에 3~15분(min) 동안 전복살을 냉침시켜 전복살의 표피가 수축되면서 응집되도록 한다.The step of agglomerating the epidermis is to soak the abalone for three to fifteen minutes (min) in water having a temperature of 2 ~ 12 ° C so that the epidermis of the abalone is contracted.
상기 전복살의 표피를 수축시키면 외부로 수분 및 분비물의 배출을 최소화 시킬 수 있는 기능을 갖고, 전복살의 신선도를 유지시키도록 한다.Shrink the epidermis of the abalone has the function to minimize the discharge of moisture and secretions to the outside, to maintain the freshness of the abalone.
다음으로 전복살의 표피를 응집시키는 단계 이후 후처리 표면강화 단계를 더 포함한다.Next, after the step of agglomerating the epidermis of the abalone meat further comprises a post-treatment surface strengthening step.
상기 후처리 표면강화 단계는 상기 전복살을 60~80℃ 온도를 갖는 열풍에 40~80분(min) 동안 건조시켜 표피 피막이 보호되는 전복살 제조를 완료한다.The post-treatment surface hardening step is to dry the abalone meat in hot air having a temperature of 60 ~ 80 ℃ for 40 ~ 80 minutes (min) to complete the preparation of abalone meat protected epidermal coating.
여기서, 후처리 표면강화 단계는 전복살 표면에 코팅된 보호액을 안정화시킨다.Here, the post-treatment surface hardening step stabilizes the protective liquid coated on the abalone surface.
즉, 보호액 도포 후 전처리 표면강화 및 표피를 응집시키는 단계를 거쳐 보호액을 전복살 표면에 안정적으로 코팅시키도록 가열 후 냉각시키는 단계를 거치게된다.That is, after the protective liquid is applied, the pretreatment surface is strengthened and the epidermis is agglomerated to undergo a step of heating and cooling to stably coat the protective liquid on the abalone skin surface.
이때, 가열에 의해 팽창되었던 전복살이 수축되면서 전복살 표면과 플루란에 의해 점착되어있는 표피 색소의 부착력이 약하게 되므로 후처리 표면강화 단계를 통해 다시 열을 가하여 전복살 표면을 팽창시켜 보호액의 접착성을 강화시켜 표면을 코팅하는 역할을 하여 표피색소의 표면 부착을 오래 유지 시켜 주는 기능을 한다.At this time, as the abalone meat expanded by heating contracts, the adhesion force between the abalone surface and the epidermal pigment adhered by the pullulan is weakened, so that the abalone surface is expanded by applying heat again through the post-treatment surface strengthening step, thereby adhering the protective liquid. It serves to coat the surface by strengthening its properties and keeps the surface adhesion of the epidermal pigment for a long time.
상기와 같이, 제조되는 전복살은 건조 상태로 식용이 가능하다.As described above, the prepared abalone meat is edible in a dry state.
또한, 상기의 표피 피막의 색소가 보존된 전복살을 통조림에 적용할 수도 있다.Moreover, abalone meat in which the pigment | dye of the said epidermal coat was preserve | saved can also be applied to canning.
이를 가능하도록 표피 피막이 보호되는 전복살을 내용액을 용기에 함께 담는 충전단계와, 상기 용기에 공기를 제거하는 탈기단계와, 상기 용기를 밀봉하는 권체단계와, 상기 용기의 살균단계와, 상기 용기의 냉각단계로 통조림 제조를 완료한다.To this end, a filling step of containing the contents of the abalone skin protected by the epidermal coating in the container, a degassing step of removing air to the container, a winding step of sealing the container, sterilization of the container, the container Complete the canning process with the cooling step.
상기 내용액은 풍미감을 갖는 기능성 성분을 제공하고 소비자의 평균적인 기호도에 맞추어 적절하게 섭취할 수 있을 정도의 비릿내를 갖도록 한다.The contents provide a flavorful functional ingredient and have a vitreous enough to be properly ingested in accordance with the average taste of the consumer.
그리고, 탈기단계 및 권체단계는 상기 전복살과 내용액이 함께 담긴 용기 내부에 공기를 빼내면서 용기 입구를 밀봉시켜 용기 내부가 진공 상태를 유지하도록 함으로서 공기에 의해 전복살의 지방 산화, 비타민류의 산화, 산소적 갈변, 비산소적 갈변과 관내면 부식 등을 방지하면서 부패 미생물이 침투할 수 없도록 한다.In addition, the degassing step and the winding step seal the inlet of the container while extracting air into the container containing the abalone meat and the contents solution so that the inside of the container maintains a vacuum state, thereby oxidizing abalone meat fat and oxidizing vitamins. It prevents the invasion of decaying microorganisms while preventing oxygen, browning, non-oxygenous browning and corrosion in the tube.
다음으로 살균단계를 거쳐 용기 내에 생존하는 병원균 및 부패균을 가열로 사멸시켜 장기간 안전하게 전복살 및 내용액을 보존할 수 있도록 한다.Next, through the sterilization step, the pathogens and rot bacteria that survive in the container are killed by heating so that abalone meat and contents can be safely stored for a long time.
이와 같이, 전복살 통조림은 패각과 내장이 제거된 전복살 표면을 다당류인 플루란으로 코팅하여 표피 피막 색소가 외부로 유출되는 것을 방지하면서 전복살의 표면을 강화시켜 전복살의 미감 및 식감을 유지할 수 있도록 하고, 상기와 같이 제조된 전복살을 통조림으로 제조시 내용액과 전복살을 함께 용기에 넣을 경우 전복살의 표피 피막의 색소가 내용물로 유출되어 침전되는 것을 방지하도록 하는 효과가 있다.In this way, canned abalone can be coated with the polysaccharide flulan on the surface of the abalone, in which shells and intestines are removed, to prevent epidermal pigmentation from leaking to the outside, thereby strengthening the surface of abalone and maintaining the aesthetic sense and texture of abalone. In addition, when the preparation of the abalone meat prepared as described above can be put together in a container with the contents solution and abalone meat there is an effect to prevent the pigment of the epithelium of the abalone meat to leak out into the contents and precipitate.
이상에서 설명한 본 발명은 전술한 실시예 및 첨부된 도면에 의해 한정되는 것이 아니고, 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서 여러 가지 치환, 변형 및 변경이 가능함은 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에 있어서 명백할 것이다.
It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the inventions. Will be clear to those who have knowledge of.
Claims (6)
상기 보호액이 도포된 전복살 표면에 열을 가하여 보호액을 코팅시켜 전복살 표면을 강화시키는 전처리 표면강화 단계와,
상기 보호액이 코팅된 전복살을 냉침시켜 전복살 표피를 응집시키는 단계로 이루어지는 것을 특징으로 하는 표피 피막이 보호되는 전복살 제조방법.
Applying a protective solution to the surface of the abalone meat by immersing the abalone meat in which the shells and intestines have been removed in the protective solution to which the polysaccharide is added;
A pre-treatment surface strengthening step of applying heat to the surface of the abalone meat coated with the protective liquid to coat the protective liquid to strengthen the abalone meat surface;
The method of claim 1, wherein the epidermis is protected by coating the abalone meat coated with the protective liquid to agglomerate the abalone skin.
상기 다당류는 플루란(pullulan)으로 적용한 것을 특징으로 하는 표피 피막이 보호되는 전복살 제조방법.
The method of claim 1,
The polysaccharide is a method of manufacturing abalone flesh protected epidermal coating, characterized in that applied to pullulan (pullulan).
상기 보호액은 물 100중량부에 다당류 20~60중량부를 희석시켜 완성한 다음 패각과 내장이 제거된 전복살을 보호액에 30~80분 침지시켜 이루어진 것을 특징으로 하는 표피 피막이 보호되는 전복살 제조방법.
The method of claim 1,
The protective solution is prepared by diluting 20 to 60 parts by weight of polysaccharides in 100 parts by weight of water and then immersing the abalones in which the shells and intestines are removed in a protective solution for 30 to 80 minutes. .
상기 전처리 표면강화 단계는 전복살을 210~250℃ 온도로 20~35분(min) 동안 가열하여 열처리하도록 이루어진 것을 특징으로 하는 표피 피막이 보호되는 전복살 제조방법.
The method of claim 1,
The pre-treatment surface reinforcing step is a method for manufacturing the abalone skin is protected epidermis coating, characterized in that for heating the abalone meat to 210 ~ 250 ℃ temperature for 20 to 35 minutes (min).
상기 표피를 응집시키는 단계는 2~12℃ 온도를 갖는 물에 3~15분(min) 동안 냉침시키도록 하는 것을 특징으로 하는 표피 피막이 보호되는 전복살 제조방법.
The method of claim 1,
The step of agglomerating the epidermis is a method for producing abalone skin protected epithelium film, characterized in that to cool for 3 to 15 minutes (min) in water having a temperature of 2 ~ 12 ℃.
상기 전복살의 표피를 응집시키는 단계 이후 후처리 표면강화 단계를 더 포함하되,
상기 후처리 표면강화 단계는 상기 전복살을 60~80℃ 온도를 갖는 열풍에 40~80분(min) 동안 건조시키도록 하는 것을 특징으로 하는 표피 피막이 보호되는 전복살 제조방법.
The method of claim 1,
After the step of agglomerating the epidermis of the abalone flesh further comprises a post-treatment surface strengthening step,
The post-treatment surface hardening step is to protect the abalone skin in a hot air having a temperature of 60 ~ 80 ℃ for 40 ~ 80 minutes (min) characterized in that the epidermis coating method is protected.
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| KR101715320B1 (en) * | 2016-09-26 | 2017-03-10 | 전남도립대학교산학협력단 | Preparation method of semi-dried seasoning abalone meat |
| KR101706705B1 (en) * | 2016-10-21 | 2017-02-15 | 다시마전복수산 영어조합법인 | Manufacturing method for bottled abalone and bottled abalone manufactured by the same |
| CN114133459A (en) * | 2021-11-23 | 2022-03-04 | 福建师范大学 | Preparation method and application of abalone polysaccharide |
| KR102559332B1 (en) | 2022-08-17 | 2023-07-25 | 주식회사 통영푸드스토리 | Manufacturing method of abalone marinated in soy sauce |
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| KR20110011352A (en) * | 2009-07-28 | 2011-02-08 | 이학도 | Method for processing round abalone |
| KR20110105883A (en) * | 2010-03-20 | 2011-09-28 | 물파란 주식회사 | Method of producing processed abalone |
| KR20110118011A (en) * | 2010-04-22 | 2011-10-28 | 씨제이제일제당 (주) | A novel manufacturing method of abalone-oyster sauce and the product thereof |
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| KR100662014B1 (en) | 2005-10-31 | 2006-12-27 | 박양균 | Method for manufacturing abalone boiled in soy |
| KR101124700B1 (en) * | 2008-07-16 | 2012-03-19 | 전라남도 | Antimicrobial agent composition by lactic acid and grapefruit seed extract and method for preparing abalone using the same |
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| KR20110011352A (en) * | 2009-07-28 | 2011-02-08 | 이학도 | Method for processing round abalone |
| KR20110105883A (en) * | 2010-03-20 | 2011-09-28 | 물파란 주식회사 | Method of producing processed abalone |
| KR20110118011A (en) * | 2010-04-22 | 2011-10-28 | 씨제이제일제당 (주) | A novel manufacturing method of abalone-oyster sauce and the product thereof |
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