KR101411436B1 - Preparing method of canned wrinkled sea squirt - Google Patents

Abstract

The present invention relates to a method of manufacturing canned styela plicata for food processing. The present invention provides the method of manufacturing canned styela plicata, comprising a step of washing styela plicata with fresh water; a step of cutting the washed styela plicata; a step of inserting the styela plicata into a container for a canned food by measuring the weight of the styela plicata; a degassing step; a salt water injecting step; and a step of seaming the canned styela plicata.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method of manufacturing canned wrinkles,

The present invention relates to a method for manufacturing a canned wrinkle for food processing.

Pleistocene is a marine creature belonging to the Cretaceous Alumni Cystic Animal, 2 to 5 cm in total length, and has a difference in the shape of a shell, which is different from that of middust. Wrinkle Midduk has recently been spotlighted as a food ingredient (well-being food). Recently, a lot of foods such as steamed, sashimi, tempura, miso soup using wrinkle thickening have been developed.

However, in the past, the wrinkle penetration was taken from seawater, and then the appearance was washed with seawater and the product was shipped to the wholesaler and consumers, But it could not be used as a raw material for.

Particularly, there is a problem that it is difficult to swallow chewiness because the outer skin is made of hard fibrous material. In addition, conventionally, corrugation was promoted due to exposure to external bacteria by circulating the corrugated cardboard only by washing with seawater.

An object of the present invention is to provide a method for producing a wrinkle-free canned food which is easily ingested by softening the wrinkle-free fibers at a high temperature for a long time.

It is an object of the present invention to provide a method for manufacturing canned wrinkles which can be distributed at low cost without microbial infection.

In addition, the present invention provides a method of automatically cleaning fresh wrinkles by using fresh water so as to use the wrinkles that are beneficial for health as a raw material of processed foods (canned food), and then manufacturing living fresh wrinkles .

The present invention relates to a method for cleaning a wrinkle, comprising the steps of washing the wrinkle residue with fresh water, cutting the wrinkled wrinkle residue, introducing the wrinkle residue into the canning container, brine injection step, degassing step to remove the container air, And a step of softening and sterilizing the fiber by heating at 125 ° C to 135 ° C for 30 to 40 minutes. The present invention also provides a method for manufacturing a canned wrinkle.

According to another embodiment of the present invention, there is provided a method for manufacturing canned cornflower, wherein the concentration of salt water is 1%.

According to another embodiment of the present invention, the wrinkle stickiness is washed with fresh water at 4 to 6 캜.

Industrial Applicability As described above, the present invention enables long-term distribution and storage of fresh-wrinkled canned foods by heating the wrinkles at a high temperature for a long time, which was not suitable as a raw material for conventional processed foods.

Further, by enabling the wrinkle penetration to be used for processed foods, the present invention can promote economical consumption of wrinkles and contribute to increase in income of local economy and fishermen.

The present invention is a method of making canned food through a simple process, which is not suitable as a raw material for conventional processed foods, and can be made into fresh processed food (canned food) for long-term (up to 3 years) distribution and storage.

Specifically, according to the present invention, fresh wrinkle penetration can be made into canned food at low saltiness (13%), and long-term preservation of distribution is remarkably extended, thereby providing a wrinkle-free canned food having excellent taste and flavor

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart illustrating a method of manufacturing a canned wrinkle can according to an embodiment of the present invention.

The wrinkle penetration used in the present invention refers to edible wrinkle penetration, which is composed of double wrinkle, three wrinkle wrinkle, symmetric wrinkle wrinkle wrinkle wrinkle wrinkle wrinkle wrinkle wrinkle wrinkle wrinkle wrinkle.

Also, in the present invention, wrinkle heald including eggs can be used according to the picking time of wrinkles.

According to the present invention, there is provided a method for manufacturing a wrinkle-free or wrinkle-free canning, comprising the step (S1) of washing wrinkles in fresh water. Fresh water used for cleaning refers to fresh water that meets the drinking standards of the Ministry of Health and Welfare of the Republic of Korea. It refers to water such as purified water, sterilized water, anion water, tap water, bottled water and the like filtered with a filter or a water purifier. In the step S1 for cleaning the wrinkles, the clean fresh water is continuously exchanged by using the automatic cleaner, and the wrinkles can be separated and cleaned separately. At this time, the temperature of the fresh water is preferably 4 to 6 ° C.

After the step S1 of cleaning the wrinkles, the wrinkles are cut off (S2). The wrinkles are cut in half using a clean sterilized tool so that the cutting lines are vertical. It is possible to carry out a process of cutting off the wrinkles and then washing again to remove foreign substances in the cutting.

The cut wrinkles are streaked and put in a can (S3). The wrinkle penetration is equal to 95% of the weight of the finished canned product, and the remaining 5% is filled with the brine injected later. About 10% or more of the total weight of salt water is injected (S4), and the concentration of salt water is 1%.

Next, degassing of the corrugated helix in the canned food is performed (S5).

After that, the canning is seamed (S6), and then the canning is heated at 125 to 135 DEG C for 30 to 40 minutes to sterilize the microorganisms by the high temperature, and the canning is completed. In the heat sterilization step, as well as sterilization, the wrinkles are cooked, and the hard fibers of the wrinkle skin are softened. After the canning is completed, the exterior of the can is cleaned, dried, stamped, packed, and then shipped.

According to one embodiment of the present invention, the expiration date setting test for canned wrinkles according to one embodiment of the present invention is carried out in accordance with the manufacturing method of the present invention by washing the wrinkle heald with fresh water at 4 to 6 캜 (S1) (S6), salt water is injected (S4), degassed (S5), seamed (S6), and the mixture is stirred at 125 to 135 占 폚 And sterilized by heating for 30 minutes to 40 minutes (S7). The total weight of the finished product is 400 g, and the fine wrinkle penetration accounts for 95% of the total weight and the brine is 5% of the total weight. The finished product was stored at 25 ℃, 35 ℃ and 45 ℃ for 90 days, and bacterial growth test, pH test and general preference test were performed at intervals of 30 days.

The experimental results are shown in the following table.

Bacterial growth quality change Storage period (days) 25 ℃ 35 ℃ 45 ° C 0 voice voice voice 15 voice voice voice 30 voice voice voice 45 voice voice voice 60 voice voice voice 75 voice voice voice 90 voice voice voice

pH quality change Storage period (days) 25 ℃ 35 ℃ 45 ° C 0 5.85 5.85 5.85 15 5.77 5.82 5.86 30 6.82 6.78 6.74 45 6.88 6.80 6.74 60 6.85 6.82 6.77 75 6.77 6.70 6.60 90 9.75 6.68 6.60

Property quality change Storage period (days) 25 ℃ 35 ℃ 45 ° C 0 5.00 5.00 5.00 15 4.90 4.90 4.90 30 4.90 4.90 4.86 45 4.90 4.86 4.60 60 4.80 4.40 3.97 75 4.53 4.13 3.33 90 4.57 3.40 2.63

The results obtained from the expiry date experiment are the changes over the storage period and as a result, the rate constant of the quality damage (K) is obtained. At this time, when the rate of deterioration of the material is constant regardless of the concentration of the reactant, the first order reaction is followed by the zero order reaction, and when the concentration of the reactant is exponentially decreasing, the first order reaction is followed.

pH rate constant Reaction order Temperature (35 ° C) Slope (K) Intercept (A0) R ²
0 35 -0.0163 5.2464 0.8105 45 -0.0265 5.3786 0.8866
One 35 -0.0038 1.6712 0.7804 45 -0.0069 1.7187 0.8484

Sensory test rate constant Reaction order Temperature (35 ° C) Slope (K) Intercept (A0) R ² 0
35 0.0113 6.0211 0.5506 45 0.0090 6.0515 0.4941 One
35 0.0018 1.7928 0.5545 45 0.0014 1.7982 0.5025

PH, microorganism (bacterial growth), sensory properties (appearance, appearance, physical properties), and the like were measured at storage temperature (25 ° C, 35 ° C, 45 ° C, ℃) and the period (90 days). As a result, pH showed little change according to storage temperature. Microbial growth was not detected for 90 days (negative) in the case of bacterial growth. In the case of sensory test, , And no significant change was observed at 25 ° C and 35 ° C. The shelf life calculation result was 117.75 months (9 years). However, considering the short experiment period and the accelerated experiment period, the shelf life can be guaranteed for more than 3 years.

(Experimental Example 1)

In Experimental Example, to confirm the preference of the consumers, 22 applicants (22 males and 28 females) of 50 persons were asked to check the acceptability of the wrinkle-free canned food manufactured according to the embodiment of the present invention and the wrinkle-free canned food manufactured according to the comparative example A 5-point scale method was used to conduct a panel test on flavor, fragrance, and general preference (Jang, Kung-hyung, palatability test of food, 1975). According to one embodiment of the present invention, (S6), followed by cutting (S2), grooming (S3), salting (S4), pasteurization (S5), and seaming (S6) It was manufactured by washing the midduk with sea water, then gluing, pouring salt water, and seaming.

Table 6 summarizes the sensory test results.

Item Example Comparative Example incense 4.5 3.8 flavor 4.3 3.6 Comprehensive preference 4.4 3.7

Referring to Table 6, it can be confirmed that the preference of the present invention is higher than that of the wrinkle-free canning according to an embodiment of the present invention.

In order to confirm the preservation period of the wrinkle-free canned food according to the present invention and the wrinkle-free canned food prepared according to the present invention, a vacuum was applied to the aluminum can, and the naked eye and taste were checked every three months. It was confirmed that the canned wormwood according to the examples had a long storage period and a high retention of taste.

Therefore, the canned beef canned according to the method of the present invention has excellent shelf life and excellent taste and flavor as processed food, so it can be mass produced and distributed to national or foreign export.

Conventional raw materials used for canning are those which are not provided with hard shells such as fishes or shellfishes or crustaceans, and they are made of canned foods with no shells or shells removed, so that many dietary fibers are not included.

In addition, the present invention is based on the fact that the raw material of wrinkle containing a large amount of dietary fiber is used as a raw material, and in the manufacturing and distribution process of canned food, the hard dietary fiber contained in the skin is retreated, There is an advantage that the intake of dietary fiber can be increased.

Claims (4)

Washing the wrinkle residue with fresh water;
A step of dividing the washed wrinkle excess;
A step of re-finishing the fine wrinkle helix;
And then putting it into a canning container;
Brine injection step;
Degassing step;
A shimming step of canning; And
And heating and heating the content in the container at 125 ° C to 135 ° C for 30 to 40 minutes to soften and sterilize the fiber. The method according to claim 1,
Wherein the concentration of the brine is 1%. The method according to claim 1,
Wherein the wrinkle penetration is washed with fresh water at 4 to 6 占 폚. delete

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