KR101514980B1 - Process for Preparing processed food using Spiny top shell and processed food prepared by such method - Google Patents

Abstract

More particularly, the present invention relates to a method of manufacturing a processed seaweed and a processed food thereof, and more particularly, to a method of manufacturing a processed seaweed and a processed food thereof, And then boiling for 3 to 5 minutes at a temperature of 90 to 100 ° C, defrosting the boiled buckwheat, vacuum packaging the boiled buckwheat, and freezing the vacuum packed buckwheat .
According to the present invention, it is advantageous to provide a stable source of income for fishermen by processing and dispersing the turtles so as to easily provide high-nutrition turtles to modern people and to increase consumption of turtles by promoting consumption of turtles.

Description

Technical Field [0001] The present invention relates to a process for preparing processed sesame seeds,

The present invention relates to a process for producing sorghum processed food and a processed food thereof, and more particularly, to a process for producing sorghum processed food, which provides a high nutritional food to modern people through processing of sorghum and provides a new source of income for fishermen And a processed food thereof.

Sorae is a high protein food containing minerals such as calcium, iron, and phosphorus and vitamin A, and it is a nutritious seafood. In addition, it has high taurine content and is effective in preventing detoxification and adult diseases, as well as rich in vitamin E and zinc. It is rich in essential amino acids such as arginine and lysine, and glycogen, which is a saccharide component, is contained.

Rapana venosa is a species belonging to Neogastropoda and Muricidae. It is distributed on the west coast or southern coast of Korea and is sandy, sandy mud or sandy gravel floor about 10m in depth. It lives in bedrock. It is a large carcass of about 12 cm in shell length, which is very common in some areas. Especially in the west coast, fishermen in Gunsan are the most important catch species for catch fishes, which are collected more than 1,463 tons annually.

In recent years, it has been used variously, such as horsetail shellfish such as cornelia horsetides, which have been used in various ways such as raw, boiled or eaten with mushrooms, and the price is relatively high. Thus, the possibility of development as a new income source of coastal fishermen is increasing. It is widely used as a tool.

However, such high horns have low shelf life and are not distributed as processed foods, which has a drawback in that consumption thereof is limited.

That is, in recent years, as the standard of living has been improved, a variety of processed foodstuffs that can be easily ingested through a simple manipulation have been preferred to facilitate the busy modern life. However, in the case of shellfish such as coriander, And the consumption has not been promoted.

As a foodstuff using such shellfish such as corneliaceae, there has been proposed a method of processing fish with salted fish using salted fish as disclosed in Korean Patent Laid-Open No. 10-2010-0083512. However, since salted fish is a salt that is not preferred by modern people , It was not possible to promote consumption of turban shell.

Korean Patent Laid-Open Publication No. 10-2013-0142526 also discloses a method for producing a health supplement product using eyeballs. However, by preparing a powder of talc or bamboo shoots, it is possible to solve the cramps There is a disadvantage that it can not be distributed as a possible food.

KR 10-2010-0083512 A KR 10-2013-0142526 A

Accordingly, an object of the present invention is to solve the problems of the above-described conventional turban processing method, and it is an object of the present invention to provide a method for processing turtles, which comprises the steps of immersing turtles together with a seasoning solution, vacuum- So that it can be provided as a consciousness.

In addition, by processing turtles together with a seasoning solution, it is possible to enhance the preference of foods as well as to enhance the preference of foods as well as to promote the consumption of turtles so as to become a new source of income for fishermen by eliminating fish flavor and salty taste.

In order to achieve the above object, the present invention provides a method of manufacturing a processed seashell, comprising the steps of thoroughly washing the seashell and a seasoning solution containing soy sauce, purified water, sugar, sake, and flavor enhancer, Boiling for 3 to 5 minutes at a temperature of ~ 100 ° C, defrosting the boiled buckwheat, vacuum packing the defrosted boiled buckwheat, and freezing the vacuum packed buckwheat .

The slug is an antler, further comprising slicing the slug to a thickness of 1 to 10 mm after the slugging step.

The above-mentioned toes are vacuum-packed together with a seasoning solution composed of 100 parts by weight of purified water, 80-120 parts by weight of soy sauce, 80-120 parts by weight of sugar, 60-100 parts by weight of sake, and 10-30 parts by weight of a flavor enhancer.

The step of washing the boiled crab is further characterized by washing the frozen crab with a seasoning liquid consisting of soy sauce, purified water, sugar, sake, and flavor enhancer.

And the processed seaweed is characterized by being produced through the above-mentioned method.

According to the present invention, it is advantageous to provide a stable source of income for fishermen by processing and dispersing the turtles so as to easily provide high-nutrition turtles to modern people and to increase consumption of turtles by promoting consumption of turtles.

BRIEF DESCRIPTION OF THE DRAWINGS Fig.

Conventionally, there are few examples of processed seaweeds produced as crustaceans, and they are distributed as organisms. In addition, due to the limitations of such distribution, Sora has not been a stable source of income for fishermen.

In addition, there was a disadvantage in that the taste of the sea turtle distributed as a living organism was not removed because of the fishy smell and the taste of the fish.

Therefore, the present invention can provide a high-nutritional processed seaweed processed food to consumers as a convenient way by processing and distributing the seaweed to the consumers, promoting consumption by eliminating the seaweed flavor and salty taste unique to the seaweed, And the like.

Hereinafter, the present invention will be described step by step with reference to FIG.

Washing the seashell cleanly.

First, the scum is cleaned and the scum is removed. Washing of the seashells is carried out in cold water several times or washed with brine. In the case of wild goosenecks, there is a lot of foreign substances, so wash carefully.

The term " Sora " refers to a mollusk animal of Sora, and in the present invention, various species of Sora mollusk, such as Crassoceranidae, Pinus thunbergii, Long Thyme, Can be used, and the most preferred is to use an antlers.

The above-mentioned cormorant is not a processed food at present, and it is a high-protein food containing a large amount of minerals such as calcium, iron, phosphorus and vitamin A as well as high flesh and texture. Therefore, It is possible to provide foods with high nutritional value at a low processing cost. Therefore, it is possible to manufacture a processed seaweed product having a price competitiveness when the above-mentioned cornice is used as a main ingredient.

Adding a seasoning solution containing purified water, soy sauce, sugar, sake, and flavor enhancer to the washed seashell and boiling at a temperature of 90 to 100 ° C for 3 to 5 minutes.

When the washing is completed, the prepared seaweed is added to the washed seaweed, which is prepared by adding purified water, soy sauce, sugar, sake, flavor enhancer, and boiled for 3 to 5 minutes at 90 to 100 ° C.

The mixture ratio of the seaweed and the seasoning solution is not limited when the seaweed is cooked, but it is enough to sufficiently penetrate the seasoning solution so that the seasoning solution can easily penetrate the seaweed.

The reason why the seasoning solution is used in the present invention is not only to improve the flavor of the processed seaweed, but also to remove the flavor of the seaweed and the pungent flavor unique to the seaweed. By using soy sauce, sugar, It removes the taste.

As the soy sauce used in the present invention, various kinds of soy sauce such as brewed soy sauce, soy sauce, local soy sauce, and taste soy sauce can be used. In addition, sugar can be used both as refined sugar and unrefined sugar, specifically as white sugar, yellow sugar, brown sugar, organic sugar, and liquid fructose as an alternative to sugar. Also, sake is not limited in its kind, and the flavor enhancer is sodium L-glutamate. Such as disodium 5-ribonucleotide, calcium 5-ribonucleotide, 5-adenylic acid, 5-cytidyl acid, disodium 5-cytidylate, disodium 5-guanylate, disodium 5-uridylate, disodium 5-inosinate And one or more kinds of the above-mentioned various types can be selectively used.

The mixing ratio of the seasoning solution is 80-120 parts by weight of soy sauce, 80-120 parts by weight of sugar, 60-100 parts by weight of sake, and 10-30 parts by weight of flavor enhancer based on 100 parts by weight of purified water. When the soy sauce is less than 80 parts by weight, salty taste is less, and when the soy sauce is more than 120 parts by weight, the salinity becomes high. When the sugar is less than 80 parts by weight, sweetness becomes less, When the content of the flavor enhancer is less than 10 parts by weight, the flavor is insufficient. When the content of the flavor enhancer is less than 10 parts by weight, And if it is more than 30 parts by weight, a taste can be felt.

When the temperature is less than 90 ° C, the shells must be boiled for a long time, so that the texture of the shells may deteriorate and the productivity may be poor. When the temperature exceeds 100 ° C, excessive energy is consumed It is because the purified water, the soy sauce, and the sake wine are evaporated and evaporated. The boiling time is set to 3 to 5 minutes because if the time is less than 3 minutes, the seaweed is not sufficiently ripe. If it exceeds 5 minutes, This is because the texture will be rather bad.

The step of lifting the boiled crab.

Life After the torment, life breaks out the torch. The dislocation angle is to remove the shell from the shell, and the shell is removed after the shell is dislodged to prevent bitterness of the shell.

Also, after the shell breaks out, there may be foreign matter, so wash it again to remove shells and foreign matter.

At this time, if the boiled clam is washed with purified water, the seasoning liquid may be removed from the clamshell and its flavor may not be good. Therefore, it may be washed using a seasoning liquid instead of purified water. As the seasoning liquid used for washing, It is preferable to use the same seasoning solution as that used in the living.

Slicing the boiled crab to a thickness of 1 to 10 mm

If the size of the shell is large and it is necessary to cut the processed food, the boiling step may further include a step of slicing it to a thickness of 1 to 10 mm.

That is, in the case of the buckwheat which is about 10cm in size, the boiling step must be performed through the slicing step so that it can be processed into the bite size. In the case of the small size buckwheat, the vacuum packing step do.

Vacuum packaging the dislodged or sliced scum.

Next, the shell or sliced shell is vacuum-packed.

Since the vacuum packaging method has already been well known through the conventional method of manufacturing processed foods, a detailed description thereof will be omitted.

In the present invention, it is possible to vacuum-seal the seaweed and the seasoning liquid together in the vacuum packaging. If the purified water is used in the post-disinfection washing, a small amount of the seasoning liquid can be vacuum packed together with the seaweed. If the seasoning liquid is used for washing, Sora can be vacuum-packed as it is without adding it. In the present invention, it is not subjected to a separate drying process, so that a little seasoning solution is vacuum-packed in a state where the seasoning solution remains in the clam to improve the taste, flavor and texture of the clam.

When the seasoning solution is further included, it is preferable that the seasoning solution is included in a range of 97 to 99% by weight of the slaked sliced or sliced clam, and 1 to 3% by weight of the seasoning solution, but it may be added or decreased as needed.

Freezing the vacuum packed shell,

The vacuum packed scallops are rapidly frozen at a temperature of -40 to -18 占 폚 to be frozen and circulated, thereby maintaining the freshness of the scallops and prolonging the distribution period. If the freezing temperature is lower than -40 ° C, excess energy is consumed to increase the processing cost. If the freezing temperature is higher than -18 ° C, rapid freezing is difficult and moisture can be evaporated from the clay. Min and circulated at temperatures below -18 ℃.

The processed seaweed processed food can be taken as it is without thawing and can be taken as it is, and it can be eaten by various methods such as eating without food, baking with acid, etc. or adding it to another dish if necessary.

The processed seaweed according to the present invention not only contains the high protein and high nutrition components of the seashell but also has excellent texture and taste and is also removed from the seaweed so that it can have an excellent preference for both sexes. In addition, because of its high nutritional value, it can be consumed as a substitute for meals, so that it can be offered as a consciousness to busy modern people, and the consumption can be increased.

Hereinafter, the present invention will be described in detail with reference to specific examples.

(Example 1)

The scallops were cleaned with brine four times. 500 g of brewed soy sauce, 500 g of purified water, 500 g of sulfur sugar, 400 g of sake, and 100 g of sodium l-glutamate, which is a flavor enhancer, were added to the washed scallops. The exact weight of the washed scallops was not measured, but the scallops were sufficiently immersed in the seasoning solution. When the temperature reached 90 ~ 100 ℃, it was further heated for 4 minutes.

Then, the boil pulled out the shell, and it was washed once again with purified water. The vacuum packed scallops were rapidly frozen at -40 ° C for 20 minutes and stored at -18 ° C.

(Example 2)

The procedure of Example 1 was repeated,

The above-mentioned boiled scallops were washed with a seasoning solution consisting of 500 g of brewed soy sauce, 500 g of purified water, 500 g of sulfur sugar, 400 g of sake, and 100 g of sodium L-glutamate as a flavor enhancer.

(Example 3)

The procedure of Example 1 was repeated,

4 g of seasoning solution consisting of 500 g of brewed soy sauce, 500 g of purified water, 500 g of sulfur sugar, 400 g of sake, and 100 g of sodium l-glutamate as a flavor enhancer was vacuum-packed in vacuum packaging.

(Comparative Example 1)

The beak was washed thoroughly with brine four times, and purified water was added thereto. When the temperature reached 90-100 ° C, it was boiled for an additional 4 minutes. Then, the boiled pork slices were defrosted and washed with purified water.

The sensory evaluations of Examples 1 to 3 and Comparative Example 1 were carried out. The sensory evaluation was carried out on a 20 - 40 - year - old housewife. Twenty participants were randomly selected and evaluated for taste, flavor, texture and general preference on a 5 - point scale.

Results of sensory evaluation of Examples 1 to 3 and Comparative Example 1. division Sensory evaluation Texture flavor incense Overall likelihood Example 1 4.1 4.0 3.5 3.7 Example 2 4.2 4.2 3.7 4.0 Example 3 4.1 4.1 3.6 3.9 Comparative Example 1 3.7 3.2 2.7 3.4 5: Very good, 4: Good, 3: Normal, 2: Bad, 1: Not very good

As shown in Table 1, Examples 1 to 3 of the present invention were evaluated in terms of taste, flavor, texture and overall taste as compared with Comparative Example 1 in which the seasoning solution was not used. 2 was the best evaluation among the examples.

Therefore, it can be seen that the processed turtles of the present invention have the advantage of providing a fishy and salty taste through the processing of turtles, as well as elevating texture and convenience of circulation.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the present invention. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (5)

Cleaning the seals cleanly,
Adding a seasoning solution containing soy sauce, purified water, sugar, sake, and flavor enhancer to the washed seashell, boiling at a temperature of 90 to 100 ° C for 3 to 5 minutes,
The step of boiling the shell,
Washing the disrupted crustacean with a seasoning solution comprising soy sauce, purified water, sugar, sake, and flavor enhancer;
Slicing the scum washed with the seasoning solution to a thickness of 1 to 10 mm;
Vacuum packing the sliced clay,
Freezing the vacuum packed shell,
The crustacean is an antler,
In the vacuum packaging step, the antlers are vacuum-packed together with a seasoning solution consisting of 100 parts by weight of purified water, 80-120 parts by weight of soy sauce, 80-120 parts by weight of sugar, 60-100 parts by weight of sake, and 10-30 parts by weight of a flavor enhancer ≪ / RTI >
delete delete delete A processed seaweed food produced by the method of claim 1.

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