KR101578795B1 - Manufacturing Methods for Ready to Heat and Ready to Cook Dried Abalone Seafood Porridge - Google Patents

Abstract

It is a method of manufacturing abalone rice using seaweeds and abalone of flesh and abalone, and improving the salty taste of abalone by improving the texture of abalone and improving the texture, flavor, color and restorative power of abalone. I have to.
A step of washing rice with water and separating the flesh and the viscera from the skin of the raw abalone; and a step of cutting off the abalone and abalone body separated in the separation step , And then it is aged with a small amount of grain to remove abalone flavor, and mixed abalone and abalone mixture, called rice, abalone porridge. The boiled rice was boiled for 10 to 20 minutes with boiling water at 100 to 120 ° C and 1.0 to 1.2 kg / cm 2, and vacuum dried, and temperature maintenance step Dried roasted abalone rice is roasted in a fluidized bed roaster at a roasting temperature of 250 to 290 ° C for 60 to 120 seconds to prepare instant dried abalone seafood porridge.

Description

{Manufacturing Methods for Ready to Heat and Ready to Cook Dried Abalone Seafood Porridge}

The present invention relates to a method for producing instant dried overturned seafood porridge, which comprises adding at least one seaweed selected from the group consisting of abalone, abalone, rice, do.

In terms of the dead food industry, there are some areas where the market does not expand significantly, because it gives a good texture to elderly people and patients. In other words, in the boiling process, the water is boiled for about 30 minutes after adding 5 ~ 8 times of the rice or glutinous rice. Therefore, the cooked rice should be cooked continuously and the cooked dead rice will become like a grass. People tend to be less palatable.

Especially, the products manufactured and distributed in the instant porridge are boiled and sterilized or frozen for the retort, so that the tissues of the rice and the abalone are destroyed, the texture is reduced and the sensation of rejection appears, and the flavor of the abalone is decreased.

The method of the present invention for preparing instant-dried overturned seafood porridge has a chewy texture and a soft texture of the abalone with the shape of the rice being retained. It is also characterized by the unique flavor of abalone and seaweed.

The present invention relates to a method for improving the quality of abalone, comprising the steps of separating the flesh of the raw abalone and cutting it with an abalone slice cutter, A step of mixing seaweeds and at least one seaweed selected from the group consisting of green tea, green tea, green tea, green tea, and kelp; a step of mixing the seasoning with the seasoning; And dried to prevent formation of a film due to the solidification phenomenon of the tissue. Dried roasted seafood porridge characterized in that it comprises 60 to 120 seconds of roasting step using a fluidized bed roaster to increase the restoring force when the roasted or dried rice is heated and cooked with water.

The zucchini of the present invention was invented in such a way that it can be poured and boiled water on the spot, and it is possible to produce a differentiated effect from the traditional zucchini with the taste, nutrition, color and flavor of the zucchini without any special soup. have.

Our stocks are said to be the earliest way to bury death rather than steeping or boiling. To die is a liquid type of recipe that makes the grains or flour of the grain boil for a long time to make it full. There is a nutritional value to match with dead rice. It was used as a supplementary food by putting a lot of protein food such as abalone or chicken, and it was also used as a patient meal, baby food, and the like. It was said that it was used as breakfast in the court because it was cooked so that it was easy to digest the dead rice very much, and it was less burden even after eating.

Abalone (Haliotis discus hannai) is a high quality fish and shellfish that grows on the feed of seaweeds and is rich in minerals such as calcium and phosphorus, vitamin B1, B2 and protein, and especially taurine component. Fatigue recovery, is said to have efficacy such as nourishment, and is being used as a health food. In addition, the taste of abalone is rich with glutamic acid and adenylic acid, sweetness by betaine and deep taste by glycogen.

Abalone has a very high market value because it is a functional aquatic product, which has been regarded as a valuable product in Korea, China and Japan for a long time.

Abalone is rich in proteins and vitamins in particular, and has been treated as a high quality aquatic product from the past. It has excellent efficacy for skin beauty, nourishment, postpartum cooking, fragile constitution, and is used for not only edible but also medicinal purposes. In addition, the abalone contains a large amount of taurine. This taurine strengthens the gallbladder dissolution and liver detoxification function, decreases the cholesterol, improves the heart function, and restores the visual acuity. By eating the taurine-containing abalone, Recovery of fatigue, antioxidative activity, nitrite scavenging ability, blood pressure lowering and anti-thrombotic effect can be obtained.

Many studies on abalone have been conducted for a long time. Most of them are related to abalone culture technology and feeding (feed) development. Studies on abalone function and utilization include studies on freezing of abalone, Studies on the Lipid Composition, Anticoagulability, Optimal Preparation Conditions and Quality Characteristics of the Subtropical Extracts, Antioxidative and Alcoholic Metabolism Enzymes, Studies on the Food Components of Triploid Embroidery, And research on physicochemical properties.

Due to its scarcity, abalone has little technology related to processed foods, but some of the methods of processing dry abalone, which is the most basic processing method, are used to secure storage stability and to be used as herbal medicine. In other words, when the abalone is dried (steamed and dried), white powder like dried squid is formed. It is a taurine ingredient, which improves gallstone dissolution and liver detoxification function, decreases cholesterol, improves heart function and restores vision It is known. In oriental medicine, it is reported that the function of abalone embryo is used as a supplementary or energetic agent for people with weak renal function. However, since abalone is not only an expensive seafood, but also it is necessary to maintain freshness of abalone until ingestion, it is difficult to store for a long time, so that it is difficult for ordinary people to obtain abalone easily at low cost.

Most of the abalones produced in Korea are exported to Japan in an overturned state, or they are circulated in an overturned state in Korea and consumed in circuit. Most processed products consist mainly of dumplings, and most of them are processed using import abalone.

In recent years, smoked products, canned foods, salted eel fish, soy sauce, and abalone powder have been tried. However, most of the products have not been commercialized. Although the products are manufactured, there is a lack of processing technology and hygienic processing technology, and consumption is not activated.

Especially, it is known that there is no commercialized case of instant dried and killed food that can be made at any time by consumers because they are distributed through stores such as burgers and franchises in refrigerated and frozen porridge form.

The present invention is a technique to solve such a problem, and as a method thereof, there is a problem in that when the overturned and overturned embers are used, the offal taste is removed, and when the bean is heated and dried, At the same time, it has improved the resilience through improvement of the drying method and has created a new type of dried Jeonbuk porridge. By using these technologies appropriately, it is possible to produce high-quality products that consumers can trust with mass-produced bamboo products.

In addition, the peculiar odor and taste of the abalone is not easily lost even if the abalone is boiled or heated. Therefore, consumers who dislike the abalone may have a dislike when eating abalone.

Moreover, it is rare to eat abalone on the spot. Recently, microorganisms have been produced in frozen zucchini, which has been exported to Japan, and it has been recalled nationwide (Sankei Shimbun, Aug. 8, 2014). Therefore, hygienic manufacturing method of abalone processed food is urgent. There are a lot of people who do not like it surprisingly because of the bad taste of the abalone, and foreigners are being avoided by the bad taste of this abalone. Further, there is a problem that the boiled taste of the gruel is more strong when boiled.

Korean Patent No. 10-0696888 (a method for producing smoked abalone and a smoked abalone produced thereby) comprises smoldering the washed abalone for 15-30 minutes in a smoker at a temperature of 70 to 90, Salt, yellow sugar, green tea, orange peel, oyster powder, cinnamon powder.

Korean Patent No. 10-0519743 discloses a method for preparing instant-fried zucchini, which is prepared by mixing abalone extract extracted from abalone, followed by drying. In this method, Dried in a drier, and then pulverized in a pulverizer.

Korean Patent No. 10-0693460 (Preparation method of ebony-zucchini having excellent color and texture) In order to remove the fishy smell of the abalone, spices and vegetables are mixed and then heat-treated by centrifugation in order to prevent the coagulation of the abalone, Drying step to prepare a powdered soup with abalone, step of adding hot sesame oil and sorbitol to improve the texture of abalone meat, hot-air drying, and mixing the abalone powder soup and abalone meat with hydrated rice A method of manufacturing a fried yam japonica having excellent color and texture

Korean Patent No. 10-0733786 (porridge made from seaweeds and its preparation method) is prepared by adding seaweeds such as abalone, oyster, clam or mussel in a cooked state, adding various kinds of vegetables to prepare porridge, The composition is dried in a vacuum freeze-drying system in the absence of changes in color, taste, flavor, and nutrition, so that storage can be remarkably improved for long-term storage and distribution, and high stability is achieved in a short time .

Korean Patent No. 10-1017198 (Method for Producing Powder for Pottery) The invention relates to a method for manufacturing a powder for a pottery jelly, which comprises the steps of making the pottery interior into a liquid phase so as to produce a unique taste of the pottery, , A step of slicing the kneaded product to dry it, and a step of pulverizing the dried kneaded product to obtain a powder.

Korean Patent No. 10-1325162 (Method of Making Instant Instant Abalone Food) is a method in which an abalone is mixed with sea urchin and roasted first, then roasted sea urchin eggs and abalone are mixed with abalone meat and called rice, Frozen at a temperature of -5 to -40 < RTI ID = 0.0 > C. < / RTI >

Korean Patent No. 10-0383310 discloses a method for producing vacuum dried ichthyung jacquard by naturally cooling the cooked ichthyung jacquard, quenching at a temperature of -35 to -40 캜 for 10 to 12 hours, Way.

However, these prior arts have different technical constructions from those of the present invention.

In Korea, abalone production is about 7,600 tons / year in 2013, and 97% of abalone production is produced in Jeonnam. It is reported that the abalone production of Wando is 80%. As Korea becomes the world's second largest producer country after China, production volume is increasing, and improvement of storage and distribution methods and development of processed foods are urgently required.

Most of abalone is distributed as an abalone, and it is difficult to dry up to the deep part. Therefore, some dry clothes are frozen or semi-dried and are circulated at low temperature. However, Research has been attempted. Particularly, the processed instant food is frozen or sterilized by retort, and cold chain is circulated, so consumption may be limited. In addition, imported frozen abalone uses a variety of additives or spices to eliminate bad taste, and products that can be received from consumers are being circulated.

The present invention is based on the finding that the malt sprout portion of abalone is removed using a small amount of wheat, and the natural ingredients such as marigold, parsley, seaweed, and kelp are used as they are, and in the cooking process of abalone, It is fully absorbed and dried in the abalone flavor and aroma, and the texture and flavor are greatly improved. It is possible to maintain long-term storage and quality even at room temperature. The present invention of the present invention is a transplanting method in which instant heat (RTH) (Ready to Heat) or ready to cook (RTC) can be carried out through the texture recovery technology of rice using the embryo and flesh of abalone, And to improve the texture and flavor of Jeonbokjuk by using abalone and seaweed.

It is a method to manufacture instantly dried bamboo shoots using seaweeds and abalone. Rice is washed and is called as water for 20 ~ 30 minutes at a temperature of 15 to 25, and the raw abalone is separated from the bark to separate flesh and viscera, It is a method to grind the abalone flavor by grinding it with a meat season (Minchigi) and mixing the abalone and the viscera at a certain rate to mature at a low temperature with a small amount of grain.

When mixing the so called rice and the abalone, abalone, boiled rice, and vermiculite material separated in the separation step, water of 1.0-1.5 times of the weight of the rice and the abalone mixture is added and the mixture is heated at 100-120 ° C. and 1.0-1.2 kg / It is a method to reduce the drying cost by boiling water for 10 ~ 30 minutes and to improve the texture of rice and abalone flesh. The dried abalone rice was vacuum-dried by the drying method with moisture balance, and the vacuum evacuation temperature was maintained three times to dry the abalone rice. The dried abalone rice was dried to 8.0 to 11.0 wt% And frying for about 60 seconds. The present invention also provides a method for producing vacuum-dried mugwaji.

The present invention relates to a method of preparing abalone rice using seaweed and abalone flesh and embryo, and then improving the salty taste of abalone as a method of preparing instant rice bran porridge, and improving the texture, flavor, color and restorative power of abalone and rice It is to provide the ukuljuk. The texture, flavor, and restorative power of the dried zukbokjang are fundamentally improved, which has great industrial effect. Therefore, it is expected that it will contribute greatly to the activation of the fisheries industry through the development of the abalone processing technology, and it will be expanded to be a product that can be exported. Especially, it can be used as a postpartum cooking and recreation food for pregnant women or elderly people. It can be used as a health nutrition formula for young children, and can provide health foods with high preference even for young women who pass breakfast.

Fig. 1 shows a preferred manufacturing process of the present invention.

Conventionally, at home, in general, there are two ways to make the mungukjak: 1) Rice is cleanly washed and called water. 2) Rinse the abalone shell with a brush or thoroughly wash it with coarse salt, then cut the contents with a knife or a spoon so that the viscera does not burst. 3) The meat is separated from the viscera and sliced flat. 4) Stack the interior with a knife. 5) Put sesame oil in the pan, stir the rice and abalone, pour water, and boil for a long time in the middle fire. 6) When the rice flour is almost spread, add the sliced onion, carrot, and other ingredients, and stir with a wooden spatula to cook the vegetables. At this time, you can not insert or insert the built-in unit. It is known that the home-cooked bamboo junkjack does not use or use the interior decoration depending on the area.

In order to solve the problem of the present invention, a specific example of the dried zucchini bruch has a step of washing rice, a step of separating flesh and viscera from the skin of the abalone, and a step of separating the abalone separated from the bark (SM Enterprise Co., Ltd., SMC-12), immersing the abalone and the viscera cut in the above step in a small amount of water, cutting in the above step The method comprising the steps of mixing seaweeds, spices and vegetables selected from the group consisting of abalone, viscera, boiled rice, seaweed, marigold, parasitoids, red sea bream and sea tangle, 1.0-1.5 times the weight of the mixture produced in the mixing step Boiling the rice with boiling water at a temperature of 100 to 120 and a pressure of 1.0 to 2.0 kg / cm < 2 > to prepare a steamed overturned rice, vacuum drying the steamed overturned rice at 600 to 750 mmHg, Separating sieve, a method for producing a dry jeonbokjuk including the step of wrapping a dry abalone rice separated from the body by purpose.

1) Step to wash rice

The step called rice is basically to wash for about 5 minutes in 3 to 5 times of water of rice, and the process called as a process of absorbing water to rice so that the starch is sufficiently advanced when rice cake is cooked, A soak time of 40 minutes is required. Although the water absorption of rice seems to have been called as a surface observation, it does not absorb moisture to the deep part when it is observed with an infrared photograph, and it affects the physical properties of rice. Therefore, Adjustment to 40 minutes is required.

2) Separation of flesh and gut of raw abalone

How to separate flesh and organs from raw abalone can be done by separating flesh and internal organs directly with knife or spoon, or by separating the skin after cooling for 4 ~ 5 minutes in boiled water. The raw abalone is a method that is universally used because it is difficult to separate the shell, but it is easy to separate by digesting it. At this time, it is easy to separate the abalone and can be matured to the extent that the abalone can be easily cut. However, since it may affect the resilience after drying, the method of separating the abalone is applied.

3) Step to remove abalone flavor

When fresh boiled or boiled or boiled or cooked rice, there is little taste, but when stored in a state where the abalone is still alive, excretion is generated from the internal organs, resulting in malodorous taste and odor, and as with fish, Taste is known to be produced. In the present invention, it is a method of immersing overturned flesh and organs in small amounts of water to enhance the taste of abalone and alleviate the bad taste.

The small amount of rice is mixed with 200g of rice grain (chrysanthemum fermentation), 60g of sun salt (going) and 200ml of purified water, and transferred to a clean storage container and aged at room temperature. The container is aged for 7 days in the summer season and 10 to 14 days in the winter season with the seeds remaining slightly open, but not completely closed. It is good to mix once a day while being aged. The small grain of the finished grain is sweet and rich, and if you taste it, the grain of rice is not hard, and the corners of the salt are rounded.

The small amount of ginseng inhibits the growth of pathogenic food poisoning bacteria, and amino acid composition of rice protein increases amino acid nitrogen and flavor components. The abalone guts are seaweed-specific fishy smell. In order to remove the fishy smell, there are methods of roasting with sesame oil, using various spices or vegetables, and salting. In the case of using sesame oil, it was not possible to apply tea oil because it causes rancidity of the oil. In the simple salting method, the effect of increasing salt concentration was insufficient.

When the abalone is aged in a small amount of grain, the taste is increased and the taste of the beef is eliminated. Since the small amount of grains obtained is in a paste state, the permeation of the material is rapid, so that it is possible to soften the meat quality in a short time, to enhance the taste of the material, or to impart a balanced taste, sweetness and salty taste of the liquid seasoning.

Since the shape of the grain small amount is paste state like rice bran, when it is used for the material, it is possible to use a method of applying it to the overturned flesh and the internal organs with the hand or the spatula, or rubbing it. In order to sufficiently bring out the taste of the material, it is possible to mix the small amount of wheat with 2.0 to 8.0% by weight of wheat flour with respect to 100% by weight of abalone and aged at a temperature of 8 to 15 ° C for 2 to 48 hours.

≪ Examples 1 to 4 and Comparative Example 1 >

As shown in Table 1, the abalone skin washed three times with purified water was cut into thin pieces with three abalone seasons (Kaya skinner, Busan), and the abdomen was cut with Minchi Zhi (SM Enterprise Co., Ltd., SMC-12) Were mixed at a ratio of 75 to 90:10 to 25, 2.0 to 8.0 parts by weight of small amount of wheat was added to 100 parts by weight of the mixture, and the mixture was aged at a low temperature of 10 캜 for 2 to 48 hours at a low temperature.

(Unit: wt%) ingredient Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Abalone 75.0 80.0 85.0 90.0 80.0 Abalone built-in 25.0 20.0 15.0 10.0 20.0 Small amount 8.0 6.0 4.0 2.0 0.0 Sum 108.0 106.0 104.0 102.0 100.0 Aging time (Hr) 48.0 24.0 12.0 2.0 0.0

(Test Example 1)

(5 males and 5 females) who were well trained and healthy inspectors of abalone and viscera treated with small amounts of each of Examples 1 to 4 had a score of 5 out of 5 (5 points, 4 points, 3 points, 2 points, 1 point, 3 points, 2 points, 1 point) Very poor), and the average value thereof is shown in Table 2. < tb > < TABLE >

ingredient Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Bad taste 4.4 4.5 4.2 3.9 3.5 color 4.2 4.5 4.5 4.5 4.5 smell 4.5 4.5 4.3 4.1 4.2 Comprehensive preference 4.4 4.5 4.3 4.1 3.8

4) Step of mixing abalone, viscera, called rice and seaweed

It is a common method to put sesame oil, sesame oil, roasted meat, and sesame oil, or sesame oil or edible oil in sesame oil, roasted when dried, stored after drying, Occurs. As a result of finding a new method to solve this problem, it is possible to produce a full-bodied or full-bodied rice with no flavor while maintaining the flavor of the abalone as a result of using the small amount of grain of the present invention without mixing the additives such as sesame oil or spice there was.

Abdominal viscera are piled up with fascia, and water-soluble proteins and fats are the main components, causing the coagulation phenomenon by protein during heat treatment. If the coagulated intestines are used as they are, the effect on sensory effects of final bamboo shoots is bad.

In order to solve these problems, it is necessary to finely grind the ornamental pieces separated from the abalone or to use a mixer to treat them with a small amount of grain. Then rice, abalone, and abalone can be used to die or cook rice, It is possible to add a natural flavor by adding parasites and kelp.

Alkaline ions of seaweeds are excreted by binding to acidic waste materials in the body, thereby actively supporting metabolism. Capsosiphon fulvescens, a green algae, is a seaweed with a high nutritional content. According to reports, it is known that it contains more crude protein and various minerals than other seaweeds.

Among the constituents of minerals, there is a high content of iron having a calcium and hematopoietic function, which has a skeleton formation for development of children and osteoporosis, and a potassium content which is involved in a blood pressure lowering action, so that a physiological effect by these minerals is expected It is seaweed. However, it is an important issue that the seedlings are produced in processed foods such as porridge and can be used year after year because they live in the clean area of the southern coast of Korea and reproduce only from April to May from the middle of November.

Hijikia fusiforme (Tott) is a brown algae distributed widely in the coast of Asia and has been reported to contain various physiologically active substances such as antioxidant, anticoagulant and myocardial regeneration. Carrots, onions, onions, garlic, etc. can be added according to the symbol or product composition.

As shown in Examples 5 to 8, it is possible to mix 26.4 ~ 28.2% by weight of the rice with boiled rice, and the abalone and abalone in the ratio of 75 ~ 90: 10 ~ 25, The mixing ratio of 5 to 8 was 8.1 to 17.8% by weight based on Example 2 in which the favorable preferences of Examples 1 to 4 were the best, a mixture of abalone and viscera mixed at 8: 2 ratio of abalone and viscera, The seaweeds can be used in any one of a variety of seaweeds, seaweeds, red sea breams and sea tangle seaweeds. The seaweeds of the present invention can be used in an amount of 26.0 to 30.0% by weight, from 1.6 to 3.8% by weight, from 0.4 to 1.5% by weight, from 0.2 to 0.9% Or more can be selected and used. Vegetables and seasonings may be manufactured in such a way that they can be produced with or without conventional technology, depending on the symbol or product composition. As shown in Table 3, the composition of Comparative Example 2 was prepared by mixing the water-kneaded rice and the abalone mixture 8.4 times with boiling water.

Table 3 shows the blending ratios for preparing dried porridge.

                                                     (Unit: wt%) Product Name Example 5 Example 6 Example 7 Example 8 Comparative Example 2 Called rice 28.2 29.9 28.9 26.4 6.8 Abalone mixture 8.1 13.7 16.5 17.8 3.4 Mysterious 1.6 2.6 3.3 3.8 - Top 0.4 0.9 1.2 1.5 - Kelp 0.2 0.9 - 0.4 - Blue 0.8 0.4 - - - Matsutake 0.2 - - 0.5 2.6 Soy sauce 2.4 2.6 2.1 1.9 0.5 carrot 0.8 0.9 0.8 0.8 - garlic 0.4 0.3 0.4 0.4 0.3 wave 0.3 0.2 0.2 0.3 0.5 Salt - - - - 0.3 Sesame oil - - - - 0.2 Purified water 56.6 47.6 46.6 46.2 85.4 Sum 100.0 100.0 100.0 100.0 100.0

5) Step to make abalone rice

Generally, it is about 5 ~ 10 times more water than the amount of rice used, so it is made to die for about 30 minutes by adding about 5 ~ 10 times of water. Therefore, rice does not have a texture, and healthy adults do not have a chewing texture If you retort after dying, it becomes more common to spread like a grass.

The Jeonbuk porridge or abalone rice according to the present invention was prepared by mixing 1.0 to 1.5 times of a mixture of the rice as described in Examples 5 to 8 with respect to the rice and abalone mixture of water and boiling water at 100 to 120 DEG C and 1.0 to 1.2 kg / You can cook rice for 10 to 10 minutes at low temperature for 2 to 5 minutes.

6) Vacuum drying of abalone rice

In order to sterilize or freeze the retort after being killed, rapid cooling with cooling water or rapid cooling at -40 ° C or less is applied to suppress the growth of microorganisms. The drying method of the present invention can be reduced by 2 to 5 times by applying the method of drying in 8 to 12 hours by putting it in an overturned rice or aluminum die-drying box without cooling, and drying it to 8 to 10% of water. In this case, in order to improve the deterioration resistance and restoration ability due to microbial contamination, a method of vacuum drying in a vacuum dryer and repeatedly drying three times with a vacuum holding method after temperature was maintained.

Primary Drying: Vacuum -600 ~ -700mmHg at 70 ~ 80 ℃ temperature range. After drying for 50 ~ 60 minutes, keep at normal pressure and 70 ~ 80 for 50 ~ 60 minutes.

Secondary drying: Vacuum -600 to -700 mmHg for 120 minutes at a temperature of 70 to 80 ° C. After drying for 120 minutes, maintain the temperature at 70 to 80 for 50 to 60 minutes under normal pressure.

Third Drying: Vacuum 650 ~ -750mmHg for 120 minutes at 60 ~ 70 ℃ temperature, hold for 60 ~ 70 minutes at 60 ~ 70 ℃ under atmospheric pressure, then target temperature of 8.0 ~ 11.0% -650 ~ -730mmHg, And dried at 50.0 to 60.0 占 폚.

7) Stirring dried abalone rice with a fluidized bed roaster

The condition of the pilot fluidized bed roasting machine (Taeheung Automated Machine) was roasted at a blower speed of 80, a roasting temperature of 270 ℃, a roasting time of 90 seconds and a cooling time of 1 minute. The roasting method of the present invention refers to roasting by instantaneous warming while circulating the grains by an air circulation method using a fluidized bed roaster. The roasting method can be carried out using various apparatuses, but is not limited thereto. For example, a stirring roaster (flame), hot air, a direct-frying drum roaster (coffee roaster), and a fire-extinguishing roaster can be used. Using short roasting time of 60 ~ 180 seconds, it is aimed at minimizing the destruction of nutrients and improving the water absorbability and resilience through instant puffing.

It can be stored for 1 ~ 3 years at room temperature, and can be stored at room temperature. It can be stored at room temperature for one to three years, And can be used as disaster, emergency and outdoor portable food.

8) Step of crushing roasted abalone rice

In order to make roasted abalone rice as dry rice, it can be used in the form of instant rice in the form of onion rice by crushing according to the purpose, and it can be used as instant rice cake by crushing. At this time, in order to control texture, it is possible to classify it by controlling the size of 20mesh size of rice grain and onion rice.

(Test Example 3)

Resilience refers to a state in which the texture of rice is alive and restored to a state of good eating. The ratio of rice is 3/4 of the normal rice which is left on the sieve with 1.7 ㎜ sieve (10mesh) And analyzed the existence of abnormal form. Resilience, texture, and preference can be added in the range of 3.0 to 4.5 times the amount of water added according to preference. In this experiment, water at 90 ~ 100 ℃ was added to dried Jeonbuk porridge and the lid was closed. After 4 minutes, restorative power, texture and preference were evaluated. If you use a microwave oven, you can add cold water to the microwave oven (output 700W) at 3.0 ~ 4.5 times of water and heat it for 2 ~ 3 minutes at 100 ℃ to restore it to the shape of rice or rice. In the evaluation of Comparative Example 2, hot air was blown up to a moisture content of 10.5% by weight at a temperature of 60 to 70 캜 for comparative analysis.

Resilience and texture of dry porridge Product Name Example 5 Example 6 Example 7 Example 8 Comparative Example 2 Resilience (minutes) 8 7 6 6 15 The texture of rice Good Good Good Good Inadequate Texture of abalone Good Good Good Good usually Likelihood Good Good Good Good Inadequate Ratio of rice (%) * 1.7mm body weight 68.5 74.2 76.4 70.1 5.5 Broken Rice (%) 31.5 25.8 23.6 29.9 94.5

It was found that all of the dried bamboo shoots of Examples 5 to 8 had significantly higher preference than those of conventional bamboo shoots. The common evaluation results of the panel participated in this study include abalone and seaweed, so the taste and taste of the abalone were well matched and the flavor, taste, and overall preference were the highest. The color was assessed as having a more health-oriented image with a little bit of blue due to visceral and seaweed additions.

The dried zucchini of the present invention improves the salty taste of the abalone and improves the texture, flavor, and restorative power of the dried zucchini so that it can be industrially utilized. Therefore, it is expected that it will contribute to the fisheries industry through development of abalone processing technology, and it is highly likely to develop into a product that can be exported. In addition, the seagrass is propagated only from mid-November to April-May, so it can be processed and processed for the year.

As a result of the sensory evaluation, the sensory evaluation result of the present invention is that the product contains rice, abalone and seaweed, and the unique sensory symbol is shown. .

Claims (8)

Rinse the rice called step,
A step of separating the flesh and the intestines of the raw abalone,
Removing the foul taste of the flesh of the raw abalone and the viscera of the viscera with a small amount of grain,
Wherein the seaweed is one or more seaweeds selected from the group consisting of marigold, blue sea bass, red sea bream and sea tangle,
A step of preparing an overturned rice,
Vacuum drying the overturned rice,
Roasting the vacuum-dried overturned rice with a fluidized bed roaster, and
And crushing the roasted overturned rice. Description: [7] The method of claim 1, wherein the removing the foul taste of the flesh and gut of the raw abalone with the small amount of grain comprises: mixing 75 to 90: Characterized in that 2.0 to 8.0 parts by weight of the granule are added to 100 parts by weight of a mixture of abalone and abalone, followed by low-temperature aging at a low temperature of 8 to 15 캜 for 2 to 48 hours. ≪ / RTI & delete The method according to claim 1, wherein the composition ratio of the step of mixing the abalone with the viscera, boiled rice, and seafood is from 8.1 to 17.8% by weight of the mixture of abalone and viscera, 26.0 to 30.0% By weight, 0.4 to 1.5% by weight of starch, 0.2 to 0.9% by weight of kelp, and 0.4 to 0.8% by weight of parboiled rice. delete [2] The method of claim 1, wherein the step of vacuum drying the overturned rice comprises drying at a temperature of 70 to 80 DEG C under a vacuum of -600 to -700 mmHg for 50 to 60 minutes, And the secondary drying is carried out at a temperature of 70 to 80 ° C under a vacuum of -600 to -700 mmHg for 120 minutes and then maintained at a temperature of 70 to 80 ° C under atmospheric pressure for 50 to 60 minutes and a tertiary drying is carried out at a temperature of 60 to 70 ° C Vacuum: -650 to -700 mmHg After drying for 120 minutes, at 60 to 70 ° C for 50 to 60 minutes at atmospheric pressure, drying is carried out at a target temperature of 8.0 to 11.0% at a temperature of -650 to -750 mmHg and a temperature of 50 to 60 ° C. How to make dried abalone seafood porridge 2. The method of roasting a vacuum dried roasted overturned rice with a fluidized bed roasting method according to claim 1, wherein the roasting is carried out at a roasting temperature of 250 to 290 DEG C and a roasting time of 60 to 120 seconds , Followed by cooling for 1 to 2 minutes. delete

Images