KR101653585B1 - Method of manufacturing houseleek-sauce and seafood marinated in houseleek-sauce - Google Patents

Abstract

The present invention relates to a seasoning or a seafood place, and more particularly, to a method for producing a seaweed using a seaweed and a method for manufacturing a seafood place using the seaweed.
According to a first aspect of the present invention, there is provided a process for extracting a feed effective ingredient for solvent extraction of S1) and a feed; S2) a first concentrating step of mixing dry seafood, cereals, vegetables, and salt with the dried seaweed extract obtained after the step of extracting the active ingredient for thermal shrinkage, followed by thermal condensation; And S3) a second concentrating step of mixing fruit, vegetable, and saccharide with the first concentrate obtained after the first concentrating step and thermally concentrating the mixture.
A second aspect of the present invention is a method for producing a soy sauce comprising: S4) 20 to 30 parts by weight of seafood is mixed with 100 parts by weight of the soy sauce prepared according to any one of claims 1 to 3, A first ripening step of ripening; And S5) After the first ripening step, only the seafood is removed, and the remaining flavored soy sauce is heated in an atmosphere of 100 to 150 ° C for 1 to 2 hours, then cooled at room temperature, and the boiled seafood is re- And a second aging step of aging the agar for 1 to 2 days in an atmosphere of < RTI ID = 0.0 > 1 C < / RTI >
According to the present invention, it is possible to prevent deterioration of seafood and improve the preference of the seafood field by eliminating the salty taste of the seafood and the salty taste of the seafood in the seafood field produced by using seafood such as crab, shrimp, seaweed, . In addition, it is possible to contribute to the health promotion of modern people who are seeking wellness by preventing the problem of excessive intake of sodium and by combining the active ingredient of Wassong and the active ingredient in other grains and vegetables.

Description

TECHNICAL FIELD [0001] The present invention relates to a method of manufacturing a salted seafood poultry including an active ingredient of a salted salted seaweed,

The present invention relates to a seasoning or a seafood place, and more particularly, to a method for producing a seaweed using a seaweed and a method for manufacturing a seafood place using the seaweed.

Korean traditional food using crab is Korean traditional food. Crab or crab is fermented by salting Crab, and fresh crab is pickled in soy sauce or red pepper powder. The origin of the food called gojang itself is marinated with soy sauce, but the term soy saengjang is used today to distinguish it from seasoning goat with red pepper powder. Seasoning crabs started appearing after the end of the Korean War, and Gyeonggi Province, Gyeongsang Province, Jeolla Province, and Jeju Island are distinctive regions. In coastal areas with sea ridges, we mainly cook seasoned goats, which eat fresh crabs, and mainly soy sauce marinated in soy sauce, which can be stored for a long time in the inland area. Among the crabs, soy sauce crab is used more for female, and seasoning crab is used for male crab more. Generally, soy sauce crab is a kind of Korean fermented crab which is poured and dipped in crab, and this soy sauce crab is made by aging for 2 to 6 months by pouring soy sauce into a crab that has been cleaned and removed water. It is common.

On the other hand, seaweeds such as shrimp, shrimp, seaweed, and dress are seafoods that have been salted and fermented by seafood. Fresh shrimp, shrimp, Seaweed, abalone is part of our table culture as a food pickled in soy sauce and lightly seasoned with salt.

Soy sauce containing seaweed, seafood, shrimp, and seaweed is made by fermenting soybeans with soy sauce, which is prepared by soaking soybeans in soy sauce, dipping them in salt water, use. However, there is still a problem of the reluctance caused by the salty foods of seafood using such soy sauce.

Korean Patent Publication No. 2005-0069486 (hereinafter referred to as " Prior Art 1 ") relates to a soy sauce soy sauce and a method for producing the soy sauce sauce using the soy sauce sauce. More specifically, 0.5%, 0.1 to 2.0% of acid and 0.1 to 0.5% of chitinolytic substance. However, the above-described prior art 1 improves the quality of the soy sauce paste by eluting calcium and chitin, which are major nutrients contained in the crab shell, by softening the hard shell of the crab, which is the main ingredient of the soy sauce paste, It is another object of the present invention to provide a soy sauce soy sauce which can shorten the fermentation time of crab meat by softening the crab skin and shorten the manufacturing time of the crab sauce, and a method for producing soy sauce paste using the soy sauce soy sauce. That is, any microorganism selected from the group consisting of Rhizopus sp., Cellulomonas sp., Cytophaga sp., Or chitinase such as chitinase, As an invention for dissolving chitin contained in a crab shell by using a decomposition substance and allowing it to be contained in a crab shell, there is no proposal for a technique for solving the problem of a crab shell, and the present invention can be applied to seafood other than crab There is no provision for technology.

In addition, when a common soy sauce fermented with soybeans is used to contain the goat, there is a problem of crab fish smell and a bad taste of the soy sauce. For such a problem, it is common to use a method of very witten food or a little alcohol addition However, this method has the problem of salty taste and smell of the soy sauce itself, and the crab is woven. In order to maintain the merchantability, there is a method of aging the crab as it is without cutting the crab. In such a case, a high salinity may be impregnated into the crab, In some cases, the problem of saltiness is still present in any case. As a result, modern people who are exposed to the problem of excessive sodium intake can not but limit the accessibility as a well-being food.

In addition, since the soy sauce paste prepared according to the conventional method of manufacturing soy sauce paste as described above uses only soy sauce, there is no problem other than the nutrients the crab has. In addition, There is a problem in that nutritional imbalance may occur.

The present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a seafood for seafood such as crab, shrimp, seaweed, To provide a method for manufacturing a ginseng using salmon and a method for producing seafood ginseng using the ginseng produced by the method, which can eliminate grit tastes and solve modern health problems caused by excessive sodium intake or malnutrition do.

However, the problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned can be clearly understood by those skilled in the art from the following description.

In order to achieve the above object, a first aspect of the present invention is a method for extracting an active ingredient from a raw material, S2) a first concentrating step of mixing dry seafood, cereals, vegetables, and salt with the dried seaweed extract obtained after the step of extracting the active ingredient for thermal shrinkage, followed by thermal condensation; And S3) a second concentrating step of mixing fruit, vegetable, and saccharide with the first concentrate obtained after the first concentrating step and thermally concentrating the mixture.

In one embodiment of the present invention, the solvent extraction in S1) may be carried out by adding 1 to 10 parts by weight of purified water to 1 part by weight of the raw wastes, followed by hot water extraction in an atmosphere at 50 to 150 ° C for 1 to 12 hours, For example, by immersing in an atmosphere for 2 to 3 days.

In one embodiment of the present invention, the first concentration step S2) comprises adding 0.5 to 1.5 parts by weight of dried shrimp, 0.5 to 1 part by weight of dried seaweed, 1 to 2 parts by weight of seaweed, 10 to 15 parts by weight of black rice 1 2 to 4 parts by weight of the root, 3 to 4 parts by weight of the root, and 0.5 to 1 part by weight of the salt of the sun to prepare a first concentrated mixture, , And the mixture is subjected to hot water extraction in an atmosphere of 50 to 150 ° C for 1 to 3 hours, but the present invention is not limited thereto.

In one embodiment of the present invention, the second concentration step S3) comprises adding 3-4 parts by weight of apple, 6-7 parts by weight of pineapple, 0.3-0.7 parts by weight of ginger, 1 to 2 parts by weight of garlic, 0 to 3 parts by weight of ginseng red pepper, 0.5 to 2 parts by weight of jujube, and 4 to 7 parts by weight of black rice tallow are mixed and heated for 1 to 2 hours in an atmosphere at 100 to 150 ° C., But may be, for example, heating for 1 to 3 hours in an atmosphere of ~ 80 ° C, followed by natural cooling at room temperature, but the present invention is not limited thereto.

In a second aspect of the present invention, S4) 20 to 30 parts by weight of seafood are mixed with 100 parts by weight of the second concentrate obtained after the second concentration step, and the first aging step ; And S5) After the first ripening step, only the seafood is removed, and the remaining flavored soy sauce is heated in an atmosphere of 100 to 150 ° C for 1 to 2 hours, then cooled at room temperature, and the boiled seafood is re- And a second aging step of aging the agar for 1 to 2 days in an atmosphere of < RTI ID = 0.0 > 1 C < / RTI >

In one embodiment of the present invention, the method for producing the salted seaweed may include, but is not limited to, S5) further comprising a re-aging step of repeating the second aging step five to seven times.

In one embodiment of the invention, the seafood may be crab, shrimp, clam, crab, or rolled, but is not limited thereto.

According to the present invention, it is possible to prevent deterioration of seafood and improve the preference of the seafood field by eliminating the salty taste of the seafood and the salty taste of the seafood in the seafood field produced by using seafood such as crab, shrimp, seaweed, . In addition, it is possible to contribute to the health promotion of modern people who are seeking wellness by preventing the problem of excessive intake of sodium and by combining the active ingredient of Wassong and the active ingredient in other grains and vegetables.

BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a block diagram of a method of making the transdermal flavored soy sauce of the present invention,
Figure 2 is a block diagram of a method of manufacturing a salvaged seafood field, according to one embodiment of the present invention.

Hereinafter, embodiments and examples of the present invention will be described in detail so that those skilled in the art can easily carry out the present invention.

It should be understood, however, that the present invention may be embodied in many different forms and is not limited to the embodiments and examples described herein.

Throughout this specification, when an element is referred to as " including " an element, it is understood that the element may include other elements as well, without departing from the other elements unless specifically stated otherwise.

Throughout this specification, when a step is referred to as being "before" or "after" another step, or when it is "associated with" a device, But also includes the case where there is another step between the two steps or substantially the same.

The terms " about ", " substantially ", etc. used to the extent that they are used throughout the specification are used in their numerical value or in close proximity to the numerical values when the manufacturing and material tolerances inherent in the meanings mentioned are presented, To prevent unauthorized exploitation by an unscrupulous infringer of precisely or absolutely stated disclosures.

The term " step " or " step of ~ " used throughout the specification does not mean " step for.

BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a block diagram of a method of making the transdermal flavored soy sauce of the present application, in one embodiment of the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Reference will now be made in detail to the present invention with reference to the accompanying drawings, in which: Fig. 1 is a first aspect of the present invention, wherein S1 is a solvent extraction step for solvent extraction; S2) a first concentrating step of mixing dry seafood, cereals, vegetables, and salt with the dried seaweed extract obtained after the step of extracting the active ingredient for thermal shrinkage, followed by thermal condensation; And S3) a second concentrating step of mixing fruit, vegetable, and saccharide with the first concentrate obtained after the first concentrating step and thermally concentrating the mixture.

The step of extracting the active ingredient from the above-mentioned step (S1) is a step of extracting the effective ingredient of the active ingredient by solvent extraction to obtain a dried extract. The warships are widely distributed throughout the country, and are attached to rocks in the foothills of the mountainous regions and to the roofs of traditional houses. All parts, including flowers, can be planted. Recently, many cultivations have been carried out in Honam and Yeongnam provinces.

&Quot; Wassong " in the present application includes everything obtained from a plant (Orostachys japonica, Orostachys japonicus BERGER) belonging to a plant classified as " Wassong " It means. Because it is not the kind of rock, it belongs to Orostachys malacophyllus, Orostachys chongsunensis YNLee, or Orostachys minutus (Komar. A.Berger) , Or roots belonging to the family Rosaceae (Orostachys fimbriatus, Orosrachys malacophyllus, Orostachys erubescen, Orostachys japonicus) can all be used herein.

In general, it has efficacy such as fever, hemostasis, excretion, and humidification. Applied diseases are used for the treatment of diseases and hepatitis, eczema, diarrhea, hemorrhoids, malignant boils, burns and the like. If you stick to the boil, the effect of sucking pus is great. It is also an antidote to the bite of a worm or a snake. Recently, it has been said that it is effective for various cancer treatments. The nutritional value of these foods is rich in five times and three times more than the onions belonging to the light green vegetables, and the minerals such as calcium, iron and phosphorus, and the vitamin A and vitamin B are also contained more than other vegetables.

It is preferable, but not limited, that the rice cake used in the present invention is collected after September after the flower bed has been raised and the flower has been bloomed. It is best to use the harvesting time of harvesting after harvesting in September.

In step S1), it is more preferable to dry and use the whole of the ground part except for roots in the wash water collected for solvent extraction, and as the solvent used for solvent extraction, water is preferably used, but it is not limited thereto . In one embodiment of the present invention, the solvent extraction in S1) may be carried out by adding 1 to 10 parts by weight of purified water to 1 part by weight of the raw wastes, followed by hot water extraction in an atmosphere at 50 to 150 ° C for 1 to 12 hours, For example, by immersing in an atmosphere for 2 to 3 days. It is preferable to extract the active ingredient of the soybean curd with hot water for 1 to 12 hours in an atmosphere of 50 to 150 ° C by using a constant water or by immersing in an atmosphere of 5 to 40 ° C for 2 to 3 days to obtain an effective ingredient of the soybean curd And the concentration of the salty extract obtained after the extraction can have a suitable concentration that can be used as a flavored soy sauce. The term "flavored soy sauce" as used herein refers to soy sauce prepared by fermenting soybeans and containing soy sauce and other vegetables prepared with a large amount of salt, unlike processed soy sauce, And a low salt, but with a salty taste.

The first concentration step S2) is a step of thermally concentrating dried seafood, cereals, vegetables, and salt to the dried seaweed extract obtained after S1) and the active ingredient extraction step, And may be a thermal condensation system including an extraction process. The first concentration step is a step of extracting and concentrating the nutritional components of dried seafood, cereals, vegetables, and the like to the fresh seaweed extract obtained by extracting the active ingredient of the seaweed. In one embodiment of the present invention, In the first concentration step, 0.5 to 1.5 parts by weight of dried shrimp, 0.5 to 1 part by weight of dried seaweed, 1 to 2 parts by weight of seaweed, 1 to 2 parts by weight of black rice, 3 to 4 parts by weight of roots, 3 to 4 parts by weight of undiluted salt and 0.5 to 1 part by weight of sodium chloride are mixed to prepare a first concentrated mixture, 60 to 70 parts by weight of purified water is mixed with 1 part by weight of the first concentrated mixture, But may be, for example, hot water extraction in an atmosphere at 150 캜 for 1 to 3 hours, but the present invention is not limited thereto.

In preparing the first concentrated mixture, 0.5 to 1.5 parts by weight of dried shrimp, 0.5 to 1 part by weight of dried seaweed, 1 to 2 parts by weight of seaweed, 1 to 2 parts by weight of black rice, 3 to 4 parts by weight, 3 to 4 parts by weight, and 0.5 to 1 part by weight of a salt of austenite, in the above-mentioned numerical range, the nutrient composition of dried seaweed, cereal, , It is meaningful that the nutritional components of these products can be mixed naturally and harmoniously in a natural and harmonious manner, without destroying the nutritional components within this numerical range . In addition, 60 to 70 parts by weight of purified water is mixed with 1 part by weight of the thus-prepared first concentrated mixture, and the mixture is subjected to hot water extraction in an atmosphere of 50 to 150 ° C for 1 to 3 hours to facilitate the subsequent second concentration step And can serve as a buffer capable of properly extracting and mixing the active ingredients of fruits, vegetables, and saccharides used in the second concentration step.

In the second concentration step, the fruit, the vegetable, and the saccharide are mixed with the first concentrate obtained after the first concentration step and the mixture is thermally concentrated. This process is a step of maintaining the fragrant sea flavor of the seafood itself while at the same time concentrating the seafood to a very suitable concentration which can be soaked in seafood, wherein in the embodiment of the present invention the second concentration 3 to 4 parts by weight of apple, 6 to 7 parts by weight of pineapple, 0 to 3 parts by weight of ginger, 1 to 2 parts by weight of garlic, 0 to 3 parts by weight of garlic cloves, 60 to 70 parts by weight of the first concentrate, 0.5 to 2 parts by weight of jujube, and 4 to 7 parts by weight of black rice tincture are mixed and heated in an atmosphere of 100 to 150 ° C for 1 to 2 hours and then for 1 to 3 hours in an atmosphere of 70 to 80 ° C, But it is not limited thereto. As mentioned above, within the above-mentioned numerical range, it is possible to manufacture a seafood hull having an actual low salt content, including a sea taste having a seaweed having a proper concentration when the seaweed is soaked, It is meaningful to limit the number of the concentrate.

2 is a block diagram of a method of manufacturing a fresh seafood field according to an embodiment of the present invention. 2, the second aspect of the present invention relates to a method for preparing a soy sauce comprising 20 to 30 parts by weight of seaweed per 100 parts by weight of the soy sauce prepared by the method of the present invention, A first ripening step of aging in an atmosphere for 1 to 2 days; And S5) After the first ripening step, only the seafood is removed, and the remaining flavored soy sauce is heated in an atmosphere of 100 to 150 ° C for 1 to 2 hours, then cooled at room temperature, and the boiled seafood is re- And a second aging step of aging the agar for 1 to 2 days in an atmosphere of < RTI ID = 0.0 > 1 C < / RTI >

The seafood may be applied to a variety of seafood, and in one embodiment of the invention, the seafood may be crab, shrimp, clam, crab, or rollover, but is not limited thereto.

In the first fermentation step, 20 to 30 parts by weight of seafood are mixed with 100 parts by weight of the raw soy sauce, and the resulting mixture is mixed with 1 The process of fermentation for ~ 2 days is significant in that the soy sauce is deeply permeated into the seafood and stably induces the fermentation substance effective for the human body. In the second fermentation step, only the seafood is removed after the first fermentation step, and the remaining flavor soy sauce is heated in an atmosphere of 100 to 150 ° C for 1 to 2 hours, cooled naturally at room temperature, and the boiled seafood is mixed again The range of the fermented soy sauce fermented with seafood after the first fermentation step can induce a more savory flavor and completely eliminate the remaining flavor in the range of 1 to 2 days of fermentation in the atmosphere of 1 to 5 ° C. There is significance of numerical limitation.

Meanwhile, in one embodiment of the present invention, the method of manufacturing the transporter may further include a re-aging step of repeating the second aging step 5 to 7 times, but the present invention is not limited thereto, When the number of the second aging step exceeds 7 times, there is significance of the numerical limitation in that there is an increase in the salty taste, a decrease in the flavor of the seafood field due to the increase in the viscosity, and a concern about the alteration of the active ingredient.

Hereinafter, embodiments of the present invention will be described in more detail with reference to the accompanying drawings.

Welcome  Manufacture of soy sauce paste

end) Welcome Flavored soy sauce  Produce

In Jindo, Jeollanamdo Province, in September, water was taken at 1.5 times the weight of water and extracted at 90 ℃ for 4 hours.

12 parts by weight of the fresh persimmon extract, 1 part by weight of dried seaweed, 0.8 part by weight of dried seaweed, 1.5 parts by weight of seaweed, 1.5 parts by weight of black rice, 3.5 parts by weight of root roots, 3.5 parts by weight and 0.8 part by weight of sun salt were mixed About 60 parts by weight of purified water was added to 1 part by weight of the mixture, and then the mixture was heat-exported at about 100 DEG C for about 2 hours to prepare a first concentrate.

After filtering the obtained first concentrate, about 3.5 parts by weight of apple, about 6.5 parts by weight of pineapple, about 0.5 part by weight of ginger, about 1.5 parts by weight of garlic, about 0.5 part by weight of dried persimmon, about 1 part by weight of jujube, And 5 parts by weight of a black rice stew were mixed and heated in an atmosphere of about 100 캜 for about one and a half hours, then heated in an atmosphere of about 60 캜 for about 30 minutes, naturally cooled at a normal temperature, Soaking sauce was prepared.

B) Manufacture of yeast

And the fresh soy sauce prepared in Example 1 (a) of Example 1 was prepared, the fresh crab was immersed in water, the digestion was taken out, and then it was thoroughly wiped with a rough sol.

The mixture was mixed with 100 parts by weight of the soy sauce, and the mixture was aged at about 3 ° C for about 2 days. After the first fermentation step, crab crab was taken out and stored separately, and the soy sauce flavored soy sauce was boiled in an atmosphere of about 100 ° C for about 1 hour, followed by natural cooling at room temperature. Then, it was mixed with crab kept separately and aged at about 4 ° C for about 2 days, and underwent a second aging step.

The yeast having been subjected to the second aging step was subjected to seventh aging in the same manner as in the second aging step to prepare a soy sauce soy sauce.

Welcome  Soy sauce Shrimp  Produce

end) Welcome Flavored soy sauce  Produce

In Jindo, Jeollanamdo Province, in September, water was taken at 1.5 times the weight of water and extracted at 90 ℃ for 4 hours.

To prepare the soy sauce, 0.5 part by weight of dried seaweed, 0.5 part by weight of dried seaweed, 1 part by weight of seaweed, 1 part by weight of black rice, 3 parts by weight of roasted roots, 3 parts by weight and 0.5 part by weight of sun salt were mixed About 60 parts by weight of purified water was added to 1 part by weight of the mixture, and then the mixture was heat-exported at about 100 DEG C for about 2 hours to prepare a first concentrate.

After filtering the obtained first concentrate, 3 parts by weight of apple, 6 parts by weight of pineapple, 0.3 part by weight of ginger, 1 part by weight of garlic, 0.3 part by weight of dried persimmon pepper, 0.5 part by weight of jujube, And 4 parts by weight of black rice stalks were mixed and heated in an atmosphere of about 100 캜 for about one and a half hours, then heated in an atmosphere of about 60 캜 for about 30 minutes, naturally cooled at a normal temperature, Soaking sauce was prepared.

I) Shrimp  Produce

And the fresh soy sauce prepared in Example 2 (a) of Example 2 was prepared, the fresh shrimp was immersed in water, the digestion was removed, and then it was thoroughly wiped with a rough sol.

100 parts by weight of the soy sauce was mixed with 20 parts by weight of shrimp and subjected to a first aging process at about 3 ° C for about 2 days. After the first aging step, the shrimp shrimp were taken out and stored separately, and then heated in an atmosphere of about 100 ° C for about 1 hour. Then, it was mixed with the separately stored shrimp and aged at about 4 ° C for about 2 days to undergo a second aging step.

The shrimp field having undergone the second aging step was subjected to the seventh aging in the same manner as in the second aging step to produce a shrimp field of soy sauce.

Welcome  Soy sauce Turban  Produce

end) Welcome Flavored soy sauce  Produce

In Jindo, Jeollanamdo Province, in September, water was taken 10 times by weight of water and then extracted at 150 ℃ for about 8 hours.

To prepare the soy sauce, 1 part by weight of dried seaweed, 2 parts by weight of seaweed, 2 parts by weight of black rice, 4 parts by weight of roasted roots, 4 parts by weight of roots and 1 part by weight of roux salt were mixed , About 70 parts by weight of purified water was added to 1 part by weight of the mixture, and then heat-exported at about 100 캜 for about 3 hours to prepare a first concentrate.

After filtering the obtained first concentrate, 4 parts by weight of apple, 7 parts by weight of pineapple, 0.7 part by weight of ginger, 2 parts by weight of garlic, 0.7 part by weight of dried persimmon pepper, 2 parts by weight of jujube, And 7 parts by weight of a black rice stew were mixed and heated in an atmosphere of about 100 占 폚 for about one and a half hours and then heated in an atmosphere of about 60 占 폚 for about 30 minutes and then naturally cooled at a normal temperature, Soaking sauce was prepared.

B) Manufacture of turban shell

The salty flavored soy sauce prepared in (a) of Example 3 was prepared, fresh seashells were soaked in water to remove the feelings, and then cleaned with a coarse brush.

The mixture was mixed with 30 parts by weight of Sora to 100 parts by weight of the soy sauce, and the mixture was aged at about 3 ° C for about 2 days. After the first aging step, the sora in Sora jang was taken out and stored separately, and then heated in an atmosphere of about 150 ° C for about 2 hours to boil it. Then, it was naturally cooled at room temperature. Then, it was mixed with the separately stored scallops and aged at about 4 ° C for about 2 days to undergo a second aging step.

The sorghum seeds having undergone the second aging step were subjected to seventh aging in the same manner as in the second aging step to produce a salted soy sauce sheet.

Welcome  Soy sauce Chinchilla  Produce

end) Welcome Flavored soy sauce  Produce

In Jindo, Jeollanamdo Province, in September, wars (rosso) was collected, and water was added 5 times in weight ratio and then extracted at 100 ° C for about 10 hours.

10 parts by weight of the fresh persimmon extract, 1 part by weight of dried seaweed, 0.8 part by weight of dried seaweed, 1.5 parts by weight of seaweed, 1.5 parts by weight of black rice, 4 parts by weight of roasted roots, 4 parts by weight of roots and 0.5 part by weight of roux salt were mixed , About 70 parts by weight of purified water was added to 1 part by weight of the mixture, and then heat-exported at about 100 캜 for about 3 hours to prepare a first concentrate.

After filtering the obtained first concentrate, 3 parts by weight of apple, 6 parts by weight of pineapple, 0.5 part by weight of ginger, 1.5 parts by weight of garlic, 0.5 part by weight of dried persimmon pepper, 1 part by weight of jujube, And 4 parts by weight of black rice stalks were mixed and heated in an atmosphere of about 100 캜 for about one hour and then heated in an atmosphere of about 60 캜 for about one hour and thirty minutes and then naturally cooled at a normal temperature, It was matured for about one week to prepare a soy sauce flavor.

I) Chinchilla  Produce

The fresh soy sauce prepared in Example 4 (a) of Example 4 was prepared, the fresh soy sauce was immersed in water, the digestion was removed, and the soy sauce was cleaned with a rough sol.

100 parts by weight of the soy sauce was mixed with 20 parts by weight of a safflower and subjected to a first aging process at about 3 ° C for about 2 days. After the first aging step, the chickpeas of Chisinau were removed and kept separately, and then heated in an atmosphere of about 100 ° C for about 2 hours. Then, the mixture was kept at about 4 ° C for about 2 days and then subjected to a second aging step.

The kiwi cabbage which had undergone the second aging step was subjected to the fifth aging in the same manner as in the second aging step to prepare a soy sauce soy sauce chowder field.

Welcome  Soy sauce Overturning  Produce

end) Welcome Flavored soy sauce  Produce

In Jindo, Jeollanamdo Province, in September, wars (rosso sole) was sampled at a weight ratio of 3 times, followed by extraction at 100 ° C for about 8 hours.

To prepare the soy sauce, 12 parts by weight of soybean curd extract, 0.5 part by weight of dried prawns, 0.8 part by weight of dried sea tangle, 1 part by weight of seaweed, 2 parts by weight of black rice, 3 parts by weight of roasted roots, , About 60 parts by weight of purified water was added to 1 part by weight of the mixture, and the mixture was heat-exported at about 150 DEG C for about 1 hour to prepare a first concentrate.

After filtering the obtained first concentrate, 3 parts by weight of apple, 6 parts by weight of pineapple, 0.5 part by weight of ginger, 1 part by weight of garlic, 0.5 part by weight of dried persimmon pepper, 1 part by weight of jujube, And 5 parts by weight of black rice wine were mixed and heated in an atmosphere of about 120 캜 for about one hour and then heated in an atmosphere of about 60 캜 for about 1 hour and 30 minutes and then naturally cooled at a normal temperature, It was matured for about one week to prepare a soy sauce flavor.

I) Overturning  Produce

The fresh-flavored soy sauce prepared in Example 5 (a) of Example 5 was prepared, the fresh abalone was immersed in water, the digestion was removed, and then cleaned with a coarse brush.

The mixture was mixed with 20 parts by weight of abalone based on 100 parts by weight of the soy sauce, and the mixture was aged at about 3 ° C for about 2 days. After the above first aging step, the overturning of the overturning field was taken out and stored separately, and then heated for about 1 hour in an atmosphere of about 100 캜 for about one hour, and naturally cooled at room temperature. Then, it was mixed with the abalone kept separately and aged at about 4 ° C for about 2 days to undergo a second aging step.

The kiwi cabbage which had undergone the second aging step was aged in the seventh stage in the same manner as in the second aging step to prepare a kimono dressing before soy sauce.

[ Comparative Example  One]

100 parts by weight of a conventional brewed soy sauce was mixed with about 20 parts by weight of crab using a seafood crab, and the mixture was aged at about 3 ° C for 2 days to perform a first aging process. After the primary aging step, the keel was taken out and stored separately, and the brewed soy sauce was boiled at high temperature for 1 to 2 hours. Then, it was mixed with crab kept separately and aged at about 3 ° C for 2 days to perform a second aging process. The fermented soy sauce paste which had undergone the second fermentation stage was subjected to the seventh fermentation in the same manner as in the second step to prepare the soy sauce paste.

[ Comparative Example  2]

The shrimp was used as seafood, and Comparative Example 1 was followed.

[ Comparative Example  3]

The seaweed used was seaweed, and the second aging process was repeated 5 times, followed by Comparative Example 1.

[ Comparative Example  4]

The fish was used as a seaweed, and the second ripening process was not repeated, and Comparative Example 1 was followed.

[ Comparative Example  5]

Except that abalone was used as seafood, and abalone was changed to about 30 parts by weight, Comparative Example 1 was followed.

< Test Example  And sensory test>

The sensory evaluation was carried out in order to evaluate the preference of the seafood seafood prepared according to Examples 1 to 5 and Comparative Examples 1 and 2. A panel of 20 adults (10 males and 10 females) was selected and their aroma, flavor, color, and overall preference were assessed by the following 9 point scale. The results were analyzed by Duncan's multiple range test after ANOVA test using SAS (Statistical Analysis System) and by least significant difference test at 5% level. The results of the sensory test are shown in Table 1 below.

division color zest Scent Overall preference Example 1 8.25 8.35 8.65 8.45 Example 2 8.30 8.40 8.70 8.60 Example 3 8.25 8.35 8.60 8.55 Example 4 8.20 8.30 8.55 8.50 Example 5 8.25 8.45 8.65 8.65 Comparative Example 1 8.30 6.40 6.70 6.50 Comparative Example 2 8.35 6.45 6.75 6.65 Comparative Example 3 8.30 6.40 6.65 6.60 Comparative Example 4 8.25 6.35 6.60 6.55 Comparative Example 5 8.05 6.50 6.70 6.40

As shown in Table 1, there was no significant difference in color between Examples 1 to 5 and Comparative Examples 1 to 5. However, it was confirmed that Examples 1 to 5 had a great difference in flavor and aroma from Comparative Example. The results of Examples 1 to 4 were similar but the scores of Example 5 were somewhat higher than those of Examples 1 to 4

From the sensory evaluation results, it was confirmed that the present invention can enhance the preference by adding nutritional soy sauce to the seafood field. Especially, in the process of concentration, the salty water extract was added to the seafood field, and the salty taste and the salty taste were obtained without the salty taste and the salty taste.

Claims (7)

delete delete delete delete S1) and 1 part by weight of purified water is added to 1 to 10 parts by weight of purified water and then subjected to hot water extraction in an atmosphere of 50 to 150 ° C for 1 to 12 hours or by immersion in an atmosphere of 5 to 40 ° C for 2 to 3 days to solvent- Extracting the active component;
S2) 0.5 to 1.5 parts by weight of dried prawns, 0.5 to 1 part by weight of dried seaweed, 1 to 2 parts by weight of seaweed, 1 to 2 parts by weight of black rice, 1 to 2 parts by weight of seaweed extract, 3 to 4 parts by weight of roots, 3 to 4 parts by weight of undiluted salt and 0.5 to 1 part by weight of sodium chloride are mixed to prepare a first concentrated mixture, 60 to 70 parts by weight of purified water is mixed with 1 part by weight of the first concentrated mixture, A first concentration step of subjecting to hot water extraction in an atmosphere at 150 캜 for 1 to 3 hours; And
S3) 3 to 4 parts by weight of apple, 6 to 7 parts by weight of pineapple, 0 to 3 parts by weight of ginger, 1 to 2 parts by weight of garlic and 1 to 2 parts by weight of garlic are added to 60 to 70 parts by weight of the first concentrate obtained after the first concentration step 0 to 0.7 parts by weight of Cheongyang red pepper, 0.5 to 2 parts by weight of jujube, and 4 to 7 parts by weight of black rice wine are mixed and heated for 1 to 2 hours in an atmosphere at 100 to 150 ° C., , Followed by heating for 3 hours, followed by spontaneous cooling at room temperature. Second Concentration Step:
S4) 20 to 30 parts by weight of seafood of any one or more of crab, shrimp, scallop or shrimp are mixed with 100 parts by weight of the second concentrate obtained after the second concentration step, and the mixture is aged at 1 to 5 ° C for 1 to 2 days A first ripening step; And
S5) After the first ripening step, only the seafood is removed, and the remaining composition is heated in an atmosphere of 100 to 150 DEG C for 1 to 2 hours, then naturally cooled at room temperature, and the segregated seaweeds are again mixed and heated in an atmosphere of 1 to 5 DEG C A second fermentation step of repeating the fermentation process for 1 to 2 days 5 to 7 times,
A method for manufacturing a salted seafood field. delete delete

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