KR101706705B1 - Manufacturing method for bottled abalone and bottled abalone manufactured by the same - Google Patents

Abstract

The present invention relates to a method for producing bottled abalone, and to bottled abalone produced through the same. The method according to the present invention comprises: an exuviating and entrails removing step (S100) of extracting fresh abalone, separating shells, and separating and removing entrails which are non-edible parts of the abalone; a washing step (S200) of washing the surface of the abalone having the entrails removed therefrom; a seasoning liquid producing step (S300) of producing a seasoning liquid mixed with the washed abalone; an abalone and seasoning liquid mixing step (S400) of measuring the abalone and the seasoning liquid at a predetermined weight ratio, and mixing the same in a bottle container; a deaerating and sealing step (S500) of sealing the same after removing gas dissolved in the seasoning liquid mixed with the abalone; and a sterilizing and cooling step (S600) of sterilizing a bottle container for accommodating and sealing the abalone and the seasoning liquid to kill bacteria, and cooling the same. According to the present invention, long time storage and circulation are improved, so a consumer can easily consume bottled abalone. The nutrition and flavors of a seasoning liquid are improved, and the taste, flavors, and inorganic components of abalone are improved, so consumers palatability and health can be enhanced.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method for producing an overturned bottle,

The present invention relates to a method for manufacturing an overturned bottle and a method for overturning a bottle produced by the method. More particularly, the present invention relates to a method for improving the nutrition and flavor of a seasoning solution, And an inorganic component are improved to improve the taste and health of consumers, and to an overturned bottle manufactured by the method.

In general, abalone is a delicious seafood product, which is consumed in the form of raw abalone, dried abalone, and porridge. Especially, the unique texture of raw abalone is one of the reasons why consumers like to abalone. When they eat raw abalone, they can taste the texture of bamboo shoots.

These abalones are much richer in amino acids than arginine, especially abalone, which helps to metabolize glutamic acid, one of the two nutrients supplied to the brain, glucose and fat. It removes ammonia from the nervous system and transports it to the kidney.) Because it is rich in amino acids such as leucine and arginine, it not only produces unique sweetness but also rich in minerals such as iron, magnesium and copper, and various vitamins.

In other words, abalone is a functional aquatic product which has been regarded as a valuable product in Korea, China and Japan for a long time in terms of foodstuffs, and has a very high market value. It is known as a medicinal and functional substance because it contains various nutrients. Is rich in nicotinic acid protein, saccharide and selenium as well as the above-mentioned nutrients.

In addition, abalone is particularly rich in proteins and vitamins, and has been widely used for medicinal purposes as well as edible as well as for skin beauty, nourishment, nourishing, and postpartum cooking and fragile constitution. For example, taurine Is effective in dissolving gallstones and detoxifying liver, and is effective in lowering cholesterol, improving cardiac function, and restoring visual acuity. It is used for restorative recovery, fatigue recovery, antioxidant activity, nitrite scavenging ability, blood pressure lowering and anti- Can be obtained.

However, this overturning is not only an expensive aquatic product that is difficult to be ingested by the general public, but also needs to maintain the abalone freshness until ingestion, so that it is difficult to store for a long time, so that it is difficult for ordinary people to eat abalone easily at low cost.

In addition, the peculiar odor and flavor of abalone has a problem that it may cause discomfort when consuming abalone for consumers who do not like salty food because it does not easily disappear even if the abalone is boiled or heated.

Korean Registered Patent No. 10-0728698 (registered on June 08, 2007) Domestic registered patent No. 10-1353517 (registered on January 14, 2014) Domestic Registration No. 10-1666595 (registered October 10, 2016)

The present invention relates to a method for improving the taste and flavor of an abalone and improving the taste and flavor of the abalone to improve the taste and health of the consumer by improving the storage and circulation for a long period of time so that the consumer can easily ingest, And an overturned bottle made by the method.

In addition, the present invention minimizes loss of nutrients during processing and prevents degradation of rollover during the distribution process, thereby enhancing preservability, and can be achieved by using abalone shells and various materials Which is capable of increasing the content of nutrients in addition to nutrients inherent to abalone, and to provide an overturned bottle manufactured by the method.

The various 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.

A method of manufacturing an overturned bottle according to the present invention includes a step S100 of removing a skin from an undersurface and separating and removing a viscera, which is a non-edible part of an abalone; A cleaning step (S200) of cleaning the surface of the abalone in which the viscera is removed; Preparing a seasoning liquid to produce a seasoning liquid to be mixed with the washed overturn (S300); (S400) mixing the abalone and the seasoning liquid at a constant weight ratio and mixing them in a bottle container; A degassing and sealing step (S500) of removing the gas dissolved in the seasoning liquid mixed with the rolled up and sealing the same; And a sterilization and cooling step (S600) in which the overturning and seasoning liquid is received and the sealed bottle container is sterilized to kill and then cool the bacteria.

In the seasoning liquid preparation step (S300), the seasoning liquid is prepared by mixing 2,000 to 2,500 parts by weight of oyster sauce and 28,000 to 32,000 parts by weight of seawater, and the seawater is prepared by mixing ingredients at a constant weight ratio Mixing step; Heating the mixed materials to produce an extrudate; A cooling and reheating step of cooling the heated leaching liquid to rehydrate the materials after the utilization of the materials; And the reheated leached liquid is filtered through a saw nets to produce broth water. In the broth material mixing step, the ingredients for producing broth are 4,500 to 5,500 parts by weight of abalone shell, 250 to 350 parts by weight of seaweed, 250-350 parts by weight of garlic, 150-250 parts by weight of ginger, 800-1,200 parts by weight of onion, 800-1,200 parts by weight of maca, 80-120 parts by weight of herring, 550-550 parts by weight of soy sauce, 3,500-4,500 parts by weight of sake, Wherein the step of heating the seawater is carried out by heating at a pressure of 1.5 to 2.5 kgf / cm < ² > and a temperature of 100 to 120 DEG C for 30 to 60 minutes, and the cooling and reheating step After cooling the heated leach solution to a temperature of 88 to 92 캜, 150 to 250 parts by weight of Katsuobushi was added, and the leached solution containing the Katsuobushi was added to 1.5 If 2.5kgf / cm ² is conducted by heating a pressure and temperature for 100 to 2 to 3 minutes in a 120 ℃ of the broth completion, after cooling the said leachate re-heating to 60 to 65 ℃ filtering the leachate to chemang So that broth can be produced.

In the submerging and seasoning solution mixing step (S400), the bottle container is washed with purified water at a temperature of 40 to 45 DEG C, and the overturn and the seasoning solution are mixed in a weight ratio of 35 to 45 parts by weight of the abalone and 60 to 70 parts by weight of the seasoning solution, .

The deaerating and sealing step S500 is performed by deaerating the bottle container at a degassing temperature of 80 to 90 DEG C for 8 to 12 minutes, and the sterilization and cooling step S600 is performed so that the overturning / It is to be sterilized for 65-75 minutes in a sealed bottle vessel pressure and temperature of 1.2 to 1.5kgf / cm ² of 110 to 112 ℃ to kill the bacteria.

The present invention also includes overturned bottles produced by the above-described method.

The details of other embodiments are included in the detailed description.

The present invention improves shelf life and circulation for a long time, enables consumers to easily ingest them, improves nutrition and flavor of seasoning liquid, improves appetite taste, flavor and minerals of appetite, thereby improving consumer taste and health.

In addition, the present invention minimizes loss of nutrients during processing and prevents degradation of rollover during the distribution process, thereby enhancing preservability, and can be achieved by using abalone shells and various materials Thereby making it possible to increase the content of various nutrients in addition to the nutrients inherent in abalone.

It will be appreciated that embodiments of the technical idea of the present invention can provide various effects not specifically mentioned.

1 is a flow chart for explaining a method of manufacturing an overturned bottle according to the present invention.
FIGS. 2 to 7 are photographs showing respective steps of manufacturing an overturned bottle in the method of manufacturing an overturned bottle according to the present invention.

Advantages and features of the present invention, and methods of accomplishing the same, will be apparent from and elucidated with reference to the embodiments described hereinafter in detail. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the embodiments disclosed herein are provided so that the disclosure can be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries are to be interpreted as having a meaning consistent with the meaning in the context of the relevant art and are to be construed as ideal or overly formal in meaning unless explicitly defined in the present application Do not.

Hereinafter, a method of manufacturing an overturned bottle according to the present invention will be described in detail with reference to the accompanying drawings.

According to the present invention, the method of manufacturing an overturned bottle can improve the storage and flowability for a long period of time, so that the consumer can easily ingest the nutrient solution and improve the nutrition and flavor of the seasoning solution, and improve the taste and flavor and minerals of the abalone. .

FIG. 1 is a flow chart for explaining a method of manufacturing an overturned bottle according to the present invention, and FIGS. 2 to 7 are photographs showing respective steps of manufacturing an overturned bottle in the method of manufacturing an overturned bottle according to the present invention.

1 to 7, a method of manufacturing an overturned bottle according to the present invention includes steps S100, S200, S300, Degassing and sealing step (S500), and sterilization and cooling step (S600).

1. In the step S100,

In the step S100, the user removes the skin and separates the skin, which is a non-edible portion of the abalone.

Referring to FIG. 2, in the dismounting and embedding removal step (S100), the slide-up can mean a live overturning or an unroastly overturning. After the slide-up is cleanly cleaned, the skin is lifted and a wound By removing the internal organs so as not to occur.

2. Cleaning step S200

The cleaning step S200 is a step of cleaning the surface of the abalone from which the viscera is removed.

In the washing step (S200), as shown in FIG. 3, the washing can be performed using a known washing drum that can wash the abalone. In the present invention, the abalone is cleaned using sea water and purified water to clean the inside of the abalone .

That is, in the present invention, the abalone in which the viscera are removed may be washed using a drum for 20 to 25 minutes in salt water having a salt content of 5 to 7% and a temperature of 40 to 45 ° C. In addition, the gut can be washed in purified seawater having a temperature range of 15-20 DEG C at 3-4% of normal seawater salinity. In the present invention, the surface of the abalone and the inside of the meat are sterilized by washing the abalone in which the viscera is removed by using the purified sea water having the salinity as described above, and moisture and fine impurities Can be discharged.

The cleaned abalone may be washed using purified water. The purified water may be used at a temperature of 5 to 10 ° C. Referring to FIG. 4, It is possible to remove microbes and remove bacteria and fishy flesh that may remain in the abalone to improve stability and flavor.

3. Seasoning solution preparation step (S300)

The seasoning preparation step (S300) is a step of preparing a seasoning solution to be mixed with the washed overturn to improve the taste and flavor of the overturn.

In the seasoning preparation step (S300), the seasoning solution may be prepared by mixing oyster sauce and broth at a constant weight ratio. The seasoning solution is prepared by mixing 2,000 to 2,500 parts by weight of oyster sauce and 28,000 to 32,000 parts by weight of oyster .

The overturned bottles manufactured according to the present invention can be used for cooking or intestines. When the overturned bottles are prepared for cooking, the salt concentration of the seasoning solution is set to 3.0 to 5.0%, and when preparing for overturning, Can be adjusted to the salt concentration of 10 to 15%, so that the overturned bottle can be manufactured at a salt concentration suitable for the purpose of use.

Also, in the step (S300), the seasoning liquid may be prepared by (1) mixing the seawater, (2) heating the seawater, (3) cooling and reheating, and (4) .

(1) Substrate mixing step

The step of mixing the seawater is a step of preparing materials for producing seawater and mixing the seawater at a constant weight ratio. Materials for producing seawater in the seawater mixing step include abalone shell, kelp, garlic, ginger, onion, The above materials may be prepared in an amount of 4,500 to 5,500 parts by weight of abalone shell, 250 to 350 parts by weight of seaweed, 250 to 350 parts by weight of garlic, 150 to 250 parts by weight of ginger, 800 to 1,200 parts by weight of onion, 800 to 1,200 parts by weight of maca, 80 to 120 parts by weight of herring, 550 to 650 parts by weight of soy sauce, 3,500 to 4,500 parts by weight of sake, and 25,000 to 35,000 parts by weight of purified water.

The abalone shell may be obtained by removing the abalone after removing the slippery in the dislodging and embedding removal step (S100). The remaining shell may be used in an acetic acid solution having a concentration of 10 to 15% (V / V) Min, and then washing the abalone shell with purified water at a temperature of 60 to 70 캜 to remove impurities or foreign matter adhering to the abalone shell.

The Maca (Lepidium meyenii Walpers) is a plant belonging to the family Brassicaceae. It is a perennial plant cultivated mainly in the highlands of over 4000m above sea level in the Andes of Peru. Potato-like root parts are the main food resources for the indigenous people around the Andes. . Maca grows in a difficult natural environment such as cold, strong winds, drought, and therefore has a very strong vitality. It has high nutritional value because it contains carbohydrates, proteins, lipids, vitamins, minerals and fibrin. It has various physiological functions such as alkaloids, steroids, tannins and saponins The substance is found to be present.

(2) Heating step of seawater

The step of heating the seawater is a step of heating the materials mixed in the weight ratio as described above to produce an oil-leaved leachate.

The seawater heating step may be carried out by heating at a pressure of 1.5 to 2.5 kgf / cm ² and a temperature of 100 to 120 ° C for 30 to 60 minutes.

In the present invention, when the step of heating the seawater is conducted at a temperature lower than the lower limit described above, the taste and nutrition of the mixed materials may not be sufficiently attained. In the case of exceeding the upper limit, The flavor of the prepared seasoning liquid may be deteriorated.

(3) Cooling and Reheating Step

The cooling and reheating step is a step of cooling the heated leaching solution to sufficiently heat the usable components of the materials and reheating the heated leaching solution.

The cooling and re-heating stage, the addition of a heated immersion liquid 88 to 92 parts by weight of bonito ℃ bush 150 to 250 was cooled to a temperature, and a leachate is the Katsuobushi added 1.5 to pressure, and 100 to of 2.5kgf / cm ² Lt; RTI ID = 0.0 > 120 C < / RTI > for 2 to 3 minutes.

(4) Stage completion stage

The step of finishing the broth is a step of removing broth, garlic, and other solids from the reheated broth to produce broth.

For example, in the step of finishing the broth, the reheated leached liquid is cooled to 60 to 65 ° C to sufficiently increase the usability of the materials, and then the leached liquid can be filtered through a screen to produce broth.

In the method of manufacturing an overturned bottle according to the present invention, a seasoning liquid is prepared by using various materials, and it is possible to increase health functionalities by mixing maca and curd and add oyster sauce, sake, and Katsuobushi to increase nutrients and flavor And by using the abalone shell, it is possible to enhance the unique taste and flavor of the abalone and to increase the mineral nutrients contained in the abalone shell, so that a seasoning liquid having excellent nutrition as well as taste and flavor can be produced.

4. Abalone and seasoning liquid mixing step (S400)

The overturning and seasoning solution mixing step (S400) is a step of weighing the overturning and seasoning liquid at a constant weight ratio, and then mixing them in a container.

Referring to FIG. 5, it is possible to use a bottle container as a receiving container in the overturning and seasoning liquid mixing step (S400), and to clean the bottle container to improve storage and flowability for a long period. For example, The container can be used by washing with purified water at a temperature of 40 to 45 占 폚.

The overturning and seasoning solution mixing step S400 may be performed by immersing the overturning solution in a seasoning solution. The overturning solution and the seasoning solution may be weighed and mixed in a weight ratio of 35 to 45 parts by weight of the abalone and 60 to 70 parts by weight of the seasoning solution, respectively. have.

5. Deaeration and Sealing Step (S500)

The degassing and sealing step (S500) is a step of sealing the dissolved gasses in the seasoning solution mixed with the overturning to prevent infiltration of moisture and gas.

In the degassing and sealing step (S500), it is possible to prevent the overturned portion of the seasoning solution from being corrupted or denatured by removing the residual gas from the bottle container. In the degassing and sealing step (S500) The vessel may be placed in a degasser and degassed at a temperature of 80 to 90 DEG C for 8 to 12 minutes.

6. Sterilization and cooling step (S600)

The sterilization and cooling step (S600) is a step of sterilizing the bottle container in which the overturning and seasoning liquid is contained and sealed to kill the bacteria and then cooling.

The sterilization and cooling step (S600) are the overturn, and the seasoning is a sealed bottle container receiving at a pressure and temperature of 1.2 to 1.5kgf / cm ² of 110 to 112 ℃ by sterilization for 65 to 75 minutes can kill the bacteria And then allowed to cool by soaking the vessel in water at a temperature of 15-20 [deg.] C for 25-35 minutes.

The method of manufacturing an overturned bottle according to the present invention is characterized in that after the sterilization and cooling step S600 as described above, the water remaining on the outside of the bottle preparation is removed, 7, the processes after the sterilization and cooling step S600 are well known to those skilled in the art. For the sake of clarity of explanation and technical features, A detailed description of the process will be omitted.

Hereinafter, a method of manufacturing an overturned bottle according to the present invention will be described in detail with reference to the accompanying drawings.

≪ Example 1 >

Bowl and abdomen were collected from the abalone, washed in saline at 7% salinity and 42 ℃ for 22 min, and washed at 8 ℃ in purified water.

Next, the seasoning solution was prepared by mixing 2,270 g of seasoning solution and 30,000 g of seasoning water. The broth was prepared by mixing 5,000 g of abalone shell, 300 g of kelp, 300 g of garlic, 200 g of ginger, 1,000 g of onion, 1,000 g of maca, And 30,000 g of purified water were placed in a heating vessel and heated at a pressure of 2.0 kgf / cm ² and a temperature of 110 캜 for 50 minutes, followed by cooling to 90 캜. Thereafter, 200 g of Katsuobushi was added and then 2.0 kgf / cm ² And at a temperature of 110 DEG C for 150 seconds, and solid materials such as abalone shell, kelp, garlic, and the like were sieved to produce broth.

Next, 40 g of rolled up batter and 65 g of the prepared seasoning solution were mixed in a bottle, and the bottle was washed with purified water at 43 캜.

Subsequently, the bottle container in which the rolled up and seasoning solution was mixed was deaerated at a temperature of 85 ° C for 10 minutes, and the lid of the bottle container was closed and sealed. The sealed bottle container was sealed at a temperature of 111 ° C and a pressure of 1.3 kgf / cm ² For 70 minutes to kill the bacteria and then immersed in water at a temperature of 17 DEG C for 30 minutes to cool the bottle container.

Next, the water on the surface of the bottle container was wiped off, and after the labeling of the distribution period and the like was attached, the bottle was wrapped in a bundle unit, thereby producing an overturned bottle according to the first embodiment.

≪ Example 2 >

In Example 2, abalone was washed in seawater having 6% salinity for 20 minutes, and then abalone in which embryos were separated in purified water at 10 ° C was washed.

≪ Example 3 >

In Example 3, 37 g of rolled up batter and 68 g of prepared seasoning solution were put in a bottle and mixed in the same manner as in Example 1.

<Example 4>

In Example 4, 45 g of rolled up batter and 62 g of prepared seasoning solution were put in a bottle and mixed in the same manner as in Example 1.

&Lt; Comparative Example 1 &

In Comparative Example 1, when the broth contained in the seasoning broth was prepared, abalone capsules were prepared without using abalone shells and maca.

&Lt; Comparative Example 2 &

In the case of Comparative Example 2, 30 g of rolled up batter and 80 g of prepared seasoning were put into a bottle and mixed.

&Lt; Comparative Example 3 &

In the case of Comparative Example 3, 60 g of rolled up batter and 50 g of prepared seasoning were put into a bottle and mixed.

&Lt; Comparative Example 4 &

In the case of Comparative Example 4, an overturned bottle was prepared without deaeration to remove the gas in the bottle container in which the abalone and the seasoning liquid were mixed.

<Sensory Evaluation>

Sensory evaluation was performed on the taste, texture, discoloration and the like of the overturned bottles manufactured through the examples and the comparative examples as described above, and the results are shown in Table 2 below. The sensory test was conducted on 20 consumers, and the score and evaluation criteria were evaluated using the 9-point scoring method.

At this time, the sensory evaluation of the abalone bottles manufactured according to the above-described Examples and Comparative Examples was carried out using abalone bottles 4 months after the first manufacture.

score Evaluation standard 9 Very good 7 good 5 usually 3 Poor One Very bad

division Taste (flavor) Incense (odor) Texture (physical property) Comprehensive preference Example 1 8.2 8.1 8.3 8.2 Example 2 8.2 8.0 8.1 8.1 Example 3 8.0 8.2 8.1 8.1 Example 4 7.9 8.0 8.0 8.0 Comparative Example 1 6.2 6.1 6.1 6.1 Comparative Example 2 6.8 6.9 6.7 6.8 Comparative Example 3 6.6 6.6 6.5 6.6 Comparative Example 4 5.1 5.3 5.0 5.1

Referring to Table 2, it was confirmed that the flavor, aroma, and overall preference of the overturned bottles prepared according to the examples were superior to those of the overturned bottles prepared according to the comparative examples.

This is because the overturned bottles prepared according to the examples were mixed with the proper proportion of the abalone and the seasoning liquid, and the seasoning liquid was prepared using materials such as abalone shell, marker, etc., thereby improving the taste and flavor of the seasoning liquid, .

<Discoloration>

The discoloration of the overturned bottles produced according to the above Examples and Comparative Examples was observed. The discoloration of the abalone bottles was carried out using the abalone bottles 4 months after the first manufacture.

division Examples 1 to 4, Comparative Examples 1 to 3 Comparative Example 4 Discoloration × ○

Referring to the above Table 3, the overturned bottles prepared according to Examples 1 to 4 and Comparative Examples 1 to 3 were not discolored even after 4 months from the production, but the overturned bottles produced according to Comparative Example 4 were slightly It was confirmed that the discoloration occurred.

This is because the overturned bottles manufactured according to Comparative Example 4 did not perform the degassing process of the bottle container, so that the gas components contained in the seasoning solution discolored over time.

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be understood that the invention may be practiced. It is therefore to be understood that one embodiment described above is illustrative in all aspects and not restrictive.

Claims (5)

delete (S100) for separating and removing the intestines, which are non-edible parts of the abalone, after removing the skin by picking up the bowls;
A cleaning step (S200) of cleaning the surface of the abalone in which the viscera is removed;
Preparing a seasoning liquid to produce a seasoning liquid to be mixed with the washed overturn (S300);
(S400) mixing the abalone and the seasoning liquid at a constant weight ratio and mixing them in a bottle container;
A degassing and sealing step (S500) of removing the gas dissolved in the seasoning liquid mixed with the rolled up and sealing the same; And
And a sterilization and cooling step (S600) for sterilizing the sealed bottle container after the overturning and seasoning solution is received to kill the bacteria and cool the sealed container,
In the seasoning preparation step (S300), the seasoning solution is prepared by mixing 2,000 to 2,500 parts by weight of oyster sauce and 28,000 to 32,000 parts by weight of oyster,
The broth,
Mixing the seawater with a predetermined weight ratio after preparing the materials for producing the seawater;
Heating the mixed materials to produce an extrudate;
A cooling and reheating step of cooling the heated leaching liquid to rehydrate the materials after the utilization of the materials; And
The reheated leached solution is filtered through a cornwall to produce broth water,
The ingredients for producing the broth in the broth material mixing step are 4,500 to 5,500 parts by weight of abalone shell, 250 to 350 parts by weight of seaweed, 250 to 350 parts by weight of garlic, 150 to 250 parts by weight of ginger, 800 to 1,200 parts by weight of onion, From 800 to 1,200 parts by weight, from 80 to 120 parts by weight of sardine, from 550 to 650 parts by weight of soy sauce, from 3,500 to 4,500 parts by weight of sake, and from 25,000 to 35,000 parts by weight of purified water,
The seawater heating step is carried out by heating at a pressure of 1.5 to 2.5 kgf / cm &lt; ² &gt; and a temperature of 100 to 120 DEG C for 30 to 60 minutes,
The cooling and re-heating step is cooled to a heated immersion liquid to a temperature of 88 to 92 ℃ was added portion Katsuobushi 150 to 250 by weight, and the immersion liquid is the Katsuobushi added 1.5 to pressure, and 100 to of 2.5kgf / cm ² Lt; RTI ID = 0.0 &gt; 120 C &lt; / RTI &gt; for 2 to 3 minutes,
Wherein the reheated leached liquid is cooled to 60 to 65 DEG C, and the leached liquid is filtered through a sieve to produce broth.
3. The method of claim 2,
The bottle container is washed with purified water at a temperature of 40 to 45 ° C in the subversion and seasoning liquid mixing step (S400)
Wherein the overturning and seasoning liquid are mixed at a weight ratio of 35 to 45 parts by weight of the abalone and 60 to 70 parts by weight of the seasoning liquid, respectively.
The method of claim 3,
The deaerating and sealing step (S500) is performed by deaerating the bottle container at a temperature of 80 to 90 ° C. for 8 to 12 minutes after the bottle container is placed in the deaerator,
The sterilization and cooling step (S600) is that of the upset and the seasoning is accommodated sterilizing a sealed bottle in a pressure vessel at a temperature and 1.2 to 1.5kgf / cm ² of 110 to 112 ℃ for 65 to 75 minutes kill of bacteria Wherein the method comprises the steps of:
5. An overturned bottle according to any one of claims 2 to 4.

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