KR101709212B1 - Seasoned dried squid using the plum-fermentation liquid and mulberry-fermentation liquid, and manufacturing method thereof - Google Patents
Seasoned dried squid using the plum-fermentation liquid and mulberry-fermentation liquid, and manufacturing method thereof Download PDFInfo
- Publication number
- KR101709212B1 KR101709212B1 KR1020150094533A KR20150094533A KR101709212B1 KR 101709212 B1 KR101709212 B1 KR 101709212B1 KR 1020150094533 A KR1020150094533 A KR 1020150094533A KR 20150094533 A KR20150094533 A KR 20150094533A KR 101709212 B1 KR101709212 B1 KR 101709212B1
- Authority
- KR
- South Korea
- Prior art keywords
- squid
- aged
- dried
- weight
- parts
- Prior art date
Links
- 241000238366 Cephalopoda Species 0.000 title claims abstract description 270
- 239000007788 liquid Substances 0.000 title claims abstract description 130
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 238000000855 fermentation Methods 0.000 title description 6
- 239000000796 flavoring agent Substances 0.000 claims abstract description 80
- 235000019634 flavors Nutrition 0.000 claims abstract description 80
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 70
- 229920001817 Agar Polymers 0.000 claims abstract description 63
- 239000008272 agar Substances 0.000 claims abstract description 61
- 239000011248 coating agent Substances 0.000 claims abstract description 34
- 238000000576 coating method Methods 0.000 claims abstract description 34
- 238000000034 method Methods 0.000 claims abstract description 29
- 230000004048 modification Effects 0.000 claims abstract description 23
- 238000012986 modification Methods 0.000 claims abstract description 23
- 238000002407 reforming Methods 0.000 claims abstract description 3
- 239000000243 solution Substances 0.000 claims description 86
- 238000007654 immersion Methods 0.000 claims description 69
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 53
- 238000001035 drying Methods 0.000 claims description 52
- 239000000843 powder Substances 0.000 claims description 39
- 239000006188 syrup Substances 0.000 claims description 30
- 235000020357 syrup Nutrition 0.000 claims description 30
- 235000013599 spices Nutrition 0.000 claims description 27
- 230000032683 aging Effects 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 13
- 238000007781 pre-processing Methods 0.000 claims description 10
- 229920002472 Starch Polymers 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 235000019698 starch Nutrition 0.000 claims description 9
- 239000008107 starch Substances 0.000 claims description 9
- 229940029982 garlic powder Drugs 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 7
- 244000203593 Piper nigrum Species 0.000 claims description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims description 7
- 244000273928 Zingiber officinale Species 0.000 claims description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 7
- 235000017803 cinnamon Nutrition 0.000 claims description 7
- 235000008397 ginger Nutrition 0.000 claims description 7
- 238000007602 hot air drying Methods 0.000 claims description 7
- 235000003392 Curcuma domestica Nutrition 0.000 claims description 6
- 235000003373 curcuma longa Nutrition 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 235000013976 turmeric Nutrition 0.000 claims description 6
- 235000013614 black pepper Nutrition 0.000 claims description 4
- 239000003085 diluting agent Substances 0.000 claims description 4
- 241000238371 Sepiidae Species 0.000 claims description 2
- 239000007884 disintegrant Substances 0.000 claims description 2
- 235000021018 plums Nutrition 0.000 claims description 2
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims 2
- 240000006891 Artemisia vulgaris Species 0.000 claims 2
- 244000163122 Curcuma domestica Species 0.000 claims 1
- 238000010790 dilution Methods 0.000 claims 1
- 239000012895 dilution Substances 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 25
- 230000008569 process Effects 0.000 abstract description 15
- 238000009826 distribution Methods 0.000 abstract description 7
- 230000008901 benefit Effects 0.000 abstract description 6
- 235000010419 agar Nutrition 0.000 description 57
- 210000001519 tissue Anatomy 0.000 description 32
- 230000000052 comparative effect Effects 0.000 description 28
- 235000019587 texture Nutrition 0.000 description 14
- 241000251468 Actinopterygii Species 0.000 description 12
- 230000002829 reductive effect Effects 0.000 description 12
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 11
- 230000000694 effects Effects 0.000 description 9
- 229910052938 sodium sulfate Inorganic materials 0.000 description 8
- 235000011152 sodium sulphate Nutrition 0.000 description 8
- 230000003078 antioxidant effect Effects 0.000 description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 7
- 235000008708 Morus alba Nutrition 0.000 description 6
- 239000003963 antioxidant agent Substances 0.000 description 6
- 235000006708 antioxidants Nutrition 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 244000008991 Curcuma longa Species 0.000 description 5
- 240000000249 Morus alba Species 0.000 description 5
- 235000002789 Panax ginseng Nutrition 0.000 description 5
- 230000003276 anti-hypertensive effect Effects 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 230000018044 dehydration Effects 0.000 description 4
- 238000006297 dehydration reaction Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 235000013332 fish product Nutrition 0.000 description 4
- 150000004676 glycans Chemical class 0.000 description 4
- 229920001282 polysaccharide Polymers 0.000 description 4
- 239000005017 polysaccharide Substances 0.000 description 4
- 230000002335 preservative effect Effects 0.000 description 4
- 239000011550 stock solution Substances 0.000 description 4
- 235000019605 sweet taste sensations Nutrition 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 235000002566 Capsicum Nutrition 0.000 description 3
- 244000018436 Coriandrum sativum Species 0.000 description 3
- 235000002787 Coriandrum sativum Nutrition 0.000 description 3
- 239000006002 Pepper Substances 0.000 description 3
- 235000016761 Piper aduncum Nutrition 0.000 description 3
- 235000017804 Piper guineense Nutrition 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 230000015271 coagulation Effects 0.000 description 3
- 238000005345 coagulation Methods 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 230000002708 enhancing effect Effects 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 230000002035 prolonged effect Effects 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 235000019643 salty taste Nutrition 0.000 description 3
- 235000011888 snacks Nutrition 0.000 description 3
- 210000001835 viscera Anatomy 0.000 description 3
- QENGPZGAWFQWCZ-UHFFFAOYSA-N 3-Methylthiophene Chemical compound CC=1C=CSC=1 QENGPZGAWFQWCZ-UHFFFAOYSA-N 0.000 description 2
- 244000296825 Amygdalus nana Species 0.000 description 2
- 235000003840 Amygdalus nana Nutrition 0.000 description 2
- 241000255789 Bombyx mori Species 0.000 description 2
- 235000007516 Chrysanthemum Nutrition 0.000 description 2
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 2
- 229930182512 Moracin Natural products 0.000 description 2
- 235000011432 Prunus Nutrition 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 239000003472 antidiabetic agent Substances 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 230000037406 food intake Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 2
- 235000009569 green tea Nutrition 0.000 description 2
- 210000004209 hair Anatomy 0.000 description 2
- 241000411851 herbal medicine Species 0.000 description 2
- 239000011259 mixed solution Substances 0.000 description 2
- 230000000051 modifying effect Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000000144 pharmacologic effect Effects 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 235000014774 prunus Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- 230000002123 temporal effect Effects 0.000 description 2
- QAIPRVGONGVQAS-DUXPYHPUSA-N trans-caffeic acid Chemical compound OC(=O)\C=C\C1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-DUXPYHPUSA-N 0.000 description 2
- PADQINQHPQKXNL-LSDHHAIUSA-N (+)-dihydrokaempferol Chemical compound C1([C@@H]2[C@H](C(C3=C(O)C=C(O)C=C3O2)=O)O)=CC=C(O)C=C1 PADQINQHPQKXNL-LSDHHAIUSA-N 0.000 description 1
- CXQWRCVTCMQVQX-LSDHHAIUSA-N (+)-taxifolin Chemical compound C1([C@@H]2[C@H](C(C3=C(O)C=C(O)C=C3O2)=O)O)=CC=C(O)C(O)=C1 CXQWRCVTCMQVQX-LSDHHAIUSA-N 0.000 description 1
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 description 1
- ACEAELOMUCBPJP-UHFFFAOYSA-N (E)-3,4,5-trihydroxycinnamic acid Natural products OC(=O)C=CC1=CC(O)=C(O)C(O)=C1 ACEAELOMUCBPJP-UHFFFAOYSA-N 0.000 description 1
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 description 1
- 229920000936 Agarose Polymers 0.000 description 1
- 208000010470 Ageusia Diseases 0.000 description 1
- 201000004384 Alopecia Diseases 0.000 description 1
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 235000010894 Artemisia argyi Nutrition 0.000 description 1
- 208000006820 Arthralgia Diseases 0.000 description 1
- 241000193755 Bacillus cereus Species 0.000 description 1
- KWIUHFFTVRNATP-UHFFFAOYSA-N Betaine Natural products C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 description 1
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 241000206672 Gelidium Species 0.000 description 1
- 240000004670 Glycyrrhiza echinata Species 0.000 description 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 241000186779 Listeria monocytogenes Species 0.000 description 1
- 241000218231 Moraceae Species 0.000 description 1
- 241000218213 Morus <angiosperm> Species 0.000 description 1
- 241000917675 Morus insignis Species 0.000 description 1
- KWIUHFFTVRNATP-UHFFFAOYSA-O N,N,N-trimethylglycinium Chemical compound C[N+](C)(C)CC(O)=O KWIUHFFTVRNATP-UHFFFAOYSA-O 0.000 description 1
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 description 1
- 241000233855 Orchidaceae Species 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- 241001600434 Plectroglyphidodon lacrymatus Species 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- QNVSXXGDAPORNA-UHFFFAOYSA-N Resveratrol Natural products OC1=CC=CC(C=CC=2C=C(O)C(O)=CC=2)=C1 QNVSXXGDAPORNA-UHFFFAOYSA-N 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 244000040738 Sesamum orientale Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 241000238450 Todarodes pacificus Species 0.000 description 1
- LUKBXSAWLPMMSZ-OWOJBTEDSA-N Trans-resveratrol Chemical compound C1=CC(O)=CC=C1\C=C\C1=CC(O)=CC(O)=C1 LUKBXSAWLPMMSZ-OWOJBTEDSA-N 0.000 description 1
- 240000008866 Ziziphus nummularia Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 235000019666 ageusia Nutrition 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003178 anti-diabetic effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 229940125708 antidiabetic agent Drugs 0.000 description 1
- 244000030166 artemisia Species 0.000 description 1
- 229960003237 betaine Drugs 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 244000309464 bull Species 0.000 description 1
- 235000004883 caffeic acid Nutrition 0.000 description 1
- 229940074360 caffeic acid Drugs 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229940074393 chlorogenic acid Drugs 0.000 description 1
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 description 1
- 235000001368 chlorogenic acid Nutrition 0.000 description 1
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 1
- YTMNONATNXDQJF-UBNZBFALSA-N chrysanthemin Chemical compound [Cl-].O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC2=C(O)C=C(O)C=C2[O+]=C1C1=CC=C(O)C(O)=C1 YTMNONATNXDQJF-UBNZBFALSA-N 0.000 description 1
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 description 1
- QAIPRVGONGVQAS-UHFFFAOYSA-N cis-caffeic acid Natural products OC(=O)C=CC1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-UHFFFAOYSA-N 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 1
- 230000002354 daily effect Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- RAYJUFCFJUVJBB-UHFFFAOYSA-N dihydrokaempferol Natural products OC1Oc2c(O)cc(O)cc2C(=O)C1c3ccc(O)cc3 RAYJUFCFJUVJBB-UHFFFAOYSA-N 0.000 description 1
- XCGZWJIXHMSSQC-UHFFFAOYSA-N dihydroquercetin Natural products OC1=CC2OC(=C(O)C(=O)C2C(O)=C1)c1ccc(O)c(O)c1 XCGZWJIXHMSSQC-UHFFFAOYSA-N 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 238000003113 dilution method Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- LXBIFEVIBLOUGU-JGWLITMVSA-N duvoglustat Chemical compound OC[C@H]1NC[C@H](O)[C@@H](O)[C@@H]1O LXBIFEVIBLOUGU-JGWLITMVSA-N 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000019264 food flavour enhancer Nutrition 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000035784 germination Effects 0.000 description 1
- 229940102465 ginger root Drugs 0.000 description 1
- 230000009036 growth inhibition Effects 0.000 description 1
- 208000024963 hair loss Diseases 0.000 description 1
- 230000003676 hair loss Effects 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000003914 insulin secretion Effects 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 229940010454 licorice Drugs 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 235000002378 plant sterols Nutrition 0.000 description 1
- 235000020098 plum wine Nutrition 0.000 description 1
- -1 polyphenol compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000021283 resveratrol Nutrition 0.000 description 1
- 229940016667 resveratrol Drugs 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 208000019553 vascular disease Diseases 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 230000036642 wellbeing Effects 0.000 description 1
- 239000001841 zingiber officinale Substances 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
Abstract
The present invention relates to a dried squid product seasoned with a seasoned seasoning liquid and a seasoned seasoning seasoned with an aged seasoning liquid, and more particularly, A seasoning second seasoning step, a tissue modification and coating step of reforming and coating the tissue of squid using agar solution, and a dried squid product produced through the gamma-craving step, whereby the taste and flavor Is added to the dried squid and immersed in the agar solution, there is an advantage that the dried squid product can be prevented from being deteriorated and decayed in the manufacturing and distribution process, and the seasoned flavor and flavor are lost in the dried squid product Which is characterized by being able to minimize the amount of the dried squid, One will.
Description
The present invention relates to a dried squid product seasoned with a seasoned seasoning liquid and a seasoned seasoning seasoned with an aged seasoning liquid, and more particularly, A seasoning second seasoning step, a tissue modification and coating step of reforming and coating the tissue of squid using agar solution, and a dried squid product produced through the gamma-craving step, whereby the taste and flavor Is added to the dried squid and immersed in the agar solution, there is an advantage that the dried squid product can be prevented from being deteriorated and decayed in the manufacturing and distribution process, and the seasoned flavor and flavor are lost in the dried squid product Which is characterized by being able to minimize the amount of the dried squid, One will.
Taurine, betaine, EPA, DHA, etc. contained in the squid ( Todarodes pacificus) lowered the cholesterol content in the blood and normalized blood pressure (Choi, Jinho: Squid prevents detoxification and adult diseases, Hyun-Hae, 327, 1997), prevention of heart disease (Stansby, ME: VAN NOSTRAND REINHOLD, New York, 6 ~ 39 (1976)) or accelerated insulin secretion (Okutani, K: obtained from the intemal shell of squid- (Kim, Yong-jae: Observation of squid development product briefing session) - It has been proved that it is activated late, and it has the same efficacy as Isolation procedures and antitumor activity, Bull. Jap. Soc. Sci. Fish., 42, 449 ~ 453 Squid product development, Modern Ocean, 8, 36-39 (1993)). In particular, the outer membrane of the squid has a collagen content of 11% and is formed into a unique structure with four outer layers, two inner layers and a musculature therebetween, which distinguishes it from other muscle tissues. (Shimosaka, M. and Matsumoto, JJ: Changes in texture and proteins of squid meat cured in sake lees, Nipponshokuhin Kogyo Gakkaishi, 39, 418-424 (1992)). As described above, squid, with its nutritional value and unique texture, is one of the important fish products of protein source.
The consumption patterns of squid in Korea are in the order of fresh squid, dried squid, and seasoned squid. In particular, dried squid has a unique texture that can not be ignored in raw samples, and 3-methyl-thiophene, 2-methyl-2 (Yang, SY and Lee, NH: Dried fish products.) Journal of the Korean Food Research Institute, Vol. 7, 126-130 (1994)).
Dried squid will be produced mainly from October to January of next year. Dried squid will have different name depending on the place of harvest and production area. Dry squid, dry squid (moisture content 50 ~ 60 (Kim et al., 1999). The fish species are classified into three types: squid, squid, and squid (Yang, SY and Lee, NH: Dried fish products.
Among them, dried squid is one of the traditional processed fish products which are enjoyed as a dried snack and pungent product. Various drying methods have been developed for improving the flavor in the process of producing dried squid, and natural ingredients such as plant extracts or plant fermentation broth are added The development of dried squid products that promote flavor and flavor is underway. Korean Patent Laid-Open No. 10-2006-0037949 relates to a seasoned squid containing green tea leaf ingredients and a method for producing the same, wherein the squid is prepared by immersing a green tea leaf ingredient in a squid to remove cholesterol from the squid, Korean Patent No. 10-1034595 discloses a squid containing red ginseng mixed liquid and a method for preparing the squid. The squid or semi-dried squid is classified into a group consisting of a perennial, licorice, jujube, And the red ginseng mixture mixed with the red ginseng concentrate to absorb the red ginseng mixture, it is possible to easily ingest the active pharmacological components contained in the red ginseng and the like in addition to the snack function as the snack or the liquor.
However, various kinds of plant aging liquids are used, and each plant aging solution is separately subjected to an immersion process and a drying process, so that the taste and flavor contained in each plant aging solution is added to the dried squid, Agar solution to prevent deformation and decay of the dried squid products, to soften the squid tissues and to coat the surface of the squid so that the seasoned flavor and taste of the dried squid product A method of manufacturing dried squid so as to prevent the loss of flavor as much as possible has not yet been developed.
The present invention has been made to solve the above-mentioned problems and provide a necessary technique,
The present invention can produce squid dried squid with enhanced flavor by adding flavor and flavor of plum and mulberry to squid by seasoning squid using seasoning liquid and seasoning liquid, The present invention provides squid dry matter seasoned with a plum maturing liquid and an odd maturing liquid, which has an advantage of easy ingestion in everyday life as well as leisure life, since a subsequent baking process is unnecessary through a commercialization process and can be ingested immediately. have.
In addition, the present invention relates to a method for preparing a squid, comprising the steps of: a first seasoning step for seasoning squid by using each rinse solution; a second seasoning step for seasoning squid using an aged aged solution; And a coating step and a dried squid product produced through the browning step, the taste and flavor contained in each aging solution is added to the dried squid product, and the product is immersed in the agar solution, whereby the dried squid product is produced and distributed The present invention has the advantage of preventing degeneration and corruption in the process and minimizing the loss of seasoned flavor and flavor in the dried squid product. The dried squid product and seasoned squid product, Another object of the present invention is to provide a manufacturing method thereof.
In order to achieve the above object, according to one embodiment of the present invention,
The present invention relates to a squid preprocessing step of preparing a squid prepared from a living organism by removing the viscera and impurities, washing the same several times with clean water, A first seasoning step in which the squid pre-treated in the squid preprocessing step is immersed in an immersion liquid for 1 to 3 hours and seasoned; A primary drying step of drying the seasoned squid at room temperature for 1 to 2 hours in the primary seasoning step; A second seasoning step in which the squid dried in the primary drying step is immersed in the oak aged immersion liquid for 1 to 3 hours and seasoned; A second drying step of drying the squid seasoned in the second seasoning step at room temperature for 1 to 2 hours; A tissue modification and coating step of immersing the squid dried in the secondary drying step in an agar solution for 1 to 2 hours to modify and coat the tissue of the squid; The squid obtained through the above-described tissue modification and coating steps is added with water at a ratio of 450 to 550 parts by weight to 100 parts by weight of starch syrup, and the mixture is immersed in diluted sodium sulphate solution for 1 to 2 hours, And a productive step of hot-air-drying the squid added with the flavor and aroma in the flavor enhancing step for 3 to 5 hours at a temperature of 50 to 70 ° C using a hot-air drier. The present invention provides a method for producing dried squid products seasoned with an aged aged solution.
In the present invention, the plum ripening immersion liquid in the first seasoning step may be prepared by adding 100 to 120 parts by weight of sugar to 100 parts by weight of raw plum, mixing and aging for 3 to 4 months, Is filtered to prepare a liquid-state plum-aging solution, and then water is mixed at a ratio of 200 parts by weight to 100 parts by weight of the plum-aged solution.
In the second seasoning step, the aged aged immersion liquid may be prepared by adding 100 to 120 parts by weight of sugar to 100 parts by weight of raw fish, mixing and aging for 3 to 4 months, Is filtered to produce a liquid oak aged solution, and then water is mixed at a ratio of 200 parts by weight with respect to 100 parts by weight of the aged oak aged solution.
In the present invention, the agar solution of the tissue modification and coating step is prepared by adding water at a ratio of 18000 to 22000 parts by weight to 100 parts by weight of agar, boiling for 1.5 to 3 hours, and filtering to prepare a crude liquid And then diluted by adding water at a ratio of 350 to 450 parts by weight to 100 parts by weight of the prepared stock solution.
In the present invention, it is preferable that at least one of the spices selected from the group of spices consisting of powdered cucurbitaceous shrimp powder, ground powder, black pepper powder, cinnamon powder, turmeric powder, ginger powder or garlic powder, Can be further added.
In the flavor enhancing step in which the spice is further added, any one or more spices selected from the spice group may be added in an amount of 1 to 5 parts by weight based on 100 parts by weight of the diluted solution of water syrup.
Yet another embodiment of the present invention can provide a dried plum product prepared by the above method and a dried squid product seasoned with an orchid agar solution.
The dried squid product prepared in accordance with the embodiment of the present invention may be prepared by separately performing the first seasoning step and the second seasoning step and the drying step between the first seasoning step and the second seasoning step , The flavor of each of the fermented liquid of the plum and the liquid of the aged fish can be included in the dried squid, and the seasoning effect is excellent. That is, the flavor of the liquid of the fermentation liquid of the plum is added to the squid by the first seasoning step, and the shelf life of the dried squid product due to the preservative effect of the plum may be prolonged. The flavor of the liquid is added to the squid to enhance the taste and flavor, and the color of the duck is also expressed in the product of the squid, so that the dried squid can be produced with excellent aesthetics.
The dried squid product prepared in accordance with one embodiment of the present invention may be prepared by immersing a secondary dried squid in an agar solution made of agar which acts as a natural preservative, It is possible to prevent dehydration and decay of the dried squid product during the distribution and sales process, and it is also advantageous in that the shelf life can be extended, and it is possible to prevent the dried squid from hardening over time, And preference can be improved. In addition, there is an effect of preventing loss of seasoned flavor and flavor by coating the agar solution on the surface at the same time as the tissue is tangled.
In addition, the dried squid product prepared according to the embodiment of the present invention, which has been seasoned with the aged solution of the plum and the aged aged solution, has a sweet taste of the water syrup diluted solution contained in the squid, Can be neutralized and the flavor and flavor are enhanced by the spice such as chrysanthemum powder which can be added to the flavor stage, coriander powder, pepper powder, cinnamon powder, turmeric powder, ginger powder or garlic powder, And it can be easily consumed in daily life since the squid can be directly consumed without any additional baking process through the commercialization stage.
FIG. 1 is a flowchart showing a method of manufacturing dried squid products seasoned with an achene solution and an achene solution according to an embodiment of the present invention.
Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily carry out the present invention. Embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art. Therefore, the embodiments of the present invention can be modified into various other forms, and the scope of the present invention is not limited to the following embodiments.
Throughout the description of the present invention, when a component is referred to as " comprising ", it means that it can include other components as well, without excluding other components unless specifically stated otherwise.
Throughout the specification of the present invention, when a step is located "on" or "before" another step, this is not only the case in which a step is in a direct time series relationship with another step, And may have the same rights as in the case of an indirect temporal relationship in which the temporal order of the two phases can be changed.
The terms " about ", " substantially ", etc. used to the extent that they are used throughout the specification of the present invention are used in their numerical values or in close proximity to their numerical values when the manufacturing and material tolerances inherent in the meanings mentioned are presented, Is used to prevent unauthorized exploitation by an unscrupulous infringer of precise or absolute disclosures in order to aid in the understanding of the disclosure. The term " step " or " step of ~ " used throughout the specification does not mean " step for.
The present invention relates to a dried squid product seasoned with a solution of matrimonial juice and an aged juice, and a process for producing the same, and a process for producing a dried squid product, , Squid preprocessing step in which the viscera and impurities are removed and washed and cleaned several times with clean water; A first seasoning step in which the squid pre-treated in the squid preprocessing step is immersed in an immersion liquid for 1 to 3 hours and seasoned; A primary drying step of drying the seasoned squid at room temperature for 1 to 2 hours in the primary seasoning step; A second seasoning step in which the squid dried in the primary drying step is immersed in the oak aged immersion liquid for 1 to 3 hours and seasoned; A second drying step of drying the squid seasoned in the second seasoning step at room temperature for 1 to 2 hours; A tissue modification and coating step of immersing the squid dried in the secondary drying step in an agar solution for 1 to 2 hours to modify and coat the tissue of the squid; The squid obtained through the above-described tissue modification and coating steps is added with water at a ratio of 450 to 550 parts by weight to 100 parts by weight of starch syrup, and the mixture is immersed in diluted sodium sulphate solution for 1 to 2 hours, And a commercialization step of hot-air-drying the squid added with the flavor and aroma in the browning step by using a hot-air drier at a temperature of 50 to 70 ° C for 3 to 5 hours.
Hereinafter, a method for producing dried squid (hereinafter also referred to as "squid dried product") seasoned with a liquid of a mash of maturing and an aged aged liquid according to an embodiment of the present invention will be described in detail. The dried squid according to one embodiment of the present invention can be understood more clearly by the following production method.
First, the squid preprocessing step can be performed (S 100 ).
A squid preprocessing step may be performed in which the organism, squid, is removed, and the organisms and impurities are removed, and then washed and cleaned several times with clean water.
Next, the first seasoning step may be performed (S 200 ).
The first seasoning step in which the squid pre-treated in the squid preprocessing step is immersed in the plum-aged immersion liquid for 1 to 3 hours and seasoned can be performed.
Prunus mune is a kind of deciduous broad-leaved arboreous tree that grows mainly in China, Korea, Japan, and especially in the warm regions of Central and South Asia. (Prunus munei). It is covered with short hairs on the surface with 2 ~ 3 ㎝ in diameter. It is harvested from late May to mid June. According to the degree of its ripeness, it is divided into broodstock and yellowtail, and it is characterized by acidity while ripe. (1998): 739, "Herbal medicine, medicine, and medicine", Journal of the Korean Medical Science Society, Vol. 1975: 157). In addition, plums have been reported to be effective in the treatment of vascular diseases, strengthening capillaries, and anti-inflammatory effects and exhibiting antioxidant efficacy (Havsteen B. Flavonoids, a class of natural products of high pharmacological potency. Biochem Pharmaco 1983, 32 ), 1141-1148), and that the juice of the plum juice showed strong inhibitory effect on growth inhibition in the order of Salamonella enteritidis, Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, and Escherichia coli (Lee Hyun Ae, Nam Eun Sook, The antimicrobial activity against the inducing bacteria has been reported in the Korean Journal of Food Preservation and Distribution 2003, 16 (1), 29-34).
In the present invention, squid that has been pretreated in the first seasoning step is immersed in a plum-aged immersion liquid. In this case, And the liquid is seasoned.
According to one embodiment of the present invention, the plum-ripening immersion liquid in the first seasoning step is prepared by adding 100 to 120 parts by weight of sugar to 100 parts by weight of raw plum, mixing and aging for 3 to 4 months, The aged aged material is filtered to produce a liquid agaric liquid of the plum, and then the agar agar is prepared by mixing 200 parts by weight of water with respect to 100 parts by weight of the agaric liquid.
When 100 parts by weight of sugar is added to 100 parts by weight of the raw plum, when plum is aged, the plum may become corrupt and deteriorate during the fermentation of the fermentation broth of the plum. When the sugar is added in an amount exceeding 120 parts by weight, However, since the sugar is excessively consumed, productivity and economical efficiency may be reduced. Therefore, when 100 parts by weight of the raw plum is added to 100 to 120 parts by weight of sugar, . Also, if the period of aging after adding sugar to raw plum is less than 3 months, there is a possibility that the taste and flavor of the prepared plum-ripened liquid may be reduced because the plum is not aged properly, and the aged for more than 4 months It is most preferable to mature the plum for 3 to 4 months, because there is a possibility that the amount of amygdaline toxin from the seed of the plum may be abundant. In addition, since the prepared plum-ripening liquid is characterized by the fact that the juice and flavor are very intimately contained in the liquid and that the properties are not diluted, 100 parts by weight of the plum-ripening liquid is mixed with water at a ratio of 200 parts by weight, .
According to one embodiment of the present invention, in the first seasoning step, the squid pre-treated in the squid preprocessing step may be immersed in the plum-aged immersion liquid for 1 to 3 hours and seasoned. When the pretreated squid is soaked in the immersion liquid for less than 1 hour, there is a possibility that the taste and flavor of the immersion liquid of the plum may not be fully contained in the pre-treated squid, and the pretreated squid is immersed in the immersion liquid for 3 hours , The moisture content of the squid increases as the immersion time becomes longer, and the drying period is lengthened, thereby reducing the productivity.
That is, in the first seasoning step, the pretreated squid is added with 100 to 120 parts by weight of sugar relative to 100 parts by weight of the raw plum, followed by aging for 3 to 4 months. The aged aged material is filtered to obtain a liquid It is most preferable to immerse and immerse for 1 to 3 hours in a plum-aged immersion liquid prepared so as to mix water at a ratio of 200 parts by weight with respect to 100 parts by weight of the plum-aged liquid after preparing the plum-aged liquid.
Next, a primary drying step may be performed (S 300 ).
The first seasoning step may be followed by a primary drying step in which the seasoned squid is dried at room temperature for 1 to 2 hours. The primary drying step is to sufficiently absorb the taste and flavor of the immersed immersion liquid in the seasoned squid in the first seasoning step, and the second seasoning step is performed after the primary drying step, In order to increase the absorption efficiency.
When the first seasoned squid is dried at room temperature for less than one hour, the seasoned squid is not sufficiently dried in the immersion liquid of the plum, which may reduce the absorption efficiency of the aged dipping liquid. In case of drying for more than 2 hours, productivity and economical efficiency are reduced as the drying time becomes longer, and there is a possibility that moisture of the squid itself is lost, and there is a fear that the texture of the dried squid product finally produced may be lowered . Therefore, it is most preferable that the first seasoned squid is dried at room temperature for 1 to 2 hours in the first seasoning step.
Next, the second seasoning step may be performed (S 400 ).
The second seasoning step may be performed in which the squid dried in the primary drying step is immersed in the oak aged immersion liquid for 1 to 3 hours and seasoned.
Odyssey is a fruit of mulberry ( Morusalba L.), a deciduous tree belonging to Moraceae. It is collected from May to June when the color of fruit is black or magenta. It is used as herbal medicine after edible or dried. It is known that Oddi is called "the loner" and it is effective for treating anemia, hypertension, arthralgia, and hair loss as well as a natural tonic for relieving the gray hair (diabetes) and benefiting the five days. medicine, mulberry fruit, Bonchohak, Seoul: Younglimsa, 598-605, 1991). Odi contains not only a large amount of pigment, but also has excellent taste and flavor and contains sugar, organic acid, and dietary fiber, and has been widely used as a nutrition and a favorite food from ancient times. In particular, audi contains not only a large amount of anthocyanin (cyanidin 3-glucoside), which is an excellent antioxidant, but also γ-aminobutyric acid (GABA), which is an antihypertensive and anti- Resveratrol derivatives, which are excellent antihypertensive and anti-aging agents, and 1-deoxynojirimycin (DNJ) and moracin derivatives, which are excellent antidiabetic agents (Kang Kyung Su, . In addition, recently, Oddi has a large amount of essential fatty acid linoleic acid as well as antihypertensive, antioxidant plant sterol and tocopherol and anticancer, antihypertensive, antioxidant, antioxidant chlorogenic acid, caffeic acid, resveratrol, rutin, dihydroquercetin, dihydrokaempferol, moracin there the like contain various polyphenol compounds that are reported bars (Basnet P, Kadota S, Terashima S, Shimizu M, Namba T. Two new 2-arylbenzofuran derivatives from hypoglycemic activity-bearing fractions of Morus insignis . Chem Pharm Bull, 41: 1238-1243, 1993; Asano N1, Yamashita T, Yasuda K, Ikeda K, Kizu H, Kameda Y, Katoya, Nash RJ, Lee HS, Ryu KS. Polyhydroxylated alkaloids isolated from mulberry trees (Morus alba L.) and silkworms ( Bombyx mori L.). J Agric Food Chem ., 49 (9): 4208-4213, 2001). As described above, Audi contains a physiologically active substance which is excellent in antioxidant, antidiabetic, antihypertensive and anti-oxidative effects as well as pigment and nutrients, and has recently been widely regarded as a well-being health food.
Since the edible flesh of the above-mentioned effect is softened, it is often prepared by making it into an edible aged liquid, and when it is made into an edible aged liquid, it has excellent taste, flavor and flavor. Therefore, in the present invention, The pretreated squid is seasoned with an oedial immersion liquid.
According to one embodiment of the present invention, the sesame aged immersion liquid in the second seasoning step is prepared by adding 100 to 120 parts by weight of sugar to 100 parts by weight of raw fish, mixing and aging for 3 to 4 months, The aged aged material is filtered to produce a liquid aged aged liquid, and then the aged aged aged liquid is prepared by mixing 200 parts by weight of water with respect to 100 parts by weight of the aged aged liquid.
When 100 parts by weight of sugar is added to less than 100 parts by weight of the raw fish, there is a possibility that the fish are decayed or corrupted in the aging process of the fish maturing solution. When the sugar is added in an amount exceeding 120 parts by weight, However, since the sugar is excessively consumed, productivity and economical efficiency may be reduced. Therefore, it is preferable to add 100 to 120 parts by weight of sugar relative to 100 parts by weight of raw fish in the preparation of the aged fish juice, . In addition, if the period of aging is less than 3 months after the addition of the sugar, the odor may not be aged properly, so that the taste and flavor of the aged aged liquid prepared may be reduced, and aged for more than 4 months It is most preferable to aged for 3 to 4 months since the production period and the economical efficiency may be reduced due to the prolonged period of producing the aged aged solution. In addition, since the prepared aged aged solution contains a very large amount of flavor and aroma and is not diluted, it is mixed with water at a ratio of 200 parts by weight based on 100 parts by weight of the aged aged solution and used in the second seasoning step .
According to one embodiment of the present invention, in the second seasoning step, the squid dried in the primary drying step may be immersed in the oak aged immersion liquid for 1 to 3 hours and seasoned. When the pretreated squid is immersed in the aged immersion liquid for less than one hour, there is a possibility that the taste and flavor of the aged aged liquid may not be sufficiently contained in the pretreated squid, and the primary dried squid is immersed in the aged immersion liquid for 3 hours The moisture content contained in the squid increases with an increase in immersion time, and there is a fear that productivity is reduced due to a longer drying period.
That is, in the second seasoning step, 100 to 120 parts by weight of sugar is added to the pretreated squid in an amount of 100 to 20 parts by weight, and the mixture is aged for 3 to 4 months. The aged aged material is filtered to obtain a liquid It is most preferable to immerse in an aged aged immersion liquid prepared so that water is mixed at a ratio of 200 parts by weight with respect to 100 parts by weight of the aged aged aged solution for 1 to 3 hours.
Next, a secondary drying step may be performed (S 500 ).
The second seasoning step may be followed by a secondary drying step in which the seasoned squid is dried at room temperature for 1 to 2 hours. The second drying step is to ensure that the flavor and flavor of the aged immersion liquid is sufficiently absorbed by the squid seasoned in the second seasoning step, and after the secondary drying step, the tissue modification and coating steps are carried out to prepare agar In order to increase the absorption and coating efficiency.
When the second-season dried squid is dried at room temperature for less than one hour, the seasoned squid does not sufficiently dry in the aged immersion liquid, which may reduce the absorption and coating efficiency of the agar solution in the subsequent tissue modification and coating step, When the seasoned squid is dried at room temperature for more than 2 hours, productivity and economy are reduced as the drying time becomes longer, and the water content of the squid itself may be lost, so that the texture of the dried squid product There is a possibility that problems may occur. Therefore, in the second seasoning step, it is most preferable to dry the squid secondarily seasoned at room temperature for 1 to 2 hours.
Next, a tissue modification and coating step may be performed (S 600 ).
The squid dried in the secondary drying step may be immersed in the agar solution for 1 to 2 hours to perform a tissue modification and coating step of modifying and coating the tissue of the squid.
Agar is a food which is dried by dewatering or compressing dehydration by freezing and dehydration, and seaweed of Ugumachiridaceae such as umbrella, Agar contains 15% moisture, 2% protein, 3.5% ash and less than 0.5% fat, most of which are polysaccharides. The polysaccharide is composed of 70% agarose, which is a neutral polysaccharide, and 30% agaropectin, an acid polysaccharide. The agar solution has a high coagulation power and solidified it has a relatively high melting point and does not corrode well and has a strong affinity with water and has a high ability to maintain water in a uniform form. Therefore, It is widely used in food processing such as seated garbage. It is not decomposed well due to the action of bacteria, and because it has a strong coagulation power, it is also used for culturing bacteria.
The agar having the above characteristics has a modifying effect of keeping the water content of squid dry matter at a certain level or higher to soften the tissue. The surface of the agar is coated so that the plum aged liquid contained in the squid dry matter and the aged agar liquid The present invention has the effect of minimizing the loss of taste and flavor during manufacture and distribution. Therefore, the present invention is characterized in that the secondary dried squid is dipped in an agar solution to soften the tissue and coat the surface do.
According to one embodiment of the present invention, the agar solution of the tissue modification and coating step is prepared by adding water at a ratio of 18000 to 22000 parts by weight to 100 parts by weight of agar, boiling for 1.5 to 3 hours and filtering, And then diluted by adding water at a ratio of 350 to 450 parts by weight with respect to 100 parts by weight of the prepared undiluted solution.
In the course of preparing the agar solution, when water is added at a ratio of less than 18000 parts by weight to 100 parts by weight of agar and boiled for less than 1.5 hours, the ratio of the agar contained in the undiluted raw material itself is too high If the water is added in a proportion exceeding 22,000 parts by weight to 100 parts by weight of the agar and boiled for more than 3 hours, there is a risk that the undiluted raw material itself The coagulation power becomes too strong, so that even if a certain amount of water is added during the subsequent dilution process, it may not be suitable as a liquid form having an appropriate viscosity for immersing squid. In order to make liquid form having appropriate viscosity, The effect of the agar may be reduced. In addition, when diluted by adding water at a ratio of less than 350 parts by weight to 100 parts by weight of the prepared stock solution, it may not be suitable as a liquid form having an appropriate viscosity for immersing squid, and water may be added in an amount exceeding 450 parts by weight , The viscosity becomes too weak and the effect of coating the squid surface may be reduced.
According to one embodiment of the present invention, it is preferable that the squid dried in the secondary drying step is immersed in the agar solution for 1 to 2 hours to modify and coat the tissue of the squid. If the second dried squid is immersed in the agar solution for less than 1 hour, there is a possibility that the agar solution is not sufficiently absorbed in the squid, and similarly, the coating effect on the surface of the squid is not properly developed. And when the second dried squid is immersed in the agar solution for more than 2 hours, the agar solution having a strong coagulating power may be coated too thick in the squid, The fragrance of the spices may not be properly contained, and the drying time and the drying temperature may be increased in the stage of commercialization, so there is a possibility that the preference for taste, texture, flavor and flavor may be reduced.
Therefore, in the tissue modification and coating step, the squid dried in the secondary drying step is added with water at a ratio of 18000 to 22000 parts by weight to 100 parts by weight of agar, boiled for 1.5 to 3 hours and filtered to prepare a crude liquid from which the disintegrant has been removed It is most preferable that the tissue of the squid is modified and coated by immersing it in a diluted agar solution for 1 to 2 hours by adding 350 to 450 parts by weight of water to 100 parts by weight of the prepared stock solution.
Next, the ambiguity step can be performed ( S700 ).
The cuttlefish which has undergone the above-described tissue modification and coating steps is added with water at a ratio of 450 to 550 parts by weight to 100 parts by weight of starch syrup and immersed in diluted sodium sulphate solution for 1 to 2 hours, have.
Since starch syrup is very strong in viscosity and sweetness, it is preferable to dilute it with an appropriate amount of water. If diluted with water added to less than 450 parts by weight per 100 parts by weight of starch syrup, viscosity of starch syrup is still strong, There is a possibility that the viscosity is not suitable for immersion and the sweet taste is excessively added, and the taste inherent in squid may be lost. In addition, when diluted by adding water at a ratio of 550 parts by weight to 100 parts by weight of starch syrup, squid is immersed in an excessively diluted syrup diluted solution, and there is a possibility that a proper sweet taste is not included in the oyster, There is a possibility that the drying time and the drying temperature may be increased in the stage of commercialization, so there is a concern that the preference for taste, texture, flavor and flavor may be reduced. In addition, when the squid obtained through the tissue modification and coating step is immersed in the produced syrup diluted solution for less than 1 hour, the sweet taste may not be absorbed by the squid, and if it is soaked for more than 2 hours When the gum is directed, the sweetness is excessively contained, which may reduce the flavor inherent in squid. Therefore, squid roasted through the tissue modification and coating steps in the ginger root stage is added to the diluted syrup diluted solution for 1 to 2 hours by adding water at a ratio of 450 to 550 parts by weight to 100 parts by weight of the starch syrup, desirable.
According to one embodiment of the present invention, in the flavor enhancing step, the flavor enhancer is selected from the group of spice consisting of powdered cucurbitaceous shrimp powder, coriander powder, black pepper powder, cinnamon powder, turmeric powder, ginger powder or garlic powder after drying in a syrup diluent And one or more spices are further added. The reason for adding more spice to the flavor stage of kami is to increase the preference of consumers for dried squid product by adding spice with excellent flavor and flavor during the process of making squid dried product, To improve the quality of dried squid.
According to an embodiment of the present invention, in the tangerine stage in which the spice is further added, any one or more spices selected from the spice group is added to the 100-weight portion of the syrup diluted solution in a ratio of 1 to 5 parts by weight can do.
When the spice is added in a proportion of less than 1 part by weight with respect to 100 parts by weight of the water syrup diluent, the content of the spice added is too small, so that when the commercialized squid dried product is consumed by the consumer, the flavor and flavor of the spice may not be properly felt If the spice is added in a proportion of more than 5 parts by weight, the fragrance of the spice is added too strongly, which may reduce the preference of the consumers for the dried squid. Therefore, it is most preferable that at least one spice selected from the spice group is added in an amount of 1 to 5 parts by weight with respect to 100 parts by weight of the diluted solution of water syrup.
Next, the commercialization step may be performed ( S800 ).
The squid product to which the flavor and flavor are added may be subjected to a commercialization step of hot-air drying at 50 to 70 ° C for 3 to 5 hours using a hot-air drier.
This is to allow easy ingestion of the dried squid as it can be consumed directly without any additional baking process by going through the commercialization stage.
Although it is not limited thereto, it is preferable that the hot-air-dried squid using the hot air dry machine has a moisture content of 30 to 45%. According to one embodiment of the present invention, Air drying at a temperature of 50 to 70 DEG C for 3 to 5 hours using a hot air drier.
If the hot air is dried at a temperature of less than 50 ° C. for less than 3 hours in the commercialization stage, the dried squid may not be sufficiently dried, which may deteriorate the distribution process. Furthermore, when hot air is dried for more than 5 hours at a temperature exceeding 70 캜 at the stage of commercialization, the dried squid is excessively dried, which may reduce the taste, texture, flavor and taste of the dried squid product . Therefore, in the commercialization stage, it is most preferable that the squid to which the flavor and flavor are added is dried by hot air drying at 50 to 70 ° C for 3 to 5 hours using a hot air drier.
Hereinafter, the method for producing the dried squid of the present invention will be described in detail with reference to the following examples and comparative examples.
The squid used in the following examples and comparative examples was pretreated with a method in which the squid was killed after removing the viscera, the impurities and the impurities, and washed several times with clean water. The immersion liquid of the plum was a ratio of about 1: 1 , And aged for about 3 months. The aged aged material was filtered, and about 2 L of water was mixed with about 1 L of the aged plum liquor. The aged aged immersion liquid was prepared by mixing raw fish and sugar at a ratio of about 1: 1 The agar solution was prepared by mixing about 20 g of agar in about 100 g of agar, boiling it for about 2 hours, filtering the agar for about 3 months and aging for about 3 months. The diluted solution of water syrup is prepared by adding about 5 L of water to about 1 L of the diluted solution of water syrup and diluting it by adding about 4 L of water to about 1 L of the prepared stock solution, Will.
[Example 1]
The pre-treated squid was immersed in the immersion liquid for about 2 hours, dried at room temperature for about 90 minutes, immersed in the first aged immersion liquid for about 2 hours, dried for about 90 minutes at room temperature . Secondarily dried squid was immersed in the agar solution for about 90 minutes, immersed in the syrup diluted solution for about 90 minutes, and then dried with hot air for about 4 hours at a temperature of about 60 DEG C using a hot air drier, .
[Example 2]
The pre-treated squid was immersed in the immersion liquid for about 2 hours, dried at room temperature for about 90 minutes, immersed in the first aged immersion liquid for about 2 hours, dried for about 90 minutes at room temperature . Then, the secondarily dried squid was immersed in the agar solution for about 90 minutes, immersed in a syrup diluted with 200 g of chinese mugwort powder for about 90 minutes, and then immersed in a hot air drier at about 60 DEG C for about 4 hours Dried with hot air to prepare dried squid.
[Example 3]
The pre-treated squid was immersed in the immersion liquid for about 2 hours, dried at room temperature for about 90 minutes, immersed in the first aged immersion liquid for about 2 hours, dried for about 90 minutes at room temperature . Subsequently, the secondarily dried squid was immersed in the agar solution for about 90 minutes, immersed in a diluted sodium sulfate solution containing 100 g of corn starch for about 90 minutes, and then dried in a hot air drier at a temperature of about 60 DEG C for about 4 hours Dried with hot air to prepare dried squid.
[Example 4]
The pre-treated squid was immersed in the immersion liquid for about 2 hours, dried at room temperature for about 90 minutes, immersed in the first aged immersion liquid for about 2 hours, dried for about 90 minutes at room temperature . Subsequently, the secondarily dried squid was immersed in the agar solution for about 90 minutes, immersed in a syrup diluted with 270 g of pepper powder for about 90 minutes, and then immersed in a hot air drier at a temperature of about 60 DEG C for about 4 hours Dried with hot air to prepare dried squid.
[Example 5]
The pre-treated squid was immersed in the immersion liquid for about 2 hours, dried at room temperature for about 90 minutes, immersed in the first aged immersion liquid for about 2 hours, dried for about 90 minutes at room temperature . Subsequently, the secondarily dried squid was immersed in an agar solution for about 90 minutes, immersed in a diluted sodium sulfate solution containing 260 g of cinnamon powder for about 90 minutes, and then dried in a hot air drier at a temperature of about 60 DEG C for about 4 hours Dried with hot air to prepare dried squid.
[Example 6]
The pre-treated squid was immersed in the immersion liquid for about 2 hours, dried at room temperature for about 90 minutes, immersed in the first aged immersion liquid for about 2 hours, dried for about 90 minutes at room temperature . Then, the secondarily dried squid was immersed in the agar solution for about 90 minutes, immersed in the diluted sodium sulfate solution containing 150 g of the turmeric powder for about 90 minutes, and then dried in a hot air drier at about 60 DEG C for about 4 hours Dried with hot air to prepare dried squid.
[Example 7]
The pre-treated squid was immersed in the immersion liquid for about 2 hours, dried at room temperature for about 90 minutes, immersed in the first aged immersion liquid for about 2 hours, dried for about 90 minutes at room temperature . Then, the secondarily dried squid was immersed in an agar solution for about 90 minutes, immersed in a diluted sodium sulfate solution containing 75 g of ginger powder for about 90 minutes, and then dried in a hot air drier at a temperature of about 60 DEG C for about 4 hours Dried with hot air to prepare dried squid.
[Example 8]
The pre-treated squid was immersed in the immersion liquid for about 2 hours, dried at room temperature for about 90 minutes, immersed in the first aged immersion liquid for about 2 hours, dried for about 90 minutes at room temperature . Thereafter, the squid, which was dried secondarily, was immersed in the agar solution for about 90 minutes to soften the tissue of the squid, coat the surface, immerse in a diluted sodium sulfate solution containing 80 g of garlic powder for about 90 minutes, At a temperature of about < RTI ID = 0.0 > 60 C < / RTI > for about 4 hours to produce dried squid.
[Comparative Example 1]
The pretreated squid was immersed in the immersion liquid for about 2 hours, immediately taken out, immersed in the aged immersion liquid for about 2 hours, and then dried at room temperature for about 90 minutes. Thereafter, the dried squid is immersed in the agar solution for about 90 minutes, immersed in the syrup diluted solution for about 90 minutes, and then dried with hot air for about 4 hours at a temperature of about 60 DEG C using a hot air drier to produce dried squid .
[Comparative Example 2]
The pretreated squid was immersed in a mixed solution of about 1: 1 ratio of immersion liquid for plum and aged immersion liquid for about 4 hours, followed by drying at room temperature for about 90 minutes. Thereafter, the dried squid is immersed in the agar solution for about 90 minutes, immersed in the syrup diluted solution for about 90 minutes, and then dried with hot air for about 4 hours at a temperature of about 60 DEG C using a hot air drier to produce dried squid .
[Comparative Example 3]
The pre-treated squid was immersed in the immersion liquid for about 2 hours, dried at room temperature for about 90 minutes, immersed in the first aged immersion liquid for about 2 hours, dried for about 90 minutes at room temperature . Then, the second dried squid is immersed in a syrup diluted solution for about 90 minutes, and then dried in a hot-air drier at about 60 ° C for about 4 hours to produce dried squid.
[Comparative Example 4]
The pre-treated squid was immersed in the immersion liquid for about 2 hours, dried at room temperature for about 90 minutes, immersed in the first aged immersion liquid for about 2 hours, dried for about 90 minutes at room temperature And dried with hot air using a hot air dryer at a temperature of about 60 ° C for about 4 hours to prepare dried squid.
[Comparative Example 5]
The pretreated squid was immersed in a mixed solution of about 1: 1 mixture of immersion-immersion liquid and aged-immersion liquid for about 4 hours, followed by hot-air drying for about 4 hours at a temperature of about 60 ° C. To prepare dried squid.
[Sensory Test]
The sensory test for the above Examples and Comparative Examples is carried out.
As described above, the squid dry matter of Examples 1 to 8 prepared according to one embodiment of the present invention and the squid dry matter of Comparative Example 1 in which the first drying step was omitted were mixed with the plum-aged immersion liquid and the aged- Dried squid product of Comparative Example 2 prepared by immersion and drying, the squid dried product of Comparative Example 3 in which the tissue modification and coating step was omitted, the tissue modification and coating step, and the squid dried product and the plum maturation of Comparative Example 4, The sensory test was performed on the dried squid of Comparative Example 5 prepared by mixing the immersion liquid and the aged immersion liquid and immersing the immersion liquid one time only and immediately drying it by hot air.
The sensory test was carried out by randomly selecting 100 adult male and female panelists aged 20 to 60 years in Example 1, Example 2, Example 3, Example 4, Example 5, Example 6, Example 7, Example The dried squid products prepared according to Comparative Example 1, Comparative Example 2, Comparative Example 3, Comparative Example 4 and Comparative Example 5 were tasted and then evaluated for taste, texture, flavor, The results are shown in Table 1 below.
* Sensory test value (10: very good, 0: very bad)
Table 1 shows the average value of the sensory test for 100 adult male and female channel workers of 20 to 60 years old. The squid products of the examples prepared according to one embodiment of the present invention are the squid products Overall overall liking was evaluated as good.
As shown in Table 1, Example 1 prepared according to one embodiment of the present invention is characterized in that a first seasoning step and a second seasoning step are separately performed, and a drying step is performed between the first seasoning step and the second seasoning step, respectively By fermenting, the flavor of each of the fermented liquid of the plum and the liquid of the aged fish can be included in the dried squid, so that the taste and flavor are excellent. By immersing the second dried squid in the agar prepared from agar, the dried squid becomes hard And it is possible to prevent the loss of seasoned flavor and flavor by coating the agar solution on the surface at the same time as the tissue is toughened.
In addition, Example 2 in which dried squid powder produced by adding spice to the sweet potato germination stage, Example 3 in which hot water flour was added, Example 4 in which pepper powder was added, Example 4 in which cinnamon powder was added 5, garlic powder added Example 6, ginger powder added Example 7, or garlic powder added Example 8 squid dried products were added to the flavor and aroma to improve the flavor and aroma, flavor, aroma and flavor Consumers' preference and preference were evaluated to be very good.
On the other hand, the dried squid of Comparative Example 1, which was prepared by omitting the primary drying step, was subjected to a second seasoning step before the taste and flavor of the maturing liquid of the plum was included in the squid, And the likeness and preference of the dried plum juice were decreased. The squid dried product of Comparative Example 2 prepared by mixing the plum-aged immersion liquid and the aged-aged immersion liquid and immersing them once and drying was likewise obtained The taste and flavor of the squid was not included and expressed properly and it was evaluated that the preference for taste and flavor was insufficient as compared with the dried squid of the examples.
In addition, the squid dried product of Comparative Example 3 in which the tissue modification and coating steps were omitted showed that the dried squid became harder than the dried squid of the Examples over time, and the seasoned taste and flavor were gradually lost, Especially, it was evaluated that consumers' preference and preference for texture were insufficient. The texture of the squid according to Comparative Example 4, in which the tissue modification and coating step and the browning step were omitted, was felt to have a hard texture, and unlike the dried squid of the Examples, it was evaluated as relatively weaved.
In addition, the dried squid of Comparative Example 5 prepared by mixing the plum-aged immersion liquid and the aged aged immersion liquid and immersing the plum-aged immersion liquid once and immediately followed by hot air drying did not contain the plum-aged liquid and the aged agar- And it was evaluated that the overall likelihood was very low.
In conclusion, the dried squid product prepared in accordance with the embodiment of the present invention, seasoned with the liquid of the plum maturing and the aged maturing liquid, is subjected to the first seasoning step and the second seasoning step separately and the seasoning step between the first seasoning step and the second seasoning step , The flavor of each of the fermented liquid of the plum and the fermented liquid of the fish is contained in the dried squid, which has the advantage of excellent seasoning effect. The second dried squid is immersed in the agar prepared from the agar which acts as a natural preservative It is possible to prevent the dehydration and decay of dried squid products produced during the distribution and sale process without using the chemical preservative, and the shelf life can be prolonged, and it is possible to prevent the dried squid from hardening over time There is an advantage that the preference of the consumers for the texture can be improved. In addition, there is an effect of preventing the loss of seasoned flavor and flavor by coating the agar solution on the surface at the same time as the tissue is touched, and the appropriate sweetness of the syrup diluent is included in the squid It is possible to neutralize the salty taste of the dried squid, and it is possible to neutralize the salty taste of the dried squid, and it is possible to neutralize the salty taste of the dried squid by adding spice such as chrysanthemum powder, coriander powder, black pepper powder, cinnamon powder, turmeric powder, ginger powder or garlic powder, It was confirmed that the taste and flavor were improved and the preference and preference of the consumers were improved.
While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but many variations and modifications may be made without departing from the scope of the present invention. It is evident that many variations are possible by those skilled in the art. It will be apparent to those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. something to do.
Claims (9)
A first seasoning step in which the squid pre-treated in the squid preprocessing step is immersed in an immersion liquid for 1 to 3 hours and seasoned;
A primary drying step of drying the seasoned squid at room temperature for 1 to 2 hours in the primary seasoning step;
A second seasoning step in which the squid dried in the primary drying step is immersed in the oak aged immersion liquid for 1 to 3 hours and seasoned;
A second drying step of drying the squid seasoned in the second seasoning step at room temperature for 1 to 2 hours;
A tissue modification and coating step of immersing the squid dried in the secondary drying step in an agar solution for 1 to 2 hours to modify and coat the tissue of the squid;
The cuttlefish having been subjected to the tissue modification and coating steps is added with water in an amount of 450 to 550 parts by weight based on 100 parts by weight of starch syrup and immersed in diluted syrup diluted solution for about 1 to 2 hours, And
And a commercialization step of hot-air-drying the squid to which the flavor and flavor are added at a temperature of 50 to 70 ° C. for 3 to 5 hours using a hot-air drier. A method for producing dried squid articles seasoned with an aging solution.
In the first seasoning step,
100 parts by weight of sugar is added to 100 parts by weight of raw plums at a ratio of 100 to 120 parts by weight, and the mixture is aged for 3 to 4 months. The aged aged material is filtered to prepare a liquid aged plum, Wherein the water is produced by mixing 200 parts by weight of water with respect to 100 parts by weight of the aging solution.
In the second seasoning step,
100 parts by weight of sugar is added to 100 parts by weight of raw sugar, and the mixture is aged for 3 to 4 months. The aged aged material is filtered to prepare a liquid aged aged liquid, Wherein the water is produced by mixing 200 parts by weight of water with respect to 100 parts by weight of the aging solution.
The agar solution in the tissue reforming and coating step,
Water was added in an amount of 18000 to 22000 parts by weight with respect to 100 parts by weight of agar and the mixture was boiled for 1.5 to 3 hours and filtered to prepare a crude liquid from which the disintegrant was removed. By weight, and diluted with water. The method according to any one of claims 1 to 5, wherein the dried squid product is seasoned with an aged solution.
In the browning step, the one or more spices selected from the group consisting of powdered mugwort powder, powdered mugwort powder, black pepper powder, cinnamon powder, turmeric powder, ginger powder or garlic powder are further added after drying in a syrup dilution liquid Wherein the dried squid product is seasoned with an aged solution of the plum and an aged aged solution.
In the browning step in which the spice is further added,
Wherein at least one spice selected from the spice group is added in an amount of 1 to 5 parts by weight based on 100 parts by weight of the water syrup diluent, and the seasoned squid product seasoned with the aged aged liquid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150094533A KR101709212B1 (en) | 2015-07-02 | 2015-07-02 | Seasoned dried squid using the plum-fermentation liquid and mulberry-fermentation liquid, and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150094533A KR101709212B1 (en) | 2015-07-02 | 2015-07-02 | Seasoned dried squid using the plum-fermentation liquid and mulberry-fermentation liquid, and manufacturing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20170004325A KR20170004325A (en) | 2017-01-11 |
| KR101709212B1 true KR101709212B1 (en) | 2017-02-22 |
Family
ID=57833196
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020150094533A KR101709212B1 (en) | 2015-07-02 | 2015-07-02 | Seasoned dried squid using the plum-fermentation liquid and mulberry-fermentation liquid, and manufacturing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101709212B1 (en) |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040100188A (en) * | 2003-05-21 | 2004-12-02 | 김정민 | Formation of protecting film for coating tofu using agarose to enhance shelf life of tofu while maintaining original taste and flavor of tofu |
| KR100557784B1 (en) * | 2004-08-19 | 2006-03-06 | 정화식품(주) | Manufacturing process of a flavorous cuttlefish mixed condensed ginseng |
| KR20060037949A (en) | 2004-10-29 | 2006-05-03 | 이용길 | Seasoning cuttlefish including green tea leaf ingredient and manufacturing method of it |
| KR20090096794A (en) * | 2008-03-10 | 2009-09-15 | 병훈 전 | The function characteristic dried squid which adds a flavor |
| KR101034595B1 (en) | 2009-03-12 | 2011-05-12 | 오재근 | Cuttlefish comprising red ginseng mixed liquid and manufacturing method thereof |
| KR20140065203A (en) * | 2012-11-21 | 2014-05-29 | 안환수 | Process of enzyme food containing mulberry and plums |
-
2015
- 2015-07-02 KR KR1020150094533A patent/KR101709212B1/en active IP Right Grant
Also Published As
| Publication number | Publication date |
|---|---|
| KR20170004325A (en) | 2017-01-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR20160010742A (en) | native grass extract pickled radish and manufacturing method of the same | |
| KR101703420B1 (en) | Food additives compositions comprising Cudrania tricuspidata extrat and preparation method thereof | |
| KR101561169B1 (en) | Manufacturing method of sweet persimmon pickle using loess water | |
| KR101812006B1 (en) | A method for manufacturing meat boiled in water using sarcodon aspratus and meat boiled in water using sarcodon aspratus manufactured by the same | |
| KR101699823B1 (en) | Method for manufacturing kimchi | |
| KR101172033B1 (en) | Soy sauce using saposhnikovia divaricata and manufacture method thereof and manufacture method of crab preserved in soy sauce | |
| KR101589173B1 (en) | Method for producing blue crab preserved in soy sauce using Lonicera Japonica and blue crab preserved in soy sauce using Lonicera Japonica produced by the same method | |
| KR20090095894A (en) | A Manufacturing method of Prunus mume fruit pickles | |
| KR101038107B1 (en) | The manufacturing method of kimchi using xbrassicoraphanus | |
| KR101709212B1 (en) | Seasoned dried squid using the plum-fermentation liquid and mulberry-fermentation liquid, and manufacturing method thereof | |
| KR102131362B1 (en) | A method for manufacturing the soybean paste contained aronia ferment | |
| KR20180023214A (en) | Manufacturing method of Dolsan mustard Kimchi containing Seaweeds and chitosan, and mustard Kimchi Using This | |
| KR101860277B1 (en) | Stock for cold noodle using a lotus and method thereof | |
| KR100708778B1 (en) | Process of manufacturing a red ginseng pickle | |
| KR101799815B1 (en) | Manufacturing method of Dolsan mustard Kimchi containing Saposhnikovia divaricata Schiskin and mustard Kimchi thereof | |
| KR100725015B1 (en) | Manufacturing process of Kimchi with shrimp broth | |
| KR20050117619A (en) | Method of manufacturing bamboo leaves powder and kim-chi added bamboo leaves powder and method of manufacturing thereof | |
| KR20200134099A (en) | The manufacturing method of meat boiled in plants extractive matters and it's meat boiled in plants extractive matters | |
| KR101662147B1 (en) | Chokanjang using mulberry vinegar | |
| KR102075515B1 (en) | Young radish kimchi | |
| KR20200025438A (en) | Method for producing sprout ginseng pickle and sprout ginseng pickle produced by the same method | |
| KR102658564B1 (en) | Manufacturing method of crucian carp extract using black garlic and traditional herbal medicine fermented with Bacillus subtilis | |
| KR102202176B1 (en) | Soy sauce salted mackerel of Lycium chinense aging | |
| KR102320421B1 (en) | Peucedani Radix Leaf Tea and Manufacturing Method Thereof | |
| KR20190127307A (en) | Fermented beverage added with bluberry and manufacturing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant |