KR101709236B1 - Process for making seasoned jelly fish containing artificial shark's fin - Google Patents

Abstract

The present invention relates to a jellyfish-processed food having a cooked finish, and more specifically, 1) a jellyfish is washed and sterilized and then immersed in a pretreatment liquid to maintain a soft texture and aged so as not to be deteriorated during storage, 2) The jellyfish processed food is provided with a spike-fin-flavored jellyfish which can be immediately taken by mixing the jellyfish with a predetermined seasoning liquid after sterilized and prepared.

Description

TECHNICAL FIELD [0001] The present invention relates to a process for producing jellyfish-processed food of artificial jellyfish,

More particularly, the present invention relates to a method of providing jellyfish-processed food with a sparkling flavor by using artificial shark's fin made of jellyfish and shark cartilage gelatin. More specifically, a jellyfish to which a predetermined treatment is applied is immersed in a predetermined seasoning liquid The present invention provides a ready-to-eat ready-to-eat food processed to have a unique taste and texture by aging treatment.

Jellyfish are largely edible. They are thick and hard with hemispherical agar quality. They are light brown, 1m in diameter and 150kg in weight, and light blue, 25-30cm in diameter. 93 to 95% of jellyfish are moisture, which is dried and soaked in a salt-liquor solution, which is then salted and used for cooking. After drying, the jellyfish which has been pickled and dried has been served as a cold or cooked food which is immersed in water for one day, salted, rubbed off and mixed with various vegetables such as cucumber and mustard or mixed with seasonings using vinegar.

According to Patent No. 10-0081835-0000, a processed jellyfish which is cooked and ready to be served on the spot is provided, but the source must be separately prepared and mixed with jellyfish and sauce Respectively.

None of the processed foods based on the existing jellyfish were served in the state of finished food that was seasoned. When the jellyfish is washed and the seasoning is simply mixed with the non-sterilized state, the microorganism grows and the uneven deposition of seasoning causes a change in taste, which makes it difficult to maintain a uniform taste and the texture of the jellyfish is reduced. As a result of the disadvantages, jellyfish could not be distributed as finished food with seasoning.

The shark's fin is an English expression of the shark's fin and is recognized as a typical food with good taste and nutrition, which is mainly used in Chinese cuisine. However, the shark fin has a disadvantage that it is not widely used in everyday dishes due to its high price due to its rareness, and artificial shark fin which is processed into a pin shape of a shark fin by extracting gelatin from some cartilage of a shark is circulating. No artificial spikes were provided as seasoned finished foods. Also, there were no examples of food provided by seasoning spikes with jellyfish.

It is an object of the present invention to provide a jellyfish-processed food having a specific taste and flavor of jellyfish and shark's fin as a finished food, which has a flavor of sparkling fin, by seasoning jellyfish and artificial shark fin together and providing them to the packaging.

It is an object of the present invention to provide a jellyfish-processed food having a flavor of spike flour prepared by seasoning so that it can be directly taken without mixing with a seasoning at the time of taking.

It is an object of the present invention to provide a jellyfish-processed food having a flavor of spike flour capable of substituting an expensive spinspin dish by mixing an artificial sparkfin into a jellyfish and aging it by a specific seasoning.

The method of manufacturing jellyfish processed foods according to the present invention comprises the steps of preparing jellyfish as a main material and artificial shark's fin as a sub ingredient, sterilizing and preparing them, preparing a pretreatment liquid, mixing the pretreatment liquid and jellyfish so that the jellyfish is uniformly pre- A step of preparing a seasoning liquid, a step of mixing the pretreated jellyfish with the seasoning solution prepared by washing and sterilizing the prepared jellyfish to uniformly infiltrate the seasoning liquid, and the step of metering and providing the seasoning solution to the packaging.

Specifically, each step consists of:

1) Cleaning step of jellyfish and artificial fish spins, specifically washing four to five times with water in an amount sufficient to remove salt remaining in the jellyfish to remove the salt with the foreign substance. The water used for washing is preferably water at 20 to 30 캜. Artificial spindles are rinsed once in water.

2) As a sterilization step of jellyfish and artificial shark pin, specifically washed jellyfish are cut by cutting at intervals of 3-5 mm, and the shark pin is cut into a width of about 2 mm and immersed in the germicide for about 30 minutes to remove contaminating bacteria and coliform bacteria Sterilized to make the number of bacteria equal to or less than 100,000 grains / g and coliform bacteria 10 / g or less, which are legal standards for non-heat-consuming frozen foods. The sterilizing solution may be a sodium hypochlorite solution prepared with a chlorine concentration of about 50 ppm. Specifically, it is preferable to dilute 29.8 cc of sodium hypochlorite with 50 L of water. After immersing the jellyfish and artificial flounder in the sterilizing liquid for a sufficient period of time, they are taken out and washed several times with water to remove residual chlorine. If the sterilizing liquid is sodium hypochlorite solution, check the residual chlorine amount with a chlorine measuring paper and repeat the washing until no significant degree of detection is found.

3) Prepare the jellyfish pretreatment liquid by mixing water, sorbitol and vinegar at a ratio of 1: 1: 0.5 to 1: 1: 0.6. The mixed seasoning solution is mixed well so that the components in the seasoning solution are uniformly distributed.

4) As a jellyfish aging step in which jellyfish is heated and immersed in a pretreatment solution, sterilized jellyfish is heated in 100 ° C water for 20 seconds, cooled in cold water, cooled down and dehydrated to remove moisture. The dehydrated jellyfish is then fed to a mixer And then the pre-treatment solution prepared in the step 3) is added thereto to be well mixed. The jellyfish is fully immersed in the pretreatment solution and aged in a refrigerated state at about 5 to 10 ° C for about 24 hours.

As a result, the jellyfish is changed into a characteristic flower shape according to the present invention as shown in FIG. 1B, thereby maximizing texture of the jellyfish when chewed.

The pretreatment solution is prepared in an amount of about 2-3 times the total weight of the jellyfish, and the jellyfish is slowly stirred for about 30 minutes so that sufficient contact with the pretreatment liquid can take place. The jellyfish is kept immersed in the pretreatment solution for a sufficient time so that components of the pretreatment liquid uniformly infiltrate and sufficiently express the intrinsic flavor and color of the jellyfish. It is preferable to take measures so that the jellyfish is completely immersed in the pretreatment liquid so that the whole jellyfish material can maintain sufficient contact with the components in the pretreatment liquid. By aging in a refrigerated state, it is possible to prevent the growth of bacteria during immersion time, to prevent contamination by airborne microorganisms, and to maintain soft texture through low temperature aging.

After the ripening is completed, the extra pretreatment liquid is removed by using a tumbler and natural dehydration is performed to prepare aged jellyfish.

5) As seasoning preparation, the seasoning solution contains 51.00% by weight of starch syrup, sugar, sesame oil, vinegar, edible oil, jujube extract, red pepper seed oil, salt, sesame, 5'- ribonucleotide disodium and synthetic seasoning, , 2.43 wt.%, 2.91 wt.%, 4.10 wt.%, 0.73 wt.% And 3.46 wt.%. The ingredients of the seasoning solution are stirred so as to be well mixed to form a uniform mixture.

6) Aging jellyfish pretreated with the pretreatment and dehydrated artificial jellyfish are mixed with the seasoning juice and immersed. The prepared jellyfish and artificial jellyfish are added to the mixer, and the appropriate amount of the seasoning solution is added to the mixer, and the mixture is stirred for about 15 minutes to uniformly mix . The ratio of the sum of the weights of the jellyfish and the artificial shingles to the ratio of the second seasoning solution is about 2.45: 1 to 2.7: 1.

You can add throat mushrooms to enhance texture. When adding throat mushrooms, it is most preferable that the ratio of jellyfish, artificial shark fin, throat mushroom and seasoning liquid is 1.45: 1: 0.25: 1.

7) After processing, the processed food is frozen rapidly at a temperature of about minus 35 ℃ to maintain the taste and prevent microbial contamination. The shrink film is used to cut off the contact with the air to maintain the state of manufacture (Fig. 2).

According to the manufacturing method of the present invention, the jellyfish is prepared by mixing 39.19% by weight of jellyfish, 27.03% by weight of artificial fingernail, 6.76% by weight of mushroom, 13.8% by weight of starch syrup, 3.2% by weight of sugar, 1.7% by weight of sesame oil, A jellyfish-processed food having a flake flavor containing 0.7% by weight of jujube extract, 0.9% by weight of red pepper seed oil, 0.8% by weight of salt, 1.1% by weight of sesame, 0.2% by weight of disodium 5'-ribonucleotide, and 0.9% by weight of synthetic seasoning is provided .

The jellyfish processed food of the present invention is seasoned so that it can be directly taken without mixing with other seasoning at the time of eating, so that easy eating is possible. The jellyfish is heated to a predetermined time and temperature, and the texture of the jellyfish is improved by using the artificial shark fin. Thus, the jellyfish processed food of the shark fin flavor is provided as a finished food form.

Figs. 1A and 1B are photographs showing changes in the shape (a) before the jellyfish is crushed and the shape (b) after crushing the jellyfish,
FIG. 2 is a photograph of the finished state of jellyfish-processed foods of the flounder flavor produced according to the present invention.

Hereinafter, the present invention will be described in detail with reference to Examples, but the present invention is not construed as being limited thereto.

Example

a. Preparation of materials

In order to produce the processed jellyfish according to FIG. 2, the raw jellyfish and the wax pin were pretreated. 210 g of jellyfish were washed with tap water 5 kg / cycle 4 times to remove the salt. The jellyfish which had been washed was cut at intervals of 3-5 mm.

100 g of frozen artificial shingles were thawed and rinsed once in water to remove water and cut at intervals of 2 mm.

65 g of thistle mushroom was rinsed in water to remove water.

b. Sterilization

The prepared jellyfish, artificial shark's fin and throat mushroom were immersed in a diluted solution prepared by mixing hypochlorous acid (icosan) (29.8 cc) with water (50 L) for 30 minutes and sterilized. After sterilization treatment, it was washed several times so that residual chlorine was not left. After natural dehydration of the washed jellyfish, artificial spikes, and throat mushrooms, the jellyfish ran for 20 seconds in water at 100 ° C. Immediately after boiling, it was transferred to cold water and quenched, and the excess water was dehydrated using a wick.

The pretreated jellyfish was recovered at a yield of about 70%, and about 145 g of the jellyfish were recovered. The artificial sharkfin and thymus mushroom were recovered at a yield of almost 100%.

c. Aging of jellyfish and thirsty mushroom

Jellyfish and thyme were immersed in the pretreatment liquid of the following composition for 24 hours.

Seasoning composition: 115 g of water, 115 g of sorbitol, 60 g of vinegar

After completion of immersion, jellyfish, thorny mushroom and artificial shark fin were all prepared by natural dehydration using a tumbler.

d. Seasoning mixture

145 g of the matured jellyfish prepared with dehydration, 65 g of the mushroom and 100 g of artificial shingles were mixed with 100 g of the seasoning liquid (51 g of starch syrup, 12.02 g of sugar, 6.47 g of sesame oil, 8.84 g of vinegar, 4.46 g of edible oil, 2.55 g of jujuba extract, 2.91 g, sesame seeds 4.10 g, disodium 5'-ribonucleotide 0.73 g, and synthetic seasoning 3.46 g) and mixed well for about 15 minutes.

After aging, the finished jellyfish processed food is put into containers and quenched.

Claims (2)

A method for producing a jellyfish-processed food having a flavor of spikes, comprising the steps of:
1) Cleaning step of jellyfish and artificial flounder, wherein the jellyfish is repeatedly washed with water at 20 to 30 캜 for 4 to 5 times to remove foreign substances and salty flour mixed in the jellyfish, and the artificial flounder is washed once with water at room temperature Removing the foreign matter to clean;

2) As the sterilization step of jellyfish and artificial shark's fin, the washed jellyfish was cut at intervals of 3-5 mm and then cut. The washed artificial shark's fin was cut into 2 mm width, and then added to a sodium hypochlorite solution diluted with 50 ppm of chlorine Immersing for 30 minutes;

3) The sterilized jellyfish was washed with water for several times to remove residual chlorine. The jellies were soaked in water at 100 ° C for 20 seconds, cooled in cold water, and then dehydrated using a jar to remove water. Then, water, sorbitol and vinegar Were mixed at a ratio of 1: 1: 0.5 to 1: 1: 0.6 on a weight basis to prepare a preprocessed solution in an amount of 2 to 3 times the weight of the jellyfish, mixed with the jellyfish, Aging in a refrigerated state;

4) The artificial flounder prepared by washing the sterilized artificial floss pin with water several times to remove residual chlorine and the jellyfish prepared through the step 3)
51.00% by weight, 12.02% by weight, 6.47% by weight, 8.84% by weight based on the total weight of starch syrup, sugar, sesame oil, vinegar, edible oil, jujube extract, red pepper seed oil, salt, sesame seeds, 5'- ribonucleotide disodium, , 4.46% by weight, 2.55% by weight, 3.46% by weight, 2.91% by weight, 4.10% by weight, 0.73% by weight and 3.46% by weight in terms of a weight ratio of 2.45: 1 to 2.7: 1 Mixing step in which the mixture is uniformly mixed with stirring.

5) After freezing, store in freezing at below 35 ℃.
The method according to claim 1, wherein the step 4) further comprises the step of adding a mushroom to the ratio of jellyfish, artificial shinpin, thistle mushroom and second seasoning liquid to the ratio of 1.45: 1: 0.25: Method of manufacturing flavored jellyfish processed food.

Images