KR101715705B1 - Process for making seasoned jelly fish foods and its products - Google Patents
Process for making seasoned jelly fish foods and its products Download PDFInfo
- Publication number
- KR101715705B1 KR101715705B1 KR1020100004837A KR20100004837A KR101715705B1 KR 101715705 B1 KR101715705 B1 KR 101715705B1 KR 1020100004837 A KR1020100004837 A KR 1020100004837A KR 20100004837 A KR20100004837 A KR 20100004837A KR 101715705 B1 KR101715705 B1 KR 101715705B1
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- jellyfish
- vinegar
- prepared
- alum
- Prior art date
Links
- 241000242583 Scyphozoa Species 0.000 title claims abstract description 157
- 238000000034 method Methods 0.000 title claims abstract description 6
- 235000013305 food Nutrition 0.000 title claims description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 66
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 48
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 46
- 239000007788 liquid Substances 0.000 claims abstract description 33
- 235000021419 vinegar Nutrition 0.000 claims abstract description 29
- 239000000052 vinegar Substances 0.000 claims abstract description 29
- 240000004307 Citrus medica Species 0.000 claims abstract description 26
- 229940037003 alum Drugs 0.000 claims abstract description 22
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 20
- 235000021067 refined food Nutrition 0.000 claims abstract description 20
- 239000000600 sorbitol Substances 0.000 claims abstract description 20
- 239000008213 purified water Substances 0.000 claims abstract description 17
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 238000005406 washing Methods 0.000 claims abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims abstract description 5
- AFSDNFLWKVMVRB-UHFFFAOYSA-N Ellagic acid Chemical compound OC1=C(O)C(OC2=O)=C3C4=C2C=C(O)C(O)=C4OC(=O)C3=C1 AFSDNFLWKVMVRB-UHFFFAOYSA-N 0.000 claims abstract description 4
- 235000013525 pomegranate juice Nutrition 0.000 claims abstract description 4
- 238000005520 cutting process Methods 0.000 claims abstract description 3
- 239000000203 mixture Substances 0.000 claims abstract 3
- 238000002156 mixing Methods 0.000 claims description 20
- 239000000796 flavoring agent Substances 0.000 claims description 17
- 235000019634 flavors Nutrition 0.000 claims description 17
- 241000219991 Lythraceae Species 0.000 claims description 16
- 235000014360 Punica granatum Nutrition 0.000 claims description 16
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims description 12
- 239000000460 chlorine Substances 0.000 claims description 12
- 229910052801 chlorine Inorganic materials 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 239000005708 Sodium hypochlorite Substances 0.000 claims description 5
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims description 5
- 241001107116 Castanospermum australe Species 0.000 claims description 4
- 235000021279 black bean Nutrition 0.000 claims description 4
- 238000007598 dipping method Methods 0.000 claims description 3
- 239000001054 red pigment Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 2
- -1 0.04% by weight Substances 0.000 claims 1
- 238000004040 coloring Methods 0.000 claims 1
- 230000018044 dehydration Effects 0.000 claims 1
- 238000006297 dehydration reaction Methods 0.000 claims 1
- 230000002431 foraging effect Effects 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 description 10
- 238000004659 sterilization and disinfection Methods 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- PUYFHEOTNTUNNV-UHFFFAOYSA-N CCCCCCCCCCCCCCCCCCCC.ClO Chemical compound CCCCCCCCCCCCCCCCCCCC.ClO PUYFHEOTNTUNNV-UHFFFAOYSA-N 0.000 description 3
- 239000001056 green pigment Substances 0.000 description 3
- 239000000049 pigment Substances 0.000 description 3
- 239000008399 tap water Substances 0.000 description 3
- 235000020679 tap water Nutrition 0.000 description 3
- 241000251730 Chondrichthyes Species 0.000 description 2
- SEBIKDIMAPSUBY-ARYZWOCPSA-N Crocin Chemical compound C([C@H]1O[C@H]([C@@H]([C@@H](O)[C@@H]1O)O)OC(=O)C(C)=CC=CC(C)=C\C=C\C=C(/C)\C=C\C=C(C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)O1)O)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SEBIKDIMAPSUBY-ARYZWOCPSA-N 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000011109 contamination Methods 0.000 description 2
- 239000009627 gardenia yellow Substances 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 241000951471 Citrus junos Species 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 229910052602 gypsum Inorganic materials 0.000 description 1
- 239000010440 gypsum Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 235000021018 plums Nutrition 0.000 description 1
- 229940109529 pomegranate extract Drugs 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 230000000007 visual effect Effects 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
-
- 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
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
본 발명은 해파리 가공식품에 관한 것으로서, 구체적으로는 1) 해파리를 세척하여 염분을 제거한 후 탈수하여 소정의 길이로 절단하는 단계; 2) 절단된 해파리를 살균액에 침지하여 살균한 후 세척하여 탈수한 다음 약 100℃의 물에 약 20초간 데친 후 탈수하는 단계; 3) 명반, 구연산, 식초, 솔비톨, 정제수 및 색소와 매실액, 석류액 및 유자액 중 어느 하나를 혼합하여 균질화시킨 조미액을 준비하여 2)단계에서 준비된 해파리를 조미액에 12시간 내지 24시간 침지시켜 숙성시키는 단계; 및 4) 조미된 해파리를 탈수한 후 포장에 제공하는 단계로 구성되는 해파리 가공식품의 제조방법 및 이에 따라 제조된 해파리 가공식품에 관한 것이다. 본 발명에 따르면 취식시 별도의 양념을 가미하지 않고 곧바로 취식할 수 있는 완전히 조미된 해파리 가공식품이 제공된다.The present invention relates to a processed food of jellyfish, and more specifically, it relates to: 1) washing jellyfish to remove salt, dehydrating and cutting the jellyfish to a predetermined length; 2) dewatering the cut jellyfish by immersing it in a sterilizing liquid, washing it, washing it, dewatering it in water at about 100 ° C for about 20 seconds and dehydrating it; 3) A seasoning liquid prepared by homogenizing alum, citric acid, vinegar, sorbitol, purified water and a mixture of plum juice, pomegranate juice and citron juice is prepared, and the jellyfish prepared in step 2) is immersed in the seasoning liquid for 12 hours to 24 hours for aging ; And 4) dewatering the seasoned jellyfish and providing the seasoned jellyfish in a package. The present invention also relates to a process for producing jellyfish processed food and a processed jellyfish product. According to the present invention, a completely seasoned jellyfish processed food is provided which can be taken directly without adding any seasoning.
Description
본 발명은 해파리 가공식품의 제조방법에 관한 것으로서, 보다 구체적으로 적절하게 처리된 해파리를 조미액에 침지하여 숙성 처리함으로써 특유의 맛과 색을 갖추도록 가공된 즉석 취식 가능한 해파리 가공식품을 제조하는 방법 및 이에 따라 제조된 조미된 해파리 가공식품에 관한 것입니다.
More particularly, the present invention relates to a method for producing a ready-to-eat jellyfish processed food processed to have a unique taste and color by immersing jellyfish appropriately treated in a seasoning liquid and aging the jellyfish, It is about seasoned jellyfish processed food produced accordingly.
해파리는 주로 갓부분을 식용하는데 갓은 반구 모양의 한천질로 두껍고 단단하며, 지름 1m, 무게 150kg이 되는 담갈색의 것과 지름 25∼30cm 되는 담청색의 것이 있다. 해파리류는 93∼95%가 수분으로서, 이를 건조시켜 소금-명반 용액에 담가 소금절임으로 만든 것을 요리에 사용한다. 건조 후 소금 절임된 해파리를 조리할 때 하루 동안 물에 담가 소금기를 빼고 거죽을 비벼 벗긴 다음 오이 등 각종 야채를 섞어 겨자를 이용하거나 식초를 이용한 양념과 혼합하여 먹는 냉채 내지 무침 요리로서 제공되어 왔다.
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.
특허 제10-0081835-0000호에 따르면, 즉석에서 냉채로 조리해 먹을 수 있는 가공된 해파리를 제공하고 있으나 이 역시 소스는 별도로 준비되어 취식 전 별도 포장되어 제공된 해파리와 양념소스를 혼합하는 단계를 거쳐야만 하였다.
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.
기존 해파리를 주재료로 한 가공식품들 중 조미가 된 완성된 식품의 상태로 제공되는 것이 존재하지 않았다. 해파리를 세척하여 비살균상태로 양념을 단순히 섞어두는 경우 장기간 보관시 미생물의 생장 및 양념의 불균일한 침착으로 맛의 변화가 생겨 균일한 맛을 유지하기 어렵고 해파리의 오돌오돌한 식감이 저하되는 기술상의 단점으로 인해 양념이 가미된 완성된 식품으로서 해파리가 유통되지 못하였다.
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.
본 발명은 상기 문제점을 해소하여 해파리를 세척하여 살균하고 열처리를 한 다음 조미액에 침지시켜 숙성단계를 거쳐 포장에 제공함으로써, 특정의 형상 및 맛과 색을 모두 갖춘 완성된 식품으로서의 해파리 가공식품을 제공하는 것을 목적으로 한다.The present invention solves the above problems and provides jellyfish-processed food as a finished food having a specific shape, taste and color by providing the jellyfish with the jellyfish washed, sterilized and heat-treated, .
본 발명은 취식시 별도의 양념과 혼합하는 단계를 거치지 않고 곧바로 취식할 수 있도록 조미하여 제조된 해파리 가공식품을 제공하는 것을 목적으로 한다.It is an object of the present invention to provide a jellyfish processed food prepared by seasoning so that it can be directly taken without mixing with a seasoning at the time of taking.
본 발명은 해파리 조미에 매실, 석류 및 유자를 사용하여 해파리에 부족되는 영양소의 균형을 이룬 유익한 해파리 가공식품을 제공하는 것을 목적으로 한다.It is an object of the present invention to provide a beneficial jellyfish-processed food that balances nutrients insufficient in jellyfish by using plum, pomegranate and citron in jellyfish seasoning.
본 발명은 해파리의 가공시 물에 데치는 시간과 온도를 조절함으로써 시각적인 식감과 함께 오돌오돌한 씹는 질감을 향상시킨 꽃 형상의 해파리 가공식품을 제공하는 것을 목적으로 한다.
The object of the present invention is to provide a flower-shaped jellyfish processed food which improves the texture of the jellyfish by controlling the time and temperature of the jellyfish in water during visual processing.
본 발명의 해파리 가공식품의 제조방법은 주재료인 해파리를 세척하고 살균하여 준비하는 단계, 조미액을 준비하는 단계, 조미액과 해파리를 혼합하여 해파리에 조미액이 균일하게 배어들도록 하는 숙성단계 및 해파리를 자연 탈수시켜 포장에 제공하는 단계로 구성된다.
A method of manufacturing a jellyfish processed food of the present invention comprises the steps of preparing and sterilizing jellyfish as a main material, preparing a seasoning liquid, mixing the seasoning liquid and jellyfish to agitate the jellyfish uniformly, To the packaging.
구체적으로 각 단계는 아래와 같이 구성된다:Specifically, each step consists of:
1) 해파리의 세척 단계로서, 구체적으로는 해파리에 잔류된 소금기를 제거하기 위해 충분한 양의 물로 4 내지 5회 반복하여 세척하여 이물질과 함께 소금기를 제거한다. 세척에 사용하는 물의 온도는 20 내지 30℃의 물을 사용하는 것이 바람직하다.
1) As a washing step of jellyfish, specifically, it is washed with a sufficient amount of water 4 to 5 times to remove the salt remaining in the jellyfish, and the salt is removed together with the foreign substance. The water used for washing is preferably water at 20 to 30 캜.
2) 해파리의 살균 단계로서, 구체적으로 세척한 해파리를 약 3~5 mm의 간격으로 엇썰기하여 절단한 후 살균액에 약 30분간 침지시켜 해파리에 오염된 세균 및 대장균군을 살균하여 비가열섭취냉동식품에 대한 법적 기준인 세균수 100,000마리/g 이하 및 대장균군 10마리/g 이하로 한다. 상기 살균액은 약 200 내지 300ppm의 염소농도로 제조된 차아염소산나트륨 용액일 수 있다. 구체적으로 물 5L에 차아염소산나트륨 10 내지 20cc를 희석하여 사용하는 것이 바람직하다. 가장 바람직하게는 물 5L에 차아염소산나트륨 15cc를 희석하여 사용하는 것이 바람직하다. 해파리를 살균액에 충분한 시간 침지시킨 후 건져내어 물로 수회에 걸쳐 세척하여 잔류염소를 제거한다. 살균액이 차아염소산나트륨 용액인 경우 염소측정지로 잔류 염소량을 확인하여 유의할만한 정도의 검출이 없을 때까지 세척을 반복한다. 바람직하게는 잔류 염소량을 100 내지 150ppm 이내로 한다.
2) As a sterilization step of jellyfish, specifically washed jellyfish are cut by cutting at intervals of about 3 to 5 mm and then immersed in a sterilization liquid for about 30 minutes to sterilize bacteria and coliform bacteria contaminated with jellyfish, The legal standard for frozen food is 100,000 grains / g or less and 10 grains / g or less in coliform group. The sterilizing liquid may be a sodium hypochlorite solution prepared at a chlorine concentration of about 200 to 300 ppm. Specifically, it is preferable to dilute 10 to 20 cc of sodium hypochlorite with 5 L of water. It is most preferable to use 15 cc of sodium hypochlorite diluted with 5 L of water. After immersing the jellyfish in the sterilizing liquid for a sufficient time, the jellyfish is extracted and washed with water several times 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. Preferably, the residual chlorine content is within 100 to 150 ppm.
3) 조미액 제조 단계로서, 조미액은 명반, 구연산, 식초, 솔비톨 및 정제수를 주재료인 해파리의 중량에 대해 각각 0.005-0.017중량%, 0.122-0.155중량%, 0.202-0.327중량%, 10874-20552중량%, 30062-40095중량%의 비율로 배합하고 매실액, 석류액 및 유자액 중 어느 하나를 선택하여 2.551-4.095중량%로 배합하여 준비한다. 필요에 따라 색소를 0.005-0.051중량%의 비율로 추가할 수 있으며, 특징적인 향미를 증진시키기 위해 매실향, 석류향 또는 유자향 성분을 0.008-0.012중량% 이내의 범위에서 미량 첨가할 수 있다. 혼합된 조미액은 잘 섞어 조미액내 성분들이 균일한 분포를 이루도록 한다.
3) As a seasoning solution preparation step, the seasoning solution contains 0.005-0.017% by weight, 0.122-0.155% by weight, 0.202-0.327% by weight, 10874-20552% by weight of alum, citric acid, vinegar, sorbitol and purified water with respect to the weight of jellyfish, , 30062-40095% by weight, and any one of a plum solution, a pomegranate solution and an citron solution is selected and blended at 2.551-4.095% by weight. If necessary, the pigment may be added in a proportion of 0.005-0.051% by weight, and in order to enhance the distinctive flavor, a small amount of the components such as the fragrance component, the gypsum or the citron content may be added in the range of 0.008-0.012% by weight. The mixed seasoning solution is mixed well so that the components in the seasoning solution are uniformly distributed.
4) 해파리 가열 및 조미액 침지 단계로서, 살균된 해파리를 100℃의 물에 20초간 데쳐 찬물에 넣어 냉각시킨 다음, 채반을 이용하여 탈수시켜 수분을 제거한 후 탈수된 해파리를 혼합기에 넣은 다음 상기 3)단계에서 준비된 조미액을 넣어 잘 혼합되도록 한 후 해파리가 조미액에 완전히 침지된 상태로 하여 12시간 내지 24시간 동안 약 5~10℃의 냉장상태에서 숙성시킨다.
4) As a step of heating jellyfish and immersing the seasoning liquid, the sterilized jellyfish is heated in 100 ° C water for 20 seconds, cooled and cooled. Then, dehydrated water is removed by using a jar, the dehydrated jellyfish is put into a mixer, And the jellyfish is completely immersed in the seasoning solution. The jellyfish is aged in a refrigerated state at about 5 to 10 ° C for 12 to 24 hours.
상기 100℃의 물에 20초간 데친 결과 해파리는 도 1b에서와 같이 본 발명에 따른 특징적인 꽃 형상으로 변경되어 씹을 때 오돌오돌한 식감이 극대화된다.
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.
조미액은 해파리 총 중량에 대해 약 8-15중량%로 준비하여 해파리가 조미액에 잠긴 채 충분한 시간 침지상태를 유지함으로써 조미액의 성분이 균일하게 배어들어 향과 색이 충분하게 발현되도록 한다. 조미액 내 성분에 해파리 재료 전체가 충분한 접촉을 유지할 수 있도록 해파리가 조미액에 완전히 잠기도록 조치하는 것이 바람직하다. 냉장 상태에서 숙성시킴으로써 침지시간 동안 세균의 증식을 방지하고 공중 낙하균에 의한 오염을 예방할 수 있다.
The seasoning solution is prepared at about 8 to 15% by weight with respect to the total weight of the jellyfish, and the jellyfish is kept immersed in the seasoning solution for a sufficient time so that the components of the seasoning solution uniformly infiltrate so that the flavor and color are sufficiently expressed. It is desirable to take measures so that the jellyfish is completely immersed in the seasoning liquid so that the whole jellyfish material can maintain sufficient contact with the ingredients in the seasoning liquid. By aging in a refrigerated state, it is possible to prevent the growth of bacteria during the immersion time and to prevent contamination by public falling bacteria.
숙성이 완료된 후 여분의 조미액을 채반을 이용하여 제거하여 자연 탈수시킨 조미된 해파리를 포장 후 영하 약 35℃ 이하의 온도에서 급속 동결시켜 맛을 유지하고 미생물의 오염을 방지하도록 한다. 수축필름을 이용하여 공기와의 접촉을 차단하여 제조시의 상태를 유지한다(도 2 내지 도 4). 상기 탈수된 조미 해파리에 샥스핀 또는 흑깨를 첨가하여 미감을 증진시킬 수 있다.
After the ripening is completed, the extra seasoning liquid is removed using a jar and the natural dehydrated seasoned jellyfish is packaged and frozen rapidly at a temperature of about 35 ° C or less to maintain the taste and prevent microbial contamination. The shrinkable film is used to cut off the contact with the air to maintain the state of manufacture (Figs. 2 to 4). The dehydrated seasoned jellyfish may be supplemented with a spike pin or black bean to enhance the aesthetics.
본 발명의 일 구체예에 따르면, 매실 맛 해파리를 제조함에 있어서, 해파리 중량에 대해 명반, 구연산, 식초, 솔비톨, 정제수, 색소 및 매실액을 각각 약 0.011중량%, 약 0.154중량%, 약 0.203중량%, 약 2.551중량%, 약 3.063중량%, 약 0.026중량% 및 약 2.551중량%로 혼합하고, 추가로 매실향 0.012중량%를 첨가하여 제조된 조미액을 해파리 중량에 대해 약 8.6중량%의 양으로 혼합하는 것이 바람직하다.
According to one embodiment of the present invention, in the production of plum jellyfish, about 0.011 wt%, about 0.154 wt%, about 0.203 wt% of alum, citric acid, vinegar, sorbitol, purified water, By weight, about 2.551% by weight, about 3.063% by weight, about 0.026% by weight and about 2.551% by weight, and further adding 0.012% by weight to the amount of camelliae in an amount of about 8.6% by weight based on the weight of jellyfish Mixing is preferred.
또 다른 구체예에 따라 석류 맛의 해파리를 제조함에 있어서, 해파리 중량에 대해 명반, 구연산, 식초, 솔비톨, 정제수, 색소 및 석류액을 각각 약 0.017중량%, 약 0.123중량%, 약 0.327중량%, 약 2.458중량%, 약 4.095중량%, 약 0.050중량% 및 약 4.095중량%로 혼합하고, 추가로 석류향 0.008중량%를 첨가하여 제조된 조미액을 해파리 중량에 대해 약 11중량%의 양으로 혼합하는 것이 바람직하다.
According to another embodiment of the present invention, there is provided a method for preparing jellyfish having pomegranate flavor, which comprises mixing about 0.017% by weight, about 0.123% by weight, about 0.327% by weight, about 0.327% by weight of alum, citric acid, vinegar, sorbitol, It is preferable to mix the seasoning solution prepared by mixing 2.458% by weight, about 4.095% by weight, about 0.050% by weight and about 4.095% by weight and further by adding 0.008% by weight of pomegranate in an amount of about 11% by weight based on the weight of jellyfish Do.
또 다른 구체예에 따라 유자 맛의 해파리를 제조함에 있어서, 해파리 중량에 대해 명반, 구연산, 식초, 솔비톨, 정제수, 색소 및 유자액을 각각 약 0.005중량%, 약 0.126중량%, 약 0.311중량%, 약 1.874중량%, 약 3.123중량%, 약 0.006중량% 및 약 3.123중량%로 혼합하여 제조된 조미액을 해파리 중량에 대해 약 8.6중량%의 양으로 혼합하는 것이 바람직하다. 바람직하게는 색소를 첨가하지 않고 정제수와 유자액을 각각 3.126중량%로 혼합할 수 있다.
According to another embodiment of the present invention, there is provided a process for preparing jellyfish having citron flavor comprising about 0.005% by weight, about 0.126% by weight, about 0.311% by weight of alum, citric acid, vinegar, sorbitol, About 1.874% by weight, about 3.123% by weight, about 0.006% by weight and about 3.123% by weight of the seasoning solution are mixed in an amount of about 8.6% by weight based on the weight of the jellyfish. Preferably, 3.126% by weight of purified water and citron liquid can be mixed without adding pigment.
본 발명에 따르면, 해파리 77.778중량%, 샥스핀 15.556중량%, 명반 0.008중량%, 구연산 0.119중량%, 식초 0.159중량%, 매실액 1.985중량%, 매실향 0.008중량%, 솔비톨 1.985중량%, 정제수 2.382중량% 및 그린색소 0.020중량%로 구성된 매실 맛의 해파리 가공식품이 제공된다.
According to the present invention, there is provided a jellyfish comprising 77.778% by weight of jellyfish, 15.556% by weight of spike pin, 0.008% by weight of alum, 0.119% by weight of citric acid, 0.159% by weight of vinegar, 1.985% %, And 0.020% by weight of green pigment.
본 발명에 따르면, 해파리 89.50중량%, 흑깨 0.50중량%, 명반 0.01중량%, 구연산 0.11중량%, 식초 0.29중량%, 석류액 3.67중량%, 솔비톨 2.20중량%, 석류 향 0.01중량%, 레드색소 0.04중량%, 및 정제수 3.67중량%로 구성된 석류 맛의 해파리 가공식품이 제공된다.
According to the present invention, there is provided a jellyfish comprising 89.50% by weight of jellyfish, 0.50% by weight of black louse, 0.01% by weight of alum, 0.11% by weight of citric acid, 0.29% by weight of vinegar, 3.67% by weight of pomegranate, 2.20% by weight of sorbitol, %, And purified water of 3.67% by weight.
본 발명에 따르면, 해파리 77.778중량%, 샥스핀 15.556중량%, 명반 0.005중량%, 구연산 0.097중량%, 식초 0.243중량%, 유자액 2.430중량%, 솔비톨 1.458중량%, 정제수 2.430중량%, 및 치자황색소 0.004중량%로 구성된 유자 맛의 해파리 가공식품이 제공된다.
According to the present invention, there is provided a jellyfish comprising 77.778% by weight of jellyfish, 15.556% by weight of spike pin, 0.005% by weight of alum, 0.097% by weight of citric acid, 0.243% by weight of vinegar, 2.430% by weight of citron, 1.458% by weight of sorbitol, 0.004% by weight of citron-flavored jellyfish.
또한, 본 발명에 따르면, 해파리 77.778중량%, 샥스핀 15.556중량%, 명반 0.005중량%, 구연산 0.097중량%, 식초 0.244중량%, 유자액 2.431중량%, 솔비톨 1.458중량%, 및 정제수 2.431중량%로 구성된 유자 맛의 해파리 가공식품이 제공된다.
According to the present invention, there is provided a jellyfish comprising 77.778% by weight of jellyfish, 15.556% by weight of spike pin, 0.005% by weight of alum, 0.097% by weight of citric acid, 0.244% by weight of vinegar, 2.431% by weight of citron juice, 1.458% by weight of sorbitol, Citron-flavored jellyfish-processed foods are provided.
본 발명의 해파리 가공식품은 취식시 별도의 양념과 혼합하는 단계를 거치지 않고 곧바로 취식할 수 있도록 조미되어 있어 간편한 취식이 가능하다. 해파리 조미에 매실, 석류 및 유자를 사용하여 해파리에 부족되는 영양소의 균형을 이룬 유익한 해파리 가공식품이 제공된다. 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 seasoning uses plum, pomegranate, and citron to provide beneficial jellyfish food that balances nutrients that are lacking in jellyfish.
또한, 해파리를 물에 데치는 시간과 온도를 조절함으로써 오돌오돌한 씹는 질감이 향상되는 효과가 있다.
In addition, there is an effect that the texture and texture of the jellyfish are improved by controlling the time and temperature of jellyfish in water.
도 1a와 도 1b는 해파리를 데치기 전의 형상(a)과 데친 후의 형상(b)의 변화를 보여주는 사진이고,
도 2는 본 발명에 따라 제조된 매실의 맛과 색이 가미된 해파리 가공식품의 완성상태 사진이며,
도 3은 본 발명에 따라 제조된 석류의 맛과 색이 가미된 해파리 가공식품의 완성상태 사진이며,
도 4는 본 발명에 따라 제조된 유자의 맛과 색이 가미된 해파리 가공식품의 완성상태 사진이다.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 food added with taste and color of plum prepared according to the present invention,
FIG. 3 is a photograph of the finished state of jellyfish processed food added with taste and color of pomegranate produced according to the present invention,
FIG. 4 is a photograph of the finished state of jellyfish processed food added with taste and color of citron produced according to the present invention.
이하 본 발명을 실시예에 의하여 상세히 설명할 것이나, 본 발명이 이에 한정되는 것으로 해석되지 아니한다.
Hereinafter, the present invention will be described in detail with reference to Examples, but the present invention is not construed as being limited thereto.
실시예 1: 매실맛 해파리의 제조Example 1: Preparation of plum jellyfish
매실의 향과 맛으로 조미된 도 2에 따른 해파리 가공식품을 제조하기 위해 원료 해파리와 샥스핀을 전처리하였다. 해파리 500g을 수돗물 5kg/회로 4회 세척하여 염분이 제거되도록 하였다. 세척이 완료된 해파리를 3-5mm 간격으로 엇썰기 하였다. 준비된 해파리를 차아염소산(이코산) 15cc를 물 5L에 혼합한 희석액에 30분간 침지하여 살균처리하였다. 살균처리 후 해파리를 염소 잔류량이 염소측정지를 사용하여 검출시 약 100 ppm 이하의 양으로 검출될 때까지 수회 세척하였다. 세척이 완료된 해파리를 100℃의 물에 20 초간 데쳤다. 데친 후 즉시 찬물로 옮겨 급냉시킨 후 여분의 수분을 채반을 이용해 탈수시켰다. 냉동된 샥스핀 70g을 물에 해동시킨 후 탈수하였다.
Raw jellyfish and shark's fin were pretreated to prepare processed jellyfish according to FIG. 2 seasoned with incense and taste of plums. 500 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. The prepared jellyfish was immersed in a diluted solution obtained by mixing 15 cc of hypochlorous acid (icosan) with 5 liters of water for 30 minutes and sterilized. After the sterilization, the jellyfish was washed several times until the amount of chlorine remaining was detected using chlorine measuring paper in an amount of less than about 100 ppm. The washed jellyfish was placed in water at 100 ° C for 20 seconds. Immediately after boiling, it was transferred to cold water and quenched, and the excess water was dehydrated using a wick. 70 g of the frozen spike pin was dissolved in water and dehydrated.
위와 같은 전처리를 거친 해파리는 약 70% 수율로 회수되어 약 350g이 준비되었다.
The jellyfish that had undergone the above pretreatment was recovered at a yield of about 70%, and about 350 g was prepared.
명반 0.04g, 구연산 0.54g, 양조식초 0.71g, 매실액 8.93g, 매실향 0.04g, 솔비톨 8.93g, 정제수 10.72g, 그린색소 0.09g을 혼합하여 조미액을 준비하였다. 매실액은 당침매실 25%(매실 50%, 설탕 50%) 농도의 것을 사용하였다.
0.04 g of alum, 0.54 g of citric acid, 0.71 g of brewed vinegar, 8.93 g of a plum solution, 0.04 g of a plum flavor, 8.93 g of sorbitol, 10.72 g of purified water and 0.09 g of a green pigment. The plum juice was used at a concentration of 25% (plum 50%, sugar 50%).
상기 전처리를 거친 해파리를 혼합용기에 넣은 후 상기 제조된 조미액을 넣어 해파리가 조미액에 완전히 잠기도록 하여 냉동고에 1일간(24시간) 침지시켰다.
The pre-treated jellyfish were put into a mixing container, and the prepared seasoning liquid was put into the jellyfish so that the jellyfish was completely immersed in the seasoning liquid and immersed in the freezer for 1 day (24 hours).
조미액에 침지가 완료된 후 채반을 이용하여 자연탈수시킨 후 조미된 해파리를 별도로 담아두고, 해동하여 준비해 둔 샥스핀을 넣어 혼합하여 매실 맛의 해파리를 제조하였다(표 1). 제조된 매실 맛의 해파리를 용기에 담아 급냉시켜 보관한다.
After dipping in the seasoning solution, the dehydrated water was dehydrated by using a teabag, and the seasoned jellyfish was separately stored and thawed to prepare a jellyfish having a plum flavor (Table 1). The prepared jellyfish of the plum flavor is put in a container and quenched and stored.
실시예 2: 석류맛의 해파리 제조Example 2: Preparation of jellyfish flavored with pomegranate
석류의 향과 맛으로 조미된 도 3에 따른 해파리 가공식품을 제조하기 위해 원료 해파리를 전처리하였다. 해파리 500g을 수돗물 5kg/회로 4회 세척하여 염분이 제거되도록 하였다. 세척이 완료된 해파리를 3-5mm 간격으로 엇썰기 하였다. 준비된 해파리를 차아염소산(이코산) 15cc를 물 5L에 혼합한 희석액에 30분간 침지하여 살균처리하였다. 살균처리 후 해파리를 염소 잔류량이 염소측정지를 사용하여 검출시 약 100 ppm 이하의 양으로 검출될 때까지 수회 세척하였다. 세척이 완료된 해파리를 100℃의 물에 20 초간 데쳤다. 데친 후 즉시 찬물로 옮겨 급냉시킨 후 여분의 수분을 채반을 이용하여 탈수시켰다.
The raw jellyfish was pretreated to produce jellyfish processed food according to FIG. 3 seasoned with pomegranate flavor and taste. 500 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. The prepared jellyfish was immersed in a diluted solution obtained by mixing 15 cc of hypochlorous acid (icosan) with 5 liters of water for 30 minutes and sterilized. After the sterilization, the jellyfish was washed several times until the amount of chlorine remaining was detected using chlorine measuring paper in an amount of less than about 100 ppm. The washed jellyfish was placed in water at 100 ° C for 20 seconds. Immediately after being boiled, it was transferred to cold water and quenched, and the excess water was dehydrated using a jar.
위와 같은 전처리를 거친 해파리는 약 70% 수율로 회수되어 약 358g이 준비되었다.
The jellyfish, which had been pretreated as described above, was recovered at a yield of about 70%, and about 358 g was prepared.
명반 0.06g, 구연산 0.44g, 양조식초 1.17g, 석류액 14.66g, 솔비톨 8.80g, 석류 향 0.03g, 레드색소 0.18g, 정제수 14.66g을 혼합하여 조미액을 제조하였다. 상기 석류 엑기스는 50% 농도로 희석된 것을 사용하였다.
A seasoning solution was prepared by mixing 0.06 g alum, 0.44 g citric acid, 1.17 g of brewed vinegar, 14.66 g of pomegranate juice, 8.80 g of sorbitol, 0.03 g of pomegranate, 0.18 g of red pigment and 14.66 g of purified water. The pomegranate extract was diluted to a concentration of 50%.
상기 전처리를 거친 해파리를 혼합용기에 넣은 후 상기 제조된 조미액을 넣어 해파리가 조미액에 완전히 잠기도록 하여 냉동고에 1일간(24시간) 침지시켰다.
The pre-treated jellyfish were put into a mixing container, and the prepared seasoning liquid was put into the jellyfish so that the jellyfish was completely immersed in the seasoning liquid and immersed in the freezer for 1 day (24 hours).
조미액에 침지가 완료된 후 채반을 이용하여 자연탈수시킨 후 조미된 해파리를 별도로 담아두고, 흑깨를 소량 첨가하여 혼합하여 석류 맛의 해파리를 제조하였다(표 2). 본 실시예에 따라 제조된 해파리 가공식품의 석류의 함량은 약 3.67% (약 14.66g 에 해당)이다. 제조된 석류 맛의 해파리를 용기에 담아 급냉시켜 보관한다.
After the dipping in the seasoning solution was completed, the desserts were natural dehydrated using a teabag, and then the seasoned jellyfish was separately stored, and a small amount of black bean was added and mixed to prepare pomegranate-flavored jellyfish (Table 2). The pomegranate content of processed jellyfish produced according to this example is about 3.67% (corresponding to about 14.66 g). Store the prepared pomegranate jellyfish in a container and quench it.
실시예 3: 유자맛의 해파리 제조Example 3: Production of citron-flavored jellyfish
유자의 향과 맛으로 조미된 도 4에 따른 해파리 가공식품을 제조하기 위해 원료 해파리와 샥스핀을 전처리하였다. 해파리 500g을 수돗물 5kg/회로 4회 세척하여 염분이 제거되도록 하였다. 세척이 완료된 해파리를 3-5mm 간격으로 엇썰기 하였다. 준비된 해파리를 차아염소산(이코산) 15cc를 물 5L에 혼합한 희석액에 30분간 침지하여 살균처리하였다. 살균처리 후 해파리를 염소 잔류량이 염소측정지를 사용하여 검출시 약 100 ppm 이하의 양으로 검출될 때까지 수회 세척하였다. 세척이 완료된 해파리를 100℃의 물에 20 초간 데쳤다. 데친 후 즉시 찬물로 옮겨 급냉시킨 후 여분의 수분을 채반을 이용하여 탈수시켰다. 냉동된 샥스핀 70g을 물에 해동시켜 탈수하였다.
To prepare the jellyfish processed food according to Fig. 4 seasoned with citron flavor and taste, raw jellyfish and shark's fin were pretreated. 500 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. The prepared jellyfish was immersed in a diluted solution obtained by mixing 15 cc of hypochlorous acid (icosan) with 5 liters of water for 30 minutes and sterilized. After the sterilization, the jellyfish was washed several times until the amount of chlorine remaining was detected using chlorine measuring paper in an amount of less than about 100 ppm. The washed jellyfish was placed in water at 100 ° C for 20 seconds. Immediately after being boiled, it was transferred to cold water and quenched, and the excess water was dehydrated using a jar. 70 g of the frozen spike pin was dissolved in water and dehydrated.
위와 같은 전처리를 거친 해파리는 약 70% 수율로 회수되어 약 350g이 준비되었다.
The jellyfish that had undergone the above pretreatment was recovered at a yield of about 70%, and about 350 g was prepared.
명반 0.02g, 구연산 0.44g, 양조식초 1.09g, 유자액 10.93g, 솔비톨 6.56g, 정제수 10.93g, 치자황색소 0.02g을 혼합하여 조미액을 준비하였다. 유자액은 당침 유자로서 유자 50%에 설탕 50% 함유된 농도의 것을 사용하였다. 상기 전처리를 거친 해파리를 혼합용기에 넣은 후 상기 제조된 조미액을 넣어 해파리가 조미액에 완전히 잠기도록 하여 냉동고에 1일간(24시간) 침지시켰다.
0.09 g of alum, 0.44 g of citric acid, 1.09 g of brewed vinegar, 10.93 g of citron liquid, 6.56 g of sorbitol, 10.93 g of purified water and 0.02 g of gardenia yellow were mixed to prepare a seasoning solution. The citron liquid used was 50% citron and 50% sucrose in the concentration of citron. The pre-treated jellyfish were put into a mixing container, and the prepared seasoning liquid was put into the jellyfish so that the jellyfish was completely immersed in the seasoning liquid and immersed in the freezer for 1 day (24 hours).
조미액에 침지가 완료된 후 채반을 이용하여 자연탈수시킨 후 조미된 해파리를 별도로 담아두고, 해동하여 준비해 둔 샥스핀을 넣어 혼합하여 유자 맛의 해파리를 제조하였다(표 3). 본 실시예에 따라 제조된 해파리 가공식품의 유자 함량은 약 2.43% (약 5.465g 에 해당)이다. 제조된 유자 맛의 해파리를 용기에 담아 급냉시켜 보관한다.
After immersion in the seasoning solution was completed, the dehydrated water was spontaneously dehydrated using a teabag, and the seasoned jellyfish was separately stored and thawed to prepare a jellyfish having citron flavor (Table 3). The citron content of processed jellyfish produced according to this example is about 2.43% (corresponding to about 5.465 g). The jellyfish produced in citron flavor is put in a container and quenched and stored.
실시예 4: 순수 유자맛의 해파리 제조Example 4: Preparation of pure citron-flavored jellyfish
상기 실시예 3에서 조미액 성분 중 양조식초, 정제수 및 유자액을 각각 1.10g, 10.94g 및 10.94g으로 혼합하는 것을 제외하고는 동일한 방법으로 색소가 함유되지 않은 순수 유자맛의 해파리 가공식품을 제조하였다.
In the same manner as in Example 3 except that the vinegar vinegar, the purified water and the citron juice were respectively mixed in the seasoning liquid components in an amount of 1.10 g, 10.94 g and 10.94 g, respectively, pure juice-flavored jellyfish-processed foods containing no pigment were prepared .
Claims (10)
1) 해파리를 세척하여 염분을 제거한 후 탈수하여 소정의 길이로 절단하는 단계;
2) 절단된 해파리를 살균액에 침지하여 살균한 후 세척하여 탈수한 다음 100℃의 물에 20초간 데친 후 탈수하는 단계;
3) 명반, 구연산, 식초, 솔비톨 및 정제수를 혼합하고 매실액, 석류액 및 유자액 중 어느 하나를 혼합하여 균질화시킨 조미액을 준비하여 2)단계에서 준비된 해파리를 조미액에 12시간 내지 24시간 침지시켜 숙성시키는 단계; 및
4) 조미된 해파리를 탈수한 후 포장에 제공하는 단계.
A method for producing seasoned jellyfish processed food, comprising the steps of:
1) washing the jellyfish to remove the salt, dehydrating it and cutting it to a predetermined length;
2) dewatering the cut jellyfish by dipping it in a sterilizing liquid, washing it, washing it, dewatering it in water at 100 ° C for 20 seconds and dehydrating it;
3) A seasoning liquid prepared by mixing alum, citric acid, vinegar, sorbitol and purified water and homogenizing them by mixing any one of plum juice, pomegranate juice and citron juice is prepared, and the jellyfish prepared in step 2) is immersed in the seasoning liquid for 12 hours to 24 hours, ; And
4) Dehydrating the seasoned jellyfish and providing it to the packaging.
The method according to claim 1, wherein the seasoning solution contains 0.005-0.017% by weight, 0.122-0.155% by weight, 0.202-0.327% by weight, 1.874-2.552% by weight of alum, citric acid, vinegar, sorbitol and purified water, %, And 3.062-4.095% by weight, and selecting any one of a plum solution, a pomegranate solution and an citron solution to prepare the product in an amount of 2.551-4.095% by weight.
3. The jellyfish processed food according to claim 2, wherein the coloring matter is further added to the seasoning liquid at a ratio of 0.005-0.051% by weight and further added to the jellyfish at a ratio of 0.008-0.012% ≪ / RTI >
[3] The method according to claim 1, wherein the seasoning liquid is used at about 8% to 15% of the jellyfish weight in mixing the seasoning liquid of step 3) with jellyfish prepared after dehydration in step 2).
The method according to claim 1, wherein the jellyfish aged in the seasoning liquid is mixed with a spike pin or black bean in step 3), and is provided in a package of step 4).
The method of manufacturing a jellyfish-processed food according to claim 1, wherein the sterilizing liquid is a sodium hypochlorite solution prepared with a chlorine concentration of 200 to 300 ppm.
A mixture containing 77.778% by weight of jellyfish, 15.556% by weight of spike pin, 0.008% by weight of alum, 0.119% by weight of citric acid, 0.159% by weight of vinegar, 1.985% by weight of a plum solution, 0.008% by weight of a plum flavor, 1.985% by weight of sorbitol, Weight% jellyfish processed food.
A red pigment, 0.04% by weight, and purified water of 3.67% by weight, jellyfish of 89.50% by weight, black bean of 0.50% by weight, alum verb 0.01% by weight, citric acid 0.11% by weight, vinegar 0.29% by weight, pomegranate juice 3.67% Weight% jellyfish processed food.
The composition was composed of 77.778% by weight of jellyfish, 15.556% by weight of spike pin, 0.005% by weight of alum, 0.097% by weight of citric acid, 0.243% by weight of vinegar, 2.430% by weight of citron, 1.458% by weight of sorbitol, Processed jellyfish.
A processed jellyfish food comprising 77.778% by weight of jellyfish, 15.556% by weight of spike pin, 0.005% by weight of alum, 0.097% by weight of citric acid, 0.244% by weight of vinegar, 2.431% by weight of citron juice, 1.458% by weight of sorbitol and 2.431% by weight of purified water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020100004837A KR101715705B1 (en) | 2010-01-19 | 2010-01-19 | Process for making seasoned jelly fish foods and its products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020100004837A KR101715705B1 (en) | 2010-01-19 | 2010-01-19 | Process for making seasoned jelly fish foods and its products |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20110085190A KR20110085190A (en) | 2011-07-27 |
| KR101715705B1 true KR101715705B1 (en) | 2017-03-15 |
Family
ID=44922023
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020100004837A KR101715705B1 (en) | 2010-01-19 | 2010-01-19 | Process for making seasoned jelly fish foods and its products |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101715705B1 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102211024B1 (en) * | 2018-12-27 | 2021-02-02 | 주식회사 나눔푸드 | Method for producing jellyfish salted seafood and jellyfish salted seafood produced from it |
| KR102256191B1 (en) * | 2019-05-24 | 2021-05-28 | (주)보성상사 | Manufacturing method of salted jellyfish |
| KR102256201B1 (en) * | 2019-05-24 | 2021-05-28 | (주)보성상사 | Manufacturing method of salted mixed jellyfish and octopus |
| KR102256195B1 (en) * | 2019-05-24 | 2021-05-28 | (주)보성상사 | Manufacturing method of salted mixed jellyfish and squid |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008301767A (en) | 2007-06-08 | 2008-12-18 | Kuraken:Kk | Method for coloring processing of whole-body jellyfish, and coloring-processed jellyfish |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR940007765B1 (en) * | 1990-07-09 | 1994-08-25 | 수주성식품 주식회사 | Process for making jelly fish food |
| JP2593839B2 (en) * | 1993-12-28 | 1997-03-26 | 株式会社かね徳 | Hot jellyfish processing method |
| JP3262954B2 (en) * | 1994-10-11 | 2002-03-04 | 株式会社かね徳 | Processing method of chopped jellyfish and chopped jellyfish |
-
2010
- 2010-01-19 KR KR1020100004837A patent/KR101715705B1/en active IP Right Grant
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008301767A (en) | 2007-06-08 | 2008-12-18 | Kuraken:Kk | Method for coloring processing of whole-body jellyfish, and coloring-processed jellyfish |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20110085190A (en) | 2011-07-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102028236B (en) | Gas conditioning method for chicken wings | |
| CN102599455A (en) | Accessories and method for making marinated products using accessories | |
| CN105054059A (en) | Salmon-containing blood fat lowering shredded pork with salted vegetable, and making method thereof | |
| KR101184258B1 (en) | Manufacturing method of pickles | |
| KR101715705B1 (en) | Process for making seasoned jelly fish foods and its products | |
| KR101961150B1 (en) | Preservation Improving Method of Chuncheon Dakgalbi Using Sous-vide Recipe | |
| KR100976944B1 (en) | Manufacturing method of broth sauce and that broth sauce | |
| CN113749234A (en) | Raw material formula and preparation method of tomato soup | |
| CN102389120A (en) | Manufacturing method of sauced duck | |
| KR101603750B1 (en) | Manufacturing method of meat broth for korean cold noodles | |
| KR100515973B1 (en) | Food preservative composition and food comprising the same | |
| KR20190001817A (en) | Preservation Improved Chuncheon Dakgalbi Using Smoked Curing Solution And Manufacturing and Packaging Method thereof | |
| KR20100089427A (en) | Method for freeze-drying yellow corvina and spicing it with hot pepper paste | |
| RU2360474C1 (en) | "rabbit with garnish" preserve preparation method | |
| KR101478026B1 (en) | Manufacturing method of dong-chi-mi beverage using the pineapple and pineapple dong-chi-mi beverage prepared therefrom | |
| KR101360836B1 (en) | Manufacturing method of sweet mulberry pudding containing sweet mulberry retaining original form, and sweet mulberry pudding prepared thereby | |
| CN105475971A (en) | Chinese toon sauce and preparation method thereof | |
| CN101744201A (en) | Brined tender pink ginger convenience food and preparation method | |
| CN104222921A (en) | Processing technology of sweet and salted turnip | |
| CN108041477A (en) | A kind of pickled chicken claw and preparation method thereof | |
| KR101709236B1 (en) | Process for making seasoned jelly fish containing artificial shark's fin | |
| RU2448532C2 (en) | Method for production of "humpback salmon in jelly" preserves | |
| KR101915309B1 (en) | Fish paste including jellyfish and method for manufacturing the same | |
| RU2323636C1 (en) | Production method for preserved food "fish in sour-sweet marinade" | |
| KR20160099337A (en) | Mushrooms Pickles and Manufacturing Method Thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20200303 Year of fee payment: 4 |