KR101842044B1 - Method for manufacturing edible solid using manila clam and edible solid using manila clam thereof - Google Patents
Method for manufacturing edible solid using manila clam and edible solid using manila clam thereof Download PDFInfo
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- KR101842044B1 KR101842044B1 KR1020150168791A KR20150168791A KR101842044B1 KR 101842044 B1 KR101842044 B1 KR 101842044B1 KR 1020150168791 A KR1020150168791 A KR 1020150168791A KR 20150168791 A KR20150168791 A KR 20150168791A KR 101842044 B1 KR101842044 B1 KR 101842044B1
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- clam
- shell
- shellfish
- powder
- dried
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- 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
- A23L17/20—Fish extracts
-
- 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
- A23L17/40—Shell-fish
-
- 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
- A23L17/60—Edible seaweed
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
Abstract
A method for producing edible solids using clams and edible solids using the clams is provided. According to an embodiment of the present invention, there is provided a method for producing edible solids using clams, comprising the steps of: separating raw shellfish shells and fresh shellfish shell shells from raw shellfishes, separating fresh shellfish shellfish and fresh shellfish shell shells into 4 Adding to the water of more than twice to 6 times of water and heating to make the first tangerine broth, adding the first tangerine broth to the first tangerine broth, preparing the second tangerine broth by adding the tangerine powder, the tangerine powder and the seaweed powder, , Filtering the heated clam shells and heated clam shells from the second clam meat broth, drying the second clam meat broth to produce dried clam shellfish, crushing the clam shellfish to produce clam meat broth powder, And a liquid source, and making the edible solids with the blended material.
Description
The present invention relates to a process for producing edible solids using clams and an edible solids using the clams.
Clam is a bivalve mollusc, belonging to the lily family, and lives on sand or mud for phytoplankton.
Clam is rich in amino acids, which is excellent for women with anemia, and helps the growth of young children.
Specifically, iron in the clams helps women with anemia, and zinc increases the growth of young children. In addition, the taurine component promotes bile secretion, thus facilitating liver function.
In addition, clam is part of low-fat fish, and the methionine in the meat of the clam helps to form a muscle-forming protein. When this ingredient is in short supply, fat accumulates and causes obesity. In addition, taurine contained in the meat of the clam is preventing the cardiovascular disease and providing fat decomposition and fatigue recovery.
In addition, since the shellfish shell contains a large amount of nutrients such as calcium, the shellfish shell is also taken in the form of powder and the like.
However, clams are consumed by boiling broth, salting seafood, or cooking raw food, which limits their nutritional intake.
Therefore, there is a growing need for research on how to easily ingest clam nutrients.
Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made in view of the above problems, and it is an object of the present invention to provide a method for producing edible solids using clam shells which can easily absorb nutrients contained in shellfish shellfish and shellfish shellfish.
It is another object of the present invention to provide a method for producing edible solids using clam, which is capable of simultaneously providing clam and seaweed effects in addition to clam nutrients by adding clam, shiitake powder, seaweed powder and seaweed powder to clam.
The problems to be solved by the present invention are not limited to the above-mentioned problems, and other matters not mentioned can be clearly understood by those skilled in the art from the following description.
According to another aspect of the present invention, there is provided a method for producing edible solids using a clam, comprising the steps of: separating raw shellfish shells and fresh shellfish shell shells from raw shellfish shells; Adding to a water having a weight of not less than 4 times and not more than 6 times the weight of a shellfish and a green clam shell, and heating the same to make a first shellfish soup; adding the green clam shellfish, kelp powder, Adding and heating the mixture to make a second tangerine broth; filtering the heated tangerine shell and heated tangerine shell from the second tangerine broth; drying the second tangerine broth to make a tangerine broth Crushing the dried material to make a clam grapevine powder, mixing the clam grain gravy powder and a liquid source In step and the mixed material to make a step to make the edible solid.
In addition, the method for producing edible solids using clam rocks comprises filtering the heated clam shell and the heated clam shell shell from the second clam shell water, drying the heated clam shell shell and the heated clam shell shell, The method according to claim 1, further comprising the steps of: preparing a dried clam shell material, and crushing the dried clam shell material and the dried clam shell to prepare a clam shell powder and a shellfish shell powder, wherein the mixed material further comprises the clam shell powder and the clam shell shell powder can do.
In addition, the dried clam and the dried clam shell may include clam salted water that is hot-air dried at a temperature of 25 ° C to 35 ° C for 40 minutes to 60 minutes or less.
In addition, the liquid source may be prepared by heating the second bivalve broth at a temperature of not lower than 95 ° C and not higher than 110 ° C to not less than 40 to not more than 60% (wt) of the second bivalve broth.
In addition, the first clam spring water is heated to 90 ° C or more and 110 ° C or less for 2 hours to 4 hours, and the second clam spring water is heated from 90 ° C to 110 ° C for 30 minutes to 50 minutes or less .
In addition, in the step of preparing the second bamboo shoot by adding the bamboo shoot, mallow powder, seaweed powder, and seaweed powder to the first bamboo shoot water and heating the same, 85.5 to 90 wt% Of the second clam grains, not less than 4 to 6 wt% of the second clam grains, not less than 1.5 to not more than 2.5 wt% of the second clam grains, Not less than 1.5 to not more than 2.5 wt.% Of the seaweed powder and not less than 3 to 3.5 wt.% Of the seaweed powder of the second shellfish seawater.
According to one embodiment of the present invention, edible solids using clams produced by the method for producing edible solids using clams can be provided.
Other specific details of the invention are included in the detailed description and drawings.
According to the present invention, the method for producing edible solids using clams can easily ingest the nutrients contained in the shellfish and shellfish shell.
In addition, the method for producing edible solids using clams can provide the effect of kelp and seaweed in addition to clam nutrients by adding clam, marigold powder, kelp powder and seaweed powder to the clam.
FIG. 1 is a flowchart illustrating a method for producing edible solids using a clam to be used according to an embodiment of the present invention.
FIG. 2 is a flowchart illustrating a method for producing edible solids using a clam to be used according to another embodiment of the present invention.
3 is an image showing an edible solid using clams according to an embodiment of the present invention.
Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those skilled in the art can easily carry out the present invention. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. In order to clearly illustrate the present invention, parts not related to the description are omitted, and the same or similar components are denoted by the same reference numerals throughout the specification.
Hereinafter, the present invention will be described in more detail with reference to the accompanying drawings.
FIG. 1 is a flowchart illustrating a method for producing edible solids using a clam to be used according to an embodiment of the present invention.
Referring to FIG. 1, a method for manufacturing edible solids using a clam in accordance with the present invention includes separating a raw shellfish shell and a fresh shellfish shell shell in a shellfish shell (S110), separating fresh shellfish shellfish and fresh shellfish shell shellfish into raw shellfish shellfish (S120), adding raw clams, mugwort powder, kelp powder and seaweed powder to the first clam, and heating the clam, (S140) of filtering the heated clam shell and the heated clam shell (S140), and drying the clam (S150) to form a dried clam shellfish (S150) (S160), a step (S170) of making a mixed material including a clam meat powder and a liquid source (S170), and a step (S170) of mixing the edible solid And a step of making water (S180).
According to the present embodiment, edible solids (10) in which the nutrients in the shellfish shellfish and shellfish shellfish are included in the shellfish seawater can be prepared.
Here, adding and heating the shellfish shellfish and the shellfish shellfish at a water content of 4 to 6 times the shellfish weight and heating the shellfish shellfish and shellfish shellfish to sufficiently extract the nutrients of the shellfish shellfish and shellfish shellfish, So as to prepare the
That is, when the content of the water for making the first clam meat is less than 4 times the clamshell weight, the water is evaporated due to the heating for a long time, so that the first clam meat containing the nutrients of the clam and shellfish shells can not be obtained, The shell can ride. In addition, when the content of water making the first clam meat broth is more than 6 times the clamshell weight, the content of the clam and clam shell proteins contained in the first clam meat may be too low.
In addition, the first clam juice may be heated to not less than 2 hours but not more than 4 hours at 90 ° C or higher and 110 ° C or lower.
For example, when the shellfish weight is 1 kg, the first shellfish seaweed is heated from 90 ° C to 110 ° C for 2 hours to 4 hours to remove the bacteria contained in the shellfish shellfish and shellfish shellfish, The nutrients contained in the shell may be contained in the
That is, when the first bivalve broth is heated to less than 90 ° C for not less than 2 hours to less than 4 hours, the causative bacteria of food poisoning included in the shellfish and shellfish shell can not be removed. In addition, when the first peeled broth is heated to 110 ° C or more for 2 hours to 4 hours or less, the nutrients of the shellfish and the shellfish shell are destroyed and the nutrients of the shellfish shellfish and shellfish shellfish are sufficiently dissolved in the first shellfish shellfish none.
In addition, the second limes can be heated to not less than 30 minutes but not more than 50 minutes at not less than 90 ° C and not more than 110 ° C.
Herein, the second bivalve broth is heated from 90 ° C to 110 ° C for at least 30 minutes to less than 50 minutes to remove the bacterium contained in the first bivalve broth, tapioca powder, kelp powder and seaweed powder added thereto , Clams, mugwort, kelp, and seaweed can be included in the edible solid (10) without destroying the nutrients.
That is, when the second bivalve broth is heated to less than 90 ° C for not less than 30 minutes and not more than 50 minutes, bacteria or microorganisms causing food poisoning contained in clams, mugwort powder, kelp powder and seaweed powder can not be removed. When the second bamboo shoots were heated to more than 110 ° C for more than 30 minutes to 50 minutes or less, the nutrients of the clams, mugwort powder, kelp powder and seaweed powder were destroyed, so that clam, Of nutrients can not sufficiently dissolve in the second clam.
The second clam grains are added to the first clam grains (hereinafter, referred to as first clam grains) in an amount of not less than 85.5 to not more than 90 wt% of the second clam, (hereinafter, referred to as a base weight) of not less than 1.5 wt.% (wt.%) of clam; about 1.5 to 2.5 wt.% (Hereinafter referred to as "seaweed powder basis weight") of not less than 1.5 to not more than 2.5 wt.% (Hereinafter referred to as "seaweed powder weight") of not less than 3 to not more than 3.5 wt. ≪ / RTI >
Here, in the second clam, the first clam, the reference weight of clam, the reference weight of the clam, the reference weight of the clam powder, and the reference weight of the marine powder are added to the clam nut, The
That is, when the reference weight of the first clam, the reference weight of the clam, the reference weight of the clam powder, the reference weight of the clam powder and the reference weight of the seaweed powder are added, the nutritional content of the clam, sea tangle and seaweed is reduced, The efficacy of nutrients can not be included in the
As a result, the edible
In addition, the dried clam shell can be hot-air dried at a temperature of 25 ° C or higher and lower than 35 ° C for not less than 40 minutes and not longer than 60 minutes.
Here, hot air drying is the oldest method of the artificial drying method, in which air heated by heating is dried by drying the food. The hot air drying has high drying efficiency because the contact area between the heated air and the material to be dried is large and the diffusion distance of the internal moisture is short. That is, according to the hot-air drying, the clam is dried for a short time, so that the propagation of microorganisms and the propagation of bacteria can be prevented.
In addition, the dried bamboo shoots may be dried at a temperature of not less than 25 ° C and not more than 35 ° C for not less than 40 minutes and not more than 60 minutes, so that the nutrients of the bamboo shoots may not be altered.
In other words, if the dried bamboo shoots are dried at a temperature of less than 25 ° C for not less than 40 minutes to less than 60 minutes, the blooms may propagate to the bamboo shoots, and the dried bamboo shoots may be dried for more than 40 minutes to less than 60 minutes , The nutrients contained in the clam juice may be altered.
The liquid source may be prepared by heating the second lima beef so that the second lima beef is at least 95 wt% and not more than 110 wt%.
In other words, the liquid source can serve as an additive for shaping the clam shellfish powder into edible solids with the second clam shell concentrate.
Therefore, by adding a liquid source, which is not water or ionized water, to the clover soup stock powder, the clam meat content in the
Also, the
That is, the
As a result, the
FIG. 2 is a flowchart illustrating a method for producing edible solids using a clam to be used according to another embodiment of the present invention.
Referring to FIG. 2, in the method for producing edible solids using the barnyard in accordance with the present invention, in the method for producing edible solids using the barnyard according to an embodiment of the present invention, the barnyard and the shellfish shells are filtered from the second barley rockfish, (S208) of drying the dried clam and shellfish shell (S208), and drying the dried clam and dried shellfish shell (S209) to produce clam powder and clam shellfish shell have.
However, since the steps of making the first and second clam meat broth are described in FIG. 1, detailed descriptions of the first and second clam meat broth are omitted.
According to this embodiment, the shellfish shellfish and the shellfish shell shell are dried, so that the dried shellfish shellfish and the dried shellfish shellfish can be easily pulverized.
In addition, the clam shell building material may further include a step of frying in oil.
That is, since the dried clam shell is fried in oil, the dried clamshell shell can be easily made into fine clam.
In addition, the mixed material according to the present embodiment may further include dried clam, dried clam, dried clam shell, and liquid source.
That is, the mixed material according to the present embodiment can directly include clam shellfish and shellfish shell as well as shellfish shellfish including shellfish shellfish shellfish and shellfish shell shellfish as well as shellfish shellfish shellfish.
As a result, edible solids using the clam in accordance with the present embodiment can include not only the nutrition of the clam, but also the nutrition of the clam and clam shell as well as the clam shellfish and the clam shellfish.
3 is an image showing an edible solid using clams according to an embodiment of the present invention.
Referring to FIG. 3, the edible
While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, You will understand. It is therefore to be understood that the above-described embodiments are illustrative in all aspects and not restrictive.
S100, S200: Method for manufacturing edible solids using clams
10: Edible solid using clams
Claims (7)
Adding the green clam and the green clam shell to water of 4 to 6 times the weight of the green clam and the green clam, and heating to make the first clam;
Adding the green clam, quail powder, kelp powder and wakame powder to the first clam, and heating to make a second clam;
Filtering the heated clam shell and the heated clam shell from the second clam meat;
Drying the second tangerine broth to produce a dried tangerine broth;
Crushing the dried clam mandarin to produce clam mandarin;
Making a mixed material comprising the clam meat powder and the liquid source; And
And making edible solids with the blended material.
Filtering the heated clam shell and the heated clamshell shell from the second clam shellfish,
Drying the heated clam shell and the heated clam shell to form a dried clam and dried clam shell; And
And crushing the dried clam and the dried clam shell to prepare a clam powder and a shellfish shell powder,
Wherein the mixed material further comprises the clam powder and the clam shell powder.
Wherein the dried clam and the dried clam shell are hot-air dried at a temperature of not less than 25 ° C and not more than 35 ° C for not shorter than 40 minutes and not longer than 60 minutes.
Wherein the liquid source is prepared by heating the second lima beef so that the second lima beef is at a temperature not lower than 95 ° C and not higher than 110 ° C but not higher than 40 to 60% by weight of the second lima beef.
The first clam juice is heated to 90 ° C or higher and 110 ° C or lower for 2 hours to 4 hours or less,
Wherein the second bivalve broth is heated from 90 ° C to 110 ° C for 30 minutes to 50 minutes or less.
In the step of preparing the second clam meat by adding the clam, quince powder, and seaweed powder to the first clam,
Wherein the first clam meat has a content of not less than 4 wt% and not more than 6 wt% of the second clam meat weight, the second clam meat weight of not less than 85.5 and not more than 90 wt% Wherein the tallow powder comprises not less than 1.5 to not more than 2.5 wt.% Of the weight of the sole water, not less than 1.5 to not more than 2.5 wt.% Of the second tap water weight, 3.5 wt% (wt)% or less of the sea mustard powder is added to the edible solids.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150168791A KR101842044B1 (en) | 2015-11-30 | 2015-11-30 | Method for manufacturing edible solid using manila clam and edible solid using manila clam thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150168791A KR101842044B1 (en) | 2015-11-30 | 2015-11-30 | Method for manufacturing edible solid using manila clam and edible solid using manila clam thereof |
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| Publication Number | Publication Date |
|---|---|
| KR20170062956A KR20170062956A (en) | 2017-06-08 |
| KR101842044B1 true KR101842044B1 (en) | 2018-03-26 |
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| KR1020150168791A KR101842044B1 (en) | 2015-11-30 | 2015-11-30 | Method for manufacturing edible solid using manila clam and edible solid using manila clam thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3189009B2 (en) | 1999-06-21 | 2001-07-16 | 株式会社ニコン | Exposure apparatus and method, and method of manufacturing semiconductor element |
| KR100905171B1 (en) | 2008-11-22 | 2009-06-29 | 김성임 | Method for preparing of tapes philippinarum gruel containing mulberry soup and leaves |
| JP6036713B2 (en) | 2014-01-10 | 2016-11-30 | 株式会社リコー | Information processing apparatus, electronic conference system, data transmission method, and program |
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2015
- 2015-11-30 KR KR1020150168791A patent/KR101842044B1/en active IP Right Grant
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3189009B2 (en) | 1999-06-21 | 2001-07-16 | 株式会社ニコン | Exposure apparatus and method, and method of manufacturing semiconductor element |
| KR100905171B1 (en) | 2008-11-22 | 2009-06-29 | 김성임 | Method for preparing of tapes philippinarum gruel containing mulberry soup and leaves |
| JP6036713B2 (en) | 2014-01-10 | 2016-11-30 | 株式会社リコー | Information processing apparatus, electronic conference system, data transmission method, and program |
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| Publication number | Publication date |
|---|---|
| KR20170062956A (en) | 2017-06-08 |
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