KR101938810B1 - manufacturing method of shrimp snack using whole shrimp - Google Patents

Abstract

The present invention relates to a manufacturing method of a shrimp snack using whole shrimp and, more specifically, to a manufacturing method of a shrimp snack, which processes whole shrimp without removing shells to prevent inconvenience of removing shells and prevent nutrients existing in shells from being discarded without consumption to preserve the shape of shrimp and crisply change shells to enable the consumption of whole shrimp. The manufacturing method of a shrimp snack using whole shrimp comprises: a blanching step of blanching whole shrimp without removing shells and heads and then immersing the whole shrimp in cold water to cool the whole shrimp; a shell processing step of crisply changing the shells of the whole shrimp after the blanching step; a baking step of baking the whole shrimp in an oven by applying heat after the shell processing step; a seasoning step of coating a seasoning solution on the whole shrimp to allow the seasoning solution to infiltrate into the whole shrimp after the baking step; and a frying step of coating the whole shrimp with batter and then immersing the whole shrimp in boiling oil to fry the whole shrimp.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a shrimp snack,

The present invention relates to a method for producing a shrimp snack using a prawn dough, and more particularly, to a method for manufacturing a shrimp snack using a prawn dredge, To a method for manufacturing a shrimp snack which can take the whole shape of a shrimp by changing the shape of the shrimp and changing the crust of the shrimp.

A snack is a "light meal", meaning that anything that can be lightly consumed in addition to three stocks a day can fall into the category of snacks.

The concept of snacks used in general is not burdensome on top, but it has a crispy texture through the process of simple addition, drying or puffing, and at the same time, by adding coatings and seasoning, various and complex flavors and flavors It means to have.

In modern society, as the income level improves, it is aiming for a healthy life. Therefore, there is a growing interest in the use of new functional materials and new food development in a well-being society for finding functional foods.

Recently, snack food manufacturers have been planning and launching products using new materials as well as health-oriented foods such as low fat, low fat, low cholesterol and low-calorie snack according to the demand of consumers.

On the other hand, shrimp is loved by various recipes such as steamed, stewed, fried, and roasted. It is a food that contains not only taste but also good nutrition ingredients. It is high in protein, vitamin, potassium and calcium, It is known as a good food for women. In particular, shrimp is known to be an effective food for dieting because it prevents the accumulation of fat in the body and lowers cholesterol by the chitin contained in the skin.

The shrimp is unique in its taste, unique in its flavor, and not only as a favorite food, but also processed in various ways using its characteristics, one of which is a snack.

Korean Patent Registration No. 10-0953926 discloses a snack containing fish meat and shrimp meat.

However, since the snack uses shrimp meat removed from the skin, the shape of the shrimp can not be maintained perfectly. In addition, the crustacean shrimp contains various nutrients in the shell, but the shell is not used as food.

Korean Patent Laid-Open No. 10-2008-0113183 discloses a shrimp snack utilizing the shape and color of shrimp.

The shrimp snack has an advantage that the shrimp can be consumed whole by using the shrimp as a whole, but the head or shell of the shrimp is rough and hard, so that it is not easy to ingest the shell only by matured and dry the prawn.

1. Korean Patent Registration No. 10-0953926: Process for the production of dried or snack processed products containing fish meat and shrimp meat, and processed or dried snacks 2. Korean Patent Laid-Open No. 10-2008-0113183: A method of manufacturing a shrimp snack utilizing the shape and color of shrimp as the main raw material of krill

The present invention provides a method for manufacturing a shrimp snack which is created to improve the above problems and which can shape the shape of a shrimp by allowing the shell of the shrimp to be crisply changed so as to facilitate ingestion, The purpose is to do.

In order to accomplish the above object, the present invention provides a method for manufacturing a shrimp snack using a shrimp, the method comprising: blanching the shrimp without removing the shell and the hair, A shell processing step of finely changing the shell of the wild boar after the blanching step; A baking step in which the noodle is baked in an oven after the shell processing step; A seasoning step of applying a seasoning liquid to the noodle after the baking step to infiltrate the seasoning liquid into the inside of the noodle; And a step of filling the noodle with a batter and then frying in boiling oil.

The blanching step is carried out by immersing the wild boar in hot water at 60 to 100 DEG C for 5 to 60 seconds.

The shell processing step comprises the steps of: a) drying the nasturtium; and b) spraying heated oil on the surface of the dried nasturtium to fry the shell of the nasturtium.

In step b), the oil heated to 140 to 190 ° C is sprayed for 2 to 10 seconds to fry the shell of the gourd.

The baking step bake the noodle at 140 to 200 DEG C for 2 to 10 minutes.

The seasoning liquid contains a fermentation broth.

As described above, since the present invention utilizes whole shrimp, it is possible to provide a snack utilizing the shape of the shrimp as it is.

In addition, the present invention can change the crispness of the shrimp by blanching the oyster after frying the shell in oil and spraying the oil into the shell before spraying the fryer. As a result, the skin is easily broken, so anyone can easily eat the whole shrimp.

FIG. 1 is a block diagram illustrating a method of manufacturing a shrimp snack according to an embodiment of the present invention. Referring to FIG.

Hereinafter, a method of manufacturing a shrimp snack using a noodle according to a preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings.

A method for manufacturing a shrimp snack using a noodle according to an embodiment of the present invention includes a blanching step of cooling the shrimp in a cold water and cooling the shrimp, a shell processing step of crunching the shell of the nurtured shrimp after the blotting step, A step of applying a seasoning liquid to the noodle after the baking step to infiltrate the seasoning liquid into the inside of the noodle; a step of dipping the noodle in a boiling oil after coating the batter; And a hot water treatment step. Each step will be explained in detail.

1. Blanking step

First, prepare a noodle. Nourishing prawns means whole prawns without shells and hair removed.

Of course, if frozen noodle is used, it is possible to add a process to defrost frozen noodle. In order to defrost frozen gourd, immerse frozen gourd in cold water.

Water at 0 to 15 캜 is used as cold water for thawing. By using the cold water of this temperature to thaw the noodle, it is possible to minimize the outflow of the contents of the shell of the noodle during the thawing. The thawing time can be appropriately changed in accordance with the size and amount of the gourd.

After thawing, the dredge is removed from the cold water, and the dewatering process is carried out to remove water from the dredge or sieve. Through the dehydration process, the moisture on the surface of the gourd and the water inside the skin are removed.

When the noodle is prepared as described above, a blanching step is carried out in which the noodle is burnt and cooled in cold water.

As an example, the blanching step is to immerse the gourd in hot water at 60 to 100 DEG C for 5 to 60 seconds, soak in cold water at 20 to 30 DEG C, and cool.

This blanching process is to inactivate enzymes involved in quality change. Because shrimp contains a lot of self-digesting enzymes such as proteolytic enzymes, it can prevent degeneration in the processing process by deactivating enzymes at hot temperatures.

2. Shell processing step

Next, a shell treatment step is carried out to change the shell of the gourd.

It is very important to change the hard and rough skin area to facilitate the ingestion because the present invention utilizes the noodles with the skin. Through the shell processing step, the shell of the shrimp is crisply changed so that anyone can easily eat the whole shrimp.

To this end, the shell processing step comprises drying the gourd and spraying the heated oil onto the surface of the dried gourd, thereby frying the shell of the gourd.

After the blanching, boil the dried wild boar with hot air. For example, hot air at 40 to 80 DEG C is added for 3 to 12 hours to dry. This drying process removes moisture from the shell.

After drying, spray the heated oil on the gourd. For example, the edible oil heated to 140 to 190 DEG C is sprayed for 2 to 10 seconds. Hot oil sprayed for a short period of time can not penetrate into the shell of the noodle, but only touches the surface of the shell, and has the effect of splashing the shell with hot oil. By heating with this oil, only the shell of the gourd can be instantly changed.

3. Baking Step

Next, the gourd is subjected to a baking step of heating and baking in an oven.

For this purpose, the poultry can be put into an oven and then baked at 140 to 200 ° C for 2 to 10 minutes.

Through the baking step, the inside of the gourd can be completely cooked, and at the same time, the dry heat of the oven can be applied to the shell to remove oil and moisture from the oil-fried shell, thus making the shell more crisp.

4. Seasoning

Next, a seasoning step is performed to add the flavor of the baked gourd.

For this purpose, the seasoning solution is applied to the gourd. The seasoning solution can be sprayed on the noodles or the noodles can be immersed in the seasoning solution.

60 to 80 parts by weight of sugar, 40 to 60 parts by weight of a base source, 20 to 40 parts by weight of purified water, 25 to 35 parts by weight of red pepper powder, 10 to 20 parts by weight of soy sauce, 5 to 10 parts by weight, and 0.2 to 0.6 parts by weight of pepper. The base source contains purified water, alcohol, liquid fructose, liquid glucose, lemon-concentrated juice, and salt. You can use the liquor as this base source. Lactic acid can be used in commercialized products such as Ottogi Co., Ltd.

If you apply it in the seasoning solution by dipping it in the seasoning solution, it is taken out immediately after it is immersed in the seasoning solution and left at normal temperature (20 ~ 30 ℃) for 10 ~ 60 minutes so that the seasoning solution penetrates evenly into the shell.

After the seasoning solution is infiltrated in this way, the batter mix powder is applied to the gourd to prevent the flow of the seasoning liquid on the surface of the gourd. The batter mix powder can be sprayed on the gourd, or the gourd can be buried in the batter mix powder by the application method.

The batter mix powder applied on the surface of the gourd catches the flow of the seasoning liquid so that the seasoning liquid adheres uniformly to the surface of the shell.

The batter mix powder is based on wheat flour, salt, sugar and various food additives. Commercially available products can be used as such batter mix powders.

5. Degreasing step

Next, after the batter is put on the gourd, the water is soaked in boiling oil.

Prepare fried dough to put the fried food in the gourd. Tempura dough can be made by mixing batter mix powder with water. For example, 30 to 50 parts by weight of a batter mix powder is mixed with 100 parts by weight of water to make a deep-fried batter. Here, the batter mix powder is the same as the batter mix powder used in the above seasoning step.

Fry dough is thinly coated on the surface of the gourd when the dough is deeply dipped into deep-fried dough. Such fried dough forms a thin frying cloth outside the batter mix powder used in the seasoning step.

After forming the fryer, apply the breadcrumbs and apply the breadcrumbs to the outside of the fryer.

6. Filling process

Next, next, the nourishing water is immersed in the boiling oil and the water-splashing step is performed.

After cooking oil is heated to 140 to 190 ° C, the gourd is immersed in cooking oil and fried for 30 to 180 seconds. In this way, the noodles can be fried for a very short period of time, thereby fixing the frying clothes to the surface of the noodles and improving the crisp texture.

As described above, the shrimp snack can be manufactured by performing all the steps up to the hot water treatment.

It is needless to say that the deoiling process and the packing process can be further performed after the water-heating process.

The deoiling process is to reduce the oil absorbed in the frying clothes. After feeding the boiled noodles into the oven, the oysters are heated to 100 to 180 DEG C for 1 to 7 minutes while being blown from the top to the bottom.

After the deaeration process, the noodles are allowed to cool to room temperature, and then poured into packaging pouches, filled with nitrogen and sealed.

On the other hand, the present invention may further include a tallow fermentation broth as another example of the seasoning solution used in the seasoning stage.

For example, the seasoning solution may contain 60 to 80 parts by weight of sugar, 40 to 60 parts by weight of a base source, 20 to 40 parts by weight of purified water, 25 to 35 parts by weight of red pepper powder, 10 to 20 parts by weight of soy sauce, , 5 to 10 parts by weight of a red pepper paste, 0.2 to 0.6 parts by weight of pepper, and 10 to 20 parts by weight of a fermentation broth.

ThanksPersicaria thunbergii) Is one year old, which belongs to the Polygonaceae family.

Tortoises use leaves. The fermentation broth can be obtained by mixing 10 to 30 parts by weight of sugar with respect to 100 parts by weight of the leafy leaves and fermenting the mixture for 1 to 3 months, followed by filtration. During the fermentation, the strain is inoculated with the natural inoculation method and fermented. Alternatively, a specific microorganism can be inoculated and fermented. In this case, Saccharomyces cerevisiae can be used mainly as a fermenting bacteria.

The fermentation broth of Tommori has excellent antioxidative activity and has the effect of inhibiting the spoilage of shrimp snack.

Hereinafter, the present invention will be described in detail with reference to the following examples. This is for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited to the following examples.

(Example 1)

Frozen noodles were immersed in cold water at 7 ° C and thawed. Then, it was immersed in hot water at 80 ° C for 20 seconds and then immersed in cold water at 25 ° C for cooling. Then, a hot air of 60 캜 was added to the gourd for 5 hours and dried. Then, the cooking oil heated to 170 ° C was sprayed on the surface of the gourd for 6 seconds and then put into an oven and baked at 180 ° C for 4 minutes. Next, the noodle soup was immersed in the seasoning solution, and the soup stock was immediately taken out and aged at room temperature for 30 minutes. Then, the batter mix powder (Baekseul batter mix, Cheiljedang) was evenly applied to the surface of the shell.

The seasoning solution was prepared by mixing 70 parts by weight of sugar, 50 parts by weight of base sauce (Ottogi Co., Ltd.), 30 parts by weight of purified water, 30 parts by weight of red pepper powder, 15 parts by weight of soy sauce, , And 0.4 part by weight of pepper powder.

Then, 40 parts by weight of a batter mix powder (Baikseul Better mix, Cheil Jedang) was mixed with 100 parts by weight of water to make a thin fried batter. Then, the fried batter dough was immersed in the batter to form a thin fryer. Then he applied bread crumbs and thinly crumbled bread crumbs outside of his fries. After the cooking oil was heated to 175 캜, the shrimp snack was prepared by soaking the gourd in cooking oil and frying for 60 seconds.

(Example 2)

A snack was prepared in the same manner as in Example 1, except that 70 parts by weight of sugar, 50 parts by weight of base sauce (Michio Corporation, Ottogi Co., Ltd.), 30 parts by weight of purified water, 30 parts by weight of red pepper powder , 15 parts by weight of soy sauce, 7.5 parts by weight of red pepper paste, 0.4 part by weight of black pepper powder and 15 parts by weight of fermentation broth.

The fermentation broth was obtained by mixing 20 parts by weight of sucrose with 100 parts by weight of the leafy leaves, inoculating saccharomyces cerevisiae mainly for fermentation bacteria, fermenting for 2 months, and then sieving.

(Comparative Example)

Frozen noodles were immersed in cold water at 7 ° C and thawed. Then, it was immersed in hot water at 80 ° C for 20 seconds and then immersed in cold water at 25 ° C for cooling. Then, a hot air of 60 캜 was added to the gourd for 5 hours and dried. Next, the noodle soup was immersed in the seasoning solution, and the soup stock was immediately taken out and aged at room temperature for 30 minutes. Then, the batter mix powder (Baekseul batter mix, Cheiljedang) was evenly applied to the surface of the shell.

The seasoning solution was prepared in the same manner as in Example 1.

Then, 40 parts by weight of a batter mix powder (Baikseul Better mix, Cheil Jedang) was mixed with 100 parts by weight of water to make a thin fried batter. Then, the fried batter dough was immersed in the batter to form a thin fryer. Then he applied bread crumbs and thinly crumbled bread crumbs outside of his fries. After cooking oil was heated to 175 ° C, the gourd snack was prepared by soaking the gourd in cooking oil and frying for 3 minutes.

<Sensory Test>

The sensory test was performed on the prepared shrimp snack. The trained panel was selected and the appearance, flavor, taste, and chewiness of the snack were evaluated by the five point scale method. The sensory test results are shown in Table 1 below.

division Exterior incense flavor Chewiness Example 1 3.5 3.2 3.6 4.0 Example 2 3.1 3.3 3.4 4.3 Comparative Example 3.2 2.6 2.3 1.5

As shown in Table 1, there was no significant difference in appearance between Examples and Comparative Examples. However, the flavor, taste, and chewiness of Examples 1 and 2 were higher than those of Comparative Example. Especially, it was confirmed that there were many points difference in chewiness.

In the case of the embodiments, it is possible to feel the texture of crispy and crispy when the chewed gourd is crunchy by changing the shell of the gourd by spraying oil and baking it in the oven before frying, It is relatively hard and it is difficult to chew.

<Antioxidant activity test>

The antioxidant activity of the tall fermentation broth used in Example 2 was examined. The fermentation broth was allowed to stand at room temperature for 40 minutes. The filtrate was filtered through a microfiltration filter and a filter paper to remove solid matter, diluted to 1000 ppm with distilled water, and used as a sample.

The antioxidant activity of the samples was measured by modifying the Blois method. 0.5 mL of 0.2 mM DPPH (1,1-diphenyl-2-picryl hydrazyl) was placed in 2 mL of the sample, stirred, left for 30 minutes, and then absorbed at 517 nm. The radical scavenging activity was expressed by the absorbance reduction rate of the sample with and without additives. BHT (synthetic antioxidant) was used as a control. The results of the radical scavenging activity are shown in Table 2 below.

division  Radical scavenging performance (%) Fermentation broth 54.0 Control 57.2

As shown in Table 2, the radical scavenging activity of the fermentation broth was not significantly different from the radical scavenging activity of BHT. Therefore, the antioxidant activity of the fermentation broth was very good. Accordingly, when the snack is prepared using the seasoning liquid containing the fermented liquid, it is expected that the preservation of the snack will be suppressed and the preservation property can be improved.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be clearly understood that the same is by way of illustration and example only and is not to be taken by way of limitation. Accordingly, the true scope of protection of the present invention should be determined only by the appended claims.

Claims (6)

A blanching step in which the shell and the head are removed and the nourishing chicken is immersed in cold water and cooled;
A shell processing step of finely changing the shell of the wild boar after the blanching step;
A baking step in which the noodle is baked in an oven after the shell processing step;
A seasoning step of applying a seasoning liquid to the noodle after the baking step to infiltrate the seasoning liquid into the inside of the noodle;
A step of applying a batter to the noodle and then frying in boiling oil,
Wherein the shell processing step comprises the steps of: a) drying the nasturtium; and b) spraying heated oil onto the surface of the dried nasturtium to fry the shell of the nasturtium. Gt; The method according to claim 1, wherein the blanching step comprises immersing the noodle in hot water at 60 to 100 DEG C for 5 to 60 seconds and heating. delete The method according to claim 1, wherein in step b), the oil heated at 140 to 190 캜 is sprayed for 2 to 10 seconds to fry the shell of the gourd. 2. The method of claim 1, wherein the baking step comprises baking the noodle at 140 to 200 DEG C for 2 to 10 minutes. The method for preparing a shrimp snack according to claim 1, wherein the seasoning liquid contains a fermentation broth.

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