KR101968084B1 - Preparation method of abalone added seasoning pollack sashimi and abalone added seasoning pollack sashimi made by the same - Google Patents

Abstract

The present invention relates to a method for manufacturing abalone added seasoned raw pollack and abalone added seasoned raw pollack manufactured by the method, wherein the method comprises steps of: (a) slicing pollack flesh from which a skin of pollack has been removed; (b) preparing abalone by slicing thereof; and (c) putting 5 to 30 parts by weight of sliced abalone prepared in advance, with respect to 100 parts by weight of prepared sliced pollack flesh, and mixing the same with salt, red pepper powder, garlic, ginger, sugar, starch syrup, vinegar, and sesame. The method for manufacturing abalone added seasoned raw pollack according to the present invention provides seasoned raw pollack which is significantly improved in nutrition, texture, and flavor by adding abalone therein.

Description

Preparation method of abalone added seasoning pollack sashimi and abalone added seasoning pollack sashimi made by the same,

The present invention relates to a method for preparing an abalone-added seasoning spice plant and an abalone-added seasoning spice plant produced thereby.

Pollack is a fish and fish which are called Daegu (large mouth) with big head and mouth. It is the main fishery product of Korea, Russia, and Japan. It uses Junnak or net and is captured during most of the year. It has been regarded as a precious fish that is indispensable to ceremonial occasions such as ceremonies, prayers and traditional marriage ceremonies from ancient times. It is characterized by various names according to its status, time and place,

In other words, polite is called ecology, dynamics, korea (kuntai), kwangtae, caddy, white pheasant, black pheasant, The ecology reaches a fresh biological state, the dynamics are frozen, the frost is dry. Dae-tae refers to a sea lion that turns yellow in winter when it walks on a large stall in a winter day with a cold wind and repeats the freezing and thawing more than 20 times. It is frozen and it is called "Deodokkuri" because it is dried like North Korea. The scorpion is made of four to five grains of one nose, with the glands and gills removed. There are also white scallops that lead to dried white, black scallions that lead to black and dried scallions that lead to dry skins. According to the growth status, the young pollinate is also called a pheasant, a pheasant, a nogari.

These polishes are cooked in various forms, and the season is from January to February in winter, and hair, tail, flesh, and gut are all used as ingredients. Salmon and gonyi are used for soup and potatoes, and eggs and bowls are used as cod roe and sprouts, respectively. It is rich in protein, and contains a variety of essential amino acids such as leucine and lysine. There are ecological stew, ecological meat hotpot, hwangtaejang, hwangtangjim, bokbukguk, bokhwa, etc.

Korean Patent Laid-Open No. 10-2011-0093247 discloses a method of processing raw fish sauce, and Korean Patent Laid-Open No. 10-2001-0028217 discloses a method of manufacturing an raw fish sauce for a cold sauce.

However, it appears that the polish roe according to the above-described manufacturing method has a great lack of texture and flavor. In addition, the main ingredient is only polished, so it will be difficult to appeal to various consumers with various flavors and texture. In particular, it seems that it is necessary to improve the taste and texture so that it can appeal to the preferences of the younger group in order to widen the consumer segment to the younger generation and to continuously increase the consumption.

Korean Patent Publication No. 10-2011-0093247

The inventors of the present invention have continued to research on a method of improving the texture and flavor of the conventional rice gourd, and a method of further improving the texture and flavor by introducing other ingredients into the rice gruel. As a result, it has been found that the texture, taste, flavor, and taste can be significantly improved when the abalone is added to the pollack with the fermentation method to improve the texture and flavor of the pollack, and the present invention is completed Respectively.

Therefore, it is an object of the present invention to provide a process for producing a safflower sauce having improved texture, taste, flavor, and shelf life by adding abalone, and to provide a safflower sauce made thereby.

In particular, it is an object of the present invention to provide a method for manufacturing a seasoning starch syrup and a seasoning starch syrup produced thereby, by introducing a new method for aging saury and aging the overturned product, whereby the texture and shelf life are remarkably improved.

In particular, the present invention provides a method of manufacturing a spice liquor conference which can be manufactured so as to feel the texture of the abalone, which is chewed up and misread by the ingestion of spices, by introducing a special method of aging the overturned spices, and the spice liquor .

The present invention, in order to achieve the above object,

(a) a step to remove the polished skin of the pollock;

(b) preparing the abalone by cutting the abalone; And

(c) 5 to 30 parts by weight of the above-prepared cut off appetite is added to 100 parts by weight of the above prepared seaweed, and the step of adding salt, red pepper powder, garlic, ginger, sugar, starch syrup, vinegar and sesame The present invention provides a method for manufacturing an abalone addition seasoning sponge cake.

In one embodiment of the present invention, the step (b) of step (c)

(A) a step of pickling three kinds of marinated products of step (a) into brine; And

(B) immersing the marinated mackerel in the above step (a) in vinegar and aging it.

In one embodiment of the present invention, the step (b) of step (c)

(A) ripping the selected three kinds of prawns of step (a) in salt water of 16 to 24% (w / v) for 10 to 14 hours; And

(B) immersing the marinated mackerel in the above step (a) in 8 to 12% (v / v) vinegar for 10 to 14 hours for aging.

In one embodiment of the present invention,

In the step (c)

(A) ripping the selected three kinds of prawns of step (a) in salt water of 16 to 24% (w / v) for 10 to 14 hours; And

(B) immersing the marinated lobsters of step (a) in 8 to 12% (v / v) vinegar for 10 to 14 hours for aging,

In the step (c)

(1) placing the abalone cut in step (b) in a mixture containing 80 to 95% by weight of milk and 5 to 20% by weight of vinegar and allowing to stand for 0.2 to 2 hours;

(2) After finishing the above-mentioned step (1), 5 to 20 wt% of green tea powder, 5 to 20 wt% of raw ground powder, 5 to 20 wt% of raw bean ground powder, 5 to 20 wt% And a balance of water, and allowing to stand for 1 to 10 hours;

(3) The mixture comprising 60 to 80% by weight of soy sauce, 5 to 10% by weight of soju, 3 to 10% by weight of vinegar and remaining water is heated to 95 to 100 캜, And then aging for 1 to 10 days;

(4) The aged abalone obtained in the above step (3) is separated, the remaining mixture is heated again to 95 to 100 캜, cooled to room temperature, and then the agar for 1 to 10 days is inserted once again To 5 times; And

(5) separating the aged abalone after aging in step (4), immersing it in the raw maize pulverized product, aging the agar for 1 to 24 hours and separating it, and preparing ≪ / RTI >

In one embodiment of the present invention,

Wherein the step (c) comprises, by weight based on 100 parts by weight of the abalone added seasoning barley, 40 to 50 parts by weight of the ripened seaweed, 2 to 15 parts by weight of the abalone, 6 to 8 parts by weight of salt, 12 to 18 parts by weight of red pepper 3 to 4 parts by weight of garlic, 1.2 to 1.8 parts by weight of ginger, 2 to 4 parts by weight of sugar, 12 to 18 parts by weight of starch syrup, 2 to 4 parts by weight of vinegar and 1 to 3 parts by weight of sesame seeds. .

In addition,

And a processed food prepared using the abalone-added seasoning and the abalone-added seasoning prepared by the method of the present invention.

The preparation method of the appetite-added sauce according to the present invention is to provide safflower sauce having improved nutrition, texture and flavor by adding abalone.

In addition, by introducing a special pomegranate matured method and an overturned pomegranate matured method, the present invention provides a pomegranate condiment having remarkably improved texture and storage stability.

Especially, by introducing the method of aging of special abalone, we provide the texture of abalone which is misread by the ingestion of pollack, and the spice liquor which can feel the fun factor by it.

Hereinafter, the present invention will be described with reference to preferred embodiments.

The present invention

(a) a step to remove the polished skin of the pollock;

(b) preparing the abalone by cutting the abalone; And

(c) 5 to 30 parts by weight of the above-prepared cut off appetite is added to 100 parts by weight of the above prepared seaweed, and the step of adding salt, red pepper powder, garlic, ginger, sugar, starch syrup, vinegar and sesame The present invention relates to a method for manufacturing an appetite-added seasoning starch syrup,

By introducing abalone in the pollack rice cake, the present invention can provide the nutritive component of the abalone at the time of ingesting the pollack rice cake, and provide a spicy rice cake flavor that can feel the texture of the abalone cooked and the fun factor by that .

Abalone is one of the major aquatic products that has been used for a long time and is a functional aquatic product that has been regarded as a valuable product in Korea, China and Japan for a long time.

The taste of the abalone is sweet and squeezed and the quality is fair. The flavoring component is a citric acid, leucine, arginine, glutamic acid, and the like. It contains 91 grams of energy per 100 grams of abalone, 77.2 percent of water, and contains 15 grams of protein, 0.7 grams of lipid, 49 mg of calcium, 141 mg of phosphorus, 0.26 mg of vitamin B1, 0.25 mg of vitamin B2 and 3.5 mg of niacin .

Abalone is rich in proteins and vitamins in particular, and has been treated as a high quality aquatic product from the past. It has excellent efficacy for skin beauty, nourishment, postpartum cooking, fragile constitution, and is used for not only edible but also medicinal purposes.

In addition, the abalone contains a large amount of taurine. This taurine strengthens the function of dissolving gallstone and liver, detoxifying cholesterol, improving heart function, and restoring visual acuity. Thus, by consuming the taurine-containing abalone, The person can get recovery after recovery, fatigue recovery, antioxidant activity, nitrite scavenging ability, blood pressure reduction and antithrombotic effect.

In the method of manufacturing a sauce according to the present invention, the roasted filet of step (a) is preferably a roasted filet of 6 to 8 cm in length, 0.4 to 0.6 cm in height and 0.4 to 0.6 cm in thickness , And more preferably, it may be a piece of sliced shrimp with a length of 7 cm, a height of 0.5 cm and a thickness of 0.5 cm. It is suitable for the production of the spice syrup which is good in the texture of the spice and the texture.

In the subdivision of step (b), the size of the abalone is not particularly limited as long as it can enter the bite. However, it is preferable that the length in the long direction is limited to about 0.5 to 3 cm in consideration of adding a fun factor by providing a texture to the polite sashimi. The thickness may preferably be from 1 mm to 5 mm.

In the manufacturing method of the spice mixture of the present invention,

In the step (c)

(A) a step of pickling three kinds of marinated products of step (a) into brine; And

(B) immersing the marinated mackerel in the above step (a) in vinegar and aging it.

The shiitake prepared by the above process has an appropriate hardness and improves the texture of the shiitake mushroom.

Further, in the method of manufacturing a spice mixture according to the present invention,

The step (a) may preferably be divided into 16 to 24% (w / v) salt water at 15 to 20 ° C for 10 to 14 hours, more preferably at least 20% (w / v) salt water at 15-20 ° C for 10-14 hours. In the case of marinating the marinated rice with the above-mentioned conditions, it is possible to further improve the texture of the marinated rice and to further improve the texture of the marinated rice. However, when the marinating condition is out of the above range, have.

The step (b) may preferably be carried out by immersing in a saltwater pearl barley 8 to 12% (v / v) vinegar at 15 to 20 ° C for 10 to 14 hours, more preferably, Salted marinated mackerel can be aged by immersion in 10% (v / v) vinegar at 18 ° C for 12 hours. By fermenting polished rice with vinegar in the above-mentioned conditions, sourness of polite rice is added, and the elasticity is excellent, so that the texture of chewing can be further improved.

In the method of manufacturing a seasoning starch meeting according to the present invention, in the step (c)

(1) placing the abalone cut in step (b) in a mixture containing 80 to 95% by weight of milk and 5 to 20% by weight of vinegar and allowing to stand for 0.2 to 2 hours;

(2) After finishing the above-mentioned step (1), 5 to 20 wt% of green tea powder, 5 to 20 wt% of raw ground powder, 5 to 20 wt% of raw bean ground powder, 5 to 20 wt% And a balance of water, and allowing to stand for 1 to 10 hours;

(3) The mixture comprising 60 to 80% by weight of soy sauce, 5 to 10% by weight of soju, 3 to 10% by weight of vinegar and remaining water is heated to 95 to 100 캜, And then aging for 1 to 10 days;

(4) The aged abalone obtained in the above step (3) is separated, the remaining mixture is heated again to 95 to 100 캜, cooled to room temperature, and then the agar for 1 to 10 days is inserted once again To 5 times; And

(5) separating the aged abalone after aging in step (4), immersing it in the raw maize pulverized product, aging the agar for 1 to 24 hours and separating it, and preparing ≪ / RTI >

Abalone has excellent nutritional composition and taste, but it has a disadvantage that when it is eaten raw, its taste is strong. Also, in order to provide misreading texture, it should be able to be stored for a long period of time.

Therefore, according to the present invention, it is possible to completely remove the malodorous taste and to store it for a long period of time in a state of having an erroneous texture.

According to the above method, not only the salty taste is removed, but also the salty taste is added to the abalone.

The above step (5) was adopted as a method of saving the texture of the bloated abalone while being aged organs by the soy sauce base mixture. That is, by the above-mentioned method, the off-eating texture of the abalone can be remained and the nutritional composition by the maca can be added.

The maca (Lepidium meyenii Walp) is a cruciferous plant originating in the highlands above 4.000 meters above sea level in the Andes Mountains of Peru, South America, and is known as Peruvian ginseng. The maca is a plant that grows wild in the harsh climate of the highlands and is a nutritious food. It is cultivated in the Andean Highlands since 2000 BC.

These maca are rich in proteins, unsaturated fatty acids and minerals. Especially, maca powder contains 55-60% of carbohydrates, 9-12% of proteins, 1-2% of lipids, 8-9% of fibers, a large amount of essential amino acids, iron and calcium Is known as a nutritional food containing.

In addition to the above ingredients, maca also contains a large amount of important fatty acids such as linolenic acid, palmitic acid and oleic acid, and plant sterols and minerals. Macaene has macaene ) And macamide, and these components have been reported to have physiological activity. In particular, the glucosinolate content of maca is 100 times that of other cruciferous crops, which has been reported to regulate the immune system and to have anti-cancer effects.

Therefore, the maca activates the tissue structure of the abalone and alleviates the deteriorated texture of the tissues and strengthens the nutritional components.

If it is difficult to supply the raw maca in the present invention, a step of immersing the subcutaneous abalone using the extract liquid obtained by hot extraction of the maca powder may be performed.

In the above, since the macaque liquid is contained in the raw maca pulverized product, the abalone can be immersed therein. However, when the macaque solution is insufficient, 20 to 100 parts by weight of water may be added based on 100 parts by weight of the maca pulverized product.

The method of manufacturing a seasoning starch conception according to the present invention is characterized in that 40 to 50 parts by weight of the aged seasoned pollack, 2 to 15 parts by weight of the aged rotisserie, 6 to 8 parts by weight of salt, 12 to 10 parts by weight of red pepper powder 12 2 to 4 parts by weight of ginger, 2 to 4 parts by weight of ginger, 2 to 4 parts by weight of sugar, 12 to 18 parts by weight of starch syrup, 2 to 4 parts by weight of vinegar and 1 to 3 parts by weight of sesame seeds, . ≪ / RTI >

The seasoning starch produced by the above materials and mixing ratios can be made into a seasoning starch circuit having a good flavor and a rich flavor due to a good combination of the aged sunflower seeds and the substitute seasonings.

The present invention also relates to

And a processed food prepared using the abalone-added seasonings and the abalone-added seasonings prepared by the above method.

There is no particular limitation on the kind of the processed food. Examples of the food to which the seasoning starch syrup can be added include a syrupy noodle, a soup noodle soup, a water syrup, and a syrup.

Hereinafter, the present invention will be described in more detail by way of examples. However, the following examples are intended to further illustrate the present invention, and the scope of the present invention is not limited by the following examples. The following examples can be appropriately modified and changed by those skilled in the art within the scope of the present invention.

Example 1: Abalone-added seasonings

After defrosting the frozen pollack, the pollack flesh was removed to a size of 7 cm in length, 0.5 cm in height, and 0.5 cm in thickness. The three pieces of marinated rice of the above step were salted in 20% (w / v) brine at 18 DEG C for 12 hours. The salted marinated mackerel was immersed in 10% (v / v) vinegar (the vinegar stock solution was diluted 10-fold with water) at 18 ° C for 12 hours and aged to prepare aged pine cone.

The organisms were prepared for abalone, and the intestines were removed, washed, and cut to a length of about 3 cm and a thickness of about 2 mm. The above-mentioned rolled overturn was put in a mixture containing 85% by weight of milk and 15% by weight of vinegar (diluted vinegar solution with water by 10 times) and allowed to stand for 1.5 hours. The abalone was removed from the mixture and placed in a mixture containing 15% by weight of green tea powder, 20% by weight of raw powder, 20% by weight of raw bean pulp, 20% by weight of uncrushed product and 25% After neglecting, I rescued the abalone.

A mixture containing 70% by weight of soy sauce, 8% by weight of soju, 8% by weight of vinegar and 14% by weight of water was heated to 95 to 100 캜 and cooled to room temperature. The aged abalone was removed and the remaining mixture was heated to 95-100 ° C again, cooled to room temperature, and then resuspended in the abalone for 5 days.

The raw maca was grinded and maca pulverized material was prepared. After ripening of the aged abalone, the ripened agar was immersed in the raw maqueta and aged for 3 hours, and then aged and activated ripened agar was prepared.

The above-mentioned aged seedlings, 42% by weight aged seedlings, 8% by weight aged seedlings, 7% by weight of salt, 15% by weight of red pepper powder, 3.5% by weight of chopped garlic, 1.5% by weight of minced ginger, 3% Weight% and 2% by weight sesame seeds were added to the mixture to prepare a spicy sauce.

Comparative Example 1: Preparation of spice roasted shiitake

(a) 3 kg of sugar, 1.3 kg of salt and 300 ml of edible glacial acetic acid were added to 10 kg of gyoza, which was cut into 1 cm thick, with a 7 cm size canned boll. Lt; / RTI >

(b) After removing the water of the aged material obtained in the step (a), 600 g of red pepper powder, 1 kg of sugar, 35 g of sodium L-glutamate, 20 g of black sesame seeds. 300 g of ginger, 280 g of garlic, 50 ml of vinegar, 100 ml of sesame oil, and 3 kg of starch syrup were added and the mixture was stirred to prepare a spice syrup.

Comparative Example 2: Abalone-added seasonings

3 kg of sugar, 1.3 kg of salt and 300 ml of edible glacial acetic acid were added to 10 kg of gyoza, which was cut into 1 cm thick, 7 cm in size, and aged at 10 ~ 15 ℃ for 36 hours .

The organisms were prepared for abalone, and the intestines were removed, washed, and cut to a length of about 3 cm and a thickness of about 2 mm. The above-mentioned rolled overturn was put in a mixture containing 85% by weight of milk and 15% by weight of vinegar (diluted vinegar solution with water by 10 times) and allowed to stand for 1.5 hours. A mixture containing 70% by weight of soy sauce, 8% by weight of soju, 8% by weight of vinegar and 14% by weight of water was heated to 95 to 100 캜 and cooled to room temperature. The aged abalone was removed and the remaining mixture was heated to 95 to 100 ° C again and cooled to room temperature. The resolved subcutaneous abalone was re-introduced and aged for 5 days to prepare aged subalpal abalone.

The above-mentioned aged seedlings, 42% by weight aged seedlings, 8% by weight aged seedlings, 7% by weight of salt, 15% by weight of red pepper powder, 3.5% by weight of chopped garlic, 1.5% by weight of minced ginger, 3% Weight% and 2% by weight sesame seeds were added to the mixture to prepare a spicy sauce.

Comparative Example 3: Abalone-added seasonings

The organisms were prepared for abalone, and the intestines were removed, washed, and cut to a length of about 3 cm and a thickness of about 2 mm. The above-mentioned rolled overturn was put in a mixture containing 85% by weight of milk and 15% by weight of vinegar (diluted vinegar solution with water by 10 times) and allowed to stand for 1.5 hours. A mixture containing 70% by weight of soy sauce, 8% by weight of soju, 8% by weight of vinegar and 14% by weight of water was heated to 95 to 100 캜 and cooled to room temperature. The aged subcutaneous agar was separated and the remaining mixture was further heated to 95 to 100 ° C and then cooled to room temperature and the resolved subcutaneous abundance was reentered and aged for 5 days to prepare aged subcutaneous agar. The same procedure as in Example 1 was followed to prepare an abalone-added safflower.

Test Example: Evaluation of Texture and Sensory Evaluation of Seedlings and Seedlings

<Texture test>

The texture was measured using a sample prepared using a rheometer (CR-100 Sun Scientific Co Ltd, Tokyo, Japan) at a load cell of 10 kg, a table speed of 80 mm / min, 2.0, and 2.0 (adapter) No. 20 (Ø 20 mm), the hardness, elasticity and cohesion value obtained by repeatedly pressing twice at the center portion were measured three times and the average value thereof was shown.

<Sensory Test>

The sensory test was performed on 20 sensory test workers. The sensory test items were evaluated on the degree of fishy smell, color, flavor, taste, texture, and general taste. The degree of fishy smell and texture were evaluated according to the scale of 5 points according to the scale of 5 points. The score was recorded by the tester according to the following evaluation criteria with a score of 10, and the average value of the scores was recorded. The color, flavor, taste, texture, and overall preference of the fish were high when the preference degree was high, and the score was higher when the fishiness degree was high.

Test Example 1: Texture of spices according to the pretreatment condition of polite

The sprouts prepared in Example 1 and the sprouts prepared in Comparative Example 1 were prepared in the same manner as in Example 1 except that the pretreatment conditions of some stages were different. Hardness, elasticity and cohesiveness were measured.

(Comparative Examples 4 and 5) prepared by the method of Example 1 except that the concentration of salt water and the immersion time were different, and the method of Example 1, (Comparative Examples 6 and 7) and the method of Example 1, except that they were immersed in the brine and the vinegar, respectively, and immersed in a mixture of brine and vinegar to prepare The results of measurement of hardness, elasticity and cohesion with the spice liquorice (Comparative Example 8) are shown in Table 1 below.

division Hardness (g / cm ² ) Resilience Coherence Example 1 2,245 ± 51.4 65.8 ± 2.4 20.5 ± 1.0 Comparative Example 1 954 ± 20.5 20.1 ± 1.5 8.6 ± 0.6 Comparative Example 4 (Immersed in 10% salt water for 20 hours) 1,245 ± 40.5 51.8 ± 2.8 14.0 ± 0.9 Comparative Example 5 (immersed in 30% salt water for 6 hours) 1,542 ± 38.4 40.9 ± 3.6 15.6 ± 0.8 Comparative Example 6 (immersed in 5% polished vinegar for 20 hours) 1,678 ± 65.1 50.4 ± 2.9 12.8 ± 1.5 Comparative Example 7 (immersed in 15% polished vinegar for 6 hours) 1,365 ± 50.5 45.8 ± 5.7 13.8 ± 1.2 Comparative Example 8 (dipped in a mixture of 20% brine and 10% vinegar mixed at a ratio of 1: 1 for 12 hours) 1,146 ± 20.7 32.5 ± 2.6 11.4 ± 1.1

As a result of the test, it was confirmed that the hardness of the spice starch of Example 1 was higher than that of the spice starch of Comparative Example 1 and Comparative Examples 4 to 8, and the meat quality became harder. Also, in the elasticity and cohesiveness, the spice loach of Example 1 was measured to be higher than that of the spice loach of the comparative examples, and it was confirmed that the spice loach loaf of Example 1 was excellent in elasticity and cohesiveness and improved the texture of the loach. In addition, the abalone-added seasonings prepared according to the method of Comparative Example 1 showed the lowest hardness, elasticity and cohesiveness among the comparative examples.

In addition, as in Comparative Example 8, the seasoning starch prepared by immersing pollen in a mixture of salt water and vinegar water showed lower hardness, elasticity and cohesiveness than Comparative Examples 3 to 6, It was judged that it is preferable to improve the texture of the pollack.

Test Example 2: Textural texture of abalone according to rollover pretreatment conditions

The hardness, elasticity and cohesiveness of the rolled abalone contained in the abalone-added seasonings of Example 1 and the abalone-added seasonings of Comparative Example 2 were measured by the method described above, and the results are shown in Table 2 Respectively.

division Hardness (g / cm ² ) Resilience Coherence Example 1 8,255 ± 12.1 184.8 ± 2.4 65.5 ± 2.2 Comparative Example 2 7,423 ± 12.7 166.1 ± 2.3 56.6 ± 0.1

As a result of the test, it was confirmed that the ripened abalone contained in the abalone added seasoning of Example 1 was superior in all aspects of hardness, elasticity and cohesiveness as compared with the ripening abalone contained in the abalone added seasoning of Comparative Example 2. This difference is achieved by immersing the filamentous abalone in a mixture comprising green tea powder, raw potato pulverized product, raw soybean pulverized product, ground pulverized product and water, and aging for 1 to 24 hours It is confirmed that this is caused by the difference in whether or not the step is carried out.

Test Example 3: Evaluation of storage stability of abalone according to abalone pretreatment conditions

The hardness, elasticity, and cohesiveness of the rolled abalone after the abalone-added seasonings of Example 1 and the abalone-added seasonings of the Comparative Example 2 were stored in a refrigerator for 3 months were measured by the same method as described above, The results are shown in Table 3 below.

division Hardness (g / cm ² ) Resilience Coherence Example 1 7,925 ± 31.2 175.3 ± 2.7 60.4 ± 6.1 Comparative Example 2 6.378 ± 22.1 146.0 ± 1.4 49.3 ± 5.3

As a result of the test, the degree of deterioration in both hardness, elasticity and cohesiveness was not large even after 6 months from the ripening abalone contained in the abalone added seasoning of Example 1, .

On the other hand, the ripening abalone contained in the abalone added seasoning starter of Comparative Example 2 showed a greater degree of deterioration in both hardness, elasticity and cohesiveness, and overall, the performance was poor in all of the storage stability compared with Example 1 .

Test Example 4: Sensory evaluation of rosemary spice added with abalone according to manufacturing conditions

The sprouts prepared according to the method of Example 1 of the present invention and the sprouts prepared according to the method of Example 1 except for the pretreatment conditions of the sprouts and the rolled sprouts (Comparative Examples 3 to 7 ), The seasoning starch of Comparative Example 1, and the method of Example 1, Comparative Example 2 produced only by different aging methods of pomegranate and abalone, and Comparative Example 3, The results are shown in Table 4 below.

division Degree of fishy fish
(Based on 5 points) flavor
(Based on 10 points) Texture (based on 5 points) Overall
Likelihood
(Based on 10 points) Pollock abalone Pollock abalone Example 1 1.20 0.92 8.86 4.28 4.53 9.20 Comparative Example 1 (Including no abalone, Pre-treatment of polish) 4.20 Not included 5.62 3.25 Not included 5.62 COMPARATIVE EXAMPLE 2 (Differences in both parenting and abalone pretreatment) 4.26 2.16 6.97 3.23 3.47 7.31 COMPARATIVE EXAMPLE 3 (Same as Lingering, Abalone pretreatment) 1.28 2.11 7.11 4.21 3.55 7.85 Comparative Example 4 (Including abalone, immersion in 10% brine for 20 hours) 3.56 Not included 6.11 3.86 Not included 6.21 Comparative Example 5 (Including abalone, immersed in 30% brine for 6 hours) 2.60 Not included 5.95 3.80 Not included 6.34 Comparative Example 6 (Including abalone, immersed in 5% polished vinegar for 20 hours) 2.87 Not included 5.82 3.96 Not included 6.11 Comparative Example 7 (Including abalone, immersed in 15% polished vinegar for 6 hours) 3.02 Not included 6.01 3.72 Not included 6.45 Comparative Example 8 (immersion for 12 hours in a mixture of abalone, 20% brine and 10% vinegar in a 1: 1 ratio) 3.86 Not included 5.71 3.46 Not included 5.95

As can be seen from the above Table 4, it was found that the abalone-added seasoning starch of Example 1 showed almost no smell of pollack and abalone in the degree of fishy smell and excellent texture and excellent evaluation in taste. In particular, it can be seen that the degree of preference is evaluated to be very high by including the overturned preprocess.

Also, in the case of Comparative Examples 2 and 3, it was found that taste and preference were significantly increased as compared with other Comparative Examples by including rolled over. However, it can be confirmed that the pre-treatment of pollinosis and / or rollover was insufficient, and thus the evaluation was inferior to Example 1.

In the case of Comparative Example 1 and Comparative Examples 3 to 8, it did not include rollover, and overall taste and palatability were poor. In addition, the preliminary treatment of pollinator was insufficient, and it was found that the evaluation of pollution and texture of pollinator was significantly poor as compared with Example 1.

Claims (7)

(a) a step to remove the polished skin of the pollock;
(b) preparing the abalone by cutting the abalone; And
(c) 5 to 30 parts by weight of the above-prepared cut off appetite is added to 100 parts by weight of the above prepared seaweed, and the step of adding salt, red pepper powder, garlic, ginger, sugar, starch syrup, vinegar and sesame &Lt; tb &gt;
In the step (c)
(A) ripping the selected three kinds of prawns of step (a) in salt water of 16 to 24% (w / v) for 10 to 14 hours; And
(B) immersing the marinated lobsters of step (a) in 8 to 12% (v / v) vinegar for 10 to 14 hours for aging,
In the step (c)
(1) placing the abalone cut in step (b) in a mixture containing 80 to 95% by weight of milk and 5 to 20% by weight of vinegar and allowing to stand for 0.2 to 2 hours;
(2) After finishing the above-mentioned step (1), 5 to 20 wt% of green tea powder, 5 to 20 wt% of raw ground powder, 5 to 20 wt% of raw bean ground powder, 5 to 20 wt% And a balance of water, and allowing to stand for 1 to 10 hours;
(3) The mixture comprising 60 to 80% by weight of soy sauce, 5 to 10% by weight of soju, 3 to 10% by weight of vinegar and remaining water is heated to 95 to 100 캜, And then aging for 1 to 10 days;
(4) The aged abalone obtained in the above step (3) is separated, the remaining mixture is heated again to 95 to 100 캜, cooled to room temperature, and then the agar for 1 to 10 days is inserted once again To 5 times; And
(5) separating the aged abalone after aging in step (4), immersing it in the raw maize pulverized product, aging the agar for 1 to 24 hours and separating it, and preparing Wherein the preparation is carried out by a conventional method. delete delete delete ◈ Claim 5 is abandoned due to the registration fee. The method according to claim 1,
40 to 50 parts by weight of the ripened seared pollack, 2 to 15 parts by weight of the ripened rolled up seaweed, 6 to 8 parts by weight of salt, 12 to 18 parts by weight of red pepper powder, 3 to 4 parts by weight of garlic , 1.2 to 1.8 parts by weight of ginger, 2 to 4 parts by weight of sugar, 12 to 18 parts by weight of starch syrup, 2 to 4 parts by weight of vinegar and 1 to 3 parts by weight of sesame seeds. Additive spice polish conference manufacturing method. 6. An abalone-added seasoning prepared by the method of any one of claims 1 to 5. Processed food using the abalone additive seasoning pollack of paragraph 6.