KR102120715B1 - Method for manufacturing abalone gimbap - Google Patents

Abstract

The present invention relates to a method for manufacturing abalone gimbap, the method for preparing abalone gimbap is to remove the fishy smell and odor caused by the abalone material by simply mixing seasonings for abalone gimbap prepared in special contents to remove fishy smell at high temperature. Since it is possible to omit the necessary cooking tools and the cooking process, the abalone kimbap can be produced more quickly, and the cooking efficiency is improved, thereby improving workability during cooking.

Description

METHOD FOR MANUFACTURING ABALONE GIMBAP}

The present invention relates to a method for manufacturing abalone gimbap.

In general, gimbap is a food that is widely known in Korea as rice and various ingredients are rolled on top of it and wrapped. In this regard, Korean Patent Registration No. 10-1816820 has presented a technique for manufacturing a 30cm gimbap.

On the other hand, abalone, which is rich in vitamins and minerals and has excellent taste and nutrition, is a good food ingredient because it contains many nutrients that are good for refreshing, but it is not easy to remove the fishy peculiar to abalone. It was limited to add the abalone as an ingredient, and the price of the abalone itself was more expensive than that of the general kimbap ingredients (e.g. spinach, burdock, carrot, pickled radish, etc.), and it was easy to be damaged depending on the temperature. There was a difficult aspect to trying the kimbap.

In addition, in the case of conventional cooking in which the abalone is put in rice or rice, the fishy abalone or abalone intestines are removed by heating or roasting at high temperature, but when the abalone meat or abalone intestines are fried with rice (or rice), in the process of roasting Additives such as cooking oil added together act as a factor that inhibits the texture of the abalone dish, and it takes a certain time for the abalone to reach a high temperature, and the cooking tools and cooking process required for it increase, so the user cooking There was a cumbersome aspect to it.

The present invention is to solve the above-mentioned problems, the purpose of providing a technique for manufacturing abalone gimbap with excellent texture by removing the peculiar smell of abalone.

In addition, the present invention has another object to provide a technique for manufacturing abalone gimbap that can reduce the manufacturing cost while making the taste of abalone.

In addition, the present invention has another object to provide a technique for manufacturing abalone gimbap, where abalone is not easily damaged when using abalone as a kimbap material.

And, the present invention has another object to provide a technique for preparing abalone gimbap by easily removing the fishy smell of abalone without heating or roasting the abalone at a high temperature.

The problems to be solved by the present invention are not limited to the above-described problems, and other technical problems not mentioned will be clearly understood by those having ordinary knowledge in the technical field to which the present invention belongs from the contents to be described later.

In order to achieve this object, as an embodiment of the present invention, a method for preparing abalone gimbap includes a seasoning preparation step of preparing a seasoning for abalone gimbap; A rice manufacturing step of manufacturing rice to be put in gimbap; A rice material preparation step of preparing a rice material by mixing the rice and the abalone kimbap seasoning; And a kimbab rolling step of forming the gimbap by rolling the gimbal while the rice ingredients are spread on one side of the laver.

And, in the seasoning preparation step, the abalone gimbap seasoning includes abalone internal sauce, flavored salt, and a deodorization source provided to remove the fishy smell of abalone, wherein the deodorization source may include oyster sauce, sesame oil, and blended vinegar. .

In addition, in the step of preparing the rice material, the abalone internal sauce is 200 to 350 parts by weight, the oyster sauce is 200 to 300 parts by weight, the sesame oil is 100 to 200 parts by weight, and the blended herb is 150 based on 6000 parts by weight of the rice. ~250 parts by weight, the salt is provided in 30 to 130 parts by weight may be mixed with each other.

On the other hand, the method of manufacturing abalone gimbap after breaking the raw egg on a heating plate heated to a constant temperature, slowly cook the yolk and white, and then break the yolk to make an egg pad, then place the gimbap formed in the kimbap roll step on the egg pad, the It may further include; an egg roll rolled in a roll form so that the egg pad sticks to the surface of the gimbap.

The means for solving the above-described problems are merely exemplary and should not be construed as limiting the present invention. In addition to the exemplary embodiments described above, there may be additional embodiments described in the drawings and detailed description of the invention.

As described above, according to an embodiment of the present invention, there are the following effects.

First, the method of manufacturing abalone gimbap according to an embodiment effectively removes the fishy smell of abalone by a odor removal source, thereby providing an excellent flavor and texture when eating abalone gimbap.

Secondly, since the abalone internal sauce containing abalone internal paste is used, the unique taste of abalone can be realized practically without putting expensive abalone meat into the gimbap, and the manufacturing cost of abalone gimbap is reduced, which has excellent economic efficiency.

Third, the vinegar component contained in the blended vinegar among the odor removal sources prevents the deterioration of the ingredients of the gimbap, including the abalone paste, and the abalone gimbap can be easily preserved without being damaged at room temperature.

Fourth, simply mixing the abalone gimbap seasoning prepared in a special content with rice can remove the fishy smell and odor caused by the abalone material, so the abalone material is roasted or boiled or steamed at a high temperature to remove the fishy smell from the abalone material. no need. That is, since it is possible to omit the cooking tool and the cooking process necessary to remove the fishy smell at a high temperature, the abalone kimbap can be produced more quickly, and the cooking efficiency is improved, thereby improving workability and productivity during cooking.

Fifth, when the egg roll is prepared by overlaying the egg pad on the abalone gimbap prepared in one embodiment, the heat is applied evenly to the entire surface of the gimbap by heating the egg pad on the heating plate to cover the gimbap. Has the effect of improving.

The effects of the present invention are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description of the claims.

1 is a flowchart schematically showing a method of manufacturing abalone gimbap according to an embodiment of the present invention.

With reference to the accompanying drawings for a preferred embodiment of the present invention will be described in more detail, for the technical parts that are already well-known, it will be omitted or compressed for the sake of brevity.

It should be noted that references herein to “one” or “one” embodiments of the present invention are not necessarily referring to the same embodiment, and they mean at least one.

In the following embodiments, the singular expressions include the plural expressions, unless the context clearly indicates different meanings.

In the following embodiments, terms such as include or have mean that the features or components described in the specification exist, and do not preclude the possibility of adding one or more other features or components in advance.

When an embodiment can be implemented differently, a specific process order may be performed differently from the described order. For example, two processes described in succession may be performed substantially simultaneously, or may be performed in an order opposite to the order described. That is, each step of the methods described herein may be appropriately carried out in any order unless otherwise stated on the specification or otherwise clearly contradicts the context.

A method of manufacturing abalone gimbap according to an embodiment of the present invention will be described in accordance with the flowchart shown in FIG. 1, but for convenience, it will be described in order.

1. Seasoning preparation step <S101>

At this stage, the process of preparing seasoning for abalone gimbap can be done. In one embodiment, the seasoning for abalone gimbap is prepared to remove fishy smell and odor caused by the abalone material while flavoring the abalone, and the seasoning for abalone gimbap may include abalone internal sauce, taste salt, and a source for removing malodor.

The abalone internal sauce is a sauce added to impart the taste of abalone to gimbap, and the abalone internal sauce may contain abalone internal organ paste. Here, the abalone viscera paste means that the abalone viscera is finely ground and mashed.

In one embodiment, the abalone internal sauce may include 80-90 parts by weight of abalone internal organ paste, 5-10 parts by weight of refined salt, and 5-10 parts by weight of soy sauce. In addition, because the abalone internal sauce according to an embodiment is a thick paste made by grinding whole abalone, the flavor and aroma of abalone are compared to abalone sauces made from extracts of abalone (for example, extracts or concentrates). It can be implemented more practically.

The taste salt contained in the abalone kimbap seasoning is a salt made by adding sodium glutamate to the refined salt, and it is a general taste salt that is readily available on the market.

In addition, the odor removal source is a source provided to remove the fishy and odor specific to the abalone intestines contained in the abalone internal sauce, and in one embodiment, the odor removal source may include oyster sauce, sesame oil, and blended grass.

Oyster sauce can be added to control the salinity of abalone gimbap to an appropriate level, and to relieve the fishy smell of abalone intestines. In one embodiment, the oyster sauce may include 80 to 90 parts by weight of oyster concentrate, 1 to 3 parts by weight of sugar, 1 to 5 parts by weight of refined salt, and 1 to 5 parts by weight of soy sauce. Here, the oyster concentrate may be used based on 100% by weight of the total weight of the oyster concentrate, the solid content of 40 to 50% by weight, but is not limited thereto, the content of the solid content can be fluidly controlled.

Sesame oil can be added to the seasoning for abalone gimbap in order to reduce the fishy smell of the abalone intestine, while giving the abalone gimbap a savory aroma and taste. In addition, blended vinegar is a seasoning added to improve the overall flavor of gimbap, which can be degraded due to the unique aroma of abalone. In one embodiment, the blended vinegar is prepared by mixing vinegar, sugar and refined salt in a certain ratio, and when mixed, the weight ratio of vinegar, sugar and refined salt may be applied at 2:1:0.5.

In addition, the blended vinegar eliminates the fishy smell and odor of abalone intestines through vinegar ingredients, prevents the abalone ingredients contained in the abalone intestine paste from easily deteriorating, and when blended vinegar is mixed with rice, the freshness of rice ingredients can be maintained for a long time. have.

In addition, in one embodiment, water and edible alcohol (eg, ethyl alcohol) may be mixed to further add an edible alcohol component having an alcohol content of 5-10v/v% to the blended candle. For example, the edible alcohol component may be added to the blended vinegar in an amount of 0.1 to 0.2 parts by weight based on the total weight of the blended vinegar mixed with vinegar, sugar, and refined salt.

When the edible alcohol component is further added in the blended candle, the fishy smell and odor generated in the abalone internal organ paste can be removed without applying heat to a predetermined temperature in order to eliminate the fishy smell of the abalone material. Specifically, when the vinegar added with the edible alcohol component is mixed with the abalone internal sauce, the taste and aroma of abalone gimbap can be improved because the fishy smell and odor generated in the abalone internal paste can be volatilized effectively.

In addition, in one embodiment, the ginger concentrate may be further added in an amount of 0.01 to 0.05 parts by weight based on the total weight of the mixed vinegar, sugar, and refined salt. Here, the ginger concentrate may be used based on the total weight of the ginger concentrate 100% by weight, the solid content is 1 to 60% by weight, but is not limited thereto, the content of the solid content can be fluidly controlled.

In one embodiment, by adding more ginger concentrate in the blended herb, it is possible to remove the fishy smell resulting from the abalone intestinal paste, and since the ginger concentrate is made in a liquid form, ginger is not chewed directly when eating abalone gimbap, so the texture of gimbap is not directly chewed. Does not inhibit.

2. Rice production step <S102>

In this step, a process of manufacturing rice to be put into gimbap can be performed. Depending on the implementation, step S101 and this step may be performed at the same time, or this step may be performed before step S101.

3. Rice ingredients preparation step <S103>

In this step, a process of preparing rice ingredients by mixing seasonings for rice and abalone gimbap may be performed. Here, the rice material means that the seasoning for the abalone kimbap is mixed with the rice without the addition of a separate seasoning.

In one embodiment, based on 6000 parts by weight of rice, 200 to 350 parts by weight of abalone internal sauce, 200 to 300 parts by weight of oyster sauce, 100 to 200 parts by weight of sesame oil, 150 to 250 parts by weight of blended herb, and 30 to 30% salt 130 parts by weight may be mixed with each other.

Here, the abalone internal sauce may be provided in 200 to 350 parts by weight based on 6000 parts by weight of rice. If the content of abalone intestine sauce is less than 200 parts by weight, it may be difficult to smell and taste peculiar to abalone, and the marketability of abalone gimbap may be deteriorated. If the content exceeds 350 parts by weight, fishy and odor of abalone intestines become severe. Since the functionality is lowered and other additives may be added to remove the odor, the content of the abalone internal sauce is preferably carried out within the above-mentioned range.

In addition, as one of the ingredients for removing odor, oyster sauce may be provided in 200 to 300 parts by weight based on 6000 parts by weight of rice. If the content of oyster sauce is less than 200 parts by weight, it is difficult to sufficiently remove the fishy smell of the abalone, so there is a possibility that the content of sesame oil or blended herb may be added in excess to remove the odor, and the content of oyster sauce is 300 parts by weight. When the amount is exceeded, the saltiness of the abalone gimbap is too high, which may degrade the functionality.

In addition, sesame oil may be provided in 100 to 200 parts by weight based on 6000 parts by weight of rice. In this step, when the content of sesame oil is less than 100 parts by weight when mixed with rice, it is limited to reduce the fishy smell of the abalone intestines, and if the sesame oil exceeds 200 parts by weight, the taste of the abalone gimbap feels and the texture falls and the rice material It is preferable to set the content of sesame oil within the above-mentioned range because it may cause a problem that it is difficult to maintain the shape as a gimbap when manufacturing gimbap due to the excessive amount of moisture.

The blended candle may be provided in 150 to 250 parts by weight based on 6000 parts by weight of rice. Here, 150 to 250 parts by weight of the blended vinegar means the total weight of the edible alcohol component and ginger concentrate together with vinegar, sugar and refined salt. If, when the content of the blended herb mixed with rice is less than 150 parts by weight, the abalone ingredient contained in the rice material may easily deteriorate at room temperature or fail to sufficiently remove the fishy smell of the abalone ingredient, and there is a concern that the functionality may deteriorate. If it exceeds 250 parts by weight, the sour taste becomes so strong that the functionality of the abalone gimbap decreases, and the rice material has a lot of moisture. Since the content of the blended candles can be set within the above-mentioned range.

Flavored salt may be provided in 30 to 130 parts by weight based on 6000 parts by weight of rice. At this time, if the salt is less than 30 parts by weight, it is difficult to adequately control the salinity of gimbap, and when it exceeds 130 parts by weight, the flavor and functionality of abalone gimbap may be deteriorated, so the flavor and functionality of abalone gimbap may be reduced. It is desirable to adjust within one range.

In addition, in this step, the rice for the abalone gimbap seasoning can be prepared with the freshly cooked rice for the abalone gimbap immediately after the rice is prepared in step S102 so that the seasoning for the abalone gimbap is deeply penetrated into the rice grain.

4. Kimbab Rolling Step <S104>

In this step, the rice roll prepared in step S103 may be rolled up in a cylindrical shape while the rice material prepared in step S103 is widely spread over one side of the seaweed to form a gimbap.

At this time, according to the implementation, it is also possible to place the ingredients for the gimbap on the rice material spread over the seaweed and then to drink the gimbap. In one embodiment, ham may be applied as an ingredient for gimbap. In addition, in one embodiment, since the salinity of the rice material can be adjusted to a level suitable for eating by seasoning for abalone gimbap, there is no need to add a separate inner material (eg, pickled radish) for salt control, and the number of inner ingredients Since it can be omitted or reduced, it is possible to prevent the deterioration of the quality of gimbap due to the deterioration of summer ingredients.

5. Egg Roll Kimbab Manufacturing Steps <S105>

In this step, after breaking the raw egg on a heating plate (for example, a frying pan) heated to a constant temperature, slowly cook the yolks and whites, then break the yolks before they are fully cooked to make a egg pad in a square shape, and the egg made from the gimbap formed in step S104 Placed on the pad, the process of rolling the egg pad in the form of a roll may be performed so that the egg pad sticks to the surface of the gimbap.

Here, the egg pad is formed by spreading yolks and whites on a heating plate, and refers to an egg fry hardened by heat. In other words, in the egg pad, the yolk and white are not mixed together like normal egg water, but the yolk and white are hardened by heat in a separate state, so the eater can feel the taste of the yolk and white at the same time. .

For reference, this step may be selectively performed according to the inclination of the eater. For example, when preparing abalone gimbap, it is possible to produce abalone gimbap by proceeding only to the gimbap rolling process in step S104, and it is also possible to continuously produce egg rolls in the form of abalone gimbap.

Hereinafter, the present invention will be described in more detail through specific examples. The following examples are merely examples for helping the understanding of the present invention, so the scope of the present invention is not limited or limited thereto.

Preparation of seasoning for abalone gimbap

Prepared abalone sauce, oyster sauce, sesame oil, mixed herb and flavored salt according to the contents shown in Table 1 below, and the units of each value in Table 1 are grams. Here, the abalone internal sauce is prepared by mixing the abalone internal organ paste 360g, the purified salt 20g, and the soy sauce 20g. Oyster sauce is prepared by mixing 270 g of oyster concentrate (40% by weight of solids), 6 g of sugar, 9 g of refined salt, and 15 g of soy sauce. And, the blended vinegar was prepared by mixing vinegar 200g, sugar 100g, refined salt 50g, edible alcohol component with alcohol content of 10v/v%, 35g, and 3.5g ginger concentrate (2% by weight of solid content). Is manufactured in the same way and only the total weight is set differently.

division Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Example 8 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 A 200 220 240 260 280 300 330 350 190 360 240 280 B 300 280 260 240 220 200 260 280 310 190 190 310 C 100 120 140 160 180 200 120 100 210 90 210 90 D 250 220 200 180 160 150 220 240 140 260 140 260 E 30 50 70 90 110 130 50 30 20 140 140 20

* In Table 1, A is abalone intestine sauce, B is oyster sauce, C is sesame oil, D is mixed herb, and E is salt.

Preparation of abalone gimbap using seasoning for abalone gimbap

<Production Example 1>

Prepare the rice ingredients by mixing 5 kinds of seasoning for abalone gimbap and 6kg of rice (6000 parts by weight) of Example 1, and make the ingredients for gimbap (ham cut long in the length direction of gimbap) while rice is spread over the seaweed. On top of the unfolded rice ingredients, rolled seaweed in a cylindrical shape to prepare abalone kimbap.

<Production Example 2>

Except that the seasoning for abalone gimbap was applied in Example 2, the rest was prepared in the same manner as in Production Example 1.

<Production Example 3>

Abalone gimbap was prepared in the same manner as in Preparation Example 1, except that the seasoning for abalone gimbap was applied in Example 3.

<Production Example 4>

Except that the seasoning for abalone gimbap was applied in Example 4, the rest was prepared in the same manner as in Preparation Example 1.

<Production Example 5>

Abalone gimbap was prepared in the same manner as in Preparation Example 1, except that the seasoning for abalone gimbap was applied in Example 5.

<Production Example 6>

Abalone gimbap was prepared in the same manner as in Preparation Example 1, except that the seasoning for abalone gimbap was applied in Example 6.

<Production Example 7>

Abalone gimbap was prepared in the same manner as in Preparation Example 1, except that the seasoning for abalone gimbap was applied in Example 7.

<Production Example 8>

Abalone gimbap was prepared in the same manner as in Preparation Example 1, except that the seasoning for abalone gimbap was applied in Example 8.

<Production Example 9>

Prepare the rice ingredients by mixing 5 kinds of seasoning for abalone gimbap and 6kg of rice (6000 parts by weight) in Example 3, and make the ingredients for gimbap (ham cut long in the length direction of gimbap) while rice is spread over the seaweed. On top of the unfolded rice ingredients, rolled seaweed in a cylindrical shape to make abalone kimbap.

Then, after breaking the raw egg on a skillet heated to a constant temperature, heat the yolk and whites over low heat for 5 minutes and slowly cook the egg yolks before making the yolk completely cooked to make egg pads and cut the hardened egg pads in a square shape. After that, the abalone gimbap was placed on a square egg pad, and the egg pad was rolled up in a roll shape so that the egg pad adhered to the surface of the gimbap.

<Production Example 10>

Abalone gimbap was prepared in the same manner as in Preparation Example 1, except that the seasoning for abalone gimbap was applied as Comparative Example 1.

<Production Example 11>

Abalone gimbap was prepared in the same manner as in Production Example 1, except that the seasoning for abalone gimbap was applied as Comparative Example 2.

<Production Example 12>

Abalone gimbap was prepared in the same manner as in Preparation Example 1, except that the seasoning for abalone gimbap was applied as Comparative Example 3.

<Production Example 13>

Except that the seasoning for abalone gimbap was applied as comparative example 4, the rest was prepared in the same manner as in manufacturing example 1.

Sensory evaluation of prepared abalone gimbap

For sensory evaluation of the cooked preparation examples, 10 men and women in their 20s and 50s were selected for each age group in consideration of the age and gender of the eater, but a total of 40 persons were selected as sensory evaluation panels. In order to remove residual effects of food and other foods in the body during sensory evaluation, excessive consumption of food or food was restricted before 3 hours of sensory evaluation.

During sensory evaluation, the evaluation items were satisfaction with the elimination of fishy smell, the shape of the finished gimbap, appreciation for the taste of abalone, and comprehensive preference, and were conducted using a 5-point scale method. Specifically, the satisfaction level for the elimination of fishy smell was given according to the degree of fishy smell and odor when eating abalone gimbap. That is, if the fishy removal effect was very good, it was evaluated as 5 points, 4 points when excellent, 3 points when poor, 2 points when poor, and 1 point when very poor. In the form item of the finished gimbap, it was evaluated whether the shape of the gimbap was maintained until the abalone gimbap was picked up with chopsticks and put into the mouth. The score was evaluated as 2 points if insufficient, and 1 point if very poor. In the item about the taste of abalone, a score was given according to the degree to which the abalone's unique taste was felt when eating abalone gimbap. That is, when the degree of the abalone taste was very good, it was evaluated as 5 points, 4 points when excellent, 3 points when poor, 2 points when poor, and 1 point when very poor. Comprehensive preference is food preference when considering all of sweet, salty, fragrant, sour, bitter, spicy, and umami, and 5 points for excellent, 4 points for excellent, 3 points for normal, 2 points for poor, and very poor When evaluated, it was evaluated as one point. Sensory evaluation results are shown in Table 2 below. In Table 2, the numerical value of each item is the average value obtained by summing the scores of the panels.

division Preparation Example 1 Preparation Example 2 Preparation Example 3 Preparation Example 4 Preparation Example 5 Preparation Example 6 Preparation Example 7 Preparation Example 8 Preparation Example 9 Preparation Example 10 Preparation Example 11 Preparation Example 12 Preparation Example 13 A 4.2 4.4 4.6 4.5 4.4 4.3 4.2 4.1 4.7 4.1 2.3 2.2 3.1 B 4.7 4.5 4.5 4.6 4.3 4.3 4.3 4.2 4.6 4.4 3.8 4.3 4.4 C 4.4 4.3 4.5 4.7 4.5 4.4 4.4 4.5 4.5 2.5 2.6 2.5 2.7 D 4.6 4.5 4.8 4.7 4.6 4.5 4.5 4.4 4.9 3.4 2.7 3.2 3.1

* In Table 2, A is satisfactory for the elimination of fishy smell, B is the finished form of gimbap, C is the good taste for the abalone taste, and D is the overall preference.

Looking at the sensory evaluation results in Table 2, it can be seen that the production examples 1 to 9 in which the content of each component is within the numerical range of one embodiment maintain the overall good flavor and shape of gimbap suitable for eating, and each component It can be seen that the contents of the preparations 10 to 11, which are less than or exceeding the numerical range, are inferior to the examples in terms of overall preference. In addition, when looking at the results of Preparation Examples 12 to 13, even if the content of abalone intestine sauce is within the numerical range, if the ratio with the content of deodorizing source is not appropriate, satisfaction with elimination of fishy smell, preference for abalone taste and comprehensive preference It can be seen that it decreases in.

As described above, the method of manufacturing abalone gimbap according to an embodiment effectively removes the fishy smell of abalone by a odor removing source, thereby providing excellent flavor and texture when eating. That is, in one embodiment, by specifically setting the ratio of oyster sauce, sesame oil, and blended candles, it is possible to primarily remove fishy and odors of abalone intestines without cooking at high temperatures, and additionally added edible alcohol components and ginger concentrate in blended candles The ingredients can be used to more reliably remove fishy smell.

In addition, in one embodiment, the content of each source constituting the deodorization source is a value specially set to remove the fishy smell of the abalone intestine without applying heat to high temperature, and is prepared by appropriately adjusting the moisture content contained in gimbap. It is a numerical range that can make the kimbap with excellent texture by removing the fishy smell while maintaining the shape of the abalone gimbap properly.

In addition, in one embodiment, apart from containing the refined salt in the abalone intestine sauce, oyster sauce, and blended herbs, the seasoning for abalone gimbap adds a separate taste salt to impart subtle umami to the abalone gimbap, thereby positively affecting preference. .

Normally, since the seaweed used in gimbap is weak to moisture, if there is a lot of moisture in the ingredients of the gimbap, it may be difficult to maintain the shape of the seaweed as the seaweed fades, but in one embodiment, when mixed with rice, seasoning for abalone gimbap By optimizing the content range of each constituent component, it is possible to maintain the shape of gimbap while securing excellent taste.

In addition, since the abalone internal sauce containing abalone intestine paste is used, the unique taste of abalone can be realized practically without putting expensive abalone meat into the gimbap, and the manufacturing cost of abalone gimbap is reduced, which has excellent economic efficiency.

In addition, the vinegar component contained in the blended vinegar among the odor removal sources prevents the deterioration of the ingredients of the gimbap, including the abalone paste, and the abalone gimbap can be easily preserved at room temperature without being damaged.

Moreover, just mixing the abalone kimbap with a special content and rice at room temperature can remove the fishy smell and odor caused by the abalone material, so the abalone material is fried or boiled at high temperature to remove the fishy smell from the abalone material. No need to poke or sting. That is, since it is possible to omit the cooking tool and the cooking process necessary to remove the fishy smell at a high temperature, the abalone kimbap can be produced more quickly, and the cooking efficiency is improved, thereby improving workability and productivity during cooking.

In addition, since the productivity of the abalone gimbap is improved through the method of manufacturing the abalone gimbap according to an embodiment, it is possible to provide the customers with abalone gimbap with the taste and flavor of abalone at an affordable price.

In addition, when an egg roll is prepared by overlaying an egg pad on an abalone gimbap prepared in one embodiment, the heat is applied evenly to the entire surface of the gimbap by heating the egg pad on the heating plate to cover the gimbap. Has the effect of improving.

In addition, the egg pad prepared in one embodiment, unlike egg water in which the egg whites and yolks are uniformly mixed, after breaking the raw egg directly on a heating plate heated to a constant temperature, slowly cook the yolks and whites before the yolks are fully cooked. Since the egg yolk is made in a square shape by popping the yolk, there is no need to make egg water in advance, which increases convenience in manufacturing.

Not only that, in the egg pad of one embodiment, the yolk and the white are not completely mixed with each other as in normal egg water, but when the yolk and the white are hardened by heat in a separate state, when the eater eats the egg roll, It is possible to feel the taste of yolk and white at the same time, and it has an effect of providing a unique flavor compared to an egg pad made of ordinary egg water.

As described above, the detailed description of the present invention has been made by the embodiments with reference to the accompanying drawings. However, since the above-described embodiments are merely described as preferred examples of the present invention, the present invention is limited to the above-described embodiments only. It should not be understood as being, and the scope of the present invention should be understood as the claims and the equivalent concept to be described later.

Claims (4)

Seasoning preparation step of preparing a seasoning for abalone gimbap;
A rice manufacturing step of manufacturing rice to be put in gimbap;
A rice material preparation step of preparing a rice material by mixing the rice and the abalone kimbap seasoning; And
Including the step of rolling the seaweed to roll the seaweed to form the gimbap while spreading the rice ingredients on one side of the seaweed;
In the seasoning preparation step, the seasoning for the abalone gimbap includes abalone internal sauce, taste salt and a deodorization source provided to remove the fishy smell of the abalone, wherein the deodorization source includes oyster sauce, sesame oil, and blended vinegar,
In the preparation step of the rice material, the abalone internal sauce is 200 to 350 parts by weight, and the oyster sauce is 200, based on 6000 parts by weight of the rice, so as to remove fishy smell and odor caused by the abalone material without heating or roasting the abalone material. ~300 parts by weight, the sesame oil is 100-200 parts by weight, the blended candles are 150-250 parts by weight, the salt is provided in 30-130 parts by weight, characterized in that they are mixed with each other
How to make abalone gimbap. delete delete According to claim 1,
The abalone gimbap manufacturing method
After breaking the raw egg on a heating plate heated to a constant temperature, the egg yolk and white are slowly cooked to make the egg pad by bursting the yolk, then the gimbap formed in the kimbap roll step is placed on the egg pad, and the egg pad is the surface of the gimbap. It characterized in that it further comprises; the egg rolls rolled in a roll form to stick to the egg rolls;
How to make abalone gimbap.

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