KR102210724B1 - A process for the preparation of sauce for squid sucker and sauce prepared therefrom - Google Patents

Abstract

The present invention relates to a method of manufacturing a squid sucker cooking sauce and a sauce prepared according to the method, and by preparing a squid sucker dish using the squid sucker cooking sauce prepared according to the present invention, the smell and fishy smell of raw materials are removed. It improves the texture of food, and can increase the taste of food by being harmonized with raw materials. In particular, the sauce for cooking squid suckers of the present invention can be developed as a Chinese style sauce based on Korean style and oyster sauce showing a spicy taste, and is useful as a functional food that can be enjoyed by both men and women as it suits the taste of Koreans. It is expected to be able to be used.

Description

Manufacturing method of sauce for squid sucker and sauce prepared therefrom {A process for the preparation of sauce for squid sucker and sauce prepared therefrom}

The present invention relates to a method of preparing a sauce for cooking squid suckers, and to a sauce prepared accordingly, and more specifically, a method of preparing a sauce for stir-frying a Korean-style and Chinese-style squid sucker, and a Korean-style and Chinese-style squid sucker prepared accordingly It relates to a sauce for stir-fry.

With the development of the modern industry, the function and importance of food are changing according to the needs of the times. The primary function of food in terms of supplying energy necessary for life and supply of nutrients necessary for the growth and maintenance of the human body is decreasing in importance due to the improvement of income and living standards, but food along with secondary functions such as color, flavor, and taste The tertiary function of various biologically active ingredients in the body to regulate the living body is becoming more important. In other words, the function and value of food has been converted from the concept of nutritional supply to the concept of preference and bioregulation, and from this point of view, sauce is added to dishes to improve the taste of food, increase appetite, and include it in the sauce. The various bioactive ingredients that have been prepared can give a beneficial function to the living body. Therefore, in the modern food culture, the importance of sauces is gradually expanding, leading to the development of various sauces, and the development of sauces plays an important role in the development of diet.

The etymology of sauce is derived from the Latin word'Salsa','Salsus' or'Sal' since salt was used as a basic seasoning, all of which mean salt, using different ingredients according to social and geographic conditions. Various sauces are made, and the name of the sauce is given according to the person who created the sauce, the place name, and the ingredients, and there are hundreds of kinds. In addition to imparting taste, color and aroma to food, sauces boost appetite, increase nutrition while retaining moisture, and keep food in harmony. In the East, there are many sauces using various types of soy sauce, but in Korea there are bulgogi sauce, super red pepper paste, mustard vegetable sauce, and in China, there are oyster sauce and chili sauce using bean paste, and in Japan, tsukiyaki sauce, teriyaki sauce, etc. It is classified as a single source group called special sauce.

On the other hand, squid, a seafood ingredient, is a familiar ingredient and recipes are widely spread. Starting with the simplest sashimi, it has a wide range of applications such as steamed, fried (fried squid), seasoned, stir-fried, sundae, bulgogi, rice bowl, and grilled butter. Dried squid is also used as a soup because of its protein denaturation, which gives it a different taste from biological squid.

In particular, looking at the scope of use of squid, most squid fins, body, and legs are cut to a certain size to be used as a raw material for food, and the intestines, bones, mouth, and suckers (suckers) are removed to be used as feed or discarded. As a result, not only environmental pollution caused by by-products, but also a method of recycling by-products has not been developed, which causes difficulties in wasting foreign currency by discarding the by-products of imported giant squid.

The present inventors continued to study to use the sucker of the giant squid as a food material, and reported a food material using the sucker of the giant squid and a method of manufacturing the same as Korean Patent Registration No. 10-1852605.

Accordingly, the present inventors continued research to develop a cooking sauce using the above-described giant squid sucker, as a result of developing a Chinese style squid sucker cooking sauce based on oyster sauce and a spicy taste. The invention was completed.

Accordingly, the technical problem to be solved in the present invention is to provide a method of manufacturing a cooking sauce using a Korean style squid sucker.

In addition, the technical problem to be solved in the present invention is to provide a method of manufacturing a cooking sauce using a Chinese style squid sucker.

In addition, another technical problem to be solved in the present invention is to provide a cooking sauce using a Korean style squid sucker manufactured according to the above manufacturing method.

In addition, another technical problem to be solved in the present invention is to provide a cooking sauce using a Chinese style squid sucker manufactured according to the above manufacturing method.

In addition, another technical problem to be solved in the present invention is to provide a squid sucker dish using a cooking sauce using the squid sucker.

In order to solve the above technical problem, in the present invention, in the present invention, 5 to 10% by weight of soy sauce, 1 to 5% by weight of canary fish sauce, 2 to 9% by weight per white sugar, 6 to 9% by weight of starch syrup, 0.3 to 1% by weight of pepper, 3 To 7% by weight, 3 to 8% by weight of red pepper paste, 3 to 10% by weight of red pepper powder, 5 to 8% by weight of red pepper oil, 0.3 to 1.2% by weight of dried red pepper, 1 to 4% by weight of direct grilled flavor enhancer, 8 to 13% by weight of green onion oil %, garlic 8 to 13% by weight, starch 1 to 1.2% by weight, MSG 3 to 6% by weight, ginger powder 0.3 to 1% by weight, sesame salt 1 to 1.2% by weight, sesame oil 1 to 6% by weight, odolbone sauce 5 to 11 It provides a method of preparing a sauce for cooking Korean style squid sucker by mixing% by weight and 2 to 9% by weight of purified water.

In order to solve the above other technical problems, in the present invention, in the present invention, 5 to 10% by weight of brewed soy sauce, 13 to 20% by weight of oyster sauce, 3 to 9% by weight per refined, 3 to 9% by weight of starch syrup, 0.3 to 1% by weight of pepper, Ginger powder 0.3 to 1% by weight, MSG 2 to 5% by weight, Matsul 5 to 10% by weight, Dried pepper 0.5 to 1% by weight, Green onion oil 3 to 9% by weight, Pepper oil 1 to 4% by weight, Garlic 10 to 15% by weight %, starch 1 to 5 wt%, sesame salt 1 to 2 wt%, sesame oil 2 to 5 wt%, stir-fried udon sauce 5 to 10 wt% and purified water 8 to 14 wt% to prepare a Chinese style squid sucker cooking sauce Provides a way to do it.

In order to solve the above-described other technical problem, in the present invention, in the present invention, 5 to 10% by weight of soy sauce, 1 to 5% by weight of canary fish sauce, 2 to 9% by weight per refined, 6 to 9% by weight of starch syrup, 0.3 to 1% by weight of pepper, taste sake 3 to 7% by weight, 3 to 8% by weight of red pepper paste, 3 to 10% by weight of red pepper powder, 5 to 8% by weight of red pepper oil, 0.3 to 1.2% by weight of dried red pepper, 1 to 4% by weight of direct grilled flavor enhancer, 8 to 13 of green onion oil Wt%, garlic 8 to 13 wt%, starch 1 to 1.2 wt%, MSG 3 to 6 wt%, ginger powder 0.3 to 1 wt%, sesame salt 1 to 1.2 wt%, sesame oil 1 to 6 wt%, odolbone sauce 5 to It provides a Korean style squid sucker cooking sauce comprising 11% by weight and 2 to 9% by weight of purified water.

In order to solve the above other technical problems, in the present invention, in the present invention, 5 to 10% by weight of brewed soy sauce, 13 to 20% by weight of oyster sauce, 3 to 9% by weight per refined, 3 to 9% by weight of starch syrup, 0.3 to 1% by weight of pepper, Ginger powder 0.3 to 1% by weight, MSG 2 to 5% by weight, Matsul 5 to 10% by weight, Dried pepper 0.5 to 1% by weight, Green onion oil 3 to 9% by weight, Pepper oil 1 to 4% by weight, Garlic 10 to 15% by weight %, starch 1 to 5% by weight, sesame salt 1 to 2% by weight, sesame oil 2 to 5% by weight, stir-fried udon sauce 5 to 10% by weight and purified water 8 to 14% by weight to provide a Chinese style squid sucker cooking sauce do.

In order to solve the above-described other technical problem, the present invention provides a squid sucker cooking using the Korean style squid sucker cooking sauce.

In order to solve the above other technical problem, the present invention provides a squid sucker cooking using the Chinese style squid sucker cooking sauce.

Preferably, the squid sucker dish is characterized in that the instant squid sucker stir-fry dish.

In the sauce of the present invention, other vegetables, etc. may be additionally added according to preference, and there is no limitation on the type and amount of the sauce.

According to one embodiment of the present invention, it is possible to prepare a squid sucker dish using the above-described squid sucker cooking sauce, for example, a stir-fried squid sucker dish may be prepared.

Specifically, defrost the frozen squid sucker in running water or defrost it in a refrigerator, and then boil the squid sucker in boiling water with a little salt for about 30 seconds to 1 minute, and then boil the sucker in a heated frying pan for 2-3 minutes. It can be cooked by adding sauce for cooking squid suckers by roasting them for minutes, and frying them on medium heat for 3 to 5 minutes on a squid sucker. At this time, fresh vegetables such as onions, peppers, and mushrooms can be added according to your preference.

Preferably, in the squid sucker dish of the present invention, the weight ratio of the squid sucker cooking sauce and the squid sucker is 1:2 to 1:3, preferably 1:2.5, which is the most excellent in preference.

The sauce for cooking squid suckers of the present invention may be vacuum-packed and distributed, and may be packaged and distributed with squid suckers, respectively, or prepared as stir-fried dishes using squid suckers, and then packaged and distributed.

Squid sucker stir-fry can be prepared by mixing it with a squid sucker using the squid sucker cooking sauce of the present invention, and this stir-fried squid sucker can be applied as an instant simple sauce by itself, so that it can be easily used by placing it on an instant food or It can be applied as an instant rice bowl food.

As described above, squid sucker dishes are prepared using the squid sucker cooking sauce prepared according to the present invention to remove odors and fishy odors of raw materials, improve the texture of food, and increase the taste of food by harmonizing with the raw materials. I can make it. In particular, the sauce for cooking squid suckers of the present invention can be developed as a Chinese style sauce based on Korean style and oyster sauce showing a spicy taste, and is useful as a functional food that can be enjoyed by both men and women as it suits the taste of Koreans. It is expected to be able to be used.

1 shows a picture of a raw material defrosting process, water removal process, and water removal.
Figure 2 is a process chart of the instant convenience food Korean style squid sucker stir-fry manufacturing.
Figure 3 is a process chart of the instant convenient Chinese style squid sucker stir-fry manufacturing.
FIG. 4 is a photograph for a cooking experiment of stir-fried fast food Korean style squid sucker.
Figure 5 is a photograph for a cooking experiment of the instant simple Chinese style squid sucker stir-fry.

Hereinafter, examples, etc. will be described in detail to aid understanding of the present invention. However, the embodiments according to the present invention may be modified in various forms, and the scope of the present invention should not be construed as being limited to the following examples. The embodiments of the present invention are provided to more completely explain the present invention to those of ordinary skill in the art.

<Preparation Example 1> Preparation of source material

1. Treatment of raw materials (Haeryeonggo)

The squid sucker raw material used in the experiment was delivered from Donghaero Seafood Co., Ltd. using an automatic sucker extractor (Haeryeonggo) and stored in a freezer at -18℃.

When cooking, it was soaked in flowing water in a package for 30 minutes to defrost, and then a squid sucker was boiled for 30 to 60 seconds in 1L of boiling water with 10g of salt and 50cc of soju, and then put in a tray and dried for 30 minutes before use.

Figure 1 shows a picture after the defrosting process, water removal process and water removal of the raw material.

2. Subsidiary material selection

Subsidiary materials such as vegetables used in the development of this sauce were selected and used as universal and applicable seasonal materials. The ratio of the source to the raw material was calculated considering the possibility of mixing the sub-materials.

3. Ingredients for stir-frying the instant convenience meal Korean style squid sucker

Ingredients for stir-frying the instant snack Korean style squid sucker are Sampyo's soy sauce, CJ CheilJedang's canary fish sauce, red pepper paste, Jeongbaekdang, green onion oil, MSG, sesame oil, Ottogi's starch syrup, pepper, red pepper oil, sesame salt, and Seoul Spice's direct grilled flavor. Enhancer, Odolbone Sauce, Lotte's taste sake, Neulgreen Agricultural Corporation's potato flavored starch, and Sungjin Food's ginger powder were used.

4. Ingredients for stir-frying the instant convenience food Chinese style squid sucker

Chinese style squid sucker stir-fry sauce ingredients include Sampyo's soy sauce, CJ CheilJedang's Jeongbaekdang, green onion oil, MSG, sesame oil, Ottogi's oyster sauce, starch syrup, pepper, red pepper oil, sesame salt, Seoul Spice's direct grilled flavor enhancer, and stir-fried udon. Sauce, Lotte's taste alcohol, Evergreen Agricultural Corporation's potato flavored starch, and Sungjin Food's ginger powder were used.

<Example 1> Preparation of instant convenience food Korean style squid sucker stir-fry

The instant convenience meal Korean style squid sucker stir-fry was prepared according to the manufacturing process shown in FIG. 2. After defrosting, the boiled squid sucker is fried in a frying pan preheated to 170-180℃ for 30 seconds, and then the Korean style squid stir-frying sauce is added and cooked in a frying pan for 2 to 3 minutes, and ingredients (vegetables) are added and cooked for 2 minutes. I did.

Figure 2 is a process chart of the instant convenience food Korean style squid sucker stir-fry manufacturing.

<Example 2> Preparation of instant simple Chinese style squid sucker stir-fry

The instant convenience food Chinese style squid sucker stir-fry was prepared according to the manufacturing process shown in FIG. 3. After defrosting, the poached squid sucker is fried in a frying pan preheated to 170-180℃ for 30 seconds, and then cooked in a frying pan for 2 to 3 minutes by adding Chinese style squid stir-fry sauce, and cooked for 2 minutes by adding subsidiary materials (vegetables). I did.

Figure 3 is a process chart of the instant convenience food Chinese style squid sucker stir-fried manufacturing.

<Example 3> Establishment of sauce mixing ratio for stir-frying instant convenience food Korean style squid sucker

1. First evaluation of preliminary mixing ratio of sauce for stir-frying Korean style squid sucker

In this experiment, in order to select the mixing ratio of the instant convenience Korean style squid sucker stir-fry sauce, sensory evaluation was conducted after cooking the instant convenient Korean style squid sucker stir-fry using the sauce prepared according to the formulation in Table 1 below.

4 is a photograph for a cooking experiment of the instant convenience food Korean style squid sucker stir-fry.

As a result of sensory evaluation, lemon blue and lemon used for removing fishy odors are required to be replaced for commercial use; It is necessary to retest the sauce ratio based on 1 tbsp (15g) of soy sauce, and substitute cooking experiment with seasoning taste (mirim) instead of sprinkling; Red pepper powder is a high material cost, so it is necessary to find alternatives; It is necessary to substitute commercial green onion oil instead of fresh green onions; Since the non-odor is weak, the amount of powder increased to obtain an evaluation that improvement was necessary.

2. Second evaluation of the preliminary mixing ratio of sauce for stir-frying Korean style squid sucker

The results were evaluated after cooking the instant convenience Korean style squid sucker stir-fry using the sauce prepared according to the mixing ratio shown in Table 2 below, which was improved in the first premix ratio.

As a result of sensory evaluation, the amount of brewed soy sauce needs to be adjusted for an appropriate concentration when mixed with the subsidiary material; It is necessary to substitute salted tuna fish sauce with salted canari fish sauce or salted anchovy fish sauce; The need to improve the sweetness by reducing the amount of white sugar added and correcting it with starch syrup to increase the color sense has been raised; Lemon juice was added to remove odor, but it was decided to exclude it from the mixing ratio and replace it with ginger powder, as it may cause misunderstanding about the deterioration due to its sour taste; The amount of red pepper powder was increased and changed to 40g and applied to the improvement test; The red pepper oil was mixed with the subsidiary material (Squid red pepper) to give a strong spicy taste, but it was judged to be necessary for flavor control; The amount of Vietnamese dried pepper was adjusted to 2 g; The odorless powder has a lot of processed taste, so it has been replaced with another product; It was decided to improve by increasing the amount of green onion oil; It is necessary to increase the amount of MSG and change it to 10g; Prepare ginger powder, sesame oil, and sesame salt for the next experiment; Among the subsidiary materials, it was decided to prepare onions in addition to enoki mushrooms.

3. Third evaluation of the preliminary mixing ratio of sauce for stir-frying Korean style squid sucker

Based on the secondary evaluation of the preliminary mixing ratio, the results were evaluated after cooking the instant convenience Korean style squid sucker stir-fried using the sauce prepared according to the mixing ratio shown in Table 3 below.

As a result of sensory evaluation, the whole sauce is harmonious with sweet and salty taste, but in order to improve the overall completeness, Seoul flavored Odolbone Sauce was added and retested by adding 10% of the total amount of the sauce; The red pepper powder was reduced by 10g and replaced with Seoul Food's'Direct Grill Flavor Enhancer', which was made in liquid form instead of odorless powder; The off-flavor was greatly reduced by the use of green onion oil and ginger powder; Among the subsidiary materials, enoki mushrooms fade after cooking and have a bad appearance, so they were replaced with new pine mushrooms, and red paprika was added to stimulate the texture; According to the increase in raw materials, the total amount of subsidiary materials was changed to 60g~80g and retested.

4. Fourth evaluation of the preliminary mixing ratio of sauce for stir-fried Korean style squid sucker

Based on the third evaluation of the preliminary mixing ratio, the results were evaluated after cooking the instant convenience food Korean style squid sucker stir-fry using the sauce prepared according to the mixing ratio shown in Table 4 below.

As a result of sensory evaluation, after the addition of Odolbone Sauce, the sauce went well together and a more mature taste was felt; The odor was increased by 2g, and the vegetables added to enhance various colors and textures improved the visual completeness after cooking, and the chewy texture of the squid sucker and the crispy texture of vegetables matched well; When compared with the overall weight of 80 g of vegetables, it was judged that the amount of sauce should be increased by about 20 g.

5. Korean style squid sucker stir-fry sauce final formulation setting

The final formulation derived through a preliminary experiment for establishing the mixing ratio of the sauce for stir-frying Korean style squid suckers is shown in Table 5 below, and based on this, a tasting fair was conducted and evaluated.

<Example 4> Establishment of a sauce blending ratio for stir-frying instant convenient Chinese style squid sucker

1. Primary evaluation of pre-mixing sauce for stir-fried Chinese style squid sucker

In this experiment, in order to select the mixing ratio of the instant convenient Chinese style squid sucker stir-fry sauce, sensory evaluation was conducted after cooking the instant convenient Chinese style squid sucker stir-fry using the sauce prepared according to the formulation in Table 6 below.

FIG. 5 is a photograph for a cooking experiment of stir-fried snacks with a simple Chinese style squid sucker.

As a result of the experiment, fresh green onions had a poor appearance after cooking, so they were replaced with green onion oil; Vegetables were prepared in a square shape with a diameter of about 0.8cm rather than shredded; There are too many kinds of vegetables and there is a lot of moisture, so it was decided to exclude all but the shikki pepper; Cabbage stems were found to be unsuitable because they continued to lose moisture after cooking; It was decided to improve by adding sugar, sesame oil, and sesame salt.

2. Second evaluation of pre-mixing ratio of sauce for stir-frying Chinese style squid sucker

The results were evaluated after cooking the instant simple Chinese style squid sucker stir-fry using the sauce prepared according to Table 7 of the improved mixing ratio in the first preliminary mixing ratio.

As a result of the experiment, it was generally okay, but the flavor of the oyster sauce seemed to be better; It was decided to add red paprika as a supplement to vegetables; In the first experiment, the stems of cabbage were replaced with wood ear mushrooms; Add sugar, sesame oil, and sesame salt in small portions.

3. 3rd evaluation of preliminary mixing ratio of sauce for stir-frying Chinese style squid sucker

Based on the secondary evaluation of the preliminary blending ratio, the results were evaluated after cooking the instant convenience Korean style squid sucker stir-fry using the sauce prepared according to the blending ratio of Table 8.

As a result of the experiment, it was decided to add 5 g of soy sauce because it was generally crispy and needed to correct the overall taste (sweet, salty); It was tested by increasing the oyster sauce by 10g, but the taste was evaluated to be weak, so it was decided to add 40g; For sweetness, it was determined that an increase of 5 g of white sugar (white sugar) and an additional test of starch syrup were necessary; For overall taste adjustment, 10% of Seoul flavored stir-fried udon sauce was mixed; The addition of wood ear mushrooms went well with the Chinese style sauce, and red paprika and onions were added for color and texture.

4. 4th evaluation of the preliminary mixing ratio of sauce for stir-fried Chinese style squid sucker

Based on the third evaluation of the preliminary mixing ratio, the results were evaluated after cooking an instant simple Chinese style squid sucker stir-fry using the sauce prepared according to the formulation in Table 9.

As a result of the experiment, it was increased to 40g of oyster sauce to correct the crispy taste, and 5g of white sugar (white sugar) and 15g of starch syrup were added for sweetness; The overall sweet and salty taste was adjusted by increasing the taste wine by 5g, and 20g of Seoul flavored stir-fried udon sauce was added; The Chinese style sauce pursues a non-spicy taste, so a small amount of red pepper was added.

5. Chinese style squid sucker stir-fry sauce final formulation setting

The final formulations derived through preliminary experiments for establishing the mixing ratio of the sauce for stir-fried Chinese style squid sucker are shown in Table 10, and based on this, a tasting fair was conducted and evaluated.

<Example 5> Selection of the amount of stir-fried squid sucker and the amount of sauce

Two types of instant convenience food Korean style squid sucker stir-fried sauce and instant convenient Chinese style squid sucker stir-fried sauce products established through Example 4 were developed. A sensory evaluation was conducted to determine the opinion of the tasting evaluation meeting and the total amount of the developed two types of instant squid sucker stir-fry sauce and sucker.

1. Sensory characteristics according to the amount of stir-fried fast food Korean style squid sucker

In order to determine the total amount of the self-developed instant Korean style squid sucker stir-fry sauce and the total amount of squid sucker, the ratio of the Korean style stir-fry sauce and squid sucker is the same (2:5). It was added to the rice (210g) to determine the total amount of stir-fried squid sucker.

end. Experiment material

(1) Treatment of raw materials (haieryeonggo)

The raw material for the squid sucker used in the experiment was a product (Haeryeonggo) selected from Donghaero Seafood Co., Ltd. by using an automatic sucker extractor, and stored in a freezer at -18℃ for 30 minutes to defrost. After that, 50cc of salt 10g/lL soju was added to boiling water, and the thawed haeryeonggo was boiled for 1 minute, and then put on a tray to remove moisture remaining for 30 minutes.

(2) Manufacture of sauce for stir-frying fast food Korean style squid sucker

The instant convenience food Korean style squid sucker stir-fry sauce was prepared as shown in Table 11 below. Sauce ingredients include Sampyo's soy sauce, CJ CheilJedang's Canary fish sauce, Gochujang, Jeongbaekdang, green onion oil, MSG, sesame oil, Ottogi's starch syrup, pepper, red pepper oil, sesame salt, Seoul Spice's direct grilled flavor enhancer, Odolbone sauce, Lotte's taste sake , Potato-flavored starch from Evergreen Agricultural Corporation and ginger powder from Sungjin Foods were used.

(3) Manufacture of instant convenience food Korean style squid sucker stir-fry

The instant convenience food Korean style squid sucker stir-fried was prepared according to the manufacturing process in FIG. 4 and the formulation in Table 9 above. After defrosting, the poached squid sucker was fried in a frying pan preheated to 170-180℃ for 30 seconds, and the sauce for stir-frying Korean squid was added and cooked in a frying pan for 2 to 3 minutes, and ingredients (vegetables) were added and cooked for 2 minutes. I did. The completed instant convenience meal Korean style squid sucker stir-fried was served with instant rice (210g) and subjected to sensory evaluation.

Treatment 1 = Squid sucker stir-fry sauce: Squid sucker = 72g: 180g

Treatment 2 = Squid sucker stir-fry sauce: Squid sucker = 80g: 200g

Treatment 3 = Squid sucker stir-fry sauce: Squid sucker = 88g: 220g

The weight of the squid sucker is the weight after defrosting and blanching Haeryeonggo.

I. Experimental method

(1) Sensory analysis

The appearance of the instant convenience food squid sucker stir-fry by configuring a panel of 7 people who have been trained in advance (before rubbing it with rice), the instant convenience food Korean style squid sucker stir-fry, and the harmony of the amount and taste of rice, and the appearance (after rubbing it with rice). The amount and taste of stir-fried and rice were compared. Ranks 1 to 3 were evaluated according to the excellent order.

(2) Statistical analysis

The results of this experiment were statistically processed by the GLM (Generalized Linear Model) process of the SAS (Statistics Analytical System, version 9.4, USA, 2013) package program, and the significance (p<0.05) of the treatment section was determined by Duncan's multiple range test. Tested.

All. Experiment result

(1) Determination of the amount of stir-fry with the instant convenience meal Korean style squid sucker

The sensory evaluation results of the amount of stir-fried ready-to-eat squid sucker before mixing with rice are shown in Table 12 below, and there was no significant difference according to the amount of stir-fried sucker before mixing with rice (p>0.05). The sensory evaluation of the amount of stir-fried ready-to-eat squid sucker after rubbing rice is shown in Table 13 below, and treatment group 3 was the highest (p<0.05). Therefore, as treatment zone 3, the amount of stir-fried ready-to-eat Korean style squid sucker was selected, and there were many opinions that the saltiness was strong, so the next experiment was decided with treatment zones with reduced sauce.

2. Determination of the amount of sauce for stir-frying the instant convenience meal Korean style squid sucker

end. Experiment material

(1) Treatment of raw materials (haieryeonggo)

The raw material for the squid sucker used in the experiment was a product (Haeryeonggo) selected from Donghaero Seafood Co., Ltd. by using an automatic sucker extractor, and stored in a freezer at -18℃ for 30 minutes to defrost. After that, 50cc of salt 10g/lL soju was added to boiling water, and the thawed haeryeonggo was boiled for 1 minute, and then put on a tray to remove moisture remaining for 30 minutes.

(2) Manufacture of sauce for stir-frying fast food Korean style squid sucker

The instant convenience meal Korean style squid sucker stir-fry sauce was prepared as shown in Table 11 above.

Sauce ingredients include Sampyo's soy sauce, CJ CheilJedang's Canary fish sauce, Gochujang, Jeongbaekdang, green onion oil, MSG, sesame oil, Ottogi's starch syrup, pepper, red pepper oil, sesame salt, Seoul Spice's direct grilled flavor enhancer, Odolbone sauce, Lotte's taste sake , Potato-flavored starch from Evergreen Agricultural Corporation and ginger powder from Sungjin Foods were used.

(3) Manufacture of instant convenience food Korean style squid sucker stir-fry

The instant convenience food Korean style squid sucker stir-fried was prepared according to the manufacturing process in FIG. 4 and the formulation in Table 9 above. After defrosting, the poached squid sucker is fried in a frying pan preheated to 170-180℃ for 30 seconds, and then the Korean style squid stir-frying sauce is added and cooked in a frying pan for 2 to 3 minutes. I did. The completed instant convenience food Korean style squid sucker stir-fried was served with instant rice (210g) for each treatment section, and sensory evaluation was conducted.

Sensory evaluation was performed by adjusting the amount of sauce for stir-frying in 220 g of the determined squid sucker as follows.

Treatment 1 = Squid sucker stir-fry sauce: Squid sucker = 70g: 220g

Treatment 2 = Squid sucker stir-fry sauce: Squid sucker = 80g: 220g

Treatment 3 = Squid sucker stir-fry sauce: Squid sucker = 90g: 220g

The weight of the squid sucker is the weight after thawing and blanching Haeryunggo

I. Experimental method

(1) Sensory analysis

A panel of 7 persons trained in advance was formed to evaluate the saltiness and taste when eating Korean-style squid suckers and stir-fried suckers with adjusted sauce amount with rice. Ranks 1 to 3 were evaluated according to the excellent order.

(2) Statistical analysis

The results of this experiment were statistically processed by the GLM (Generalized Linear Model) process of the SAS (Statistics Analytical System, version 9.4, USA, 2013) package program, and the significance (p<0.05) of the treatment section was determined by Duncan's multiple range test. Tested.

All. Experiment result

(1) Determination of the amount of sauce for stir-frying the instant convenience meal Korean style squid sucker

Table 14 shows the sensory evaluation results according to the amount of sauce for stir-frying the instant convenience food Korean style squid sucker of this experiment. As a result of sensory evaluation, there was no significant difference between treatment group 2 and treatment group 3, but the preference of treatment group 3 with stronger saltiness was higher. Therefore, the amount of sauce for stir-frying Korean style squid sucker was determined to be 90g and the amount of squid sucker was 220g.

3. Determination of the amount of sauce for stir-frying the instant convenience food Chinese style squid sucker

end. Experiment material

(1) Treatment of raw materials (haieryeonggo)

The raw material for the squid sucker used in the experiment was a product (Haeryeonggo) selected from Donghaero Seafood Co., Ltd. by using an automatic sucker extractor, and stored in a freezer at -18℃ for 30 minutes to defrost. After making, add 50cc of salt 10g/lL soju to boiling water, blanch the thawed haeryeonggo for 1 minute, and put it in a tray for 30 minutes to remove moisture.

(2) Preparation of sauce for stir-frying the instant convenience food Chinese style squid sucker

Chinese style squid sucker stir-fry sauce was prepared as shown in Table 15 below. Ingredients for the sauce are Sampyo's soy sauce, CJ CheilJedang's Jeongbaekdang, green onion oil, MSG, sesame oil, Ottogi's oyster sauce, starch syrup, pepper, red pepper oil, sesame salt, Seoul Spice's direct grilled flavor enhancer, stir-fried udon sauce, Lotte's taste sake, Potato flavored starch from Evergreen Agricultural Corporation and ginger powder from Sungjin Foods were used.

(3) Manufacture of instant convenience food stir-fried Chinese style squid sucker

The ready-to-eat Chinese style squid sucker stir-fry was prepared according to the manufacturing process in FIG. 5 and the formulation in Table 10 above. After defrosting, the poached squid sucker is fried in a frying pan preheated to 170-180℃ for 30 seconds, and then cooked in a frying pan for 2 to 3 minutes by adding Chinese style squid stir-fry sauce, and cooked for 2 minutes by adding subsidiary materials (vegetables). I did. The finished ready-to-eat Chinese style squid sucker stir-fried was served with instant rice (210g) and subjected to sensory evaluation.

Treatment 1 = Squid sucker stir-fry sauce: Squid sucker = 80g: 220g

Treatment 2 = Squid sucker stir-fry sauce: Squid sucker = 90g: 220g

Treatment 3 = Squid sucker stir-fry sauce: Squid sucker = 100g: 220g

The weight of the squid sucker is the weight after defrosting and blanching Haeryeonggo.

I. Experimental method

(1) Sensory analysis

A panel of 7 people trained in advance was configured to control the amount of Chinese style squid sucker sauce to evaluate the saltiness and taste when eating Chinese style squid sucker stir-fried with rice. Ranks 1 to 3 were evaluated according to the excellent order.

(2) Statistical analysis

The results of this experiment were statistically processed by the GLM (Generalized Linear Model) process of the SAS (Statistics Analytical System, version 9.4, USA, 2013) package program, and the significance (p<0.05) of the treatment section was determined by Duncan's multiple range test. Tested.

All. Experiment result

(1) Determine the amount of sauce for stir-frying Chinese style squid sucker

Table 16 shows the sensory evaluation results according to the amount of sauce for stir-fried Chinese style squid sucker in this experiment. Treatment group 3, which added the highest amount of sauce for stir-frying Chinese style squid suckers, showed the highest preference. Therefore, the amount of sauce for stir-frying the Chinese style squid sucker was selected as 100g and the amount of squid sucker was selected as 220g.

Through the experiment as described above, the composition ratios of the sauce for stir-fried Korean style squid sucker and the sauce for stir-fried Chinese style squid sucker of the present invention were determined as shown in Table 17 and Table 18, respectively.

Claims (6)

delete delete 5 to 10% by weight of soy sauce, 1 to 5% by weight of canary fish sauce, 2 to 9% by weight per refined sugar, 6 to 9% by weight of starch syrup, 0.3 to 1% by weight of pepper, 3 to 7% by weight of mash, 3 to 8% by weight of red pepper paste, 3 to 10% by weight of red pepper powder, 5 to 8% by weight of red pepper oil, 0.3 to 1.2% by weight of dried red pepper, 1 to 4% by weight of direct grilled flavor enhancer, 8 to 13% by weight of green onion oil, 8 to 13% by weight of garlic, 1 to 1 of starch Korean food consisting of 1.2% by weight, 3 to 6% by weight of MSG, 0.3 to 1% by weight of ginger powder, 1 to 1.2% by weight of sesame salt, 1 to 6% by weight of sesame oil, 5 to 11% by weight of Odolbone sauce, and 2 to 9% by weight of purified water Squid sucker cooking sauce Brewed soy sauce 5 to 10 wt%, oyster sauce 13 to 20 wt%, refined sugar 3 to 9 wt%, starch syrup 3 to 9 wt%, pepper 0.3 to 1 wt%, ginger powder 0.3 to 1 wt%, MSG 2 to 5 wt% %, 5 to 10% by weight of mash, 0.5 to 1% by weight of dried pepper, 3 to 9% by weight of green onion oil, 1 to 4% by weight of red pepper oil, 10 to 15% by weight of garlic, 1 to 5% by weight of starch, 1 to 2 of sesame salt Chinese style squid sucker cooking sauce consisting of weight %, sesame oil 2 to 5 weight %, stir-fried udon sauce 5 to 10 weight %, and purified water 8 to 14 weight %. An instant Korean style squid sucker stir-fry dish, characterized in that the sauce for cooking the Korean style squid sucker according to claim 3 and the squid sucker are mixed in a weight ratio of 1: 2 to 1: 3. An instant Chinese style squid sucker stir-fry, characterized in that the Chinese style squid sucker cooking sauce and squid sucker according to claim 4 are mixed in a weight ratio of 1: 2 to 1: 3.

Images