KR102311350B1 - Method for producing functional sea cucumber steak - Google Patents

Abstract

The present invention relates to a manufacturing method of a sea cucumber steak and a sea cucumber steak manufactured by the method. The manufacturing method comprises the following steps of: manufacturing dough for a steak by mixing chicken, beef, tofu, green onion, starch powder and eggs; and filling the manufactured dough for a steak in the inside of a sea cucumber, which is pulled out after steaming.

Description

Method for producing functional sea cucumber steak

The present invention comprises the steps of (1) extracting by adding Gujeolcho leaves, ginger and dandelion flowers to water, and then adding cooking wine to prepare an extract; (2) adding the extract prepared in step (1) to the sea cucumber from which the intestines have been removed, self-resolving and taking it out; (3) preparing a dough for steak by mixing chicken, beef, tofu, green onion, starch powder and egg; (4) preparing a sea cucumber steak by filling the sea cucumber taken out after self-restraint in the step (2) to include the steak dough prepared in the step (3); (5) preparing a sauce by mixing the extract prepared in step (1) with soy sauce, Worcestershire sauce, garlic, onion, butter, sugar, pepper, vinegar and lemon juice; and (6) placing the sauce prepared in step (5) on the sea cucumber steak prepared in step (4). it's about

Sea cucumber ( Stichopus japonicus ) belongs to the echinoderm and there are about 1,500 species worldwide, and 14 species in 4 families are known to inhabit in Korea. Sea cucumbers are widely distributed in the entire coast of Korea, and among them, the protuberant sea cucumbers mainly used for food are called blue sea ginseng, red sea ginseng, and black sea ginseng differently depending on their color. Sea cucumber has been used as the best folk medicine since ancient times as “ginseng of the sea”. Consumption is increasing rapidly in China, Japan and Korea as well. For this reason, the Ministry of Oceans and Fisheries has designated sea cucumber as one of the eight well-being aquatic products in Korea, and its importance continues to grow.

In addition, as revealed by modern science, sea cucumber is rich in protein and B vitamins, contains a lot of iodine, and contains a large amount of chondroitin, which is used as a raw material for various foods and medicines.

As such, sea cucumbers, which are mainly composed of sticky glycoproteins, can easily deteriorate through contact with oxygen during distribution, so secondary processing is required. There is no report of a case of manufacturing a high value-added processed sea cucumber product with excellent scientific properties and excellent convenience in cooking food that can be easily heated using a microwave oven.

Steak is a food that is consistently consumed because of the high-quality protein and savory flavor of meat. However, due to nutritional imbalance caused by excessive fat intake and lack of health functional ingredients such as dietary fiber, steak consumption is emerging as a health problem. In order to improve this, efforts are being made to add supplementary ingredients having health functionalities in the production of steak.

Korean Patent Application Laid-Open No. 2018-0062614 discloses a method for producing a steak with excellent antioxidant activity by adding lotus root, and Korean Patent Publication No. 2019-0117166 discloses a method for preparing a hamburger steak with sesame leaves, but the functionality of the present invention It is different from the manufacturing method of sea cucumber steak.

The present invention was derived from the above needs, and the present inventors provide a method for preparing a sea cucumber steak that can be easily heated using a microwave oven as a snack, side dish, or cold food for rice, and has excellent palatability and functionality. have.

In order to solve the above problems, the present invention comprises the steps of: (1) preparing an extract by adding gujeolcho leaves, ginger and dandelion flowers to water for extraction and then adding cooking wine; (2) adding the extract prepared in step (1) to the sea cucumber from which the intestines have been removed, self-resolving and taking it out; (3) preparing a dough for steak by mixing chicken, beef, tofu, green onion, starch powder and egg; (4) preparing a sea cucumber steak by filling the sea cucumber that has been taken out and cooked in the step (2) so that the dough for steak prepared in the step (3) is included; (5) preparing a sauce by mixing the extract prepared in step (1) with soy sauce, Worcestershire sauce, garlic, onion, butter, sugar, pepper, vinegar and lemon juice; and (6) placing the sauce prepared in step (5) on the sea cucumber steak prepared in step (4).

In addition, the present invention provides a sea cucumber steak prepared by the above method.

The sea cucumber steak of the present invention does not emit a fishy smell characteristic of sea cucumber at all, and the taste and texture are well mixed with the steak dough, which has the advantage of excellent preference. In addition, when the specific sauce of the present invention is consumed together, the flavor and taste of the steak can be further enhanced. It can also be easily heated in a microwave and consumed.

1 is a photograph of a sea cucumber steak product prepared by the method of the present invention.

In order to achieve the object of the present invention, the present invention

(1) preparing an extract by adding Gujeolcho leaves, ginger and dandelion flowers to water and then adding cooking wine;

(2) adding the extract prepared in step (1) to the sea cucumber from which the intestines have been removed, self-resolving and taking it out;

(3) preparing a dough for steak by mixing chicken, beef, tofu, green onion, starch powder and egg;

(4) preparing a sea cucumber steak by filling the sea cucumber that has been taken out and cooked in the step (2) so that the dough for steak prepared in the step (3) is included;

(5) preparing a sauce by mixing the extract prepared in step (1) with soy sauce, Worcestershire sauce, garlic, onion, butter, sugar, pepper, vinegar and lemon juice; and

(6) It provides a method for producing a sea cucumber steak, characterized in that it comprises the step of placing the sauce prepared in the step (5) on the sea cucumber steak prepared in the step (4).

In the method for producing a sea cucumber steak of the present invention, the extract of step (1) is preferably obtained by adding 23 to 27 g of Gujeolcho leaves, 8 to 12 g of ginger, and 13 to 17 g of dandelion flowers to 0.8 to 1.2 L of water. It can be prepared by adding 8-12 mL of cooking wine after extraction at ~100°C for 50-70 minutes, and more preferably by adding 25 g of Gujeolcho leaves, 10 g of ginger and 15 g of dandelion flowers to 1 L of water at 100°C. After extraction for 60 minutes, it can be prepared by adding 10 mL of cooking wine. Preparing the extract under the same conditions as described above can remove the fishy smell peculiar to sea cucumber, and when an appropriate amount is added during the preparation of the sauce, the taste and flavor of the sauce can be further enhanced.

In addition, in the method for producing a sea cucumber steak of the present invention, the self-sustaining in step (2) may preferably be performed at 90 to 100° C. for 2 to 4 minutes, more preferably at 100° C. for 3 minutes. can Under the same conditions as described above, it was able to cook sufficiently without harming the unique texture and flavor of sea cucumber.

In addition, in the method for producing a sea cucumber steak of the present invention, the step (3) is preferably chicken 450 to 550 g, beef 180 to 220 g, tofu 80 to 120 g, green onion 8 to 12 g, starch powder 8 to 12 g and an egg can be mixed to prepare a steak dough, and more preferably, 500 g chicken, 200 g beef, 100 g tofu, 10 g green onion, 10 g starch powder and eggs are mixed to make a steak dough. can be manufactured.

In addition, in the method for producing a sea cucumber steak of the present invention, the sauce of step (5) is preferably 28 to 32% by weight of the extract, 16 to 20% by weight of soy sauce, 18 to 22% by weight of Worcestershire sauce, based on the total weight of the sauce. , garlic 6-8 wt%, onion 4-6 wt%, butter 1.8-2.2 wt%, sugar 8-12 wt%, pepper 0.8-1.2 wt%, vinegar 4.5-5.5 wt%, and lemon juice 1.8-2.2 wt% It can be prepared by mixing, more preferably, based on the total weight of the sauce, 30% by weight of the extract, 18% by weight of soy sauce, 20% by weight of Worcestershire sauce, 7% by weight of garlic, 5% by weight of onion, 2% by weight of butter, sugar It can be prepared by mixing 10% by weight, 1% by weight of pepper, 5% by weight of vinegar, and 2% by weight of lemon juice. The sauce prepared under the above conditions can serve to enhance the flavor of the sauce by harmonizing the taste and aroma of the ingredients, and to enhance the juiciness and flavor when eaten in layers with sea cucumber steak.

The method for producing a sea cucumber steak of the present invention is more specifically

(1) Add 23~27 g of Gujeolcho leaves, 8~12 g of ginger and 13~17 g of dandelion flower to 0.8~1.2 L of water and extract at 90~100℃ for 50~70 minutes, then add 8~12 mL of cooking wine to prepare an extract;

(2) adding the extract prepared in step (1) to the sea cucumber from which the intestines have been removed, and taking it out at 90-100° C. for 2-4 minutes;

(3) preparing a steak dough by mixing chicken 450-550 g, beef 180-220 g, tofu 80-120 g, green onion 8-12 g, starch powder 8-12 g, and eggs;

(4) preparing a sea cucumber steak by filling the sea cucumber taken out after self-restraint in the step (2) to include the steak dough prepared in the step (3);

(5) Based on the total weight of the sauce, 28-32 wt% of the extract prepared in step (1) and 16-20 wt% of soy sauce, 18-22 wt% of Worcestershire sauce, 6-8 wt% of garlic, 4-6 wt% of onion wt%, butter 1.8-2.2 wt%, sugar 8-12 wt%, pepper 0.8-1.2 wt%, vinegar 4.5-5.5 wt%, and lemon juice 1.8-2.2 wt% to prepare a sauce; and

(6) may include the step of placing the sauce prepared in the step (5) on the sea cucumber steak prepared in the step (4),

more specifically

(1) adding 25 g of Gujeolcho leaves, 10 g of ginger and 15 g of dandelion flower to 1 L of water, extracting at 100° C. for 60 minutes, and then adding 10 mL of cooking wine to prepare an extract;

(2) adding the extract prepared in step (1) to the sea cucumber from which the intestines have been removed, and taking it out at 100° C. for 3 minutes;

(3) preparing a steak dough by mixing 500 g of chicken, 200 g of beef, 100 g of tofu, 10 g of green onion, 10 g of starch powder and an egg;

(4) preparing a sea cucumber steak by filling the sea cucumber taken out after self-restraint in the step (2) to include the steak dough prepared in the step (3);

(5) Based on the total weight of the sauce, 30% by weight of the extract prepared in step (1) and 18% by weight of soy sauce, 20% by weight of Worcestershire sauce, 7% by weight of garlic, 5% by weight of onion, 2% by weight of butter, 10% by weight of sugar Preparing a sauce by mixing 1% by weight of weight, 1% by weight of pepper, 5% by weight of vinegar, and 2% by weight of lemon juice; and

(6) It may include the step of putting the sauce prepared in the step (5) on the sea cucumber steak prepared in the step (4).

The present invention also provides a sea cucumber steak prepared by the above method.

Hereinafter, an embodiment of the present invention will be described in detail. However, the following examples are merely illustrative of the present invention, and the content of the present invention is not limited to the following examples.

Preparation Example 1. Sea cucumber steak

(1) 25 g of Gujeolcho leaves, 10 g of ginger, and 15 g of dandelion flower were added to 1 L of purified water, extracted at 100° C. for 1 hour, and then 10 mL of cooking wine was additionally added to prepare an extract.

(2) After washing, the extract prepared in step (1) was added to the sea cucumber from which the intestines were removed at a ratio of 1:2 (w:v), boiled (blanched) at 100° C. for 3 minutes, and taken out.

(3) A steak dough was prepared by mixing 500 g of pulverized and cooked chicken, 200 g of ground and cooked beef, 100 g of tofu, 10 g of minced green onion, 10 g of starch powder and 2 eggs.

(4) A sea cucumber steak was prepared by filling the sea cucumber prepared in step (3) so that the sea cucumber prepared in step (3) is included and sealing the contents so that the contents do not fall out.

(5) Based on the total weight of the sauce, 30% by weight of the extract prepared in step (1) and 18% by weight of soy sauce, 20% by weight of Worcestershire sauce, 7% by weight of minced garlic, 5% by weight of minced onion, 2% by weight of butter, A sauce was prepared by mixing 10% by weight of sugar, 1% by weight of pepper, 5% by weight of vinegar, and 2% by weight of lemon juice.

(6) The sauce prepared in step (5) was placed on the sea cucumber steak prepared in step (4), and then packaged.

Comparative Example 1. Sea cucumber steak

(1) After washing, purified water was added to the sea cucumber from which the intestines were removed at a ratio of 1:2 (w:v), boiled (blanched) at 100° C. for 3 minutes, and taken out.

(2) A steak dough was prepared by mixing 500 g of pulverized and cooked chicken, 200 g of ground and cooked beef, 100 g of tofu, 10 g of minced green onion, 10 g of starch powder and 2 eggs.

(3) A sea cucumber steak was prepared by filling the sea cucumber prepared in step (2) so that the sea cucumber prepared in step (2) is included and sealing the contents so that the contents do not fall out.

(4) Based on the total weight of the sauce, purified water 30% by weight, soy sauce 18% by weight, Worcestershire sauce 20% by weight, minced garlic 7% by weight, minced onion 5% by weight, butter 2% by weight, sugar 10% by weight, pepper 1 weight %, 5% by weight of vinegar and 2% by weight of lemon juice were mixed to prepare a sauce.

(5) The sauce prepared in step (4) was placed on the sea cucumber steak prepared in step (3), and then packaged.

Comparative Examples 2 to 4. Sea Cucumber Steak

The sea cucumber steaks of Comparative Examples 2 to 4 were prepared by the method of Preparation Example 1, but by varying the extract material mixing ratio of step (1).

Extraction ratio material type Preparation Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Purified water (L) One One One One Gujeolcho leaves (g) 25 × 40 15 Ginger (g) 10 10 10 14 Dandelion flower (g) 15 40 × 25 Cooking wine (mL) 10 10 10 6

Example 1. DPPH radical scavenging activity of sea cucumber steak

To investigate the antioxidant activity, the antioxidant activity was measured by hydrogen electron donating ability. The diluted sample was diluted with methanol (or DMSO) solvent, and 900 μl of DPPH solution (100 uM) and 100 μl of each sample were mixed and stirred. After the mixed sample was reacted in the dark for 30 minutes, absorbance was measured at 517 nm. For hydrogen electron donating ability, each experiment was repeated 3 times and averaged, and then the degree of decrease in absorbance for the control was calculated by the following equation.

Antioxidant activity on DPPH radical scavenging activity (%) = (A-B)/A × 100

A: Absorbance of DPPH solution without sample added

B: Absorbance of reaction between DPPH and sample in the reaction solution

DPPH radical scavenging activity of sea cucumber steak Sample (1000 ppm) DPPH radical scavenging ability (%) Preparation Example 1 38.5±1.0 Comparative Example 1 21.4±1.2 Comparative Example 2 27.5±1.8 Comparative Example 3 29.3±1.4 Comparative Example 4 32.6±1.9

As a result of comparing the antioxidant activity of the sea cucumber steak, the sea cucumber steak of Preparation Example 1 exhibited the highest scavenging activity, and the sea cucumber steak of Comparative Example 1 exhibited the lowest scavenging activity. Therefore, it is judged that preparing a sea cucumber steak using the extract prepared under the conditions of Preparation Example 1 can increase the antioxidant activity and thus improve the quality of the steak.

Example 2. Sensory test of sea cucumber steak

The sea cucumber steaks of Preparation Example 1 and Comparative Examples 1 to 4 were sampled by 30 sensory test personnel, and the flavor, taste, texture, and overall preference were distinguished. 1 point: very bad, 2 points: bad, 3 points : Average, 4 points: good, 5 points: very good, the evaluation was performed using a 5-point symbolic scale method.

Sensory test of sea cucumber steak division incense taste texture Comprehensive symbology Preparation Example 1 4.2 4.6 4.0 4.5 Comparative Example 1 3.5 3.5 3.6 3.4 Comparative Example 2 3.7 3.8 3.8 3.8 Comparative Example 3 3.8 4.0 3.9 3.9 Comparative Example 4 3.9 4.1 4.0 4.0

As a result, the sea cucumber steak of Preparation Example 1 showed the highest score in all items. Therefore, it was confirmed that the taste and texture could be improved without producing any fishy smell peculiar to the sea cucumber due to the self-sustaining use of the extract of Preparation Example 1 and adding an appropriate amount during the preparation of the sauce.

Example 3. Sensory test of sea cucumber steak according to the sauce mixing ratio

A sea cucumber steak prepared by the method of Preparation Example 1, a sea cucumber steak prepared by the method of Preparation Example 1, but with a sea cucumber steak (Comparative Examples 5 and 6) prepared by changing the sauce mixing ratio in step (5), the same as in Example 2 The results of the sensory test performed by the method are shown in Table 5 below.

Comparison of sauce mixing ratio (wt%) type of sauce Preparation Example 1 Comparative Example 5 Comparative Example 6 extract 30 35 25 soy sauce 18 14 24 Worcestershire Sauce 20 25 15 chopped garlic 7 4 10 chopped onion 5 8 2 butter 2 One 3 Sugar 10 4.5 14.5 pepper One 0.5 1.5 vinegar 5 7 3 lemon juice 2 One 2

As a result, although there was no significant difference in the preference for texture, the sea cucumber steak of Preparation Example 1 showed the highest preference in aroma, taste, and overall preference, and it was prepared by mixing the sauce ingredients under the conditions of Preparation Example 1. It was confirmed that it was possible to increase the degree of preference by combining well with

Sensory Test of Sea Cucumber Steak according to Sauce Mixture Ratio division incense taste texture Comprehensive symbology Preparation Example 1 4.2 4.6 4.0 4.5 Comparative Example 5 3.6 3.8 3.9 3.9 Comparative Example 6 3.7 4.0 3.9 3.8

Claims (5)

(1) preparing an extract by adding 23~27 g of Gujeolcho leaves, 8~12 g of ginger, and 13~17 g of dandelion flower to 0.8~1.2 L of water and then adding 8~12 mL of cooking wine;
(2) adding the extract prepared in step (1) to the sea cucumber from which the intestines have been removed, self-resolving and taking it out;
(3) preparing a steak dough by mixing chicken 450-550 g, beef 180-220 g, tofu 80-120 g, green onion 8-12 g, starch powder 8-12 g, and eggs;
(4) preparing a sea cucumber steak by filling the sea cucumber that has been taken out and cooked in the step (2) so that the dough for steak prepared in the step (3) is included;
(5) Based on the total weight of the sauce, 28-32 wt% of the extract prepared in step (1) and 16-20 wt% of soy sauce, 18-22 wt% of Worcestershire sauce, 6-8 wt% of garlic, 4-6 wt% of onion wt%, butter 1.8-2.2 wt%, sugar 8-12 wt%, pepper 0.8-1.2 wt%, vinegar 4.5-5.5 wt%, and lemon juice 1.8-2.2 wt% to prepare a sauce; and
(6) A method of producing a sea cucumber steak, characterized in that it comprises the step of placing the sauce prepared in the step (5) on the sea cucumber steak prepared in the step (4). delete delete According to claim 1,
(1) Add 23~27 g of Gujeolcho leaves, 8~12 g of ginger, and 13~17 g of dandelion flower to 0.8~1.2 L of water and extract at 90~100℃ for 50~70 minutes, then add 8~12 mL of cooking wine to prepare an extract;
(2) adding the extract prepared in step (1) to the sea cucumber from which the intestines have been removed, self-retaining at 90 to 100° C. for 2 to 4 minutes, and then taking it out;
(3) preparing a steak dough by mixing chicken 450-550 g, beef 180-220 g, tofu 80-120 g, green onion 8-12 g, starch powder 8-12 g, and eggs;
(4) preparing a sea cucumber steak by filling the sea cucumber that has been taken out and cooked in the step (2) so that the dough for steak prepared in the step (3) is included;
(5) Based on the total weight of the sauce, 28-32 wt% of the extract prepared in step (1) and 16-20 wt% of soy sauce, 18-22 wt% of Worcestershire sauce, 6-8 wt% of garlic, 4-6 wt% of onion wt%, butter 1.8-2.2 wt%, sugar 8-12 wt%, pepper 0.8-1.2 wt%, vinegar 4.5-5.5 wt%, and lemon juice 1.8-2.2 wt% to prepare a sauce; and
(6) A method of producing a sea cucumber steak, characterized in that it comprises the step of placing the sauce prepared in the step (5) on the sea cucumber steak prepared in the step (4). A sea cucumber steak prepared by the method of claim 1 or 4.

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