KR102371642B1 - Abalone jerky manufacturing method and The sauce composition - Google Patents
Abalone jerky manufacturing method and The sauce composition Download PDFInfo
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Abstract
본 발명은 미역과 다시마 등을 먹고 자란 청정해역의 무공해 식품인 전복을 이용하여 육포와 같은 전복육포를 제조방법에 관한 것으로서, 더욱 상세하게는 살아 있는 활전복에 묻어 있는 이물질을 제거한 후 녹차 우려낸 물에 소금을 용해시켜 바닷물의 표준해수 염도인 3.5%∼4%의 염도세척수에 깨끗하게 세척하는 단계; 상기 염도세척수에 세척된 전복을 물에 황칠나무와 잎을 넣고 끓인 찜기에 넣고 10분간 증숙하는 단계: 상기 증숙된 전복을 냉각한 후 탈각한 다음 전복 내장과 이빨을 제거하는 단계; 상기 내장과 이빨을 제거하고 남은 전복살을 2㎜∼5㎜ 두께로 세절하는 단계; 상기 세절된 전복살을 조미소스에 15분∼20분간 침지하여 숙성하는 단계; 상기 숙성된 전복살을 13∼15시간 동안 28℃∼30℃의 온도로 온풍 건조하는 단계; 상기 숙성 건조된 전복살을 오븐에서 180℃의 온도에서 굽는 단계로 이루어진 전복육포 제조방법 및 그 소스 조성물에 관한 것이다The present invention relates to a method for producing abalone jerky, such as jerky, using abalone, which is a non-polluting food in clean seas grown by eating seaweed and kelp. Dissolving the salt in the seawater and washing it cleanly in the standard seawater salinity of 3.5% to 4% salinity washing water; A step of steaming the abalone washed in the saline washing water with hwangchil tree and leaves in water and boiling it for 10 minutes: cooling the steamed abalone and then peeling the abalone and removing the intestines and teeth of the abalone; Cutting the abalone meat remaining after removing the intestines and teeth to a thickness of 2 mm to 5 mm; immersing the minced abalone meat in seasoning sauce for 15 to 20 minutes and aging; Drying the aged abalone meat with hot air at a temperature of 28°C to 30°C for 13 to 15 hours; It relates to a method for preparing abalone jerky comprising the step of baking the aged and dried abalone meat in an oven at a temperature of 180° C. and a sauce composition thereof.
Description
본 발명은 미역과 다시마 등을 먹고 자란 청정해역의 무공해 식품인 전복을 이용하여 육포와 같은 전복육포의 제조방법에 관한 것으로서, 더욱 상세하게는 상온에서 보관이 용이하고 영양분이 풍부한 전복육포를 제공하는 동시에 제조시 황칠나무와 잎을 끓인 물로 증숙시킨 후 건조하여 조미소스에 숙성시킨 전복육포를 제조함으로 맛과 영양이 유지되면서 황칠나무속에 들어있는 항암성분과 항균효과를 갖을 수 있도록 한 전복육포 제조방법 및 그 소스 조성물에 관한 것이다.The present invention relates to a method for producing abalone jerky, such as jerky, using abalone, which is a pollution-free food in clean seas grown by eating seaweed and kelp, and more particularly, to provide abalone jerky that is easy to store at room temperature and rich in nutrients. At the same time, it is a method of manufacturing abalone jerky that has anticancer and antibacterial effects contained in hwangchil tree while maintaining taste and nutrition by manufacturing hwangchil tree and leaves with boiling water, drying and aging in seasoning sauce. and to a source composition thereof.
일반적으로 전복은 회, 구이, 찜, 죽, 전계탕, 전복젓갈, 건조전복, 전복볶음고추장, 전복장조림, 전복분말 등으로 이용되어 소비해왔으나 전복의 적은 생산량으로 인하여 가격이 비싸고 양이 제한 적이었다. In general, abalone has been consumed as sashimi, grilled, steamed, porridge, jeongyetang, salted abalone, dried abalone, stir-fried abalone red pepper paste, stewed abalone, abalone powder, etc. it was
그러나 현대에는 양식의 발달로 인하여 전복의 생산량이 해마다 증산되는 실정에서 소비는 한정적인 문제점이 있다.However, in modern times, abalone production is increasing year by year due to the development of aquaculture, and consumption has a limited problem.
기존에는 자연산 전복을 제공함으로써 그 생산량이 한정적이므로 전복가격이 비싸고 전복요리가 고급요리에 해당되어 특별한 요리로 분류된 반면에 어민은 전복이 비싼 만큼 경제적인 이득이 발생하지 못하는 문제점이 있다.In the past, by providing wild abalone, the production is limited, so the price of abalone is expensive, and abalone is classified as a special dish because it is a luxury dish.
따라서 최근에는 해양수산부와 어민들의 연구와 노력 끝에 전복양식 기술이 발달하여 전복생산을 대량생산하게 됨으로 전복 가격이 내려가고 많은 사람이 전복을 즐길 수 있는 효과는 있으나, 반면에 전복 양식장의 시설비용과 관리비용이 증대되는 문제점과 전복 생산량대비 전복소비량이 적어 전복을 양식하는 어민들이 어려움을 갖고 있는 실정이다.Therefore, in recent years, abalone farming technology has been developed after the research and efforts of the Ministry of Oceans and Fisheries and fishermen to mass-produce abalone, which has the effect of lowering the price of abalone and allowing many people to enjoy abalone, but on the other hand, it is The problem is that the management cost is increased and the abalone consumption is small compared to the production of abalone, so it is difficult for fishermen to grow abalone.
이 분야의 선행기술을 살펴보면, 등록특허공보 제10-1251324호(등록일자 2013년03월28일)의 "전복포 가공방법 및 그에 의해 제조된 전복포"(이하 "선행기술"이라한다)는 전복을 가공하는 방법에 있어서,Looking at the prior art in this field, the "abalone fabric processing method and abalone fabric manufactured by it" (hereinafter referred to as "prior art") of Patent Publication No. 10-1251324 (registration date March 28, 2013) is In the method of processing abalone,
a) 전복을 주된 재료로 하되 건조되었을 때의 형태 및 질감을 고려하여 전복보다 적은 양으로 수리미를 첨가하여 마쇄하는 단계,a) Grinding with abalone as the main material, but adding surimi in a smaller amount than abalone considering the shape and texture when dried;
b) 전복과 수리미를 마쇄한 마쇄물에 대해 양념을 가미하고 재혼합하는 단계,b) adding seasoning to the ground abalone and surimi and re-mixing;
c) 양념을 가미한 전복과 수리미의 반죽을 숙성시키는 단계,c) maturing the batter of seasoned abalone and surimi;
d) 숙성된 전복과 수리미의 반죽을 성형하는 단계, 그리고,d) forming the dough of aged abalone and surimi; and
e) 성형된 전복과 수리미 반죽을 건조하는 단계를 포함하는 전복포 가공 방법이 개시되었다.e) A method of processing abalone including drying the molded abalone and surimi dough was disclosed.
상기 선행기술은 전복포를 제조하기 위해 전복보다 적은 양의 수리미를 포함하는 것으로 하고 있다.The prior art is supposed to include a smaller amount of surimi than abalone in order to manufacture an abalone cloth.
수리미는 어육에 적당량의 소금(2~3%)을 첨가하여 어육의 고기갈이를 하면 염용성 단백질인 미오신(myosin)과 엑토미오신(actomyosin) 단백질이 용출하여 점도가 높은 졸상을 이루는데 이것을 수리미라 한다. When the fish meat is ground by adding an appropriate amount of salt (2~3%) to the fish meat, myosin and actomyosin proteins, which are salt-soluble proteins, are eluted to form sols with high viscosity. do.
다른 말로는 고기풀이라고도 하며 연제품의 원료로 주로 이용된다.In other words, it is also called meat paste and is mainly used as a raw material for soft products.
상기 선행기술은 순수한 전복을 이용하는 것이 아니라 소금이 첨가된 어육과 전복을 혼합하여 분쇄한 후 분쇄물과 양념을 혼합한 다음 반죽하고 이의 반죽을 성형시켜 건조함으로 전복포를 제조하는 것으로 개시되어 있다.The prior art discloses that, instead of using pure abalone, salt-added fish meat and abalone are mixed and pulverized, the pulverized material and seasoning are mixed, kneaded, and the dough is molded and dried to manufacture abalone.
상기와 같이 제조된 선행기술은 전복으로만 된 전복육포와는 그 맛과 식감의 차이가 현저할 뿐만 아니라 조미맛이 강하고 순수한 전복 맛을 제공할 수 없는 문제점이 있다.The prior art prepared as described above has a problem in that it has a significant difference in taste and texture from abalone jerky made of only abalone, as well as has a strong seasoning and cannot provide a pure taste of abalone.
본 발명은 상기와 같은 문제점을 해결하기 위한 것으로서, 상온에서 보관이 용이하고 영양분이 풍부한 전복육포를 제공하는 동시에 제조시 황칠나무와 잎의 끓인 물로 증숙시킨 후 건조하여 조미전복육포를 제조함으로 맛과 영양이 유지되면서도 황칠나무속에 들어있는 항암성분과 항균효과를 가질 수 있도록 한 전복육포를 제공함을 목적으로 한 것이다.The present invention is to solve the above problems, and while providing abalone jerky that is easy to store at room temperature and rich in nutrients, at the same time, it is steamed with boiled water of hwangchil tree and leaves, and then dried to produce seasoned abalone jerky. The purpose is to provide abalone jerky that can have anticancer and antibacterial effects contained in Hwangchil tree while maintaining nutrition.
또한 본 발명은 황칠나무와 잎으로 훈증시켜 증숙한 조미전복육포를 4계절에 관계없이 통상의 육포와 같이 간식, 술안주 등으로 자유롭게 전복육포를 먹을 수 있도록 함으로 전복육포의 소비를 지속적으로 늘리고 어민의 경제여건에 도움을 줄 수 있도록 함을 목적으로 한 것이다.In addition, the present invention continuously increases the consumption of abalone jerky and increases the consumption of abalone jerky by allowing the seasoned abalone jerky that is steamed with hwangchil wood and leaves to be freely eaten as a snack or side dish like normal jerky regardless of the four seasons. It is intended to help the economic conditions.
본 발명의 목적을 달성하기 위한 수단으로서, 살아 있는 활전복에 묻어 있는 이물질을 제거한 후 녹차를 우려낸 물에 소금을 용해시켜 바닷물의 표준해수 염도인 3.5%∼4%의 염도세척수에 깨끗하게 세척하는 단계;As a means for achieving the object of the present invention, after removing foreign substances attached to live abalone, salt is dissolved in green tea brewed water, and then washed cleanly in standard seawater salinity of 3.5% to 4% salinity washing water. ;
상기 염도세척수에 세척된 전복을 물에 황칠나무와 잎을 넣고 끓인 찜기에 넣고 10분간 증숙한는 단계: A step of steaming the abalone washed in the saline washing water for 10 minutes in a steamer that is boiled with hwangchil wood and leaves in water:
상기 증숙된 전복을 냉각한 후 탈각한 다음 전복 내장과 이빨을 제거하는 단계;After cooling the steamed abalone, peeling and removing the abalone intestines and teeth;
상기 내장과 이빨을 제거하고 남은 전복살을 2㎜∼5㎜ 두께로 세절하는 단계;Cutting the abalone meat remaining after removing the intestines and teeth to a thickness of 2 mm to 5 mm;
상기 세절된 전복살을 조미소스에 15분∼20분간 침지하여 숙성하는 단계;immersing the minced abalone meat in seasoning sauce for 15 to 20 minutes and aging;
상기 숙성된 전복살을 13∼15시간 동안 28℃∼30℃의 온도로 온풍 건조하는 단계; Drying the aged abalone meat with hot air at a temperature of 28°C to 30°C for 13 to 15 hours;
상기 건조된 전복살을 오븐에서 180℃의 온도에서 굽는 단계; 를 포함하여 전복육포를 제조하는 것을 특징으로 한다. Bake the dried abalone meat at a temperature of 180 ℃ in an oven; It is characterized in that it produces abalone jerky, including.
상기 조미소스는 간장 20∼35중량%, 육수 15∼23중량%, 매운고추 발효액 15∼20중량%, 매실발효액 13∼18중량%, 맛술 6∼10중량%, 자몽종자추출액 2∼5중량%, 청주 2∼4중량%, 참기름 2∼4중량%, 치자추출액 2∼4중량%를 혼합하여 육수를 제조하는 것을 특징으로 한다.The seasoning sauce is 20 to 35% by weight of soy sauce, 15 to 23% by weight of broth, 15 to 20% by weight of fermented hot pepper, 13 to 18% by weight of fermented plum, 6 to 10% by weight of cooking wine, 2 to 5% by weight of grapefruit seed extract , 2 to 4% by weight of sake, 2 to 4% by weight of sesame oil, and 2 to 4% by weight of gardenia extract to prepare the broth.
상기 육수는 물 10ℓ 기준으로 다시마 35중량%, 양파 30중량%, 대파 20중량%, 사과 15중량%를 넣고 30분∼3시간 동안 다려서 제조하는 것을 특징으로 한다.The broth is characterized in that it is prepared by adding kelp 35% by weight, onion 30% by weight, green onion 20% by weight, and apple 15% by weight, based on 10 liters of water, and ironing for 30 minutes to 3 hours.
상기 전복육포는 수분 함량이 20∼23%인 것을 특징으로 한다. The abalone jerky is characterized in that the moisture content is 20 to 23%.
이상과 같이 된 본 발명의 전복육포는 상온에서 보관이 용이하여 유통기간을 길게 할 수 있으며 또한 영양분이 풍부한 전복육포를 제공할 수 있는 이점이 있다.The abalone jerky of the present invention as described above is easy to store at room temperature, so the distribution period can be prolonged, and there is an advantage of providing nutrient-rich abalone jerky.
본 발명은 순수한 전복 살을 세절한 전복육포를 제조함으로서 제품의 유통기간을 길게 할 수 있는 효과가 있으며, 전복을 육포로 제조함으로 장소에 구애 없이 언제 어디서나 간식용으로 먹을 수 있는 동시에 술안주로 제공할 수 있도록 함으로 기존의 이용범위를 더 확대시켜 소비를 촉진하는 효과가 있다.The present invention has the effect of prolonging the shelf life of the product by manufacturing abalone jerky by cutting pure abalone flesh, and by making abalone jerky, it can be eaten as a snack anytime and anywhere regardless of location and can be served as a side dish at the same time. This has the effect of facilitating consumption by further expanding the existing range of use.
또한 본 발명은 전복육포의 맛과 영양이 유지되면서도 황칠나무속에 들어있는 항암성분과 항균효과를 가질 수 있도록 함으로 기능성 전복육포를 제공하는 효과를 갖는다.In addition, the present invention has the effect of providing functional abalone jerky by allowing it to have anticancer components and antibacterial effects contained in Hwangchil tree while maintaining the taste and nutrition of abalone jerky.
도1은 본 발명의 전복육포 제조방법에 따른 공정도를 나타낸 것이다.1 shows a process diagram according to the method for manufacturing abalone jerky of the present invention.
이한 본 발명의 제조 공정에 다른 실시 예를 상세히 설명하면 다음과 같다.Hereinafter, another embodiment of the manufacturing process of the present invention will be described in detail.
제1공정: 활 전복을 염도 세척수에 세척하는 단계Step 1: Washing live abalone in saline washing water
살아 있는 활전복에 묻어 있는 이물질을 제거한 후 녹차 우려낸 물에 소금을 용해시켜 바닷물의 표준해수 염도인 3.5%∼4%의 염도세척수에 깨끗하게 세척한다.After removing foreign substances from live abalone, dissolve salt in green tea brewed water and wash thoroughly in seawater with a salinity of 3.5% to 4%, which is the standard seawater salinity.
상기 염도세척수는 녹차 우려낸 물에 소금을 용해시켜 바닷물의 표준 해수 염도 3.5%∼4%의 염도세척수를 제조한다.The salinity washing water is prepared by dissolving salt in green tea brewed water to prepare a salinity washing water of 3.5% to 4% of standard seawater salinity of seawater.
본 발명에서 사용하는 염도세척수는 녹차우린 물에 소금을 용해시켜 3.5%의 염도가 되도록 하는 것이 바람직하다.The salinity washing water used in the present invention is preferably dissolved in salt in green tea water to have a salinity of 3.5%.
본 공정에서 녹차우린 물에 표준해수 염도기준으로 염도를 맞춰 세척수 로 사용하는 것은 전복이 자란 바다물의 염도와 동일한 환경으로 맞춰 세척함으로 활전복살이 물러지거나 변화가 발생되는 것을 방지하기 위함이다.In this process, the green tea broth water is used as washing water by adjusting the salinity to the standard seawater salinity standard to prevent the live abalone from becoming brittle or changing by washing it in the same environment as the salinity of the seawater where the abalone was grown.
더불어 녹차우린 물로 세척함으로 전복에서 발생되는 이물감을 제거하는 효과를 가지므로 차후 제조된 전복육포에서 비릿한 냄새가 발생되지 않도록 한 것이다.In addition, the green tea broth has the effect of removing the foreign body feeling from the abalone by washing it with water, so that the fishy smell does not occur in the abalone jerky produced later.
제2공정: 세척된 전복을 황칠나무와 잎을 우린 물에 증숙하는 단계Step 2: Steaming washed abalone in water soaked with hwangchil tree and leaves
상기 염도세척수에 세척된 전복을 물에 황칠나무와 잎을 넣고 끓인 찜기에 넣고 10분간 증숙한다.The abalone washed in the saline washing water is put in a steamer in which hwangchil wood and leaves are boiled in water and steamed for 10 minutes.
본 공정에서는 기능성 전복육포를 제조하기 위한 공정으로서 찜기에 담겨진 물에 황칠나무와 잎을 넣고 황칠나무와 잎이 우려질 때까지 20분∼1시간 끓인 후 찜기에 전복을 넣고 10분간 가열하여 증숙한다.In this process, as a process for manufacturing functional abalone jerky, add hwangchil tree and leaves to water in a steamer, boil for 20 minutes to 1 hour until hwangchil tree and leaves are boiled, then put abalone in a steamer and heat for 10 minutes to steam. .
또한 물이 들어가지 않는 증숙기에서는 증기가 나오는 측에 황칠나무와 잎을 넣고 그 위에 채반을 설치한 후 황칠나무와 잎이 우려질 때까지 20분∼1시간 끓인 다음 전복을 올려놓고 10분간 더 증숙한다.Also, in the steaming period where water does not enter, put the hwangchil tree and leaves on the side where the steam is coming out, install a tray on it, and boil it for 20 minutes to 1 hour until the hwangchil tree and leaves are boiled, then put the abalone on it and cook it for another 10 minutes. to mature
본 발명에서 이용하는 황칠나무의 효능을 살펴보면, 암세포의 자살을 유도를 해주는 역할을 하여 폐암이나 간암 그리고 백혈병 세포를 억제하는 효과가 탁월하다고 알려져 있다.Looking at the efficacy of hwangchil tree used in the present invention, it is known that it is excellent in inhibiting lung cancer, liver cancer, and leukemia cells by inducing suicide of cancer cells.
또한 황칠나무는 항암효과와 항균효과도 강력하여서 암세포의 성장을 막는 것은 물론 장염을 일으키는 비브리오 식중독을 일으키는 병원균들 제거하는 데도 효과적인 것으로 알려져 있다.In addition, Hwangchil tree has strong anticancer and antibacterial effects, so it is known to be effective not only in preventing the growth of cancer cells, but also in removing pathogens that cause food poisoning of Vibrio, which causes enteritis.
또한 혈관 건강에 있어서 황칠나무가 체내에 존재하는 나쁜 콜레스트롤을 제거하고 좋은 콜레스트롤의 양을 늘려주어 혈류가 원활하게 흐르도록 도와주고 혈압이 정상적으로 유지되게 하며, 혈액순환을 원활하게 이루어지게 도와줌으로 심혈관 질환을 예방하고 혈관 건강을 유지하는데 도움이 되는 것으로 알려져 있으며,In addition, in terms of blood vessel health, Hwangchil tree removes bad cholesterol from the body and increases the amount of good cholesterol, helping blood flow smoothly, maintaining normal blood pressure, and helping blood circulation smoothly. It is known to help prevent disease and maintain blood vessel health.
면역력 증가에 있어서도 강력한 항균작용을 가지고 있어서 인체에 유해한 균이 들어오는 것을 막아주고 인체 면역세포의 활동을 원활하게 이루어지도록 도와주어서 면역력을 전체적으로 상승시키는데 좋은 것으로 알려져 있다.It has a strong antibacterial action in increasing immunity, preventing harmful bacteria from entering the human body and helping the body's immune cells to function smoothly.
[출처] NAVER 황칠나무효능이 얼마나 좋을까? 에서 발췌. [Source] How good is NAVER Hwangchil tree? Excerpt from.
제3공정: 증숙된 전복을 탈각하고 손질하는 단계;Third process: peeling and trimming the steamed abalone;
상기 증숙된 전복을 냉각한 후 탈각한 다음 전복 내장과 이빨을 제거한다.After the steamed abalone is cooled and shelled, the abalone intestines and teeth are removed.
본 공정에서는 전복육포를 만들기 위한 마지막 손질 단계로서 탈각하고 내장과 이빨을 제거하는 동시에 이물질 등을 완전히 제거한다.In this process, as the last stage of preparation for making abalone jerky, the skin is peeled, the intestines and teeth are removed, and foreign substances are completely removed.
이때 탈각 후 이물질을 제거한 다음에는 상기 제1공정에서 사용한 깨끗한 염도 세척수를 이용하여 다시 최종 세척한다.At this time, after removing foreign substances after deshelling, final washing is performed again using the clean saline washing water used in the first process.
본 공정에서 염도세척수로 세척하는 것은 일반 수돗물로 세척할 경우 전복의 육질이 떨어지는 것을 방지하고 활전복 때의 신선도를 유지하기 위함이다.In this process, washing with saline washing water is to prevent deterioration of the meat quality of abalone when washing with normal tap water and to maintain the freshness of live abalone.
제4공정: 탈각 손질된 전복살을 세절 및 조미소스에 숙성하는 단계4th process: the step of aging the peeled and trimmed abalone meat in slices and seasoning sauce
상기 내장과 이빨을 제거하고 남은 전복살을 2㎜∼5㎜ 두께로 세절한다.After removing the intestines and teeth, the remaining abalone meat is cut into 2 mm to 5 mm thick.
상기 세절된 전복살을 조미소스에 15분∼20분간 침지하여 숙성한다.The chopped abalone meat is immersed in seasoning sauce for 15 to 20 minutes and then aged.
상기 조미소스는 간장 20∼35중량%, 육수 15∼23중량%, 매운고추 발효액 15∼20중량%, 매실발효액 13∼18중량%, 맛술 6∼10중량%, 자몽종자추출액 2∼5중량%, 청주 2∼4중량%, 참기름 2∼4중량%, 치자추출액 2∼4중량%를 혼합하여 조미소스를 제조한다. 이때 제조된 소스는 바로 사용할 수도 있지만 냉장실에서 12∼24시간 숙성하는 것이 바람직하다. The seasoning sauce is 20 to 35% by weight of soy sauce, 15 to 23% by weight of broth, 15 to 20% by weight of fermented hot pepper, 13 to 18% by weight of fermented plum, 6 to 10% by weight of cooking wine, 2 to 5% by weight of grapefruit seed extract , 2-4% by weight of sake, 2-4% by weight of sesame oil, and 2-4% by weight of gardenia extract to prepare a seasoning sauce. At this time, the prepared sauce can be used immediately, but it is preferable to ripen it for 12 to 24 hours in a refrigerator.
상기 조미소스에 첨가물로 혼합되는 육수는 물 10ℓ 기준으로 다시마 35중량%, 양파 30중량%, 대파 20중량%, 사과 15중량%를 넣고 30분∼3시간 동안 다려서 제조한다.The broth mixed with the seasoning sauce as an additive is prepared by adding kelp 35% by weight, onion 30% by weight, green onion 20% by weight, and apple 15% by weight based on 10 liters of water and ironing for 30 minutes to 3 hours.
상기 제조된 조미 소스에 상기 세절된 전복살을 조미소스에 15분∼20분간 침지시켜 전복살에 조미소스이 충분히 스며들도록 한다.The minced abalone meat is immersed in the seasoning sauce for 15 to 20 minutes in the prepared seasoning sauce so that the seasoning sauce is sufficiently absorbed into the abalone meat.
본 공정에서 조미소스에 숙성되는 전복은 2㎜∼5㎜ 두께로 세절된 상태이므로 많은 시간을 조미소스에 침지하지 않더라도 맛을 낼 수 있는 정도까지 조미소스가 스며든다.In this process, the abalone aged in the seasoning sauce is sliced to a thickness of 2mm to 5mm, so the seasoning sauce soaks in to the extent that it can taste even if it is not immersed in the seasoning sauce for a long time.
본 발명에서 제조하는 전복육포는 전복육포만 먹었을 때 너무 짜거나 싱겁지 않은 상태이어야 함으로 조미소스에 전복을 침지시 많은 시간 침지할 필요는 없다. The abalone jerky prepared in the present invention should not be too salty or salty when only abalone jerky is eaten, so it is not necessary to immerse the abalone for a long time when immersing the abalone in the seasoning sauce.
제5공정: 조미소스에 숙성된 전복살을 전복육포로 제조하는 단계Step 5: Manufacturing abalone meat aged in seasoning sauce into abalone jerky
상기 조미소스에 숙성된 전복살을 13∼15시간 동안 28℃∼30℃의 온도로 건조기에서 온풍 건조한다.Abalone meat aged in the seasoning sauce is dried with hot air in a dryer at a temperature of 28°C to 30°C for 13 to 15 hours.
상기 조미양념에 침지되어 숙성된 전복살을 건조기에서 13∼15시간 동안 28℃∼30℃ 건조하면 세절된 전복살은 쫀득쫀득한 상태로 건조된다.When the aged abalone meat immersed in the seasoning is dried at 28°C to 30°C for 13-15 hours in a dryer, the minced abalone meat is dried in a chewy state.
이때 건조기에서 건조되는 전복살은 반건조상태가 되도록 건조하는 것이 바람직하다. At this time, it is preferable to dry the abalone meat dried in a dryer to a semi-dry state.
상기 건조된 전복살을 오븐에서 180℃의 온도에서 굽는다.Bake the dried abalone meat in an oven at a temperature of 180 ℃.
이때 오븐에서 건조된 전복육포는 수분 함량이 20∼23%가 되도록 한다.At this time, the abalone jerky dried in the oven should have a moisture content of 20 to 23%.
본 발명에서 제조되는 전복육포는 수분이 20%이하로 건조될 경우 세절된 전복살이 씹을 때 딱딱하게 되고 23% 이상인 경우에는 물렁한 상태가 됨으로 육포의 가장 좋은 식감인 수분 함량 20∼23%가 되도록 굽는다. When the moisture content of the abalone jerky produced in the present invention is less than 20%, the minced abalone meat becomes hard when chewed, and when the moisture content is 23% or more, it becomes soft. Bake.
상기와 같이 만들어진 전복육포는 소정의 규격으로 포장하여 시중에 유통된다.The abalone jerky made as described above is packaged in a prescribed standard and distributed in the market.
본 발명의 첨부도면의 도1은 본 발명의 전복육포 제조방법에 따른 공정도를 나타낸 것으로서, 1 of the accompanying drawings of the present invention shows a process diagram according to the method for manufacturing abalone jerky of the present invention,
ⓐ활전복을 녹차우린 염도 세척수에 세척하는 단계 → ⓑ세척된 전복을 황칠나무와 잎을 우린 물에 증숙하는 단계 → ⓒ증숙 된 전복을 탈각하고 손질하는 단계 → ⓓ탈각 손질된 전복살을 세절 및 조미소스에 숙성하는 단계 → ⓔ조미소스에 숙성된 전복살을 전복육포로 제조하는 단계 → ⓕ제조된 전복육포를 소정의 규격으로 포장하는 단계로 제조공정이 이루어진다.ⓐ Washing live abalone in green tea saline washing water → ⓑ Steaming the washed abalone in water soaked with Hwangchil tree and leaves → ⓒCleaning and trimming the steamed abalone → ⓓ Chop and trim the peeled and trimmed abalone Aging in seasoned sauce → ⓔ Manufacturing abalone meat aged in seasoned sauce into abalone jerky → ⓕ Packaging the prepared abalone jerky to a predetermined standard.
본 발명에서 이용되는 전복은 일찍이 천연강장제로 인식되었으며 영양가가 높고 귀한 식품으로 평가되어 왔는데, 의학교서인 '동의보감'과 '본초강목'에는 전복이 피부미용, 자양강장, 허약체질 등에 탁월한 효능이 있는 것으로 기록되어 있다.Abalone used in the present invention was early recognized as a natural tonic and has been evaluated as a valuable food with high nutritional value. is recorded as
또한 우리나라 최초의 해양생물 백과사전『자산어보』중 전복(『자산어보』권2「개류(介類, 껍데기가 있는 어류)」“복(鰒)”은, 전복의 살은 맛이 달고 깊다. 날로 먹어도 좋고 익혀 먹어도 좋지만 가장 좋은 방법은 포로 먹는 것이다. (其肉味甘厚, 宜生宜熟, 最良者)라고 기재되어 있다.In addition, among the first encyclopedia of marine life in Korea, “Jasaneobo,” abalone (“Jasaneobo”, Volume 2, 「Gaeryu (fish with a shell))」 and “Bok”, the flesh of abalone has a sweet and deep taste. It can be eaten raw. It is good to eat cooked, but the best way is to eat it in captivity. (宜生宜熟, 最良者) is written.
최근 들어 보고된 전복의 영양기능성에 대한 연구를 살펴보면, 전복은 단백질이 풍부하고 지방질이 적으며, 비타민 B1, B2가 많고 칼슘과 인 등의 미네랄이 많이 함유되어 피부미용, 자양강장, 산후조리 등에 효능이 있는 것으로 알려져 있다.Looking at the research on the nutritional function of abalone recently reported, abalone is rich in protein, low in fat, high in vitamins B1 and B2, and contains a lot of minerals such as calcium and phosphorus for skin care, nourishment tonic, postpartum care, etc. It is known to be effective.
또한 타우린이 풍부하여 담석용해 및 간장의 해독기능을 강화하고 콜레스테롤의 저하와 심장기능의 향상 및 시력회복에 효과가 있는 것으로 알려져 건강식으로 추천되고 있다. In addition, because it is rich in taurine, it is known to be effective in dissolving gallstones and strengthening the detoxification function of the liver, lowering cholesterol, improving heart function, and restoring eyesight, so it is recommended as a healthy food.
또한 전복 추출물이 혈압강화, 황산화기능 및 항혈전기능에 효과가 있는 것으로 밝혀졌는데 이는 전복이 기능성 생리활성물질이 풍부한 해조류를 먹고 살기 때문이라고 보고되는 등 전복의 우수한 기능 성분에 대해 많은 연구들이 진행되고 있다. In addition, it has been found that abalone extract is effective in strengthening blood pressure, sulphating and antithrombotic functions. This is because abalone eats seaweed rich in functional physiologically active substances. is becoming
또한 포는 수백년 전부터 전해 내려오는 우리의 전통음식 중하나로서 고기를 얇게 저미거나 또는 다져서 양념하여 모양을 만들어 햇볕에 말려두고 먹는 저장식품 중의 하나로 단백질 함량이 높고 상온저장이 가능한 식품으로 주로 쇠고기를 이용한 포와 어류를 말린 어포 육포가 전해져 내려오고 있다.In addition, pho is one of our traditional foods that has been passed down for hundreds of years. Thinly sliced or minced meat is seasoned and then dried in the sun to be eaten. It has a high protein content and can be stored at room temperature. Pork and dried fish jerky have been handed down.
일반적으로 어포는 황태포, 북어포, 마른오징어, 말린 생선을 일컫는데, 어포는 원시시대 때부터 오래두고 먹기 위해 저장용으로 햇볕에 말려 먹은 데서 유래 되었으며, 고대 문헌에도 이에 관한 기록이 있는데 '고려도경'에 어포, 육포 등이 술안주로 사용된 내용이 나온다.In general, eopo refers to hwangtaepo, bukeopo, dried squid, and dried fish. Eopo is derived from being dried in the sun for storage since primitive times and eaten for a long time. Airpo, jerky, etc. were used as side dishes.
이와 같이 소고기를 이용한 육포 어류를 이용한 어포는 그 제품이 활성화되어 유통되고 있으나 전복은 현재까지 포로 만들어져 유통이 활발하게 이루어지지 못하고 있는 실정으로서 본 발명은 영양소가 풍부한 전복을 조미소스에 숙성시켜 전복육포를 제조하여 제공함으로 남녀노소가 즐겨 먹을 수 있도록 하고 일반적인 음식뿐만 아니라 술안주로 간단 용이하게 먹을 수 있도록 함으로 그 소비층을 다양화하는 동시에 이용처 역시 다변화하여 전복 양식업을 하는 어민들의 소득증대를 향상시킬 수 있도록 하는 이점이 있다.As described above, the fish jerky using beef is activated and distributed, but abalone is not actively distributed because it is made into capillaries so far. By manufacturing and providing abalone, it can be enjoyed by people of all ages, and by making it easy to eat not only as a general food but also as a side dish with alcohol, it can diversify its consumer base and diversify its uses, thereby improving the income increase of fishermen in the abalone farming industry. There are advantages to having
Claims (6)
조미소스에 숙성하는 단계의 전복숙성은 간장 20∼35중량%, 육수 15∼23중량%, 매운고추 발효액 15∼20중량%, 매실발효액 13∼18중량%, 맛술 6∼10중량%, 자몽종자추출액 2∼5중량%, 청주 2∼4중량%, 참기름 2∼4중량%, 치자추출액 2∼4중량%를 혼합한 조미소스에 15분∼20분간 침지하여 숙성하며,
상기 육수는 물 10ℓ 기준으로 다시마 35중량%, 양파 30중량%, 대파 20중량%, 사과 15중량%를 넣고 30분∼3시간 동안 다려서 제조하고,
숙성 건조된 전복살을 오븐에서 180℃의 온도에서 구운 전복육포는 수분 함량이 20∼23%인 것을 특징으로 하는 전복육포 제조방법.
After removing foreign substances attached to live abalone, dissolving salt in green tea brewed water and washing it cleanly in standard seawater salinity of 3.5% to 4%; A step of steaming the abalone washed in the saline washing water with hwangchil wood and leaves in water and boiling it for 10 minutes: cooling the steamed abalone and then peeling it, then removing the abalone intestines and teeth; Cutting the abalone meat remaining after removing the intestines and teeth to a thickness of 2 mm to 5 mm; immersing the minced abalone meat in seasoning sauce for 15 to 20 minutes and aging; Hot air drying the aged abalone meat at a temperature of 28°C to 30°C for 13 to 15 hours; baking the aged and dried abalone meat in an oven at a temperature of 180°C;
Abalone ripening in seasoning sauce is 20-35 wt% soy sauce, 15-23 wt% broth, 15-20 wt% hot pepper fermented solution, 13-18 wt% fermented plum juice, 6-10 wt% cooking wine, grapefruit seeds 2 to 5% by weight of extract, 2 to 4% by weight of sake, 2 to 4% by weight of sesame oil, and 2 to 4% by weight of gardenia extract, immersed in seasoning sauce for 15 to 20 minutes and aged,
The broth is prepared by adding kelp 35% by weight, onion 30% by weight, green onion 20% by weight, and apple 15% by weight, based on 10 liters of water, and ironing for 30 minutes to 3 hours,
Abalone jerky prepared by roasting aged and dried abalone meat in an oven at a temperature of 180°C, characterized in that the moisture content is 20-23%.
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