KR102372301B1 - Abalone rice manufacturing method - Google Patents

Abstract

The present invention provides abalone rice with enhanced taste and nutritional properties by adding onion sauce to remove fishy taste of abalone internal organs, and a manufacturing method thereof. More specifically, the abalone rice manufacturing method comprises: a material preparing step of preparing rice, an onion, the abalone internal organs, and salt; a rice manufacturing step of cooking steamed rice; an onion sauce manufacturing step of frying the onion and the abalone internal organs with oil; and a mixing step of adding the onion sauce and the salt to the steamed rice and mixing the same. The abalone rice manufactured through the steps sufficiently contains various nutrients, and stimulates appetite with subtle kelp scent and refined flavor of the onion sauce of the abalone internal organs.

Description

Abalone rice manufacturing method

The present invention relates to a method for producing abalone rice, and more particularly, to abalone rice that contains a variety of nutrients, and the subtle scent of kelp from the abalone intestines and the refined flavor of onion sauce arouse the taste buds. It relates to a manufacturing method.

Abalone, the luxury food of the sea, is rich in vitamins and minerals. Abalone was fresh, standardized to be 1-2 cm thick and weighed 2-5 g in terms of the size of the meat, and the texture was found to be appropriate when the total abalone meat content used per serving was 8-15 g. For high-quality abalone dishes, we use Cham Abalones from Wando that are sent directly from the production area.

The long oval shell of abalone is thin and has a rough surface. There are 3 or 4 absorption holes through which water passes. When mature, the female's ovaries are dark green, and the male's testes are pale yellow or milky white.

Abalone has high water content and low protein and fat content, so nutrients are absorbed well in the body, so it is often used as a health food for patients in recovery period or the elderly. It has been widely used in royal cuisine since ancient times, and there is an old saying that it was saved by the Chinese Qin Shi Huang for immortality. You can enjoy the sashimi because it has a unique chewy texture, and when you cook it, you can feel the umami taste. Blanch it slightly and dip it in red pepper paste to eat it as a side dish, or eat it with porridge. The intestines are called geut (geu), so it is sometimes eaten with salted fish. However, during the spawning season, it is toxic to the intestines, so it is best to avoid raw and eat it slightly cooked.

As such, abalone contains ingredients such as glutamic acid and glycine, has a umami and sweet taste, has very little fat compared to other fish, and contains a lot of protein, so it is recommended as a healthy food for middle-aged and older people. In addition, abalone contains 1100 mg of an amino acid called arginine, far more than other foods, and since it is known that the arginine is deeply related to sexual performance, its value can be said to have sufficient meaning.

To summarize the effects of abalone as described above, when the body is weak, boiling abalone porridge gives you energy, makes the urine come out well, helps with jaundice or cystitis, and also relieves symptoms of burning throat and chest and strengthens the liver. There is this. In addition, the symptoms of a headache, ringing in the ears, and dry tongue and throat due to excessive activity of the liver function are called ganyang.

In addition, abalone meat has high water content and low fat content among shellfish, so it lowers cholesterol levels and is rich in vitamins, calcium and phosphorus. .

Abalone, which has many effects, can be eaten raw and cooked. Cooked abalone is known for cooking abalone porridge, such as steamed abalone porridge. As it has become popular, abalone porridge is one of the foods that are in the spotlight as a meal replacement.

However, the price of abalone as described above is high when eaten as abalone, and even farmed abalone is expensive, so there is still a limit for general consumers to eat. Also, assuming that one abalone porridge can be made for 4 servings at a restaurant, etc., if you only order 1 serving of abalone porridge, you cannot leave the remaining 3 servings of abalone porridge. Since it is difficult to quantify the abalone itself in small amounts, there is a reason that the cost becomes high.

In addition, abalone porridge sold at restaurants and general supermarkets, as seen above, contains only a very small amount of abalone meat or abalone intestines because abalone is so expensive. Because it is added, it is not only harmful to the human body, but there is a problem that it cannot create a unique taste that only abalone has. In particular, since products currently on the market (abalone porridge) are sold and distributed in the form of porridge, the product in the state of porridge spreads when consumers eat it, reducing the taste of the product at the time of manufacture by 20-40%. There was a disadvantage that it could not be eaten and could not feel the unique taste of abalone.

In addition, there is a disadvantage that the arginine component of abalone intestines is not easily absorbed and it is difficult to capture the characteristic fishy taste.

Therefore, as an invention to solve the above problems, the method for preparing nutritious abalone rice according to Korean Patent Registration No. 10-1217229 was invented, but there is still a problem that it is insufficient to capture the peculiar fishy taste of abalone intestines.

Korean Patent Registration No. 10-1217229 (2012.12.24) Korean Patent Registration No. 10-1188193 (September 27, 2012)

Therefore, the present invention to solve the above problems is provided in the state of abalone rice, which is hygienically safe and contains a large amount of ingredients useful for human health, so that ordinary consumers do not spread it like porridge, but stir-fry the intestines of abalone with onion sauce. The purpose of this study is to provide a method for preparing nutritious abalone rice that allows you to eat abalone rice with

According to a preferred feature of the present invention in order to achieve the above, a material preparation step of preparing rice, onions, abalone intestines and salt; a rice manufacturing step of cooking rice with the rice; An onion sauce manufacturing step of frying the onion and the abalone intestines with oil; and a mixing step of administering the onion sauce and the salt to the rice and mixing them.

According to a more preferred feature of the present invention, according to claim 1, wherein the material preparation step, the rice is a mixture of spicy rice and glutinous rice, mixed in a ratio of 15 to 35 parts by weight of the glutinous rice with respect to 100 parts by weight of the spicy rice will; The onion is in the form of a square prepared by peeling and shredding each 1mm to 5mm in size horizontally and vertically; The abalone intestines may be prepared by separating from the abalone shell and abalone flesh of live abalone.

According to a more preferred feature of the present invention, the rice preparation step is a step of washing the rice, soaking the rice in water or broth, and then heating to cook the rice, wherein the broth contains 10 to 30 parts by weight of broth ingredients in 100 parts by weight of water. It is put in and boiled for 5 to 10 minutes, and then filtered out and cooled at room temperature. it could be

According to a more preferred feature of the present invention, in the onion sauce manufacturing step, the abalone intestine may be 3 to 5 parts by weight and the oil 0.25 to 0.75 parts by weight based on 100 parts by weight of the onion.

According to a more preferred feature of the present invention, the oil may be one or more selected from the group consisting of sesame oil, cottonseed oil, corn oil, palm oil, palm oil, rapeseed oil, safflower oil, peanut oil, sunflower oil, canola oil and olive oil.

According to a preferred feature of the present invention, the onion sauce manufacturing step comprises: a first heating step of heating 15 to 25 minutes on high heat after opening the lid; A second heating step of heating for 35 to 45 minutes at medium heat after closing the lid; And after opening the lid, the third heating step of heating at medium heat for 15 to 25 minutes; may be configured in the order of.

According to a preferred feature of the present invention, the mixing step may be to add sesame oil.

According to a more preferred feature of the present invention, a packaging step of cooling and packaging at room temperature; and a freezing step of freezing at -18 degrees to 22 degrees below zero.

Abalone rice prepared through the present invention is rich in various nutrients, and the subtle scent of kelp from the intestines of abalone and the refined flavor of onion sauce stimulate the taste buds.

1 is a flowchart illustrating a method of manufacturing abalone rice according to an embodiment of the present invention.
2 is a flowchart illustrating a method of manufacturing abalone rice according to another embodiment of the present invention.

Hereinafter, a preferred embodiment of the present invention and the physical properties of each component will be described in detail, which is intended to describe in detail enough that a person of ordinary skill in the art to which the present invention pertains can easily carry out the invention, This does not mean that the technical spirit and scope of the present invention is limited.

A method of manufacturing abalone rice according to an embodiment of the present invention includes a material preparation step of preparing rice, onions, abalone intestines and salt (S101); A rice manufacturing step of cooking rice with the rice (S103); Onion sauce manufacturing step of frying the onion and the abalone intestines with oil (S105); and a mixing step (S107) of administering and mixing the onion sauce and the salt to the rice.

1 is a flowchart illustrating a method of manufacturing abalone rice according to an embodiment of the present invention.

First, in the material preparation step (S101), rice, onion and abalone intestines are trimmed.

Soak the rice first and wash it. Soak rice in tap water at room temperature for a certain period of time, mix the soaked rice and sesame oil in a ratio of 6: 1, and then fry it over a medium gas fire. At this time, the soaking time for rice varies by season. Specifically, it is best to soak for 1.5 hours in spring and autumn, 1-2 hours in winter, and 1 hour in summer. Also, use tap water at room temperature, not hot water, to prevent breakage when soaking rice.

Onions that are not washed are washed under running water to remove dirt, peeled and prepared. Prepare abalone by separating it into abalone skin, abalone flesh, and abalone intestines. Abalone intestines are called crab, and although they are rich in nutrients, they have a unique smell and taste of seaweed, so it may be difficult for people with a weak stomach to eat. To get rid of this, there is a way to put onion, sesame oil, or olive oil in the crab and stir-fry it with salt on a low gas flame while stirring it well.

In the material preparation step (S101) according to an embodiment of the present invention, the rice is a mixture of spicy rice and glutinous rice, and is mixed in a ratio of 15 to 35 parts by weight of the glutinous rice with respect to 100 parts by weight of the spicy rice; The onion is in the form of a square prepared by peeling and shredding each 1mm to 5mm in size horizontally and vertically; The abalone intestines may be prepared by separating from the abalone shell and abalone flesh of live abalone.

The glutinous rice is a word corresponding to spicy rice, and is also called nami or jeommi. Spicy rice, which is usually cooked with rice, has a translucent endosperm, whereas glutinous rice is opaque in milky color, so it can be distinguished. In addition, since the starch of glutinous rice is mostly composed of amylopectin, it is clearly distinguished because the iodine reaction takes on a reddish-brown color. The mixing ratio of the glutinous rice is preferably 15 to 35 parts by weight of the glutinous rice with respect to 100 parts by weight of the spicy rice. If it goes below 15 parts by weight, the stickyness decreases and the texture is elastic, and when it is higher than 35 parts by weight, the rice becomes lumpy like a rice cake due to the action of excessive amylopectin.

Preferably, the onion is shredded into pieces of 1 mm to 5 mm in width and length, respectively, to form a square shape. If the particles are smaller than 1mm, the chewy texture of the onion cannot be saved, and if it is cut larger than 5mm, the surface area is reduced, and the onion flavor cannot completely capture the fishy taste of the abalone intestines.

The salt may be refined salt, but it is more preferable to use sea salt.

The rice manufacturing step (S103) according to an embodiment of the present invention is a step of washing the rice, soaking the rice in water or broth, and then heating it to cook the rice, wherein the broth is 10 to 30 parts by weight of broth ingredients in 100 parts by weight of water. It is prepared by adding parts and boiling for 5 to 10 minutes, filtering the ingredients for broth and cooling at room temperature, and 80 to 120 parts by weight of kelp and 30 to 50 parts by weight of dried kelp are mixed with 100 parts by weight of abalone shells. may have been

Looking at the method of making the broth, it is preferable to add 10 to 30 parts by weight of broth to 100 parts by weight of water, boil it for 5 to 10 minutes, filter the broth, and cool it at room temperature.

At this time, if you add abalone shells and boil, ingredients that are good for the eyes come out, so add 1 or 2 abalone shells and boil.

When adding the ingredients for the broth and boiling, it is advisable to turn off the gas fire as soon as it boils, and it is preferable to boil it only once, because if it continues to boil, the broth gives off a characteristic bitter taste of kelp. In addition, it is desirable to soak the katsuobushi in the kelp broth because the characteristic aroma comes out when it is added and boiled from the beginning. It is preferable to use domestic sea salt as the salt used to prepare the broth.

In the onion sauce manufacturing step (S105) according to an embodiment of the present invention, the abalone intestine may be 3 to 5 parts by weight and the oil may be 0.25 to 0.75 parts by weight based on 100 parts by weight of the onion.

When the abalone viscera is less than 3 parts by weight, the flavor of the abalone viscera becomes very insignificant, and when it exceeds 5 parts by weight, the fishy taste of crab becomes excessive.

When the oil is less than 0.25 parts by weight, the savory taste becomes very insignificant, and when it exceeds 0.75 parts by weight, the flavor of the oil is strong and the flavor of abalone rice is excessively reduced.

At this time, the reason that the onion sauce is 3 to 5 parts by weight of the abalone intestines and 0.25 to 0.75 parts by weight of the oil is based on 100 parts by weight of the onion. Because.

As the first step, the onion is fried with oil to blow away the pungent taste and irritating smell along with the moisture.

Next, grind the abalone intestines, put them in the onion sauce made in the first step above, and fry them together. By doing this, it removes a very small amount of poison contained in the abalone intestines, adds the refined scent and subtle sweetness of onion to the objectionable abalone intestines, and also removes the moisture created by mixing the ingredients.

On the other hand, if supplements such as minced vegetables, green tea leaves, sesame seeds, rice wine, and citron water are added, the fishy smell of crab can be removed more reliably. Also, especially carrots, which are minced vegetables, have a good color and help digestion, so adding them is nutritionally helpful. Also, leek is a good vegetable to improve color and add as a tonic or gangjeong agent. On the other hand, sesame seeds can be directly added separately from sesame oil. Sesame seeds contain antioxidants such as sesamorinol and sesaminol, which are called lignanphenols. It has been proven that lignanphenols not only prevent food from oxidizing and decay, but also inhibit the oxidation of cells in the human body by the action of oxygen. In addition, it has been scientifically proven that sesame contains several carcinogenic inhibitors. Sesame seeds are also used in the treatment of diabetes and hyperacidity. You may also add garcinia water, a natural pigment, to give color. Gardenia is not poisonous, so it is harmless to the human body.

On the other hand, as a way to strengthen the nutritional part of abalone rice, a portion of abalone can be substituted with other seafood, such as conch, sea cucumber, scallops or shrimp.

Conch, along with abalone, has a higher protein content than fish, and contains a lot of leucine and arginine, giving it a unique taste. In addition, it is desirable as a diet food because it contains few calories and contains vitamins, protein, and calcium.

Shrimp are rich in calcium and taurine, which is effective in preventing high blood pressure and in growth and development, and chitosan plays a role in lowering cholesterol in the blood.

Sea cucumbers are eaten raw because of their chewy texture. In addition, the intestines or gonads are salted and dried and used as various ingredients.

It is a good food for obese people because it is rich in protein, contains many minerals such as Ca, Fe, and P, and is easily digestible and low in calories. In addition, it is the only aquatic food that has an ideal ratio of Ca and P, so it is effective for teeth and bone formation and blood coagulation. Therefore, it is a good food for diet and growth.

The oil according to an embodiment of the present invention may be one or more selected from the group consisting of sesame oil, cottonseed oil, corn oil, palm oil, palm oil, rapeseed oil, safflower oil, peanut oil, sunflower oil, canola oil and olive oil.

In order to remove a unique odor such as seaweed in the abalone intestine, it is most preferable to use sesame oil or olive oil, but the present invention is not limited thereto, and any oil belonging to the edible oil group may be used.

The onion sauce manufacturing step (S105) according to an embodiment of the present invention comprises: a first heating step of heating at high heat for 15 to 25 minutes after opening the lid; A second heating step of heating for 35 to 45 minutes at medium heat after closing the lid; And after opening the lid, the third heating step of heating at medium heat for 15 to 25 minutes; may be configured in the order of.

In the first heating step, the lid is opened for about 15 to 25 minutes so that the moisture can fly away. In the case of less than 15 minutes, the onion sauce has a large amount of moisture remaining, and the viscosity of the onion sauce drops excessively, and when heated for more than 25 minutes , there is a problem in that the viscosity of the onion sauce is excessively increased due to a small amount of residual moisture. Stir-fry over very high heat to quickly release the bad taste and moisture that onions have. At this time, stir once every 1-2 minutes to avoid burning. Next, in the second heating step, using the moisture that has escaped for 35 to 45 minutes, cover the lid and cook it thoroughly over medium heat. If the heating time is less than 35 minutes, it cannot be thoroughly cooked, and if it is more than 45 minutes, the sauce may stick. At this time, even if there is a lot of water, there is a lot of sugar, so it burns easily, so stir it once every 5 minutes and boil it. Finally, in the third heating step, open the lid of the well-ripened onion, and stir once every 3 to 4 minutes while maintaining medium heat for about 15 to 25 minutes to blow off moisture sufficiently. When the heating time is less than 15 minutes, there is a problem that the viscosity of the onion sauce is excessively decreased due to a large amount of residual moisture.

The onion sauce made in this way maximizes the sweetness, so it blends naturally even when mixed with various cooking ingredients, as well as deepening the original taste of the ingredients, playing the role of a helper to complete the best taste.

According to a more preferred feature of the present invention, the mixing step may be to add sesame oil. If you adjust the amount of sesame oil according to your preference and add it, you can further enhance the flavor. Of course, perilla oil is not excluded, so other oils can be used according to your taste.

A packaging step of cooling and packaging at room temperature according to an embodiment of the present invention (S109); and a freezing step (S111) of freezing at -18 degrees to 22 degrees below zero.

If the abalone rice is packaged and stored, it can be stored for about 10 days (50 days if stored frozen at -18 to 22 degrees below zero). If the temperature is below minus 18 degrees Celsius, there is a risk that the abalone rice will spoil or the storage period will be shortened excessively.

Put water in a sealed pouch or rice bowl-shaped lunch box, put water in abalone rice sold refrigerated or frozen, and heat it in the microwave for 8 minutes and 30 seconds (or 3 to 5 minutes on a strong gas fire) to make instant abalone rice. this is made

In any case, one of the characteristics of the manufacturing method is fresh instant cooking to preserve the unique taste of abalone intestines. In addition, you can enjoy the chewy taste of rice grains rather than the conventional liquid porridge.

As described above, after preparing abalone rice, when general consumers want to eat abalone rice, whenever they want to eat abalone rice, if water is added and heated, the unique flavor of abalone can be tasted. In addition, the taste of the conventional abalone porridge is reduced by 20 to 40% when stored for a long time, whereas the abalone rice of the present invention can maintain the original taste. This is because the user makes abalone porridge by adding water again in the state of making abalone rice.

The aroma, taste, fishiness level, and repurchase intention of the abalone rice prepared in the above Examples were investigated and shown in Table 1 below.

(However, the taste, aroma, texture, and overall preference of abalone rice were measured using a 5-point scale method for 5 subjects by age, and then expressed as an average value. 5 points: very good, 4 points: excellent, 3 points: average, 2 points: bad, 1 point: very bad.)

teenager 20's 30's 40's Incense (1-5) 4.8 4.8 5.0 5.0 Flavor (1-5) 3.0 3.6 4.8 4.4 Fishiness ^※ (1~5) 3.4 3.8 4.0 4.6 Willingness to repurchase (1-5) 3.0 3.8 4.8 4.6

As shown in Table 1 above, it can be seen that the overall preference increases as the age increases, and the minimum score for each item is 3.0 or higher, indicating that the majority of people are satisfied with the quality of the abalone rice of the present invention.

Storage method Component Characteristic
Comparative Example 1
room temperature
17 kinds of mixed grains, mussels and abalone meat
strong grain taste
strong chives
Comparative Example 2
frozen
Spicy rice and glutinous rice mixed rice (glutinous rice 11.4% by weight),
Kelp powder broth and abalone meat
Subtle kelp scent
Subtle sesame oil scent
Comparative Example 3
frozen
Spicy rice and glutinous rice mixed rice (glutinous rice 11.7% by weight) and abalone meat
Subtle sesame oil scent
Example

frozen
Spicy rice and glutinous rice mixed rice (glutinous rice 20% by weight), onion sauce and abalone intestines
Subtle kelp scent Subtle onion scent

Table 2 is a comparison table between the examples of the present invention and other products. In Comparative Examples 1 to 3, abalone meat is used, but the Example of the present invention is markedly different in that it uses abalone viscera, and Can smell kelp.

In comparison, there is a characteristic that the second degree smells of kelp, but this is made by adding kelp powdered broth, and it is different from the natural smell of kelp from the abalone intestine itself of the embodiment of the present invention.

Therefore, the abalone rice prepared through the present invention not only contains a variety of nutrients, but also the subtle scent of kelp and the refined flavor of onion sauce from the abalone intestines arouse the taste buds.

S101: material preparation step S103: rice manufacturing step
S105: Onion sauce manufacturing step S107: Mixing step
S109: Packing step S111: Freezing step

Claims (8)

Material preparation step of preparing rice, onion, abalone offal and salt;
a rice manufacturing step of cooking rice with the rice;
An onion sauce manufacturing step of frying the onion and the abalone intestines with oil; and
A mixing step of administering the onion sauce and the salt to the rice and mixing them;
The material preparation step is
The rice is a mixture of non-glutinous rice and non-glutinous rice, which is mixed in a ratio of 15 to 35 parts by weight of the glutinous rice with respect to 100 parts by weight of the non-glutinous rice; The onion is in a square shape prepared by peeling and shredding into pieces of 1 mm to 5 mm in width and length, respectively; The abalone intestines are prepared by separating from the abalone shell and abalone flesh of live abalone,
The rice production step is,
After washing the rice, soaking it in water or broth and heating it to cook rice, wherein 10 to 30 parts by weight of broth is added to 100 parts by weight of water, boiled for 5 to 10 minutes, and then the broth is filtered It is prepared by cooling at room temperature, and the broth is a mixture of 80 to 120 parts by weight of kelp and 30 to 50 parts by weight of dried kelp to 100 parts by weight of abalone shell,
The onion sauce manufacturing step is,
The abalone intestines are 3 to 5 parts by weight and the oil is 0.25 to 0.75 parts by weight based on 100 parts by weight of the onion, and the oil is sesame oil, cottonseed oil, corn oil, palm oil, palm oil, rapeseed oil, safflower oil, peanut oil, sunflower oil , a first heating step consisting of at least one selected from the group consisting of canola oil and olive oil, and heating for 15 to 25 minutes on high heat after opening the lid; A second heating step of heating for 35 to 45 minutes at medium heat after closing the lid; and a third heating step of heating 15 to 25 minutes at medium heat after opening the lid; stir once at intervals of 1 to 2 minutes in the first heating step, and 5 minute intervals in the second heating step A method of producing abalone rice, characterized in that stirring once with a and stirring once every 3 to 4 minutes in the third heating step. delete delete delete delete delete The method of claim 1,
The mixing step is
A method for producing abalone rice, characterized in that adding sesame oil. The method of claim 1,
A packaging step of cooling and packaging at room temperature; and
Freezing step of freezing at minus 18 degrees to minus 22 degrees; Method for producing abalone rice, characterized in that it further comprises.

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