KR102472881B1 - The method of manufacture of seaweed soup with abalone and seaweed soup with abalone prepared thereby - Google Patents

Abstract

The present invention relates to a method for preparing abalone-seaweed soup, which comprises: a seaweed pre-treatment step of cleaning seaweed and parboiling the same in boiling water, and then cutting the same in a predetermined size; an abalone pre-treatment step of removing shells of abalones and cleaning the abalones to separate abalone intestines from abalone meat; a stir-frying step of mixing and stir-frying the seaweed pre-treated in the seaweed pre-treatment step, the abalone intestines and the abalone meat pre-treated in the abalone pre-treatment step, and sesame oil; a mixing and heating step of adding and boiling stock to the mixture stir-fried in the stir-frying step; an addition step of adding grain powder, baked salt, soup soy sauce, and sesame oil to the mixture mixed and heated in the mixing and heating step; and a packaging step of packaging the abalone-seaweed soup added in the addition step under vacuum. According to the present invention, seaweed and abalone which have good efficacy are used to be easily eaten and smoothly distributed and provide the light and nutty taste and deep flavor which are natural to the abalone and the seaweed while decreasing the fishy taste and flavor unique to the abalone and the seaweed. Accordingly, provided is a convenient food-type abalone-seaweed soup which can stimulate the appetite of an eater.

Description

Abalone seaweed soup manufacturing method and abalone seaweed soup prepared thereby {The method of manufacture of seaweed soup with abalone and seaweed soup with abalone prepared thereby}

The present invention relates to a method for preparing abalone seaweed soup and an abalone seaweed soup prepared thereby, and more specifically, it can be easily eaten using seaweed and abalone having effective efficacy, and distribution is smooth, as well as abalone and seaweed unique It relates to a method for manufacturing abalone seaweed soup that can stimulate the appetite of eaters by reducing the fishy taste and aroma and providing the original light and savory taste and deep flavor of abalone and seaweed, and the abalone seaweed soup prepared thereby.

Seaweed is a major product that accounts for about 50% of annual seaweed production, and contains antioxidants, urea, bromine, etc. that are not contained in terrestrial plants, and polysaccharide sulfate contained in seaweed in large quantities has properties effective for physiological activity.

In addition, wakame contains Gal, Man, Xyl, GlcUA, etc. in addition to Fuc (L-fucose), which is a highly viscous water-soluble polysaccharide that is useful for protecting the surface of the algae. In particular, seaweed has a high anti-blood coagulation effect and has a uterine contraction function, so it is also effective for postpartum cooking.

The main consumption form of seaweed is provided as dried seaweed after being stored in a salted state, washed and dried, and in addition, it is provided as salted seaweed, salted seaweed stem or seaweed seasoning.

Here, the dried seaweed is mainly used as a material for seaweed soup, but in order to boil seaweed soup, there is an inconvenient problem in that the dried seaweed purchased by the consumer must be directly cooked and eaten by a separate cooking method.

On the other hand, abalone is widely distributed depending on the species from 4 to 20 m in depth, and 5 species live in Korea, and most of the wild abalone is abalone. Most of them are combat uniforms.

Abalone has ingredients such as glutamic acid and glycine, so it tastes savory and sweet, and it is recommended as a healthy food for middle-aged and older because it has very little fat and more protein than other fish. In addition, abalone contains about 1,000 mg of an amino acid called arginine, which is far more than other foods, and it is known that the arginine component is deeply related to the expression of sexual power. In addition, abalone is rich in protein and vitamins, so it has excellent effects on skin care, nourishment, postpartum cooking, and weak constitutions, so it is widely used for food as well as medicinal purposes.

In addition, abalone relieves symptoms of burning throat or chest pain and strengthens the liver. Because of its high iodine content, abalone is also used for the treatment of high blood pressure. The symptom of thirst is called liver yang, and it is known that eating abalone at this time increases the strength of the liver because the effect is great. In addition, the shell of abalone is used as a treatment for conjunctivitis and cataracts, and is rich in vitamins, calcium, phosphorus, and other minerals, so it has been known that eating abalone has a great effect when mother's milk does not come out.

Abalones with various effects as described above are purchased live abalone directly and cooked at home or in a restaurant, the purchase price is high because live abalone is expensive, and when using frozen abalone, the quality of the product deteriorates quickly because the abalone is high in protein. requires detailed verification of In addition, dishes using abalone have a strong fishy taste, so there are many people who do not like it unexpectedly, and especially young children or foreigners tend to avoid this fishy taste of abalone.

Therefore, by using seaweed and abalone with effective effects as described above, it can be easily eaten and distributed smoothly, and the fishy taste and aroma unique to abalone and seaweed are reduced, and the plain and savory taste and flavor of abalone and seaweed There is a demand for a method for manufacturing abalone seaweed soup that can stimulate the appetite of eaters by providing a deep flavor.

KR 10-1362703 B1 (2014. 02. 07.) KR 10-2011-0088033 A (2011. 08. 03.)

The present invention was made to solve the problems of the prior art, and the problem to be solved in the present invention is that seaweed and abalone having effective efficacy can be easily eaten and distributed smoothly, as well as abalone and seaweed. The purpose is to provide a method for producing abalone seaweed soup that can stimulate the taste buds of eaters by reducing the unique fishy taste and aroma and providing the original light, savory taste and deep flavor of abalone and seaweed.

In order to achieve the above object, the method for manufacturing abalone seaweed soup according to the present invention includes a seaweed pretreatment step of washing seaweed, boiling it in boiling water, and then cutting it into a certain size, peeling and washing the abalone to separate abalone intestines and abalone meat. Abalone pre-treatment step, a stir-fry step of mixing and roasting the seaweed pre-treated in the seaweed pre-treatment step, abalone intestines, abalone meat, and sesame oil pre-treated in the abalone pre-treatment step, Mixing broth with the mixture roasted in the roasting step A mixing and heating step of heating, an additional step of adding grain flour, roasted salt, soup soy sauce, and sesame oil to the mixture mixed and heated in the mixing and heating step, and a packaging step of vacuum-packing the abalone seaweed soup added in the additional step. It is characterized by comprising a.

In addition, the roasting step is based on 100 parts by weight of seaweed pretreated in the seaweed pretreatment step, 2 to 5 parts by weight of abalone intestines pretreated in the abalone pretreatment step, 5 to 10 parts by weight of abalone meat and 2 to 5 parts by weight of sesame oil Mixed After that, it is characterized in that it is roasted for 5 to 20 minutes at 60 ~ 80 ℃.

In addition, in the mixing and heating step, 100 to 200 parts by weight of broth is mixed with respect to 100 parts by weight of the mixture roasted in the roasting step, and then heated at 80 to 110 ° C. for 30 to 60 minutes, the broth is blood and foreign substances It is characterized in that it is prepared by adding 700 to 1,000 parts by weight of water and heating for 5 to 6 hours with respect to 100 parts by weight of the bones and bones of the cow pretreated by removing the.

In addition, in the additional step, based on 100 parts by weight of the mixture mixed and heated in the mixing and heating step, 3 to 7 parts by weight of grain flour, 1 to 5 parts by weight of roasted salt, 1 to 3 parts by weight of soup soy sauce, 1 to 5 parts by weight of sesame oil 3 parts by weight are added, but the grain powder is dried so that the moisture content is 5% or less, and the grain mixture is mixed with one or two or more of perilla seeds, soybeans, adlay, and sorghum, and the dried grain mixture has a particle size of 0.5 to 1 mm The roasted salt is prepared by drying a seaweed mixture in which one or more of one or more of green seaweed, kelp, seaweed, seaweed, Ecklonia cava, and capricorn is mixed at 90 to 120 ° C. for 2 to 3 hours, and the dried seaweed mixture After grinding to a particle size of 0.5 ~ 1mm, it is characterized in that prepared by mixing 300 to 500 parts by weight of salt with 100 parts by weight of the pulverized seaweed mixture.

According to the present invention, by using seaweed and abalone with effective efficacy, it can be easily eaten and distributed smoothly, and the fishy taste and aroma unique to abalone and seaweed are reduced, and the plain and savory taste and flavor of abalone and seaweed By providing a deep flavor, there is an effect of providing a convenient abalone seaweed soup that can stimulate the appetite of eaters.

1 is a step flow chart showing a method for manufacturing abalone seaweed soup according to the present invention.

Hereinafter, a preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings.

1 is a step flow chart showing a method for manufacturing abalone seaweed soup according to the present invention.

Referring to the attached Figure 1, the abalone seaweed soup manufacturing method according to the present invention is seaweed pre-processing step (S10), abalone pre-processing step (S20), roasting step (S30), mixing and heating step (S40), additional step (S50) and a packaging step (S60).

1. Seaweed pre-processing step (S10)

The seaweed pretreatment step (S10) is a step of washing the seaweed, boiling it in boiling water, and then cutting it into a certain size.

More specifically, after washing the seaweed and blanching it in boiling water at 100-120 ° C. for 2-5 minutes, it is cut into regular sizes.

Through this, the fishy taste and aroma peculiar to wakame are reduced, and the flavor and texture can be improved.

If seaweed is washed and blanched at 100°C for less than 2 minutes, the fishy taste and aroma unique to seaweed may not deteriorate, and when blanched at 120°C for more than 5 minutes, the effective ingredients of seaweed are eluted. It may deteriorate the original taste of seaweed.

In the present invention, pomegranate vinegar and mulberry vinegar may be further mixed with water in order to surely reduce the fishy taste and aroma peculiar to seaweed during the blanching process.

More specifically, 2 to 5 parts by weight of pomegranate vinegar and 2 to 5 parts by weight of mulberry vinegar are further mixed with 100 parts by weight of water.

Here, pomegranate vinegar is mixed with 100 parts by weight of pomegranate, 50 parts by weight of fermented vinegar, 50 parts by weight of makgeolli, and 20 parts by weight of sugar, and maintained at a temperature of 20 to 25 ° C for 30 to 40 days, once every 2 to 3 days. After stirring, the pomegranate is scooped out and aged for 50 to 70 days.

Pomegranate contains water-soluble sugars (moisture, glucose, fructose) more than half of fruit components, citric acid that gives it a sour taste and promotes glucose decomposition, water-soluble vitamins (B1, B2, niacin) that actively promote energy metabolism, and physiological It contains various inorganic components closely related to its action. The skin contains tannin, and the seeds contain natural plant estrogen, which is good for menopausal disorders in the human body. In addition, pomegranate fruit and peel components are both good for preventing high blood pressure and arteriosclerosis, and are effective for women's diseases and boils. In particular, it is known to be effective for tonic, extermination of parasites and tapeworms, diarrhea, dysentery, stomatitis, and intestinal bleeding.

In addition, when the pomegranate vinegar prepared as described above is used in the process of blanching seaweed, the fishy taste and aroma peculiar to seaweed can be reduced due to the peculiar smell of pomegranate.

Odi vinegar is mixed with 100 parts by weight of mulberry, 50 parts by weight of fermented vinegar, 50 parts by weight of makgeolli, and 20 parts by weight of sugar, and maintained at a temperature of 20 to 25 ° C for 30 to 40 days, stirring once every 2 to 3 days. After harvesting the mulberry, it is made by aging for 50 to 70 days.

The mulberry improves blood circulation and promotes metabolism to improve digestion, and because it has a bactericidal effect, it helps to prevent food poisoning in the summer. , can maximize the absorption rate of minerals in the body.

In addition, when the mulberry vinegar prepared as described above is used in the blanching process of seaweed, it not only softens seaweed, but also reduces the fishy taste and aroma peculiar to seaweed.

2. Abalone pre-processing step (S20)

The abalone pretreatment step (S20) is a step of separating the abalone intestines and abalone meat by shelling and washing the abalone.

More specifically, after shelling the abalone and washing it in water 2-3 times to remove impurities, the abalone intestines and abalone meat are separated.

3. Roasting step (S30)

The roasting step (S30) is a step of mixing and roasting the seaweed pretreated in the seaweed pretreatment step (S10) and the abalone intestines, abalone meat and sesame oil pretreated in the abalone pretreatment step (S20).

More specifically, with respect to 100 parts by weight of seaweed pretreated in the seaweed pretreatment step (S10), 2 to 5 parts by weight of abalone intestines pretreated in the abalone pretreatment step (S20), 5 to 10 parts by weight of abalone meat and sesame oil 2 After mixing ~ 5 parts by weight, it is roasted at 60 ~ 80 ℃ for 5 ~ 20 minutes.

Through this, the fishy taste and aroma unique to seaweed and abalone are reduced, and the plain and savory taste of seaweed and abalone can be provided.

If the mixture is roasted at 60 ° C. for less than 5 minutes, the mixture is not sufficiently roasted, resulting in reduced chewiness, and the fishy taste and aroma unique to seaweed and abalone remain, and it may be difficult to provide a light and savory taste. , When roasting at 80 ° C. for more than 20 minutes, the texture of the mixtures becomes hard, reducing chewiness and reducing the natural taste and aroma of seaweed and abalone.

In the present invention, in order to reduce the fishy taste and aroma peculiar to seaweed and abalone during the roasting process, ginger fermented liquid, pomegranate vinegar and mulberry vinegar may be further mixed.

More specifically, 1 to 3 parts by weight of fermented ginger solution, 0.5 to 2 parts by weight of pomegranate vinegar, and 0.5 to 2 parts by weight of mulberry vinegar are further mixed with respect to 100 parts by weight of seaweed pretreated in the seaweed pretreatment step (S10).

Through this, the fishy taste and aroma unique to seaweed and abalone are reduced, and the plain and savory taste of seaweed and abalone can be provided.

Here, the fermented ginger liquid is mixed with ginger and sugar at a ratio of 1: 1 by weight, sealed, aged at a temperature of 15 to 25 ° C for 80 to 120 days, and then the remaining extract is fermented for 15 to 18 months. As it is further aged at a temperature of ~20 ° C, it not only provides sterilization and digestion that ginger has by itself, but also serves to reduce the fishy taste and aroma unique to seaweed and abalone through the unique scent of ginger.

If the fermented ginger solution is mixed at less than the above mixing ratio, it is difficult to sufficiently provide the unique flavor of ginger, making it difficult to reduce the fishy taste and aroma unique to seaweed and abalone. The fragrance of the product is too strong and can rather deteriorate the overall taste.

The pomegranate vinegar and mulberry vinegar are prepared by the same method as the method prepared in the seaweed pre-treatment step (S10).

When the pomegranate vinegar and mulberry vinegar are used in the roasting process, the fishy taste and aroma peculiar to seaweed and abalone can be reduced, and the overall texture can be improved.

4. Mixing and heating step (S40)

The mixing and heating step (S40) is a step of mixing and heating the broth with the mixture roasted in the roasting step (S30).

More specifically, with respect to 100 parts by weight of the mixture roasted in the roasting step (S30), 100 to 200 parts by weight of broth is mixed, and then heated at 80 to 110 ° C. for 30 to 60 minutes.

Through this, the stir-fried mixture in the roasting step (S30) is sufficiently cooked to provide the original taste, aroma, and chewiness of seaweed and abalone, and to provide an appropriate liver to stimulate the appetite of eaters.

Here, the broth is prepared by heating and adding water to beef bones and mixed bones of a cow that have been pretreated by removing blood and foreign substances.

More specifically, it is prepared by adding 700 to 1,000 parts by weight of water to 100 parts by weight of cow bones and small bones pretreated by removing blood and foreign substances and heating for 5 to 6 hours.

Here, the beef bones and bones of the cow are immersed in water at a temperature of 10 to 20 ° C. for 8 to 12 hours, and then washed by heating in water at 100 to 120 ° C. for 10 to 20 minutes. .

The beef bones and mixed bones of the cow have a savory and light taste when brewed in boiling water for a long time, and are used as a source of high-quality protein, calcium and magnesium.

In addition, 700 to 1,000 parts by weight of water is added to 100 parts by weight of cow bones and bones pretreated by removing blood and foreign substances to prepare broth by heating for 5 to 6 hours, protein from the bones and bones of the pretreated cow, This is to ensure that the calcium and magnesium components are sufficiently brewed and at the same time give a savory and light taste.

If 700 to 1,000 parts by weight of water is added to 100 parts by weight of the pretreated bovine bones and bones, and heated for less than 5 hours, effective ingredients are not sufficiently extracted from the pretreated cow bones and bones, and the heating time is long. When heated for more than 6 hours, calcium is reduced and phosphorus is increased among the components derived from the ethmoid and mixed bones of the pretreated cow.

5. Additional step (S50)

The addition step (S50) is a step of adding grain flour, roasted salt, soup soy sauce, and sesame oil to the mixture mixed and heated in the mixing and heating step (S40).

More specifically, with respect to 100 parts by weight of the mixture mixed and heated in the mixing and heating step (S40), 3 to 7 parts by weight of grain flour, 1 to 5 parts by weight of roasted salt, 1 to 3 parts by weight of soup soy sauce, sesame oil 1 to 3 parts by weight is added.

Through this, the mixture mixed and heated in the mixing and heating step (S40) can be provided with suitable liver, savory taste and aroma to stimulate the appetite of eaters.

Here, the grain powder is prepared by drying a grain mixture in which one or more of perilla seeds, beans, adlay, and sorghum are mixed to a moisture content of 5% or less, and pulverizing the dried grain mixture to a particle size of 0.5 to 1 mm .

Grinding the dried grain mixture to a particle size of 0.5 to 1 mm is to ensure that it is eaten without hesitation and mixed evenly at the same time.

If the particle size of the dried grain mixture is pulverized to a size of less than 0.5 mm, scattering may occur and the operation may be difficult, and pulverization exceeding 1 mm may cause discomfort during eating.

When the grain powder prepared by the above method is used in the production of abalone seaweed soup, the taste and aroma of abalone and seaweed are provided with the savory and light taste and aroma of grain, so that the overall texture can be further improved.

The roasted salt is obtained by drying a seaweed mixture in which one or two or more of seaweed, seaweed, seaweed, seaweed, Ecklonia cava, and japonica are mixed at 90 to 120° C. for 2 to 3 hours, and the dried seaweed mixture has a particle size of 0.5 to 1 mm. After pulverization, it is prepared by mixing 300 to 500 parts by weight of salt with 100 parts by weight of the pulverized seaweed mixture.

Drying the seaweed mixture at 90 to 120° C. for 2 to 3 hours is to reduce the water content of the seaweed to 5% or less, and to remove harmful bacteria and sterilize it through a drying process at a high temperature.

In addition, pulverizing the dried seaweed mixture to a particle size of 0.5 to 1 mm is to ensure that the dried seaweed mixture is eaten without hesitation and mixed with salt evenly at the same time.

If the particle size of the dried seaweed mixture is pulverized to a particle size of less than 0.5 mm, scattering may occur and work may be difficult, and pulverization exceeding 1 mm may cause discomfort when eating.

In addition, mixing 300 to 500 parts by weight of salt with 100 parts by weight of the pulverized seaweed mixture includes effective ingredients of seaweed and is prepared with a salinity of 50 to 60% so that the proper salinity can be matched when preparing abalone seaweed soup It is for

When the roasted salt prepared by the above method is used when preparing abalone seaweed soup, the taste and flavor of seaweed are provided together with the seasoning appropriately, so that the overall texture can be further improved.

In the present invention, peanut oil and sunflower seed oil may be further mixed in order to further add effective ingredients and savory taste and aroma.

More specifically, 0.5 to 1 part by weight of peanut oil and 0.5 to 1 part by weight of sunflower seed oil may be further mixed with respect to 100 parts by weight of the mixture mixed and heated in the mixing and heating step (S40).

Through this, along with the effective ingredients of peanut oil and sunflower seed oil, a savory taste and fragrance are added, and the overall gloss flows.

Here, peanut oil is obtained by heating dried peanuts at a temperature of 200 to 220 ° C. for 20 to 30 minutes so that the moisture content is less than 5%, and pressing the heated peanuts at a pressure of 50 to 100 MPa for 30 to 60 minutes. It is produced by extracting crude peanut oil and refining it.

Peanut oil prepared by the above method is composed of fatty acids such as palmitic acid, stearic acid, linoleic acid, arachidonic acid, behenic acid, oleic acid, and eicosenoic acid, and thus has effects such as skin protection, antibacterial action, and anti-inflammatory action. It contains unique fragrance components such as butyrolactone, which provides the unique nutty taste and aroma of peanuts, and makes the overall gloss flow.

If, in the mixing and heating step (S40), when the peanut oil is mixed with the mixed and heated mixture in an amount less than the above mixing ratio, the effect may be insignificant because the peanut oil is not evenly applied to the mixture. When mixing in excess of the ratio, the taste of peanut oil becomes stronger due to the amount of mixing more than necessary, which can deteriorate the unique taste of abalone seaweed soup.

Sunflower seed oil is obtained by heating dried sunflower seeds at a temperature of 180 to 220 ° C. for 20 to 30 minutes so that the moisture content is less than 5%, and pressing the heated sunflower seeds at a pressure of 50 to 100 MPa for 30 to 60 minutes. It is produced by extracting the seed crude oil and then refining it.

Sunflower seed oil prepared by the above method inhibits the occurrence and proliferation of cancer cells through nutrients such as selenium, oleic acid, linoleic acid, phospholipids, mitionine, lysine, potassium, calcium, iron, minerals and vitamins B1 and B2 complex, It has effects such as skin care, blood circulation, prevention of cardiovascular diseases such as high blood pressure or arteriosclerosis, strengthening of immunity, and promotion of brain health. have.

If sunflower seed oil is mixed with the mixed and heated mixture in the mixing and heating step (S40) in an amount less than the above mixing ratio, it is difficult to sufficiently provide nutrients and a unique savory taste and aroma of sunflower seeds. When mixing in excess of the mixing ratio of sunflower seeds, the unique taste and aroma of sunflower seeds become too strong, which can rather give a feeling of greasiness.

6. Packing step (S60)

The packaging step (S60) is a step of vacuum packaging the abalone seaweed soup added in the additional step (S50).

At this time, after the vacuum packaging, it is preferable to store the product so that the temperature is maintained below -18 ° C.

The abalone seaweed soup prepared by the above method can be eaten after heating by adding water according to the taste of the eater.

Therefore, not only can the general public easily eat the abalone seaweed soup only by heating, but also can conveniently eat it by improving the storage and distribution properties.

According to the present invention, by using seaweed and abalone with effective efficacy, it can be easily eaten and distributed smoothly, and the fishy taste and aroma unique to abalone and seaweed are reduced, and the plain and savory taste and flavor of abalone and seaweed By providing a deep flavor, there is an effect of providing a convenient abalone seaweed soup that can stimulate the appetite of eaters.

Hereinafter, the present invention will be described in more detail through examples. However, it is clear to those skilled in the art that the following examples are only intended to specifically illustrate the present invention and do not limit the scope of the present invention. That is, simple modifications or changes of the present invention can be easily performed by a person skilled in the art, and all such modifications or changes can be considered to be included in the scope of the present invention.

Example 1: Preparation of abalone seaweed soup according to the present invention

1) Wash seaweed and blanch in 100℃ boiling water for 3 minutes, then cut into regular sizes.

2) Shell the abalone and wash it in water 3 times to remove impurities, then separate the abalone intestines and abalone meat.

3) Mix 1kg of seaweed pretreated in 1) with 50g of abalone intestines, 100g of abalone meat, and 30g of sesame oil in 2) and stir-fry at 80℃ for 15 minutes.

4) Mix 1kg of the roasted mixture of 3) with 1.5kg of broth and heat at 100 ° C for 40 minutes (the broth is pretreated by removing blood and foreign substances, and 1,000 parts by weight of water is added to 100 parts by weight of beef bones and bones) prepared by heating for 5 hours).

5) Add 100g of grain flour, 50g of roasted salt, 30g of soup soy sauce, and 30g of sesame oil to 2kg of the mixed and heated mixture of 4). It is prepared by drying to a concentration of 5% or less, and pulverizing the dried grain mixture to a particle size of 0.5 mm, and roasted salt is prepared by mixing equal amounts of seaweed, kelp, seaweed, seaweed, Ecklonia cava, and capsicum at 100 ° C. After drying for 3 hours, pulverizing the dried seaweed mixture to a particle size of 0.5 mm, and mixing 500 parts by weight of salt with 100 parts by weight of the pulverized seaweed mixture).

6) Vacuum pack the abalone seaweed soup added in 5).

Example 2: Preparation of abalone seaweed soup according to the present invention (including pomegranate vinegar, mulberry vinegar and fermented ginger solution in blanching and stir-frying)

1) Wash seaweed, blanch in boiling water at 100°C for 3 minutes, and cut into uniform sizes (5 parts by weight of pomegranate vinegar and 3 parts by weight of mulberry vinegar are mixed with 100 parts by weight of water).

2) Shell the abalone and wash it in water 3 times to remove impurities, then separate the abalone intestines and abalone meat.

3) Mix 1kg of seaweed pretreated in 1) with 50g of abalone intestines, 100g of abalone meat, 30g of sesame oil, 20g of fermented ginger, 10g of pomegranate vinegar, and 10g of mulberry vinegar in 2) and stir-fry at 80℃ for 15 minutes.

4) Mix 1kg of the roasted mixture of 3) with 1.5kg of broth and heat at 100 ° C for 40 minutes (the broth is pretreated by removing blood and foreign substances, and 1,000 parts by weight of water is added to 100 parts by weight of beef bones and bones) prepared by heating for 5 hours).

5) Add 100g of grain flour, 50g of roasted salt, 30g of soup soy sauce, and 30g of sesame oil to 2kg of the mixed and heated mixture of 4). It is prepared by drying to a concentration of 5% or less, and pulverizing the dried grain mixture to a particle size of 0.5 mm, and roasted salt is prepared by mixing equal amounts of seaweed, kelp, seaweed, seaweed, Ecklonia cava, and capsicum at 100 ° C. After drying for 3 hours, pulverizing the dried seaweed mixture to a particle size of 0.5 mm, and mixing 500 parts by weight of salt with 100 parts by weight of the pulverized seaweed mixture).

6) Vacuum pack the abalone seaweed soup added in 5).

Comparative Example: Prepared by the method of Example 1, but excluding broth, grain flour, and roasted salt

1) Wash seaweed and blanch in 100℃ boiling water for 3 minutes, then cut into regular sizes.

2) Shell the abalone and wash it in water 3 times to remove impurities, then separate the abalone intestines and abalone meat.

3) After mixing 1kg of seaweed pretreated in 1), 50g of pretreated abalone innards in 2), 100g of abalone meat and 30g of sesame oil, stir-fry at 80℃ for 15 minutes.

4) 1 kg of the roasted mixture of 3) is mixed with 1.5 kg of water and heated at 100°C for 40 minutes.

5) Add 50g of refined salt, 30g of soup soy sauce, and 30g of sesame oil to 2kg of the mixed and heated mixture of 4).

6) Vacuum pack the abalone seaweed soup added in 5).

Experiment: sensory test

Abalone seaweed soup (Examples 1 and 2) and comparative examples prepared according to the present invention were tested by sensory testers (30 people (15 males, 15 females) with more than 2 years of sensory test experience) for taste, flavor, and texture. , The sensory test (5-point measurement method: 1: very bad, 2: bad, 3: normal, 4: good, 5: very good) was conducted by dividing the overall preference. The conducted results are shown in Table 1 below.

taste zest texture overall sign Preparation Example 1 4.2 4.2 4.0 4.0 Preparation Example 2 4.3 4.5 4.3 4.3 comparative example 3.7 3.5 3.8 3.7

As can be seen from Table 1, Preparation Examples 1 and 2 have higher scores than Comparative Examples in all items. This is interpreted as a result of improving the taste, flavor, texture, and overall preference of eaters by reducing the fishy taste and aroma unique to abalone and seaweed, and providing the original light, savory taste and deep flavor of abalone and seaweed.

Claims (5)

A seaweed pre-treatment step (S10) of washing seaweed, boiling it in boiling water, and then cutting it into a certain size;
Abalone pretreatment step (S20) of shelling and washing the abalone to separate abalone intestines and abalone meat;
With respect to 100 parts by weight of seaweed pretreated in the seaweed pretreatment step (S10), 2 to 5 parts by weight of abalone intestine pretreated in the abalone pretreatment step (S20), 5 to 10 parts by weight of abalone meat, and 2 to 5 parts by weight of sesame oil are mixed. After that, stir-frying at 60-80 ° C. for 5-20 minutes (S30);
Mixing and heating step (S40) of mixing and heating broth to the mixture roasted in the roasting step (S30);
An additional step (S50) of adding grain flour, roasted salt, soup soy sauce, and sesame oil to the mixture mixed and heated in the mixing and heating step (S40); and
A packaging step (S60) of vacuum-packing the abalone seaweed soup added in the additional step (S50);
Including,
In the seaweed pre-processing step (S10),
2 to 5 parts by weight of pomegranate vinegar and 2 to 5 parts by weight of mulberry vinegar are further mixed with 100 parts by weight of the water,
The roasting step (S30),
1 to 3 parts by weight of fermented ginger solution, 0.5 to 2 parts by weight of pomegranate vinegar, and 0.5 to 2 parts by weight of mulberry vinegar are further mixed with respect to 100 parts by weight of seaweed pretreated in the seaweed pretreatment step (S10),
The mixing and heating step (S40),
With respect to 100 parts by weight of the mixture roasted in the roasting step (S30), 100 to 200 parts by weight of broth is mixed, and then heated at 80 to 110 ° C. for 30 to 60 minutes,
The broth,
Prepared by adding 700 to 1,000 parts by weight of water to 100 parts by weight of beef bones and mixed bones pretreated by removing blood and foreign substances and heating for 5 to 6 hours,
In the additional step (S50),
With respect to 100 parts by weight of the mixture mixed and heated in the mixing and heating step (S40), 3 to 7 parts by weight of grain flour, 1 to 5 parts by weight of roasted salt, 1 to 3 parts by weight of soup soy sauce, 1 to 3 parts by weight of sesame oil add,
The grain flour,
It is prepared by drying a grain mixture in which one or two or more of perilla seeds, soybeans, adlay, and sorghum are mixed to a moisture content of 5% or less, and pulverizing the dried grain mixture to a particle size of 0.5 to 1 mm,
The roasted salt,
A seaweed mixture obtained by mixing one or more of green seaweed, kelp, seaweed, seaweed, Ecklonia cava, and capricorn is dried at 90 to 120 ° C for 2 to 3 hours, and the dried seaweed mixture is pulverized to a particle size of 0.5 to 1 mm. , It is prepared by mixing 300 to 500 parts by weight of salt with 100 parts by weight of the pulverized seaweed mixture,
Abalone seaweed soup manufacturing method, characterized in that further mixing 0.5 to 1 part by weight of peanut oil and 0.5 to 1 part by weight of sunflower seed oil with respect to 100 parts by weight of the mixture mixed and heated in the mixing and heating step (S40).
delete delete delete Abalone seaweed soup prepared by the manufacturing method of claim 1.

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