KR102494133B1 - Manufacturing method for octopus sauce - Google Patents

Abstract

The present invention relates to a method of producing sauce for stir-fried small octopus, wherein the prepared sauce is placed in a jar and subjected to antibacterial and fermentation to increase flavor and to be easily digestible. The method for producing sauce for stir-fried small octopus, according to the present invention, comprises: a first step of boiling purified water; a second step of preparing a mixture by adding defatted soybeans, wheat, refined salt, and sea salt to the boiled purified water and dissolving the same; a third step of removing impurities floating in the mixture by filtering the same through a mesh strainer; a fourth step of adding and dissolving corn syrup, caramel, and natural sweetener to the mixture from which the impurities have been removed, adding red pepper powder and purified water, and mixing the same to prepare an additional mixture; a fifth step of adding soy sauce, ginger, garlic, pepper, and starch syrup to the additional mixture, adding purified water, and mixing the same to prepare a base mixture; a sixth step of preparing a basic sauce mixture by adding a flavor enhancer, beef stock powder, white sugar, perilla seed powder, and corn oil to the base mixture; a seventh step of cooling the basic sauce mixture in a cool place; an eight step of putting the cooled basic sauce mixture into a blender, mixing, and putting the same into a jar; a ninth step of antibacterial treatment by placing green onions, radishes, and chives on top of the basic sauce mixture placed in the jar; and a tenth step of sealing the antibacterial basic sauce mixture in the jar and fermenting the same in a cool place.

Description

Sauce manufacturing method for stir-fried octopus {MANUFACTURING METHOD FOR OCTOPUS SAUCE}

The present invention relates to a method for producing a sauce for stir-fried octopus, which is characterized in that the prepared sauce is put in a jar, antibacterial and fermented to increase umami, and the sauce is antibacterial and fermented to maintain a chewy texture. It is about.

Octopus is a representative health food ingredient, and it is in season in autumn and lives mainly in tidal flats. As for the well-known efficacy of octopus, it contains abundant taurine, which facilitates blood circulation and metabolism in our body, and is effective in relieving fatigue and restoring energy. In particular, taurine is helpful for liver health by relieving liver fatigue, excreting waste products, and strengthening liver function. In addition, octopus is a high-protein, low-calorie food suitable for consumption as a diet food, and helps in weight control due to ingredients such as minerals and amino acids. In addition, the riboflavin component promotes skin regeneration cells, and the DHA component plays a role in activating brain cells and strengthening cognitive function along with the brain development of growing children.

In general, octopus is cooked by stir-frying, and the conventional sauce for stir-frying octopus is made by simply mixing or blending various sub-materials with octopus, and spicy taste is mainly achieved by frying octopus with red pepper paste or red pepper powder as the main ingredient.

Therefore, the present invention prepared a sauce manufacturing method for stir-fried octopus, characterized in that the prepared sauce is put in a jar and antibacterial and fermented to increase the umami taste. In addition, it is intended to provide a sauce for stir-fried octopus that maintains a chewy texture by antibacterial and fermenting the sauce.

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Korean Patent Registration No. 10-0534242

The present invention has been made to solve the above problems, and an object of the present invention is to provide a sauce for stir-fried octopus with increased flavor and taste by increasing umami.

The technical problems to be solved by the invention are not limited to the above-mentioned technical problems, and other technical problems not mentioned will be clearly understood by those skilled in the art from the description below. You will be able to.

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Sauce manufacturing method for stir-fried octopus according to the present invention,

A first step of boiling purified water;

A second step of preparing a mixture by adding and dissolving defatted soybeans, wheat, refined salt and sun salt in the boiled purified water;

A third step of filtering and removing impurities floating in the mixture with a net;

A fourth step of adding and dissolving corn syrup, caramel, and natural sweetener in the mixture from which the impurities are removed, adding red pepper powder and purified water, and then mixing them to prepare an additional mixture;

A fifth step of adding soy sauce, ginger, garlic, pepper and starch syrup to the additional mixture, adding purified water, and then mixing to prepare a base mixture;

A sixth step of preparing a basic sauce mixture by adding and mixing a flavor enhancer, dashi, white sugar, perilla powder, and corn oil to the base mixture;

A seventh step of cooling the basic sauce mixture in a cool place;

An eighth step of putting the cooled basic sauce mixture into a blender, mixing it, and then putting it into a jar;

A ninth step of antimicrobial treatment by placing green onion, radish and chives on top of the basic sauce mixture put in the jar;

A 10th step of sealing the antibacterial basic sauce mixture in the jar and then fermenting it in a cool place; characterized in that it comprises a.

By means of solving the above problems, the present invention can provide a sauce for stir-fried octopus with increased flavor and taste due to increased umami.

In addition, the present invention can provide a sauce for stir-fried octopus containing a large amount of mineral components including sodium, calcium, iron, potassium, magnesium, and zinc.

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1 is a flow chart showing a method for preparing a sauce for stir-fried octopus of the present invention.

The terms used in this specification will be briefly described, and the present invention will be described in detail.

The terms used in the present invention have been selected from general terms that are currently widely used as much as possible while considering the functions in the present invention, but these may vary depending on the intention of a person skilled in the art or precedent, the emergence of new technologies, and the like. Therefore, the term used in the present invention should be defined based on the meaning of the term and the overall content of the present invention, not simply the name of the term.

In the entire specification, when a part is said to "include" a certain component, it means that it may further include other components, not excluding other components unless otherwise stated.

Hereinafter, with reference to the accompanying drawings, embodiments of the present invention will be described in detail so that those skilled in the art can easily carry out the present invention. However, the present invention may be embodied in many different forms and is not limited to the embodiments described herein.

The specific details, including the problem to be solved, the means for solving the problem, and the effect of the invention with respect to the present invention are included in the embodiments and drawings to be described below. Advantages and features of the present invention, and methods for achieving them, will become clear with reference to the embodiments described below in detail in conjunction with the accompanying drawings.

Hereinafter, the present invention will be described in more detail with reference to the accompanying drawings.

The method for preparing sauce for stir-fried octopus according to the present invention is prepared by the method described in FIG. 1 and below.

First, in the first step (S10), purified water is boiled. More specifically, the purified water is preferably boiled to 115 to 125 ℃ to kill the bacteria. When the temperature of the purified water is less than 115 ° C, the substances to be mixed below are not sufficiently dissolved in the purified water, making it difficult to extract the active ingredient, and when the temperature of the purified water exceeds 125 ° C, the temperature is too high and bitter taste or miscellaneous odors may be extracted together. Therefore, it is preferable to carry out under the above conditions.

In one embodiment of the present invention, the purified water is preferably boiled using an autoclave.

Next, in the second step (S20), a mixture is prepared. More specifically, in the preparation of the mixture, defatted soybeans, wheat, refined salt and bay salt are added to the boiled purified water and dissolved.

The defatted soybeans are obtained by removing some or most of the oil from soybeans, and in the present invention, the defatted soybeans are compressed by applying strong pressure to the soybeans. More specifically, the defatted soybeans are preferably extracted at a pressure of 90 to 110 MPa for 50 to 70 seconds in soybean dough. When the soybean dough is extracted for less than 50 seconds or under a pressure of less than 90 MPa, the amount of extracted soybean protein is insignificant, and when the soybean dough is extracted for more than 70 seconds or under a pressure of 110 MPa, soybean allergens Extraction may cause allergies, so it is preferable to extract under the above conditions.

The defatted soybeans, wheat, refined salt and sea salt are mixed with 1.5 parts by weight of the defatted soybeans and 1.5 to 2.0 parts by weight of the refined salt and sea salt mixture based on 1 part by weight of the wheat.

Next, in the third step (S30), impurities floating in the mixture are removed. The impurities floating in the mixture are removed by filtering through a mesh.

Next, in the fourth step (S40), an additional mixture is prepared. In the fourth step (S40), corn syrup, caramel, and natural sweetener are added to and dissolved in the mixture from which the impurities are removed, and then red pepper powder and purified water are added and mixed to prepare the additional mixture.

The purified water is boiled at 115 to 125 ° C in the same way as in the first step (S10).

It is preferable that the corn syrup does not exceed 1.5% in the total mixing amount, the caramel does not exceed 2.5% in the total mixing amount, and the natural sweetener does not exceed 4.5% in the total mixing amount. .

Next, a fifth step (S50) prepares a base mixture. In the fifth step (S50), soy sauce, ginger, garlic, pepper, and starch syrup are added to the additional mixture, purified water is added, and mixed to prepare a base mixture.

The purified water is boiled at 115 to 125 ° C in the same way as in the first step (S10).

Next, in the sixth step (S60), a basic source mixture is prepared. In the sixth step (S60), a flavor enhancer, dashi, white sugar, perilla powder, and corn oil are added to the base mixture and mixed to prepare a basic sauce mixture.

Next, in the seventh step (S70), the basic sauce mixture is cooled in a cool place. In the seventh step (S70), it is preferable to cool the basic source mixture for 50 to 70 minutes. If the basic source mixture is cooled for less than 50 minutes, it is not easy to put it in a jar in the eighth step (S80) below, and if the basic source mixture is cooled for more than 70 minutes, there is a risk that the mixed mixture may precipitate. It is desirable to do

Next, in the eighth step (S80), the cooled basic sauce mixture is put into a jar. More specifically, in the eighth step (S80), the cooled basic sauce mixture is put into a blender, blended, and then put into a jar.

Next, in a ninth step (S90), the basic sauce mixture contained in the jar is antibacterial. More specifically, in the ninth step (S90), green onion, radish, and chives are placed on the basic sauce mixture put in the jar to antibacterialize them. It is preferable to place hardwood charcoal together on top of the basic sauce mixture put in the jar.

The hardwood charcoal is a material having a porous structure, and can suppress the occurrence of putrefactive bacteria and suppress the occurrence of putrefactive bacteria through antibacterial action to remove odor. In addition, mineral components such as calcium, magnesium, iron, and manganese may be provided to the basic source mixture.

Next, in step 10 (S100), the antibacterial basic sauce mixture is sealed and then fermented in a cool place. More specifically, in the tenth step (S100), after washing, dry straw is covered and fermented. It is preferable to prepare 200 to 300 parts by weight of the basic sauce mixture based on 1 part by weight of the straw. After covering the straw with the antibacterial basic sauce mixture, it is left at 0 to 4 ° C. for 13 to 15 days to ferment using Bacillus bacteria derived from the straw.

More preferably, after further adding a proteolytic enzyme to the basic source mixture, it is characterized in that after washing, the dry straw is covered and fermented. The proteolytic enzymes are characterized in that they are neutrase and flavourzyme, and it is preferable to mix the neutrase and flavourzyme in equal amounts.

When mixing less than 1 part by weight of the Flavorzyme with respect to 1 part by weight of the Neutrase, the concentration of total free amino acids may be low due to insignificant proteolysis, and 1 part by weight of the Neutrase In the case of mixing in excess of 1 part by weight of the flavourzyme, it is preferable to carry out the test under the above conditions because there is a concern that the overall acceptability may be low during the sensory test.

At this time, the fermentation is characterized in that fermentation and antibacterial so that 90 (w / w)% of the original weight.

Hereinafter, the present invention will be described in more detail through examples. Objects, features, and advantages of the present invention will be easily understood through the following examples. The present invention is not limited to the embodiments described herein and may be embodied in other forms. The embodiments introduced here are provided to sufficiently convey the spirit of the present invention to those skilled in the art to which the present invention belongs. Therefore, the present invention should not be limited by the following examples.

Example 1

First, put 100 kg of purified water in a steamer and boil it at 120 ° C. Dissolve 15 kg of defatted soybeans, 10 kg of wheat, and 19 kg of refined salt together with 7 kg of sea salt in boiled purified water. Remove impurities from the boiled mixture by straining it through a mesh screen. Add 5 kg of high fructose (corn syrup), 10 kg of caramel, and 18 kg of natural sweetener to the mixture from which impurities are removed, and mix. Add 22.5 kg of red pepper powder to the mixed contents and mix. Add 38 kg of purified water boiling over 120 ℃ to the mixed contents and mix again. Add 25.5 kg of soy sauce to the mixed contents, add 13.5 kg of ginger, 18 kg of garlic, 2 kg of pepper, 27 kg of starch syrup, add 30 kg of purified water boiling over 120 ℃, and mix. Add 5 kg of flavor enhancer, 15 kg of dashida, 15 kg of white sugar, and 4.5 kg of perilla sesame powder to the mixed mixture and mix. Add 21 kg of corn oil and mix. Cool the mixed mixture in a cool place for 1 hour. Put the cooled mixture into a blender and mix it well by turning it for at least 3 hours. Pour the mixed contents into the jar. Place 2 layers of green onions, 1 radish, and 2 layers of chives blanched in boiling water over 120℃ on top of the contents of the jar. Place Korean hardwood charcoal on top of green onion, radish, and chives. Seal the jar and ferment for 2 weeks in a cool place. At this time, after covering the contents of the jar with straw, the jar is sealed, and left at 2 ° C. for 14 days to ferment.

composition Weight (kg) ratio(%) Purified water 168 40.6 defatted soybeans 15 3.6 Wheat 10 2.4 refined salt 19 4.6 high fructose 5 1.2 Caramel 10 2.4 natural sweetener 18 4.3 chili powder 22.5 5.4 soy sauce 25.5 6.2 ginger 13.5 3.3 garlic 18 4.3 pepper 2 0.5 corn syrup 27 6.5 flavor enhancer 5 1.2 again 15 3.6 white sugar 15 3.6 Perilla Sesame Powder 4.5 1.1 corn oil 21 5.1 entire 414 100.0

Example 2

It is prepared in the same manner as in Example 1, but before covering the contents of the jar with straw, Neutrase and Flavorzyme are mixed, and the jar is sealed and aged for 2 weeks in a cool place.

Comparative Example 1

It is prepared in the same way as in Example 1, but the jar is sealed and aged for 2 weeks in a cool place without placing Korean hardwood charcoal on top of the green onion, radish, and chives blanched in boiling water at 120 ° C or higher on the contents of the jar.

Comparative Example 2

It is prepared in the same way as in Example 1, but the jar is sealed without covering the contents of the jar with straw and aged for 2 weeks in a cool place.

Hereinafter, experimental examples are carried out using the examples and comparative examples described above, and the effect of the present invention is demonstrated.

Experimental Example 1. Analysis of trace elements

According to an embodiment of the present invention, analysis of trace elements including minerals was performed using the Example using hardwood charcoal and Comparative Example 1 without using hardwood charcoal as follows. Trace element analysis (food standards and specifications (Notification No. 2020-114, notification date 2020-11-26)) was performed according to Table 2 below.

quality index Experiment method a very small amount
element Calcium (Ca) 8. General Test Methods 2. Food Ingredient Test Methods 2.2. Micronutrient component test method 2.2.1. Mineral 2.2.1.2. Calcium Iron (Fe) 8. General Test Methods 2. Food Ingredient Test Methods 2.2. Micronutrient component test method 2.2.1. Inorganic 2.2.1.4. Iron sodium (Na) 8. General Test Methods 2. Food Ingredient Test Methods 2.2. Micronutrient component test method 2.2.1. Minerals 2.2.1.6. Sodium potassium (K) 8. General Test Methods 2. Food Ingredient Test Methods 2.2. Micronutrient component test method 2.2.1. Mineral 2.2.1.7. Potassium Zinc (Zn) 8. General Test Methods 2. Food Ingredient Test Methods 2.2. Micronutrient component test method 2.2.1. Minerals 2.2.1.8. Zinc Magnesium (Mg) 8. General Test Methods 2. Food Ingredient Test Methods 2.2. Micronutrient component test method 2.2.1. Minerals 2.2.1.15. Magnesium

The following shows the trace element test results according to the trace element analysis method.

Samples
(mg/kg) Na
(salt)
(mg/kg) Ca
(calcium)
(mg/kg) Fe
(steel)
(mg/kg) K
(potassium)
(mg/kg) Mg
(magnesium)
(mg/kg) Zn
(zinc)
(mg/kg) Example 4,499 983.4 7.314 40,770 1,616 22.08 Comparative Example 1 5,888 575.0 4.441 12,420 962.6 1.701

As shown in Table 3, when trace elements including sodium, calcium, iron, potassium, magnesium and zinc were confirmed, in the case of the example prepared by the production method of the present invention, the amount of sodium was lower than that of Comparative Example 1, and calcium , It was confirmed that the amounts of iron, potassium, magnesium and zinc were contained in a larger amount than in Comparative Example 1.

Experimental Example 2. Free amino acid composition analysis

Free amino acid components were analyzed using Examples, Comparative Example 1 and Comparative Example 2. Free amino acids were derivatized by pretreatment with a protein hydrolysis device, and free amino acids were analyzed using HPLC amino acid analyzer.

More specifically, 10 mL of distilled water was added to 0.3 g of the sample, placed in a Shaking Incubator (Shaking Incubator SI-600R, Lab. Companion, Jeio Tech, Korea), and left at 200 rpm for 24 hours. After adding 1 mL of 10% 5-Sulfosalicylic acid dihydrate, the mixture was left in a refrigerator at 4 °C for 24 hours to precipitate proteins. After centrifugation at 4,000 rpm for 5 minutes, the supernatant was concentrated using a vacuum concentrator (Rotary evaporator, EYELA N-1100V-W, JAPAN) at 40 ° C or lower, and then 5 mL of sample dilution buffer was added to dissolve. Filtered with a 0.45 Membrance filter, 120 uL was analyzed with an amino acid analyzer (Sykam S7130 Aminoacid reagent organiger, Germany), and detected with a UV / VIS detector 400 nm (1.00 AU) and 570 nm (1.00 AU).

The free amino acid component analysis results are shown in Table 4 (unit: mg / 100 g dry weight). As shown in the free amino acid component analysis results, in the case of the experimental examples prepared by the method of the present invention, it can be confirmed that the amino acid components are high as a whole, and in particular, aspartic acid and glutamic acid, which determine sweetness and umami, ), threonine, serine, glycine, and alanine levels were higher than those of the example in which the sauce was covered with straw and fermented as in the present invention and the comparative example without fermentation, resulting in stir-fried octopus It can be confirmed that it enhances the flavor of the dragon sauce.

Name
(Unit: mg/100g dry weight) Comparative Example 1 Comparative Example 2 Example 1 Example 2 phospho-L-serine 24.73 15.98 95.09 88.41 Taurine 3579.64 1946.70 1507.41 1543.02 phosphoethanolamine - - - - Urea - - - L-Aspartic acid 29.01 35.63 51.57 252.25 L-Threonine 159.45 91.32 464.82 514.41 L-Serine 108.69 65.73 132.05 418.82 Asparagine - - - 617.47 L-Glutamic acid 200.51 95.50 302.23 407.82 Theanine - - - - α-Aminoadipic acid - - 219.35 737.36 Glycine 442.23 465.88 476.63 817.17 L-Alanine 514.94 277.77 650.38 969.44 Citruline - - - - a-aminobutyric acid - - 106.71 - Valine 96.11 46.66 802.41 872.17 Cystine - - 324.99 - Methionine 48.00 - 805.84 912.03 L-Isoleucine 71.44 38.47 1168.40 1001.45 L-Leucine 113.53 62.54 2704.65 2506.04 L-Tyrosine 116.27 - 428.41 520.30 Phenylalanine - 48.15 - 2527.05 b-alanine - - 2456.71 - b-Aminoisobutyric Acid - - 683.50 748.95 r-Aminobutyric Acid 23.10 17.61 212.06 245.03 Histidine 248.73 130.82 305.65 373.09 1-Methyl-histidine - - 44.25 - 3-Methyl-histidine 68.17 34.14 42.84 52.35 Carnosine - - 253.82 264.30 Tryptophan - - 78.57 78.07 Ornithine - - 294.21 317.56 Lysine 201.87 118.77 1405.06 1512.25 Ammonia - - - - Arginine 99.64 80.05 1059.27 1375.81 Hydroxyproline 72.03 59.08 24.94 56.49 Proline 117.43 45.50 95.46 211.13 total 6,335.52 3,676.3 17,197.28 19,940.24

Total free amino acid concentration tended to increase in the order of Comparative Example 2 < Comparative Example 1 < Example 1 < Example 2. In particular, in the case of Example 2 extracted using an enzyme, the content of total free amino acids was 19,940.24 mg per 100 g of dry weight, which increased by about 1.16 compared to Example 1, and increased by 3.1 times and 5.4 times compared to Comparative Examples 1 and 2, respectively. The concentration of total free amino acids increased more than twofold.

Experimental Example 3. Sensory test

Sauce sensory tests of Examples and Comparative Examples according to manufacturing conditions and blending ratios were conducted on 30 male and female office workers in their 30s for flavor, sourness, sweetness and overall acceptability with a 5-point rating method (1: very bad, 2: bad, 3: average, 4: good, 5: very good).

division incense sweetness Umami All Preferences Experimental Example 2 4.73±0.10 4.34±0.11 4.68±0.22 4.81±0.15 Experimental Example 1 4.68±0.08 4.21±0.11 4.27±0.12 4.13±0.31 Comparative Example 1 3.87±0.06 3.73±0.14 3.69±0.18 3.85±0.07 Comparative Example 2 3.84±0.08 3.69±0.11 3.64±0.05 3.69±0.16

The sensory test results are shown in Table 5. As shown in the sensory test results, it was confirmed that the flavor, sweetness, umami and overall preference of the sauce for stir-fried octopus using Example 2 of the present invention were the highest. In the case of Example 1, the preference for aroma and sweetness was similar to Example 2, and it was confirmed that the overall preference also differed because Example 2 was higher in umami.

In the case of Comparative Example 1, it is similar to the method of Example, but the antibacterial effect is insignificant by sealing the jar without raising the charcoal, so that the aroma, sweetness, and umami?? and the preference is expected to be lower than that of the examples. In addition, in the case of Comparative Example 2, the jar was sealed without covering the contents inside the jar, and the result of the sensory test was low overall.

By means of solving the above problems, the present invention can provide a sauce for stir-fried octopus with increased flavor and taste due to increased umami.

In addition, the present invention can provide a sauce for stir-fried octopus containing a large amount of mineral components including sodium, calcium, iron, potassium, magnesium, and zinc.

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As such, it will be understood that the technical configuration of the present invention described above can be implemented in other specific forms without changing the technical spirit or essential features of the present invention by those skilled in the art to which the present invention pertains.

Therefore, the embodiments described above should be understood as illustrative and not restrictive in all respects, and the scope of the present invention is indicated by the claims to be described later rather than the detailed description, and the meaning and scope of the claims and their All changes or modified forms derived from equivalent concepts should be construed as being included in the scope of the present invention.

S10. The first step of boiling purified water
S20. 2nd step to prepare the mixture
S30. The third step of removing impurities floating in the mixture
S40. 4th step to prepare additional mixture
S50. 5th step of preparing a base mixture
S60. 6th step of preparing basic sauce mixture
S70. A seventh step of cooling the basic sauce mixture in a cool place
S80. 8th step to put in jar
S90. 9th step of antibacterial
S100. 10th step to ferment in a cool place after sealing

Claims (5)

A first step of boiling purified water at 115 to 125 ° C;
A second step of preparing a mixture by dissolving defatted soybeans, wheat, sun salt and refined salt in the boiled purified water;
A third step of filtering and removing impurities floating in the mixture with a net;
A fourth step of adding and dissolving corn syrup, caramel, and natural sweetener in the mixture from which the impurities are removed, adding red pepper powder and purified water, and then mixing them to prepare an additional mixture;
A fifth step of adding soy sauce, ginger, garlic, pepper and starch syrup to the additional mixture, adding purified water, and then mixing to prepare a base mixture;
A sixth step of preparing a basic sauce mixture by adding and mixing a flavor enhancer, dashi, white sugar, perilla powder, and corn oil to the base mixture;
A seventh step of cooling the basic sauce mixture in a cool place for 50 to 70 minutes;
An eighth step of putting the cooled basic sauce mixture into a blender, mixing it, and then putting it into a jar;
A ninth step of antibacterially placing green onion, radish, chives and hardwood charcoal on top of the basic sauce mixture put in the jar;
Put in the jar, add Neutrase and Flavorzyme proteolytic enzymes to the antibacterial basic sauce mixture, seal it, and ferment in a cool place, covered with dry straw, at 0 to 4 ℃ for 13 to 15 days Including; 10th step of fermentation during
In the second step,
The defatted soybean is prepared by extracting soybean dough at a pressure of 90 to 110 MPa for 50 to 70 seconds,
Mixing 1.5 parts by weight of the defatted soybeans and 1.5 to 2.0 parts by weight of the refined salt and sea salt mixture with respect to 1 part by weight of the wheat,
In the tenth step,
Mixing 200 to 300 parts by weight of the basic sauce mixture with respect to 1 part by weight of the straw,
The Neutrase and Flavorzyme are mixed in equal amounts,
The fermentation is characterized by fermentation and antibacterial to 90 (w / w)% of the original weight,
The prepared sauce for stir-fried octopus is fermented by adding the Neutrase and Flavorzyme proteolytic enzymes together, resulting in higher levels of aspartic acid, glutamic acid, and threonine than before fermentation. , Serine (serine), glycine (Glycine), characterized in that the content of alanine (Alanine) is increased, sauce manufacturing method for stir-fried octopus. delete delete delete delete

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