KR102516876B1 - Manufacturing method of canned large-capacity melanian snail and canned melanian snail manufactured by the same - Google Patents

Abstract

The present invention relates to large-capacity canned batillaria multiformis, and more specifically, to a manufacturing method of large-capacity canned batillaria multiformis, which can meet the needs of consumers by manufacturing large-capacity canned batillaria multiformis using imported batillaria multiformis with cut tails and batillaria multiformis collected naturally, and allows quick and convenient cooking and consumption while maintaining excellent flavor and nutritional properties of the batillaria multiformis.

Description

Manufacturing method of canned large-capacity melanian snail and canned melanian snail manufactured by the same}

The present invention relates to large-capacity canned conch shells, and more particularly, manufactures large-capacity canned conch shells using imported conch shells whose tails have been cut and wild conch shells harvested in nature, so that consumers can meet the desired eye level, and manufacture It relates to a method for producing large-capacity canned conch shells that enable quick and convenient cooking and consumption while maintaining the excellent flavor and nutritional components of the conch shell.

The conch (aka: conch conch, sea snail) belongs to the overlapping order of mollusks, and lives in the sea, where rivers and seas meet, and mudflats. In particular, before the 2000s, conch was a popular street food that was sold in coastal cities or amusement parks, and was consumed by sucking the tail and picking out the kernels of the conch. The taste is salty and savory with a slight hint of seaweed.

According to the records of oriental medicine books such as Dongeuibogam, Herbal Medicine, and Herbal Medicine, it is good for hangover detoxification, has the effect of preventing diabetes and clearing the eyes, relieves heat poisoning, relieves alcohol poisoning, and is used for small thirst (diabetes), dysentery, dysentery, stomach cancer, and constipation. It is known to be good for In addition, the conch purifies the blood, which is good for headaches, female dizziness, and adenosis, and has special effects on skin care and gastrointestinal diseases.

When cooked, the soup turns blue. This is because copper, which makes hemoglobin in the blood, is contained in the form of minerals, which is known to play a big role in liver purification. In addition, several major components of mango snails have recently been discovered, including water-soluble calcium and body cells that strengthen bones and teeth, alleviate insomnia, prevent arrhythmia by facilitating neurotransmission and muscle movement, and prevent osteoporosis. It is known to contain a large amount of the components of hemoglobin necessary for the supply of oxygen to them.

These snails are known as a health food that is rich in taste and nutrition, has a unique savory, light, and bitter savory taste, and has excellent effects on the liver. is on the rise.

However, despite these excellent effects, it is not easy to cook it yourself at home, and even if it is cooked, the recipes are very limited, such as conch soup, conch seasoning, and porridge. Until now, there is a limit to being considered only as a food to detoxify a hangover, protect the liver and stomach of some adults.

In addition, in modern society, changes in the social structure such as an increase in single-person households, active participation of women in social activities, and a decrease in the number of members in a household are rapidly changing. are preferring Therefore, in accordance with the recent food culture and consumption patterns of consumers, the present invention has come to develop canned snails that enable easier cooking and consumption of snails with excellent taste and nutrition.

In particular, restaurants that require a large amount of conch or consumers who prefer healthy food due to well-being have a desire to cook a large amount of conch without taking a long pre-processing time before cooking.

Korean Patent Registration No. 0914644

The present invention is intended to solve the above problems, by manufacturing large-capacity canned conch shells by using imported conch shells with tails cut and wild conch shells, respectively, it is possible to meet the consumer's desired eye level, and the excellent quality of conch shells can be achieved. It is an object of the present invention to provide a method for manufacturing canned snails that enables quick and convenient cooking and consumption while maintaining flavor and nutritional components.

The above and other objects and advantages of the present invention will become apparent from the following description of preferred embodiments.

The purpose of the above is to clean the conch and then remove it; Washing the decomposed conch with running water 3 to 5 times while rubbing each other; A cooking step of blanching the water-washed conch in high-temperature water of 70 to 95° C. for 10 to 30 seconds; A processing step in which the cooked conch is retrieved and the conch tail is cut using a cutting device or the conch shell is removed; A steaming step of boiling the processed mangoes in a seasoning broth containing a seasoning mixture; An input step of separating the steamed conch from the remaining broth and then passing the conch through an automatic weighing device and putting the conch into a canned container according to the weight; degassing the conch put into the canning container; Filling the canned container by injecting the remaining broth; and sealing and sterilizing the canned container.

After the water washing step and before the cooking step, a step of resting the conch may be further included. The seasoning broth includes at least two or more selected from the group of seasonings including garlic, green onion root, kelp, radish, Cheongyang pepper, red pepper powder, ginger, soy sauce, soybean paste, salt, pepper, sesame oil, starch syrup, sugar, onion, and carrot. It may include a seasoning mixture comprising water and water.

According to the present invention, by producing a large-capacity canned conch, it is possible to quickly and conveniently cook and consume the conch while maintaining the excellent flavor and nutritional components of the conch. In particular, it is possible to meet the eye level that consumers want by manufacturing large-capacity canned conch shells using imported conch shells with tails cut and wild conch shells harvested in nature.

In addition, the canned conch shell manufactured by the manufacturing method of large-capacity canned conch shell according to an embodiment of the present invention is in a canned state, so it is convenient to distribute, has little risk of spoilage due to external climatic conditions, and furthermore, can , you can consume the snails right away, and you can cook conch-based dishes effectively in a short time.

However, the effects of the present invention are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description below.

Hereinafter, the present invention will be described in detail with reference to embodiments and drawings of the present invention. These examples are only presented as examples to explain the present invention in more detail, and it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples. .

In addition, unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of skill in the art to which this invention belongs, and in case of conflict, this specification including definitions of will take precedence.

In order to clearly explain the proposed invention in the drawings, parts irrelevant to the description are omitted, and similar reference numerals are attached to similar parts throughout the specification. And, when a certain component is said to "include", this means that it may further include other components without excluding other components unless otherwise stated. Also, a “unit” described in the specification means one unit or block that performs a specific function.

In each step, the identification code (first, second, etc.) is used for convenience of description, and the identification code does not describe the order of each step, and each step does not clearly describe a specific order in context. It may be performed differently from the order specified above. That is, each step may be performed in the same order as specified, may be performed substantially simultaneously, or may be performed in the reverse order.

Hereinafter, embodiments and embodiments of the present disclosure will be described in detail with reference to the accompanying drawings. However, it may not be limited to these implementations and examples and drawings herein.

A method for manufacturing large-capacity canned conch shells according to an embodiment of the present invention includes the steps of first washing and then removing conch shells (S1); Washing the decommissioned conch with water (S2); A cooking step (S3) of blanching the water-washed conch; A processing step of cooked conch (S4); A steaming step (S5) of boiling the processed conch; Putting the steamed conch into a large-capacity canning container (S6); degassing the introduced conch (S7); Filling broth in a large-capacity canning container (S8); and sealing and sterilizing the large-capacity canned container (S9). The canned conch may include imported conch, whose tail has been cut, and wild conch, which is directly collected. 5 kg, 3 kg, etc.).

In the step S1, after collecting wild conch that lives in clear water, it may be pre-washed three or more times in clean water. With the preliminary washing, large-sized foreign substances such as moss and sand attached to the conch shell can be removed.

The degassing may be to release the roughly washed mangoes into a large container containing clean water, specifically, bottled water or ground water, and maintain for 3 to 5 hours. The degassing is repeated two or three times, but the bottled water or ground water must be replaced each time. If the degassing is performed more than three times, the juice of the snails may escape and the flavor may deteriorate, and the snails may die or spoil.

In the S1 step, since the snails produced in the West Sea and the South Sea are living organisms, the raw material is received while the snails are alive, adjust the salt water (seawater salinity) in a large barrel, and darken the organism for one to two days to perform the decomposition work do. As a result, it is possible to remove mud or foreign substances inside the wild snail.

In the step S1, the imported conch, which is mainly imported from Vietnam and distributed in Korea, is distributed by self-ripening, freezing and refrigeration, so foreign substances attached to the shell of the imported conch can be removed after being thawed in a large container.

In this way, imported and domestic conch can be used. Imported conch is self-sufficient and the conch tail is cut and imported, and domestic conch must be supplied with natural organisms and manufactured, so there is a difference in manufacturing method.

In the step S2, the degassed conch may be washed with running water. The water washing may be performed in low-temperature water, specifically, water at a temperature of 15 to 26 °C. The flowing water may be bottled water or ground water. When washing with water, large and small foreign substances such as mud adhering to the surface of the conch can be removed by rubbing the conch with each other or rubbing with a tool such as a brush. The washing with water may be repeated three or more times, specifically, three to five times.

After washing with water, a step of resting the conch may be performed. The toilet paper may be to put the conch in a basket through which water drains well and store it in a bucket filled with clean water. When the rest is performed, the neck of the conch is pulled out from the shell for a long time, so that the eyes of the conch can be easily removed later.

In the step S3, the cooking may include blanching the conch, which has been washed with water, in hot water of 80 to 98 ° C. for 10 to 30 seconds. When the above cooking step is performed, the remaining foreign matter inside the conch can be completely removed. It may be desirable to blanch the conch in high-temperature water and rinse at a high temperature of 98 degrees or more when rinsing.

The water washing and the cooking may be repeatedly performed. For example, after performing the cooking, the water washing, specifically, water washing in high temperature water may be additionally performed about once. By repeating blanching and washing with high-temperature water in this way, the temperature can be maintained at 98 ° C or higher so that the conch seasoning can be well applied.

The water washing of step S2 and the cooking step of step S3 are performed by one washing device, for example, a washing device including a washing unit and a cooking unit and having a conveyor belt positioned between the washing unit and the cooking unit. It can be. If the device is used, when the water washing is completed, the process can be simplified by moving through the belt and immediately proceeding to the one-stop cooking step. In addition, the water washing and cooking steps may be repeatedly performed as many times as necessary. In addition, since additional washing is performed even when moving within the washing device, washing efficiency can be further increased.

After performing the above cooking step, a process of removing the eyes of the conch may be additionally performed by holding the blanched conch on a sieve and then gently rubbing the conch. At this time, it is important to rub with moderate force so that only the eyes of the conch fall off and the conch kernel is not damaged. By performing the process of removing the eyes of the conch, when eating canned conch, it is possible to reduce the discomfort and rejection of food due to the conch's eyes.

After performing the cooking step, a metal detection step of detecting various heavy metals and metal-like foreign substances by passing the conch through a metal detector, eg, X-ray equipment, may be additionally performed.

In the step S4, the processing step may be cutting the tail of the conch or removing the shell of the conch. If the tail of the conch is cut, the cut portion can be sucked and ingested later, so that the conventional way of ingesting the conch can be maintained and consumers can enjoy it.

If the shell of the conch shell is removed, the conch kernel can be easily consumed as it is, so that children or young students can consume it without much resistance, and the time required to cook various foods using the conch conch can be shortened. Therefore, hereinafter, the term "conch" may mean a conch (including shell) from which only the tail has been cut, or may mean conch kernels from which the shell has been removed.

In the above processing method, the shell or tail of the conch can be cut by taking out the conch that has been cooked and using an automatic cutting device. The automatic cutting device may refer to an automatic cutting unit connected to the cleaning device by a conveyor belt, or may refer to a separate automatic cutting device. That is, in the processing step, the process of cutting the tail of the conch shell or separating the shell and kernel of the conch shell, which was previously performed manually, is performed using a machine and an automated device, so that mass production of canned conch conch canned food is more efficient. can make it possible.

Since the imported conch tail is cut and imported, it is possible to go through a processing step of trimming the conch tail and optionally removing the conch shell without going through the process of cutting the conch tail. As described above, after cutting the tail of the conch, the shell of the conch can be selectively removed.

In the step S5, the steaming may include putting the obtained imported/natural conch in a steaming container and boiling it in high-temperature water of 90 to 110 ° C. together with seasoning broth. The steaming may be performed for 30 minutes to 2 hours, specifically, 40 minutes to 1 hour.

The seasoning broth may be a base broth for consuming the conch shell immediately after opening the can lid of the finished canned conch shell product to be manufactured later. The seasoning broth may be to remove the fishy smell and fishy taste of the conch, and to properly express the unique and deep flavor of the conch.

The seasoning broth is, for example, garlic, green onion root, kelp, radish, Cheongyang pepper, red pepper powder, ginger, soy sauce, soybean paste, salt, pepper, sesame oil, starch syrup, at least two kinds selected from the seasoning group including sugar, onion, and carrot. It may be one containing a seasoning mixture containing the above and water. As an example, the condiments may include garlic, kelp, Cheongyang pepper, ginger, soy sauce, and soybean paste.

The seasoning mixture and the water may be mixed in a weight ratio of 1: 10 to 20, specifically, 1: 12 to 18, and more specifically, 1: 13 to 16. In the seasoning mixture, soy sauce and soybean paste are mixed and included in a mixing ratio of 1: 0.2 to 0.3, so that the overall salinity and taste of canned snails can be adjusted.

The seasoning mixture may further include at least two or more additional ingredients selected from the group consisting of rice wine, green tea leaves, barnacle extract, lemon extract, and bamboo salt. As an example, the additive component may be rice wine and lemon extract. The additive component may play a role in completely removing the off-flavor and image of the snail. In addition, anchovy fish sauce or canary fish sauce may be added to the seasoning mixture to add the umami of canned mantis.

The additives and salted fish may be included within the range of 0.1 to 5% by weight based on the total weight of the seasoning broth. If it is out of the above range, the unique flavor of the snail may be damaged.

In the step S6, the adding step may be to separate the steamed conch from the remaining broth, pass the conch through an automatic weighing device, and put the conch in a large-capacity canning container according to a predetermined weight. At this time, the remaining broth can be stored separately. The large-capacity canned container refers to a sealed can container for commonly used canned food, and may include large-capacity can containers of various sizes. In the large-capacity canning container, the total amount of solid and liquid components may be 90% to 95%. The solid content includes mandala, and the amount of the solid content may be 70 to 80%, for example, 73%. The liquid component may include the remaining broth. The filling of the remaining broth will be described later in step S8.

In the step S7, the introduced conch may be degassed. The degassing may be performed at 80 to 90° C. for 10 to 20 minutes in a deaerator. After the degassing is performed, sterilization may be additionally performed. The sterilization method may be performed by borrowing a known technique. This prevents the decay and denaturation of the snail kernels, and makes it possible to keep the juice fresher.

Since it is important to maintain the internal temperature of a large-capacity canned container, sterilization can be performed for about 45 minutes or more to maintain the internal temperature at 85 to 95 ° C or higher during sterilization. It is possible to perform more sterilization than a small amount of time so that it can be used. At this time, the internal temperature of the large-capacity canned container should be maintained at 85 ~ 90 ℃ or more.

In the step S8, the remaining broth, specifically, the broth containing the broth and seasoning mixture of the conch after steaming may be injected and filled into a large-capacity canned container containing the conch. The injection method may follow a known technique, and the remaining broth may be filled up to 90% of the large-capacity canning container. When filling the broth, a high-temperature environment of 75 to 85 ° C. can be maintained.

In the step S9, the sealing may be performed using a conventional canned sealing method without any limitations. For example, the canned container filled with the remaining broth can be sealed with a lid through a seamer. At this time, if the sealing part does not meet the specifications, there is a risk of damage due to transportation, movement, or falling during long-term storage, and bacteria may be generated due to air injection, which may cause the contents of the canned food to rot or an expansion tube to occur. It must be sealed to meet the container sealing standard management.

이상 유지하면서 통조림을 세척할 수 있다. At the time of the sealing, care must be taken as the remaining broth may be sucked into the vacuum machine, and there is a risk that the contents and other foreign substances may adhere to the surface of the canned food and cause rust, so when washing with a washing machine and injecting detergent into the washing water,

You can wash canned food while keeping it longer.

The sterilization may be performed using a conventional canned food sterilization method without significant limitations. For example, a steam type or hydrothermal type retort device may be used. As an example, a hydrothermal retort method may be used, and specifically, it may be performed at 110 to 120° C. for 40 to 80 minutes.

After the sterilization is performed, a cooling and drying process may be performed. The cooling may be to prevent denaturation of the heat-sterilized canned food and degradation of protein in the conch, and to prevent the propagation of various bacteria. The cooling may be performed for 20 to 30 minutes at, for example, 30 to 40°C. If the cooling is performed below the above-mentioned range, there is a concern that the water on the surface of the canned food does not evaporate well, causing the container to rust.

In the drying, the container containing the sterilized and cooled canned conch shell is cooled and dried for 12 hours in a controlled warehouse. Cooled canned food can be removed by hot air drying to remove water droplets remaining on the outside of the canned product container to prevent rust from occurring in the container, or wiped dry with a clean cloth to remove moisture, and then put in a box and store in a well-ventilated warehouse.

According to the present invention, by manufacturing large-capacity canned conch shells, it is possible to meet the consumer's desired eye level by using the imported conch shells with tails cut and the conch shells produced naturally, respectively, for each large-capacity canned container, and can achieve the excellent flavor and quality of conch shells. It is possible to quickly and conveniently cook and consume while maintaining nutritional components. In addition, the large-capacity canned conch shell produced by the manufacturing method of large-capacity canned conch shell according to an embodiment of the present invention is in a canned state, so it is convenient to distribute, has little risk of spoilage due to external climatic conditions, and furthermore You can consume the snails right away by opening the can, and you can effectively cook conch-based dishes in a short amount of time. In addition, imported/naturally produced canned conch shells can be manufactured for each large-capacity canning container according to a predetermined weight (eg, 1 kg, 2 kg, 2,5 kg, 3 kg, etc.).

Hereinafter, the configuration of the present invention and its effects will be described in more detail through specific examples and comparative examples. However, these examples are for explaining the present invention in more detail, and the scope of the present invention is not limited to these examples.

[Example 1]

First, the tails were cut and imported and / or wild-collected mangoes were washed three times in running water, then released into a bottle of bottled water, and decomposed while replacing the bottled water at 4-hour intervals. Then, the conch was washed with water four times while rubbing it in running water. After that, the conch was placed in a bucket of clean water and allowed to rest for about 40 minutes. Then, the conch was blanched at 90 ° C for 20 seconds, and then the tail of the conch, which was collected naturally, was cut using a cutting device, or the tail was cut and trimmed around the imported conch. Then, it was placed in a steaming container and boiled for 50 minutes in a seasoning broth mixed with water and a seasoning mixture including garlic, kelp, Cheongyang pepper, ginger, soy sauce and soybean paste at a weight ratio of 1:14. Thereafter, the conch was separated from the remaining broth, subdivided into canned food, and then degassed at 85 ° C. for 10 minutes in a degassing box. Thereafter, the remaining broth was filled into canned food and then sealed and sterilized. Then, after cooling at 35 ° C. for 30 minutes, it was cooled and dried in a warehouse for 12 hours.

[Example 2]

Canned conch was prepared in the same manner as in Example 1, except that anchovy fish sauce, rice wine, and lemon extract were further added to the seasoning broth.

[Example 3]

Canned conch was prepared in the same manner as in Example 1, but without resting.

[Example 4]

Canned food was prepared in the same manner as in Example 1, except that miso was not included in the seasoning broth.

[Comparative Example]

Canned conch was prepared in the same manner as in Example 1, but without cutting the tail.

[Experimental Example 1: Sensory Test Evaluation]

For each of Examples 1 to 4 and Comparative Example, canned conch shells were provided free of charge to 30 random customers (regardless of gender and age) on the street, and a sensory test was conducted (1 point: very poor, 2 points: poor , 3 points: fair, 4 points: good, 5 points: very good). The sensory test was evaluated by a 5-point scale method for taste, aroma, and preference on the basis of 3-point normal, and the results are shown in Table 1 below.

As shown in Table 1, the large-capacity canned conch shells of the embodiments of the present invention were highly evaluated in all areas in terms of taste, aroma, texture, and preference. However, in the case of the comparative example, the sensory evaluation was generally poorer than that of the examples, and the evaluation result was particularly poor for texture.

In this specification, only a few examples of various embodiments performed by the present inventors are described, but the technical spirit of the present invention is not limited or limited thereto, and can be modified and implemented in various ways by those skilled in the art, of course.

Claims (2)

After pre-washing the conch, degassing;
Washing the decomposed conch with running water 3 to 5 times while rubbing each other;
A cooking step of blanching the water-washed conch in high-temperature water of 80 to 98° C. for 10 to 30 seconds;
A processing step in which the cooked conch is retrieved and the conch tail is cut using a cutting device or the conch conch whose tail has been cut in advance is trimmed;
A steaming step of boiling the processed mangoes in a seasoning broth containing a seasoning mixture;
An input step of separating the steamed conch from the remaining broth and then passing the conch through an automatic weighing device and putting the conch into a large-capacity canning container according to a predetermined weight;
degassing the conch put into the large-capacity canning container;
filling the large-capacity canned container by injecting the remaining broth; and
Including; sealing and sterilizing the large-capacity canned container,
After the water washing step and before the cooking step,
Further comprising the step of resting the conch for 40 minutes,
The seasoning broth is a mixture of a seasoning mixture including garlic, kelp, radish, Cheongyang pepper, ginger, soy sauce, soybean paste, anchovy fish sauce, rice wine and lemon extract, and water, seasoning mixture: water = 1:14 parts by weight Characterized in that A method for manufacturing large-capacity canned conch shells. Large-capacity canned conch shells manufactured by the method for manufacturing large-capacity canned conch shells according to claim 1.