KR102534992B1 - Preparing method of roasted cuttlefish - Google Patents

Abstract

The present invention relates to a method of preparing roasted squid and, more specifically, a method of preparing roasted squid, comprising the steps of: removing the inedible portions of the squid, and then cutting and washing a body; primarily roasting the washed squid; forming cutting lines on the body of the primarily roasted squid while forming a plurality of left and right cutting lines in parallel on the left and right sides with respect to the center of the body; adding 1-5 parts by weight of salt and 5-20 parts by weight of one or more types between butter and custard cream to 100 parts by weight of the squid body on which the cutting lines are formed and primarily roasted legs; and secondarily roasting the squid body and legs to which the salt is added. The present invention can be used as a nutritious snack for modern people with excellent taste, nutrition, eating convenience, and storage by mass-producing a processed food in a standardized manner using the squid which takes center stage as a functional food because the squid contains a large amount of nutritional and functional ingredients.

Description

Manufacturing method of roasted cuttlefish {Preparing method of roasted cuttlefish}

The present invention relates to a method for producing grilled squid, and more particularly, by mass-producing grilled squid in a standardized manner without using chemical seasonings, which can mass-produce grilled squid with excellent eating convenience and excellent sensory preference It's about how.

Squid is a type of mollusk belonging to the cephalopod decapoda, and contains polyunsaturated fatty acids such as taurine, EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), nucleic acid, and various adult diseases such as selenium. It contains a large amount of physiological functional ingredients that are effective for

The taurine component contained in squid dissolves cholesterol-based gallstones and has liver detoxification functions. . In addition, polyunsaturated fatty acids prevent low-density lipoprotein cholesterol (LDL-cholesterol) from accumulating in blood vessels, which is the cause of high blood pressure. It has been reported to be effective.

In addition, nucleic acid components are also known to have a pharmacological effect to prevent aging as the most important substance that regulates the body's cellular activities. It is known to be effective in prevention and detoxification of heavy metal substances.

For this reason, studies on the components and pharmacological effects of squid are continuously being actively conducted, and they are traditionally attracting attention as one of the representative health foods.

Dishes using traditional squid as ingredients include raw squid sliced sashimi, squid soup, tempura, pajeon ingredients, and fermented squid salted fish, and dried squid dried by the sea breeze is used for grilling.

In addition, recently, as a way to spread the consumption of squid, various squid processed foods are being developed by various methods such as seasoned squid, smoked squid, and whole-roasted squid.

However, these squid processed foods have the disadvantage of losing the unique taste and aroma of squid due to strong chemical seasonings, as well as being manufactured in the form of a whole squid and not being convenient to eat as a convenience food. In addition, there was also a disadvantage that the meat quality of the squid was not soft.

KR 10-2019-0040716 A KR 10-2017-0018286 A

Therefore, an object of the present invention is to provide a method for producing grilled squid with excellent eating convenience as an instant food, excellent overall flavor while having the unique taste and aroma of squid, and soft meat.

In order to achieve the above object, the method for producing grilled squid of the present invention includes the steps of removing the inedible parts of the squid, then cutting and washing the body, first roasting the washed squid, and the first Forming an incision on the body of the grilled squid, forming a plurality of left and right incisions in parallel on the left and right sides with respect to the center of the body, and the squid body with the incision and the first roasting Adding 1 to 5 parts by weight of salt and 5 to 20 parts by weight of at least one of butter and puff cream to 100 parts by weight of the legs, and secondarily roasting the body and legs of the squid to which the salt is added. to be

It is characterized in that the separation distance between the left incision line and the right incision line is 1 to 3 cm, and the separation distance between the left incision line and the right incision line is also 1 to 3 cm.

In the step of adding 1 to 5 parts by weight of salt, 5 to 20 parts by weight of butter or cream puffs to 100 parts by weight of the squid body with the incision and the first roasted leg, 1 to 5 parts by weight of royal flower extract and 1 brown flower extract It is characterized in that ~ 5 parts by weight are further added.

After removing the inedible parts of the squid, incising and washing the body, it is characterized in that it further comprises the step of immersing the washed squid in the stem extract of the fresh tropical fruit for 10 to 30 minutes.

According to the present invention, by mass-producing squid, which is in the spotlight as a functional food because it contains a large amount of nutrients and functional ingredients, in a standardized way as a processed food, it can be used as a nutritious snack for modern people with excellent taste, nutrition, eating convenience, and storage. There are advantages to being able to.

1 is a flow chart showing a method for producing grilled squid according to the present invention.
2 to 4 are plan views showing the process of forming an incision in the squid body according to the present invention.

Hereinafter, the present invention will be described in detail.

The biggest feature of the present invention is to improve the meat quality while preserving the taste and aroma by grilling the squid twice and seasoning it with only salt, butter or puff cream. In addition, it is characterized by making an incision on the body during roasting to increase the convenience of eating.

The method for producing grilled squid of the present invention includes the steps of removing the inedible parts of the squid, then cutting and washing the body, firstly roasting the washed squid, and Forming an incision, but forming a plurality of left and right incisions in parallel on the left and right sides based on the center of the body; It is characterized in that it comprises adding 1 to 5 parts by weight of salt and 5 to 20 parts by weight of at least one of butter and puff cream, and secondary roasting the body and legs of the squid to which the salt is added.

Hereinafter, this will be described step by step in detail with reference to FIG. 1 .

After removing the inedible parts of the squid, incising and washing the body 100

First, prepare the squid. In the present invention, the squid may be a biological squid or a frozen squid, and if it is a frozen squid, it is thawed and used.

Then, the body 100 and legs of the prepared squid are separated, and inedible parts such as internal organs and squid eyes are removed. Then, the separated body 100 is cut along the center line 110 as shown in FIG. 2 and unfolded as shown in FIG. 3 . This process is the same as the conventional squid gliding process, so a detailed description thereof will be omitted.

Next, clean the body 100 and legs of the squid. Washing of the squid is according to the prior art.

And, if necessary, the outer and middle rinds are shed. This desalination process can be selectively adopted, and its implementation is not limited. However, during post-processing, salt, butter, cream puffs, etc. are well permeated into the body, and it is desirable to peel the outer and middle skins to soften the meat.

The step of first roasting the washed squid

Next, the washed squid, that is, the body 100 and the legs are first roasted.

The primary roasting method is to put the washed squid in a roasting pan and bake it for 50 to 70 seconds at a temperature of 180 to 210 ° C. At this time, if the temperature is too low or the time is too short, the squid is not properly grilled, and if the temperature is too high or the time is too long, the meat becomes hard.

Incision lines 120 and 130 are formed in the body 100 of the primary grilled squid, and a plurality of left and right incision lines 120 and 130 are formed in parallel on the left and right sides based on the center of the body Steps to form

In addition, incisions 120 and 130 are formed in the body 100 of the primary grilled squid. This is to improve eating convenience.

As shown in FIG. 4, a plurality of left incisions 120 and right incisions 130 are formed in parallel on the left and right sides of the central part of the body 100, that is, the central part, that is, the left side. The distance (a) between the incision line 120 and the right incision line 130 is 1 to 3 cm, and the distance between each left incision line 120 and the distance between each right incision line 130 is also preferably 1 to 3 cm. This is because it is the most convenient size to eat when eating by cutting the body 100 along the incision lines 120 and 130.

In the present invention, in the method of forming the incision, after placing the body 100 of the first grilled squid on a squid frame, the incision may be formed using a frame knife, or various known methods may be used, The specific method is not limited.

Adding 1 to 5 parts by weight of salt and 5 to 20 parts by weight of at least one of butter and puff cream to 100 parts by weight of the squid body 100 having the incisions 120 and 130 and the first roasted leg

In addition, 1 to 5 parts by weight of salt and 5 to 20 parts by weight of at least one of butter and puff cream are added to 100 parts by weight of the body 100 and legs of the squid where the incisions 120 and 130 are formed.

At this time, the salt, butter, and cream puffs are intended to improve the flavor of grilled squid, and without the addition of chemical seasonings, while maintaining the unique taste and aroma of squid, the overall flavor is improved. In addition, butter and cream puffs prevent the squid from hardening during the second roasting. However, in order to maximize the flavor, it is preferable to use both butter and cream puffs.

Secondary roasting of the salt-added squid body 100 and legs

Next, the body 100 and legs of the squid with salt, butter, cream puffs, etc. are secondarily roasted. The second roasting is also put in a roasting tin and baked for 50 to 70 seconds at a temperature of 180 to 210 ° C.

In the present invention, the reason why the incision is formed after the first roasting of the squid and the second roasting is because when the squid is roasted through a single roasting process, the overall meat quality of the squid becomes hard. In addition, if you bake at once after forming the incision, the meat becomes harder due to the incision. That is, if an incision is formed after the first roasting and then the second roasting is performed, the first grilled squid is cooled through the incision forming process and then the second roast is performed, so that the overall meat quality is prevented from becoming hard.

And after cooling it for 2 to 10 minutes, it is packaged.

The grilled squid of the present invention prepared as described above has the advantage of having a soft and savory flavor overall and soft meat quality while having the unique taste and aroma of squid without using a separate chemical seasoning. In addition, due to the standardized process, mass production is possible, and the convenience of eating is also excellent.

On the other hand, in the step of adding 1 to 5 parts by weight of salt, 5 to 20 parts by weight of butter or cream puffs to 100 parts by weight of the squid body with the incision and the first roasted leg, 1 to 5 parts by weight of Wangbulpan extract and brown rice It is preferable to further add 1 to 5 parts by weight of the extract.

This is not only to remove the fishy smell peculiar to squid, but also to make the taste more clean, prevent the meat from becoming hard during the second roasting, and improve storage stability.

The Melandrii Herba is a seed of Melandriumfirmum and Melandrium apricum, a biennial herb belonging to the Caryophyllaceae family. Do it so that it has a clean flavor.

The brown flower is a light purple flower of the perennial vine (Pueraria thunbergina), and the brown flower extract also improves storage stability as well as gently improves the meat quality of squid.

The extract of the royal flower or the extract of the gall flower can be extracted according to a conventional method known in the art for preparing an extract from a natural product, that is, using a conventional solvent under conditions of ordinary temperature and pressure. Illustratively, 10 to 20 times the weight of water is added to Wangbul Fashion, and it can be extracted by an extraction method such as hot water extraction, cold needle extraction, reflux cooling extraction, or ultrasonic extraction for 1 to 20 hours at 20 to 100 ° C. In addition, the prepared extract may then be subjected to filtration, concentration and drying to remove the solvent, and pulverized to prepare a powder. Filtration may be performed using filter paper or a vacuum filter, concentration may be performed using a vacuum concentrator, and drying may be performed by lyophilization, but is not limited thereto.

In addition, after removing the inedible part of the squid, incising the body along the center line of the body, and washing the body, it is preferable to further include the step of immersing the washed squid in the stem extract of fresh heat for 10 to 30 minutes. . At this time, the immersion temperature is sufficient if it is about 5 ~ 30 ℃, and the amount of use of the stem extract of fresh heat is sufficient if the squid is sufficiently submerged.

The raw heat tree (Rosa davurica) is a perennial plant belonging to the Rosaceae family, and its stem extract has excellent antioxidant activity. In particular, when applying the stem extract of the fresh sage tree to squid, it removes the fishy odor, significantly softens the meat quality, and improves storage stability.

The stem extract of the wild plant can be extracted according to a conventional method known in the art for preparing an extract from a natural product, that is, using a conventional solvent under conditions of ordinary temperature and pressure. Illustratively, 10 to 20 times the weight of water is added to the stem of a raw heathen tree, and it can be extracted by an extraction method such as hot water extraction, cold needle extraction, reflux cooling extraction, or ultrasonic extraction at 20 to 100 ° C for 1 to 20 hours. there is. Filtration may use a filter paper or a vacuum filter, but is not limited thereto.

In addition, the extract of the stem of the wild apricot tree may be mixed with the extract of the quince leaf in a weight ratio of 1:0.1 to 1.

When applied to squid, the Ojuk leaf extract also removes a specific odor and significantly softens the meat quality, and improves the meat quality to be chewy and soft when used in combination with the stem extract of fresh tropical fruit.

The extract of the quince leaf can also be extracted and used in the same way as the extract of the stem of the wild plant.

Hereinafter, the present invention will be described in detail through examples.

(Example 1)

After preparing the live squid, the inedible parts were removed and the body was incised along the center line of the body. Then, the outer skin was peeled off, and washed twice with saline and three times with pure water.

Next, after roasting the washed squid with a roaster (RSB-922N LNG for commercial use, Rinnai) at 200 ° C for 60 seconds, incisions are made on the left and right sides at 2 cm intervals, leaving 2 cm in the center of the body of the first grilled squid. did

Then, 3 parts by weight of salt, 5 parts by weight of butter, and 10 parts by weight of puff cream are added to 100 parts by weight of the body of the squid with the incision and the first roasted leg, and again in a roaster (RSB-922N LNG for commercial use, Rinnai) at 200 ℃ 60 After baking for a second, it was cooled at room temperature for 10 minutes.

(Example 2)

It was carried out in the same manner as in Example 1, but frozen squid was used instead of biological squid. At this time, the frozen squid was thawed at room temperature for 1 hour and used.

(Example 3)

It was carried out in the same manner as in Example 1, but 2 parts by weight of Wangbulpan extract and 2 parts by weight of brown flower extract were added together with salt, butter and cream puffs.

At this time, the Wangbul fashion extract is washed with clean water, then naturally dried in the shade for 10 days and pulverized to about 100 mesh, 1500 ml of distilled water is added to 150 g of the powdered sample, and then extracted at 80 ° C for about 2 hours It was prepared by filtering with a 250 mesh filter cloth, concentrating under reduced pressure at 50° C. using a rotary vacuum concentrator, freeze-drying, and pulverizing to about 300 mesh.

In addition, after washing the brown flowers with clean water, they are naturally dried in the shade for 10 days and pulverized to about 100 mesh, 1500 ml of distilled water is added to 150 g of the powdered sample, and then extracted at 80 ° C. for about 2 hours and covered with a 250 mesh filter cloth. It was prepared by filtering, concentrating under reduced pressure at 50° C. using a rotary vacuum concentrator, freeze-drying, and pulverizing to about 300 mesh.

(Example 4)

The same procedure as in Example 1 was carried out, but the washed squid was immersed in 2 volumes of the stem extract of fresh tropical fruit at 20 ° C for 20 minutes and used.

At this time, the stem extract of the raw wild apricot was washed with clean water, dried naturally in the shade for 10 days, and pulverized to about 100 mesh, and 1500 ml of distilled water was added to 150 g of the powdered sample, and then heated at 80 ° C for about 2 hours. It was prepared by extracting from and filtering with a 250 mesh filter cloth.

(Example 5)

It was carried out in the same manner as in Example 4, except that the extract of the stem of the wild plant was mixed with the extract of the quince leaf at a weight ratio of 1:0.5.

At this time, the Ojuk leaves are washed with clean water, dried naturally in the shade for 10 days, pulverized to about 100 mesh, 1500 ml of distilled water is added to 150 g of the powdered sample, and then extracted at 80 ° C. for about 2 hours It was prepared by filtering with a 250 mesh filter cloth.

(Comparative Example 1)

After preparing the live squid, the inedible parts were removed and the body was incised along the center line of the body. Then, the outer skin was peeled off, and washed twice with saline and three times with pure water.

Next, 4 parts by weight of salt was added to 100 parts by weight of the washed squid, baked at 200 ° C. for 120 seconds with a roaster (commercial RSB-922N LNG, Rinnai), and then cooled at room temperature for 10 minutes.

(Comparative Example 2)

After preparing the live squid, the inedible parts were removed and the body was incised along the center line of the body. Then, the outer skin was peeled off, and washed twice with saline and three times with pure water.

Next, incisions were made on the left and right sides at 2 cm intervals, leaving a central portion of 2 cm on the body of the washed squid. In addition, 3 parts by weight of salt, 5 parts by weight of butter, and 10 parts by weight of puff cream were added to 100 parts by weight of the cuttle body and washed legs of the cuttlefish, and baked for 120 seconds at 200 ℃ with a roaster (commercial RSB-922N LNG, Rinnai) After that, it was cooled at room temperature for 10 minutes.

(Test Example 1)

Sensory evaluation of Examples 1 to 4 and Comparative Examples 1 and 2 was performed. For the sensory evaluation, 20 adult males and females were selected as a panel, and a 9-point scoring method (9: very good, 7: good, 5: average, 3: bad, 1: very bad) for taste, texture, appearance, aroma, and overall acceptability ), and the results are shown as average values in Table 1.

Results of Test Example 1 division taste texture Exterior incense full signage Example 1 7.2 7.1 5.1 7.2 7.1 Example 2 7.0 7.0 5.1 7.1 7.0 Example 3 7.5 7.3 5.0 7.4 7.4 Example 4 7.3 7.3 5.1 7.3 7.3 Example 5 7.3 7.5 5.1 7.4 7.4 Comparative Example 1 4.5 4.6 4.8 4.5 4.7 Comparative Example 2 5.5 5.5 5.1 6.7 5.7

As confirmed in Table 1, it was confirmed that Examples 1 to 5 were evaluated higher than Comparative Examples 1 and 2 in taste, texture, aroma, and overall acceptability. However, there was no significant difference from Comparative Examples 1 and 2 in terms of appearance.

Therefore, it was confirmed that the grilled squid according to the present invention had excellent sensory preference and high marketability.

In the above, the present invention has been described in detail using preferred embodiments, but the scope of the present invention is not limited to specific embodiments, and should be interpreted according to the appended claims. In addition, those skilled in the art should understand that many modifications and variations are possible without departing from the scope of the present invention.

100: squid body 110: center line
120: left incision 130: right incision

Claims (4)

delete delete After removing the inedible parts of the squid, incising and washing the body;
The step of first roasting the washed squid;
Forming an incision in the body of the firstly grilled squid, forming a plurality of left and right incisions in parallel on the left and right sides based on the center of the body;
Adding 1 to 5 parts by weight of salt and 5 to 20 parts by weight of at least one of butter and cream puffs to 100 parts by weight of the squid body with the incision and the firstly roasted legs;
Secondary roasting the body and legs of the squid to which the salt is added,
In the step of adding 1 to 5 parts by weight of salt and 5 to 20 parts by weight of butter or puff cream to 100 parts by weight of the squid body with the incision and the first roasted leg,
A method for producing grilled squid, characterized in that by further adding 1 to 5 parts by weight of royal flower extract and 1 to 5 parts by weight of gall extract.
After removing the inedible parts of the squid, incising and washing the body;
The step of first roasting the washed squid;
Forming an incision in the body of the firstly grilled squid, forming a plurality of left and right incisions in parallel on the left and right sides based on the center of the body;
Adding 1 to 5 parts by weight of salt and 5 to 20 parts by weight of at least one of butter and cream puffs to 100 parts by weight of the squid body with the incision and the firstly roasted legs;
Secondary roasting the body and legs of the squid to which the salt is added,
After removing the inedible parts of the squid, incising and washing the body,
The method of producing grilled squid, characterized in that it further comprises the step of immersing the washed squid in the stem extract of fresh heat for 10 to 30 minutes.

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