KR102543255B1 - Method for manufacturing abalone sea mustard laver sushi - Google Patents

Abstract

The present invention relates to a method for manufacturing abalone seaweed seaweed sushi rice, specifically, the step of grinding abalone intestines in a blender and frying them with sesame oil and salt to prepare an abalone intestine place; Putting abalone shells in water and boiling them to prepare broth; Putting rice, abalone internal sauce, seaweed powder, and broth into a rice cooker to prepare abalone internal rice; Adding plum vinegar to abalone intestine rice and mixing; Provides a method for manufacturing abalone seaweed seaweed sushi including the step of preparing seaweed sushi by adding ingredients in a state in which the abalone intestine rice is spread on seaweed.

Description

Manufacturing method of abalone seaweed seaweed sushi {METHOD FOR MANUFACTURING ABALONE SEA MUSTARD LAVER SUSHI}

The present invention relates to a method for manufacturing abalone seaweed seaweed sushi rice, specifically, the step of grinding abalone intestines in a blender and frying them with sesame oil and salt to prepare an abalone intestine place; Putting abalone shells in water and boiling them to prepare broth; Putting rice, abalone sauce, seaweed powder, and broth into a rice cooker to prepare abalone intestine rice; Adding plum vinegar to abalone intestine rice and mixing; Provides a method for manufacturing abalone seaweed seaweed sushi including the step of preparing seaweed sushi by adding ingredients in a state in which the abalone intestine rice is spread on seaweed.

Seaweed has been widely consumed in Asia since ancient times. It is nutritionally very low in calories and rich in vitamins, minerals and dietary fiber. It is characterized by a high content of amino acids and unsaturated fatty acids.

Looking at the consumption trend of laver in Korea, it is almost focused on domestic consumption. Since the 1970s, the production of these seaweeds has been steadily increasing due to the development of aquaculture technology, but consumption has been stagnant, becoming an obstacle to the seaweed industry.

Seaweed has a unique taste and aroma, and the X component greatly influences these tastes and aromas. X-components in these seaweeds are known as low-molecular compounds such as amino acids, oligopeptides, amines, betanies, aminosulfonic acids, and nucleic acid-related compounds. It is said that it varies greatly depending on various factors such as the place of growth, the weather, and the part of the body.

Abalone belongs to the primitive gastropod Abalone family of useful molluscs, grows on seaweed, and is rich in minerals such as calcium and phosphorus, vitamins B1 and B2, and protein, and is especially rich in taurine, so it protects the liver, recovers from fatigue, and improves myocardial muscle. It is a high-quality fish and shellfish that has a preventive effect against infarction. It is known to have been used as a health food. In addition, abalone is known to have an excellent effect on the symptoms of optic nerve fatigue in the eyes, and the shell of abalone is called stone gyeolmyeong in oriental medicine and is used for conjunctivitis and cataract. Due to its scarcity, abalone has few processed food-related technologies, but its production is rapidly increasing due to the development of aquaculture technology. Consumption is gradually expanding with the method of processing dry abalone, abalone porridge, red pepper paste abalone, and salted abalone intestines as the most basic processing method to secure storage and use as herbal medicine.

Republic of Korea Patent No. 10-2120715

The present invention provides a method for manufacturing seaweed seaweed sushi with abalone that removes the fishy smell peculiar to abalone, has excellent texture, and does not spoil easily.

In one embodiment of the present invention, the present invention provides a method for manufacturing abalone seaweed seaweed sushi, which includes the steps of grinding abalone intestines in a blender and frying them with sesame oil and salt to prepare abalone intestines; Putting abalone shells in water and boiling them to prepare broth; Putting rice, abalone sauce, seaweed powder, and broth into a rice cooker to prepare abalone intestine rice; Adding plum vinegar to abalone intestine rice and mixing; It may include the step of preparing seaweed sushi by putting ingredients in a state where the abalone intestine rice is spread on seaweed.

A step of baking the abalone shell on a grill may be further included before the step of preparing the abalone shell broth.

The stuffing material may be any one or more of egg roll, ham, burdock, pickled cucumber, and pickled radish, but is not limited thereto.

The plum vinegar may be prepared by mixing and aging plums, sugar, vinegar and salt.

The method for manufacturing abalone seaweed seaweed sushi rice according to the present invention effectively removes the fishy smell of abalone by the deodorizing sauce, thereby providing excellent flavor and texture when eating abalone seaweed sushi, and This prevents deterioration of gimbap ingredients including abalone intestines, and abalone gimbap can be easily preserved at room temperature without spoiling. In addition, by using seaweed (kelp, seaweed), which is the food of abalone, as a sushi material, the best compatibility food can be provided.

1 is a flow chart for explaining a method for manufacturing abalone seaweed seaweed seaweed sushi in a process order according to an embodiment of the present invention.

Hereinafter, the present invention will be described in more detail through Examples and Experimental Examples. However, these examples are only for helping the understanding of the present invention, and the scope of the present invention is not limited to these examples in any sense.

Throughout the specification of the present invention, when a certain component is said to "include", it means that it may further include other components, not excluding other components unless otherwise stated.

Throughout the specification of the present invention, when a step is said to be located "on" or "before" another step, this means that a step is in a direct time-series relationship with another step, as well as the mixing step after each step. As such, the order of the two steps may include the same rights as in the case of an indirect time-series relationship in which the time-series order may change.

The terms "about", "substantially", etc., of degrees used throughout the specification of the present invention are used at or approximating that value when manufacturing and material tolerances inherent in the stated meaning are given, and the present invention Accurate or absolute figures are used to prevent unfair use by unscrupulous infringers of the disclosed disclosures mentioned for the sake of understanding. The term "step of (doing)" or "step of" used throughout the present specification does not mean "step for".

1 is a flow chart showing the manufacturing method of the manufacturing method of abalone seaweed seaweed sushi rice by process according to an embodiment of the present invention.

The present invention provides a method for producing abalone seaweed seaweed sushi rice, comprising the steps of grinding abalone intestines in a blender and frying them with sesame oil and salt to prepare abalone intestines; Putting abalone shells in water and boiling them to prepare broth; Putting rice, abalone sauce, seaweed powder, and broth into a rice cooker to prepare abalone intestine rice; Adding plum vinegar to abalone intestine rice and mixing; It may include the step of preparing seaweed sushi by putting ingredients in a state where the abalone intestine rice is spread on seaweed.

The first step is to prepare the abalone entrails, which grind the abalone entrails in a blender and fry them with sesame oil and salt to prepare the abalone entrails.

At this time, 0.5 ~ 1 kg of abalone intestines, 50 ~ 150mg of sesame oil, and 50 ~ 100mg of salt are mixed well and stir-fried at a temperature of 100℃ or higher. This has the effect of removing the fishy taste caused by abalone intestines.

The next step is to prepare broth for preparing abalone intestine rice, and the abalone shell is put in water and boiled.

At this time, it can be prepared by adding 2 to 4 liters of water to 100 to 500 g of abalone shells and boiling for 1 to 2 hours. Further steps may be included.

The abalone shell is called stone gyeolmyeong and is useful for cataracts and conjunctivitis. It is rich in calcium and magnesium minerals, so it is used as a postpartum health food.

The next step is to prepare the abalone entrails method. Rice, abalone entrail sauce, seaweed powder, and broth are put in a rice cooker and abalone entrails are prepared.

At this time, wash and soak 1.0 to 1.5 kg of rice thoroughly, put it in a pressure cooker, add 30 to 70 g of the prepared abalone inside place and 0.5 to 1.5 g of seaweed powder, and cook using the prepared abalone shell broth. At this time, the amount or ratio of rice and broth is generally the amount or ratio used when cooking rice, and is not particularly limited.

The next step is to mix plum vinegar with the prepared abalone intestine rice, and mix 100 to 200 mg of plum vinegar into the prepared abalone intestine rice.

Here, plum vinegar may be prepared by mixing and aging plums, sugar, vinegar, and salt. Specifically, 50 to 200 g of plums, 100 to 500 g of sugar, 100 to 300 ml of vinegar, and 50 to 150 g of salt are mixed, and 4 It is prepared by aging for ~ 10 days.

The last step is to prepare seaweed sushi, and in a state where the abalone intestine rice is spread on seaweed, the ingredients are put in and seaweed sushi is prepared. The filling material may be any one or more of egg roll, ham, burdock, pickled cucumber, and pickled radish, but is not limited thereto. The amount of rice and ingredients may vary according to taste, and is not particularly limited.

Hereinafter, the present invention will be described in more detail through examples according to an embodiment of the present invention, but they do not limit the scope of the present invention.

<Example>

1. Manufacture of Abalone Sauce

Grind 1kg of abalone intestines in a blender, add 100mg of sesame oil and 75mg of salt, and stir-fry at 100℃.

2. Seaweed Sushi Manufacturing

Put 300g of abalone shells removed from foreign substances into 3 liters of water and boil for 1 to 2 hours to make broth.

Wash and soak 1.5 kg of rice thoroughly, put it in a pressure cooker, add 50 g of the prepared abalone entrails and 1.5 g of seaweed powder, and cook abalone visceral rice using the abalone shell broth prepared above.

When the abalone intestine rice is finished, add 150 mg of plum vinegar and mix to cool the abalone intestine rice at room temperature.

Plum vinegar is prepared by mixing 100g of plums, 300g of sugar, 200ml of vinegar, and 100g of salt and aging for 5 days.

A certain amount of abalone intestine rice was placed on top of seaweed, and rolled egg, ham, burdock, pickled cucumber, and pickled radish were added to prepare seaweed sushi.

<Comparative Example 1>

The abalone shell was grilled for 2 minutes on a grill, and then broth was made and seaweed sushi was prepared in the same manner as in Example.

<Comparative Example 2>

Seaweed powder was not added when preparing the abalone intestine rice in the examples, and seaweed sushi was prepared in the same manner as in the example.

<Experimental example>

1. Sensory test

After 10 inspectors were trained on the evaluation method prior to the sensory test, 10 inspectors were provided with seaweed sushi prepared in the above Examples and Comparative Examples at the sensory test booth and then evaluated. The evaluation method was evaluated using a 10 cm line scale (1: weak; 10: strong) with anchor points marked at 0.5 cm from both ends of the 15 cm line.

fishy taste bitter overall sign Example 8.0 8.5 8.5 Comparative Example 1 9.0 9.0 9.5 Comparative Example 2 7.0 7.0 7.5

Referring to [Table 1], Comparative Example 1 received the highest score in terms of overall acceptability. Abalone shells taste fishy, but grilling them can remove the fishy taste. In addition, in the case of Comparative Example 2 without seaweed powder, it was evaluated that the bitter taste of the abalone intestines was felt a lot, and in the case of Example and Comparative Example 1 containing seaweed powder, it was evaluated that the bitter taste was less than that of Comparative Example 2.

Claims (4)

Grinding the abalone intestines in a blender and frying them together with sesame oil and salt to prepare abalone intestines;
Grilling the abalone shells on a grill;
Putting the abalone shell in water and boiling it to prepare broth;
Putting rice, abalone internal sauce, seaweed powder, and broth into a rice cooker to prepare abalone internal rice;
Adding plum vinegar to the abalone intestine rice and mixing;
Including the step of preparing seaweed sushi by adding ingredients in a state where the abalone intestine rice is spread on seaweed,
The plum vinegar is prepared by mixing plum, sugar, vinegar and salt and aging at room temperature for 4 to 10 days,
Method of manufacturing abalone seaweed seaweed sushi.
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