KR102677103B1 - Method for manufacturing lobster roast and lobster roast produced thereby - Google Patents

Abstract

The present invention relates to a method for producing grilled lobster and grilled lobster produced thereby.
The method for producing grilled lobster according to the present invention includes a lobster pretreatment step (S100) of removing foreign substances after preparing a lobster; An immersion step (S200) of immersing the prepared lobster in mineral ion water; A cutting and moisture removal step (S300) of separating and cutting the lobster immersed in the mineral ion water and removing moisture remaining on the surface of the lobster; An oil application and aging step (S400) of applying an oil mixture to the surface of the lobster from which the moisture has been removed and then maintaining it for a certain period of time to age it; A sauce application step (S500) of applying a sauce composition to the aged lobster; and a roasting step (S600) of heating and baking the lobster coated with the sauce composition to produce grilled lobster.
Due to the above-described structure, the grilled lobster according to the present invention does not have the fishy smell characteristic of lobster, has excellent texture and flavor due to the elasticity of the meat, and is rich in nutrition, so it can satisfy the preferences of health-oriented modern consumers.

Description

Method for producing grilled lobster and grilled lobster produced thereby {METHOD FOR MANUFACTURING LOBSTER ROAST AND LOBSTER ROAST PRODUCED THEREBY}

The present invention relates to a method for producing grilled lobster and a grilled lobster produced thereby. More specifically, the present invention relates to a method for producing grilled lobster and a grilled lobster produced thereby. More specifically, the lobster has no fishy smell and the meat is elastic, so it has excellent texture and flavor and is rich in nutrition, so it is suitable for the preference of health-oriented modern consumers. It relates to a method for producing grilled lobster that can satisfy the above and the grilled lobster produced thereby.

Lobster (aka lobster) is a general name for crustaceans belonging to the Nephropidae family. It is omnivorous and eats dead animal corpses. The average lifespan is usually 10 years, but they can live up to 100 years or more under the condition that they live without being disturbed by pollution, noise, fishing, etc.

Lobster is a famous food ingredient around the world, and is mainly used as a main ingredient in Italian food, and is also occasionally used in American food. British food has a lot of maritime cuisine, so lobster dishes are especially common in the UK. Recently, as food culture has diversified, the number of consumers who enjoy lobster is increasing in Korea, and the popularity of lobster is rapidly increasing.

These lobsters have a unique aroma and soft, sweet taste, are lower in saturated fat and cholesterol than skinless chicken or turkey, have less fat than flounder, and contain omega-3 unsaturated fatty acids that lower the risk of arteriosclerosis and heart disease. It is popular among gourmets as a high-quality food.

Traditionally, lobster dishes include butter grilling using butter, chili sauce, steak sauce, and steaming using sweet and sour pork sauce. These conventional sauces are not specialized sauces for grilling lobster, but are instead used for sauces used in other foods. It is currently being done.

Domestic Public Patent No. 10-2019-0010030 (published on January 30, 2019) Domestic registered patent No. 10-0383907 (registered on April 30, 2003) Domestic Public Patent No. 10-2019-0119430 (published on October 22, 2019)

The present invention provides a method for producing grilled lobster that does not have the characteristic fishy smell of lobster, has excellent texture and flavor due to the elasticity of the meat, and is rich in nutrition, satisfying the preferences of health-oriented modern consumers, and a grilled lobster produced thereby. there is.

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

The method for producing grilled lobster according to the present invention includes a lobster pretreatment step (S100) of removing foreign substances after preparing a lobster; An immersion step (S200) of immersing the prepared lobster in mineral ion water; A cutting and moisture removal step (S300) of separating and cutting the lobster immersed in the mineral ion water and removing moisture remaining on the surface of the lobster; An oil application and aging step (S400) of applying an oil mixture to the surface of the lobster from which the moisture has been removed and then maintaining it for a certain period of time to age it; A sauce application step (S500) of applying a sauce composition to the aged lobster; and a roasting step (S600) of heating and baking the lobster coated with the sauce composition to produce grilled lobster.

The immersion step (S200) may be performed by immersing the prepared lobster in mineral ion water at a temperature of 1 to 5°C for 30 to 70 minutes.

In the oil application and maturation step (S400), the oil mixture can be applied to the surface of the lobster from which the moisture has been removed and then aged at a temperature of 5 to 8°C for 20 to 40 minutes.

In the oil application and maturation step (S400), the oil mixture consists of hemp seed oil, kiwi fermentation concentrate, and shiitake mushroom powder, and the oil mixture includes 10 to 20 parts by weight of hemp seed oil and 1 to 3 parts by weight of kiwi fermentation concentrate. and shiitake mushroom powder may be included in a weight ratio of 3 to 7 parts by weight.

In the sauce application step (S500), the sauce composition includes butter, parsley powder, minced garlic, stevia extract, cauliflower powder, cheese powder, and glutinous rice powder, and the sauce composition includes 10 to 20 parts by weight of butter and 1 part by weight of parsley powder. It may be included in a weight ratio of 3 to 3 parts by weight, minced garlic 2 to 6 parts by weight, stevia extract 0.1 to 1 part by weight, cheese powder 5 to 10 parts by weight, and glutinous rice powder 1 to 3 parts by weight.

Additionally, the present invention includes grilled lobster prepared by the method described above.

Specific details of other embodiments are included in the detailed description.

Grilled lobster according to the present invention does not have the fishy smell characteristic of lobster, has excellent texture and flavor due to the elasticity of the meat, and is rich in nutrition, so it can satisfy the preferences of health-oriented modern consumers.

It will be fully understood that embodiments of the technical idea of the present invention can provide various effects that are not specifically mentioned.

Figure 1 is a flow chart for explaining the method of producing grilled lobster according to the present invention.
Figure 2 is a photograph showing grilled lobster prepared according to the present invention.

The advantages and features of the present invention, and methods for achieving them, will become clear with reference to the embodiments described in detail below. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosure will be thorough and complete and so that the spirit of the invention can be sufficiently conveyed to those skilled in the art.

The terms used in this application are only used to describe specific embodiments and are not intended to limit the invention. Singular expressions include plural expressions unless the context clearly dictates otherwise.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as generally understood by a person of ordinary skill in the technical field to which the present invention pertains. Terms defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related technology, and should not be interpreted as having an ideal or excessively formal meaning unless explicitly defined in the present application. No.

Hereinafter, the method for producing grilled lobster according to the present invention will be described in detail with preferred embodiments with reference to the attached drawings.

Figure 1 is a flow chart for explaining the method of manufacturing grilled lobster according to the present invention, and Figure 2 is a photograph showing grilled lobster manufactured according to the present invention.

Referring to Figures 1 and 2, the method for producing grilled lobster according to the present invention includes a lobster pretreatment step (S100), an immersion step (S200), a cutting and moisture removal step (S300), an oil application and aging step (S400), It includes a sauce application step (S500) and a roasting step (S600).

1. Lobster preprocessing step (S100)

The lobster pretreatment step (S100) is a step of removing foreign substances after preparing the lobster.

In the lobster pretreatment step (S100), when using frozen lobster, foreign substances or inedible parts attached to the lobster can be removed after thawing. When preparing the grilled lobster, removal of foreign substances or inedible parts is performed using a known technique. For convenience of explanation and clarity of the technical idea of the present invention, detailed description thereof will be omitted.

2. Soaking step (S200)

The immersion step (S200) is a step of immersing the prepared lobster in mineral ion water.

In the immersion step (S200), the prepared lobster is immersed in low-temperature mineral ion water, thereby making the flesh of the prepared grilled lobster more elastic, increasing the mineral content, and improving the texture. In the immersion step (S200), the prepared lobster is immersed in low-temperature mineral ion water. This can be performed by immersing the lobster in mineral ion water at a temperature of 1 to 5°C for 30 to 70 minutes.

Additionally, in the immersion step (S200), mineral ion water prepared by the following method may be used.

To produce the mineral ion water, first, seawater can be collected.

In the present invention, deep coastal rock water can be used as the seawater. The deep coastal rock water generally refers to water that gushes out from more than 800 m underground within about 1 km from the coast. It refers to the interaction, retention, maturation, and ionization of seawater from the deep ocean through pores or cracks and the natural rock groundwater that flows down through the deep underground aquifer on land under the conditions of geological time and space.

The deep coastal rock water is influenced by the surrounding geology, so not only the water quality but also the useful value may vary depending on the characteristics of the underground soil and rock. Compared to deep ocean water, it contains calcium (Ca), strontium (Sr), and manganese ( It is not only rich in minerals such as Mn), zinc (Zn), iron (Fe), copper (Cu), nickel (Ni), vanadium (V), and selenium (Se), but also has a good mineral balance of calcium and magnesium (Mg). It has been reported in academia that it is similar to human body fluids.

In addition, it contains a lot of inorganic nutrients such as nitrogen (N), phosphorus (P), and silicic acid, has almost no contamination by E. coli or general bacteria, and contains a balanced amount of antioxidants, essential trace elements, and various minerals. It is also effective in removing active oxygen.

Next, the first seawater can be produced by filtering and removing foreign substances or solids precipitated in the collected seawater through a filter.

In the above step, filtration of foreign substances or solids precipitated in the seawater may be performed using known filters. For example, the filters include sand filter, activated carbon filter, and microfiltration. Filters combining one or more selected from the group consisting of micro filter and ultra filtration may be used.

Next, the first seawater can be mixed with selenium and seven gemstones, stored for a certain period of time, and then the mixed selenium and seven gemstones are separated and removed to produce a second seawater.

In the above step, the selenium and chilwon can adsorb and remove harmful substances, release negative ions, and implement purification effects, and the second seawater contains 1 to 3 parts by weight of selenium and It can be prepared by mixing 2 to 4 parts by weight of chiljewels, storing them at a temperature of 20 to 40°C for 10 to 30 hours, and then separating and removing the selenium and chiljewels.

The selenium is distributed in the liver, kidney, heart, and spleen of the human body, and is a component of glutathione peroxidase, a powerful antioxidant enzyme that eliminates harmful oxygen in the body. It has the effect of lowering or removing the concentration of peroxide in cells. , immune enhancing effect, anti-circulatory effect, antiviral effect, etc. In addition, it has effects such as cancer prevention and treatment, liver regeneration in cirrhosis, and aging delay, and has the function of removing or detoxifying heavy metals such as arsenic, mercury, lead, and cadmium.

The selenium mainly exists in the form of seleno amino acids such as selenomethionine and selenocysteine, and organic selenium has a higher absorption rate in the body than inorganic selenium. Plants use selenium absorbed from the soil to biosynthesize selenomethionine and store it in proteins. Since animals cannot biosynthesize methionine, they consume plants and convert selenomethionine into selenocysteine in the liver, which is then used for protein synthesis or excreted out of the body. Consuming selenium can reduce vitamin E intake in the human body, and its antioxidant power is said to be 2000 times that of vitamin E. The deficiency of selenium mainly affects children and women of childbearing age, and can lead to heart disease, cancer, decreased immune function, decreased red blood cell function, muscle pain, degeneration of the myocardium, and deterioration of pancreatic function.

The chiljeon can emit far-infrared rays and negative ions, and provide antibacterial, deodorizing and purifying effects. The chiljeon has the effect of expanding capillaries, preventing cancer, preventing dementia, and activating cells necessary for human activity. You can.

In addition, the seven gemstones are minerals with seven brilliant colors, including black, red, brown, red, gray, light gray, and green, and their main chemical components are SiO ₂ , Al ₂ O ₃ , Fe ₂ O ₃ , and FeO , CaO, MgO, Na ₂ O, TiO ₂ , P ₂ O ₅ and MnO are the main components, and are composed of quartz, feldspar, biotite, muscovite, garnet, apatite, zircon, calcite, chlorite, sericite and other minerals, energy The radiation form is a torsion wave in which the left and right waves radiate.

In particular, when looking at the compounds analyzed in the Chiljem, it contains more than 60% of SiO ₂ , so it has an excellent dehumidifying effect. It contains a large amount of activated alumina, etc., so it is rich in minerals and has a purifying effect by neutralizing alkali salts.

Subsequently, the second seawater can be stored in an alkaline reduction container to produce third seawater.

In the above step, the alkali reduction container can be manufactured by mixing a molding compound having an alkali reduction function and then molding it into a container shape. The configuration of manufacturing a container by mixing the molding compound is a known technology, so it is convenient for explanation and For clarity of the technical idea of the present invention, detailed description thereof will be omitted, and only the composition of the molding compound composition will be described in detail.

In general, water is a colorless, odorless, and tasteless liquid at room temperature, and chemically it refers to a combination of oxygen and hydrogen. Water can be said to be the most necessary substance for all living organisms, including humans. In particular, if we look at the proportion of water in various parts of the human body, blood is 80% water, heart is about 79%, spleen, muscles, and brain. Approximately 75% of water is made up of water. Therefore, water, along with oxygen, can be said to be the most essential element for human survival.

In addition, the role of water in our body is to maintain the shape of cells, increase metabolism, facilitate circulation of blood and tissue fluid, dissolve nutrients, absorb and transport them, supply them to necessary cells, and provide unnecessary nutrients in the body. It not only plays a role in excreting waste products and toxins out of the body, but also plays a very important and diverse role in the human body, such as controlling body temperature by dissipating heat within the body and acting as a lubricant that facilitates the movement of joints and bones.

Among these waters, alkaline water refers to water that has been treated to have high pH and low oxidation reduction potential (ORP). It has been reported that alkaline water with high pH can facilitate blood circulation by returning acidified body fluids to alkaline, and the low redox potential of water can remove oxygen radicals, which are known to be the main cause of aging.

For example, alkaline reduced water of pH 8 or higher generated by electrolysis has been recognized as effective in treating excessive gastric acidity and abnormal fermentation in the stomach, and according to recent studies, it has been shown to increase immune function, have anti-cancer effects, and inhibit cancer metastasis in animal experiments. It has been reported to be effective in significantly lowering blood sugar levels in diabetic and obese rats as well as harmful triglyceride and cholesterol levels, so it is used not only as drinking water but also for medical purposes.

Additionally, recent research results have reported that alkaline water containing minerals is very good for health. Minerals are essential nutrients involved in various metabolic activities and are not produced naturally within the human body, so they must be consumed from outside. Therefore, it is good to frequently access water that is alkaline and contains various minerals because it is very closely related to the health of our bodies.

In the above step, the third seawater can be prepared by storing the second seawater in an alkaline reduction vessel for 1 to 3 days, wherein the alkaline reduction vessel contains high density polyethylene (HDPE), magnesium oxide (MgO), and carbonic acid. It can be manufactured by mixing a molding compound composition containing lithium carbonate and then molding it by a known method.

In the present invention, the molding compound composition may include 80 to 120 parts by weight of high density polyethylene (HDPE), 20 to 40 parts by weight of magnesium oxide (MgO), and 1 to 10 parts by weight of lithium carbonate. there is.

The high density polyethylene (HDPE) is linear with almost no branch chains and has a molecular weight of less than 200,000. The high density polyethylene is included in the molding compound to improve chemical resistance, heat resistance, moisture resistance, impact resistance, and durability. You can.

The high density polyethylene (HDPE) may be included in an amount of 80 to 120 parts by weight in the total content of the molding compound. However, if the content of the high density polyethylene is less than 80 parts by weight, the moldability of the molding compound is excessively reduced. Problems may arise that make it difficult to mold with an alkaline reduction container, and if it is included in excess of 120 parts by weight, a problem of deterioration of physical properties may occur due to insufficient molding compound content.

The magnesium oxide (MgO) reacts with water and lowers the oxidation reduction potential (ORP) through the hydrogen radical phenomenon, thereby increasing the dissolved oxygen in the water and relatively increasing the hydrogen ion concentration (pH), making it slightly alkaline. Physical properties can be changed with water.

The magnesium oxide (MgO) has a high melting point, excellent base resistance and electrical insulation at high temperatures, a large coefficient of thermal expansion and thermal conductivity, high light transmittance, high strength compared to low density, and excellent corrosion resistance.

In the present invention, the magnesium oxide can be mixed in powder form, and the magnesium oxide reacts with water to produce magnesium hydroxide as shown in the formula below.

In addition, the produced magnesium hydroxide is ionized to generate a hydroxyl group, and the magnesium is oxidized, thereby reducing water to generate reduced water.

MgO + H ₂ O → Mg(OH) ₂

Mg(OH) ₂ → Mg ²⁺ + 2OH ^-

Since this magnesium oxide reacts slowly with water, the alkaline reduction container molded using the molding compound according to the present invention by magnesium oxide maintains the alkaline reduction water production function for a relatively long period of time.

The magnesium oxide may be included in an amount of 20 to 40 parts by weight in the total content of the molding compound. However, if the amount of the magnesium oxide is less than 20 parts by weight, a problem may occur in which the production function of alkaline reduced water cannot be maintained in the long term, If it is included in excess of 40 parts by weight, the physical properties may deteriorate due to the relative lack of other compositions, and effects other than antibacterial properties may not be sufficiently exerted.

The lithium carbonate is a white powder, its aqueous solution is alkaline, and it is a material that is harmless to the human body, such as being used as a raw material for pharmaceuticals.

Next, the third seawater is cooled and crystallized, and then filtered through a filter to remove solid content, thereby producing mineral ion water in which minerals are concentrated at a high concentration.

In the above step, after the third seawater is introduced into the cooling device, the temperature of the cooling device is lowered to lower the temperature of the third seawater to form crystallized solids, and the crystallized solids are filtered and removed through a filter. Mineral ion water can be produced.

That is, in this step, as the temperature of the cooling device is lowered, solids containing salt contained in the third seawater contained in the cooling device may be precipitated or ice formed by cooling may be removed. In this step, the cooling device may be removed. By maintaining the internal temperature at -3 to 1°C and cooling for 20 to 30 hours, mineral ion water with a high concentration of minerals can be produced.

In addition, filtration of the crystallized solids in the above step may be performed using known filters. For example, the filters include one or more selected from nano filter or reverse osmosis filter. Combination filters can be used, and the membrane module shape of the nano filter and reverse osmosis filter is tubular, hollow fiber, Any shape, such as spiral wound or plate and frame, may be used, and the material of the membrane is not particularly limited.

3. Cutting and moisture removal step (S300)

The cutting and moisture removal step (S300) is a step of separating the lobster immersed in the mineral ion water, cutting it, and removing the moisture remaining on the surface of the lobster.

In the cutting and moisture removal step (S300), the separated lobster is cut horizontally or vertically, so that the inside of the lobster is uniformly heated and baked when making grilled lobster later. The separated lobster is cut and the moisture is removed. Since the configuration for removing is a known technology, detailed description thereof will be omitted for convenience of explanation and clarity of the technical idea of the present invention.

4. Oil application and maturation step (S400)

The oil application and aging step (S400) is a step of applying an oil mixture to the surface of the lobster from which the moisture has been removed and then maintaining it for a certain period of time to age it.

In the oil application and maturation step (S400), the oil mixture can be applied to the surface of the lobster from which the moisture has been removed and then aged at a temperature of 5 to 8°C for 20 to 40 minutes.

In addition, the oil mixture may be composed of hemp seed oil, kiwi fermentation concentrate, and shiitake mushroom powder. The oil mixture may include 10 to 20 parts by weight of hemp seed oil, 1 to 3 parts by weight of kiwi fermentation concentrate, and 3 to 7 parts by weight of shiitake mushroom powder. It may be included in a weight ratio of parts by weight.

The hemp seed oil can be manufactured from hemp seed, which is a type of annual grass of the hemp family called hemp, hemp, or hemp. In the present invention, the hemp seed refers to the seed of the hemp. The hemp seed is oval-shaped and about 5 mm long, has a brown outer skin, and takes on a cream-colored or greenish cream color when the outer skin is removed. Hemp seeds that have been peeled are used as food and cosmetics, and in Korea, they are distributed after their safety is confirmed through testing for tetrahydrocannabinol (THC), a hallucinogenic ingredient.

The hemp seed oil is known to contain essential fatty acids, vitamins A, D, E, minerals, and omega 3 and 6. Excluding oil extracted from fish, hemp seed oil is the only plant that contains omega 3 and omega 6 from plant seeds. Known as oil. It contains more essential fatty acids than other vegetable oils and has a 3:1 ratio of omega 6 to omega 3, and contains natural antioxidant vitamin E and sterols that block the absorption of cholesterol.

In addition, hemp seed oil is rich in alpha-linolenic acid (ALA) and gamma-linolenic acid, which not only moisturizes and softens human skin, but also contains phosphorus, potassium, magnesium, sulfur, calcium, iron, and zinc. It is also rich in minerals and is known to be effective in treating muscle pain and neuralgia by improving blood circulation and muscle relaxation.

Taking hemp seed oil lowers the body's cholesterol level, treats vascular inflammation, and purifies the blood to reduce high blood pressure, heart disease, and stroke. In particular, when applied to the skin, it maintains skin moisture, has excellent skin aging prevention and skin regeneration effects, and when used on atopic skin, it relieves itching to some extent.

In the oil application and maturation step (S400), hemp seed oil prepared by the following method may be used.

To prepare the hemp seed oil, first, hemp seeds can be prepared and then washed.

Next, the washed hemp seeds can be immersed in a rancidity inhibitor.

In the above step, the washed hemp seeds can be immersed in a rancidity inhibitor to prevent discoloration or rancidity of the produced hemp seed oil. The rancidity inhibitor is a 1:20 ratio of vitamin C and a 5% by weight salt solution. It is prepared by mixing at a weight ratio of 80 to 120 parts by weight for a total of 100 parts by weight of the washed hemp seeds, soaked, and maintained for 20 to 40 minutes.

Next, the hemp seeds soaked in the rancidity inhibitor can be taken out and separated, and then the separated hemp seeds can be first dried.

In the above step, the primary drying may be performed by drying the separated hemp seeds at a temperature of 75 to 85° C. for 8 to 12 hours to first remove moisture remaining in the separated hemp seeds.

Subsequently, the primary dried hemp seeds may be pulverized to produce hemp seed powder, and then the hemp seed powder may be secondary dried.

In the above step, the primary dried hemp seeds are pulverized and powdered to prepare hemp seed powder, and then hot air at a temperature of 110 to 130° C. is applied to the hemp seed powder for 20 to 40 minutes to prepare the hemp seed powder. Tea can be dried.

Next, the secondary dried hemp seed powder can be mixed with enzyme and acid and then stored for enzymatic decomposition.

That is, in the above step, enzyme and acid are mixed with the secondary dried hemp seed powder, and then the hemp seed powder mixed with the enzyme and acid is stored at a temperature of 39 to 41 ° C. for 3 to 7 hours to enzymatically decompose. .

In this step, known commercially available pectinase, xylanase, and cellulase are used as the enzymes, and citric acid and ascorbic acid can be used as the acids. Specifically, 0.05 to 0.1 parts by weight of pectinase, 0.08 to 0.12 parts by weight of xylanase, and 0.03 parts by weight of cellulase, based on 100 parts by weight of the secondary dried hemp seed powder. It can be mixed in a weight ratio of 0.07 parts by weight, 0.01 to 0.1 parts by weight of citric acid, and 0.01 to 0.1 parts by weight of ascorbic acid.

Next, a fermentation broth consisting of culture medium and lactic acid bacteria can be sprayed on the enzymatically decomposed hemp seed powder.

As the lactic acid bacteria, any known lactic acid bacteria selected from the group consisting of lactic acid bacteria ( Lactobacillales ), Streptococcus thermophiles and Bifidobacterium longum can be used, and the culture medium is peptone. , Malt extract, sodium citrate, potassium phosphate dibasic, glucose, and distilled water, and the culture medium contains 15 to 25 parts by weight of peptone and 5 to 15 parts by weight of malt extract. Parts by weight, 0.5 to 1.5 parts by weight of sodium citrate, 0.1 to 0.3 parts by weight of potassium phosphate dibasic, 1 to 3 parts by weight of glucose, and 80 to 120 parts by weight of distilled water may be mixed.

In the culture medium, the peptone is a nitrogen source that supplies protein, which is necessary for the growth of microorganisms. The malt extract contains various minerals, B vitamins, and amino acids, which can help the growth of microorganisms, and the sodium citrate Silver is a mineral that maintains an optimal state for the growth of microorganisms by adjusting the pH of the culture medium and can provide nutrition, and the glucose can function as an important ingredient in which lactic acid bacteria metabolize sugar to produce organic acids.

Subsequently, the hemp seed powder sprayed with the fermentation broth can be fermented to produce a fermented hemp seed powder.

In this step, hemp seed powder sprayed with the fermentation broth is stored and fermented in a storage container maintaining a temperature of 40 to 42 ° C. and humidity of 60 to 65% for 3 to 5 days, thereby producing a fermented hemp seed powder. .

Next, hemp seed oil can be produced by extracting the fermented hemp seed powder using a supercritical extraction method.

In the above step, the supercritical extraction method is extraction using a supercritical fluid, and the supercritical fluid is a term established to distinguish the state of a substance having a temperature and pressure above the critical point from a gas or liquid. A supercritical fluid's various physical properties change significantly near its critical point, and in particular, the change in density is closely related to its ability to dissolve various substances. The density of a supercritical fluid is similar to that of a liquid, but its viscosity is as low as that of a gas, and its diffusion coefficient is hundreds or thousands of times greater than that of a liquid. In other words, supercritical fluid has the advantages of both liquid and gas.

When a supercritical fluid is used as a solvent, it has the ability to dissolve liquids or solids like a regular liquid solvent. The dissolving power can be adjusted by changing pressure and temperature, and the extraction solvent and solute can be easily separated after extraction. In addition, supercritical fluids have a low viscosity like a gas, so they have good sample penetration, improving extraction efficiency, and have a large diffusion coefficient, so they can quickly approach equilibrium. In addition, by extracting at a relatively low temperature, heat damage can be avoided, a pollution-free process that does not pollute the environment is possible, and supercritical carbon dioxide, which is harmless, odorless, and non-flammable, is suitable for the extraction treatment of pharmaceuticals or food spices.

In the present invention, the supercritical extraction method is preferably performed using supercritical carbon dioxide as a solvent under conditions of a temperature of 60 to 70°C, a pressure of 400 to 500 atmospheres, and an S/F ratio (supercritical fluid kg/feed kg) of 35. More preferably, the extraction may be performed using one or more co-solvents selected from the group consisting of chloroform, ethanol, methanol, water, ethyl acetate, hexane and diethyl ether added to supercritical carbon dioxide as a solvent, where the co-solvent is It is preferable to contain 20 to 30% by volume based on the total volume of solvent. After supercritical extraction, if supercritical carbon dioxide with a small amount of co-solvent added is passed through the sample remaining in the extraction vessel, components that were not extracted with pure supercritical carbon dioxide alone can be extracted.

The kiwi fermentation concentrate may be a kiwi fermentation concentrate prepared by the following method.

The kiwi fermented concentrate can be manufactured using kiwi, which is a vine-like deciduous fruit tree of the Actinidia family. Its origin was China, but it was introduced from China to New Zealand and underwent repeated improvements to become today's kiwi. It is said that the name kiwi was given because the shape of the fruit is covered with brown hair and resembles the kiwi bird that lives in New Zealand. In Korea, it is also called Actinidia Yang or Actinidia Cham. Kiwi is juicy and has a refreshing taste with just the right amount of sweetness and sourness. The kiwi is rich in vitamin C, vitamin E, and dietary fiber, and is low in calories, making it helpful for dieting. In addition, it has excellent tenderizing properties because it contains a lot of atidinin, a protein-decomposing enzyme.

To prepare the kiwi fermentation concentrate, first, kiwi may be prepared and then washed with purified water.

Next, the washed kiwi can be enzymatically decomposed.

In the above step, enzymes for enzymatically decomposing the kiwi may include alpha-amylase, xylanase, and cellulase. For example, the enzymatic decomposition of the kiwi may be performed as described above. After mixing 0.01 to 0.03 parts by weight of alpha-amylase, 0.02 to 0.04 parts by weight of xylanase, and 0.03 to 0.05 parts by weight of cellulase with respect to 100 parts by weight of total kiwifruit, 33 This can be performed by storing kiwifruit mixed with the above enzymes at a temperature of 35° C. to 35° C. for 40 to 60 hours.

Next, the enzymatically decomposed kiwi can be stored and ripened.

In the above step, the ripening can be performed by storing the enzymatically decomposed kiwifruit at a temperature of 8 to 12°C for 5 to 10 hours. If the step is performed below the above lower limit range, the kiwifruit is not sufficiently ripened. Problems may occur, and if the process is performed beyond the above-mentioned upper limit range, the physical properties of kiwi may be deteriorated.

Subsequently, kiwi filtrate can be prepared by filtering the aged kiwi using a filter.

In this step, kiwi filtrate can be prepared by filtering the aged kiwi. For example, the filtration can be performed using various known filters such as a plate-type pressure filter or a cartridge filter.

Next, the kiwi filtrate can be fermented to prepare kiwi fermentation broth, and the kiwi fermentation broth can be concentrated and sterilized to prepare kiwi fermentation concentrate.

In the above step, the kiwi fermentation broth can be prepared by mixing vegetable lactic acid bacteria at a weight ratio of 0.1 to 0.3 parts by weight with respect to 100 parts by weight of the kiwi filtrate and then fermenting for 1 to 3 days at a temperature of 18 to 22 ° C. Kiwi fermentation concentrate can be prepared by concentrating the kiwi fermentation broth using a vacuum concentrator known in the art.

In the above step, vegetable lactic acid bacteria are used to ferment the kiwi filtrate. As the vegetable lactic acid bacteria, known lactic acid bacteria capable of fermenting the kiwi filtrate can be used. For example, the vegetable lactic acid bacteria include Lactobacillus. Plantarum ( Lactobacillus Plantarum , 400 × 10 ⁹ CFU/g) can be used.

The shiitake mushroom powder can be manufactured by powdering shiitake mushrooms. In general, shiitake mushrooms are nutritious foods with high nutritional value and very high protein digestibility, and have a unique taste and aroma. Recently, they have been used as substances for lowering blood pressure and anti-cancer substances. As it is known to contain this, it is widely used as a health food. Shiitake mushrooms contain ingredients that decompose serum lipids, so they are widely used in dietary therapy to prevent and improve adult diseases such as high blood pressure and arteriosclerosis.

The main ingredient of the shiitake mushroom is carbohydrates, but it contains a large amount of crude fiber, so it is evaluated as an excellent low-calorie diet food, so it has high utility value as a functional food material. For this reason, it is one of the mushrooms with the highest production volume in Korea. . In addition, it is rich in calcium and phosphorus, contains enough minerals such as iron to treat anemia, and contains nicotinic acid in addition to vitamin complexes such as vitamins B1 and B2, so it is said to be effective in preventing constipation.

Among the carbohydrates, the shiitake mushrooms contain polysaccharides including Letinan, which enhances anti-tumor properties and immunity, eritadenine, which lowers blood pressure, and ergosterol, the parent body of vitamin D, which promotes the absorption and use of calcium in the body and helps prevent rickets. prevents. Additionally, shiitake mushrooms contain guanylic acid and adenylic acid, which determine the taste, so their taste improves when cooked with vegetables.

The shiitake mushroom powder is prepared through the following processes: (1) shiitake mushroom washing step, (2) shiitake mushroom natural drying step, (3) shiitake mushroom vacuum drying step, (4) shiitake mushroom ripening step, and (5) shiitake mushroom powder manufacturing step. It can be manufactured through .

(1) Shiitake mushroom washing step

The shiitake mushroom washing step is a step of thoroughly washing the collected shiitake mushrooms with purified water to remove foreign substances attached to the surface of the shiitake mushrooms.

In the shiitake mushroom washing step, sodium bicarbonate (NaHCO ₃ ) is dissolved and washed using purified water having a concentration range of 1 to 3 (w/w)%, and then the surface of the shiitake mushrooms is washed again using clean purified water. It can be washed. Sodium bicarbonate is also used as a food additive, is not toxic, and can have functions such as penetration, diffusion, and expansion. In the present invention, sodium bicarbonate is used to wash the surface of shiitake mushrooms. , the cell walls of the mold expand, allowing the shiitake mushrooms to be sterilized and washed at the same time.

In the shiitake mushroom washing step, if the washing of the shiitake mushrooms is performed at a concentration of less than 1 (w/w)%, the sterilizing effect of the shiitake mushrooms may not be sufficient, and at a concentration of more than 3 (w/w)%. If this is done, the concentration may be too high and a problem may arise where the physical properties of shiitake mushrooms are deteriorated.

(2) Shiitake mushroom natural drying stage

The shiitake mushroom natural drying step is a step of naturally drying the washed shiitake mushrooms to remove moisture contained in the shiitake mushrooms.

In the natural drying step of the shiitake mushrooms, the washed shiitake mushrooms can be sliced into 4 to 6 equal parts depending on the size and then dried at a temperature of 20 to 30°C for 2 to 4 days. The present invention provides shiitake mushrooms in the above-mentioned range. By drying, the scent of the shiitake mushrooms remains subtly alive without loss of nutrients, and in the later process, the shiitake mushrooms are pulverized to a uniform particle size to improve workability.

(3) Shiitake mushroom vacuum drying step

The shiitake mushroom vacuum drying step is a step of vacuum drying the naturally dried shiitake mushrooms by irradiating microwaves in a reduced pressure atmosphere.

The shiitake mushroom vacuum drying step may be performed by irradiating the naturally dried shiitake mushrooms with a microwave under a pressure of 50 to 60 mbar, and the shiitake mushroom vacuum drying step is performed at a temperature of 35 to 45° C. for 1 to 5 minutes. It can be performed by irradiating a microwave of 2.15 GHz on the naturally dried shiitake mushrooms.

In the shiitake mushroom vacuum drying step, the microwave can exhibit a volumetric heating effect that penetrates and heats the inside of the shiitake mushroom. When the microwave is irradiated, the water molecules inside the shiitake mushroom vibrate according to the polarity change of the microwave. Or, it rotates, and this polarization vibration can lead to friction between molecules, causing heat generation.

In the shiitake mushroom vacuum drying step, the shiitake mushrooms are irradiated with 2.15 GHz microwaves for 1 to 5 minutes at a temperature of 35 to 45 ° C. and a reduced pressure atmosphere of 50 to 60 mbar, so that the shiitake mushrooms are absorbed into the shiitake mushrooms in a short period of time without heat conduction. As it penetrates and is converted into heat due to friction caused by polarity conversion, heating efficiency can be increased.

In addition, in the shiitake mushroom vacuum drying step, when the shiitake mushrooms are dried by irradiating microwaves under reduced pressure, swelling occurs due to heating inside the shiitake mushrooms, and the cell membrane inside the shiitake mushrooms is damaged by this instantaneous internal heating and swelling. By being destroyed, a sterilization effect occurs, and in addition, the active ingredients of the shiitake mushrooms are effectively leached by swelling caused by internal heating of the shiitake mushrooms, thereby improving the flavor of the rib sauce.

(4) Shiitake mushroom ripening stage

The shiitake mushroom ripening step is a step of maturing shiitake mushrooms by storing the vacuum-dried shiitake mushrooms at a constant temperature.

In the shiitake mushroom ripening step, the vacuum-dried shiitake mushrooms are stored at a temperature of 15 to 25° C. for 10 to 20 hours, thereby stabilizing the physical properties of the shiitake mushrooms and doubling the aroma and taste of the shiitake mushrooms.

(5) Shiitake mushroom powder manufacturing steps

The shiitake mushroom powder manufacturing step is a step of manufacturing shiitake mushroom powder by pulverizing the aged shiitake mushrooms and powdering them.

In the shiitake mushroom powder manufacturing step, shiitake mushroom powder can be manufactured by grinding the aged shiitake mushrooms with a known grinder. The configuration of manufacturing shiitake mushroom powder using the grinder is a known technique, so for convenience of explanation and For clarity of the technical idea of the present invention, detailed description thereof will be omitted.

5. Source application step (S500)

The sauce application step (S500) is a step of applying a sauce composition to the aged lobster.

In the sauce application step (S500), the taste, aroma, and texture can be improved by applying a sauce composition to the aged lobster. The sauce composition includes butter, parsley powder, minced garlic, stevia extract, flower mushroom powder, and cheese. May contain powder and glutinous rice powder.

In addition, in the sauce application step (S500), the sauce composition includes 10 to 20 parts by weight of butter, 1 to 3 parts by weight of parsley powder, 2 to 6 parts by weight of minced garlic, 0.1 to 1 parts by weight of stevia extract, and 5 to 10 parts by weight of cheese powder. It may be included in a weight ratio of 1 to 3 parts by weight and glutinous rice flour.

The stevia extract can be used to improve the palatability of the sauce composition by increasing the sugar content. The stevia extract can be a stevia extract prepared by the following method.

To prepare the stevia extract, first, prepare raw stevia leaves and then remove foreign substances attached to the raw stevia leaves.

In the above step, the prepared fresh stevia leaves can be washed with purified water in which sodium bicarbonate (NaHCO ₃ ) is dissolved, and the purified water in which sodium bicarbonate (NaHCO ₃ ) is dissolved has a concentration range of 1 to 3 (w/w)%. You can have it.

The sodium bicarbonate is also used as a food additive, is not toxic, and has functions such as penetration, diffusion, and expansion. By washing the raw stevia leaves with purified water in which sodium bicarbonate is dissolved, the cell wall of the mold expands. The fresh stevia leaves can be sterilized and washed at the same time.

Next, the washed fresh stevia leaves can be naturally dried to remove moisture contained in the fresh stevia leaves.

In the above step, the washed fresh stevia leaves can be dried at a temperature of 30 to 35° C. for 1 to 3 days. By drying the fresh stevia leaves within the above range, the scent of the fresh stevia leaves can be kept subtly alive.

Next, the naturally dried fresh stevia leaves can be vacuum dried by irradiating microwaves in a reduced pressure atmosphere.

The above step can be performed by irradiating naturally dried stevia leaves with a microwave under a pressure of 50 to 60 mbar. The step is performed at a temperature of 40 to 45°C for 30 to 100 seconds, and the naturally dried stevia leaves are irradiated with microwaves. This can be done by irradiating microwaves of 2 to 2.2 GHz.

The microwave can exhibit a volumetric heating effect that penetrates and heats the inside of the raw stevia leaf. When the microwave is irradiated, the water molecules inside the raw stevia leaf vibrate or rotate according to the polarity change of the microwave, and this Polarization vibration can lead to friction between molecules, causing heat generation. When raw stevia leaves are dried by irradiating microwaves under reduced pressure, swelling occurs due to heating inside the raw stevia leaves, and this instantaneous internal heating and puffing causes A sterilizing effect occurs as the cell membrane inside the raw stevia leaf is destroyed, and in addition, the components of stevia can be effectively leached out later when the stevia extract is produced due to swelling caused by internal heating of the raw stevia leaf.

Next, stevia extract can be prepared by extracting the vacuum-dried fresh stevia leaves.

In the above step, the vacuum-dried fresh stevia leaves can be extracted using a known extraction method. For example, various methods such as hot water extraction and reflux extraction can be used as the extraction method, and for convenience of explanation and technical purposes of the present invention. For clarity of thought, detailed description of the above extraction method will be omitted.

The cheese powder can be a typical grilled cheese or a cheese powder known in the art, and the glutinous rice powder can add adhesive strength to the surface of the cheese, allowing the cheese to stick inside the lobster and improve the texture.

6. Roasting step (S600)

The roasting step (S600) is a step of producing grilled lobster by heating and baking the lobster coated with the sauce composition.

In the roasting step (S600), the configuration of manufacturing grilled lobster using the lobster coated with the sauce composition is a known technique, so for convenience of explanation and clarity of the technical idea of the present invention, detailed description thereof will be omitted. .

Hereinafter, the method for producing grilled lobster according to the present invention will be described in more detail through examples and comparative examples with reference to the attached drawings.

<Example 1>

First, after preparing the lobster, the prepared lobster was immersed in mineral ion water at a temperature of 3°C for 50 minutes.

Next, the lobster immersed in the mineral ion water was separated and cut lengthwise. After removing the moisture remaining on the surface of the lobster, an oil mixture was applied to the surface of the lobster and maintained at a temperature of 7°C for 30 minutes. Aged.

At this time, the oil mixture was prepared by containing 15 parts by weight of hemp seed oil, 2 parts by weight of kiwi fermentation concentrate, and 5 parts by weight of shiitake mushroom powder.

Next, grilled lobster was prepared by applying the sauce composition to the aged lobster and then heating and baking it.

At this time, the sauce composition was prepared by containing 15 parts by weight of butter, 2 parts by weight of parsley powder, 4 parts by weight of minced garlic, 0.5 parts by weight of stevia extract, 8 parts by weight of cheese powder, and 2 parts by weight of glutinous rice powder.

<Example 2>

Grilled lobster was prepared in the same manner as in Example 1. In Example 2, the oil mixture was prepared by containing 18 parts by weight of hemp seed oil, 1.5 parts by weight of kiwi fermentation concentrate, and 6 parts by weight of shiitake mushroom powder. The sauce composition was prepared by containing 12 parts by weight of butter, 3 parts by weight of parsley powder, 2 parts by weight of minced garlic, 0.9 parts by weight of stevia extract, 6 parts by weight of cheese powder, and 3 parts by weight of glutinous rice powder.

<Example 3>

Grilled lobster was prepared in the same manner as in Example 1. In Example 3, the oil mixture was prepared in a weight ratio of 11 parts by weight of hemp seed oil, 2.5 parts by weight of kiwi fermentation concentrate, and 4 parts by weight of shiitake mushroom powder. The sauce composition was prepared by containing 19 parts by weight of butter, 1 part by weight of parsley powder, 5 parts by weight of minced garlic, 0.2 parts by weight of stevia extract, 10 parts by weight of cheese powder, and 1 part by weight of glutinous rice powder.

<Comparative example>

Grilled lobster was prepared in the same manner as in Example 1, but in the comparative example, grilled lobster was prepared without using a mixture of mineral ion water and oil.

That is, in Comparative Example 1, after preparing the lobster, the lobster was cut lengthwise, and the cut lobster was mixed with 15 parts by weight of butter, 2 parts by weight of parsley powder, 4 parts by weight of minced garlic, 0.5 part by weight of stevia extract, and 8 parts by weight of cheese powder. Grilled lobster was prepared by applying a sauce composition prepared in a weight ratio of 2 parts by weight and 2 parts by weight of glutinous rice powder and then heating and baking.

Sensory evaluation

Sensory evaluation was conducted on the grilled lobster prepared according to Examples 1, 2, and 3 and the grilled lobster prepared according to the comparative example, and the results are shown in [Table 2] below. The scores and evaluation criteria used a 9-point scoring method and are shown in [Table 1] below.

score Evaluation standard 9 very good 7 good 5 commonly 3 bad One very bad

division Example 1 Example 2 Example 3 Comparative example Overall taste rating 8.3 8.2 8.2 6.2 How appetizing it is 8.2 8.0 8.1 6.1 overall color 8.1 8.2 8.2 6.5 degree of shine 8.2 8.1 8.0 6.3 Chewing/texture preference 8.0 8.2 8.2 6.7 Aftertaste Preference 8.2 8.3 8.2 5.8 Scent Preference 8.2 8.1 8.1 5.9

Referring to [Table 2], it can be seen that the grilled lobster prepared according to Examples 1, 2, and 3 has superior effects such as taste, color, gloss, texture, and aftertaste compared to the grilled lobster prepared according to the comparative example. there was.

Although a preferred embodiment of the present invention has been described above, those skilled in the art will understand that the present invention can be implemented in other specific forms without changing the technical idea or essential features. You will be able to. Therefore, the embodiment described above should be understood in all respects as illustrative and not restrictive.

Claims (5)

Lobster pretreatment step (S100) to remove foreign substances after preparing the lobster;
An immersion step (S200) of immersing the prepared lobster in mineral ion water;
A cutting and moisture removal step (S300) of separating and cutting the lobster immersed in the mineral ion water and removing moisture remaining on the surface of the lobster;
An oil application and aging step (S400) of applying an oil mixture to the surface of the lobster from which the moisture has been removed and then maintaining it for a certain period of time to age it;
A sauce application step (S500) of applying a sauce composition to the aged lobster; and
A roasting step (S600) of heating and baking the lobster to which the sauce composition is applied to produce a grilled lobster,
The immersion step (S200) is performed by immersing the prepared lobster in mineral ion water at a temperature of 1 to 5°C for 30 to 70 minutes,
In the oil application and maturation step (S400), the oil mixture is applied to the surface of the lobster from which the moisture has been removed and then aged by maintaining it at a temperature of 5 to 8 ° C. for 20 to 40 minutes, and the oil mixture is hempseed oil 10 to 100 degrees Celsius. 20 parts by weight, 1 to 3 parts by weight of kiwi fermentation concentrate, and 3 to 7 parts by weight of shiitake mushroom powder,
In the sauce application step (S500), the sauce composition includes 10 to 20 parts by weight of butter, 1 to 3 parts by weight of parsley powder, 2 to 6 parts by weight of minced garlic, 0.1 to 1 part by weight of stevia extract, and 5 to 10 parts by weight of cheese powder. and 1 to 3 parts by weight of glutinous rice flour,
In the immersion step (S200), the mineral ion water collects seawater composed of deep coastal bedrock water, and removes foreign substances or solids precipitated in the collected seawater by filtering them to produce first seawater, and the first seawater Based on a total of 100 parts by weight, 1 to 3 parts by weight of selenium and 2 to 4 parts by weight of the seven gemstones were mixed and stored at a temperature of 20 to 40° C. for 10 to 30 hours, and then the selenium and the seven gemstones were mixed. The second seawater is prepared by separating and removing the second seawater, and the third seawater is prepared by storing the second seawater in an alkaline reduction vessel for 1 to 3 days, wherein the alkaline reduction vessel is made of 80 to 120 weight of high density polyethylene. An alkali-soluble container prepared by mixing a molding compound composition containing 20 to 40 parts by weight of magnesium oxide (MgO) and 1 to 10 parts by weight of lithium carbonate and then molding is used, and the third container is used. After injecting seawater into the cooling device, the internal temperature of the cooling device is maintained at -3 to 1°C and cooled for 20 to 30 hours to form crystallized solids, and the crystallized solids are filtered and removed through a filter. We use manufactured mineral ion water,
In the oil application and maturation step (S400), the hemp seed oil is prepared by preparing and washing the hemp seeds, and mixing and immersing a rancidity inhibitor at a weight ratio of 80 to 120 parts by weight based on 100 parts by weight of the total washed hemp seeds. After maintaining for 20 to 40 minutes, the rancidity inhibitor is prepared by mixing vitamin C and a salt solution with a concentration of 5% by weight at a weight ratio of 1:20, and the hemp seeds soaked in the rancidity inhibitor are taken out and separated. , the separated hemp seeds are first dried at a temperature of 75 to 85°C for 8 to 12 hours, and the primary dried hemp seeds are pulverized to prepare hemp seed powder, and then the hemp seed powder is ground at 110 to 130 degrees Celsius. The hemp seed powder was secondarily dried by applying hot air at a temperature of ℃ for 20 to 40 minutes, and 0.05 to 0.1 parts by weight of the pectinase and xylene were added to the total 100 parts by weight of the secondarily dried hemp seed powder. Mix 0.08 to 0.12 parts by weight of xylanase, 0.03 to 0.07 parts by weight of cellulase, 0.01 to 0.1 parts by weight of citric acid, and 0.01 to 0.1 parts by weight of ascorbic acid at a temperature of 39 to 41°C. It is enzymatically decomposed by storing for 3 to 7 hours, and the enzymatically decomposed hemp seed powder is sprayed with a fermentation broth consisting of culture broth and lactic acid bacteria, wherein the lactic acid bacteria include Lactobacillales , Streptococcus thermophiles , and Bifidobacterium. Any one lactic acid bacterium selected from the group consisting of Bifidobacterium longum is used, and the culture medium contains 15 to 25 parts by weight of peptone, 5 to 15 parts by weight of malt extract, 0.5 to 1.5 parts by weight of sodium citrate, and diphosphate. It is made by mixing 0.1 to 0.3 parts by weight of potassium, 1 to 3 parts by weight of glucose, and 80 to 120 parts by weight of distilled water in a weight ratio, and the hemp seed powder sprayed with the fermentation broth is incubated at a temperature of 40 to 42 ° C. and humidity of 60 to 65%. Fermented hemp seed powder is produced by fermenting it by storing it in a storage container for 3 to 5 days, and hemp seed oil produced through the process of extracting the fermented hemp seed powder is used,
The kiwi fermentation concentrate is prepared by preparing kiwi and washing it with purified water, and containing 0.01 to 0.03 parts by weight of alpha-amylase and 0.02 to 0.04 parts by weight of xylanase, based on 100 parts by weight of the total washed kiwi. and Cellulase are mixed at a weight ratio of 0.03 to 0.05 parts by weight and then enzymatically decomposed by storing at a temperature of 33 to 35° C. for 40 to 60 hours, and the enzymatically decomposed kiwifruit is incubated at a temperature of 8 to 12° C. for 5 to 60 hours. Store and ripen for 10 hours, prepare kiwi filtrate by filtering the aged kiwi using a filter, and mix vegetable lactic acid bacteria at a weight ratio of 0.1 to 0.3 parts by weight with respect to 100 parts by weight of the kiwi filtrate, 18 Kiwi fermentation broth is prepared by fermenting at a temperature of 22° C. for 1 to 3 days, and kiwi fermentation concentrate prepared through the process of concentrating and sterilizing the kiwi fermentation broth is used. The vegetable lactic acid bacteria include Lactobacillus plantarum ( Lactobacillus Plantarum ) is used,
The shiitake mushroom powder is prepared by washing shiitake mushrooms with purified water in which sodium bicarbonate (NaHCO ₃ ) is dissolved and having a concentration range of 1 to 3 (w/w)%, and slicing the washed shiitake mushrooms into 4 to 6 equal parts. Then, they are naturally dried at a temperature of 20 to 30°C for 2 to 4 days, and the naturally dried shiitake mushrooms are irradiated with a microwave of 2.15GHz for 1 to 5 minutes at a pressure of 50 to 60mbar and a temperature of 35 to 45°C. Shiitake mushroom powder prepared by vacuum drying, storing and maturing the vacuum-dried shiitake mushrooms at a temperature of 15 to 25°C for 10 to 20 hours, and pulverizing the aged shiitake mushrooms to powder is used. A method of producing grilled lobster, characterized in that.
delete delete delete Grilled lobster, characterized in that prepared by the method of claim 1.