KR19990046534A - 달팽이를이용한식품의제조방법 - Google Patents
달팽이를이용한식품의제조방법 Download PDFInfo
- Publication number
- KR19990046534A KR19990046534A KR1019990010624A KR19990010624A KR19990046534A KR 19990046534 A KR19990046534 A KR 19990046534A KR 1019990010624 A KR1019990010624 A KR 1019990010624A KR 19990010624 A KR19990010624 A KR 19990010624A KR 19990046534 A KR19990046534 A KR 19990046534A
- Authority
- KR
- South Korea
- Prior art keywords
- snail
- washing
- sauce
- shell
- water
- Prior art date
Links
- 241000237858 Gastropoda Species 0.000 title claims abstract description 49
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 235000013305 food Nutrition 0.000 title claims abstract description 10
- 235000015067 sauces Nutrition 0.000 claims abstract description 29
- 238000005406 washing Methods 0.000 claims abstract description 25
- 235000013311 vegetables Nutrition 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000013372 meat Nutrition 0.000 claims abstract description 14
- 238000002360 preparation method Methods 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 9
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 9
- 238000007689 inspection Methods 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 241000234282 Allium Species 0.000 claims abstract description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- 238000000227 grinding Methods 0.000 claims abstract description 8
- 238000007710 freezing Methods 0.000 claims abstract description 7
- 230000008014 freezing Effects 0.000 claims abstract description 7
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims abstract description 6
- 240000006108 Allium ampeloprasum Species 0.000 claims abstract description 6
- 240000002234 Allium sativum Species 0.000 claims abstract description 5
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 5
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 5
- 240000007594 Oryza sativa Species 0.000 claims abstract description 5
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 5
- 240000009164 Petroselinum crispum Species 0.000 claims abstract description 5
- 244000203593 Piper nigrum Species 0.000 claims abstract description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 5
- 235000013614 black pepper Nutrition 0.000 claims abstract description 5
- 235000004611 garlic Nutrition 0.000 claims abstract description 5
- 235000011197 perejil Nutrition 0.000 claims abstract description 5
- 235000009566 rice Nutrition 0.000 claims abstract description 5
- 235000020097 white wine Nutrition 0.000 claims abstract description 5
- 241000451942 Abutilon sonneratianum Species 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 3
- 235000020997 lean meat Nutrition 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 244000147568 Laurus nobilis Species 0.000 claims description 2
- 235000017858 Laurus nobilis Nutrition 0.000 claims description 2
- 235000005212 Terminalia tomentosa Nutrition 0.000 claims description 2
- 210000000936 intestine Anatomy 0.000 claims description 2
- 235000020995 raw meat Nutrition 0.000 claims description 2
- 238000011012 sanitization Methods 0.000 claims description 2
- 235000014121 butter Nutrition 0.000 claims 1
- 235000013351 cheese Nutrition 0.000 claims 1
- 239000008213 purified water Substances 0.000 claims 1
- 235000013611 frozen food Nutrition 0.000 abstract description 4
- 238000010438 heat treatment Methods 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 238000003756 stirring Methods 0.000 abstract description 2
- 238000001035 drying Methods 0.000 abstract 1
- 210000001835 viscera Anatomy 0.000 abstract 1
- 230000002411 adverse Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
Claims (2)
- 달팽이를 약간의 소금과 함께 세척하는 세척단계와;100℃의 물에서 30분간 끓인 후 껍질과 내장을 분리하고 다시 세척하는 원료육검수단계와;상기 원료육검수단계에서 준비된 달팽이 고기와, 양파, 레몬, 정향, 및 월계수잎을 물에 넣고 약 3시간정도 삶는 삶음단계와;대파, 정향, 월계수잎 및 후추가루를 물에 넣고 끓인 후에 백포도주 및 정제염으로 간을 맞추는 소스준비단계와;마늘, 파슬리 및 대파를 세척 후 곱게 가는 야채분쇄단계와;버터 및 치즈를 녹인 후에 찹쌀가루와 밀가루를 약간 섞어 볶은 후, 상기 소스준비단계의 육수와 상기 야채분쇄단계의 야채를 혼합하여 소스를 만드는 소스제조단계와;상기 세척단계에서 분리한 달팽이 껍질을 위생적으로 세척 및 살균하여 말리는 껍질세척단계와;상기 삶음단계에서 제조된 달팽이 고기를 상기 껍질세척단계에서 준비된 껍질에 집어넣고 소스를 바르는 제품화단계와;상기 제품을 -25℃ 이하에서 급속 냉동 포장하여 출하하는 냉동 및 출하단계로 구성되는 것을 특징으로 하는 달팽이를 이용한 식품의 제조방법.
- 제 1항에 있어서, 상기 재료의 배합비율은 달팽이살코기 55%, 무염버터 15%,대파 9%, 백포도주 7%, 마늘 3%, 치즈 2.7%, 파슬리 1.7%, 찹쌀가루 0.6%, 밀가루0.6%, 레몬 0.5%, 양파 0.5%, 후추가루 0.4%, 정제염 0.3%, 정향 0.04%, 월계수잎0.02%, 및 정제수 3% 인 것을 특징으로 하는 달팽이를 이용한 식품의 제조방법.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019990010624A KR100352060B1 (ko) | 1999-03-26 | 1999-03-26 | 달팽이를 이용한 식품의 제조방법 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019990010624A KR100352060B1 (ko) | 1999-03-26 | 1999-03-26 | 달팽이를 이용한 식품의 제조방법 |
Publications (2)
Publication Number | Publication Date |
---|---|
KR19990046534A true KR19990046534A (ko) | 1999-07-05 |
KR100352060B1 KR100352060B1 (ko) | 2002-09-11 |
Family
ID=37489175
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1019990010624A KR100352060B1 (ko) | 1999-03-26 | 1999-03-26 | 달팽이를 이용한 식품의 제조방법 |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR100352060B1 (ko) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101105356B1 (ko) * | 2009-08-04 | 2012-01-13 | 홍성한우클러스터사업단영농조합법인 | 곱창볶음의 제조방법 |
CN110420164A (zh) * | 2019-09-29 | 2019-11-08 | 国佳凝胶科创中心(深圳)有限公司 | 一种蜗牛精华干粉及其制备方法与应用 |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101224896B1 (ko) | 2010-10-07 | 2013-01-22 | 주식회사 보하라 | 달팽이 육수를 이용한 감자탕 제조방법 |
CN102687874B (zh) * | 2012-04-16 | 2013-09-25 | 浙江省海洋开发研究院 | 一种蟹糊及其加工工艺 |
-
1999
- 1999-03-26 KR KR1019990010624A patent/KR100352060B1/ko not_active IP Right Cessation
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101105356B1 (ko) * | 2009-08-04 | 2012-01-13 | 홍성한우클러스터사업단영농조합법인 | 곱창볶음의 제조방법 |
CN110420164A (zh) * | 2019-09-29 | 2019-11-08 | 国佳凝胶科创中心(深圳)有限公司 | 一种蜗牛精华干粉及其制备方法与应用 |
Also Published As
Publication number | Publication date |
---|---|
KR100352060B1 (ko) | 2002-09-11 |
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