KR20010007866A - Processing method of squid strips - Google Patents

Processing method of squid strips Download PDF

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KR20010007866A
KR20010007866A KR1020000059937A KR20000059937A KR20010007866A KR 20010007866 A KR20010007866 A KR 20010007866A KR 1020000059937 A KR1020000059937 A KR 1020000059937A KR 20000059937 A KR20000059937 A KR 20000059937A KR 20010007866 A KR20010007866 A KR 20010007866A
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weight
squid
sodium
acid
minutes
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KR100419053B1 (en
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장홍
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    • 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
    • A23L17/50—Molluscs
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof

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  • Life Sciences & Earth Sciences (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
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  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
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Abstract

PURPOSE: A method of processing shredded squid is provided to enrich the shredded squid with DHA and remove the unique flavor of the squid. The shredded squid is soft to chew by boiling the squid at 85-95deg.C before cutting dried and seasoned squid into fine strips. CONSTITUTION: The method is characterized by the following steps : (i) removing the skin of squid body and washing before ripening the squid at 85-95deg.C for 3-6min ; (ii) cooling the squid in cold water of 4deg.C for 20-30min and desiccating the cooled squid to have a dryness factor of 50% ; (iii) mixing 85.72wt% of the dried squid with 2.49wt% of glucose, 0.25wt% of citric acid, 2.05wt% of salt, 0.5wt% of Sodium L-glutamate, 3.02wt% of D-sorbitol, 0.16wt% of Sodium polyphosphate, 0.16wt% of Sodium metaphosphate, 0.001-1wt% of DHA powder, 0.04wt% of Sorbic acid, 5.15wt% of sugar and 0.16wt% of Succinic acid and settling the mixture for 20-30min ; (iv) roasting the squid at 250-300deg.C for 2-3min and tearing the squid to a thickness of 0.5-10mm ; and then (v) mixing 85.72wt% of the shredded squid with 2.49wt% of glucose, 0.25wt% of citric acid, 2.05wt% of salt, 0.5wt% of Sodium L-glutamate, 3.02wt% of D-sorbitol, 0.16wt% of Sodium polyphosphate, 0.16wt% of Sodium metaphosphate, 0.001-1wt% of DHA powder, 0.04wt% of Sorbic acid, 5.15wt% of sugar and 0.16wt% of Succinic acid and drying the flavored squid to have a dryness factor of 78%.

Description

오징어채 가공방법{Processing method of squid strips}Processing method of squid strips

본 발명은 오징어채(菜)를 가공하는 방법에 관한 것으로, 특히 오징어를 인열(刃裂)하기 전의 삶는 숙성의 정도와 인열(刃裂)한 후의 숙성을 구이 방법으로 가공하는 방법과 배합되는 조미료의 성분과 분량을 고유하게 설정하여 가공하는 방법에 관한 것이다.The present invention relates to a method for processing squid vegetables, and in particular, a seasoning compounded with the degree of ripening before squid and the method for processing aging after roasting by roasting. It relates to a method for processing by uniquely setting the components and amounts of the.

오징어는 원해와 근해에서 상당량이 서식하는 어종으로서 특정한 나라에서는 음식으로 기피하는 어종이기도 하고 특정한 나라에서는 음식으로 선호하는 어종의 하나이다.Squid is a species that lives in the sea and offshore. It is a fish that is avoided as food in certain countries and one of the preferred fish in certain countries.

오징어는 단백질이 풍부한 생선으로서 다양한 요리 방법이 있다.Squid is a protein-rich fish with a variety of cooking methods.

본 발명은 상기와 같은 오징어 요리중 오징어채(菜)의 가공방법에 관한 것이다. 상기 오징어채(菜)는 건조 가공한 오징어를 채(菜)모양으로 찢어 가공하는 것으로, 종래에는 상기한 오징어채가 숙성 방법의 미숙으로 딱딱해 지거나, 냄새에 의해 혐오하는 경우가 발생하는 문제점이 있고, 오징어의 영양을 높이고 특유의 냄새를 없애기 위해 오징어채에 조미하여 왔으나, 다양한 인구가 즐길 수 있고 보편성 있는 기호 음식이 되기까지는 개선되어야 하는 문제점이 남아 있다.The present invention relates to a processing method of squid vegetable (naga) in the squid cooking as described above. The squid strip (nap) is a process of tearing the dried processed squid into a strip shape (nap), conventionally the problem that occurs when the squid strip is hardened by immaturity of the ripening method, or hate by smell In order to enhance the nutrition of the cuttlefish and to remove the peculiar smell, it has been seasoned with the cuttlefish. However, there is a problem that needs to be improved until various populations can enjoy and become a popular taste food.

상기와 같은 문제점을 고려하여 본 발명은 원료 오징어를 각 부위 별로 분리한 후, 일정한 온도(52℃~55℃)의 물에 2~3분간 침적시킨 후, 탈피토록 한다. 상기와 같은 조건에서 탈피된 오징어는 몸체 부분만을 선별하여 85℃~95℃의 물에 침적시킨 후, 3~6분간 숙성시킨다.In consideration of the above problems, the present invention separates the raw material squid for each part, and soaks in water at a constant temperature (52 ° C. to 55 ° C.) for 2 to 3 minutes, and then peels off. The squid stripped under the above conditions is selected by immersing only the body portion and immersed in water at 85 ° C. to 95 ° C., and then aged for 3 to 6 minutes.

상기와 같이 숙성이 끝나면 4℃의 물에 3~6분간 침적시킨 후, 탈수하여 소금2.5중량%와 설탕5.6중량%으로 혼합된 조미료와 배합한 후, 조미료 부분을 건조시킨 후, 냉동실에서 오징어의 수분을 제거시킨다.After aging as described above, it was immersed in water at 4 ° C. for 3 to 6 minutes, dehydrated, mixed with seasoning mixed with 2.5% by weight of salt and 5.6% by weight of sugar, and then dried after seasoning. Remove moisture

상기와 같이 오징어가 일정한 시간 동안 냉동실에서 수분이 제거되면 고온(250℃~300℃)으로 굽도록 한다. 상기와 같이 일정한 온도로 구워진 오징어(84.72~85.71중량%)를 인열(刃裂)한 후, 포도당2.49중량%, 구연산(결정)0.25중량%, 식염2.04중량%, L-글루타민산나토륨0.5중량%, D-솔비톨3.02중량%, 폴리인산나토륨0.16중량%, 메타인산나토륨0.16중량%, DHA분말0.001~1중량%, 솔빈산0.04중량%, 설탕5.15중량%, 호박산0.16중랑%을 혼합한 조미료를 배합하고 건조하여 영양가 높고 냄새가 제거되어 이용인구가 많아 질 수 있는 식품을 제공하는데 본 발명의 목적이 있다.As described above, when the squid is removed from the freezer for a predetermined time, the squid is baked at a high temperature (250 ° C. to 300 ° C.). After squid (84.72 to 85.71% by weight) baked at a constant temperature as described above, 2.49% by weight of glucose, 0.25% by weight of citric acid (crystal), 2.04% by weight of sodium chloride, 0.5% by weight of sodium L-glutamate , D-Solbitol 3.02% by weight, Nathium polyphosphate 0.16% by weight, Nathium metaphosphate 0.16% by weight, DHA powder 0.001-1% by weight, Solvinic acid 0.04% by weight, Sugar 5.15% by weight, Succinic acid 0.16% by weight It is an object of the present invention to provide a food which can be seasoned and dried to have high nutritional value and to remove odors and to increase the number of users.

상기 DHA는 미량으로도 효과를 나타내므로 0.01중량%에서도 그 효과를 낼 수 가있으므로 본 발명에서는 그 사용 처에 따라 0.01중량%에서 10중량% 까지 첨가할 수 있다.Since the DHA shows an effect even in a small amount, the effect can be achieved even at 0.01% by weight, and according to the present invention, the DHA may be added at 0.01% by weight to 10% by weight.

실시 예를 참고하여 본 발명에 대해서 상세히 설명하고자 한다.With reference to the embodiment will be described in detail for the present invention.

〈실시 예-1〉<Example-1>

원료 오징어(냉동 오징어인 경우)를 더운물(52℃~55℃)에 일정시간(3~5분) 동안 침적시켜 둔다.The raw material squid (if frozen squid) is soaked in hot water (52 ℃ to 55 ℃) for a predetermined time (3 to 5 minutes).

원료 오징어가 해동되면 오징어의 부위(귀, 동체, 꼬리) 별로 분리한다.When the raw squid is thawed, it is separated by squid parts (ears, fuselage and tail).

본 발명은 상기와 같이 분리한 오징어의 동체, 귀를 이용한다.The present invention uses the fuselage and ears of the cuttlefish separated as described above.

상기와 같이 분리된 동체와 귀를 탈피한다.Peel away the fuselage and ears separated as above.

탈피된 오징어는 깨끗이 세척한다.Stripped squid should be cleaned thoroughly.

세척된 오징어는 85℃~95℃의 물에 3~6분간 침적하여 숙성시킨다.The washed squids are aged by dipping for 3-6 minutes in water of 85 ℃ ~ 95 ℃.

일정 시간동안 숙성된 오징어를 4℃물에서 냉각시킨 후 건조율 50%로 건조시킨다.The squid aged for a certain time is cooled in 4 ℃ water and dried to 50% drying rate.

〈실시 예-2〉<Example 2>

오징어를 85.71중량%로 할 때, 구연산(결정체)0.25중량%, 포도당2.49중량%, L-글루타민산나토륨0.5중량%, 식염2.05중량%, D-솔비톨3.02중량%, 폴리인산나토륨0.16중량%, 메타인산나토륨0.16중량%, DHA분말0.001중량%, 솔빈산(합성보존료)0.04중량%, 설탕5.15중량%, 호박산0.16중량%를 배합기를 혼합한다.When the squid is 85.71% by weight, 0.25% by weight citric acid (crystal), 2.49% by weight glucose, 0.5% by weight L-glutamate, salt 2.05% by weight, D-sorbitol 3.02% by weight, sodium phosphate 0.16% by weight A blender is mixed with 0.16% by weight of sodium methacrylate, 0.001% by weight of DHA powder, 0.04% by weight of sorbic acid (synthetic preservative), 5.15% by weight of sugar, and 0.16% by weight of succinic acid.

〈실시 예-3〉<Example-3>

오징어를 85.72중량%로 할 때, 구연산(결정체)0.25중량%, 포도당2.49중량%, L-글루타민산나토륨0.5중량%, 식염2.05중량%, D-솔비톨3.02중량%, 폴리인산나토륨0.16중량%, 메타인산나토륨0.16중량%, DHA분말0.3중량%, 솔빈산(합성보존료)0.04중량%, 설탕5.15중량%, 호박산0.16중량%를 배합기를 혼합한다.When squid is 85.72% by weight, 0.25% by weight citric acid (crystals), 2.49% by weight glucose, 0.5% by weight L-glutamate, salt 2.05% by weight, D-sorbitol 3.02% by weight, sodium phosphate 0.16% by weight , 0.16% by weight of sodium metaphosphate, 0.3% by weight of DHA powder, 0.04% by weight of sorbic acid (synthetic preservative), 5.15% by weight of sugar, 0.16% by weight of succinic acid.

〈실시 예-4〉<Example-4>

오징어를 85.72중량%로 할 때, 구연산(결정체)0.25중량%, 포도당2.49중량%, L-글루타민산나토륨0.5중량%, 식염2.05중량%, D-솔비톨3.02중량%, 폴리인산나토륨0.16중량%, 메타인산나토륨0.16중량%, DHA분말1중량%, 솔빈산(합성보존료)0.04중량%, 설탕5.15중량%, 호박산0.16중량%를 배합기를 혼합한다.When squid is 85.72% by weight, 0.25% by weight citric acid (crystals), 2.49% by weight glucose, 0.5% by weight L-glutamate, salt 2.05% by weight, D-sorbitol 3.02% by weight, sodium phosphate 0.16% by weight , 0.16% by weight of sodium metaphosphate, 1% by weight of DHA powder, 0.04% by weight of sorbic acid (synthetic preservative), 5.15% by weight of sugar, and 0.16% by weight of succinic acid.

〈실시 예-5〉<Example 5>

실시 예-1에서 4℃에서 냉각된 오징어를 건조율 50%로 물 빼기한다.In Example-1, the squid cooled at 4 ° C was drained with a drying rate of 50%.

물기가 배기 된 오징어를 실시 예-2에서 배합된 조미료와 같이 혼합한다. 오징어와 조미료를 혼합한 후 조미료가 오징어에 침투가 용이하도록 20분~30분 간 침적한다.Drained squid is mixed with the seasoning compounded in Example-2. After squid and seasoning are mixed, the seasoning is soaked for 20 ~ 30 minutes to facilitate penetration of the squid.

상기와 같이 일정한 시간 동안 침적한 후 건조실에서 조미료를 건조하고 냉동실에 보관하여 건조율70%로 수분을 확산 탈수시킨다.After immersing for a certain time as described above, the seasoning is dried in a drying chamber and stored in a freezing chamber to diffuse and dehydrate the water at a drying rate of 70%.

[실험-1][Experiment-1]

실시 예-1에서 오징어를 100℃이하의 85℃~95℃로 숙성시키고 4℃에서 냉각시키는 것은 그 시행을 여러 번 수행한 결과 오징어 살의 연함을 유지하고 탄력을 유지할 수 있으며, 인열(刃裂)시 그 찢어짐이 자연스럽게 이루어졌으며, 상기와 같은 온도에서 살균이 가능했기 때문이다. 조미료로 이용하는 구연산은 자연산의 일종으로 오징어의 신선도를 유지하기 위한 것이며, 포도당은 설탕이나 녹말, 셀로스에 존재하는 당분의 단위로서 단맛을 내기 위한 것이며, 식염은 음식의 간을 맞추기 위한 것이기도 하지만 부패를 방지하기 위한 것이기도 하며, L-글루타민산나토륨은 신선함을 유지하기 위한 신맛을 내는 조미료로 사용하고, D-솔비톨은 감미료로 이용하며, 폴리인산 나토륨, 메타인산나토륨은 방부제로 많이 이용하며, 솔빈산은 합성보존료로서 방부제 역할이 크고 호박산은 자연산으로 신선함을 유지하기 위한 것이며, DHA는 decosa hexanoic acid의 약자로 등 푸른 생선에 많이 함유된 영양소로서 성장기의 사람에게 꼭 필요한 영양소로 알려져 있으므로 영양재로 풍부한 간식으로 구성하기 위해서 첨가된 영양소이다.In Example-1, the squid is aged at 85 ° C. to 95 ° C. below 100 ° C. and cooled at 4 ° C. to maintain the tenderness and elasticity of squid flesh as a result of performing several times. The tearing was naturally made because it was possible to sterilize at the above temperature. Citric acid, used as a seasoning, is a kind of natural product that maintains the freshness of squid.Glucose is used to sweeten sugar, starch, and sugars in cellulose. It is also used to prevent decay. L-glutanate nitrate is used as a seasoning flavoring agent to maintain freshness, D-sorbitol is used as a sweetener, and sodium phosphate and sodium phosphate are many preservatives. Solvinic acid is a preservative as a preservative and succinic acid is to maintain freshness as a natural product, and DHA is an abbreviation of decosa hexanoic acid and is a nutrient contained in blue fish. It is a nutrient added to make a snack rich in nutrition.

상기한 DHA는 본 발명의 중요한 요소이고 본 발명을 특징 지워 주는 것으로, DHA는 불포화 지방산 중에서 필수 지방산의 하나이며 생선에 많이 함유되어 있다.DHA described above is an important element of the present invention and features the present invention. DHA is one of essential fatty acids among unsaturated fatty acids and is contained in fish a lot.

신체적으로 신체 전체와 비교하여 눈에는 50배의 DHA가 뇌에는 25~30배의 DHA가 분포되어 있는 것을 전문가의 연구 결과에 의해 알 수 있으므로 DHA가 시력과 뇌의 발달에 크게 관여하고 있는 것을 알 수 있으며, DHA는 -45℃에 응고되기 시작하므로 온도 변화에 유연하여 인체에 누적되면 누적될 수 록 혈액의 흐름이 유연하고 활동성이 커지므로 신체의 말초까지 혈액 순환이 향상되어 인체의 순환기 질환(동맥경화, 뇌혈전, 뇌출혈,뇌졸증, 심근경색, 혈관질환 등)과 피부질환, 호흡기질환 등 각종 염증을 방지하며, 뇌혈관까지 순환이 용이하므로 뇌의 기능이 향상될 뿐 아니라 치매 예방에도 효과가 큰 것으로 나타났으며, 성장중인 인체에는 특히 많은 양이 필요하여 임산부와 유아에게는 필수적인 영양소라 할 수 있다.Physical research shows that 50 times more DHA is distributed in the eye and 25-30 times more DHA in the brain. DHA begins to solidify at -45 ℃, so it is flexible to temperature changes, and when accumulated in the human body, the blood flow becomes flexible and active as it accumulates in the human body. Arteriosclerosis, cerebral thrombosis, cerebral hemorrhage, stroke, myocardial infarction, vascular disease, etc.), skin diseases, respiratory diseases, etc., and various inflammations are prevented. The growing human body needs a particularly large amount, making it an essential nutrient for pregnant women and infants.

〈실시 예-6〉<Example 6>

오징어와 조미료가 혼합되어 냉동된 원료를 250℃~300℃의 열에 자숙(炙熟)시킨다. 상기 자숙(炙熟)은 구워 내는 것을 말하며 3~5분간 굽고 압축롤러를 통과하면서 굵기 0.5~10㎜로 인열(刃裂)되며, 인열(刃裂)된 오징어는 구연산(결정체)0.25중량%, 포도당2.49중량%, L-글루타민산나토륨0.5중량%, 식염2.05중량%, D-솔비톨3.02중량%, 폴리인산나토륨0.16중량%, 메타인산나토륨0.16중량%, DHA분말0.001~1중량%, 솔빈산(합성보존료)0.04중량%, 설탕5.15중량%, 호박산0.16중량%를 배합기로 혼합한 후 오징어84.72~85.71중량%와 혼합하고 건조율 78%로 건조시킨다.Squid and seasonings are mixed and the frozen raw material is cooked to a heat of 250 ° C to 300 ° C. The mature cooking refers to baking, baking for 3 to 5 minutes and tearing through a compression roller to a thickness of 0.5 to 10 mm, the cuttled squid is 0.25 weight percent citric acid (crystal), Glucose 2.49% by weight, 0.5% by weight of L-Glutamate, salt 2.05% by weight, 3.02% by weight of D-sorbitol, 0.16% by weight of sodium polyphosphate, 0.16% by weight of sodium phosphate, 0.001 to 1% by weight of DHA powder, 0.04% by weight of sorbic acid (synthetic preservative), 5.15% by weight of sugar, 0.16% by weight of succinic acid are mixed with a blender and mixed with 84.72 ~ 85.71% by weight of squid and dried to a dry rate of 78%.

본 발명에 의한 오징어채(菜)는 안주 또는 간식 특히 어린이들이 선호하는 간식이므로 간식만으로도 소정의 영양소를 섭취할 수 있도록 조미료 내에 DHA를 함유시켜 양질의 영양소를 흡수할 수 있으며, 100℃이하로 숙성시켜 인열(刃裂)시 오징어채의 모양이 자연스런 모양으로 다양해지고 탄력있는 육질로 가공되며, 배합된 조미료의 구성이 주는 미감으로 양질의 간식을 구성하였다.The cuttlefish (菜) according to the present invention is snacks or snacks, especially snacks preferred by children, so that it can absorb high-quality nutrients by containing DHA in seasonings so that only snacks can ingest predetermined nutrients, aged below 100 ° C. When cut, the shape of the squid fish is diversified into a natural shape, processed into elastic meat, and a good snack is made with the aesthetics of the blended seasonings.

Claims (3)

오징어채를 구성하는데 있어서,In constructing squid fish, 오징어의 몸통과 귀를 탈피하고 세척한 후 85~95℃의 온도에 3~6분간 숙성한 후, 4℃의 찬물에서 20~30분 간 냉각하고 건조율 50%로 건조한 오징어를 85.72중량%로 할 때, 구연산(결정체)0.25중량%, 포도당2.49중량%, L-글루타민산나토륨0.5중량%, 식염2.05중량%, D-솔비톨3.02중량%, 폴리인산나토륨0.16중량%, 메타인산나토륨0.16중량%, DHA분말0.3중량%, 솔빈산(합성보존료)0.04중량%, 설탕5.15중량%, 호박산0.16중량%를 오징어와 같이 혼합, 20~30분간 침적한 후, 250℃~300℃의 열에 2~3분간 자숙(炙熟)하고 굵기 0.5~10㎜로 인열(刃裂)하여 오징어 85.72중량%, 구연산(결정체)0.25중량%, 포도당2.49중량%, L-글루타민산나토륨0.5중량%, 식염2.05중량%, D-솔비톨3.02중량%, 폴리인산나토륨0.16중량%, 메타인산나토륨0.16중량%, DHA분말0.3중량%, 솔빈산(합성보존료)0.04중량%, 설탕5.15중량%, 호박산0.16중량%를 혼합하여 구성되는 것을 특징으로 하는 오징어채 가공방법.Remove the body and ears of the cuttlefish, wash them, mature them at 85 ~ 95 ℃ for 3 ~ 6 minutes, cool them in cold water at 4 ℃ for 20 ~ 30 minutes, and dry squid dried at 50% drying rate to 85.72% by weight. When citric acid (crystal) 0.25% by weight, glucose 2.49% by weight, L- glutamate sodium sodium 0.5%, salt 2.05%, D- sorbitol 3.02% by weight, sodium phosphate 0.16%, sodium metaphosphate 0.16% Wt%, DHA powder 0.3% by weight, Solvinic acid (synthetic preservative) 0.04% by weight, sugar 5.15% by weight, succinic acid were mixed with squid and immersed for 20-30 minutes, and then heated to 250 ° C to 300 ° C heat. It is boiled for 3 minutes, and it is teared to a thickness of 0.5-10 mm, 85.72% by weight of squid, 0.25% by weight of citric acid, 2.49% by weight of glucose, 0.5% by weight of L-glutamate, salt 2.05 Weight%, D-Solitol 3.02% by weight, Nathium polyphosphate 0.16% by weight, Nathium metaphosphate 0.16% by weight, DHA powder 0.3% by weight, Solvinic acid (synthetic preservative) 0.04% by weight, Sugar 5.15% by weight, Succinic acid 0.16% Squid processing method, characterized in that the mixture is composed of%. 오징어의 몸통과 귀를 탈피하고 세척한 후 85~95℃의 온도에 3~6분간 숙성한 후, 4℃의 찬물에서 20~30분 간 냉각하고 건조율 50%로 건조한 오징어를 85.72중량%로 할 때, 구연산(결정체)0.25중량%, 포도당2.49중량%, L-글루타민산나토륨0.5중량%, 식염2.05중량%, D-솔비톨3.02중량%, 폴리인산나토륨0.16중량%, 메타인산나토륨0.16중량%, DHA분말0.3중량%, 솔빈산(합성보존료)0.04중량%, 설탕5.15중량%, 호박산0.16중량%를 오징어와 같이 혼합, 20~30분간 침적한 후, 250℃~300℃의 열에 2~3분간 자숙(炙熟)하고 굵기 0.5~10㎜로 인열(刃裂)하여 오징어 84.72중량%, 구연산(결정체)0.25중량%, 포도당2.49중량%, L-글루타민산나토륨0.5중량%, 식염2.05중량%, D-솔비톨3.02중량%, 폴리인산나토륨0.16중량%, 메타인산나토륨0.16중량%, DHA분말1중량%, 솔빈산(합성보존료)0.04중량%, 설탕5.15중량%, 호박산0.16중량%를 혼합하여 구성되는 것을 특징으로 하는 오징어채 가공방법.Remove the body and ears of the cuttlefish, wash them, mature them at 85 ~ 95 ℃ for 3 ~ 6 minutes, cool them in cold water at 4 ℃ for 20 ~ 30 minutes, and dry squid dried at 50% drying rate to 85.72% by weight. When citric acid (crystal) 0.25% by weight, glucose 2.49% by weight, L- glutamate sodium sodium 0.5%, salt 2.05%, D- sorbitol 3.02% by weight, sodium phosphate 0.16%, sodium metaphosphate 0.16% Wt%, DHA powder 0.3% by weight, Solvinic acid (synthetic preservative) 0.04% by weight, sugar 5.15% by weight, succinic acid were mixed with squid and immersed for 20-30 minutes, and then heated to 250 ° C to 300 ° C heat. It is cooked for 3 minutes, and it is teared to a thickness of 0.5 to 10 mm, 84.72% by weight of squid, 0.25% by weight of citric acid, 2.49% by weight of glucose, 0.5% by weight of L-glutamate, salt 2.05 Weight%, D-Solbitol 3.02% by weight, Nathium polyphosphate 0.16% by weight, Nathium metaphosphate 0.16% by weight, DHA powder 1% by weight, Solvinic acid (synthetic preservative) 0.04% by weight, Sugar 5.15% by weight, Succinic acid 0.16% % Squid while processing method, it characterized in that a mixture consisting. 오징어의 몸통과 귀를 탈피하고 세척한 후 85~95℃의 온도에 3~6분간 숙성한 후, 4℃의 찬물에서 20~30분 간 냉각하고 건조율 50%로 건조한 오징어를 85.72중량%로 할 때, 구연산(결정체)0.25중량%, 포도당2.49중량%, L-글루타민산나토륨0.5중량%, 식염2.05중량%, D-솔비톨3.02중량%, 폴리인산나토륨0.16중량%, 메타인산나토륨0.16중량%, DHA분말0.3중량%, 솔빈산(합성보존료)0.04중량%, 설탕5.15중량%, 호박산0.16중량%를 오징어와 같이 혼합, 20~30분간 침적한 후, 250℃~300℃의 열에 2~3분간 자숙(炙熟)하고 굵기 0.5~10㎜로 인열(刃裂)하여 오징어 85.71중량%, 구연산(결정체)0.25중량%, 포도당2.49중량%, L-글루타민산나토륨0.5중량%, 식염2.05중량%, D-솔비톨3.02중량%, 폴리인산나토륨0.16중량%, 메타인산나토륨0.16중량%, DHA분말0.001중량%, 솔빈산(합성보존료)0.04중량%, 설탕5.15중량%, 호박산0.16중량%를 혼합하여 구성되는 것을 특징으로 하는 오징어채 가공방법.Remove the body and ears of the cuttlefish, wash them, mature them at 85 ~ 95 ℃ for 3 ~ 6 minutes, cool them in cold water at 4 ℃ for 20 ~ 30 minutes, and dry squid dried at 50% drying rate to 85.72% by weight. When citric acid (crystal) 0.25% by weight, glucose 2.49% by weight, L- glutamate sodium sodium 0.5%, salt 2.05%, D- sorbitol 3.02% by weight, sodium phosphate 0.16%, sodium metaphosphate 0.16% Wt%, DHA powder 0.3% by weight, Solvinic acid (synthetic preservative) 0.04% by weight, sugar 5.15% by weight, succinic acid were mixed with squid and immersed for 20-30 minutes, and then heated to 250 ° C to 300 ° C heat. It is boiled for 3 minutes, and it is teared to a thickness of 0.5-10 mm, 85.71% by weight of squid, 0.25% by weight of citric acid, 2.49% by weight of glucose, 0.5% by weight of L-glutamate, salt 2.05 Weight%, D-Solbitol 3.02% by weight, Nathium polyphosphate 0.16% by weight, Nathium metaphosphate 0.16% by weight, DHA powder 0.001% by weight, Solvinic acid (synthetic preservative) 0.04% by weight, Sugar 5.15% by weight, Succinic acid 0.16 in Squid while processing method, characterized in that a mixture consisting%.
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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100436898B1 (en) * 2001-05-25 2004-06-22 장홍 Processing method of squid strips to tasted pizza
KR100436897B1 (en) * 2001-05-25 2004-06-22 장홍 Processing method of squid strips including kito oligosaccharide
EP1616486A1 (en) * 2004-07-13 2006-01-18 Friesland Brands B.V. Powdered compositions containing an edible oil and their use in food products
KR101396680B1 (en) * 2013-07-10 2014-05-16 이정훈 A octopus boiling method and a octopus boiled by the method for incresing potassium

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100436898B1 (en) * 2001-05-25 2004-06-22 장홍 Processing method of squid strips to tasted pizza
KR100436897B1 (en) * 2001-05-25 2004-06-22 장홍 Processing method of squid strips including kito oligosaccharide
EP1616486A1 (en) * 2004-07-13 2006-01-18 Friesland Brands B.V. Powdered compositions containing an edible oil and their use in food products
WO2006006856A1 (en) * 2004-07-13 2006-01-19 Friesland Brands B.V. Powdered compositions containing an edible oil and their use in food products
US10314318B2 (en) 2004-07-13 2019-06-11 Stepan Specialty Products, Llc Powdered compositions containing an edible oil and their use in food products
KR101396680B1 (en) * 2013-07-10 2014-05-16 이정훈 A octopus boiling method and a octopus boiled by the method for incresing potassium

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