KR20040097405A - Processing method of squid strips - Google Patents
Processing method of squid strips Download PDFInfo
- Publication number
- KR20040097405A KR20040097405A KR1020030029681A KR20030029681A KR20040097405A KR 20040097405 A KR20040097405 A KR 20040097405A KR 1020030029681 A KR1020030029681 A KR 1020030029681A KR 20030029681 A KR20030029681 A KR 20030029681A KR 20040097405 A KR20040097405 A KR 20040097405A
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- squid
- minutes
- xylitol
- strips
- Prior art date
Links
- 241000238366 Cephalopoda Species 0.000 title claims abstract description 68
- 238000003672 processing method Methods 0.000 title claims description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 33
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims abstract description 22
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 19
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000000811 xylitol Substances 0.000 claims abstract description 18
- 235000010447 xylitol Nutrition 0.000 claims abstract description 18
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 18
- 229960002675 xylitol Drugs 0.000 claims abstract description 18
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 11
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims abstract description 11
- 239000004471 Glycine Substances 0.000 claims abstract description 11
- 229920002472 Starch Polymers 0.000 claims abstract description 11
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000001630 malic acid Substances 0.000 claims abstract description 11
- 235000011090 malic acid Nutrition 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 235000019698 starch Nutrition 0.000 claims abstract description 11
- 239000008107 starch Substances 0.000 claims abstract description 11
- 235000019202 steviosides Nutrition 0.000 claims abstract description 11
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 10
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims abstract description 10
- 229960002920 sorbitol Drugs 0.000 claims abstract description 10
- 229940013618 stevioside Drugs 0.000 claims abstract description 10
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 9
- 241000251468 Actinopterygii Species 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000005406 washing Methods 0.000 claims abstract 4
- MOMKYJPSVWEWPM-UHFFFAOYSA-N 4-(chloromethyl)-2-(4-methylphenyl)-1,3-thiazole Chemical compound C1=CC(C)=CC=C1C1=NC(CCl)=CS1 MOMKYJPSVWEWPM-UHFFFAOYSA-N 0.000 claims description 10
- 235000019983 sodium metaphosphate Nutrition 0.000 claims description 10
- 241000238371 Sepiidae Species 0.000 claims description 5
- 239000003755 preservative agent Substances 0.000 abstract description 8
- 208000002925 dental caries Diseases 0.000 abstract description 6
- 238000001035 drying Methods 0.000 abstract description 6
- 238000001816 cooling Methods 0.000 abstract description 3
- 230000032683 aging Effects 0.000 abstract description 2
- 230000002335 preservative effect Effects 0.000 abstract description 2
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 abstract 1
- 235000004279 alanine Nutrition 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 239000001488 sodium phosphate Substances 0.000 abstract 1
- 229910000162 sodium phosphate Inorganic materials 0.000 abstract 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 abstract 1
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 28
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 14
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 14
- 235000011194 food seasoning agent Nutrition 0.000 description 9
- 239000000203 mixture Substances 0.000 description 8
- 235000013311 vegetables Nutrition 0.000 description 6
- 235000013372 meat Nutrition 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- PAYRUJLWNCNPSJ-UHFFFAOYSA-N Aniline Chemical compound NC1=CC=CC=C1 PAYRUJLWNCNPSJ-UHFFFAOYSA-N 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- ABBQHOQBGMUPJH-UHFFFAOYSA-M Sodium salicylate Chemical compound [Na+].OC1=CC=CC=C1C([O-])=O ABBQHOQBGMUPJH-UHFFFAOYSA-M 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 229930189603 alysine Natural products 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000021096 natural sweeteners Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 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
- A23L17/50—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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23V2200/312—Foods, ingredients or supplements having a functional effect on health having an effect on dental health
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/64—Sugar alcohols
- A23V2250/6422—Xylitol
-
- 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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
본 발명은 오징어를 채(菜)로 가공하는 방법에 관한 것으로, 상세하게는 자숙한 오징어생 오징어를 탈피하고 85∼95 ℃의 온도에서 3~10분간 자숙한 뒤, 50~85%의 건조율로 냉각 상태에서 건조한 오징어 81.52~91.51 중량%, 자일리톨(자일로오스)0.01~10 중량%, D-솔비톨 5.0 중량%, 식염 2.0 중량%, 메타인산나트륨 0.1 중량%, 알리닌 0.1 중량%, 글리신 0.1 중량%, 사과산 0.05 중량%, 전분 1.0 중량%, 스테비오사이드 0.08 중량%, 구연산 0.05 중량%를 혼합하고 상기 혼합물에 배합되는 조미료의 혼합물에서 설탕과 방부제를 첨가하지 않고 가공하는 방법에 관한 것이다.The present invention relates to a method for processing squid into a vegetable, and in particular, peeled off the mature squid raw squid and boiled for 3 to 10 minutes at a temperature of 85 to 95 ℃, the drying rate of 50 to 85% 81.52 to 91.51% by weight, squid dried under furnace cooling, 0.01 to 10% by weight of xylitol (xylose), 5.0% by weight of D-sorbitol, 2.0% by weight of salt, 0.1% by weight of sodium metaphosphate, 0.1% by weight of alysine, glycine 0.1% by weight, malic acid 0.05% by weight, starch 1.0% by weight, stevioside 0.08% by weight, citric acid by 0.05% by weight and processing in the mixture of seasonings blended in the mixture without addition of sugar and preservatives.
오징어의 가공방법은 여러 방법이 있고 또한 오징어채의 가공방법 역시 여러 방법이 있는 것이 사실이다. 오징어는 단백질이 풍부한 어종이면서 상기 단백질이 섬유화된 것이 특징으로서 오징어채는 상기 섬유질화된 단백질 구조를 이용하여 채(菜) 모양으로 가공한 식품이다. 따라서 오징어채를 식음(食飮)할 때는 필연적으로 오징어채가 이빨 사이에 끼이게 되는 문제점이 있다.There are many ways to process squid, and there are many ways to process squid. Squid is a protein-rich fish species, characterized in that the protein is fiberized, the squid is a food processed in the shape of a chop using the fiberized protein structure. Therefore, there is a problem that the squid fish is inevitably sandwiched between teeth when food is eaten (食 飮).
상기와 같이 오징어채가 이빨에 끼이게 되면 습관적으로 이빨에 끼인 오징어를 강제로 제거하는 행위를 하게 되며 상기와 같은 행위에 의해 이빨과 잇몸에 손상이 있게 되며 이빨에 끼인 상태를 방치하게 되면 오징어채에 혼합된 당분에 의해 충치를 초래하거나 충치를 활성화시키는 문제점이 있으며, 일반적으로 오징어채는 건조된 상태로 유통되기 때문에 그 유통기간이 장시간을 요구하게 되어 필연적으로 방부제를 첨가하게 되어 건강에 유해한 문제점이 있다.If the squid stick is caught in the teeth as described above, the squid stuck in the tooth is habitually removed, and the teeth and gums are damaged by the above actions, and the squid stick is left unattended. There is a problem of causing tooth decay or activating tooth decay due to the sugar mixed in. In general, the squid is distributed in a dried state, so its shelf life requires a long time, and it is inevitably added to the preservative, which is harmful to health. have.
상기와 같은 문제점을 고려하여 본 발명은 원료 오징어를 탈피하고 85∼95 ℃의 온도에서 3~10분 동안 자숙한 뒤, 50~85%의 건조율로 냉각 상태에서 건조한 오징어 81.52~91.51 중량%, 자일리톨(자일로오스)0.01~10 중량%, D-솔비톨 5.0 중량%, 식염 2.0 중량%, 메타인산나트륨 0.1 중량%, 알리닌 0.1 중량%, 글리신 0.1 중량%, 사과산 0.05 중량%, 전분 1.0 중량%, 스테비오사이드 0.08 중량%, 구연산 0.05 중량%를 혼합하고 상기 혼합물에 배합되는 조미료의 혼합물에서 설탕과 방부제를 첨가하지 않고 가공하여 조미료로 혼합된 자일리톨(자일로오스)에 의해 오징어의 맛을 향상시키며 오징어 특유의 냄새의 제거와 보존성을 향상시키는 오징어채 가공 방법을 제공하는데 목적이 있다.In consideration of the above problems, the present invention removes raw squid and ripens for 3 to 10 minutes at a temperature of 85 to 95 ° C., followed by 81.52 to 91.51 wt% of dried squid dried at a cooling rate of 50 to 85%, Xylitol (xylose) 0.01 to 10% by weight, D-sorbitol 5.0% by weight, salt 2.0% by weight, sodium metaphosphate 0.1% by weight, alinine 0.1% by weight, glycine 0.1% by weight, malic acid 0.05% by weight, starch 1.0% by weight %, Stevioside 0.08% by weight, citric acid 0.05% by weight, and processed in the mixture of seasoning compounded in the mixture without addition of sugar and preservatives to improve the taste of squid by xylitol (xylose) mixed with seasoning The purpose of the present invention is to provide a squid vegetable processing method to remove squid peculiar odor and improve its preservation.
본 발명에 의한 오징어채 가공 방법은 오징어의 몸통을 탈피하고 세척한 후 85∼95 ℃의 온도에 3∼10 분간 숙성한 후, 4 ℃의 물에서 20∼30 분간 냉각하고 건조율 50~85%로 건조한 상태로 20∼30 분간 방치한 후, 250∼300 ℃의 열에 2∼3 분간 자숙(炙熟)한다. 250∼300 ℃의 열에 2∼3 분간 자숙(炙熟)된 오징어를0.5∼10 ㎜의 굵기로 인열(刃裂)하고 인열(刃裂)된 오징어 81.52~91.51 중량%에 자일리톨(자일로오스)0.01~10 중량%, D-솔비톨 5.0 중량%, 식염 2.0 중량%, 메타인산나트륨 0.1 중량%, 알리닌 0.1 중량%, 글리신 0.1 중량%, 사과산 0.05 중량%, 전분 1.0 중량%, 스테비오사이드 0.08 중량%, 구연산 0.05 중량%가 혼합된 혼합물을 혼합하여 구성되는 특징이 있다.In the method of processing squid vegetables according to the present invention, the body of the squid is stripped and washed, aged for 3 to 10 minutes at a temperature of 85 to 95 ° C., then cooled in water at 4 ° C. for 20 to 30 minutes, and dried at 50 to 85%. After being left for 20 to 30 minutes in a dry state, it is cooked for 2 to 3 minutes at 250 to 300 ° C heat. Squids ripened for 2 to 3 minutes at 250-300 ° C heat to a thickness of 0.5 to 10 mm 0.01-10 wt%, D-sorbitol 5.0 wt%, salt 2.0 wt%, sodium metaphosphate 0.1 wt%, alinine 0.1 wt%, glycine 0.1 wt%, malic acid 0.05 wt%, starch 1.0 wt%, stevioside 0.08 wt% %, Citric acid is characterized by consisting of a mixture of 0.05% by weight of the mixture.
본 발명에 의한 오징어채와 혼합되는 조미료의 구성원인 자일리톨(자일로오스)은 식물에서 추출 제조되는 천연 감미료로서 음식물에 단맛을 내고 어육류의 육질을 부드럽게 하고 어육류 특유의 냄새를 제거하는 조미 작용과, 어육류의 보존성을 향상하는 방부 작용을 동시에 수행하는 성질이 있다.Xylitol (xylose), which is a member of seasoning mixed with squid extract according to the present invention, is a natural sweetener extracted and manufactured from plants, which gives a sweet taste to food, softens the meat of meat, and removes the peculiar smell of fish. It has the property of simultaneously performing antiseptic action to improve the preservation of fish meat.
따라서 자일리톨(자일로오스)은 종래의 오징어채에 조미료로 첨가되던 설탕과 방부제를 대체할 뿐만 아니라 특히, 충치를 활성화시키는 설탕과는 달리 충치 예방 효과가 있다.Therefore, xylitol (xylose) not only replaces the sugar and preservatives added as a seasoning to the conventional squid, but also has a caries prevention effect, in particular, unlike sugar to activate caries.
상기와 같은 자일리톨(자일로오스)의 성분은 0.01 중량% 라는 미량으로도 그 효과를 나타낼 수 있으므로 본 발명에서는 오징어채의 용도에 따라서 오징어채의 혼합물에 0.01∼10 중량%의 함량으로 첨가하여 그 효과를 선택적으로 나타내게 할 수 있다.Since the component of xylitol (xylose) as described above may have an effect even in a small amount of 0.01% by weight, according to the present invention, according to the use of the squid fish, it is added in an amount of 0.01 to 10% by weight to the mixture of squid fish. The effects can be selectively shown.
상기 조미의 혼합물 중 D-솔비톨은 감미료로 작용하며, 식염은 오징어채의 간을 맞추기 위한 것이기도 하지만 부패를 방지할 수 있으며, 메타인산나트륨은 오징어의 육질에 탄력성을 부여하며, 알리닌과 글리신과 스테비오사이드는 부드러움을 유지하는 감미료로 이용되며, 사과산은 자연산으로 신선함을 유지하기 위한 것이며, 전분은 오징어 살의 연성과 탄력을 유지하기 위해 첨가하며, 구연산은 살균 작용과 신선함을 유지하는 특성이 있다.D- sorbitol in the mixture of seasoning acts as a sweetener, salt is to match the liver of the squid, but can prevent corruption, sodium metaphosphate gives elasticity to the flesh of the squid, alinine and glycine And steviosides are used as sweeteners to maintain the softness, malic acid is natural to maintain freshness, starch is added to maintain the softness and elasticity of squid flesh, and citric acid has sterilizing action and freshness. .
실시예를 참조하여 본 발명을 상세하게 설명한다.The present invention will be described in detail with reference to Examples.
< 실시예 1 ><Example 1>
원료 오징어(냉동 오징어인 경우)를 52∼55 ℃의 온수에서 3∼5 분동안 침적시킨다.The raw squid (if frozen squid) is soaked in warm water at 52-55 ° C. for 3-5 minutes.
원료 오징어가 해동되면 오징어의 각 부위 별로 분리하고 몸통은 탈피한다.When the raw squid is thawed, it is separated by each part of the squid and the body is peeled off.
본 발명에서는 상기와 같이 분리된 오징어의 몸통을 이용한다.In the present invention, the body of the cuttlefish separated as described above is used.
탈피된 오징어를 깨끗이 세척한다.Clean the stripped squid.
세척된 오징어를 85∼95 ℃의 열수에서 3∼10 분 동안 방치하여 숙성시킨다.The washed squids are aged by standing in hot water at 85 to 95 ° C. for 3 to 10 minutes.
숙성된 오징어를 4 ℃의 냉수에서 20∼30 분간 방치하여 냉각시킨 후에 건조율 50~85%로 건조시킨다.Aged squids are left to cool for 20-30 minutes in cold water at 4 ℃ and then dried to a drying rate of 50 to 85%.
상기와 같이 건조된 오징어를 81.52 중량%로 할 때, 자일리톨(자일로오스) 10 중량%, D-솔비톨 5.0 중량%, 식염 2.0 중량%, 메타인산나트륨 0.1 중량%, 알리닌 0.1 중량%, 글리신 0.1 중량%, 사과산 0.05 중량%, 전분 1.0 중량%, 스테비오사이드(함량 10 %) 0.08 중량%, 구연산 0.05 중량%를 배합기에 넣고 혼합한다.When the dried squid is 81.52% by weight, 10% by weight of xylitol (xylose), 5.0% by weight of D-sorbitol, 2.0% by weight of salt, 0.1% by weight of sodium metaphosphate, 0.1% by weight of alysin, glycine 0.1% by weight, malic acid 0.05% by weight, starch 1.0% by weight, stevioside (content 10%) 0.08% by weight and citric acid 0.05% by weight are added to the blender and mixed.
상기와 같이 오징어와 조미료들을 혼합한 후 혼합된 조미료가 오징어에 용이하게 침투하도록 20∼30 분간 방치한다.After the squid and seasonings are mixed as above, the mixed seasoning is allowed to stand for 20 to 30 minutes to easily penetrate the squid.
상기 조미료와 혼합된 오징어를 250∼300 ℃의 열에 2∼3 분간 자숙(炙熟)하고, 자숙한 오징어를 압축 롤러를 통과시키면서 0.5∼10 ㎜의 굵기로 인열(刃裂)한다.The squid mixed with the seasoning is ripened for 2 to 3 minutes in a heat of 250 to 300 ° C., and the mature squid is cut to a thickness of 0.5 to 10 mm while passing through a compression roller.
< 실시예 2 ><Example 2>
건조율 50~85%로 건조된 오징어를 91.52 중량%로 할 때, 자일리톨(자일로오스)0.01 중량%, D-솔비톨 5.0 중량%, 식염 2.0 중량%, 메타인산나트륨 0.1 중량%, 알리닌 0.1 중량%, 글리신 0.1 중량%, 사과산 0.05 중량%, 전분 1.0 중량%, 스테비오사이드0.08 중량%, 구연산 0.05 중량%를 혼합하는 것 이외에는 실시예 1과 동일하다.When squid dried at a drying rate of 50 to 85% is 91.52% by weight, 0.01% by weight of xylitol (xylose), 5.0% by weight of D-sorbitol, 2.0% by weight of salt, 0.1% by weight of sodium metaphosphate, and 0.1% of alinine. It is the same as Example 1 except mixing weight%, glycine 0.1 weight%, malic acid 0.05 weight%, starch 1.0 weight%, stevioside 0.08 weight%, and citric acid 0.05 weight%.
< 실시예 3 ><Example 3>
건조율 50~85% 건조된 오징어를 86.02 중량%로 할 때, 자일리톨(자일로오스) 5.5 중량%, D-솔비톨 5.0 중량%, 식염 2.0 중량%, 메타인산나트륨 0.1 중량%, 알리닌 0.1 중량%, 글리신 0.1 중량%, 사과산 0.05 중량%, 전분 1.0 중량%, 스테비오사이드(함량 10 %) 0.08 중량%, 구연산 0.05 중량%를 혼합하는 것 이외에는 실시예 1과 동일하다.Drying rate 50 to 85% When dried squid is 86.02% by weight, 5.5% by weight of xylitol (xylose), 5.0% by weight of D-sorbitol, 2.0% by weight of salt, 0.1% by weight of sodium metaphosphate, 0.1% by weight of aniline It is the same as Example 1 except mixing 0.1 weight% of glycine, 0.05 weight% of malic acid, 1.0 weight% of starch, 0.08 weight% of stevioside (content 10%), and 0.05 weight% of citric acid.
상기한 바와 같이 본 발명은 원료 오징어를 탈피하고 일정한 온도에서 자숙한 뒤, 냉각 건조한 오징어에 0.01∼10 중량%의 자일리톨(자일로오스)을 첨가하여 오징어채의 맛과 영양이 향상되고 육질이 부드럽게 되고 숙성시 발생하는 오징어 특유의 냄새가 제거되고 보존성이 향상되기 때문에 자숙 오징어에 설탕과 방부제를 첨가하지 않고 오징어채를 가공할 수 있는 방법으로 특징지울 수 있다.As described above, the present invention removes the raw squid and ripens at a constant temperature, and then adds 0.01 to 10% by weight of xylitol (xylose) to the cooled and dried squid to improve the taste and nutrition of the cuttlefish, and to smooth the meat. Since the squid peculiar odor generated during aging is removed and its preservation is improved, it can be characterized by a method capable of processing squid vegetables without adding sugar and preservatives to the squid.
상기와 같이 본 발명의 구성을 상세하게 설명하였으나, 본 발명의 자일리톨(자일로오스) 함유 오징어채 가공 방법의 구체적인 구성이 반드시 상기 실시예에 의해 한정되는 것은 아니며, 자일리톨(자일로오스)의 함량이나 자숙 오징어의 건조율 등의 다른 다양한 실시 방법을 적용하여 본 발명의 자일리톨(자일로오스) 함유 오징어채 가공 방법을 구현할 수 있다.Although the configuration of the present invention has been described in detail as described above, the specific configuration of the xylitol (xylose) -containing squid vegetable processing method of the present invention is not necessarily limited by the above embodiment, and the content of xylitol (xylose) In addition, other various implementation methods such as drying rate of cooked squid may be applied to implement the xylitol (xylose) -containing squid vegetable processing method of the present invention.
본 발명에 의한 오징어채 가공방법은 오징어에 일정 함량의 자일리톨(자일로오스)을 첨가하므로서 충치를 방지할 수 있고 설탕을 혼합하지 않고도 단 맛을 낼 수 있으며, 방부제를 사용하지 않고 보존성을 향상시킬 수 있으므로 오징어 소비 저변을 확대할 수 있을 뿐 아니라 소비 성향이 향상되어 산업성이 향상되는 효과가 있다.The squid processing method according to the present invention can prevent tooth decay by adding a certain amount of xylitol (xylose) to the squid, and can taste sweet without mixing sugar, improve preservation without using preservatives As a result, not only the squid consumption base can be expanded, but also the consumption propensity is improved, thereby improving the industrial performance.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2003-0029681A KR100537737B1 (en) | 2003-05-12 | 2003-05-12 | Processing method of squid strips |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2003-0029681A KR100537737B1 (en) | 2003-05-12 | 2003-05-12 | Processing method of squid strips |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20040097405A true KR20040097405A (en) | 2004-11-18 |
| KR100537737B1 KR100537737B1 (en) | 2005-12-19 |
Family
ID=37375574
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR10-2003-0029681A KR100537737B1 (en) | 2003-05-12 | 2003-05-12 | Processing method of squid strips |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100537737B1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102771829A (en) * | 2012-07-23 | 2012-11-14 | 蓬莱京鲁渔业有限公司 | Processing method of Dosidicus gigas kebabs |
| CN110013007A (en) * | 2019-05-16 | 2019-07-16 | 四川兴食尚科技有限公司 | A kind of self-heating chafing dish squid mouth pork pies and preparation method thereof |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102493688B1 (en) | 2020-11-12 | 2023-01-31 | 주식회사 엘스부경 | Manufacturing Method of Strip using Chicken Breast and Strip Composition using Chicken Breast |
-
2003
- 2003-05-12 KR KR10-2003-0029681A patent/KR100537737B1/en not_active IP Right Cessation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102771829A (en) * | 2012-07-23 | 2012-11-14 | 蓬莱京鲁渔业有限公司 | Processing method of Dosidicus gigas kebabs |
| CN110013007A (en) * | 2019-05-16 | 2019-07-16 | 四川兴食尚科技有限公司 | A kind of self-heating chafing dish squid mouth pork pies and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| KR100537737B1 (en) | 2005-12-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP4774008B2 (en) | Flavor quality improver for crustacean or livestock meat and method for treating crustacean or livestock meat using the same | |
| CN102551103B (en) | Method for processing flavored fishskins | |
| KR100672900B1 (en) | Production method of seasoned and smoked mackerel and the product obtained therefrom | |
| CN101224015B (en) | Processing method for fumigating cultivated fish | |
| CN104187870A (en) | Preparation method of instant opened lobster meat ball product | |
| KR100618310B1 (en) | Food using chicken hocks and manufacturing method | |
| KR101081975B1 (en) | A salted and fermented foods comprising the plum and manufacturing method thereof | |
| KR101873170B1 (en) | A method manufacturing of semi dried Pollack | |
| KR100537737B1 (en) | Processing method of squid strips | |
| KR100696888B1 (en) | Method for manufacturing smoked abalone | |
| KR101359224B1 (en) | Method of Processing Cephalopoda of Mollusca including sugaring | |
| KR102098364B1 (en) | Preparing method of salted fish including oriental herb | |
| KR100512460B1 (en) | Method to treat fish | |
| KR100419053B1 (en) | Processing method of squid strips | |
| CN112136868A (en) | Making process of soup-pickled weever | |
| KR100558690B1 (en) | A pcessing method of squid strips incluing black water | |
| KR20210039027A (en) | Method for preparing seasoned and smoked shrimp, and the Product obtained therefrom | |
| KR940010261B1 (en) | Process for making fermented foods from ascidian | |
| KR20200107240A (en) | Processing method of pig skin and pig skin by the method | |
| KR20090105097A (en) | A method of preparing freeze-dried mollusks | |
| KR102467705B1 (en) | Smoked salmon with improved preservation and flavor and manufacturing method therefor | |
| KR102567340B1 (en) | Aging method for meat and the meat aged by the method | |
| KR102171815B1 (en) | manufacturing method of blackmouth angler gangjeong | |
| KR100878000B1 (en) | Manufacturing the a undrying seasoning cuttlefish containing ingredients of a green tea | |
| JP5027094B2 (en) | Fried food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| N231 | Notification of change of applicant | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20090601 Year of fee payment: 4 |
|
| LAPS | Lapse due to unpaid annual fee |