KR20050083358A - Packing method of abalone and cooking method of the packed abalone - Google Patents

Abstract

The present invention relates to a method for packaging abalone and a method for preparing abalone, which improves the storage and distribution of abalone, and the cooking of the abalone is simple, and the abalone food can be easily cooked on the fly.

According to the present invention, since fresh abalone collected at the production site is directly steamed by the producer and vacuum-packed after washing, trimming and drying, the abalone is processed and packaged in a fresh state to secure the freshness of the abalone, and the abalone is neatly trimmed. It is packaged in a state that has the effect of improving the cooking convenience of the abalone.

Description

Packing method of abalone and cooking method of abalone {Packing method of abalone and cooking method of the packed abalone}

The present invention relates to a method of packaging abalone and a method of cooking abalone, and in particular, to improve the storage and distribution of abalone, and to easily cook the abalone, and to prepare abalone food on the fly. It relates to a method and a method of cooking a wrap abalone.

In general, abalone is a 5 ~ 20cm oval-shaped gastropods inhabiting islands or reefs with a depth of 5 ~ 50m, and flesh is used for food, and shells are used as herbs or mother-of-pearl.

The abalone is a low-fat, high-protein food, rich in vitamins, such as vitamins, calcium, phosphorus, etc., so that it is cooked and eaten as sashimi, roasted, porridge, etc. for health promotion and health recovery of patients, senior citizens, and examinees.

However, since the traditional abalone is distributed from the mountain to the consumer in a state of active abalone, the shelfability is bad, so the abalone is highly likely to be deteriorated in the distribution process, and when the abalone is cooked, the abalone food is directly consumed by the consumer. There is a problem that cooking is very uncomfortable.

As the storage of the abalone is not good as described above, the distribution of the abalone requires a separate storage mechanism and additional costs to maintain the freshness of the abalone, and to cook all the abalone purchased during the cooking of the abalone. There is a high possibility that food waste is generated.

In addition, in order to cook the abalone food, not only the abalone should be trimmed, but also various seasonings and ingredients should be prepared. Thus, the method of cooking the abalone food takes too much time, and the cooking process is very complicated and cumbersome. have.

In particular, since modern society cannot invest much time and effort in preparing meals at home due to the expansion of nuclear family and the increase of double- income couples, instant foods are becoming more popular in recent years. There is a problem that it is impossible to popularize the abalone food.

The present invention was created in order to solve the above problems, an object of the present invention is to vacuum up the abalone in advance and then vacuum packaging, to improve the storage and distribution of the abalone, and to use the abalone more easily when cooking the abalone. To provide a way of packing abalone.

In addition, another object of the present invention is to package the abalone food during the vacuum packaging of the abalone together, so that anyone can cook the abalone food, the abalone food can be cooked and eat on the fly abalone cooking method To provide.

The packaging method of the abalone of the present invention for realizing the above object is a cooking step of washing the abalone with clean water and steaming with heated steam, and trimming the abalone cooked in the cooking step into a shell and abalone flesh, The washing step of removing the foreign matter by washing the abalone meat separated in the cleaning step, the drying step of drying the abalone meat from which the foreign matter is removed in the washing step, and vacuum packing the abalone meat dried in the drying step at a predetermined volume It is characterized by consisting of a packaging step.

In addition, a first embodiment of the method for cooking a packaged abalone of the present invention is the first step of baking the abalone wrapped in steak shape, and the sauce wrapped in a set when the abalone is packaged in the root abalone baked in the first step Is characterized in that it comprises a second step and a third step of serving various kinds of vegetables according to the preference to the abalone.

In addition, a second embodiment of the method for cooking a packaged abalone of the present invention is the first step of cutting the packaged abalone and sesame oil and butter packaged in a set at the time of packaging the abalone, abalone processed in the first step And a third step of baking the abalone with sesame oil and butter in the second step.

In addition, a third embodiment of the method for cooking a packaged abalone according to the present invention includes a first step of thinly cutting a packaged abalone, an abalone cut from the first step by cutting grains and seasonings of the packaged abalone in a set at the time of packaging the abalone; It is characterized by consisting of a second step of boiling with water and a third step of adding the seasoning to the abalone and grains boiling in the second step according to the preference.

Hereinafter, exemplary embodiments of the present invention will be described with reference to the accompanying drawings.

1 is a block diagram showing a method for packing abalone according to the present invention.

As shown in FIG. 1, the method for packing abalone according to the present invention is appropriately cooked by heated steam after the abalone is cleanly trimmed in the cooking step. (See S1)

That is, the abalone is brushed or washed with water to remove the foreign matter, because the foreign body is buried in the shell, the abalone from which the foreign material is removed is steamed by steam in a large cauldron and steamer, and the abalone is properly cooked as necessary. do.

At this time, the water of the large cauldron and steamer used to steam the abalone is collected and placed on the other side.

In the trimming step, the abalone cooked in the cooking step is trimmed by the producer and separated into shell and abalone (see S2).

The shells separated as described above are collected on one side like the abalone steamed water.

In the washing step, the abalone separated in the trimming step is washed again to completely remove foreign substances. (See S3.)

At this time, the washing water used for washing the abalone meat is used to wash the abalone steamed water collected in the cooking step to prevent the taste and aroma of the abalone meat is lowered due to the washing.

Since the abalone steamed water may contain a foreign matter therein, it is also possible to filter out the foreign matter by a filter in advance before being used for washing the abalone meat.

In the drying step, the abalone meat from which the foreign matter is removed in the washing step is dried (see S4).

The drying method of the abalone meat is divided into natural wind drying and cold wind drying according to the wind used for drying, the natural wind drying is naturally dried of the abalone meat by the natural wind, the cold air drying is a dry cold air blown from a cooling device By force the drying of the abalone meat is made.

Accordingly, the cold air drying consumes an additional cooling device and drying cost compared to natural air drying, but unlike the natural wind drying, it is possible to dry the abalone meat at all times without any place or seasonal influence.

In addition, the abalone flesh is weakly dried only until the moisture of the abalone meat, depending on the degree of drying, semi-dry to dry until the abalone meat is pinched, and strong dry to dry until the abalone image is slightly hardened Separated by.

Strongly dried abalone meat as described above is less likely to deteriorate compared to weakly dried abalone meat, but freshness and cookability is reduced.

Therefore, the producer is dried in an appropriate manner in consideration of the demand and distribution of abalone meat, and the consumer selects the abalone meat properly dried according to the abalone food and recipe to be cooked.

In the packaging step, the abalone meat dried in the drying step is vacuum-packed to a predetermined size and shape. (See S5)

That is, in the packaging step, the abalone meat is processed into a suitable size and shape so as to be convenient for cooking. The abalone meat may be processed into a steak shape, or cut into one side so that the seasoning is well soaked, or easy to eat. It will cut to the appropriate size.

The abalone meat processed as described above may be vacuum packed only in the abalone meat in the packaging step, but the abalone meat is packaged in a state of being inserted into the shell so as to give a more luxurious and fresh image to the consumer.

The shell of the abalone is separated in the trimming step and collected on one side, and is not only used in vacuum packaging of the abalone meat but also sold as a raw material of Chinese medicine and decorative material.

On the other hand, in the packaging step is packed with various seasonings and ingredients used in the cooking of the abalone food, the operation of preparing the seasonings and ingredients for the abalone cooking is omitted, so that the cooking of the abalone food is simplified.

According to a first embodiment of the method for cooking a packaged abalone according to the present invention, after being processed into a steak shape, the vacuum-packed abalone meat is removed from the packaging material and placed on a grill and grill or a frying pan.

When the abalone meat is to be baked as desired by the consumer, the baked abalone meat is placed in a bowl, and the sauce wrapped in a set together with the abalone meat is sprinkled on the baked abalone meat. And with vegetables according to consumer's preference, a great abalone steak is completed.

At this time, the source is packaged with Tabasco sauce, Worcester sauce, sheep mustard, capping, etc., seasoning, pepper and salt, etc. are also separately packaged. On the other hand, vegetables are individually prepared when the consumer needs them, but freeze-dried vegetables may be packaged together with the sauce on the abalone meat so as to minimize consumer inconvenience when cooking the abalone food.

According to a second embodiment of the method for cooking a packaged abalone according to the present invention, the sesame oil and butter packaged as a set together with the abalone are simultaneously taken out of the packaging material after the vacuum-packed abalone is processed to form a sheath. Become flesh.

That is, after applying sesame oil to the sheath formed abalone meat, butter is applied, and the abalone butter grilled sesame oil and butter is baked in the oven or fish grill for about 1 minute to 2 minutes to complete the roasted butter abalone.

In a third embodiment of the method for cooking a packaged abalone according to the present invention, after processing to an appropriate size, the vacuum-packed abalone meat is taken out of the packaging material and thinly sliced. At this time, the abalone meat is appropriately selected to the number of the packaged abalone so that the appropriate weight is used according to the number of people to eat.

Thinly sliced abalone meat is boiled with glutinous rice, non-glutinous rice, whole garlic, and boiled with water, salt and pepper to complete the abalone porridge.

Here, the glutinous rice and non-glutinous rice, salt and whole garlic and pepper are packaged together with the abalone flesh, and in particular, the glutinous rice and non-glutinous rice are mixed in half and half soaked in water and then packaged in a dried state.

In the packaging method of the abalone according to the present invention made as described above, since fresh abalone collected in the production place is directly steamed by the producer and washed, trimmed and dried after vacuum packaging, the abalone is processed and packaged in a fresh state and thus the freshness of the abalone. Is secured, and the abalone is packaged in a clean state, so that cooking convenience of the abalone is improved.

In addition, since the abalone is vacuum-packed in a dried state as described above, there is an advantage that the abalone is reduced in the possibility of deterioration, improving storage properties, and also facilitates distribution.

In addition, the abalone is vacuum-packed in various sizes to be used only in the amount necessary for cooking to reduce the occurrence of unnecessary food waste, and the abalone is provided with a variety of types depending on the degree of drying, the type and food of the food to make the abalone There is an advantage that can be appropriately selected according to the method and the preference of the consumer.

In addition, according to the present invention, the method for cooking a packaged abalone is a sauce, seasonings, grains, vegetables, etc. used in the cooking of the abalone food is packaged together with the abalone, so that various abalone foods are readily cooked by the consumer on the fly. Even if you do not know the recipe of the abalone food has the advantage that it is possible to cook.

In addition, when the abalone food is instantiated as described above, the base of the abalone food is enlarged and a large number of people enjoy abalone, thereby increasing the profit of the abalone producer due to the increased demand of the abalone.

1 is a block diagram showing a method for packing abalone according to the present invention.

Claims (9)

A cooking step of washing the abalone with clean water and then steaming with heated steam; Trimming the abalone cooked in the cooking step to separate the shell and abalone flesh; A washing step of removing foreign matter by washing the abalone meat separated in the trimming step; A drying step of drying the abalone meat from which the foreign matter is removed in the washing step; The packaging method of the abalone, characterized in that consisting of a packaging step of vacuum-packing the dried abalone meat in a predetermined capacity in the drying step. The method of claim 1, The washing step of the abalone packaging method characterized in that the abalone flesh is washed with water used to steam the abalone in the cooking step. The method of claim 1, In the drying step, the abalone meat is dried by natural or cold wind, and the degree of drying varies depending on the purpose and shelf life of the abalone meat. The method of claim 1, In the packaging step, the abalone meat is processed in a suitable size and shape, and then only the abalone meat is vacuum packed, or the abalone meat packaging method characterized in that the vacuum packed in the state contained in the shell. The method according to claim 1 or 4, The packaging method of the abalone, characterized in that the seasoning and subsidiary materials used in the cooking of the abalone food is packaged together. A first step of baking the abalone wrapped in a steak shape; A second step of sprinkling over the abalone baked in the first step, the sauce wrapped in the set when the abalone is wrapped; Cooking method of the packaged abalone characterized in that it comprises a third step of adding various kinds of vegetables according to the preference to the abalone. A first step of cutting the wrapped abalone; A second step of applying sesame oil and butter packed in a set when the abalone is packaged to the abalone processed in the first step; And a third step of baking the abalone with sesame oil and butter in the second step. A first step of thinly cutting the wrapped abalone; A second step of adding water to the boiled abalone cut in the first step with the grains of the package and the seasoning packaged as a set at the time of packaging the abalone; And a third step of adding the seasoning to the abalone and cereal boiled in the second step according to a preference. The method of claim 8, The grain is mixed with glutinous rice and non-glutinous rice soaked in water and then packed in a dry state, characterized in that the packaging method of packaging abalone.