KR20050097265A - A - Google Patents

Abstract

The present invention relates to a method for manufacturing a powder processed product using a key clam pad, and more particularly, to provide a method for manufacturing a powder processed product using a key shell pad that can be used as a soup to satisfy the needs of the consumer, such as preventing adult diseases. .

To this end, the present invention by drying the washed rice for 7 to 20 minutes luxury rice 100 to 130 ℃ high temperature and high-pressure retreat apparatus at 100 ~ 130 ℃ 1 to 5 hours, ½ ~ After crushing with sesame seeds, using the strainer (seed) secured the above-mentioned luxury rice, cut the rout obtained from the key shell into 3-7 pieces, and then 1-4 in water dissolved 2-10% salt in green tea extract After immersion, take it out and dehydrate it using a dehydrator, put it in a dryer maintaining 40 to 100 ° C, dry it for 30 minutes to 5 hours, cut it to a size of 3 to 15 mm, and then mix it in a rotating cylinder to soften the hard part. Secure the rout.

Composition ratio of final product is 70 ~ 90% of luxury rice, 10 ~ 30% of rice wine, 1 ~ 7% of starch, 1 ~ 7% of salt, 1.5 ~ 2% of skim milk powder, 0.1 ~ 0.5% of seasoning (MSG), 0.5 ~ of sugar 4%, sesame seeds 0.5-3%, garlic powder 0.5-3%, citric acid 0.05-2%, ginger powder 0.1-3%.

Description

Manufacturing method of powder processed product using key clam pad {A}

The present invention relates to a method for manufacturing a powder processed product using a key clam pad, and more particularly, by providing a key shell powder processed product that can be used as a soup to meet the needs of the consumer, such as preventing adult diseases, even if fishermen overproduce the key shell The present invention relates to a method for producing a powdered product using a clam soybeans, which contributes to an increase in income of producing fishers and can be substituted for breakfast, an elderly meal, a patient meal, or a nutritional snack for a growing child.

In general, as the key clam is a mollusk (mollusca), edible bivalve (Bivalvia) belonging to the tribe river (Pelecypoda) as close to a triangular shape and similar to the wings of a bird, the English name of Penshell is used.

Key shellfish is a new specialty crop in Deukryang, which is expected to increase production by revitalizing aquaculture after institutionalization. Current key shellfish processed foods are limited to simple processed products such as fresh chilled bow key shells and frozen key shells.

However, the legalization of key shellfish production has led to a surge in production, and the opening of the world trade market has led to a surge in China's imported seafood. The current system of production of simple frozen products cannot protect domestic producers due to the increase of imported shellfish products.

Therefore, the development of various high value-added processed products due to overproduction is required, and the development of such processed products contributes to the income increase of fishermen of production and further promotes the export of processed seafood products.

Proposal Background of the Invention

With the economic growth of our country, as consumers' dietary patterns gradually become westernized, hypertension, stroke, diabetes, heart disease, etc. are increasing day by day, and adult diseases are increasing due to environmental pollution, stress, and lack of exercise. Accordingly, it is necessary to treat and prevent adult diseases through diet, and various functional substances of seafood processed foods are of interest. Recently, it has been reported that marine organisms have various physiological effects such as antitumor, antiviral, antimicrobial, anti-inflammatory, immunopotentiating, lowering cholesterol, preventing fatty liver, lowering blood pressure, and detoxifying.

On the other hand, in Deukyang Bay, the production of key shellfish has been steadily increasing due to the development of aquaculture technology in the natural environment, which is responsible for increasing fishermen's income and obtaining foreign currency. However, due to the fine processing method, it is being processed, distributed and exported as simple processed products such as frozen calf meat, fresh chilled calf meat, and live key clams. However, the use of various products and by-products has not been examined until now. to be.

Therefore, in order to prepare for overproduction due to the development of the aquaculture industry and to increase the high value of the aquaculture, it is necessary to hurry to develop new processed foods of the clams.

The present invention has been made in order to solve the above problems, the purpose is to secure a new demand destination due to overproduction, and to produce powder processed products using a key clam rout available as a soup to meet the needs of consumers, such as preventing adult diseases To provide a method.

To this end, the present invention was dried for 1 to 5 hours at 100 ~ 130 ℃ luxury rice that was washed for 7 to 20 minutes luxury rice 100 to 130 ℃ high temperature and high-pressure retreat apparatus to crush it into ½ ~ ⅛ Then secure the above-prepared luxury rice separated using a sieve (sieve net), cut the rout obtained from the key shells into 3-7 pieces and immerse in green tea extract in water dissolved 2-10% salt for 1-4 hours After dehydration using a dehydrator, put it in a drier maintaining 40 ~ 100 ℃, dry it for 30 minutes ~ 5 hours, cut it to 3 ~ 15mm, and mix it in a rotating cylinder so that the hard part is softened to secure the rout. .

The composition of the final product is 70 ~ 90% of luxury rice, 10 ~ 30% of rice wine, 1 ~ 7% of starch, 1 ~ 7% of salt, 1.5 ~ 2% of skimmed milk powder, 0.1 ~ 0.5% of seasoning (MSG), 0.5 of sugar. ~ 4%, sesame seeds 0.5-3%, garlic powder 0.5-3%, citric acid 0.05-2%, ginger powder 0.1-3%.

Hereinafter, a preferred embodiment of the method for producing a powdered article using the key clam paddle according to the present invention will be described in detail.

In general, pout is rich in protein and glycogen as a result of general ingredient analysis, and is a very good food because of low lipid and water content.

In addition, as a result of analyzing the X-min nitrogen content used as a measure of taste, the pyeonju is richer than abalone, turban shell, lily, clam and oysters, it can be said that the food is excellent.

And the rice wine is rich in betaine, and especially β-alaminebetaine is a food that is effective for health performance because it contains a component that lowers blood pressure.

Luxury Rice Flour Manufacturing Process

1) Step of washing the washed rice for 7 to 20 minutes using a 100-130 ℃ high temperature and high pressure retrospective device:

2) drying the luxury of the luxury rice at 100 ~ 130 ℃ 1-5 hours:

3) crushing the dried luxury rice to ½ ~ ::

4) The crushed luxury rice is made of a step of uniformly separating using a sieve (sieve).

In more detail, the washed rice is prepared using a retrograde apparatus of 100-130 ° C. high temperature and high pressure. The deluxe time is 7-15 minutes.

When the amount of water is small, the luxury of gelatinization is not good. If the amount of water is large, the grains of rice spread out like rice, so wash rice and put it in a basket for about 30 minutes before draining it.

Here, the cooking temperature is about 110 ℃ 10 minutes is suitable, but in order to break the fine taste and the rice finely to be carried out for 121 minutes 10 minutes, but the disadvantage is that the consumption of calories and longer time.

Drying is suitable for about 100 hours 3 hours.

Powdered processed products are available as soups, in which case the savory taste can improve the quality of the product, and as it is dried at higher temperatures, the delicious taste and aroma will survive.

In addition, by suddenly drying to a high temperature it can be easily broken into luxury rice.

The dried luxury rice crushed

Crushing is crushed to about three quarters of the rice using a crusher.

After that, using a strainer (sieve net) is separated regularly, and not shredded hot rice is put back into the crusher.

It is advisable to remove very small particles of powder during this crushing and use it for other purposes.

For example, a shredder, homogenizer, blender, or the like may be used.

Key shell processing

2-1) Securing the washed paddles to the shells

2-2) the pout is round and thick, cutting 2 to 8 pieces in the grain direction:

2-3) soaking the sliced soju in brine for 30 minutes to 5 hours;

2-4) absorbing the green tea extract to remove the fishy smell peculiar to shellfish in the brine;

2-5) dewatering the rice wine taken out in the brine by using a dehydrator:

2-6) after the dehydration step into a drier maintaining 40 ~ 100 ℃ drying for 3 to 5 hours:

2-7) cutting to a size of 2 ~ 15mm after the drying:

2-8) the size of the 2 ~ 15mm after the hard part is made of a step of mixing in the rotating rotating cylinder to soften somewhat.

In more detail as follows.

Rout Wash

1) Wash the key shell with water using a high pressure spray hose. After that wash

Use the knife to separate the shell and the contents, and the paddle is firmly attached to the shell. The contents of the shell are divided into paddles, anterior shell muscles, mantle membranes, intestines, and the like as shown in FIG.

Here, the frontal shell, coat, gut, etc. are used for other purposes.

This rout is round in shape and thick.

2) dipping

The pout is round and thick, cut vertically to fit 4-5 pieces, and soaked in salt water.

At this time, in order to remove the fishy smell peculiar to shellfish, add about 3% of salt to green tea extract and melt it, and then immerse the rice cake in the liquid. Soaking is preferably carried out at low temperature for 2 to 3 hours. Conduct.

3) cutting

After dipping, it is taken out, dehydrated and dried.

Cut to the appropriate size before entering the dryer.

4) dry

After the dehydration was put in a drier holding 70c and air-dried for about 3 hours.

The drying time depends on the capacity of the dryer and the amount of drying.

During drying, it is sometimes necessary to switch back and forth so as not to overdry only one side so that it can be dried in a uniform moisture state.

5) cutting

The cut size after drying is about 5 ~ 10mm, and it is not necessary to make the same size uniformly.

If you cut after drying completely, it takes a lot of effort and effort to cut, so to make the work smoother, cut it slightly less dry and dry again.

6) After cutting it, put it in a blender and rotate it a little to make the hard part a little softer and produce a little powder. It is a way to improve the texture and taste after completing the product.

After cutting it, put it in a blender and rotate it a little to make the hard part a little softer and produce a little powder. This is a way to improve the texture and taste after the completion of the product.

Powder processed product composition ratio

60 to 90% of dried and crushed luxury rice and 5 to 20% of cut and dried rout.

That is, the rice washed as described above is dried for 7 to 20 minutes at 100 ~ 130 ℃ luxury rice prepared for 100 minutes to 100 ℃ 130 ℃ high temperature and high-pressure retro retreat apparatus, the luxury rice ½ ~ After crushing with sesame seeds and using a strainer (seed) secured the above-mentioned finely divided rice powder, cut the rout obtained from key shells into 3-7 pieces and then 1 ~ in water dissolved 2-10% salt in green tea extract After soaking for 4 hours, take out the dehydrator using a dehydrator, put it in a dryer maintaining 40-100 ° C, dry it for 30 minutes to 5 hours, cut it to a size of 3-15mm, and then mix in a rotating cylinder to make the hard part soft. To secure the rout.

Composition ratio of final product is 70 ~ 90% of luxury rice, 10 ~ 30% of rice wine, 1 ~ 7% of starch, 1 ~ 7% of salt, 1.5 ~ 2% of skim milk powder, 0.1 ~ 0.5% of seasoning (MSG), 0.5 ~ of sugar 4%, sesame seeds 0.5-3%, garlic powder 0.5-3%, citric acid 0.05-2%, ginger powder 0.1-3%.

More specifically, the composition ratio of the final product is 75 to 80% of luxury rice, 8 to 10% of rout, starch 2 to 4%, salt 3%, skim milk powder 1%, seasoning (MSG) 0.2 to 0.3%, sugar 2 %, Sesame 1.5%, Garlic Powder 2%, Citric Acid 0.05 ~ 2%, Ginger Powder 0 ~ 0.1%.

The following is an example of the mixing ratio.

                                                             (unit : %)

        Material Name          A product         B product          Luxury rice          76          80          rout          10          8          Starch          4          2          saline          3          3          Skim milk powder          One          One          Seasoning (MSG)          0.2          0.3          Sugar          2          2          Sesame          1.5          1.5          Garlic Powder          2          2          Citric acid          0.1          -          Ginger powder          0.2          0.2

How to cook

1, Pour 1000cc (5 cups) of cold water into 100g of the key clam powder processed product and loosen well.

2, put on the fire, stir well until you quit, and when you start to break the fire weakens.

3, do not crush sometimes 8 minutes while cutting off, you will be delicious soup shell soup.

4, depending on the diet, add a little sesame oil and seaweed powder, you can eat more delicious (3 servings)

*** Please note that the amount of water is important when cooking, and bubbles are likely to overflow during break, so be careful not to overflow. Once you've started cutting off the fire, lower the fire and stir so that it doesn't stick to the bottom of the pot.

As described in detail above, according to the present invention by providing a powder processed product using a shellfish pad so that can satisfy the needs of the consumer, such as prevention of adult disease as a fish processed food, even if the fishermen overproduce the shellfish to process it as a powdered food While controlling the supply and demand, there is an effect that it can contribute to the income increase of producing fishers.

In addition, it can be substituted for breakfast, elderly food, patient food, nutritional snacks of growing children, and the cooking method is very convenient when cooking.

Figure 1a is a key clam for explaining the present application

FIG. 1B is the clamshell content of FIG. 1A.

Claims (4)

The washed rice was dried for 7 to 20 minutes at 100-130 ℃ high temperature and high-pressure retreat apparatus, and dried at 100-130 ℃ for 1-5 hours. Using a sieve net) to ensure that the luxury rice is constantly separated,  Cut the rout obtained from the key shell into 3 ~ 7 slices, immerse in green tea extract for 2 ~ 10% in salted water for 1 ~ 4 hours, take it out, dehydrate it using a dehydrator, and put it in the dryer maintaining 40 ~ 100 ℃ for 30 minutes. Dried for 5 hours, cut to 3 ~ 15mm in size, and then mixed in a rotating barrel to soften the hard parts. Composition ratio of final product is 70 ~ 90% of luxury rice, 10 ~ 30% of rice wine, 1 ~ 7% of starch, 1 ~ 7% of salt, 1.5 ~ 2% of skim milk powder, 0.1 ~ 0.5% of seasoning (MSG), 0.5 ~ of sugar 4%, Sesame 0.5-3%, garlic powder 0.5-3%, citric acid 0.05-2%, ginger powder 0.1-3% The method of claim 1 The composition of the final product is 75 ~ 80% of luxury rice, 8 ~ 10% of rice wine, 2 ~ 4% of starch, 3% of salt, 1% of skim milk powder, 0.2 ~ 0.3% of seasoning (MSG), 2% of sugar, 1.5% of sesame. Garlic powder 2%, citric acid 0.05 ~ 2%, ginger powder 0 to 0.1%, characterized in that the method for producing a powder processed product using a key shell. The method of claim 1, wherein the luxury rice Step of gelatinizing the washed rice for 7 to 20 minutes using a 100-130 ℃ high temperature and high pressure retro retreat device: Drying the luxury of the luxury rice at 100 ~ 130 ℃ 1-5 hours: Shredding the dried luxury rice to ½ ~ :: Method for producing a powdered product using a clam paddle, characterized in that the step of separating the crushed luxury rice uniformly using a sieve (sieve net). The method of claim 1 wherein the key clam Steps to secure the rout with the washed key shells firmly attached to the shell: The pout is round and thick, cutting 2 to 8 pieces in the grain direction: Immersing the sliced rout in brine for 30 minutes to 5 hours; Absorbing the green tea extract to remove the fishy smell peculiar to shellfish in the brine; Dewatering the rice cake taken out in the brine by using a dehydrator: After the dehydration put in a dryer maintaining 40 ~ 100 ℃ drying step 30 to 5 hours: Cutting to a size of 2 ~ 15mm after the drying: 2-8) The method for producing a powdered product using a clam pad, characterized in that the step of mixing in a rotating cylinder to rotate the hard portion after the size of 2 ~ 15mm to be somewhat soft.