KR20070099088A - The manufacturing drying method for penshell-meat - Google Patents

The manufacturing drying method for penshell-meat Download PDF

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KR20070099088A
KR20070099088A KR1020060030017A KR20060030017A KR20070099088A KR 20070099088 A KR20070099088 A KR 20070099088A KR 1020060030017 A KR1020060030017 A KR 1020060030017A KR 20060030017 A KR20060030017 A KR 20060030017A KR 20070099088 A KR20070099088 A KR 20070099088A
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shell
key
seasoning
spices
tube
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KR1020060030017A
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Korean (ko)
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미진 김
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미진 김
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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
    • A23L17/40—Shell-fish
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S426/00—Food or edible material: processes, compositions, and products
    • Y10S426/80—Geriatric
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S426/00—Food or edible material: processes, compositions, and products
    • Y10S426/801—Pediatric

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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)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

A method of processing dried fish slices of pen shells by soaking the adductor muscle of pen shells(Atrina pectinata) in a saline solution and drying is provided to maximize the use value of marine products and provide dried fish slices with soft texture. The adductor muscle of pen shells are soaked in a saline solution with concentrations of 5 to 8% at 0 to 5 deg.C, aged at -5 deg.C for 24hr, cut to 5 to 10mm in thickness, added with seasonings and then dried. The seasonings are added with a spice such as garlic flavor or onion flavor. The spice has a moisture content of 6 to 8%.

Description

키조개 육포 가공법{The manufacturing drying method for penshell-meat}The manufacturing drying method for penshell-meat}

도 1은 본 발명을 설명하기 위한 키조개의 겉 껍데기이며1 is a shell of a key shell for explaining the present invention

도 2는 본 발명을 설명하기 위한 키조개의 내부 구성물이다.2 is an internal configuration of a key clam for explaining the present invention.

본 발명은 키조개 관자를 이용한 건조 육포를 가공하는 방법에 관한 것으로 더욱 상세하게는 바다에서 채취되는 이매패류에 속하는 키조개 관자를 식염수에 침지하는 단계와; 상기 식염수는 5%-8% 농도를 갖고 수온은 영상 5도 - 0도이며,The present invention relates to a method of processing dried beef jerky using a clam scallop, and more particularly, the step of immersing a clam scoop belonging to a bivalve shell collected from the sea in saline; The saline has a concentration of 5% -8% and the water temperature is 5 degrees to 0 degrees.

상기 침지된 키조개 관자를 숙성하는 단계와; 상기 숙성온도는 영하 5도를 유지하며 24시간의 숙성 시간을 갖으며,Aging the submerged keyhole tube; The aging temperature is maintained at minus 5 degrees and has a aging time of 24 hours,

상기 숙성된 키조개 관자를 일정한 두께가 되도록 절단하는 단계와; 상기 두께는 5mm - 10mm 이내 이며,Cutting the matured clamshell to a constant thickness; The thickness is within 5mm-10mm,

상기 절단된 키조개 관자에 양념을 첨가하는 단계와;Adding seasoning to the cut oyster tube;

상기 양념된 키조개 관자를 건조하는 단계를 거쳐 제조된 것을 특징으로 한다. It is characterized in that it is manufactured through the step of drying the seasoned key shell.

일반적으로 키조개는 연체동물(mullusca), 부족강(pelecypoda)에 속하는 식 용 이매패(bivalvia)로서 직삼각형에 가까운 형태이며, 새의 날개와 같은 모양이라하여 Penshell이라는 영명이 있다. 게두라고도 한다. In general, the clams are edible bivalvias belonging to the mollusca and pelecypoda, which are close to triangular in shape, and have the same name as Penshell. Also known as crab.

키조개의 구조는, 길이 250∼300mm, 높이 145∼150mm, 너비 약 100mm이며, 길이가 350mm에 이르는 것도 있다. 모양은 각정(殼頂)이 매우 좁고 아래로 점점 넓어진 삼각형이어서 마치 곡식 따위를 까부르는 키를 닮은 데서 이런 이름이 붙었다. 껍데기의 빛깔은 회록갈색 또는 암황록색이다. 껍데기의 안쪽면은 검은색이며 진주 광택이 난다. 마르면 갈라지거나 부서진다. The structure of the key clam is 250-300 mm in length, 145-150 mm in height, and about 100 mm in width, and may reach 350 mm in length. Its shape is so narrow that its triangle is very narrow and gradually widens downward, so this name is given to resemble the height of grain. Shell color is grayish brown or dark yellow green. The inner side of the shell is black and has a pearl luster. When dry, they crack or break.

전폐각근(前閉殼筋)은 작고, 각정 가까이에 있으며, 후폐각근은 크고 몸 중앙부에 있다. 껍데기가 서로 접하는 곳이 등면이며 직선이다. 교치는 없고 인대로 연결된다. 껍데기는 얇고 겉면에 성장맥과 방사륵이 있다. 방사륵 위에 작은 비늘돌기가 줄지어 있는 것도 있다. 이것을 가시계두키조개(A. p. lischkeana)라 한다. The anterior pectoris is small, close to the pectoral ridge, and the posterior pectoris is large and in the middle of the body. The shells come in contact with each other on the back side and are straight. There is no communion, and it leads to ligaments. The shell is thin and has growth veins and spines on the outside. Some scaly lines are lined on the spine. This is called A. p. Lischkeana .

내해, 내만의 조간대에서 수심 5∼50m까지의 진흙에 산다. 자웅이체이고 난생이다. 산란기는 7∼8월이며, 15∼20일 동안은 부유생활을 하다가 곧 족사(足絲)를 내어 부착생활에 들어간다. 1∼2개월의 부착생활이 지나면 각정부를 아래로 하여 진흙에 넣고 산다. 식용하며, 특히 후폐각근을 조개관자[貝柱]라 하여 예로부터 귀하게 여겨졌다. 전라남도 고흥군 득량만, 보성만, 광양만 일대에서 생산되는 것은 대부분을 염건(鹽乾)하거나 냉동하여 높은 가격에 일본으로 수출하고 있다. 단백질이 많은 저칼로리 식품으로, 필수 아미노산과 철분이 많아 동맥경화와 빈혈 예방에 좋다. 한국(동해·남해), 일본에 분포한다.Inhabit in the mud to a depth of 5 to 50 meters in the intertidal zone of my own. Hermaphroditism and egg life. The spawning season is July-August, and it takes 15-20 days to live in affluent life. After 1 ~ 2 months of attachment life, they live in mud with each government facing down. It is edible, and especially the dorsal root was considered to be precious from ancient times. Most of what is produced in Deukryang Bay, Boseong Bay, and Gwangyang Bay, Goheung-gun, Jeollanam-do, is exported to Japan at high prices. It is a low-calorie food high in protein and contains a lot of essential amino acids and iron, which is good for preventing arteriosclerosis and anemia. It is distributed in Korea (East Sea and South Sea) and Japan.

키조개의 영양분은 후폐각근에 많이 있는데 일반성분 분석결과 단백질, 글리코겐이 풍부하며 지질과 수분 함량이 낮아서 매우 유수한 식품이라 할수 있다. 맛의 척도로 사용되고 있는 엑스분 질소 함량을 분석할 결과 후폐각근은 전복, 소라, 백합, 바지락및 굴보다 풍부하여 그 미감이 우수하다. 또한, 베타인(betaine)류가 풍부하며, 특히 베타 - alaminebetaine이라는 성분이 함유되어 있어 혈압강하 작용에 도움이 되는 건강기능성 식품이다. 베타인(betaine)은 보리싹등에 들어 있는 결정성 알카로이드로 신경체계와 근육체계내에서 작용을 하며 혈액순환과 선분비를 촉진하기도 한다. Nutrient nutrients are found in the dorsal muscles, which are rich in protein and glycogen as well as low in lipid and water content. As a result of analyzing the amount of X-min nitrogen used as a measure of taste, the dorsal root muscle is more abundant than abalone, conch, lily, clam and oyster. In addition, it is rich in betaines (betaine), especially beta-alaminebetaine is a component of health functional food that helps to lower blood pressure. Betaine is a crystalline alkaloid in barley sprouts that acts in the nervous and muscular systems and promotes blood circulation and gland secretion.

본 발명은 상술한 바와 같이 수산물인 키조개를 이용하여 육포로 가공하여 상품화 함으로서 건강에 관심이 많은 현대인들에게 건강식품에 대한 선택의 폭을 넓혀주고자 함을 주 목적으로 한다. The present invention is intended to broaden the range of choice for health foods to modern people who are interested in health by processing into commercial jerky using a key shell as an aquatic product as described above.

또한 본 발명은 육류 위주로 가공되어 왔던 육포를 수산물로 대체 가공함으로서 한정된 소재의 육류에서 탈피하여 무궁무진한 소재와 활용도를 갖고 있는 수산물의 개발에 관심을 유도하고자 함을 목적으로 한다. In addition, the present invention is intended to induce interest in the development of aquatic products having unlimited use of raw materials by eliminating meat from a limited material by replacing the beef jerky that has been processed mainly with meat with aquatic products.

상술한 바와 같은 목적을 달성하기 위해 본 발명은 키조개 관자를 식염수에 침지하는 단계와; 상기 식염수는 5%-8% 농도를 갖고 수온은 영상 5도 - 0도이며,In order to achieve the above object, the present invention comprises the steps of immersing the key shell in saline; The saline has a concentration of 5% -8% and the water temperature is 5 degrees to 0 degrees.

상기 침지된 키조개 관자를 숙성하는 단계와; 상기 숙성온도는 영하 5도를 유지하며 24시간의 숙성 시간을 갖으며,Aging the submerged keyhole tube; The aging temperature is maintained at minus 5 degrees and has a aging time of 24 hours,

상기 숙성된 키조개 관자를 일정한 두께가 되도록 절단하는 단계와; 상기 두께는 5mm - 10mm 이내 이며,Cutting the matured clamshell to a constant thickness; The thickness is within 5mm-10mm,

상기 절단된 키조개 관자에 양념을 첨가하는 단계와;Adding seasoning to the cut oyster tube;

상기 양념된 키조개 관자를 건조하는 단계를 거쳐 제조된 것을 특징으로 한다. 이하에서는 첨부된 도면을 참조하여 키조개 육포 가공법에 따른 바람직한 실시예를 상세히 설명한다. 먼저 도 1은 키조개 껍데기를 도시화 한 것이고, 도 2는 키조개 내부 구성물을 도시화 한것이다. It is characterized in that it is manufactured through the step of drying the seasoned key shell. Hereinafter, with reference to the accompanying drawings will be described a preferred embodiment according to the key shell jerky processing method in detail. First, FIG. 1 illustrates a key shell, and FIG. 2 illustrates an internal configuration of the key shell.

도 1은 키조개 껍데기로서 각정이라 불리는 하부를 진흙에 묻혀 두고 성장한다. 성장한 키조개는 도 2에서 처럼 부산물 부와 후폐각근으로 나뉜다. 부산물 부는 다시, 전패각근과 외투막 그리고 내장으로 분류된다. 키조개라 하면 흔히 후폐각근을 얘기하며 이를 관자라고도 한다. 이하에서는 관자라 한다. Fig. 1 is a key shell and grows with the lower part, which is called primrose, buried in mud. The grown clams are divided into by-product parts and dorsal roots as shown in FIG. 2. By-product wealth is again divided into anterior shell, mantle, and intestines. The key clam is often referred to as a posterior oblique muscle, also called a temple. Hereinafter referred to as temple.

탈각된 관자를 5%-8% 농도의 식염수에 2시간 가량 침지시킨다. 이때 물의 온도는 영상 5도 - 0도를 유지한다. 이는 관자의 선도를 유지하기 위함이다. 침지를 하는 동안 양념을 조성하는데, 물 1리터에 대하여 간장 1%-2%, 후춧가루0.5%-1%, 생강0.5%-1%, 마늘즙0.5%-1%, 양파즙 0.5%-2%가 되도록 조성후, 들기름에 넣고 섞어서 관자에 양념을 하게 된다. The shelled tube is dipped in saline solution of 5% -8% for 2 hours. At this time, the water temperature is maintained at 5 degrees-0 degrees. This is to maintain the leader's freshness. During soaking, spice is added. For 1 liter of water, soy sauce 1% -2%, pepper powder 0.5% -1%, ginger 0.5% -1%, garlic juice 0.5% -1%, onion juice 0.5% -2% After the composition to be, mix in the perilla oil and seasoning in the temple.

식염수에 침지된 관자를 꺼내 수분을 충분히 뺀후 영하 5도에서 24시간 숙성시킨다. 24시간이 지난 관자를 결 방향으로 일정한 두께로 절단한다. 관자는 원기둥 모양이며 세로방향의 결로 형성되어 있다. 따라서 칼을 위에서 아래로 썰어 내는 것이 결방향으로 절단 하는 것이다. 또한 일정한 두께는 5mm-10mm가 되는 두께 를 말하며, 이는 수분이 빠진 관자는 5mm-10mm의 절단된 두께보다 얇아지기 때문이며 완성에 대한 풍미를 제공하기 위함이다. Take out the tube immersed in saline solution and drain the water sufficiently and let it mature for 24 hours at minus 5 degrees. After 24 hours, cut the tube to a constant thickness in the grain direction. The tube is cylindrical and formed of longitudinal grains. Therefore, to cut the knife from the top to the bottom is to cut in the grain direction. In addition, the constant thickness refers to a thickness of 5mm-10mm, because the drained tube is thinner than the cut thickness of 5mm-10mm to provide a flavor for the finish.

일정한 두께로 절단된 키조개를 상술한 양념된 들기름에 침지한다. 결방향으로 절단된 키조개는 수분이 빠진 상태이며 관자 조직이 어느 정도 얼어 있는 상태이다. 이 상태의 키조개를 상온 상태의 들기름에 침지후 3-5분 가량 지난후 꺼내어 1-2시간 방치를 한다. 이는 얇아진 키조개의 결이 모세관 현상에 의해 양념된 들기름이 스며들도록 하기 위함이다. The clams cut to a constant thickness are immersed in the seasoned perilla oil described above. Key shells cut in the condensation direction is dehydrated and the tissue is frozen to some extent. The key shell in this state is immersed in perilla oil at room temperature, and after 3-5 minutes, it is taken out and left for 1-2 hours. This is for the thinned key shell to infiltrate the perilla oil seasoned by the capillary phenomenon.

들기름은 들깨기름이라고도 한다. 조제품(粗製品)은 짙은 갈색이고 정제품은 담황색의 액체이다. 들깨는 인도, 중국 등이 원산지로 현재는 한국, 일본 그 밖의 여러 나라에서 재배된다. 들깨는 독특한 향기를 가지고 있으므로 들기름에서도 그 향기가 난다. 들깨에는 40∼45 %의 기름이 들어 있는데, 기름을 구성하는 지방산 중 리놀렌산이 49 % 정도로 가장 많고, 리놀레산 33 %, 올레산 11 %의 비율로 함유되어 있다. 이들 지방산은 고도의 불포화산으로 영양적으로 보아 필수지방산을 많이 함유하고 있으므로 좋은 질의 기름에 속한다. 그러나 그 성질로 보아 건성유에 속하므로 공기 중의 산소와 쉽게 결합하여 굳어진다. 참기름 대신 식용유로 쓰인다. Perilla oil is also called perilla oil. The crude product is dark brown and the regular product is a pale yellow liquid. Perilla is native to India and China, and is currently grown in Korea, Japan and many other countries. Perilla has a unique fragrance, so it smells like perilla oil. Perilla contains 40-45% of oil. The fatty acids that make up oil contain linolenic acid at 49%, 33% linoleic acid and 11% oleic acid. These fatty acids are high quality unsaturated oils, and because they contain high amounts of essential fatty acids, they belong to good quality oils. However, due to its properties, it belongs to dry oil, so it easily binds with oxygen in the air and hardens. It is used as cooking oil instead of sesame oil.

따라서, 들기름을 함유된 절단 키조개를 일정한 온도에서 일정한 시간동안 건조시켜 키조개 육포를 완성한다. 건조방법은 특별히 한정되지 않지만, 일광건조법, 열풍건조법, 냉풍건조법, 토우스트건조법, 오븐건조법등이 있을수 있으며, 완전 건조 제품과 반건조 제품을 완성 할수 있다. 특히 반건조 형태의 육포는 딱딱 한 것을 즐겨찾는 성인에 비해 어린이나 노약자들이 선택하고 즐기는데 도움이 된다. Therefore, the cut oyster containing the perilla oil is dried at a constant temperature for a certain time to complete the oyster jerky. Drying method is not particularly limited, there may be daylight drying method, hot air drying method, cold air drying method, toast drying method, oven drying method, etc., it is possible to complete a completely dry product and a semi-dried product. Semi-dried beef jerky, in particular, helps children and the elderly to choose and enjoy compared to adults who like to eat hard.

상술한 바에 의해 완성한 키조개 관자에 풍미를 더하기 위해 향신료를 첨가 할수 있다. 향신료에는 마늘향, 양파향, 솔향, 스모키향 등 키조개와 어울릴수 있는 향신료를 택일하여 사용되는데 물과 에틸알콜을 8:2로 섞은 1리터에 대하여 2%-3%의 부향률을 갖도록 하여 건조된 키조개 관자 표면에 도포하여 향을 가미한다. 도포량은 절단된 키조개에 대하여 6%-8%의 함수율을 갖도록 한다. 이는 건조후에 가장 이상적으로 향이 발산되기 때문이다. 따라서, 향신료를 도포한 키조개 관자를 60도의 온도에서 3-5분간 건조하여 키조개 육포를 완성한다. Spices can be added to add flavor to the finished clamshell as described above. For spices, garlic, onion, scent, smokey scents can be used in combination with the key shells, which can be used for drying. It is applied to the surface of the keyed shell to add flavor. The application amount is to have a water content of 6% -8% with respect to the cut key shell. This is because the odor is most ideally emitted after drying. Therefore, the key shell irrigated with spices is dried for 3-5 minutes at a temperature of 60 degrees to complete the key shell jerky.

상술한 바와 같이 본 발명은 육류에 비해 높은 영양가를 갖는 수산물을 이용한 육포를 선보임으로서 수산물의 이용가치를 극대화 하는 효과가 있을뿐만 아니라 육류로 가공된 육포에 비해 그 가격이 현저히 저렴하여 많은 소비자들로 부터 선택받을수 있는 효과가 있다.As described above, the present invention not only has the effect of maximizing the use value of seafood by introducing beef jerky using aquatic products having a higher nutritional value than meat, and its price is significantly cheaper than meat processed beef jerky to many consumers. There is an effect that can be selected from.

또한 본 발명은 반건조 형태의 키조개 육포를 상품화 함으로서 기존의 육포가 딱딱하여 성인들에 기호에 맞게 제작된 것임을 감안 할때 어린이나 노약자에게도 쉽게 선택 받을수 있고 많은 소비를 이룰수있으며 그에 따른 기업의 이익 창출에 커다란 효과가 있다. In addition, the present invention can be easily selected by children or the elderly and can achieve a lot of consumption, considering that the existing beef jerky is made to suit the taste of adults by commercializing semi-dried jerky jerky of semi-dry form Has a huge effect on

Claims (9)

키조개 관자를 식염수에 침지하는 단계와; 상기 식염수는 5%-8% 농도를 갖고 수온은 영상 5도 - 0도이며,Dipping the oyster shell in saline; The saline has a concentration of 5% -8% and the water temperature is 5 degrees to 0 degrees. 상기 침지된 키조개 관자를 숙성하는 단계와; 상기 숙성온도는 영하 5도를 유지하며 24시간의 숙성 시간을 갖으며,Aging the submerged keyhole tube; The aging temperature is maintained at minus 5 degrees and has a aging time of 24 hours, 상기 숙성된 키조개 관자를 일정한 두께가 되도록 절단하는 단계와; 상기 두께는 5mm - 10mm 이내 이며,Cutting the matured clamshell to a constant thickness; The thickness is within 5mm-10mm, 상기 절단된 키조개 관자에 양념을 첨가하는 단계와;Adding seasoning to the cut oyster tube; 상기 양념된 키조개 관자를 건조하는 단계를 거쳐 제조된 것을 특징으로 하는 키조개 육포 가공법.Key clam jerky processing method characterized in that the manufactured through the step of drying the seasoned key shell. 제 1항에 있어서, 상기 절단된 키조개 관자에 양념을 첨가하는 단계는 들기름을 주 재료로 하여 제조되는 것을 특징으로 하는 키조개 육포 가공법.The method of claim 1, wherein the step of adding seasoning to the cut oyster tube is made of perilla oil as a main material. 제 1항 있어서, 상기 건조된 키조개 관자에 양념을 첨가하는 단계는 향신료를 더 첨가하여 제조 되는 것을 특징으로 하는 키조개 육포 가공법.The method of claim 1, wherein the step of adding the seasoning to the dried oyster shell is a key shell jerky processing method characterized in that it is prepared by adding more spices. 제 3항에 있어서, 상기 양념에 첨가되는 향신료는 마늘향인 것을 특징으로 하는 키조개 육포 가공법.  The method of claim 3, wherein the spices added to the seasoning is garlic flavor. 제 3항 또는 제 4항에 있어서, 상기 양념에 첨가되는 향신료는 양파향인 것 을 특징으로 하는 키조개 육포 가공법. The method of claim 3 or 4, wherein the spices added to the seasoning is onion flavoring. 제 1항에 있어서, 상기 키조개 관자를 건조하는 단계는 완전 건조가 되도록 하여 제조되는 것을 특징으로 하는 키조개 육포 가공법.The method of claim 1, wherein the step of drying the key shell irrigator is a key clam jerky processing method characterized in that it is manufactured to be completely dry. 제 1항 또는 제 6항에 있어서, 상기 키조개 관자를 건조하는 단계는 반건조가 되도록 하여 제조되는 것을 특징으로 하는 키조개 육포 가공법.7. The method of claim 1 or 6, wherein the drying of the key shell tube is made to be semi-dry. 제 3항에 있어서, 상기 향신료는 물과 에틸알콜을 8:2로 섞은 1리터에 대하여 상기 향신료의 부향률이 2%-3% 이내인 것을 특징으로 하는 키조개 육포 가공법. 4. The method of claim 3, wherein the spices have a fragrance of less than 2% -3% with respect to 1 liter of water and ethyl alcohol mixed at 8: 2. 제 8항에 있어서, 상기 부향된 향신료는 키조개에 대하여 6%-8%의 함수율을 갖도록 하는 것을 특징으로 하는 키조개 육포 가공법.9. The method of claim 8, wherein the flavored spices have a moisture content of 6% -8% with respect to the clams.
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Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101133594B1 (en) * 2009-06-17 2012-04-09 전익수 Dried Sucker of Shellfish and Process for production thereof
KR101497506B1 (en) * 2012-03-26 2015-03-03 한국식품연구원 The Pharmaceutical composition and functional food for inhibiting angiotensin-I converting enzyme
KR20160087525A (en) 2015-01-14 2016-07-22 보성흑진주 영어조합법인 Manufacturing method of Salted Comb Pen Shell and Salted Comb Pen Shell manufactured by the same
KR20160087523A (en) 2015-01-14 2016-07-22 보성흑진주 영어조합법인 Manufacturing method of Seasoning Slices of Comb Pen Shell and Seasoning Slices of Comb Pen Shell manufactured by the same
KR20160087522A (en) 2015-01-14 2016-07-22 보성흑진주 영어조합법인 Manufacturing method of Drying Slices of Comb Pen Shell and Drying Slices of Comb Pen Shell manufactured by the same
KR20160087521A (en) 2015-01-14 2016-07-22 보성흑진주 영어조합법인 Drying method of Comb Pen Shell and Comb Pen Shell dried by the same
KR20190004901A (en) * 2017-07-05 2019-01-15 최창환 Process for the production of Tegillarca granosa broth and dried Tegillarca granosa
KR20190082412A (en) 2017-12-30 2019-07-10 (주)에바다수산 A method for preparing a smoking grilled comb pen shell

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101133594B1 (en) * 2009-06-17 2012-04-09 전익수 Dried Sucker of Shellfish and Process for production thereof
KR101497506B1 (en) * 2012-03-26 2015-03-03 한국식품연구원 The Pharmaceutical composition and functional food for inhibiting angiotensin-I converting enzyme
KR20160087525A (en) 2015-01-14 2016-07-22 보성흑진주 영어조합법인 Manufacturing method of Salted Comb Pen Shell and Salted Comb Pen Shell manufactured by the same
KR20160087523A (en) 2015-01-14 2016-07-22 보성흑진주 영어조합법인 Manufacturing method of Seasoning Slices of Comb Pen Shell and Seasoning Slices of Comb Pen Shell manufactured by the same
KR20160087522A (en) 2015-01-14 2016-07-22 보성흑진주 영어조합법인 Manufacturing method of Drying Slices of Comb Pen Shell and Drying Slices of Comb Pen Shell manufactured by the same
KR20160087521A (en) 2015-01-14 2016-07-22 보성흑진주 영어조합법인 Drying method of Comb Pen Shell and Comb Pen Shell dried by the same
KR20190004901A (en) * 2017-07-05 2019-01-15 최창환 Process for the production of Tegillarca granosa broth and dried Tegillarca granosa
KR20190082412A (en) 2017-12-30 2019-07-10 (주)에바다수산 A method for preparing a smoking grilled comb pen shell

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