KR20090010700A - Manufacturing methods of octopus-bulgogi and the octopus-bulgogi thereof - Google Patents
Manufacturing methods of octopus-bulgogi and the octopus-bulgogi thereof Download PDFInfo
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- KR20090010700A KR20090010700A KR1020070074019A KR20070074019A KR20090010700A KR 20090010700 A KR20090010700 A KR 20090010700A KR 1020070074019 A KR1020070074019 A KR 1020070074019A KR 20070074019 A KR20070074019 A KR 20070074019A KR 20090010700 A KR20090010700 A KR 20090010700A
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- 238000004519 manufacturing process Methods 0.000 title description 3
- 241000238413 Octopus Species 0.000 claims abstract description 80
- 238000000034 method Methods 0.000 claims abstract description 27
- 230000008569 process Effects 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 230000005070 ripening Effects 0.000 claims abstract description 10
- 238000005096 rolling process Methods 0.000 claims abstract description 7
- 235000013599 spices Nutrition 0.000 claims abstract description 7
- 238000005406 washing Methods 0.000 claims abstract description 7
- 238000005520 cutting process Methods 0.000 claims abstract description 5
- 238000007710 freezing Methods 0.000 claims abstract description 5
- 230000008014 freezing Effects 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims description 30
- 235000011194 food seasoning agent Nutrition 0.000 claims description 15
- 240000004160 Capsicum annuum Species 0.000 claims description 10
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 10
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 10
- 239000004278 EU approved seasoning Substances 0.000 claims description 10
- 239000001728 capsicum frutescens Substances 0.000 claims description 10
- 241000234282 Allium Species 0.000 claims description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 7
- 240000002234 Allium sativum Species 0.000 claims description 7
- 244000273928 Zingiber officinale Species 0.000 claims description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 7
- 235000004611 garlic Nutrition 0.000 claims description 7
- 235000008397 ginger Nutrition 0.000 claims description 7
- 238000010791 quenching Methods 0.000 claims description 7
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 6
- 241001454694 Clupeiformes Species 0.000 claims description 6
- 241000238557 Decapoda Species 0.000 claims description 6
- 240000000599 Lentinula edodes Species 0.000 claims description 6
- 241000220324 Pyrus Species 0.000 claims description 6
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 6
- 235000019513 anchovy Nutrition 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 230000000171 quenching effect Effects 0.000 claims description 6
- 230000032683 aging Effects 0.000 claims description 5
- 235000021017 pears Nutrition 0.000 claims description 3
- 244000088415 Raphanus sativus Species 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 10
- 230000035764 nutrition Effects 0.000 abstract description 10
- 235000015278 beef Nutrition 0.000 abstract description 7
- 238000010411 cooking Methods 0.000 abstract description 5
- 230000002250 progressing effect Effects 0.000 abstract 2
- 235000013372 meat Nutrition 0.000 description 8
- 230000001953 sensory effect Effects 0.000 description 7
- 241000220259 Raphanus Species 0.000 description 5
- 235000001715 Lentinula edodes Nutrition 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 235000005135 Micromeria juliana Nutrition 0.000 description 3
- 235000014443 Pyrus communis Nutrition 0.000 description 3
- 240000002114 Satureja hortensis Species 0.000 description 3
- 235000007315 Satureja hortensis Nutrition 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 235000014102 seafood Nutrition 0.000 description 3
- 238000005728 strengthening Methods 0.000 description 3
- 230000000007 visual effect Effects 0.000 description 3
- 244000227473 Corchorus olitorius Species 0.000 description 2
- 235000021168 barbecue Nutrition 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000004438 eyesight Effects 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 230000007407 health benefit Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 241000951471 Citrus junos Species 0.000 description 1
- 240000004307 Citrus medica Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 241000722363 Piper Species 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 206010003246 arthritis Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 208000004296 neuralgia Diseases 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 238000004781 supercooling Methods 0.000 description 1
- 230000002277 temperature effect Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Classifications
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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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- A23V2300/20—Freezing
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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
Description
본 발명은 육류가 아닌 해산물, 즉 문어를 압연 절단하여 다양한 양념과 혼합 제조하므로 맛과 영양이 우수한 문어 불고기의 제조방법 및 그에 의해 제조된 문어 불고기에 관한 것이다.The present invention relates to a manufacturing method of octopus bulgogi and excellent taste and nutrition since it is prepared by rolling and cutting seafood, that is, octopus, not meat, and mixed with various seasonings.
일반적으로 불고기는 우리나라 고유의 음식이다.In general, Bulgogi is our own food.
또한, 최근에는 외국인들의 입맛을 만족시키면서 세계적인 음식으로 발전되고 있다.In addition, it has recently been developed into a global food while satisfying the taste of foreigners.
이러한 불고기는 소고기를 원료로 하여 양념이 잘 스며들게 얇게 절단하고, 여기에 간장, 참기름, 마늘, 생강, 양파, 당류, 향신료 등을 첨가하여 잘 혼합한 뒤 일정기간 숙성시켜 가 조리하는 것이다.These bulgogi is cut into thinly soaked with spices as a raw material, and soy sauce, sesame oil, garlic, ginger, onions, sugars, spices, etc. are mixed well and then aged for a certain period of time to cook.
이러한 불고기는 통상적으로 가정이나 식당에서 조리하는 형태 이외에 공장에서 대량 제조하여 냉장, 냉동 포장하여 대량 유통하므로 간편하게 조리하여 취식할 수 있는 다양한 형태로 제공되고 있다.These bulgogi is usually provided in various forms that can be easily cooked and eaten since they are mass-produced in a factory and refrigerated, frozen and packaged in addition to the form of cooking at home or a restaurant.
그런데 상기한 종래의 불고기는 소고기 한가지 만을 가지고 조리하기 때문에 영양의 균형을 이룰 수 없는 문제점이 있었다.By the way, the conventional bulgogi has a problem that can not balance the nutrition because it is cooked with only one beef.
뿐만아니라 상기 소고기를 싫어하거나 먹지 못하는 경우에는 상기한 불고기를 취식할 수 없는 문제점이 있었다.In addition, there is a problem that you can not eat the above-mentioned barbecue when you do not like or do not eat the beef.
그래서 최근에는 상기한 소고기 이외에 닭고기, 오리고기 등과 같은 다양한 원료를 이용한 불고기를 제조하므로서 소비자의 기호를 다양하게 제공함은 물론 고른 영양을 제공할 수 있도록 하였다.Therefore, in recent years, by producing a barbecue using a variety of raw materials, such as chicken, duck, etc. in addition to the above-described beef to provide a variety of consumers' preference as well as to provide even nutrition.
한편, 문어는 비타민, 엽산 등이 풍부한 음식으로 시력보강, 당뇨예방, 근육,뼈 강화 등에 유익한 성분이나 많고, 맛도 좋은 반면에 문어를 손쉽게 즐길수 있는 다양한 요리가 미약한 부분이 있었다.On the other hand, octopus is a food rich in vitamins, folic acid, etc. It is beneficial for enhancing eyesight, preventing diabetes, strengthening muscles, bones, etc. There are a lot of delicious ingredients, but various dishes that can easily enjoy octopus were weak.
본 발명은 상기한 종래 불고기가 갖는 여러 문제점을 해결하고자 창출된 것으로서, 소고기 대신 영양 및 맛이 우수한 해산물중 문어를 이용하여 불고기를 요리하므로서 다양한 취식자에게 맛, 영양 및 건강 유익의 우수성을 제공하는데 그 목적이 있다.The present invention was created in order to solve the problems of the conventional bulgogi, by using the octopus of seafood excellent nutrition and taste to cook bulgogi instead of beef to provide excellent taste, nutrition and health benefits to various eaters The purpose is.
본 발명은 상기 문어를 이용한 불고기를 포장 제공하므로서 간편하게 조리하여 이용할 수 있도록 제공하는데 그 목적이 있다.An object of the present invention is to provide a bulgogi using the octopus packaged to provide easy cooking and use.
이러한 본 발명은,This invention,
문어를 세척 준비하는 제1공정, 상기 문어를 끊는 물에 3~6분 삶아 열처리하는 제2공정, 상기 문어를 냉각하여 식혀주는 제3공정, 상기 문어를 영하 30~50℃로 급냉하여 1차 숙성하는 제4공정, 상기 문어를 절단하기 위해 압연 절단 처리하는 제5공정, 상기 문어를 세척하는 제6공정, 상기 문어에 각종 양념을 혼합하는 제7공정 및, 상기 문어 불고기를 포장한 후 영하 20~30℃에서 냉동하여 2차 숙성하는 제8공정에 의해 문어 불고기를 제조하여 달성된다.The first step of preparing the octopus to wash, the second step of boiling the octopus for 3-6 minutes to heat treatment, the third step of cooling the octopus to cool, the octopus quenched to minus 30 ~ 50 ℃ first A fourth step of ripening, a fifth step of rolling-cutting to cut the octopus, a sixth step of washing the octopus, a seventh step of mixing various seasonings with the octopus, and the octopus roasted meat after packing It is achieved by preparing octopus bulgogi by the eighth step of freezing at 20-30 ° C. and second ripening.
이러한 본 발명은, 소고기 대신 영양 및 맛이 우수한 해산물중 문어를 이용 하여 불고기를 요리하므로서 다양한 취식자에게 맛, 영양 및 건강 유익의 우수성을 제공함은 물론 상기 문어를 이용한 불고기를 포장 제공하므로 간편하게 조리하여 이용할 수 있는 효과를 제공하는 것이다.The present invention, by cooking the bulgogi using octopus in the excellent nutrition and taste of seafood instead of beef, providing a variety of tasters, excellence of taste, nutrition and health benefits, as well as packaging the bulgogi using the octopus to cook easily To provide usable effects.
이하, 상기한 본 발명의 방법에 대해 살펴보기로 한다.Hereinafter, the method of the present invention described above will be described.
문어를 세척하여 준비하는 제1공정,A first step of washing and preparing the octopus,
상기 세척된 문어를 끊는 물에 3~6분 삶아 열처리하는 제2공정,A second step of heat-treating the washed octopus by boiling for 3 to 6 minutes in water;
상기 삶아진 문어를 냉각하여 식혀주는 제3공정,A third process of cooling and cooling the boiled octopus
상기 식힌 문어를 선별하여 영하 30~50℃로 급냉하여 1차 숙성을 진행하는 제4공정,A fourth step of selecting the cooled octopus and quenching it to minus 30 to 50 ° C. to proceed with the first ripening;
상기 1차 숙성된 냉동 문어를 일정 두께 및 크기로 절단하기 위해 압연 절단 처리하는 제5공정,A fifth step of rolling-cutting the first aged frozen octopus to cut to a predetermined thickness and size,
상기 절단 처리된 문어를 냉동 상태에서 벗어나도록 세척하는 제6공정,A sixth process of washing the cut octopus out of a frozen state;
상기 세척된 문어에 향신즙(물), 배, 무, 양파, 마늘, 생강, 몰로키아, 유자와, 표고버섯가루, 다시마가루, 멸치가루, 새우가루, 고추가루, 고추장 등의 천연조미료로 된 양념을 혼합하는 제7공정,Seasoned with natural seasonings such as spices juice (water), pears, radishes, onions, garlic, ginger, molokia, yuzawa, shiitake mushroom powder, kelp powder, anchovy powder, shrimp powder, red pepper powder, red pepper paste, etc. 7th process of mixing the,
상기 양념 처리된 문어 불고기를 포장한 후 영하 20~30℃에서 냉동하여 2차 숙성하는 제8공정에 의해 문어 불고기를 제조하는 방법을 제공한다.After packaging the seasoned octopus bulgogi and provides a method for producing octopus bulgogi by the eighth process of the second step of freezing at minus 20 ~ 30 ℃.
이때, 상기 제2공정에서 문어를 삶는 물은 몰로키아 물을 이용하여 삶게 되 는데, 이는 문어의 비린내를 없애고 미끈거림을 제거함은 물론 문어를 더욱 부드럽게 연육시키는 작용을 하기 때문이다.At this time, the water to boil the octopus in the second process is boiled using molokian water, because it removes the fishy fishy smell and removes the slippery, as well as to soften the octopus.
또한 상기 제2공정에서 문어를 3분 미만으로 삶는 경우에 문어의 속부분까지 충분이 열처리하지 못하게 되고, 6분 초과로 삶는 경우에는 문어가 너무 열처리되어 나중 조리시 질겨지게 되기 때문에 3~6정도로 삶아 열처리함이 바람직하다.In addition, when the octopus is boiled for less than 3 minutes in the second process, the inner portion of the octopus cannot be sufficiently heat treated, and if it is cooked for more than 6 minutes, the octopus is so heat-treated that it becomes tough when cooking later. Boil heat treatment is preferred.
그리고 상기 제3공정에서 문어를 냉각하여 식혀주는 것은 다음 공정을 위한 작업의 처리 작업의 어려움 때문으로 냉각시에는 얼음을 투여한 차가운 물에 급냉시킴이 쫀득거리는 육질의 손상을 방지할 수 있어 바람직하다.In the third process, cooling and cooling the octopus is preferable because the quenching in cold water to which ice is applied during cooling can prevent the damaging quality of meat. .
상기 제4공정에서 영하 30~50℃로 급냉(2~4시간 정도)하여 숙성시킴은 급냉 후 문어를 운반, 저장 및 기타 취급과정에서 외부 온도 영향으로 최소 영하 25℃를 유지하면서 육질의 변형을 방지하고 제5공정에서 깨끗하게 압연 절단하기 위함으로 상기와 같이 영하 30℃ 보다 미만으로 되면 문어가 녹아 육질 변형 및 압연 절단과정에서 육질의 손상을 유발하게 되고, 50℃ 보다 초과 되면 불필요한 과냉이 되므로 30~50℃로 급냉함이 바람직하다.In the fourth process, the quenching is carried out by quenching to minus 30 to 50 ° C. (about 2 to 4 hours). In order to prevent and cleanly roll and cut in the fifth process, when it is lower than below 30 ° C. as above, the octopus melts, causing meat damage in the process of meat deformation and rolling, and when it exceeds 50 ° C., unnecessary supercooling occurs. It is preferable to quench to ˜50 ° C.
상기 제7공정에서 문어에 혼합되는 양념은 상기한 향신즙(물), 배, 무, 양파, 마늘, 생강, 몰로키아, 유자, 천연조미료, 표고버섯가루, 다시마가루, 멸치가루, 새우가루, 고추가루, 고추장 등 외에 다양한 양념을 기호에 따라 추가하거나 변경하여 혼합할 수 있음은 물론이다.Seasonings mixed in the octopus in the seventh step is the spice juice (water), pears, radishes, onions, garlic, ginger, Molochia, citron, natural seasonings, shiitake powder, kelp powder, anchovy powder, shrimp powder, pepper In addition to powder, gochujang, etc., various seasonings can be added or changed according to taste.
그리고 상기 제8공정에서 양념 처리된 문어 불고기를 포장한 후 다시 영하 20~30℃에서 냉동하여 2차 숙성함은 포장된 문어 불고기의 운반 과정에서 문어나 양념의 변질, 특히 문어 육질의 변질을 방지하면서 양념이 문어에 베여 맛의 숙성을 제공하기 위함으로 상기 포장된 문어 불고기를 영하 20℃보다 미만으로 되면 운반, 저장 및 기타 취급과정에서 외부 온도 영향으로 맛이나 육질 상태가 손상, 변질될 우려가 있고, 영하 30℃보다 초과 되면 과냉이 되므로 영하 20~30℃에서 냉동함이 바람직하다.And after packaging the octopus bulgogi seasoned in the eighth step and frozen again at minus 20 ~ 30 ℃ secondary aging prevents the alteration of octopus or seasoning, especially the quality of octopus meat during the transport of the packaged octopus bulgogi If the seasoned octopus is lower than minus 20 ° C in order to season the octopus while it is seasoned with octopus, the taste or meat quality may be damaged or altered due to external temperature effects during transportation, storage and other handling. And, if it exceeds than 30 ℃ below freezing, so it is preferable to freezer at minus 20 ~ 30 ℃.
이러한 본 발명의 문어 불고기는 문어의 맛과 영양과 불고기의 맛을 혼합하여 맛과 영양면에서 우수성을 제공하되, 특히 문어가 갖는 시력보강, 당뇨예방, 근육,뼈 강화의 효과와, 상기 양념에 혼합되는 유자, 몰로키아 등에 의해 성인병 예방, 신경통, 관절염 예방 등의 유익을 제공하게 되는 것이다.The octopus bulgogi of the present invention by mixing the taste and nutrition of the octopus and the taste of the bulgogi to provide excellent taste and nutrition, in particular the effect of strengthening eyesight, prevention of diabetes, muscle, bone strengthening and the spice By mixing the yuzu, Molochia, etc. will provide benefits such as prevention of adult diseases, neuralgia, arthritis.
다음은 본 발명에 대하여 실시 예 및 실험 예를 통해 좀더 상세하게 설명하기로 한다.Next, the present invention will be described in more detail with reference to Examples and Experimental Examples.
[실시 예 1] 문어 불고기 제조Example 1 Preparation of Octopus Bulgogi
문어를 준비하여 세척한 후 몰로키아 끊는 물에 4분 삶아 열처리한 후 냉각하여 식혀주었다.The octopus was prepared and washed, boiled for 4 minutes in the water of Molokia, heat treated, cooled, and cooled.
그리고 식힌 문어를 선별하여 영하 40℃로 급냉하여 1차 숙성한 후 압연 절단기에 의해 일정 두께 및 크기로 절단하였다.Then, the cooled octopus was selected, quenched to minus 40 ° C., and aged first, and then cut into a predetermined thickness and size by a rolling cutter.
그리고 상기 절단된 문어를 다시 세척한 향신즙(물), 배, 무, 양파, 마늘, 생강, 몰로키아, 유자와, 표고버섯가루, 다시마가루, 멸치가루, 새우가루, 고추가루, 고추장 등의 천연조미료로 된 양념을 혼합하여 포장한 후 영하 25℃에서 냉동 하여 2차 숙성하여서 문어 불고기를 제조하였다.And the savory juice (water), pear, radish, onion, garlic, ginger, Molokia, Yuzawa, shiitake powder, kelp powder, anchovy powder, shrimp powder, red pepper powder, red pepper paste, etc. Seasoned seasonings were mixed and packaged and frozen at minus 25 ° C for second ripening to prepare octopus bulgogi.
[실시 예 2] 1차 숙성이 부족한 문어 불고기 제조Example 2 Preparation of Octopus Bulgogi Lacking Primary Aging
문어를 준비하여 세척한 후 몰로키아 끊는 물에 4분 삶아 열처리한 후 냉각하여 식혀주었다.The octopus was prepared and washed, boiled for 4 minutes in the water of Molokia, heat treated, cooled, and cooled.
그리고 식힌 문어를 선별하여 영하 10℃로 급냉하여 1차 숙성한 후 압연 절단기에 의해 일정 두께 및 크기로 절단하였다.Then, the cooled octopus was selected, quenched to minus 10 ° C., and aged first, and then cut into a predetermined thickness and size by a rolling cutter.
그리고 상기 절단된 문어를 다시 세척한 향신즙(물), 배, 무, 양파, 마늘, 생강, 몰로키아, 유자와, 표고버섯가루, 다시마가루, 멸치가루, 새우가루, 고추가루, 고추장 등의 천연조미료로 된 양념을 혼합하여 포장한 후 영하 25℃에서 냉동하여 2차 숙성하여서 문어 불고기를 제조하였다.And the savory juice (water), pear, radish, onion, garlic, ginger, Molokia, Yuzawa, shiitake powder, kelp powder, anchovy powder, shrimp powder, red pepper powder, red pepper paste, etc. Seasoning seasonings were mixed and packaged and frozen at minus 25 ° C for second ripening to prepare octopus bulgogi.
[실시 예 3] 2차 숙성이 부족한 문어 불고기 제조Example 3 Preparation of Octopus Bulgogi Lacking Second Aging
문어를 준비하여 세척한 후 몰로키아 끊는 물에 4분 삶아 열처리한 후 냉각하여 식혀주었다.The octopus was prepared and washed, boiled for 4 minutes in the water of Molokia, heat treated, cooled, and cooled.
그리고 식힌 문어를 선별하여 영하 40℃로 급냉하여 1차 숙성한 후 압연 절단기에 의해 일정 두께 및 크기로 절단하였다.Then, the cooled octopus was selected, quenched to minus 40 ° C., and aged first, and then cut into a predetermined thickness and size by a rolling cutter.
그리고 상기 절단된 문어를 다시 세척한 향신즙(물), 배, 무, 양파, 마늘, 생강, 몰로키아, 유자와, 표고버섯가루, 다시마가루, 멸치가루, 새우가루, 고추가루, 고추장 등의 천연조미료로 된 양념을 혼합하여 포장한 후 영하 10℃에서 냉동 하여 2차 숙성하여서 문어 불고기를 제조하였다.And the savory juice (water), pear, radish, onion, garlic, ginger, Molokia, Yuzawa, shiitake powder, kelp powder, anchovy powder, shrimp powder, red pepper powder, red pepper paste, etc. Seasoned seasonings were mixed and packaged and frozen at minus 10 ° C for second ripening to prepare octopus bulgogi.
[실험 예] 관능실험[Experimental example] sensory experiment
관능 검사는 연령과 성별을 고려하여 10~60대 연령의 성인 남녀를 각각 연령대 별로 5명씩해서 총 30명을 관능검사원으로 선별하여 미리 검사훈련을 실시한 후 상기 실시 예 1 내지 3 및 종래 소 불고기에 대하여 평가하였다.In the sensory test, in consideration of age and gender, adult men and women of 10 to 60 years of age were selected from 5 persons of each age group, and a total of 30 people were selected as sensory inspectors, and the test was performed in advance. Evaluation was made.
실시 예 1 내지 3로 제조된 시료는 무작위 순서로 제공되었으며, 각 관능검사원이 동시가 아닌 개별적 평가를 행하였다.Samples prepared in Examples 1 to 3 were provided in random order and each sensory tester performed individual evaluations, not concurrent.
관능검사는 맛, 육질, 시각적 색깔 및 총기호도에 대하여 아주 나쁘다(1점)에서 아주 좋다(5점)까지 5단계의 기호척도법으로 평가하였다.Sensory evaluation was performed on five taste scales, from very poor (1 point) to very good (5 points) for taste, meat quality, visual color, and total symbol.
상기 실시 예 1 내지 3에 대한 전체적인 관능검사 및 종래 불고기와의 맛과 총기호도 부분에 대한 관능검사 결과를 다음 표 1에 기재하였다.The overall sensory test for the Examples 1 to 3 and the results of the sensory test for the taste and the total symbol portion with the conventional bulgogi is described in Table 1 below.
[표 1]TABLE 1
상기 표 1의 결과에서 알 수 있듯이, 실시 예1의 문어 불고기에 비해 실시 예2 및 실시 예3의 1,2차 숙성이 부족한 경우에 문어의 육질에 대한 쫀득거림이 떨 어지고 양념 맛이 충분이 베이지 못해 맛, 육질, 총기호도 뿐만 아니라 시각적 색깔 또한 전체적으로 떨어진다는 사실을 알 수 있었다.As can be seen from the results of Table 1, when the first and second maturation of Example 2 and Example 3 is insufficient compared to the octopus bulgogi of Example 1, the stiffness of the octopus fell and the seasoning taste is sufficient. I can't believe that Beige doesn't taste, flesh, firearms, or even visual colors as a whole.
그리고, 상기한 문어 불고기와 기존의 소 불고기와의 맛과 총기호도 비교에 있어서도 문어 불고기의 맛과 기호도에 있어서 떨어지지는 않는 사실을 알 수 있었다.In addition, it was found that the taste and preference of the octopus bulgogi and the existing beef bulgogi do not fall in the taste and preference of the octopus bulgogi.
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| KR101396680B1 (en) * | 2013-07-10 | 2014-05-16 | 이정훈 | A octopus boiling method and a octopus boiled by the method for incresing potassium |
| KR20160076285A (en) | 2014-12-22 | 2016-06-30 | 씨제이푸드빌 주식회사 | Manufacturing Method of Webfoot Octopus Marinade and Roasted Webfoot Octopus |
| KR20190058109A (en) * | 2017-11-21 | 2019-05-29 | 임대곤 | Method for aging meat using comb pen shell |
| KR102628815B1 (en) | 2023-02-10 | 2024-01-23 | 이혜경 | anufacturing methods of medicinal octopus soup |
| KR102643156B1 (en) * | 2023-09-01 | 2024-03-04 | 주식회사 조경민 | A manufacturing method of octopus sundaeguk and octopus sundaeguk prepared thereby |
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| KR100936720B1 (en) | 2009-06-22 | 2010-01-14 | 황문일 | Cuttlefish similar with roast meat and process for preparing the same |
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| KR970064459A (en) * | 1997-07-12 | 1997-10-13 | 최동림 | Seasoned Bulgogi Squid |
| JP2003164269A (en) | 2001-09-19 | 2003-06-10 | Arusu:Kk | Processed octopus |
| KR100557784B1 (en) | 2004-08-19 | 2006-03-06 | 정화식품(주) | Manufacturing process of a flavorous cuttlefish mixed condensed ginseng |
| KR20060037949A (en) * | 2004-10-29 | 2006-05-03 | 이용길 | Seasoning cuttlefish including green tea leaf ingredient and manufacturing method of it |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101396680B1 (en) * | 2013-07-10 | 2014-05-16 | 이정훈 | A octopus boiling method and a octopus boiled by the method for incresing potassium |
| KR20160076285A (en) | 2014-12-22 | 2016-06-30 | 씨제이푸드빌 주식회사 | Manufacturing Method of Webfoot Octopus Marinade and Roasted Webfoot Octopus |
| KR20190058109A (en) * | 2017-11-21 | 2019-05-29 | 임대곤 | Method for aging meat using comb pen shell |
| KR102628815B1 (en) | 2023-02-10 | 2024-01-23 | 이혜경 | anufacturing methods of medicinal octopus soup |
| KR102643156B1 (en) * | 2023-09-01 | 2024-03-04 | 주식회사 조경민 | A manufacturing method of octopus sundaeguk and octopus sundaeguk prepared thereby |
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