KR20090078600A - Method for processing a gulbi - Google Patents

Abstract

A method for manufacturing the functional steamed dried yellow corvina is provided to remove the fishy smell of dried yellow corvina and to prevent acidification by using Bambusae Caulis in Liquamen. A method for manufacturing the functional steamed dried yellow corvina comprises the steps of (S2) dipping the dried yellow corvina in the aqueous solution of Bambusae Caulis in Liquamen; and (S3) steaming the dipped yellow corvina at 100~150°C for 10~30 min. Preferably the aqueous solution of Bambusae Caulis in Liquamen comprises 10~90 weight% of Bambusae Caulis in Liquamen and 10~90 weight% of water.

Description

Method of manufacturing functional steamed oysters. {Method for processing a gulbi}

The present invention relates to a method of manufacturing functional steamed oyster fertilizer, and more particularly, by immersing the dried oyster fertilizer in the bamboo steam and steaming it, so as to have the pharmacological action and functionality of the kill force, the smell of oyster to remove the fishy smell To ensure the hygienic stability of the food, and without the extra cooking process to consume the oysters by simple warming.

Oysters, a traditional food of our country, are sprinkled with salt, sprinkled with salt, and dried. The oysters as described above are traded in dried sea breeze, or juicy oysters are frozen and refrigerated after refrigeration.

In each household, the oyster is simply heated to edible and then edible, which is easily deteriorated due to the intestinal and undigested contents present in the abdominal cavity of the oyster. The rancidity is caused by the rancidity. In addition, when cooking or cooking oysters at home, smoke and fishy smells are generated, and in modern apartments, residential environment is changing to avoiding food.

In addition, traditional conventional oyster ratio accounts for about 30% of inedible tofu, guts, spines, and fins, resulting in garbage, and caused by pests such as flies and cockroaches. It is becoming.

In order to solve this problem, Korean Patent No. 265297, "Manufacturing Method of Steamed Oysters," freezes dried oysters, thaws them, steams them with steam, and quenchs them again to separate oyster meats. The convenience of tasting, fishy removal of oysters, and texture and taste were improved. However, it was not possible to prevent early decay during drying, and steaming with steam alone did not have sufficient fishy removal effect.

Another pre-registered Korean Patent No. 347089 "Gulbi's pickling method of red pepper paste" was applied to dry dried oysters to allow the effective ingredient of red pepper paste to penetrate into the inside of oysters, but this method also increased the texture of oysters. The method of manufacturing seasoned oyster beetle of Korean Patent No. 396814, which is previously registered, is laid out by seasoning and then marinated, dried in sea breeze and dried, vacuum-packed and quenched. However, this method also could not remove smoke, fishy smell, etc. generated when baking or cooking in a separate cooking method, there was a problem that can not prevent corruption and deterioration due to the intestines.

On the other hand, bamboo power refers to a natural substance obtained by applying heat to bamboo using a heat medium and then filtering and aging the clear and transparent extract from an airtight container. In Dongbogam, acute period stroke, tight chest feeling, speech impairment caused by stroke He also manages consciousness disorders and congestion (diabetes), as well as all emergency diseases such as tetanus, postpartum fever, and children's games.

In particular, the specialty books of Chinese medicine, such as Chinese herbal medicine dictionary and herbal medicine, emphasize that death is an essential medicine for the treatment of consciousness disorder, speech disorder and semi-neglectiveness caused by stroke. In addition, looking at the recent research data, killing force is effectively known to antibacterial, anti-cancer, anti-dermatitis, etc., and has been practically used in various fields such as functional drinks, functionalized equipment silk, malt, acne improver, tonsil treatment, Daetongbap, Daetongju.

Prior Art Literature Information

Domestic Patent Registration No. 265297

Domestic Patent Registration No. 347089

Domestic patent registration # 396814

Therefore, an object of the present invention is to solve the above-mentioned problems with the conventional oysters, by processing steamed oysters by using bamboo power, smoked by the killing force to remove the fishy smell of oysters and to prevent rancidity, texture of oysters And to improve the taste.

Also, by steaming and distributing oysters and removing non-edible parts, oysters can be easily ingested by simple warming, and no waste is generated after ingesting oysters, and the distribution cost of the refrigerator's loading area and logistics transportation cost is reduced. It is to provide a method of manufacturing a functional steamed oyster ratio.

Method for producing a functional steamed oyster ratio according to the present invention for achieving the above object, the step of immersing the dried gulbi in the aqueous solution of bamboo,

It characterized in that it comprises the step of steaming the dipped dry gulbi.

According to the manufacturing method of the functional steamed oysters of the present invention, by processing the steamed oysters by using the killing force, the smoked smell by the killing force removes the fishy smell of the oysters and prevents the rancidity of the oysters, smoked smell when burning the oysters in oak It provides the effect of having the same flavor as absorbed in the meat quality of oysters.

In addition, by steaming and distributing oysters, it is possible to easily consume oysters by simply warming them up, and there is no hassle caused by cooking oysters and prevents the indoor air from becoming cloudy due to the smell of cooking. It provides the effect to enjoy as an instant food.

Also, by removing the non-edible parts of oysters and vacuum-packing them, they prevent the occurrence of odors and pests caused by the non-edible parts left after ingesting oysters, and increase the distribution cost of the refrigerator's loading area and logistics transportation costs by more than 30%. It provides the effect of saving.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

1 is a manufacturing process diagram of the functional steamed oyster ratio in accordance with the present invention, dry oyster preparation (S1), oyster immersion (S2), steaming oyster steaming (S3), removal of the non-edible parts of oysters (S4), vacuum packaging (S5) ), Sterilization (S6) and cooling step (S7).

First, prepare a dry gulp (S1).

At this time, the dry gulbi may be used by simply drying the early, but in order to further increase the effect of the present invention, as shown in Figure 2, the step of salting and then salting early (S11) and the salted early green tea leaf extract It is preferable to prepare, including the step (S12) immersed in the phosphorus polyphenol extract, and the step (S13) to dry the immersed early so that the moisture is 20 to 60% at low temperature.

The salting step (S11) may be salted for 4 to 6 hours until the salinity of the early meat becomes 1 to 5% by weight, which is adjusted to suit the taste of the intake (consumer).

And the step of immersing the premature in the polyphenol extract (S12), to prevent the premature decay, and prevent adult diseases such as hypertension and arteriosclerosis, while the polyphenol penetrates into the premature meat to increase premature texture To immerse it for about 10 minutes.

In this case, the polyphenol is a generic term for a plant component having a plurality of phenolic hydroxyl groups in the molecule, and is known to be the fourth largest after the dietary fiber components such as cellulose, hemicellulose, and lignin among plant components, particularly grapes, apples, and green tea. , Plum, quince, persimmon, pine needles, etc. are present in the high blood pressure prevention, diabetes prevention, arteriosclerosis prevention, heavy metal emissions, anti-cancer, odor removal and the like.

The polyphenol extract is pulverized with natural materials containing polyphenols, such as grapes, apples, green tea, plum, lancho, quince, persimmon, pine needles, with shells and seeds, and then 2 to 4 times the pulverized natural materials. Add water and stir for 2-3 hours in a 60 ~ 80 ℃ constant temperature water bath to make polyphenol

After extraction, the resultant was separated for 20 to 40 minutes at 5,000 to 10,000 rpm using a centrifuge, and the residue was filtered using filter paper or gauze to obtain a polyphenol extract.

When the salting (S12) is completed, it is dried (S13) so that the moisture is 20 to 60% at low temperature to prepare a dry refractive ratio (S1).

When dry dry ratio is prepared as described above (S1), the prepared dry refractive ratio is immersed in the aqueous solution of the force (S2). The reason for immersing the dry oyster in the aqueous solution of the bamboo is to have the ability to penetrate into the meat of the oyster to have a smoked smell to remove fishy smell, and at the same time have the function of antimicrobial, anticancer, anti dermatitis, etc. It is also to prevent the corruption of oysters.

At this time, the aqueous solution is to be 10 to 90% by weight of water and 10 to 90% by weight of water, if the force is less than 10% by weight of the effect is negligible and exceeds 90% by weight of the inside of the meat as excessive penetration Because of the strong smell and taste.

And the immersion time is 10 to 30 minutes, because if the immersion time is less than 10 minutes, the penetration is not complete, and even if it exceeds 30 minutes, the enhanced action effect due to the death no longer appears, which is inefficient.

When the immersion (S2) is completed in the aqueous solution as described above is steamed (S3) the immersion dry gulbi.

The steaming refers to steaming using steam. After the immersion of dried oysters is added to a steamer, water is added and steamed for 10 to 30 minutes at a temperature of 100 to 150 ° C.

At this time, ginger can be added to the steamer together with water, which is intended to help remove the fishy smell and improve flavor by allowing the fragrance of ginger to penetrate into the meat of oysters. The ginger is preferably added only about 2 to 10% by weight of ginger to 90 to 98% by weight of water, because when the excess is rather reduced texture.

The steaming, that is, the temperature of the steam at 100 to 150 ° C., takes into account the breaking point of the water and the texture of the oysters. The time is also set to 10 to 30 minutes so that the oysters are completely extinguished and the texture is excellent. .

When the steaming is completed (S3), to remove the non-implantation sites, such as tofu, guts, spine, fins from the steamed oysters (S4). This is to prevent by-products generated after ingestion of oysters are thrown away as trash, resulting in odors, and pests such as flies and cockroaches. In addition, by removing the non-edible portion and circulating, it is to reduce additional distribution costs such as the loading area of the refrigerator, logistics shipping cost more than 30%.

When the non-edible portion is removed (S4), the gulbi with the non-edible portion removed is vacuum packed (S5). At this time, the vacuum packaging method is to use the vacuum packaging method used in the conventional food distribution process, the degree of vacuum is preferably 760mmHg, but is not necessarily limited thereto.

And when the vacuum packaging (S5) is completed, sterilization (S6) of the packed oysters in steam or hot water to enable freshness and long-term storage. The sterilization condition is a sterilization treatment for 10 to 30 minutes at a temperature of 70 ~ 100 ℃, if the sterilization is possible, the sterilization method is not limited.

After the sterilization (S6) is completed, the sterilized oysters are put in cold water and cooled (S7), and then frozen in a freezing temperature of less than 20 ℃ and then refrigerated at less than 20 ℃.

The functional steamed oysters processed in the above manner is distributed in a vacuum package and put in a microwave oven, electric oven, rice cooker, hot water, etc. in a home or a restaurant for 1 to 3 minutes, and can be taken out and eaten immediately. There is no occurrence of fishy smell and no waste caused by non-edible parts. Anyone can easily use it as a health food.

Hereinafter, the present invention will be described in more detail with reference to the following examples.

(Example 1)

The reference group was pickled for 6 hours with salt from which the brine was removed and then immersed in a polyphenol extract for 10 minutes and dried at a low temperature until the water became 40% by weight. Then, the dried oysters were immersed in a bamboo aqueous solution mixed with 20% by weight and 80% by weight of water for 10 minutes, and then put into a steamer, and 3L of water and 100g of chopped ginger were put at the bottom of the steamer. Then, by applying heat to the steam temperature for 10 minutes at 100 ℃ steam was removed from the steamer and cooled. Remove the tofu and dorsal fins of the cooled oysters, cut the stomach, remove the intestines, carefully remove the spine, unfold the meat pieces, and leave them in vacuum (but leave the eggs intact). After sterilizing for 10 minutes in a boiling water of ℃, immediately immersed in cold water, cooled and then rapidly frozen below -35 ℃ and refrigerated below -20 ℃.

(Example 2)

In the same manner as in Example 1, but when removing the non-planting site to remove the tofu and cover the back, and then removed the viscera and spine and then expanded into a butterfly-shaped vacuum packaging.

(Example 3)

The same method as in Example 1 was carried out, but when removing the non-inplantation site, the tofu was removed, and both fish meats were sliced around the spine and ported into two pieces of fillet.

(Comparative Example)

The same process as in Example 1, but omitting the force immersion step.

(Sensory test)

The fishy oyster ratios prepared in Examples and Comparative Examples were tested for fishy, rancidity and viable cell number. The sensory test was performed on 25 sensory test personnel using a 5-point scale method.

The test results are shown in Tables 1 and 2 below.

Experimental results of TMA, POV and viable cell count of Examples and Comparative Examples division TMA (mg%) POV (meq / kg) Viable cell count (CFU / g) Example 1 1.01 32 0 Example 2 1.01 31 0 Example 3 1.00 29 0 Comparative example 2.14 45 0

In Table 1, TMA is a causative agent of fishy fish, and POV is a substance showing the acidity of fat in fish meat.

Sensory test results of the Examples and Comparative Examples division Example 1 Example 1 Example 1 Comparative example flavor 4.8 4.8 4.7 4.2 smell 4.8 4.8 4.8 4.0 Organization 4.5 4.5 4.6 4.4 Symbol 4.7 4.7 4.6 4.1

In Table 2, the evaluation criteria are 1: very dislike, 2: generally dislike, 3: not good or dislike, 4: moderately good, 5: very good, and the average value of 25 people was described.

As can be seen in Table 1 and Table 2, the functional jimyeo gulbibi of the present invention was found to be better in terms of taste, smell, texture and overall preference compared to the general jimgulbi, and rancidity and fatty analyte indicator test of fat The results showed that the embodiments of the present invention are excellent. And no significant difference was found in the comparison according to the fish processing method of Examples 1, 2 and 3.

As described above, the present invention has been described with reference to the above embodiments, but the present invention is not limited to the above embodiments, and for example, wood vinegar, bamboo vinegar, etc. may be used in place of bamboo force, and immersion of the polyphenol extract. It is also possible to use a method of penetrating the syringe, but various modifications are possible without departing from the scope and spirit of the present invention.

1 is a manufacturing process diagram according to the present invention.

Figure 2 is a manufacturing process of the dry gululbi according to the present invention.

Claims (5)

In the manufacturing method of steamed oyster ratio, Immersing the dry oyster in an aqueous solution of force, Method of producing a functional cubic oysters, characterized in that comprising the step of steaming the dipped dry gulbi. The method of claim 1, wherein the aqueous solution of bamboo is 10 to 90% by weight and 10 to 90% by weight of water. The method of claim 1, wherein the steaming step is characterized in that steaming for 10 to 30 minutes at a temperature of 100 ~ 150 ℃. The method according to any one of claims 1 to 3, The dry oyster ratio is a method of producing a functional jimyeo gulbibi, characterized in that after immersed in a polyphenol extract, and dried it. The method according to any one of claims 1 to 3, After the steaming step, removing the unetched portion of the steamed oysters, vacuum packaging the oysters from which the non-edible portions have been removed, sterilizing the vacuum-packed oysters, and sterilized oysters Method of producing a functional cubic oyster ratio characterized in that it further comprises the step of cooling.

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