KR20090096794A - The function characteristic dried squid which adds a flavor - Google Patents

Abstract

A functional dried squid with a soft texture and a preparing method thereof are provided to secure effective components from plum extract and deep ocean water while showing excellent flavor and soft texture. A method for preparing a functional dried squid with a soft texture comprises: a first step of mixing plum extract, deep ocean water and raw water in a ratio of 5 : 40 : 55; a second step of soaking the squid into the mixed liquid and keeping it at low temperature of 2°C or less for 5 hours; a third step of drying the aged squid for 10 hours; and a fourth step of sprinkling the plum extract over the semi-dried squid. The ingredients of the plum extract and deep ocean water enhance the taste and nutrients of the squid. The soft texture with proper amount of moisture included in the squid improves consumer preference.

Description

 Functional dried squid with added flavor {The function characteristic dried squid which adds a flavor}

    The present invention relates to a method for processing dried squid, generally a squid is a generic term for mollusks belonging to the cephalopods, and the body, head and legs surrounded by the outer membrane is composed of one continuous part to reduce cholesterol in the liver It contains an excess of taurine, an active ingredient that aids in function and is good for nerve stabilizing effects. Despite the nutritional excellence as described above, due to the lack of raw material pretreatment technology, lack of understanding of the processing process of the product, etc., the commercialization technology that meets the recent foodization pattern has been underdeveloped. As such, the dried squids, which are in the trend of decreasing consumption, have a hard texture due to excessive drying during processing and distribution, and the quality of the dried squid is easily deteriorated by exposure to consumer consumption, oxygen and ultraviolet microorganisms during distribution. Accordingly, the present invention provides a dried squid processing method that can penetrate directly into the raw squid meat through the pre-treatment process during the processing of dried squid, which is beneficial to the human body, and has a pharmacological effect and a hygienic and most suitable content of the beneficial ingredients.

 [Document 1] Japanese Patent No. 3721113

 [Patent 2] Japanese Patent Laid-Open No. 2002-238510

Squid contains many amino acids such as taurine, which is beneficial to the human body, but has many disadvantages such as acidic foods and poor digestion. Also, squid has a lack of understanding of raw material pre-treatment technology and processing process of products. It is behind the fact that food technology is not applied.

It is characterized by including the process of mixing and immersing the raw squid, deep sea water and bottled water in the squid, the maturing process of aging at low temperature, and the process of applying the plum stock to the semi-dried squid, plum and marine By making dried squid containing the ingredients of deep water, there are many ingredients that are effective for the human body, but to compensate for the disadvantages of squid, which reduces consumption rate for various reasons, it makes a more complete food.

 Due to the present invention, the squid's inherent components (taurine, betaine, EPA, DHA, etc.), the inherent components of the plum extract (organic acid, vitamins, organic acids, etc.) and the inherent components of deep sea water (minerals, essential trace elements, etc.) Maximizes cholesterol levels, lowers anti-cancer effects, diabetes, diet, hypertension, hangover removal, and the unique flavor of plum and soft texture. It can improve and increase the pharmacological effect on the metabolism of the human body.

  In the present invention, the first squid is a frozen squid, and the thawing process is preferably thawed using sea water so as to preserve the water-soluble protein component and beneficial components of the squid. The bowing process that separates the viscera and removes eyes and teeth after releasing the trunk by classifying it into the second ear, trunk and legs. It is preferable to clean the third lively squid in a washing tub using centrifugal force. In the fourth immersion process, a mixture of immersed squid, deep seawater and bottled water in a ratio of 5:40:55 is deposited to have pharmacological effects and flavors inherent in plum and deep seawater. In the fifth aging process, it is aged for 5 hours at low temperature below 2 ℃ in a low temperature refrigerator. The sixth drying process allows for natural drying, hot air drying, and cold air drying. After about 10 hours from the start of drying by the seventh application process, the plum stock solution is applied to the surface of the dried squid, which is semi-dried, and dried to a good texture with 20% moisture content.

Claims (1)

In the functional dry squid manufacturing method,  Dipping mixed squid with plum, deep sea water and bottled water in a ratio of 5:40:55; A aging step of aging at low temperature of 2 ° C. or lower for 5 hours; A method of manufacturing dried squid, which comprises a component of plum and deep sea water, comprising a step of applying a plum stock solution to a semi-dried squid after about 10 hours of starting to dry.