KR20100004049U - Dried squid softening process - Google Patents

Dried squid softening process Download PDF

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Publication number
KR20100004049U
KR20100004049U KR2020080013479U KR20080013479U KR20100004049U KR 20100004049 U KR20100004049 U KR 20100004049U KR 2020080013479 U KR2020080013479 U KR 2020080013479U KR 20080013479 U KR20080013479 U KR 20080013479U KR 20100004049 U KR20100004049 U KR 20100004049U
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squid
dried
hours
vinegar
immersed
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KR2020080013479U
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Korean (ko)
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천수근
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천수근
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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
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
    • A22C25/02—Washing or descaling fish
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
    • A22C25/17—Skinning fish
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/03—Drying; Subsequent reconstitution

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

본 발명은 부드러운 건조오징어를 가공하는데 있어서 특히 오징어 특유의 비린 냄세를 제거할 뿐만 아니라 염기가 낮고 씹어 먹기가 부드럽도록 조직을 변환시켜 이용이 편리한 부드러운 건조오징어 가공법에 관한 것이다.The present invention relates to a soft dry squid processing method that is easy to use by transforming the tissue so as to remove the fishy smell peculiar to the squid, and the low base and soft chew.

오징어는 원양과 연안에서 풍부히 어획되는 어족으로 우리민족이 예부터 쉽게 애용해 왔던 영양이 풍부하고 요리하기가 쉬운 수산물로써 다양한 형태로 가공되어 유통되고 있다. 특히 건조형태의 오징어가 대부분인 바 이용하기에는 조직이 질기고 딱딱하며, 특유의 비린내와 염기가 있어 구워 먹거나 그냥 먹기에 불편하고, 식용후에는 입이나 손등에 불쾌한 냄세가 잔존하여 비위생적이다.Squid is a fish family caught abundantly in the ocean and the coast. It is a nutritious and easy-to-cook seafood product that our Korean people have used habitually and has been processed and distributed in various forms. In particular, most of the dried form of squid, the tissue is tough and hard to use, because it has a characteristic fishy and base, uncomfortable to eat or just to eat, unpleasant smell remains in the back of the mouth or hands after eating is unsanitary.

본 발명은 이를 개선하고자 위생적이고 부드러운 건조오징어를 선별 세척하고, 식초첨가물에 침적시키고, 숯포대를 넣고 끓이고, 식용알콜과 제오라이트 혼합물을 투입한 용액에 침적시키고, 디시 건조시킨 후 압봉로울러에 통과시키어 건조오징어를 부드럽게 만드는 것이다.In order to improve the present invention, the hygienic and gentle dry squids are selectively washed, immersed in vinegar additives, placed in a charcoal bag and boiled, immersed in a solution containing an edible alcohol and zeolite mixture, dried in a dish and passed through a push rod roller. To soften dried squid.

건조오징어, 식초, 숯, 제오라이트, 알콜. Dried squid, vinegar, charcoal, zeolite, alcohol.

Description

부드러운 건조오징어 가공법 {Dried squid softening process}Dried squid softening process

본 발명은 건조오징어를 부드럽게 가공하는 벙법에 관한 것으로, 오징어 특유의 비린내와 냄세를 제거시키고 부드럽게 하기위해, 식초,숯,알콜,제오라이트 등을 활용하고, 적합한 압봉로울러를 통과시켜 건조오징어를 부드럽게 가공하는 방법에 관한 것이다.The present invention relates to a method for smoothly processing dried squid, and to remove and soften the smell and smell of peculiar squid, using vinegar, charcoal, alcohol, zeolite, etc. It is about how to.

건조오징어는 보통 그 상태에서 굽거나, 물에 침적시키거나, 압봉로울러를 통과시키어 가공해 왔으며, 보다 확실히 비린내와 냄세를 제거시키기 위한 처리가 요구되고 있으며, 로울러도 오징어 육질에 적합한 압봉의 제작사용이 요구되고 있다.Dried squid has been processed by baking, immersing in water, or by passing through a push roller, usually requiring treatment to remove fishy and odor. This is required.

건조오징어의 특유한 냄세와 비린내를 제거하고, 건조되어 딱딱한 육질을 부드럽게 시켜야 하는 과제가 있다.There is a problem of removing the peculiar smell and fishy smell of dried squid and softening the dried meat.

냄세와 비린내를 제거시키기 위해, 식초물에 침적시키고, 숯 또는 활성탄을 사용하고, 식용알콜과 활성제오라이트 혼합물에 침적시킨다. 오징어 육질을 부드럽게 하기위해, 세척 탈피공정과 특수 압봉로울러를 통과시킨다.To remove the smell and fishy smell, it is immersed in vinegar, and charcoal or activated charcoal is used and immersed in a mixture of edible alcohol and activator ore. In order to soften the squid meat, it is passed through a cleaning stripping process and a special pressure roller.

본 발명은 기존 건조오징어의 특유한 비린내와 냄세(이취, 이미)를 완전히 제거하고, 딱딱한 육질을 부드럽게 해주어, 이용과 먹기에 좋아지게 된다.The present invention completely removes the characteristic fishy smell and smell (odor, already) of the existing dried squid, softens the hard meat, and becomes better to use and eat.

본 발명의 부드러운 건조오징어 가공법은 3단계의 제조 공정으로 이루어진다. 제1단계는 오징어 원재료를 선별하여 내장과 다리를 분리 제거한 후 1％∼5％의 식초를 첨가한 물에 몸체를 1시간∼6시간 침적시킨 다음 흐르는 물에 세척하면서 탈피하는 공정이며, 제2단계는 입도 100메쉬(MESH)의 숯(입상 활성탄)포대를 준비하여 일정량의 물에 넣고, 100도 C이상으로 2시간∼3시간 정도 끓인 후 상온으로 냉각시키고, 농도 10％∼30％의 식용 알콜과 활성 제오라이트 혼합물을 투입 교반시킨 용액에 제1단계에서 처리된 몸체를 약 2시간∼5시간 침적시켜, 비린내와 염기를 없애는 공정이다. 제3단계는 제2 공정단계에서 얻어진 몸체를 건조대에서 건조도가 30％∼70％가 되도록 건조시키고 압봉의 크기가 길이는 7 mm∼12 mm, 간격은 5 mm∼15 mm로 나열 구성된 특수 압봉로울러에 통과시켜 2시간∼5시간 건조시키는 공정인 바 본 발명의 가공방법은 제3단계의 특수 압봉로울러 통과 공정과 로울러 투입전 제1단계, 제2단계의 전처리 조건과 로울러 통과 후 건조조건에 그 특징이 있는 것으로 이와 같이 가공된 부드러운 건조오징어는 종래의 딱딱하고 질긴 건조오징어와는 달리 식용 및 이용하기에 매우 적합한 것이다.Soft dry squid processing method of the present invention consists of a three-step manufacturing process. The first step is to separate raw materials of squid, separate and remove internal organs and legs, and then immerse the body in water containing 1% -5% vinegar for 1 hour to 6 hours, and then peel off while washing in running water. In the step, prepare a charcoal (granular activated carbon) bag of 100 mesh particle size (MESH), put it in a certain amount of water, boil it at 100 degrees C or more for 2 hours to 3 hours, and then cool it to room temperature, and then eat 10% to 30% of food. The body treated in the first step is immersed for about 2 hours to 5 hours in a solution in which the mixture of alcohol and active zeolite is added and stirred to remove fishy smell and base. In the third step, the body obtained in the second process step is dried in a drying table so that the drying degree is 30% to 70%, and the size of the push rod is 7 mm to 12 mm in length and the interval is 5 mm to 15 mm. The process of the present invention is a step of passing the roller through a roller for 2 hours to 5 hours. Its characteristic is that the soft dried squid processed in this way is very suitable for edible and use unlike the conventional hard and tough dry squid.

포장된 가미오징어를 만들거나, 대량으로 건조오징어를 만들 때 본 발명을 이용하여 맛도 좋고, 육질도 부드러운 건조오징어를 만들 수 있다.When making a packaged squid, or dry squid in large quantities using the present invention, it is possible to make a dry, dried squid with good taste and quality.

도면은 제1단계와 제2단계의 침적시키어, 탈피, 탈취, 탈미의 과정과 건조공정의 도면 설명은 생략하고, 제3단계의 압봉로울러 통과 시, 압봉로울러와 보통로울러(민자)를 상하에 두고 사용하는 공정을 나타낸 도면이다.The drawings are deposited in the first and second stages, and the description of the process of stripping, deodorization, desorption and drying process is omitted, and when passing through the pressing roller of the third stage, the pressing roller and the ordinary roller (private) are moved up and down. It is a figure which shows the process of leaving and using.

Claims (1)

건조오징어를 만드는 데 있어서, 1％∼5％의 식초를 첨가한 세척수에 1∼6시간 침적한 몸체를 탈피하는 단계,In making dried squid, the step of stripping the body soaked for 1 to 6 hours in the wash water to which 1% to 5% vinegar is added, 입도 100메쉬의 숯포대( 또는 입상 활성탄)을 투입시키고 2∼3시간 끓인 후, 냉각시키고 농도 10％∼30％의 식용 알콜과 활성 제오라이트 혼합물을 투입 교반한 액에 몸체를 2∼5시간 침적시켜 비린내와 염기를 제거하는 단계,A charcoal bag (or granular activated carbon) having a particle size of 100 mesh was added thereto, boiled for 2 to 3 hours, cooled, and the body was immersed for 2 to 5 hours in a stirred solution containing 10% to 30% of an edible alcohol and an active zeolite mixture. Removing fishy and bases, 건조도가 30％∼70％가 되도록 건조시키고 압봉의 크기가 7∼12 mm, 간격은 5∼15 mm로 나열구성된 특수 압봉로울러에 통과시키고, 2∼5시간 건조시키는 단계,Drying to dryness of 30% to 70% and passing through a special push rod roller arranged in a size of 7-12 mm, 5-15 mm intervals, and dried for 2 to 5 hours, 상기 단계에 따라 건조오징어를 부드럽게 만드는 방법.How to soften the dried squid according to the above steps.
KR2020080013479U 2008-10-09 2008-10-09 Dried squid softening process KR20100004049U (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101695924B1 (en) * 2016-05-31 2017-01-12 주식회사 한진씨푸드 Manufacturing Method For Processed Fish Slice and Processed Fish Slice by Manufactured Thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101695924B1 (en) * 2016-05-31 2017-01-12 주식회사 한진씨푸드 Manufacturing Method For Processed Fish Slice and Processed Fish Slice by Manufactured Thereof

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