KR20110023010A - Pizza using crab and its manufacturing method - Google Patents
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- KR20110023010A KR20110023010A KR1020090080579A KR20090080579A KR20110023010A KR 20110023010 A KR20110023010 A KR 20110023010A KR 1020090080579 A KR1020090080579 A KR 1020090080579A KR 20090080579 A KR20090080579 A KR 20090080579A KR 20110023010 A KR20110023010 A KR 20110023010A
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- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
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- A21D2/36—Vegetable material
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- A21D8/02—Methods for preparing dough; Treating dough prior to baking
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
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- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
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- 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
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- A23L17/50—Molluscs
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
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Abstract
Description
본 발명은 게살이 포함된 해산물 피자 및 그 제조방법에 관한 것으로서, 보다 상세하게는, 게살이 포함된 각종 해산물을 이용하여 해산물 성형판을 먼저 제조한 후 빵 성분에 해당하는 피자 도우를 만들어 해산물 성형판과 상호 적층하고, 이후 피자 도우와 적층된 해산물 성형판 위에 토핑 재료를 얹어 구워내는 과정을 통해 이루어지는 게살이 포함된 해산물 피자를 제공하는 것이다. The present invention relates to a seafood pizza containing crab meat and a method of manufacturing the same, and more particularly, to prepare a seafood dough using various seafood containing crab meat first, and then to make a pizza dough corresponding to the bread ingredients seafood molding It is to provide a seafood pizza containing crab meat made by laminating with the plate, and then baking the pizza dough and the topping material on the laminated seafood forming plate.
일반적으로 피자는 이탈리아 파이의 한 종류로 밀가루를 주원료로 한 피자빵에 토마토소스와 치즈 등의 토핑(topping)을 첨가하여 구워낸 요리로서, 근래에 들어 남녀노소 모두가 즐길 수 있는 간식이나 식사대용의 음식으로 자리 잡고 있다.In general, pizza is a kind of Italian pie, baked with flour toppings such as tomato sauce and cheese toppings, and is a snack or meal substitute that can be enjoyed by all ages. Perched as food.
이러한, 피자는 주재료와 부재료 및 소스로 이루어지는 것을 기본으로 하면서 부재료인 토핑재료의 다양화와 소스의 다양화에 따라 많은 종류의 피자가 제조되고 있다.Such a pizza is made of a main material, a subsidiary material, and a sauce, and many kinds of pizzas are manufactured according to the diversification of the topping material as a subsidiary material and the diversification of the sauce.
상기 피자의 제조방법은 보통 주재료의 배합, 부재료의 배합, 소스의 조성물을 만들어 상기 재료들을 조리기에 넣어 가열하고 구워내는 것이다. The method of preparing the pizza is usually made of a combination of the main ingredients, the formulation of the subsidiary materials, the composition of the sauce and put the ingredients in a cooker to heat and bake.
이러한 피자의 일반적인 제조공정은 먼저, 피자 도우(dough)로써 밀가루, 물, 이스트, 설탕, 소금, 우유 및 버터 등을 사용하여 적당히 배합 반죽한 다음 이를 약 150ｇ 정도씩 잘라서 얇게 눌려지게 하여 피자 망 위에 올려놓은 다음, 잘게 다진 토마토, 다진 마늘, 향신유 및 소금 등을 주성분으로 하는 피자 소스를 상기 반죽된 도우에 바른 다음 골고루 섞어 준다.The general manufacturing process of such a pizza is, as a dough dough (dough) first, a suitable compound dough using flour, water, yeast, sugar, salt, milk and butter, etc., and then cut it by about 150g to be thinly pressed on the pizza net. After placing, apply the pizza sauce, which is mainly composed of chopped tomatoes, chopped garlic, spices and salt, to the dough and mix them evenly.
그 다음 상기 피자 소스 위에 치즈, 햄, 양파, 양송이, 올리브, 피망, 칠리, 케이터, 소세지 및, 잘게 다져진 고기 등을 친 후, 그 위에 다시 피자 토핑하여 피자를 굽게 되는 것인 바, 이러한 피자의 독특한 맛은 주로 배합 재료, 반죽, 배합량에 따라 결정되며 또한 굽는 과정에 있어서도 그 맛을 고유하게 하는 것이다.The pizza sauce is then topped with cheese, ham, onions, mushrooms, olives, bell peppers, chili, caters, sausages, and minced meat, and then pizza toppings are baked on the pizza bars. The unique taste of is mainly determined by the ingredients, the dough and the blending amount and also makes the taste unique in the baking process.
그리고, 상기의 원료로 반죽된 크러스트는 통상 피자오븐에서 300℃ 온도로 수분간 굽혀져 완성되는 것이다.Then, the crust kneaded with the above raw material is usually bent at a temperature of 300 ° C. in a pizza oven for several minutes.
그러나, 종래의 피자에 사용되는 통상의 재료들은 어느 정도 식상한 것이어서 새로운 구미와 입맛을 찾는 수요자의 욕구를 충분히 채워 줄 수 없었다. However, the conventional ingredients used in conventional pizzas are somewhat edible and could not fully satisfy the needs of consumers looking for new taste and taste.
따라서, 본 발명은 상술한 종래기술의 문제점을 해결하기 위해 안출된 것으로서, 게살 및 각종 해산물이 포함되어 영양이 풍부하고 담백한 맛의 피자와, 그 제조방법을 제공하는데 본 발명의 목적이 있다.Accordingly, the present invention has been made to solve the problems of the prior art, it is an object of the present invention to provide a nutritious and light flavor pizza containing crab meat and various seafood, and a method for producing the same.
상술한 목적을 달성하기 위한 기술적 수단으로, 본 발명은 게살 10 ~ 35중량%, 연육 20 ~ 40중량%, 오징어 10 ~ 20중량%을 포함하는 해산물 배합물을 제조하는 과정과; 상기 공정에서 배합된 해산물 배합물을 원형 또는 사각형상의 성형틀에 넣고 눌러서 해산물 성형판을 제조하는 과정과; 상기 공정에서 원형 또는 사각형상으로 성형된 해산물 성형판을 오븐기에 넣고 180 ~ 250℃에서 3 ~ 8분간 가열하는 과정과; 상기 가열 공정을 통해 수분을 제거한 해산물 성형판을 -38 ~ -50℃에서 급랭하는 과정과; 피자 도우를 반죽한 후, 숙성시키는 과정과; 숙성된 피자 도우 반죽물을 일정한 두께로 넓게 피고, 그 상부에 해산물 성형판을 해동 후 올려놓으며, 피자 도우의 가장자리는 해산물 성형판 측으로 말아서 크러스트를 형성하는 과정과; 상기 공정을 통해 해산물 성형판 및 피자 도우가 적층 형성된 해산물 피자 상부에 피자치즈 및 야채를 올려놓는 토핑 과정과; 상기 토핑 공정 이후, 해산물 피자는 오븐기에 넣고 230 ~ 250℃에서 5 ~ 8분동안 구워내는 과정;을 포함하여 이루어지는 것을 특징으로 한다.As a technical means for achieving the above object, the present invention provides a process for preparing a seafood formulation comprising 10 to 35% by weight crab meat, 20 to 40% by weight meat, 10 to 20% by weight squid; Preparing a seafood molded plate by pressing the seafood compound blended in the process into a round or square mold; Placing the seafood molded plate shaped into a circular or square shape in an oven in the oven and heating at 180 to 250 ° C. for 3 to 8 minutes; Quenching the seafood molded plate from which water is removed through the heating process at -38 to -50 ° C; Kneading the pizza dough and then aging; A step of spreading the mature pizza dough dough to a certain thickness, thawing the seafood mold plate on the upper portion thereof, and rolling the edge of the pizza dough to the seafood mold plate to form a crust; A topping process of placing the pizza cheese and vegetables on the seafood pizza plate and the pizza dough formed by laminating the above-mentioned process; After the topping process, the seafood pizza is put in the oven and baked for 5 to 8 minutes at 230 ~ 250 ℃; characterized in that it comprises a.
또한, 본 발명은 게살 10 ~ 35중량%, 연육 20 ~ 40중량%, 오징어 10 ~ 20중량%을 포함하는 해산물 배합물을 제조하는 과정과; 상기 공정에서 배합된 해산물 배합물을 원형 또는 사각형상의 성형틀에 넣고 눌러서 해산물 성형판을 제조하는 과정과; 상기 공정에서 원형 또는 사각형상으로 성형된 해산물 성형판을 오븐기에 넣고 180 ~ 250℃에서 3 ~ 8분간 가열하는 과정과; 상기 가열 공정을 통해 수분을 제거한 해산물 성형판을 -38 ~ -50℃에서 급랭하는 과정과; 냉동상태의 해산물 성형판은 해동시키고, 상부에 피자치즈 및 야채를 올려놓는 토핑 과정과; 상기 토핑 공정 이후, 해산물 피자는 오븐기에 넣고 230 ~ 250℃에서 5 ~ 8분동안 구워내는 과정;을 포함하여 이루어지는 것을 특징으로 한다.In addition, the present invention is a process for preparing a seafood formulation comprising 10 to 35% by weight, crab meat 20 to 40% by weight, 10 to 20% by weight squid; Preparing a seafood molded plate by pressing the seafood compound blended in the process into a round or square mold; Placing the seafood molded plate shaped into a circular or square shape in an oven in the oven and heating at 180 to 250 ° C. for 3 to 8 minutes; Quenching the seafood molded plate from which water is removed through the heating process at -38 to -50 ° C; Topping process of thawing the frozen seafood plate, put the pizza cheese and vegetables on the top; After the topping process, the seafood pizza is put in the oven and baked for 5 to 8 minutes at 230 ~ 250 ℃; characterized in that it comprises a.
바람직하게, 상기 해산물 배합물은, 게살 10 ~ 35중량%, 연육 20 ~ 40중량%, 오징어 10 ~ 20중량%, 전분 또는 쌀가루 5 ~ 10중량%, 통새우 5 ~ 10중량%, 조개살 5 ~ 10중량%, 양파 10 ~ 20중량%, 파 2 ~ 5중량%, 마늘 2 ~ 4중량%, 참기름 0.5 ~ 2중량%, 설탕 0.5 ~ 2중량%, 소금 0.5 ~ 2중량%, 후추 0.005 ~ 0.2중량%, 조미료 0.05 ~ 0.2중량%를 포함하여 이루어지는 것을 특징으로 한다.Preferably, the seafood formulation is, 10 to 35% by weight crab meat, 20 to 40% by weight, 10 to 20% by weight squid, 5 to 10% by weight starch or rice flour, 5 to 10% by weight shrimp, 5 to 10% by weight %, Onion 10-20%, leeks 2-5%, garlic 2-4%, sesame oil 0.5-2%, sugar 0.5-2%, salt 0.5-2%, pepper 0.005-0.2% , Characterized in that it comprises 0.05 to 0.2% by weight of seasonings.
바람직하게, 상기 피자 도우를 형성하는 재료는, 피자 도우의 배합물 전체 100중량%에 대해, 밀가루 또는 쌀가루 55 ~ 65중량%, 물 25 ~ 35중량%, 유지 1 ~ 2중량%, 효모(이스트) 1 ~ 2중량%, 설탕 1 ~ 5중량%, 소금 0.5 ~ 2중량%를 포함하여 이루어지며, 상기 재료를 혼합 반죽한 후, 21℃ 내지 24℃의 실온에서 3시간 내지 7시간동안 발효, 숙성시키는 과정을 통해 이루어지는 것을 특징으로 한다.Preferably, the material for forming the pizza dough is 55 to 65% by weight of flour or rice flour, 25 to 35% by weight of water, 1 to 2% by weight of oil or fat, yeast (yeast) to 100% by weight of the total mixture of the pizza dough. It comprises 1 to 2% by weight, sugar 1 to 5% by weight, salt 0.5 to 2% by weight, after mixing and kneading the material, fermentation, ripening for 3 to 7 hours at room temperature of 21 ℃ to 24 ℃ Characterized in that the process is made through.
본 발명에 따른 게살이 포함된 해산물 피자의 제조방법에 의하면, 게살 및 각종 해산물을 포함하여 영양이 풍부하고 맛과 향이 증진된 효과가 있다.According to the method for preparing a seafood pizza containing crab meat according to the present invention, the crab meat and various seafoods are rich in nutrition and have an improved taste and aroma.
또한, 해산물 성형판을 먼저 제조한 후 급랭하였다가 피자 제조시점에 해동하여 사용함으로 요구 발생시 피자의 빠른 제조가 가능하며 재료의 유통이 편리하게 이루어지는 효과도 있다.In addition, since the seafood molded plate is first manufactured and then quenched and then used by thawing at the time of pizza production, it is possible to quickly prepare a pizza when a demand arises, and also to facilitate the distribution of ingredients.
본 발명은 게살이 포함된 해산물 피자의 제조방법에 관한 것으로서, 게살이 포함된 각종 해산물을 이용하여 해산물 성형판을 먼저 제조한 후 빵 성분에 해당하는 피자 도우를 만들어 해산물 성형판과 상호 적층하고, 이후 피자 도우와 적층된 해산물 성형판 위에 토핑 재료를 얹어 구워내는 과정을 통해 게살이 포함된 해산물 피자를 완성하는 것이다.The present invention relates to a method of manufacturing a seafood pizza containing crab meat, and prepared by using a variety of seafood containing crab meat first made of a seafood plate and then laminated with a seafood plate to make a pizza dough corresponding to the bread ingredients, After that, the pizza dough and the stacked seafood plate are topped with topping ingredients to bake a seafood pizza containing crab meat.
이하, 게살이 포함된 해산물 피자의 제조방법을 단계별로 상세하게 설명하면 다음과 같다. Hereinafter, a step-by-step detailed description of the manufacturing method of seafood pizza containing crab meat as follows.
본 발명은 게살을 포함한 해산물 성형판의 제조공정(S11 ~ S15)과, 피자 도우의 제조공정(S21 ~ S22), 그리고, 해산물 성형판 및 피자 도우를 이용한 해산물 피자의 제조 공정(S31 ~S33)을 포함하여 이루어진다.The present invention provides a manufacturing process (S11 ~ S15) of the seafood plate containing crab meat, a manufacturing process (S21 ~ S22) of the pizza dough, and a manufacturing process (S31 ~ S33) of the seafood pizza using the seafood molding plate and pizza dough It is made, including.
1. 해산물 성형판 재료의 준비(S11)1. Preparation of Seafood Molding Plate Materials (S11)
잘 선별된 게살과, 연육, 오징어는 씹는 식감이 유지되도록 적당한 크기로 썰어 준비하며, 통새우 및 조개살은 썰지 않고 외형을 그대로를 준비한다.Prepare well-selected crab meat, broiled meat, and squid into slices of appropriate size to maintain a chewy texture. Prepare shrimp and shellfish without cutting them.
바람직하게, 상기 연육은 옥돔을 주원료로 제조된 것을 사용한다. Preferably, the meat is made of a raw material of jade dome.
또한, 양파, 파, 마늘은 잘게 썰어 준비한다.Also, chop onion, leeks, and garlic into small pieces.
2. 해산물 성형판 재료의 배합(S12)2. Mixing of Seafood Molding Plate Materials (S12)
해산물 성형판의 제조를 위해 준비된 재료를 배합하는 것으로, 게살 10 ~ 35중량%, 연육 20 ~ 40중량%, 오징어 10 ~ 20중량%, 전분 또는 쌀가루 5 ~ 10중량%, 통새우 5 ~ 10중량%, 조개살 5 ~ 10중량%, 양파 10 ~ 20중량%, 파 2 ~ 5중량%, 마늘 2 ~ 4중량%, 참기름 0.5 ~ 2중량%, 설탕 0.5 ~ 2중량%, 소금 0.5 ~ 2중량%, 후추 0.005 ~ 0.2중량%, 조미료 0.05 ~ 0.2중량%를 섞어서 게살이 포함된 해산물 배합물을 준비한다.By combining the ingredients prepared for the production of seafood plate, 10 to 35% by weight, 20 to 40% by weight, 10 to 20% by weight of squid, 5 to 10% by weight of starch or rice flour, 5 to 10% by weight of shrimp , 5-10% by weight of shellfish, 10-20% by weight of onions, 2-5% by weight of leeks, 2-4% by weight of garlic, 0.5-2% by weight of sesame oil, 0.5-2% by weight of sugar, 0.5-2% by weight of salt, Prepare 0.005 to 0.2% by weight pepper and 0.05 to 0.2% by weight seasoning to prepare a seafood blend containing crabmeat.
3. 해산물 성형판의 제조(S13)3. Manufacture of Seafood Molded Plates (S13)
상기 공정(S12)에서 배합된 해산물 배합물은 성형틀에 넣고 눌러 원형 또는 사각형상의 해산물 성형판으로 가공되는 것이다.The seafood compound blended in the step (S12) is put into a mold to be processed into a round or square seafood molded plate.
즉, 원형 또는 사각형상의 성형틀 내부에 해산물 배합물을 수용한 후 프레스 등의 장비를 이용하여 눌러 해산물 성형판을 가공하는 것으로, 가공된 해산물 성형판은 1 ~ 3cm 두께로 형성됨이 바람직하나 이에 한정하지는 않는다.In other words, after receiving the seafood compound in a round or square molding frame by pressing the equipment such as pressing to process the seafood molded plate, the processed seafood molded plate is preferably formed to a thickness of 1 ~ 3cm, but is not limited thereto. Do not.
4. 해산물 성형판의 가열(S14)4. Heating of Seafood Molding Plate (S14)
상기 공정(S13)에서 특정 모양으로 성형된 해산물 성형판은 오븐기에 넣고 180 ~ 250℃에서 3 ~ 8분간 가열함으로 수분을 제거하고 성형된 판의 모양을 유지시킨다. The seafood molded plate molded in a specific shape in the step (S13) is put into the oven in the oven to remove water by heating for 3 to 8 minutes at 180 ~ 250 ℃ to maintain the shape of the molded plate.
5. 해산물 성형판의 냉동(S15)5. Frozen Seafood Molds (S15)
상기 공정(S14)에서 수분을 제거한 해산물 성형판은 -38 ~ -50℃에서 급랭한다. Seafood molded plate from which the water was removed in the step (S14) is quenched at -38 ~ -50 ℃.
6. 피자 도우 재료의 준비 및 배합(S21)6. Preparation and blending of pizza dough ingredients (S21)
통상의 피자 도우 제조공정과 같이, 밀가루 또는 쌀가루, 물, 효모(이스트), 유지(올리브류, 포도씨유, 식용유, 버터 중 어느 하나), 소금, 설탕, 향신료를 포함한 첨가물을 반죽(교반)하여 피자 도우의 재료를 준비한다.As in the usual pizza dough manufacturing process, the additives including flour or rice flour, water, yeast (yeast), fats and oils (olive, grapeseed oil, cooking oil, butter), salt, sugar and spices are kneaded (stirred) Prepare the ingredients for the pizza dough.
바람직하게, 피자 도우의 배합물 전체 100중량%에 대해, 밀가루 또는 쌀가루 55 ~ 65중량%, 물 25 ~ 35중량%, 유지 1 ~ 2중량%, 효모(이스트) 1 ~ 2중량%, 설탕 1 ~ 5중량%, 소금 0.5 ~ 2중량%를 혼합 반죽한다.Preferably, with respect to 100% by weight of the total mixture of pizza dough, 55 to 65% by weight of flour or rice flour, 25 to 35% by weight of water, 1 to 2% by weight of fat, yeast (yeast) 1 to 2% by weight, sugar 1 to Mix 5% by weight and 0.5-2% by weight of salt.
또한, 상기의 피자 도우의 제조 공정은 상기의 실시예에 한정되지 않고 공지된 기술범위에서 다양하게 변경 및 응용할 수 있는 것이다.In addition, the manufacturing process of the said pizza dough is not limited to the said Example, It can variously change and apply in a well-known technical range.
7. 반죽된 피자 도우의 숙성(S22)7. Aging of kneaded pizza dough (S22)
상기 공정(S21)을 통해 반죽된 피자 도우는 21℃ 내지 24℃의 실온에서 3시간 내지 7시간동안 발효, 숙성시킨다.Pizza dough kneaded through the step (S21) is fermented and aged for 3 to 7 hours at room temperature of 21 ℃ to 24 ℃.
8. 해산물 성형판 및 피자 도우의 결합(S31)8. Combination of seafood plate and pizza dough (S31)
상기 공정(S22)에서 숙성된 피자 도우는 롤링(Rolling) 작업을 통해 일정한 두께로 넓게 펴서 원형 또는 사각형태로 만든 후, 그 상부에는 해산물 성형판을 해동한 후 올려놓는다. 그리고, 피자 도우의 가장자리는 해산물 성형판 측으로 말아서 크러스트를 형성한다.Pizza dough matured in the step (S22) is rolled (Rolling) to widen to a predetermined thickness to make a round or square shape, and then the seafood mold plate on the top and then put it. The edges of the pizza dough are then rolled to the side of the seafood plate to form a crust.
9. 토핑 공정(S32)9. Topping process (S32)
상기 공정(S31)을 통해 해산물 성형판 및 피자 도우가 적층 형성된 해산물 피자 상부에는 피자치즈 및 기호에 따른 각종 야채를 올려놓는다.The seafood cheese plate and the pizza dough are laminated through the process (S31) to place the pizza cheese and various vegetables according to your preference.
10. 굽기 공정(S33)10. Burning process (S33)
상기 토핑 공정(S32)을 통해 그 외형이 갖추어진 해산물 피자는 오븐기에 넣고 230 ~ 250℃에서 5 ~ 8분동안 구워낸다.Through the topping process (S32) the seafood pizza with its appearance is put into an oven and baked for 5 to 8 minutes at 230 ~ 250 ℃.
이하, 게살이 포함된 해산물 피자의 제조방법에 대해 실시예 및 실험예를 통하여 상세히 설명한다. Hereinafter, a method of manufacturing a seafood pizza containing crab meat will be described in detail through Examples and Experimental Examples.
[ 실시예 1 : 게살이 포함된 해산물 피자의 제조방법 1 ]Example 1 Manufacturing Method of Seafood Pizza Containing Crab Meat 1
(1) 해산물 성형판의 제조(1) Manufacture of Seafood Molded Plates
게살, 연육, 오징어는 씹는 식감이 유지되도록 적당한 크기로 썰어 준비하고, 통새우 및 조개살은 썰지 않고 준비하였다. 양파, 파, 마늘은 잘게 썰어 준비하였으며, 참기름, 설탕, 소금, 후추, 조미료를 함께 준비하였다.Crab meat, meat, and squid were prepared by cutting them into a proper size to maintain a chewy texture, and prepared prawns and shellfish without cutting them. Onions, green onions, garlic was prepared by chopping finely, sesame oil, sugar, salt, pepper, seasonings were prepared together.
또한, 연육은 옥돔을 주원료로 제조된 것을 준비하였다. In addition, the meat was prepared with the raw material of jade dome.
상기 준비한 재료를 이용하여, 게살 180g, 연육 280g, 오징어 100g, 전분 80g, 통새우 65g, 조개살 65g, 양파 140g, 참기름 10ml, 설탕 10g, 파 37g, 마늘 25g, 후추 1g, 소금 6g, 조미료 1g을 넣고 잘 섞이도록 배합한 후, 이를 성형틀에 넣고 프레스 장비를 이용하여 눌러 압착하였다.Using the prepared ingredients, add 180g crab meat, 280g meat, squid 100g, starch 80g, whole shrimp 65g, shellfish 65g, onion 140g, sesame oil 10ml, sugar 10g, green onion 37g, garlic 25g, pepper 1g, salt 6g, seasoning 1g After mixing to mix well, it was put in a mold and pressed using a press equipment.
이후, 압착된 해산물 성형판은 오븐기에 넣고 200℃에서 5분간 가열함으로써 수분을 제거하고 성형된 판의 모양을 유지할 수 있었다.Thereafter, the pressed seafood molded plate was placed in an oven and heated at 200 ° C. for 5 minutes to remove moisture and maintain the shape of the molded plate.
이후, 오븐기에서 가열한 해산물 성형판은 -45℃에서 급랭하였다.Then, the seafood molded plate heated in the oven was quenched at -45 degreeC.
(2) 피자 도우의 제조 (2) production of pizza dough
밀가루 200g, 물 100ml, 올리브유 5g, 효모 5g, 소금 2g, 설탕 10g을 넣고 반죽하였으며, 반죽된 피자 도우는 24℃의 실온에서 4시간동안 발효, 숙성시켰다.200 g of flour, 100 ml of water, 5 g of olive oil, 5 g of yeast, 2 g of salt, and 10 g of sugar were kneaded, and the kneaded pizza dough was fermented and aged for 4 hours at room temperature of 24 ° C.
(3) 해산물 피자의 제조 (3) manufacture of seafood pizza
냉동상태의 해산물 성형판은 해동시키고, 숙성된 피자 도우는 일정한 두께를 갖도록 롤링(Rolling)하였다.Frozen seafood molds were thawed and the aged pizza dough was rolled to have a constant thickness.
다음으로, 넓게 펴진 피자 도우 상부에 해동된 해산물 성형판을 올려놓고 피자 도우의 가장자리는 해산물 성형판 측으로 말아서 크러스트를 형성한다.Next, the thawed seafood plate is placed on top of the widened pizza dough, and the edge of the pizza dough is rolled to the side of the seafood plate to form a crust.
해산물 성형판 및 피자 도우가 적층된 형성된 해산물 피자 상부에 피자치즈 200g, 치즈 10g, 피망 20g을 올려놓고, 240℃로 예열된 오븐기에서 7분동안 구워 게살이 포함된 해산물 피자를 제조하였다.On top of the formed seafood pizza on which the seafood plate and the pizza dough were laminated, 200 g of pizza cheese, 10 g of cheese, and 20 g of green pepper were placed and baked in an oven preheated to 240 ° C. for 7 minutes to prepare a seafood pizza containing crab meat.
[ 실시예 2 : 게살이 포함된 해산물 피자의 제조방법 2 ]Example 2 Preparation of Seafood Pizza Containing Crab Meat 2
(1) 해산물 성형판의 제조(1) Manufacture of Seafood Molded Plates
게살, 연육, 오징어는 씹는 식감이 유지되도록 적당한 크기로 썰어 준비하고, 통새우 및 조개살은 썰지 않고 준비하였다. 양파, 파, 마늘은 잘게 썰어 준비하였으며, 참기름, 설탕, 소금, 후추, 조미료를 함께 준비하였다.Crab meat, meat, and squid were prepared by cutting them into a proper size to maintain a chewy texture, and prepared prawns and shellfish without cutting them. Onions, green onions, garlic was prepared by chopping finely, sesame oil, sugar, salt, pepper, seasonings were prepared together.
또한, 연육은 옥돔을 주원료로 제조된 것을 준비하였다. In addition, the meat was prepared with the raw material of jade dome.
상기 준비한 재료를 이용하여, 게살 180g, 연육 280g, 오징어 100g, 전분 80g, 통새우 65g, 조개살 65g, 양파 140g, 참기름 10ml, 설탕 10g, 파 37g, 마늘 25g, 후추 1g, 소금 6g, 조미료 1g을 넣고 잘 섞이도록 배합한 후, 이를 성형틀에 넣고 프레스 장비를 이용하여 눌러 압착하였다.Using the prepared ingredients, add 180g crab meat, 280g meat, squid 100g, starch 80g, whole shrimp 65g, shellfish 65g, onion 140g, sesame oil 10ml, sugar 10g, green onion 37g, garlic 25g, pepper 1g, salt 6g, seasoning 1g After mixing to mix well, it was put in a mold and pressed using a press equipment.
이후, 압착된 해산물 성형판은 오븐기에 넣고 200℃에서 5분간 가열함으로써 수분을 제거하고 성형된 판의 모양을 유지할 수 있었다.Thereafter, the pressed seafood molded plate was placed in an oven and heated at 200 ° C. for 5 minutes to remove moisture and maintain the shape of the molded plate.
이후, 오븐기에서 가열한 해산물 성형판은 -45℃에서 급랭하였다.Then, the seafood molded plate heated in the oven was quenched at -45 degreeC.
(2) 토핑 및 굽기(2) topping and baking
냉동상태의 해산물 성형판은 해동시키고, 상부에 피자치즈 200g, 치즈 10g, 피망 20g을 올려놓은 후, 240℃로 예열된 오븐기에서 7분동안 구워 게살이 포함된 해산물 피자를 제조하였다.Frozen seafood mold plate was thawed, put 200g pizza cheese, 10g cheese, 20g bell pepper on the top, and baked for 7 minutes in an oven preheated to 240 ℃ to prepare a seafood pizza containing crab meat.
[ 실험예 : 관능실험 ]Experimental Example: Sensory Experiment
실시예 1과 실시예 2에서 제조한 게살이 포함된 해산물 피자에 대하여 관능검사를 실시하였다.The sensory test was performed on the seafood pizza containing the crab meat prepared in Examples 1 and 2.
비교대상은 게살 및 해산물이 포함되지 않으며 피자 도우 상부에 직접 토핑과정을 거친 통상의 밀가루피자를 그 대상으로 하였다.The comparison targets the conventional flour pizza, which does not include crab meat and seafood, and is directly topping on the pizza dough.
연령과 성별을 고려하여 10 ~ 40대 성인 남녀를 각각 연령대별로 10명씩 총 40명을 선발하였다.In consideration of age and gender, a total of 40 men and women were selected for each age group.
<표 1> 관능검사 결과<Table 1> Sensory Test Results
구분
division
맛
flavor
향
incense
기호도
Likelihood
종합
Synthesis
실시예 1
Example 1
8.6
8.6
8.4
8.4
8.8
8.8
8.6
8.6
실시예 2
Example 2
8.5
8.5
8.6
8.6
8.7
8.7
8.6
8.6
비교대상
comparison target
7.3
7.3
7.1
7.1
7.5
7.5
7.3
7.3
관능검사 수치 (9:아주좋음, 0:아주나쁨)
Sensory test value (9: Very good, 0: Very bad)
상기 표 1의 결과로 볼때, 본 발명의 게살이 포함된 해산물 피자는 기존의 피자에 비해 맛과 향이 더 증진되어 기호성이 좋은 것으로 평가되었다.As a result of Table 1, the seafood pizza containing the crab meat of the present invention was evaluated to be more palatable taste and flavor than conventional pizza.
상기한 바와 같이, 본 발명의 기술적 사상을 바람직한 실시 예를 참조하여 설명하였지만 해당 기술분야의 숙련된 당업자라면 하기의 특허청구범위에 기재된 본 발명의 사상 및 영역으로부터 벗어나지 않는 범위 내에서 본 발명을 다양하게 수정 및 변경시킬 수 있는 것이다.As described above, although the technical idea of the present invention has been described with reference to the preferred embodiments, those skilled in the art will be able to vary the present invention without departing from the spirit and scope of the present invention as set forth in the claims below. Can be modified and changed.
도 1은 본 발명의 제 1실시예에 따른 게살이 포함된 해산물 피자의 제조방법에 대한 공정 흐름도이며,1 is a process flowchart of a method for manufacturing a seafood pizza containing crab meat according to a first embodiment of the present invention,
도 2는 본 발명의 제 2실시예에 따른 게살이 포함된 해산물 피자의 제조방법에 대한 공정 흐름도이다.2 is a process flowchart of a method for manufacturing a seafood pizza containing crab meat according to a second embodiment of the present invention.
Claims (5)
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| KR1020090080579A KR101183121B1 (en) | 2009-08-28 | 2009-08-28 | Pizza using crab and its manufacturing method |
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| KR1020090080579A KR101183121B1 (en) | 2009-08-28 | 2009-08-28 | Pizza using crab and its manufacturing method |
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| KR101183121B1 KR101183121B1 (en) | 2012-09-14 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101360396B1 (en) * | 2012-01-30 | 2014-02-11 | 주식회사 금성 | a manufacturing method of boiled fish paste crust pizza |
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| CN103250751A (en) * | 2013-05-23 | 2013-08-21 | 李翠花 | Mango blue crab cake |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101360396B1 (en) * | 2012-01-30 | 2014-02-11 | 주식회사 금성 | a manufacturing method of boiled fish paste crust pizza |
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