KR20110138472A - Semifinished squid for instant cooking and processing method thereof - Google Patents
Semifinished squid for instant cooking and processing method thereof Download PDFInfo
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- MOMKYJPSVWEWPM-UHFFFAOYSA-N 4-(chloromethyl)-2-(4-methylphenyl)-1,3-thiazole Chemical compound C1=CC(C)=CC=C1C1=NC(CCl)=CS1 MOMKYJPSVWEWPM-UHFFFAOYSA-N 0.000 claims description 4
- 229930195714 L-glutamate Natural products 0.000 claims description 4
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 claims description 4
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 4
- 238000007689 inspection Methods 0.000 claims description 4
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- 235000013305 food Nutrition 0.000 description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 4
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- AANLCWYVVNBGEE-IDIVVRGQSA-L Disodium inosinate Chemical compound [Na+].[Na+].O[C@@H]1[C@H](O)[C@@H](COP([O-])([O-])=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 AANLCWYVVNBGEE-IDIVVRGQSA-L 0.000 description 2
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/365—Thawing subsequent to freezing
-
- 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
- A23V2300/24—Heat, thermal treatment
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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 즉석조리용 반가공 조미 오징어 및 그 제조방법에 관한 것으로, 보다 상세하게는 기존 즉석시 가공 오징어와는 달리 약 80%의 가공율을 적용하여 반가공 조미 오징어를 제조함으로써 판매점에서 약 20%만의 현장 조리만으로 구매자에게 완전 조리된 조미 오징어를 제공할 수 있는 새로운 즉석조리용 반가공 조미 오징어 및 그 제조방법에 관한 것이다.The present invention relates to a semi-processed seasoned squid for instant cooking and a method for manufacturing the same. More specifically, unlike a conventional instant processed squid, the present invention applies a processing rate of about 80% to prepare a semi-processed seasoned squid at a store. The present invention relates to a new ready-to-cook semi-processed seasoned squid capable of providing a fully cooked seasoned squid to the purchaser only by on-site cooking.
오징어는 원양과 근해에서 상당량이 서식하는 어종으로, 타우린(taurine)을 비롯한 각종 아미노산 및 베타인 등의 영양 성분과 불포화 지방산이 다량 함유되어 있으며 특유의 조직감과 맛이 있어 기호성이 높은 식품이지만, 다량의 콜레스테롤을 함유하고 있고 특유의 비릿한 냄새가 난다는 이유로 특정한 나라에서는 음식으로 기피하는 어종이기도 하다. Squid is a species that inhabits the sea and the sea abundantly, and it is a food with high palatability because it contains nutrients such as taurine, various amino acids and betaines, and unsaturated fatty acids. It is a fish species that can be avoided as food in certain countries because it contains cholesterol and has a peculiar smell.
오징어에 함유된 타우린은 혈중 콜레스테롤을 감소시켜 혈압을 정상화시키고 지방 분해를 촉진하며, EPA, DHA 등은 항암 효과, 간장 해독 기능, 심장병 등의 질환 치료에도 효과를 나타내고 있어 최근 우리나라에서는 건강식품으로도 선호되고 있다.Taurine contained in squid reduces blood cholesterol, normalizes blood pressure and promotes lipolysis, and EPA and DHA are also effective in treating diseases such as anticancer effect, liver detoxification function and heart disease. Is preferred.
이러한 오징어는 주로 생물 상태나 냉동 상태에서 식품으로 이용되거나, 수분 함량이 높을 경우 저장성이 좋지 못하기 때문에 대부분 수분 20% 이하의 건조 상태로 이용되고 있다. 그러나 건조 상태의 오징어는 딱딱한 조직감으로 인해 섭취가 불편하다는 단점으로 인해, 최근에는 저장성을 높이고 취식를 용이하게 하기 위해 반건조 상태의 오징어나 훈제 오징어, 압연 오징어, 통구이 오징어, 오징어 소세지, 조미 오징어 등과 같은 다양한 형태의 오징어 가공식품들이 개발되어 식품으로 섭취되고 있다.These squids are mainly used as foods in the biological or frozen state, or because the storage properties are not good when the moisture content is high, most are used in a dry state of less than 20% moisture. However, dried squid is inconvenient due to its hard texture, and in recent years, in order to increase shelf life and facilitate eating, such as squid, smoked squid, rolled squid, whole roasted squid, squid sausage, seasoned squid, etc. Various forms of processed squid food have been developed and consumed as food.
한편, 일반적으로 고속도로 휴게소나 극장 매장, 패스트푸드점 등에서 판매되는 즉석식 오징어는 구이기(로스터)를 이용하여 취식하기에 적당하도록 구워 판매를 하게 되는데, 현장에서 주문을 받은 후 오징어를 구워 구매자에게 제공하기까지는 일정 시간이 소요되므로 구매자들이 구이가 완료된 오징어를 받기까지 기다려야 하는 불편함이 있고, 또한 구이를 신속하고 효율적으로 진행할 수 없어 생산성이 낮은 문제점이 있다. On the other hand, ready-to-eat squids, which are generally sold at highway rest areas, theater stores, and fast food restaurants, are grilled to be eaten by using roasters (roaster). Since it takes a certain time until the buyer has to wait until the grilled squid complete, there is also a problem that low productivity can not proceed quickly and efficiently roasting.
이러한 문제점을 해결하기 위해 오징어를 굽기 위한 가열판을 2조로 구성하여 순차적 또는 동시적으로 구이를 할 수 있도록 함으로써 신속하고 효율적으로 오징어를 구울 수 있는 새로운 형태의 오징어 구이기가 개발되어 있으나, 즉석식 오징어의 생산성을 향상시키기 위해 개선되어야 하는 문제점이 많이 남아있는 실정이다.In order to solve these problems, a new type of squid grill, which can be grilled squid quickly and efficiently, has been developed by constituting two sets of heating plates for squid to be baked sequentially or simultaneously, but the productivity of instant squid There are a lot of problems that need to be improved to improve the situation.
본 발명은 기존 즉석시 가공 오징어와는 약 20%만의 현장 조리만으로 구매자에게 완전 조리된 조미 오징어를 제공할 수 있도록 생산성을 향상시킨 새로운 즉석조리용 반가공 조미 오징어 및 그 제조방법을 제공하는 것을 목적으로 한다.An object of the present invention is to provide a new ready-cooked semi-seasoned seasoned squid and its manufacturing method to improve the productivity to provide a fully seasoned seasoned squid to the buyer only with about 20% field cooking with the existing instant processed squid It is done.
상기한 목적을 달성하기 위하여 본 발명은, 오징어의 이물질을 제거하고 물로 세척하는 단계; 상기 세척한 오징어 83.5 중량%에 대하여, 설탕 9.35 중량%, D-솔비톨 2.68 중량%, 고춧가루 1.25 중량%, 식염 0.81 중량%, 글리세린 0.62 중량%, L-글루타민산나트륨 0.52 중량%, 불갈비맛시즈닝(복합조미료) 0.31 중량%, 레드페퍼로얄(복합조미료) 0.31 중량%, 효소처리스테비아 0.25 중량%, 구연산 0.07 중량%, 호박산이나트륨 0.07 중량%, 글리신 0.07 중량%, 초산나트륨 0.05 중량%, 메타인산나트륨 0.05 중량%, DL-사과산 0.05 중량%, DL-알라닌 0.0.34 중량%, 5‘-구아닐산나트륨 0.003 중량% 및 5’-이노신산나트륨 0.003 중량%를 첨가하여 조미하는 단계; 상기 조미된 오징어를 건조한 후 냉동저장하여 숙성하는 단계; 및 상기 냉동저장하여 숙성된 오징어를 해동한 후 로스터에서 1차 로스팅을 실시하는 단계로 이루어지며, 상기 1차 로스팅은, 로스팅에 요구되는 총 열량의 80%로 실시하는 것을 특징으로 하는 즉석조리용 반가공 조미 오징어의 제조방법을 제공한다.The present invention to achieve the above object, the step of removing the foreign matter of the squid and washing with water; To 83.5% by weight of the washed squid, 9.35% by weight of sugar, 2.68% by weight of D-sorbitol, 1.25% by weight of red pepper powder, 0.81% by weight of salt, 0.62% by weight of glycerin, 0.52% by weight of L-glutamate, bulgalbi seasoning (composite) Seasoning) 0.31% by weight, red pepper royal 0.31% by weight, enzymatically treated stevia 0.25% by weight, citric acid 0.07% by weight, disodium succinate 0.07% by weight, glycine 0.07% by weight, sodium acetate 0.05% by weight, sodium metaphosphate Seasoning by adding 0.05% by weight, 0.05% by weight of DL-peracid, 0.0.34% by weight of DL-alanine, 0.003% by weight of 5'- sodium guanylate and 0.003% by weight of 5'-inosinonate; Drying the seasoned squid and then freezing and aging; And after thawing the frozen squid matured squid consists of a step of performing a primary roasting in the roaster, the first roasting, characterized in that for performing 80% of the total calories required for roasting Provided are methods for preparing semi-processed seasoned squids.
또한 본 발명은 상기한 방법으로 제조되는 것을 특징으로 하는 즉석조리용 반가공 조미 오징어를 제공한다.In another aspect, the present invention provides a semi-processed seasoned squid for instant cooking, which is prepared by the above method.
본 발명에 따르면, 기존 즉석시 가공 오징어와는 달리 약 80%의 가공율을 적용하여 반가공 조미 오징어를 제조함으로써 판매점에서 약 20%만의 현장 조리만으로 구매자에게 완전 조리된 조미 오징어를 제공할 수 있어, 조미 오징어의 생산성을 극대화할 수 있는 우수한 효과가 있다.According to the present invention, unlike the existing instant processed squid to produce a semi-processed seasoned squid by applying a processing rate of about 80%, the retailer can provide a fully cooked seasoned squid to the buyer with only about 20% field cooking In addition, there is an excellent effect to maximize the productivity of seasoned squid.
도 1은 본 발명에 따른 즉석조리용 반가공 조미 오징어의 제조방법의 공정을 나타내는 블럭도이다.1 is a block diagram showing the process of the method for producing a semi-processed seasoned squid for instant cooking according to the present invention.
본 발명에 따른 즉석조리용 반가공 조미 오징어의 제조방법은, 오징어의 이물질을 제거하고 물로 세척하는 단계; 상기 세척한 오징어 83.5 중량%에 대하여, 설탕 9.35 중량%, D-솔비톨 2.68 중량%, 고춧가루 1.25 중량%, 식염 0.81 중량%, 글리세린 0.62 중량%, L-글루타민산나트륨 0.52 중량%, 불갈비맛시즈닝(복합조미료) 0.31 중량%, 레드페퍼로얄(복합조미료) 0.31 중량%, 효소처리스테비아 0.25 중량%, 구연산 0.07 중량%, 호박산이나트륨 0.07 중량%, 글리신 0.07 중량%, 초산나트륨 0.05 중량%, 메타인산나트륨 0.05 중량%, DL-사과산 0.05 중량%, DL-알라닌 0.0.34 중량%, 5‘-구아닐산나트륨 0.003 중량% 및 5’-이노신산나트륨 0.003 중량%를 첨가하여 조미하는 단계; 상기 조미된 오징어를 건조한 후 냉동저장하여 숙성하는 단계; 및 상기 냉동저장하여 숙성된 오징어를 해동한 후 로스터에서 1차 로스팅을 실시하는 단계로 이루어지며, 상기 1차 로스팅은, 로스팅에 요구되는 총 열량의 80%로 실시하는 것을 특징으로 한다. Method for producing a semi-processed seasoned squid for instant cooking according to the present invention, removing the foreign matter of the squid and washing with water; To 83.5% by weight of the washed squid, 9.35% by weight of sugar, 2.68% by weight of D-sorbitol, 1.25% by weight of red pepper powder, 0.81% by weight of salt, 0.62% by weight of glycerin, 0.52% by weight of L-glutamate, bulgalbi seasoning (composite) Seasoning) 0.31% by weight, red pepper royal 0.31% by weight, enzymatically treated stevia 0.25% by weight, citric acid 0.07% by weight, disodium succinate 0.07% by weight, glycine 0.07% by weight, sodium acetate 0.05% by weight, sodium metaphosphate Seasoning by adding 0.05% by weight, 0.05% by weight of DL-peracid, 0.0.34% by weight of DL-alanine, 0.003% by weight of 5'- sodium guanylate and 0.003% by weight of 5'-inosinonate; Drying the seasoned squid and then freezing and aging; And after thawing the frozen squid matured squid made of a roasting step in the roaster, the first roasting, characterized in that carried out at 80% of the total calories required for roasting.
또한, 본 발명에 따른 즉석조리용 반가공 조미 오징어의 제조방법은, 상기 1차 로스팅은, 로스팅에 요구되는 총 열량 조건에서 200℃에서 5초간의 로스팅 열량을 차감한 조건으로 실시하는 것을 특징으로 한다.In addition, the method for producing a semi-processed seasoned squid for instant cooking according to the present invention, the first roasting, characterized in that the roasting calories for 5 seconds at 200 ℃ at the total calorie conditions required for roasting is carried out. do.
또한, 본 발명에 따른 즉석조리용 반가공 조미 오징어의 제조방법은, 1차 로스팅한 반가공 조미 오징어에 대해 이물검사를 한 후 포장하여 금속검출기로 검사하는 단계; 및 상기 단계 후 동결보관하는 단계를 더 포함하는 것을 특징으로 한다. In addition, the method for producing a semi-processed seasoned squid for instant cooking according to the present invention, the first roasted semi-processed seasoned squid after the foreign material inspection for packaging and inspecting with a metal detector; And freezing storage after the step.
또한, 본 발명에 따른 즉석조리용 반가공 조미 오징어는 상기한 방법 중 어느 한 방법으로 제조되는 것을 특징으로 한다. In addition, the semi-processed seasoned squid for instant cooking according to the present invention is characterized in that it is produced by any of the above-described method.
이하, 첨부된 도면을 참조하여 본 발명의 바람직한 실시예에 대하여 상세히 설명한다. 그러나 하기 실시예는 본 발명을 예시하기 위한 것으로 본 발명의 범위가 아래에서 상술하는 실시예로 인하여 한정되는 것은 아니다. Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings. However, the following examples are provided to illustrate the present invention, but the scope of the present invention is not limited to the examples described below.
도 1은 본 발명에 따른 즉석조리용 반가공 조미 오징어의 제조방법의 공정을 나타내는 블럭도이다.1 is a block diagram showing the process of the method for producing a semi-processed seasoned squid for instant cooking according to the present invention.
본 발명은 오징어의 이물질을 제거하고 물로 세척하는 단계; 상기 세척한 오징어에 각종 조미제를 배합한 후, 조미된 오징어를 일정 수분함량 이하로 건조한 후 냉동저장하여 숙성하는 단계; 및 상기 냉동저장된 오징어를 해동하여 로스터에서 1차 로스팅을 하는 단계;를 포함하는 것을 특징으로 한다.The present invention is to remove the foreign matter of the squid and washing with water; Combining various seasonings with the washed squid, and drying the seasoned squid to a predetermined moisture content or less and then freezing and aging; And thawing the frozen stored squid to perform the first roasting in the roaster.
본 발명에서 주재료로 이용되는 오징어는 국내산으로, 먼저 세척단계는 오징어를 할복한 후 귀, 몸통, 다리로 분리하고 내장을 분리한 후 세척하는 공정으로, 내장을 분리하고, 눈과 이빨등을 제거한다. 원료 오징어는 귀, 몸통,다리의 부위별로 분리되는데, 본 발명에서는 상기와 같이 분리한 오징어의 몸통 및/또는 귀를 원료로 이용할 수 있다. 상기와 같이 분리된 몸통 및/또는 귀는 물이 채워진 탈피기에 넣어 껍질을 제거하며, 탈피된 원료 오징어는 상수도와 같은 민물을 이용하여 깨끗이 세척하여 이물질을 제거하는데, 세척통에서 원심력을 이용하여 깨끗하게 세척하는 것이 바람직하다.In the present invention, the squid used as the main material is domestic, and the first washing step is halving the squid, and then separating the internal organs and separating the internal organs and washing them, separating the internal organs, removing eyes and teeth, and the like. do. The raw squid is separated by parts of the ear, the trunk and the leg, and in the present invention, the body and / or the ear of the squid separated as described above may be used as a raw material. The body and / or ears separated as described above are put in a peeler filled with water to remove the shell, and the stripped raw squid is cleaned by using fresh water such as tap water to remove foreign substances. It is preferable to wash.
세척이 완료된 원료 원료 오징어에는 각종 조미제를 고유의 성분 및 함량에 따라 침적 등의 방법으로 조미한다(조미제 배합단계).Raw material squid that has been washed is seasoned with various seasonings by dipping or the like depending on the unique ingredients and contents (seasoning compounding step).
상기 원료 오징어에 배합되는 구체적인 조미제의 성분 및 함량은 원료 세척한 오징어 83.5 중량%에 대하여, 설탕 9.35 중량%, D-솔비톨 2.68 중량%, 고춧가루 1.25 중량%, 식염 0.81 중량%, 글리세린 0.62 중량%, L-글루타민산나트륨 0.52 중량%, 불갈비맛시즈닝(복합조미료) 0.31 중량%, 레드페퍼로얄(복합조미료) 0.31 중량%, 효소처리스테비아 0.25 중량%, 구연산 0.07 중량%, 호박산이나트륨 0.07 중량%, 글리신 0.07 중량%, 초산나트륨 0.05 중량%, 메타인산나트륨 0.05 중량%, DL-사과산 0.05 중량%, DL-알라닌 0.0.34 중량%, 5‘-구아닐산나트륨 0.003 중량% 및 5’-이노신산나트륨 0.003 중량%이다. Specific ingredients and contents of the specific seasoning compounded in the raw material squid are 9.35% by weight sugar, 2.68% by weight D-sorbitol, 1.25% by weight red pepper powder, 0.81% by weight salt, 0.62% by weight glycerin, relative to 83.5% by weight raw squid. , Sodium L-Glutamate 0.52 wt%, Bulgalbi seasoning (compound seasoning) 0.31 wt%, Red Pepper Royal (compound seasoning) 0.31 wt%, Enzyme treated stevia 0.25 wt%, Citric acid 0.07 wt%, Disodium succinate 0.07 wt%, 0.07 wt% glycine, 0.05 wt% sodium acetate, 0.05 wt% sodium metaphosphate, 0.05 wt% DL-peracid, 0.0.34 wt% DL-alanine, 0.003 wt% 5'- sodium guanylate and 0.003 wt% sodium 5'-inosinate %to be.
조미성분으로 배합되는 설탕은 오징어채에 단맛을 내게 하고 보존성을 향상시키기 위한 것이며, D-솔비톨 및 효소처리스테비아는 감미료로 이용되고, L-글루타민산나트륨은 오징어채의 신선함을 유지하고 향미를 증진시키기 위한 것이며, 식염(정제염)은 오징어채의 간을 맞춤과 동시에 보관, 유통과정에서의 부패를 방지하기 위한 성분이고, 고춧가루, 불갈비맛시즈닝(복합조미료: 밀, 대두), 레드페퍼로얄(복합조미료: 우유, 대두), 글리신, DL-알라닌, 5‘-구아닐산나트륨 및 5’-이노신산나트륨 등은 향미증진을 위해 이용된다.Sugar blended with seasonings is used to sweeten squid and improve its preservation. D-sorbitol and enzyme-treated stevia are used as sweeteners, and L-glutamate is used to maintain freshness and enhance flavor. Salt (seed salt) is a component for preventing the decay in the process of storing and distributing the liver of squid, and red pepper royal, red pepper royal (combined seasoning: wheat, soybean), red pepper royal (combined seasoning) Milk, soybeans), glycine, DL-alanine, sodium 5'- guanylate and sodium 5'-inosinate are used for flavor enhancement.
상기한 고유의 조미성분 및 함량에 따라 조미제를 배합한 조미 오징어는 깨끗한 건조망 위에 올려 건조시키는데(배발 및 건조단계), 자연건조, 열풍건조 또는 냉풍건조 모두가 가능하다. 바람직한 건조상태는 조미된 오징어의 수분함량이 20 중량% 내지 40 중량%이며, 더욱 바람직하게는 35 중량%이다. Seasoned squid blended with seasoning according to the intrinsic seasoning ingredients and contents described above is dried on a clean drying net (development and drying step), natural drying, hot air drying or cold air drying is possible. Preferred dry conditions are 20% to 40% by weight, more preferably 35% by weight of the seasoned squid.
수분함량이 적절히 조절된 건조된 조미 오징어는 보관 포장단위별로 포장을 한 후 급속냉동하여 5 내지 15일간 숙성시키게 된다(냉동저장 및 숙성단계). 바람직한 냉동온도는 -18℃ 이하이며, 더욱 바람직하게는 냉동온도를 -25℃정도로 유지하여 저장한다. Dried seasoned squids with appropriate moisture content are packaged by storage packaging unit and then rapidly frozen and aged for 5 to 15 days (freezing storage and aging step). Preferred freezing temperature is -18 ℃ or less, more preferably, the freezing temperature is maintained at about -25 ℃ to store.
다음 단계로는 상기 냉동저장하여 숙성한 조미 오징어를 해동하여 로스터에서 1차 로스팅을 실시한다(로스팅 단계). 조미 오징어를 굽는 공정은 깊은 맛이 날 수 있도록 두꺼운 자동 로타리식 스테인레스판 배소기에서 굽는 것이 바람직하다.The next step is to thaw the frozen seasoned squid ripened and subjected to the first roasting in the roaster (roasting step). The seasoning squid roasting process is preferably baked in a thick automatic rotary stainless steel plate roaster for a deep taste.
한편, 본 발명에 따른 즉석조리용 반가공 조미 오징어의 제조방법에서는 기존 즉석식 오징어와 달리, 1차 로스팅에 약 80%의 가공율을 적용, 판매 현장에서 약 20%의 조리만으로 구매자에게 공급할 수 있도록 하는 것을 특징으로 한다. 즉 상기 1차 로스팅은, 오징어의 로스팅에 요구되는 총 열량 조건에서 200℃에서 5초간의 로스팅 열량(로스팅에 요구되는 열량 조건의 20%에 해당)을 차감한 조건으로 실시하게 된다. On the other hand, in the manufacturing method of semi-processed seasoned squid for instant cooking according to the present invention, unlike the conventional instant squid, applying a processing rate of about 80% to the first roasting, so that only 20% of the cooking at the sales site can be supplied to the buyer Characterized in that. That is, the first roasting is performed by subtracting roasting calories (corresponding to 20% of calories required for roasting) at 200 ° C. for 5 seconds at a total calorie condition required for roasting squid.
1차 로스팅한 반가공 조미 오징어에 대해서는 이물검사를 한 후 포장하여 금속검출기로 검사하고, 검사 단계 후에는 유통을 위해 동결보관하는 단계를 거치게 되며, 동결보관된 상태의 반가공 조미 오징어는 상품(완제품)으로 출하하게 된다. The first roasted semi-seasoned seasoned squid is inspected with a metal detector after being tested for foreign matters, and after the inspection step, is frozen and stored for distribution. Finished product).
제조공정이 완료되어 포장이 완료된 완제품은 보관방법, 수분, 수분활성도, pH, 미생물 관리 등을 통해 제품의 유통 안전성을 확보하도록 한다. Finished product packaging after the manufacturing process is completed ensures the distribution safety of the product through storage, moisture, water activity, pH, and microbial management.
동결보관된 상태로 출하된 상품은 판매 현장에서 해동한 후 로스팅(2차 로스팅)을 하여 구매자에게 제공되는데, 로스터 200℃에서 약 5초간 로스팅을 한 후 포장하여 제공할 수 있게 된다. 이와 같이, 기존 즉석시 가공 오징어와는 달리 약 80%의 가공율을 적용하여 반가공 조미 오징어를 제조함으로써 판매점에서 약 20%만의 현장 조리(로스터 200℃에서 약 5초간 2차 로스팅)만으로 구매자에게 완전 조리된 조미 오징어를 제공할 수 있게 되어, 구매자가 주문 후 로스팅된 오징어를 받기까지의 시간을 비약적으로 단축할 수 있다. The products shipped in a frozen state are thawed at the sales site and then roasted (secondary roasted) and then provided to the buyer. The roaster can be roasted at 200 ° C. for about 5 seconds and then packaged. As such, unlike conventional instant processed squid, semi-processed seasoned squid is manufactured by applying processing rate of about 80% to shopper by only 20% of on-site cooking (second roasting at roaster 200 ℃ for about 5 seconds) at store. It is possible to provide a fully cooked seasoned squid, which can dramatically shorten the time for the buyer to receive the roasted squid after ordering.
상기와 같이 본 발명의 바람직한 실시예를 첨부된 도면에 의하여 상세히 설명하였지만, 본 발명은 여기에 기재된 실시예에 한정되는 것이 아니고, 이 기술 분야에서 통상의 지식을 가진 자가 본 발명의 기술적 사상 및 범위를 벗어나지 않고 다양하게 수정 및 변형할 수 있음은 자명하다. 따라서 그러한 수정예 또는 변형예들은 본 발명의 특허청구범위에 속한다고 하여야 할 것이다.
Although the preferred embodiments of the present invention as described above in detail by the accompanying drawings, the present invention is not limited to the embodiments described herein, those skilled in the art and the spirit and scope of the present invention Obviously, various modifications and variations can be made without departing from the scope of the invention. Therefore, such modifications or variations will be said to belong to the claims of the present invention.
Claims (4)
상기 세척한 오징어 83.5 중량%에 대하여, 설탕 9.35 중량%, D-솔비톨 2.68 중량%, 고춧가루 1.25 중량%, 식염 0.81 중량%, 글리세린 0.62 중량%, L-글루타민산나트륨 0.52 중량%, 불갈비맛시즈닝(복합조미료) 0.31 중량%, 레드페퍼로얄(복합조미료) 0.31 중량%, 효소처리스테비아 0.25 중량%, 구연산 0.07 중량%, 호박산이나트륨 0.07 중량%, 글리신 0.07 중량%, 초산나트륨 0.05 중량%, 메타인산나트륨 0.05 중량%, DL-사과산 0.05 중량%, DL-알라닌 0.0.34 중량%, 5‘-구아닐산나트륨 0.003 중량% 및 5’-이노신산나트륨 0.003 중량%를 첨가하여 조미하는 단계;
상기 조미된 오징어를 건조한 후 냉동저장하여 숙성하는 단계; 및
상기 냉동저장하여 숙성된 오징어를 해동한 후 로스터에서 1차 로스팅을 실시하는 단계로 이루어지며, 상기 1차 로스팅은, 로스팅에 요구되는 총 열량의 80%로 실시하는 것을 특징으로 하는 즉석조리용 반가공 조미 오징어의 제조방법.Removing debris from the cuttlefish and washing with water;
To 83.5% by weight of the washed squid, 9.35% by weight of sugar, 2.68% by weight of D-sorbitol, 1.25% by weight of red pepper powder, 0.81% by weight of salt, 0.62% by weight of glycerin, 0.52% by weight of L-glutamate, bulgalbi seasoning (composite) Seasoning) 0.31% by weight, red pepper royal 0.31% by weight, enzymatically treated stevia 0.25% by weight, citric acid 0.07% by weight, disodium succinate 0.07% by weight, glycine 0.07% by weight, sodium acetate 0.05% by weight, sodium metaphosphate Seasoning by adding 0.05% by weight, 0.05% by weight of DL-peracid, 0.0.34% by weight of DL-alanine, 0.003% by weight of 5'- sodium guanylate and 0.003% by weight of 5'-inosinonate;
Drying the seasoned squid and then freezing and aging; And
After thawing the frozen squid matured by the frozen storage, the first roasting is performed in the roaster, the first roasting, characterized in that it is carried out at 80% of the total calories required for roasting Process of manufacturing seasoned seasoned squid.
상기 1차 로스팅은, 로스팅에 요구되는 총 열량 조건에서 200℃에서 5초간의 로스팅 열량을 차감한 조건으로 실시하는 것을 특징으로 하는 즉석조리용 반가공 조미 오징어의 제조방법The method according to claim 1,
The first roasting is a method of manufacturing a semi-processed seasoned squid for instant cooking, characterized in that the roasting calories for 5 seconds at 200 ° C subtracted from the total calorie conditions required for roasting.
1차 로스팅한 반가공 조미 오징어에 대해 이물검사를 한 후 포장하여 금속검출기로 검사하는 단계; 및
상기 검사 단계 후 동결보관하는 단계를 더 포함하는 것을 특징으로 하는 즉석조리용 반가공 조미 오징어의 제조방법.The method according to claim 1,
Inspecting the first roasted semi-processed seasoned squid by inspecting it with a metal detector after a foreign material inspection; And
Method of producing a semi-processed seasoned squid for instant cooking, further comprising the step of cryopreservation after the inspection step.
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| KR1020100058370A KR20110138472A (en) | 2010-06-21 | 2010-06-21 | Semifinished squid for instant cooking and processing method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109998054A (en) * | 2019-05-27 | 2019-07-12 | 荣成市广益水产食品有限公司 | A kind of fragrant spicy squid mouth and preparation method thereof |
| WO2022045451A1 (en) * | 2020-08-27 | 2022-03-03 | 이지연 | Method for producing instant frozen webfoot octopuses and instant frozen webfoot octopuses produced thereby |
| KR102467088B1 (en) | 2022-08-29 | 2022-11-15 | 주식회사 웰씨팜 | Deep-fried delicacies with improved texture and manufacturing method thereof |
-
2010
- 2010-06-21 KR KR1020100058370A patent/KR20110138472A/en not_active Application Discontinuation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109998054A (en) * | 2019-05-27 | 2019-07-12 | 荣成市广益水产食品有限公司 | A kind of fragrant spicy squid mouth and preparation method thereof |
| WO2022045451A1 (en) * | 2020-08-27 | 2022-03-03 | 이지연 | Method for producing instant frozen webfoot octopuses and instant frozen webfoot octopuses produced thereby |
| KR102467088B1 (en) | 2022-08-29 | 2022-11-15 | 주식회사 웰씨팜 | Deep-fried delicacies with improved texture and manufacturing method thereof |
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