KR20120005633A - Soy sauce with abalone and method for manufacturing the same - Google Patents

Abstract

PURPOSE: Abalone with soy sauce, and a producing method thereof are provided to secure the unique flavor of abalone, and to remove the fishy taste of seafood. CONSTITUTION: A producing method of abalone with soy sauce comprises the following steps: preparing a soy sauce dipping solution; removing shells and intestines from fresh abalone, and dipping the abalone in liquor for 10-60 minutes; parboiling the abalone in 90-120 deg C water for 30-120 seconds; mixing the parboiled abalone with the soy sauce dipping solution in a weight ratio of 1:2-6; inserting the mixture into a container before sealing the container; and heat-processing the sealed abalone with the soy sauce at 123-126 deg C for 5-9 minutes.

Description

Soon sauce with Abalone and Method for Manufacturing the Same}

The present invention relates to an abalone preparation method produced by the abalone manufacturing method and abalone manufacturing method.

Seafood is rich in protein, functional sugars, vitamins and minerals, and currently relies on seafood for 45% of animal protein consumed by the public. In addition, consumption of seafood is gradually increasing in proportion to the increase in national income. Seafoods are generally very poor in shelf life, making it difficult to keep fresh and are not used efficiently by current processing technologies.

On the other hand, abalone is an ear-shaped gastropod of the shape of an oval with a size of 5 ~ 20cm, inhabiting the island islands or reefs of 5 ~ 50m in depth, and the food of abalone mainly eats seaweeds such as sticky diatoms. It is characteristic to live.

Abalone is one of the widely-researched objects of Qin Shi Huang for its good life. The abalone is considered to be valued as a nutritious and precious food.

The efficacy of Korean abalone, which has been recognized for its excellence since ancient times, has been described as the effect of abalone, which lightens the body and brightens the eyes, in the Myeong-Seok (이나) and Gyu-Yeop (閨 閤 叢書 1809). In addition, the Seokhak Jeong Yakjeon during the Joseon Dynasty introduces abalone as a blowfish in Jagibo, and the lean meat is sweet and can be eaten raw or cooked. In spring and summer there is a poison, and when it comes into contact with it, the flesh boils and the affected area bursts. A variety of abalone dishes have been introduced in the royal cookbook of Jin Yeon-ui, Jin-euk, and Seogyu-gu's executive economic district.

Abalone has an excellent effect on relieving fatigue of the eyes and the optic nerve, relieves the symptoms of burning or chest swelling, strengthens the liver function, and boils abalone when the body is weak. This will come out well, jaundice and cystitis is also helpful.

Abalone has a high iodine content. Lack of iodine can lead to the accumulation of fat in the blood vessels, skin roughness, thinning of the hair, and headaches and dryness in the tongue and throat.

A notable component of abalone is its high taurine content. Taurine helps to restore the vision of the adult, as well as to the formation of the retina of the fetus and the development of vision in infancy, to lower blood pressure and blood cholesterol levels, to prevent damage to the liver in advance, and to treat liver cirrhosis and fatty liver, and to protect the heart. It is known to work properly. In addition, it contains a lot of protein, glutamic acid, leucine, alginic acid, etc. It has a unique sweet taste, high vitamin B1, B2, C content, and minerals such as calcium, phosphorus, iron, etc. It appeared in many of the back diet. In addition, the benefits of abalone are zinc, which helps to grow and heal wounds. Zinc is also known as a mineral that boosts energy.

Conventionally, it was common to eat cooked foods such as sashimi, roasted and porridge for health promotion and health recovery, but due to its scarcity, there are few products related to processed foods in Korea, and dried abalone is used as some Chinese medicine.

In Korea, abalone farming began to be industrialized in 1990, and the number of farming permits gradually increased every year, and the area of farming facilities has doubled in 2000, resulting in a steady increase in production. The number has increased by about twice, and the quantity has grown 175 million, producing a steady increase.

Nevertheless, abalone is not only an expensive seafood product but also needs to maintain the freshness of abalone until ingestion, so it is difficult to store the abalone and the general public has difficulty in easily obtaining abalone at low cost. The taste does not disappear easily even when boiled or heated abalone, there is a problem that can cause refusal to eat abalone to consumers who do not like fishy foods.

In recent years, the research on abalones in Korea has been hardly carried out to increase the production of abalone, but there are almost no studies on manufacturing methods, processing methods, processing processes, quality changes during processing, storage quality changes, and processing methods. And abalone food is being commercialized by non-standardized methods by manufacturers and food businesses.

Therefore, in the present invention, the current form is actively made and the increase in demand according to the marketing strategy is actively increasing, while removing the fishy taste while utilizing the unique texture of abalone, various abalones to add a variety of flavor to the existing abalone. We want to develop processed foods. In addition, with respect to abalone, which is a high value-added seafood processed food that has been produced and sold in a conventionally non-standardized manner, the present invention has an object of establishing an optimal production method of abalone for food and commercializing abalone with stable storage.

It is intended to develop various abalone processed foods that remove the fishy taste of seafood while making the unique flavor of abalone, and add various flavors to the existing abalone, and establish the optimal manufacturing method and storage method of abalone for food.

The present invention to solve the above problems,

(A) making a soy dipping solution;

(B) after removing the shell and gut of the abalone, dipping the abalone in liquor;

(C) recovering the submerged abalone and boiling it in water; And

(D) It provides a method for producing abalone, comprising the step of mixing the poached abalone with the soy immersion liquid prepared in step (a).

The method of manufacturing abalone intestine of the present invention can eliminate the fishy smell peculiar to abalone through the process of immersing the abalone from the shell and intestine in liquor and boiling the soaked abalone in water. Since Jang has the unique flavor of abalone and no fishy smell, even those who are sensitive to seafood fish have less objection, and the unique texture of abalone can also be used.

In addition, the abalone, mainly farmed on the southwest coast of Korea, is currently harming fishers due to the drop in prices due to overproduction, and in the future, overproduction is expected as production and shipment control is difficult due to the characteristics of aquaculture fishery. The development of new high value-added processed foods through the manufacturing method of abalone is expected to contribute to the development of the domestic fisheries industry as well as to increase incomes of farmed fishers by appropriately handling over-produced abalones, increasing shelf life and increasing exports. .

Figure 1 shows the pretreatment process of the abalone (FIG. 1A is to enhance the abalone shell and gut, Figure 1B is immersed abalone in Cheongju for 30 minutes in the shell and gut removed, Figure 1C in water at 100 ℃ 1 minute boiled overturned).
2 is a graph showing the Fo value of abalone according to time and temperature difference.
3 is a graph showing the temperature change over time and the Fo value of the abalone according to the number of abalones.
4 is a graph showing a change in temperature with time of heat treatment abalone for each temperature.
Figure 5 is a photograph showing the change in penetration of the liver immersion liquid with aging time.

In the present invention to remove the fishy peculiar to abalone and live chewing texture of abalone, to provide a method of manufacturing abalone having a different taste from the prior art.

Hereinafter, the present invention will be described in detail.

The present invention

(A) making a soy dipping solution;

(B) after removing the shell and gut of the abalone, dipping the abalone in liquor;

(C) recovering the submerged abalone and warming in water; And

(D) It provides a method for producing abalone, comprising the step of mixing the poached abalone with the soy dipping solution prepared in step (a).

Soy dipping in step (a) of the present invention may include soy sauce, sake, syrup, garlic, ginger, pepper and water (hereinafter referred to as 'basic soy dipping solution').

The ingredients such as sake, garlic, ginger and red pepper remove the abalone's fishy smell, making it easy to consume even those who feel abdominal fishy smell, while the taste and aroma of various vegetables are soaked in the flavor and aroma of abalone. For example, it can be harmonious.

The components of the basic soy immersion liquid is selected to minimize the harmony of the abalone with the taste and fishy smell of the abalone, wherein the ratio of starch syrup and water is 1: 1 to 5, preferably 1: 1.5 to 3 It may be added in a volume ratio. The ratio of starch syrup to water has a low water content and a high content of starch syrup (liquid fructose) tends to improve the taste and aroma, but if the content is too high, the unique taste of abalone may not be utilized, and taste, flavor, texture, and preference may be considered. The range can then be optimal.

According to an aspect of the present invention, the basic soy immersion liquid is 16 to 30 parts by weight of soy sauce, 8 to 15 parts by weight of sake, 15 to 25 parts by weight of syrup, 0.2 to 0.9 parts by weight of garlic, 0.2 to 0.9 parts by weight of ginger, pepper It may comprise 0.3 to 1.0 parts by weight and 35 to 60 parts by weight of water.

The above soy sauce ingredients include 16 to 30 parts by weight based on 100 parts by weight of the total basic soy sauce immersion liquid, so that the appropriate salinity of abalone can be measured. The taste of the abalone may not be sufficiently soaked, and the taste may be flat. If the content exceeds 30 parts by weight, the soy sauce may have a high concentration of soy sauce. .

Basic soy sauce immersion liquid of the present invention can enhance the pepper component in consideration of the taste and taste of the consumer who prefers a more sharp and stimulating taste than mild taste, wherein the basic soy immersion liquid is soy sauce 16 to 24 parts by weight , 8 to 12 parts by weight of sake, 16 to 24 parts by weight of syrup, 0.9 to 1.6 parts by weight of garlic, 0.9 to 1.6 parts by weight of ginger, 0.9 to 5 parts by weight of red pepper and 36 to 54 parts by weight of water.

Soy dipping solution of the present invention may further include at least one selected from the group consisting of licorice, Astragalus, lemon, onion, radish, dried shiitake, walnuts, peanuts and onions in addition to the basic soy dipping solution. These new ingredients can enhance abalone's taste and functionality, enhance ingredients useful to the body, and provide a different flavor.

According to one aspect of the present invention, the soy immersion liquid of the present invention may further add a dry shiitake in addition to the basic soy immersion liquid component.

At this time, the soy dipping solution 16 to 24 parts by weight of soy sauce, 8 to 12 parts by weight of sake, 16 to 24 parts by weight syrup, 0.9 to 1.7 parts by weight of garlic, 0.9 to 1.7 parts by weight of ginger, 0.8 to 2 parts by weight of red pepper, dry altitude 0.2 To 3 parts by weight and 36 to 54 parts by weight of water.

In addition, according to another embodiment of the present invention, the soy dipping solution of the present invention may further include walnuts and peanuts in addition to the basic soy dipping solution components.

The soy dipping solution is 16 to 24 parts by weight of soy sauce, 8 to 12 parts by weight of sake, 16 to 24 parts by weight syrup, 0.9 to 1.7 parts by weight of garlic, 0.9 to 1.7 parts by weight of ginger, 0.8 to 2 parts by weight of red pepper, 0.2 to walnuts. 2 parts by weight, peanuts 0.2 to 2 parts by weight and water 36 to 54 parts by weight.

Walnuts improve brain function, and are also effective in strengthening lung disease and kidney function.Unsaturated fatty acids contained in walnuts are effective in preventing vascular diseases. Peanut has excellent hemostatic effects and is rich in unsaturated fatty acids. It can prevent atherosclerosis and show excellent functions such as constipation prevention, blood circulation, treatment of chronic bronchitis, anti-aging, etc., and its taste is savory and the bitter and astringent taste can add the rich taste of abalone. However, if the content is too high, there is an advantage that the functionality is enhanced, but the above range is appropriate because the bitter taste becomes stronger to harm the taste of abalone.

In addition, according to another aspect of the present invention, the soybean immersion liquid of the present invention may further include licorice and yellow ears in addition to the basic soy immersion liquid component.

The soy dipping solution is 16 to 24 parts by weight of soy sauce, 8 to 12 parts by weight of sake, 16 to 24 parts by weight syrup, 0.9 to 1.7 parts by weight of garlic, 0.9 to 1.7 parts by weight of ginger, 0.8 to 2 parts by weight of red pepper, 0.2 to licorice It may include 2 parts by weight, 0.2-2 parts by weight of sulfur and 36-54 parts by weight of water.

The noble of the present invention is helplessness, anorexia, swelling, etc. It is especially good for those who are weak and shedding a lot of the body, and when the licorice of the present invention is added in an appropriate amount, the sweetness and taste are good, as well as the bitterness and disposal. It can be beneficial to your body, including coughing, stopping coughing, lowering your fever, detoxifying your body, and improving your new life. However, when ingesting a large amount of licorice for a long time may cause side effects such as swelling, hypertension, hypokalemia, headache, and feelings of helplessness, in the present invention, in consideration of the possibility of being used as a side dish for a long time, it is preferable to add licorice to the above content. proper.

The addition of the medicinal herb improves color and texture, and has a sweeter taste than the basic immersion liquid, and it can contain functional ingredients that are beneficial to the body of the medicinal herb.

In addition, according to another embodiment of the present invention, the soy dipping solution of the present invention may further include licorice, yellow bark, lemon, onion and dried shiitake in addition to the basic soy dipping solution.

The soy sauce immersion solution is soy sauce 17 to 30 parts by weight, sake 8 to 12 parts by weight, starch syrup 8 to 12 parts by weight, garlic 0.3 to 0.8 parts by weight, ginger 0.3 to 0.8 parts by weight, red pepper 0.3 to 0.8 parts by weight, licorice 0.3 to 0.8 parts by weight, oak 0.3 to 0.8 parts by weight, lemon 0.5 to 1.5 parts by weight, onion 2 to 4 parts by weight, dry altitude 0.5 to 1.5 parts by weight and water may include 40 to 60 parts by weight.

In addition, according to another aspect of the present invention, the soy dipping solution of the present invention may further include licorice, oak, lemon, onion, radish and dried shiitake in addition to the basic soy dipping solution.

The soy dipping solution is 16 to 24 parts by weight of soy sauce, 8 to 12 parts by weight of sake, 16 to 24 parts by weight syrup, 0.9 to 1.7 parts by weight of garlic, 0.9 to 1.7 parts by weight of ginger, 0.8 to 2 parts by weight of red pepper, 0.2 to licorice It may include 1 part by weight, yellow 0.2 to 1 part by weight, lemon 0.5 to 1.5 parts by weight, beet 0.5 to 1.5 parts by weight, onion 1 to 3 parts by weight, dry altitude 0.5 to 1.5 parts by weight and water 32 to 48 parts by weight. .

In step (b) of the present invention, the abalone is immersed in liquor after removing the shell and intestines of the abalone.

The reason for removing the shell of abalone is to reduce the fishy smell peculiar to seafood and to make the soy dipping liquid evenly soaked in the abalone during the ripening stage so that the taste can be well learned and matured properly. It is to improve the taste of abalone by removing the bitter taste.

The abalone with shells and intestines removed is soaked in alcohol to remove the fishy characteristic of abalone.

Although the said liquor is not specifically limited in the kind, It is preferable that it is sake. In addition, the ratio of the liquor and abalone may be 1: 1 to 3, preferably 1: 1.5 to 2.5 based on the volume ratio. Immersion time may be 10 minutes to 60 minutes, preferably 20 minutes to 40 minutes. If the immersion time is less than 10 minutes, the removal of fishy smell is not enough, and if the immersion time is more than 60 minutes, the nutritious ingredients of abalone may escape into alcohol and reduce the specific chewing taste of meat.

In the step (c) of the present invention, the abalone dipped in alcohol through the step (b) is subjected to a process of warming in water.

At this time, the temperature of the blanching water is preferably 90 ℃ to 120 ℃, the time of the blanch is preferably 30 seconds to 120 seconds, more preferably 50 seconds to 70 seconds. If the time of blanching is less than 30 seconds, the abalone fishy is not completely removed. If the time of blanching is over 120 seconds, the abalone is overcooked, making it difficult to make the abalone's chewy taste. In particular, 50 seconds to 70 seconds when poultry is removed enough fishy smells like cheol abalone, but can feel the texture of the abalone best to save the texture.

In step (d) of the present invention, the soybean dipping solution prepared in step (a) is mixed with the abalone poached in step (c).

Although the ratio of abalone and immersion liquid is not specifically limited, The ratio (weight ratio) of abalone to soy immersion liquid is 1: 2-6, Preferably it is 1: 3-5.

The present invention also after the step (d),

(E) aging of the abalone and liver immersion liquid mixed in step (d) at 3 to 5 ° C. for 1 to 3 days;

(F) removing the abalone and solid dry matter and adding the sake to the remaining soy sauce dipping solution and boiling;

(G) After cooling the immersion liquid in step (f), adding abalone and solid waste and aging at 3 to 5 ° C. for 1 day to 3 days; And

(H) It may further comprise the step of repeating the steps (a) and (g) one to three times (in the present invention, the abalone prepared by the manufacturing method as described above is called refrigerated abalone).

Step (e) of the present invention is a step of aging the abalone prepared in step (d) at 3 to 5 ℃ for 1 to 3 days. If the time of aging abalone is less than one day, not only the water of abalone is sufficiently removed, but if the soy dipping solution is not sufficiently soaked, and if the time of maturation is more than three days, the abalone's moisture is excessively reduced and the elasticity of the abalone is reduced. By reducing the chewing taste and texture of abalone.

The aging process as described above removes the moisture of the abalone to increase the elasticity of the meat, so that the unique flavor of the soy dipping solution soaked in the abalone enough to give the flavor and taste.

Step (bar) of the present invention is a step of boiling after adding the sake immersed in the remaining soy sauce immersion liquid and submerged abalone and solid dry matter through the (e) step (when boiled abalone and other solid dry together, broth Since it may become cloudy and thick and the chewy taste of abalone may be lost, it is preferable to scoop the abalone and dry ingredients and to boil only the liquid components of the immersion liquid). This can not only weaken the fishy taste of abalone, but also inhibits the growth of various germs, allowing long-term storage.

That is, take out the liquid of the abalone and solid aged through the step (e), take only the liquid components and add alcohol to 80 to 150 ℃, preferably from 90 to 120 ℃ 5 to 15 minutes, preferably 8 to Boil for 12 minutes. This step can inhibit the growth of decayed bacteria during the ripening period, by removing the fishy smell by adding liquor, preferably sake, and can supplement the evaporation of water to minimize the change in abalone.

At this time, the added sake liquor may be a volume ratio of 1: 80 to 100 (cheongju: dipping solution) compared to the remaining soy dipping solution to remove the abalone and solid dry.

Step (g) of the present invention is the step of cooling the immersion liquid in the (bar) step, and then aged in a roll over and solid to dry at 3 to 5 ℃ 1 day to 3 days. Under such aging conditions, the soybean immersion liquid may be sufficiently soaked in the abalone, and the elasticity of the abalone may be maintained by an appropriate ripening period.

Step (a) of the present invention is a step of repeating steps (bar) and (g) one to three times. The repetition frequency may be determined according to the taste of the consumer.

In order to maintain the characteristic texture of abalone and to feel chewy taste, it is appropriate that the number of repetitions is appropriate, and if the preference of the abalone taste and light meat is preferred, the number of repetitions is preferably increased.

Optionally, after step (h), the soy dipping solution and abalone may be stored separately, and preferably, the abalone and dipping solution may be separately stored after 5 to 15 days at 3 to 5 ° C.

When stored with a mixture of soy dipping solution and abalone, as the storage time is longer, the water content of abalone may be continuously reduced to decrease by 50 to 60% at the third week. This is a natural phenomenon that occurs while storing in a high concentration of immersion liquid, therefore, after step (h), the immersion liquid and abalone are separated after 5 to 15 days, preferably 8 to 12 days, when the taste of the abalone is sufficiently cut into the abalone. It can maintain the chewy texture and elasticity of abalone meat without losing any more water.

The abalone intestine of the present invention thus prepared does not cause rot, and is preferably stored at 3 to 5 ° C., which is an appropriate temperature at which no rot bacteria such as vibrio bacteria, which are a problem in seafood, are detected.

The present invention also after the step (d),

(E ') sealing the abalone intestine in which the abalone and the soy immersion liquid are mixed; And

(F ') may further comprise the step of heat-treating the sealed jeonjangjang (in the present invention, the abalone clothes prepared by the manufacturing method as described above is called heat treatment abalone clothes).

The sealing in the step (e ') is to prevent entry of the decaying bacteria.

The (bar ') step is a step for sterilizing the decayed bacteria in the abalone by heat-treating the sealed abalone intestine, since the decayed bacteria in the abalone can be killed and maintained aseptic state after the process, It can be stored for more than one year.

The heat treatment temperature and time is not particularly limited to a temperature and time suitable for killing decay bacteria, but may be heat treated for 5 minutes to 9 minutes at 123 to 127 ℃, preferably 6 minutes to 7 minutes at 124 to 125 ℃. . At temperatures below 123 ° C, the heat treatment time must be long to achieve the same effect as sterilization at 121 ° C for 16.89 minutes, resulting in poor chewing texture and overall abalone taste, and at temperatures above 125 ° C, heat treatment time may decrease. The texture and texture can be maintained, but the temperature and time is preferred because the fishy taste remains.

The heat treatment for 5 minutes to 9 minutes at 123 to 127 ° C of the present invention not only stops the growth potential of the decayed bacteria, but also does not affect the strength of the tissue, etc., thereby maintaining the taste and state of abalone as in the preparation.

In the present invention provides an abalone prepared by the above production method.

The abalone intestine prepared by the above method is easily accessible to consumers who do not like fishy taste and odor because the unique fishy taste and smell disappear, as well as the unique chewable texture of abalone, and soy sauce immersed in various flavors. The preparation of the liquid may contain components useful for the living body to enhance the functionality, as well as provide an improved taste compared to the conventional abalone.

In addition, it is possible to provide an abalone intestine that can maintain the elasticity of the abalone because it suppresses the growth of the decayed bacteria through proper storage and processing, and does not lose water while the soy dipping solution is sufficiently soaked in the abalone.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the following examples are illustrative of the present invention, and the scope of the present invention is not limited by the following examples.

Example  1.of the present invention Abalone  Manufacturing method

Example 1 -One. Soy sauce Immersion  Produce

Based on the Linear Programming and Optimal Mixing Ratio, Soy Sauce (Gonggo), Cheongju (Hwajub), Starch Syrup (Ottogi) and Garlic (Dried Garlic, Lotte Mart), Ginger (Dried Ginger, Lotte Mart), Red Pepper (Lotte Mart) , Every day fresh) and water added soy dipping solution (see Table 1). Subsidiary materials were prepared in a net when the soy dipping solution was prepared. The dipping solution was boiled for 10 minutes, cooled sufficiently at room temperature, and then stored at 4 ° C.

Configuration amount Soy sauce 250.0ml Rice wine 100.0ml corn syrup 210.3ml garlic 5.0 g ginger 5.0 g Dry pepper 6.0 g water 423.7 ml

Example  1-2. Preparation of abalone

After preparing 4-5 year old abalone, the shell and viscera were separated (FIG. 1A).

Example  1-3. Of the present invention Abalone  Produce

After washing the freshly washed abalone abalone shells and intestines, the abalone was soaked in Cheongju, and then sensory evaluation of abalone mixed with soy sauce immersion liquid according to Example 1-1 was performed. As a control, the washed abalone abalone shells and intestines were removed, and then abalone was abbreviated in Cheongju, and abalone mixed with soy dipping solution was used. As a result of the experiment, it was confirmed that the bitter taste and fishy smell is greatly reduced when using the sake. In addition, it was confirmed that the fishy smell is effectively removed when immersed in the sake for 30 minutes with a ratio of 1: 2 abalone to sake.

Experiments were carried out with varying blanching times for texture and fishy removal. The sensory evaluation was conducted on 15 panel students with food-related majors by immersing the sample in soy sauce for 3 days following blanching for 30 seconds, 1 minute, and 2 minutes and 30 seconds, respectively. (Meaning excellent) and using a score from 1 (very bad) to 9 (very good) by the 9-point scoring method.

Pretreatment conditions Pretreatment conditions 100 ° C, 30 seconds 100 ° C, 1 minute 100 ° C., 2 minutes 30 seconds result Fishy Fishy removal, moderate texture Tissue is overcooked

As a result of the experiment, when blanched for 30 seconds, the overall satisfaction was 4.2, and when blanched for 1 minute, 7.4, and 6.0 for 2 minutes 30 seconds. Specific evaluation of this is as shown in Table 2 above, when the blanching time was 30 seconds at 100 ℃, the fishy smell, and when the blanching time at 100 ℃ for more than 2 minutes, the tissue is too ripe and chewed The organization fell. When boiled in boiling water at 100 ℃ for 1 minute (blanching), there was no fishy smell, the texture was adequate, and the overall satisfaction was the highest, and 1 minute at 100 ℃ was determined as pretreatment condition.

Therefore, the abalone intestine of the present invention is immersed in Cheongju for 30 minutes to have a volume ratio of 2: 1 (cheongju: abalone) in Cheongju, and boiled for 1 minute in 100 ℃ of breaking water in Example 1-1. It was prepared by mixing with the soy dipping solution (abalone and basic soy dipping solution 1: 3 ratio).

Example  2. Refrigerated Abalone  Produce

Example  2-1. Soy sauce Immersion  Determination of the optimum content ratio

We tried to standardize the soy immersion liquid used for refrigerated abalone according to the linear programming and optimal mixing ratio.

In order to determine the optimal content ratio of soy dipping liquor as a part of establishing the optimal chilled abalone soy sauce content by sensory evaluation, water and liquid fructose were used as variables, and the range of total soy dipping liquid was 1100 mL. When the water was 500 to 600 mL, the liquid fructose was 150 to 25 mL, and the response was taste, texture, aroma, and preference. Design-expert 7 (Stat-Ease, Inc., Minneapolis, USA) set 13 experimental points, 8 lack of fits and 2 replicates.

Each immersion liquid was prepared and sensory evaluation was performed according to the set experimental points. The sensory evaluation was carried out using a score of 1 (very bad) to 9 (very good) by a panel of 15 graduate students. As shown in Table 3, the results of the establishment of the optimal chilled abalone soy sauce immersion content by the sensory test reflects the tendency to prefer sweetness to determine the optimal ratio of the soy immersion liquid to water and liquid fructose as a variable The target ingredients were prepared with taste, texture, aroma, and preference, and all were predicted and maximized as the target range.

Purpose range Name Goal Lower
Limit Upper
Limit Lower
Weight Upper
Weight Importance Water Is in range 500 600 One One 3 Starch syrup Is in range 150 250 One One 3 Taste Maximize 5.27 6.6 One One 3 Flavor Maximize 5.73 6.8 One One 3 Texture Maximize 5.93 6.87 One One 3 Preference Maximize 5.93 7.2 One One 3

Formulation Optimization Sample of Soy Dipping No . Component1
Water Component2
Starch syrup Response1
Taste Response2
Flavor Response3
Texture Response4
Preference One 525 255 5.27 6.27 6.47 6.67 2 500 250 5.40 6.13 5.93 5.93 3 525 225 5.73 6.33 6.00 6.53 4 600 150 5.73 6.20 6.13 6.07 5 566.667 183.333 6.20 6.60 6.87 6.87 6 550 200 6.33 6.67 6.87 7.20 7 600 150 5.33 6.33 6.47 6.20 8 533.333 216.667 6.60 6.67 6.40 6.87 9 575 175 5.40 5.93 6.20 6.20 10 500 250 6.00 6.40 6.27 6.40 11 500 250 6.40 6.80 6.33 6.53 12 600 150 5.67 5.73 6.47 5.93 13 550 200 5.47 6.13 6.33 6.60

Name Obs Analysis Minimum Maximum Mean Std . Dev Ration Model Taste 13 Polynomial 5.27 6.60 5.81 0.43 1.25 Linear Flavor 13 Polynomial 5.73 6.80 6.32 0.30 1.19 Linear Texture 13 Polynomial 5.93 6.87 6.36 0.27 1.16 Quadratic preference 13 Polynomial 5.93 7.20 6.46 0.37 1.21 Quadratic

Water FOS taste flavor texture preference Desirability 539.721 210.279 5.8364 6.35276 6.47563 6.8008 0.560

The optimization method of immersion solution was selected based on the method of Derringer and Suich (Table 4). As a result, the total samples were determined to be 13, and the taste, aroma, texture, and preference values of each sample were examined as shown in Table 4 when the water and liquid fructose were varied as a result of sensory evaluation. The lowest score was 5.27, the highest score was 6.60, the average score was 5.81, and the standard deviation was 0.43. A linear model was used. The lower the water content and the higher the content of the liquid fructose, the better the taste was (see Table 5). The fragrance had the lowest score of 5.73, the highest score of 6.80, the average score of 6.32, and the standard deviation of 0.30. The linear model was used. The lower the water content and the higher the content of the liquid fructose, the better the aroma was (see Table 5). The texture score was 5.93, the lowest score was 6.87, the average score was 6.36, the standard deviation was 0.27, and the quadratic model was used (see Table 5). The texture was best at 550-575 mL of water and 200-175 mL of liquid fructose (see Table 5). The preference score was 5.93, the highest score was 7.20, the average score was 6.46, the standard deviation was 0.37, and the quadratic model was used. As a result, the most preferred was 525-575 mL of water and 200-225 mL of liquid fructose (see Table 6).

That is, in the case of refrigerated abalone, the water and liquid fructose ratio of the final refrigerated abalone was 539.721 mL of water and 210.279 mL of liquid fructose when the total amount of soy sauce dipping solution was 1100 mL. The prevalence of 6.35 and texture of 6.47 were 6.8, and the desirability was 0.56.

Example  2-2. Refrigerated abalone  Soy sauce Immersion  Produce

Based on Example 2-1, a chilled abalone soy sauce immersion liquid was prepared as follows. 539.7 mL of water, 210.3 mL of liquid fructose, 250 mL of soy sauce, 10 g of dried shiitake mushrooms, 15 g of dried red pepper, 15 g of garlic, 15 g of ginger, and 100 mL of sake were mixed, boiled at 100 ° C. for 10 minutes, and then cooled and stored.

Example  2-3 refrigerated Abalone  Manufacturing method.

After preparing 4-5 year-old live abalone, remove the shell and intestine, and then immerse abalone in cheongju (cheongju and abalone in a 2: 1 volume ratio) for 30 minutes to remove fishy smell, and boil for 1 minute in boiling water at 100 ° C. The boiled abalone was put in the soy dipping solution prepared in Example 2-2 and mixed. At this time, abalone and soy dipping solution was added so that the abalone was locked in a 1: 3 ratio. After abalone was put in soy dipping solution and aged at 4 ^o C for 2 days, the abalone and solid subsidiary materials were removed, 10 ml of sake liquor was added per 1000 ml of liquid dipping solution, and then boiled at 100 ^o C for 10 minutes. After the cooled liquid immersion liquid, the abalone and subsidiary materials were added, aged for 2 days at 4 ^o C and the method was repeated once more and stored at 4 ^o C.

Example  2-4 refrigerated Abalone  Sensory evaluation

For the sensory evaluation of the refrigerated abalone prepared by the method of Example 2-3, 15 experienced panels were subjected to sensory evaluation. As Comparative Example 1, a commercially available abalone intestine was used, and in Comparative Example 2, an onion, licorice, kelp, and plum extract were used to prepare an abalone prepared in the same manner as the refrigerated abalone of the present invention. The sensory evaluation items were conducted using a score from 1 (very bad) to 9 (very good) by the nine-point scoring method as salty, sweet, good taste, texture, and preference, and the results are shown in Table 7 below.

Sensory Evaluation of Frozen Abalones Sensory evaluation Flavor Salty taste sweetness Good taste Texture Symbol cold storage Abalone 6.00 5.93 6.27 7.00 6.60 7.27 Torn paper Abalone
( Comparative Example 1 ) 5.27 6.80 4.73 4.73 5.47 4.53 Onions  Added Abalone
( Comparative Example 2 ) 6.07 5.80 7.33 6.87 6.80 7.13

As shown in Table 7, the refrigerated abalone prepared by the method of the present invention was aged after separating the shell and the intestines and put the sake to remove fishy smell, the flavor was measured higher than commercially sold Onggo abalone The salty taste was measured low because the soy sauce content was less than that of Onggobap abalone. Because sweetness was optimized according to the preferred diet, it contained a lot of liquid fructose, so sweetness and good taste were measured higher than that of Onggobap abalone. The texture was high because the soy was soaked during ripening because the shells and intestines were removed. Because the Onggobap abalone had matured internal organs and shells as it was, the flavor of the abalone was strong, so the flavor was 5.27 and the sweetness and good taste were lower than other samples because no sweet ingredients were added except licorice. In addition, the Onggobap abalone had a low texture because the intestines and shells were aged together, resulting in the lowest palatability.

The abalone added to onions, etc., the same as the pre-treated cold abalone prepared with the manufacturing method of the present invention while the plum extract and onions were added, the smell was the best, the amount of soy sauce was also prepared by the method of the present invention The saltiness was measured low because it was the same as refrigerated abalone. In addition, sweetness was measured highest because plum extract such as onion was added. On the other hand the sweet taste is too strong good taste was measured high but good taste was measured lower than refrigerated abalone prepared by the manufacturing method of the present invention. The texture was also measured high, but the sweetness was so strong that the overall preference was lower than the refrigerated abalone prepared with the method of the present invention.

Example  3. Heat treatment Abalone  Produce

Example  3-1. Soy sauce Immersion  Determination of the optimum content ratio

In the same manner as in Example 2-2, the basic immersion liquid was standardized based on the sensory evaluation, linear programming, and the optimum blending ratio. The results are shown in Table 8 below.

Standardization of Hepatic Dipping Solution of Heat Treated Abalone subject amount Remarks Soy sauce 250.0 ml Rice wine 100.0 ml corn syrup 210.3 ml garlic 5.0 g 5 pages ginger 5.0 g 1 page Dry pepper 6.0 g 6, seed removal water 423.7 ml

Example  3-2. Heat treatment Abalone  Manufacturing method

After preparing 4-5 year-old live abalone, remove the shell and intestine, and then immerse abalone in cheongju (cheongju and abalone in a 2: 1 volume ratio) for 30 minutes to remove fishy smell, and boil for 1 minute in boiling water at 100 ° C. The boiled abalone was put in the soy dipping solution prepared in Example 3-1 and mixed. At this time, the abalone and the immersion liquid were immersed in a 1: 3 ratio so that the abalone was submerged for 24 hours, and 230 g of the laminated packaging material was sealed. The sealed abalone was heat treated at 125 ° C. for 7 minutes.

Example  3-3 Analysis of Composition and Tissue Change according to Heat Treatment of Abalone

1. The measurement of the typical heat penetration curve takes into account the blanching time and the abalone content of the added abalone as a factor influencing the heat transfer characteristics of the abalone abalone.

Two, three, four abalones and the soy dipping solution of Example 3-1 were put into one retort pouch and tested. In order to investigate the effect on the heat penetration curve, the time to blanch the abalone (0 min, 4 min), the abalone content was 2 rice (39 g, abalone content: 16.98%), 3 rice (60.77 g, abalone content: 26.42%) and 4 rice (83.17 g, abalone content: 36.16%), and the heat penetration curves were measured and compared. In this experiment, a sample sterilizer (Model WS-RE-30S, Woo Sung Machinery, Korea) was used to heat the sample.The needle was connected to the geometric center of the abalone in the packaging material and sealed, followed by a temperature microprocessor (Track sense pro). , ELLAB A / S, Denmark) and the heat penetration curve and Fo value were measured.

In the retort pouch pack, abalone and soy sauce immersion liquid was added to each temperature (110 ° C, 121.1 ° C, 125 ° C, 130 ° C) heat treatment In the abalone sensory evaluation, the heat treatment time for each temperature was treated using the following formula.

F _T = F0 X 10 ^{(121.1-T) / Z}

F ₀ = 16.89 min

Z value = 10 ºC

Substituting the above formula, it is measured as follows.

F ₁₁₀ = 16.89 X 10 ^{(121.1-110) / 10} = 217.59 min

F ₁₂₅ = 16.89 X 10 ^{(121.1-125) / 10} = 6.88 min

F ₁₃₀ = 16.89 X 10 ^{(121.1-130) / 10} = 2.18 min

It was prepared by heat treatment at 219 minutes at 110 ℃, 6.9 minutes at 125 ℃, 2.2 minutes at 130 ℃ to have a sterilization effect such as 121 ℃ in the temperature-specific heat treatment. The sensory evaluation was conducted on 15 graduate students of abalone, which were heat treated at each temperature. The sensory evaluation items were salty, sweet, good taste, texture, and palatability. The worst was 1, the best was 9, and 9 points were scored.

In the results of the typical heat penetration curve, the heat penetration curves of abalone made from unboiled abalone and abalone prepared from boiled abalone in 100 ℃ boiling water for 2 minutes were compared. The Fo value of the unboiled abalone was 15.34 min and the Fo value of the abalone boiled for 2 minutes in 100 ° C. boiling water was measured to be 14.85 min (see FIG. 2). The longer the time of blanching, the faster the heat penetration rate was found.

The results of comparing the heat penetration curves of abalones prepared with 2, 3, and 4 rice of abalone, respectively, are shown in FIG. 3. Fo value of 2 abalones (16.98%) was 15.34 minutes, Fo value of 3 abalones (26.42%) was 16.89 minutes, and Fo value of 4 abalones (36.16%) was 17.12 minutes. It became. Through this, the higher the content of the abalone, the more death time was observed.

2. Temperature change with time of heat treatment abalone for each temperature (110, 121.1, 125, 130 ° C.) was analyzed (see FIG. 4), and sensory evaluation of abalone for heat treatment was performed for each temperature. The sensory evaluation was performed twice, and the results are shown in Table 9 and Table 10 below. First, the sensory evaluation of abalone intestine heat treated at 110, 121.1, and 130 ° C. was performed. Second, sensory evaluation was performed by preparing abalone intestine heat treated at 125 ° C. except 110 ° C., which had the lowest preference.

First, sensory evaluation of abalone annealed at each temperature Temperature Flavor Salty taste sweetness Good taste Texture Symbol 110 5.20 5.40 4.53 5.20 4.60 5.13 121 5.40 5.53 5.73 6.07 5.87 6.53 130 5.13 5.07 6.00 6.73 6.13 7.00

Second, sensory evaluation of abalone annealed at each temperature Temperature Flavor Salty taste sweetness Good taste Texture Symbol 121 6.20 5.73 6.13 6.80 6.47 6.60 125 5.93 5.93 6.20 6.93 7.13 6.93 130 5.40 5.67 6.20 6.27 7.27 6.93

As shown in Table 9 and Table 10, the abalone prepared at 110 ℃ was scored the lowest in all items. The flavor and salty taste of abalone made at 125 ° C was the highest at 5.93, and the sweetness of the abalone made at 125 and 130 ° C was the highest at 6.2. In addition, in the good taste, the abalone made at 125 ° C showed the highest score of 6.93, and the chewing taste of the abalone made at 130 ° C showed the highest score of 7.27. Through the above results, it was determined that the abalone annealed at 130 ° C. and 125 ° C. was the best, but at 130 ° C., a slight fishy was produced because of instantaneous heat treatment. Therefore, considering the efficient manufacturing process and the sensory aspects at the same time, the result that the best heat treatment at 125 ℃ was derived.

Example  4. Property change according to process conditions

1. Change in organization

After cutting the center of the abalone into a cylindrical shape with a diameter of 20 mm, a rheometer (model CR-150, CR-200D, Sun Scientific Co., Tokyo, Japan) was used, and the measuring unit used a cylindrical shape (diameter 5 mm). The punch test was used to observe the change in elasticity of the abalone.

Elastic change of abalone during ripening Kinds Initial value 2 weeks Organization Kgf ) Sample-A 0.0381 0.140 Sample-B 0.0533 0.120

As shown in Table 11, looking at the physical properties of the refrigerated abalone, the texture (Elasticity) increased from 0.0381 to 0.053kgf to 0.12 to 0.14kgf after two weeks.

2. Changes in storage

In the heat-treated abalone dressing, as shown in Example 3-3, the abalone dressing finally heat-treated at 125 ° C. showed the best test result. Thus, the storage test of the abalone dressing at 125 ° C. was performed. In the storage test, the abalone intestine heat-treated at 125 ° C. was stored at room temperature for one year, and microbiological tests, physical properties, salinity, pH, and abalone cross sections were taken once a month. The microbial test was inoculated with 1 mL of abalone immersion liquid in dry film medium (3M) and incubated for 2 days at 37 ℃ aerobic microorganisms, anaerobic microorganisms were counted the number of colonies (colony). The unit is expressed as colony forming unit (CFU) / mL. The physical property test was performed by cutting the center of the abalone into a cylindrical shape having a diameter of 20 mm and using a rheometer (model CR-150, CR-200D, Sun Scientific Co., Tokyo, Japan), and the measuring unit was cylindrical (5 mm in diameter). Test point analysis was carried out using. Salinity was measured using a conductivity meter (model TOA CM-40S, TOA Co., Tokyo, Japan), and pH was measured using a pH meter (Thermo Electro Co., CA, USA). Abalone cross-section photography was taken by cutting the abalone vertically to measure the state of soy dipping solution in the abalone during storage.

Changes in Physicochemical Components During Storage storage duration( month ) One 2 3 Salinity 15.27 15.74 16.01 Properties( Kgf ) 0.216 0.284 0.214 pH 5.056 5.419 5.438 microbe( CFU Of mL ) ND ND ND

As the storage time of heat-recovered abalone was increased, the salinity gradually increased from 15.27 to 15.74 and 16.01 over time (see Table 12). It is believed that this change occurred as it gradually penetrated into the abalone (see FIG. 5). In addition, when looking at the changes in other physicochemical components of abalone, the pH tended to increase gradually as shown in Table 12, but the physical properties (tissue strength) did not change significantly. Microorganisms were not detected in both aerobic and anaerobic.

Example  5. Utilization Abalone  Produce

Example  5-1. Utilizing Soy Sauce Immersion

1. Preparation of A-type abalone

Prepared refrigerated abalone in the same manner as in Example 1-1, but licorice and deciduous ingredients were added to change the composition and composition ratio with the soy sauce immersion liquid of Example 1-1. The composition ratio per liter of abalone in this example is shown in Table 13.

A-type abalone subject amount Creation costs ( Parts by weight ) Soy sauce 200 mL 20 Rice wine 100 mL 10 corn syrup 200 mL 20 garlic 5 g 1.3 ginger 5 g 1.3 Dry pepper 6 g 1.4 licorice 5 g 0.5 Noble 5 g 0.5 water 450 mL 45

2. Preparation of B-type Abalone

Prepared refrigerated abalone in the same manner as in Example 1-1, except that yellow, licorice, lemon, radish, onion, and dried shiitake ingredients are added to the composition and composition ratio of the soy sauce dipping solution of Example 1-1 Different. The composition ratio per liter of abalone in this example is shown in Table 14.

B-type abalone subject amount Creation costs ( Parts by weight ) Soy sauce 200 mL 20 Rice wine 100 mL 10 corn syrup 200 mL 20 garlic 5 g 1.3 ginger 5 g 1.3 Dry pepper 6 g 1.4 licorice 5 g 0.5 Noble 5 g 0.5 lemon 10g One radish 10g One onion 20g 2 Dried Elevation 10g One water 400 mL 40

3. Manufacturing method of C-type abalone

Prepared refrigerated abalone in the same manner as in Example 1-1, except that the oak, licorice, lemon, onion, and dry shiitake ingredients were added to the composition and composition ratio of the soy sauce dipping solution of Example 1-1 . The composition ratio per liter of the present example is shown in Table 15 below.

C-type abalone subject amount Creation costs ( Parts by weight ) Soy sauce 225 mL 22.5 Rice wine 100 mL 10 corn syrup 100 mL 10 garlic 5 g 0.5 ginger 5 g 0.5 Dry pepper 6 g 0.5 licorice 5 g 0.5 Noble 5 g 0.5 lemon 10g One onion 30 g 3 Dried Elevation 10g One water 500 mL 50

Example  5-2. A-type, B-type, C-type Abalone  Sensory evaluation

1. Sensory Evaluation of Koreans

Koreans were examined for saltiness, flavor, bitterness, color, texture, and overall satisfaction of A-type abalone and B-type abalone. The results are shown in Table 17 below.

Kinds Salty taste bitter Flavor color Organization Overall satisfaction A type 7.00 ± 1.68 8.34 ± 1.57 6.88 ± 1.83 7.28 ± 1.37 7.76 ± 1.65 7.57 ± 1.65 B type 8.61 ± 1.06 8.42 ± 1.80 7.38 ± 1.06 6.80 ± 1.95 6.71 ± 2.13 7.07 ± 2.18

As shown in Table 16, the A-type abalone and B-type abalone showed an improved fishy smell and excellent texture. Comparing A-type abalone and B-type abalone, they showed similar preference overall, but A-type was good in texture and B-type was high in salty taste.

2. Sensory Evaluation of Japanese

Sensory tests were conducted on Japanese people for the saltiness, flavor, bitterness, color, texture and overall satisfaction of A-type abalone, B-type abalone and C-type abalone. The results are shown in Table 17 below.

Kinds Salty taste bitter Flavor color Organization Overall satisfaction A type 10.00 ± 0.00 10.00 ± 0.00 8.00 ± 0.00 9.00 ± 0.00 9.00 ± 1.41 9.00 ± 0.00 B type 8.50 ± 0.70 8.00 ± 1.41 7.50 ± 2.12 8.00 ± 1.41 9.00 ± 1.41 8.00 ± 1.41 C type 9.00 ± 0.00 8.50 ± 0.70 8.00 ± 0.00 8.50 ± 0.70 7.50 ± 0.70 8.25 ± 0.35

As shown in Table 17, the evaluation results show that the preference of all abalone is very high, and it is determined that the food can reach Japanese people.

Example  5-3. Changes in Physical Properties During Aging

Changes in pH (Orion420A, Orion research Inc, USA), salinity (WZ-212, Portable Refractometer, Korea) and turbidity (Optizen 3220 UV Bio, Mecasys Co., Ltd, Korea) 2 weeks and 3 weeks were measured as a starting point. The above component analysis was measured based on food slip.

Changes in pH, Salinity, and Turbidity of the Soaking Solution During the Ripening Period division Initial value 2 weeks 3 weeks
pH A type Abalone 5.30 5.54 5.62 B type Abalone 4.94 5.16 5.28 C type Abalone 4.84 4.98 5.15
Salinity A type Abalone 24.8 23.4 22.5 B type Abalone 23.5 22.1 21.6 C type Abalone 24.6 23.5 22.8
Turbidity
( OD ₆₀₀ ) A type Abalone 0.301 1.009 1.355 B type Abalone 0.287 0.772 1.053 C type Abalone 0.453 1.106 1.421

As shown in Table 18, the pH of the immersion liquid slightly increased from 4.84 to 5.30 to 5.15 to 5.52 during the aging period. The salinity did not change from 22.1 to 24.8, which is thought to be the effect of minimizing the change by adding 10 ml of sake in consideration of the removal of fishy smell and evaporation of water when boiling soy dipping solution.

Turbidity (OD ₆₀₀ ) increased more than threefold from 0.301 to 1.009 in type A abalone, increased from 0.287 to 0.772 in type B abalone and from 0.453 to 1.421 in type C abalone.

2. Ingredients in immersion liquid during aging (water, crude protein (Kjeltec Auto 2300 system, Foss Analytical AB, USA), crude fat (Soxtec 2050 system, Foss Analytical AB, USA), ash (J-FM2, 9910, Jeil Science Ind) Co ,. Ltd, Korea)) was measured from the initial value, 2 weeks, 3 weeks. The above component analysis was measured based on food slip.

Changes in Chemical Properties of Abalone during Aging division Initial value 2 weeks 3 weeks moisture A type Abalone NA 75% 58% B type Abalone 80% 72% 60% C type Abalone NA 69% 52% Crude protein A type Abalone 27.12% 27.65% 27.59% B type Abalone 27.66% 28.02% 27.84% C type Abalone 31.65% 30.66% 31.69% Crude fat A type Abalone 9.35% 9.86% 9.50% B type Abalone 5.91% 6.66% NA C type Abalone 4.17% NA 5.03% Ash A type Abalone 4.32% 5.14% 5.67% B type Abalone 5.13% 5.28% 5.45% C type Abalone 4.06% 5.25% 5.66%

As shown in Table 19, in the abalone intestine, the water content of the abalone continuously decreased to 50 to 60% at 3 weeks. This is a phenomenon caused by storing in a high concentration of immersion liquid, and the taste of abalone intestine is sufficiently swelled, and after 10 days, it is thought that storing the immersion liquid and abalone separately will not lose any more water. Crude protein and crude fat contents did not change significantly during storage, and ash increased slightly, which may be due to the immersion of abalone.

Example  6. Refrigeration Abalone  Establish storage conditions

Example  6-1. Confirmation of corruption by temperature

Stored at room temperature and 4 ℃ to establish the storage conditions of unsealed refrigerated abalone, and confirmed the corruption.

As a result, the rot proceeded after 3 days even at salinity of 20% or more at room temperature, but rot did not occur at 4 ℃ storage aging. Also, Vibrio bacteria, a pathogenic bacterium that is a common problem in seafood, were analyzed. Vibrio bacteria were not detected. Therefore, when manufacturing abalone under the condition of 4 ℃, it was possible to suppress the growth of rot and harmful bacteria.

Example  6-2. Confirmation of microbial growth

1. We analyzed the total bacterial counts of abalone and the growth of Vibrio bacteria that are common in seafood during the maturation period. 3 g of abalone was suspended in 30 ml of sterile water, and then inoculated in LB medium (DifcoTM Luria Bertani, BD, USA) and YPD medium (DifcoTM YPD broth, BD, USA), and the total bacterial count was measured at 37 ° C. for 3-5 days. It was. In order to analyze the growth for Vibrio bacteria, TCBS agar ( Tiosulfate Citrate Bile Salts Sucrose Agar: DifcoTM TCBS Agar, BD, USA) was measured in the same manner as the total bacterial count, and the results are shown in Table 22.

Confirmation of growth of Vibrio and microorganisms during aging. division Initial value 2 weeks 3 weeks Aerobic microorganisms Bacteria
( LB  badge) A type abalone 1.2 × 10 ⁴ ND ND B type abalone 1.2 × 10 ⁴ ND ND C type abalone 1.2 × 10 ⁴ ND ND Aerobic microorganisms Bacteria
( YPD  badge) A type abalone 4.2 × 10 ⁵ ND ND B type abalone 4.2 × 10 ⁵ ND ND C type abalone 4.2 × 10 ⁵ ND ND Anaerobic microorganisms Bacteria
( LB  badge) A type abalone 4.0 × 10 ⁴ ND ND B type abalone 4.0 × 10 ⁴ ND ND C type abalone 4.0 × 10 ⁴ ND ND Vibrio bacteria
( TCBS  badge) A type abalone ND ND ND B type abalone ND ND ND C type abalone ND ND ND

As shown in Table 20, the initial of each immersion liquid was confirmed only in the LB medium as the bacteria from the abalone itself, and the bacteria were not identified in the TCBS (Thiosulfate Citrate Bile Sucrose) medium capable of selectively identifying Vibrio bacteria. Thereafter, no bacteria were identified in both LB and TCBS media during the ripening period. The high salinity can be thought of as a result of the bacteria do not live.

2. 1 mL of abalone soy sauce was inoculated in a dry film medium (3M) and cultured aerobic and anaerobic microorganisms at 32 ° C. for 2 days, and the number of colonies was counted. Units are expressed in CFU / mL. The pepper in Table 21 represents A type abalone, nuts B type abalone, and Chinese medicine C type abalone.

Early 2 days 4 days one week pepper LB 5.1 × 10 ⁶ ND ND ND TCBS ND ND ND ND nuts LB 5.1 × 10 ⁶ ND ND ND TCBS ND ND ND ND Herbal Medicine LB 5.1 × 10 ⁶ ND ND ND TCBS ND ND ND ND

As shown in Table 21, the number of microorganisms of 5.1 x 10 ⁶ / ml was measured in the initial abalone, but the growth of the abalone was added to the immersion liquid and the growth of the microorganisms was not observed during aging. In particular, vibrio bacterium, a pathogenic microorganism, was not observed in production as well as in abalone.

Claims (10)

(A) making a soy dipping solution;
(B) after removing the shell and gut of the abalone, dipping the abalone in liquor;
(C) recovering the submerged abalone and boiling it in water; And
(D) The abalone production method comprising the step of mixing the poached abalone with the soy sauce immersion liquid prepared in the step (a). The method of claim 1,
The soy sauce immersion liquid soy sauce, sake, syrup, garlic, ginger, red pepper and water, characterized in that the preparation method of abalone. The method of claim 2,
The soy sauce immersion liquid licorice, Astragalus, lemon, onion, radish, dried shiitake, walnut, peanut and onion, the abalone manufacturing method characterized in that it further comprises one or more selected from the group consisting of. The method of claim 1,
The abalone and liquor ratio in the process of immersing abalone in liquor in the step (b) is 1: 1 to 3, the volume ratio of 1 to 3, characterized in that immersion for 10 minutes to 60 minutes. The method of claim 1,
The abalone manufacturing method, characterized in that for 30 seconds to 120 seconds to blanch in water at 90 to 120 ℃ in the step (c). The method of claim 1,
The abalone and the soy immersion liquid in the step (d) is 1: 1 to 6 (abalone: soy sauce immersion liquid), abalone production method characterized in that the mixing. The method of claim 1,
After step (d),
(E) aging the mixed abalone and soy sauce dipping solution at 3 to 5 ° C. for 1 day to 3 days;
(F) removing the abalone and solid dry matter and adding the sake to the remaining soy sauce dipping solution and boiling;
(G) After cooling the immersion liquid in step (f), adding abalone and solid waste and aging at 3 to 5 ° C. for 1 day to 3 days; And
(H) (b) and a method for producing abalone, characterized in that it further comprises the step of repeating (1) three times. The method of claim 7, wherein
After the step (h) after the abalone and immersion liquid separately separated step of storing the abalone production method characterized in that it further comprises. The method of claim 1,
After step (d),
(E ') sealing the abalone in which the abalone and immersion liquid are mixed; And
(F ′) The abalone manufacturing method characterized in that it further comprises the step of heat-treating the sealed jeonjangjang. The method of claim 9,
The abalone manufacturing method characterized in that the heat treatment for 5 minutes to 9 minutes at 123 to 127 ℃ in the (bar ') step.

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