KR20120018580A - Solted blue clab sauce added kelp, and cooking method of that - Google Patents
Solted blue clab sauce added kelp, and cooking method of that Download PDFInfo
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- KR20120018580A KR20120018580A KR1020100081511A KR20100081511A KR20120018580A KR 20120018580 A KR20120018580 A KR 20120018580A KR 1020100081511 A KR1020100081511 A KR 1020100081511A KR 20100081511 A KR20100081511 A KR 20100081511A KR 20120018580 A KR20120018580 A KR 20120018580A
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- crab
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Classifications
-
- 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
- A23L17/40—Shell-fish
-
- 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
- A23L17/60—Edible seaweed
-
- 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
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
Abstract
Description
본 발명은 식품 조리에 관한 기술로서, 좀더 상세하게는 다시마를 첨가하여 발효시킨 꽃게액젓과 그 제조방법에 관한 것이다.
The present invention relates to a food cooking technique, and more particularly, to a fermented blue crab fermented with kelp and a method of manufacturing the same.
꽃게는 우리나라 서해에서 많이 잡히는 식용 갑각류 동물로서, 특유의 맛이 있어서 많은 사람이 즐겨먹는다. 꽃게는 신선도가 쉽게 떨어지는 식재료이므로 산체로 유통을 시키거나 영하 20 ℃ 이하의 저온으로 냉동하여 유통되고 있다.Blue crab is a edible crustacean animal that is caught a lot in the west sea of Korea. Blue crab is a raw material that is easily deteriorated in freshness, so it is distributed to the body or frozen at a low temperature below minus 20 ℃.
우리나라는 젓갈이 아주 발달하여 여러 가지 어패류를 이용하여 젓갈을 담그는데, 젓갈은 어패류의 육질이나 내장 또는 전어체에 식염을 가하여 부패를 억제하면서 자가소화효소 및 미생물의 작용에 의하여 육성분을 적당히 분해시켜 숙성시킨 제품으로서, 젓갈은 단백질과 당질, 지질, 유기산 및 기타 성분들이 알맞게 분해되면서 어우러져 독특한 감칠맛을 낸다. 젓갈에는 아미노산과 무기질 성분이 풍부하여 영양적으로 우수한 식품이며, 저분자 영양물질들로 구성되어 있어 사람이 먹었을 때 소화와 흡수가 잘되는 식품이다.In Korea, salted seafood is used to soak salted seafood by using various kinds of fish and shellfish. Salted salted seafood is applied to the meat, intestines or whole body of saltfish to prevent decay, and decomposes the meat component properly by the action of autodigestive enzymes and microorganisms. As a matured product, salted fish is uniquely decomposed with proteins, sugars, lipids, organic acids, and other ingredients. Salted seafood is rich in amino acids and minerals. It is a nutritious food. It is composed of low-molecular nutrients, so it is easily digested and absorbed by humans.
젓갈은 비교적 단기간(2 내지 3개월) 숙성시켜 재료의 형태가 유지되고 있는 육젓과 비교적 장기간(6 내지 24개월) 숙성시켜 재료에서 육질을 충분히 추출하고 고형물을 여과하여 제거한 액젓으로 구분되는데, 최근에는 사람들이 시각적으로 혐오감을 주지 않고 사용이 편리하며 또한 풍미가 우수한 액젓을 더 선호하는 경향이 있다.Salted fish is divided into two seasons (2 to 3 months), which are kept in the form of the material, and matured for a long time (6 to 24 months), to extract enough meat from the material and to filter out the solids. People tend to prefer fish sauces that are easy to use and have a good flavor, without visual disgust.
젓갈의 재료는 아주 다양한데, 유독 꽃게는 젓갈의 재료로 사용되지 않고 비교적 단기간인 수일 동안 숙성한 간장게장 또는 양념게장 등의 게장으로 조리하여 먹는다. 꽃게는 아주 뛰어난 맛이 있음에도 불구하고 젓갈의 재료로 많이 사용하지 않는 이유는 다른 어패류 재료에 비하여 발효와 부패가 빨리 진행되고, 발효과정에서 부패가 수반되어 바람직하지 못한 냄새가 많이 발생하기 때문이다.The ingredients of salted fish are very diverse. Toxic blue crab is not used as a material of salted fish and is cooked with crab such as soy crab or seasoned crab aged for a relatively short period of time. Although blue crab has a very good taste, it is not used as a material of salted fish because fermentation and decay proceeds faster than other fish and shellfish ingredients, and the fermentation process causes decay and causes a lot of undesirable odors.
우리나라의 서해, 특히 연평도 백령도 등의 섬이 있는 옹진군에서는 꽃게가 많이 잡히고 있는데, 크기가 작거나 어로 과정에서 폐사하여 상품성이 떨어지는 것이 다수 발생하고, 꽃게를 취급하는 과정에서 떨어진 다리 등의 부산물이 많이 발생한다. 지금까지는 이와 같이 상품성이 떨어지는 꽃게 또는 꽃게 부산물을 활용할 마땅한 방법이 없어서 이들을 주로 폐기하고 있는데, 이는 소중한 자원의 낭비일뿐만 아니라 폐기물이 토양과 바다를 오염시키는 문제가 있다.Many crabs are caught in the west sea of Korea, especially Ongjin-gun where there are islands such as Yeonpyeong Island and Baeknyeongdo Island. Occurs. Until now, there are no suitable methods to utilize such low-productive crabs or blue crab by-products, so they are mainly disposed of, which not only wastes precious resources but also causes pollution of soil and sea.
다시마는 바다에서 서식하는 길고 넓은 갈조식물인데, 다시마목 다시마과에 속하는 식용해조류의 하나로서, 우리나라, 일본, 캄차카반도, 사할린섬 등의 태평양 연안에 많이 서식하고 있다.Kelp is a long and wide brown algae inhabiting the sea. It is one of the edible seaweeds belonging to the Kelpaceae family. It is inhabited a lot in the Pacific coast of Korea, Japan, Kamchatka Peninsula and Sakhalin Island.
다시마에는 카로틴류, 크산토필류, 엽록소 등의 여러 가지 색소 성분 외에 탄소동화작용으로 생성되는 마니트, 라미나린 등의 탄수화물과 세포벽의 성분인 알긴산이 많이 함유되어 있고, 요오드, 비타민 B2, 글루탐산 등의 아미노산이 들어 있다. 그리고, 주요 성분으로는 대체로 수분 16%, 단백질 7%, 지방 1.5%, 탄수화물 49%, 무기염류 26.5% 정도이며, 탄수화물의 20%는 섬유소이고 나머지는 알긴산과 라미나린 등 다당류이다. In addition to various pigment components such as carotene, xanthophylls, and chlorophyll, kelp contains a lot of carbohydrates such as carbonitization, nitrite, laminarin, and alginic acid, which are components of cell walls, and iodine, vitamin B2, glutamic acid, etc. Contains amino acids. In general, the main components are water 16%, protein 7%, fat 1.5%, carbohydrate 49%, inorganic salts about 26.5%, 20% of carbohydrates are fibrin and the remainder are polysaccharides such as alginic acid and laminarin.
다시마에는 특히 요오드,칼륨, 칼슘 등 무기염류가 많이 들어 있으므로, 다시마를 조금씩 자주 먹는 것은 무기염류의 공급을 위해서 좋다. 그리고 다시마에 들어 있는 라미닌이라는 아미노산은 혈압을 낮추는 효과가 있다. 특히 다시마에 다량 함유된 알긴산은 콜레스테롤, 총지질, 그리고 총지방산의 농도를 억제하는 효과가 있고, 카드늄 등의 중금속이 체내에 축적되는 것을 억제하는 효과가 있고, 알긴산은 특히 큰 수화성, 보수성, 윤활성 및 성형성이 있어 정장작용을 하므로 정장효과가 대단히 크다. Kelp contains a lot of inorganic salts, especially iodine, potassium, calcium, so eating a little bit of kelp is good for the supply of inorganic salts. And the amino acid called laminin in kelp has the effect of lowering blood pressure. In particular, alginic acid contained in large amounts of kelp has the effect of inhibiting the concentration of cholesterol, total lipids, and total fatty acids, and inhibits the accumulation of heavy metals such as cadmium in the body, and alginic acid has particularly high hydration, water retention, Because of the lubricity and formability, the dressing effect is very large.
또한 다시마의 알긴산은 그의 카르복시기(COOH기)에 의해 금속이온과 화학적으로 결합하기 때문에 금속이온과 접촉하여 발효산화를 방해하는 효과가 있고, 카르복시기 이외의 측쇄가 없고 친수성이 강한 H기 및 OH기가 포함되어 있어서 수화성이 강하기 때문에 어느 정도 이상의 농도가 높은 용액 중에서도 미생물이 필요로 하는 수분을 탈취하여 그 발육을 억제하는 효과가 있다. 따라서 다시마는 그 자체로 또는 다른 식품재료와 함께 사용하여 장기보존 식품을 만들기에 용이하다.In addition, alginic acid of kelp is chemically bonded to metal ions by its carboxyl group (COOH group), which has the effect of interfering with fermentation oxidation by contact with metal ions, and has no side chain other than carboxyl group and contains H and OH groups with strong hydrophilicity. Because of its high hydration properties, it is effective in deodorizing moisture required by microorganisms in a solution having a certain concentration or higher, thereby suppressing its development. Thus, kelp can be used on its own or in combination with other food ingredients to make long-term foods.
다시마 또한 우리나라 서해안의 옹진군에서 많이 양식되고 있는데, 양식과장에서 어린 다시마를 정기적으로 솎아내주어야 한다. 이와 같이 솎아낸 어린 다시마는 그 용도가 별로 없어서 대부분 폐기하고 있는데, 이 또한 자원의 낭비이며 환경오염의 원인이 된다.
Kelp is also abundantly grown in Ongjin-gun on the west coast of our country, and we have to remove young kelp regularly from the farming department. The young kelp scavenged in this way is mostly discarded because it has little use, which is also a waste of resources and causes environmental pollution.
상기와 같이 꽃게는 특유의 좋은 맛이 있음에도 불구하고 젓갈의 재료로 사용되지 않는 이유는, 꽃게가 여타 젓갈 재료에 비하여 발효와 부패가 빨리 진행되고 발효과정에서 부패가 수반되어 젓갈에서 바람직하지 못한 냄새가 많이 나기 때문이다.Although the crab is not used as a raw material for salted fish despite its peculiar taste, the crab is not used in salted fish. Because it is a lot better.
만약 젓갈이 숙성될 동안 발효속도를 늦추고 부패를 억제할 수 있는 방안이 강구된다면, 상품성이 떨어지는 꽃게 또는 꽃게 부산물을 이용하여 꽃게 액젓을 제조하여 자원의 낭비를 방지할 수 있을 뿐만 아니라 환경을 보호할 수도 있다.If there is a way to slow down fermentation and prevent corruption during fermentation, it is possible to prepare a crab fish sauce using crab or crab by-products that are less commercially available to prevent waste of resources as well as to protect the environment. It may be.
따라서 지금까지 젓갈의 재료로 이용되지 않았던 꽃게를 이용하여 액젓을 제조하는 새로운 기술이 필요하다.
Therefore, there is a need for a new technique for preparing fish sauce using blue crab, which has not been used as a raw material for salt sauce.
상기와 같이 꽃게는 여타 젓갈 재료에 비하여 발효와 부패가 빨리 진행되고 발효과정에서 부패가 수반되어 젓갈을 제조하기에 부적당한바, 발효속도를 늦추고 부패를 방지하기 위하여 꽃게와 함께 방부효과가 있는 천연재료인 다시마를 투입하여 꽃게 젓갈을 제조하는 방법을 취하였다. As mentioned above, blue crab fermentation and decay proceed faster than other salted raw materials, and the fermentation process is accompanied by decay, which is inappropriate for manufacturing salted fish. In order to slow down the fermentation rate and prevent spoilage, it is a natural material with antiseptic effect. Phosphorus kelp was added to prepare blue crab salted fish.
본 발명의 꽃게액젓은 다음의 단계를 순차적으로 수행하여 제조된다.Blue crab sake of the present invention is prepared by performing the following steps sequentially.
1) 주재료인 꽃게와 다시마(생다시마 또는 물에 불린 건조다시마)를 물로 씻어 이물질을 제거하고, 꽃게의 껍질을 깨는 재료준비단계.1) A material preparation step in which blue crabs and kelp (raw kelp or dried kelp) are washed with water to remove foreign substances and break the shell of the crab.
2) 준비된 꽃게와 다시마에 소금을 첨가하여 고르게 섞는 소금투입단계.2) Add salt to the prepared crab and kelp to add salt.
3) 소금이 첨가된 꽃게와 다시마를 용기에 담아 일정 기간 동안 보관하는 젓갈숙성단계.3) Salted blue crab and kelp in salted container for a certain period of time.
4) 숙성된 젓갈에서 다시마를 제거하고, 고형물인 꽃게 껍질을 제거하는 액젓추출단계.4) A fish extraction step to remove kelp from the aged salted fish and remove the crab shell, which is a solid.
5) 추출된 액젓을 가열하여 발효를 중단시키는 액젓완성단계5) A fish sauce completion step of stopping fermentation by heating the extracted fish sauce
본 발명의 다시마를 첨가한 꽃게액젓 제조방법은 젓갈의 재료로 적당하지 않은 꽃게로 젓갈을 담글 수 있게 한다. 본 발명의 방법으로 꽃게 젓갈을 제조할 경우, 특유의 맛과 영양성분을 함유한 꽃게를 계절과 상관없이 항상 먹을 수 있고, 또한 다시마에 함유된 유익한 영양물질을 섭취할 수 있다.The method for preparing blue crab sake added with kelp according to the present invention makes it possible to soak salted fish with an inappropriate crab as a material of salted fish. When manufacturing blue crab salted fish by the method of the present invention, blue crab containing a distinctive taste and nutrients can always be eaten regardless of the season, and the beneficial nutrients contained in kelp can be ingested.
또한 반 발명의 방법으로 꽃게액젓을 제조할 경우, 상품성이 떨어지는 꽃게 또는 꽃게 부산물을 활용할 수 있으므로, 식량자원의 낭비를 줄일 수 있을 뿐만 아니라 꽃게 폐기물의 발생을 줄여 환경을 보호할 수도 있다.In addition, when manufacturing blue crab fishery by the method of the semi-invention, it is possible to utilize the crab or by-product by the less commercially available, not only to reduce the waste of food resources, but also to reduce the generation of blue crab waste to protect the environment.
그리고 꽃게와 함께 발효시킨 다시마는 다시마의 풍미에 꽃게의 풍미가 더해진 것으로서, 이 또한 좋는 건강 식품으로 이용할 수 있다.And kelp fermented with blue crab is a flavor of kelp added to the flavor of kelp, this can also be used as a good health food.
특히 우리나라 서해안의 옹진군에는 꽃게가 많이 잡힐 뿐만 아니라 다시마 또한 많이 양식하고 있는바, 본 발명의 꽃게 액젓은 이 지역의 대표적인 특산물인 꽃게와 다시마를 이용한 식품이다. 따라서 본 발명의 꽃게액젓을 이 지역 특산 식품으로 개발할 수 있다.
In particular, the crab is caught in the Ongjin-gun on the west coast of Korea as well as a lot of sea tangle, the crab fish sauce of the present invention is a food product using the crab and kelp, which is a representative specialty of the region. Therefore, the blue crab of the present invention can be developed as a local food.
본 발명의 꽃게액젓은 다음의 단계를 순차적으로 수행하여 제조된다.
Blue crab sake of the present invention is prepared by performing the following steps sequentially.
1) 주재료인 꽃게와 다시마(생다시마 또는 물에 불린 건조다시마)를 물로 씻어 이물질을 제거하고, 꽃게의 껍질을 깨는 재료준비단계.1) A material preparation step in which blue crabs and kelp (raw kelp or dried kelp) are washed with water to remove foreign substances and break the shell of the crab.
2) 준비된 꽃게와 다시마에 소금을 첨가하여 고르게 섞는 소금투입단계.2) Add salt to the prepared crab and kelp to add salt.
3) 소금이 첨가된 꽃게와 다시마를 용기에 담아 일정 기간 동안 보관하는 젓갈숙성단계.3) Salted blue crab and kelp in salted container for a certain period of time.
4) 숙성된 젓갈에서 다시마를 제거하고, 고형물인 꽃게 껍질을 제거하는 액젓추출단계.4) A fish extraction step to remove kelp from the aged salted fish and remove the crab shell, which is a solid.
5) 추출된 액젓을 가열하여 발효를 중단시키는 액젓완성단계
5) A fish sauce completion step of stopping fermentation by heating the extracted fish sauce
상기 재료준비단계는 본 발명 꽃게액젓의 주재료인 꽃게와 다시마를 준비하는 단계이다, 이 단계에서 꽃게는 물로 깨끗이 씻어 이물질을 제거하고, 딱딱한 게의 껍질을 깨서 껍질 속의 육즙이 잘 추출되어 나오도록 한다. 꽃게의 껍질을 제거하는 방법은 여러 가지 방법이 사용될 수 있는데, 꽃게 재료를 용기에 담고 타격을 하거나 압착롤러를 통과시키는 방법으로 껍질을 깰 수 있다.The material preparation step is to prepare the crab and kelp which is the main ingredients of the blue crab sake of the present invention, in this step, the blue crab is washed with water to remove foreign substances, breaking the shell of the hard crab so that the juice in the shell is well extracted. . There are several ways to remove the crab shell, which can be broken by placing the crab material in a container and hitting it or passing it through a roller.
재료 준비단계에서, 생다시마를 사용할 경우 다시마를 깨끗이 씻고 적당한 길이로 절단하고, 건조다시마를 사용할 경우 다시마를 물에 충분히 불린 후 적당한 길이로 절단하여 다시마가 수분을 흡수하지 않도록 한다. 다시마의 량은 꽃게 중량의 10% 내지 50%로 하는 것이 적당하다.In the material preparation step, wash kelp cleanly and cut it to an appropriate length when using raw kelp, and cut it to a sufficient length after soaking kelp in water when using dried kelp so that the kelp does not absorb moisture. The amount of kelp is preferably 10% to 50% of the weight of the crab.
상기 소금투입단계는 준비된 주재료에 일정량의 소금을 투입하여 고르게 교반하는 단계이다. 투입하는 소금의 량은 주재료인 꽃게와 다시마의 중량을 합한 중량의 20% 내지 30%로 하는 것이 적당하다.In the salt input step, a predetermined amount of salt is added to the prepared main material to stir evenly. The amount of salt to be added is preferably 20% to 30% of the weight of the sum of the weights of the main crab and the kelp.
소금의 량이 많을 경우 단기간에 꽃게의 육즙이 추출되어 나오지만 발효기간이 짧아 젓갈 특유의 곰삭은 맛이 덜하고, 소금의 량이 적을 경우 꽃게의 육즙이 추출되어 나오는데 장시간이 소요되고 발효가 충분히 진행되어 젓갈 특유의 맛이 강해진다. 그러나 소금의 량이 너무 적을 경우 발효와 함께 부패도 일어나 바람직하지 못한 냄새가 많이 날 염려가 있다.When the amount of salt is large, the crab juice is extracted in a short period of time, but the fermentation period is short, and the specialty bear meat is less flavored. The unique taste becomes stronger. However, if the amount of salt is too small, decay occurs with fermentation may cause a lot of undesirable smell.
상기 젓갈숙성단계는 소금이 첨가된 꽃게와 다시마를 용기에 담아 일정한 온도가 유지되는 곳에서 일정기간 동안 보관하여 젓갈을 숙성시키는 단계이다. 숙성온도는 10 내지 20℃ 범위에서 일정한 온도가 유지되도록 하는 것이 좋다. 그리고 숙성기간은 소금투입량과 숙성온도에 따라 달리지는데, 숙성온도가 낮고 소금의 량이 많으면 기간이 오래 소요되고, 숙성온도가 높고 소금의 량이 적으면 기간이 짧게 소요된다.The pickling maturation step is a step of aging salted crab and kelp in a container to store for a certain period of time at a constant temperature maintained in a container. Aging temperature is good to maintain a constant temperature in the range of 10 to 20 ℃. And the aging period depends on the salt input and aging temperature, if the low aging temperature and a large amount of salt takes a long time, the high aging temperature and a small amount of salt takes a short period.
젓갈이 충분히 발효되어 젓갈 고유의 맛이 나려면 최소 3개월 이상의 숙성기간이 필요하다. 그리고 젓갈을 너무 장시간 동안 숙성시키면 부패도 함께 일어나므로 숙성기간은 최대 12개월을 넘기지 않는 것이 좋다.In order for fermented fermented fish to have its own taste, it needs a maturing period of at least 3 months. And when fermented for too long fermentation also occurs corruption, so the maturation period should not exceed 12 months.
젓갈은 숙성기간 동안 소금의 삼투압 작용으로 꽃게의 육즙이 추출되어 나오고, 육즙에 함유된 단백질과 당질, 지질, 유기산 및 기타 성분들이 알맞게 분해되면서 어우러져 독특한 감칠맛을 낸다.Salted seafood is extracted from the crab juice by osmotic action of salt during ripening, and the protein, sugars, lipids, organic acids and other ingredients in the juice are properly decomposed to create a unique flavor.
본 발명의 꽃게 액젓에는 다시마가 함께 투입되는데, 다시마에 다량함유된 알긴산의 미생물 증식억제 작용에 의하여 발효가 서서히 일어나고, 또한 부패가 억제되어 발효과정에서 불쾌한 냄새가 발생하는 것을 방지한다. 또한 알긴산의 카르복실기(-COOH)와 수산기(-OH)는 각각 산과 알칼리로 작용하여, 꽃게의 껍질에 함유된 키토산을 포함한 인체에 유익한 성분들을 다량 용출시킨다.Kelp is added together to the blue crab fish sauce of the present invention, the fermentation is gradually caused by the microbial growth inhibitory action of alginic acid contained in kelp, and also the corruption is suppressed to prevent the occurrence of an unpleasant smell in the fermentation process. In addition, the carboxyl group (-COOH) and the hydroxyl group (-OH) of alginic acid act as an acid and an alkali, respectively, and elute a large amount of beneficial components including chitosan contained in the shell of the crab.
액젓추출단계는 충분히 숙성된 젓갈에서 다시마를 제거하고, 고형물인 꽃게 껍질을 제거하는 단계이다. 꽃게 껍질이 제거되어 액젓은 상당한 시간 동안 고형물을 침전시키고, 필터를 이용하여 고형분을 완전히 제거하여 액젓을 완성한다.The fish extraction step is to remove the kelp from the fully aged salted fish and remove the crab shell, which is a solid. The crab shell is removed, and the fish sauce is allowed to settle the solids for a considerable time and the filter is used to completely remove the solids to complete the fish sauce.
액젓추출단계에서 제거한 다시마는 꽃게 액젓이 다량 함침되어 있으므로, 이 또한 식품으로 사용할 수 있다. 이 다시마는 사람이 먹기 좋도록 채로 가공하여 직접 먹을 수도 있고, 채로 썬 다음 여타 조미료를 첨가하여 건조시켜 장시간 보존할 수도 있다.The kelp removed in the fish extraction stage is impregnated with crab fish sauce, so it can also be used as food. The kelp can be processed and eaten directly to make it easier for humans to eat, or it can be sliced and then dried by adding other seasonings and stored for a long time.
액젓완성단계는 추출한 액젓을 일정시간 동안 가열하여 발효와 부패에 관여한 균을 살균하는 과정이다. 이와 같이 액젓을 살균하면, 발효와 부패가 중지되어 일정 품질을 가진 꽃게액젓이 완성된다.Fish sauce completion step is the process of sterilizing the bacteria involved in fermentation and decay by heating the extracted fish sauce for a certain time. When the fish sauce is sterilized in this way, fermentation and decay are stopped and the crab fish sauce with a certain quality is completed.
Claims (3)
1) 주재료인 꽃게와 다시마를 물로 씻어 이물질을 제거하고, 꽃게의 껍질을 깨는 재료준비단계;
2) 준비된 꽃게와 다시마에 소금을 첨가하여 고르게 섞는 소금투입단계;
3) 소금이 첨가된 꽃게와 다시마를 용기에 담아 일정기간 동안 보관하는 젓갈숙성단계;
4) 숙성된 젓갈에서 다시마와 꽃게 껍질을 제거하는 액젓추출단계;
5) 추출된 액젓을 가열하여 발효를 중단시키는 액젓완성단계;
를 순차적으로 수행하여, 꽃게액젓 제조방법.In the method of producing a fish sauce by fermenting blue crab,
1) preparing the material to wash the main crab and kelp with water to remove foreign substances, breaking the shell of the crab;
2) adding salt to the prepared blue crab and kelp salt mixing step;
3) salted blue crab and kelp marinated salted fermented for a certain period of time in a container;
4) a fish extraction step to remove the kelp and blue crab shell in aged salted fish;
5) a fish sauce completion step of stopping the fermentation by heating the extracted fish sauce;
To perform sequentially, a crab fish sauce production method.
상기 재료준비단계에서 다시마의 량은 꽃게 중량의 10 내지 50% 중량이고,
상기 소금투입단계에서 소금의 량은 꽃게와 다시마의 중량을 합한 중량의 20 내지 30% 중량이고;
상기 젓갈숙성단계에서 숙성온도는 10 내지 20℃ 범위에서 일정한 온도가 유지되도록 하고, 숙성기간은 3 내지 12개월인 것을 특징으로 하는,
꽃게액젓 제조방법.The method of claim 1,
The amount of kelp in the material preparation step is 10 to 50% by weight of the crab weight,
The amount of salt in the salt input step is 20 to 30% by weight of the combined weight of the crab and kelp;
In the salted aging step, the aging temperature is maintained at a constant temperature in the range of 10 to 20 ℃, aging period is characterized in that 3 to 12 months,
How to prepare blue crab fish sauce.
Blue crab fish prepared by the method of claim 1 or 2.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101223202B1 (en) * | 2011-04-20 | 2013-01-17 | 김병주 | Preparation method of salted shellfish sauce |
| CN103478695A (en) * | 2013-10-08 | 2014-01-01 | 周俊 | Spicy ghost crab sauce and preparation method thereof |
| WO2015030317A1 (en) * | 2013-09-02 | 2015-03-05 | 부경대학교 산학협력단 | Salt-fermented fish products or fish sauces having reduced putrified flavor and harmful ingredients by addition of kelp and refrigeration, and preparation method therefor |
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2010
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101223202B1 (en) * | 2011-04-20 | 2013-01-17 | 김병주 | Preparation method of salted shellfish sauce |
| WO2015030317A1 (en) * | 2013-09-02 | 2015-03-05 | 부경대학교 산학협력단 | Salt-fermented fish products or fish sauces having reduced putrified flavor and harmful ingredients by addition of kelp and refrigeration, and preparation method therefor |
| CN103478695A (en) * | 2013-10-08 | 2014-01-01 | 周俊 | Spicy ghost crab sauce and preparation method thereof |
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