KR20130005666A

KR20130005666A - Manufacturing methods of dried squid containing squid ink and solution of pine needles

Info

Publication number: KR20130005666A
Application number: KR1020110067208A
Authority: KR
Inventors: 전태동
Original assignee: 전태동
Priority date: 2011-07-07
Filing date: 2011-07-07
Publication date: 2013-01-16

Abstract

PURPOSE: A manufacturing method of dried squid is provided to improve the squid taste and preservative quality and to remove the unique fishy smell by using nature origin materials. CONSTITUTION: A squid is cut, disemboweled, separated, peeled and washed. Pine needle extract is manufactured. The washed squid is first dried at 18-28 deg. C for 8-12 hours in a drying room to remove 30-40 wt% of moisture. Squid ink and the pine needle extract are mixed at a weight ratio of 1:0.01-100. The dried squid is dipped in the mixed solution at 5-10 deg. C for 5-20 minutes. The dipped squid is dried for 8-12 hours to remove 50-60 wt% of moisture from the squid. The mixture of squid ink and pine needle extract, 80-90 wt% and ethyl alcohol 10-20 wt% are mixed and sprayed to the dried squid. The squid sprayed with the mixture of squid ink, pine needle extract and ethyl alcohol is steamed at 100-110 deg. C for 2-3 minutes, and first rolled by cooling with cold wind. The rolled squid is dried for 8-12 hours to remove over 60-75 wt% of moisture from the squid. The dried squid is compressed at 200-280 deg. C for 1-3 minutes and rolled.

Description

Manufacturing method of dried squid containing squid ink and solution of pine needles}

The present invention relates to a method for producing a dried squid containing squid ink and pine needle liquid, so that the functional material is well contained in the squid, to remove the scent peculiar to squid, and to facilitate ripening / drying at room temperature.

Squid ink is known to have anti-cancer activity in the early 1990s, and it is known to have antiseptic effect and gastric juice secretion control effect. It also has several benefits, including lowering cholesterol levels.

According to the well-being trend of recent years, in the processing of squid, research and development of products containing various functional materials as well as the above examples have been conducted.

However, most of them are in the form of seasoned squids, which take a long time to mature and contain functional substances, but they lose much of the original flavor of squid, and there is no controversy about human hazards such as MSG, potassium sorbate, sodium sulfite, propylene glycol There is a disadvantage contrary to the original purpose of adding a functional substance by adding a chemical preservative, refined sugar and the like.

In order to solve the above disadvantages and the phenomenon that the consumption of the existing hard dry squid gradually decreases, the present invention removes the peculiar smell of squid and improves its preservation while preserving the natural flavor of squid using only natural materials. It is intended to provide a method of manufacturing a dried squid containing squid ink and pine needle liquid which can improve the quality of the product by improving the process to be matured / dried at room temperature.

The manufacturing method of the dried squid containing the squid ink and pine needle liquid of the present invention,

A first step of squid squid, gut removal, separation, stripping, washing; A second step of preparing a pine needle liquid; A third step of primary aging / drying at a temperature of 18 to 28 ° C. for 8 to 12 hours in a hot / cold / dehumidifying / ventilated combined closed drying chamber to remove 30 to 40% by weight of moisture; A fourth step of squid mixing the squid ink and pine needle solution to immerse the dried and dried squid in the third step at 5 to 10 ° C. for 5 to 20 minutes; A fifth step of aging the squid prepared in the fourth step for 8 to 12 hours by drying in the third step to remove 50 to 60% by weight of squid water; 80 to 90% by weight of the mixed solution of squid ink and pine needle liquid and 10 to 20% by weight of spirits are sprayed on the squid removed by the fifth step, and then sprayed into a container using steam at 100 to 110 ° C. After steaming for 2 to 3 minutes in a sixth step of cooling by cold air and rolling first; A seventh step of aging the squid rolled in the sixth step in a method of the third step for 8 to 12 hours to remove 60 to 75% by weight or more of squid water; The squid removed from the water by the seventh step is pressed and rolled for 1 to 3 minutes at 200 ~ 280 ° C and consists of an eighth step of shearing to a certain size and weight.

According to the method of the present invention, the squid ink and pine needle solution are added to the squid and matured / dried at room temperature to mix and spray the squid ink, pine needle solution and spirit, and cook with steam, thereby facilitating the incorporation of a functional substance and intrinsic to the squid. While keeping the flavor, it removes the peculiar vivid smell and increases the preservation. The taste of the soft, chewy and light squid is alive without being baked or cooked separately, and it can be consumed by consumers without using chemical seasonings or chemical preservatives.

1. First Process: Material Preparation and Maintenance

Prepare squid, squid and sift the ink, remove the intestines, separate the body and ears of the squid, peel the squid with a peeler, separate the body and legs, and clean it.

2. Second Process: Pine Needle Solution

Prepare and wash pine needles, add drinking water and pine needles to the inside of the container, boil for 20-30 minutes at 90 ~ 110 ℃, remove pine needles and filter to prepare pine needle liquid.

3. Third Process: Drying Room Primary Ripening / Drying

The squid prepared and washed in the first step is dehumidified / ventilated and blown at 18-28 ° C. for 8-12 hours in a hot / cold / dehumidification / ventilated combined closed drying chamber.

At this time, when the internal humidity increases, the process of discharging the internal air having high humidity to the outside of the drying chamber with the ventilator attached to the combined hermetic drying chamber and simultaneously allowing the external air to enter the dehumidifier through the damper attached to the drying chamber.

By doing so, aging / drying occurs smoothly, which shortens the time, and high humidity lasts a long time to prevent corruption.

In addition, the color of the squid is changed when dried for a long time at a high temperature of 30 degrees or more, which is generally performed, since the aging and drying at room temperature can maintain the original color of the squid and the quality is improved.

For reference, depending on the environment, but experience shows that the optimal setting temperature is 23 ~ 25 ℃.

4. Fourth process: primary mixing and dipping

30 to 40% by weight of the squid ink extracted in the first step and 60 to 70% by weight of the pine needle liquid obtained in the second step are mixed, and dried and dried by the third step. Soak for 5-20 minutes at ~ 10 ℃ to allow the squid flesh mixture to penetrate.

5. 5th process: 2nd aging / drying

The squid ink and pine needle liquid containing the squid ink by the fourth step is aged / dried for 8 to 12 hours by the method of the third step to remove 50 to 60% by weight of squid water.

6. 6th process: 2nd mixing spray, steam steaming and cooling, 1st rolling

To the squid removed by the fifth process, 30 to 40% by weight of squid ink, 40 to 50% by weight of pine needle liquid, 10 to 20% by weight of alcohol, sprayed, and put into a container using steam 100 to 110 After steaming for 2 to 3 minutes at ℃, it is cooled by cold air and rolled first.

7. 7th process: 3rd aging / drying

The squid rolled in the 6th step is aged / dried for 8 to 12 hours by the method of the 3rd step to remove more than 60 to 75% by weight of squid water.

8. Eighth process: press compression, secondary rolling and shearing

The squid removed by the 7th process is pressed and rolled for 1 to 3 minutes at 200 to 280 ° C., and then squids to a certain size and weight.

When adding about each process mentioned above,

In step 4 and 6, the color ratio can be adjusted by adjusting the mixing ratio of the squid ink and pine needle liquid. Note that the pine needle liquid has a slightly astringent taste due to the tannin component of pine needle liquid. It may also be used singly or in combination by replacing or replacing with other functional materials.

Although it may be ripened or cooled with cold water in the sixth step, steaming and cooling with cold air can preserve the contained components more efficiently.

Claims

In the dried squid manufacturing method,
A first step of squid squid, gut removal, separation, stripping, washing;

A second step of preparing a pine needle liquid;

A third step of primary aging / drying at a temperature of 18 to 28 ° C. for 8 to 12 hours in a hot / cold / dehumidifying / ventilated combined closed drying chamber to remove 30 to 40% by weight of moisture;

A fourth step of squid mixing the squid ink and pine needle solution to immerse the dried and dried squid in the third step at 5 to 10 ° C. for 5 to 20 minutes;

A fifth step of aging the squid prepared in the fourth step for 8 to 12 hours by drying in the third step to remove 50 to 60% by weight of squid water;

80 to 90% by weight of the mixed solution of squid ink and pine needle liquid and 10 to 20% by weight of alcohol are sprayed on the squid removed by the fifth step, and then sprayed into a container using steam and then heated to 100 to 110 ° C. After steaming for 2 to 3 minutes in a sixth step of cooling by cold air and rolling first;

A seventh step of aging the squid rolled in the sixth step in a method of the third step for 8 to 12 hours to remove 60 to 75% by weight or more of squid water;

An eighth step of pressing and rolling the squid removed from the water by the seventh step at 200 to 280 ° C. for 1 to 3 minutes to squeeze to a certain size and weight;

Consisting of, the manufacturing method of dried squid containing squid ink and pine needle liquid.

The method of claim 1,

In the preparation of the mixed liquid of the squid ink and pine needle liquid of the fourth step and the sixth step, characterized in that the mixing in a weight ratio of 1: 0.01 ~ 100,
Method for producing dried squid containing squid ink and pine needle liquid.