KR20130061622A - Method for manufacturing dried abalone - Google Patents

Abstract

PURPOSE: A manufacturing method of dry abalone is provided to manufacture dry abalone by ejecting moisture and foreign substances contained in the epidermal cell of abalone flesh by coating sodium chloride on abalone flesh in which the shell and intestines have been removed. CONSTITUTION: Moisture and foreign substances contained in the epidermal cell of abalone flesh are ejected by coating 5-12 parts by weight of sodium chloride on 100 parts by weight of the abalone flesh in which the shell and intestines have been removed. The abalone flesh in which moisture and foreign substances have been removed from the epidermal cell is washed with washing water. The washed abalone flesh is steamed at 70-85deg.C for 10-30 minutes. The steamed abalone flesh is dipped in cold water at 2-10 deg. C for 3-10 minutes. The dipped abalone flesh is frozen and dried until the moisture content of the abalone flesh becomes 8-12%. The sodium chloride is bay salt. The abalone coated with sodium chloride is stirred for 7-15 hours in a stirrer. In the washing step, the washing water has the salinity of 4-12% and a temperature of 38-53 deg. C. The abalone flesh is tumbled for 15-30 minutes. After the dipping step, the abalone flesh is naturally dried for 3-5 hours.

Description

Method for manufacturing dried abalone {Method for manufacturing dried abalone}

The present invention relates to a method for manufacturing a dry abalone, and more particularly, to a method for manufacturing a dry abalone to improve the texture of abalone meat by discharging moisture and foreign matters of abalone meat using sodium chloride to perform easy washing and repeatedly freezing and thawing. will be.

Abalone is a general term for the right hand that comes with the abalone section of the mollusk abdominal cavity.

These abalones inhabit islands or reefs with a depth of 5 to 50m from the low tide, and the seawater is clean, so it is good for seaweed to multiply. Hermaphrodite and external genitalia not developed. As an oviparous egg, it spawns from late autumn to early winter to fertilize.

It is one of the main marine products that have been used for food since ancient times, and the annual catch is about 450M / T in the year, and 80M / T is harvested. In the 1960s, seedling production began at the National Fisheries Research and Development Center of the National Fisheries Research and Development Institute, and since 1974, the seedlings produced are distributed to farmed fishers. Fishermen are farming seas and new farms are being tried. In Korea, the Korean wave abalone (Haliotis discus hannai) and the turbulent hakkatis (Hliotis discus) horse abalone (H. gigantea) H. Sieboldii (H. diversicolor diversicolor) H. diversicolor supertexta (H. diversicolor supertexta) Six kinds of these are known.

Such abalone is particularly rich in proteins and vitamins, and has been treated as a high-grade seafood since ancient times, and has excellent effects on skin care, nourishing tonic, postpartum cooking, weak constitution, and is used for medicinal purposes as well as edible.

In addition, abalone contains a large amount of taurine, which is effective in enhancing gallstone dissolution and liver detoxification, lowering cholesterol, improving heart function, and restoring vision, and ingesting abalone containing taurine Sleeping can be achieved after recovery from fatigue, fatigue recovery, antioxidant activity, nitrite scavenging ability, lowering blood pressure and antithrombotic effect.

Since abalone is a product with a higher market share than oysters, algae, and flounder among aquaculture products, it is difficult to maintain the current market position by the current production technology competitiveness only because of price competitiveness of Japan and China. It is necessary to improve quality through technological improvement with technological competitiveness rather than price competitiveness.

The abalone canning technology for improving the quality of the abalone canned abalone in 10-2005-0103118 as a related art canned abalone, then added to the seasoning solution prepared by mixing soy sauce and sugar syrup in water and canned by heating Although the method for preparing canned abalone can be easily removed by removing the fishy smell of abalone, the method of removing the fish in the abalone is carried out by dipping abalone in the sake containing ginger juice. There is a problem that the inside of the abalone and the foreign matter are not reliably removed by the epidermis of the abalone.

In other words, when the canned abalone without the epidermis can be prepared by the contents contained in the canned abalone epidermis and the epidermal pigment is dissolved and precipitates are generated.

Such sediment causes problems in the shelling of algae inside the canned food, and there is a problem that blackening occurs in the abalone.

An object of the present invention for solving the problems as described above is to apply the sodium chloride to the abalone meat shells and intestines removed to dissociate into sodium ions (Na +) and chlorine ions (Cl-) to become an ionized state osmotic pressure effect Abalone meat epithelial cells to drain the water and foreign matter contained in the abalone meat can be washed.

In addition, an object of the present invention is to be able to produce a dry dry abalone by processing so that the water content in the abalone meat containing 8 to 12%.

Dry abalone production method of the present invention for achieving the above object is applied to the abalone meat with shells and intestines removed by dissolving sodium chloride into sodium ions (Na +) and chlorine ions (Cl-) by the sodium chloride in an ionized state While the osmotic action is performed to discharge the moisture and foreign substances contained in the abalone epidermis cells, washing the abalone meat discharged moisture and foreign matter from the epidermal cells with washing water, the low temperature ripening step of the washed abalone muscle, and The cold soaking step of the abalone meat having undergone low temperature cooking step and the abalone meat undergoing the cold soaking step are lyophilized to contain 8 to 12% of water content in the abalone meat.

According to the present invention, the sodium chloride is applied to the sun salt.

According to the present invention, the step of discharging the moisture and foreign matter is applied to 5 to 12 parts by weight of sodium chloride in 100 parts by weight of abalone.

According to the invention, the step of discharging the moisture and foreign matter is made to agitate the abalone meat coated with sodium chloride for 7-15 hours through a stirrer.

According to the present invention, the washing step is to have a salinity of 4 ~ 12% of the wash water and has a temperature of 38 ~ 53 ℃ and to dump the abalone meat for 15 to 30 minutes.

According to the present invention, the low temperature cooking step consists of 10 to 30 minutes at 70 to 85 ℃ temperature of the washed abalone meat.

According to the present invention, the cold immersion step is made to immerse the abalone meat, which has undergone the low temperature cooking step, in water having a temperature of 2 to 10 ° C. for 3 to 10 minutes.

According to the present invention, after the cold soaking step, the abalone meat is further included in the natural drying step for 3 to 5 hours.

According to the present invention, the drying step is to repeat the freezing and thawing by changing the temperature and humidity of the chilled abalone meat for each time period in the dryer, the repeating conditions of the freezing and thawing the abalone meat -10 ~- After freezing for 3 to 5 hours at 15 ° C. temperature and 70% to 80% of drying humidity, thawing for 5-7 hours at 0 to 3 ° C. and 40 to 60% of drying humidity, and -5 ~ -7 Freeze for 3 ~ 5 hours at 70 ~ 80% of temperature and dry humidity, thaw for 5 ~ 6 hours at 2 ~ 5 ℃ temperature and 20 ~ 40% of dry humidity, -10 ~ 15 ℃ temperature and dry humidity Freeze for 3 ~ 5 hours at 70 ~ 80% condition and thaw for 1 ~ 3 hours at 1 ~ 3 ℃ temperature and 40 ~ 60% of dry humidity so that the water content in the abalone meat is finally contained 8 ~ 12%. Is done.

According to the present invention, the temperature change time that varies from the freezing temperature of the freezing temperature of the drying step conditions to the thawing temperature of the image is applied to 40 ~ 60 minutes.

According to the present invention, after the drying step further comprises a natural drying step, the natural drying is made to perform the natural drying for 12 to 24 hours outdoors.

Therefore, the dry abalone and the method of manufacturing the same according to the present invention are washed with abalone shells and intestines from which shells and intestines have been removed, and then, when sodium chloride is added to the abalone skin, the solution is dissociated into sodium ions (Na +) and chlorine ions (Cl −). As it becomes ionized, the osmotic action is performed, thereby releasing water and foreign substances contained in the abalone epidermal cells, thereby providing a more cleanly washed abalone.

In addition, the dry abalone and its manufacturing method of the present invention can be stored for a long time while maintaining the nutritional and functional components of the dried abalone so that the moisture content in the abalone flesh contained 8 ~ 12% and easy handling when stored have.

Hereinafter, a preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings.

First, in the drawings, it is noted that the same components or parts are denoted by the same reference numerals as possible. In describing the present invention, detailed descriptions of related well-known functions or configurations are omitted in order not to obscure the subject matter of the present invention.

As used herein, the terms "about "," substantially ", and the like are used herein to refer to or approximate the numerical value of manufacturing and material tolerances inherent in the stated sense, It is used to prevent unauthorized exploitation by an unscrupulous infringer from disclosing the exact or absolute numerical value to help.

The dry abalone manufacturing method of the present invention comprises a step of discharging water and foreign substances, a washing step, a low temperature cooking step, a cold soaking step, and a drying step.

The water and foreign substance discharge step is applied to the epidermis on the shell of abalone and intestines removed sodium chloride dissociated into sodium ions (Na +) and chlorine ions (Cl-) by the sodium chloride to become an ionized state, the osmotic pressure is overturned. It drains moisture and foreign substances contained in flesh epidermal cells.

That is, when sodium chloride is applied to the epidermis of abalone flesh, it is dissociated into sodium ions (Na +) and chlorine ions (Cl −) to become an ionized state and osmotic action is performed.

Osmotic action is to shrink the cell as the moisture contained in the cell is discharged to the outside through the pressure that the solvent molecules of the low concentration solution penetrates into the high concentration solution. At this time, foreign substances present in the cells are discharged together by the moisture exiting the cells.

In particular, the sodium chloride is applied to 5 to 12 parts by weight to 100 parts of abalone meat, put the abalone meat coated with sodium chloride in a stirrer and stirred for 7 to 15 hours to improve the efficiency of discharging moisture and foreign matter.

When the sodium chloride is applied in an amount of 5 parts by weight or less, the osmotic pressure is weakly generated, and when the time of discharging the moisture and foreign matters to reinforce it is long, the surface of the abalone meat is ripped off, and the abalone meat product value is lost.

In addition, in the washing of the abalone meat, when applying more than 12 parts by weight of sodium chloride, the dehydration action due to osmotic pressure is excessively generated and the washing power is increased. However, after washing the abalone meat, the abalone meat surface is hardened and hardly chewed so that the value of the product is lost.

After all, sodium chloride is applied to 5 to 12 parts by weight to 100 parts of abalone meat to improve the washing power and at the same time maintain the chewy texture of the meat.

And, the reason for performing the stirring operation is to make the sodium chloride evenly applied to the surface of the abalone meat and at the same time to generate friction by the collision of the abalone meat in the stirring process so that it is possible to more easily remove the foreign matter on the abalone surface. to be.

After the washing step.

The washing step is to put the abalone meat in the wash water having a salinity of 4 ~ 12% and a temperature of 38 ~ 53 ℃.

Here, when the salinity of the wash water is less than 4%, the washing power is weakly generated, and when the salinity is more than 12%, the dehydration action due to osmotic pressure is excessively increased, but the washing power is increased, but the abalone surface is hardened, thus losing the value of the product. .

In addition, if the temperature of the wash water is 53 ℃ or more abalone meat quality is ripe and the phenomenon of tearing the abalone meat surface during hand washing or mechanical cleaning occurs.

In addition, when the temperature of the washing water is 38 ℃ or less has a disadvantage that the washing state is very weak and takes a long time to wash. In addition, there is a problem in that the rollover surface tearing phenomenon occurs when the cleaning time is extended.

The washing step here is to dumble the abalone meat by manual or mechanical work.

The manual cleaning is done by placing the abalone in the wash water and repeatedly dumping the abalone by hand.

Alternatively, the mechanical washing method includes putting abalone meat inside a drum having an empty space therein without a rod equipped with a rotary vane, and then rotating the drum to wash the abalone meat by a tumbling motion.

Here, the drum is rotated for 15 to 30 minutes at 25 ~ 30rpm, it is repeatedly driven for 20 seconds in the forward and reverse rotation during the rotation operation of the drum.

In this way, the mechanical cleaning method may tumbling the abalones to rub the plurality of abalones to improve the cleaning efficiency.

Thereafter, the low temperature cooking step.

The low temperature cooking step is to keep the abalone meat washed at 70 ~ 85 ℃ low temperature for 10-30 minutes to cause protein denaturation in abalone meat to maintain a chewy aesthetic.

Next, a cold soaking step of abalone meat having undergone the low temperature cooking step is performed.

The cold immersion step is immersed in water having a temperature of 2 ~ 10 ℃ 3-10 minutes to maintain the freshness of the abalone.

Here, when the drying step to be described later without going to sleep after sleeping, the abalone lip protuberance is expanded by the temperature of the drying step, the lip protuberance does not stand strongly vertically, and the shape of the abalone is not good, so the product quality is deteriorated. do.

Eventually, after making the abalone flesh mature, it gives elasticity to the lip protrusion through the cold acupuncture step so that the shape of the lip is made vertical so that the shape of the abalone meat can be improved to improve the product quality.

After the cold soaking step, the abalone meat may further include a natural drying step for 3 to 5 hours, wherein the natural drying step is performed before and after the drying step, and the reasons and effects of the natural drying step will be described below.

After that, the abalone meat, which has undergone a cold soaking step, is dried, so that the water content is 8-12% in the abalone meat.

Here, the drying step is to repeat the freezing and thawing by changing the temperature and humidity of the abalone meat for each time period in the dryer.

In other words, the repeated conditions of freezing and thawing are frozen abalone for 3 to 5 hours at -10 to -15 ℃ temperature and 70 to 80% dry humidity, then 0 to 3 ℃ temperature and dry humidity 40 to 60 Thaw for 5-7 hours at% condition, freeze for 3-5 hours at -5 ~ -7 ℃ temperature and dry humidity 70 ~ 80%, at 2 ~ 5 ℃ temperature and dry humidity 20-40% Thaw for 5 to 6 hours, freeze for 3 to 5 hours at -10 to 15 ° C and 70 to 80% dry humidity, and 1 to 3 hours at 1 to 3 ° C temperature and 40 to 60% dry humidity It is thawed so that the abalone flesh contains 8 to 12% of water.

The reason for performing the drying step is that the quality of the product is determined according to the content of taurine after drying the abalone, and repeatedly performing freezing and thawing as described above to maintain the water content of the dry abalone on the surface of the dry abalone. This is because it can contain a large amount of taurine.

In addition, when the humidity is lower than the above-mentioned dry humidity in the repeated conditions of freezing and thawing, moisture is rapidly evaporated in the abalone meat, so the shape of the back of the dry abalone has a disadvantage of lowering the quality of the product.

On the contrary, when the dry humidity of the dry abalone is provided high, the drying time is long and the surface color is not good, thereby degrading product quality.

In addition, if the freezing time is longer than the above-mentioned freezing conditions, the surface moisture in the frozen state evaporates ivory-colored phenomena, the product quality is reduced, on the contrary, if the freezing time is too short, the thawing time is long, the water evaporates faster and dry abalone. The back side crumbles.

In addition, if the thawing condition is shorter than the above-mentioned defrosting condition, the frozen state is evaporated in the frozen state for a long time, and ivory-colored spots occur on the surface. It is not good, there is a disadvantage that the product quality is poor.

As a result, the above-mentioned critical values of freezing and thawing are repeatedly performed to improve the aesthetics of the shape of the abalone meat and the color of the surface and to generate a lot of taurine to improve the quality of the product.

And, after the drying step further comprises a natural drying step, the natural drying is made to perform the natural drying for 12 to 24 hours outdoors.

The natural drying step is a factor in determining the surface color of the dry abalone.

That is, when the abalone meat is naturally dried after the low temperature cooking step, the color of the abalone meat surface is changed to caramel color, which can improve the texture.

In addition, if the natural drying step is carried out before the drying step, the evaporation of moisture on the abalone surface is quickly changed to a dotted ivory color, thereby reducing the texture through the color.

In addition, the temperature change time that varies from the freezing temperature of the freezing temperature of the drying step conditions to the thawing temperature of the image is applied to 40 ~ 60 minutes.

Here, when the process of varying the thawing temperature of the image from below zero in the dryer is 40 minutes or less, the frozen state is long, and the surface of the abalone meat evaporates, causing ivory spots on the surface of the abalone meat. As the length of the back of the dry abalone is retracted, the quality of the product is degraded.

Therefore, the temperature change time that is varied from the freezing temperature below the freezing temperature to the thawing temperature of the image is applied to 40 ~ 60 minutes to minimize the change in the surface color and dry abalone shape of the abalone meat to improve the product quality.

The dry abalone and the method of manufacturing the same according to the present invention wash the abalone with shells and internal organs removed, and then dissolve it with sodium ions (Na +) and chlorine ions (Cl-) when the washing solution is added to the surface of the abalone. As it becomes ionized, the osmotic action is performed, thereby releasing water and foreign substances contained in the abalone epidermal cells, thereby providing a more cleanly washed abalone.

In addition, the moisture content of the abalone meat is dried to contain 8 ~ 12%, while maintaining the nutritional and functional ingredients of the abalone, it is possible to store for a long time and there is an effect that is easy to handle when stored.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the inventions. Will be clear to those who have knowledge of.

Claims (11)

Sodium chloride was applied to the abalone shell with shells and internal organs removed, and dissociated into sodium ions (Na +) and chlorine ions (Cl-) by the sodium chloride to become ionized while osmotic pressure is applied to the water and foreign substances contained in abalone epidermal cells. Exhausting the
Washing the abalone, which has drained moisture and foreign matter from the epidermal cells, with washing water,
Low temperature ripening step of washed abalone meat,
The cold soaking step of abalone meat passed through the low temperature ripening step,
Freeze-dried abalone meat after the cold immersion step dry abalone production method characterized in that it comprises a drying step to contain the water content in the abalone meat 8 to 12%.
The method of claim 1,
The sodium chloride is a dry abalone production method characterized in that the sun salt applied.
The method of claim 1,
The step of discharging the moisture and foreign matter is a dry abalone production method characterized in that the coating of sodium chloride in 5 to 12 parts by weight to 100 parts of abalone flesh. The method of claim 1,
The step of discharging the moisture and foreign matters is a dry abalone production method characterized in that for stirring the abalone meat coated with sodium chloride for 7 to 15 hours through a stirrer.
The method of claim 1,
The washing step is 4 ~ 12% salinity of the washing water having a temperature of 38 ~ 53 ℃ dry abalone production method characterized in that to dump the abalone for 15-30 minutes.
The method of claim 1,
The low temperature cooking step,
The dry abalone production method characterized in that consisting of 10 to 30 minutes at a temperature of 70 ~ 85 ℃ washed abalone.
The method of claim 1,
The cooling step,
The method for producing a dry abalone, characterized in that to immerse the abalone meat passed through the low-temperature cooking step in water having a temperature of 2 ~ 10 ℃ 3 to 10 minutes.
The method of claim 1,
Dry abalone manufacturing method after the cold immersion step characterized in that it further comprises a natural drying step for 3 to 5 hours.
The method of claim 1,
The drying step is to repeat the freezing and thawing by changing the temperature and humidity of the chilled abalone meat for each time period in the dryer,
The repetition conditions of the freezing and thawing are
After the abalone meat was frozen for 3 to 5 hours at a temperature of -10 to -15 ° C and a dry humidity of 70 to 80%,
Thaw for 5-7 hours at 0-3 ℃ and dry humidity of 40-60%,
Freeze for 3-5 hours at -5 ~ -7 ℃ temperature and 70 ~ 80% of dry humidity,
Thaw for 5-6 hours at 2-5 ℃ temperature and 20-40% dry humidity,
Freeze for 3-5 hours at -10 ~ 15 ℃ temperature and 70 ~ 80% of dry humidity.
A method of manufacturing dry abalone, characterized in that the water content in the abalone meat is finally contained by thawing for 1 to 3 hours at a temperature of 1 to 3 ° C. and a dry humidity of 40 to 60%.
The method of claim 9,
Drying abalone manufacturing method characterized in that the temperature change time is changed to a thawing temperature of the image from the freezing temperature of the drying step conditions 40 to 60 minutes.
The method of claim 1,
After the drying step further comprises a natural drying step,
The natural drying is a dry abalone manufacturing method, characterized in that the natural drying is performed for 12 to 24 hours outdoors.