KR20150066238A - Smoked abalone and its manufacturing method - Google Patents
Smoked abalone and its manufacturing method Download PDFInfo
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- KR20150066238A KR20150066238A KR1020130151547A KR20130151547A KR20150066238A KR 20150066238 A KR20150066238 A KR 20150066238A KR 1020130151547 A KR1020130151547 A KR 1020130151547A KR 20130151547 A KR20130151547 A KR 20130151547A KR 20150066238 A KR20150066238 A KR 20150066238A
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- abalone
- powder
- flesh
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
- A22C25/14—Beheading, eviscerating, or cleaning fish
- A22C25/145—Eviscerating fish
Abstract
Description
The present invention relates to a smoked rollover and a method of manufacturing the same, and more particularly, to a smoked rollover and a method for manufacturing the same, and more particularly, And a method for producing the same.
In general, abalone is an important coastal aquatic product that is consumed mainly in the form of raw products or porridge, which is largely untreated because of its good taste. Especially, the distinctive texture of raw abalone is one of the reasons why consumers like abalone. When they eat raw abalone, they can feel the taste of chewing gum.
In addition, the taste of abalone produces a rich taste composed of clutam acid and adenylic acid, a sweet taste due to betaine and a deep taste due to glycogen.
Abalone is a functional aquatic product that has been regarded as a very valuable product in Korea, China and Japan for a long time in terms of food science. It has a very high market value and is known as a medicinal and functional substance because it contains various nutrients. Nutrients include vitamins, niacin proteins, carbohydrates, selenium, and calcium.
Abalone is rich in proteins and vitamins in particular, and has been treated as a high quality aquatic product from the past. It has excellent efficacy for skin beauty, nourishment, postpartum cooking, fragile constitution, and is used for not only edible but also medicinal purposes.
In addition, the abalone contains a large amount of taurine. This taurine strengthens the function of dissolving gallstone and liver, detoxifying cholesterol, improving heart function, and restoring visual acuity. Thus, by consuming the taurine-containing abalone, The person can get recovery after recovery, fatigue recovery, antioxidant activity, nitrite scavenging ability, blood pressure reduction and antithrombotic effect.
However, since abalone is not only an expensive seafood product but also it is difficult to store for a long time because the abalone freshness must be maintained until ingestion, it is difficult for general people to obtain abalone easily at low cost.
In addition, the peculiar odor and taste of the abalone has not been easily removed even if the abalone is boiled or heated, and there is a problem that consumers who dislike the palatable food may cause a sense of rejection when consuming abalone.
In order to solve the above-mentioned problems, as shown in Korean Patent No. 10-0696888, there is a method of collecting and repairing an abalone; Mixing 1000 parts by weight of the trimmed abalone and the seasoning such as the abalone and allowing the mixture to stand for 2 to 3 hours; A washing step of washing the rolled overturn; And a smoldering step in which the washed overturn is smoked for 15 to 30 minutes in a hot smoke at a temperature of 70 to 90 ° C.
However, the conventional technology has the following problems.
Conventional methods for producing smoked abalone have a problem in that the protein denaturation at the surface portion of the product proceeds faster than the deeper partial protein denaturation due to the high temperature during the high-temperature smoldering, resulting in a hard texture, and no smoke is formed in the abalone have.
In addition, when the product is packaged in canned food which is deteriorated or decayed by oxygen-containing packaging method without consideration of high protein content and oxygen is removed and packaged in one of the long-term preservation methods, There is a problem that the desire to purchase is significantly deteriorated.
Disclosure of Invention Technical Problem [8] The present invention has been made to overcome the above-mentioned problems, and it is an object of the present invention to minimize the protein denaturation of abalone and to produce smoke.
Another problem to be solved by the present invention is to eliminate the odor of overturned flesh and prevent discoloration and deterioration of the overturned flesh even when stored at room temperature.
In addition, another problem to be solved by the present invention is to allow the user to visually confirm packed abalone flesh.
In addition, another object to be solved by the present invention is to improve water retention and texture of the abalone.
In order to solve the above problems, the present invention provides a method for preparing a ginseng powder, comprising the steps of: preparing a ginseng powder having a ginseng powder and removing ginseng powder from the ginseng powder; It is dissociated into sodium ion (Na +) and chlorine ion (Cl-), and is in an ionized state, so that osmotic action is performed to release moisture contained in the epidermal cells of the abalone, A smoldering step of removing odors, a smoldering step of smoldering the salted abalone at a low temperature in a smoke, and a packaging step of packaging the smoked saliva in a pouch.
According to the present invention, the dipping step is characterized in that dirt powder is coated on the surface of the overturned dirt and dirt is applied for 25 to 35 minutes.
According to the present invention, the dirt ground powder is characterized in that 1 to 4 parts by weight of dirt ground powder is mixed with 100 parts by weight of the rolled dough.
According to the present invention, the dermal fertilizer powder comprises 1000 to 3000 parts by weight of salt, 80 to 120 parts by weight of onion, 40 to 60 parts by weight of celery, 40 to 60 parts by weight of carrot, 20 to 40 parts by weight of sugar, 10 to 30 parts by weight of garlic 10 to 30 parts by weight of lemon, 9 to 15 parts by weight of orange, 3 to 9 parts by weight of pepper powder, 3 to 9 parts by weight of dileed, 2 to 9 parts by weight of juniper berries, 2 to 9 parts by weight of rosemary, 9 to 9 parts by weight of tarragon, and 2 to 9 parts by weight of laurel leaf.
According to the present invention, the smoldering step is characterized by smoldering the salted abalone for 1 to 2 hours in a hot smoke at a temperature of 15 ° C to 25 ° C.
According to the present invention, there is further provided a sterilization step of sterilizing the packed overturned product with the pressure sterilizer after the packaging step.
According to the present invention, the sterilization step is characterized by sterilization at 115 to 125 ° C for 20 to 30 minutes under conditions of 1.6 to 1.8 km / cm 2 and 0.16 to 0.18 mpa.
According to the present invention, the smoked abalone manufactured by the manufacturing method of any one of claims 1 to 6 is another basic feature.
As described above, the smoked abalone of the present invention and the method of producing the same are capable of minimizing the protein denaturation of the abalone, so that the salted abalone is smoked at low temperature in the smokestack so that the texture and color of the abalone are maintained, There is an effect that a sufficient amount of smoke can be generated.
The smoked abalone of the present invention and the method for producing the same are also capable of removing odor of abalone even at room temperature and by applying a dipping powder to the washed abalone so as not to discolor and deteriorate even when stored at room temperature, It is possible to satisfy the texture and the feeling of rejection is lowered and the preserving power is improved.
The smoked overturned garment of the present invention and the method of manufacturing the same have the effect of increasing the desire for purchasing while having the pressure resistance and the heat resistance by packing the smoked overturned garment in the transparent pouch so that the user can visually confirm the wrapped garment .
In addition, smoked overturning and its manufacturing method have the effect of improving the water holding capacity and texture by rapidly sterilizing packed overturned meat with a pressure sterilizer.
In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted so as to avoid obscuring the subject matter of the present invention.
The terms "about "," substantially ", etc. used to the extent that they are used herein are intended to be taken to mean an approximation of, or approximation to, the numerical values of manufacturing and material tolerances inherent in the meanings mentioned, It is used to prevent unauthorized exploitation by an unscrupulous infringer from disclosing the exact or absolute numerical value to help.
The smoked abalone according to the present invention and its production method will be described in more detail as follows.
The step of polishing, the step of smearing, the step of smoking, the step of packaging, and the step of sterilization.
First, take the raw abalone as a base, but use abalone of 8 ~ 16 US / kg.
In addition, the care step first removes the skin of the abalone. At this time, if the shell is not removed, microorganisms and parasites remaining in the shell are removed.
In addition, the intestines are removed from the abalone to remove already, unpleasant and unpleasant odors that can be transferred with microbial control.
Furthermore, it is necessary to wash the abalone with the built-in water removed and other foreign substances with the washing machine.
And the dirt stage mixes the washed overturned flesh with the powdered dough powder.
In this way, the dough powder is applied to the treated overturned flesh to dissolve into sodium ion (Na +) and chlorine ion (Cl-) by the sodium chloride contained in the dermal powder and the ionized state is formed, And the dirt is removed by allowing the dirt powder to adhere and the dirt powder to absorb the dirt.
At this time, the dirt powder is mixed with 1 to 4 parts by weight of dodecane powder in 100 parts by weight of the rolled dough. In addition, the dipping step is carried out by mixing the washed abalone with the dough powder and allowing it to settle for 25 to 35 minutes.
If the salt content is less than 1 or the salt time is less than 25 minutes, the salt component of the salt is not sufficiently absorbed in the abalone. If the salt content is more than 4 or more than 35 minutes, the saltiness of the abalone may increase and the offensive may occur already.
Further, the dough powder comprises 1000 to 3000 parts by weight of salt, 80 to 120 parts by weight of onion, 40 to 60 parts by weight of celery, 40 to 60 parts by weight of carrot, 20 to 40 parts by weight of sugar, 10 to 30 parts by weight of garlic, 3 to 9 parts by weight of the pepper powder, 3 to 9 parts by weight of the dissolution, 2 to 9 parts by weight of juniper berries, 2 to 9 parts by weight of rosemary, 2 to 9 parts by weight of time, 2 to 9 parts by weight, and laurel leaf 2 to 9 parts by weight.
In particular, the salt and herb contained in the salt powder dissolves into sodium ion (Na +) and chlorine ion (Cl -), and becomes ionized.
In addition, onion, celery, carrot, sugar, juniper berries, rosemary, etc. function as seasoning to improve taste, garlic, lemon, orange, pepper powder, time, tarragon, .
As a result, the smoked overturned garment of the present invention and the method of manufacturing the same have the effect of eliminating the odor of the abalone even at room temperature and coating the washed abalone powder with the ground powder so as not to discolor and deteriorate even when stored at room temperature, It is possible to satisfy the texture, and the feeling of rejection is lowered and the preserving power is improved.
In addition, the smokestage step smokes the salted abalone for 1 to 2 hours at a temperature of 15 ° C to 25 ° C. As such, it plays a role of coating the outer surface of the abalone through low temperature fumigation. That is, when the smoke temperature is increased, overturning occurs and the generation of smoke smell is not sufficient. In addition, when the time is increased, the smoke is excessively produced, and the color of the surface area of the abalone is turned into a dark brown color, so that sensory unpleasantness is felt.
Here, it is not preferable that the material used for the smoke is excessively burned or the resin content is large. Therefore, hardwoods are better than coniferous trees, and walnut trees, beech trees, cherry trees, oak trees, chestnut trees, and Nawang are better. In particular, oak acupuncture is preferred, but not limited thereto.
In addition, the packaging step packs the smoking feces into the pouch. Such pouches are packaged in a retort fashion, although transparent PEs and composite materials are suitable, but not limited thereto.
As a result, the smoked overturned garment of the present invention and the method of manufacturing the same can be packaged in a transparent pouch, so that the user can visually confirm the overturned garment packaged by the user, thereby enhancing the purchasing desire while having pressure resistance and heat resistance.
In addition, the sterilization step sterilizes the packed overturn with a pressurized sterilizer.
Generally, a protein is a biopolymer in which about 20 amino acids are connected by a peptide bond. The types of the biopolymer are various and each has a unique high-order structure. This higher order structure changes the higher order structure by physical or chemical changes, and it loses its characteristic properties. This phenomenon is called protein denaturation.
At this time, protein denaturation is a phenomenon in which proteins vary in various properties due to various changes in stereostructure such as secondary, tertiary, and quaternary structures without accompanying changes in primary structure.
Possible causes of protein denaturation are chemical treatment such as heating, freezing, drying, high pressure, adsorption, stirring, ultrasonic, ultraviolet, X-ray physical treatment, acid, base, urea, guanidine, organic solvent, surfactant, heavy metal salt Can be heard. In most cases, it is the cause of denaturation to change the hydrogen bonding or the hydrophobic bonding state acting between the polypeptide chains constituting the protein molecule. The change due to the denaturation may be due to a decrease in solubility, disappearance or degradation of biological activity (for example, enzymatic action), a change in molecular weight due to the disappearance of the tendency to crystallization, dissociation or polymerization at a fraction or several times. The reactivity of various functional groups (SH group, S-S group, phenol group, indirilyl group, amino group, carboxyl group, etc.) in protein molecules is usually higher than that when unmodified.
Such protein denaturation typically occurs at 45 < 0 > C. In the case of the prior art, there is a problem that fumigation is carried out at a high temperature, so that protein denaturation rapidly occurs from the surface, and the protein is overturned.
The sterilization step is sterilized at 115 to 125 ° C for 20 to 30 minutes under the conditions of 1.6 to 1.8 km / cm 2 and 0.16 to 0.18 mpa to completely sterilize aerobic and anaerobic microorganisms. That is, if sterilization is performed at 115 ° C or less for 20 minutes or less, sterilization is not completely performed. If the temperature is more than 125 ° C for 30 minutes or more, the skin is overturned and discolored to make sensory sensation uncomfortable.
In addition, the smoked overturned product and its manufacturing method have the effect of improving the water holding capacity and texture by rapidly sterilizing the low temperature fried abalone with the pressurized sterilizer after packaging as described above.
The smoked abalone produced through the above manufacturing steps can be stored at room temperature and can be stored for about 2 years.
Hereinafter, the present invention will be described in detail with reference to Examples and Comparative Examples, which do not limit the scope of the present invention.
Example One
The abalone with 12 / kg of abalone is removed from the abalone with the shell and intestines removed. Sodium chloride is applied to the above-described overturned flesh to release moisture and foreign substances contained in the epidermal cells. Also, the abalone flesh is washed using wash water and a washing machine. In addition, 100 parts by weight of the washed overturned flesh was mixed with 1.817 parts by weight of the ground flour powder, and the mixture was allowed to stand for 28 minutes to be protected. In addition, smoked abalone is smoked for 1 hour and 40 minutes in the smoke of the temperature of 18 ℃. In addition, the smoked abalone is packed in a pouch. In addition, packed abalone is sterilized at 118 캜 for 23 minutes with a pressure sterilizer of 1.7 km / cm 2 and 0.17 mpa.
The dough powder was prepared by mixing 1500 parts by weight of salt, 90 parts by weight of onion, 50 parts by weight of celery, 60 parts by weight of carrot, 30 parts by weight of sugar, 10 parts by weight of garlic, 30 parts by weight of lemon, 11 parts by weight of orange, , 4 parts by weight of dilsid, 4 parts by weight of juniper berries, 4 parts by weight of rosemary, 8 parts by weight of time, 9 parts by weight of tararone and 3 parts by weight of laurel leaf.
Comparative Example One
The abalone with 12 / kg of abalone is removed from the abalone with the shell and intestines removed. A weight portion of the seasoned abalone, such as 1000 parts by weight, is mixed and allowed to settle for 2 hours and 30 minutes. The overturned rolled over is washed. The washed abalone is smoked for 23 minutes in a hot smoke at 85 < 0 > C temperature. Here, the sauce consists of 160 parts by weight of salt, 160 parts by weight of sulfur sugar, 30 parts by weight of green tea, 20 parts by weight of orange peel, 5 parts by weight of oyster and 5 parts by weight of cinnamon powder.
Sensuality evaluation
1. Evaluation method: The sensory evaluation was carried out on the smoked abalone of Example 1 and Comparative Example 1 of the present invention produced as described above.
Taste, fragrance, preference, and expressed by the 10 point method.
2. Fixed panel: Twenty food experts and general population were selected to evaluate taste, flavor, and preference
3. Scoring method: Taste, incense, color, texture, and preference are shown in 10-point evaluation method. (Sensory test value: 10 very good, 0 very bad).
The evaluation results are shown in Table 1 below.
* After limiting the maximum and minimum values, 18 data were averaged.
As can be seen from Table 1, in Comparative Example 1, it was confirmed that the peculiar odor of the overturning, the fragrant and the strong texture were evaluated to be low overall.
While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be clear to those who are.
Claims (8)
The NaCl powder is applied to the above-mentioned overturned flesh and dissociated into sodium ion (Na +) and chlorine ion (Cl-) by the sodium chloride contained in the dermal powder to become an ionized state. A step of removing the odor by allowing the dirt powder to be adhered to the abalone,
A smoldering step in which the salted abalone is subjected to low-
And packaging the smoked rolled over pouch in a pouch.
Wherein the dwelling step comprises:
Wherein the surface of the overturned garment is coated with dirt ground powder and dirt is applied for 25 minutes to 35 minutes.
The ground-
Wherein 1 to 4 parts by weight of dodecane powder is mixed with 100 parts by weight of the overturned flesh.
The ground-
10 to 30 parts by weight of garlic, 10 to 30 parts by weight of lemon, 40 to 60 parts by weight of carrot, 40 to 60 parts by weight of carrot, 20 to 40 parts by weight of sugar, 1000 to 3000 parts by weight of salt, 80 to 120 parts by weight of onion, 40 to 60 parts by weight of celery, 9 to 15 parts by weight of pepper powder, 3 to 9 parts by weight of pepper powder, 3 to 9 parts by weight of dilecid, 2 to 9 parts by weight of juniper berries, 2 to 9 parts by weight of rosemary, 2 to 9 parts by weight of time, 2 to 9 parts by weight of tarragon , And laurel leaves (2 to 9 parts by weight).
The smoldering step may comprise:
Characterized in that the salted overturned feces is smoked for 1 to 2 hours in a hot smoke at a temperature of 15 to 25 占 폚.
And sterilizing the packed overturned garment with a pressure sterilizer after the packaging step.
Wherein the sterilization is performed at a temperature of 115 to 125 ° C for 20 to 30 minutes under a condition of 1.6 to 1.8 km / cm 2 and 0.16 to 0.18 mpa.
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| KR1020130151547A KR20150066238A (en) | 2013-12-06 | 2013-12-06 | Smoked abalone and its manufacturing method |
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| KR1020130151547A KR20150066238A (en) | 2013-12-06 | 2013-12-06 | Smoked abalone and its manufacturing method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20210068954A (en) * | 2019-12-02 | 2021-06-10 | 에이치유원 주식회사 | Snacks for companion animal comprising abalone and method of preparing therefor |
| KR102287098B1 (en) | 2021-03-31 | 2021-08-06 | 재단법인 전남바이오산업진흥원 | Manufacturing method of smoked abalone using dendropanax morbifera |
| KR20220065939A (en) * | 2020-11-13 | 2022-05-23 | 아라온영어조합법인 | Method for manufacturing smoked abalone |
| KR102627899B1 (en) | 2023-03-13 | 2024-02-02 | 주식회사 아리랑지에프 | The Method of smoked abalone ramen |
-
2013
- 2013-12-06 KR KR1020130151547A patent/KR20150066238A/en active IP Right Grant
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20210068954A (en) * | 2019-12-02 | 2021-06-10 | 에이치유원 주식회사 | Snacks for companion animal comprising abalone and method of preparing therefor |
| KR20220065939A (en) * | 2020-11-13 | 2022-05-23 | 아라온영어조합법인 | Method for manufacturing smoked abalone |
| KR102287098B1 (en) | 2021-03-31 | 2021-08-06 | 재단법인 전남바이오산업진흥원 | Manufacturing method of smoked abalone using dendropanax morbifera |
| KR102627899B1 (en) | 2023-03-13 | 2024-02-02 | 주식회사 아리랑지에프 | The Method of smoked abalone ramen |
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