KR20160044613A

KR20160044613A - Twister type fry cuttlefish and processing and processing method thereof

Info

Publication number: KR20160044613A
Application number: KR1020140134612A
Authority: KR
Inventors: 임태형
Original assignee: 임태형
Priority date: 2014-10-06
Filing date: 2014-10-06
Publication date: 2016-04-26

Abstract

Disclosed is a method for manufacturing a whirl-shaped squid. The method of manufacturing a whirlwind squid according to the present invention comprises the steps of: a) removing a salt by immersing domestic squid in purified water; b) a step of removing the salt-removed squid through the salt removing step to remove the ear, mouth, legs, and organs, and to obtain a trunk portion; c) cutting the trunk portion obtained through the trimming step to cut the trunk in a direction orthogonal to the cutting direction of the squid, and forming a plurality of blades, the trunk portion having a length of 1 - A cutting step of cutting a part of each of the vanes so that one end of each vane is connected by the connection part; d) a skewer forming step in which the skewer is inserted into the connecting portion of the body portion processed by the processing step and has a plurality of blades, the skewer passing through one end portion region, the middle region and the opposite end region of the connecting portion; e) a seasoning step in which the seasoning dough or the seasoning powder is coated or buried in squid meat if the skewer is inserted into the connecting part in the skewer forming step; And f) when squid meat is seasoned or buried by the seasoning step, it is fried in oil of 160 - 170 캜 for 4 minutes, 20 seconds - 4 minutes and 40 seconds, and each of the wings is shrunk and dried, And a frying step of frying the squid so as to maintain the shape of the whirl. According to the present invention, a squid is cut in a direction orthogonal to the result of a squid, a plurality of wings are formed by cutting a knife while leaving a connecting portion, and then a shank is inserted to fry to maintain the shape of a whirl during completion of frying, In particular, since each wing is formed by incision in a direction orthogonal to the squid, it is possible to provide an effect of easy ingestion because it is not scratched.

Description

TECHNICAL FIELD [0001] The present invention relates to a deep-fried squid deep-fried fish,

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a deep-fried squid deep-fry, and more particularly, to a deep-fried deep-fried deep-fried squid deep-frying squid.

In general, squid has almost no calories, has a lot of unsaturated fatty acids, and is known to contain anti-bacterial and anti-cancer effects on the food.

Various products are being developed using such squid as a main ingredient. Korean Patent Registration No. 903200 (Date of Registration: 2009.6.9) discloses a squid steak production method using squid as a main ingredient and a squid steak produced according to the method. In other words, it removes the incompetent part of the raw squid, carpets, washing, and squid preprocessing steps; In order to control the acidity of the cut squid so as to induce gel formation, the squid is firstly immersed in an alkaline ion electrolytic water mixed solution mixed with an acidity control agent to sterilize and sterilize the squid, Acidity control and disinfection by secondary immersion in electrolytic water solution; A dewatering step of removing moisture using a presser to remove water impregnated into squid meat during immersion for acidity control and disinfection; A step of crushing the dehydrated squid into squid meat using a hexagonal chopper; An additive mixing step of mixing the moisture regulator, the sweetener and the elasticity agent to control the moisture generated in the crushing process of the squid meat and promoting gelation and strengthening the elasticity; And a forming step of forming a squid mixed with the additive in a predetermined shape.

However, such a conventional technique has a problem of solving the problem of gel formation and re-loosening while containing more than 80% of squid meat of the edible portion, thereby manufacturing a squid steak that can be cryopreserved for a long time and provide soft meat quality without any period of aging However, it is difficult to maintain the squid shape as it is, which is not good for visual observation and deteriorates texture.

On the other hand, Korean Patent Laid-Open Publication No. 2014-83934 (publication date: 2014.07.04) discloses a method of frying and packaging squids. The frying method of squid includes a preparing step of cutting and washing the squid; A skewer forming step of inserting the skewer into the squid in the longitudinal direction in the preparing step; A liquid dough applying step of applying a liquid dough to a cuttlefish stitched by a skewer; A dough applying step of applying flour or dough with salt added to flour or starch; A step of frying the squid to which the dough is applied at an angle of 30 to 45 ° to the cutting oil at 180 to 200 ° C with the tail portion being slanted and frying for 2 to 3 minutes; A storing step of storing the deep-fried squid in a wrapping paper; And a bouquet shape forming step for causing the wrapping paper to have a bouquet shape.

However, in the case of such a squid fry, the squid was splashed into two skewers, so that the squid was kept in its original form, which was bulky and difficult to ingest.

. Korean Laid-open Patent No. 2014-83934 (public date: 2014.07.04) . Korean Registered Patent No. 10-903200 (Registered on June 6, 2009)

It is an object of the present invention to provide a deep-fried squid deep-fried with only the trunk of a squid, which can be easily ingested by maintaining the shape of a whirlwind when fried.

The present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to at least partially solve the problems in the conventional arts. It can be understood.

According to the present invention, the above object can be achieved by a method for preparing a salt, comprising: a) a salt removing step of immersing domestic squid in purified water to remove salt; b) a step of removing the salt-removed squid through the salt removing step to remove the ear, mouth, legs, and organs, and to obtain a trunk portion; c) cutting the trunk portion obtained through the trimming step to cut the trunk in a direction orthogonal to the cutting direction of the squid, and forming a plurality of blades, the trunk portion having a length of 1 - A cutting step of cutting a part of each of the vanes so that one end of each vane is connected by the connection part; d) a skewer forming step in which the skewer is inserted into the connecting portion of the body portion processed by the processing step and has a plurality of blades, the skewer passing through one end portion region, the middle region and the opposite end region of the connecting portion; e) a seasoning step in which the seasoning dough or the seasoning powder is coated or buried in squid meat if the skewer is inserted into the connecting part in the skewer forming step; And f) when squid meat is seasoned or buried by the seasoning step, it is fried in oil of 160 - 170 캜 for 4 minutes, 20 seconds - 4 minutes and 40 seconds, and each of the wings is shrunk and dried, And a frying step of frying the squid to cover the skewer so as to maintain the shape of the whirl-shaped squid.

The seasoning step may further include a rapid freezing step of rapidly freezing the dried squid meat to -40 캜 so that the seasoned squid meat can be frozen and circulated in a state in which the connecting parts and the respective wings are unfolded.

According to the present invention, a plurality of blades are formed by cutting a body part obtained by removing an ear, a leg, and a viscera in a direction perpendicular to the direction of the squid while the body part is unfolded, A cut portion having a length of 1 to 2 cm on one end of the cutter so as to form a connection portion on one side of the body portion in the longitudinal direction of the body portion and cut ends so that one end of each of the wings is connected by the connection portion; And the connecting portion is not shrunk and deformed when the squid meat is fried, the respective wings are contracted in a circular shape with respect to the connecting portion and dried to cover the connecting portion so as to maintain the shape of the whorl, And a skewer which is coupled through an opposite end region of the skewer.

The surface of the cuttlefish meat is coated with seasoning dough or seasoning powder and then fried after being buried.

The seasoning powder contained 50% by weight of a fried batter mix (gravity content), 42.67% by weight of corn starch, 5.3% by weight of a stabilizing salt, 0.5% by weight of sodium L-glutamate (flavor enhancer), 0.4% by weight of sodium hydrogencarbonate, , 0.3% by weight of white pepper powder, 0.2% by weight of xanthan gum, 0.13% by weight of soybean oil, 0.09% by weight of red pepper powder, 0.08% by weight of paprika extract dye and 0.03% by weight of oleore capricum.

According to an aspect of the present invention, there is provided a method for forming a plurality of vanes by cutting a body part obtained by removing an ear, a leg, and a viscera in a direction perpendicular to a cutting direction of a squid in an unfolded state, Cut squid meat so that the wings are formed on both sides of the connecting part by leaving a connecting part of 1 - 2 cm width and cutting both sides of the connecting part; And the connecting portion is not contracted and deformed when the squid meat is fried, and the wings of both sides of the connecting portion are contracted in a circular shape with respect to the connecting portion to be dried, And a skewer which is coupled through an opposite end region of the skewer.

According to the present invention, a squid is cut in a direction orthogonal to the result of a squid, a plurality of wings are formed by cutting a knife while leaving a connecting portion, and then a shank is inserted to fry to maintain the shape of a whirl during completion of frying, In particular, since each wing is formed by incision in a direction orthogonal to the squid, it is possible to provide an effect of easy ingestion because it is not scratched.

In addition, a variety of tastes can be added to squid by wearing seasoned batter or seasoning powder or by burping and frying, so that it is possible to provide an effect that can be easily enjoyed by both sexes.

FIG. 1 is a photograph for explaining a manufacturing process of the whirling type squid fry according to the present invention, wherein 1a is a photograph showing a salt removing step, 1b is a photograph showing a shaving step, 1c, 1d, 1f is a view showing a skewer forming step, 1g, 1h is a view showing a seasoning step, and 1i is a view showing a frying step.
2 is a plan view showing a deep-fried squid fry according to another embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the following description of the present invention, the well-known functions or constructions are not described in order to simplify the gist of the present invention.

1 is a photograph showing a step of removing a salt, 1b is a photograph showing a step of shaving, and 1c and 1d , 1e is a drawing showing a processing step, 1f is a drawing showing a skewer forming step, 1g, 1h is a drawing showing a seasoning step, and 1i is a drawing showing a frying step.

As shown in Fig. 1, the whirling type squid is cut in a direction B perpendicular to the cutting direction A of the squid in a state in which the trunk portion 10 obtained by removing the ear, A plurality of blades 14 are formed and cut to one side in the longitudinal direction C of the body 10 in a lengthwise direction C The squid meat 20 is cut so that one end of each wing 14 is connected by the connecting portion 12 and the connecting portion 12 when the squid meat 20 is fried, The wings 14 are shrunk and contracted with respect to the connecting portion 12 without being shrunk and deformed so that the connecting portion 12 is wrapped around the connecting portion 12, And a skewer coupled through the intermediate region and the opposite end region, (30).

The process of manufacturing such a whirlpool type squid will be described in detail with reference to Fig.

a) Salt Removal Step

As shown in FIG. 1A, the domestic squid is immersed in purified water or immersed in running tap water to remove salts by seawater. Removing salt, ie seawater, is to remove salty and bitter taste, soak for at least 6 - 10 hours.

b) Trim stage

The salt-removed squid is lost as shown in FIG. 1B through the above-described salt removal step to remove the ear portion, mouth, legs, and viscera, and only the body portion 10 is obtained.

The reason for obtaining only the trunk portion 10 in this way is that the taste and texture of the trunk portion 10 are better than the ear or the inside or the leg portion and that when each of the wings 14 is formed by forming the wings 14, To form a whirlwind. That is, when the frying is completed, each of the wings 14 forms a whirling type so as to make the aesthetic appearance of the finished squid splash beautiful.

c-1, c-2, c-3) Processing step

The body portion 10 obtained through the above-described shaving step is cut open and flattened and cut in a direction B perpendicular to the cutting direction A of the squid as shown in Figs. 1C, 1D and 1E, To form the wings (14). At this time, the connection portion 12 is formed on either side of the body portion 10 in the longitudinal direction C by cutting the body portion 10 with a distance of 1 to 2 cm from the one end portion in the longitudinal direction C of the body portion 10 So that each one end of each blade 14 is connected by the connecting portion 12. At this time, the width of each blade 14 is formed by cutting to a width of approximately 1 - 2 cm. If the width of the wings 14 is greater than 2 cm, the wings 14 are excessively torn and are difficult to ingest. If the width of the wings 14 is less than 1 cm, the wings 14 are torn too much to reduce the texture.

The cutting in the direction B perpendicular to the forming direction A when forming each of the blades 14 is performed in such a manner that when the finished squid fry is consumed, So that the squid can be easily ingested. If the wings 14 are formed in the same direction as the seeding direction A, the wings 14 are torn in the seeding direction A, so that the wings 14 are squeezed when ingested. Therefore, it is preferable that each of the vanes 14 is formed by cutting in a direction B perpendicular to the direction A.

When the process of the body portion 10 is completed in this process, each of the wings 14 is formed long in the longitudinal direction C of the body portion 10 as shown in the step c-3) One end of the blade 14 is connected by the connecting portion 12.

d) Skewer formation step

The shank 30 is inserted into the connecting portion 12 of the body portion 10 having the plurality of blades 14 formed by the above-described processing steps, One end region 12A, the middle region 12C and the opposite end region 12B.

e-1, e-2) Seasoning stage

When the skewer 30 is inserted into the connecting portion 12 in the skewer forming step described above, the seasoning dough or the seasoning powder is coated or buried in the squid meat 20 as shown in Figs. 1G and 1H.

The seasoning powder contained 50% by weight of a fried batter mix (gravity content), 42.67% by weight of corn starch, 5.3% by weight of a stabilizing salt, 0.5% by weight of sodium L-glutamate (flavor enhancer), 0.4% by weight of sodium hydrogencarbonate, 0.3% by weight of white pepper powder, 0.2% by weight of xanthan gum, 0.13% by weight of soybean oil, 0.09% by weight of red pepper powder, 0.08% by weight of paprika extract dye and 0.03% by weight of oleore capricum.

The beta mix for deep frying uses the gravitational force which can give the crisp feeling among the middle of flour for frying. When the betamix for frying is mixed at 50 wt% or less, a desired texture can not be obtained.

The corn starch is intended to increase the content of starch in the frying batter mix so that crispy texture can be felt. When it is mixed at 42.67 wt% or less, the desired crispy texture can not be obtained.

The pomegranate salt is for the purpose of satisfying the good salinity to be consumed when the frying is completed, and when it is mixed at 5.3% by weight or less, it is shallow, and when it is mixed further, 5.3% by weight is mixed.

Sodium L-glutamate is intended to neutralize the salty taste of the salt and enhance the richness of the salt because of the high content of the purified salt. Sodium L-glutamate is not mixed with 0.5% by weight or less of flavor, and flavor tastes when mixed more than 0.5% by weight.

Sodium bicarbonate is a food additive that generates carbon dioxide gas upon heating, and is intended to have an air layer formed midway between frying due to the generation of carbon dioxide gas to have a crisp texture. If such sodium hydrogencarbonate is mixed in an amount of 0.4 wt% or less, formation of an air layer is insignificant, and if mixed more than 0.4 wt%, a large amount of air layer and an odor peculiar to sodium hydrogencarbonate may occur.

Sodium polyphosphate is used as a quality improver to improve the dispersibility of starch.

The white pepper powder is to reduce the odor of flour and to neutralize the salty flavor of squid meat (10) and give a spicy sensation to neutralize the smell.

Shot black is used as a thickener, and squid meat (10) can be attached to the frying cloth.

Soybean oil is used to reduce the moisture content of the frying product when the product is fried, so that crispness can be prolonged, and to reduce the loss when the product is fried at a high temperature.

The red pepper powder is to give a spicy taste to the tempura, to catch the taste and to give a little spicy flavor.

The paprika extract pigment is mixed to make the color of the frying cloth red.

Oleore Capsicum is to add a small amount of hot spice to tempura with pepper powder to catch the taste and to give a little spicy flavor.

These seasoning powders are prepared by strengthening the binding of squid and powder and removing the salt of squid meat (10), so that the salinity is adjusted to 4.5%, and when the product is cooked after the final product is cooked, it is mixed with the raw material to make 1% salt And is intended to impart flavor to the squid meat (10).

f) frying step

When the squid meat (20) is seasoned or buried by the seasoning stage, it is fried in the oil of 160 - 170 ° C for 4 minutes, 20 seconds - 4 minutes and 40 seconds. .

When the seasoned squid meat 20 is splashed in oil, the vanes 14 are contracted in a circular shape and dried, and the swirl spout 30 including the connection part 12 is wrapped around to keep the swirl shape.

Therefore, the user can easily take the circularly-formed wing 14 with the texture that is not ripped after the shark 30 is attached. This is possible because each wing 14 is formed by being cut in a direction B perpendicular to the grain direction A so that each wing 14 is torn into a short length (approximately 1.5 cm).

Although not shown in the drawing, the squid meat 20, which has undergone the seasoning step described above, is rapidly frozen at -40 ° C so that the connecting portion 12 and the respective wings 14 can be frozen and circulated in the unfolded state A rapid freezing step can be performed. The quick freezing step is for allowing the connecting portion 12 of the squid meat 20 and the respective vanes 14 to be frozen in a unfolded state without being deformed. In other words, if deformation such as folding of the connecting part 12 or the wings 14 occurs during the flow process, the wings 14 do not curl in a circular shape during the frying operation, And then rapidly frozen in an unfolded state.

2 is a perspective view illustrating a deep-fried squid fry according to another embodiment of the present invention.

2, the whirling type squid fry according to another embodiment is formed in a state in which the trunk portion 10 obtained by removing the ear, the leg and the viscera is extended and the direction B perpendicular to the trimming direction A of the squid And a plurality of blades 14 are formed by cutting the connecting portion 12 with a width of 1 to 2 cm at the center of the lengthwise direction C of the body portion 10, The squid meat 20 cut and cut so that the wings 14 are formed on both sides of the connecting portion 12 and the connecting portion 12 when the squid meat 10 is fried do not shrink and deform, (A) and the middle region (C) of the connecting portion (12) of the squid meat (20) and the opposite end region (C) of the cuttlefish meat (20) And a skewer (30) which is inserted through the bag (B).

That is to say, except that a connecting portion 12 is formed in the longitudinal direction at the center of the body portion 10 and a plurality of blades 14 are formed on both sides of the connecting portion 12 with a predetermined width by cutting, The same as the embodiment.

The wings 14 are formed on both sides of the central connecting portion 12 so that when the body portion 10 is fried in oil, the wings 14 are curled toward the connecting portion 12 to form a whirling pattern .

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It is obvious to those who have. Accordingly, it should be understood that such modifications or alterations should not be understood individually from the technical spirit and viewpoint of the present invention, and that modified embodiments fall within the scope of the claims of the present invention.

10: body portion 12: connection portion
14: wing 20: squid meat
30: skewers

Claims

a) a salt removal step of removing the salt by immersing the domestic squid in purified water;
b) a step of removing the salt-removed squid through the salt removing step to remove the ear portion, the mouth, the legs, and the viscera to obtain the trunk portion;
c) cutting the trunk portion obtained through the trimming step to cut the trunk in a direction orthogonal to the cutting direction of the squid, and forming a plurality of blades, the trunk portion having a length of 1 - A cutting step of cutting a part of each of the vanes so that one end of each vane is connected by the connection part;
d) a skewer forming step in which the skewer is inserted into a connecting portion of the body portion processed by the processing step and having a plurality of blades, the skewer passing through one end portion region, the middle region and the opposite end region of the connecting portion;
e) a seasoning step in which the seasoning dough or the seasoning powder is coated or buried in squid meat if the skewer is inserted into the connecting part in the skewer forming step; And
f) When the squid meat is coated with or spiced with squid meat by the seasoning step, it is fried in oil of 160 - 170 캜 for 4 minutes, 20 seconds - 4 minutes and 40 seconds, and each of the wings is shrunk and dried, And a frying step of obtaining a deep-fried squid that keeps the shape of a whirl.
Method for manufacturing deep-fried squid fry.

The method according to claim 1,
Wherein the seasoning step comprises:
Further comprising a rapid freezing step of rapidly freezing the dried squid meat to -40 캜 so that the connecting portion and each of the wings can be frozen and circulated in a spread state.
Method for manufacturing deep-fried squid fry.

The method according to claim 1,
Wherein the seasoning powder comprises:
A mixture of 50% by weight of fried batter mix (gravity content), 42.67% by weight of corn starch, 5.3% by weight of stabilized salt, 0.5% by weight of sodium L-glutamate (flavor enhancer), 0.4% by weight of sodium hydrogencarbonate, A mixture of 0.3 wt% of pepper powder, 0.2 wt% of xanthan gum, 0.13 wt% of soybean oil, 0.09 wt% of red pepper powder, 0.08 wt% of paprika extract dye, and 0.03 wt% of oleo capricum.
Method for manufacturing deep-fried squid.

And a plurality of blades are formed by cutting in a direction orthogonal to the direction of the squid in a state in which the body portion obtained by removing the ear, the leg and the viscera is unfolded, and a plurality of blades are formed, So that a connecting portion is formed on one side of the body portion in the longitudinal direction of the body portion, and cut ends are machined so that one end of each of the vanes is connected by the connecting portion; And
The connecting portion is not shrunk and deformed when the squid meat is fried, and each of the vanes is contracted in a circular shape with respect to the connecting portion so that the connecting portion is wrapped around the connecting portion to maintain the shape of the vortex, And a skewer coupled through the opposite end region.
Tempura-style squid fried.

A plurality of wings are formed by cutting in a direction orthogonal to the cutting direction of the squid while the body portion obtained by removing the ears, the legs and the viscera is expanded, leaving a connection portion of 1 - 2 cm width in the longitudinal center of the body portion Squid meat cut to both sides of the connection portion and cut to have the wings formed on both sides of the connection portion; And
The connecting portion is not shrunk and deformed while the wings on both sides of the connecting portion are shrunk and rounded with respect to the connecting portion so as to maintain the shape of the whirl, And a skewer coupled through the end region.
Tempura-style squid fried.

The method according to claim 4 or 5,
Characterized in that the surface of the cuttlefish meat is coated with sauce dough or seasoning powder,
Tempura-style squid fried.