KR20160076285A

KR20160076285A - Manufacturing Method of Webfoot Octopus Marinade and Roasted Webfoot Octopus

Info

Publication number: KR20160076285A
Application number: KR1020140186296A
Authority: KR
Inventors: 권우중; 이희섭; 임성희; 이상열
Original assignee: 씨제이푸드빌 주식회사
Priority date: 2014-12-22
Filing date: 2014-12-22
Publication date: 2016-06-30

Abstract

The present invention relates to marinated webfoot octopuses and a method for preparing roasted webfoot octopuses. More specifically, a method for preparing marinated webfoot octopuses: substitutes the conventional method which cooks webfoot octopuses by mainly using seasonings such as red pepper paste or hot pepper powder; and is a novel method for preparing webfoot octopuses such that anyone can enjoy the webfoot octopuses by improving original flavor and texture while effectively removing nasty smell therefrom. To this end, the method for preparing marinated webfoot octopuses comprises the following steps: heating a composition including water, brewed soy sauce, sugar, and a kelp extract to prepare a marinade; and marinating webfoot octopuses blanched in the marinade.

Description

{Manufacturing Method of Webfoot Octopus Marinade and Roasted Webfoot Octopus}

The present invention relates to a method of manufacturing a marinated beef marinated meat and a cuttlefish grill, and more particularly, it relates to a method of manufacturing a marinated beef marinated meat and a cuttlefish meat by effectively removing the smell of the meat octopus while maintaining the taste and texture of the cuttlefish instead of the conventional cuttlefish cooked with spices using mainly kochujang or red pepper powder. It is about a new way to enjoy a kidnapping recipe that you can enjoy without having to worry about.

It is similar to octopus, but smaller in size, more tender than octopus of the same octopus and higher in flavor than squid, and is popular for edible purposes. In addition, it is rich in taurine, potassium, and iron, and has an excellent effect of preventing anemia and cardiovascular disease. It is said that it helps recovery of fatigue.

It is common to cook a mackerel and eat it, or to cook it by a method such as hot water, frying, or simmering. However, in order to remove the mackerel's distinctive odor, it is common to roast or bake with thick hot spices using red pepper paste or red pepper powder.

However, such a recipe is not suitable for a child or a person who can not eat spicy food, and it is difficult to bring back the natural taste or texture of a mackerel due to a strong seasoning.

In the case of octopus belonging to the same category, Korean Patent Laid-Open Publication No. 2009-0010700 discloses a method for grilling octopus with roasted meat, and in Korean Patent Publication No. 2011-0090168, And grinding it in the shape of a tortoise shell. However, these methods also have a limit in that it is difficult to take advantage of the inherent flavor and texture of the material due to the strong seasoning taste.

Therefore, it is necessary to develop a new recipe that can effectively remove the smell of the smell of kumquat, and at the same time, the taste and texture of the kumquat, without using strong spices such as red pepper paste or red pepper powder.

Published Patent Publication No. 2009-0010700 (published on January 30, 2009) Published Patent Publication No. 2011-0090168 (Publication date: 2011.08.10)

In order to solve the above-mentioned problems, the present invention can effectively remove the smell of the smell of kumquat, even if strong spices such as red pepper paste and red pepper powder are not used, but can enjoy the original taste and texture of kumquat And a method of grilling a new style of octopus.

To achieve these and other advantages and in accordance with the purpose of the present invention, as embodied and broadly described herein, there is provided a method for producing a marinade, comprising: preparing a source for marinade by heating a composition comprising water, brewed soy sauce, sugar and seaweed extract; And putting a marinated saltwater sauce on the marinade source.

Preferably, the source for the marinade comprises 45 to 55 wt% of water, 25 to 30 wt% of brewed soy sauce, 15 to 25 wt% of sugar, and 1 to 5 wt% of seaweed extract, The seaweed extract may be prepared by adding purified water and caustic soda, stirring the mixture, and neutralizing the mixture by adding purified water and glacial acetic acid. The seaweed extract is preferably 25 to 35 Brix.

In addition, the source for the marinade may be prepared by heating the composition containing the water, the brewed soy sauce, the sugar and the sea tangle extract at a temperature of 97 ° C or higher and further heating for 1 to 2 minutes when the center portion starts to be broken.

The thus prepared marinade source may be used as it is, but it may be used after the step of reheating once more, preferably with Cheongyang red pepper, radish and garlic.

It is preferable that the heated marinade source is subjected to a cooling process before putting the mackerel.

The sauce for marinade thus prepared is preferably added at a ratio of 1: 1 to 2 (wt / wt), and the cuttlefish can be boiled for 1 to 2 minutes by adding squid and celery to the water to be cut. .

At this time, sesame oil 0.5 to 1.5 ounces (oz) per 1 kg of marinade source may be further added. After the marinade sauce is put in the sauce, it is stored in a refrigerated state at 10 ° C or less for 2 to 6 hours, It is preferable to put it on.

To achieve these and other advantages and in accordance with the purpose of the present invention, as embodied and broadly described herein, there is provided a method for producing a marinade, comprising: preparing a source for marinade by heating a composition comprising water, brewed soy sauce, sugar and seaweed extract; A step of putting a squidfish on the marinade source; And grinding the sauce at the sauce so as to prepare a grilled octopus grill.

After finishing the sauce with the sauce, you can mix it with sesame oil and sesame seeds, or you can mix the cooked squid with the sauce.

According to the present invention, the roasted octopus roasted meat can effectively remove the roasted octopus roasted meat without using a strong sauce such as red pepper paste or red pepper powder, and can enjoy the taste and texture of the octopus, regardless of whether it is male or female.

Figure 1 - A photo showing how to squash the face
Figure 2 - Photograph showing the process of manufacturing a marinated maltose
Figure 3 - Photo showing the process of baking marinated malt
Figure 4 - Photograph of a roasted octopus roasted according to the present invention

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the drawings. Prior to the description, terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary meanings and should be construed in accordance with the technical concept of the present invention.

Throughout this specification, when an element is referred to as "including" an element, it is understood that it may include other elements as well, without departing from the other elements unless specifically stated otherwise.

In addition, the steps described in the present invention can be carried out in a different order than those described in the specification unless clearly specified in the context.

The saltwater marinade of the present invention comprises heating a composition comprising water, brewed soy sauce, sugar and seaweed extract to produce a source for marinade; Preparing a sauce for marinade by heating a composition comprising water, brewed soy sauce, sugar, and seaweed extract, which can be prepared through a step of putting a saltwater sauce on the sauce for marinade; A step of putting a squidfish on the marinade source; And training the sauce at the sauce. Each step will be detailed below.

1. Source preparation stage for marinade

The present invention is characterized in that a sauce base-based marinade source is used instead of a conventional red pepper paste or red pepper powder base in order to alleviate the original taste and texture of the mackerel, while eliminating the unique odor of the mackerel.

In order to prepare a source for marinade, water, brewed soy sauce, sugar and seaweed extract are put into a cooking vessel, and the mixture is heated and stirred.

At this time, it is preferable to use cold water, but not limited thereto, the content is preferably 45 to 55% by weight. If the content of water exceeds 55% by weight, it is difficult to taste the sauce. If the content of water is less than 45% by weight, the sauce may be too large to be cooked and the original taste of cuttlefish may be deteriorated.

Preferably, the brewed soy sauce and sugar are added to the sauce to impart a sweet taste. Brewed soy sauce is preferably added in an amount of 25 to 30 wt%, and sugar in an amount of 15 to 25 wt%. If it exceeds the above-mentioned content range, it may be difficult to play a role of mitigating the unique odor of the mackerel in the case that the mackerel has too much sweetness and can not taste the original taste of the mackerel or is in the content range.

In addition, the tallow extract is added to the sauce to enhance its tastiness, and its content is preferably 1 to 5% by weight. If the content exceeds the above-mentioned range, the taste of native mackerel may be deteriorated and it may be felt. If the content is less than the content, the satin taste of the source for marinade may be lowered.

At this time, various kinds of kelp extract can be used, but in one embodiment, kelp extract extracted and decomposed by acid-alkali decomposition without heating kelp can be used.

That is, purified water and caustic soda are added to the kelp powder and the mixture is stirred to cause basic decomposition of the kelp, and then neutralized by adding purified water and glacial acetic acid to the basic decomposed kelp powder. The neutralized kelp powder is filtered, You can get an extract.

3 to 7% by weight of caustic soda and 3 to 7% by weight of seaweed powder are added to 40 to 50% by weight of purified water, followed by basic decomposition by allowing to stand at room temperature for 10 to 20 hours or more. Thereafter, 40 to 50% by weight of purified water is added to the basic decomposed tallow powder again for primary neutralization, and then glacial acetic acid is added to neutralize the pH to 6 to 6.5. At this time, the Brix of the sea tangle filtrate after neutralization is preferably 9 to 11.

The kelp filtrate may be used as it is, but it may be used by adding excipients such as tablets, starch syrup, glucose, etc. Specifically, 5 to 10 parts by weight of purified salt, 15 to 20 parts by weight of starch syrup And 3 to 8 parts by weight of glucose. At this time, the Brix of the kelp extract is preferably 25-35.

Thus, by decomposing kelp through pH control without applying heat, kelp extract can be prepared in a state in which kelp does not destroy components weak in heat.

When the composition containing the above water, brewed soy sauce, sugar and seaweed extract is prepared, it is subjected to a heating stirring step for preparing a source for marinade. It is heated at a temperature of 97 ° C or higher for about 40 to 60 minutes. When the center portion of the composition starts to be broken, it is further heated for 1 to 2 minutes.

On the other hand, the thus prepared marinade source may be used as it is, but it may be used after reheating once more by adding Cheongyang red pepper, radish and garlic. The cheongyang red pepper, radish, and garlic may be added in an appropriate amount, and 25 to 35 g of fresh red pepper slices, 50 to 150 g of fresh pepper slices, and 50 to 150 g of garlic are further added per kg of the marinade source prepared in one embodiment .

The sauce for the completed marinade is preferably subjected to a cooling process prior to putting the muffin.

2. Mouthwashing phase

The prepared marinade sauce was put on a skewer. At this time, it is preferable to use the octopus, but it is not limited thereto. Preferably, the octopus and the celery are put in the water to be cut to remove the odor of the octopus and the octopus can be used for 1 to 2 minutes.

It is preferable to add squash paste to the marinade source at a ratio of 1: 1 to 2 (wt / wt) so that the taste of the sauce can be satisfactorily absorbed in the sauce. In order to add flavor and flavor to the sauce, 0.5 to 1.5 ounces (oz) of sesame oil per kg can be further added.

It is preferable to store the saltwater for 2 to 6 hours in a refrigerated state at about 10 ° C or lower so that the saltwater mackerel can be aged sufficiently after the saltwater sauce is put into the marinade source.

In addition, not only is the smell removed, but also the flavor and chewy texture are improved, and the variation of taste is reduced at each cooking.

3. Baking Step

It may be eaten as it is, but it is preferable to bake it. In one embodiment, it can be cooked for about one to two minutes in a kiln. Cooked octopus can be eaten with sesame oil and sesame seeds, or mixed with fried pickles.

Hereinafter, the present invention will be described with reference to experimental examples. However, the following examples are intended to illustrate the present invention specifically, and the scope of the present invention is not limited to the following examples.

[Experimental Example 1]

For marinade Source manufacturing steps

Water, brewed soy sauce, sugar and seaweed extract were mixed at the composition ratios shown in Tables 1 to 3, and then heated at 100 ° C for 50 minutes. When the center portion was broken, the mixture was further heated and stirred for 1 minute. 100 g of fresh pepper slices, 100 g of radish and 100 g of garlic were added to 1 kg of the prepared marinade sauce, and the mixture was reheated again, and the flame was turned off and cooled at room temperature.

division
(Unit: Kg) water Brewed soy sauce Sugar Kelp
Extract Sum Comparative Example 1 53 24 20 3 100 Example 1 51 26 20 3 100 Example 2 49 28 20 3 100 Comparative Example 2 46 31 20 3 100

division
(Unit: Kg) water Brewed soy sauce Sugar Kelp
Extract Sum Comparative Example 3 60 25 10 5 100 Example 3 53 25 17 5 100 Example 4 47 25 23 5 100 Comparative Example 4 40 25 30 5 100

division
(Unit: Kg) water Brewed soy sauce Sugar Kelp
Extract Sum Comparative Example 5 55 25 20 0 100 Example 5 53 25 20 2 100 Example 6 51 25 20 4 100 Comparative Example 6 49 25 20 6 100

[Experimental Example 2]

Boredom and grilling stages

1) After removing 3 kg of mulberry octopus on the sieve, the mulberry and celery were put in the water as shown in Fig. 1, and it was boiled for 1 minute and 30 seconds. After removing the water from the battered squid, it was trimmed to the proper size.

2) After 2 kg of the marinade source prepared in Experimental Example 1 was cooled, 2 oz of satin octopus and sesame oil were added and mixed as shown in Fig. Thereafter, the lid was closed and fried for 4 hours in a refrigerator to prepare a malt sprout marinade.

3) The removed squid was removed from the sauce and placed on a sheet pan as shown in Fig. 3, and then put on a net so that it did not overlap. Then, it was cooked for 1 minute and 30 seconds in a kiln. The kumquats that came out of the kiln were mixed with sesame oil and sesame seeds, and then mixed well with the mustard.

[Sensory Test]

The roasted octopus roast prepared through Examples 1 to 6 and Comparative Examples 1 to 6 was subjected to a sensory test. The sensory evaluation method was applied to 30 subjects. The sensory evaluation method was divided into 5 items such as color, flavor, taste, texture, and overall acceptability.

Item Comparative Example 1 Example 1 Example 2 Comparative Example 2 Comparative Example 3 Example 3 Example 4 Comparative Example 4 Comparative Example 5 Example 5 Example 6 Comparative Example 6 color 7.7 9.5 9.7 8.2 8.9 9.7 9.5 9.2 7.5 9.4 9.7 8.9 incense 7.2 9.3 9.5 8.0 8.8 9.5 9.3 8.9 7.0 9.3 9.5 8.2 flavor 7.0 9.9 9.8 7.5 7.0 9.8 9.7 8.3 7.1 9.8 9.7 7.9 Texture 8.2 9.3 9.4 8.9 7.2 9.2 9.3 7.5 8.2 9.3 9.5 8.9 Overall likelihood 7.2 9.5 9.6 8.0 7.9 9.5 9.4 8.4 7.4 9.4 9.6 8.4

As shown in Table 4, it can be seen that the grilled octopus grilled according to the composition ratio of the present invention was rated excellent in all items, and it was confirmed that the taste and texture of the grilled octopus were retained as the grime was effectively removed.

The embodiments of the present invention described above and shown in the drawings should not be construed as limiting the technical idea of the present invention. The scope of protection of the present invention is limited only by the matters described in the claims, and those skilled in the art will be able to modify the technical idea of the present invention in various forms. Accordingly, such improvements and modifications will fall within the scope of the present invention if they are apparent to those skilled in the art.

Claims

Preparing a source for marinade by heating a composition comprising water, brewed soy sauce, sugar and kelp extract; And
Putting a marinated saltwater sauce on the marinade source;
&Lt; / RTI >

The method according to claim 1,
Wherein the marinade source comprises 45 to 55% by weight of water, 25 to 30% by weight of brewed soy sauce, 15 to 25% by weight of sugar, and 1 to 5% by weight of seaweed extract.

The method according to claim 1,
Wherein the sea tangle extract is a sea tangle filtrate prepared by adding purified water and caustic soda to a tangle powder, stirring the mixture, and then neutralizing the mixture by adding purified water and glacial acetic acid.

The method according to claim 1,
Wherein the sea tangle extract is 25 to 35 Brix.

The method according to claim 1,
Wherein the composition is heated at a temperature of 97 占 폚 or higher to heat the composition for 1 to 2 minutes when the center portion starts to be broken.

The method according to claim 1,
Before putting on a marinated dipper in a sauce for marinade,
The method of claim 1, further comprising the step of reheating the prepared marinade sauce with a mixture of Cheongyang red pepper, radish and garlic.

The method according to claim 1,
A method for preparing marinade maltodextrins according to claim 1, wherein the sauce for marinade is put at a ratio of 1: 1 to 2 (wt / wt).

The method according to claim 1,
Wherein 0.5-1.5 ounces of sesame oil is further added per kg of marinade source at the step of putting squash on the source for marinade.

The method according to claim 1,
[6] The method according to claim 1, wherein, in the step of putting a mussels in the source for marinade, mussels are put in the source for marinade, and then the mussels are put in a refrigerated state at 10 ° C or lower for 2 to 6 hours.

The method according to claim 1,
Wherein the heated marinade source is subjected to a cooling process prior to putting the mulberry.

The method according to claim 1,
The method according to claim 1, wherein the mouthwash is put in water for cutting for 1 to 2 minutes.

Preparing a source for marinade by heating a composition comprising water, brewed soy sauce, sugar and kelp extract;
A step of putting a squidfish on the marinade source; And
Acquiring a saltwater mackerel on the sauce;
&Lt; / RTI >

13. The method of claim 12,
Further comprising the step of baking the cooked squid with sesame oil and sesame seeds after the step of grinding the squid squid to the sauce.

13. The method of claim 12,
Further comprising a step of mixing the cooked squid with the fried squid followed by a step of mixing the cooked squid with the fried squid.