KR20160076722A

KR20160076722A - Manufacturing method of twist type squid strips

Info

Publication number: KR20160076722A
Application number: KR1020140187128A
Authority: KR
Inventors: 박종필
Original assignee: 박종필
Priority date: 2014-12-23
Filing date: 2014-12-23
Publication date: 2016-07-01

Abstract

More particularly, the present invention relates to a method of manufacturing twisted squid rods, and more particularly, to a method of manufacturing a twisted squid roasted with squid rods having a large water content by using a rapid freezing process, The present invention relates to a method of manufacturing a twist-type squid rod that provides a squid bar of a new pattern through a diagonal sheath and a vertical diaphragm to provide a new twisted squid rod to a consumer.

Description

{Manufacturing method of twist type squid strips}

In general, squid is a fish species that abundant in the deep ocean and offshore, and contains abundant functional materials such as taurine, selenium, histidine, EPA, DHA and nucleic acid, And enhances immune function, so it activates cell function to inhibit aging. It also has an excellent effect of preventing cancer and adult diseases. It is well known that it is good for fatigue recovery and also for brain development.

Taurine contained in squid reduces blood cholesterol, normalizes blood pressure and promotes fat decomposition. EPA and DHA are also effective in the treatment of diseases such as anti-cancer effect, liver detoxification function and heart disease. Recently, Is preferred.

These squid are mostly used as food in biological or frozen state, or in dry condition with less than 20% moisture because they have poor storage stability when water content is high. However, due to the disadvantage that dry squid is uncomfortable due to its hard texture, recently, in order to enhance shelf life and facilitate eating, squid or smoked squid, rolled squid, squid squid, squid sausage, Various types of squid processed foods have been developed and consumed as foods.

Korean Patent Publication No. 1989-0005276 discloses a process of a conventional process known in the art, a process for producing raw materials for seasoned squid, a process for processing seasoned squid, a process for producing seasoned squid, a process for producing seasoned squid, Registration No. 10-0557785 It is noted that no mention has been made in terms of the management of the actual sanitary process of preserving the fresh meat quality of the seasoned squid while suppressing the growth of microorganisms as well as the method of manufacturing the seasoned squid including the squid ink to be.

In Korean Patent No. 10-0347843, Korean squid is added to boiled water having a salinity of 2 to 3 parts by weight at a temperature of 80 to 90 캜, cooled in fresh water below 10 캜, taken out and then dipped in a seasoning liquid. And dried at a moisture content of 30% in a loess drying chamber, vacuum-packed and sterilized, and a product thereof is disclosed. Korean Patent Laid-Open No. 10-2004-0065115 discloses dried squid containing red ginseng extract and a method for producing the same.

However, the above-mentioned squid processing method has a problem in that a large amount of active ingredient of squid is leached out into water due to dehydration of squid from boiling water, and malnutrition loss is large, and the protein of squid is coagulated and the taste is deteriorated. So that there is a problem that there is no economical efficiency in reality.

On the other hand, since squid is not only rich in protein but also protein is fibrous, squid rice, which has been processed into a vegetable shape using fibrous protein structure, is used as a variety of cooking materials as one of squid processed foods , Seasoned squid roasted with various seasoning agents has been developed in order to enhance the nutrition of squid and to eliminate the characteristic odor. However, there are many problems that need to be improved until a variety of people can enjoy and have a universal taste.

In addition, conventional squid chips are in a uniform shape in a uniform direction, and the consumers have not provided new types of squid rods.

DISCLOSURE Technical Problem Accordingly, the present invention has been made to solve the above-mentioned problems occurring in the prior art, and it is an object of the present invention to solve the above-mentioned problems of the prior art by using a twisted squid strip and a manufacturing method thereof, By using the physical expansion of fishery products by using the rapid freezing process and by changing the shape of uniform cuttlefish to provide consumers with a new type of twisted squid fish, There is a purpose.

As described above, in order to solve all the problems of the conventional art using the twisted squid strip according to the present invention and the manufacturing method thereof, it is possible to utilize the physical expansion of aquatic products using a rapid freezing process, The present invention has the effect of providing a new pattern squid strip through diagonal sheaths and vertical strips to provide consumers with a new type of twist squid strips by changing the shape of the squid strips uniformly.

1 is a flow chart and a photograph of a method of manufacturing a twist type squid wire according to the present invention
Fig. 2 is a photograph showing the sheathing step in the method of manufacturing twisted squid rods according to the present invention
3 is a photograph of an embodiment of a twist type squid rod according to the present invention

The embodiments of the present invention may be modified into various other forms, and the scope of the present invention should not be construed as being limited by the above-described embodiments.

Hereinafter, the present invention will be described in more detail with reference to the accompanying drawings through embodiments of the present invention.

Cuttlefish processing method

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart and a photograph showing a method of manufacturing a twist type squid wire according to the present invention.

Check the temperature and cleanliness of the car at the time of arrival, remove the packing box or box, and store the squid kept in the freezer below -18 ℃ from the freezing room during processing to make the frozen squid as raw material. (1) a squid defrosting step (1) in which the defrosting is carried out in a thawing room at ~ 10 ° C for 12 to 24 hours and the thawing temperature is 3 to 5 ° C;

(2) a squid preprocessing step (2) in which the thawed squid is placed on a workbench after the squid defrosting step (1), the squid is incised to remove non-edible parts such as viscera, foreign substances, parasites, ;

After the squid preprocessing step (2), the body portion of the separated squid was diagonally inserted into an automatic shearing machine, and a sheath having a width of 3 to 5 mm and a depth of 2 to 3 mm was inserted into the body,

(3) a squid sheathing step (3) in which a part of the diagonal sheath is cut at a distance of 2 to 3 cm in a vertical direction across the center line of the diagonal sheath using a sword;

(4): a squid water washing step (4) for washing the squid processed with the sheath after the squid sheath processing step (3), and then washing the squid with the jet type water for 20 seconds again through the water washing machine;

A squid powder powdering step (5) of draining water after the squid water washing step (4) and applying the powder to the squid;

A squid-laden step (6) arranged in the pan so that there is no bent portion in the body of the squid after the squid powder-filling step (5)

After the squid-lining step (6), the lobes in which the squid is placed are quickly put into a dyssynthesis chamber at -25 ° C to -35 ° C and frozen for 10 to 15 hours so that the surface temperature of the squid is -15 ° C to -18 ° C A processed squid freezing step (7);

(8): a processing step (8) in which the frozen cuttlefish is tanned, weighed and stored in polyethylene (PE) vinyl and sealed after the processed squid freezing step (7)

After the wrapping step (9) of inserting the squid product into the box, taping, and attaching the sticker, after confirming whether or not the wrapped squid product is contained in the metal detector with the metal detector after the wrapping step (8) Wherein the packed box is packed in a freezing chamber at -18 ° C and then delivered to a factory for delivery of the product only at the time of shipment, and a method of manufacturing the twisted squid.

FIG. 2 is a photograph illustrating a cutting step in the method of manufacturing a twisted squid wire according to the present invention. In the squid sheathing step (3), the squid body portion is inserted diagonally into an automatic shearing machine, After putting the sheath,

It is a feature of the present invention that a diagonal sheath is cut again at a distance of 2 to 3 cm in a vertical direction across the centerline of the body part using a knife.

FIG. 3 is a photograph showing an embodiment of a twisted squid wire according to the present invention. In the twisted squid wire manufacturing method, when the processed squid wire is boiled in water or fried in oil, ), The diagonal sheath of each part cut in a vertical shape by a work in which a diagonal line and a vertical line are cut out is composed of a twisted squid bar (see FIG. 3) twisted in a twist type And to provide twist type squid rods which have morphological differentiation from conventional squid rods.

Claims

(1) a squid defrosting step (1) in which the raw frozen squid is thawed for 12 to 24 hours in a thawing chamber at 5 to 10 ° C and the thawing temperature is 3 to 5 ° C;

A squid preprocessing step (2) for removing the non-edible portion and separating the body part as an edible portion after the squid defrosting step (1);

After the squid preprocessing step (2), the body portion of the separated squid is inserted diagonally into an automatic shearing machine to insert a sheath into the body,
(3) a squid sheath processing step in which a part of the body portion with a diagonal sheath is cut vertically using a knife;

(4): a squid water washing step (4) for washing the squid processed with the sheath after the squid sheath processing step (3), and then washing the squid with the jet type water for 20 seconds again through the water washing machine;

A squid powder powdering step (5) of draining water after the squid water washing step (4) and applying the powder to the squid;

A squid-laden step (6) arranged in the pan so that there is no bent portion in the body of the squid after the squid powder-filling step (5)

A step (7) of freezing the processed squid to quickly insert the frozen bunch of squid, which is a raw material, into the drowning chamber and freeze it after the squid enumerating step (6);

(8): a processing step (8) in which the frozen cuttlefish is tanned, weighed and stored in polyethylene (PE) vinyl and sealed after the processed squid freezing step (7)

After the wrapping step (8) after the wrapping step (8), the packed squid product is checked with a metal detector for the presence of metal, and after the wrapping step (9) after placing the squid product in the box, taping,
Wherein the packed box is packed in a freezing chamber at -18 ° C and then delivered to a factory for delivery to the commodity at the time of shipment of the product and a manufacturing method thereof

The method according to claim 1,
In the squid sheath processing step (3), the body portion of the separated squid is diagonally inserted into an automatic shearing machine, and a sheath having a width of 3 to 5 mm and a depth of 2 to 3 mm is inserted into the body,
A method of manufacturing a twisted squid cylinder characterized by cutting a certain portion at intervals of 2 to 3 cm in a vertical manner while crossing the center line of the body part with a diagonal sheath by using a knife again

The method according to claim 1,
In the step of freezing the processed squid (7), the bogies containing the raw squid are quickly put into a dysfunction chamber at -25 ° C to -35 ° C, frozen for 10 to 15 hours, and then the surface temperature of the squid is frozen to -15 ° C to -18 ° C A manufacturing method of a twisted squid rod characterized by processing