KR20160087524A - Manufacturing method of Can of Comb Pen Shell and Can of Comb Pen Shell manufactured by the same - Google Patents
Manufacturing method of Can of Comb Pen Shell and Can of Comb Pen Shell manufactured by the same Download PDFInfo
- Publication number
- KR20160087524A KR20160087524A KR1020150006566A KR20150006566A KR20160087524A KR 20160087524 A KR20160087524 A KR 20160087524A KR 1020150006566 A KR1020150006566 A KR 1020150006566A KR 20150006566 A KR20150006566 A KR 20150006566A KR 20160087524 A KR20160087524 A KR 20160087524A
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- South Korea
- Prior art keywords
- canned
- brine
- keyhole
- manufacturing
- shrubs
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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
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- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a method of manufacturing a canned canner and a canned canner manufactured by this method, the method comprising the steps of: (1) immersing a canner shell in saline; (Step 2) of immersing the shrubs dipped in the brine; Mixing the brine with the cooked shrub (step 3); Placing the keyhole blender mixed with the brine into a can and sealing (step 4); And sterilizing the keyhole cover contained in the can (step 5); It has the technical feature that it is manufactured with the technical feature that it is easy to manufacture because of the simple manufacturing method, excellent physical properties such as hardness and chewiness, and exhibits a chromaticity similar to that of kiwi.
Description
The present invention relates to a method of manufacturing a canned canned canner and a canned canner manufactured by the method, and more particularly, to a method of manufacturing a canned can of canned can, which can be quickly produced by a simple manufacturing method and is excellent in physical properties such as hardness and chewiness And a canned crab can made by this method.
Pen shell, atrina pectinata ) is an edible bivalvia belonging to mullusca and pelecypoda. It is similar to a right triangle. It has the same name as a bird's wing.
These sharks live in the inland waters of between 5 and 50 meters in depth, and in the muddy intertidal mud and scatter in July and August.
Chikuzaku is rich in protein and glycogen, low in lipid and water content and less likely to cause adult diseases than beef, and contains a large amount of betaine rule, especially beta-alaminebetaine It is known that it has been reported to have preventive effects on adult diseases and metabolic diseases. In addition, it is known that it is rich in essential amino acid and iron and is effective for arteriosclerosis and anemia prevention. It is more abundant than seashells, lilies, clams and oysters and has a flavor Has been reported to be superior.
In particular, it is popular because of the popularity of gobyangguk (goby, grilled beef, tsunju, or dog agar), and it has stable consumption demand both domestically and overseas.
Generally, it is consumed for reproductive use, hot spring or roasting.
On the other hand, Korean Patent Laid-Open Publication No. 10-2012-0080756 (Jul. 18, 2012) discloses a canning method of producing a canned crab.
The method of manufacturing the canned can of the present invention is advantageous in that the canned can is easily harvested without being cooked separately by aging the cannibalis and sealed in canned food. However, after mixing the fresh source, the concentrated source and the additives, And then aged at 10 캜 for 12 hours at room temperature and then aged at 2 캜 for 24 hours at a low temperature. The production method is complicated and takes a long time, and hardness and chewiness There is a disadvantage that the physical properties are insufficient.
It is an object of the present invention to provide a method of manufacturing a canned canned can with excellent physical properties such as hardness and chewiness and a canned canned can made by the method.
In order to achieve the above object, the present invention provides the following means.
The present invention relates to a process for the preparation of a keyhole cask, comprising the steps of: (1) immersing the keyhole cage in salt water; (Step 2) of immersing the shrubs dipped in the brine; Mixing the brine with the cooked shrub (step 3); Placing the keyhole blender mixed with the brine into a can and sealing (step 4); And sterilizing the keyhole cover contained in the can (step 5); The present invention also provides a method of manufacturing a canned fish canned food.
The step 1 is performed by immersing the shrubs in salt water at 5 to 10% salinity for 1 hour.
In step 2, 100% by weight of 1% saline solution is mixed with 100% by weight of the cooked shrimp in the step 3, .
In the step 5, the sealed mixture can be sterilized at 115 DEG C for 30 minutes using a retort sterilizer.
In addition, the present invention provides canned canned can prepared by the above-described method.
The canned canned can according to the present invention has a simple manufacturing method and can be rapidly produced, has excellent physical properties such as hardness and chewiness, and has a color similar to that of a key shell.
Hereinafter, the present invention will be described in detail.
First, a method for manufacturing canned canned fish according to the present invention will be described.
A method of manufacturing a canned canner of the present invention comprises:
A step of immersing the keyhole gauges in saline (step 1);
(Step 2) of immersing the shrubs dipped in the brine;
Mixing the brine with the cooked shrub (step 3);
Placing the keyhole blender mixed with the brine into a can and sealing (step 4); And
Sterilizing the keyhole cover contained in the can (step 5);
.
In the step 1, it is preferable that the keyhole cover is immersed in salt water of 5 to 10% salinity for 1 hour. If it is immersed in saline water out of the above range of salinity, there is a problem in that physical properties such as hardness and chewiness of the kiwi shell are inferior.
In the step 2, it is preferable that the whole shiitake dipped in the brine is put in a boil-off machine and the shiitake is cooked at 100 ° C for 30 minutes.
In step 3, 100 parts by weight of salt water having a salt concentration of 1% is mixed with 100 parts by weight of the cooked shrubs.
Step 4 is a step of putting the keyhole blender mixed with the salt water of 1% salinity into the can and sealing the can.
Step 5 is preferably sterilized at 115 DEG C for 30 minutes using a retort sterilization method. There is a problem in that physical properties such as hardness and chewiness of the shiitake tendency are deteriorated.
In addition, the present invention provides canned canned can prepared by the above-described method.
The canned canned can according to the present invention has a simple manufacturing method and can be rapidly produced, has excellent physical properties such as hardness and chewiness, and has a color similar to that of a key shell.
Hereinafter, the constitution and effects of the present invention will be described in more detail through examples. These embodiments are only for illustrating the present invention, and the scope of the present invention is not limited by these embodiments.
The shrubs were immersed in saline of 5% salinity for 1 hour. The shrubs immersed in the saline solution were put into a boil-off machine and the mixture was stirred at 100 ° C for 30 minutes. 100 parts by weight of 1% saline solution of salt water was mixed with 100 parts by weight of the cooked shrubs, and the mixture was sealed in canned can. The cannibalis contained in the above canned can was sterilized by using a retort sterilizer at 115 DEG C for 30 minutes to prepare a cannibal cannibal.
In Example 1, a canned squid can was prepared in the same manner except that the squid gob was immersed in saline of 10% salinity for 1 hour instead of 5% salinity.
[Comparative Example 1]
In Example 1, canned squid can was prepared by sterilizing at 121 캜 for 15 minutes, instead of sterilizing at 115 캜 for 30 minutes.
[Comparative Example 2]
In Example 2, canned squid can was prepared in the same way except that sterilization was carried out at 121 캜 for 15 minutes instead of sterilization at 115 캜 for 30 minutes.
[Comparative Example 3]
The whole shell was put into a boil and cooked at 100 ° C for 30 minutes. 1,000 g of water, 100 g of soy sauce, 20 g of sugar, 10 g of starch syrup and 5 g of MSG were mixed, heated and cooled to prepare a seasoning solution. 100 parts by weight of the seasoning solution was mixed with 100 parts by weight of the cooked safflower, and the mixture was sealed in canned cans. The cannibalis contained in the above canned can was sterilized by using a retort sterilizer at 115 DEG C for 30 minutes to prepare a cannibal cannibal.
[Experimental Example 1]
Table 1 shows the physical properties of canned canned fish prepared in Example 1, Example 2, and Comparative Examples 1 to 3.
hardness
chewiness
gumminess
Table 1 shows that the canned canned can prepared by Example 1 and Example 2, sterilized at 115 ° C for 30 minutes, was sterilized at 121 ° C for 15 minutes and the canned canned can prepared by Comparative Example 1 and Comparative Example 2 The chewiness and the physical properties of the gum are excellent.
In addition, it can be confirmed that the canned canned canned foods of Examples 1 and 2 mixed with salt water are superior in physical properties of hardness, chewiness and gums, compared with canned canned canned foods of Comparative Example 3 in which the canned canned food is mixed with the seasoning solution.
[Experimental Example 2]
Table 2 shows the change in the chromaticity of the canned canned can prepared in Example 1, Example 2, and Comparative Example 3. The chromosomes of the shoots were shown as control.
As can be seen from Table 2, the canned canned canned fishes of Examples 1 and 2 mixed with salt water are similar to those of the canned fish canned creatures in comparison with the canned canned fish canned fish of Comparative Example 3, which is mixed with seasoning.
Therefore, the canned canned fish can according to the present invention can be produced quickly with a simple manufacturing method, has excellent physical properties such as hardness and chewiness, and has an advantage of showing a color similar to that of kiwi.
Claims (5)
(Step 2) of immersing the shrubs dipped in the brine;
Mixing the brine with the cooked shrub (step 3);
Placing the keyhole blender mixed with the brine into a can and sealing (step 4); And
Sterilizing the keyhole cover contained in the can (step 5);
≪ / RTI >
Wherein the above-mentioned keyhole coats are immersed in salt water of 5 to 10% salinity for 1 hour.
In step 2, the whole shrubs dipped in the brine are placed in a boil-boiler, the shrubs are boiled at 100 ° C for 30 minutes,
Wherein the step 3 is a step of mixing 100 parts by weight of salt water of 1% salinity with 100 parts by weight of the cooked shrimp.
The sealed mixture is sterilized at 115 DEG C for 30 minutes using a retort sterilizer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150006566A KR20160087524A (en) | 2015-01-14 | 2015-01-14 | Manufacturing method of Can of Comb Pen Shell and Can of Comb Pen Shell manufactured by the same |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150006566A KR20160087524A (en) | 2015-01-14 | 2015-01-14 | Manufacturing method of Can of Comb Pen Shell and Can of Comb Pen Shell manufactured by the same |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020170012878A Division KR20170013376A (en) | 2017-01-26 | 2017-01-26 | Manufacturing method of Can of Comb Pen Shell |
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| Publication Number | Publication Date |
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| KR20160087524A true KR20160087524A (en) | 2016-07-22 |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20120080756A (en) | 2011-01-10 | 2012-07-18 | 박혜숙 | Method manufacturing can of comb pen shell |
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- 2015-01-14 KR KR1020150006566A patent/KR20160087524A/en active Application Filing
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20120080756A (en) | 2011-01-10 | 2012-07-18 | 박혜숙 | Method manufacturing can of comb pen shell |
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