KR20170018286A

KR20170018286A - The butter fried stick squid and manufacturig method thereof

Info

Publication number: KR20170018286A
Application number: KR1020150111985A
Authority: KR
Inventors: 이재현
Original assignee: 주식회사 셀러스마켓
Priority date: 2015-08-08
Filing date: 2015-08-08
Publication date: 2017-02-17

Abstract

The present invention is formed by a square or rectangular stick having a size of 1 to 2 cm and a length of 2 to 5 cm, and the seasoned peanut butter and margarine are melted and baked to be crisp and crispy and the flavor of peanut and butter The present invention relates to a stick squid butter grinder capable of enjoying a more diverse squid taste by topping a seasoning according to the taste of a squid which is moist and chewy inside at the same time and a manufacturing method thereof, And the legs are removed, the inside of the trunk is removed, and then one side of the trunk is opened so that it can be unfolded. The large salt is rinsed, washed and then washed with flowing water. Then, the water of the squid body is removed, A squid cleaning step of cutting a square or a rectangular shape having a size of 1 to 2 cm in width and 2 to 5 cm in height; 3 to 4 parts by weight of peanut butter, 6 to 8 parts by weight of margarine, 0.4 to 0.6 part by weight of sugar, 1.4 to 1.6 parts by weight of sodium L-glutamate, 0.4 to 0.6 part by weight of purified salt, D- 0.2 to 0.4 part by weight, and enzyme-treated stevia in a ratio of 0.3 to 0.6 part by weight, so that the sauce is impregnated with the sauce; A packaging step of vacuum-packing and freezing the seasoned squid so as to be stored for a long time; A roasting step in which the frozen packaged seasoned squid is thawed and then gradually baked at a medium temperature using a roaster having an upper heating plate and a lower heating plate; And a seasoning topping step of sprinkling the seasoning powder suitable for the stick-shaped squid roasted through the roasting step.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a butter-fried stick squid,

The present invention relates to a roasted stick squid butter and a method for producing the roasted sticky squid butter, which comprises a square or rectangular stick having a size of 1 to 2 cm and a length of 2 to 5 cm and is prepared by dissolving seasoned peanut butter and margarine The roasted squid butter and roasted squid roasted in order to enjoy the flavor of peanut and butter at the same time as crispy on the outside, and to enjoy the taste of squid in the inside with moist and chewy squid taste, &Lt; / RTI >

As is well known, squid is a kind of seafood with distinctive texture and taste. It is a seafood containing a large amount of nutrients and unsaturated fatty acids such as taurine and various amino acids and betaine. It is processed into dried squid In recent years, various seasonings have been added and processed into seasoned squid roasted and eaten.

As an example of such a grilled squid, a method of producing cheese squid and a cheese squid produced therefrom has been proposed in Patent Registration No. 1407343 (published on June 16, 2014). The prepared cheese squid is a step of adjusting the moisture content of the squid to remove moisture from the squid and to remove the squid and immersing it in the pine needle extract to adjust the water content of the squid to 50 to 55 wt%; A roasting step of roasting the squid having the moisture content adjusted; A tearing step of finely tearing the roasted squid; A seasoning step of mixing the torn squid with seasoning powder containing cheese; And a drying step of aging and drying the seasoned squid so that the water content of the seasoned squid is 20 to 24% by weight, wherein the seasoning powder containing cheese comprises 50.0 to 54.0 weight % Of citric acid, 0.1 to 0.5 wt.% Of citric acid, 0.1 to 0.5 wt.% Of citric acid, 0.1 to 5 wt.% Of D-sorbitol, 25.0 to 29.0 wt.% Of glucose, 14.0 to 18.0 wt.% Of glucose, 1.5 to 3.0 wt.% Of sodium L- 0.1 to 0.5% by weight of sodium metaphosphate, 0.1 to 0.3% by weight of enzyme-treated stevia, 0.1 to 0.2% by weight of alanine, 0.1 to 0.2% by weight of glycine and 0.1 to 0.2% by weight of potassium sorbate.

On the other hand, the butter grilled squid sold in various performing arts and theaters is torn as described above, and there is an inconvenience that the squid paws which are torn in the hand must be peeled off when picked up by hand, And the sweetness is stronger than the sweet and sour flavor and aroma inherent to the butter, causing a thirst, and there is a problem that the size and shape of the container for containing instantly grilled squid are limited.

Registration No. 1407343 (published on June 16, 2014) "Method for producing cheese squid and cheese squid made therefrom"

Accordingly, the present invention has been made to solve the above-mentioned problems of the prior art, and it is an object of the present invention to provide a peanut butter which is formed of a square or rectangular stick having a size of 1 to 2 cm in width and 2 to 5 cm in length, And margarine are melted and browned to make it crispy on the outside and you can feel the flavor of peanut and butter at the same time. Inside you can enjoy the taste of squid which is moist and chewy. A stick squid butter roasting method and a manufacturing method thereof.

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 of manufacturing a squid butter grill, comprising the steps of separating a body and a leg of a squid, removing the interior of the body, , Rinsed with a large amount of salt, rinsed thoroughly with running water, and the water from the squid body was removed. The cut was then cut into squares or rectangles of 1 to 2 cm in length and 2 to 5 cm in length using a cutting knife With a squid trim step; 3 to 4 parts by weight of peanut butter, 6 to 8 parts by weight of margarine, 0.4 to 0.6 part by weight of sugar, 1.4 to 1.6 parts by weight of sodium L-glutamate, 0.4 to 0.6 part by weight of purified salt, D-sorbitol 0.2 to 0.4 part by weight, and enzyme-treated stevia in a ratio of 0.3 to 0.6 part by weight, so that the sauce is impregnated with the sauce; A packaging step of vacuum-packing and freezing the seasoned squid so as to be stored for a long time; A roasting step in which the frozen packaged seasoned squid is thawed and then gradually baked at a medium temperature using a roaster having an upper heating plate and a lower heating plate; And a seasoning topping step of sprinkling seasoning powder suitable for the stick-shaped squid roasted through the roasting step.

As described above, according to the present invention, the expanded squid body is cut into squares or rectangles having a size of 1 to 2 cm and a length of 2 to 5 cm with a cutting knife, and 100 parts by weight of squid prepared in this manner is added to peanut butter 3 to 4 0.4 to 0.6 parts by weight of purified L-glutamate, 0.2 to 0.4 part by weight of D-sorbitol, and 0.3 to 0.6 parts by weight of enzyme-treated Stevia After mixing and mixing, the squid is seasoned and vacuum-packed, frozen and re-thawed for a long time, and slowly baked at medium temperature using a baking machine with an upper heating plate and a lower heating plate to dissolve the seasoned peanut butter and margarine It is crispy on the outside and you can feel the flavor of peanut and butter at the same time, and you can enjoy the taste of the moist and chewy squid inside, It is easy to eat because it is in the form of stick, and it is possible to enjoy a variety of flavors by spraying seasoning of cheese, chili flavor, and spicy taste according to the preference, and the size and shape of the container containing the squid roasted instantly are not limited, And the like.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram showing a step-by-step process for producing a stick squid butter grill according to the present invention. FIG.
Fig. 2 is a photograph showing a stick squid butter roast produced by the present invention. Fig.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a stick squid butter grilling method and a manufacturing method thereof according to the present invention will be described in detail with reference to the accompanying drawings.

As shown in FIG. 1, a method of manufacturing a stick squid butter grill according to the present invention comprises a squid grooming step, an immersing step, a packaging step, and a grilling step.

(Squid trim level)

The squid separates the torso and legs, removes the internal part of the body, removes it, and cuts one side of the torso so that it can spread out. Then rub the coarse salt and rinse thoroughly with running water. Then, remove the water from the squid body and spread it. Prepare it by cutting it into square or rectangular shape with a size of 1 ~ 2cm and 2 ~ 5cm by using a cutting knife.

(Seasoning stage)

As described above, a squid cut into squares or rectangles having a size of 1 to 2 cm and a length of 2 to 5 cm is seasoned, and squid is added with peanut butter, margarine, sugar, sodium L-glutamate, , And enzyme-treated stevia are mixed at a certain ratio and seasoned.

3 to 4 parts by weight of peanut butter, 6 to 8 parts by weight of margarine and 0.4 to 0.6 parts by weight of sugar are added to 100 parts by weight of squid cut into a square or rectangular shape having a size of 1 to 2 cm and a length of 2 to 5 cm , 1.4 to 1.6 parts by weight of sodium L-glutamate, 0.4 to 0.6 parts by weight of purified salt, 0.2 to 0.4 part by weight of D-sorbitol and 0.3 to 0.6 part by weight of enzyme-treated stevia, and the sauce Allow to mature for a day in the refrigerator.

As is well known, peanut butter is a paste made from cream pasta that has a texture that smoothes the baked beans by grinding the baked beans and adding a small amount of salt. It is richer in flavor than peanut, has good digestion, .

The margarine is made from vegetable oil (oil) originating from corn, coconut, soybean and other plants, and is cheaper than butter and feels like butter. It is lower in cholesterol than butter and is good for hypertension and heart disease. Especially here, it is used to make the surface crispy and feel the flavor of butter when squid is baked. In nutrition, it mainly contributes to calories, and the content of vitamin A is overwhelmingly higher than that of butter.

The above-mentioned sugar and refined salt are used as a basic seasoning, and the sodium L-glutamate is a chemical seasoning 'Miwon' which has no taste but improves the original taste of the food, is represented by abbreviation MSG (monosodium glutamate) do. It is colorless needle-shaped crystals and is widely used as a complex chemical seasoning agent because it is well dissolved in water and does not dissolve well in ethyl alcohol and is mixed with inosinic acid to increase synergy of taste.

D-sorbitol is a kind of sugar alcohol contained in apple and peach, and is an intermediate of vitamin C. It is 2.6kcal per 1g. It does not increase the insulin level like sugar because the calorie is low and the digestion is slower than 4kcal sugar per 1g. Here, the seasoned squid is used to keep the flavor in the freezing process.

The enzyme-treated Stevia is a white to pale yellow powder, flake or liquid with no odor or a slight peculiar smell and a sweet taste. It is dissolved in water and dissolved in 50% alcohol. The sweetness of the enzyme-treated Stevia is more similar to that of stevioside than the stevia extract. The sweetness is about 100-200 times of sugar, and it is stable to acid and heat. When used together with saccharides such as sugar, it has an effect of increasing the degree of sweetness. Enzymatic treatment Stevia was obtained by purifying α-glucosyl stevioside and α-glucosylbaidoside A produced by acting α-glucosyltransferase (α-glucosyltransferase) on Stevia extract. The major component of sweetness was α- Glucosyl stevioside.

(Packaging step)

As described above, the seasoned squid is vacuum-packed so as to be stored for a long time and then frozen. At this time, after packaging, sterilize at about 80 ° C. There are two packaging methods: a nozzle method in which an article is placed in an envelope, a nozzle is directly inserted into the opening thereof to degas the envelope, and two films are sandwiched between the envelope and the article in the airtight chamber There is a chamber system in which degasification and deposition are simultaneously performed. The packaging material is a film such as a paper with a vinyl chloride resin, a vinylidene chloride resin, a polyester, a polyethylene, a polypropylene, and a cellophane.

Frozen foods are foods that are frozen for the purpose of long-term preservation of manufactured, processed or cooked food, stored in a packaging container and stored frozen. The requirements of frozen foods are containers and packaged foods that have been rapidly frozen and kept at -18 ° C or lower, without removing unheated food from the raw materials or processed or pretreated foodstuffs, flavors, freshness, and nutrients. Frozen foods can be classified into five types such as fisheries, agriculture, livestock, cooking and freezing, and other frozen foods depending on raw materials and cooking conditions. From the standpoint of microbiological safety, ), And after heating (after heating, frozen food). The distribution conditions of frozen foods are low-temperature distribution and they are kept at -18 ℃ by using an open showcase or an upright showcase.

(Roasted stage)

The sauteed squid wrapped and frozen as described above is defrosted before baking, and then square or rectangular shaped seasoned squid pieces having a size of 1 to 2 cm in length and 2 to 5 cm in length are roasted. Generally, a grill having an upper heating plate and a lower heating plate is used. When the grilled squid pieces are placed between the upper heating plate and the lower heating plate, heat is supplied to the upper and lower squid members, You can burn it. At this time, when the heat is made too high, the squid may be burned, so that the temperature can be maintained. The squid thus baked is melted and peanut butter and margarine, as shown in FIG. 2, You can feel the flavor of peanut and butter at the same time while enjoying the taste of squid which is moist and chewy inside.

(Seasoning topping step)

The above-mentioned stick-shaped butter-grilled squid is sprayed with seasoning powder suitable for the taste, such as cheese powder, chili powder and hot spicy powder, and the flavor of squid, sweet and sour taste and smell of peanut and butter, You can enjoy the taste and aroma.

In this way, the expanded squid body is cut into squares or rectangles each having a size of 1 to 2 cm and a length of 2 to 5 cm with a cutting knife. To 100 parts by weight of the prepared squid, 3 to 4 parts by weight of peanut butter, 6 to 8 parts by weight of margarine, 0.4 to 0.6 parts by weight of sugar, 1.4 to 1.6 parts by weight of sodium L-glutamate, 0.4 to 0.6 part by weight of purified salt, 0.2 to 0.4 part by weight of D-sorbitol and 0.3 to 0.6 part by weight of enzyme- After mixing and mixing, the squid is seasoned, vacuum-packed, frozen and re-thawed for long-term storage, and slowly baked at medium temperature using a baking machine with upper and lower heating plates, so that seasoned peanut butter and margarine are melted and baked It is crispy on the outside and you can feel the flavor of peanut and butter at the same time. You can enjoy the taste of squid which is moist and chewy inside, And it is possible to enjoy a variety of flavors by spraying seasoning of cheese, chili flavor, and spicy taste according to the preference, and it is not limited by the size and shape of the container containing instantly grilled squid, Can be variously changed.

While the present invention has been particularly shown and described with reference to the preferred embodiments thereof, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, The range is determined and limited. It will be apparent to those skilled in the art that various changes and modifications can be made by those skilled in the art without departing from the scope of the present invention.

Claims

Remove the body and legs of the squid, remove the inner part of the body, remove one side of the body so that it spreads out, rub the thick salt, rinse it, and wash it in the running water, and remove the water from the squid body. A squid cleaning step of cutting a square or a rectangular shape having a size of 1 to 2 cm in width and 2 to 5 cm in height using a rear cutting knife;
3 to 4 parts by weight of peanut butter, 6 to 8 parts by weight of margarine, 0.4 to 0.6 part by weight of sugar, 1.4 to 1.6 parts by weight of sodium L-glutamate, 0.4 to 0.6 part by weight of purified salt, D-sorbitol 0.2 to 0.4 part by weight, and enzyme-treated stevia in a ratio of 0.3 to 0.6 part by weight, so that the sauce is impregnated with the sauce;
A packaging step of vacuum-packing and freezing the seasoned squid so as to be stored for a long time;
A roasting step in which the frozen packaged seasoned squid is thawed and then gradually baked at a medium temperature using a roaster having an upper heating plate and a lower heating plate;
And a seasoning topping step of sprinkling seasoning powder suitable for the stick-shaped squid roasted through the roasting step.

A stick squid butter grill produced by the method of claim 1.