KR20170018597A - Manufacturing method of ripening salted squid and the product thereof - Google Patents

Manufacturing method of ripening salted squid and the product thereof Download PDF

Info

Publication number
KR20170018597A
KR20170018597A KR1020150112423A KR20150112423A KR20170018597A KR 20170018597 A KR20170018597 A KR 20170018597A KR 1020150112423 A KR1020150112423 A KR 1020150112423A KR 20150112423 A KR20150112423 A KR 20150112423A KR 20170018597 A KR20170018597 A KR 20170018597A
Authority
KR
South Korea
Prior art keywords
squid
salted
leaves
pine
weight
Prior art date
Application number
KR1020150112423A
Other languages
Korean (ko)
Other versions
KR101805258B1 (en
Inventor
김보라
Original Assignee
김보라
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 김보라 filed Critical 김보라
Priority to KR1020150112423A priority Critical patent/KR101805258B1/en
Publication of KR20170018597A publication Critical patent/KR20170018597A/en
Application granted granted Critical
Publication of KR101805258B1 publication Critical patent/KR101805258B1/en

Links

Classifications

    • 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
    • A23L17/50—Molluscs
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/84—Flavour masking or reducing agents
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • A23V2200/306—Foods, ingredients or supplements having a functional effect on health having an effect on bone mass, e.g. osteoporosis prevention
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • A23V2200/316—Foods, ingredients or supplements having a functional effect on health having an effect on regeneration or building of ligaments or muscles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • A23V2200/318—Foods, ingredients or supplements having a functional effect on health having an effect on skin health and hair or coat

Abstract

The present invention relates to a production method of a salted squid, comprising collagen peptide and a mixed extract of pine leaves and persimmon leaves and a salted squid produced thereby. The production method of a salted squid meet the taste of modern people who want new and modern texture and nutrition and can minimize drip phenomenon of the salted squid.

Description

[0001] The present invention relates to a method for producing squid salted salted squid,

The present invention relates to a method for producing a salted squid including a collagen peptide and a mixed extract of pine leaves and persimmon leaves, and a salted squid produced thereby.

Salted seafood is a fermented food which is decomposed by self-extinguishing and microorganisms by decomposing the raw materials by applying salt to the meat, guts and germ (eggs) of seafood. These salted fish are dipped in salted fish and can be stored for a long time, and various fish, squid, shrimp, and shellfish are mixed with salt and pickled and stored. In other words, the fermented fishes have unique taste and flavor by the fermentation of fishes, shellfishes and seafood, and the fermentation of spoilage bacteria by aging the fishes by adding salt and enzymes of fish and shellfish itself and enzymatic action of external microorganisms.

However, such a fermented food has a problem of reducing the specific taste due to the dripping phenomenon in which the liquid is separated from the food tissue that has been destroyed during freezing if left at normal temperature. In addition, recently, consumers' demands for traditional foods are not just traditional flavors, but they require new and modern food and nutrition. However, in the case of conventional salted foods, there is a lack of development in this direction.

An embodiment of the present invention is to provide a method of manufacturing squid salted fish which can provide new and modern texture and nutrition and can minimize occurrence of drip phenomenon.

According to another embodiment of the present invention, there is provided a salted squid produced by the method of manufacturing squid salted salted fish.

One embodiment of the present invention provides a method for preparing a salted squid including a collagen peptide and a mixed extract of pine leaves and persimmon leaves.

The method for preparing the squid fish meal comprises the steps of preparing a mixture of squid meat (a), collagen peptide (b), and pine leaf and persimmon leaf (c); (C) 0.1 to 20 parts by weight of a mixed extract of pine leaf and persimmon leaves and 5 to 20 parts by weight of a collagen peptide (b) and 30 to 30 parts by weight of a common addition seasoning (d), based on 100 parts by weight of the prepared squid meat (a) 70 parts by weight of a mixture; A fermentation process in which the salted squid fermented with the above seasonings are aged at a temperature of 0 to 4 캜 for 6 to 48 hours; And a sealing packaging process in which the aged squid fish is packed in a container and sealed.

The squid meat (a) of the material preparation process consists of squid meat, squid meat, squid meat, and squid meat (a1) which are subjected to screening, (A3) of dipping the salted squid meat for 6 to 24 hours, and an immersion-reduction step (a4) of immersing the salted squid meat in water after the salted and grit-dipped squid meat is dipped in water Can be prepared including.

The collagen peptide (b) of the material preparation process comprises a pretreatment step (b1) of collecting, separating, collecting and collecting the cuttlefish, washing it with alkaline electrolytic water and disinfecting the electrolytic water with acidic electrolytic water, and treating the pretreated squid skin with 70 to 95% Drying step (b2) of dipping for 5 to 30 minutes and then drying at a moisture content of 5 to 25%, and drying the cuttlefish skin and cartilage, and using the enzyme at a temperature of 25 to 55 DEG C for 6 to 36 (B3) of extracting and concentrating the collagen peptide by hydrolysis for a predetermined period of time, followed by spray drying or lyophilization.

The mixed extract (c) of pine leaves and persimmon leaves in the material preparation process is obtained by collecting and selecting pine leaves and persimmon leaves, washing them with alkaline electrolytic water, respectively, and then performing a steaming process (c1 (C2) immersing the pine-blended pine leaves and persimmon leaves in a mixture (1: 1 weight ratio) of a mixture of yellow clay loam and rice flour at a weight ratio of 1: 1 and aging for 3 to 20 hours, (C3) a sterilization / drying process (c3) of sterilizing and sterilizing acidic electrolytic water and drying at a moisture content of 5 to 25%, and a step of adding the sterilized dried pine leaves and persimmon leaves to a solvent for extraction for 2 to 20 hours, (C4) mixing 80% by weight of the persimmon leaf extract and 20 to 80% by weight of the persimmon leaf extract.

According to another embodiment of the present invention, there is provided a salted squid produced according to the method of manufacturing salted squid according to an embodiment of the present invention.

According to one embodiment of the present invention, the fermented squid according to the present invention is excellent in texture and flavor, and particularly excellent in antioxidative and muscular strengthening effects, and can meet the tastes of modern people who desire a new and modern texture and nutrition . In addition, when the squid fish meal is left at room temperature, the dripping phenomenon resulting from separation of the liquid from the food tissue that has been destroyed during freezing is minimized.

Hereinafter, embodiments of the present invention will be described in detail. However, it should be understood that the present invention is not limited thereto, and the present invention is only defined by the scope of the following claims.

One embodiment of the present invention provides a method for preparing a salted squid including a collagen peptide and a mixed extract of pine leaves and persimmon leaves.

More specifically, the method for preparing the squid fish meal includes a step of preparing a mixture of squid meat (a), collagen peptide (b), and pine leaf and persimmon leaf (c) (C) 0.1 to 20 parts by weight of a mixed extract of pine leaf and persimmon leaves and 5 to 20 parts by weight of a collagen peptide (b) and 30 to 30 parts by weight of a common addition seasoning (d), based on 100 parts by weight of the prepared squid meat (a) 70 parts by weight of a mixture; A fermentation process in which the salted squid fermented with the above seasonings are aged at a temperature of 0 to 4 캜 for 6 to 48 hours; And a sealing packaging process in which the aged squid fish is packed in a container and sealed.

The above-mentioned conventional addition seasonings are generally used in the art, and the kind thereof is not particularly limited, and examples thereof include red pepper powder, garlic, syrup, seasoning, sugar, sesame, ginger, May be used.

The squid meat (a) of the material preparation process consists of squid meat, squid meat, squid meat, and squid meat (a1) which are subjected to screening, (A3) of dipping the salted squid meat for 6 to 24 hours, and an immersion-reduction step (a4) of immersing the salted squid meat in water after the salted and grit-dipped squid meat is dipped in water Can be prepared including.

The collagen peptide (b) of the material preparation process comprises a pretreatment step (b1) of collecting, separating, collecting and collecting the cuttlefish, washing it with alkaline electrolytic water and disinfecting the electrolytic water with acidic electrolytic water, and treating the pretreated squid skin with 70 to 95% Drying step (b2) of dipping for 5 to 30 minutes and then drying at a moisture content of 5 to 25%, and drying the cuttlefish skin and cartilage, and using the enzyme at a temperature of 25 to 55 DEG C for 6 to 36 (B3) of extracting and concentrating the collagen peptide by hydrolysis for a predetermined period of time, followed by spray drying or lyophilization.

At this time, in the drying step, the pretreated squid contact is immersed in 70 to 95% alcohol for 20 to 30 minutes in a cold dark place where the temperature of 4 to 10 캜 is maintained and sunlight can be avoided, By weight of water.

The mixed extract (c) of pine leaves and persimmon leaves in the material preparation process is obtained by collecting and selecting pine leaves and persimmon leaves, washing them with alkaline electrolytic water, respectively, and then performing a steaming process (c1 (C2) immersing the pine-blended pine leaves and persimmon leaves in a mixture (1: 1 weight ratio) of a mixture of yellow clay loam and rice flour at a weight ratio of 1: 1 and aging for 3 to 20 hours, (C3) a sterilization / drying process (c3) of sterilizing and sterilizing acidic electrolytic water and drying at a moisture content of 5 to 25%, and a step of adding the sterilized dried pine leaves and persimmon leaves to a solvent for extraction for 2 to 20 hours, (C4) mixing 80% by weight of the persimmon leaf extract and 20 to 80% by weight of the persimmon leaf extract.

The process of washing the alkaline electrolytic water in the pretreatment process (b1), the mashing process (c1), and the sterilizing and drying process (c3) comprises separating and collecting the cuttlefish skin and cartilage by 2 to 5 times the weight of the squid skin and cartilage immersing in alkaline electrolytic water having a pH of 10.5 to 11.5 for 5 to 15 minutes; The process of disinfecting the acid electrolytic water is a process of immersing the cuttlefish skin and cartilage washed in the alkaline electrolytic water in acidic electrolytic water having a pH of 2.5 to 3.5, which is 2 to 5 times the weight of the squid skin and cartilage, for 5 to 15 minutes .

Generally, Electro-analysised Water is water obtained by applying electric force to general water such as tap water or ground water. It is also called ion water. When titanium which is plated with anodic and cathodic gold plating is put into water and electricity of direct current is passed through it, positive ions dissolved in water are collected into acidic electrolytic water on the (+) pole side and positive ions collect on the (-) . Therefore, in the pretreatment step (b1), the alkaline electrolytic water and the acidic electrolytic water used in the steaming step (c1) and the sterilizing and drying step (c3) can be effectively used with both the alkaline electrolytic water and the acidic electrolytic water obtained by electrolyzing general water .

According to another embodiment of the present invention, there is provided a salted squid produced according to the method of manufacturing salted squid according to an embodiment of the present invention.

According to one embodiment of the present invention, the fermented squid according to the present invention is excellent in texture and flavor, and particularly excellent in antioxidative and muscular strengthening effects, and can meet the tastes of modern people who desire a new and modern texture and nutrition .

In addition, when the squid fish meal is left at room temperature, the dripping phenomenon resulting from separation of the liquid from the food tissue that has been destroyed during freezing is minimized.

Hereinafter, preferred embodiments and comparative examples of the present invention will be described. However, the following examples are only illustrative of the present invention and are not intended to limit the scope of the present invention.

Examples 1 to 7 and Comparative Examples 1 to 2

[Material preparation process]

Preparation of squid meat

The squid was harvested on the workbench, and the squid meat was removed by removing the viscera and the outer shell of the squid, and the foreign materials were removed and washed in running water. The squid meat was cut to a thickness of 5 to 10 mm. To 100 parts by weight of the above cuttlefish meat, 50 parts by weight of salted salt was uniformly mixed in an immersion water bath and shielded for 12 hours. The salted squid meat was washed with bases and water branches for 2 hours. Again with respect to 100 parts by weight of the salted squid meat, 50 parts by weight of sugar was uniformly mixed in an immersion water bath and shaded for 12 hours. The above-mentioned diced squid meat was harvested for 2 hours. The resulting recovered squid meat was refrigerated.

Collagen Of peptide  Ready

The tap water was electrolytically electrolyzed in an electrolytic bath in an electrolytic bath by adding 0.15% of sodium chloride as electrolytic solution to the electrolytic bath. Alkaline electrolytic water of pH 11 and acidic electrolytic water of pH 3 were respectively obtained at the anode and the cathode collecting tanks maintained at a temperature of 35 캜 and they were stored at a temperature of 5 캜. The cuttlefish was picked up on a workbench, the foreign matter was screened and removed, washed in flowing water, dipped in the prepared alkaline electrolytic water for 10 minutes, cleaned and washed, and sterilized by immersion in the prepared acidic electrolytic water for 10 minutes.

The pre-treated squid skin was immersed in a 75% alcohol for 20 minutes in a cold dark place where temperature and temperature of 10 ° C were avoided, and then dried at a moisture content of 15% in a hot air drying chamber.

The dried squid skin was crushed and 0.05% protatax enzyme was added to the immersion water tank solution of 5 times the weight of the squid skin, and the mixture was stirred at a temperature of 30 ° C for 8 hours The collagen peptide was extracted, concentrated, and lyophilized.

Preparation of mixed extract of pine leaves and persimmon leaves

The tap water was electrolytically electrolyzed in an electrolytic bath in an electrolytic bath by adding 0.15% of sodium chloride as electrolytic solution to the electrolytic bath. Alkaline electrolytic water of pH 11 and acidic electrolytic water of pH 3 were respectively obtained at the anode and the cathode collecting tanks maintained at a temperature of 35 캜 and they were stored at a temperature of 5 캜.

Pine leaves and persimmon leaves were collected and sorted, washed with the above prepared alkaline electrolytic water, and then mixed at 90 ° C for 2 minutes.

The mixed pine leaves and persimmon leaves were immersed in a mixture (1: 1 weight ratio) of a mixture of a yellow clay extract and a rice flour, which was more than twice the total weight of the pine leaves and persimmon leaves, and then aged for 15 hours. At this time, the yellow clay was mixed with 100 parts by weight of water and about 1 to 2 parts by weight of yellow soil, and the mixture was stirred for 15 hours in cool and dark place where sunlight could be avoided. The rice cake was prepared by mixing and stirring about 1 to 2 parts by weight of rice flour with 100 parts by weight of water and using the rice cake produced after 15 hours in a cool and dark place where sunlight can be avoided.

The immersed aged pine leaves and persimmon leaves were sterilized and sterilized in the prepared acidic electrolytic water and dried at a moisture content of 5%.

The pine needle leaf extract and persimmon leaf extract were obtained by adding the sterilized dried pine leaf and persimmon leaf to the alcohol solution for 6 hours to prepare a mixture of the pine leaf extract and persimmon leaf mixture at a weight ratio of 1: .

[Seasoning Mixing Process]

The prepared squid meat, collagen peptide, pine leaf, persimmon leaf mixture, and common seasoning were mixed in the mixing ratios shown in Table 1 below. At this time, red pepper powder, starch syrup, garlic powder and sesame oil were mixed at a weight ratio of 10: 4: 1: 1.

Weight portion Squid meat Collagen peptide Mixed extract of pine leaves and persimmon leaves seasoning Comparative Example 1 100 0 0.4 8.5 Example 1 100 One 0.4 8.5 Example 2 100 2 0.4 8.5 Example 3 100 3 0.4 8.5 Example 4 100 4 0.4 8.5 Comparative Example 2 100 3 0 8.5 Example 5 100 3 0.1 8.5 Example 6 100 3 0.2 8.5 Example 7 100 3 0.6 8.5

[Aging Process]

The salted squid with mixed sauce was aged at a temperature of 4 캜 for 12 hours.

[Sealing and Packaging Process]

The fermented squid was salted and packed in a PE container.

Test Example

[Antioxidant and Textured Flavor Inspection]

The salted squid produced in Examples 1 to 4 and Comparative Example 1 of the present invention were inoculated into a single 10 g portion twice a day and sensory evaluation was performed on the antioxidant and food texture fragrances 20 days after ingestion, Respectively. The antioxidant test for the antioxidant activity was performed by comparing the degree of skin elasticity wrinkle improvement.

The sensory test was applied to 20 persons who were trained from 20 to 40 years old. A total of 20 subjects were interviewed. The 5 point scoring method (5: very strong, 4: strong, 3: , 2: weak, 1: very weak). The samples were prepared by taking 10 g of salted squid at once twice a day in the morning and evening for 20 days, comparing the skin elasticity wrinkle improvement and the food texture smelling effect in each case, and arithmetically averaging the results. Table 2 shows the results.

Comparative Example 1 Example 1 Example 2 Example 3 Example 4 Skin elasticity wrinkle improvement 1.12 2.18 3.42 4.27 4.48 Texture taste 2.07 2.36 2.78 3.16 3.65

As can be seen from the results of the above Table 2, it was confirmed that the example of the present invention has an effect of improving skin elasticity wrinkles, and it was confirmed that both a bitter texture and a fragrant smell appear adequately.

[Food texture test]

Pork leaves, and persimmon leaves were mixed with 10 g each of the salted squid prepared in Examples 3, 5 to 7, and Comparative Example 2 once daily A total sensory evaluation was performed on the food scent, which was taken 2 times and 20 days after ingestion.

The sensory test was applied to 20 persons who were trained from 20 to 40 years old. A total of 20 subjects were interviewed. The 5 point scoring method (5: very strong, 4: strong, 3: , 2: weak, 1: very weak). The samples were prepared by taking 10 g of salted squid as described above twice a day, twice a day, by morning and evening, and comparing the evaluation results of the food scenting effect with each other at 20 day intervals, and arithmetically averaging the results. .

Comparative Example 2 Example 5 Example 6 Example 7 Example 3 Texture taste 4.25 2.36 2.78 3.88 3.16

As can be seen from the results of Table 3, in Comparative Example 2 in which the mixed extract of pine leaves and persimmon leaves was not included, it was confirmed that the score was remarkably high due to the salty texture and flavor. However, it was confirmed that salted and salted salted fish according to the embodiment of the present invention all exhibited a satisfactory texture and smell.

[Examination of drip phenomenon]

The squid fermented fish prepared in Examples 1 to 4 and Comparative Examples 1 and 2 of the present invention were weighed with respect to the amount of drip produced after 30 days of chilling and aging, The results are shown in Table 4 below.

Comparative Example 1 Comparative Example 2 Example 1 Example 2 Example 3 Example 4 Generated amount of drip (g) 32.2 25.7 21.7 18.5 12.7 13.5 Drip rate (%) 8.0 6.4 5.4 4.6 3.2 3.4

As can be seen from the results of Table 4, it was confirmed that the squid salted fish according to the embodiment of the present invention has the effect of reducing the amount of drip by more than half compared with the squid salted fish according to the comparative example there was.

Accordingly, the present invention relates to a method for producing squid salted fish which has basically an antioxidative and musculoskeletal potency, including a collagen peptide and a mixed extract of pine leaves and persimmon leaves, and which has an effect of reducing the odor of marine perfume and minimizing the occurrence of drips , It is a useful invention to provide a multi-functional squid salted pickled fish having an effect of improving skin elasticity wrinkles suitable for skin while reducing the unfavorable texture and flavor derived from the marine when a squid salted salted fish is mass produced.

Claims (6)

A collagen peptide, and a mixed extract of pine leaves and persimmon leaves.
The method according to claim 1,
The above-described method for producing squid fish
A preparation process of squid meat (a), collagen peptide (b), and mixed extract (c) of pine leaves and persimmon leaves;
(C) 0.1 to 20 parts by weight of a mixed extract of pine leaf and persimmon leaves and 5 to 20 parts by weight of a collagen peptide (b) and 30 to 30 parts by weight of a common addition seasoning (d), based on 100 parts by weight of the prepared squid meat (a) 70 parts by weight of a mixture;
A fermentation process in which the salted squid fermented with the above seasonings are aged at a temperature of 0 to 4 캜 for 6 to 48 hours; And
And a sealing packing step of packing the aged squid salted fish into a container to carry out sealing packing.
3. The method of claim 2,
The squid meat (a) of the material preparation process consists of squid meat, squid meat, squid meat, and squid meat (a1) which are subjected to screening, (A3) of dipping the salted squid meat for 6 to 24 hours, and an immersion-reduction step (a4) of immersing the salted squid meat in water after the salted and grit-dipped squid meat is dipped in water And the preparation method of the salted salted fish.
3. The method of claim 2,
The collagen peptide (b) of the material preparation process comprises a pretreatment step (b1) of collecting, separating and collecting the cuttlefish, washing with alkaline electrolytic water and sterilizing and disinfecting acidic electrolytic water, treating the pretreated squid skin with 70 to 95% Drying step (b2) of dipping for 5 to 30 minutes and then drying at a moisture content of 5 to 25%, and drying the cuttlefish skin and cartilage, and using the enzyme at a temperature of 25 to 55 DEG C for 6 to 36 (B3) of extracting and concentrating the collagen peptide by hydrolysis for a predetermined period of time, followed by spray drying or lyophilization.
3. The method of claim 2,
The mixed extract (c) of pine leaves and persimmon leaves in the material preparation process is obtained by collecting and selecting pine leaves and persimmon leaves, washing them with alkaline electrolytic water, respectively, and then performing a steaming process (c1 (C2) immersing the pine-blended pine leaves and persimmon leaves in a mixture (1: 1 weight ratio) of a mixture of yellow clay loam and rice flour at a weight ratio of 1: 1 and aging for 3 to 20 hours, (C3) a sterilization / drying process (c3) of sterilizing and sterilizing acidic electrolytic water and drying at a moisture content of 5 to 25%, and a step of adding the sterilized dried pine leaves and persimmon leaves to a solvent for extraction for 2 to 20 hours, (C4) mixing 80 wt% of persimmon leaves with 20 to 80 wt% of persimmon leaf extract.
A salted salted pickle according to any one of claims 1 to 5, which is produced by the method of producing salted squid.
KR1020150112423A 2015-08-10 2015-08-10 Manufacturing method of ripening salted squid and the product thereof KR101805258B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020150112423A KR101805258B1 (en) 2015-08-10 2015-08-10 Manufacturing method of ripening salted squid and the product thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020150112423A KR101805258B1 (en) 2015-08-10 2015-08-10 Manufacturing method of ripening salted squid and the product thereof

Publications (2)

Publication Number Publication Date
KR20170018597A true KR20170018597A (en) 2017-02-20
KR101805258B1 KR101805258B1 (en) 2017-12-14

Family

ID=58265349

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020150112423A KR101805258B1 (en) 2015-08-10 2015-08-10 Manufacturing method of ripening salted squid and the product thereof

Country Status (1)

Country Link
KR (1) KR101805258B1 (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108866132A (en) * 2018-06-20 2018-11-23 浙江海洋大学 A kind of technique that ultralow temperature extracts squid active small peptide
KR102153966B1 (en) * 2020-02-12 2020-09-09 주식회사 더젓갈 Method for preparing salted-fermented shrimp containing pine needlee extract
KR20220026071A (en) * 2020-08-25 2022-03-04 최근영 Salt-fermented shrimp including fish collagen and preparing method thereof
CN114539387A (en) * 2021-12-31 2022-05-27 浙江万里学院 Marine-source antifreeze peptide preparation and preparation method and application thereof

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20220058830A (en) 2020-10-30 2022-05-10 신라대학교 산학협력단 Method for preparing squid jeot and squid jeot prepared thereby
KR102239308B1 (en) * 2020-11-30 2021-04-12 장성훈 Ripening method of raw red banded lobster

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108866132A (en) * 2018-06-20 2018-11-23 浙江海洋大学 A kind of technique that ultralow temperature extracts squid active small peptide
KR102153966B1 (en) * 2020-02-12 2020-09-09 주식회사 더젓갈 Method for preparing salted-fermented shrimp containing pine needlee extract
KR20220026071A (en) * 2020-08-25 2022-03-04 최근영 Salt-fermented shrimp including fish collagen and preparing method thereof
CN114539387A (en) * 2021-12-31 2022-05-27 浙江万里学院 Marine-source antifreeze peptide preparation and preparation method and application thereof
CN114539387B (en) * 2021-12-31 2023-06-27 浙江万里学院 Marine source antifreeze peptide preparation and preparation method and application thereof

Also Published As

Publication number Publication date
KR101805258B1 (en) 2017-12-14

Similar Documents

Publication Publication Date Title
KR101805258B1 (en) Manufacturing method of ripening salted squid and the product thereof
CN100398009C (en) Method for processing salted black-fungus
CN108740836B (en) Preparation process of fermented yellow river carp sausage
JP2011223998A (en) Cooking alcohols, method for treating food material, deodorizing method for unpleasant odor, method for improvement of texture, and processed food
CN106036561B (en) A kind of biological processing method improving fresh-water fishes
KR102160763B1 (en) Making Method of Canned Seasoned Oyster and the Same Made Thereby
KR20030048370A (en) Food preservative composition and food comprising the same
KR101528039B1 (en) sauage comprising pickle shrimp and method for manufacturing the same
KR101670221B1 (en) Pickled food and Salted seafood method of manufacured using persimmon vinegar immersed in the persimmon vinegar
KR102322070B1 (en) Kimchi using cutlassfish and songhwa mushroom and maunfacturing method thereof
KR101320440B1 (en) Herb-chinese mitten crab preserved in soy sauce and manufacturing method thereof
JP2002171933A (en) Kimchi essence health food
KR20040005297A (en) Method for manufacture of salted roe of the pollack included bamboo salf and cordyceps
CN107581517A (en) A kind of super-pressure of Cardia Salt pressed salted duck pickles production method
CN112772891A (en) Liquor-marinating food and preparation method and application thereof
KR100639236B1 (en) Inhibiting method of browning of mideodeok meat, mideodeok meat which browning is inhibited, and products using it
KR100753761B1 (en) Short-necked clam paste
CN104621514A (en) Method for producing fresh potato leaf tasty pickled vegetables
KR101144529B1 (en) Sea Food Manufacturing Method by Using Red Ginseng
KR101933043B1 (en) Method for Manufacturing Soy Sauce Marinated Crab Containing Allium hookeri
CN110463628A (en) A kind of preparation method of Broiled River Eel
KR101777083B1 (en) Method for producing instant calcium Samgyetang using calcium oxide
CN104323319A (en) Flavored flammulina velutipes preserved meat and pickling method thereof
CN113040341B (en) Method for processing marinated meat
CN110604265A (en) Processing method of health tea-flavor salted pork in salted duck soup

Legal Events

Date Code Title Description
E902 Notification of reason for refusal
E701 Decision to grant or registration of patent right
N231 Notification of change of applicant
GRNT Written decision to grant