KR20190097472A - Method for manufacturing convenience type seasoning dry sea slug - Google Patents
Method for manufacturing convenience type seasoning dry sea slug Download PDFInfo
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- KR20190097472A KR20190097472A KR1020180016947A KR20180016947A KR20190097472A KR 20190097472 A KR20190097472 A KR 20190097472A KR 1020180016947 A KR1020180016947 A KR 1020180016947A KR 20180016947 A KR20180016947 A KR 20180016947A KR 20190097472 A KR20190097472 A KR 20190097472A
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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
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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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
Abstract
Description
본 발명은 간편식 조미건조해삼 제조방법에 관한 것으로, 보다 상세하게는 본 발명은 조미한 동결건조해삼의 형태가 조미 없는 일반 동결건조 해삼의 형태에 가깝지만, 조미소스를 도포 하여, 조미가 되어있으며 즉석섭취(食)할 수 있고, 황금빛의 빛깔을 내어서 소비자와 판매자의 요구를 만족시켜 주는 간편식 조미건조해삼 제조방법을 제공하고자 하는 것이다.The present invention relates to a method for preparing simple seasoned sea cucumber, and more particularly, the present invention is a form of seasoned lyophilized sea cucumber, which is close to that of a general freeze-dried sea cucumber without seasoning, but is seasoned by applying seasoning sauce. It is intended to provide a simple seasoning dried sea cucumber manufacturing method that can be ingested and gives a golden color to satisfy the needs of consumers and sellers.
기존 건해삼, 냉동해삼, 동결건조해삼 등의 해삼 제품들이 있지만, 건해삼은 불려서 조리해야 하기에 많은 시간이 소요되어 불편하다.There are existing sea cucumber products such as dried sea cucumber, frozen sea cucumber, freeze dried sea cucumber, but dried sea cucumber is inconvenient because it takes a long time to be called and cooked.
냉동해삼은 유통 및 보관이 어려워 판매자 측에서 선호하지 않으며, 또한 동결건조해삼은 육질이 스펀지처럼 되어 즉식(食)하기엔 식감이 떨어지고 가열하여 조리시 수축현상이 일어나 소비자 기호도가 매우 낮다.Frozen sea cucumbers are not preferred by sellers because they are difficult to distribute and store. Also, lyophilized sea cucumbers have a texture that is like a sponge.
한편, 건해삼제조방법에 대한 종래특허기술로서 등록특허공보 등록번호 10-1508818호에는 2kW의 강도의 원적외선을 방출하고, 건조기 내부 온도가 80℃이며, 상기 건조기 내부의 기류 속도가 13.2m/s인 원적외선 건조기를 이용하여 해삼을 건조하는 단계;를 포함하는 건해삼 제조방법이 공개되어 있다.On the other hand, as a conventional patent technology for the manufacturing method of dried sea ginseng Patent No. 10-1508818 discloses far infrared rays having a strength of 2 kW, the temperature inside the dryer is 80 ℃, the air flow rate of the inside of the dryer is 13.2 m / s It is disclosed a method for manufacturing dried sea cucumber comprising the step of drying the sea cucumber using a far infrared dryer.
또한, 등록특허공보 등록번호 10-1239676호에는 생해삼을 절개하는 생해삼 할복과정; 상기 생해삼 절개부위로부터 내장을 제거하는 내장제거과정; 내장이 제거된 해삼을 담수로 세척하는 담수세척과정; 세척된 해삼을 솥에 넣고 끓여서 익히는 1차 자숙과정; 자숙된 해삼을 소금으로 염장하는 염장과정: 염장된 해삼을 담수에 넣어서 소금기를 빼는 탈염과정; 탈염된 해삼을 다시 솥에 넣고 끓여서 익히는 2차 자숙과정; 2차 자숙된 해삼을 건조시키는 1차 건조과정;을 포함하는 것을 특징으로 하는 무염 건해삼 제조방법이 공개되어 있다.In addition, Korean Patent No. 10-1239676 discloses fresh sea ginseng habok process for cutting fresh sea ginseng; Viscera removal process to remove viscera from the sea cucumber incision site; Freshwater washing process to wash sea cucumbers with viscera removed; First cooking process of boiling sea cucumber put in a pot and boiling; Salting process of salting ripened sea cucumber with salt: desalting process of salted sea cucumber in fresh water; A second cooking process in which desalted sea cucumbers are put back into a pot and boiled; The salt-free dried sea ginseng manufacturing method is disclosed, comprising: a first drying process for drying the second ripened sea cucumber.
한편, 종래의 조미 없는 동결건조 해삼은 즉석으로 섭취시 스폰지와 같이 식감이 안좋으며 가열하여 섭취시 형태가 줄어드는 문제점이 있다. On the other hand, the conventional seasoning freeze-dried sea cucumber has a problem that the texture is poor, such as a sponge when ingested immediately and reduced in shape when heated.
따라서 본 발명은 상기와 같은 문제점을 해결하고자 안출된 것으로, 조미가 되어있으며 즉석으로 섭취(食)할 수 있는 소비자와 판매자의 요구를 만족시켜 주는 간편식 조미건조해삼 제조방법을 제공하고자 하는 것이다.Therefore, the present invention has been made to solve the above problems, it is to provide a simple seasoning dried sea cucumber manufacturing method that satisfies the needs of consumers and sellers that are seasoned and can be readily consumed (食).
본 발명은 간편식 조미건조해삼 제조방법에 관한 것으로, 해삼을 이물 및 내장을 제거하고 1차 자숙하고, 염장하는 자숙 및 염장단계; 정제수로 깨끗이 세척하는 세척단계; 배를 갈라 내장과 이물을 제거하는 이물제거단계; 해삼을 손가락으로 눌러 탄력을 확인하며 침지하여 불리는 불림단계; 끓는 물에 침지하여 살균하는 살균단계; 동결건조단계; 각 원료를 일정 비율로 혼합한 혼합소스를 동결건조한 해삼에 도포하는 혼합소스 첨가단계; 살균 건조단계; 밀봉하여 포장하는 포장단계;를 포함하는 것을 특징으로 한다.The present invention relates to a simple seasoning dried sea cucumber manufacturing method, the first seasoning and salting step to remove the foreign body and internal organs, salted sea cucumber; A washing step of washing with purified water; Foreign body removal step of breaking the stomach to remove the intestines and foreign bodies; A soaking step called by dipping and pressing the sea cucumber with fingers; Sterilization step of sterilization by immersion in boiling water; Freeze drying step; A mixed sauce addition step of applying a mixed sauce of each raw material mixed at a predetermined ratio to lyophilized sea cucumber; Sterilization drying step; It characterized in that it comprises a; packing step of sealing and packing.
따라서, 본 발명은 간편식 조미건조해삼 제조방법에 관한 것으로, 보다 상세하게는 본 발명은 조미한 동결건조해삼의 형태가 조미 없는 일반 동결건조 해삼의 형태에 가깝지만, 조미소스를 도포하여, 조미가 되어있으며 즉석섭취(食)할 수 있고, 황금빛의 빛깔을 내어서 소비자와 판매자의 요구를 만족시켜 주는 간편식 조미건조해삼 제조방법을 제공하고자 하는 것이다.Accordingly, the present invention relates to a method for preparing simple seasoned sea cucumber, and more particularly, the present invention is a form of seasoned lyophilized sea cucumber close to the form of a general freeze-dried sea cucumber without seasoning, but by applying seasoning sauce, it becomes seasoned It is intended to provide a simple seasoning dried sea cucumber manufacturing method that can be ingested immediately (edible), golden color to satisfy the needs of consumers and sellers.
도 1은 본 발명 간편식 조미건조해삼 제조방법 공정도.1 is a process of the present invention simple seasoning dried sea cucumber manufacturing method.
본 발명은 간편식 조미건조해삼 제조방법에 관한 것으로, 해삼을 이물 및 내장을 제거하고 1차 자숙하고, 염장하는 자숙 및 염장단계; 정제수로 깨끗이 세척하는 세척단계; 배를 갈라 내장과 이물을 제거하는 이물제거단계; 해삼을 손가락으로 눌러 탄력을 확인하며 침지하여 불리는 불림단계; 끓는 물에 침지하여 살균하는 살균단계; 동결건조단계; 각 원료를 일정 비율로 혼합한 혼합소스를 동결건조한 해삼에 도포하는 혼합소스 첨가단계; 살균 건조단계; 밀봉하여 포장하는 포장단계;를 포함하는 것을 특징으로 한다.The present invention relates to a simple seasoning dried sea cucumber manufacturing method, the first seasoning and salting step to remove the foreign body and internal organs, salted sea cucumber; A washing step of washing with purified water; Foreign body removal step of breaking the stomach to remove the intestines and foreign bodies; A soaking step called by dipping and pressing the sea cucumber with fingers; Sterilization step of sterilization by immersion in boiling water; Freeze drying step; A mixed sauce addition step of applying a mixed sauce of each raw material mixed at a predetermined ratio to lyophilized sea cucumber; Sterilization drying step; It characterized in that it comprises a; packing step of sealing and packing.
또한, 상기 자숙 및 염장 단계는 1차 염장된 후 염장된 해삼을 추가로 2차, 3차 자숙하는 것을 특징으로 한다.In addition, the ripening and salting step is characterized in that the second and third ripening of the sea cucumber salted after the first salted.
또한, 상기 동결단계 이전에 예비동결을 하는 것을 특징으로 한다.In addition, it is characterized in that the pre-freezing before the freezing step.
본 발명을 첨부도면에 의해 상세히 설명하면 다음과 같다. The present invention will be described in detail with reference to the accompanying drawings.
도 1은 본 발명 간편식 조미건조해삼 제조방법 공정도이다.1 is a process chart of the present invention simple seasoning dried sea cucumber manufacturing method.
본 발명의 조미한 동결건조해삼의 형태는 다른 종래기술과 달리 조미 없는 동결건조 해삼의 형태에 가깝게 제조된다.The seasoning of the freeze-dried sea cucumber of the present invention is prepared close to the form of the freeze-dried sea cucumber without seasoning, unlike other prior art.
또한, 조미소스를 도포하여 황금빛 색을 빛깔을 가진다.In addition, seasoning sauce is applied to have a golden color.
본 발명의 조미소스의 레시피 1로서, 정제수 10중량부에 대하여, 멸치 추출물 10 ,다시마 추출물 20, 파뿌리 추출물 10, (남해) 전복굴소스 50중량부로 혼합된다.As recipe 1 of the seasoning sauce of this invention, it is mixed with 10 weight part of purified water, anchovy extract 10, the shimashima extract 20, the root root extract 10, and 50 parts by weight of (South Sea) abalone oyster sauce.
전복굴소스는 전복과 굴이 혼합된 소스로서 전복소스 또는 굴소스 중 택일하여 사용하여도 된다.Abalone oyster sauce is a mixture of abalone and oyster may be used either abalone sauce or oyster sauce.
최적조건은 조미소스 레시피 1의 수분함량이 중량비로 10~20%가 될 수 있게 하는 것이며, 침지시간을 5분 이내로 하는 것이 적정하다.The optimum condition is that the moisture content of seasoning sauce recipe 1 can be 10 to 20% by weight, and the immersion time is within 5 minutes.
본 발명의 위 혼합비율로 혼합된 조미소스는 건조 후 크기가 줄어들고 돌기(뿔)가 줄어드는 현상은 다른 실시 예와 비슷하나 관능(맛) 검사에서 비린내가 어느 정도 개선되었다.The seasoning sauce mixed with the above mixing ratio of the present invention is reduced in size after drying and the projections (horns) is similar to other examples, but the sensory (taste) test has been improved to some extent fishy.
본 발명의 다른 실시 예 레시피 2로서,As another embodiment recipe 2 of the present invention,
정제수 10 중량부에 대하여, 멸치 추출물 10, 디포리 추출물 10, 다시마 추출물 10, 파뿌리 추출물 10, (남해)전복굴소스 50중량부로 혼합된다.It is mixed with 10 parts by weight of purified water, anchovy extract 10, dipori extract 10, kelp extract 10, green root extract 10, (Namhae) abalone sauce 50 parts by weight.
본 발명의 위 혼합비율로 혼합된 조미소스는 건조 후 크기가 줄어드는 것이 어느정도 개선되며, 해삼 돌기(뿔)가 줄어드는 현상도 어느 정도 개선되었다.Seasoning sauce mixed with the above mixing ratio of the present invention is somewhat reduced in size after drying, and the phenomenon that the sea cucumber protrusion (horn) is reduced to some extent.
본 발명의 또 다른 실시예 레시피 3으로서 정제수 10중량부에 대하여, 멸치 추출물 5, 디포리 추출물 10, 다시마 추출물 10, 양파 추출물 5, (남해) 전복굴소스 60중량부로 혼합한다.Another embodiment of the present invention as a recipe 3 with respect to 10 parts by weight of purified water, anchovy extract 5, dipori extract 10, kelp extract 10, onion extract 5, (South Sea) abalone oyster sauce is mixed 60 parts by weight.
본 발명의 위 혼합비율로 혼합된 조미소스는 레시피2 보다 건조 후 크기가 줄어드는 것이 어느 정도 개선되었으며, 레시피2 보다 해삼 돌기(뿔)가 줄어드는 현상도 조금 개선되었다.The seasoning sauce mixed with the above mixing ratio of the present invention has been somewhat improved in size after drying than recipe 2, and the phenomenon of reducing sea cucumber protrusions (horns) is slightly improved than recipe 2.
한편, 상기 굴소스, 전복소스, 굴소스와 전복소스가 혼합된 굴전복소스 100중량부에 대하여 치자열매로부터 추출한 추출물 8∼12중량부를 혼합하게 되면 최종 건조된 해삼의 표면은 황금빛을 뛰게 되어 상품의 가치를 높일 수 있게 된다.On the other hand, when the mixture of oyster sauce, abalone sauce, oyster sauce and abalone sauce mixed with 8-12 parts by weight of the extract extracted from the gardenia berry to 100 parts by weight of the oyster abalone sauce is the surface of the dried sea cucumber jumps golden Will increase the value of.
상기 치자열매 추출물을 대신하여 황칠나무 추출물을 사용할 수도 있으며, 조성비는 상술한 바와 동일하게 사용한다.Instead of the gardenia berry extract may be used to extract the hwangchil wood, the composition ratio is used as described above.
또한, 상술한 설명의 동결건조를 대신하여 진공건조를 할 수 있으며, 일반적으로 현장에서는 동결건조와 진공건조는 동일한 의미로 사용된다.In addition, vacuum drying may be performed in place of the freeze drying described above, and in general, freeze drying and vacuum drying are used in the same sense.
그리고 동결은 예비동결 없이도 가능하다.Freezing is also possible without prefreezing.
본 발명의 제조공정을 단계별로 기재하면 다음과 같다.When describing the manufacturing process of the present invention step by step as follows.
1.원료입고/보관1. Raw materials receipt / storage
입고되는 수산물은 국내에서 생산된 해삼으로 원부재료 검수점검표에 의거, 합격한 해삼만 입고한다.The imported marine products are domestically produced sea cucumbers, and only those that have passed according to the raw materials inspection checklist are accepted.
보관 온도는 1℃에서 보관한다.The storage temperature is stored at 1 ° C.
해삼은 무게별로 구분 적재 및 보관하고 바닥과 벽에서 충분히 이격 관리한다.Sea cucumbers should be loaded, stored and separated from the bottom and walls by weight.
2. 육안선별2. Visual Selection
투입 전 육안으로 선별한다. (해삼의 상태 파악, 곰팡이)Visually sort before feeding. (State grasp of fungus, mold)
3. 1차 이물 및 내장을 제거하고 자숙과정과 염장 상태를 확인한다.3. Remove the foreign body and gut and check the cooking process and salting condition.
1차 선별 후 염장된 해삼을 2차 자숙을 한다. 이물제거.After the first screening, the salted sea cucumbers are cooked in the second stage. Remove foreign objects.
3차 자숙과정 후 계근 및 카운팅한다.Count and count after the 3rd course.
4. 세척4. Wash
정제수로 깨끗하게 수세한다.Wash with clean water.
5. 불림/이물제거5. Soak / Focus Removal
이물제거는 배를 갈라 내장과 이물을 제거한다.Foreign body removal splits the stomach and removes internal organs and foreign body.
불림은 해삼을 손가락으로 눌러 탄력을 확인하며 불림 횟수를 2~3회 반복한다. 불릴 때는 반드시 세척 후 끓는 물에 5분 침지한 후 냉각하여 냉장고(-4℃ 이하)에 보관한다.Boil squeeze the sea cucumber with your finger to check the elasticity and repeat the soaked 2-3 times. When soaking, be sure to wash, soak in boiling water for 5 minutes, cool and store in refrigerator (-4 ℃ or less).
6. 살균6. Sterilization
끓는 물(70℃ 이상)에 20분 이상 침지한다.Immerse in boiling water (more than 70 ℃) for 20 minutes.
7. 동결7. Freeze
냉동은 -18℃ 이하에서 보관한다.Refrigerate should be stored below -18 ℃.
예비동결로서 -40℃ 이하에서 예비동결을 한다.Prefreeze is performed below -40 ℃.
8. 동결건조는 5 tar 이상의 기압을 유지하며 진공에서 건조한다.8. Freeze drying is carried out in vacuo while maintaining a pressure of at least 5 tar.
9. 혼합9. Mixed
추출물은 원재료 중량 함량 20%이하에서 추출한다.The extract is extracted under 20% by weight of the raw material.
각 원료를 일정 비율로 혼합한 후 85℃ 이상에서 20분 이상 가온한 후 냉각하여 사용한다.Each raw material is mixed at a predetermined ratio and then heated at 85 ° C. or higher for at least 20 minutes before cooling.
10. 도포10. Application
혼합소스를 동결건조한 해삼 표면에 붓으로 도포한다.The mixed sauce is applied to the lyophilized sea cucumber surface with a brush.
11. 건조11.drying
70℃ 이상에서 30분 이상 가온하한 후 45℃ 이상에서 2~3시간 건조시킨다.It warms down at 70 degreeC or more for 30 minutes or more, and it drys at 45 degreeC or more for 2-3 hours.
12. 포장12. Packing
내포장Inner packing
비닐패키지에 밀봉하여 포장한다.Pack in sealed plastic bags.
외포장Outer packing
내포장 한 것을 플라스틱 용기에 넣어 밀봉한 후 일정 수량을 종이 패키지에 담는다.The inner packaging is sealed in a plastic container, and a certain quantity is put in a paper package.
13. 창고보관13. Storage
완성된 파렛트 별로 구분 적재 및 보관하고 벽에서 충분히 이격 관리한다.Separate stacked pallets by finished pallets and maintain sufficient separation from walls.
14. 출 고14. Shipment
출고전 최종 포장상태를 엄밀하게 검사한다.Inspect the final packing before leaving the factory.
(메뉴얼에 따라 검사한다)(Check according to the manual)
품질검사를 통과한 상품에 대해 출고처별로 상차를 한다.The goods which passed the quality inspection shall be loaded by the shipper.
Claims (3)
정제수로 깨끗이 세척하는 세척단계;
배를 갈라 내장과 이물을 제거하는 이물제거단계;
해삼을 손가락으로 눌러 탄력을 확인하며 침지하여 불리는 불림단계;
끓는 물에 침지하여 살균하는 살균단계;
동결단계;
동결건조단계;
각 원료를 일정 비율로 혼합한 혼합소스를 동결건조한 해삼에 묻히는 혼합소스 첨가단계;
건조단계;
밀봉하여 포장하는 포장단계;를 포함하는 것을 특징으로 하는 간편식 조미건조해삼 제조방법.
Ripening and salting the sea cucumbers to remove foreign bodies and intestines, and to prepare the first stage;
A washing step of washing with purified water;
Foreign body removal step of breaking the stomach to remove the intestines and foreign bodies;
A soaking step called by dipping and pressing the sea cucumber with fingers;
Sterilization step of sterilization by immersion in boiling water;
Freezing step;
Freeze drying step;
Mixing source addition step of buried in the lyophilized sea cucumber mixed source mixed with a certain ratio of each raw material;
Drying step;
Simple seasoning sea cucumber manufacturing method comprising a; packing step of sealing and packing.
The method of claim 1, wherein the seasoning and salting step is a simple seasoned dried sea cucumber manufacturing method characterized in that the second and third seasoning of the salted sea cucumber after the first salted.
The method of claim 2, wherein the simple seasoning dried sea cucumber manufacturing method characterized in that the freezing before the lyophilization step.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR950028665A (en) * | 1994-04-07 | 1995-11-22 | 손종업 | How to prepare instant seafood food |
| KR100845021B1 (en) * | 2007-11-14 | 2008-07-09 | 이윤성 | A method of vacuum freeze drying squid chips |
| KR101239676B1 (en) * | 2012-03-20 | 2013-03-06 | 김대희 | Saltless dried sea cucumber and its manufacturing methods |
| KR101735164B1 (en) * | 2014-11-25 | 2017-05-12 | 배순희 | mixing method of freeze-drying dried sea cucumber and source using pouch |
| KR101751785B1 (en) * | 2016-09-21 | 2017-06-28 | 에스엠생명공학(주) | Manufacturing method of soy sauce containing sea cucumbers |
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2018
- 2018-02-12 KR KR1020180016947A patent/KR102167752B1/en active IP Right Grant
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR950028665A (en) * | 1994-04-07 | 1995-11-22 | 손종업 | How to prepare instant seafood food |
| KR100845021B1 (en) * | 2007-11-14 | 2008-07-09 | 이윤성 | A method of vacuum freeze drying squid chips |
| KR101239676B1 (en) * | 2012-03-20 | 2013-03-06 | 김대희 | Saltless dried sea cucumber and its manufacturing methods |
| KR101735164B1 (en) * | 2014-11-25 | 2017-05-12 | 배순희 | mixing method of freeze-drying dried sea cucumber and source using pouch |
| KR101751785B1 (en) * | 2016-09-21 | 2017-06-28 | 에스엠생명공학(주) | Manufacturing method of soy sauce containing sea cucumbers |
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