KR20200065737A - Manufacturing method of abalone boiled in soy and abalone boiled in soy manufactured by the same - Google Patents
Manufacturing method of abalone boiled in soy and abalone boiled in soy manufactured by the same Download PDFInfo
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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
- A23L17/50—Molluscs
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
Abstract
Description
본 발명은 전복 장조림의 제조방법 및 그 전복 장조림에 관한 것으로, 보다 상세하게는, 전복의 영양분을 유지시켜 장시간 보관할 수 있고, 전복 특유의 비린 냄새 및 맛을 제거할 수 있는 전복 장조림의 제조방법 및 그 전복 장조림에 관한 것이다.The present invention relates to a method of manufacturing abalone jangjorim and its abalone jangjorim, and more specifically, a method of manufacturing abalone jangjorim, which can maintain nutrients of abalone and store for a long time, and remove the fishy odor and taste peculiar to abalone. It is about the abalone jangjorim.
일반적으로, 전복은 맛이 좋아, 생전복이나, 전복을 건조한 제품 및, 죽의 형태로 소비되는 고가의 연안 수산물이다. 특히, 생전복이 가진 특유의 조직감은 소비자들이 전복을 즐겨 찾는 이유 중 하나이며, 생전복 상태로 먹으면 오돌오돌 씹히는 질감을 맛볼 수 있고, 감칠맛을 느끼려면 전복을 익혀서 먹기도 한다.In general, abalone has a good taste, is abalone or is an expensive dried marine product consumed in the form of dried products and porridge. In particular, the unique texture of raw abalone is one of the reasons that consumers enjoy abalone, and when eaten in a raw abalone state, you can taste the texture of chewy, and if you want to feel rich, you can cook abalone.
또한, 상기 전복은 아르기닌(arginine)이라는 아미노산이 타 식품에 비해 월등히 풍부하고, 특히 전복은 풍부한 단백질에 글루탐산(glutamic acid, 뇌에 공급되는 두 가지 영양소 중 하나, 포도당과 지방을 대사시키는데 도움을 준다. 중앙 신경계로부터 암모니아를 제거하여 신장으로 운반하여 준다)과 로이신 및 아르기닌 등의 아미노산이 풍부하기 때문에 독특한 단맛을 낼 뿐만 아니라, 철을 비롯하여 마그네슘과 구리 등의 무기질과 여러 가지 비타민의 함량이 풍부하다.In addition, the abalone has an amino acid called arginine that is significantly richer than other foods, and in particular, abalone helps to metabolize glucose and fat, glutamic acid, one of two nutrients supplied to the brain. It removes ammonia from the central nervous system and transports it to the kidneys), and because it is rich in amino acids such as leucine and arginine, it not only gives a unique sweet taste, but also contains a variety of vitamins, minerals such as magnesium, copper, iron, and various vitamins. .
즉 상기 전복은, 식품학적 측면으로 볼 때, 오래전부터 우리나라와 중국 및 일본 등지에서 상당히 귀하게 여기는 기능성 수산물이어서 시장가치가 매우 높으며, 여러 가지 영양소를 포함하고 있어 약용 및 기능성 물질로 알려지고 있는바, 상기 전복이 포함하고 있는 영양소에는 기 설명된 것 외에도, 니아신(nicotinic acid)단백질과 당질 및 셀레늄 등도 있다.In other words, the abalone is a functional aquatic product that has been highly valued in Korea, China, and Japan for a long time in terms of food, and has a very high market value, and is known as a medicinal and functional substance because it contains various nutrients. , In addition to the above-described nutrients contained in the abalone, there are also niacin (nicotinic acid) protein and sugar and selenium.
또한, 상기 전복에는 특히 단백질과 비타민이 풍부하여 피부미용, 자양강장, 산후조리 및, 허약체질 등에 탁월한 효능이 있어 식용뿐만 아니라, 약용을 목적으로 널리 사용되고 있다.In addition, the abalone is particularly rich in protein and vitamins, so it has excellent effects on skin beauty, nutritious tonic, postpartum cooking, and weak constitution, and is widely used for medicinal purposes as well as for edible use.
그리고 상기 전복에는, 타우린이 다량 함유되어 있는바, 상기 타우린은 담석용해 및 간장의 해독기능을 강화하고, 콜레스테롤의 저하와 심장기능 향상 및 시력 회복에 효과가 있어, 상기 타우린이 함유된 전복을 섭취함으로써, 병후의 원기회복, 피로회복, 항산화 활성, 아질산염 소거능력, 혈압강하 및 항 혈전 효과 등을 얻을 수 있다.And the abalone contains a large amount of taurine. The taurine enhances gallstone dissolution and liver detoxification, has an effect on lowering cholesterol, improving heart function, and recovering vision, and ingesting abalone containing the taurine. By doing so, it is possible to obtain rejuvenation, fatigue recovery, antioxidant activity, nitrite scavenging ability, blood pressure lowering and antithrombotic effects after the disease.
그러나 상기 전복은, 워낙 고가의 수산물일 뿐만 아니라, 섭취시까지 전복의 신선도를 유지하여야 하므로, 장시간 보관이 어려워 일반인들은 저가로 쉽게 전복을 먹기 힘들다는 문제점이 있었다.However, the abalone is not only an expensive marine product, but also must maintain the freshness of the abalone until ingestion, so it is difficult to store for a long time, so the general public has a problem that it is difficult to eat abalone easily at low cost.
또한, 상기 전복이 가진 특유의 비린 냄새 및 맛은, 전복을 삶거나 가열을 하여도 쉽게 없어지지가 않아서, 비린 음식을 싫어하는 소비자들에게는 전복을 섭취할 시 거부감을 일으킬 수 있다는 문제점이 있다.In addition, the peculiar fishy smell and taste of the abalone are not easily lost even when the abalone is boiled or heated, and there is a problem in that consumers who dislike fishy foods may experience a feeling of rejection when eating abalone.
본 발명의 기술적 과제는, 전복의 영양분을 그대로 유지시켜 장시간 변질없이 보관할 수 있고 전복 특유의 비린 냄새 및 맛을 제거함으로써, 전복의 효능에 의한 건강증진에 기여하면서도 보관성을 높여 구매 만족도를 향상시킬 수 있고, 남녀노소가 거부감없이 기호식품으로 즐길 수 있는 전복 장조림의 제조방법 및 그 전복 장조림을 제공하는 것이다.The technical problem of the present invention is to keep the nutrients of the abalone as it is and to store it for a long time without deterioration, and remove the peculiar smell and taste peculiar to the abalone, thereby contributing to health promotion by the effect of the abalone and improving storage, thereby improving purchase satisfaction. It is to provide a method of manufacturing abalone jangjorim, which can be enjoyed as a preference food by men and women of all ages, and the abalone jangjorim.
본 발명이 이루고자 하는 기술적 과제는 이상에서 언급한 기술적 과제로 제한되지 않으며, 언급되지 않은 또 다른 기술적 과제들은 아래의 기재로부터 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 명확하게 이해될 수 있을 것이다.The technical problems to be achieved by the present invention are not limited to the technical problems mentioned above, and other technical problems not mentioned can be clearly understood by those skilled in the art from the following description. There will be.
상기 기술적 과제는, 물 100중량부에 대하여, 양파 5 내지 10중량부, 대파 3 내지 10중량부, 매실청 3 내지 10중량부, 마늘 2 내지 5중량부, 생강 1 내지 3중량부, 고추 1 내지 2중량부, 레몬 1 내지 2 중량부, 통후추 0.1 내지 0.5중량부 및 월계수잎 0.1 내지 0.3중량부를 혼합하고, 110℃ 내지 130℃의 온도로 2시간 가열하여 조리하는 제1 육수 제조단계; 상기 제1 육수 100중량부에 대하여, 간장 30 내지 50중량부, 물엿 10 내지 15중량부 및 맛술 5 내지 10중량부를 혼합하고, 90℃ 내지 110℃의 온도로 30분간 가열하여 조리하는 제2 육수 제조단계; 상기 제2 육수에 전복을 넣고, 100℃의 온도로 10분간 가열하여 조리하는 전복 조리단계; 상기 전복 조리단계 후, 상기 제2 육수에서 전복을 건져낸 후, 제2 육수를 70℃ 내지 80℃의 온도로 30분간 재가열하여 조리하는 제2 육수 재가열단계; 및 상기 제2 육수 재가열단계에 의해 제조된 제2 육수를 냉각시킨 후, 제2 육수 100중량부에 대하여, 전복 50 내지 80중량부를 넣고 일정시간 숙성하는 전복 숙성단계;를 포함하는 것을 특징으로 하는 전복 장조림의 제조방법에 의해 달성된다.The technical problem is, with respect to 100 parts by weight of water, onion 5 to 10 parts by weight, leek 3 to 10 parts by weight, plum plum 3 to 10 parts by weight, garlic 2 to 5 parts by weight, ginger 1 to 3 parts by weight, pepper 1 1 to 2 parts by weight, 1 to 2 parts by weight of lemon, 0.1 to 0.5 parts by weight of whole pepper and 0.1 to 0.3 parts by weight of laurel leaves, the first broth preparation step of cooking by heating for 2 hours at a temperature of 110°C to 130°C; The second broth mixed with 30 to 50 parts by weight of soy sauce, 10 to 15 parts by weight of starch syrup and 5 to 10 parts by weight of sake, and heated to 90°C to 110°C for 30 minutes with respect to 100 parts by weight of the first broth Manufacturing steps; An abalone cooking step in which the abalone is put in the second broth and heated to a temperature of 100° C. for 10 minutes to cook; After the abalone cooking step, after removing the abalone from the second broth, the second broth reheating step of reheating the second broth to a temperature of 70°C to 80°C for 30 minutes to cook; And after cooling the second broth prepared by the second broth reheating step, with respect to 100 parts by weight of the second broth, abalone aging step of 50 to 80 parts by weight of abalone and aged for a certain period of time; It is achieved by the method of manufacturing abalone jangjorim.
또한, 상기 전복 숙성단계에서, 고명으로 은행, 잣, 통깨 및 실고추를 넣는 것을 특징으로 한다.In addition, in the abalone ripening step, it is characterized by putting ginkgo, pine nut, sesame and red pepper as garnish.
또한, 상기 전복 장조림의 제조방법에 의해 제조되는 것을 특징으로 하는 전복 장조림을 제공한다.In addition, it provides an abalone jangjorim, characterized in that it is manufactured by the method of manufacturing the abalone jangjorim.
본 발명에 의하면, 제1 육수를 기초로 하여 제2 육수를 제조하고, 제2 육수에 전복을 넣고 조리하며, 제2 육수에서 전복을 건져내고 재가열하여 조린 후, 냉각된 제2 육수에 전복을 넣어 숙성시키는 과정을 통해 전복의 영양분을 그대로 유지시켜 장시간 변질없이 보관할 수 있고 전복 특유의 비린 냄새 및 맛을 제거함으로써, 전복의 효능에 의한 건강증진에 기여하면서도 보관성을 높여 구매 만족도를 향상시킬 수 있고, 남녀노소 모두 거부감없이 즐길 수 있는 기호도를 향상시킬 수 있는 유용한 효과를 갖는다.According to the present invention, the second broth is prepared based on the first broth, the abalone is cooked with the second broth, the abalone is removed from the second broth, reheated and cooked, and then the abalone is put into the cooled second broth. Through the aging process, the nutrients of the abalone can be maintained and stored for a long time without deterioration, and by removing the peculiar smell and taste of abalone, it contributes to the health promotion by the effect of the abalone, while improving storage and improving purchase satisfaction. , Both men and women of all ages have a useful effect to improve the preferences that can be enjoyed without a sense of rejection.
도 1은 본 발명에 따른 전복 장조림의 제조방법을 보인 순서도이다.1 is a flow chart showing a method of manufacturing abalone jangjorim according to the present invention.
이하, 첨부된 도면을 참조하여 본 발명의 바람직한 실시예들을 상세하게 설명하면 다음과 같다. 다만, 본 발명을 설명함에 있어서, 이미 공지된 기능 혹은 구성에 대한 설명은 본 발명의 요지를 명료하게 하기 위하여 생략하기로 한다.Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. However, in describing the present invention, descriptions of already known functions or configurations will be omitted to clarify the gist of the present invention.
본 발명에 따른 전복 장조림의 제조방법은, 도 1에 도시된 바와 같이, 제1 육수 제조단계(S10)와, 제2 육수 제조단계(S20)와, 전복 조리단계(S30)와, 제2 육수 재가열단계(S40)와, 그리고 전복 숙성단계(S50)를 포함한다.The method of manufacturing abalone jangjorim according to the present invention, as shown in Figure 1, the first broth manufacturing step (S10), the second broth manufacturing step (S20), the abalone cooking step (S30), and the second broth It includes a reheating step (S40) and an abalone aging step (S50).
(1) 제1 육수 제조단계(S10)(1) First broth manufacturing step (S10)
제1 육수 제조단계(S10)는 전복 장조림의 제조시 필요한 육수를 제조하는 단계이다.The first broth manufacturing step (S10) is a step of manufacturing broth required for the manufacture of abalone jangjorim.
이러한 제1 육수 제조단계(S10)에서는 물, 양파, 대파, 매실청, 마늘, 생강, 고추, 레몬, 통후추 및 월계수를 혼합하여 제1 육수를 제조하게 된다. 즉, 제1 육수는 물 100중량부에 대하여, 양파 5 내지 10중량부, 대파 3 내지 10중량부, 매실청 3 내지 10중량부, 마늘 2 내지 5중량부, 생강 1 내지 3중량부, 고추 1 내지 2중량부, 레몬 1 내지 2 중량부, 통후추 0.1 내지 0.5중량부 및 월계수잎 0.1 내지 0.3중량부를 혼합하고, 혼합물을 110℃ 내지 130℃의 온도로 2시간 가열하여 조리함으로써 제조할 수 있게 된다.In the first broth manufacturing step (S10), first broth is prepared by mixing water, onion, green onion, plum plum, garlic, ginger, red pepper, lemon, whole pepper and laurel. That is, the first broth is based on 100 parts by weight of water, 5 to 10 parts by weight of onions, 3 to 10 parts by weight of green onions, 3 to 10 parts by weight of plums, 2 to 5 parts by weight of garlic, 1 to 3 parts by weight of ginger, pepper 1 to 2 parts by weight, 1 to 2 parts by weight of lemon, 0.1 to 0.5 parts by weight of whole pepper and 0.1 to 0.3 parts by weight of laurel leaves are mixed, and the mixture is heated to a temperature of 110°C to 130°C for 2 hours to be cooked. do.
여기서 양파, 대파, 매실청, 마늘, 고추 및 레몬은 제1 육수의 깊은 맛을 높이기 위해 첨가되는 재료이고, 생강, 통후추 및 월계수잎은 전복 특유의 비린 냄새 및 맛을 제거하기 위해 첨가되는 재료이다.Here, onion, green onion, plum plum, garlic, red pepper and lemon are ingredients added to increase the deep taste of the first broth, and ginger, whole pepper and bay leaf are ingredients added to remove the fishy odor and taste peculiar to abalone. .
이와 같이, 제1 육수 제조단계(S10)는 전복 장조림의 제조를 위해 물, 양파, 대파, 매실청, 마늘, 생강, 고추, 레몬, 통후추 및 월계수를 혼합하고 이를 센불에서 일정시간 가열하여 조리함으로써 제1 육수를 제조할 수 있게 되는 것이다.As described above, in the first broth manufacturing step (S10), water, onion, green onion, plum plum, garlic, ginger, red pepper, lemon, whole pepper and laurel are mixed and cooked by heating them for a certain period of time in order to prepare abalone jangjorim. It is possible to manufacture the first broth.
(2) 제2 육수 제조단계(S20)(2) Second broth manufacturing step (S20)
제2 육수 제조단계(S20)는 제1 육수 제조단계(S10)에 의해 제조된 제1 육수에 간장, 물엿 및 맛술을 혼합하여 제조하는 단계이다.The second broth production step (S20) is a step of mixing the first broth prepared by the first broth production step (S10) with soy sauce, starch syrup and sake.
이러한 제2 육수 제조단계(S20)에서는 제1 육수 제조단계에 의해 완성된 제1 육수에 간장, 물엿 및 맛술을 혼합하여 제2 육수를 제조하게 된다. 즉, 제2 육수는 제1 육수 100중량부에 대하여, 간장 30 내지 50중량부, 물엿 10 내지 15중량부 및 맛술 5 내지 10중량부를 혼합하고, 혼합물을 90℃ 내지 110℃의 온도로 30분간 가열하여 조리함으로써 제조할 수 있게 된다.In the second broth production step (S20), soy sauce, starch syrup and sake are mixed with the first broth prepared by the first broth production step to produce a second broth. That is, the second broth is mixed with 30 to 50 parts by weight of soy sauce, 10 to 15 parts by weight of starch syrup, and 5 to 10 parts by weight of sake from 100 parts by weight of the first broth, and the mixture is heated at a temperature of 90°C to 110°C for 30 minutes. It can be manufactured by cooking by heating.
이와 같이, 제2 육수 제조단계(S20)는 전복 장조림의 제조를 위해 제1 육수에 간장, 물엿 및 맛술을 혼합하고 이를 중불에서 일정시간 가열하여 조리함으로써 제2 육수를 제조할 수 있게 되는 것이다.In this way, the second broth production step (S20) is to prepare the second broth by mixing soy sauce, starch syrup and sake with the first broth for heating for a certain period of time over medium heat for cooking.
(3) 전복 조리단계(S30)(3) Abalone cooking step (S30)
전복 조리단계(S30)는 제2 육수 제조단계(S20)에 의해 제조된 제2 육수에 전복을 넣어 일정시간 가열하여 조리하는 단계이다. 즉, 전복 조리단계(S30)에서는 제2 육수에 전복을 넣고 100℃의 온도로 10분간 가열하여 조리하게 된다.The abalone cooking step (S30) is a step in which the abalone is put in the second broth prepared by the second broth manufacturing step (S20) and heated for a predetermined time to cook. That is, in the abalone cooking step (S30), the abalone is put in the second broth and heated to a temperature of 100° C. for 10 minutes to cook.
이와 같이, 전복 조리단계(S30)는 제2 육수에 전복을 넣고 일정시간 가열하여 조리함으로써 생전복을 익히고 이와 동시에 제2 육수의 맛이 전복에 깊이 스며들도록 할 수 있게 되는 것이다.In this way, the abalone cooking step (S30) is to cook the abalone by putting the abalone in the second broth and heating it for a certain period of time, thereby allowing the taste of the second broth to deeply permeate the abalone.
(4) 제2 육수 재가열단계(S40)(4) Second broth reheating step (S40)
제2 육수 재가열단계(S40)는 전복 조리단계(S30)에서 조리된 전복을 건져내고 제2 육수를 재가열하여 조리하는 단계이다. 즉, 제2 육수 재가열단계(S40)에서는 제2 육수에서 조리된 전복을 건져낸 후, 제2 육수를 70℃ 내지 80℃의 온도로 30분간 재가열하여 조리하게 된다.The second broth reheating step (S40) is a step of removing the abalone cooked in the abalone cooking step (S30) and reheating the second broth to cook. That is, in the second broth reheating step (S40), after the abalone cooked in the second broth is removed, the second broth is reheated to a temperature of 70°C to 80°C for 30 minutes to cook.
이와 같이, 제2 육수 재가열단계(S40)는 전복이 제거된 제2 육수를 약불에서 일정시간 재가열하여 조리함으로써 제2 육수의 깊은 맛을 더욱 극대화시킬 수 있게 되는 것이다.In this way, the second broth reheating step (S40) is to maximize the deep taste of the second broth by reheating and cooking the second broth from which the abalone has been removed for a certain period of time over low heat.
(5) 전복 숙성단계(S50)(5) Abalone ripening stage (S50)
전복 숙성단계(S50)는 전복 조리단계(S30)에 의해 준비된 전복과 제2 육수 재가열단계(S40)에 의해 제조된 제2 육수를 혼합하여 일정시간 숙성하는 단계이다. 즉, 전복 숙성단계(S50)에서는 제2 육수 재가열단계(S40)에 의해 제조된 제2 육수를 냉각시킨 후, 제2 육수 100중량부에 대하여, 전복 50 내지 80중량부를 넣고 2 내지 3일간 숙성하게 된다.The abalone aging step (S50) is a step of aging the abalone prepared by the abalone cooking step (S30) and the second broth prepared by the second broth reheating step (S40) for a predetermined time. That is, in the abalone aging step (S50), after cooling the second broth prepared by the second broth reheating step (S40), 50 to 80 parts by weight of abalone is added to 100 parts by weight of the second broth and aged for 2 to 3 days. Is done.
이러한 전복 숙성단계(S50)에서는 전복 장조림의 맛을 높일 수 있도록 고명이 추가적으로 첨가되게 된다. 이때, 고명은 은행, 잣, 통깨 및 실고추를 포함할 수 있다.In the abalone aging step (S50), garnish is additionally added to increase the taste of abalone jangjorim. At this time, the garnish may include ginkgo, pine nut, sesame and red pepper.
이와 같이, 전복 숙성단계(S50)는 전복 조리단계(S30)에 의해 준비된 전복과 제2 육수 재가열단계(S40)에 의해 준비된 제2 육수를 혼합하여 저온냉장고에서 일정시간 숙성시킴으로써 전복 장조림을 완성할 수 있게 되는 것이다.In this way, the abalone aging step (S50) is mixed with the abalone prepared by the abalone cooking step (S30) and the second broth prepared by the second broth reheating step (S40), and aged in a low-temperature refrigerator for a certain period of time to complete the abalone stew. It is possible.
먼저, 물 100중량부에 대하여, 양파 8중량부, 대파 7중량부, 매실청 5중량부, 마늘 3중량부, 생강 2중량부, 고추 1중량부, 레몬 1중량부, 통후추 0.3중량부 및 월계수잎 0.2중량부를 혼합하고, 110℃ 내지 130℃의 온도로 2시간 가열하여 제1 육수를 제조하였다.First, with respect to 100 parts by weight of water, 8 parts by weight of onion, 7 parts by weight of leek, 5 parts by weight of plum, 3 parts by weight of garlic, 2 parts by weight of ginger, 1 part by weight of pepper, 1 part by weight of lemon, 0.3 parts by weight of whole pepper, and The first broth was prepared by mixing 0.2 parts by weight of laurel leaves and heating for 2 hours at a temperature of 110°C to 130°C.
이후, 제1 육수 100중량부에 대하여, 간장 40중량부, 물엿 13중량부 및 맛술 7중량부를 혼합하고, 90℃ 내지 110℃의 온도로 30분간 가열하여 제2 육수를 제조하였다.Thereafter, with respect to 100 parts by weight of the first broth, 40 parts by weight of soy sauce, 13 parts by weight of starch syrup and 7 parts by weight of sake were mixed, and heated to a temperature of 90°C to 110°C for 30 minutes to prepare a second broth.
이후, 제2 육수에 깨끗히 씻은 전복을 넣고, 100℃의 온도로 10분간 가열하여 생전복을 익히고 이와 동시에 제2 육수의 맛이 전복에 깊이 스며들도록 하였다.Subsequently, the washed abalone was put in the second broth, and heated to a temperature of 100° C. for 10 minutes to cook raw abalone, and at the same time, the taste of the second broth soaked deeply in the abalone.
이후, 제2 육수를 냉각시켜 전복을 건져낸 후, 제2 육수를 70℃ 내지 80℃의 온도로 30분간 재가열하였다. 이는, 제2 육수의 맛을 더욱 극대화시키기 위한 것이다.Thereafter, after the second broth was cooled and dried, the second broth was reheated to a temperature of 70°C to 80°C for 30 minutes. This is to further maximize the taste of the second broth.
이후, 제2 육수를 완전히 냉각시킨 후, 제2 육수 100중량부에 대하여, 전복 80중량부를 넣고 저온냉장고에서 3일간 숙성시킴으로써 전복 장조림을 완성하였다.Subsequently, after the second broth was completely cooled, boiled abalone was completed by adding 80 parts by weight of abalone to 100 parts by weight of the second broth and aging in a low-temperature refrigerator for 3 days.
관능검사Sensory test
상기 실시예에 의해 제조된 전복 장조림과 종래의 전복 장조림을 소비자 30명을 대상으로 하여 관능검사를 실시하였다. 관능검사는 맛(비린 맛 포함), 냄새 및 기호도 등에 대해 실시하였다. 관능평점은(1: 매우 나쁨, 2: 나쁨, 3: 보통, 4: 좋음, 5: 매우 좋음)으로 평가하였고, 그 값을 하기의 표 1에 나타냈었다. 한편, 하기의 지수는 그 숫자가 높을수록 우수한 것이다.A sensory test was performed for 30 consumers of abalone jangjorim prepared according to the above example and conventional abalone jangrimrim. Sensory tests were conducted on taste (including fishy taste), odor and preference. The sensory rating was evaluated as (1: very bad, 2: bad, 3: moderate, 4: good, 5: very good), and the values are shown in Table 1 below. On the other hand, the lower the index is, the higher the number is.
상기 관능검사 결과에서 확인되는 바와 같이, 본 실시예에 의해 제조되는 전복 장조림은 종래의 전복 장조림보다 맛, 냄새 및 기호도 측면에서 모두 월등히 뛰어남을 알 수 있었다.As can be seen from the sensory test results, it was found that the abalone jangjorim prepared by the present embodiment was superior in terms of taste, smell, and taste in comparison to the conventional abalone jangjorim.
이상 설명한 바와 같이, 본 발명에 따른 전복 장조림의 제조방법 및 그 전복장조림은, 제1 육수를 기초로 하여 제2 육수를 제조하고, 제2 육수에 전복을 넣고 조리하며, 제2 육수에서 전복을 건져내고 재가열하여 조린 후, 냉각된 제2 육수에 전복을 넣어 숙성시키는 과정을 통해 전복의 영양분을 그대로 유지시켜 장시간 변질없이 보관할 수 있고 전복 특유의 비린 냄새 및 맛을 제거함으로써, 전복의 효능에 의한 건강증진에 기여하면서도 보관성을 높여 구매 만족도를 향상시킬 수 있고, 남녀노소 모두 거부감없이 즐길 수 있는 기호도를 향상시킬 수 있다.As described above, the method for manufacturing abalone jangjorim according to the present invention and its abalone jangrim is prepared by preparing a second broth based on the first broth, adding the abalone to the second broth, and cooking the abalone in the second broth. After salvation and reheating, boiled abalone is placed in the cooled second broth to preserve the nutrients of the abalone as it is, and can be stored for a long time without deterioration.By removing the peculiar smell and taste peculiar to the abalone, health by the effect of abalone While contributing to the enhancement, it is possible to improve the satisfaction of purchase by increasing the storage, and improve the preference for both men and women to enjoy without feeling rejected.
앞에서, 본 발명의 특정한 실시예가 설명되고 도시되었지만 본 발명은 기재된 실시예에 한정되는 것이 아니고, 본 발명의 사상 및 범위를 벗어나지 않고 다양하게 수정 및 변형할 수 있음은 이 기술의 분야에서 통상의 지식을 가진 자에게 자명한 일이다. 따라서, 그러한 수정예 또는 변형예들은 본 발명의 기술적 사상이나 관점으로부터 개별적으로 이해되어서는 안 되면, 변형된 실시예들은 본 발명의 특허청구범위에 속한다 하여야 할 것이다.In the foregoing, although specific embodiments of the present invention have been described and illustrated, the present invention is not limited to the described embodiments, and it is common knowledge in the art that various modifications and variations can be made without departing from the spirit and scope of the present invention. It is obvious to those who have it. Therefore, such modifications or variations should not be individually understood from the technical spirit or viewpoint of the present invention, the modified embodiments should belong to the claims of the present invention.
Claims (3)
상기 제1 육수 100중량부에 대하여, 간장 30 내지 50중량부, 물엿 10 내지 15중량부 및 맛술 5 내지 10중량부를 혼합하고, 90℃ 내지 110℃의 온도로 30분간 가열하여 조리하는 제2 육수 제조단계;
상기 제2 육수에 전복을 넣고, 100℃의 온도로 10분간 가열하여 조리하는 전복 조리단계;
상기 전복 조리단계 후, 상기 제2 육수에서 전복을 건져낸 후, 제2 육수를 70℃ 내지 80℃의 온도로 30분간 재가열하여 조리하는 제2 육수 재가열단계; 및
상기 제2 육수 재가열단계에 의해 제조된 제2 육수를 냉각시킨 후, 제2 육수 100중량부에 대하여, 전복 50 내지 80중량부를 넣고 일정시간 숙성하는 전복 숙성단계;를 포함하는 것을 특징으로 하는 전복 장조림의 제조방법.With respect to 100 parts by weight of water, onion 5 to 10 parts by weight, onion 3 to 10 parts by weight, plum plum 3 to 10 parts by weight, garlic 2 to 5 parts by weight, ginger 1 to 3 parts by weight, pepper 1 to 2 parts by weight, 1 to 2 parts by weight of lemon, 0.1 to 0.5 parts by weight of whole pepper and 0.1 to 0.3 parts by weight of laurel leaves, and heated for 2 hours at a temperature of 110° C. to 130° C. to prepare a first broth;
The second broth prepared by mixing 30 to 50 parts by weight of soy sauce, 10 to 15 parts by weight of starch syrup and 5 to 10 parts by weight of sake, with respect to 100 parts by weight of the first broth, and heating at a temperature of 90°C to 110°C for 30 minutes. Manufacturing steps;
An abalone cooking step in which the abalone is put in the second broth and heated to a temperature of 100° C. for 10 minutes to cook;
After the abalone cooking step, after removing the abalone from the second broth, the second broth reheating step of reheating the second broth to a temperature of 70°C to 80°C for 30 minutes to cook; And
Abalone aging step comprising: after cooling the second broth prepared by the second broth reheating step, adding 50 to 80 parts by weight of abalone with respect to 100 parts by weight of the second broth and aging for a certain period of time. Manufacturing method of Jangjorim.
상기 전복 숙성단계에서, 고명으로 은행, 잣, 통깨 및 실고추를 넣는 것을 특징으로 하는 전복 장조림의 제조방법.According to claim 1,
In the aging step of abalone, a method of manufacturing abalone jangjorim, characterized by adding ginkgo, pine nut, sesame, and red pepper as garnish.
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| KR101156353B1 (en) | 2009-11-12 | 2012-06-13 | 이철 | Method for manufacturing abalone boiled in soy |
| KR101638444B1 (en) | 2015-11-17 | 2016-07-11 | 차연아 | Manufacturing method of abalone boiled in soy and abalone boiled in soy manufactured by the same |
| KR101813084B1 (en) | 2015-03-19 | 2017-12-29 | 주식회사 바다본 | Manufacturing method of abalone shiitake jangjorim |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101156353B1 (en) | 2009-11-12 | 2012-06-13 | 이철 | Method for manufacturing abalone boiled in soy |
| KR101813084B1 (en) | 2015-03-19 | 2017-12-29 | 주식회사 바다본 | Manufacturing method of abalone shiitake jangjorim |
| KR101638444B1 (en) | 2015-11-17 | 2016-07-11 | 차연아 | Manufacturing method of abalone boiled in soy and abalone boiled in soy manufactured by the same |
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