KR20200108965A - Korean sausage filled with sea food materials and manufacturing method thereof - Google Patents
Korean sausage filled with sea food materials and manufacturing method thereof Download PDFInfo
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- KR20200108965A KR20200108965A KR1020190027833A KR20190027833A KR20200108965A KR 20200108965 A KR20200108965 A KR 20200108965A KR 1020190027833 A KR1020190027833 A KR 1020190027833A KR 20190027833 A KR20190027833 A KR 20190027833A KR 20200108965 A KR20200108965 A KR 20200108965A
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- sundae
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 235000013580 sausages Nutrition 0.000 title abstract 11
- 238000011049 filling Methods 0.000 claims abstract description 16
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 4
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- 240000007594 Oryza sativa Species 0.000 description 2
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- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
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- ZDXPYRJPNDTMRX-VKHMYHEASA-N L-glutamine Chemical compound OC(=O)[C@@H](N)CCC(N)=O ZDXPYRJPNDTMRX-VKHMYHEASA-N 0.000 description 1
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- 235000013330 chicken meat Nutrition 0.000 description 1
- CCRCUPLGCSFEDV-UHFFFAOYSA-N cinnamic acid methyl ester Natural products COC(=O)C=CC1=CC=CC=C1 CCRCUPLGCSFEDV-UHFFFAOYSA-N 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 235000020639 clam Nutrition 0.000 description 1
- 235000003373 curcuma longa Nutrition 0.000 description 1
- 210000004207 dermis Anatomy 0.000 description 1
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- 235000013312 flour Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 description 1
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- 229930014626 natural product Natural products 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- 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
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
- A23L31/10—Yeasts or derivatives thereof
- A23L31/15—Extracts
-
- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Abstract
Description
본 발명은 해물 순대 및 이의 제조방법에 관한 것이다.The present invention relates to a seafood sundae and a method for manufacturing the same.
대한민국 등록특허 제1666011호(등록일자: 2016.10.7, 발명의 명칭: 전주 10미를 이용한 콩나물 미나리 순대의 제조방법)는 (a) 찹쌀밥 2776g, 돼지고기 470g, 미나리 300g, 콩나물 300g, 마늘 64g, 대파 120g, 생강 6g, 대두 8g, 흑설탕 16g, 후추 4g, 조미료 18g, 굴소스 534g 및 돈혈 363g을 혼합하여 순대소를 준비하는 단계; 및 (b) 순대창을 밀가루로 세척한 후 생강, 계피, 팔각, 육계, 정향, 진피, 산초, 오향분 및 터메릭의 한약재를 첨가하여 24시간 동안 숙성시킨 순대창 속에 상기 (a)단계의 준비한 순대소를 충진하여, 85℃에서 20분 동안 가열하고 5~10분간 뜸들인 후 냉각하고, 95℃에서 60분 동안 가열하고 냉각하는 단계를 포함하여 제조하는 것을 특징으로 하는 콩나물 미나리 순대의 제조방법이 개시되어 있다.Republic of Korea Patent Registration No. 1666011 (Registration Date: October 7, 2016, Title of Invention: Method for manufacturing bean sprouts parsley sundae using 10 rice of Jeonju) is (a) glutinous rice 2776g, pork 470g, parsley 300g, bean sprouts 300g, garlic 64g , A step of preparing sundaeso by mixing leek 120g, ginger 6g, soybean 8g, brown sugar 16g, pepper 4g, seasoning 18g, oyster sauce 534g and pork blood 363g; And (b) after washing the sundaechang with flour, adding ginger, cinnamon, octagonal, broiler, clove, dermis, sancho, five flavors, and herbal medicinal herbs of turmeric in the sundaechang aged for 24 hours. Preparation of bean sprouts parsley sundae comprising the steps of filling prepared sundaeso, heating it at 85°C for 20 minutes, steaming for 5-10 minutes, cooling, heating and cooling at 95°C for 60 minutes The method is disclosed.
이러한 종래 기술은, 순대 특유의 이취가 저감되고 기호도가 향상되어 순대를 꺼리는 사람들도 꺼리지 않고 섭취할 수 있으며, 숙취해소에 효능이 뛰어난 콩나물 및 미나리와 고기 및 각종 양념을 적정량 혼합한 순대소를 이용하여 순대를 제조함으로써, 다양한 소비층이 선호하는 숙취해소 기능성을 지니면서 영양적으로도 우수한 순대를 제공한다고 주장하는 반면, 한약재의 함량을 확인할 수 없으며 콩나물 머리 부분이 육안으로 확인되어 풍미가 양호하지 못한 단점이 있었다.In this conventional technology, sundae's unique odor is reduced and preference is improved, so that even those who do not mind sundae can consume it without hesitation, and use of sundae beef, which is a mixture of bean sprouts and water parsley, meat and various seasonings with excellent efficacy in relieving hangovers. Soondae is manufactured, while claiming to provide excellent nutritionally, while having hangover-relieving functionality that various consumers prefer, but the content of herbal medicinal herbs cannot be confirmed, and the bean sprouts head was confirmed with the naked eye. There was a downside.
또한, 대한민국 등록특허 제0612817호(등록일자: 2006.8.8, 발명의 명칭: 해상물이 함유된 순대)는 내부 내용물이 제거된 돼지창자에 당면 및 야채의 혼합물로 구성된 순대소를 충진시켜 제조하고 순대소에는 결착력을 높이기 위한 삶아 으깬 고구마가 포함된 순대에 있어서, 순대의 최종 중량을 100으로 하였을 때에 명태 10~20 중량%, 오징어 5~10 중량%, 굴 2~5 중량%, 우렁이 2~5 중량%, 미역 10~20 중량% 중 선택된 1종 이상을 곱게 다져 혼합된 혼합해산물이 순대소에 추가로 포함하되, 상기 혼합해산물은 명태나 삼치 또는 명태와 삼치의 혼합물 10~20 중량%, 오징어나 쭈꾸미, 꼴뚜기 또는 오징어와 쭈꾸미 및 꼴뚜기의 혼합물 5~10 중량%, 굴 2~5 중량%, 우렁이나 골뱅이 또는 우렁이와 골뱅이의 혼합물 2~5중량%, 미역이나 다시마 또는 미역과 다시마의 혼합물 10~20 중량% 중 선택된 1종 이상을 곱게 다져 혼합하여 만들어진 것을 특징으로 하는 해산물을 함유한 순대가 개시되어 있다.In addition, Korean Patent Registration No. 0612817 (Registration Date: 2006.8.8, Title of Invention: Sundae Containing Marine Products) is manufactured by filling the pork intestine from which the internal contents are removed with Sundae-so consisting of a mixture of vermicelli and vegetables. In the sundae, which contains boiled and crushed sweet potatoes to increase the binding power, when the final weight of the sundae is 100, 10-20% by weight of pollock, 5-10% by weight of squid, 2-5% by weight of oysters, 2~ 5% by weight of seaweed, 10-20% by weight of seaweed 10-20% by weight of finely chopped and mixed mixed seafood is additionally included in Sundaeso, but the mixed seafood is 10-20% by weight of pollock or mackerel or a mixture of pollock and mackerel, Squid or octopus, squid or a mixture of squid and octopus and squid, 5-10% by weight, oyster 2-5% by weight, snail or snail or a mixture of snail and snail, 2-5% by weight, seaweed or kelp, or a mixture of seaweed and kelp Sundae containing seafood is disclosed, characterized in that made by finely chopped and mixed at least one selected from 10 to 20% by weight.
이러한 종래 기술은, 순대소를 제조할 때 포화지방산이 많이 포함된 육류 대신에 다양한 기능성분과 담백하고 깊은 풍미를 가지는 해산물을 혼합하여 사용한 건강식품일 뿐 아니라 기호도가 높은 해산물을 소재로 순대소를 제조함으로서 다양한 년령 층의 기호에 부응할 수 있는 반면, 해산물의 함량만 기재되어 있을 뿐 처리 또는 가공방법이 기재되어 있지 않아 당업자 수준에서 원활한 실시가 곤란한 단점이 있었다.This prior art is not only a health food using a mixture of various functional ingredients and seafood having a light and deep flavor instead of meat containing a lot of saturated fatty acid when manufacturing sundaeso, but also manufacturing sundaeso from seafood with high preference. By doing so, it is possible to meet the preferences of various age groups, but there is a disadvantage that it is difficult to perform smoothly at the level of a person skilled in the art because only the content of seafood is described, and processing or processing method is not described.
상기와 같은 문제점을 해결하고자 창출된 본 발명의 목적은, 해물 순대 소의 결집력을 개선하고 순대 외피의 터짐을 개선할 수 있는 해물 순대 및 이의 제조방법을 제공하는 데 있다.An object of the present invention created to solve the above problems is to provide a seafood sundae and a method for manufacturing the same, which can improve the concentration of seafood sundae cattle and improve the bursting of the shell of the sundae.
이러한 본 발명의 목적은, (a) 해물 순대 소를 준비하는 단계와; (b) 상기 해물 순대 소를 순대 외피에 충전한 후 상기 순대 외피를 폐쇄하는 단계와; (c) 상기 해물 순대 소가 충전된 해물 순대를 자숙한 후 냉각하여 해물 순대를 제조하는 단계로 이루어진 해물 순대 제조방법에 의해 달성될 수 있다.The object of the present invention, (a) and preparing a seafood sundae cattle; (b) filling the shell of the seafood sundae and closing the shell of the sundae; (c) It can be achieved by the seafood sundae manufacturing method comprising the step of preparing the seafood sundae by boiling the seafood sundae filled with the seafood sundae and cooling it.
바람직하게는, 본 발명의 상기 (a)단계는, (a)-1 세절된 해물 100 중량부에 대하여, 육류 5 ~ 40 중량부, 세절된 채소 5 ~ 55 중량부, 당면 10 ~ 25 중량부 및 양념 1 ~ 7 중량부를 혼합하여 초벌 순대 소를 제조하는 단계와; (a)-2 상기 초벌 순대 소 100 중량부에 대하여, 으깬 두부 3 ~ 5 중량부, 전분 1 ~ 3 중량부 및 부추 1 ~ 1.5 중량부를 더 첨가한 후 교반하는 단계와; (a)-3 상기 초벌 순대 소 100 중량부에 대하여, 버섯 발효 추출물 0.1 ~ 1.5 중량부 및 다시마 발효 추출물 1 ~ 5 중량부를 더 첨가하여 교반하여 해물 순대 소를 제조하는 단계로 이루어지되, 상기 버섯 발효 추출물은 정제수 100 중량부에 대하여, 세절된 건버섯 25 ~ 30 중량부, 설탕 10 ~ 15 중량부 및 자몽씨추출물 0.5 ~ 1.0 중량부를 밀폐용기에 충전한 후 25 ~ 30℃에서 6 ~ 9개월 발효한 다음 여과하여 제조되는 것을 특징으로 한다.Preferably, the step (a) of the present invention, (a)-1, based on 100 parts by weight of minced seafood, 5 to 40 parts by weight of meat, 5 to 55 parts by weight of chopped vegetables, 10 to 25 parts by weight of vermicelli And mixing 1 to 7 parts by weight of seasoning to prepare unglazed sundae cattle; (a)-2 adding 3 to 5 parts by weight of crushed tofu, 1 to 3 parts by weight of starch, and 1 to 1.5 parts by weight of leek based on 100 parts by weight of the uncooked sundae beef, followed by stirring; (a)-3 Consists of preparing a seafood sundae cattle by stirring by adding 0.1 to 1.5 parts by weight of mushroom fermentation extract and 1 to 5 parts by weight of kelp fermentation extract based on 100 parts by weight of the uncooked sundae beef, the mushroom Fermented extract is charged with 25 to 30 parts by weight of chopped dried mushrooms, 10 to 15 parts by weight of sugar and 0.5 to 1.0 parts by weight of grapefruit seed extract in an airtight container, and then at 25 to 30°C for 6 to 9 months It characterized in that it is produced by filtration after fermentation.
바람직하게는, 본 발명의 상기 (b)단계는, (b)-1 상기 순대 외피의 일단을 폐쇄한 후 충전할 해물 순대 소 100 중량부에 대하여 세절된 양배추 1 ~ 3 중량부를 충전하는 단계와; (b)-2 상기 순대 외피에 해물 순대 소를 충전하는 단계와; (b)-3 상기 해물 순대 소가 충전된 상기 순대 외피에 해물 순대 소 100 중량부에 대하여 세절된 양배추 1 ~ 3 중량부를 충전한 후 상기 순대 외피의 타단을 폐쇄하여 해물 순대를 제조하는 단계로 이루어지는 것을 특징으로 한다.Preferably, the step (b) of the present invention comprises the steps of (b)-1 filling 1 to 3 parts by weight of chopped cabbage based on 100 parts by weight of the seafood sundae beef to be filled after closing one end of the sundae shell, and ; (b)-2 filling the shell of the sundae with seafood sundae; (b)-3 A step of preparing a seafood sundae by filling 1 to 3 parts by weight of shredded cabbage based on 100 parts by weight of seafood sundae in the shell of the sundae filled with the seafood sundae beef, and then closing the other end of the shell of the sundae. It characterized in that it is made.
바람직하게는, 본 발명의 상기 (c)단계의 해물 순대 소가 충전된 해물 순대는, 정제수 100 중량부에 대하여, 산나물 육수 5 ~ 7 중량부를 혼합하여 자숙되어지되, 상기 산나물 육수는, (가) 정제수 100 중량부에 대하여, 두릅 30 ~ 35 중량부, 개미취 5 ~ 12 중량부, 겨우살이 3 ~ 5 중량부, 참취 5 ~ 7 중량부 및 더덕 5 ~ 10 중량부를 첨가한 후 75 ~ 90℃에서 120 ~ 180분간 가열한 다음 여과하여 여과액을 제조하는 단계와; (나) 여과액 100 중량부에 대하여, 산초유 1 ~ 3 중량부 및 천일염 3 ~ 5 중량부를 첨가하여 교반하는 단계로 제조되고, 상기 (가)단계의 두릅은, (가)-1 정제수 100 중량부에 대하여, 세절된 두릅 60 ~ 75 중량부, 식용 식초 0.3 ~ 1.5 중량부 및 천일염 3 ~ 5 중량부를 혼합한 후 10 ~ 12시간 방치한 다음 세절된 두릅을 건져내는 단계와; (가)-2 건져진 두릅을 180 ~ 230℃로 가열된 팬에 투입하여 2 ~ 5분간 볶은 다음 건져내어 20 ~ 25℃로 서냉하는 단계와; (가)-3 서냉된 두릅을 함수율이 5% 미만이 되도록 열풍건조하여 가공된 것을 특징으로 한다.Preferably, the seafood sundae filled with the seafood sundae cattle of the step (c) of the present invention is self-boiled by mixing 5 to 7 parts by weight of wild greens broth based on 100 parts by weight of purified water, but the wild vegetable broth is ) With respect to 100 parts by weight of purified water, 30 to 35 parts by weight of arbor, 5 to 12 parts by weight of anthill, 3 to 5 parts by weight of mistletoe, 5 to 7 parts by weight of chamchi and 5 to 10 parts by weight of Deodeok were added, and then at 75 to 90°C. Heating for 120 to 180 minutes and then filtering to prepare a filtrate; (B) To 100 parts by weight of the filtrate, it is prepared by adding 1 to 3 parts by weight of Japanese colostrum and 3 to 5 parts by weight of sea salt and stirring, and the armature of step (a) is (a)-1 purified water 100 With respect to parts by weight, mixing 60 to 75 parts by weight of chopped armature, 0.3 to 1.5 parts by weight of edible vinegar and 3 to 5 parts by weight of sea salt, and leaving it for 10 to 12 hours, and then removing the chopped armature; (A)-2 Putting the dried arbor into a pan heated to 180 ~ 230 ℃, roasting for 2 ~ 5 minutes, then taking out and slowly cooling to 20 ~ 25 ℃; (A)-3 It is characterized in that it is processed by hot air drying so that the moisture content is less than 5%.
또한, 본 발명은 위 방법들 중 어느 한 방법에 의해 제조된 해물 순대에 의해 달성될 수 있다.In addition, the present invention can be achieved by the seafood sundae prepared by any one of the above methods.
이상과 같은 본 발명은 해물 순대 소의 결집력을 개선하고 순대 외피의 터짐을 개선할 수 있음은 물론, 약리 성분을 제공할 수 있는 효과가 있다.The present invention as described above has the effect of improving the gathering power of seafood sundae cattle and improving the bursting of the sundae shell, as well as providing a pharmacological component.
이하, 본 발명의 실시예를 참조하여 설명하기로 한다.Hereinafter, it will be described with reference to an embodiment of the present invention.
1. 해물 순대 소 배합하기1. Mixing seafood sundae beef
(a) 세절된 해물 100 중량부에 대하여, 육류 5 ~ 40 중량부, 세절된 채소 5 ~ 55 중량부, 당면 10 ~ 25 중량부 및 양념 1 ~ 7 중량부를 혼합하여 초벌 순대 소를 제조한다.(a) Based on 100 parts by weight of minced seafood, 5 to 40 parts by weight of meat, 5 to 55 parts by weight of chopped vegetables, 10 to 25 parts by weight of vermicelli and 1 to 7 parts by weight of seasoning are mixed to prepare uncooked sundae beef.
여기서, 세절된 해물은 전복, 소라, 게살, 바지락, 새우, 오징어 및 쭈꾸미 중 어느 하나 이상이다.Here, the shredded seafood is any one or more of abalone, turban shell, crab meat, clams, shrimp, squid, and octopus.
또한, 육류는 우육, 돈육 또는 계육이며 특히, 내장 또는 머릿고기가 포함될 수도 있다.In addition, the meat is beef, pork, or chicken, and in particular, may include internal organs or head meat.
세절된 채소는 당근, 대파, 양배추, 깻잎 등이다.Chopped vegetables are carrots, green onions, cabbage, and sesame leaves.
양념은 생강, 흑설탕, 소금, 간장, 통깨 등이다.Seasonings include ginger, brown sugar, salt, soy sauce, and sesame seeds.
(b) 초벌 순대 소 100 중량부에 대하여, 으깬 두부 3 ~ 5 중량부, 전분 1 ~ 3 중량부 및 부추 1 ~ 1.5 중량부를 더 첨가한 후 교반한다.(b) 3 to 5 parts by weight of crushed tofu, 1 to 3 parts by weight of starch, and 1 to 1.5 parts by weight of leek are further added and stirred with respect to 100 parts by weight of uncooked sundae beef.
여기서, 으깬 두부는 종래 순대와 달리 돈혈(돼지피)을 포함하지 않기 때문에 바인더 역할을 하는 으깬 두부와 전분을 첨가한 것이며, 부추는 두부의 잡미를 제거하기 위하여 제공된 것이다.Here, the mashed tofu, unlike conventional sundae, does not contain pork blood (pork skin), so mashed tofu and starch that act as a binder are added, and leek is provided to remove the mischief of the tofu.
(c) 초벌 순대 소 100 중량부에 대하여, 버섯 발효 추출물 0.1 ~ 1.5 중량부 및 다시마 발효 추출물 1 ~ 5 중량부를 더 첨가하여 교반하여 해물 순대 소를 제조한다.(c) With respect to 100 parts by weight of uncooked sundae beef, 0.1 to 1.5 parts by weight of fermented mushroom extract and 1 to 5 parts by weight of fermented kelp extract are further added and stirred to prepare seafood sundae beef.
여기서, 버섯 발효 추출물은 초벌 순대 소의 풍미를 개선하기 위하여 제공된 것으로, 특히 육류 특유의 냄새를 제거하기 위하여 제공된 것이다.Here, the mushroom fermented extract is provided to improve the flavor of unglazed sundae beef, and in particular, is provided to remove the characteristic odor of meat.
버섯 발효 추출물은 다음과 같이 제조된다.Mushroom ferment extract is prepared as follows.
여기서, 버섯은 고단백, 저칼로리식품으로 무기지로가 식이섬유가 풍부하며, 특히 풍미와 맛에 뛰어나며 향기의 성분은 렌티오닌(lenthionine), 계피산메틸(methyl cinnamate) 등이며, 맛 성분은 글루타민, 글루탐산, 알라닌 등의 아미노산에 의해 결정된다. 또한, 건버섯을 사용하는 이유는 말리지 않은 버섯을 사용하는 경우에 발효중 부패발생 확률이 높기 때문이며, 건버섯의 종류는 표고버섯, 느타리버섯, 싸리버섯, 능이버섯 및 팽이버섯을 사용한다.Here, mushrooms are high-protein, low-calorie foods, rich in dietary fiber with inorganic fat, and are particularly excellent in flavor and taste, and components of fragrance include lenthionine and methyl cinnamate, and taste components are glutamine and glutamic acid. , It is determined by amino acids such as alanine. In addition, the reason for using dried mushrooms is that there is a high probability of spoilage during fermentation when undried mushrooms are used, and types of dried mushrooms include shiitake mushrooms, oyster mushrooms, haricot mushrooms, neungi mushrooms and enoki mushrooms.
정제수 100 중량부에 대하여, 세절된 건버섯 25 ~ 30 중량부, 설탕 10 ~ 15 중량부 및 자몽씨추출물 0.5 ~ 1.0 중량부를 밀폐용기에 충전한 후 25 ~ 30℃에서 6 ~ 9개월 발효한 다음 여과하여 제조한다.Based on 100 parts by weight of purified water, 25 to 30 parts by weight of shredded dried mushrooms, 10 to 15 parts by weight of sugar, and 0.5 to 1.0 parts by weight of grapefruit seed extract are filled in an airtight container, and then fermented at 25 to 30°C for 6 to 9 months. It is prepared by filtration.
또한, 자몽씨추출물은 천연보존제로써 부패를 방지하기 위하여 제공된 것이다.In addition, grapefruit seed extract is provided to prevent spoilage as a natural preservative.
2. 산나물 육수 제조하기2. Making wild vegetables broth
(가) 정제수 100 중량부에 대하여, 두릅 30 ~ 35 중량부, 개미취 5 ~ 12 중량부, 겨우살이 3 ~ 5 중량부, 참취 5 ~ 7 중량부 및 더덕 5 ~ 10 중량부를 첨가한 후 75 ~ 90℃에서 120 ~ 180분간 가열한 다음 여과하여 여과액을 제조한다.(A) With respect to 100 parts by weight of purified water, 30 to 35 parts by weight of arbor, 5 to 12 parts by weight of ant odor, 3 to 5 parts by weight of mistletoe, 5 to 7 parts by weight of chamchi, and 5 to 10 parts by weight of Deodeok are added and then 75 to 90 After heating for 120 to 180 minutes at °C, it is filtered to prepare a filtrate.
본 실시예에서 선택된 산나물을 폐암, 유방암, 간암, 섬유 및 육종암 세포의 억제율이 약리 효과가 있는 것으로, 산나물의 암세포 억제 효과는 여러 논문이 기재되어 있기 때문에 이에 대한 상세한 설명이나 도시 등은 생략하기로 한다.The wild vegetables selected in this example have a pharmacological effect in the inhibition rate of lung cancer, breast cancer, liver cancer, fibros and sarcoma cancer cells, and the cancer cell suppression effect of wild vegetables has been described in several papers, so detailed descriptions or illustrations thereof are omitted. To
두릅은 본 실시예의 산나물 육수에서 가장 중요한 산나물으로써, 폐암, 유방암, 간암 세포의 암세포 억제율이 높은 산나물이다. 두릅은 흔히 산나물의 왕이라 불리우며, 왕관처럼 생긴 것이 맛과 향이 빼어나다. 그리고, 두릅나무는 활엽 관목으로 우리나라 산천 양지 바른 곳에서 자란다. 성분으로는 단백질, 칼슘, 섬유질, 비타민 C가 풍부하며, 쌉쌀한 맛이 특징인 두릅엔 독이 없어 모든 체질에 주의하고 않고 섭취하여도 된다.Aralia is the most important wild vegetable in the wild vegetable broth of this example, and is a wild vegetable having a high cancer cell inhibition rate of lung cancer, breast cancer, and liver cancer cells. The arbor is often called the king of wild vegetables, and what looks like a crown has excellent taste and aroma. And, Aralia is a broad-leaved shrub that grows in sunny places in the mountains of Korea. Ingredients are rich in protein, calcium, fiber, and vitamin C, and because of its bitter taste, Aralia has no poison, so you can consume it without paying attention to all constitutions.
여기서, 두릅은 자연 산물을 그대로 사용하는 것보다는 다음과 같이 가공된 것을 사용하는 것이 바람직하다.Here, rather than using natural products as they are, it is preferable to use the processed ones as follows.
(a) 두릅을 10 ~ 20㎜ 길이로 세절한다(a) Cut the lap into 10 ~ 20㎜ length
(b) 정제수 100 중량부에 대하여, 세절된 두릅 60 ~ 75 중량부, 식용 식초 0.3 ~ 1.5 중량부 및 천일염 3 ~ 5 중량부를 혼합한 후 10 ~ 12시간 방치한 다음 세절된 두릅을 건져낸다. 여기서, 세절된 두릅을 히석된 식초에 침지하는 이유는 두릅 특유의 쓴맛을 제거하기 위함이다.(b) With respect to 100 parts by weight of purified water, 60 to 75 parts by weight of shredded arali, 0.3 to 1.5 parts by weight of edible vinegar, and 3 to 5 parts by weight of sea salt are mixed, and left to stand for 10 to 12 hours, and then the shredded armature is removed. Here, the reason why the shredded arali is immersed in the vinegar is to remove the bitter taste peculiar to the arali.
(c) 건져진 두릅을 180 ~ 230℃로 가열된 팬에 투입하여 2 ~ 5분간 볶은 다음 건져내어 20 ~ 25℃로 서냉한다. 여기서, 건져낸 두릅을 볶는 이유는 조직이 흐트러지거나 부셔지지 않도록 하기 위함이다.(c) Put the dried arbor into a pan heated at 180 ~ 230℃, stir-fry for 2 ~ 5 minutes, then remove and slowly cool to 20 ~ 25℃. Here, the reason for roasting the harvested aralia is to prevent the tissue from becoming disorganized or broken.
(d) 서냉된 두릅을 함수율이 5% 미만이 되도록 열풍건조하여 가공을 완료한다. 여기서, 열풍건조하는 이유는 두릅의 약리 성분을 농축하는 한편, 보관에 따른 부패를 방지하기 위함이다.(d) Complete the processing by hot air drying the slowly cooled arbor so that the moisture content is less than 5%. Here, the reason for hot air drying is to prevent spoilage caused by storage while concentrating the pharmacological components of the aralia.
(나) 여과액 100 중량부에 대하여, 산초유 1 ~ 3 중량부 및 천일염 3 ~ 5 중량부를 첨가하여 교반하여 산나물 육수를 제조한다.(B) With respect to 100 parts by weight of the filtrate, 1 to 3 parts by weight of pepper oil and 3 to 5 parts by weight of sea salt are added and stirred to prepare a wild vegetable broth.
여기서, 천일염은 볶은 천일염을 사용하는 것이 바람직하다.Here, it is preferable to use roasted sea salt as the sea salt.
3. 해물 순대 소 충전하여 해물 순대 제조하기3. Filling seafood sundae with cattle to make seafood sundae
순대 외피에 해물 순대 소를 충전한 후 순대 외피를 폐쇄시켜 해물 순대를 제조한다.After filling the shell of the sundae with seafood sundae, the shell of the sundae is closed to make seafood sundae.
여기서, 순대 외피는 돼지 소창을 준비한 후, 굵은 소금을 이용하여 돼지 소창의 기름기와 이물질이 제거한 다음, 물로 깨끗이 씻어 준비토록 한다. 여기서, 본 실시예의 순대 외피는 돼지 소창에 한정된 것으로 설명되어 있으나 돼지 대창, 돼지 막창, 소 소창, 소 대창, 소 막장, 양 대창, 양 소창, 양 막창 등 다양하게 적용될 수 있음을 미리 밝혀둔다. 또한, 해물 순대 소가 충전된 순대 외피의 양단은 실을 이용하여 묶어서 폐쇄한다.Here, the sundae skin is prepared by preparing pig small chang, then using coarse salt to remove grease and foreign substances from pig small chang, and then rinse thoroughly with water to prepare. Here, the sundae shell of this embodiment is described as being limited to pig small window, but it should be noted in advance that it can be applied in various ways, such as pig large window, pig small window, cow small window, small large window, small curtain, sheep large window, sheep small window, and sheep curtain. In addition, both ends of the shell of the sundae filled with seafood sundae beef are tied and closed with thread.
여기서, 순대 외피는 일단을 폐쇄한 다음 해물 순대 소를 충전한 후 타단을 폐쇄하거나 또는 일단을 가(임시) 폐쇄한 다음 해물 순대 소를 충전한 후 양단을 폐쇄한다.Here, the shell of the sundae is closed at one end, and then the other end is closed after filling the seafood sundae cattle, or the end is temporarily (temporarily) closed and then the ends are closed after filling the seafood sundae cattle.
또한, 순대 외피의 표면과 양단이 터지지 않도록 해물 순대 소를 충전하는 단계는 아래와 같이 여러 개의 단계로 이루어질 수 있다.In addition, the step of filling the seafood sundae so that the surface and both ends of the shell of the sundae do not burst may be performed in several steps as follows.
(1) 순대 외피의 일단을 폐쇄한 후 충전할 해물 순대 소 100 중량부에 대하여 세절된 양배추 1 ~ 3 중량부를 충전한다.(1) After closing one end of the shell of the sundae, 1 to 3 parts by weight of chopped cabbage are filled with respect to 100 parts by weight of the seafood sundae beef to be filled.
(2) 순대 외피에 해물 순대 소를 충전한다.(2) The shell of the sundae is filled with seafood sundae beef.
(3) 해물 순대 소가 충전된 순대 외피에 해물 순대 소 100 중량부에 대하여 세절된 양배추 1 ~ 3 중량부를 충전한 후 순대 외피의 타단을 폐쇄하여 해물 순대를 제조한다.(3) Seafood sundae is filled with 1 to 3 parts by weight of shredded cabbage with respect to 100 parts by weight of seafood sundae in the sundae skin, and the other end of the sundae is closed to prepare seafood sundae.
여기서, 세절된 양배추를 사용하는 이유는 섬유질이 많고 특별한 맛이 없어 추후 진행되는 자숙 공정시 순대의 풍미를 저해하지 않으면서도 해물 순대 소의 팽창에 따른 압력을 흡수하여 순대 외피가 터지는 것을 방지할 수 있기 때문이다.Here, the reason for using shredded cabbage is that it has a lot of fiber and does not have a special taste, so it is possible to prevent the shell of the sundae from bursting by absorbing the pressure caused by the expansion of the seafood sundae without impairing the flavor of the sundae during the later self-cooking process. Because.
4. 자숙(煮熟) 냉각하여 해물 순대 완성하기4. To complete the seafood sundae by cooling the self-cooking (煮熟)
해물 순대 소가 충전된 순대를 자숙한 후 냉각하여 해물 순대를 최종 완성한다.Seafood sundae After boiling the filled sundae, it is cooled to complete the seafood sundae.
여기서, 해물 순대의 풍미 개선, 잡미 제거 및 약리 성분의 제공을 위하여 정제수 100 중량부에 대하여, 산나물 육수 5 ~ 7 중량부를 혼합하여 해물 순대를 자숙한다.Here, the seafood sundae is cooked by mixing 5 to 7 parts by weight of wild greens broth with respect to 100 parts by weight of purified water in order to improve the flavor of the seafood sundae, remove unflavors, and provide pharmacological components.
또한, 산나물 육수가 3 중량부 이하인 경우에는 원하는 효과를 구현할 수 없으며 10 중량부 이상인 경우에는 해물 순대의 제조 단가가 급상승하는 한편, 해물 순대 특유의 깔끔하고 단백한 맛이 저해되는 문제점이 발생한다.In addition, if the wild vegetable broth is 3 parts by weight or less, the desired effect cannot be achieved, and if it is 10 parts by weight or more, the manufacturing cost of seafood sundae rises sharply, while a problem arises that the clean and protein taste unique to seafood sundae is impaired.
또한, 자숙과 냉각을 복수 회 진행하여 해물 순대의 터짐을 방지하는 한편, 해물 순대의 순대 외피를 부드럽게 하면서도 해물 순대 소의 재료간 응집력(또는 결합력)을 높혀 최적의 식감을 구현할 수도 있다.In addition, it is possible to implement the optimal texture by increasing the cohesion (or bonding force) between the ingredients of the seafood sundae while smoothing the outer shell of the seafood sundae while preventing the bursting of the seafood sundae by performing self-cooking and cooling multiple times.
이상과 같은 본 발명은 일 실시예에 한정되어 설명되었으나, 이에 한정되지 않고 본 발명의 기술적 사상을 토대로 변형되는 실시예들은 모두 본 발명의 권리범위에 속함이 분명하다.The present invention as described above has been described limited to one embodiment, but it is not limited thereto, and all embodiments modified based on the technical idea of the present invention belong to the scope of the present invention.
Claims (5)
(b) 상기 해물 순대 소를 순대 외피에 충전한 후 상기 순대 외피를 폐쇄하는 단계와;
(c) 상기 해물 순대 소가 충전된 해물 순대를 자숙한 후 냉각하여 해물 순대를 제조하는 단계로 이루어진 해물 순대 제조방법.
(a) preparing seafood sundae cattle;
(b) filling the shell of the seafood sundae and closing the shell of the sundae;
(c) The seafood sundae manufacturing method comprising the step of preparing the seafood sundae by self-boiling the seafood sundae filled with the seafood sundae and cooling it.
상기 (a)단계는,
(a)-1 세절된 해물 100 중량부에 대하여, 육류 5 ~ 40 중량부, 세절된 채소 5 ~ 55 중량부, 당면 10 ~ 25 중량부 및 양념 1 ~ 7 중량부를 혼합하여 초벌 순대 소를 제조하는 단계와;
(a)-2 상기 초벌 순대 소 100 중량부에 대하여, 으깬 두부 3 ~ 5 중량부, 전분 1 ~ 3 중량부 및 부추 1 ~ 1.5 중량부를 더 첨가한 후 교반하는 단계와;
(a)-3 상기 초벌 순대 소 100 중량부에 대하여, 버섯 발효 추출물 0.1 ~ 1.5 중량부 및 다시마 발효 추출물 1 ~ 5 중량부를 더 첨가하여 교반하여 해물 순대 소를 제조하는 단계로 이루어지되,
상기 버섯 발효 추출물은 정제수 100 중량부에 대하여, 세절된 건버섯 25 ~ 30 중량부, 설탕 10 ~ 15 중량부 및 자몽씨추출물 0.5 ~ 1.0 중량부를 밀폐용기에 충전한 후 25 ~ 30℃에서 6 ~ 9개월 발효한 다음 여과하여 제조되는 것을 특징으로 하는 해물 순대 제조방법.
The method of claim 1,
The step (a),
(a)-1 Prepare unglazed sundae beef by mixing 5 to 40 parts by weight of meat, 5 to 55 parts by weight of chopped vegetables, 10 to 25 parts by weight of vermicelli and 1 to 7 parts by weight of seasoning based on 100 parts by weight of minced seafood And;
(a)-2 adding 3 to 5 parts by weight of crushed tofu, 1 to 3 parts by weight of starch, and 1 to 1.5 parts by weight of leek based on 100 parts by weight of the uncooked sundae beef, followed by stirring;
(a)-3 Consists of preparing seafood sundae cattle by adding 0.1 to 1.5 parts by weight of mushroom fermentation extract and 1 to 5 parts by weight of kelp fermentation extract based on 100 parts by weight of the uncooked sundae beef,
The fermented mushroom extract is 25 to 30 parts by weight of chopped dried mushrooms, 10 to 15 parts by weight of sugar and 0.5 to 1.0 parts by weight of grapefruit seed extract are filled in an airtight container and then 6 to 30°C at 25 to 30°C, based on 100 parts by weight of purified water. Seafood sundae manufacturing method, characterized in that produced by fermentation for 9 months and then filtering.
상기 (b)단계는,
(b)-1 상기 순대 외피의 일단을 폐쇄한 후 충전할 해물 순대 소 100 중량부에 대하여 세절된 양배추 1 ~ 3 중량부를 충전하는 단계와;
(b)-2 상기 순대 외피에 해물 순대 소를 충전하는 단계와;
(b)-3 상기 해물 순대 소가 충전된 상기 순대 외피에 해물 순대 소 100 중량부에 대하여 세절된 양배추 1 ~ 3 중량부를 충전한 후 상기 순대 외피의 타단을 폐쇄하여 해물 순대를 제조하는 단계로 이루어지는 것을 특징으로 하는 해물 순대 제조방법.
The method of claim 1,
The step (b),
(b)-1 filling 1 to 3 parts by weight of chopped cabbage with respect to 100 parts by weight of seafood sundae beef to be filled after closing one end of the shell of the sundae;
(b)-2 filling the shell of the sundae with seafood sundae;
(b)-3 A step of preparing a seafood sundae by filling 1 to 3 parts by weight of shredded cabbage based on 100 parts by weight of seafood sundae in the shell of the sundae filled with the seafood sundae beef, and then closing the other end of the shell of the sundae. Seafood sundae manufacturing method, characterized in that consisting of.
상기 (c)단계의 해물 순대 소가 충전된 해물 순대는, 정제수 100 중량부에 대하여, 산나물 육수 5 ~ 7 중량부를 혼합하여 자숙되어지되,
상기 산나물 육수는,
(가) 정제수 100 중량부에 대하여, 두릅 30 ~ 35 중량부, 개미취 5 ~ 12 중량부, 겨우살이 3 ~ 5 중량부, 참취 5 ~ 7 중량부 및 더덕 5 ~ 10 중량부를 첨가한 후 75 ~ 90℃에서 120 ~ 180분간 가열한 다음 여과하여 여과액을 제조하는 단계와;
(나) 여과액 100 중량부에 대하여, 산초유 1 ~ 3 중량부 및 천일염 3 ~ 5 중량부를 첨가하여 교반하는 단계로 제조되고,
상기 (가)단계의 두릅은,
(가)-1 정제수 100 중량부에 대하여, 세절된 두릅 60 ~ 75 중량부, 식용 식초 0.3 ~ 1.5 중량부 및 천일염 3 ~ 5 중량부를 혼합한 후 10 ~ 12시간 방치한 다음 세절된 두릅을 건져내는 단계와;
(가)-2 건져진 두릅을 180 ~ 230℃로 가열된 팬에 투입하여 2 ~ 5분간 볶은 다음 건져내어 20 ~ 25℃로 서냉하는 단계와;
(가)-3 서냉된 두릅을 함수율이 5% 미만이 되도록 열풍건조하여 가공된 것을 특징으로 하는 해물 순대 제조방법.
The method of claim 1,
The seafood sundae filled with the seafood sundae of the step (c) is boiled by mixing 5 to 7 parts by weight of wild vegetable broth with respect to 100 parts by weight of purified water,
The wild vegetable broth is,
(A) With respect to 100 parts by weight of purified water, 30 to 35 parts by weight of arbor, 5 to 12 parts by weight of ant odor, 3 to 5 parts by weight of mistletoe, 5 to 7 parts by weight of chamchi, and 5 to 10 parts by weight of Deodeok are added and then 75 to 90 Heating at °C for 120 to 180 minutes and then filtering to prepare a filtrate;
(B) It is prepared in the step of stirring by adding 1 to 3 parts by weight of Japanese colostrum and 3 to 5 parts by weight of sea salt based on 100 parts by weight of the filtrate,
The above step (a) is
(A)-1 For 100 parts by weight of purified water, mix 60 to 75 parts by weight of chopped arali, 0.3 to 1.5 parts by weight of edible vinegar, and 3 to 5 parts by weight of sea salt, leave for 10 to 12 hours, and then remove the shredded arali. With the steps;
(A)-2 Putting the dried arbor into a pan heated to 180 ~ 230 ℃, roasting for 2 ~ 5 minutes, then taking out and slowly cooling to 20 ~ 25 ℃;
(A)-3 A method of manufacturing seafood sundae, characterized in that the slow-cooled arbor is processed by hot air drying so that the moisture content is less than 5%.
Priority Applications (1)
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20210074766A (en) * | 2019-12-12 | 2021-06-22 | 진양씨푸드 주식회사 | Squid Sundae, and Method for Manufacturing the Same |
| KR20220067235A (en) | 2020-11-17 | 2022-05-24 | 김서경 | Method for manufacturing jjamppon-soondae soup |
| KR102459181B1 (en) * | 2022-08-17 | 2022-10-27 | 주식회사 금호비앤디 | Recipe for Sundae |
| KR102459177B1 (en) * | 2022-08-17 | 2022-10-27 | 주식회사 금호비앤디 | How to make sundae |
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| KR20000026088A (en) * | 1998-10-17 | 2000-05-06 | 윤종준 | Sundae(sausage made of beef and bean curd stuffed in pig intestine) made of wild edible greens and soup thereof |
| KR20040064557A (en) * | 2003-01-13 | 2004-07-19 | 손영석 | Functional sausage made of beef and bean curd stuffed in pig intestine (soondae) containing diet enzyme, herb medicines and functional materials |
| KR100612817B1 (en) * | 2004-10-01 | 2006-08-21 | 유준곤 | Sundae Sausage with marine products |
| KR20180064759A (en) * | 2016-12-06 | 2018-06-15 | 김경구 | Method for preparing korean sausage |
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- 2019-03-12 KR KR1020190027833A patent/KR102182825B1/en active IP Right Grant
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20000026088A (en) * | 1998-10-17 | 2000-05-06 | 윤종준 | Sundae(sausage made of beef and bean curd stuffed in pig intestine) made of wild edible greens and soup thereof |
| KR20040064557A (en) * | 2003-01-13 | 2004-07-19 | 손영석 | Functional sausage made of beef and bean curd stuffed in pig intestine (soondae) containing diet enzyme, herb medicines and functional materials |
| KR100612817B1 (en) * | 2004-10-01 | 2006-08-21 | 유준곤 | Sundae Sausage with marine products |
| KR20180064759A (en) * | 2016-12-06 | 2018-06-15 | 김경구 | Method for preparing korean sausage |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20210074766A (en) * | 2019-12-12 | 2021-06-22 | 진양씨푸드 주식회사 | Squid Sundae, and Method for Manufacturing the Same |
| KR20220067235A (en) | 2020-11-17 | 2022-05-24 | 김서경 | Method for manufacturing jjamppon-soondae soup |
| KR102459181B1 (en) * | 2022-08-17 | 2022-10-27 | 주식회사 금호비앤디 | Recipe for Sundae |
| KR102459177B1 (en) * | 2022-08-17 | 2022-10-27 | 주식회사 금호비앤디 | How to make sundae |
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|---|---|
| KR102182825B1 (en) | 2020-11-25 |
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