KR20210012214A - Dried Aabalone and its powder - Google Patents

Abstract

The present invention relates to a dried abalone, furikake, and a method for manufacturing the same. More particularly, the present invention relates to a dried abalone manufacturing method, an abalone furikake manufacturing method further including a grinding step, and a dried abalone and furikake manufactured by the same, free from a fishy taste, and containing a special chewy seasoning. The dried abalone manufacturing method includes: 1) a step of primarily washing a live abalone with a mixture of turmeric stem, goji, and bottled water; 2) a step of heating the washed abalone with the steam of broth containing loquat leaf, dried hijiki, dried turmeric, rice wine, lemon, and green onion; 3) a step of separating the heated abalone by removing its shell, intestine, and mouth except for its flesh; 4) a step of secondarily washing the separated abalone flesh with rice wine; 5) a step of primarily ripening the washed abalone flesh with rice wine, mustard powder, and yeast added; 6) a step of primarily seasoning the ripened abalone flesh by mixing with a seasoning sauce containing apple juice, pear juice, pineapple juice, red pepper, green onion, onion, ginger, garlic, licorice, bay leaf, turmeric powder, soy sauce, starch syrup, and plum and then secondarily ripening the flesh; 7) a step of primarily drying the ripened abalone flesh in a drying machine; 8) a step of secondarily seasoning the primarily dried abalone flesh by mixing with a seasoning sauce containing apple juice, pear juice, pineapple juice, red pepper, green onion, onion, ginger, garlic, licorice, bay leaf, turmeric powder, soy sauce, starch syrup, and plum; and 9) a step of secondarily drying the secondarily seasoned abalone flesh in a drying machine.

Description

Dryed Aabalone and its powder {Dried Aabalone and its powder}

The present invention relates to an abalone raisin and its powder, and more particularly, to an abalone raisin dried by adding special seasoning to remove the fishy taste of abalone and feel the chewy texture, and a furikage (powder product) manufactured by pulverizing the abalone. will be.

Abalone belongs to the genus Archeogastropoda abalone and abalone of useful molluscs for taxonomic purposes, and is known to have a very high market value as a functional seafood that is highly valued in Korea, China, and Japan. There are currently more than 100 types of abalone, including Haliotis discushannai, live abalone, horse abalone (H. gigantean), black abalone (H. discus discus), sieboldii, and H. diversicolor superfextra. Etc. are known. Abalone is rich in taurine and is known to be effective in dissolving gallstones and enhancing liver detoxification, reducing cholesterol, improving heart function, and recovering eyesight, and is known to be effective as a health food. In addition, abalone is rich in protein, low in fat, rich in vitamins B1 and B2, and contains a lot of minerals such as calcium and phosphorus, so it is effective for nutrition and tonic, postpartum cooking.

Since abalone has a short storage period, it is required to develop a non-chemical treatment technology to extend it. Ultra-high pressure treatment is used as a representative non-chemical treatment technology. The ultra-high pressure treatment affects the cell membrane of microorganisms, and in particular, by denaturing proteins, effective microorganism killing effects can be obtained. However, ultra-high pressure sterilization at about 600㎫ affects the protein components of abalone, thereby changing the overall quality characteristics. In particular, since the quality change according to the pressure is proportional to the pressurization level, technology development is required to obtain an effective sterilization effect while minimizing the change in physicochemical properties.

In addition, currently, most abalones are supplied to consumers in the form of a fish tank filled with water or in a fish tank filled with water, or in pieces of about 2-6 pieces at stores selling seafood. Consumers buy abalone at a store and consume it as a dish such as porridge, steamed, grilled, or hot water at home. However, due to the unique hardness of abalone, it is somewhat burdensome to eat it directly like sashimi.

The prior art related to the method of treating abalone includes the steps of first collecting and grooming abalone in Korean Patent No. 10-696891; Steaming the trimmed abalone in a steam cooker for 2 to 5 minutes; Drying the steamed abalone in a hot air dryer at 40 to 60° C. over 3 times for 2 to 2.5 hours each, and performing a pressing process for 2 times each for 1 to 1.5 hours between the drying process and the drying process; There is a description of a method for producing a steamed dried abalone with increased taurine content including the step of sealing the dried and compressed abalone to commercialize it, and a steamed dried abalone produced thereby. In addition, in Korean Patent No. 10-1002256, (a) removing the skin by collecting abalone, and washing with brine or purified water to keep the intestines cleaned; (b) immersing the trimmed abalone in the mushroom mycelium mixture for 30 minutes to 5 hours; (c) steaming at 70 to 125° C. for 30 minutes to 5 hours using purified water in a container emitting far-infrared rays; (d) applying a chimeric mushroom mycelium diluted 1 to 100 times in purified water to the steamed abalone; And (e) hot air drying the steamed abalone; there is a description of the abalone drying method using chihwang mushrooms and far-infrared rays comprising;

However, a method that can satisfy consumers' preference for improving storage and increasing preference of abalone has not yet been developed.

Accordingly, the present inventors have conducted research and development to develop abalone products that can solve the above problems and improve the storage properties of abalone, remove the fishy taste of abalone and add chewyness to improve the palatability. After washing with turmeric or goji berry, make broth with loquat leaves, dried tot and dried turmeric, etc., heat it with broth steam, wash with makgeolli, and then ripen with sake, mustard and koji, etc. After adding the seasoning mixed with medicinal herbs, the present invention was completed by confirming that the abalone raisins prepared by aging and drying had no fishy taste and were chewy, and the likeness was remarkably improved.

An object of the present invention is to provide an abalone raisin dried by adding special seasonings that remove fishy taste from abalone and feel chewy.

Another object of the present invention is to provide an abalone furikage (powder product) obtained by adding a special seasoning that removes fishy taste from abalone and makes it chewy.

In order to achieve the above object, the present invention

1) first washing raw abalone with a mixture of turmeric stems, goji berries and mineral water;

2) heating the washed abalone with steam of a broth including loquat leaves, dried daikon radish, dried turmeric, sake, lemon, and leek;

3) separating the heated abalone by removing the abalone shell, intestines, and mouth excluding abalone meat;

4) secondary washing the separated abalone meat with makgeolli;

5) first aging the abalone meat washed with makgeolli by adding cheongju, mustard powder, and yeast;

6) The first seasoning is made by mixing aged abalone with seasoning sauces including apple juice, pear juice, pineapple juice, red pepper, green onion, onion, ginger, garlic, licorice, bay leaf, turmeric powder, soy sauce, starch syrup, and plum. After the secondary aging step;

7) first drying the aged abalone in a dryer;

8) Secondary seasoning by mixing the first dried abalone with a seasoning sauce including apple juice, pear juice, pineapple juice, red pepper, green onion, onion, ginger, garlic, licorice, bay leaf, turmeric powder, soy sauce, starch syrup and plum To do; And

It provides a method for producing an abalone raisin comprising; 9) secondary drying the secondary seasoned abalone in a dryer.

In addition, the present invention

1) first washing raw abalone with a mixture of turmeric stems, goji berries and mineral water;

2) heating the washed abalone with steam of a broth including loquat leaves, dried daikon radish, dried turmeric, sake, lemon, and leek;

3) separating the heated abalone by removing the abalone shell, intestines, and mouth excluding abalone meat;

4) secondary washing the separated abalone meat with makgeolli;

5) first aging the abalone meat washed with makgeolli by adding cheongju, mustard powder, and yeast;

6) The first seasoning is made by mixing aged abalone with seasoning sauces including apple juice, pear juice, pineapple juice, red pepper, green onion, onion, ginger, garlic, licorice, bay leaf, turmeric powder, soy sauce, starch syrup, and plum. After the secondary aging step;

7) first drying the aged abalone in a dryer;

8) Secondary seasoning by mixing the first dried abalone with a seasoning sauce including apple juice, pear juice, pineapple juice, red pepper, green onion, onion, ginger, garlic, licorice, bay leaf, turmeric powder, soy sauce, starch syrup and plum To do;

9) secondary drying the second seasoned abalone in a dryer; And

It provides a method for producing abalone furikage comprising; 10) grinding the secondary dried abalone meat.

In addition, the present invention provides an abalone raisin manufactured by the manufacturing method according to the present invention.

In addition, the present invention provides abalone furikage prepared by the manufacturing method according to the present invention.

The abalone raisin and abalone furikage produced according to the present invention have the high nutritional value of the abalone, and the chewy texture of the abalone is increased. I can.

In addition, the abalone raisin and abalone furikage produced according to the present invention have significantly improved storage properties, so you can feel the chewy texture and aroma of abalone even after long-term storage, and the nutritional and functional properties are greatly improved by adding seasonings of various fruits and vegetables. I can make it.

Therefore, the abalone raisin and abalone furikage according to the present invention can be popularized as a functional well-being food material with a high nutritional value by improving the acceptability and greatly increasing the storage properties.

Hereinafter, the present invention will be described in detail.

The present invention

1) first washing raw abalone with a mixture of turmeric stems, goji berries and mineral water;

2) heating the washed abalone with steam of a broth including loquat leaves, dried daikon radish, dried turmeric, sake, lemon, and leek;

3) separating the heated abalone by removing the abalone shell, intestines, and mouth excluding abalone meat;

4) secondary washing the separated abalone meat with makgeolli;

5) first aging the abalone meat washed with makgeolli by adding cheongju, mustard powder, and yeast;

6) The first seasoning is made by mixing aged abalone with seasoning sauces including apple juice, pear juice, pineapple juice, red pepper, green onion, onion, ginger, garlic, licorice, bay leaf, turmeric powder, soy sauce, starch syrup, and plum. After the secondary aging step;

7) first drying the aged abalone in a dryer;

8) Secondary seasoning by mixing the first dried abalone with a seasoning sauce including apple juice, pear juice, pineapple juice, red pepper, green onion, onion, ginger, garlic, licorice, bay leaf, turmeric powder, soy sauce, starch syrup and plum To do; And

It provides a method for producing an abalone raisin comprising; 9) secondary drying the secondary seasoned abalone in a dryer.

In the manufacturing method, the first washing in the step 1) is preferably washed 2 to 5 times with a mixture of 15 to 25% of turmeric stems, 15 to 25% of wolfberry and the remaining mineral water, and 20% of turmeric stems, It is most preferable to wash three times with a mixture of 20% goji berry and the remaining mineral water.

In the manufacturing method, in the step 2), loquat leaves 35 to 45 w%, dried toot 3 to 8 w%, dried turmeric 15 to 25 w%, sake 15 to 25 w%, lemon 3 to 7 w%, and leek It is preferable to heat the broth containing 8 to 12 w% at 100 to 200°C for 20 to 25 minutes, and loquat leaves 40 w%, dried tot 5 w%, dried turmeric 20 w%, sake 20 w%, It is more preferable to heat for 20 to 25 minutes at 100 to 150 °C with steam of broth containing 5 w% of lemon and 10 w% of green onion.

In the manufacturing method, in the second washing in step 4), it is preferable to wash the separated abalone meat by decaying 20 to 30 times with makgeolli.

In the above manufacturing method, the primary aging of step 5) is preferably aged by adding sake, mustard and koji in a ratio of 3:2:5 and standing at room temperature for 30 minutes to 2 hours at 10-20°C. And, it is most preferable to add sake, mustard powder, and koji in a ratio of 3:2:5, and leave for 1 hour at room temperature at 15℃ for aging.

In the manufacturing method, the first seasoning of step 6) is a juice obtained by crushing aged abalone meat from 2 to 4 w% apples, 2 to 4 w% pears, and 0.2 to 0.8 w% pineapples, and 3 to 7 w peppers. %, onion 3~7w%, onion 3~7w%, ginger 2~4w%, garlic 2~4w%, licorice 0.5~2w%, laurel leaf 0.2~0.8w%, turmeric powder 1~3 w%, soy sauce 1 to 3 w%, starch syrup 15 to 25 w%, and it is preferable to blend with a seasoning sauce containing 15 to 25 w% plum, and the aged abalone is 3 w% apples, 3 w% pears and Pineapple 0.5w% crushed juice, red pepper 5w%, green onion 5w%, onion 5w%, ginger 3w%, garlic 3w%, licorice 1w%, bay leaf 0.5w%, turmeric powder 2w% , Soy sauce 2 w%, starch syrup 20 w%, and most preferably blended with a seasoning sauce containing 19 w% plum.

In the above manufacturing method, the secondary aging of step 6) is preferably allowed to stand at a temperature of 15°C to 20°C for 20 to 30 hours.

In the manufacturing method, the primary drying of step 7) is dried for 6 to 10 hours at a temperature of 40°C to 50°C, and the secondary drying of step 9) is performed at a temperature of 40°C to 60°C. It is preferable to dry for 12 hours, and the first drying is dried for 6 to 8 hours at a temperature of 40°C to 50°C to remove 20% of the moisture content, and the secondary drying of step 9) is 40°C to 60°C. It is most preferable to remove 70% of the moisture by drying for 8 to 10 hours at a temperature of.

In the manufacturing method, the step of pulverizing or packaging after step 9) may be further included.

In addition, the present invention provides an abalone raisin manufactured by the manufacturing method according to the present invention.

In addition, the present invention provides abalone furikage prepared by the manufacturing method according to the present invention.

The abalone raisin and abalone furikage are given the high nutritional value of abalone, and the chewy texture of abalone is increased, and while the fishy smell peculiar to abalone is removed, the unique flavor of abalone is maintained, so that preference can be greatly improved.

Hereinafter, the present invention will be described in more detail based on the following examples and experimental examples. However, the following examples and experimental examples are for illustrative purposes only, and the scope of the present invention is not limited thereto.

< Example 1> Preparation of abalone raisin 1

1) The raw abalone was washed 3 times with a mixture of 20 w% of turmeric stem, 20 w% of wolfberry and mineral water.

2) Washed abalone is made with steam of broth containing 40 w% loquat leaves, 5 w% dried totilla, 20 w% dried turmeric, 20 w% sake, 5 w% lemon, and 10 w% green onions at over 100℃. Heated for 25 minutes.

3) The abalone shell, intestines, and mouth were removed from the heated abalone.

4) The separated abalone meat was roughly collapsed 20 times with makgeolli and washed a second time.

5) The abalone meat washed with makgeolli was added in a ratio of 3: 2: 5 of cheongju, mustard powder, and yeast, and then aged at room temperature for 1 hour at 15°C.

6) Aged abalone is juice of 3 w% apples, 3 w% pears and 0.5 w% pineapple, crushed juice, 5 w% red pepper, 5 w% green onions, 5 w% onions, 3 w% ginger, 3 w% garlic , Licorice 1 w%, laurel leaves 0.5 w%, turmeric powder 2 w%, soy sauce 2 w%, starch syrup 20 w%, and plum 19 w%. It was allowed to stand for 24 hours at a temperature of and aged.

7) The aged abalone was first dried for 8 hours in a food dryer at a temperature of 40 to 50°C.

8) The first dried abalone was seasoned with the above condiment.

9) Secondly seasoned abalone was dried in a food dryer at a temperature of 40 to 60°C for 10 hours to prepare abalone raisins with 70% water content removed.

10) In addition, the abalone raisin was pulverized through a grinder (three-phase 30 horsepower (22 kw) 380v is used, and 3,000 rotations per minute for 20 minutes) to prepare furikage (50 mesh).

11) The prepared abalone raisins and furikage were packed with nitrogen.

< Example 2> Preparation of abalone raisin 2

In the first washing step in <Example 1>, wolfberry was used in place of turmeric stems, and the rest were prepared with abalone raisins in the same manner as in <Example 1>.

< Example 3> Preparation of abalone raisin 3

In the heating step in <Example 1>, dried toot was used instead of loquat leaves, and the rest was prepared in the same manner as in <Example 1> to prepare abalone raisins.

< Comparative example 1> Do not use broth when heating If not

In the heating step in <Example 1>, abalone was heated with steam using only water without using a broth including loquat leaves, dried turmeric, cheongju, lemon, and leek, and the rest was in the same manner as in <Example 1>. Abalone raisins were prepared.

< Comparative example 2> Do not use makgeolli when washing If not

In the second washing step in <Example 1>, abalone was washed with water without using makgeolli, and the rest was prepared in the same manner as in <Example 1> to prepare abalone raisins.

< Comparative example 3> not ripening If not

In <Example 1>, rice wine, mustard powder, and yeast were added and seasoned immediately after washing without aging, and the rest was prepared in the same manner as in <Example 1> to prepare abalone raisins.

< Comparative example 4> Seasoning in 2 steps If not

In <Example 1>, it was dried for 6 hours immediately after the first seasoning without the second seasoning step, and the rest was prepared in the same manner as in <Example 1> to prepare abalone raisins.

< Comparative example 5> Do not dry completely If not

In the <Example 1>, the final secondary drying was performed for only 2 hours, followed by semi-drying, and the rest of the abalone raisins were prepared in the same manner as in the <Example 1>.

< Experimental example 1> sensory evaluation

In order to observe the organoleptic properties of the abalone raisins according to the present invention, a sensory test was performed using the abalone raisins prepared in each of the <Example 1> to <Comparative Example 5> as follows.

The sensory test is a 7-point scale (7 points: very good, 6 points: good, 5 points: slightly good, 4 points) for 30 panelists (15 males and females each) with experience in sensory testing for more than 3 years in the food-related field. : Average, 3 points: a little bad, 2 points: bad, 1 point: very bad). Sensory evaluation items were evaluated in a total of five sensory items such as color, texture (chewy), taste (low score if fishy taste), aroma (low score if fishy flavor) and overall preference.

Sensory evaluation items Example 1 Example 2 Example 3 Comparative Example 1 Color 6.5 6.3 6.4 5.5 Texture 6.8 6.6 6.6 4.2 flavor 6.7 6.6 6.6 4.3 incense 6.7 6.5 6.7 4.4 Overall preference 6.7 6.6 6.6 4.7

Sensory evaluation items Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Color 5.5 5.3 5.2 4.2 Texture 5.2 5.0 6.0 2.5 flavor 4.0 3.8 4.2 4.0 incense 3.8 3.7 4.0 4.4 Overall preference 4.5 4.0 4.7 3.8

As shown in Table 1, <Examples 1 to 3> prepared according to the present invention received excellent evaluation in the evaluation of color, chewyness, aroma, taste, and overall preference.

In particular, <Examples 1 to 3> prepared according to the present invention completely removed the fishy taste of abalone, had a strong chewy texture, and received excellent evaluation in flavor and preference due to the addition of the unique flavor and special seasoning of abalone.

On the other hand, <Comparative Examples 1 to 5> had poor flavor due to the fishy taste of abalone remaining, and the texture and taste were also low evaluation due to lack of chewyness.

Claims (6)

1) first washing raw abalone with a mixture of turmeric stems, goji berries and mineral water;
2) heating the washed abalone with steam of a broth including loquat leaves, dried daikon radish, dried turmeric, sake, lemon, and leek;
3) separating the heated abalone by removing the abalone shell, intestines, and mouth excluding abalone meat;
4) secondary washing the separated abalone meat with makgeolli;
5) first aging the abalone meat washed with makgeolli by adding cheongju, mustard powder, and yeast;
6) The first seasoning is made by mixing aged abalone with seasoning sauces including apple juice, pear juice, pineapple juice, red pepper, green onion, onion, ginger, garlic, licorice, bay leaf, turmeric powder, soy sauce, starch syrup, and plum. After the secondary aging step;
7) first drying the aged abalone in a dryer;
8) Secondary seasoning by mixing the first dried abalone with a seasoning sauce including apple juice, pear juice, pineapple juice, red pepper, green onion, onion, ginger, garlic, licorice, bay leaf, turmeric powder, soy sauce, starch syrup and plum To do; And
9) Secondarily drying the second seasoned abalone in a dryer; method for producing abalone raisin comprising.
The method of claim 1,
The first aging of step 5) is left for 30 minutes to 2 hours at a temperature of 13°C to 17°C, and the second aging of step 6) is left for 22 to 26 hours at a temperature of 15°C to 20°C. Method for producing abalone raisins, characterized in that.
The method of claim 1,
The primary drying of step 7) is dried for 6 to 10 hours at a temperature of 40°C to 50°C, and the secondary drying of step 9) is dried for 8 to 12 hours at a temperature of 40°C to 60°C. Method for producing abalone raisins, characterized by.
The method of claim 1,
The method of manufacturing abalone raisin, further comprising the step of pulverizing after step 9).
The abalone raisin produced by the manufacturing method of any one of claims 1 to 3.
Abalone furikage produced by the manufacturing method of claim 4.