KR20210040485A - Method for manufacturing soy-sauce containing manila clam - Google Patents

Method for manufacturing soy-sauce containing manila clam Download PDF

Info

Publication number
KR20210040485A
KR20210040485A KR1020190122747A KR20190122747A KR20210040485A KR 20210040485 A KR20210040485 A KR 20210040485A KR 1020190122747 A KR1020190122747 A KR 1020190122747A KR 20190122747 A KR20190122747 A KR 20190122747A KR 20210040485 A KR20210040485 A KR 20210040485A
Authority
KR
South Korea
Prior art keywords
soy sauce
broth
clams
dried
boiling
Prior art date
Application number
KR1020190122747A
Other languages
Korean (ko)
Inventor
한승우
Original Assignee
한승우
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 한승우 filed Critical 한승우
Priority to KR1020190122747A priority Critical patent/KR20210040485A/en
Publication of KR20210040485A publication Critical patent/KR20210040485A/en

Links

Images

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50—Soya sauce
    • 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
    • A23L17/40—Shell-fish
    • 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
    • A23L17/60—Edible seaweed
    • 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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The present invention relates to a method for preparing soy sauce containing Venerupis philippinarum, and more specifically, the present invention comprises: a separation step of separating flesh from Venerupis philippinarum washed with brine; a drying step of freeze-drying the flesh of Venerupis philippinarum; a broth preparing step of putting seafood in water and boiling the water; a broth concentration step of taking out solid ingredients from the broth and boiling down the broth; a seasoning soy sauce preparing step of blending the concentrated broth with soy sauce and boiling the mixture thereof; and a Venerupis philippinarum adding step of cooling down the seasoning soy sauce and adding the freeze-dried flesh of Venerupis philippinarum. Accordingly, the texture of Venerupis philippinarum can be maximally preserved while the flavor of Venerupis philippinarum is deep, and thus, the present invention can be utilized for multiple purposes such as sauce and seasoning in various dishes.

Description

바지락이 첨가된 간장소스의 제조방법 {Method for manufacturing soy-sauce containing manila clam}Method for manufacturing soy-sauce containing manila clam {Method for manufacturing soy-sauce containing manila clam}

본 발명은 바지락이 첨가된 간장소스의 제조방법에 관한 것으로, 더욱 상세하게는 비가열처리된 바지락을 간장에 첨가하고, 이를 소스로서 이용하도록 하는 바지락이 첨가된 간장소스의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing a soy sauce with clams, and more particularly, to a method of manufacturing a soy sauce with clams in which non-heated clams are added to soy sauce and used as a sauce.

간장은 예로부터 된장, 고추장 등과 함께 양념으로서 우리나라의 음식을 만드는데 널리 사용된 장류의 일종이다. 간장은 각종 야채나 동물성 육류의 조림, 구이, 무침 및 볶음 반찬을 만들거나 국을 끓일 때 등 간을 맞추는데 사용한다. 특히 국을 끓일 시에는 재래식 간장인 조선간장(또는 국간장)을 주로 사용하는데, 조선간장은 조림 등에 사용하는 진간장에 비해 짜고 깊은 맛을 갖는 특징이 있다.Soy sauce is a type of paste that has been widely used to make Korean food as a seasoning along with soybean paste and red pepper paste from ancient times. Soy sauce is used to season various vegetables and animal meats, such as simmering, roasting, seasoning and stir-frying side dishes, or when boiling soup. In particular, when the soup is boiled, Korean soy sauce (or soup soy sauce) is mainly used. Chosun soy sauce has a salty and deep taste compared to Jin soy sauce used for simmering.

바지락은 대합과에 속하는 조개로서, 우리나라 전 연안이나, 서해안에 특히 많이 분포하며 학명은 Tapes(Amygdala Philippinarum) (ADAMS et REEVE)이다.Clam clams are clams belonging to the clam family, and are particularly widely distributed in the entire coast of Korea or the west coast, and their scientific name is Tapes (Amygdala Philippinarum) (ADAMS et REEVE).

바지락의 껍데기는 달걀모양 타원형으로 부풀어오른 모양이며 딱딱하다. 표면에는 방사상의 무늬가 있으며 껍데기표면은 거칠고 크기·색깔·무늬·형태 등이 서식지에 따라 다양하다. 촉수에는 돌기가 없이 간단하며 이빨이 3개 있다.The shell of the clams is egg-shaped, oval, swollen, and hard. There are radial patterns on the surface, and the surface of the shell is rough, and the size, color, pattern, and shape vary according to the habitat. The tentacles are simple without projections and have 3 teeth.

주로 식품으로 소비되며, 국을 끓이거나 젓갈을 담그거나 날것을 요리하여 섭취하며, 새우양식의 사료로도 이용된다. 3~4월이 되면 여름철 산란에 대비하여 크게 성장하는데 이때가 가장 맛이 좋다. 정약전의 《자산어보》에는 천합(淺蛤)이란 이름으로 형태에 대하여 설명하며 '살도 또한 풍부하며 맛이 좋다'고 기록하고 있다. 칼슘, 철, 인, 비타민 B2가 풍부하며, 담즙의 분비를 촉진하고 간장의 기능을 활발하게 하는 작용이 있어 예로부터 황달에 바지락 끓인 물을 먹였다. 피로해소 및 숙취제거 식품으로 애용되며 조혈(造血)작용도 있다. 껍데기가루는 칼슘을 보충하거나 땀을 많이 흘리는 경우에 좋다고 알려져 있다.It is mainly consumed as food, and it is consumed by boiling soup, dipping salted fish, or cooking raw food. It is also used as feed for shrimp farming. From March to April, it grows greatly in preparation for spawning in the summer, and it tastes best at this time. In Jeong Yakjeon's 《Jasaneobo》, the form is explained under the name of Cheonhap, and it is recorded that'the flesh is also rich and tastes good'. It is rich in calcium, iron, phosphorus, and vitamin B2, and has the effect of promoting the secretion of bile and activating the function of the liver. It is used habitually as a food for relieving fatigue and removing hangovers, and has a blood-forming function. Shell powder is known to be good for supplementing calcium or for sweating a lot.

종래의 간장을 이용한 바지락장의 제조방법이 ‘특허문헌 1’에 개시되어 있다. ‘특허문헌 1’의 바지락장의 제조방법은 (a). 바지락 준비단계로, (a-1) 고염도, 저염도 해수 집수정으로 처리된 해수에서 활패 상태의 바지락이 머금고 있는 진흙이나 모래 등을 모두 밖으로 배출하게 한 후, 배출된 진흙이나 모래 등을 모두 세척하는 단계; (a-2) 깨끗이 씻은 바지락으로부터 바지락 껍데기, 바지락 국물 및 바지락살 알맹이로 각각 분리하는 단계; (a-3) 각질이 제거된 바지락 알맹이를 위생 세척하는 단계; (b). 간장 100중량부에 대하여 마늘 1~20중량부, 물 50~250중량부를 포함하는 양념류를 배합하여 간장 양념액을 준비하는 단계; (c). 상기의 간장 혼합액에 상기의 (a)에서 준비된 바지락살 알맹이를 첨가하여 바지락장을 만든 후 살균하여 냉장 완성하는 단계;를 포함하여 구성된다. A conventional method for producing clam paste using soy sauce is disclosed in'Patent Document 1'. The manufacturing method of the clam jang of'Patent Document 1'is (a). As a preparatory stage for clams, (a-1) After discharging all the mud or sand contained in the clam from the seawater treated with the high and low salinity seawater catchment well, the discharged mud or sand is removed. Washing all; (a-2) separating each of the washed clams into clams shells, clams broth, and clams kernels; (a-3) sanitary washing the shellfish kernels from which dead skin cells have been removed; (b). Preparing a soy sauce seasoning solution by mixing seasonings containing 1 to 20 parts by weight of garlic and 50 to 250 parts by weight of water based on 100 parts by weight of soy sauce; (c). And a step of making clam paste by adding the clam shell prepared in (a) to the soy sauce mixture, and then sterilizing it to complete refrigeration.

이에 따라 ‘특허문헌 1’의 바지락장의 제조방법은 바지락 특유의 맛, 풍미, 조직감과 그 영양을 살리면서 기존의 국물 요리에만 국한 되어 있던 바지락을 누구나 쉽고 간편하게 먹을 수 있게 만든 새로운 형태의 장류로서, 어패류 중 칼슘이 제일 높아 골다공증 예방에도 좋으며, 각종 육류의 소스로도 활용할 수 있고 밥과 함께 비벼 먹으면 그 맛 또한 일품이며, 입맛이 점점 고급화되어 가는 소비자의 기호를 만족시킬 수 있는 효과를 얻을 수 있다.Accordingly, the manufacturing method of clam paste in'Patent Document 1'is a new type of soybean paste that allows anyone to easily and conveniently eat clam clams that were limited to traditional soup dishes while taking advantage of the unique taste, flavor, texture and nutrition of clams. It has the highest calcium among seafood and is good for preventing osteoporosis. It can also be used as a source for various meats. When mixed with rice, the taste is also excellent, and the taste can be obtained to satisfy the tastes of consumers who are increasingly advanced. .

그러나 종래의 바지락장, 즉 바지락이 첨가된 간장은 마늘과 물 등으로 양념한 간장에 바지락살 알맹이를 별도의 가공 없이 넣음으로써 바지락 내부로 간장이 깊숙히 침투하는데 한계가 있고, 이로 인하여 간장에 바지락의 풍미가 충분히 나오지 못하는 문제가 있다.However, conventional clam sauce, that is, soy sauce to which clams are added, is limited in penetration of the soy sauce deep into the clams by putting clams kernels into soy sauce seasoned with garlic and water without any additional processing. There is a problem that the flavor does not come out sufficiently.

또한, 종래의 바지락장은 간장에 절여진 바지락을 먹는데에 그칠 뿐, 남은 간장은 활용되지 못하고 버려지는 문제가 있다.In addition, there is a problem in that the conventional clam sauce only eats clams marinated in soy sauce, and the remaining soy sauce is not utilized and is thrown away.

KR 10-0753761 B1 (2007. 08. 23.)KR 10-0753761 B1 (2007. 08. 23.)

본 발명은 위와 같은 문제점을 해결하기 위하여 안출된 것으로, 본 발명에서 해결하고자 하는 과제는 바지락을 동결건조한 다음 육수가 첨가된 간장에 첨가하고, 이를 소스로서 이용할 수 있는 바지락이 첨가된 간장소스의 제조방법을 제공하는 것이다.The present invention was conceived to solve the above problems, and the problem to be solved in the present invention is to prepare a soy sauce with clams that can be used as a sauce by lyophilizing clams and then adding them to soy sauce to which broth is added. Is to provide a way.

위와 같은 과제를 해결하기 위한 본 발명에 따른 바지락이 첨가된 간장소스의 제조방법은 해감된 바지락으로부터 속살을 분리하는 분리단계; 상기 바지락살을 동결건조하는 건조단계; 해산물을 물에 넣어 끓이는 육수제조단계; 상기 육수에서 건더기를 건진 뒤 끓여서 졸이는 육수농축단계; 상기 농축된 육수에 간장을 배합한 뒤 끓이는 양념간장 제조단계; 및 상기 양념간장을 식힌 다음 상기 동결건조된 바지락살을 첨가하는 바지락 첨가단계를 포함하여 구성되는 것을 기술적 특징으로 한다.A method of manufacturing a soy sauce with clams according to the present invention for solving the above problems comprises: a separating step of separating the flesh from the cut clams; A drying step of freeze-drying the clam meat; A broth production step of boiling seafood in water; A broth concentrating step of boiling and boiling the ingredients from the broth; Seasoning soy sauce manufacturing step of boiling after mixing soy sauce with the concentrated broth; And cooling the seasoning soy sauce and then adding the freeze-dried clam.

본 발명에 따른 바지락이 첨가된 간장소스의 제조방법은 바지락의 풍미가 깊으면서 바지락의 식감을 최대한 보존할 수 있고, 다양한 요리에 소스나 양념장 등 다양한 용도로 활용할 수 있다. The manufacturing method of the soy sauce with clams according to the present invention can preserve the texture of clams as much as possible while the flavor of clams is deep, and can be used for various purposes such as sauces or seasonings in various dishes.

도 1은 본 발명에 따른 바지락이 첨가된 간장소스의 제조방법의 블록도
도 2는 육수제조단계를 도시한 블록도1 is a block diagram of a method of manufacturing a soy sauce with clam added according to the present invention
Figure 2 is a block diagram showing a broth manufacturing step

본 명세서 및 청구범위에 사용된 용어나 단어는 "발명자는 그 자신의 발명을 가장 최선의 방법으로 설명하기 위해 용어의 개념을 적절하게 정의할 수 있다는 원칙"에 입각하여 본 발명의 기술적 사상에 부합하는 의미와 개념으로 해석되어야지, 통상적이거나 사전적인 의미로 한정해서 해석되서는 안 된다.Terms and words used in the present specification and claims conform to the technical idea of the present invention based on the principle that "the inventor can appropriately define the concept of terms in order to describe his or her invention in the best way." It should be construed as a meaning and concept, but not limited to a conventional or dictionary meaning.

따라서 본 명세서에 기재된 실시예와 도면에 도시된 구성은 본 발명의 가장 바람직한 실시예에 불과할 뿐이고, 본 발명의 기술적 사상을 모두 대변하는 것은 아니므로, 본 출원시점에 있어서 이들을 대체할 수 있는 다양한 균등물과 변형 예들이 있을 수 있음을 이해해야 한다.Therefore, the embodiments described in the present specification and the configurations shown in the drawings are only the most preferred embodiments of the present invention, and do not represent all the technical spirit of the present invention, and thus various equivalents that can replace them at the time of application It should be understood that there may be water and variations.

분리단계(S10)는 해감된 바지락으로부터 속살을 분리하는 단계이다. 구체적으로 분리단계는 바지락을 해수에 3시간 이상 담궈서 바지락 내부의 이물질을 빼내 해감한 다음, 껍질외벽에 고압수를 가하여 내부의 속살과 껍질을 분리시킨다. 본 발명은 껍질분리 시 열을 가하거나 화학물이 작용하여 바지락 단백질의 변성을 주는 방식이 아닌 물의 압력으로 바지락살을 분리시키는 원리로 바지락 본연의 맛과 질을 보존할 수 있다. 이때 고압수의 압력은 2900 내지 3700 bar인 것이 바람직한데, 2900 bar 미만의 압력에서는 바지락 껍질이 분리되지 않는 문제가 있고, 3700 bar 초과의 압력에서는 바지락 내부의 수분이 손실되는 문제가 발생하기 때문이다.Separation step (S10) is a step of separating the flesh from the cut clam. Specifically, in the separating step, the clams are immersed in seawater for at least 3 hours to remove foreign substances inside the clams, and then, high-pressure water is applied to the outer wall of the shell to separate the inner flesh and the shell. The present invention can preserve the original taste and quality of the clams by separating the clams with the pressure of water, rather than by applying heat or chemicals to denature the clam protein during peel separation. At this time, the pressure of the high-pressure water is preferably 2900 to 3700 bar, because there is a problem that the clam shells are not separated at a pressure of less than 2900 bar, and moisture in the clams is lost when the pressure exceeds 3700 bar. .

건조단계(S20)는 바지락살을 동결건조하는 단계이다. 본 발명에 따른 바지락이 첨가된 간장소스의 제조방법은 바지락살을 생물 자체로 이용하지 않고 동결건조 과정을 거쳐 바지락의 풍미가 간장에 잘 배어날 수 있도록 하는 장점이 있다.The drying step (S20) is a step of freeze-drying the clams. The manufacturing method of the soy sauce with clams according to the present invention has the advantage of allowing the flavor of clams to be well immersed in the soy sauce through a freeze-drying process without using clams as an organism itself.

참고적으로, 동결건조방식은 식품을 동결시키고 온도와 압력이 낮은 3중점(三重點, 0.01℃. 0.6113kPa)이하에서 동결상태의 얼음을 승화시켜 건조제품을 얻는 방법으로서, 수용액 기타 함수물을 동결시켜 그 동결물의 수증기압 이하로 감압함으로써 물을 승화시켜 제거하고 건조물을 얻는 방법을 일컫는다.For reference, the freeze-drying method is a method of obtaining a dried product by freezing food and sublimating ice in a frozen state at a temperature and pressure below the triple point (three weights, 0.01℃. 0.6113kPa). It refers to a method of obtaining a dried product by sublimating and removing water by freezing and reducing the pressure to less than the vapor pressure of the frozen product.

식품공업에서 보존 인스턴트 식품의 건조시에 육류·어류·야채·과즙 등을 건조시킬 때, 이를테면 쇠고기·새우·야채 등을 원형 그대로 건조시키거나 또는 수프 원료, 주스 등 건조품을 분말로 하는 것을 동결건조방식으로 건조시키면 향기·맛이 남고, 복수성(復水性)이 뛰어난 천연품에 가까운 상태의 가공식품을 얻을 수 있는 장점이 있다.Preserved in the food industry When drying meat, fish, vegetables, fruit juice, etc.when drying instant food, for example, drying beef, shrimp, vegetables, etc. as it is, or freeze-drying dried products such as soup raw materials and juice as powder. When dried in a method, the fragrance and taste remain, and there is an advantage of obtaining a processed food in a state close to that of natural products with excellent plurality.

육수제조단계(S30)는 해산물을 이용하여 육수를 제조하는 단계로서, 해산물로는 건다시마, 건새우 및 건북어를 이용한다. 구체적으로 육수제조단계(S30)는 건다시마, 건새우 및 건북어를 찬물에 우려내는 1차 추출단계(32); 및 1차 추출단계(32)를 거친 후 끓여서 우려내는 2차 추출단계(34)를 포함하여 구성된다.The broth manufacturing step (S30) is a step of manufacturing a broth using seafood, and dried seaweed, dried shrimp, and dried bukfish are used as seafood. Specifically, the broth production step (S30) includes a first extraction step 32 of brewing dried seaweed, dried shrimp, and dried beet fish in cold water; And a second extraction step 34 to boil and brew after passing through the first extraction step 32.

본 발명은 육수제조단계(S30)에서 찬물과 끓는 물 등 2차례에 걸쳐 육수를 제조함으로써 해산물에 포함된 영양분 뿐만 아니라, 감칠맛을 극대화시킬 수 있는 장점이 있다. The present invention has the advantage of maximizing not only the nutrients contained in the seafood but also the umami taste by preparing the broth twice, such as cold water and boiling water, in the broth manufacturing step (S30).

육수농축단계(S40)는 육수제조단계(S30)에서 제조된 육수에서 해산물 건더기, 즉 건다시마, 건새우 및 건북어를 제거한 다음 추가로 끓여 수분을 증발시킴으로써 육수를 농축시키는 단계이다. 본 발명은 간장소스를 만드는데 그 목적이 있기 때문에 높은 농도의 육수가 필요하기 때문에 농축시키는 단계를 거쳐야 한다. 화구의 크기 및 육수의 용량에 따라 차이가 있을 순 있으나, 2시간 이상 가열하는 것이 바람직하다.The broth concentrating step (S40) is a step of concentrating the broth by removing seafood ingredients, that is, dried seaweed, dried shrimp, and dried beetfish from the broth prepared in the broth production step (S30), and then further boil it to evaporate moisture. The present invention is to make a soy sauce, and because of its purpose, a high concentration of broth is required, so it must be concentrated. There may be a difference depending on the size of the crater and the capacity of the broth, but it is preferable to heat it for 2 hours or more.

양념간장 제조단계(S50)는 농축된 육수와 간장을 혼합한 뒤 끓임으로써 더 농축된 상태의 양념간장을 제조하는 단계이다. 농축된 육수와 간장의 비율은 1:2 내지 1:1 비율로 혼합하는 것이 바람직하다. The seasoned soy sauce manufacturing step (S50) is a step of preparing a more concentrated seasoned soy sauce by mixing and boiling the concentrated broth and soy sauce. It is preferable to mix the concentrated broth and soy sauce in a ratio of 1:2 to 1:1.

바지락 첨가단계(S60)는 최종적으로 제조된 양념간장에 동결건조된 바지락살을 첨가하는 단계이다. 본 발명은 바지락을 별도로 삶지 않아 바지락이 갖는 고유의 식감을 유지하고, 건조된 상태의 바지락을 첨가하여 바지락의 풍미가 양념간장에 충분히 밸 수 있도록 하는 장점이 있다. The clam addition step (S60) is a step of adding freeze-dried clam meat to the finally prepared seasoned soy sauce. The present invention is advantageous in that the clams are not separately boiled to maintain the unique texture of clams, and by adding the dried clams, the flavor of the clams can be sufficiently distributed in the seasoned soy sauce.

실시예 1.Example 1.

생물 상태의 바지락 12kg을 4시간 동안 해수에 담가 해감한 뒤, 이를 이를 세척 선별작업을 실시한다. 그리고 초고압장비(HPP)를 이용하여 물의 압력 2900 ~ 3700 bar 구간에서 바지락껍질과 바지락살을 분리하였고, 분리된 바지락살은 동결건조시켰다. 그 결과 2.5kg의 바지락살이 생산되었다.12 kg of live clams are immersed in seawater for 4 hours to remove them, and then washed and sorted. In addition, the clam shells and clams were separated at a pressure of 2900 to 3700 bar using an ultra-high pressure equipment (HPP), and the separated clams were freeze-dried. As a result, 2.5 kg of clams were produced.

건다시마 500g, 건새우 500g 및 건북어 500g을 10L의 물에 담근 뒤 100℃가 될 때까지 가열하여 40분간 2차적으로 우려냈다. 건다시마, 건새우 및 건북어를 건진 뒤 100℃의 온도로 2시간 동안 더 끓여서 육수를 농축하여 2L의 육수를 얻었고, 여기에 2L의 간장을 첨가한 뒤 20분간 더 끓여 3.5L의 양념간장을 얻었다.Dried seaweed 500g, dried shrimp 500g, and dried beetfish 500g were immersed in 10L of water and heated until 100℃, followed by brewing for 40 minutes. Dried seaweed, dried shrimp, and dried sea bream were harvested and boiled for 2 hours at a temperature of 100℃ to concentrate the stock to obtain 2L of broth, and 2L of soy sauce was added to this, and then boiled for another 20 minutes to obtain 3.5L of seasoned soy sauce. .

최종 양념간장을 상온에서 식힌 뒤 2kg의 바지락살을 첨가하여 바지락이 첨가된 간장소스를 완성하였다.After cooling the final seasoned soy sauce at room temperature, 2 kg of clam was added to complete the soy sauce with clam.

실시예 2.Example 2.

생물 상태의 바지락 12kg을 4시간 동안 해수에 담가 해감한 뒤, 이를 이를 세척 선별작업을 실시한다. 그리고 초고압장비(HPP)를 이용하여 물의 압력 2900 ~ 3700 bar 구간에서 바지락껍질과 바지락살을 분리하였고, 분리된 바지락살은 동결건조시켰다. 그 결과 2.5kg의 바지락살이 생산되었다.12 kg of live clams are immersed in seawater for 4 hours to remove them, and then washed and sorted. In addition, the clam shells and clams were separated at a pressure of 2900 to 3700 bar using an ultra-high pressure equipment (HPP), and the separated clams were freeze-dried. As a result, 2.5 kg of clams were produced.

건다시마 500g, 건새우 500g 및 건북어 500g을 10L의 찬물에 담근 뒤 1시간 동안 1차적으로 우려내고, 그 후에 100℃가 될 때까지 가열하여 40분간 우려냈다. 건다시마, 건새우 및 건북어를 건진 뒤 100℃의 온도로 2시간 동안 더 끓여서 육수를 농축하여 2L의 육수를 얻었고, 여기에 2L의 간장을 첨가한 뒤 20분간 더 끓여 3.5L의 양념간장을 얻었다.Dried seaweed 500g, dried shrimp 500g and dried beetfish 500g were immersed in 10L of cold water, and then first brewed for 1 hour, and then heated to 100°C and brewed for 40 minutes. Dried seaweed, dried shrimp, and dried sea bream were harvested and boiled for 2 hours at a temperature of 100℃ to concentrate the stock to obtain 2L of broth, and 2L of soy sauce was added to this, and then boiled for another 20 minutes to obtain 3.5L of seasoned soy sauce. .

최종 양념간장을 상온에서 식힌 뒤 2kg의 바지락살을 첨가하여 바지락이 첨가된 간장소스를 완성하였다. After cooling the final seasoned soy sauce at room temperature, 2 kg of clam was added to complete the soy sauce with clam.

Claims (3)

해감된 바지락으로부터 속살을 분리하는 분리단계;
상기 바지락살을 동결건조하는 건조단계;
해산물을 물에 넣어 끓이는 육수제조단계;
상기 육수에서 건더기를 건진 뒤 끓여서 졸이는 육수농축단계;
상기 농축된 육수에 간장을 배합한 뒤 끓이는 양념간장 제조단계; 및
상기 양념간장을 식힌 다음 상기 동결건조된 바지락살을 첨가하는 바지락 첨가단계를 포함하여 구성되는 것을 특징으로 하는 바지락이 첨가된 간장소스의 제조방법.
Separation step of separating the flesh from the cut clam;
A drying step of freeze-drying the clam meat;
A broth production step of boiling seafood by putting it in water;
A broth concentrating step of boiling and boiling the ingredients from the broth;
Seasoning soy sauce manufacturing step of boiling after mixing soy sauce with the concentrated broth; And
Cooling the seasoning soy sauce, and then adding the freeze-dried clam meat, the method of manufacturing a soy sauce sauce with clams, characterized in that it comprises a step of adding clams.
 청구항 1에 있어서,
상기 해산물은 건다시마, 건새우 및 건북어로 이루어지는 것을 특징으로 하는 바지락이 첨가된 간장소스의 제조방법.
The method according to claim 1,
The seafood is a method for producing a soy sauce added with clams, characterized in that consisting of dried seaweed, dried shrimp, and dried northern fish.
 청구항 1에 있어서,
상기 육수제조단계는
건다시마, 건새우 및 건북어를 찬물에 우려내는 1차 추출단계; 및
상기 1차 추출단계를 거친 후 끓여서 우려내는 2차 추출단계를 포함하여 구성되는 것을 특징으로 하는 바지락이 첨가된 간장소스의 제조방법.
The method according to claim 1,
The broth manufacturing step
The first extraction step of brewing dried seaweed, dried shrimp, and dried sea bream in cold water; And
A method for producing a soy sauce with clam, characterized in that it comprises a second extraction step of boiling and brewing after the first extraction step.
KR1020190122747A 2019-10-04 2019-10-04 Method for manufacturing soy-sauce containing manila clam KR20210040485A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020190122747A KR20210040485A (en) 2019-10-04 2019-10-04 Method for manufacturing soy-sauce containing manila clam

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020190122747A KR20210040485A (en) 2019-10-04 2019-10-04 Method for manufacturing soy-sauce containing manila clam

Publications (1)

Publication Number Publication Date
KR20210040485A true KR20210040485A (en) 2021-04-14

Family

ID=75477481

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020190122747A KR20210040485A (en) 2019-10-04 2019-10-04 Method for manufacturing soy-sauce containing manila clam

Country Status (1)

Country Link
KR (1) KR20210040485A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102365922B1 (en) * 2021-10-22 2022-02-23 이윤주 Bibimbap and manufacturing for therof

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100753761B1 (en) 2006-11-21 2007-08-31 안승옥 Short-necked clam paste

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100753761B1 (en) 2006-11-21 2007-08-31 안승옥 Short-necked clam paste

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102365922B1 (en) * 2021-10-22 2022-02-23 이윤주 Bibimbap and manufacturing for therof

Similar Documents

Publication Publication Date Title
CN108835587B (en) Preparation method of food seasoning sauce
CN104187533B (en) A kind of health beef soup flavoring and processing method thereof
CN102342488A (en) Method for making hot pepper-pumpkin sauce
KR101816822B1 (en) Method for producing galbi tang using fish sauce
CN105077197A (en) Prawn-oyster hot and spicy sauce and preparation method thereof
KR20180007017A (en) Source comprising eel extract and manufacturing method of seasoned eel using it
CN103719932A (en) Processing method of instant puffing anchovies
KR101857075B1 (en) Codfish Soup Enhanced Texture and Organoleptic Quality and Manufacturing Method Thereof
KR101874891B1 (en) Manufacturing method of dried radish leaves beef tripe and intestine soup
KR20060027033A (en) Procedure for making kimchi and kimchi made by that procedure
KR100692297B1 (en) The method of making kimchi using soup of a young walleye pollac and the kimchi
KR101901155B1 (en) Method for manufacturing apple eel soup and apple eel soup manufactured thereby
CN110892981A (en) Seafood-flavor seasoning sauce and preparation method thereof
KR100715148B1 (en) Haejang-guk using a short-necked clam
KR101578795B1 (en) Manufacturing Methods for Ready to Heat and Ready to Cook Dried Abalone Seafood Porridge
KR102262335B1 (en) Preparing method of Kimchi with oriental herb and Kimchi prepared by the same
KR20210040485A (en) Method for manufacturing soy-sauce containing manila clam
CN101574135B (en) Crab spawn chili sauce
KR20050101778A (en) Processed foodstuffs using shellfish and soy sauce and its method and use
KR101224896B1 (en) A snail meat broth use Cooking method of gamjatang
KR101911650B1 (en) Method for manufacturing fish meat for cooking fish, method for producing fish meat using the same, and method for producing fish meat using the same
KR101170227B1 (en) Manufacturing method for kimchi using the abalone
KR101866365B1 (en) Soybean sprout jham-pong and manufacturing method thereof
KR102398817B1 (en) Manufacturing method of codfish soup using lespedeza cuneata
KR101849558B1 (en) A process for the preparation of a clear chicken boiled with rice containing king crab and the clear chicken boiled with rice containing mitten crab prepared therefrom