KR20210044422A - Manufacturing process of salted Chinese mitten crab paste - Google Patents

Abstract

The present invention relates to a preparation method of salted Chinese mitten crab (Eriocheir sinensis) paste, and in more detail, to a preparation method of salted Chinese mitten crab paste, in which children, the elderly, and patients can easily eat the salted Chinese mitten crab paste because there are no solids such as fish bones or fish heads left in the salted Chinese mitten crab paste unlike regular salted fish, and particularly, nutrients such as chitosan and taurine contained in crab shells can be consumed without loss.

Description

Manufacturing process of salted Chinese mitten crab paste

The present invention relates to a method of preparing sesame paste paste, and to explain in more detail, unlike conventional salted fish, since no solids such as fish bones or fish head remain at all, children, the elderly or patients can easily eat it. , In particular, the present invention relates to a method for preparing a paste of sesame crab that can consume nutrients such as chitosan and taurine contained in the shell of the crab without loss.

Salted fish (or salted fish) is a food that is pickled from easily perishable seafood, especially fish and shellfish.For example, fish flesh, eggs, intestines, gills, clams, shrimp, etc. are put in a jar, and salt is poured until these ingredients are completely covered, and then sufficiently matured. Then, if necessary, it is prepared by mixing with various seasonings.

Salted fish can be said to be a development of the custom of salting fish to prevent spoilage and maintain freshness in the past when food preservation technology was inferior. Salted fish is also used as a side dish, but it is also used as a sauce for dipping meat, such as salted shrimp, or for making kimchi.

Since ancient times, salted shrimp, salted clams, salted squid, salted octopus, salted cod roe, salted abalone, salted anchovy, and salted canari fish, etc. It is one of the foods.

On the other hand, Soy Sauce Crab is one of the unique Korean foods produced by boiling with various seasonings and then marinating the crab alive in cooled soy sauce. Since this soy sauce crab has a characteristic fishy taste and strong saltiness, crabs marinated in soy sauce are picked up and mixed with various seasonings to compensate for this.

Looking at the prior art for soy sauce crab, first of all, in Patent Registration No. 10-0338569 (May 17, 2002), the skin of blue crab meat and eggs removed from the shell were put in garlic juice and ginger juice, and then soy sauce, mineral water, and ganoderma lucidum. , Angelica, licorice, red pepper seeds, whole ginger and crab shells are boiled together, and the broth is poured into the marinated crab meat and crab eggs, and then canned and packaged in chitosan soy sauce canned foods.

In addition, in Patent Registration No. 10-1167811 (July 16, 2012), sugar and vegetables, seasonings, and herbal medicinal herbs are added to soy sauce in a certain ratio and heat-sterilized to prepare soy sauce, and then crabs are immersed in it. , Ginseng and mushrooms are added to allow various functional ingredients such as saponin and beta glucan to dissolve, thereby removing the fishy taste of crabs and introducing a novel functional soy sauce crab manufacturing method that is rich in nutrient supply.

Lastly, Patent Registration No. 10-1275329 (June 10, 2013) decomposes the keratin tissue of the crab skin to extract beneficial ingredients, and allows the crab meat to be more conveniently separated from the skin. A method of making soy sauce crab so that the taste and fishy taste can be removed is suggested.

Patent Registration No. 10-0338569 (May 17, 2002) Patent Registration No. 10-1167811 (July 16, 2012) Patent Registration No. 10-1275329 (June 10, 2013)

In terms of food nutrition, crabs contain a large amount of vitamin B2, calcium, and essential amino acids along with unsaturated fatty acids such as DHA and EPA, which are useful for the human body, chitosan and taurine, and are known as beneficial foods for the elderly and growing children. Among these nutrients, chitosan and taurine are mainly distributed in crab shells.

However, soy sauce crab or seasoned crab prepared by the conventional method is not easy for the elderly or children to eat because the crab skin and tongs legs are very hard, and most of the crab skins are excluded from eating. In addition, it is impossible to store the soy sauce crab or seasoned crab for a long time compared to salted fish.

Accordingly, it is an object of the present invention to provide a method for preparing a paste of sesame crab that can be easily eaten not only by ordinary adults, but also by the elderly or growing children, and can consume nutrients contained in crab shells without loss.

A method of manufacturing a paste of sesame crab according to the present invention includes the step A of removing and washing the captured sesame crab; Step B of pulverizing the sesame crab to prepare a sesame pulverized product; Step C of separately boiling ungeotgal, and then removing solids to prepare ungeotge extract; D step of mixing the crushed sesame crab, sea salt, and the extract of ungeojeot; E step of sealing the mixture obtained in step D and fermenting and aging for 4 to 8 months at a temperature of 10 to 20°C; It characterized in that it is manufactured, including.

In the D step, in the D step, 1.5 to 2.5 parts by weight of the sea salt and 0.8 to 2.0 parts by weight of the raw fish sauce extract are mixed with respect to 10 parts by weight of the sesame pulverized product.

The sesame paste paste according to the present invention can consume nutrients such as chitosan and taurine contained in the crab skin without loss. It can be easily eaten by the elderly or patients, and it can be used in various ways as a side dish for meals, bibimbap sauce, meat sauce, and ssamjang substitute.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings. However, even if the configuration is essential for carrying out the present invention, detailed descriptions of matters that are introduced in the prior art or that can be easily implemented by a person of ordinary skill in the art will be omitted.

The method for preparing the sesame paste paste according to the present invention includes the following steps A to E.

First, in step A, the caught sesame crab is removed and cleaned. The method of removing the sesame crab is preferably to immerse live sesame crabs in running water for about 3 days, and then soak them in salt water with a salinity of 3%, which is slightly higher than seawater, for about 3 hours. Then, scrub the stomach and the legs of the crab with a brush to cleanly wash off any fine sand or foreign matter.

The blue crab (Eriocheir sinensis) is a crustacean animal belonging to the rock crab family of the arthropod decapoda. Adults have a rounded rectangular crust with a length of about 63 mm and a width of about 70 mm. Outwardly, there are 4 sharp tooth-shaped protrusions on the lateral edge of the carapace including the posterior teeth of the carapace, and the upper surface of the carapace is slightly convex and has a distinct H-shaped groove. There are 4 flat and triangular projections on the forehead.

The claws on both sides of the blue crab are symmetrical, stiff and have thorns. The bottom of the tongs is short and wide, and there are bundles of light hairs on the front and the bottom of the tongs. The blue crab mainly lives in the river basin close to the sea, and it also lives by digging holes in rice paddies or rice paddies, and its diet is omnivorous. After leaving the place where they lived in autumn, they go down to the sea and lay eggs the following year. It is estimated that the larvae hatched from the eggs rise back to fresh water and grow.

Since blue crab is an intermediate host of lung dystomosis, when it is used for food, it should be sterilized by sterilizing it in boiled and cooled soy sauce, or it should be eaten after being sufficiently cooked. In Korea, it is mainly distributed in the river waters flowing from the north of Jeollabuk-do to the Yellow Sea, and especially the blue crabs that inhabit the Imjin River basin are famous.

In the next step B, the whole sesame crab is pulverized to prepare a sesame pulverized product. At this time, it is preferable that no water or other additives are added to the crushed sesame crab, but first pulverized with a rough pulverizer, and then crushed with a precision pulverizer so that no crab shells remain.

In the next step C, an extract of ungeotjeot is prepared separately from the crushed sesame crab. The ungeotdot extract is obtained by boiling sufficiently aged ungeotgal and then supporting it on a stalk to remove solids. In this way, a raw fish sauce extract corresponding to about 60% by weight of the raw fish salt is obtained by weight ratio.

At this time, it is preferable to use salted fish that has been aged for at least 3 to 4 years, excluding the intestines. Ungeotgal must be aged for at least 3 years before the meat quality is degraded to some extent. In addition, in the present invention, by boiling the ungeotgal, it is possible to completely decompose the meat quality remaining in the ungeotgal, and to sufficiently extract the nutrients contained in the solid content.

Korean anchovy is a saltwater fish of the herring order anchovy family. Its body is thin and long, its belly is sharp like a blade, and its tail is thin and long. The mouth is large and can spread to the back of the gill lid, and the body is covered with small round scales. Overall, it looks very similar to the singer, but the body length is longer than that of the singer, the pectoral fin is long and the number of scales is large.

Male fish are migratory fish that date back from the sea to the lower streams of the river in April-May and spawn in June-July in reeds. The hatched young fish go down to the sea from summer to autumn, spend the winter, become adult fish the following year, and reappear at the spawning site. It spawns about three times and dies after spawning. When they are young, they eat zooplankton and grow up, and when they become adult fish, they eat young fish.

In Korea, it is mainly caught at the estuary of the Han River or the estuary of the Imjin River, and because of its urgent nature, it quickly dies when caught in a net. To prevent spoilage, the intestines or heads are immediately removed and placed on ice, and then eaten with sashimi or salted salted fish. If you eat raw sashimi, the flesh is soft, but the chewy taste is unique, and it is rich in fat, so it is savory, but if you eat it cooked, it does not taste anything.

In the present invention, the ungeojeot extract is a dark brown liquid having a umami taste, and it has a function of catching odors such as peculiar astringent taste and fishy taste of the sesame crushed product, and further improving the flavor of the taste and the content of nutrients.

In the next step D, the pulverized sesame crab, sea salt, and the ungeojeot extract are mixed. At this time, it is preferable to mix 1.5 to 2.5 parts by weight of sea salt and 0.8 to 2 parts by weight of the seaweed extract with respect to 10 parts by weight of the sesame pulverized material, the sesame pulverized product, and the natural sea salt and ungeojeot extract.

If the content of the sea salt in the step D is less than 1.5 parts by weight, the effective storage period may be shortened. Conversely, if the content exceeds 2.5 parts by weight, the salinity is too high and there is no fear of deteriorating the flavor of the taste.

In addition, if the content of the ungeot extract is less than 0.8 parts by weight, there is a concern that the taste is deteriorated due to the astringent taste and fishy taste of the sesame crushed material, and if it exceeds 2 parts by weight, the effect of increasing the content is insignificant and only the manufacturing cost increases. Because it is not desirable.

According to a preferred embodiment of the present invention, in the step D, it is most preferable to mix 2 parts by weight of sea salt and 1 part by weight of the raw fish sauce extract based on 10 parts by weight of the sesame pulverized product.

In the last step E, the mixture obtained in step D is sealed and fermented and aged for 4 to 8 months at a temperature of 10 to 20°C. At this time, when the aging temperature is less than 10°C, the aging period is too long, which is not preferable, and when the aging temperature exceeds 20°C, there is a concern that taste deterioration may occur.

In addition, if the aging period is less than 4 months, the pulverized material particles of the sesame shell are not completely sintered and the texture may be deteriorated. On the contrary, when the aging period exceeds 8 months, only the cost due to the extension of the aging period increases, which is not preferable.

According to a preferred embodiment of the present invention, the E step is most preferably aged for about 6 months at a temperature of 16 ~ 18 ℃. In this way, the pulverized particles of the sesame shell will be completely removed, resulting in a very soft texture and deep flavor.

After passing through the steps A to E, a black brown sesame paste paste is prepared in a state similar to soybean paste or red pepper paste. The paste of sesame crab prepared according to the present invention may be used in various ways as a side dish for meals, bibimbap sauce, meat sauce, and ssamjang substitute.

The sesame paste paste according to the present invention can consume nutrients such as chitosan and taurine contained in the crab skin without loss. It has the advantage that it can be easily eaten by the elderly, the elderly, and patients.

[Example]

The sesame crab caught in the Imjin River was soaked in running water for 3 days, then immersed in salt water with a salinity of 3% for about 3 hours to remove it, and then the belly and the leg of the crab were brushed with a brush to clean fine sand or foreign matter. . Subsequently, the sesame crab was pulverized for about 3 minutes with a rough grinder, and further pulverized for 5 minutes with a precision grinder to prepare a sesame pulverized product.

Separately, the intestines are removed using the fish caught in the Imjin River, soaked in salt, and aged for about 3 years, and then, the fish salt is boiled as it is. Was prepared.

The sesame crab crushed product 10Kg, 2 kg of sea salt, and 1 kg of sea salt extract are mixed, mixed evenly, put in a aging container, sealed in the mouth, and aged for about 6 months at a temperature of 16 to 18°C. A paste was prepared.

Claims (3)

Step A of seaming and washing the captured sesame crab;
Step B of pulverizing the sesame crab to prepare a sesame pulverized product;
Step C of separately boiling ungeotgal and removing solids to prepare ungeotge extract;
D step of mixing the pulverized sesame crab, sea salt, and the ungeot extract;
E step of sealing the mixture obtained in step D, fermenting and aging for 4 to 8 months at a temperature of 10 to 20°C;
Method for producing a paste of sesame crab, characterized in that produced, including.
The method of claim 1, wherein in the step D, 1.5 to 2.5 parts by weight of the sea salt and 0.8 to 2 parts by weight of the raw fish sauce extract are mixed with respect to 10 parts by weight of the sesame pulverized material.
Step A of seaming and washing the captured sesame crab;
Step B of pulverizing the sesame crab to prepare a sesame pulverized product;
Step C of preparing ungeotgal, which has been aged for 3 to 4 years, excluding the intestines, boiling the ungeotgal, and then removing solids to prepare an ungeojeot extract;
D step of mixing 2 parts by weight of sea salt and 1 part by weight of ungeot extract with respect to 10 parts by weight of the crushed sesame crab;
Sealing the mixture obtained in the step D and aging for 6 months at a temperature of 16 ~ 18 ℃ sesame paste manufacturing method.