KR20210131557A - Making Method of Swimming Crab preserved in Seasoning Sauce And the Same Made thereby - Google Patents

Making Method of Swimming Crab preserved in Seasoning Sauce And the Same Made thereby Download PDF

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KR20210131557A
KR20210131557A KR1020200049758A KR20200049758A KR20210131557A KR 20210131557 A KR20210131557 A KR 20210131557A KR 1020200049758 A KR1020200049758 A KR 1020200049758A KR 20200049758 A KR20200049758 A KR 20200049758A KR 20210131557 A KR20210131557 A KR 20210131557A
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crab
weight
parts
meat
crab meat
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임정욱
박성철
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임정욱
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40Shell-fish
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L23/00Soups; Sauces; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof

Abstract

본 발명인 양념 꽃게장을 제조하는 방법은 해동된 꽃게를 깨끗하게 세척한 후 30∼40분 동안 탈수하는 단계(S1); 상기 탈수된 꽃게를 압착하여 꽃게살을 채취하는 단계(S2); 30 mesh 크기의 구멍을 가지는 삼베 천에 상기 S2 단계에서 채취된 꽃게살을 담고, 상기 삼베천의 구멍의 사이로 꽃게 흰살이 나오도록 압착을 하여 상기 꽃게살에서 이물질을 제거하고, 양념과 혼합할 때 배합이 용이한 크기로 준비하는 단계(S3); 상기 S2단계에서 꽃게살을 채취하고 남은 꽃게 다리를 물에 삶아 자숙수를 준비하는 단계(S4); 및 상기 S3단계에서 준비된 꽃게살 55중량부에 익모초 추출물과 상기 S4단계에서 준비된 꽃개 자숙수를 포함하는 양념소스 45중량부를 배합하는 단계(S5)를 포함하는 것을 특징으로 한다. The method for preparing seasoned crab paste according to the present invention includes the steps of thoroughly washing the thawed crab and dehydrating it for 30 to 40 minutes (S1); Collecting crab meat by squeezing the dehydrated crab (S2); When the crab meat collected in step S2 is put on a hemp cloth having a hole of 30 mesh size, and the white crab meat comes out between the holes of the hemp cloth, to remove foreign substances from the crab meat, and mix with the seasoning Preparing a size for easy mixing (S3); Preparing the self-sustaining water by collecting the crab meat in step S2 and boiling the remaining crab legs in water (S4); And it characterized in that it comprises the step (S5) of mixing 45 parts by weight of the seasoning sauce containing the motherwort extract and the self-sustaining water prepared in the step S4 to 55 parts by weight of the crab meat prepared in step S3.

Description

양념 꽃게장을 제조하는 방법 및 이에 의해 제조된 양념 꽃게장{Making Method of Swimming Crab preserved in Seasoning Sauce And the Same Made thereby}A method of manufacturing seasoned crab and seasoning prepared thereby {Making Method of Swimming Crab preserved in Seasoning Sauce And the Same Made thereby}

본 발명은 양념 꽃게장을 제조하는 방법 및 이에 의해 제조된 양념 꽃게장에 관한 것으로서, 보다 상세하게는 꽃게에 양념장을 고르게 배합하여 꽃게 특유의 비린 맛을 제거하며, 게장에 영양과 풍미를 더하는 양념게장의 제조방법에 관한 것이다.The present invention relates to a method for manufacturing seasoned blue crab and the seasoned crab paste prepared thereby, and more particularly, to a seasoned crab paste that evenly mixes the seasoning with blue crab to remove the fishy taste peculiar to blue crab, and adds nutrition and flavor to the crab It relates to a manufacturing method.

꽃게는 강원도에서 날개꽃게, 충청도에서는 꽃그이라고 부른다. 보통 게와는 달리 헤엄을 잘 치기 때문에 서양에서는 'swimming crab'이라고 한다. 몸통의 껍데기는 길이 약 8.5cm, 너비 약 17.5cm의 옆으로 퍼진 마름모꼴이며, 다리가 양쪽에 각각 다섯 개씩 있다. 가장 위쪽의 집게다리는 크고 억세며, 모서리에 날카로운 가시가 있다. 나머지 4쌍의 다리는 걸을 때 사용하며, 가장 아래쪽의 한 쌍은 부채 모양으로 넙적하고 평평하여 헤엄치기에 적합하다. 암컷은 어두운 갈색 바탕에 등딱지의 뒤쪽에 흰 무늬가 있고, 수컷은 초록빛을 띤 짙은 갈색이다. 뒤집으면 하얗고 단단한 꼭지가 복부를 덮고 있는데, 암컷은 그것이 둥글고, 수컷은 모가 나 있다. Blue crabs are called wing crabs in Gangwon-do and flower crabs in Chungcheong-do. Unlike ordinary crabs, they swim well, so they are called 'swimming crabs' in the West. The shell of the body is about 8.5cm in length and 17.5cm in width, spread out laterally, and has five legs on each side. The uppermost claws are large and strong, with sharp thorns at the corners. The remaining 4 pairs of legs are used for walking, and the bottom pair of legs is flat and flat in the shape of a fan, so it is suitable for swimming. The female has a white pattern on the back of the carapace on a dark brown background, and the male is greenish dark brown. When turned upside down, a white, hard nipple covers the abdomen, which is round in females and hairy in males.

수심 20~30m의 바닷가 모래바닥에서 서식하며, 야행성으로서 낮에는 보통 모래펄 속에 숨어 지내다가 밤이 되면 활발하게 먹이를 잡아 먹는다. 육식동물로서 바다 속의 모래나 진흙을 파고 들어가 눈과 촉각만 남겨놓고 숨어서 먹이를 기다리다가, 먹이가 다가오면 재빨리 집게발을 들어 작은 물고기 등을 공격한다. 겨울에는 깊은 곳이나 먼 바다로 이동하여 겨울잠을 자며, 3월 하순경부터 산란을 위해 얕은 곳이나 만의 안쪽으로 이동한다. 산란기는 6~8월이다. 어족 보호를 위해 7~8월은 법적 금어기로 정해져 있으며, 금어기에는 냉동꽃게가 유통된다. It inhabits on the sandy bottom of the beach at a depth of 20-30m, and is nocturnal and usually hides in the sand during the day and actively catches and eats prey at night. As a carnivore, it digs into the sand or mud in the sea and hides leaving only its eyes and sense of touch to wait for its prey. In winter, they hibernate by moving to the deep or distant sea, and from the end of March, they migrate to shallow places or inside bays for spawning. The spawning season is from June to August. To protect fish stocks, July to August are legally prohibited, and frozen blue crabs are distributed during the forbidden season.

찜, 탕, 게장 등으로 조리하며, 게장은 6월에 알이 찬 암게로 담근 것을 최고로 친다. 껍데기에는 아스타산틴(astaxanthin)이라는 물질이 있어 단백질과 결합하여 다양한 색을 내는데, 가열하면 결합이 끊어져 본래의 색인 붉은색을 나타내기 때문에 삶으면 껍질이 붉은색을 띠게 된다.It is cooked in steamed, stewed, crab-jang, etc., and it is best served in June when the crab is soaked in full-bodied female crab. The skin contains a substance called astaxanthin, which binds to proteins and produces various colors. When heated, the bond is broken and the original color is red, so when boiled, the skin becomes red.

꽃게는 타우린과 키토산 성분이 많이 함유되어 있고, 비타민B 2, 칼슘, 단백질과 필수아미노산이 풍부하며 꽃게의 특유한 맛의 정미성분은 주로 함질소성분으로 타우린(Taurine)과 베타인(Betaine), 이노신산 (Inosinic acid), 트리메틸아민옥사이드(Tremethylaimne oxid)로 알려져 있으며 여러 가지 유리아미노산 또한 게의 정미성분에 중요한 역할을 하는 것으로 알려져 있다. 또한, 꽃게는 지방이 적고 단백질이 많아서 담백한 맛이 있고, 동맥경화, 당뇨병, 성인병 예방 및 비만, 고혈압 환자에게 좋은 건강식품이고, 질병으로부터의 회복촉진, 간기능 강화 및 암세포증식을 억제해 항암 작용을 하며 근육과 뼈의 손상을 빨리 회복시키며, 어린이, 노약자에게 좋은 식품이며, 관절신경계통에도 좋은 것으로 알려져 있다.Blue crab contains a lot of taurine and chitosan, vitamin B2, calcium, protein and essential amino acids. It is known as (inosinic acid) and trimethylamine oxide (Tremethylaimne oxid), and various free amino acids are also known to play an important role in the rice polishing ingredients of crabs. In addition, blue crab has low fat and high protein, so it has a light taste. It is a good health food for preventing arteriosclerosis, diabetes, adult diseases and obesity and high blood pressure patients. It quickly recovers muscle and bone damage, is a good food for children and the elderly, and is known to be good for the joint nervous system.

상기와 같은 꽃게를 이용한 메뉴로는 꽃게의 특별한 향을 즐기기 위해 찌거나 끓이거나 튀겨 메인 요리로 많이 이용하고, 풍부한 풍미를 오랫동안 즐기기 위해 대표적인 한국 전통음식으로 게장을 담아 먹는다. 성인병에 대한 소비자의 경각심이 날로 증가하고 있고, 성인병의 발병원인이라고 알려진 염분이 과다하게 포함된 게장을 비롯한 젓갈류는 점차 시장이 위축되고 있어 시장개척을 위하여 게장의 상품성을 증진시키려는 노력이 계속되고 있다. 양념게장에 대한 선행특허문헌은 아래와 같다.In the menu using blue crab as described above, it is often steamed, boiled, or fried to enjoy the special flavor of blue crab and used as a main dish, and to enjoy the rich flavor for a long time, it is eaten with crabjang as a representative traditional Korean food. Consumer awareness of adult diseases is increasing day by day, and the market for salted seafood including crabjang containing excessive salt, which is known to be the cause of adult diseases, is gradually shrinking. have. The prior patent literature on seasoned crab is as follows.

(특허문헌 1) KR10-1957645 B1 (Patent Document 1) KR10-1957645 B1

(특허문헌 1) KR10-2003987 B1 (Patent Document 1) KR10-2003987 B1

(특허문헌 1) KR10-1706954 B1 (Patent Document 1) KR10-1706954 B1

(특허문헌 1) KR10-0518153 B1 (Patent Document 1) KR10-0518153 B1

한편, 익모초는 육모초·익명초·암눈비앗·야천마(野天麻)·저마·하고·토질한·충울·개방아라고도 한다. 줄기는 둔하게 네모지고 가지를 치며 흰색의 잔털이 나 있어 전체에 백록색이 돈다. 주로 약용으로 이용된다. 온포기를 익모초, 씨를 충울자라 하며 약재로 사용한다. 익모초는 여성 질환에 좋고 눈을 밝게 한다 하여 익모(益母) 또는 익명(益明)이라는 이름이 생겼다. 또 줄기가 마처럼 각이 져 있어 야천마라는 별명이 붙었다. 이 풀을 돼지가 잘 먹어 저마(猪麻)라고도 한다. 하지 이후에는 말라 죽기 때문에 하고(夏枯)라는 이름도 있다. 또한 질한(質汗)이라는 약재처럼 베이고 잘린 상처를 치료하는데 효험이 있다 하여 흙에서 나는 질한이라는 뜻에서 토질한(土質汗)이라는 이명도 있다. 약으로 쓸 때는 탕으로 하거나 생즙을 내어 사용하며, 술을 담가서도 쓴다. 약재를 취급할 때 쇠붙이 도구를 쓰지 않는다. 주로 소화기·순환계통 질환의 치유에 효과가 있다.On the other hand, motherworts are also called hair growth plants, anonymous plants, female nunbiat, yachunma, geoma, hago, earthen, chungul, and open bastard. Stems are dull, square, branched, and have fine white hairs, giving them a white-green color all over. It is mainly used for medicinal purposes. Onpogi is called motherwort and the seeds are called chungulja and are used as medicine. Motherwort is good for female diseases and brightens the eyes, hence the name Motherwort (益母) or Anonymous (益明). Also, the stem is angled like a hemp, hence the nickname Yacheonma. This grass is well eaten by pigs, so it is also called zema (猪麻). After the summer solstice, it withers and dies, hence the name Hago (夏枯). Also, it is said to be effective in treating cuts and cut wounds like a medicine called vaginal cold (質汗). When used as a medicine, it is used as a soup or raw juice, and it is also used by soaking alcohol. Do not use metal tools when handling medicines. It is mainly effective in curing diseases of the digestive and circulatory systems.

본 발명은 상기와 같은 종래의 문제점을 해소하고자 발명된 것으로 다음과 같은 목적을 가진다.The present invention was invented to solve the problems of the prior art, and has the following objects.

본 발명은 꽃게에 양념장을 고르게 배합하여 꽃게 특유의 비린 맛을 제거하며, 게장에 영양과 풍미를 더하는 양념게장의 제조방법을 제공하는 것을 주된 목적으로 하는 것이다.The main object of the present invention is to provide a method for manufacturing seasoned crab that removes the fishy taste peculiar to blue crab by evenly mixing the seasoning sauce with blue crab, and adds nutrition and flavor to the crab.

또한 본 발명은 꽃게살 수집후 폐 처리되는 꽃게 다리를 자숙수를 제조하고 여과한 다음 농축하여 게장과 다시 적절히 혼합하여 상품화함으로서 게장에 영양과 풍미를 더하는 양념 꽃게장 제조방법을 제공하는데 있다.Another object of the present invention is to provide a method for producing seasoned blue crab that adds nutrition and flavor to crab meat by preparing, filtering, and then concentrating the dried blue crab legs to be waste-treated after collecting blue crab meat, and mixing it with crab paste again to commercialize it.

본 발명은 양념 꽃게장에 사용되는 양념 소스에 익모초 추출물 성분을 첨가하므로써 어취냄새를 제거하고 소화촉진에 도움이 되는 양념 꽃게장 제조방법을 제공하는데 있다.An object of the present invention is to provide a method for preparing seasoned crab paste that is helpful in removing fish odor and promoting digestion by adding motherwort extract ingredients to the seasoning sauce used for seasoned crab paste.

그리고, 본 발명은 소정 크기의 구멍을 가진 삼베 천에 꽃게 살과 양념소스담긴 후에 압착에 의해 상기 삼베천의 구멍의 사이로 밀려나오도록 하여 양념을 더욱 고운 입자로 만들어 양념장과 꽃게 살을 최종 교반시 꽃게 살에 잘 어우러지게 하고, 순살 게장의 맛을 증대시키는 양념 꽃게장 제조방법을 제공하는데 있다.In addition, the present invention makes the seasoning into finer particles by pressing the crab meat and seasoning sauce into the hemp cloth having a hole of a predetermined size and then pushing it out between the holes of the hemp cloth, and finally stirring the seasoning sauce and the blue crab meat. It is to provide a method for manufacturing seasoned crab crab that harmonizes well with the flesh and enhances the taste of boneless crab.

상기와 같은 목적을 달성하기 위한 본 발명은 다음과 같은 해결 수단에 의하여 구현된다.The present invention for achieving the above object is implemented by the following solutions.

본 발명인 양념 꽃게장을 제조하는 방법은 해동된 꽃게를 깨끗하게 세척한 후 30∼40분 동안 탈수하는 단계(S1); 상기 탈수된 꽃게를 압착하여 꽃게살을 채취하는 단계(S2); 30 mesh 크기의 구멍을 가지는 삼베 천에 상기 S2 단계에서 채취된 꽃게살을 담고, 상기 삼베천의 구멍의 사이로 꽃게 흰살이 나오도록 압착을 하여 상기 꽃게살에서 이물질을 제거하고, 양념과 혼합할 때 배합이 용이한 크기로 준비하는 단계(S3); 상기 S2단계에서 꽃게살을 채취하고 남은 꽃게 다리를 물에 삶아 자숙수를 준비하는 단계(S4); 및 상기 S3단계에서 준비된 꽃게살 55중량부에 익모초 추출물과 상기 S4단계에서 준비된 꽃개 자숙수를 포함하는 양념소스 45중량부를 배합하는 단계(S5)를 포함하는 것을 특징으로 한다.The method for preparing seasoned crab paste according to the present invention includes the steps of thoroughly washing the thawed crab and dehydrating it for 30 to 40 minutes (S1); Collecting crab meat by squeezing the dehydrated crab (S2); Put the crab meat collected in step S2 on hemp cloth having a hole of 30 mesh size, and remove foreign substances from the crab meat by pressing so that the white crab meat comes out between the holes of the hemp cloth, and when mixing with seasoning Preparing a size for easy mixing (S3); Preparing the self-sustaining water by collecting the crab meat in step S2 and boiling the remaining crab legs in water (S4); And it characterized in that it comprises a step (S5) of mixing 45 parts by weight of the seasoning sauce containing the motherwort extract and the cauliflower prepared in the step S4 to 55 parts by weight of the crab meat prepared in step S3.

본 발명은 앞서 본 구성에 의하여 다음과 같은 효과를 가진다.The present invention has the following effects by the above configuration.

본 발명은 꽃게에 양념장을 고르게 배합하여 꽃게 특유의 비린 맛을 제거하며, 게장에 영양과 풍미를 더하는 양념게장의 제조방법을 제공하는 효과가 있다.The present invention has the effect of providing a method of manufacturing seasoned crab that evenly mixes the seasoning with blue crab to remove the fishy taste peculiar to blue crab, and adds nutrition and flavor to the crab.

또한 본 발명은 양념 꽃게장에 사용되는 양념 소스에 포함된 익모초 추출물 성분으로 어취냄새를 제거되고 소화촉진에 도움이 되는 양념 꽃게장 제조방법을 제공하는효과가 있다.In addition, the present invention has an effect of providing a method for manufacturing seasoned crab that is used in seasoning sauce for seasoning crab, which is a motherwort extract component that removes fishy odor and helps digestion.

그리고, 본 발명은 양념과 꽃게살을 더욱 고운 입자로 만들어 양념장과 꽃게 살을 최종 교반시 꽃게 살에 잘 어우러지게 하고, 순살 게장의 맛을 증대시키는 양념 꽃게장 제조방법을 제공하는 효과가 있다.In addition, the present invention has the effect of providing a method for producing seasoned crab paste that makes seasoning and crab meat into finer particles so that the seasoning sauce and crab meat are well blended with the crab meat during final stirring, and increases the taste of the fresh crab meat.

도1은 꽃게살을 채취하는 단계에 사용하는 작업봉
도2는 꽃게살 준비단계를 촬영한 사진
1 is a working rod used in the step of collecting crab meat
Figure 2 is a photo taken during the preparation stage of crab meat

출원인은 이하에서 앞서 본 과제의 해결수단을 상세하게 설명한다. 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 공지기술에 대한 상세한 내용은 생략한다.The applicant will describe in detail the means of solving the present problem above in the following. Details of known technologies that are determined to unnecessarily obscure the gist of the present invention will be omitted.

본 발명인 양념 꽃게장을 제조하는 방법은 해동된 꽃게를 깨끗하게 세척한 후 30∼40분 동안 탈수하는 단계(S1); 상기 탈수된 꽃게를 압착하여 꽃게살을 채취하는 단계(S2); 30 mesh 크기의 구멍을 가지는 삼베 천에 상기 S2 단계에서 채취된 꽃게살을 담고, 상기 삼베천의 구멍의 사이로 꽃게 흰살이 나오도록 압착을 하여 상기 꽃게살에서 이물질을 제거하고, 양념과 혼합할 때 배합이 용이한 크기로 준비하는 단계(S3); 상기 S2단계에서 꽃게살을 채취하고 남은 꽃게 다리를 물에 삶아 자숙수를 준비하는 단계(S4); 및 상기 S3단계에서 준비된 꽃게살 55중량부에 익모초 추출물과 상기 S4단계에서 준비된 꽃개 자숙수를 포함하는 양념소스 45중량부를 배합하는 단계(S5)를 포함하는 것을 특징으로 한다.The method for preparing seasoned crab paste according to the present invention includes the steps of thoroughly washing the thawed crab and dehydrating it for 30 to 40 minutes (S1); Collecting crab meat by squeezing the dehydrated crab (S2); When the crab meat collected in step S2 is put on a hemp cloth having a hole of 30 mesh size, and the white crab meat comes out between the holes of the hemp cloth, to remove foreign substances from the crab meat, and mix with the seasoning Preparing a size for easy mixing (S3); Preparing the self-sustaining water by collecting the crab meat in step S2 and boiling the remaining crab legs in water (S4); And it characterized in that it comprises the step (S5) of mixing 45 parts by weight of the seasoning sauce containing the motherwort extract and the self-sustaining water prepared in the step S4 to 55 parts by weight of the crab meat prepared in step S3.

<세척 후 탈수 단계(S1)><Dehydration step after washing (S1)>

냉동된 꽃게를 저온 미풍 해동법으로 해동한다. 저온 미풍 해동법은 해동실 천정내에 냉각기와 가습기를 갖춘 상태에서 0∼5℃의 가습공기(90∼98%)를 순환시키면서 해동하는 방법으로, 주로 야간을 이용한 저온 완만 해동으로 신속성보다 고품질 유지에 중점을 둔 해동법이다. 표면과 중심의 온도차가 적고, 해동시간의 조절이 가능하고, 해동 중 세균 증식이 억제되고, 해동 후 계속 저온저장이 가능한 방법이다. 상기 해동된 꽃게를 물에 깨끗히 세척한 후에 30∼40분 정도 탈수한다.Defrost frozen crabs using the low-temperature breeze thawing method. The low-temperature breeze thawing method is a method of thawing while circulating humidified air (90-98%) at 0-5°C with a cooler and humidifier in the ceiling of the defrosting room. It is a defrosting method with It is a method that has a small temperature difference between the surface and the center, allows control of the thawing time, suppresses bacterial growth during thawing, and enables continuous low-temperature storage after thawing. After washing the thawed blue crab thoroughly in water, dehydrate for 30 to 40 minutes.

<꽃게살을 채취하는 단계(S2)><Step of collecting crab meat (S2)>

꽃게를 압착하여(눌러) 밀어 내는 방식으로 흰살을 채취한다. 바람직하게는 길이 30Cm, 직경 5Cm 되는 둥근 봉체로 이용하여 꽃게를 압착하여(눌러) 밀어 내는 방식으로 흰살을 채취한다(도1의 꽃게살을 채취하는 단계에 사용하는 작업봉 참조)The white flesh is collected by pressing (pressing) the crab and pushing it out. Preferably, white flesh is collected by pressing (pressing) the crab using a round rod with a length of 30 cm and a diameter of 5 cm (see the work rod used in the step of collecting crab meat in Fig. 1).

<꽃게살 준비 단계(S3)><Crab meat preparation step (S3)>

작업 공정중에 꽃게 흰살에 낚시줄, 게껍질, 기타 조각 등이 포함될 수 있기 때문에 이들 불순문을 선별하고, 양념과의 배합시 균일하게 잘 배합 되도록하기 위하여, 30 mesh 크기의 구멍을 가지는 삼베 천에 상기 S2 단계에서 채취된 꽃게살을 담고, 상기 삼베천의 구멍의 사이로 꽃게 흰살이 나오도록 압착을 하여 꽃게살을 준비한다(도2 꽃게살 준비단계를 촬영한 사진 참조).Since white crab meat may contain fishing lines, crab shells, and other pieces during the working process, these impurities are selected and mixed with seasonings in a burlap cloth with a hole in the size of 30 mesh so that they are evenly mixed with the seasoning. Prepare the crab meat by putting the crab meat collected in step S2 and pressing it so that the white flesh of the crab comes out between the holes of the hemp cloth (refer to the photo of the crab preparation step in FIG. 2).

<꽃게 자숙수 제조 단계(S4)><The blue crab self-made water production step (S4)>

상기 S2단계에서 꽃게살을 채취하고 남은 꽃게 다리를 물에 삶아 자숙수를 준비하는 단계이다. 구체적으로, 꽃게 흰살을 뽑아낸 다음 물 60중량부에 꽃게 다리부분 40중량부를 혼합하여 100℃에서 1∼2시간 이상 자숙한다. 이후에 필터링을 통하여 꽃게 다리 등 이물질(게 껍질 조각 등)을 걸려내고, 다시 98∼100℃에서 5∼7 시간 이상 스팀으로 가열농축한다. 이때, Brix 6∼8% 된다.In step S2, the crab meat is collected and the remaining crab legs are boiled in water to prepare water for self-defense. Specifically, after extracting the white crab meat, 40 parts by weight of the blue crab leg is mixed with 60 parts by weight of water, and then immersed at 100° C. for 1 to 2 hours or more. After that, foreign substances such as crab legs (crab shell pieces, etc.) are filtered out through filtering, and then concentrated again by heating at 98-100° C. for 5-7 hours or more with steam. At this time, Brix becomes 6-8%.

꽃게 자숙수(농축수)의 염도는 1.2 ∼ 1.5 % 되어야 하며, pH는 4.0 ∼ 4.3 이하 되도록 하여 일반 세균이 번식을 못하도록 사과식초로 pH를 조절한다(대부분 식품에서 일반세균은 pH 4.5 ∼ 5.0 이하에서는 생육하지 못한다고 보고되고 있다). 자숙수(농축수)를 가열할 때 사용하는 용기의 뚜껑이 없을 경우 꽃게의 향미성분이 증발할 수 있기 때문에 농축시 뚜껑이 있는 용기를 사용 하여야 한다. The salinity of the dried crab water (concentrated water) should be 1.2 ~ 1.5%, and the pH should be 4.0 ~ 4.3 or less, and adjust the pH with apple cider vinegar to prevent general bacteria from multiplying (in most foods, general bacteria have a pH of 4.5 ~ 5.0 or less) It is reported that it does not grow in ). If the container used for heating self-water (concentrated water) does not have a lid, the flavor components of blue crab may evaporate, so a container with a lid should be used for concentration.

<익모초 추출물을 준비하는 단계><Steps to prepare motherwort extract>

익모초 추출물은, 건조된 익목초를 깨끗이 세척하여 30분 동안 탈수하는 단계(S1'); 상기 탈수된 익모초 50g에 물 2,000cc을 혼합하여 85∼90℃로 2시간을 가열하는 단계(S2'); 상기 S2'단계 이후에 삶은 익목초의 고형물을 건져내고 익목초 추출물만 필터하여 용기에 담아 밀봉하는 단계(S3'); 및 밀봉된 익목초 추출물을 3일간 1 ∼ 5℃ 저온에서 숙성시키는 단계(S4')를 포함하여 준비된다. 준비된 익모초 추출물은 pH 4.0 ~ 4.5로 조절될 수 있도록 하여 세균을 예방하고, 익목초 향기를 통하여 바다의 어취냄새를 방지한다. 또한, 익목초 추출물은 소화촉진 역할도 한다. 이와 같이 익모초 추출물은 최종 양념 배합시에 꽃게 자숙수와 혼합 교반하여 제품의 맛과 향미를 한층 증대시킨다.Motherwort extract is a step (S1') of washing the dried motherwort grass thoroughly and dehydrating for 30 minutes; Mixing 2,000 cc of water with 50 g of the dehydrated motherwort and heating at 85 to 90° C. for 2 hours (S2'); After step S2', picking out the solids of the boiled marigold herb, filtering only the marigold herb extract, and sealing it in a container (S3'); And it is prepared, including the step (S4') of aging the sealed mulberry extract at 1 ~ 5 ℃ low temperature for 3 days. The prepared motherwort extract prevents bacteria by adjusting the pH to 4.0 ~ 4.5, and prevents the smell of fishy smell of the sea through the fragrance of motherwort grass. In addition, the medicinal herb extract also serves to promote digestion. As such, the motherwort extract is mixed and stirred with blue crab boiled water during the final seasoning to further enhance the taste and flavor of the product.

<꽃게살과 양념소스를 배합하는 단계(S5)><Step of mixing crab meat and seasoning sauce (S5)>

상기 S3단계에서 준비된 꽃게살 55중량부에 익모초 추출물과 상기 S4단계에서 준비된 꽃개 자숙수를 포함하는 양념소스 45중량부를 배합한다.In 55 parts by weight of the crab meat prepared in step S3, 45 parts by weight of a seasoning sauce containing motherwort extract and cauliflower water prepared in step S4 are blended.

위 양념 소스의 구체적인 조성은, 정제소금 2 중량부, 고추씨기름 2중량부, 물엿 8중량부, 고춧가루 11중량부, 고추 2.5중량부, 양파 0.3중량부, 생강즙 2중량부, 설탕 6.8중량부, 간장 4중량부, 간마늘 3중량부, 깨 0.2중량부, 사과식초 1중량부, 익목초 추출물 0.3중량부, 및 상기 S4단계에서 준비된 꽃게 자숙수 2중량부로 이루어진 것을 특징으로 한다.The specific composition of the above seasoning sauce is 2 parts by weight of refined salt, 2 parts by weight of red pepper seed oil, 8 parts by weight of starch syrup, 11 parts by weight of red pepper powder, 2.5 parts by weight of red pepper, 0.3 parts by weight of onion, 2 parts by weight of ginger juice, 6.8 parts by weight of sugar, It is characterized in that it consists of 4 parts by weight of soy sauce, 3 parts by weight of ground garlic, 0.2 parts by weight of sesame seeds, 1 part by weight of apple cider vinegar, 0.3 parts by weight of extract of licorice root, and 2 parts by weight of blue crab boiled water prepared in step S4.

상기 S5단계의 양념 소스는, 50mesh 크기의 구멍을 가진 삼베보자기 천에 담긴 후에 압착에 의해 상기 삼베천의 구멍의 사이로 밀려나온 것을 특징으로 한다. 고춧가루가 배합된 양념을 더욱 고운 입자로 만들어 양념장과 꽃게 살을 최종 교반시 꽃게 살에 잘 어우러지게 하고, 순살 게장의 맛을 증대시키기 위함이다. The seasoning sauce of step S5 is characterized in that it is pushed out between the holes of the hemp cloth by compression after being dipped in a hemp cloth having a hole of 50 mesh size. The purpose is to make the seasoning with red pepper powder into finer particles so that the seasoning sauce and crab meat are well blended with the crab meat during final stirring, and to enhance the taste of the raw crab meat.

<본 발명의 염도 및 pH><Salinity and pH of the present invention>

본 발명은 1.2∼ 1.5%의 저염 제품이며, 사과식초로 4.0∼4.3로 조절하여 각종 세균을 멸균하기 때문에 식중독을 예방하고 부패되는 것을 방지한다. The present invention is a low-salt product of 1.2-1.5%, and since it sterilizes various bacteria by adjusting it to 4.0-4.3 with apple cider vinegar, it prevents food poisoning and prevents spoilage.

본 발명인 양념 꽃게장을 포장할 ppt용기 규정에 맞는 용량을 저울에 맞게 소분하여 품질변화를 방지하기 위하여 -3 ∼ -5℃ 저온 냉장보관 한다. In order to prevent quality change by subdividing the capacity according to the scale of the ppt container for packaging the seasoned crab paste of the present invention, refrigerate it at -3 ∼ -5℃.

아래에서는 본 발명을 구체적인 실시예를 통하여 상세하게 설명한다. 다음의 실시예는 본 발명을 좀 더 상세히 설명하는 것이지만, 본 발명의 범위를 한정하는 것은 아니다.Hereinafter, the present invention will be described in detail through specific examples. The following examples illustrate the present invention in more detail, but do not limit the scope of the present invention.

<꽃게 자숙수 준비><Preparation for blue crab self-draining>

꽃게 흰살을 뽑아낸 다음, 물 60중량부에 꽃게 다리부분 40중량부를 혼합하여 100℃에서 1∼2시간 이상 자숙하고, 이후에 필터링을 하고, 다시 98∼100℃에서 5∼7 시간 이상 스팀으로 가열하여 농축하여 꽃게 자숙수를 준비하였다.After extracting the white crab meat, mix 40 parts by weight of the crab leg with 60 parts by weight of water, and rest for 1 to 2 hours at 100° C., then filter, and then steam again at 98 to 100° C. for 5-7 hours. It was concentrated by heating to prepare blue crab boiled water.

<익모초 추출물을 준비><Preparation of motherwort extract>

익모초 추출물은, 건조된 익목초를 깨끗이 세척하여 30분 동안 탈수한 다음, 탈수된 익모초 50g에 물 2,000cc을 혼합하여 85∼90℃로 2시간을 가열하였다. 이후에 삶은 익목초의 고형물을 건져내고 익목초 추출물만 필터하여 용기에 담아 밀봉하고, 밀봉된 익목초 추출물을 3일간 1 ∼ 5℃ 저온에서 숙성하여 익모초 추출물을 준비하였다.For the motherwort extract, the dried motherwort grass was thoroughly washed and dehydrated for 30 minutes, and then, 50g of dehydrated motherwort was mixed with 2,000cc of water and heated at 85-90°C for 2 hours. After that, the solids of the boiled marigold grass were removed, only the marigold herb extract was filtered, put in a container, and sealed, and the sealed marigold extract was aged at a low temperature of 1 to 5°C for 3 days to prepare a motherwort extract.

냉동된 꽃게를 저온 미풍 해동법으로 해동한 다음 수도물에 깨끗히 세척한 후에 30∼40분 정도 탈수하였다. 길이 30Cm, 직경 5Cm 되는 둥근 봉체로 이용하여 꽃게를 압착하여(눌러) 밀어 내는 방식으로 흰살을 채취한 다음, 30 mesh 크기의 구멍을 가지는 삼베 천에 상기 채취된 꽃게살을 담고, 상기 삼베천의 구멍의 사이로 꽃게 흰살이 나오도록 압착을 하여 꽃게살을 준비하였다. Frozen blue crabs were thawed by the low-temperature breeze thawing method, washed thoroughly in tap water, and then dehydrated for 30 to 40 minutes. Using a round rod with a length of 30cm and a diameter of 5cm, the white meat is collected by pressing (pressing) the blue crab and then putting the collected crab meat on a burlap cloth with a hole of 30 mesh size, and The crab meat was prepared by pressing it so that the white flesh of the crab came out through the hole.

정제소금 2 중량부, 고추씨기름 2중량부, 물엿 8중량부, 고춧가루 11중량부, 고추 2.5중량부, 양파 0.3중량부, 생강즙 2중량부, 설탕 6.8중량부, 간장 4중량부, 간마늘 3중량부, 깨 0.2중량부, 사과식초 1중량부, 익목초 추출물 0.3중량부, 및 상기 준비된 꽃게 자숙수 2중량부를 배합한 양념소스를 제조하고, 50mesh 크기의 구멍을 가진 삼베보자기 천에 담은 후에 압착하여 상기 삼베천의 구멍의 사이로 밀려나온 양념소스를 준비하였다. 최종적으로, 준비된 꽃게살 55중량부에 양념소스 45중량부를 배합하여 양념 꽃게장을 제조하였다.2 parts by weight of refined salt, 2 parts by weight of red pepper seed oil, 8 parts by weight of starch syrup, 11 parts by weight of red pepper powder, 2.5 parts by weight of red pepper, 0.3 parts by weight of onion, 2 parts by weight of ginger juice, 6.8 parts by weight of sugar, 4 parts by weight of soy sauce, 3 parts by weight of ground garlic After preparing a seasoning sauce in which parts by weight, 0.2 parts by weight of sesame seeds, 1 part by weight of apple cider vinegar, 0.3 parts by weight of licorice root extract, and 2 parts by weight of the prepared blue crab self-sustaining water were mixed, placed in a hemp cloth cloth with a hole of 50 mesh size The seasoning sauce that was pressed and pushed out between the holes of the hemp cloth was prepared. Finally, 45 parts by weight of the seasoning sauce was mixed with 55 parts by weight of the prepared crab meat to prepare a seasoned crab paste.

<관능 검사><sensory test>

본 발명인 “양념 꽃게장 제품”(실시예 1)의 제조 1주일 후에 그 관능적 특성을 평가하였다. 패널 20명 (20세 이상; 대학생 남자 10명, 여자 10명)으로 하여, 제조된 게장의 형상, 색택, 냄새, 맛, 질감 및 종합 기호도를 관찰하여 5단계 평점법(5점: 아주 좋음, 4점: 좋음, 3점: 보통, 2점: 나쁨, 1점: 아주 나쁨)으로 양념 꽃게장의 관능적 특성을 평가하게 하였으며, 그 결과는 <표 1>에 나타내었다.The sensory properties of the "seasoned crab paste product" (Example 1) of the present invention were evaluated one week after the preparation. The shape, color, smell, taste, texture, and overall preference of the prepared crabjang were observed with 20 panelists (20 years old or older; 10 male college students, 10 female), and a 5-step rating method (5 points: very good, 4 points: good, 3 points: average, 2 points: bad, 1 point: very bad) were evaluated for the sensory characteristics of seasoned blue crab, and the results are shown in <Table 1>.

제품명 product name 관능검사 구성 Organoleptic test configuration 형상 shape 색택 color choice 냄새 smell 질감 texture taste 종합
기호도
Synthesis
symbol
양념 꽃게장 제품Seasoned crab paste products 3.6±0.13.6±0.1 3.5±0.23.5±0.2 4.0±0.14.0±0.1 4.0±0.24.0±0.2 4.3±0.3 4.3±0.3 3.9±0.2 3.9±0.2

Claims (5)

해동된 꽃게를 깨끗하게 세척한 후 30∼40분 동안 탈수하는 단계(S1);
상기 탈수된 꽃게를 압착하여 꽃게살을 채취하는 단계(S2);
30mesh 크기의 구멍을 가지는 삼베 천에 상기 S2 단계에서 채취된 꽃게살을 담고, 상기 삼베천의 구멍의 사이로 꽃게 흰살이 나오도록 압착을 하여 상기 꽃게살에서 이물질을 제거하고, 양념과 혼합할 때 배합이 용이한 크기로 준비하는 단계(S3);
상기 S2단계에서 꽃게살을 채취하고 남은 꽃게 다리를 물에 삶아 자숙수를 준비하는 단계(S4); 및
상기 S3단계에서 준비된 꽃게살 55중량부에 익모초 추출물과 상기 S4단계에서 준비된 꽃게 자숙수를 포함하는 양념소스 45중량부를 배합하는 단계(S5)를 포함하는 것을 특징으로 하는 양념 꽃게장을 제조하는 방법.
Washing the thawed blue crab thoroughly and dehydrating it for 30-40 minutes (S1);
Collecting crab meat by squeezing the dehydrated crab (S2);
Put the crab meat collected in step S2 on a hemp cloth having a 30mesh hole, and press it so that the white crab meat comes out between the holes in the hemp cloth to remove foreign substances from the crab meat, and mix with the seasoning Preparing this easy size (S3);
Preparing the self-sustaining water by collecting the crab meat in step S2 and boiling the remaining crab legs in water (S4); and
A method of manufacturing seasoned blue crab, characterized in that it comprises a step (S5) of mixing 45 parts by weight of a seasoning sauce containing motherwort extract and blue crab self-sustaining water prepared in step S4 to 55 parts by weight of the blue crab meat prepared in step S3.
제1항에 있어서,
상기 S5단계의 양념 소스는,
정제소금 2 중량부, 고추씨기름 2중량부, 물엿 8중량부, 고춧가루 11중량부, 고추 2.5중량부, 양파 0.3중량부, 생강즙 2중량부, 설탕 6.8중량부, 간장 4중량부, 간마늘 3중량부, 깨 0.2중량부, 사과식초 1중량부, 익목초 추출물 0.3중량부, 및 상기 S4단계에서 준비된 꽃게 자숙수 2중량부로 이루어진 것을 특징으로 하는 양념 꽃게장을 제조하는 방법.
According to claim 1,
The seasoning sauce of step S5 is,
2 parts by weight of refined salt, 2 parts by weight of red pepper seed oil, 8 parts by weight of starch syrup, 11 parts by weight of red pepper powder, 2.5 parts by weight of red pepper, 0.3 parts by weight of onion, 2 parts by weight of ginger juice, 6.8 parts by weight of sugar, 4 parts by weight of soy sauce, 3 parts by weight of ground garlic A method of manufacturing seasoned crab paste, characterized in that it consists of 2 parts by weight of sesame seeds, 0.2 parts by weight of sesame seeds, 1 part by weight of apple cider vinegar, 0.3 parts by weight of extract of licorice root, and 2 parts by weight of blue crab self-sustaining water prepared in step S4.
제1항에 있어서,
상기 S5단계의 양념 소스는,
50mesh 크기의 구멍을 가진 삼베보자기 천에 담긴 후에 압착에 의해 상기 삼베천의 구멍의 사이로 밀려나온 것을 특징으로 하는 양념 꽃게장을 제조하는 방법.
According to claim 1,
The seasoning sauce of step S5 is,
A method of manufacturing seasoned crab paste, characterized in that it is pushed out between the holes of the hemp cloth by pressing after being dipped in a hemp cloth having a hole of 50 mesh size.
제1항에 있어서,
상기 S5단계의 익모초 추출물은,
건조된 익목초를 깨끗이 세척하여 30분 동안 탈수하는 단계(S1');
상기 탈수된 익모초 50g에 물 2,000cc을 혼합하여 85∼90℃로 2시간을 가열하는 단계(S2');
상기 S2'단계 이후에 삶은 익목초의 고형물을 건져내고 익목초 추출물만 필터하여 용기에 담아 밀봉하는 단계(S3'); 및
밀봉된 익목초 추출물을 3일간 1 ∼ 5℃ 저온에서 숙성시키는 단계(S4')를 포함하여 준비되는 것으로서
pH 4.0 ~ 4.5인 것을 특징으로 하는 양념 꽃게장을 제조하는 방법.
According to claim 1,
The motherwort extract of step S5 is,
Step (S1') to thoroughly wash the dried ripening grass and dehydrate for 30 minutes;
Mixing 2,000 cc of water with 50 g of the dehydrated motherwort and heating at 85 to 90° C. for 2 hours (S2');
After step S2', picking out the solids of the boiled marigold plant, filtering only the marigold plant extract, and sealing it in a container (S3'); and
As prepared including the step (S4 ') of aging the sealed mulberry extract at 1 ~ 5 ℃ low temperature for 3 days
A method for producing seasoned crab paste, characterized in that the pH is 4.0 ~ 4.5.
제1항 내지 제4항중 어느 한 한의 방법에 의하여 제조된 양념 꽃게장.[Claim 5] Seasoned blue crab prepared by the method of any one of claims 1 to 4.
KR1020200049758A 2020-04-24 2020-04-24 Making Method of Swimming Crab preserved in Seasoning Sauce And the Same Made thereby KR20210131557A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102400981B1 (en) * 2022-01-26 2022-05-23 만선영어조합법인 Preparation method of crab fillet

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102400981B1 (en) * 2022-01-26 2022-05-23 만선영어조합법인 Preparation method of crab fillet

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