KR20220089799A - Manufacturing method of semi-dried squid having excellent texture and flavor - Google Patents

Abstract

The present invention is a trimming step of removing the intestines by dividing the belly of the squid; A washing step of washing the trimmed squid; a surface treatment step of pushing the washed squid with a micro-needle roller to form fine grooves on the surface of the squid; A cutting step of cutting the squid having the fine grooves to an arbitrary size to form squid pieces; a seasoning step of immersing the squid pieces in a seasoning solution; a first drying step of primary drying the seasoned squid pieces; and a second drying step of secondary drying the primary dried squid pieces under a higher temperature condition than primary drying; semi-dried squid having excellent texture and flavor while maintaining volume by appropriate drying It provides a manufacturing method of

Description

Manufacturing method of semi-dried squid with excellent texture and flavor

The present invention relates to a method for producing semi-dried squid having excellent texture and flavor.

In general, squid is a species of fish that lives in mandarin and near sea. It contains a large amount of active ingredients such as taurine, betaine, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) to lower blood cholesterol and blood pressure. , it has effects such as prevention of heart disease and anti-diabetes. In addition, squid has a unique chewy texture, has a good flavor, and is a food with high preference.

Squid is mainly used as food in a living or frozen state, or in the form of dried or semi-dried processed food. In particular, dried or semi-dried squid can be eaten immediately without additional cooking, so the preference is high. Most dried or semi-dried squid are prepared by splitting living squid, separating the intestines, washing them, and drying them. In particular, the semi-dried squid does not completely dry the moisture, but only about 60 to 70% is removed, so it is very important to control the degree of drying.

On the other hand, when drying the squid, it is difficult to control the degree of drying due to the widened surface area when not drying one whole but drying the pieces, and there is a problem in that it is difficult to prepare semi-dried squid with excellent texture. In addition, when the degree of drying is excessive, the volume of the squid is rapidly reduced, and there is a problem in that the commercial property is lowered. In order to solve this problem, most semi-dried squids are currently being manufactured by drying one squid in a barrel. For example, in Republic of Korea Patent No. 10-2185001, a semi-dried squid comprising a step of removing the intestines by halving a squid, a step of washing, a step of maturation, a step of drying, and a molding step of holding the shape of the squid. A manufacturing method is disclosed.

However, in the case of manufacturing semi-dried squid by drying one whole, only squids of similar size are mainly used for their commercialization. And there was a problem that the economic feasibility is lowered. In addition, as the structure of the squid becomes dense during the drying process, in the case of the dried squid, it is difficult to cut, and the seasoning components are not sufficiently absorbed, so there is a limited problem in improving the flavor.

Republic of Korea Patent Registration No. 10-2185001

An object of the present invention is to produce a semi-dried squid by cutting without using a single squid as a whole so that the size or shape of the squid is not limited. An object of the present invention is to provide a method for producing semi-dried squid having a texture and improved flavor by appropriate seasoning.

The object of the present invention is not limited to the technical problem as described above, and another technical problem may be derived from the following description.

In order to achieve the above object, the present invention is a trimming step of removing the intestines by dividing the belly of the squid; A washing step of washing the trimmed squid; a surface treatment step of pushing the washed squid with a micro-needle roller to form fine grooves on the surface of the squid; A cutting step of cutting the squid having the fine grooves to an arbitrary size to form squid pieces; a seasoning step of immersing the squid pieces in a seasoning solution; a first drying step of primary drying the seasoned squid pieces; and a second drying step of secondary drying the primary dried squid pieces; wherein, the secondary drying provides a method for producing semi-dried squid, which is carried out at a higher temperature than the primary drying.

The seasoning step may be immersing the squid pieces in a seasoning solution maintained at 4 to 5° C. for 20 to 24 hours.

The seasoning solution may include refined salt, sodium saccharin, sodium L-glutamate, sorbitol, stevioside, green tea extract, garlic extract, and water.

The seasoning solution contains 1 to 5% by weight of refined salt, 0.01 to 1% by weight of sodium saccharin, 0.01 to 2% by weight of sodium L-glutamate, 2 to 5% by weight of sorbitol, 0.01 to 3% by weight of stevioside, based on the total weight of the seasoning solution, 1 to 10% by weight of green tea extract, 1 to 10% by weight of garlic extract, and 70 to 90% by weight of water may be included.

In the first drying step, cold air drying is performed at a temperature of 5 to 8° C., but may be carried out under a condition of 10 to 15% relative humidity.

The first drying step may be carried out for 10 to 13 hours.

In the second drying step, blow drying is performed at a temperature of 20 to 25° C., but may be carried out under conditions of a relative humidity of 20 to 25%.

The second drying step may be carried out for 5 to 7 hours.

According to the manufacturing method of the present invention, unlike the prior art in which a single squid was dried and commercialized, as the squid is cut and dried, the size and shape of the squid are utilized without being discarded because the size does not meet the product standard. can Accordingly, economic efficiency and productivity can be significantly improved.

In addition, according to the manufacturing method of the present invention, the squid is cut and dried in the form of pieces, but by semi-drying under drying conditions of appropriate temperature and humidity, the volume is maintained, and the semi-dried squid has a soft and chewy texture may be possible to manufacture.

In addition, according to the manufacturing method of the present invention, by seasoning the squid with a seasoning solution in which specific ingredients are combined before drying, it may be possible to prepare semi-dried squid with less miscellaneous and fishy smell and improved flavor.

1 is a view showing a semi-dried squid prepared according to an embodiment of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those of ordinary skill in the art can easily implement them. However, the present invention may be embodied in several different forms and is not limited to the embodiments described herein. And in order to clearly explain the present invention in the drawings, parts irrelevant to the description are omitted.

The terms or words used in the specification and claims of the present invention are not to be construed as limited in their ordinary or dictionary meanings, and the inventor can appropriately define the concept of the term in order to best describe his invention. Based on the principle, it should be interpreted as meaning and concept consistent with the technical idea of the present invention.

In the entire specification of the present invention, when a part "includes" a component, it means that other components may be further included, rather than excluding other components, unless otherwise stated. .

Throughout the specification of the present invention, "A and/or B" means A or B, or A and B.

Although the present invention has been specifically described below, the present invention is not limited thereto.

The present invention provides a method for producing semi-dried squid having excellent texture and flavor.

In an embodiment of the present invention, a trimming step of removing the intestines by dividing the belly of the squid; A washing step of washing the trimmed squid; a surface treatment step of pushing the washed squid with a micro-needle roller to form fine grooves on the surface of the squid; A cutting step of cutting the squid having the fine grooves to an arbitrary size to form squid pieces; a seasoning step of immersing the squid pieces in a seasoning solution; a first drying step of primary drying the seasoned squid pieces; and a second drying step of secondary drying the primary dried squid pieces at a higher temperature than primary drying;

According to this embodiment, it is possible to use various sizes and shapes of squid without limitation, so the economy and productivity are excellent. , it may be possible to produce semi-dried squid with remarkably excellent flavor.

Hereinafter, a method for producing semi-dried squid including a trimming step, a washing step, a surface treatment step, a cutting step, a seasoning step, a first drying step, and a second drying step will be described in detail.

(10) a trimming step of removing the intestines by dividing the belly of the squid;

In the trimming step of this embodiment, the intestines can be removed by dividing the belly of the squid. Specifically, in the trimming step of this embodiment, a living squid or a frozen squid may be split to remove the intestines, bones, eyes, mouth, and the like.

(20) a washing step of washing the trimmed squid;

In the washing step of this embodiment, the squid trimmed in the trimming step may be washed using water or the like. Specifically, in the washing step of this embodiment, the trimmed squid can be washed 2-3 times in running water.

More specifically, in the washing step of this embodiment, after washing the trimmed squid in running water 2-3 times and then rubbing the surface of the squid with flour, and then washing again in running water, foreign substances on the surface of the squid are removed By effectively removing it, it is possible to alleviate the foul smell and fishy smell.

(30) a surface treatment step of pushing the washed squid with a micro-needle roller to form fine grooves on the surface of the squid;

In the surface treatment step of this embodiment, by pushing the squid washed in the washing step with a micro-needle roller, it is possible to form fine grooves on the surface of the squid. Specifically, in the surface treatment step of this embodiment, a number of micro-grooves can be formed on the smooth surface of the squid by pushing the surface of the squid with a roller having microneedles.

In general, squid has a smooth surface, and as the muscles become more dense during the drying process, there is a problem in that it is difficult to season after drying. Therefore, in this embodiment, the squid is seasoned before drying, and fine grooves are formed on the surface of the squid before seasoning using a micro-needle roller, so that the seasoning liquid used in the seasoning step penetrates into the inside of the squid to uniformly spread the squid. By seasoning lightly, the flavor of semi-dried squid can be improved.

As the microneedle roller, all known sizes and shapes of microneedle rollers may be applied. Specifically, the microneedle roller is also called a microneedle roller, and as disclosed in Korean Patent Registration No. 10-0907332, may mean a roller device equipped with a microneedle, but is not limited thereto.

(40) a cutting step of cutting the squid having the fine grooves to an arbitrary size to form squid pieces;

In the cutting step of this embodiment, a plurality of pieces of squid can be formed by cutting the squid having a fine groove formed on the surface in the surface treatment step to an arbitrary size.

The size and shape of the squid pieces are not particularly limited, and may be formed in a square bite size for easy eating, and as shown in FIG. 1 , may be formed in a long cut form like a conventional squid.

In particular, in this embodiment, through the cutting step, one squid is cut into a plurality of squid pieces and used, so that the size or shape of the squid is different from the prior art in which standardized sizes and shapes are required using squid as a barrel. It is not limited, and economical efficiency and productivity can be significantly improved.

(50) a seasoning step of immersing the squid pieces in a seasoning solution;

In the seasoning step of this embodiment, the squid can be seasoned by immersing the pieces of squid obtained in the cutting step in the seasoning solution. Specifically, in the seasoning step of this embodiment, by immersing the squid pieces in a seasoning solution maintained at 4 to 5 ° C. for 20 to 24 hours, semi-dried squid with improved flavor by seasoning can be prepared.

More specifically, in this embodiment, by maintaining the temperature of the seasoning liquid at a low temperature of 4 to 5 °C, it is possible to further improve the seasoning effect while maintaining the chewy texture of the squid.

If the temperature of the seasoning liquid is less than 4 °C in the seasoning step of this embodiment, the tissue of the squid becomes denser than when the temperature of the seasoning liquid is 4 to 5 °C, so that the squid may not be evenly seasoned. On the other hand, when the temperature of the seasoning liquid exceeds 5 °C in the seasoning step of this embodiment, the chewy texture of the squid may be lower than when the temperature of the seasoning liquid is 4 to 5 °C.

In addition, in this embodiment, by performing the seasoning step for 20 to 24 hours, the texture and flavor of the squid can be further improved.

If, in this embodiment, the seasoning step is performed for less than 20 hours, the squid may not be seasoned sufficiently, and the degree of flavor improvement may be insignificant compared to when the seasoning step is performed for 20 to 24 hours. On the other hand, in this embodiment, when the seasoning step is performed for more than 24 hours, the taste of the squid itself is deteriorated by the seasoning liquid rather than when the seasoning step is performed for 20 to 24 hours, and the flavor may not be sufficient. .

The seasoning solution applied to the seasoning step of this embodiment may include refined salt, sodium saccharin, sodium L-glutamate, sorbitol, stevioside, green tea extract, garlic extract, and water.

The seasoning solution of this embodiment may contain refined salt to realize the salty taste of semi-dried squid and to remove the miscellaneous smell and fishy smell. In particular, the seasoning solution of this embodiment may contain 1 to 5 wt% of refined salt, specifically 3 to 4 wt%, based on the total weight of the seasoning solution, and in this case, excellent flavor can be realized.

If the seasoning solution of this embodiment contains less than 1 wt% of refined salt based on the total weight, texture and flavor may be lowered than when the seasoning solution contains 1 to 5 wt% of refined salt. On the other hand, when the seasoning solution of this embodiment contains more than 5% by weight of refined salt based on the total weight, not only the flavor is significantly lowered due to saltiness, but also the osmotic pressure is significantly lower than when it contains 1 to 5% by weight of refined salt. Due to the phenomenon, the moisture of the squid is excessively discharged, and the taste and texture of the squid may be deteriorated.

The seasoning liquid of this embodiment may contain sodium saccharin to improve flavor. In particular, the seasoning solution of this embodiment may contain 0.01 to 1 wt% of sodium saccharin, specifically 0.5 to 0.8 wt%, based on the total weight of the seasoning solution, and in this case, excellent flavor can be realized.

If the seasoning liquid of this embodiment contains less than 0.01% by weight or more than 1% by weight of sodium saccharin based on the total weight, the degree of improvement in flavor is higher than when sodium saccharin is included in an amount of 0.01 to 1% by weight. can be insignificant.

The seasoning liquid of this embodiment may contain L-sodium glutamate to improve flavor. In particular, the seasoning solution of this embodiment may contain 0.01 to 2 wt% of sodium L-glutamate, specifically 0.1 to 0.5 wt%, based on the total weight of the seasoning solution, and in this case, excellent flavor can be realized.

If, based on the total weight, the seasoning solution of this example contains less than 0.01% by weight or more than 2% by weight of L-sodium L-glutamate, it is more flavorful than when it contains 0.01 to 2% by weight of sodium L-glutamate. improvement may be negligible.

The seasoning liquid of this embodiment may contain sorbitol to improve flavor. In particular, the seasoning solution of this embodiment may contain 2 to 5% by weight of sorbitol, specifically 2.5 to 4.5% by weight, based on the total weight of the seasoning solution, and in this case, excellent flavor can be realized.

If the seasoning liquid of this embodiment contains less than 2% by weight or more than 5% by weight based on the total weight, the degree of improvement in flavor may be insignificant compared to when it contains 2 to 5% by weight of sorbitol. have.

The seasoning liquid of this embodiment may contain stevioside to improve flavor. In particular, the seasoning solution of this embodiment may contain 0.01 to 3 wt% of stevioside, specifically 1 to 1.5 wt%, based on the total weight of the seasoning solution, and in this case, excellent flavor can be realized.

If the seasoning solution of this embodiment contains less than 0.01 wt% or more than 3 wt% of stevioside based on the total weight, the degree of flavor improvement is higher than when the seasoning solution contains stevioside in an amount of 0.01 to 3 wt%. can be insignificant.

The seasoning liquid of this embodiment may contain green tea extract to alleviate the bad smell and fishy smell of squid, and to improve the flavor. The green tea extract may refer to concentrated and dried powder obtained by extracting the leaves of green tea (tea tree) with hot water, but is not limited thereto, and means any form obtained by extracting the leaves of green tea (tea tree) by any known method. can do.

In particular, the seasoning liquid of this embodiment may contain 1 to 10% by weight of green tea extract, specifically 3 to 8% by weight, and more specifically 5 to 7% by weight based on the total weight of the seasoning liquid, in this case, And the effect of alleviating fishy smell is excellent, and the flavor can be further improved.

If the seasoning solution of this example contains less than 1% by weight of green tea extract based on the total weight, the alleviating effect of squid-specific odour and fishy smell is not sufficient compared to the case of containing green tea extract in an amount of 1 to 10% by weight. may not be On the other hand, when the seasoning solution of this embodiment contains more than 10% by weight of green tea extract based on the total weight, the flavor of squid may be reduced due to the unique flavor of green tea, and the color of semi-dried squid due to the unique color of green tea This may be lowered.

The seasoning liquid of this embodiment may contain garlic extract to relieve the squid's miscellaneous and fishy smell, and to improve flavor.

The garlic extract may refer to concentrated and dried powder of hot water extraction of garlic, but is not limited thereto, and may refer to any form obtained by extracting garlic by any known method. Specifically, the garlic extract may refer to a powder obtained by pulverizing garlic, extracting hot water, filtration and concentration under reduced pressure, and freeze-drying, but is not limited thereto.

In particular, the seasoning liquid of this embodiment may contain 1 to 10% by weight of garlic extract, specifically 2 to 9% by weight, and more specifically 2.5 to 8% by weight, based on the total weight of the seasoning liquid, in this case, and the relief of fishy smell is excellent, and the flavor can be further improved.

If the seasoning liquid of this embodiment contains less than 1% by weight or more than 10% by weight based on the total weight of the garlic extract, compared with the case of including 1 to 10% by weight of the garlic extract, alleviation of miscellaneous and fishy smell The effect and flavor enhancing effect may be insignificant.

The seasoning liquid of this embodiment may further include known edible additives other than the above-mentioned ingredients. For example, the additive may include sugar, starch syrup, edible extract, alcohol, etc., but is not limited thereto.

(60) a first drying step of primary drying the seasoned squid pieces;

In the first drying step of this embodiment, the squid pieces seasoned in the seasoning step may be dried with cold air. Specifically, in the first drying step of this embodiment, the seasoned squid pieces are dried with cold air having a temperature of 5 to 8° C., but during drying, drying may be performed while maintaining the relative humidity at 10 to 15%.

In more detail, in the first drying step of this embodiment, cold air drying is performed, but drying may be performed with cold air having a temperature of 5 to 8 ° C. In this case, semi-dried squid having an excellent texture and maintaining volume by proper drying can be manufactured.

If, in the first drying step of this embodiment, when drying is performed with cold air of less than 5 ° C. or more than 8 ° C., the texture may be reduced and the volume may be reduced compared to when drying with cold air of 5 to 8 ° C.

In addition, in the first drying step of this embodiment, drying is performed with cold air of 5 to 8 ℃, but when drying, drying can be carried out by maintaining the relative humidity at 10 to 15%, in this case, by preventing rapid drying , volume is maintained, and semi-dried squid with excellent texture can be prepared.

If, in the first drying step of this embodiment, the relative humidity is maintained at less than 10%, the squid is rapidly dried, the volume is rapidly reduced, and the texture may be tough, compared to the case where the relative humidity is maintained at 10 to 15%. have. On the other hand, when the relative humidity is maintained at more than 15% in the first drying step of this embodiment, compared to when the relative humidity is maintained at 10 to 15%, it takes a very long time to dry the squid, so economic efficiency and productivity may be lowered. In addition, the squid may not be sufficiently dried, so that the flavor and texture may be reduced.

The first drying step of this embodiment may be carried out for 10 to 13 hours, and when carried out for the time, it may be possible to prepare semi-dried squid having excellent texture and flavor.

(70) a second drying step of secondarily drying the first dried squid pieces;

In the second drying step of this embodiment, the primary dried squid pieces may be carried out by secondary drying at a higher temperature than the primary drying. Specifically, in the second drying step of this embodiment, the primary dried squid pieces are dried by blowing at a temperature of 20 to 25 ℃, but when drying, drying can be performed while maintaining the relative humidity at 20 to 25%. .

In more detail, in the second drying step of this embodiment, blowing drying is performed, but drying can be performed by blowing at a temperature of 20 to 25 ° C. In this case, semi-dried squid having an excellent texture and maintaining volume by proper drying can be manufactured.

If, in the second drying step of this embodiment, when drying is performed by blowing at less than 20 ° C. or more than 25 ° C., compared to drying by blowing at 20 to 25 ° C., the texture may be reduced and the volume may be reduced.

In addition, in the second drying step of this embodiment, drying is performed by blowing at 20 to 25 ℃, but when drying, drying can be performed by maintaining the relative humidity at 20 to 25%, and in this case, by preventing rapid drying , volume is maintained, and semi-dried squid with excellent texture can be prepared.

If, in the second drying step of this embodiment, the relative humidity is maintained at less than 20%, the squid is rapidly dried, the volume is rapidly reduced, and the texture may be tough, compared to the case where the relative humidity is maintained at 20 to 25%. have. On the other hand, when the relative humidity is maintained at more than 25% in the second drying step of this embodiment, compared to the case where the relative humidity is maintained at 20 to 25%, a very long time is required to dry the squid, so economic efficiency and productivity may be lowered. In addition, the squid may not be sufficiently dried, so that the flavor and texture may be reduced.

The second drying step of this embodiment may be carried out for 5 to 7 hours, and when carried out for the time, it may be possible to prepare semi-dried squid having excellent texture and flavor.

In particular, in this embodiment, after primary drying at a relatively low temperature and low humidity condition, secondary drying is performed at a relatively high temperature and high humidity condition, as in the prior art, semi-drying in a single drying process Compared to the case of producing squid, it may be possible to produce semi-dried squid having excellent texture and flavor while maintaining volume.

According to the above, the semi-dried squid may be subjected to a known post-treatment, and the step of vacuum packaging the semi-dried squid subjected to all post-treatment may be further performed.

Hereinafter, a method for producing semi-dried squid having excellent texture and flavor of the present invention will be described in detail through Examples, Comparative Examples, and Experimental Examples. These examples are only for illustrating the present invention, and therefore, the scope of the present invention is not to be construed as being limited by these examples.

[Example]

Example 1: Preparation of semi-dried squid

Prepare living squid, cut the belly of the squid to remove the intestines, and then trim and remove all eyes and bones.

According to the above, the trimmed squid was washed 2-3 times in running water, and then the flour was rubbed thereinto, and washed again in running water to complete the washing of the squid.

According to the above, the washed squid was spread widely on the plate, and then both sides of the squid were pushed with a micro-needle roller, so that a number of fine grooves were formed on the smooth surface of the squid.

Thereafter, the surface-treated squid was cut to form a number of squid pieces, and then immersed in the seasoning solution of Table 1 [unit: wt%] for 20 to 22 hours. At this time, the seasoning was carried out in a refrigerated state so that the temperature of the seasoning solution was maintained at 4 to 5 °C.

Then, after each seasoned squid slices were spread in a dryer, primary drying was performed with cold air at a temperature of 5 to 8 ℃ under a condition of 10 to 15% relative humidity, and the primary drying was carried out for 12 hours.

Then, the first dried squid pieces were secondarily dried under the conditions of 20 to 25% relative humidity by blowing at a temperature of 20 to 25 ℃, and the secondary drying was carried out for about 6 hours.

It was confirmed that the semi-dried squid dried according to the above was prepared to have an appropriate volume and color, as shown in FIG. 1 .

ingredient weight% refined salt 3.0 sodium saccharin 0.7 L-sodium glutamate 0.3 sorbitol 3.0 Stevioside 1.2 green tea extract 6.0 garlic extract 4.5 water To.100

[ Comparative Example ]

Comparative Example 1: When the surface treatment step was not performed

Semi-dried squid was prepared in the same manner as in Example 1, except that the washed squid was pushed with a micro-needle roller and a surface treatment step of forming fine grooves on the surface of the squid was not performed.

Comparative Example 2: When the seasoning step was not carried out

A semi-dried squid was prepared in the same manner as in Example 1, except that the seasoning step of immersing the squid pieces in the seasoning solution was not performed.

Comparative Examples 3 to 10

A semi-dried squid was prepared in the same manner as in Example 1, except that the seasoning solution according to Table 2 [Unit: wt%] was used.

ingredient rain
school
Yes
3 rain
school
Yes
4 rain
school
Yes
5 rain
school
Yes
6 rain
school
Yes
7 rain
school
Yes
8 rain
school
Yes
9 rain
school
Yes
10 refined salt 0.1 10.0 3.0 3.0 3.0 3.0 3.0 3.0 sodium saccharin 0.7 0.7 0.7 0.7 0.7 0.7 0.7 0.7 L-sodium glutamate 0.3 0.3 0.3 0.3 0.3 0.3 0.3 0.3 sorbitol 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 Stevioside 1.2 1.2 0.001 10 1.2 1.2 1.2 1.2 green tea extract 6.0 6.0 6.0 6.0 0.1 15 6.0 6.0 garlic extract 4.5 4.5 4.5 4.5 4.5 4.5 0.1 15 water to.100

Comparative Examples 11 to 14

A semi-dried squid was prepared in the same manner as in Example 1, except that primary drying was performed under the temperature and humidity conditions disclosed in Table 3.

Comparative Example 11 Comparative Example 12 Comparative Example 13 Comparative Example 14 Temperature (℃) 1-2℃ 13 ~ 15℃ 5~8℃ 5~8℃ Relative Humidity (%) 10 to 15% 10 to 15% 5 to 8% 20 to 25%

Comparative Examples 15 to 18

A semi-dried squid was prepared in the same manner as in Example 1, except that secondary drying was performed under the temperature and humidity conditions disclosed in Table 4.

Comparative Example 15 Comparative Example 16 Comparative Example 17 Comparative Example 18 Temperature (℃) 13~15℃ 30 ~ 32℃ 20~25℃ 20~25℃ Relative Humidity (%) 20 to 25% 20 to 25% 10 to 15% 30 to 35%

[Experimental example]

Experimental Example 1: Food texture and sensory evaluation

After having 10 evaluators taste the semi-dried squid of Example 1 prepared according to the above, the texture, taste, aroma and appearance were evaluated in a 1 to 5 point method, and the average value thereof was shown in Table 5. .

At this time, the closer to 5 points, the more chewy and soft the texture is. In addition, the closer to 5 points, the better the taste, flavor and appearance.

In the same manner as in Example 1, food texture and sensory evaluation of Comparative Examples 1 to 18 were performed, and the results are shown in Table 5 together.

texture taste incense Exterior Example 1 4.5 4.5 4.0 4.5 Comparative Example 1 3.5 2.0 2.5 4.0 Comparative Example 2 3.0 1.5 2.0 4.0 Comparative Example 3 3.0 2.0 3.5 3.5 Comparative Example 4 2.0 1.5 3.5 3.5 Comparative Example 5 3.5 2.0 3.5 3.5 Comparative Example 6 3.5 1.5 3.5 3.5 Comparative Example 7 3.5 2.5 3.5 3.5 Comparative Example 8 3.0 2.0 2.0 2.0 Comparative Example 9 3.5 2.5 3.5 3.5 Comparative Example 10 3.0 1.5 1.5 2.5 Comparative Example 11 1.5 2.0 3.5 3.0 Comparative Example 12 1.5 2.0 3.5 2.5 Comparative Example 13 1.0 1.5 3.5 2.5 Comparative Example 14 2.0 2.5 3.5 3.0 Comparative Example 15 2.0 2.0 3.0 3.0 Comparative Example 16 1.5 2.0 3.0 2.5 Comparative Example 17 1.5 1.5 3.0 2.0 Comparative Example 18 1.5 1.5 3.0 2.0

Referring to Table 5, it can be seen that, according to the present embodiment, the texture, taste, flavor, and appearance are excellent.

In particular, it can be seen that, according to the present embodiment, a semi-dried squid having excellent texture and flavor can be prepared according to the manufacturing method of the present embodiment, since it has a significantly high score in the food texture and taste items.

As described above, the description of the present invention is for illustration, and those of ordinary skill in the art to which the present invention pertains can easily transform into other specific forms without changing the technical spirit or essential features of the present invention. You will understand. Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive. For example, each component described as a single type may be implemented in a dispersed form, and likewise components described as distributed may also be implemented in a combined form.

The scope of the present invention is indicated by the following claims rather than the above detailed description, and all changes or modifications derived from the meaning and scope of the claims and their equivalents should be interpreted as being included in the scope of the present invention. do.

Claims (8)

A trimming step of cutting the belly of the squid to remove the intestines;
A washing step of washing the trimmed squid;
a surface treatment step of pushing the washed squid with a micro-needle roller to form fine grooves on the surface of the squid;
A cutting step of cutting the squid having the fine grooves to an arbitrary size to form squid pieces;
a seasoning step of immersing the squid pieces in a seasoning solution;
a first drying step of primary drying the seasoned squid pieces; and
A second drying step of secondary drying the primary dried squid pieces; including,
The secondary drying is a method of producing semi-dried squid with excellent texture and flavor, characterized in that it is carried out at a higher temperature than the primary drying.
The method of claim 1,
The seasoning step is
A method of producing semi-dried squid with excellent texture and flavor, characterized in that the squid pieces are immersed in a seasoning solution maintained at 4 to 5 ° C. for 20 to 24 hours.
The method of claim 1,
The seasoning liquid is
Refined salt, sodium saccharin, sodium L-glutamate, sorbitol, stevioside, green tea extract, garlic extract and water.
The method of claim 1,
The seasoning liquid is
Based on the total weight of the seasoning solution, purified salt 1 to 5% by weight, sodium saccharin 0.01 to 1% by weight, sodium L-glutamate 0.01 to 2% by weight, sorbitol 2 to 5% by weight, stevioside 0.01 to 3% by weight, green tea extract 1 ~ 10% by weight, garlic extract 1 ~ 10% by weight and water 70 ~ 90% by weight, characterized in that it comprises a method of producing semi-dried squid excellent in texture and flavor.
The method of claim 1,
In the first drying step,
Perform cold air drying with a temperature of 5 to 8 ℃,
A method for producing semi-dried squid having excellent texture and flavor, characterized in that it is carried out under conditions of 10 to 15% relative humidity.
The method of claim 1,
The first drying step is
A method of producing semi-dried squid with excellent texture and flavor, characterized in that it is carried out for 10 to 13 hours.
The method of claim 1,
In the second drying step,
Blow drying with a temperature of 20 ~ 25 ℃,
A method for producing semi-dried squid having excellent texture and flavor, characterized in that it is carried out under the conditions of a relative humidity of 20 to 25%.
The method of claim 1,
The second drying step is
A method for producing semi-dried squid with excellent texture and flavor, characterized in that it is carried out for 5 to 7 hours.

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