KR810000505B1 - Process for preparing similar crayfish - Google Patents

Abstract

Shrimps or broken shrimps were washed. dehydrated, crushed by 20 mesh, added in edible oil contg. vitamin E, and further crushed by 80 mesh to give paste state, heated by steam for 3-4 min. at 100≰C, dehydrate, and formed by heating in press-mould of cray-fish form for 3-5 min. at 150-200≰C

Description

Manufacturing method of medical charges

TECHNICAL FIELD This invention relates to the method of manufacturing a medicinal medicinal | medical object using a shrimp and a leek as a main raw material.

The lobster is Panulirus japonicus, a type of crustacean belonging to the family of prawns. The large is a large crayfish, 30-36 cm long, and its body is chestnut or purple with brown color. Kangjeong food (强 精 食品), which is rich in protein and calcium powder, is widely used as a high-quality food (美 食物), but it is rare and expensive, so it is not a popular plant.

On the other hand, shrimp and leeks can not only collect large quantities at low prices, but also be discarded due to storage problems in the summer.

In addition, the shell of shellfish is a complex combination of sugar and protein with calcium as a nucleus, and it is true that the cooking means that are terminated under normal pressure are hard and indigestible.

The present invention has been invented by researching and processing a variety of processing means in view of this point, crushed shrimp and green onions with vitamin E-containing cooking oil and ultra-fine powder into a paste form, steamed and dehydrated, and then pressed into a large bowl type. It is made by forming a medical medicine, which is rich in nutrients of minerals and vitamins including protein, calcium, and it is delicious and can be preserved for a long time. There is a purpose.

) 수용액에 식염과 소량의 식용색소를 혼합가결한 혼합액에 투입하여 10분간 다시 자숙건조하여 새우육질부의 원색을 장기 보존케한 착색 건새우의 제조 방법에 관한 것이 있고, 특허공고번호 제72-8호에는 전분 70%에 마쇄한 생새우를 15% 가해

화시킨 후 4불소 수지로 된 로울러로 압연시키고 3차에 걸쳐 건조시켜서 수분을 균질화시키는 새우스넥 제품을 얻는 것이 있으며, 일본 특허공보 소 51-47786호는 일반 어육(魚肉)을 뢰신(

身)하여 가소성의 용기체에 충진후 급속하게 동결시키고 다시 조리시에 해동(解凍) 중이나 후에 가열하는 즉석 조리 연제품의 제조방법에 관한 것이 소개되어 있다.Conventional methods of processing shrimp foods are disclosed in Korean Patent Publication No. 62-3577 for 5 minutes in water at 100 ° C.

) A method for producing colored dried shrimps, in which a salt solution and a small amount of food pigments are mixed and added to a mixed solution, and then self-dried for 10 minutes to preserve the primary color of the shrimp meat part for a long time. Patent Publication No. 72-8 Added 15% crushed fresh shrimp to 70% starch

It is then rolled with a roller made of fluorine resin and dried over three times to obtain a shrimp snack product that homogenizes moisture. Japanese Patent Publication No. 51-47786 claims that a general fish meat

The present invention relates to a method for producing an instant cooked soft product, which is rapidly filled after being filled with a plastic container body and rapidly frozen and then heated during or after thawing at the time of cooking.

However, as the present invention, a method of manufacturing a medical charge as a shrimp or a dig could be found, and the manufacturing method of the present invention is also different from other methods of preparing fish, and the manufacturing method of the present invention will be described in detail as follows. .

Clean the lobster or leeks caught with clean fresh water, remove the moisture, crush it with coarse crusher, put it in an ultra fine grinder like vitamin E-containing cooking oil, grind it into an ultra fine powder, make it into a paste and steam it at 100 ℃ for 3-4 minutes. After releasing the remaining moisture completely and dehydrating it, it is put in a large-size press molding machine and heat-treated at a high temperature of 150 ° C.-220 ° C. for 3-15 minutes to harden the surface to prepare the crayfish.

Here, the vitamin E-containing oil is usually cooking oil made from sesame seeds, perilla, peanuts, and sesame oil.

In addition, the paste should be heat-treated quickly because there is a fear of bacterium contamination or deterioration.

At this time, as heat treatment, the binding material of sugar and protein, which is the core of calcium as the outer skin component, is thermally decomposed to become an active chitin, making it a low-molecular substance having high plasticity. Glycin and betain, which are largely among their own proteins due to the adsorption function according to the change, acts to alleviate some fishy smells and enhances the gastrointestinal effect. In the heat treatment process, nutrients may be deteriorated due to microorganisms and rancidity, and it takes a long time for heat treatment, and heat treatment at 220 ℃ or more causes heat to be decomposed by nutrients to be decomposed. The temperature range is between 150 ℃ -220 ℃ and the time required is 3-15 minutes. Effective.

Table 1 is a test table showing that the heat treatment for 3-15 minutes at 150 ℃ -220 ℃ is the most preferable in the present invention.

TABLE 1

Effect of heat treatment temperature and required time

In addition, the production of vitamin E-containing cooking oil adds that glycine and betaine protein, which are the main ingredients of shrimp, are prone to degeneration of protein at room temperature in a humid state. It prevents the deterioration of taste and maintains the taste while maintaining the taste as a gourmet.

In addition, steam dehydration at 100 ° C. prior to the press molding, and the use of the press molding machine due to the participation of cooking oil does not cause the ultra fine grinding material to adhere to the molding machine.

In this way, the prepared medicine is dried by a drying operation in a hot air or a drying room made of a suitable air heating device by a known method, or frozen by a known freezer to further prevent nutrient deterioration and to fry, stir, stew, etc. It is to make cooking convenient.

EXAMPLE

Take 10 kg of fresh shrimp or pahana glass shrimp and green onions washed with fresh water, and take 400-1,200 R.P.M. Into the centrifugal dehydrator of the dehydration for 3-5 minutes to coarsely pulverized 20 mesh, 300g of sesame oil is added to it, and then pulverized into an ultra fine powder with an ultra fine grinding machine of 80 mesh or more to form a paste and then at 4 ℃ 100 Steam and dehydrate for minutes.

A batch of several compression molding machines of this type is pressed and press-molded for 5 minutes at 190 ° C. to obtain a handle of 8.5 kg.

Hot air drying is performed by heating the dehumidified air or it is immediately packed and frozen to be finished. If necessary, coarse grinding may be carried out to remove the outer shell and then ground to an ultrafine phase.

The product of the present invention has the advantages of low cost, rich in nutritional value, variety, taste, and ease of cooking, compared to natural crayfish.

Claims (1)

After washing and dehydrating the shrimps or leeks, coarsely crushed into 20 mesh, added cooking oil containing vitamin E, and then finely crushed into 80 mesh to make a paste, steamed and dehydrated at 100 ℃ for 3-4 minutes, and then compressed into a large-size press A method of manufacturing medical tablets, characterized in that the heat treatment is performed for 3-15 minutes at 150 ℃ -220 ℃ in air.