KR910006934B1 - Method of making dried soft squid - Google Patents
Method of making dried soft squid Download PDFInfo
- Publication number
- KR910006934B1 KR910006934B1 KR1019890007173A KR890007173A KR910006934B1 KR 910006934 B1 KR910006934 B1 KR 910006934B1 KR 1019890007173 A KR1019890007173 A KR 1019890007173A KR 890007173 A KR890007173 A KR 890007173A KR 910006934 B1 KR910006934 B1 KR 910006934B1
- Authority
- KR
- South Korea
- Prior art keywords
- squid
- making dried
- dried soft
- cut
- seasoning
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
Abstract
내용 없음.No content.
Description
본 발명은 연질이며 탄성을 갖는 신규의 진미 구운 오징어의 제조법에 관한 것이다.The present invention relates to a process for producing a novel delicacy roasted squid that is soft and elastic.
통상 시판되고 있는 소위 「구운 오징어」는, 오징어 특유의 질긴 섬유가 있는 것이 특색이며 오로지 술안주로 되어 있다.The so-called "baked squid" usually marketed is characterized by having tough fibers peculiar to squid, and is only a snack.
이 때문에 당업자에 있어서도 종래부터 살이 연한 구운 오징어를 제공하기 위한 여러가지 가공법이 시도되고 있으나, 그 제품은 통상의 구운 오징어에 비하여 외관이 나쁘게 될 뿐 아니라 기대한 정도의 유연한 육질은 얻어지지 않으며, 또한 보존성도 낮은 것으로 상품으로는 되지 않는 것이었다.For this reason, various processes have been attempted by the person skilled in the art to provide a lightly baked squid. However, the product has a poor appearance as compared to a normal baked squid, and a flexible meat quality of the expected level is not obtained, and the preservation property is also obtained. As it was low, it was not product.
본 발명자들은, 오징어의 종류의 선정, 박피방법 및 본 가열조건, 조미료 첨가조건 등에 대하여 여러가지 연구를 한 결과, 완전히 신규인 부드러운 구운 오징어의 제조에 성공한 것이다.MEANS TO SOLVE THE PROBLEM The present inventors succeeded in manufacture of a completely new soft grilled squid as a result of the research which selected the kind of squid, the peeling method, this heating condition, the seasoning addition condition, etc. as a result.
본 발명에 있어서는, 붉은 오징어(보라색 오징어)를 원료로 하는 것외에, 오징어의 탈피처리에 있어서 종래 상법으로 되어 있던 가열 용해 박피법을 사용하지 않고, 날 오징어의 껍질을 직접 박리하고, 그후 곧 충분한 온도에서 본 가열처리 및 냉각처리, 그밖의 목적에 적합한 처리를 행하는 것이다.In the present invention, in addition to using a red squid (purple squid) as a raw material, the skin of the raw squid is peeled directly without using a heat dissolving peeling method that has conventionally been used in stripping treatment of squids, and thereafter, sufficient The heat treatment, the cooling treatment and other treatments suitable for other purposes are carried out at the temperature.
즉, 종래의 가열 용해 박피법을 사용하면 탈피처리 중에서 살이 마모변형되는 한편, 불충분한 저온도(50 내지 60℃)가 열에 의해 후의 처리 공정 또는 조건이 제약되어, 목적으로 하는 제품을 얻을 수 없는 것이 판명되었다.In other words, the conventional heat dissolving peeling method causes the abrasion to deform during the stripping treatment, while insufficient low temperature (50 to 60 ° C.) restricts the subsequent treatment process or conditions due to heat, and the target product cannot be obtained. It turned out.
본 발명의 방법은, 몸체를 절개한 날 오징어를 박피하여 적당한 크기로 재단한 후, 이를 살의 내부까지 적어도 82℃의 온수에서 가열처리하고, 이를 냉수중에 투입하여 냉각시킨 후, 조미료와 혼합하고, 이를 방치하여 반 건조시킨 후, 조미한 오징어를 120∼130℃의 노속에서 압판사이에 끼워 표면만을 배소시키고, 이를 통풍시켜 표면을 건조시키고, 압착 로울러 사이에 삽입시켜 부분적으로 괴신시키는 것으로 이루어진다.The method of the present invention, after cutting the cut body squid to the appropriate size, the body is heated in at least 82 ℃ hot water to the inside of the flesh, it is cooled by pouring into cold water, mixed with seasonings, After it is left to dry and semi-dried, the seasoned squid is sandwiched between the platens in a furnace at 120 to 130 ° C., and only the surface is roasted, and the surface is ventilated to dry the surface, inserted between the pressing rollers, and partially broken.
이들의 처리공정에 의해 종래에 없는 부드러운 식감의 진미 구운 오징어가 제조될 수 있으나, 보존성의 향상과 상품가치를 높이기 위하여 윤을 내고 아울러 방미(防微)처리가 실시된다.By these treatment processes, a delicacy roasted squid with a soft texture, which is not available in the past, can be produced, but is polished and flavored in order to improve storage properties and to increase product value.
[실시예]EXAMPLE
붉은 오징어(보라색 오징어)를 몸체를 절개하여 몸통부위만으로 한 원료를 피박기(皮剝機)와 보조적인 손작업에 의해 박피하여, 적당한 크기로 재단한다.Red squid (purple squid) is cut out of the body, and the raw material of only the body part is peeled off by a squeegee and assistive hand work, and cut into a suitable size.
이 재단한 생살조각 100kg을 열처리조에 넣어 85℃이상의 열탕을 오징어의 약 2배량 주입하여 10분간 방치하여 데친다.100 kg of the cut pieces of raw meat are put in a heat treatment tank, and hot water of 85 ° C. or more is infused about twice as much as squid and left to stand for 10 minutes.
이 가열 공정에서는, 오징어 살의 내부까지 가열 처리하는 것이 필요하며 이 때문에 뜨거운 물의 온도를 적어도 82℃로 유지할 필요가 있다.In this heating process, it is necessary to heat-process to the inside of squid flesh, and therefore it is necessary to maintain the temperature of hot water at least 82 degreeC.
따라서 실제의 공정에서는 주위 온도등을 고려하여 뜨거운 물의 일부를 배출시켜 새로운 열탕을 주입첨가하여 상기 온도를 유지한다.Therefore, in the actual process, a part of the hot water is discharged in consideration of the ambient temperature and the like, and a new hot water is injected and added to maintain the temperature.
데쳐진 살을 냉수중에 투입하여 내부까지 충분히 냉각한다. 물기가 빠진 데친 오징어를 조미료와 혼합하여 맛을 낸다. 조미료의 배합의 일례는 이하와 같다.The poached flesh is poured into cold water and cooled sufficiently to the inside. Mix the dried boiled squid with seasoning to taste. An example of the mixing | blending of seasoning is as follows.
식염 3,900g, 설탕 10,440g, 소르비톨 6,000g, 시트르산 150g, 글루타민산소오다 450g을 조합하여 얻어지는 조미원료 1,800g과 10%산도의 초 167cc를 혼합한다.1,800 g of seasoned raw materials obtained by combining 3,900 g of salt, 10,440 g of sugar, 6,000 g of sorbitol, 150 g of citric acid, and 450 g of sodium glutamate are mixed with 167 cc of 10% acidity.
상기량의 조미료와 데친 오징어 12kg을 0.5 내지 1시간 교반한 후 10 내지 20시간 방치한다.After stirring the amount of seasoning and 12 kg of poached squid for 0.5 to 1 hour, it is left for 10 to 20 hours.
그후 반 건조시킨 조미한 오징어를 노(furnace)속에서 상하 한조의 열판이 연동하는 압판사이에 끼워 표면만을 배소한다(노내온도 120℃ 내지 130℃, 2 내지 3분).Thereafter, the semi-dried seasoned squid is sandwiched between platens in which a pair of upper and lower hot plates are interlocked in a furnace to roast only the surface (furnace temperature 120 ° C to 130 ° C for 2 to 3 minutes).
이 배소 공정은, 조미한 오징어의 표면에 부착해 있는 조미료를 구워서 독특한 색의 구운색을 띄게 하는 것이 목적이므로, 가열 온도는 조미료의 배합 등에 따라서 적당히 조절한다.Since this roasting process aims to bake the seasoning adhering to the surface of seasoned squid, and to give the baking color of a unique color, heating temperature is adjusted suitably according to mix | blending of seasonings.
표면 배소 오징어는, 냉각을 겸해서 통풍에 의해 표면 건조시킨다.Surface roasted squid serves both cooling and surface drying by ventilation.
이어서 배소풍건 오징어의 두께보다 간격을 작게 조절한 깔쭈기 부탁 압착 로울러 사이에 삽입하여 부분적으로 괴신시킨다.Subsequently, the gap between the roasted squid and the cuttlefish is inserted between the rolled rollers and the rollers are partially broken.
이상의 처리에 의해 생선묵과 같은 부드럽고 적당한 정도의 탄성이 있는 구운 오징어가 제조된다.By the above process, the baked calamari with the soft moderate moderate elasticity like fish jelly is manufactured.
상품의 외관을 좋게 하고 더우기 멀리 떨어진 곳에의 수송 또는 보존 유효일수를 향상 시키기위해, 소르비톨액 5부, 알코올 제제(Al도 73%) 2부로 이루어지는 혼합액으로 윤을 내고, 아울러 방미액으로서 도포하는 것이 유효하다.In order to improve the appearance of the product and further improve the effective days of transporting or preserving the distant place, it is necessary to polish it with a mixed solution consisting of 5 parts of sorbitol liquid and 2 parts of alcohol preparation (73% Al) and apply it as an antifoaming liquid. Valid.
포장은 통상의 쟁반 또는 랩 포장으로 충분하다.The package is usually a tray or wrap package.
본 발명에 의해 얻어지는 구운 오징어는 형태가 부서짐이 없고 겉보기가 좋으며 다른 종래품과 같은 질긴 오징어 섬유가 없으므로 노인, 어린이라도 용이하게 먹을 수 있으며 술안주로서는 물론이고 부식품으로서도 매우 적당한 것이다.The roasted squid obtained by the present invention is not broken in shape, looks good, and has no strong squid fiber like other conventional products, so that the elderly and children can easily eat it, and it is also very suitable as a snack and a corrosive product.
Claims (1)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63140877A JPH01309663A (en) | 1988-06-08 | 1988-06-08 | Production of soft broiled cuttlefish |
| JP63-140877 | 1988-06-08 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR900000027A KR900000027A (en) | 1990-01-30 |
| KR910006934B1 true KR910006934B1 (en) | 1991-09-14 |
Family
ID=15278839
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019890007173A KR910006934B1 (en) | 1988-06-08 | 1989-05-29 | Method of making dried soft squid |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JPH01309663A (en) |
| KR (1) | KR910006934B1 (en) |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5521718A (en) * | 1978-07-31 | 1980-02-16 | Maruto Buzan Shokuhin Kk | Preparation of roasted cuttle |
| JPS6027502B2 (en) * | 1982-10-01 | 1985-06-29 | 勢二 小松 | Manufacturing method for processed squid products |
-
1988
- 1988-06-08 JP JP63140877A patent/JPH01309663A/en active Pending
-
1989
- 1989-05-29 KR KR1019890007173A patent/KR910006934B1/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| JPH01309663A (en) | 1989-12-14 |
| KR900000027A (en) | 1990-01-30 |
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