KR950007708A

KR950007708A - Half-blooded squid and its processing method

Info

Publication number: KR950007708A
Application number: KR1019930019422A
Authority: KR
Inventors: 전태환
Original assignee: 전태환
Priority date: 1993-09-23
Filing date: 1993-09-23
Publication date: 1995-04-15

Abstract

본 발명은 특수한 방법으로 가공하여 오징어의 본래의 맛을 잃지않고 특유의 쫄깃쫄깃한 맛을 갖도록 한 반피둥이(건도 80%)오징어 및 그 가공방법에 관한 것으로, 오징어의 배를 할복하여 내장을 제거하고 세척한 다음 꼬챙이등에 꿰어서 물기를 제거하는 공지의 전처리공정과, 상기 전처리공정에서 물기가 제거된 오징어를 적당량 건조시켜서 양념에 절이는 양념첨가공정과, 상기 양념첨가공정에서 적당량의 양념이 첨가된 오징어를 건도 80%(건오징어 건도 100%, 물오징어 건도 0% 기준)건조시키는 건조공정과, 상기 건조공정에서 건도 80% 건조된 오징어를 급냉시키서 포장하는 포장공정과, 상기 포장공정에서 포장된 오징어를 냉동상태로 보존하여 건도 80%가 유지되도록 유통시키는 유통과정으로 얻어지는 적당한 양념을 함유한 건도 80%의 반피둥이 오징어로써, 기준 건오징어의 가장 단점인 질긴 성질을 없게하여 쫄깃쫄깃하고 포동포동하게 함으로써 씹기에 용이한 남녀노소 누구나 즐길수 있을뿐만 아니라 굽거나 튀김 또는 조리용으로 찌개나 국 등 다양한 요리가 가능하면서도 냄새가 없으며 무엇보다도 오징어의 원초적인 맛을 상실하지 않고 독특하고 새로운 맛을 갖고 있는 등 실수요자의 취향에 맞도록한 것이다.The present invention relates to a half-blooded squid (80% dry) squid and its processing method, which is processed by a special method so as to have a peculiar chewy taste without losing its original taste. And a well-known pretreatment step of removing the water by squeezing the skewers, drying the squid removed in the pretreatment step, and adding the seasoning to the seasoning, and adding the appropriate amount of the seasoning to the seasoning step. A drying step of drying 80% of dried squid (based on 100% dry squid and 0% water squid), a packaging step of rapidly cooling 80% dried squid in the drying step, and packaging in the packaging step Half-pigtail cucumbers containing 80% of dried seasoned squid preserved in a frozen state and containing the proper seasonings obtained by distribution to maintain 80% dryness. By the way, it is chewy and plump by eliminating the chewy nature, which is the weakness of the standard dry squid, so it is easy to chew and enjoyed by everyone. It is possible to enjoy various dishes such as stew or soup for baking, frying or cooking. Above all, the original taste of the squid is not lost, but it has a unique and new taste.

Description

Cuttlefish (80% dry) Squid and processing method

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

제1도는 본 발명의 전체공정도,1 is an overall process diagram of the present invention,

제2도는 본 체 발명인 반피둥이 오징어와 기존의 건오징어 및 물오징어의 참고 비교도.2 is a reference comparison of the half-blooded squid and the conventional dried squid and water squid.

Claims

After removing the internal organs, drying and marinating it in seasoning, dry 60% (dry squid dried 100% water squid based on 0% dry), quench, package and distribute frozen in a frozen state (dry 8) %)squid.

The well-known pretreatment process of halving the squid's belly, removing the internal organs, washing, and then squeezing the skewers to remove water; Drying process of drying 80% dried squid with the appropriate amount of seasoning (based on 100% dry squid and 0% water squid) in the addition process, and packing to squid dried 80% dried squid in the drying process. A half-pigtail (dry 80%) cuttlefish processing method, characterized in that consisting of a distribution process for preserving the dried squid packaged in the packaging process in a frozen state to maintain the dryness of 80%.

※ Note: The disclosure is based on the initial application.