KR950030869A - Squid processing method - Google Patents

Squid processing method Download PDF

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Publication number
KR950030869A
KR950030869A KR1019940009771A KR19940009771A KR950030869A KR 950030869 A KR950030869 A KR 950030869A KR 1019940009771 A KR1019940009771 A KR 1019940009771A KR 19940009771 A KR19940009771 A KR 19940009771A KR 950030869 A KR950030869 A KR 950030869A
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KR
South Korea
Prior art keywords
acid
squid
dried
weight
product
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Application number
KR1019940009771A
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Korean (ko)
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KR0130178B1 (en
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오일순
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오일순
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Priority to KR1019940009771A priority Critical patent/KR0130178B1/en
Publication of KR950030869A publication Critical patent/KR950030869A/en
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Publication of KR0130178B1 publication Critical patent/KR0130178B1/en

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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
    • 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
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

오징어류를 통상의 방법으로 할복하여 내장을 제거한 다음 단시간에 물로 깨끗이 씻어 가지고 물기를 충분히 가신 오징어육을 100중량%로 하고 5-100중량%의 물에다 0.5-10중량%의 산류 또는 명반류 2-30중량%의 알콜 및 주류 0.08-10중량%의 염류를 가하여 충분히 용해시킨 액에다 오징어육을 넣어 골고루 섞은 다음 5-60분간 담갔다가 건져서 통상의 방법으로 건조하여 제품으로 하거나 위액에다 5-60분간 담갔다가 건진 오징어육에다 임의의 조미료를 가하여 잘 혼합한 다음 1-40시간 담갔다가 건지거나 또는 위액에다 임의의 조미료를 첨가한 다음 전처리한 오징어육을 넣어 잘 혼합한 다음 1-40시간 담갔다가 건져서 통상의 방법으로 건조하여 제품으로 하거나 100-160℃로 5-10분간 구운 다음 제품으로 하거나 구운 오징어를 로라로 압연하여 제품으로 한다.The squids are halved in the usual way to remove the intestines, and then washed thoroughly with water in a short time to make 100% by weight of dried squid meat and 0.5-10% by weight of acid or alum with 5-100% by weight of water. 30% by weight of alcohol and 0.08-10% by weight of salt are added to the solution, which is sufficiently dissolved, mixed with squid meat, evenly mixed for 5 to 60 minutes, then dried and dried in the usual manner to give the product or 5-60 minutes to gastric juice. Add marinated and dried seasoned squid meat and mix well for 1-40 hours. Dried or add seasoning to gastric juice, add pretreated squid meat, mix well, and soak for 1-40 hours. It is dried to a product by the usual method, or baked for 5-10 minutes at 100-160 ° C., then a product, or rolled with roasted squid into a product.

Description

오징어의 가공방법Squid processing method

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

Claims (6)

오징어류를 통상의 방법으로 할복하여 내장을 제거한 다음 단시간에 물로 깨끗이 씻어 가지고 물기를 충분히 가신 오징어육을 100중량%로 하고 5-100중량%의 물에다 0.5-10중량%의 산류 또는 명반류 2-30중량%의 알콜 및 주류 0.08-10중량%의 염류를 가하여 충분히 용해시킨 액에다 오징어육을 넣어 골고루 섞은 다음 5-60분간 담갔다가 건져서 통상의 방법으로 건조하여 제품으로 하거나 위액에다 5-60분간 담갔다가 건진 오징어육에다 임의의 조미료를 가하여 잘 혼합한 다음 1-40시간 담갔다가 건지거나 또는 위액에다 임의의 조미료를 첨가한 다음 전처리한 오징어육을 넣어 잘 혼합한 다음 1-40시간 담갔다가 건져서 통상의 방법으로 건조하여 제품으로 하거나 100-160℃로 5-10분간 구운 다음 제품으로 하거나 구운 오징어를 로라로 압연하여 제품으로 하는 오징어의 가공방법.The squids are halved in the usual way to remove the intestines, and then washed thoroughly with water in a short time to make 100% by weight of dried squid meat and 0.5-10% by weight of acid or alum with 5-100% by weight of water. 30% by weight of alcohol and 0.08-10% by weight of salt are added to the solution, which is sufficiently dissolved, mixed with squid meat, evenly mixed for 5 to 60 minutes, then dried and dried in the usual manner to give the product or 5-60 minutes to gastric juice. Add marinated and dried seasoned squid meat and mix well for 1-40 hours. Dried or add seasoning to gastric juice, add pretreated squid meat, mix well, and soak for 1-40 hours. Squid, dried in the usual manner, as a product or baked at 100-160 ° C for 5-10 minutes, or as a product, or rolled with roasted squid as a product Processing method 제1항에 있어서, 용액의 비와 농도는 오징어 건조시의 날씨와 오징어 자체의 선도에 따라 조정함을 특징으로 하는 오징어의 가공방법.The method for processing squid according to claim 1, wherein the ratio and the concentration of the solution are adjusted according to the weather when the squid is dried and the freshness of the squid itself. 제1항에 있어서, 유기산은 초산, 구연산, 능금산, 푸말산, 푸말산-나트리움, 젓산, 주석산, 수산, 후인치산 등의 유기산 또는 그 산성염, 인산, 메라인산소-다, 제1인산소-다 등의 무기산 또는 그 산성염 등을 사용함을 특징으로 하는 오징어의 가공방법.The organic acid according to claim 1, wherein the organic acid is an organic acid such as acetic acid, citric acid, nitric acid, fumaric acid, fumaric acid-natrium, lactic acid, tartaric acid, oxalic acid, fucinic acid, or acid salts thereof, phosphoric acid, meline oxygen acid, monobasic phosphate -Process for squid, characterized in that it uses inorganic acids such as c or acid salts thereof. 제1항에 있어서, 명반류는 암모니아명반, 소암모니아명반, 명반, 소명반 등을 사용함을 특징으로 하는 오징어의 가공방법.The method of processing a cuttlefish according to claim 1, wherein the alum is made of ammonia alum, small ammonia alum, alum, alum and the like. 제1항에 있어서, 염류라 함은 식염, 유산마그네슘, 염화마그네슘 등을 사용함을 특징으로 하는 오징어의 가공방법.The method for processing squid according to claim 1, wherein the salt is salt, magnesium lactate, magnesium chloride, or the like. 제1항에 있어서, 산류, 명반류, 알콜, 주류, 염류 및 조미료 등의 첨가물은 동시에 첨가하거나 두고 첨가하거나 선별적으로 첨가함을 특징으로 하는 오징어의 가공방법.The method for processing squid according to claim 1, wherein additives such as acids, alums, alcohols, alcoholic beverages, salts, and seasonings are added at the same time, added at the same time, or selectively added. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019940009771A 1994-05-04 1994-05-04 Squid processing method KR0130178B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019940009771A KR0130178B1 (en) 1994-05-04 1994-05-04 Squid processing method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019940009771A KR0130178B1 (en) 1994-05-04 1994-05-04 Squid processing method

Publications (2)

Publication Number Publication Date
KR950030869A true KR950030869A (en) 1995-12-18
KR0130178B1 KR0130178B1 (en) 1998-04-02

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101312831B1 (en) * 2012-05-09 2013-09-27 임병석 Processing method of squid legs
KR102422740B1 (en) 2022-05-11 2022-07-20 농수산푸드(주) Squid marinated in red ginseng sauce and manufacturing method thereof

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