KR970019905A

KR970019905A - Roasted squid

Info

Publication number: KR970019905A
Application number: KR1019970004627A
Authority: KR
Inventors: 최동림
Original assignee: 최동림
Priority date: 1997-02-15
Filing date: 1997-02-15
Publication date: 1997-05-28

Abstract

본 발명은 오징어의 원형상태를 유지하면서 원료 오징어를 순차적인 일련의 공정을 거쳐서 미각이나 시각의 효과를 극대화하여 제품의 질을 향상하도록 하는 원형상태를 유지하는 통구이 오징어 제조방법에 관한 것으로써, 원료 오징어를 수온 0℃∼10℃이하, 2∼4시간 사이에 90%정도로 해동시켜 오징어의 원형을 유지하면서 내장만을 분리시키고, 원심탈피기를 이용하여 수온 45℃이하 저온으로 껍질을 10분간 벗겨낸 다음, 수온 90℃이하의 끓는 물에 5∼10분정도 삶은 후, 수온 0℃∼10℃ 이하의 냉수에 냉각하며, 1차 조미 배합하여 진공 배합기로 10∼15분간 -0.50(Vacum) 조미 투여하고, 망에 넣어 대차에 실어 건조실에 투입하여 실내온도 30℃∼45℃로 건조시킨 후, -20℃ 이상에서 1일∼15일간 얼려 보관하여 건조된 오징어를 적당히 수분 확산하여 버터 0.3%정도 도포하여, 전기로스타 판에 배열하여 100∼150℃ 온도에서 오징어의 모양이 변형되지 않으며 전·후면에 황갈색 문향이 성상되도록 50초∼2분간 구워 10℃이하로 급속 냉각시킨 후, 단위별로 진공포장하는 과정을 순차적으로 이루어지는 오징어 원형을 유지하는 통구이 오징어 제조방법과, 상기의 배합공정에서의 조미의 배합성분비는 설탕 6%, 식염 2.5%, L-글로타민산 나트륨 0.25%, 구연산 0.15%, 호박산 0.07%, 솔빈산칼륨 0.1%, 빙초산 0.1%로 하는 것을 특징으로 하는 것이다.The present invention relates to a method for producing a whole roasted squid that maintains a circular state to improve the quality of the product by maximizing the effect of taste or visual through a series of processes while maintaining the circular state of the squid, Defrost the cuttlefish at water temperature of 0 ℃ ~ 10 ℃ and between 2 ~ 4 hours to keep 90% of the squid while keeping the original shape of the cuttlefish, and peel off the shell at low temperature below 45 ℃ for 10 minutes using a centrifugal stripper. After boiling for 5-10 minutes in boiling water of 90 ℃ or lower, and cooling in cold water below 0 ℃ ~ 10 ℃ of water temperature, mix the first seasoning and administer -0.50 (Vacum) seasoning with vacuum blender for 10-15 minutes. , Put it in a net, put it in a trolley, dry it at room temperature of 30 ℃ ~ 45 ℃, and keep it frozen at -20 ℃ for 1 to 15 days. After coating, arrange on an electric roaster plate and bake for 50 seconds to 2 minutes so that the shape of the squid is not deformed at 100 to 150 ° C, and yellowish brown scent is formed on the front and back. The method of preparing the roasted squid for maintaining the squid prototype sequentially made of the packaging process, and the ingredient ratio of seasoning in the above mixing process is 6% sugar, 2.5% salt, 0.25% sodium L-glutamate, 0.15% citric acid, Succinic acid 0.07%, potassium sorbate 0.1%, glacial acetic acid 0.1%.

Description

Roasted squid

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

제1도는 본 발명 통구이 오징어의 제조 공정도,1 is a manufacturing process diagram of the roasted squid of the present invention,

제2도는 본 발명 통구이 오징어 완성품의 상태도,2 is a state diagram of the roasted squid finished product of the present invention,

제3도는 본 발명 구이 오징어의 다른 실시예도.3 is another embodiment of the grilled squid of the present invention.

Claims

A thawing process in which the raw material squid is bubbled at a water temperature of 0 ° C. to 10 ° C. or lower, and thawed in a tank at about 90% within 2 to 4 hours; A viscera removal process for separating only viscera in a state in which thawed raw squid is maintained in a circular shape; A peeling process of peeling the peeled squid from the intestine with a centrifugal peeler at a water temperature of 45 ° C. or lower for 10 minutes; Boiled peeled squid in boiling water below 90 ° C for 5-10 minutes; A cooling step of cooling the boiled squid in cold water having a water temperature of 0 ° C to 10 ° C or lower; A compounding step of mixing the cooled squid with a first seasoning and administering -0.50 (Vacum) seasoning with a vacuum blender for 10 to 15 minutes; An embryonic step of putting the mixed squid into a net and putting it in a trolley into a drying chamber; A drying step of drying the squid put into the drying chamber at a room temperature of 30 ° C to 45 ° C; A freezing step of putting dried squid in a freezing chamber and freezing it at -20 ° C. for 1 to 15 days; An application step of spreading the frozen dried squid with water to evenly apply about 0.3% of butter to the front and rear of the squid; Roasting the squid coated with butter or the like on an electric roaster plate and baking for 50 seconds to 2 minutes so that the shape of the squid is not deformed at 100 ° C. to 150 ° C., and yellowish brown taste is formed on the front and rear surfaces; Rapid cooling step of rapidly cooling the baked squid to 10 ℃ or less; A method for manufacturing a roasted squid, which maintains the squid prototype, characterized in that the vacuum packaging step of vacuum-packing the cooled squid as it is by product unit sequentially.

According to claim 1, The blending ratio of seasoning in the blending process is 6% sugar, 2.5% salt, 0.25% sodium L- glutamate, 0.15% citric acid, 0.07% succinic acid, 0.1% potassium sorbate, 0.1% glacial acetic acid Grilled squid manufacturing method for maintaining the roasted squid round, characterized in that.

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