KR970064458A - Ozone (abalone) food and its manufacturing method - Google Patents

Ozone (abalone) food and its manufacturing method Download PDF

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Publication number
KR970064458A
KR970064458A KR1019960007466A KR19960007466A KR970064458A KR 970064458 A KR970064458 A KR 970064458A KR 1019960007466 A KR1019960007466 A KR 1019960007466A KR 19960007466 A KR19960007466 A KR 19960007466A KR 970064458 A KR970064458 A KR 970064458A
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Prior art keywords
abalone
food
rice
ovary
oil
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KR1019960007466A
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Korean (ko)
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KR100225201B1 (en
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고창덕
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고창덕
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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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
    • A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
    • A23L7/1965—Cooked; Precooked; Fried or pre-fried in a non-aqueous liquid frying medium, e.g. oil

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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)
  • Cereal-Derived Products (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

본 발명은 제주도 특유의 향이나는 오분자기(전복)를 이용한 오분자기(전복)죽을 유통이 편리하고 장기간 보존가능함은 물론 소비자가 즉석에서 빠른 시간에 끓여 먹을 수 있는 식품으로 개발한 오분자기(전복)식품과 그 제조방법에 관한 것으로 백미를 가공하여서된 증자미 68.4%~72.2%, 오분자기(전복) 15%~20%, 정제염, 식용유, 들깨, 참기름, L-글루타민산나트륨, 마늘, 당근, 파, 김 등으로된 양념 16.6%~7.8%의 배합비로 이루어진 오분자기 전복식품을 제조함에 있어서, 깨끗이 세척한 백미를 물에 불려서 찐다음 저온건조하여 식용유에 튀김으로써 증자미를 얻는 증자미 가공수단과, 탈각한 오분자기(전복)살을 적당한 크기로 세절함과 동시에 일부오분자기(전복)의 살과 내장을 달여서 육수를 얻는 육수가공수단으로 이루어진 오분자기(전복)가공수단과, 상기 증자미 가공수단에서 얻어진 증자미와 오분자기 가공수단에서 얻어진 오분자기살과, 육수를 참기름, L-글루타민산나트륨, 마늘, 정제염, 식용유, 당근, 파, 마른김, 들깨 등으로된 양념과 배합하여 볶은다음 포장하여서 살균하는 오분자기(전복)식품 가동수단으로 오분자기(전복)죽을 끓일 수 있는 식품을 가공함으로써 누구나 쉽게 오분자기(전북)죽을 끓여 먹을 수 있도록 장기간 보존이 가능하고 유통이 용이한 오분자기(전복)식품을 개발함으로써 환자의 건강회복용이나 노약자의 건강유지식품, 수험생의 간식으로 이용함은 물론 더 나아가 전투식량으로도 이용이 가능하고, 방부제등 인체에 해로운 성분이 조금도 첨가되지 않아 건강식품으로서는 더할 수 없이 좋으며, 죽을 즐기는 사람들이 쉽게 섭취할 수 있는등 국민건강증진에 일익을 담당할 수 있는 것이다.The present invention relates to an ovipositor (abalone) food which is convenient and long-term preservation using an ovary (abalone) die using an ovary (abalone) flavor peculiar to Jeju Island, (68.4% ~ 72.2%) and 15% ~ 20% of the offspring (abalone), processed with white rice, Which is prepared by mixing the rice flour which has been cleaned and washed with water and then dried at a low temperature to fry in cooking oil to obtain a rice gruel, (Overturning) means for cutting the flesh to an appropriate size and at the same time flesh and gut of some ovule (abalone) It is mixed with the seasonings of sesame oil, L-glutamate, garlic, tablets, edible oil, carrot, persimmon, dried seaweed, (Omnibus) food that can be stored for a long time and easy to distribute so that anyone can easily boil the omnibusa (Jeonbuk) mushroom by processing food that can boil the omniscience (abalone) As a result, it can be used as a food for health recovery of the patient, a health maintenance food of the elderly, a snack of the examinee, and furthermore, it can be used as a food for battle and is not added any ingredient harmful to human body such as preservative, It can be easily consumed by people enjoying the porridge, and will contribute to the improvement of the national health. That will.

Description

오분자기(전복)식품과 그 제조방법Ozone (abalone) food and its manufacturing method

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is a trivial issue, I did not include the contents of the text.

제1도는 본 발명의 증자미가공수단의 공정흐름도, 제2도는 본 발명의 오분자기(전복)가공수단의 공정흐름도, 제3도는 본 발명의 오분자기(전복)식품가공수단의 공정흐름도.FIG. 1 is a process flow chart of the raw ungrafted means of the present invention, FIG. 2 is a process flow chart of the fifth (overturned) processing means of the present invention, and FIG. 3 is a process flowchart of the fifth (overturned) food processing means of the present invention.

Claims (5)

백미를 가공하여서된 증자미 68.4%~72.2%, 오분자기(전복) 15%~20%, 정제염, 식용유, 들깨, 참기름, L-글루타민산나트륨, 마늘, 당근, 파, 김 등으로된 양념 16.6%~7.8%의 비율로 이루어짐을 특징으로 하는 오분자기(전복)식품.Safflower, oil, sesame oil, sodium L-glutamate, garlic, carrot, green onion, and leek 16.6% ~ 70% 7.8%. ≪ / RTI > 깨끗이 세척한 백미를 물에 불려서 찐다음 저온건조하여 식용유에 튀김으로써 증자미를 얻는 증자미 가공 수단과, 탈각한 오분자기(전복)살을 적당한 크기로 세절함과 동시에 일부 오분자기(전복)의 살과 내장을 달여서 육수를 얻는 오분자기(전복)가공수단과, 상기 증자미 가공수단에서 얻어진 증자미와 오분자기 가공수단에서 얻어진 오분자기의 살과, 육수를 참기름, L-글루타민산나트륨, 마늘, 정제염, 들깨, 식용유, 당근, 파, 마른김 등으로된 양념과 배합하여 볶은다음 포장하여서 살균하는 오분자기(전복)식품 가공수단으로 이루어짐을 특징으로 하는 오분자기(전복)식품제조방법.It is a means of processing the raw rice washed with water and then drying it at low temperature and frying it in edible oil to obtain the rice ginseng rice. The raw rice is cut into small pieces with a suitable size, and at the same time, the flesh of some ovary (abalone) (5) a method of producing a soup stock, comprising the steps of: (a) preparing a soup stock, (b) preparing a soup stock, (Abalone) food manufacturing method characterized by mixing food with roasted vegetables, carrots, leeks, and dried seaweeds, roasting them, and packaging and sterilizing them. 제2항에 있어서, 상기 증자미가공수단은, 백미를 깨끗이 세척하여 깨끗한 물에 약 12시간정도 불린다음 고압멸균솥에서 약100℃의 스팀으로 약 35분간 쩌내는 증숙공정과, 상기 증숙공정에서 찐 쌀을 냉풍을 이용한 저온건조기에서 함유수분이 10% 이하가 되도록 저온건조시키는 건조공정과, 상기 건조공정에서 건조된 쌀을180℃ 이상으로 가열된 식용유예 30초 이내로 튀기는 튀김공정으로 이루어짐을 특징으로 하는 오분자기(전복) 식품제조방법.[3] The method according to claim 2, wherein the raw unprocessed raw meal is washed in clean water for about 12 hours, then steamed in a high pressure autoclave for about 35 minutes at about 100 [deg.] C, A drying step of low temperature drying the rice so that the moisture content is 10% or less in a low temperature drier using cold wind, and a deep frying step in which the rice dried in the drying step is fried in a cooking oil heated to 180 ° C or higher in 30 seconds or less (Ovulation) food manufacturing method. 제2항에 있어서, 상기 오분자기(전복) 가공수단은 껍질을 탈각한 오분자기(전복)살을 깨끗이 세척하여 1mm크기 내외로 절단하여 절단된 오분자기(전복)살을 얻는 오분자기(전복)살 가공공정과, 상기 오분자기(전복)살 가공공정에서 체취한 오분자기(전복)의 내장과 일부살을 달여서 오분자기(전복)육수를 얻는 오분자기(전복) 육수가공공정으로 이루어짐을 특징으로 하는 오분자기(전복)식품제조방법.The method according to claim 2, wherein the means for machining the upper part (abalone) comprises a machining process of the upper part (abalone), which cleans the upper part of the skin and cleaves the skin to a size of 1 mm, (Ovine) food production process characterized by the embedding of the oviducts (abalone) obtained in the above-mentioned ovule (abalone) meat processing process and the ovary (abalone) . 제2항에 있어서, 상기 오분자기(전복)식품가공수단은, 오분자기(전복)살과 양념을 배합하여 약 90℃의 온도에서 오분자기(전복)살이 살짝 익은 상태가 되도록 볶아주는 볶음공정과, 상기 볶음공정에서 얻어진 오분자기(전복)살과 양념의 혼합량 50g과 오분자기(전복)육수 320g과, 증자미 200g을 약한 불로 가열하는 솥에서 혼합하되, 증자미의 색깔이 연한갈색이 되고 함유수분이 60%가 되도록 졸여주는 혼합졸임공정과, 상기 혼합졸임공정에서 완성된 오분자기(전복)식품을 일정량씩 진공포장하는 포장공정과, 상기 포장공정에서 포장된 오분자기(전복)식품을 120℃로 가열한다음 급냉시키는 살균공정으로 이루어짐을 특징으로 하는 오분자기(전복)식품제조방법.[3] The food processing apparatus according to claim 2, wherein the five-part food processing means comprises a frying step of frying the fryer so that the fry of the food is slightly ripe at a temperature of about 90 DEG C, The mixture of 50 g of the mixture of the ovary (abalone) flesh and the sauce obtained in the process, 320 g of the ovary (abalone) broth and 200 g of the ginseng were mixed in a pot heated with low heat, the color of the ginseng was light brown and the moisture content was 60% (B) a step of vacuum-packing a predetermined amount of the food of the fifth division (abalone) finished in the mixing step; and a step of heating the ovary (abalone) food packed in the packaging step to 120 캜 and then quenching And a sterilization process. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: It is disclosed by the contents of the first application.
KR1019960007466A 1996-03-19 1996-03-19 Food made of an ear shell and preparation thereof KR100225201B1 (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100383310B1 (en) * 2000-08-24 2003-05-12 김복수 Method for manufacturing abalone porridge vacuumed and dried
KR20210138389A (en) 2020-05-12 2021-11-19 최석진 Shellfish processing method using sea cucumber hot water extract

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100519743B1 (en) * 2003-02-11 2005-10-10 양천중 The method for manufacturing instant abalone-gruel

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100383310B1 (en) * 2000-08-24 2003-05-12 김복수 Method for manufacturing abalone porridge vacuumed and dried
KR20210138389A (en) 2020-05-12 2021-11-19 최석진 Shellfish processing method using sea cucumber hot water extract

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Publication number Publication date
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