KR100485454B1 - method of making marine products spicy - Google Patents
method of making marine products spicy Download PDFInfo
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- KR100485454B1 KR100485454B1 KR10-2003-0038141A KR20030038141A KR100485454B1 KR 100485454 B1 KR100485454 B1 KR 100485454B1 KR 20030038141 A KR20030038141 A KR 20030038141A KR 100485454 B1 KR100485454 B1 KR 100485454B1
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- seafood
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- mussels
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- 238000004519 manufacturing process Methods 0.000 title abstract description 4
- 235000014102 seafood Nutrition 0.000 claims abstract description 41
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 19
- 239000000203 mixture Substances 0.000 claims abstract description 15
- 241000237536 Mytilus edulis Species 0.000 claims abstract description 14
- 235000020638 mussel Nutrition 0.000 claims abstract description 14
- 239000008159 sesame oil Substances 0.000 claims abstract description 11
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 11
- 235000015170 shellfish Nutrition 0.000 claims abstract description 6
- 241000234435 Lilium Species 0.000 claims abstract description 4
- 241000237502 Ostreidae Species 0.000 claims abstract description 4
- 235000013527 bean curd Nutrition 0.000 claims abstract description 4
- 235000020636 oyster Nutrition 0.000 claims abstract description 4
- 230000008014 freezing Effects 0.000 claims abstract 2
- 238000007710 freezing Methods 0.000 claims abstract 2
- 238000000034 method Methods 0.000 claims description 6
- 241000238366 Cephalopoda Species 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 235000009899 Agrostemma githago Nutrition 0.000 claims description 2
- 244000178320 Vaccaria pyramidata Species 0.000 claims description 2
- 238000010411 cooking Methods 0.000 description 7
- 235000019640 taste Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 239000004576 sand Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 240000004244 Cucurbita moschata Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009852 Cucurbita pepo Nutrition 0.000 description 1
- 241000238413 Octopus Species 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 235000021488 frozen ready-to-eat food Nutrition 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000019565 spicy aroma Nutrition 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 235000020354 squash Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
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
- A23L17/40—Shell-fish
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
본 발명은, 쉽게 변질될 수 있는 홍합을 양념으로 제조하여 보관하게 됨에 따라 신선도를 유지한 채로 장시간동안 보관할 수 있는 해물양념 제조방법을 제공하기 위해 본 발명은 홍합, 백합, 굴, 조개 등의 해물 45-65중량부와 두부 20-35중량부 그리고 참기름 10중량부를 혼합하고, 상기 혼합물을 분쇄한 다음, 100℃ 이상의 온도에서 10-20분 동안 볶아 1차적으로 가열한 다음, 상기 혼합물에 참기름 10-20중량부를 넣고 2차적으로 가열하고, 상기 혼합물을 저온에서 냉동시켜 완성시킨다. The present invention is to prepare a seafood seasoning that can be stored for a long time while maintaining the freshness according to the manufacturing and storage of mussels that can be easily denatured The present invention is a seafood such as mussels, lilies, oysters, shellfish 45-65 parts by weight, tofu 20-35 parts by weight and 10 parts by weight of sesame oil are mixed, and the mixture is pulverized, then roasted for 10-20 minutes at a temperature of 100 ° C. or higher, and then primarily heated in the mixture. Add -20 parts by weight and heat secondly and complete the mixture by freezing at low temperature.
Description
본 발명은 해물양념에 관한 것으로 자세히는, 변질되기 쉬운 해물을 양념으로 제조하고 저온에서 보관하게 됨에 따라 장시간동안 신선도를 유지한 채로 음식물에 투여 할 수 있는 해물양념 제조방법에 관한 것이다. The present invention relates to a seafood seasoning, and more particularly, to a seafood seasoning manufacturing method that can be administered to food while maintaining the freshness for a long time as it is prepared in seasoning and stored at low temperatures.
통상적으로 해물은 음식물에 투입됨에 따라 국물에 시원함을 더해주고 얼큰한 맛과 해물의 향이 더해지면서 국물이 있는 각종 음식에 널리 사용되고 있다. 그러나 상기 해물은 쉽게 변질되는 문제점을 가지고 있고, 가공되지 않은 상태의 해물은 냉동실에서 보관될 때 그 신선도를 유지할 수 없으며, 조리시에는 맛에 큰 차이를 두고 있다. 특히 해물로서 국물의 맛과 향에 많은 영향을 주고 있는 홍합은 다른 해물에 비해 짧은 시간에 쉽게 변질되어 여름철에는 사용을 기피하고 있으며 구매 후 즉시 사용되지 못하는 남은 홍합은 대부분 버려질 수밖에 없는 실정이다. In general, seafood is added to food, adds coolness to the broth, adds a spicy taste and aroma of seafood, and is widely used in various foods with broth. However, the seafood has a problem that it is easily deteriorated, and the raw seafood is not able to maintain its freshness when stored in the freezer, there is a big difference in taste when cooking. In particular, mussels, which have a great influence on the taste and aroma of seafood as seafood, are easily deteriorated in a short time compared to other seafood and are avoided in summer, and most of the remaining mussels that cannot be used immediately after purchase are discarded.
이러한 문제점은 가정보다는 대량적으로 사용되는 식당 등의 영업소에서 많은 어려움을 가지게 된다. 즉, 홍합이 필수적으로 사용되는 우동, 짬뽕 등의 중국 요리집 혹은 해물탕을 요리하는 식당에서는 그날의 수요에 따라서 남은 해물이 보관되지 못하고 대부분 버려지고 있다. This problem has a lot of difficulties in sales offices, such as restaurants are used in large quantities rather than at home. In other words, in Chinese restaurants such as udon, champon or seafood restaurant where mussels are essentially used, the remaining seafood cannot be stored according to the demand of the day, and most of them are discarded.
본 발명은 상술한 종래의 문제점을 극복하기 위한 것으로 본 발명의 목적은, 쉽게 변질될 수 있는 홍합을 양념으로 제조하여 보관하게 됨에 따라 신선도를 유지한 채로 장시간동안 보관할 수 있는 해물양념 제조방법을 제공함에 있다. The present invention is to overcome the above-mentioned problems, an object of the present invention is to provide a seafood seasoning manufacturing method that can be stored for a long time while maintaining the freshness as it is prepared and stored as a seasoning mussel that can be easily deteriorated. Is in.
상기 목적을 달성하기 위해 본 발명은 홍합, 백합, 굴, 조개 등의 해물 45-65중량부와 두부 20-35중량부 그리고 참기름 10중량부를 혼합하고, 상기 혼합물을 분쇄한 다음, 100℃ 이상의 온도에서 10-20분 동안 볶아 1차적으로 가열한 다음, 상기 혼합물에 참기름 10-20중량부를 넣고 2차적으로 가열하고, 상기 혼합물을 저온에서 냉동시켜 완성시킨다. In order to achieve the above object, the present invention mixes 45-65 parts by weight of seafood such as mussels, lilies, oysters, shellfish, 20-35 parts by weight of tofu and 10 parts by weight of sesame oil, and then pulverizes the mixture, followed by a temperature of 100 ° C. or more. Roast for 10-20 minutes at 1st heating, and then add 10-20 parts by weight of sesame oil to the mixture, and heat the secondary, and the mixture is frozen at low temperature to complete.
이하 본 발명의 실시예를 상세히 설명하면 다음과 같다. Hereinafter, an embodiment of the present invention will be described in detail.
먼저, 본 발명에서 사용되는 해물은 건조되거나 가열되지 않은 상태의 활패로서 신선한 해물을 사용하는 것이 맛은 물론이고 보관기간을 연장시킬 수 있다. First, the seafood used in the present invention can be used as fresh seafood as a dry or unheated form of the seafood can extend the storage period as well as taste.
그리고 상기 해물로서는 어패류 즉, 오징어, 낙지, 쭈꾸미 등의 각종 어류를 선택적으로 사용할 수 있겠으나 그 보다는 변질이 쉬운 패류를 사용하는 것이 본 발명의 목적에 적극 부응된다할 수 있을 것이다. 즉, 단시간에 변질되면서 보관 및 요리에 사용하기가 까다로운 홍합, 백합, 굴, 조개, 소라, 꼬막 등의 패류를 해물양념으로 제조하게 됨에 따라 특히 여름철 변질되어 폐기처분해야하는 문제점을 해소할 수 있게 된다. As the seafood, various kinds of fish, such as squid, octopus, and squash, may be selectively used, but rather, the use of shellfish that is easy to deteriorate may be positively satisfied with the object of the present invention. In other words, shellfish such as mussels, lilies, oysters, shellfish, seashells, and cockles that are difficult to be used for storage and cooking while being deteriorated in a short time can be manufactured with seafood seasonings, thereby eliminating the problem of having to be discarded and disposed of in summer. .
다음은, 상기 해물을 이용하여 해물양념으로 제조하는 공정을 설명한다. Next, a process of preparing the seafood seasoning using the seafood will be described.
먼저 세척공정으로서, 선택된 해물을 물에 침수시켜 내부에 함유되어 있는 모래 등의 찌꺼기를 배출시키고 껍데기를 탈피시킨 다음 청정수로서 깨끗하게 세척한다. 이와 같이 세척된 해물의 45-65중량부와 두부 20-35중량부 그리고 참기름 10중량부를 혼합한 다음, 상기 혼합물을 분쇄기에 넣고 잘게 분쇄시킨다. First, as a washing process, the selected seafood is immersed in water to discharge the residues of sand and the like contained therein, and the shells are peeled off and then washed as clean water. 45-65 parts by weight of the seafood thus washed, 20-35 parts by weight of tofu and 10 parts by weight of sesame oil are mixed, and then the mixture is placed in a grinder and finely pulverized.
이후, 상기 혼합물을 100℃이상의 고온에서 10-20분 동안 1차적으로 볶아 상기 혼합물 바람직하게는 해물을 완전하게 익힌다. 그리고 상기 혼합물에 다시 참기름 10-20중량부를 넣고 2차적으로 볶아 참기름이 해물 내부에 흡수될 수 있게 한다. 그리고 상기와 같이 완성된 해물양념을 저온에서 급냉시킨 뒤 용기에 넣고 냉동실에 저장한 다음 필요에 따라 꺼내 음식 조리시 투입시킨다. Thereafter, the mixture is first roasted at a high temperature of 100 ° C. or higher for 10-20 minutes to fully cook the mixture, preferably seafood. Then, 10-20 parts by weight of sesame oil is added to the mixture and roasted secondly, so that sesame oil may be absorbed into the seafood. Then, the completed seafood seasoning is quenched at low temperature, put into a container, stored in a freezer, and taken out as needed, and then put into food cooking.
또한 상기 해물양념을 일정량씩 살균포장하고 판매되거나 냉동된 즉석조리음식의 소스로 투입될 수 있다. In addition, the seafood seasoning may be added to the sterilization packaging and the source of the frozen ready-to-eat food in a predetermined amount.
위를 실시예에 의해서 더욱 자세하게 설명하면 다음과 같다. The above is described in more detail by the following examples.
[실시예] EXAMPLE
준비된 홍합을 3시간 동안 청정수에 침수시켜 홍합이 머금고 있는 모래, 흙 등의 이물질을 배출시킨 다음, 탈피작업으로서 껍질을 벗긴다. 이와 같이 탈피된 홍합 2kg을 두부 900mg과 참기름 500mg을 함께 분쇄기에 넣고 잘게 분쇄시킨다. 상기 혼합물을 100℃이상으로 가열되는 조리용기에 넣고 15분 동안 저어가면서 볶았다. 그리고 상기 조리용기 내부로 다시 참기름 500m을 넣고 10분 동안 가열시킨 다음 10분정도 공기 중에 방치하여 서서히 냉각시킨다. 이후 상기와 같이 완성된 해물양념을 밀폐용기에 넣고 냉동실에서 3시간 이상 냉동시켰다. The prepared mussels are immersed in clean water for 3 hours to discharge foreign substances such as sand, soil, etc. that mussels contain, and then peeled by stripping. 2 kg of the peeled mussels are put into a grinder together with 900mg of sesame oil and 500mg of sesame oil. The mixture was placed in a cooking vessel heated to 100 ° C. or higher, and stir-fried for 15 minutes. Then, put sesame oil 500m back into the cooking vessel and heat it for 10 minutes, and then slowly cool it by leaving it in air for about 10 minutes. Since the finished seafood seasoning as described above in a sealed container and frozen in the freezer for more than 3 hours.
다음 상기 해물양념을 이용한 조리로서, 다시물에 상기 해물양념과 오징어 등의 해물 그리고 각종 채소를 투입하여 국물을 만든 다음, 여기에 삶은 면을 투입시켜 완성된 우동은 살아있는 홍합을 넣고 요리한 것과 같은 시원함을 가지고 있었으며 상기 해물양념은 냉동된 상태에서 10일 이상 경과한 후에도 역시 맛의 변질이 없이 신선한 국물을 얻을 수 있었다. Next, as the cooking using the seafood seasoning, the seafood seasoning such as seafood and squid and various vegetables are added to the water to make the broth, and then the boiled noodles are added to the finished udon, which is cooked with live mussels. It was cool and the seafood seasoning was still frozen even after more than 10 days to obtain a fresh soup without deterioration of taste.
위와 같이 설명된 해물양념 제조방법은 쉽게 변질되지 않고 장시간 보관하더라도 항상 신선한 음식을 조리할 수 있게 되는 것으로, 대량의 해물양념을 제조하여 냉동 보관한 다음 필요에 따라 사용하게 되면서 식당 등의 대형음식점에서 조리가 더욱 편리해짐은 물론이고, 변질되어 폐기처분하는 경제적인 손실과 환경오염의 폐단을 방지할 수 있게 된다. 특히 화학물질이 첨가된 조미료 및 방부제를 사용하지 않고서도 항상 신선하고 담백한 맛을 지니며 건강을 유지하는데 도움이 될 수 있는 효과를 가진다. The seafood seasoning method described above is not easily deteriorated, and can always be cooked even if it is stored for a long time.A large amount of seafood seasoned is manufactured and stored frozen and then used as needed in large restaurants such as restaurants. In addition to the convenience of cooking, it is possible to prevent the economical loss and disposal of environmental pollution that is altered and disposed of. In particular, without the use of chemicals added seasonings and preservatives, always have a fresh and light taste and has the effect that can help to maintain health.
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| KR10-2003-0038141A KR100485454B1 (en) | 2003-06-13 | 2003-06-13 | method of making marine products spicy |
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| CN110226638A (en) * | 2019-07-03 | 2019-09-13 | 邵阳学院 | One seed oyster bean curd and preparation method thereof |
| KR102220584B1 (en) * | 2020-10-05 | 2021-02-25 | 대한민국 | Manufacturing method for oyster powder eliminated fishy smell and processed food using them |
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