KR100609461B1 - Manufacturing process of a dried cuttlefish mixed chitosan - Google Patents
Manufacturing process of a dried cuttlefish mixed chitosan Download PDFInfo
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- KR100609461B1 KR100609461B1 KR1020040089051A KR20040089051A KR100609461B1 KR 100609461 B1 KR100609461 B1 KR 100609461B1 KR 1020040089051 A KR1020040089051 A KR 1020040089051A KR 20040089051 A KR20040089051 A KR 20040089051A KR 100609461 B1 KR100609461 B1 KR 100609461B1
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- 229920001661 Chitosan Polymers 0.000 title claims abstract description 47
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 241000238371 Sepiidae Species 0.000 title description 2
- 241000238366 Cephalopoda Species 0.000 claims abstract description 53
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 13
- 238000007906 compression Methods 0.000 claims abstract description 12
- 230000006835 compression Effects 0.000 claims abstract description 11
- 239000000203 mixture Substances 0.000 claims abstract description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 9
- 239000011259 mixed solution Substances 0.000 claims abstract description 8
- 238000005507 spraying Methods 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 6
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 15
- 238000005096 rolling process Methods 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 7
- 230000032683 aging Effects 0.000 claims description 4
- 235000003599 food sweetener Nutrition 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 239000003765 sweetening agent Substances 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims description 2
- 238000003825 pressing Methods 0.000 claims description 2
- 235000011888 snacks Nutrition 0.000 abstract description 7
- 235000019640 taste Nutrition 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 description 6
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 6
- 229920002101 Chitin Polymers 0.000 description 5
- 235000013772 propylene glycol Nutrition 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 230000006196 deacetylation Effects 0.000 description 2
- 238000003381 deacetylation reaction Methods 0.000 description 2
- 238000001784 detoxification Methods 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000015096 spirit Nutrition 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 239000002781 deodorant agent Substances 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000009499 grossing Methods 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000000749 insecticidal effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 210000004126 nerve fiber Anatomy 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000002062 proliferating effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
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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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/511—Chitin, chitosan
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- 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
본 발명은 키토산이 첨가된 조미오징어의 제조방법에 관한 것으로, 더욱 상세하게는 키토산을 포함한 혼합액을 1차로 혼합하여, 건조 및 숙성시키고 다시 키토산과 주정을 혼합한 것을 분무하면서 압축 롤링한 후 키토산을 혼합하는 2차 조미단계를 거쳐 프레스 압축단계를 포함하여 이루어지는 키토산이 첨가된 조미오징어의 제조방법에 관한 것으로써, 오징어 특유의 비린내를 없애면서 부드러운 미감의 조미오징어 제조방법을 제공함으로써 소비자의 기호에 부합할 수 있고 장기간 보존 가능하여 부담없이 간식이나 술안주로 이용될 수 있는 건강기호식품을 제공할 수 있는 발명이다.The present invention relates to a method for preparing seasoned squid with chitosan added, and more specifically, a mixed solution containing chitosan is first mixed, dried and aged, and compressed and rolled while spraying a mixture of chitosan and alcohol, followed by chitosan. The present invention relates to a method for manufacturing seasoned squid with chitosan, which comprises a press compression step through a second seasoning step of mixing, and provides a method for manufacturing seasoned squid with a smooth taste while eliminating the fishy smell peculiar to squid. It is an invention that can provide a health symbol food that can be used as a snack or snacks without burden and can be stored for a long time.
조미오징어, 키토산Seasoned squid, chitosan
Description
도 1은 본 발명의 제조방법을 설명한 블록도1 is a block diagram illustrating a manufacturing method of the present invention
본 발명은 키토산이 첨가된 조미오징어의 제조방법에 관한 것으로, 더욱 상세하게는 키토산을 포함한 혼합액을 1차로 혼합하고 건조 및 숙성시키고 다시 키토산과 주정을 혼합하여 분무하면서 압축 롤링한 후 키토산을 혼합하는 2차 조미단계를 거쳐 프레스 압축단계를 포함하여 이루어지는 키토산이 첨가된 조미오징어의 제조방법에 관한 것이다.The present invention relates to a manufacturing method of seasoning squid with chitosan added, and more specifically, a mixed solution containing chitosan is primarily mixed, dried and matured, and mixed with chitosan and spirits, followed by compression rolling while spraying to mix chitosan. It relates to a method for producing chitosan added seasoning squid comprising a press compression step through a second seasoning step.
일반적으로 오징어는 항암효과가 뛰어나고 고단백 저칼로리 식품이기 때문에 건강과 미용에 좋고 타우린 성분이 들어있어 심장병과 당뇨병 예방에 좋고 혈중 콜레스테롤을 감소시켜주며, 간장의 해독기능을 강화시켜 피로회복에 좋고 술안주로 도 애용되고 있다. 또한 혈압을 적절히 조절해주는 효과가 있으며 신경섬유를 보호하여주고 두뇌개발에 효과가 있는 등 우리 몸에 유익한 식품이다.In general, squid has high anti-cancer effect and high protein and low calorie food, which is good for health and beauty, and contains taurine, which is good for preventing heart disease and diabetes, reduces blood cholesterol, strengthens the detoxification function of liver, and helps to drink alcohol. It is used habitually. In addition, it has the effect of properly controlling blood pressure, protects nerve fibers, and is effective in developing the brain.
한편, 키토산(chitosan)은 새우, 게 등의 외골격과 갑오징어뼈, 그리고 균류나 해초류 같은 식물의 세포벽에 다량 함유되어 있는 물질인 키틴을 수산화나트륨 수용액으로 처리하여 탈아세틸화시켜 합성하여 제조할 수 있다. 상기 키틴(chitin)은 자연산 게에 셀룰로오즈 다음으로 많이 존재하는 것으로 알려져 있는 바, 게 또는 새우 등의 외골격을 염산에 침지시켜 탄산칼슘을 녹여 낸 다음 알칼리와 함께 끓여 단백질을 제거한 후 추출하여 제조한다.On the other hand, chitosan can be prepared by deacetylation of chitin, a substance contained in large amounts of exoskeleton such as shrimp and crab, cuttlefish bone, and cell walls of plants such as fungi and seaweeds, by deacetylation by treating with sodium hydroxide solution. have. The chitin (chitin) is known to be present after the cellulose in natural crab bar, exoskeleton, such as crab or shrimp is immersed in hydrochloric acid to dissolve calcium carbonate and then boiled with alkali to remove the protein and then prepared.
이러한 키틴, 키토산은 인체에 매우 유익한 작용을 하는 장내 유효균인 비피더스균과 유산균을 증식시켜 소화를 촉진하는 효과를 가지며, 대장균에 대해서도 강력한 항균작용을 나타내는 한편, 면역력 증진, 해독 작용, 혈액정화작용 등을 가지고 있다.Such chitin and chitosan have the effect of promoting digestion by proliferating bifidus and lactic acid bacteria, which are very beneficial to the human body, and showing strong antibacterial activity against E. coli, while also improving immunity, detoxification, blood purification, etc. Have
또한 키틴, 키토산은 방취성, 흡습 및 보습성, 항세균감염성, 살균, 건조예방, 살충, 생체적합성 및 무독성 선도유지성 등을 두루 겸비하고 있을 뿐만아니라 혈중 유해콜레스테롤 농도를 저하시키고 유익한 콜레스테롤을 증가시키는 조정기능이 있으며 면역기능, 항암효과를 증진시키고 생체리듬을 조절하며, 신체의 신진대사를 원활하게 해주는 기능을 가지고 있고, 인체에 대해서도 무해하여 각종 음식의 재료로 적합성을 가지고 있다.Chitin and chitosan are not only deodorant, hygroscopic and moisturizing, antibacterial, sterilization, drying prevention, insecticidal, biocompatible and non-toxic freshness, but also lowers the level of harmful cholesterol in the blood and increases beneficial cholesterol. It has the function of adjusting, improving immune function, anti-cancer effect, regulating biorhythm, smoothing the metabolism of the body, and it is harmless to human body, so it is suitable as various food material.
이에 본 발명자는 키토산을 가미하여 건조함으로써 오징어에 유익한 성분을 더하여 간식이나 술안주로 섭취할 수 있는 키토산이 첨가된 조미오징어의 제조방법을 제공할 수 있음을 확인하고 본 발명을 완성하게 되었다.Accordingly, the present inventors have confirmed that the present invention can provide a method for preparing seasoned squids to which chitosan is added, which can be ingested as a snack or snack by adding beneficial ingredients to squids by adding chitosan and drying.
따라서 본 발명은 오징어에 키토산을 가미하고 건조하여 부드러운 미감을 제공함으로써 소비자의 기호에 부합할 수 있으며 장기간 보존 가능하고 부담없이 간식이나 술안주로 이용 가능하여 키토산의 유익한 성분을 상시 섭취할 수 있는 키토산이 첨가된 조미오징어의 제조방법을 제공하는 데 그 목적이 있다.
Therefore, in the present invention, by adding chitosan to dried squid and providing a soft aesthetic, it can meet consumer's taste, and can be stored for a long time and can be used as a snack or snack, without any burden, and chitosan which can always consume the beneficial ingredients of chitosan. It is an object of the present invention to provide a method for preparing added seasoned squid.
상기와 같은 목적을 달성하기 위한 본 발명은 오징어를 준비하여 활복, 세척, 삶기 및 냉각의 과정을 거치는 재료준비단계; 상기 준비된 오징어를 키토산 혼합액과 혼합하는 1차 조미단계; 상기 1차 조미된 오징어를 30~50℃에서 5~10시간 건조하는 건조단계; 상기 건조된 오징어를 영하 10℃ ~ 영하 20℃에서 20일~40일간 숙성시키는 숙성단계; 상기 숙성된 오징어를 키토산 70~90중량%와 주정 10~30중량%를 혼합하여 분무하면서 롤링 압축하는 1차 압축단계; 상기 롤링 압축된 오징어를 상기 키토산 혼합액과 또 한번 혼합하는 2차 조미단계; 상기 2차 조미된 오징어를 200~300℃에서 1~5분간 프레스 압축하는 2차 압축단계를 포함하여 이루어지는 키토산이 첨가된 조미오징어의 제조방법을 제공한다.The present invention for achieving the above object is a material preparation step of going through the process of squid and squid, washing, boiling and cooling; A first seasoning step of mixing the prepared squid with a chitosan mixture; A drying step of drying the first seasoned squid at 30 to 50 ° C. for 5 to 10 hours; Aging step of aging the dried squid for 20 days to 40 days at minus 10 ℃ ~ minus 20 ℃; A first compression step of rolling compressing the mature squid while spraying a mixture of 70 to 90 wt% of chitosan and 10 to 30 wt% of alcohol; A second seasoning step of mixing the rolling compressed squid with the chitosan mixed solution once more; It provides a method for producing chitosan-containing seasoned squid comprising a second compression step of pressing the second seasoned squid at 200 ~ 300 ℃ 1-5 minutes.
또한 본 발명은 상기 키토산 혼합액이 키토산 15~30중량%, 프로필렌글리콜 15~30중량%, 감미료 30~60중량%, 주정 10~15중량%를 혼합한 것을 특징으로 하는 키토산이 첨가된 조미오징어의 제조방법을 제공한다.In addition, the chitosan mixed solution of chitosan added seasoning squid, characterized in that the chitosan 15-30% by weight, propylene glycol 15-30% by weight, sweetener 30-60% by weight, alcohol 10-15% by weight It provides a manufacturing method.
이하, 본 발명의 제조방법을 도면에 의거하여 상세히 설명한다.EMBODIMENT OF THE INVENTION Hereinafter, the manufacturing method of this invention is demonstrated in detail based on drawing.
도 1은 본 발명의 제조방법을 설명한 블록도이다.1 is a block diagram illustrating a manufacturing method of the present invention.
오징어를 활복하여 내장과 다리를 제거하고 몸통과 머리를 분리시켜 세척한다. 세척된 오징어의 껍질을 벗기고 70~100℃에서 1~5분간 삶은 후, 5~20℃에서 5~10분간 냉각시킨다. 이러한 과정을 통하여 오징어는 조미액이 잘 스며들 수 있는 상태가 된다. 키토산은 별도로 분리하여 준비한다.Squid squids to remove the intestines and legs and wash the body and head separately. Peel off the washed squid and boil for 1-5 minutes at 70 ~ 100 ℃, then cool for 5-10 minutes at 5 ~ 20 ℃. Through this process, the squid can be seasoned well. Chitosan is prepared separately.
상기 키토산 15~30중량%, 프로필렌글리콜 15~30중량%, 감미료 30~60중량%, 주정 10~15중량%를 혼합하여 키토산 혼합액을 제조한다. 키토산에 프로필렌글리콜, 감미료, 주정을 사용하여 달콤한 맛을 더해준다. Chitosan 15-30% by weight, propylene glycol 15-30% by weight, sweetener 30-60% by weight, alcohol 10-15% by weight to prepare a chitosan mixed solution. Chitosan adds sweet taste with propylene glycol, sweeteners and spirits.
상기의 손질하여 세척된 오징어에 상기 키토산 혼합액을 혼합하여 1차 조미한다. 상기 키토산 혼합액으로 오징어에 조미함으로써 오징어의 비린 맛을 제거하여 주고 몸에 유익하면서 즐길 수 있는 간식을 제공할 수 있다.The chitosan mixture is mixed with the trimmed and washed squid and seasoned first. By seasoning the squid with the chitosan mixture, it can remove the fishy taste of the squid and provide a snack that can be enjoyed while being beneficial to the body.
상기 1차 조미된 오징어를 30~50℃에서 5~10시간 열풍건조한 후, 영하 10℃ ~ 영하 20℃에서 20~40일간 숙성시킨다. After drying the primary seasoned squid for 5 to 10 hours at 30 to 50 ℃, it is aged for 20 to 40 days at minus 10 ℃ ~ minus 20 ℃.
상기 열풍건조로 오징어가 건조되어 단단해진 육질이 영하의 온도에서 숙성됨으로써 살짝 얼게되어 육질이 팽창하면서 부드러워지게 된다.The dried squid is dried by the hot air drying, and the meat is hardened at sub-zero temperature to be slightly frozen to soften as the meat expands.
상기 숙성된 오징어를 상기의 키토산 70~90중량%와 주정 10~30중량%의 혼합액을 분사기로 분무하면서 로스터기로 롤링하면서 1차 압축한다. 혼합액을 분무하면서 롤링 압축하므로 조미오징어에 수분이 유지되어 육질이 부드럽다.The mature squid is first compressed while rolling with a roaster while spraying a mixture of 70 to 90% by weight of chitosan and 10 to 30% by weight of alcohol. Rolling compression while spraying the mixed solution keeps moisture in the seasoned squid, so the meat is soft.
상기 1차 압축된 오징어를 상기 제조된 키토산과 혼합하여 2차 조미한다. The first compressed squid is mixed with the prepared chitosan for second seasoning.
상기 2차 조미된 오징어를 200~300℃에서 1~5분간 프레스 압축하는 2차 압축단계를 거친 후 먹기 좋게 찢는다.The secondary seasoned squid is subjected to a second compression step of press compression at 200 to 300 ° C. for 1 to 5 minutes and then tears to eat.
이하 본 발명의 제조방법을 실시예에 의거하여 상세히 설명한다.Hereinafter, the manufacturing method of the present invention will be described in detail with reference to Examples.
<실시예><Example>
오징어를 활복하여 내장과 다리를 제거하고 몸통과 머리를 세척한다. 세척된 오징어의 껍질을 벗기고 85℃에서 3분간 삶은 후, 10℃에서 7분간 냉각시켜 오징어를 준비한다.Squid squids to remove internal organs and legs and wash the torso and head. Peel off the washed squid and boil for 3 minutes at 85 ℃, then cooled for 7 minutes at 10 ℃ to prepare a squid.
키토산 25중량%, 프로필렌글리콜 20중량%, 솔비톨70 45중량%, 주정 10중량%를 혼합하여 키토산 혼합액을 제조한다.A chitosan mixture is prepared by mixing 25 wt% chitosan, 20 wt% propylene glycol, 45 wt% sorbitol70 and 10 wt% alcohol.
상기의 손질하여 세척된 오징어를 총 중량 1000g에 대하여 90중량%, 상기의 키토산 혼합액을 10중량% 혼합하여 1차 조미한다.90% by weight of the trimmed and washed squids with respect to a total weight of 1000g, 10% by weight of the chitosan mixture solution is mixed firstly.
상기 1차 조미된 오징어를 40℃에서 8시간 열풍건조한 후, 영하 20℃에서 30일간 숙성시킨다. The primary seasoned squid is hot-air dried at 40 ° C. for 8 hours and then aged at minus 20 ° C. for 30 days.
상기 숙성된 오징어를 키토산 80중량%와 주정 20중량%의 혼합액을 분사기로 분무하면서 로스터기로 롤링하면서 1차 압축한다.The aged squid is first compressed while rolling with a roaster while spraying a mixture of 80% by weight of chitosan and 20% by weight of alcohol.
상기 1차 압축된 오징어를 상기 키토산과 9:1의 중량비로 혼합하여 2차 조미한다. The first compressed squid is mixed with the chitosan in a weight ratio of 9: 1 and seasoned secondly.
상기 2차 조미된 오징어를 250℃에서 3분간 프레스 압축하는 2차 압축단계를 거친 후 먹기 좋게 찢는다.The secondary seasoned squid is subjected to a second compression step of press-compression at 250 ° C. for 3 minutes, and then torn to eat.
이상에서 설명한 바와 같이 본 발명은 오징어에 키토산을 가미하고 건조하여 특유의 비린내를 없애면서 장기간 보존 가능하고 부드러운 미감의 조미오징어 제조방법을 제공함으로써, 소비자의 기호에 부합할 수 있고 부담없이 간식이나 술안주로 이용 가능하여 키토산의 유익한 성분을 상시 섭취할 수 있는 건강기호식품을 제공할 수 있다.As described above, the present invention adds chitosan to dried squids and removes the characteristic fishy smell, thereby providing a method of manufacturing seasoned squids that can be preserved for a long time and has a smooth taste, and can meet the tastes of consumers. It can be used as it can provide a health symbol food that can always ingest the beneficial components of chitosan.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101273471B1 (en) * | 2011-06-10 | 2013-06-14 | 주식회사 빙그레 | Seasoned dried fish involving crustacea extract and preparation method thereof |
| KR101465700B1 (en) | 2013-08-27 | 2014-12-01 | 이도권 | Non-heat Treatment Processing Method of Mackerel, Japanese Spanish mackerel or Squid using Chitooligosaccharide and Chitosan |
| CN107897942A (en) * | 2017-11-24 | 2018-04-13 | 中国海洋大学 | A kind of fishy-removing-method of the oyster polypeptide based on water-soluble low molecular weight chitosan |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101273471B1 (en) * | 2011-06-10 | 2013-06-14 | 주식회사 빙그레 | Seasoned dried fish involving crustacea extract and preparation method thereof |
| KR101465700B1 (en) | 2013-08-27 | 2014-12-01 | 이도권 | Non-heat Treatment Processing Method of Mackerel, Japanese Spanish mackerel or Squid using Chitooligosaccharide and Chitosan |
| CN107897942A (en) * | 2017-11-24 | 2018-04-13 | 中国海洋大学 | A kind of fishy-removing-method of the oyster polypeptide based on water-soluble low molecular weight chitosan |
| CN107897942B (en) * | 2017-11-24 | 2021-02-05 | 中国海洋大学 | Method for removing fishy smell of oyster polypeptide based on water-soluble low-molecular-weight chitosan |
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