KR100854912B1 - A dish of dried slices of abalone with hot pepper paste and preparation method thereof - Google Patents

A dish of dried slices of abalone with hot pepper paste and preparation method thereof Download PDF

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KR100854912B1
KR100854912B1 KR1020070039155A KR20070039155A KR100854912B1 KR 100854912 B1 KR100854912 B1 KR 100854912B1 KR 1020070039155 A KR1020070039155 A KR 1020070039155A KR 20070039155 A KR20070039155 A KR 20070039155A KR 100854912 B1 KR100854912 B1 KR 100854912B1
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sauce
abalone
red pepper
pepper paste
aged
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김옥균
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김옥균
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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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
    • 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
    • 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)
  • 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)
  • Seasonings (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

A method of manufacturing abalone seasoned with red pepper paste by soaking sliced abalone in aged sauce of salted seafood, soy sauce and the like and aging in red pepper paste is provided to minimize loss of nutrients and to obtain seasoned products best suited as a side dish. Sliced abalone is soaked in aged sauce and aged at 2 to 4deg.C for 2 days. The aged sauce is obtained by mixing salted seafood, soy sauce, water, corn syrup, garlic, dried red pepper, ginger and dried sea tangle, heating at 100deg.C for 5min and aging at 2 to 4 days. Glutinous rice flour is put into malt water, saccharified at 60 to 80deg.C for 1hr, cooled and boiled down to less than 100deg.C for 3hr. The saccharified product is mixed with red pepper powder, fermented soybean powder and salt and aged at room temperature for more than 6 months to give red pepper paste. The obtained red pepper paste is spread at the bottom of an earthenware jar; the salted abalone is put into the red pepper paste, covered with red pepper paste and then aged at room temperature for 2 months.

Description

전복 고추장 장아찌 및 그 제조방법{A DISH OF DRIED SLICES OF ABALONE WITH HOT PEPPER PASTE AND PREPARATION METHOD THEREOF}Abalone Gochujang Pickles and its Manufacturing Method {A DISH OF DRIED SLICES OF ABALONE WITH HOT PEPPER PASTE AND PREPARATION METHOD THEREOF}

도 1은 본 발명의 전복 고추장 장아찌의 제조공정을 단계별로 나타내는 도면이다.1 is a view showing step-by-step manufacturing process of the abalone gochujang pickles of the present invention.

본 발명은 전복 고추장 장아찌 및 그 제조방법에 관한 것이다.The present invention relates to an abalone gochujang pickles and a method of manufacturing the same.

우리나라의 고유 식품인 장아찌는 장지 또는 장과라 하고 무, 오이 등의 채소류와 굴비, 해삼 등의 어패류 및 김, 파래 등의 해조류를 간장, 된장, 고추장, 젓갈, 식초, 술지게미 등의 절임원에 담가 침장액의 삼투와 효소의 작용으로 독특한 풍미를 내는 식품으로 김치와 더불어 우리나라의 전통 저장 발효식품의 하나이다.Pickled in Korea, the pickles are jangji or berry, soaked vegetables such as radish and cucumber, fish and shellfish such as oyster and sea cucumber, and seaweed such as seaweed and green onion in soy sauce, miso, red pepper paste, salted fish, vinegar and sake lees. It is a food that gives unique flavor by osmotic osmotic action of enzyme and is one of the traditional stored fermented foods of Korea along with kimchi.

종래 장아찌는 간장에 숙성시키거나 고추장에 숙성시키는 방법으로 제조하여 왔다. 일반적으로 장아찌의 염도 조절 때문에, 간장에 숙성하는 경우에는 10일 이 상이 경과하면 간장의 염도로 인하여 주재료의 수분 및 육즙이 빠져나가 고유의 맛을 잃게 되므로, 10일간의 짧은 기간으로 숙성하게 되며 발효식품이 아닌 절임식품이라 할 수 있다.Conventional pickles have been prepared by aging in soy sauce or aged in red pepper paste. In general, due to the salt control of pickles, when ripening in soy sauce, after 10 days or more, the water and juice of the main ingredients are lost due to the salinity of the soy sauce, and the original taste is lost. It is not a food but a pickled food.

또한, 고추장 숙성의 경우에는 육질이 단단해 6개월 이상에 걸쳐 장기간 숙성시켜야 하며, 이 경우 숙성 기간이 길어 고추장의 강한 맛이 배어들어 주재료 고유의 맛과 향이 적어지는 단점이 있다.In addition, in the case of ripening gochujang, the meat is hard and needs to be matured for a long time over 6 months. In this case, the fermentation period is long, so that the strong taste of gochujang is soaked, and the inherent taste and aroma of the main ingredients are reduced.

종래에는 채소류를 이용한 장아찌가 대종을 이루었으나, 근자 음식문화가 다양화되고 고급화되면서, 수요자의 다양한 기호에 맞추어 여러 식품을 주재료로 이용하는 장아찌가 개발되었다.In the past, pickles using vegetables made up a large variety, but as the recent food culture is diversified and advanced, pickles using various foods as main ingredients have been developed in accordance with various tastes of consumers.

예를 들어, 국내 등록특허공보 10-0665681호 공보에는 고추장을 이용한 인삼장아찌 및 그 제조방법이, 등록특허공보 10-0685301호 공보에는 고추장 굴비 장아찌 및 그 제조방법이, 공개특허공보 10-2006-0126876호 공보에는 해삼장아찌 제조방법이 개시되어 있다. For example, Korean Patent Publication No. 10-0665681 discloses ginseng pickles using Kochujang and its manufacturing method. Korean Patent Publication No. 10-0685301 discloses Kochujang oyster pickles and its manufacturing method. 0126876 discloses a method for preparing sea cucumber pickles.

그러나, 전복을 주재료로 사용하는 전복 고추장 장아찌에 대하여는 상기 문헌들에 개시된 바 없다.However, the abalone gochujang pickles using abalone as a main ingredient have not been disclosed in the above documents.

예로부터 고급 수산물로 취급된 전복은 글루타민산, 콜라신, 단백질과 비타민이 다른 패류에 비하여 풍부하고 지방살이 아주 적어 피부 미용, 자양강장, 시신경 회복, 산후조리, 허약체질 등에 탁월한 효능이 있어 식용뿐만 아니라 약용으로도 이용되어 왔다.Since ancient times, abalone, which has been treated as a high-grade aquatic product, is rich in glutamic acid, collagen, protein and vitamins, and has less fat fat. It has also been used for medicinal purposes.

전복을 재료로 하는 식품은 우리 전통 궁중음식으로 문헌에는 있으나, 주재 료인 전복이 고가인 때문에 예전에는 일반 대중이 쉽게 접할 수 있는 식품이 아니었다. 그러나, 다양한 기술의 발달로 전복의 대량 양식이 가능하게 되어 최근에는 쉽게 접할 수 있게 되었으나, 회, 찜, 구이, 죽 등의 단순한 요리법으로 식용되고 있으며, 회를 제외한 요리는 익힘으로 인한 영양의 파괴로 그 효능이 상당히 저하한다. Foods made from abalone are Korean traditional royal foods, but they were not easily accessible to the general public because abalone, which is the main ingredient, is expensive. However, due to the development of various technologies, large-scale farming of abalone has become possible, and it is easily accessible in recent years, but it is edible by simple recipes such as sashimi, steamed, roasted, porridge, etc. The effect is significantly lowered.

따라서, 본 발명은 영양손실이 최소화되고 반찬용으로 가장 적합할 뿐만 아니라, 오래 두고서 언제나 쉽게 먹을 수 있는 전복 고추장 장아찌를 제공하는 것을 그 목적으로 한다. Therefore, an object of the present invention is to provide an abalone gochujang jang, which is minimized in nutritional loss and is most suitable for side dishes, and can be easily eaten for a long time.

상기 목적을 달성하기 위하여 본 발명은, 해물 액젓 등을 이용한 염도가 낮고 풍미가 좋은 소스를 제조하고, 전복을 이 소스에 1차 숙성시킨 다음, 고추장에 2개월간 2차 숙성시킴으로써 전복 고유의 향을 그대로 지닌 맛과 영양이 뛰어난 전복 고추장 장아찌를 제공한다.In order to achieve the above object, the present invention is prepared by using a seafood salted fish sauce, such as low salt and good flavor, by aging the abalone first in this sauce, and then aged for 2 months in kochujang for 2 months We serve the abalone gochujang pickles with excellent taste and nutrition.

본 발명의 전복 고추장 장아찌 제조방법은, 해물 액젓, 간장 및 물을 잘 섞은 후, 물엿, 마늘, 마른 고추, 생강, 건다시마를 넣은 후 100℃로 5분간 끓여 소스를 얻고, 얻어진 소스를 저온으로 보관하여 2일간 숙성시키고, 껍질과 내장을 분리한 전복 살을 소스의 삼투가 용이하도록 저며 용기에 담고 여기에 숙성된 소스를 부어 넣고 저온으로 2일간 숙성시키는 제1 소스 절임 공정;In the preparation method of the abalone gochujang pickles of the present invention, after mixing seafood sauce, soy sauce and water well, add syrup, garlic, dried pepper, ginger, dried kelp and boil at 100 ° C. for 5 minutes to obtain a sauce, A first sauce pickling step of storing and aging for 2 days, slicing the abalone flesh separated from the shell and the intestine, in a container, so as to facilitate osmoticity of the sauce, pouring the aged sauce into the container, and aging at low temperature for 2 days;

물에 엿기름을 걸러내어 엿기름물을 만든 후, 찹쌀가루를 넣어 1시간 동안 60∼80℃의 열을 가하여 당화하고, 이를 식힌 후 100℃가 넘지 않도록 열을 조정하면서 3시간 달여 당화물을 얻고, 식힌 당화물에 고추가루, 메주가루, 소금을 넣어 잘 휘저어 섞은 후 항아리에 넣어 6개월 이상 상온에서 숙성하여 살아 있는 생고추장을 제조하는 제2 고추장 제조공정; 및After filtering malt in water to make malt water, add glutinous rice flour for 1 hour and heat it at 60-80 ℃ for 1 hour, and after cooling, adjust the heat so that it does not exceed 100 ℃, and then obtain a saccharified sugar for 3 hours. Red pepper paste, meju powder, salt, and then stirred well with chilled sugars and mixed in a jar to ripen at room temperature for at least 6 months to produce a live raw red pepper paste; And

제2 공정에서 얻어진 고추장을 용기 항아리 바닥에 깔고, 제1 공정에서 얻어진 절임 전복을 서로 겹치지 않도록 절반쯤 박아넣고, 용기의 맨 윗단을 고추장으로 20 ㎝ 두께로 덮고 뚜껑을 덮은 다음 상온에서 2개월 숙성하는 제3 공정을 포함한다.Put the red pepper paste obtained in the second step on the bottom of the container jar, and put the pickled abalone obtained in the first step in half so as not to overlap each other, cover the top of the container with red pepper paste 20 cm thick, cover it, and then ripen at room temperature for 2 months. It includes a third step of doing.

이하 첨부된 도 1을 참조하여 본 발명의 전복 고추장 장아찌 제조방법을 각각의 공정별로 상세히 기술한다.Hereinafter, with reference to the accompanying Figure 1 describes the preparation method of abalone gochujang pickles of the present invention in detail for each process.

제1 공정: 소스 절임 공정1st process: sauce pickling process

멸치 액젓 0.5ℓ, 조개 액젓 0.5ℓ, 간장 1ℓ 및 물 1ℓ를 잘 섞은 후, 물엿 0.5ℓ, 마늘 600g, 마른 고추 200g, 생강 50g, 건다시마 100g을 넣은 후 100℃로 5분간 끓여 2.8ℓ의 소스를 얻는다.Anchovy 0.5l, clam 0.5l, 1g soy sauce and 1l of water are mixed well, 0.5l syrup, 600g garlic, 200g dried pepper, 50g ginger, 100g dried kelp, boiled at 100 ℃ for 5 minutes, boil 2.8ℓ sauce Get

얻어진 소스를 저온 냉장고에 2∼4℃로 보관하여 48시간 숙성시킨다. 소스의 염도는 12∼13도 이내로 되어야 한다.The obtained sauce is stored at 2-4 ° C. in a low temperature refrigerator and aged for 48 hours. The salinity of the sauce should be within 12 to 13 degrees.

주재료인 전복은 껍질과 내장을 분리한 3 ㎏의 전복 살을 물에 깨끗이 씻고, 면수건으로 물기를 완전히 제거한다. 전복 살 부위에 엇비슷하게 칼집을 내어 소스 의 삼투가 용이하도록 저며 용기에 담고 여기에 숙성된 소스를 부어 넣고 뚜껑을 닫아 저온 냉장고에서 2∼4℃로 2일간 숙성시킨다.Abalone, the main ingredient, is washed with 3kg of abalone flesh separated from the shell and intestine in water, and completely drained with a cotton towel. Cut the abalone flesh in a similar manner and stir to facilitate osmosis of the sauce, put it in a container, pour the mature sauce over it, close the lid, and let it ripen at 2 to 4 ℃ for 2 days in a cold refrigerator.

상기 과정은 생 전복을 숙성시키는 과정이므로 변질될 수 있으므로, 2일 후 용기에서 소스를 따라 내어 100℃로 2분간 끓여 식인 후(2∼4℃), 다시 전복이 담긴 용기에 부어 2일간 2∼4℃로 숙성시키는 과정을 2회 반복한 후, 전복을 건져내면 3.1 ㎏의 소스 절임 전복이 가공되며, 이때 전복의 염도는 6-7도 이내가 된다.Since the process is a process of ripening raw abalone, it may be deteriorated, so after 2 days, take the sauce from the container, boil it at 100 ° C. for 2 minutes, and cool it (2 to 4 ° C.), and then pour it into the container containing abalone for 2 days. After repeating the aging process at 4 ° C twice, the abalone is picked up and processed 3.1 kg of sauce pickled abalone, the salinity of the abalone is within 6-7 degrees.

제2 공정: 고추장 제조공정Second Process: Gochujang Manufacturing Process

고추장은 효소가 살아 있는 전통방식에 의한 전통 고추장을 사용하여야만 진정한 발효 식품인 전복 장아찌를 생산할 수 있으므로 가장 중요한 재료이다. 시중에서 쉽게 구입할 수 있는 고추장은 공장형 개량 고추장으로 재료 및 제조방법이 다르며, 특히 유통을 위하여 고추장의 효소를 멸균시키는 공정을 거치므로 이를 사용하여 질 좋은 숙성된 장아찌 생산을 기대할 수 없다. 고추장 제조방법은 지방에 따라 다르나, 본 공정에서는 전라북도 순창의 전통방식에 의한 고추장 제조방법에 따라 실시하였다.Kochujang is the most important material because it can produce abalone pickles, which are true fermented foods, only when traditional kochujang is prepared by traditional methods in which enzymes live. Commercially available gochujang is a factory-type improved gochujang, which has different materials and manufacturing methods. In particular, it cannot be expected to produce high-quality matured pickles using sterilized gochujang enzymes for distribution. Kochujang production method varies depending on the province, but this process was performed according to Kochujang production method according to the traditional method of Sunchang, Jeollabuk-do.

물 6.0 ㎏에 엿기름 0.6 ㎏을 걸러내어 엿기름물을 만든 후, 찹쌀가루 1.8 ㎏을 넣어 1시간 동안 60∼80℃의 열을 가하면 찹쌀이 당화되어 식혜가 된다. 이를 식힌 후 100℃가 넘지 않도록 열을 조정하면서 3시간 달이면 6.9㎏의 당화물(찹쌀죽)이 된다.After making the malt water by filtering malt malt 0.6 kg in 6.0 kg of water, add 1.8 kg of glutinous rice flour and heat it at 60-80 ℃ for 1 hour to sweeten glutinous rice and become Sikhye. After cooling it, the heat is adjusted so that it does not exceed 100 ° C., and a three-month moon becomes a 6.9 kg of saccharified rice.

식힌 당화물에 고추가루 2 ㎏, 메주가루 600 g, 소금 500 g을 넣어 잘 휘저 어 섞은 후 항아리에 넣어 6개월 이상 상온에서 숙성하면 향미와 향취가 좋고 효소가 살아 있어 온도변화에 따라 부풀어 오르는 등의 변화를 일으키는 살아 있는 생고추장 10 ㎏이 완성된다.Add 2 kg of chilli powder, 600 g of meju powder, and 500 g of salt to the chilled sugars, and stir well. Put them in a jar and ripen at room temperature for more than 6 months.The flavor and odor are good and the enzymes are alive and swell according to the temperature change. 10 kg of fresh raw red pepper paste is completed.

제3 공정: 전복 고추장 장아찌 생성공정Third Process: Abalone Gochujang Pickles Production Process

제2 공정에서 얻어진 잘 숙성된 전통 고추장을 용기 항아리 바닥에 20 ㎝ 깔고, 제1 공정에서 얻어진 절임 전복을 서로 겹치지 않도록 절반쯤 박아넣는다. 그 위에 10 ㎝ 두께로 고추장을 덮고 절임 전복을 박아넣는 것을 2회 반복 후, 용기의 맨 윗단을 고추장으로 20 ㎝ 두께로 덮고 뚜껑을 덮은 다음 상온에서 2개월 숙성 후 전복을 고추장에서 꺼내면 전복의 향을 잃지 않고 영양 손실이 없는 풍미가 아주 뛰어난 5-6도의 저염도 전복 고추장 장아찌가 완성된다.The well-aged traditional gochujang obtained in the second step is laid 20 cm on the bottom of the container jar, and half of the pickled abalone obtained in the first step is inserted so as not to overlap each other. Cover the red pepper paste with 10 ㎝ thickness and put the pickled abalone in two repetitions, cover the top of the container with red pepper paste 20 ㎝ thick, cover the lid, and ripen the abalone at red pepper paste for 2 months at room temperature. It is a 5-6 degree low-salt abalone kochujang pickle with excellent flavor without loss of nutrition and no nutrition loss.

본 발명에 의하면, 영양손실이 최소화되고 반찬용으로 가장 적합할 뿐만 아니라, 오래 두고서 언제나 쉽게 먹을 수 있는 전복 고추장 장아찌를 제공할 수 있다. According to the present invention, it is possible to provide an abalone gochujang jang which is minimized in nutrition and is most suitable for side dishes, and can always be easily eaten for a long time.

Claims (7)

해물 액젓, 간장 및 물을 잘 섞은 후, 물엿, 마늘, 마른 고추, 생강, 건다시마를 넣은 후 100℃로 5분간 끓여 소스를 얻고, 얻어진 소스를 2∼4℃의 저온으로 보관하여 2일간 숙성시키고, 전복 살을 소스의 삼투가 용이하도록 저며 용기에 담고 여기에 숙성된 소스를 부어 넣고 2∼4℃의 저온으로 2일간 숙성시키는 제1 소스 절임 공정;After mixing seafood sauce, soy sauce and water well, add syrup, garlic, dried pepper, ginger and dried kelp, boil at 100 ℃ for 5 minutes to obtain sauce, and store the obtained sauce at low temperature of 2-4 ℃ for 2 days. A first sauce pickling process in which the abalone flesh is stirred in a container for easy osmosis of the sauce, poured into the aged sauce, and aged at a low temperature of 2 to 4 ° C. for 2 days; 물에 엿기름을 걸러내어 엿기름물을 만든 후, 찹쌀가루를 넣어 1시간 동안 60∼80℃의 열을 가하여 당화하고, 이를 식힌 후 100℃가 넘지 않도록 열을 조정하면서 3시간 달여 당화물을 얻고, 식힌 당화물에 고추가루, 메주가루, 소금을 넣어 잘 휘저어 섞은 후 항아리에 넣어 6개월 이상 상온에서 숙성하여 살아 있는 생고추장을 제조하는 제2 고추장 제조공정; 및After filtering malt in water to make malt water, add glutinous rice flour for 1 hour and heat it at 60-80 ℃ for 1 hour, and after cooling, adjust the heat so that it does not exceed 100 ℃, and then obtain a saccharified sugar for 3 hours. Red pepper paste, meju powder, salt, and then stirred well with chilled sugars and mixed in a jar to ripen at room temperature for at least 6 months to produce a live raw red pepper paste; And 제2 공정에서 얻어진 고추장을 용기 항아리 바닥에 깔고, 제1 공정에서 얻어진 절임 전복을 서로 겹치지 않도록 절반쯤 박아넣고, 용기의 맨 윗단을 고추장으로 덮고 뚜껑을 덮은 다음 상온에서 2개월 숙성하는 제3 공정을 포함하는 것을 특징으로 하는 전복 고추장 장아찌 제조방법.The third step of spreading the red pepper paste obtained in the second step on the bottom of the container jar, half the pickled abalone obtained in the first step so as not to overlap each other, covering the top of the container with red pepper paste, covering the lid, and then aging at room temperature for 2 months. Abalone Gochujang pickles manufacturing method comprising a. 제1항에 있어서, 제1 소스 절임 공정에서 2일 후 용기에서 소스를 따라 내어 100℃로 2분간 끓여 저온으로 식인 후, 다시 전복이 담긴 용기에 부어 2일간 2∼4℃의 저온으로 숙성시키는 과정을 2회 반복하는 것을 특징으로 하는 전복 고추장 장아찌 제조방법.The method according to claim 1, wherein after 2 days in the first sauce pickling process, the sauce is poured from a container, boiled at 100 ° C. for 2 minutes, cooled to low temperature, and then poured into a container containing abalone and aged at a low temperature of 2 to 4 ° C. for 2 days. Abalone gochujang pickles manufacturing method characterized in that to repeat the process twice. 삭제delete 제1항에 있어서, 상기 해물 액젓으로 멸치 액젓 및 조개 액젓을 사용하는 것을 특징으로 하는 전복 고추장 장아찌 제조방법.The method of claim 1, wherein anchovy fish sauce and clam fish sauce are used as the seafood sauce. 제1항에 있어서, 상기 제3 공정에서 고추장을 깔고 절임 전복을 박아넣는 것을 2∼4회 반복하는 것을 특징으로 하는 전복 고추장 장아찌 제조방법. The method of claim 1, wherein in the third step, spreading red pepper paste and incorporating pickled abalone is repeated 2 to 4 times. 해물 액젓을 이용하여 얻어진 염도 12∼13도의 소스를 2∼4℃의 저온 보관하여 2일간 숙성하고, 전복을 이 소스에 2∼4℃의 저온으로 1차로 2일간 숙성시켜 절임 전복을 얻고, 이 절인 전복을 고추장에 2개월간 2차 숙성시켜서 된 것을 특징으로 하는 전복 고추장 장아찌.The salt of 12-13 degrees of salt obtained using a seafood fish sauce was stored at 2-4 ° C. at low temperature for 2 days, and the abalone was aged at 2-4 ° C. at low temperature for 2 days to obtain pickled abalone. The abalone hot pepper paste pickles, which are made by marinating pickled abalone in red pepper paste for 2 months. 제6항에 있어서, 상기 소스의 재료로 멸치 액젓, 조개 액젓, 간장, 물 그리고 물엿, 마늘, 마른 고추, 생강, 건다시마를 사용하는 것을 특징으로 하는 전복 고추장 장아찌.7. The abalone gochujang pickles of claim 6, wherein anchovy fish sauce, shellfish sauce, soy sauce, water and starch syrup, garlic, dried chili, ginger and dried kojima are used as ingredients of the sauce.
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