KR100936720B1 - Cuttlefish similar with roast meat and process for preparing the same - Google Patents
Cuttlefish similar with roast meat and process for preparing the same Download PDFInfo
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- KR100936720B1 KR100936720B1 KR1020090055393A KR20090055393A KR100936720B1 KR 100936720 B1 KR100936720 B1 KR 100936720B1 KR 1020090055393 A KR1020090055393 A KR 1020090055393A KR 20090055393 A KR20090055393 A KR 20090055393A KR 100936720 B1 KR100936720 B1 KR 100936720B1
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- squid
- parts
- cuttlefish
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- bulgogi
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Images
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
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- A23L17/50—Molluscs
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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
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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
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- A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L3/36—Freezing; Subsequent thawing; Cooling
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
Description
본 발명은 오징어 불고기 및 이의 제조방법에 관한 것으로, 더욱 상세하게는 영양이 풍부하여 건강에 이롭고 간편하게 이용할 수 있으며, 외관이 미려하고 먹기도 편한 오징어 불고기 및 이의 제조방법에 관한 것이다.The present invention relates to a squid bulgogi and a method of manufacturing the same, and more particularly, to a squid bulgogi and a method of preparing the same, which is rich in nutrition and beneficial to health, and is beautiful and easy to eat.
오징어는 두족류 십완목에 속하는 연체동물의 총칭으로, 오적어라고도 한다. 몸은 머리, 몸통, 다리의 3부분으로 이루어지며, 머리는 다리와 몸통 사이에 있고 좌우 양쪽에 큰 눈이 있다. 2개의 촉완과 8개의 다리가 있고 끝이 가늘어져 안쪽에 짧은 자루가 있는 흡반이 있다. 제3, 제4다리 사이에 촉완이 있는데 다른 다리보다 길며 끝쪽이 약간 넓어져 있고 거기에 흡반이 있다. 보통 때는 주머니 속에 들어 있다가 먹이를 잡을 때에 뻗친다.Cuttlefish is a collective term for mollusks belonging to the cephalopod Decalopids, also known as a cuttlefish. The body consists of three parts: the head, the body and the legs. The head is located between the legs and the body and has big eyes on both sides. It has two heads and eight legs and a tapered end with a sucker with a short bag inside. Between the third and fourth legs, there is a cuff, longer than the other leg, slightly wider at the end, and there is a sucker. Usually it is in a pocket and stretches when catching food.
오징어는 선어나 냉동어 등 조리용 원료로 소비되는 것 외에 건제품, 조미가공품, 훈제품, 젓갈 등의 제품 형태로 널리 식용되고 있다.Squid is consumed as a raw material for cooking such as fresh fish or frozen fish, and is widely used in the form of dried products, seasoned products, smoked products, and salted fish.
오징어는 크게 어장에 따라 연안산과 원양산으로 나눌 수 있으며, 이중 국내산 오징어의 생산량은 연안산과 원양산을 합하여 연간 약 300,000톤으로, 그 중 약 40％ 정도가 건조오징어, 조미오징어, 조미냉동식품 및 젓갈로 가공되며, 약 60％정도는 생체상태로 이용되고 있다.Squid can be divided into coastal and Wonyang according to the fishery, and domestic production of squid is about 300,000 tons per year combined with coastal and Wonyang, about 40% of which is dried squid, seasoned squid, seasoned frozen food and salted fish. It is processed and about 60% is used in a living state.
오징어 요리에 대한 종래기술을 살펴보면 다음과 같다.Looking at the prior art for squid cooking as follows.
대한민국 특허 등록 제366813호에는 오징어 조리단계, 돼지고기 조리단계, 완제품 조리단계를 거치는 즉석 오징어 돼지 불고기의 제조방법에 있어서, 오징어 조리단계는 700ｇ 냉동 오징어를 정상 수온에서 해동하여 내장과 물렁뼈를 골라내 세척하여, 1×3cm의 크기로 세절한 후, 끓는 물에 5∼10분 익혀 건져낸 후, 국물은 살균을 위해 100℃의 열을 가해 절반으로 졸여 오징어 원액을 얻어내는 단계와; 돼지고기 조리단계는 1kg의 돼지고기를 0.3×2×4cm의 크기로 세절하여 약간의 생강을 넣고 5∼8분간 삶아 건져낸 후 삶은 물은 버리는 단계와; 완제품 조리단계는 양조간장 300cc, 고추장 300ｇ, 청주 40cc, 마늘 70ｇ, 양파 150ｇ, 파 40ｇ, 생강 20ｇ, 설탕 100ｇ, 참기름 40cc와 오징어 조리단계의 세절한 오징어와 오징어 원액, 삶아 세절한 돼지고기를 혼합 교반하여 뚜껑이 오픈된 가마솥에 100℃ 열을 가한체 저어 30∼40%의 수분을 증발시켜, 200ｇ들이 일정용기에 담아 -40∼-30℃로 급속 동결 후 진공 건조실에서 습도 2∼4%에 건조 완성함을 특징으로 하는 즉석 오징어 돼지 불고기의 제조방법이 개시되어 있다. 이 특허는 고기를 사용하는 점, 오징어를 잘게 세절하는 점, 오징어 내장 등을 사용하지 않는 점 등에 있어서 본 발명과 상이하다.Republic of Korea Patent No. 366813 is a method of manufacturing instant squid pork bulgogi that go through the squid cooking step, pork cooking step, finished product cooking step, the squid cooking step is thawed 700g frozen squid at normal water temperature to select the intestines and water bones Washing inside, cutting to a size of 1 × 3 cm, and boiling and boiling in boiling water for 5 to 10 minutes, and then the broth is boiled in half by heating at 100 ° C. for sterilization to obtain a squid stock solution; The pork cooking step is a step of shredding 1kg of pork to the size of 0.3 × 2 × 4cm, put a little ginger and boiled for 5 to 8 minutes, then discarded boiled water; The finished product cooking stage is 300cc of brewed soy sauce, 300g of red pepper paste, 40cc of cheongju, 70g of garlic, onion 150g, green onion 40g, ginger 20g, sugar 100g, sesame oil 40cc and the squid, the squid stock solution and boiled pork After stirring, apply 100 ℃ heat to the cauldron with the lid open, evaporate 30 ~ 40% of water, and put 200g in a fixed container and rapidly freeze it to -40 ~ -30 ℃, Disclosed is a method for producing instant squid pork bulgogi characterized by dry completion. This patent differs from the present invention in that meat is used, finely cut squid, and squid intestines are not used.
대한민국 특허 공개 제2001-75856호에는 중심에 위치한 소불고기가 다른 재료와 함께 깔끔한 모양을 내는 것을 특징으로 하며 양념에 의해 불고기 맛이 나는 것을 특징으로 하는 김밥이 개시되어 있다. 이 특허에서는 불고기 이외에 오징어도 사용하나, 대상이 김밥이라는 점, 오징어를 잘게 세절하는 점, 오징어 내장 등을 사용하지 않는 점 등에 있어서 본 발명과 상이하다.Korean Patent Laid-Open Publication No. 2001-75856 discloses a gimbap, which is characterized in that the beef bulgogi located at the center is in a neat shape with other ingredients, and tastes bulgogi by seasoning. In this patent, squid is used in addition to bulgogi, but it is different from the present invention in that the object is gimbap, chopped squid finely, and squid intestines are not used.
본 발명의 목적은 영양이 풍부하여 건강에 이롭고 간편하게 이용할 수 있는 오징어 불고기 및 이의 제조방법을 제공하는 것이다.An object of the present invention is to provide a squid bulgogi and a method of manufacturing the same that is rich in nutrition and beneficial to health.
본 발명의 다른 목적은 외관이 미려하고 먹기도 편한 오징어 불고기 및 이의 제조방법을 제공하는 것이다.Another object of the present invention to provide a beautiful appearance and easy to eat squid bulgogi and its manufacturing method.
본 발명은 상기 목적을 달성하기 위하여, (1) 오징어를 할복하는 단계; (2) 할복된 오징어를 세척하는 단계; (3) 세척된 오징어를 칼이 장착된 롤러에 통과시켜 오징어에 절단 홈을 형성시키는 단계; (4) 절단 홈이 형성된 오징어 안에 표고버섯, 녹차가루 및 오징어 내장분을 넣고 양념에 절이는 단계; (5) 양념에 절인 오징어를 살균하는 단계; (6) 살균된 오징어를 진공 포장하거나 또는 열융착 포장하는 단계; (7) 포장된 오징어를 숙성하는 단계; (8) 숙성된 오징어를 급속 냉동하는 단계; 및 (9) 완제품으로 출하하는 단계를 포함하는 오징어 불고기의 제조방법을 제공한다.The present invention to achieve the above object, (1) squid squid; (2) washing the sliced squid; (3) passing the washed squid through a knife mounted roller to form a cut groove in the squid; (4) marinating shiitake mushrooms, green tea powder and squid viscera in squids formed with cut grooves and seasoning; (5) sterilizing marinated squid; (6) vacuum packing or heat fusion packing the sterilized squid; (7) ripening the packaged squid; (8) quick freezing the matured squid; And (9) provides a method for producing squid bulgogi comprising the step of shipping as a finished product.
상기 (2) 단계에서는 신선도 유지 및 육질 개선 등을 위해, 4 내지 5%의 염도를 갖는 심층수로 세척하는 것이 바람직하다.In the step (2), in order to maintain freshness and improve meat quality, it is preferable to wash with deep water having a salinity of 4 to 5%.
상기 (3) 단계에서는 양념의 침투를 용이하게 하고 외관을 미려하게 하며 먹기 편하게 하기 위해, 오징어에 다이아몬드 격자 형태의 절단 홈을 형성하는 것이 바람직하다. 이때, 다이아몬드 격자의 폭은 2 내지 4cm인 것이 바람직하다.In the step (3), it is preferable to form a cut groove in the form of a diamond lattice in the cuttlefish in order to facilitate the penetration of the seasoning, beautiful appearance and easy to eat. At this time, the width of the diamond lattice is preferably 2 to 4cm.
상기 (4) 단계에서는 오징어 불고기의 영양을 보충하기 위해, 표고버섯 5 내지 20 중량부, 녹차가루 5 내지 20 중량부 및 오징어 내장분 5 내지 20 중량부를 넣는 것이 바람직하다.In the step (4), in order to supplement the nutrition of squid bulgogi, it is preferable to put 5 to 20 parts by weight of shiitake mushroom, 5 to 20 parts by weight of green tea powder and 5 to 20 parts by weight of squid viscera.
상기 (4) 단계에서는 양념을 고추장 5 내지 20 중량부, 조미료 0.1 내지 0.5 중량부, 간장 0.1 내지 1 중량부, 설탕 5 내지 20 중량부, 마늘 5 내지 20 중량부, 후추 0.1 내지 0.5 중량부, 양파 5 내지 20 중량부, 참기름 5 내지 20 중량부로 조성하는 것이 바람직하다.In the step (4), seasoning is 5 to 20 parts by weight of kochujang, 0.1 to 0.5 parts by weight of seasoning, 0.1 to 1 parts by weight of soy sauce, 5 to 20 parts by weight of sugar, 5 to 20 parts by weight of garlic, 0.1 to 0.5 parts by weight of pepper, 5 to 20 parts by weight of onions, sesame oil is preferably composed of 5 to 20 parts by weight.
상기 (5) 단계에서는 유해한 미생물의 멸균을 위해, 90 내지 110℃의 살균 터널에서 0.5 내지 2분간 살균하는 것이 바람직하다.In step (5), for sterilization of harmful microorganisms, sterilization for 0.5 to 2 minutes in a sterilization tunnel at 90 to 110 ℃ is preferable.
상기 (6) 단계에서는 비닐팩에 진공포장하거나 또는 PVC용기에 열융착하여 포장하는것이 바람직하다.In the step (6), it is preferable to vacuum pack in a plastic pack or heat-sealed in a PVC container.
상기 (7) 단계에서는 본 발명에 따른 오징어 불고기 특유의 맛과 향기를 내기 위해, -5 내지 0℃에서 2 내지 4일 동안 숙성하는 것이 바람직하다.In the step (7), in order to give a unique taste and aroma of squid bulgogi according to the present invention, it is preferable to mature at -5 to 0 ℃ for 2 to 4 days.
상기 (8) 단계에서는 장기 보관을 위해, -25 내지 -20℃에서 20 내지 30시간 동안 급속 냉동하는 것이 바람직하다.In the step (8), for long-term storage, it is preferable to rapidly freeze at -25 to -20 ℃ for 20 to 30 hours.
또한, 본 발명은 상술한 방법에 따라 제조된 오징어 불고기를 제공한다.The present invention also provides a squid bulgogi prepared according to the method described above.
본 발명에서 오징어 불고기는 오징어와 불고기를 함께 사용한 것이 아니라, 불고기처럼 양념 가공하여 외관상 불고기처럼 보이는 오징어를 의미한다.In the present invention, squid bulgogi does not use squid and bulgogi, but means squid that looks like bulgogi by seasoning processing like bulgogi.
본 발명의 오징어 불고기는 표고버섯, 녹차가루, 오징어 내장(간)을 첨가하 여 오징어에 부족한 영양소를 보충함으로써 건강에 이롭고, 일반인들이 야외에서 간편하게 이용할 수 있으며, 간단한 조리방법으로 언제 어디서(야외, 가정, 식당)나 간편하게 조리할 수 있다. 또한, 오징어에 다이아몬드 형태의 절단 홈을 형성함으로써 양념의 침투를 좋게 하고 모양이 미려하며 먹기에도 매우 간편하다.The squid bulgogi of the present invention is beneficial to health by supplementing nutrients lacking in squid by adding shiitake mushrooms, green tea powder, squid gut (liver), the general public can easily use outdoors, when and where (outdoor, Home, restaurant) and easy cooking. In addition, by forming a cut groove in the form of diamond on the squid to improve the penetration of the seasoning, beautiful shape and very easy to eat.
이하, 첨부도면을 참조하여 본 발명을 상세하게 설명한다.Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.
도 1은 본 발명에 따른 오징어 불고기의 제조공정도로서, 제조공정은 오징어 할복, 세척, 절단 홈 형성, 양념 절임, 살균, 진공포장, 숙성, 급속 냉동, 완제품 출하 단계로 구성된다.1 is a manufacturing process diagram of squid bulgogi according to the present invention, the manufacturing process is composed of squid cut, washing, forming cut grooves, seasoning, sterilization, vacuum packaging, ripening, rapid freezing, finished product shipping step.
먼저, 오징어를 할복한다. 할복하여 내장을 제거한 몸통 부분(머리 및 다리 포함)을 다음 단계에 사용하며, 분리한 오징어 내장은 추후 단계에서 사용한다.First, squid. Part of the body (including head and legs) that is removed by circumcision is used in the next step, and the separated squid guts are used in a later step.
다음, 할복된 오징어를 세척한다. 이 단계에서는 신선도 유지 및 육질 개선 등을 위해, 일반 수돗물보다는 4 내지 5%의 염도를 갖는 심층수로 세척하는 것이 바람직하다. 적절한 염도를 갖는 심층수로 오징어를 세척하면, 오징어가 싱싱하게 유지되고, 육질도 쫀득거려서 좋다.Next, wash the cut off squid. In this step, in order to maintain freshness and improve meat quality, it is preferable to wash with deep water having a salinity of 4 to 5% rather than general tap water. When the squid is washed with deep water having an appropriate salinity, the squid can be kept fresh and the meat quality can be chewy.
다음, 세척된 오징어를 칼이 장착된 롤러에 통과시켜 오징어에 절단 홈을 형성한다. 도 2는 본 발명에 따라 절단 홈을 형성한 오징어를 도시한 평면도로서, 오징어(1)에 다이아몬드 격자 형태의 절단 홈(2)을 형성함으로써, 양념의 침투를 용이하게 하고 외관을 미려하게 하며 먹기 편하게 할 수 있다. 이때, 다이아몬드 격자의 폭은 2 내지 4cm인 것이 바람직하다. 오징어(1)에 다이아몬드 격자 형태의 절단 홈(2)을 형성하기 위해, 가공용 칼이 장착된 롤러를 다이아몬드 격자 형태의 형틀로 만든다. 이 롤러에 오징어를 통과시키면, 다이아몬드 형태의 문양이 오징어에 찍혀서(칼집 형성), 양념의 침투를 좋게 하고 모양이 미려하며, 굽거나 조리시 열을 가하면 다이아몬드 모양이 둥굴게 말아지며, 절단 홈(2)을 따라 2 내지 4cm 간격으로 절단되어 먹기 좋다.Next, the cleaned squid is passed through a roller equipped with a knife to form a cut groove in the squid. Figure 2 is a plan view showing a cuttle cut groove formed in accordance with the present invention, by forming a cut groove (2) in the form of a diamond lattice in the cuttle (1), facilitating the penetration of spices, beautiful appearance and eating You can relax. At this time, the width of the diamond lattice is preferably 2 to 4cm. In order to form the
다음, 절단 홈이 형성된 오징어 안에 표고버섯, 녹차가루 및 오징어 내장분을 넣고 양념에 절인다.Next, put shiitake mushrooms, green tea powder and squid guts in the cut groove formed squid and marinated in seasoning.
표고버섯은 인체에 작용하여 인터페론이라는 물질을 만들어 암의 치료제, 바이러스병의 특효약으로 각광 받고 있다. 표고버섯은 면역 기능을 강하게 하기 때문에 여러가지 면역 저하의 질병에 쓰일 수 있다. 또 균 억제나 동맥경화, 고혈압, 심장병, 혈당량을 낮추는데 효능이 있다. 신경을 안정시키는 효능도 있어 불면증에 살짝 구운 표고를 더운 청주에 띄워 마시면 효과를 볼 수 있다. 표고 버섯은 햇볕에 직접 말리면 맛과 향, 영양이 좋아진다. 그 이유는 햇볕에 말리면 비타민 D가 많아지는데, 표고버섯의 비타민 D는 칼슘의 흡수를 도와 뼈와 이를 튼튼하게 하기 때문이다. 표고버섯을 말릴 때는 갓이 위로 오게 하여야 좋은데, 이것은 효모와 식물 스테롤인 에르고스테린이라는 성분이 갓 안쪽에 직접 햇볕을 받아야 모두 비타민 D로 변하기 때문이다. 표고버섯은 크게 또는 잘게 썰어서 넣거나, 가루 형태로 첨가할 수 있으며, 첨가량은 5 내지 20 중량부가 바람직하다.Shiitake mushrooms work on the human body to produce a substance called interferon, which is in the spotlight as a drug for cancer and a special drug for viral diseases. Shiitake mushrooms have a strong immune function, which can be used for various immune-lowering diseases. It is also effective in reducing bacteria, arteriosclerosis, high blood pressure, heart disease, and blood sugar levels. It also has the effect of stabilizing nerves, so you can enjoy the effect of drinking the shiitake slightly insomnia on hot sake. Shiitake mushrooms, when dried directly in the sun, improve taste, aroma, and nutrition. The reason is that when dried in the sun, vitamin D increases, because shiitake's vitamin D helps the absorption of calcium and strengthens bones and teeth. When drying shiitake mushrooms, it is best to keep them fresh, because yeast and phytosterol, ergosterin, are all converted to vitamin D only when the sun is exposed to the sun directly. Shiitake mushrooms can be added in large or chopped, or added in powder form, the amount is preferably 5 to 20 parts by weight.
녹차는 머리를 맑게 하는데, 녹차에 함유된 카페인은 각성작용이 있다. 녹차는 신진대사를 돕는데, 녹차에는 다량의 비타민과 미네랄이 함유되어 있고, 이들은 효소의 활동을 도와 신진대사를 원활히 하며, 특히 피로회복, 이뇨작용, 숙취해소, 구미조장, 소화 및 배설촉진 등의 작용이 현저하다. 녹차의 탄닌, 비타민 C, 비타민 P(바이오플라보노이드) 등의 항산화 영양소는 인체의 세포나 기관의 산화를 억제시켜 암, 성인병 등의 예방과 노화방지를 돕는다. 녹차는 지방질을 분해하는 효능이 있어 고혈압, 동맥경화, 심장병, 당뇨병 등을 예방한다. 녹차는 강한 알칼리성 음료로서 갈증해소에 탁월하고, 불소와 플라보노이드 성분은 구취를 제거하고 충치를 예방한다. 녹차의 풍부한 엽록소와 미량 영양소(비타민, 미네랄)는 유아와 소아의 성장 발육을 촉진시킨다. 녹차가루의 첨가량은 5 내지 20 중량부가 바람직하다.Green tea clears your head, and caffeine in green tea is awakening. Green tea helps metabolism. Green tea contains a large amount of vitamins and minerals, which help enzymes to promote metabolism, especially fatigue, diuretic, hangover, gummi, digestion and excretion. The action is remarkable. Antioxidant nutrients such as tannins, vitamin C, and vitamin P (bioflavonoids) in green tea inhibit the oxidation of cells and organs in the human body to help prevent cancer and adult diseases and prevent aging. Green tea has the effect of breaking down fat to prevent high blood pressure, arteriosclerosis, heart disease and diabetes. Green tea is a strong alkaline beverage that excels in quenching thirst, while fluoride and flavonoids eliminate bad breath and prevent tooth decay. Green tea's rich chlorophyll and micronutrients (vitamins and minerals) promote growth in infants and children. The amount of green tea powder added is preferably 5 to 20 parts by weight.
오징어 내장은 오징어 어체 부분중 표피, 몸통, 지느러미와 족육 등을 제외한 식도, 위장, 아가미, 간장, 신장과 생식선 등을 총칭적으로 나타내는 것으로, 오징어 가공처리시 발생하는 내장은 전어체의 20％ 이상으로 대부분이 사료나 사료용 오징어 간유로 이용되고 있다. 오징어 내장에는 일반 어류에 비해 지방, 비타민 B군, 무기질 함량이 높고, 오징어 내장유에는 특히 높은 함량의 유지(약 30∼40％)가 함유되어 있으며, 유지중에는 n-3계 지방산인 EPA와 DHA의 함량이 40％ 이상으로 그 함량이 저가 다획성 어류인 정어리의 25％에 비하여 월등히 높다. EPA, DHA는 최근 동맥경화나 고혈압 등의 성인병과 순환기계 질환의 예방과 치료, 두뇌 활동에 대한 효과 등으로 영양 생리학적으로 중요성이 강조되고 있는 물질이다. 오징어 내장분의 첨가량은 5 내지 20 중량부가 바람직하다.Squid viscera collectively represent the esophagus, stomach, gills, soy, kidneys and gonads of the squid body except for the epidermis, trunk, fins, and foot, etc. Most of them are used as feed or squid liver oil for feed. Squid gut has higher fat, vitamin B group and mineral content than general fish, and squid gut oil contains especially high content of fats and fats (about 30-40%), and nPA fatty acids EPA and DHA The content of is more than 40%, which is much higher than 25% of sardines, which are low-cost, multi-fish. EPA and DHA are nutritional and physiologically important in recent years for the prevention and treatment of adult diseases such as arteriosclerosis and hypertension, circulatory diseases, and effects on brain activity. The amount of the squid intestine added is preferably 5 to 20 parts by weight.
양념은 고추장 5 내지 20 중량부, 조미료 0.1 내지 0.5 중량부, 간장 0.1 내 지 1 중량부, 설탕 5 내지 20 중량부, 마늘 5 내지 20 중량부, 후추 0.1 내지 0.5 중량부, 양파 5 내지 20 중량부, 참기름 5 내지 20 중량부로 조성하는 것이 바람직하다.Seasoning is 5 to 20 parts by weight of kochujang, 0.1 to 0.5 parts by weight of seasoning, 0.1 to 1 parts by weight of soy sauce, 5 to 20 parts by weight of sugar, 5 to 20 parts by weight of garlic, 0.1 to 0.5 parts by weight of pepper, 5 to 20 parts by weight of onion It is preferable to make it into 5-20 weight part of sesame oil.
다음, 양념에 절인 오징어를 살균한다. 이 단계에서는 유해한 미생물의 멸균을 위해, 90 내지 110℃의 살균 터널에서 0.5 내지 2분간 살균하는 것이 바람직하다. 살균 터널은 자외선 램프 등이 설치된 터널 형태의 살균장치이다.Next, sterilize the marinated squid. In this step, for sterilization of harmful microorganisms, it is preferable to sterilize for 0.5 to 2 minutes in a sterilization tunnel at 90 to 110 ℃. Sterilization tunnel is a tunnel-type sterilizer equipped with ultraviolet lamps.
다음, 살균된 오징어를 진공포장하거나 PVC용기에 열융착하여 포장한다. 진공포장 또는 열융착 포장은 비닐 팩을 사용하여 1마리 내지 5마리씩 포장한다.Next, the sterilized squid is vacuum packed or heat-sealed in a PVC container. Vacuum packaging or heat-sealing packaging is packed one to five by using a plastic pack.
다음, 진공 포장된 오징어를 숙성한다. 이 단계에서는 본 발명에 따른 오징어 불고기 특유의 맛과 향기를 내기 위해, -5 내지 0℃에서 2 내지 4일 동안 숙성하는 것이 바람직하다.Next, the vacuum packed squid is aged. In this step, in order to give a unique taste and aroma of squid bulgogi according to the present invention, it is preferable to mature at -5 to 0 ℃ for 2 to 4 days.
다음, 숙성된 오징어를 급속 냉동한다. 이 단계에서는 장기 보관을 위해, -25 내지 20℃에서 20 내지 30시간 동안 급속 냉동하는 것이 바람직하다.Next, the matured squid is frozen. In this step, for long term storage, it is preferable to rapidly freeze at -25 to 20 ℃ for 20 to 30 hours.
끝으로, 완제품으로 출하하여 저온시설로 운반한다.Finally, it is shipped as a finished product and transported to a low temperature facility.
[실시예]EXAMPLE
먼저, 오징어를 할복하여 내장을 제거한 몸통 부분(머리 및 다리 포함)을 다음 단계에 사용하였다.First, a squid was used to remove the intestines and the torso (including head and legs) was used for the next step.
다음, 할복된 오징어를 심층수(염도 4%)로 세척하였다.The squid was then washed with deep water (4% salinity).
다음, 세척된 오징어를 다이아몬드 격자 형태의 칼이 장착된 롤러에 통과시켜 오징어에 도 2와 같은 다이아몬드 격자 형태의 절단 홈(폭 3cm)을 형성하였다.Then, the washed squid was passed through a roller equipped with a diamond lattice knife to form a cut groove (width 3cm) in the diamond lattice shape as shown in FIG.
다음, 절단 홈이 형성된 오징어 안에 표고버섯 10g, 녹차가루 10g 및 오징어 내장분 10g(합계 30g)을 넣고, 양념을 충분히 도포한 후 절였다. 양념은 고추장 10g, 조미료 0.2g, 간장 0.5g, 설탕 10g, 마늘 10g, 후추 0.3g, 양파 10g, 참기름 10g(합계 60g)으로 조성하였다.Next, 10 g of shiitake mushrooms, 10 g of green tea powder, and 10 g of squid intestine (30 g in total) were placed in the cuttles formed with cut grooves, and the sauce was sufficiently coated and then pickled. Seasoning was made with red pepper paste 10g, seasoning 0.2g, soy sauce 0.5g, sugar 10g, garlic 10g, pepper 0.3g, onion 10g, sesame oil 10g (total 60g).
다음, 양념에 절인 오징어를 100℃의 살균 터널에서 1분간 살균하였다.Next, the marinated squid was sterilized for 1 minute in a sterilization tunnel at 100 ° C.
다음, 살균된 오징어를 비닐 팩을 사용하여 5마리씩 진공 포장하였다.Next, the sterilized squids were vacuum-packed five by one using a plastic pack.
다음, 진공 포장된 오징어를 0℃에서 3일 동안 숙성하였다.The vacuum packed squids were then aged at 0 ° C. for 3 days.
다음, 숙성된 오징어를 -20℃에서 24시간 동안 급속 냉동하였다.The aged squids were then rapidly frozen at −20 ° C. for 24 hours.
끝으로, 완제품으로 출하하여 저온시설로 운반하였다.Finally, the product was shipped as a finished product and transported to a low temperature facility.
[시험예][Test Example]
국립 수산진흥원 연구 결과에 따르면, 오징어에는 아미노산의 일종인 타우린(taurine), EPA(아이코사펜타엔산), DHA(도코사헥사엔산)와 같은 고도 불포화 지방산과 핵산 셀레늄(selenium) 등 각종 성인병에 효과가 있는 생리기능성 성분들이 다량 함유되어 있는 것으로 밝혀졌다.According to the National Fisheries Research and Development Institute, squid has various adult diseases such as amino acids such as polyunsaturated fatty acids such as taurine, EPA (icosapentaenoic acid) and DHA (docosahexaenoic acid) and nucleic acid selenium. It has been found to contain a large amount of physiologically active ingredients that are effective in the treatment.
수산진흥원의 영양성분 분석 결과, 오징어의 지방 함량은 1.0%로, 쇠고기(안심기준) 16.2%, 돼지고기(삼겹살) 38.3%에 비하여 매우 적은 것으로 나타났다. 오징어 지방산에는 특히 일반 축육에서 찾아볼 수 없는 EPS, DHA와 같은 고도 불포화 지방산이 15.8%와 37.1%씩 각각 들어있는 것으로 조사되었다. 이들 고도 불포화 지방산은 고혈압의 원인물질인 저밀도 리포단백 콜레스테롤(LDL-Cholesterol)이 혈관에 축척되는 것을 막아주고, 동맥경화증, 고혈압, 혈전증 등의 각종 혈관 및 순환 기 계열의 성인병 예방과 뇌기능을 증진시켜 학습 및 기억능력 향상과 치매증 예방에도 효과가 있다고 한다. 아미노산의 일종인 타우린 성분은 콜레스테롤계의 담석을 용해시키고 간장 해독기능을 강화하며 심근경색, 협심증, 심장마비, 관상심장질환 등 심장병 예방은 물론 시력회복과 근육 피로회복에도 효과가 뛰어난 것으로 밝혀졌다. 타우린 성분이 피로회복에 효과가 탁월하다는 사실은 시중에서 피로회복제로 판매되고 있는 드링크류에 약 1천 mg의 타우린이 함유되어 있는 데에서도 잘 알 수 있다.As a result of the nutritional analysis of the Fisheries Agency, the fat content of squid was 1.0%, which was much lower than beef (relief standard) 16.2% and pork (samgyeopsal) 38.3%. Squid fatty acids were found to contain 15.8% and 37.1% of polyunsaturated fatty acids, such as EPS and DHA, which are not found in regular meat. These polyunsaturated fatty acids prevent the accumulation of low-density lipoprotein cholesterol (LDL-Cholesterol), a causative agent of high blood pressure, in blood vessels, and prevent brain diseases and improve brain function of various vascular and circulatory groups such as atherosclerosis, hypertension, and thrombosis. It is also effective in improving learning and memory and preventing dementia. Taurine, an amino acid, has been shown to be effective in dissolving cholesterol-type gallstones, enhancing liver detoxification, preventing heart disease such as myocardial infarction, angina pectoris, heart attack, and coronary heart disease, as well as restoring vision and muscle fatigue. The excellent effect of taurine on fatigue recovery is well understood by the fact that some 1,000 mg of taurine is included in the drinks sold on the market.
수산 진흥원 연구결과, 오징어에 든 타우린 함량은 100g당 327 내지 854mg으로, 일반어류에 비해 2 내지 3배 높고 다른 육고기보다 무려 25 내지 66배나 많이 함유되어 있는 것으로 나타났다. 특히 마른 오징어는 97 내지 333배나 높은 것으로 나타났다. 오징어를 말릴 때 표피에 생기는 하얀가루(백분)가 바로 이 타우린이다. 오징어에 들어있는 핵산성분 역시 몸의 세포 활동을 조절하는 가장 중요한 물질로, 노화를 방지하는 약리효과를 가지고 있는 것으로 보고되어 있다. 오징어에는 바로 이 핵산성분이 살코기 100g당 540mg이 함유되어 있다.According to the research of the Fisheries Agency, the taurine content of squid is 327 to 854mg per 100g, which is 2 to 3 times higher than general fish and 25 to 66 times higher than other meats. In particular, dried squid was 97 to 333 times higher. When squids dry, the white powder (white powder) on the epidermis is this taurine. Nucleic acid component in squid is also the most important substance that regulates the body's cellular activity, has been reported to have a pharmacological effect to prevent aging. This squid contains 540mg of this nucleic acid per 100g of lean meat.
수산 진흥원에 따르면, 오징어에는 인체 세포의 대사에 필수적인 희귀 미네랄 원소인 셀레늄도 다량 함유되어 있다. 셀레늄은 인체내에서 강력한 항 산화작용과 면역기능 강화작용을 하여 DNA를 보호하고 세포기능을 활성화시켜 노화과정을 억제하며 암과 성인병을 예방하는 효과가 있다. 이 물질은 중금속 물질을 체내에서 무독화시키는 작용이 있을 뿐 아니라 발암성 인자를 저지하는데 효과가 뛰어나, 학계 전문가들은 발암성 물질에 무방비 상태로 노출되어 있는 현대인의 경우 하루 약75 내지 200㎍의 셀레늄을 보충할 것을 권장하고 있다. 오징어 살코기에는 바로 이 셀레늄 성분이 1g당 0.28㎍이 함유되어 있으며, 오징어 간장의 경우 1g당 1.33㎍이나 들어있는 것으로 밝혀졌다.According to the Fisheries Agency, squid also contains a large amount of selenium, a rare mineral element essential for the metabolism of human cells. Selenium has a powerful antioxidant and immune function in the body to protect DNA, activate cellular functions, inhibit the aging process and prevent cancer and adult diseases. Not only does this substance detoxify heavy metals in the body, but it is also effective in preventing carcinogenic factors. Academic experts have found that about 75 to 200 µg of selenium per day is exposed to humans who are unprotected by carcinogenic substances. It is recommended to supplement. It is found that squid lean meat contains 0.28 µg per gram of selenium and 1.33 µg per gram of squid soy sauce.
이밖에 오징어 먹물도 강력한 항균작용 및 항암작용을 한다. 오징어의 갑골 추출물을 복수암 세포에 투여한 결과, 암세포의 성장률이 40 내지 55%까지 억제된다고 밝혀졌다. 오징어의 먹물에는 우리 몸에 유익한 성분을 포함하고 있는데, 뮤코다당류의 일종인 일렉신이 함유되어 있어 항암효과가 뛰어나다. 오징어를 건조하면 이러한 영양성분의 함량은 모두 변하여 100g당 4배 가까이 증가한다. 또한 근육질로 이루어진 오징어는 오래 씹어야 하기 때문에 치아도 튼튼해지고, 많은 저작운동으로 인해 침이 많이 분비되므로 소화에도 큰 도움을 준다. 무엇보다 오징어는 다른 어패류에 비해 먹을 수 있는 부위가 많고 폐기율이 낮아 경제적인 식품이다.In addition, squid ink also has a strong antibacterial and anticancer action. When squid bone extract was administered to ascites cancer cells, it was found that the growth rate of cancer cells was suppressed by 40 to 55%. Squid's ink contains beneficial ingredients for our body, and it has an anti-cancer effect because it contains lectin, a kind of mucopolysaccharide. Drying squid changes all of these nutrients, increasing nearly four times per 100 g. In addition, the muscular squid has to chew for a long time, so the teeth are strong, many chewing exercise due to the secretion of saliva is a great help in digestion. Most of all, squid is an economical food because it has more edible parts and a lower disposal rate than other seafood.
도 1은 본 발명에 따른 오징어 불고기의 제조공정도이다.1 is a manufacturing process of the squid bulgogi according to the invention.
도 2는 본 발명에 따라 절단 홈을 형성한 오징어를 도시한 평면도이다.Figure 2 is a plan view showing a cuttlefish formed with a cut groove in accordance with the present invention.
[도면의 주요 부분에 대한 부호의 설명][Description of Symbols for Main Parts of Drawing]
1: 오징어1: squid
2: 절단 홈2: cutting groove
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| KR101164381B1 (en) | 2011-10-25 | 2012-07-09 | 정우용 | The method of manufacture of punctured food and the manufactured food thereby |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR970064459A (en) * | 1997-07-12 | 1997-10-13 | 최동림 | Seasoned Bulgogi Squid |
| KR20060037949A (en) * | 2004-10-29 | 2006-05-03 | 이용길 | Seasoning cuttlefish including green tea leaf ingredient and manufacturing method of it |
| KR20080074268A (en) * | 2007-02-08 | 2008-08-13 | 서원영 | A cuttle fish manufacture method |
| KR100905926B1 (en) | 2007-07-24 | 2009-07-02 | 주의수 | Manufacturing Methods Of Octopus-Bulgogi And The Octopus-Bulgogi Thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR970064459A (en) * | 1997-07-12 | 1997-10-13 | 최동림 | Seasoned Bulgogi Squid |
| KR20060037949A (en) * | 2004-10-29 | 2006-05-03 | 이용길 | Seasoning cuttlefish including green tea leaf ingredient and manufacturing method of it |
| KR20080074268A (en) * | 2007-02-08 | 2008-08-13 | 서원영 | A cuttle fish manufacture method |
| KR100905926B1 (en) | 2007-07-24 | 2009-07-02 | 주의수 | Manufacturing Methods Of Octopus-Bulgogi And The Octopus-Bulgogi Thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101164381B1 (en) | 2011-10-25 | 2012-07-09 | 정우용 | The method of manufacture of punctured food and the manufactured food thereby |
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