KR101210464B1 - King crab preserved in soy sauce and manufacturing process of the same - Google Patents
King crab preserved in soy sauce and manufacturing process of the same Download PDFInfo
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Classifications
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
-
- 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
-
- 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
- A23L27/50—Soya sauce
-
- 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
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
Abstract
본 발명에서는 민물에서 잡아올린 살아 있는 상태의 싱싱한 참게에 달인 간장을 부어 염장처리하되, 간장을 달일 때 한약재로 쓰이면서 항(抗)바이러스기능이 탁월한 향신료인 팔각회향(八角茴香)과, 생강(生薑), 마늘, 진피(陳皮)로 불리우는 건(乾) 귤껍질을 첨가하고, 민물 어패류의 특유한 비린내를 제거하기 위하여 월계수잎을 첨가함으로써 참게 특유의 향과 고소한 맛이 유지되도록 하면서도 폐디스토마의 감염을 예방할 수 있도록 하여 소비자의 건강증진을 도모할 수 있도록 하는 한편, 민물 참게의 소비를 촉진시킬 수 있도록 한 새로운 참게장 및 그 제조방법이 개시된다.
본 발명에 따른 참게장의 제조방법은 살아 있는 민물 참게를 깨끗한 물에 담가 2～3일 동안 물을 갈아주면서 참게로부터 해감을 빼내고, 흐르는 물에서 깨끗하게 세척한 다음 물기를 제거하는 참게세척단계와; 세척된 참게를 용기에 넣은 다음, 1마리의 무게가 300～500g인 참게 10마리를 기준하여 간장2～3ℓ에 소주 150～200㏄, 사이다 150～200㏄를 첨가하여 혼합한 간장혼합물을 참게가 잠기도록 용기에 붓고, 5시간～2일 동안 3～7℃의 저온에서 유지시켜 참게의 속살 내부로 간장이 충분히 배어들도록 하는 1차 간장처리단계와; 상기 1차 간장처리단계의 종료 후 간장혼합물만을 별도의 용기에 따르고, 별도의 용기에 따라 낸 간장혼합물에 얇게 썬 생강 20～100g, 통마늘 100～300g, 건(乾) 귤껍질 50～150g, 건(乾) 팔각회향 20～50g 및 건(乾) 월계수잎 3～5g을 첨가하고, 1～4시간 동안 끓여 달인 후 내용물을 건져내고, 식힌 다음 다시 참게가 담겨 있는 용기에 부어 2～5일 동안 3～7℃의 저온에서 유지시키는 2차 간장처리단계와; 상기 2차 간장처리단계의 종료 후 간장혼합물만을 별도의 용기에 따르고, 다시 1～4시간 동안 끓여 달인 후 식힌 다음 다시 참게가 담겨 있는 용기에 부어 2～5일 동안 3～7℃의 저온에서 유지시키는 과정을 3～7회 반복하는 3차 간장처리단계와; 상기와 같이 1차 내지 3차 간장처리단계를 거친 참게가 담겨진 용기를 물과 이물질이 유입되지 않도록 밀폐시킨 다음 3～7℃의 저온에서 15일～5개월 동안 유지시키는 숙성단계를 포함하여 구성된다.In the present invention, while pouring salted soy sauce in a fresh crab caught in fresh water, salted treatment, octagonal fennel (8 角 茴香) and ginger (spice), which is used as a medicinal herb when boiled in soy sauce Add dried tangerine peels, called raw, garlic, and dermis, and add bay leaf to remove the fishy smell of freshwater seafood. A new crab market and a method of manufacturing the same are disclosed, which can prevent infection, promote consumer health, and promote consumption of freshwater crab.
Method for producing a crab crab according to the present invention is a crab washing step of immersing live freshwater crab in clean water to remove water from the crab while changing the water for 2 to 3 days, washing clean in running water and then removing the water; Put the washed crab in a container, and add soy sauce mixed with soy sauce 2-3 ~ 3L soju 150 ~ 200㏄ and cider 150 ~ 200㏄ based on 10 crabs weighing 300 ~ 500g. Pour into a container to immerse, and the primary soy sauce treatment step of soaking soy sauce into the inside of the crab meat by keeping at a low temperature of 3-7 ℃ for 5 hours to 2 days; After the end of the first soy sauce treatment step, only the soy sauce mixture is poured into a separate container, and 20 to 100 g of thinly sliced ginger, 100 to 300 g of whole garlic, 50 to 150 g of dried tangerine peel, dried (乾) Add 20-50 g of octagonal fennel and 3-5 g of dried bay leaf, boil for 1-4 hours, remove the contents, cool, and then pour into a container containing sesame seeds for 2-5 days. A secondary soy sauce treatment step of maintaining at a low temperature of ˜7 ° C .; After completion of the second soy sauce treatment step, only the soy sauce mixture is poured into a separate container, boiled again for 1 to 4 hours, cooled, and then poured into a container containing sesame seeds and kept at a low temperature of 3 to 7 ° C. for 2 to 5 days. A third soy sauce treatment step of repeating the process three to seven times; As described above, the container containing the sesame, which has undergone the first to third soy sauce treatment steps, is sealed to prevent water and foreign substances from entering and then the maturation step is maintained at a low temperature of 3 to 7 ° C. for 15 days to 5 months. .
Description
본 발명은 참게장 및 그 제조방법에 관한 것으로, 더욱 상세하게는 민물에서 잡아올린 살아있는 상태의 싱싱한 참게에 달인 간장을 부어 간장처리하되, 간장을 달일 때 한약재로 쓰이면서 항(抗)바이러스기능이 탁월한 향신료인 팔각회향(八角茴香)과, 생강(生薑), 마늘, 진피(陳皮)로 불리우는 건(乾) 귤껍질을 첨가하고, 민물 어패류의 특유한 비린내를 제거하기 위하여 월계수잎을 첨가함으로써 참게 특유의 향과 고소한 맛이 유지되도록 하면서도 폐디스토마의 감염을 예방할 수 있도록 하여 소비자의 건강증진을 도모할 수 있도록 하는 한편, 민물 참게의 소비를 촉진시킬 수 있도록 한 참게장 및 그 제조방법에 관한 것이다. The present invention relates to a crab crab and a method of manufacturing the same, and more particularly, to pour soy sauce decoction in a live fresh crab caught in fresh water, soy sauce treatment, excellent anti-viral function while being used as a herbal medicine when soy sauce It is distinctive in crab by adding octagonal fennel and dried tangerine peels called ginger, garlic, and dermis, and adding bay leaf to remove the fishy smell of freshwater fish and shellfish. The present invention relates to a crab crab and a method of manufacturing the same, which enable the consumption of freshwater crab to be promoted while promoting the health of consumers by maintaining the fragrance and the taste of flavor while preventing infection of the waste distoma.
일반적으로, 참게는 우리나라와 중국 및 유럽의 몇몇 국가에 분포하는 등바위겟과의 게로서 다음 그림에 나타낸 바와 같이, 등딱지의 길이는 5cm, 폭은 6.1cm 정도이고, 검은 색을 띠며 윤택이 있고 털이 없으며, 갑각 앞의 옆 가장자리에는 네 개의 뾰족한 이가 있는 형태이다.In general, crab is a crab with a back rock getter distributed in Korea, China, and some countries in Europe, as shown in the following figure, the length of the carapace is 5cm long and 6.1cm wide, black and glossy. It is hairless and has four pointed teeth on the lateral edge of the front of the shell.
그림 1. 참게 사진 Figure 1. Crab Picture
이와 같은 참게는 특유의 독특한 향기가 있고 고소한 맛을 내기 때문에 꽃게와 함께 한국인의 대표적인 기호식품으로 자리매김하고 있으며, 민물에서 나는 참게가 바다에서 나는 꽃게에 비하여 영양성분이 보다 풍부한 것으로 알려지고 있다.These crabs have a unique scent and a savory taste, making them the representative foods of Koreans along with blue crabs. It is known that crabs from fresh water are richer in nutrition than blue crabs.
다음의 표 1은 국립수산과학원에서 발표한 참게와 꽃게의 영양성분 비교표이다.Table 1 below is a comparison table of the nutritional content of blue crabs and blue crabs published by the National Fisheries Research and Development Institute.
상기 표 1에 나타낸 바와 같이, 참게의 단백질 함유량은 꽃게와 비슷하나 지방의 함량이 꽃게에 비하여 상대적으로 매우 높고, 칼슘(Ca)과 인(P) 및 철(Fe)의 함유량이 꽃게에 비하여 월등히 높아 참게의 영양가가 꽃게의 그것에 비하여 현저하게 우수한 것을 알 수 있다. As shown in Table 1, the protein content of the crab is similar to the crab, but the fat content is relatively high compared to the crab, and the calcium (Ca), phosphorus (P) and iron (Fe) content is much higher than the crab It can be seen that the nutritional value of the crab is remarkably superior to that of blue crab.
이외에도 참게에는 키토산이 풍부하게 함유되어 있고, 단백질중의 필수 아미노산이 비교적 고르게 함유되어 있기 때문에 발육기의 어린이나 노약자에게 좋은 식품으로 알려지고 있으며, 특히 성인병의 원인이 되는 콜레스테롤치를 저하시키고 암세포의 성장을 억제시킨다는 사실이 과학적으로 보고되었다.In addition, the crab contains abundant chitosan, and because it contains relatively even amino acids in protein, it is known as a good food for children and elderly people of developmental age. Especially, it lowers cholesterol level and causes cancer cells to grow. It has been reported scientifically.
참게는 통상적으로 찜요리나 탕(湯)요리로 조리되고 있으며, 장기간 보관하면서 먹을 수 있도록 하기 위하여 싱싱한 참게에 달인 간장을 부은 후 숙성시켜 만든 참게장(醬)으로도 조리되고 있다. Crab is usually cooked as a steamed or tang dish, and is also cooked as a crab made by pouring soy sauce decocted with fresh soba in order to be eaten while stored for a long time.
한편, 달인 간장으로 간장처리하는 종래의 참게장의 경우 단순히 간장을 1～2회 달여 부은 다음 숙성시켜 제조되기 때문에 참게장 특유의 향과 고소한 맛을 제대로 낼 수 없다는 문제가 있다.On the other hand, in the case of conventional crab crab soy sauce treated with decoction soy sauce is prepared by simply pouring the soy sauce once or twice a month, there is a problem that can not properly produce the unique aroma and savory taste of crab.
또, 공정초기 간장을 부어 염장처리하는 과정이 소홀해지면 참게를 숙주로 하는 폐디스토마균이 제대로 살균되지 않아 소비자가 폐디스토마에 감염될 수 있다는 문제가 있다. In addition, when the process of salting and pouring the soy sauce at the beginning of the process is neglected, there is a problem that pulmonary dystomosis bacteria, which are crab-hosts, are not properly sterilized, and consumers may be infected with the lung dystomies.
본 발명은 이와 같은 종래의 문제점을 해결하기 위한 것으로, 그 목적은 민물에서 잡아올린 살아 있는 상태의 싱싱한 참게에 달인 간장을 부어 염장(鹽藏)처리하되, 간장을 달일 때 한약재로 쓰이면서 항(抗)바이러스기능이 탁월한 향신료인 팔각회향(八角茴香)과, 생강(生薑), 마늘, 진피(陳皮)로 불리우는 건(乾) 귤껍질을 첨가하고, 민물 어패류의 특유한 비린내를 제거하기 위하여 월계수잎을 첨가함으로써 참게 특유의 향과 고소한 맛이 유지되도록 하면서도 폐디스토마의 감염을 예방할 수 있도록 하여 소비자의 건강증진을 도모할 수 있도록 하는 한편, 민물 참게의 소비를 촉진시킬 수 있도록 한 새로운 참게장의 제조방법을 제공하는 것이다.The present invention is to solve such a conventional problem, its purpose is to pour salted soy sauce decoction in a fresh crab in a living state caught in fresh water, while the soy sauce is used as a Chinese medicine (8) Add octagonal fennel, a spice with excellent virus function, dried tangerine peel called ginger, garlic, and dermis, and remove laurel from freshwater fish. The addition of leaves keeps the crab's distinctive aroma and taste while preventing the infection of lung dystomies, helping consumers to improve their health, while producing new crab crabs that promote the consumption of freshwater crab. To provide a way.
본 발명의 다른 목적은 특유의 향과 맛을 내면서 장기간 보관하면서 먹을 수 있는 참게장을 제공하는 것이다. Another object of the present invention is to provide a crab crab that can be eaten while stored for a long time while having a unique aroma and taste.
상기 목적을 달성하기 위하여, 본 발명에 따른 참게장의 제조방법은 살아 있는 민물 참게를 깨끗한 물에 담가 2～3일 동안 물을 갈아주면서 참게로부터 해감을 빼내고, 흐르는 물에서 깨끗하게 세척한 다음 물기를 제거하는 참게세척단계와; 세척된 참게를 용기에 넣은 다음, 1마리의 무게가 300～500g인 참게 10마리를 기준하여 간장 2～3ℓ에 소주 150～200㏄와 사이다 150～200㏄를 첨가하여 혼합한 간장혼합물을 참게가 잠기도록 용기에 붓고, 5시간～2일 동안 3～7℃의 저온에서 유지시켜 참게의 속살 내부로 상기 간장혼합물이 충분히 배어들도록 하는 1차 간장처리단계와; 상기 1차 간장처리단계의 종료 후 상기 간장혼합물을 별도의 용기에 따르고, 상기 간장혼합물이 수용된 용기에 얇게 썬 생강 20～100g, 통마늘 100～300g, 건(乾) 귤껍질 50～150g, 건(乾) 팔각회향 20～50g 및 건(乾) 월계수잎 3～5g을 첨가하고, 1～4시간 동안 끓여 달인 후 내용물을 건져내고 식힌 다음 다시 참게가 담겨 있는 용기에 부어 2～5일 동안 3～7℃의 저온에서 유지시키는 2차 간장처리단계와; 상기 2차 간장처리단계의 종료 후 상기 간장혼합물을 별도의 용기에 따르고, 다시 1～4시간 동안 끓여 달이고 식힌 다음 다시 참게가 담겨 있는 용기에 부어 2～5일 동안 3～7℃의 저온에서 유지시키는 과정을 3～7회 반복하는 3차 간장처리단계와; 상기 1차 내지 3차 간장처리단계를 거친 참게가 담겨진 용기를 물과 이물질이 유입되지 않도록 밀폐시킨 다음 3～7℃의 저온에서 1～5개월 동안 유지시키는 숙성단계를 포함하여 구성된 특징을 갖는다. In order to achieve the above object, the manufacturing method of the crab crab according to the present invention, soaking live fresh crab in clean water to remove water from the crab while changing the water for 2-3 days, washed clean in running water and then drained A crab washing step; Put the washed crab in a container, and then add 2 to 3 liters of soy sauce and add soju 150 ～ 200㏄ and cider 150 ～ 200㏄ based on 10 crabs weighing 300 ~ 500g. Pouring it into a container to be immersed, and maintaining it at a low temperature of 3-7 ° C. for 5 hours to 2 days so that the soy sauce mixture is sufficiently soaked into the inside of the crab meat; After the completion of the first soy sauce treatment step, the soy sauce mixture is poured into a separate container, and 20 to 100 g of thinly sliced ginger in a container containing the soy sauce mixture, 100 to 300 g of whole garlic, 50 to 150 g of dried tangerine peel, dried (乾) Add 20-50 g of octagonal fennel and 3-5 g of dried bay leaf, boil for 1 to 4 hours, remove the contents, cool, and pour into a container containing sesame seeds for 3 to 7 days. A secondary soy sauce treatment step of maintaining at a low temperature of ℃; After the completion of the second soy sauce treatment step, the soy sauce mixture is poured into a separate container, boiled again for 1 to 4 hours, cooled, and then poured into a container containing sesame seeds and kept at a low temperature of 3 to 7 ° C. for 2 to 5 days. A third soy sauce treatment step of repeating the process three to seven times; The container containing the sesame after the first to third soy sauce treatment step is sealed so that water and foreign matter do not flow, and then comprises a aging step of maintaining for 1 to 5 months at a low temperature of 3 ~ 7 ℃.
본 발명에 따른 참게장은 상기의 제조공정에 의하여 제조되어 참게 특유의 향과 고소한 맛을 나타내며, 깊은 풍미감과 감칠맛을 낼 수 있도록 한 특징을 갖는다. Crab crab according to the present invention is produced by the above-described manufacturing process to show the unique flavor and flavor of the crab, has a feature that can give a deep flavor and rich flavor.
본 발명을 적용하면, 참게장을 만들 때 사용되는 간장을 달일 때 한약재로 쓰이면서 항(抗)바이러스기능이 탁월한 향신료인 팔각회향(八角茴香)과, 생강(生薑), 마늘, 진피(陳皮)로 불리우는 건(乾) 귤껍질을 첨가하고, 민물 어패류의 특유한 비린내를 제거하기 위하여 월계수잎을 첨가함으로써 참게 특유의 향과 고소한 맛이 유지된다는 효과가 있다.Application of the present invention, octagonal fennel (8 角 茴香), ginger (生薑), garlic, dermis (陳皮), which is a spice used as a herbal medicine when it is used as a medicinal herb when making crab paste, has excellent antiviral function The addition of dried tangerine peel and the addition of bay leaf to remove the unique fishy smell of freshwater fish and shellfish have the effect of maintaining the unique aroma and taste.
또, 간장을 달여 끓이는 과정을 3차례 이상 반복하기 때문에 참게를 숙주로 하는 폐디스토마균을 완전하게 살균할 수 있어 폐디스토마의 감염을 근본적으로 예방할 수 있음에 따라 소비자의 건강증진을 도모할 수 있다는 효과가 있다. In addition, since the process of boiling soy sauce is repeated three times or more, it is possible to completely disinfect the pulmonary dystomosis bacterium, which is a crab host, so that it can fundamentally prevent the infection of pulmonary dystomies, thereby promoting consumer health. It works.
이하, 본 발명의 바람직한 실시예를 보다 상세하게 설명한다.Hereinafter, preferred embodiments of the present invention will be described in more detail.
본 발명에 따른 참게장의 제조방법은 참게 세척단계와, 1차 간장처리단계와, 2차 간장처리단계와, 3차 간장처리단계 및 숙성단계를 포함하여 구성된다.The method for preparing crab in accordance with the present invention comprises a crab washing step, a first soy sauce treatment step, a second soy sauce treatment step, a third soy sauce treatment step and a aging step.
본 발명의 참게세척단계에서는 살아 있는 민물 참게를 깨끗한 물에 담가 2～3일 동안 물을 갈아주면서 참게로부터 해감을 충분하게 빼내고, 흐르는 물에서 솔로 문질러 모래 등의 이물질을 깨끗하게 세척한 다음 마른 수건으로 남아 있는 물기를 제거한다. In the crab washing step of the present invention, soaking fresh freshwater crab in clean water, and removing water from the crab while changing water for 2 to 3 days, scrubbing the foreign substances such as sand with a brush in running water, and then using a dry towel. Remove any excess water.
본 발명의 1차 간장처리단계에서는 세척된 참게를 항아리 같은 용기에 넣은 다음, 참게가 충분히 잠기도록 간장혼합물을 부어준 상태에서 5시간～2일 동안 3～7℃의 저온에서 유지시켜 참게의 속살 내부로 간장이 충분히 배어들도록 한다. In the first soy sauce treatment step of the present invention, put the washed crab in a jar-like container, the soybean mixture is poured so that the crab is sufficiently submerged, and kept at a low temperature of 3 ~ 7 ℃ for 5 hours to 2 days sour Make sure the liver is soaked in enough.
상기 1차 간장처리단계에 적용되는 간장혼합물에서 간장의 양은 1마리의 무게가 300～500g인 참게 10마리를 기준하여 2～3ℓ이면 바람직한데, 간장혼합물은 이러한 간장에 민물 참게 특유의 비린내와 잡냄새를 제거하기 위하여 소주 150～200㏄, 사이다 150～200㏄를 첨가하여 마련된다. In the soy sauce mixture applied to the first soy sauce treatment step, the amount of soy sauce is preferably 2 to 3 liters based on 10 crabs with a weight of 300 to 500 g, and the soy mixture is fishy and miscible with freshwater crab. It is prepared by adding 150 ～ 200㏄ of soju and 150 ~ 200㏄ of cider to remove the smell.
본 발명의 2차 간장처리단계에서는 상기 1차 간장처리단계의 종료 후에 간장혼합물만을 별도의 용기에 따르고, 이러한 간장혼합물을 향신료 등을 첨가한 상태에서 끓여 달이고, 식힌 다음 다시 참게에 부어주게 된다. In the second soy sauce treatment step of the present invention, after the completion of the first soy sauce treatment step, only the soy sauce mixture is poured into a separate container, and the soy mixture is boiled in a state in which spices and the like are added, cooled, and then poured into sesame.
2차 간장처리단계에 적용되는 간장혼합물에는 얇게 썬 생강 20～100g, 통마늘 100～300g, 건(乾) 귤껍질 50～150g, 건(乾) 팔각회향 20～50g 및 건(乾) 월계수잎 3～5g이 첨가된다. 상기 향신료 등이 첨가된 간장혼합물은 1～4시간 동안 팔팔 끓여 달인 후 내용물을 건져내고, 식힌 다음 다시 참게가 담겨 있는 용기에 부어 2～5일 동안 3～7℃의 저온에서 유지시키게 된다.Soy sauce mixture applied to the second soy sauce treatment step is 20 ~ 100g sliced ginger, 100 ~ 300g whole garlic, 50 ~ 150g dried tangerine peel, 20 ~ 50g dried octagonal fennel and dried bay leaf 3 ˜5 g is added. The soy sauce mixture is added to the spice is boiled for 1 to 4 hours, decocted, and then the contents are removed, cooled, and poured again into a container containing sesame seeds and kept at a low temperature of 3-7 ℃ for 2-5 days.
본 발명의 3차 간장처리단계에서는 상기 2차 간장처리단계의 종료 후 간장혼합물만을 별도의 용기에 따르고, 다시 1～4시간 동안 끓여 달인 후 식힌 다음 다시 참게가 담겨 있는 용기에 부어 2～5일 동안 3～7℃의 저온에서 유지시키게 된다.In the third soy sauce treatment step of the present invention, after the completion of the second soy sauce treatment step, only the soy sauce mixture is poured into a separate container, boiled again for 1 to 4 hours, cooled, and then poured into a container containing sesame seeds again for 2 to 5 days. It is kept at a low temperature of 3 ~ 7 ℃ during.
이와 같은 3차 간장처리단계는 필요에 따라 여러 차례 반복될 수 있는데, 통상 3～7회 정도면 바람직하다. The third soy sauce treatment step may be repeated as many times as necessary, usually 3 to 7 times is preferable.
본 발명의 숙성단계에서는 상기와 같이 1차 내지 3차 간장처리단계를 거친 다음 참게가 담겨진 용기를 물과 이물질이 유입되지 않도록 밀폐시킨 다음 3～7℃의 저온에서 15일～5개월 동안 유지시키게 되며, 이와 같은 숙성단계를 거치면 본 발명에 따른 참게장이 얻어진다.In the aging step of the present invention, after the first to third soy sauce treatment step as described above, the container containing the crab is sealed to prevent water and foreign substances from entering and then maintained for 15 days to 5 months at a low temperature of 3 ~ 7 ℃ After this aging step, the crab in accordance with the present invention is obtained.
한편, 본 발명의 2차 간장처리단계에 적용되는 간장혼합물에 첨가되는 부재료중 하나인 생강(生薑)은 뿌리줄기가 향기롭고 톡 쏘는 맛이 있어 예로부터 음식의 양념이나 향료 및 약품 등에 사용되어 왔다.On the other hand, ginger (生薑), which is one of the additives added to the soy sauce mixture applied to the second soy sauce treatment step of the present invention, has a fragile and tangy root stem, which has been used for food seasonings, spices and medicines since ancient times. .
생강에는 소화액의 분비를 자극하고 위장의 운동을 촉진하는 성분이 있어 식욕을 좋게 하고 소화흡수를 돕는 것은 물론, 디아스타제와 단백질 분해효소가 들어 있어 생선회 등의 소화를 돕는 효능이 있고, 진저롤과 쇼가올의 매운 성분에는 티푸스균이나 콜레라균 등 식중독을 유발하는 여러가지 병원성 균에 대한 강한 살균, 항균작용이 있는 것으로 알려진다.Ginger contains ingredients that stimulate the secretion of digestive juices and promote gastrointestinal motility, which improves appetite and helps digestion, as well as diasterase and protease, which help digestion such as sashimi. Shogaol's spicy ingredients are known to have strong bactericidal and antimicrobial activity against various pathogenic bacteria that cause food poisoning, such as typhoid and cholera.
본 발명에서 상기 생강은 20～100g의 비율로 첨가되는데, 생강의 첨가량이 20g에 미치지 못하면 향미기능 및 항바이러스 기능이 저감되고, 생강의 첨가량이 100g을 초과하면 향미가 지나치게 강하여 참게 특유의 향을 저감시킬 수 있게 된다.In the present invention, the ginger is added in a ratio of 20 to 100g, but if the amount of ginger is less than 20g, the flavor and antiviral function is reduced, and when the amount of ginger is more than 100g, the flavor is excessively strong, so that the unique flavor It can be reduced.
본 발명의 2차 간장처리단계에 적용되는 간장혼합물에 첨가되는 부재료중 하나인 마늘은 우리나라에서 거의 모든 식품의 양념으로 사용되는 것으로, 비늘줄기에는 항생물질인 알리움(Allium)이 함유되어 있어 방부제, 거담제, 장의 경련을 가라앉히는 진경제 효과를 나타내며, 강력한 살균 및 항균기능을 하는 것으로 알려지고 있다.Garlic, which is one of the additives added to the soy sauce mixture applied to the second soy sauce treatment step of the present invention, is used as a seasoning for almost all foods in Korea, and the scales contain an antibiotic allium (Allium) to prevent preservatives, An expectorant, antispasmodic effect of calming intestinal spasms, is known to have a strong antiseptic and antibacterial function.
본 발명에서 상기 마늘은 통마늘의 상태로 100～300g 만큼 첨가되는데, 마늘의 첨가량이 100g에 미치지 못하면 향미기능 및 항바이러스 기능이 저감되고, 마늘의 첨가량이 300g을 초과하면 마늘 특유의 강한 냄새에 의하여 참게 고유의 향이 크게 저감될 수 있다. In the present invention, the garlic is added as 100 ~ 300g in the state of whole garlic, if the amount of garlic is less than 100g flavor and antiviral function is reduced, when the amount of garlic exceeds 300g by the strong smell peculiar to garlic Inherent aroma can be greatly reduced.
한편, 본 발명의 2차 간장처리단계에 적용되는 간장혼합물에 첨가되는 부재료중의 하나인 진피(陳皮)는 익은 상태의 귤껍질을 일컫는데, 귤껍질에는 비타민C와 구연산이 풍부하게 함유되어 있어 섭취시 신진대사를 촉진시켜 피로를 회복시키는 기능을 하는 것으로 알려지고 있으며, 콜레스테롤치를 낮추는 기능을 하기 때문에 동맥경화를 예방하고 혈압을 안정시키는 작용을 하는 것으로 보고되고 있다.Meanwhile, one of the subsidiary materials added to the soy sauce mixture applied to the second soy sauce treatment step of the present invention, dermis (陳皮) refers to a ripe tangerine peel, which is rich in vitamin C and citric acid. It is known to promote the metabolism when ingested to restore fatigue, and because it lowers cholesterol levels, it has been reported to prevent arteriosclerosis and stabilize blood pressure.
본 발명에서 상기 귤껍질이 건조된 상태의 것으로 50～150g의 양으로 첨가되는데, 상기 건 귤껍질의 첨가량이 50g 미만이면 그 효과가 미미한 것은 물론, 풍미감이 약하게 되고, 건 귤껍질의 첨가량이 150g을 넘어서면 경제적으로 불리하게 된다.In the present invention, the tangerine peel is in a dried state and is added in an amount of 50 to 150 g. If the added amount of the dried tangerine peel is less than 50 g, the effect is insignificant, and the flavor is weak, and the amount of dry tangerine peel is added. If it exceeds 150g, it is economically disadvantageous.
본 발명의 2차 간장처리단계에 적용되는 간장혼합물에 첨가되는 부재료중의 하나인 팔각회향(八角茴香:Star annise)은 팔각회향나무의 과실로서 다음의 그림 2에 보여지는 바와 같이, 작은 배(舟) 모양의 과실이 방사상으로 8개 정도 모여 있는 형태이며, 중국의 광서, 광동, 운남 등지에서 향신료 겸 한약재로서 널리 사용되는 것으로 알려진다.One of the additives added to the soy sauce mixture applied to the second soy sauce treatment step of the present invention is octagonal fennel (八角茴香): fruit of the octagonal fennel, as shown in Figure 2 below,舟) It is a form of eight radial fruits. It is known to be widely used as a spice and herbal medicine in Guangxi, Guangdong, Yunnan, etc. in China.
그리 2. 팔각회향 사진2. octagonal picture
본 발명에서 상기 팔각회향은 20～50g의 양으로 첨가되는데, 팔각회향이 20g 미만으로 첨가되면 풍미감 및 항바이러스기능이 저감되고, 팔각회향이 50g을 초과하여 첨가되면 경제적으로 불리하게 된다. In the present invention, the octagonal fennel is added in an amount of 20 to 50g, when the octagonal fennel is added less than 20g, the flavor and antiviral function is reduced, the octagonal fennel is added in excess of 50g is economically disadvantageous.
한편, 본 발명의 2차 간장처리단계에 적용되는 간장혼합물에 첨가되는 부재료중의 하나인 월계수잎은 달콤한 맛과 쓴맛이 어우러져 요리에 독특한 향을 더해주는 향신료로 사용되며, 육류나 어패류의 누린내나 비린내를 제거하는데 사용되는 것이다.On the other hand, one of the subsidiary ingredients added to the soy sauce mixture applied in the second soy sauce treatment step of the present invention is a spice that adds a unique aroma to the dish by combining a sweet taste and bitter taste, fishy or fishy fishy or fishy It is used to remove.
본 발명에서 상기 월계수잎은 마른 상태의 것이 3～5g의 양으로 첨가되는데, 건(乾) 월계수잎이 3g 미만으로 첨가되면 참게의 비린내가 제대로 제거되지 않을 수 있고, 5g을 초과하여 첨가되면 경제적으로 불리하다.In the present invention, the laurel leaves are dried in the amount of 3 ~ 5g, when dried (laurel) leaves are added less than 3g fishy fish of crab may not be properly removed, if more than 5g is added economically It is called as.
실시예Example
1마리의 무게가 대략 400g인 싱싱하게 살아 있는 민물 참게 10마리를 준비한 후 깨끗한 물에 담가 3일 동안 물을 갈아주면서 참게로부터 충분히 해감을 빼내고, 흐르는 물에서 솔을 이용하여 깨끗하게 세척한 다음 마른 수건으로 물기를 제거하였다. Prepare 10 fresh, freshwater crabs, weighing about 400g, and soak them in clean water for 3 days to remove the seaweed from the crab, change the water, wash thoroughly with a brush under running water, and then dry towel Drained with.
세척된 참게 10마리를 미리 준비한 항아리에 넣은 상태에서 간장 3ℓ에 200㏄의 소주, 150㏄의 사이다를 첨가하고 혼합하여 간장혼합물을 얻은 다음 이러한 간장혼합물을 참게가 완전히 잠기도록 항아리에 붓고, 2일 동안 4℃의 저온에서 유지시켜 참게의 속살 내부로 간장이 충분히 배어들도록 하였다. Put 10 washed crabs in a pre-prepared jar, add 200 소 shochu and 150 사이 cider to 3 liters of soy sauce, mix them to obtain a soy mixture, and pour these soy mixtures into the jar so that the crabs are completely submerged. Was kept at a low temperature of 4 ° C. to allow the liver to soak inside the crab meat.
그런 다음, 상기 참게와 간장혼합물이 들어 있는 항아리로부터 간장혼합물만을 별도의 용기에 따르고, 상기 간장혼합물에 얇게 썬 생강 50g, 통마늘 200g, 건(乾) 귤껍질 100g, 건(乾) 팔각회향 30g 및 건(乾) 월계수잎 4g을 첨가하고, 2시간 동안 끓여 달인 후 내용물을 건져내고, 식힌 다음 다시 참게가 담겨 있는 항아리에 부어 3일 동안 4℃의 저온에서 유지시켜 2차 간장처리하였다. Then, from the jar containing the crab and soy mixture, pour only the soy sauce mixture in a separate container, 50 g of thinly sliced ginger in the soy mixture, 200 g of whole garlic, 100 g of dried tangerine peel, 30 g of dried octagonal fennel and 4 g of dried bay leaf was added, boiled for 2 hours, decocted the contents, cooled, and poured again into a jar containing sesame seeds, kept at a low temperature of 4 ° C. for 3 days, and subjected to secondary soy sauce treatment.
상기 2차 간장처리의 종료 후 간장혼합물만을 별도의 용기에 따르고, 그 간장혼합물을 2시간 동안 끓여 달인 후 식힌 다음 다시 참게가 담겨 있는 항아리에 부어 3일 동안 4℃의 저온에서 유지시키는 과정을 5회 반복하여 3차 간장처리하였다. After the completion of the second soy sauce treatment, only the soy sauce mixture is poured into a separate container, and the soy sauce mixture is boiled for 2 hours, cooled, cooled, and then poured into a jar containing sesame seeds and kept at a low temperature of 4 ° C. for 3 days. Repeated three times soy sauce treatment.
이와 같이 5회에 걸쳐 간장처리한 참게가 담겨진 항아리를 물과 이물질이 유입되지 않도록 밀폐시킨 다음 4℃의 저온에서 3개월 동안 숙성시켜 다음의 그림 3에서와 같이 본 발명에 따른 참게장을 제조하였다.As described above, the jar containing the soy sauce treated crab five times was sealed to prevent inflow of water and foreign matter, and then aged at a low temperature of 4 ° C. for three months to prepare the crab according to the present invention.
그림 3. 본 발명에 따른 참게장 사진Figure 3. Photo of crab crab according to the present invention
이와 같이 제조한 본 발명에 따른 참게장은 참게 특유의 향이 고스란히 유지되면서 고소한 맛을 느낄 수 있었으며, 향신료인 팔각회향, 귤껍질, 생강, 마늘, 월계수잎으로부터 배어나온 독특한 향미감 때문에 풍미감과 감칠맛이 현저하게 향상되었다.The crab crab according to the present invention prepared as described above was able to feel the savory taste while maintaining the unique aroma of crab, and the flavor and richness were remarkable because of the unique flavor derived from the octagonal fennel, tangerine peel, ginger, garlic, and bay leaf. Has been improved.
Claims (2)
세척된 참게를 용기에 넣은 다음, 1마리의 무게가 300～500g인 참게 10마리를 기준하여 간장 2～3ℓ에 소주 150～200㏄와 사이다 150～200㏄를 첨가하여 혼합한 간장혼합물을 참게가 잠기도록 용기에 붓고, 5시간～2일 동안 3～7℃의 저온에서 유지시켜 참게의 속살 내부로 상기 간장혼합물이 충분히 배어들도록 하는 1차 간장처리단계와;
상기 1차 간장처리단계의 종료 후 상기 간장혼합물을 별도의 용기에 따르고, 상기 간장혼합물이 수용된 용기에 얇게 썬 생강 20～100g, 통마늘 100～300g, 건(乾) 귤껍질 50～150g, 건(乾) 팔각회향 20～50g 및 건(乾) 월계수잎 3～5g을 첨가하고, 1～4시간 동안 끓여 달인 후 내용물을 건져내고 식힌 다음 다시 참게가 담겨 있는 용기에 부어 2～5일 동안 3～7℃의 저온에서 유지시키는 2차 간장처리단계와;
상기 2차 간장처리단계의 종료 후 상기 간장혼합물을 별도의 용기에 따르고, 다시 1～4시간 동안 끓여 달이고 식힌 다음 다시 참게가 담겨 있는 용기에 부어 2～5일 동안 3～7℃의 저온에서 유지시키는 과정을 3～7회 반복하는 3차 간장처리단계와;
상기 1차 내지 3차 간장처리단계를 거친 참게가 담겨진 용기를 물과 이물질이 유입되지 않도록 밀폐시킨 다음 3～7℃의 저온에서 1～5개월 동안 유지시키는 숙성단계를 포함하는 것을 특징으로 하는 참게장의 제조방법.Immersing the live freshwater crab in clean water, removing water from the crab while changing the water for 2-3 days, washing it in running water, and then removing the water;
Put the washed crab in a container, and then add 2 to 3 liters of soy sauce and add soju 150 ～ 200㏄ and cider 150 ～ 200㏄ based on 10 crabs weighing 300 ~ 500g. Pouring it into a container to be immersed, and maintaining it at a low temperature of 3-7 ° C. for 5 hours to 2 days so that the soy sauce mixture is sufficiently soaked into the inside of the crab meat;
After the completion of the first soy sauce treatment step, the soy sauce mixture is poured into a separate container, and 20 to 100 g of thinly sliced ginger in a container containing the soy sauce mixture, 100 to 300 g of whole garlic, 50 to 150 g of dried tangerine peel, dried (乾) Add 20-50 g of octagonal fennel and 3-5 g of dried bay leaf, boil for 1 to 4 hours, remove the contents, cool, and pour into a container containing sesame seeds for 3 to 7 days. A secondary soy sauce treatment step of maintaining at a low temperature of ℃;
After the completion of the second soy sauce treatment step, the soy sauce mixture is poured into a separate container, boiled again for 1 to 4 hours, cooled, and then poured into a container containing sesame seeds and kept at a low temperature of 3 to 7 ° C. for 2 to 5 days. A third soy sauce treatment step of repeating the process three to seven times;
The crab crab characterized in that it comprises a maturation step of sealing the container containing the crab through the first to third soy sauce treatment step so that water and foreign substances do not flow, and then maintained for 1 to 5 months at a low temperature of 3 ~ 7 ℃ Manufacturing method.
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