KR101282169B1 - Semi dried ureog manufacturing method using chinese medicine material - Google Patents

Semi dried ureog manufacturing method using chinese medicine material Download PDF

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KR101282169B1
KR101282169B1 KR1020130038254A KR20130038254A KR101282169B1 KR 101282169 B1 KR101282169 B1 KR 101282169B1 KR 1020130038254 A KR1020130038254 A KR 1020130038254A KR 20130038254 A KR20130038254 A KR 20130038254A KR 101282169 B1 KR101282169 B1 KR 101282169B1
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김병수
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주식회사 해돌박이
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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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/03—Drying; Subsequent reconstitution
    • 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
    • A23L27/40—Table salts; Dietetic salt substitutes
    • 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
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Marine Sciences & Fisheries (AREA)
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Abstract

PURPOSE: The manufacturing method of oriental medicine semi-dried Sebastes schelegeli is provided to maintain the unique taste and flavor, prevent spoilage even in case of keeping for a long time. CONSTITUTION: A guts of the Sebastes schelegeli is removed and the Sebastes schelegeli is cut on a surface and washed and trimmed. (S10) A foreign substance is removed from the trimmed Sebastes schelegeli with the cold air. (S20) The trimmed Sebastes schelegeli is salted in a salting water for 1-2 hours. (S30) The salting water is removed with the cold air. (S40) The Sebastes schelegeli in which the salting water is removed is dried with cold wind. (S50) The dried Sebastes schelegeli is sterilized and vacuum-packed. (S60) The salting water comprises by mixing the red ginseng juice 5-10 parts by weight, the plum extract 5-10 parts by weight, the vinegar 2-5 parts by weight, the fruit juice 5-10 parts by weight and bay salt 20-30 parts by weight with the deep sea water 100 parts by weight. [Reference numerals] (AA) Start; (BB) End; (S10) Trimming (removing intestine, making cut and washing); (S20) Removing impurities with cool wind; (S30) Washing soft-shell clam in salting water; (S40) Removing the salting water with cool wind; (S50) Drying soft-shell clam with cool wind; (S60) Sterilizing and vacuum packing the dried soft-shell clam

Description

한방 반건조 우럭 제조방법{SEMI DRIED UREOG MANUFACTURING METHOD USING CHINESE MEDICINE MATERIAL}Herbal semi-dried Urug manufacturing method {SEMI DRIED UREOG MANUFACTURING METHOD USING CHINESE MEDICINE MATERIAL}

본 발명은 한방 재료를 이용한 반건조 우럭을 제조 방법으로서, 간질(염침) 작업시 한방재료를 포함하는 염침액으로 간질하여 건조하는 방법에 관한 것이다.
The present invention relates to a method of manufacturing a semi-dried urok using a herbal material, and to a method of interstitial drying with a salt immersion liquid containing an herbal material during an epilepsy (dyeing) operation.

일반적으로 생선의 염장은 오랜 기간의 보존성과 간을 하여 식감을 좋게 하기 위하여 행하게 된다. 널리 알려진 생선의 염장은 고등어, 조기류가 염장을 하게 되고 일정 기간 말려서 보존하게 된다.In general, salting of fish is carried out to improve the texture by long-term preservation and liver. The salts of the well-known fish are salted by mackerel and predators, which are dried and preserved for a period of time.

이와 같은 염장은 염분이 생선의 조직 내부로 스며들어 부패가 방지되어 보존성이 향상되나 전통적인 장류 식품의 섭취와 더불어 생선의 섭취로 인한 과도한 염분의 섭취로 건강을 해치는 문제가 있다.Such salts have a problem that the salt penetrates into the tissue of the fish to prevent corruption and improve the preservation, but there is a problem that harms the health by ingesting excessive salt due to the intake of fish along with the traditional intake of food.

또한, 이러한 자반 생선을 만드는 방법에 관한 기술이 대한민국 등록특허 제 0813901호(해양 심층수에서 생산된 소금을 이용하여 자반 생선을 만드는 방법)이 개시된다.In addition, a technique related to a method for making a purplish fish is disclosed in Republic of Korea Patent No. 0813901 (method of making a purplish fish using salt produced in deep sea water).

상기 기술은 도 1에 도시된 바와 같이 고등어, 조기, 준치, 청어, 갈치, 전갱이, 가자미, 연어, 송어, 전어 등의 원재료 생선을 할복하여 내장을 제거한 다음, 핏물과 기타 이물질을 깨끗이 씻은 것을 쌀이나 쌀겨, 보리나 보릿겨를 세정하거나 침적하였을 때 나오는 뜨물에 수심 200m 이하의 해양 심층수에서 생산된 소금을 8~12중량부로 용해한 염수에 2~4시간 동안 침적하여 습식 염장을 한 다음 통풍이 잘되면서 햇빛이 비치지 않은 음지에서 철망이나 발 위에 볏짚을 깔고, 볏집 위에 습식 염장을 한 생선을 두어 볏짚에 있는 고초균 이나 호염성균과 같은 유용 미생물이 접종되어 발효되면서 건조한 생선은 해양 심층수에서 생산된 소금에 비환원성인 당류인 자당이나 트레할로스를 단독 또는 2종류를 첨가한 소스로 건식 염장을 한 생선은 5℃ 이하의 저온 냉장실에서 정전 유도 처리를 하여 숙성을 한 다음, 포장 및 검사를 하여 자반 생선을 만드는 방법을 제시한다.
The technique is as shown in Figure 1 to remove the internal organs by halving raw fish such as mackerel, early stage, marinated, herring, cutlass, horse mackerel, flounder, salmon, trout, sashimi, and then washed blood and other foreign substances to clean Or salted from 8 to 12 parts by weight of salt produced in deep sea water of 200 m or less in the seawater from washing or immersing rice bran, barley or barley bran for 2 to 4 hours, and then wet salted and well ventilated. Dry rice is placed in salt-produced deep sea water when fermented by fermentation with useful microorganisms such as Bacillus subtilis or basophils in rice straw. Fish salted with dry salt in a source containing only one or two types of sucrose or trehalose, which are reducing sugars, is low temperature below 5 ° C. By the electrostatic induction from the process's office by the aging and then, packaging and testing provides a way to create a salted fish.

그러나, 상기 기술은 습식 염장을 함에 있어 뜨물에 용해된 소금을 이용하여 하는데 염장 후 생선에서 나오는 비릿내를 완전히 제거할 수 없다는 문제가 있다.
However, the above technique uses a salt dissolved in hot water in wet salting, but there is a problem in that it is impossible to completely remove the fish from salted fish after salting.

또한, 건조 및 발효 처리 단계를 실온을 유지하는 실외에서 장시간(70일 이상) 건조하기 때문에, 온도 및 습도 등의 외부요인 변화에 따라, 그 맛이 일정하지 않거나, 부폐와 같은 변질 또는 공기 중의 먼지, 해충 등으로부터 오염 뿐만 아니라, 장시간의 건조로 인하여 우럭 자체에서 기름이 나오면서 생선 특유의 쩐 내 등으로 인해 조리시 특유의 역겨운 냄새 등으로 맛이 변질 된다는 문제가 있었다.
In addition, since the drying and fermentation treatment steps are dried for a long time (more than 70 days) in the outdoor, which maintains room temperature, the taste may not be constant due to changes in external factors such as temperature and humidity, or deterioration such as deterioration or dust in the air. As well as contamination from pests, there is a problem that the oil comes out of itself due to long-term drying, and the taste is changed due to the disgusting smell peculiar to cooking due to the peculiar smell of fish.

이에 다양한 건조방법들이 개발되었고, 염침액에 여러종류의 약품 또는 한약재 등을 포함하는 기술들이 개시되었다.
Accordingly, various drying methods have been developed, and techniques including various kinds of medicines or herbal medicines have been disclosed in saline solution.

그러나, 이러한 기술 또한 맛 또는 보관성과 같은 하나의 문제점만을 해소하기 위한 것들이 대부분이었고, 단순히 간절이한 생선에 국한되는 문제점이 있었다.
However, these techniques were mostly for solving only one problem such as taste or storage, and there was a problem that was limited to simply fish.

본 발명은 상술한 문제를 해결하기 위해, 활어상태의 우럭을 한방재료가 포함되는 염침액으로 간질시키고, 냉풍을 이용하여 신속하게 건조시킴으로써, 건조물의 변질을 막고, 고유의 맛과 풍미를 유지할 수 있으며, 장시간 보관할 경우에도 변질되는 것을 방지할 수 있는 한방 반건조 우럭 제조방법을 제공하는 것을 목적으로 한다.
The present invention, in order to solve the above-mentioned problems, by squeezing the live fish in a salt immersion solution containing herbal ingredients, and quickly dried using cold air, it is possible to prevent the deterioration of the dry matter, to maintain the original taste and flavor In addition, it is an object of the present invention to provide a method for manufacturing a semi-dry dry urok to prevent deterioration even if stored for a long time.

이러한 목적을 달성하기 위해, 본 발명의 한방 반건조 우럭 제조방법은 활어상태의 우럭의 내장을 제거하고 칼집을 내고 세척하여 손질하는 과정(S10), 냉풍으로 이물질을 제거하는 과정(S20), 손질된 우럭을 간질액에 1시간~2시간 동안 간질하는 과정(S30), 냉풍으로 간질액을 제거하는 과정(S40), 간질액이 제거된 우럭을 냉풍건조하는 과정(S50) 및 건조된 우럭을 살균 및 진공포장하는 과정(S60)으로 구성된다.In order to achieve this object, the herbal semi-dried Urug manufacturing method of the present invention is to remove the intestines of the live fish, cut and clean the process by cleaning (S10), the process of removing foreign substances with cold air (S20), trim 1 hour to 2 hours of epilepsy in the intercalated urukri solution (S30), the process of removing the interstitial fluid with cold air (S40), the cold air drying process (S50) and the dried Urug Sterilization and vacuum packaging process (S60).

여기서 상기 간질액이란, 간질하는 과정(염침)에서 사용되는 염침액을 말하는 것이며, 이하에서 간질액으로 표기하기로 한다.
Herein, the interstitial liquid refers to a saline solution used in the process of epilepsy (salt salivation), and will be referred to as interstitial liquid below.

상기와 같은 간질액은 심층수 100중량부에 홍삼즙 5~10중량부, 매실엑기스 5~10중량부, 식초 2~5중량부, 과일즙 5~10중량부 및 천일염 20~30중량부를 혼합하여 완성하게 되고, 장기간 보관을 요하거나, 변질가능성이 높은 여름철과 같은 계절에는 질량농도 5%의 감초액 5~10중량부, 쌀드물 10~15중량부, 생무를 착즙한 무즙 5~10중량부 중 하나 또는 그 이상을 더 혼합할 수도 있다.The interstitial fluid as described above is mixed with 5 to 10 parts by weight of red ginseng juice, 5 to 10 parts by weight of plum extract, 2 to 5 parts by weight of vinegar, 5 to 10 parts by weight of fruit juice, and 20 to 30 parts by weight of sun salt. 5-10 parts by weight licorice solution, 10-15 parts by weight of rice, 5-5 parts by weight of radish juice One or more of these may be further mixed.

또한, 상기 천일염은 국내산 소금으로, 쓴맛을 제거하기 위해, 생산 후 12개월 이상 간수를 뺀 것을 사용하며, 홍삼즙은 정제수 100중량부에 건조된 홍삼편 10~20중량부를 혼합하여 12시간 이상 끌인 것이며, 상기 매실엑기스는 생과일 상태의 매실과 설탕을 1:1의 비율로 혼합하여 장시간 숙성한 후 발생된 액체를 채로 걸러낸 것을 사용하게 된다.In addition, the natural salt is a domestic salt, in order to remove the bitter taste, using the one obtained by subtracting more than 12 months after production, the red ginseng juice is drawn by mixing 10 ~ 20 parts by weight of dried red ginseng pieces to 100 parts by weight of purified water and dragged over 12 hours The plum extract is a mixture of fresh fruit plum and sugar in a ratio of 1: 1 to ripen for a long time to use to filter the generated liquid.

또한, 상기 과일즙은 생과일을 착즙하여 얻어진 것으로, 레몬, 오렌지, 사과, 배, 포도, 딸기 및 키위 중 어느 하나 또는 이들의 혼합물을 사용하게 된다.In addition, the fruit juice is obtained by juice of fresh fruits, lemon, orange, apples, pears, grapes, strawberries and kiwi any one or a mixture thereof.

이러한, 간질액에 함침된 우럭은 간질액이 제거된 우럭을 냉풍건조하는 과정(S50)에서, 냉풍을 이용하여 간질액을 제거한 우럭을 10~15℃의 온도를 유지하는 냉풍건조실에서 6~10시간 동안 건조하는 방법을 제공하여, 본 발명의 목적을 달성할 수 있는 것이다.
Such, Uruk impregnated in the interstitial fluid is cold wind drying process in which the interstitial fluid is removed in the cold air drying room (S50), 6 ~ 10 in the cold air drying room to maintain the temperature of 10 ~ 15 ℃ in the Uruok remove the interstitial fluid using cold air By providing a method for drying for a time, it is possible to achieve the object of the present invention.

본 발명에 의한 한방 반건조 우럭 제조방법을 제공함으로써, 건조물의 변질을 막고, 고유의 맛과 풍미를 유지할 수 있으며, 장시간 보관할 경우에도 변질되는 것을 방지할 수 있는 한방 반건조 우럭 제조방법을 제공하는 효과가 있다.
By providing a method for producing a herbal semi-dried Urug according to the present invention, it is possible to prevent the deterioration of the dry matter, to maintain the inherent taste and flavor, and to provide a method for producing a semi-dried Urug that can be prevented from deterioration even if stored for a long time. It works.

도 1은 종래에 따른 자반 생선을 만드는 공정도이다.
도 2는 본 발명에 따른 한방 반건조 우럭 제조 방법을 도시한 순서도이다.1 is a process for making a purplish fish according to the prior art.
Figure 2 is a flow chart illustrating a method for manufacturing a herbal semi-dry Urug according to the present invention.

이하 본 발명의 한방 반건조 우럭 제조방법을 당업자가 용이하게 실시할 수 있도록 도면을 참조하여 설명하도록 한다.
It will be described below with reference to the drawings so that those skilled in the art can easily practice the herbal semi-dry Uruuk manufacturing method of the present invention.

도 2는 본 발명에 따른 한방 반건조 우럭 제조방법을 도시한 순서도이다.Figure 2 is a flow chart illustrating a method for manufacturing a herbal semi-dry urok according to the present invention.

도 2을 참조하여 상세하게 설명하면, 본 발명에 따른 한방 반건조 우럭 제조방법은 활어상태의 우럭의 내장을 제거하고 칼집을 내고 세척하여 손질하는 과정(S10), 냉풍으로 이물질을 제거하는 과정(S20), 손질된 우럭을 간질액에 1시간~2시간 동안 간질하는 과정(S30), 냉풍으로 간질액을 제거하는 과정(S40), 상기 간질액이 제거된 우럭을 냉풍건조하는 과정(S50) 및 상기 건조된 우럭을 살균 및 진공포장하는 과정(S60)으로 구성된다.
Referring to Figure 2 in detail, the herbal semi-dried Urug manufacturing method according to the present invention is to remove the intestines of the live fish, cut out and cleaned by cleaning (S10), the process of removing foreign matter by cold air ( S20), the process of tickling the polished urok in the interstitial fluid for 1 hour to 2 hours (S30), the process of removing the interstitial fluid by cold wind (S40), the process of drying the cold rock in which the interstitial fluid is removed (S50) And sterilizing and vacuum-packing the dried urok (S60).

상기 활어상태의 우럭의 내장을 제거하고 칼집을 낸 후, 세척하여 손질하는 과정(S10)은 활어상태(고기가 살아 있는 상태)의 우럭을 할복하고, 내장 및 아가미 등을 제거하며, 우럭의 살집에 칼집을 낸 후, 세척하여 손질하는 과정이다.After removing the viscera of the live fish and cut out, the process of washing and grooming (S10) is to woo the live fish (live meat), remove the guts and gills, etc. After the sheath is cut, it is the process of washing and grooming.

여기서, 상기 우럭의 할복 방법은 등쪽을 절개하는 방법(통상 '등따기'라고 함.)을 이용하게 되는 것이고, 세척에 사용되는 세척액은 미네랄이 다량 함유된 심층수를 이용하여 세척하게 된다.
Here, the halbok method of the Urug is to use a method of cutting the dorsal (usually referred to as 'back picking'), and the washing liquid used for washing is washed using deep water containing a large amount of minerals.

상기 냉풍으로 이물질을 제거하는 과정(S20)은 손질된 우럭에 냉풍을 공급하여 남아있는 이물질을 제거하는 과정으로, 세척액 및 내장 부산물 등의 이물질을 제거하는 과정이다.
The process of removing the foreign matter by the cold wind (S20) is a process of removing the remaining foreign matter by supplying cold wind to the groomed rock, and is a process of removing foreign matters such as washing liquid and internal by-products.

상기 손질된 우럭을 간질액에 1시간~2시간 동안 간질하는 과정(S30)은 한방재료를 포함하는 간질액에 손질된 우럭을 함침시켜 간질하는 과정이다.The process of tickling the groomed urok for 1 hour to 2 hours in the interstitial fluid (S30) is a process of impregnating the uruk rubbing in the interstitial fluid containing the herbal material.

여기서, 상기 간질액은 심층수 100중량부에 홍삼즙 5~10중량부, 매실엑기스 5~10중량부, 식초 2~5중량부, 과일즙 5~10중량부 및 천일염 20~30중량부를 혼합하여 완성하게 되며, 장기간 보관을 요하거나, 변질가능성이 높은 여름철과 같은 계절에는 질량농도 5%의 감초액 5~10중량부, 쌀드물 10~15중량부, 생무를 착즙한 무즙 5~10중량부 중 하나 또는 그 이상을 더 혼합할 수도 있다.
Here, the interstitial fluid is mixed with 5 to 10 parts by weight of red ginseng juice, 5 to 10 parts by weight of plum extract, 2 to 5 parts by weight of vinegar, 5 to 10 parts by weight of fruit juice, and 20 to 30 parts by weight of sun salt. In seasons such as summer, when long-term storage is required or when there is a high possibility of deterioration, 5 to 10 parts by weight licorice solution of 5% mass, 10 to 15 parts by weight of rice, 5 to 10 parts by weight of radish juice One or more of these may be further mixed.

이때, 상기 천일염은 국내산 소금으로, 쓴맛을 제거하기 위해, 생산 후 12개월 이상 간수를 뺀 것을 사용하며, 홍삼즙은 정제수 100중량부에 건조된 홍삼편 10~20중량부를 혼합하여 12시간 이상 끌여 제조한 것이다.At this time, the sun salt is a domestic salt, in order to remove the bitter taste, using the one obtained by subtracting more than 12 months after production, the red ginseng juice is dragged over 12 hours by mixing 10-20 parts by weight of dried red ginseng pieces to 100 parts by weight purified water It is manufactured.

또한, 상기 매실엑기스는 생과일 상태의 매실과 설탕을 1:1의 비율로 혼합하여 장시간 숙성한 후 발생된 액체를 채로 걸러낸 것이다.In addition, the plum extract is a mixture of fresh fruit plum and sugar in a ratio of 1: 1 to aged for a long time to filter the generated liquid.

또한, 상기 과일즙은 생과일을 착즙하여 얻어진 것으로, 레몬, 오렌지, 사과, 배, 포도, 딸기 및 키위 중 어느 하나 또는 이들의 혼합물이다.
In addition, the fruit juice is obtained by juice of fresh fruit, lemon, orange, apple, pear, grape, strawberry and kiwi any one or a mixture thereof.

여기서, 상기 감초액은 독성을 중화시키는 능력이 탁월하여, 계절적으로 간질액의 혼합물에서 발생할 수 있는 독성을 중화시키는 역할을 하며, 상기 쌀드물은 냄새제거에 탁월한 효능이 있고, 비타민 B1, B2가 풍부하며, 수분의 흡수를 도와주는 효과가 있기 때문에, 계절에 따라, 건조물이 과건조 되는 것을 방지하기 위한 것이다.Here, the licorice solution has an excellent ability to neutralize the toxicity, serves to neutralize the toxicity that may occur in the mixture of the interstitial fluid seasonally, the rice water has an excellent effect to remove the odor, vitamin B1, B2 is It is abundant, and because it has an effect of helping the absorption of moisture, to prevent overdrying of the building depending on the season.

또한, 무즙은 냄새 제거의 기능과 독소를 제거하는 기능 및 소화를 촉진시키는 기능 등이 탁월하여, 계절에 따라 선택적으로 추가하여 사용할 수 있는 것이다.
In addition, the juice is excellent in the function of removing the odor, the function of removing toxins and the function of promoting digestion, and can be selectively added according to the season.

상기와 같은 간질액에 손질된 우럭을 1시간~2시간 동안 함침시키는 것은, 우럭 고유의 육질을 유지함과 동시에, 적정한 염도를 유지하기 위한 것이다.
Impregnating the uric acid in the interstitial fluid as described above for 1 hour to 2 hours is to maintain the proper salinity while maintaining the unique meat quality.

상기 냉풍으로 간질액을 제거하는 과정(S40)은 간질액에 함침되어 있는 우럭을 취출하고 냉풍을 공급하여 우럭에 남아 있는 간질액을 제거하는 과정이다.
The process of removing the interstitial fluid by the cold wind (S40) is a process of removing the intertidal fluid remaining in the rock by taking out the rock which is impregnated in the interstitial liquid and supplying the cold wind.

상기와 같이 간질액이 제거된 우럭을 냉풍건조하는 과정(S50)은 냉풍을 이용하여 간질액을 제거한 우럭을 10~15℃의 온도를 유지하는 냉풍건조실에서 6~10시간 정도 건조하는 과정이다.As described above, the cold air drying process (S50) of the uric acid from which the interstitial liquid has been removed is a process of drying the rock containing the interstitial liquid using cold air for 6 to 10 hours in a cold air drying room maintaining a temperature of 10 to 15 ° C.

여기서, 간질액을 제거한 우럭은 건조대에 널어 말리거나, 코꽤기(고리 등으로 코를 꽤는 것을 말한다.) 등의 방법으로 널어 말리게 된다.
Here, after removing the interstitial fluid, Urug is dried on a drying rack or dried by a method such as a nose nose (which means to snor the nose with a ring, etc.).

이때, 냉풍건조실에서 건조하는 시간은 8시간이 적당하며, 계절적인 외부요인에 따라 6~10시간 정도를 선별적으로 적용하면 된다.
At this time, the drying time in the cold air drying room is suitable for 8 hours, depending on the seasonal external factors may be applied selectively 6 ~ 10 hours.

상기 건조된 우럭을 살균 및 진공포장하는 과정(S60)은 건조된 우럭을 자외선 살균장치 등을 이용하여 살균하고, 나일론 또는 폴리에텔린과 같은 합성수지로 이루어진 포장지에 살균된 건조 우럭을 넣고 밀봉한 후 내부 공기를 제거하여 진공상태를 유지하는 것이다.
Sterilizing and vacuum packaging the dried urok (S60) sterilizes the dried urok using an ultraviolet sterilizer or the like, and puts the sterilized dry urethane in a package made of synthetic resin such as nylon or polyetherin and then seals it. The vacuum is maintained by removing the internal air.

이와 같은 방법을 이용하여, 반건조 상태를 유지하는 우럭은 10℃ 이하의 온도를 유지하는 냉장상태에서 보관 또는 출고하게 되고, 소비자가 이를 구매하여 건조된 우럭의 찜 등과 같은 요리에 사용할 수 있는 것이다. Using this method, the Urug that maintains a semi-dry state is stored or shipped in a refrigerated state that maintains a temperature of 10 ° C. or lower, and a consumer can purchase it and use it for cooking such as steamed dried Urug. .

Claims (6)

한방약재를 이용하여 반건조 우럭을 제조하는 방법에 있어서,
활어상태의 우럭의 내장을 제거하고 칼집을 내고 세척하여 손질하는 과정(S10);
냉풍으로 이물질을 제거하는 과정(S20);
손질된 우럭을 심층수 100중량부에 홍삼즙 5~10중량부, 매실엑기스 5~10중량부, 식초 2~5중량부, 과일즙 5~10중량부 및 천일염 20~30중량부를 혼합하여 완성하는 간질액에 1시간~2시간 동안 간질하는 과정(S30);
냉풍으로 간질액을 제거하는 과정(S40);
간질액이 제거된 우럭을 냉풍건조하는 과정(S50); 및
건조된 우럭을 살균 및 진공포장하는 과정(S60)으로 구성되는 것을 특징으로 하는 한방 반건조 우럭제조방법.
In the method of manufacturing semi-dried urok using herbal medicine,
Removing the viscera of the live fish, cutting out and cleaning the trim (S10);
Removing foreign matter by cold wind (S20);
To finish the trimmed Urug mixed with 5 to 10 parts by weight of red ginseng juice, 5 to 10 parts by weight of plum extract, 2 to 5 parts by weight of vinegar, 5 to 10 parts by weight of fruit juice and 20 to 30 parts by weight of natural salt Process of tickling for 1 hour to 2 hours in the interstitial fluid (S30);
Removing interstitial fluid with cold air (S40);
Cold air drying the epileptic solution is removed (S50); And
Herbal semi-dried Urug manufacturing method comprising the step of sterilizing and vacuum packaging the dried Urug (S60).
삭제delete 제 1항에 있어서, 상기 간질액에는 장기간 보관을 요하거나, 변질가능성이 높은 여름철과 같은 계절에는 질량농도 5%의 감초액 5~10중량부, 쌀드물 10~15중량부, 생무를 착즙한 무즙 5~10중량부 중 하나 또는 그 이상을 더 혼합할 수 있는 것을 특징으로 하는 한방 반건조 우럭제조방법.
According to claim 1, wherein the interstitial fluid requires long-term storage, or 5 to 10 parts by weight of licorice solution of 5% mass concentration, 10 to 15 parts by weight of rice, juice of juice Herbal semi-dried Urug manufacturing method, characterized in that it can further mix one or more of 5 ~ 10 parts by weight of juice.
제 1항에 있어서, 상기 천일염은 국내산 소금으로, 쓴맛을 제거하기 위해, 생산 후 12개월 이상 간수를 뺀 것을 사용하며, 홍삼즙은 정제수 100중량부에 건조된 홍삼편 10~20중량부를 혼합하여 12시간 이상 끊여 제조한 것이며, 상기 매실엑기스는 생과일 상태의 매실과 설탕을 1:1의 비율로 혼합하여 장시간 숙성한 후 발생된 액체를 채로 걸러낸 것을 특징으로 하는 한방 반건조 우럭제조방법.
According to claim 1, The natural salt is a domestic salt, in order to remove the bitter taste, that is used to remove the brine more than 12 months after production, red ginseng juice by mixing 10 to 20 parts by weight of dried red ginseng slices to 100 parts by weight purified water The method is prepared by cutting for more than 12 hours, the extract is mixed with fresh fruit plum and sugar in a ratio of 1: 1 and aged for a long time to produce a herbal semi-dried Urug manufacturing method characterized in that the filtered liquid generated.
제 1항에 있어서, 상기 과일즙은 생과일을 착즙하여 얻어진 것으로, 레몬, 오렌지, 사과, 배, 포도, 딸기 및 키위 중 어느 하나 또는 이들의 혼합물인 것을 특징으로 하는 한방 반건조 우럭제조방법.
The method of claim 1, wherein the fruit juice is obtained by juice of fresh fruit, lemon, orange, apple, pear, grapes, strawberries and kiwi of any one or a mixture thereof.
제 1항 또는 제3항 내지 제5항 중 어느 한 항에 있어서, 간질액이 제거된 우럭을 냉풍건조하는 과정(S50)은 냉풍을 이용하여 간질액을 제거한 우럭을 10~15℃의 온도를 유지하는 냉풍건조실에서 6~10시간 동안 건조하는 것을 특징으로 하는 한방 반건조 우럭제조방법.According to any one of claims 1 to 5, wherein the step of cold-dried to remove the interstitial fluid is removed in the process of cold air (S50) is a temperature of 10 ~ 15 ℃ to remove the rock interlude using the cold air. Herbal semi-dry Uruk manufacturing method characterized in that the drying for 6 to 10 hours in a cold air drying chamber to maintain.
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CN104957236A (en) * 2015-07-28 2015-10-07 广西金海环岛渔业有限公司 Preservation method of mantis shrimps
KR20190021980A (en) 2017-08-24 2019-03-06 (주)오젠 Preparation of liver sap for intracutaneous removal of fish

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