KR101312629B1 - manufacturing method of hot pepper paste with panbroiled abalone - Google Patents
manufacturing method of hot pepper paste with panbroiled abalone Download PDFInfo
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- KR101312629B1 KR101312629B1 KR1020110051514A KR20110051514A KR101312629B1 KR 101312629 B1 KR101312629 B1 KR 101312629B1 KR 1020110051514 A KR1020110051514 A KR 1020110051514A KR 20110051514 A KR20110051514 A KR 20110051514A KR 101312629 B1 KR101312629 B1 KR 101312629B1
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- abalone
- red pepper
- pepper paste
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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
- 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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- 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
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
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- 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
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
본 발명은 전복 특유의 저작감과 향미가 부각되는 전복 볶음 고추장을 제조할 수 있도록 함으로써 소비자 선호도를 높여 전복 소비를 증대시킬 수 있도록 하는 전복 볶음 고추장의 제조방법에 관한 것이다.
본 발명에 의한 전복 볶음 고추장의 제조방법은,
껍질과 내장을 제거한 전복을 세척하는 전복 세척단계(S1)와; 상기 전복 세척단계(S1)에 의해 얻어진 세척 전복을 세절하는 전복 세절단계(S2)와; 상기 전복 세절단계(S2)에 의해 얻어진 세절된 전복살을 데치는 전복 데침단계(S3)와; 상기 전복 데침단계(S3)에 의해 얻어진 데친 전복살을 약초양념장에 절이는 전복 절임단계(S4)와; 상기 전복 절임단계(S4)에 의해 얻어진 절인 전복살을 상온에서 반건조하는 전복 반건조단계(S5)와; 상기 전복 반건조단계(S5)에 의해 얻어진 반건조 전복살을 조미액 및 고추장과 함께 볶는 전복 1차볶음단계(S6)와; 상기 전복 1차볶음단계(S6)에 의해 얻어진 볶은 전복살에 양념을 넣어 재차 볶는 전복 2차볶음단계(S7);로 이루어지는 전복 볶음 고추장의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing abalone stir-fried red pepper paste so as to increase abalone consumption by increasing the consumer preference by enabling the production of abalone stir-fried red pepper paste that highlights the distinctive chew and flavor of abalone.
Method for producing abalone stir-fried red pepper paste according to the present invention,
Abalone washing step (S1) for washing the abalone removed shells and guts; Abalone cutting step (S2) for severing the washing abalone obtained by the abalone washing step (S1); Abalone saliva step (S3) to blanch the abalone abalone meat obtained by the abalone ablation step (S2); An abalone pickling step (S4) of marinating the poached abalone meat obtained by the abalone stepping step (S3) in a medicinal sauce; An abalone semi-drying step (S5) of semi-drying the pickled abalone meat obtained by the abalone pickling step (S4) at room temperature; Abalone primary roasting step (S6) of roasting the semi-dried abalone flesh obtained by the abalone semi-drying step (S5) with seasoning liquid and red pepper paste; It relates to a method for producing abalone stir-fried red pepper paste consisting of the abalone secondary stir-fry step (S7) to put the seasoning in the roasted abalone meat obtained by the first abalone step (S6) abalone.
Description
본 발명은 볶음 고추장 제조방법에 관한 것으로, 더욱 상세하게는 전복 특유의 식감과 향미가 부각되는 전복 볶음 고추장을 제조할 수 있도록 함으로써 소비자 선호도를 높여 전복 소비를 증대시킬 수 있도록 하는 전복 볶음 고추장의 제조방법에 관한 것이다.The present invention relates to a method for manufacturing stir-fried red pepper paste, and more particularly, to prepare abalone stir-fried red pepper paste that has a distinctive texture and flavor, making abalone stir-fried red pepper paste to increase consumption of abalone. It is about a method.
고추장은 우리나라 전통 발효식품의 대표라 할 수 있는 것으로, 전통 음식을 조리함에 있어 빠질 수 없는 양념의 하나이다.
Gochujang is one of the representatives of Korean fermented foods, and is one of the seasonings that can not be missed in cooking traditional foods.
이와 같은 고추장은 메줏가루, 소금, 고춧가루, 물에 찹쌀가루 또는 멥쌀가루 또는 보릿가루 또는 밀가루가 포함되어 이루어지게 되는데, 찹쌀가루 또는 멥쌀가루 또는 보릿가루 또는 밀가루에 함유된 녹말이 가수분해되어 생성되는 단맛과, 메줏가루의 가수분해로 생성된 아미노산의 구수한 맛과, 고춧가루의 매운맛과, 소금의 짠맛이 조화됨으로써 특유의 맛을 갖게 된다.
Such red pepper paste is made of meot flour, salt, red pepper powder, glutinous rice flour or non-glutinous rice or barley flour or wheat flour in water, which is produced by hydrolysis of starch contained in glutinous rice flour or non-glutinous rice flour or barley flour or wheat flour. The sweet taste, the delicious taste of the amino acid produced by the hydrolysis of mew flour, the spicy taste of red pepper powder, and the salty taste of salt are combined to have a unique taste.
이때, 기존의 고추장은 특유의 맛을 갖는 것이기는 하였으나 특별한 저작감이 없어 섭취중에 각별한 식감을 느낄 수 없는 문제가 있었고, 별다른 향을 갖는 것도 아니어서 섭취중에 각별한 향미 또한 느낄 수 없는 문제가 있었다.
At this time, although the traditional gochujang had a unique taste, there was a problem that it could not feel a special texture during ingestion because there was no special chewing feeling, and there was a problem that it could not feel a special flavor during ingestion because it did not have a different flavor.
상기의 이유로 최근 식감과 향미의 개선을 목적으로 하는 고추장의 개발이 시도되고 있다.
For these reasons, the development of gochujang for the purpose of improving the texture and flavor has been recently attempted.
그러나 최근까지 개발된 식감과 향미의 개선을 목적으로 하는 고추장은 식감 및 향미 개선을 위한 재료가 추가됨으로써 기존의 일반 고추장에 비해 일부 식감과 향미의 개선 효과가 있는 것이기는 하였으나 그 효과가 기대에 미치지 못하는 문제가 있었다.
However, Kochujang, which was developed to improve the texture and flavor until recently, was added to improve the texture and flavor, but the effect of some of the texture and flavor was improved compared to the conventional kochujang. There was no problem.
한편, 전복은 살이 졸깃하므로 식감이 뛰어날 뿐만 아니라 해조류를 먹이로 하는 것이어서 특유의 향이 발산되므로 향미가 뛰어난 해산물로 알려져 있다.
On the other hand, abalone is known as a seafood with excellent flavor because it has a soft texture and not only has a good texture, but also feeds algae.
이와 같은 전복은 글루타민산, 글리신 등의 성분을 함유하고 있어 감칠맛과 달콤한 맛이 있을 뿐만 아니라 지방은 적고 단백질이 풍부하여 건강식품으로 선호되고 있는데, 과거 고가이어서 쉽게 맛볼 수 없었으나 최근 양식 전복이 대량으로 유통됨에 따라 이전에 비해 저렴한 비용으로 맛볼 수 있게 되었다.
These abalones contain glutamic acid and glycine, so they are not only rich in taste and sweet taste, but are also preferred as health foods because they are low in fat and rich in protein. As it is distributed, it can be tasted at a lower cost than before.
그러나 전복은 식감 및 향미가 뛰어난 반면 해산물의 특성상 장기 보존이 곤란한 문제가 있었다.
However, abalone had excellent texture and flavor, but it was difficult to preserve long-term due to the nature of seafood.
상기의 이유로 최근 전복을 장기간 두고 맛볼 수 있도록 하는 가공 식품의 개발이 시도되고 있으나, 현재까지의 전복 가공은 단순 건조에 그치는 정도여서 딱히 가공 식품이라 할 수 없는 것이었기에 전복 소비는 과거에 비해 크게 증대되지 못하고 있는 실정이다.For these reasons, the development of processed foods that allow people to taste the abalone for a long time has recently been attempted, but until now, abalone processing has been merely dry, so the consumption of abalone has increased significantly compared to the past. This is not true.
본 발명은 상기와 같은 실정은 감안하여 제안된 것으로, 전복 특유의 식감과 향미가 부각되는 전복 볶음 고추장을 제조할 수 있도록 함으로써 소비자 선호도를 높여 전복 소비를 증대시킬 수 있도록 하는 전복 볶음 고추장의 제조방법을 제공하는데 그 목적이 있는 것이다.The present invention has been proposed in view of the above circumstances, the method of manufacturing abalone stir-fried red pepper paste to increase the consumption of abalone to increase the consumer preference by manufacturing abalone stir-fried red pepper paste with a distinctive texture and flavor of abalone The purpose is to provide.
상기의 목적을 달성하기 위한 본 발명에 의한 전복 볶음 고추장의 제조방법은,
Method for producing abalone roasted kochujang according to the present invention for achieving the above object,
껍질과 내장을 제거한 전복을 세척하는 전복 세척단계와;An abalone washing step of washing the abalone from which the shell and intestine are removed;
상기 전복 세척단계에 의해 얻어진 세척 전복을 세절하는 전복 세절단계와;An abalone cutting step of severing the washed abalone obtained by the abalone washing step;
상기 전복 세절단계에 의해 얻어진 세절된 전복살을 데치는 전복 데침단계와;An abalone simmering step of blanching the chopped abalone meat obtained by the abalone chopped step;
상기 전복 데침단계에 의해 얻어진 데친 전복살을 약초양념장에 절이는 전복 절임단계와;An abalone pickling step of pickling the poached abalone meat obtained by the abalone step in a herbal sauce;
상기 전복 절임단계에 의해 얻어진 절인 전복살을 상온에서 반건조하는 전복 반건조단계와;An abalone semi-drying step of semi-drying the pickled abalone meat obtained by the abalone pickling step at room temperature;
상기 전복 반건조단계에 의해 얻어진 반건조 전복살을 조미액 및 고추장과 함께 볶는 전복 1차볶음단계와;Abalone primary roasting step of roasting the semi-dried abalone meat obtained by the abalone semi-drying step with seasoning liquid and red pepper paste;
상기 전복 1차볶음단계에 의해 얻어진 볶은 전복살에 양념을 넣어 재차 볶는 전복 2차볶음단계;로 이루어지는 것을 특징으로 하는 것이다.The abalone second roasting step of putting the seasoning in the roasted abalone meat obtained by the first abalone step of abalone;
본 발명에 의한 전복 볶음 고추장의 제조방법은, 전복을 데치고 반건조하는 단계를 거침으로써 전복살의 졸깃함이 생물에 비해 더해질 수 있어 식감을 높일 수 있게 되는 것이고, 데친 전복을 약초양념장에 절이는 과정을 거침으로써 절임에 의해 생전복에 함유된 잡미가 제거될 수 있어 향미를 높일 수 있게 되는 것이며, 전복을 1차, 2차에 걸쳐 볶음으로써 조미액과 양념이 전복에 고르게 배일 수 있어 더욱더 향미를 높일 수 있게 되는 것이므로 식감 및 향미 개선을 통해 소비자 선호도를 높일 수 있어 전복의 소비 증대로 이어지는 효과가 있다. The method of manufacturing abalone stir-fried red pepper paste according to the present invention is to increase the texture of the abalone flesh can be added compared to the organism by going through the step of boiled and semi-dried abalone, the process of pickling boiled abalone in medicinal sauce By coarse, the pickles contained in raw abalone can be removed by pickling, which enhances the flavor, and the seasonings and seasonings can be evenly doubled over the abalone by roasting abalone over 1st and 2nd steps. Since it is possible to increase the consumer preference through improving the texture and flavor, there is an effect that leads to increased consumption of abalone.
도 1은 본 발명에 의한 전복 볶음 고추장의 제조방법의 개략적 공정을 보인 공정순서도1 is a process flowchart showing a schematic process of a method of manufacturing fried abalone kochujang according to the present invention
이하, 첨부 도면에 의거하여 본 발명에 대하여 상세히 설명하면 다음과 같다.
Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.
도 1에 도시된 바와 같이 본 발명에 의한 전복 볶음 고추장의 제조방법은, 전복 세척단계(S1)와; 전복 세절단계(S2)와; 전복 데침단계(S3)와; 전복 절임단계(S4)와; 전복 반건조단계(S5)와; 전복 1차볶음단계(S6)와; 전복 2차볶음단계(S7)로 이루어진다.
As shown in FIG. 1, the method for preparing abalone-roasted red pepper paste according to the present invention includes an abalone washing step (S1); Abalone ablation step (S2); Abalone step (S3) and; Abalone pickling step (S4) and; Abalone semi-drying step (S5); Abalone primary roasting step (S6) and; Abalone secondary roasting step (S7) is made.
상기 전복 세척단계(S1)는 껍질과 내장을 제거한 전복을 세척하는 것이다.
The abalone washing step (S1) is to wash the abalone removed shells and intestines.
이와 같은 전복 세척단계(S1)에서 세척수는 10-20℃인 것이 바람직하다.In such an abalone washing step (S1), the washing water is preferably 10-20 ℃.
전복 세척단계(S1)에서 세척수가 10-20℃임으로써 전복 세척 과정에서 전복살이 물러지는 것을 방지할 수 있게 된다.
In the abalone washing step (S1), since the wash water is 10-20 ° C., the abalone meat may be prevented from falling off during the abalone washing process.
그리고 전복 세척단계(S1)에서 전복의 껍질 및 내장과 더불어 전복 이빨이 제거되는 것이 바람직하다.And in the abalone washing step (S1) it is preferable that the abalone teeth together with the shell and gut of the abalone.
전복 세척단계(S1)에서 전복의 껍질 및 내장과 더불어 전복 이빨이 제거됨으로써 전복 섭취 과정에서 전복 이빨로 인해 이물감이 드는 것을 방지할 수 있게 된다.
In the abalone washing step (S1), the abalone teeth together with the shells and intestines of the abalone are removed, thereby preventing the foreign body from being infested with abalone teeth during the abalone intake process.
상기 전복 세절단계(S2)는 전복 세척단계(S1)에 의해 얻어진 세척 전복을 세절하는 것이다.
The abalone cutting step (S2) is to chop the wash abalone obtained by the abalone washing step (S1).
이와 같은 전복 세절단계(S2)에서 전복은 길이 2-3cm, 폭 2-3mm로 절단되는 것이 바람직하다.The abalone in the abalone cutting step (S2) is preferably cut to 2-3cm in length, 2-3mm in width.
전복 세절단계(S2)에서 전복이 길이 2-3cm, 폭 2-3mm로 절단됨으로써 전복 섭취 과정에서 전복이 지나치게 얇거나 두꺼워 식감이 떨어지는 것을 방지할 수 있게 되고, 차후 전복을 절이거나 볶을 때 덩어리 상태의 전복살을 이용하는 것에 비해 양초양념장과 조미액과 양념이 고르게 배일 수 있게 된다.
Abalone is cut into 2-3cm long and 2-3mm wide in the abalone ablation step (S2) to prevent the abalone from being too thin or too thick during abalone ingestion process. Compared to using abalone flesh, the candle sauce, seasoning and seasoning can be doubled.
상기 전복 데침단계(S3)는 전복 세절단계(S2)에 의해 얻어진 세절된 전복살을 데치는 것이다.
The abalone step (S3) is to blanch the abalone abalone meat obtained by the abalone ablation step (S2).
이와 같은 전복 데침단계(S3)에서 세절된 전복은 95-100℃에서 2-3분 데쳐지는 것이 바람직하다.The abalone sliced in the abalone sacheting step (S3) is preferably blanched for 2-3 minutes at 95-100 ° C.
전복 데침단계(S3)에서 세절된 전복이 95-100℃에서 2-3분 데쳐짐으로써 생전복 또는 완전히 익은 전복살에 비해 전복살의 식감을 높일 수 있게 된다.
Abalone sliced in the abalone step (S3) is poached 2-3 minutes at 95-100 ℃ to increase the texture of the abalone meat than live abalone or fully ripe abalone.
상기 전복 절임단계(S4)는 전복 데침단계(S3)에 의해 얻어진 데친 전복살을 약초양념장에 절이는 것이다.
The abalone pickling step (S4) is to marinade the poached abalone meat obtained by the abalone saliva step (S3) in a herbal sauce.
이와 같은 전복 절임단계(S4)에서 약초양념장은 물, 간장, 구기자, 오가피, 복령, 둥글레, 황귀, 황금, 녹차, 감초, 박하, 승마, 차조기, 방풍, 시호의 혼합물로 물 1.8ℓ에 간장 600cc가 혼합된 것이다.In the step of pickling abalone (S4), the herb sauce is a mixture of water, soy sauce, goji berry, ogapi, fukryeong, dongle, oak, golden, green tea, licorice, peppermint, horse riding, perilla, windproof, shiho soy sauce 600cc in 1.8ℓ of water Is mixed.
전복 절임단계(S4)에서 약초양념장은 천연조미료로서 작용하게 될 뿐만 아니라 천연방부제로서 작용하게 되므로 전복에 남아있는 비릿함 등의 잡미를 없애 전복의 향미를 더할 수 있게 될 뿐만 아니라 전복의 변질을 막아 장기 보존이 이루어질 수 있게 된다.
In the stage of abalone pickling (S4), the herbal seasoning not only acts as a natural seasoning, but also acts as a natural preservative, thus eliminating the lingering scents of abalone and adding flavor to the abalone. Preservation can be made.
이때, 전복 절임시간은 60-90분인 것이 바람직하다.At this time, the abalone pickling time is preferably 60-90 minutes.
전복 절임이 60-90분간 이루어짐으로써 전복에 약초양념장이 고르게 배일 수 있게 된다.
The pickled abalone is 60-90 minutes long so that the herbs are evenly spread over the abalone.
한편, 전복 절임단계(S4)에서 구기자, 오가피, 복령, 둥글레, 황귀, 황금, 녹차, 감초, 박하, 승마, 차조기, 방풍, 시호는 건조된 상태에서 분말로 된 것이다.On the other hand, during the abalone pickling step (S4), gojija, Ogapi, Bokryeong, roundle, oak, golden, green tea, licorice, peppermint, horse riding, perilla, windproof, Shiho is a powder in a dried state.
구기자, 오가피, 복령, 둥글레, 황귀, 황금, 녹차, 감초, 박하, 승마, 차조기, 방풍, 시호를 건조하여 분말로 하는 것은 통상의 방법을 따르는 것인바, 상세한 설명은 생략하는 바이다.
Drying the Gojija, Ogapi, Fuling, round, ox, golden, green tea, licorice, peppermint, horse riding, persimmon, windproof, sea lake to follow the conventional method, the detailed description is omitted.
상기 전복 반건조단계(S5)는 전복 절임단계(S4)에 의해 얻어진 절인 전복살을 상온에서 반건조하는 것이다.
The abalone semi-drying step (S5) is to semi-dry the pickled abalone meat obtained by the abalone pickling step (S4) at room temperature.
이와 같은 전복 반건조단계(S5)에서 전복은 수분함량 35-45%로 건조되는 것이 바람직하다.In the abalone semi-drying step (S5), it is preferable that the abalone is dried to a moisture content of 35-45%.
전복 반건조단계(S5)에서 전복이 수분함량 35-45%로 건조됨으로써 전복이 더욱 졸깃해져 식감이 향상될 뿐만 아니라 미생물의 활동을 억제하여 저장성을 높일 수 있게 된다.
In abalone semi-drying step (S5), the abalone is dried to a moisture content of 35-45%, so that the abalone is more swelled to improve the texture and suppress the activity of microorganisms to increase the shelf life.
상기 전복 1차볶음단계(S6)는 전복 반건조단계(S5)에 의해 얻어진 반건조 전복살을 조미액 및 고추장과 함께 볶는 것이다.
The abalone primary roasting step (S6) is to stir the semi-dried abalone flesh obtained by the abalone semi-drying step (S5) with the seasoning liquid and red pepper paste.
이와 같은 전복 1차볶음단계(S6)에서 조미액은 전복 1kg당 2ℓ, 고추장은 전복 1kg당 10kg가 혼합되는 것이 바람직하고, 볶음 시간은 중불에서 15-20분인 것이 바람직하다.
In the first abalone step (S6) abalone seasoning is preferably mixed 2ℓ per 1kg of abalone, 10kg per kg of abalone, the roasting time is preferably 15-20 minutes at medium heat.
전복 1차볶음단계(S6)에서 조미액이 전복 1kg당 2ℓ, 고추장이 전복 1kg당 10kg가 혼합됨으로써 전복 전체가 무른죽 상태의 조미액과 고추장에 완전히 잠긴 채로 혼합이 용이하게 이루어질 수 있게 될 뿐만 아니라 전복 볶음 시간이 약불에서 15-20분임으로써 조미액과 고추장이 타지 않으면서 전복에 고르게 배일 수 있게 된다.
In the first abalone step of abalone (S6), seasoning liquid is mixed with 2ℓ per 1kg of abalone and 10kg per 1kg of red pepper paste. The roasting time is 15-20 minutes on low heat, so the seasoning and red pepper paste are not burned and the abalone is doubled.
이때, 고추장과 조미액 혼합물은 중불에서 30-40분 사전 혼합되는 것이 바람직하다.At this time, the red pepper paste and seasoning mixture is preferably mixed 30-40 minutes at medium heat.
고추장과 조미액 혼합물이 중불에서 30-40분 사전 혼합됨으로써 고추장이 충분히 풀린 상태에서 전복의 혼합이 이루어질 수 있게 된다.
Kochujang and seasoning mixture is pre-mixed for 30-40 minutes on medium heat, so that the mixture of abalone can be made while the kochujang is fully loosened.
한편, 전복 1차볶음단계(S6)에서 조미액은 다시마, 표고버섯, 새우, 양파, 대파, 새앙, 마늘, 고추씨를 물에 넣고 1-2시간 끓인 것이다.On the other hand, seasoning liquid in the abalone step 1 (S6) is kelp, shiitake mushrooms, shrimp, onions, leeks, buds, garlic, pepper seeds and boiled for 1-2 hours.
다시마, 표고버섯, 새우, 양파, 대파, 새앙, 마늘, 고추씨를 조미액 재료로 사용하는 것은 음식 조리 과정에서 일반화되어 있으므로 조미액에 관한 상세한 설명은 생략하는 바이다.The use of kelp, shiitake mushrooms, shrimp, onions, green onions, shrimps, garlic, and pepper seeds as seasoning ingredients is generalized in the food cooking process, and thus, detailed description of seasoning liquids is omitted.
상기 전복 2차볶음단계(S7)는 전복 1차볶음단계(S6)에 의해 얻어진 볶은 전복살에 양념을 넣어 재차 볶는 것이다.
The abalone secondary roasting step (S7) is to put the seasoning on the roasted abalone meat obtained by the abalone primary roasting step (S6) to stir again.
이와 같은 전복 2차볶음단계(S7)에서 양념은 전복 1kg당 물엿 300㎖, 다진마늘 40g, 매실액기스 300㎖의 혼합물로 되는 것이 바람직하고, 볶음시간은 중불에서 15-20분인 것이 바람직하다.
In the second abalone step of the abalone step (S7) seasoning is preferably a mixture of 300 ml syrup per 1 kg abalone, chopped garlic 40g, plum extract 300ml, the roasting time is preferably 15-20 minutes on medium heat.
전복 2차볶음단계(S7)에서 양념이 전복 1kg당 물엿 300㎖, 다진마늘 40g, 매실액기스 300㎖의 혼합물로 됨으로써 전복의 향미를 높일 수 있게 되고, 볶음시간이 중불에서 15-20분임으로써 양념이 타지 않으면서 전복에 고르게 배일 수 있게 된다.
In the second abalone step of abalone (S7), the seasoning is a mixture of 300 ml syrup per 1 kg abalone, chopped garlic 40 g, 300 ml of plum extract can enhance the flavor of the abalone, seasoning by 15-20 minutes at medium heat You will be able to double the abalone without burning.
한편, 전복 2차볶음단계(S7)에서는 참깨, 들깨, 후추, 참기름, 잣가루가 선택적으로 첨가되어도 무방하다.On the other hand, sesame, perilla, pepper, sesame oil, pine powder may be selectively added in the second abalone step (S7).
전복 2차볶음단계(S7)에서 참깨, 들깨, 후추, 참기름, 잣가루가 선택적으로 첨가됨으로써 소비자 개인별 기호를 반영할 수 있게 된다.
Sesame, perilla, pepper, sesame oil, and pine powder are selectively added in the second abalone step (S7) abalone to reflect the individual preferences of the consumer.
<실시예><Examples>
1. 수산시장에서 구입한 3년산 양식 전복으로부터 껍질과 내장과 이빨을 제거한 이후 17℃의 수돗물로 전복살을 세척하였다.1. The abalone meat was washed with tap water at 17 ℃ after removing the shell, gut and teeth from the three-year-old abalone purchased from the fish market.
2. 세척된 전복살을 세절기에 투입하여 길이 2cm, 폭 2mm로 세절하였다.2. The washed abalone meat was put into a thinner and cut into 2cm long and 2mm wide.
3. 세절된 전복살을 끓는 물에 넣어 2분간 데쳤다.3. Boil the minced abalone in boiling water and boil for 2 minutes.
4. 데쳐진 전복살 500g을 물 0.9ℓ, 간장 300cc에 약초분말이 혼합된 약초양념장에 넣어 60분간 절였다.4. 500 g of boiled abalone meat was put in a medicinal herb sauce containing 0.9 l of water and 300 cc of soy sauce.
5. 절임된 전복살을 상온에 48시간 두고 말려 수분함량 37%로 반건조하였다.5. The pickled abalone was dried for 48 hours at room temperature and semi-dried to 37% moisture content.
6. 3ℓ의 물에 다시마 50g, 표고버섯 50g, 새우 30g, 양파 300g, 대파 200g, 새앙 30g, 마늘 50g, 고추씨 20g를 넣고 2시간 끓인 후 일부를 덜어 취한 조미액 1ℓ에 마트에서 구입한 일반 찹쌀 고추장 5kg을 넣고 중불에서 30분 고르게 혼합한 이후 절임된 전복살을 넣고 약불에서 15분 볶았다.6. Add 50g of seaweed, 50g of shiitake mushroom, 30g of shrimp, 300g of onion, 300g of leek, 30g of bud, 30g of garlic, 50g of garlic seeds, 20g of boiled seeds, and boil for 2 hours. Add 5kg and mix evenly on medium heat for 30 minutes, then add pickled abalone meat and fry for 15 minutes on low heat.
7. 볶은 전복에 물엿 150㎖, 다진마늘 20g, 매실액기스 150㎖가 혼합되어 이루어진 양념을 넣은 이후 중불에서 15분 볶았다.
7. Roasted abalone, 150 ml of starch syrup, chopped garlic 20 g, 150 ml of plum extract mixed with seasoning, and then roasted for 15 minutes on medium heat.
<비교예1>≪ Comparative Example 1 &
1. 마트에서 구입한 건표고버섯을 40℃의 물에서 1시간 불렸다.1. Dried shiitake mushrooms purchased at a grocery store were soaked in water at 40 ° C. for 1 hour.
2. 불린 표고버섯을 길이 2cm, 폭 2mm로 세절하였다.2. Cut soaked shiitake mushrooms into 2cm long and 2mm wide.
3. 3ℓ의 물에 다시마 50g, 새우 30g, 양파 300g, 대파 200g, 새앙 30g, 마늘 50g, 고추씨 20g를 넣고 2시간 끓인 후 일부를 덜어 취한 조미액 1ℓ에 마트에서 구입한 일반 찹쌀 고추장 5kg을 넣고 중불에서 30분 고르게 혼합한 이후 세절된 표고버섯 500g을 넣고 약불에서 15분 볶았다.3. Add 50g of kelp, 30g of shrimp, 300g of onions, 200g of green onion, 200g of bud, 30g of garlic, 50g of garlic, 20g of pepper seeds, and boil for 2 hours. After mixing evenly for 30 minutes, put 500g of shredded shiitake mushrooms and fry for 15 minutes on low heat.
4. 볶은 표고버섯에 물엿 150㎖, 다진마늘 20g, 매실액기스 150㎖가 혼합되어 이루어진 양념을 넣은 이후 중불에서 15분 볶았다.
4. Put roasted shiitake mushroom seasoned with 150ml syrup, chopped garlic 20g, and plum extract 150ml and fry for 15 minutes on medium heat.
<비교예2>≪ Comparative Example 2 &
1. 마트에서 구입한 한우 등심 다짐육을 약불에서 5분간 볶았다.1. Korean beef sirloin minced meat purchased at the mart was fried for 5 minutes on low heat.
2. 3ℓ의 물에 다시마 50g, 표고버섯 50g, 새우 30g, 양파 300g, 대파 200g, 새앙 30g, 마늘 50g, 고추씨 20g를 넣고 2시간 끓인 후 일부를 덜어 취한 조미액 1ℓ에 마트에서 구입한 일반 찹쌀 고추장 5kg을 넣고 중불에서 30분 고르게 혼합한 이후 볶은 다짐육 500g을 넣고 약불에서 15분 볶았다.2. Add 50g of kelp, 50g of shiitake, 30g of shrimp, 300g of onion, 300g of leek, 30g of bud, 30g of garlic, 50g of garlic, 20g of red pepper seeds, boil for 2 hours, and take some of it. Add 5kg and mix evenly on medium heat for 30 minutes, then add 500g of roasted minced meat and fry for 15 minutes on low heat.
3. 볶은 다짐육에 물엿 150㎖, 다진마늘 20g, 매실액기스 150㎖가 혼합되어 이루어진 양념을 넣은 이후 중불에서 15분 볶았다.
3. Put roasted minced meat syrup 150ml, minced garlic 20g, plum extract 150ml mixed with seasoning and roasted for 15 minutes at medium heat.
<실험><Experiment>
본 발명의 실시예와 비교예1,2를 두고 관능검사요원(성인 남성10명, 성인 여성 10명)으로 하여금 9점 척도법으로 관능검사를 실시하였다.
Sensory test personnel (10 adult males, 10 adult females) were subjected to sensory tests using a nine-point scale method with Examples 1 and 2 of the present invention.
관능검사 측정 결과는 아래의 표와 같다.
Sensory test measurement results are shown in the table below.
상기의 관능검사 측정 결과표를 통해 본 발명 실시예(전복 볶음 고추장)가 비교예1(표고버섯 볶음 고추장)과 비교예2(쇠고기 볶음 고추장)에 비해 색을 제외한 전체 항목에서 높게 평가되고 있음을 확인할 수 있었다.
Through the sensory test measurement result table above, the present invention Example (abalone roasted red pepper paste) is confirmed in all the items except color compared to Comparative Example 1 (Shiitake fried red pepper paste) and Comparative Example 2 (beef fried red pepper paste). Could.
상기에서와 같이 본 발명의 실시예가 관능검사를 통해 비교예1,2에 비해 높이 평가될 수 있었던 것은 전복이 표고버섯이나 쇠고기에 비할 수 없는 특유의 식감과 향을 갖기 때문일 뿐만 아니라 전복 데침단계(S3)와, 전복 절임단계(S4)와, 전복 반건조단계(S5)에 의해 전복의 식감 및 향미 개선이 이루어졌기 때문이라 할 수 있다.
As described above, the embodiment of the present invention was able to be highly evaluated in comparison with Comparative Examples 1 and 2 through the sensory test, not only because the abalone has a unique texture and aroma that cannot be compared to shiitake mushrooms or beef, but also the abalone stepping step ( S3), the abalone pickling step (S4) and the abalone semi-drying step (S5) can be said that the texture and flavor of the abalone was improved.
따라서 본 발명에 의한 전복 볶음 고추장의 제조방법에 의하면 전복 특유의 식감과 향미가 부각되는 전복 볶음 고추장을 제조할 수 있게 되므로 소비자 선호도를 높일 수 있어 전복의 소비를 증대시킬 수 있게 된다.
Therefore, according to the manufacturing method of the abalone stir-fried red pepper paste according to the present invention it is possible to manufacture the abalone stir-fried red pepper paste that highlights the unique texture and flavor of the abalone, it is possible to increase the consumer preference can increase the consumption of abalone.
이상에서 설명한 바와 같은 본 발명은 상기한 실시예에 한정되지 아니하므로 청구범위에서 청구하는 본 발명의 요지를 벗어나지 않는 범위 안에서 변경 가능한 것이며, 그와 같은 변경은 기재된 청구범위 내에 있게 된다.While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments.
S1 : 전복 세척단계
S2 : 전복 세절단계
S3 : 전복 데침단계
S4 : 전복 절임단계
S5 : 전복 반건조단계
S6 : 전복 1차볶음단계
S7 : 전복 2차볶음단계S1: Abalone washing step
S2: abalone trimming stage
S3: Abalone stage
S4: Pickled abalone stage
S5: Abalone semi-drying step
S6: First abalone step of abalone
S7: Second abalone step of abalone
Claims (6)
상기 전복 반건조단계(S5)에 의해 얻어진 반건조 전복살을 다시마, 표고버섯, 새우, 양파, 대파, 새앙, 마늘, 고추씨를 물에 넣고 1-2시간 끓인 조미액 및 고추장과 함께 볶는 전복 1차볶음단계(S6)와;
상기 전복 1차볶음단계(S6)에 의해 얻어진 볶은 전복살에 양념을 넣어 재차 볶는 전복 2차볶음단계(S7);로 이루어지는 것을 특징으로 하는 전복 볶음 고추장의 제조방법.
Abalone washing step (S1) for washing the abalone removed shells and guts; Abalone washing step (S2) for cutting the abalone wash abalone obtained by the abalone washing step (S1) to 2-3cm in length, 2-3mm in width; Abalone is abalone in the abalone chopped abalone meat obtained by the abalone chopped step (S2) 2-3 minutes at 95-100 ℃; Pickled abalone meat obtained by the abalone step (S3) is pickled in water, soy sauce, wolfberry, oogapi, bokyeong, roundle, oak, golden, green tea, licorice, peppermint, horse riding, perilla, windproof, shiho marinade Abalone pickling step (S4); To prepare abalone kochujang by performing the abalone semi-drying step (S5) of drying the pickled abalone meat obtained by the abalone pickling step (S4) at room temperature to a moisture content of 35-45%,
Semi-dried abalone flesh obtained by the abalone semi-dried step (S5) kelp, shiitake mushroom, shrimp, onions, green onions, buds, garlic, red pepper seeds in water and boiled with seasoning liquid and red pepper paste boiled for 1-2 hours Roasting step (S6) and;
The abalone stir-fried red pepper paste, characterized in that consisting of the second abalone step (S7) to fry the seasoning in the roasted abalone meat obtained by the first abalone step (S6).
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KR101660114B1 (en) * | 2014-08-28 | 2016-09-26 | 이영환 | Functional korean hot pepper paste containing dendropanax morbiferus powder and marsh clam, and manufacturing method thereof |
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