KR102208800B1 - Making method of sliced boiled octopus and sliced boiled octopus made thereby - Google Patents
Making method of sliced boiled octopus and sliced boiled octopus made thereby Download PDFInfo
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
- A22C25/20—Shredding; Cutting into cubes; Flaking
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
- A22C25/02—Washing or descaling fish
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
- A22C25/14—Beheading, eviscerating, or cleaning 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- 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
- 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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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
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- 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
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- 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
- A23V2200/00—Function of food ingredients
- A23V2200/14—Mouthfeel improving agent
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- 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
- A23V2200/00—Function of food ingredients
- A23V2200/15—Flavour affecting agent
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- 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
- A23V2200/00—Function of food ingredients
- A23V2200/16—Taste affecting agent
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- 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
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Abstract
Description
본 발명은 자숙 문어 슬라이스를 제조하는 방법에 관한 것으로서, 자숙 단계에서 문어 내부 중심온도를 고려하고 유자 청주를 사용함으로써 자숙 문어 특유의 색깔이 선명하게 드러나고 외관이 잘 보존됨과 동시에 자숙 문어의 맛과 질감이 잘 발현되도록 하는 자숙 문어 제조방법에 관한 것이다.The present invention relates to a method of manufacturing a self-cooked octopus slice, in which the internal central temperature of the octopus is considered in the self-cooking stage and the unique color of the self-cooked octopus is clearly revealed and the appearance is well preserved by using citron wine. It relates to a method of making self-cooked octopus that makes it well expressed.
문어는 지역에 따라 대문어, 대팔초어, 물낙지 등으로 불린다. 문어는 중세 국어에서 ‘?蓚障?라고 불렀다. 한자 표기 文魚는 ‘?蓚障?를 한자로 빌려적은 취음이고, 한문으로는 팔초어(八梢魚)로 불렸다. 문어과에 속하는 다른 종들에는 참문어, 주꾸미, 낙지 등이 있다. 한반도의 연안에는 약 50여 종의 문어과 생물이 서식하고 있다.The octopus is called the large octopus, the large octopus, and the mul octopus depending on the region. Octopus was called'?蓚障?' in medieval Korean. The Chinese character 文魚 is a Chinese character that borrows ‘?蓚障?’, and it is called eightcho words (八梢魚) in Chinese. Other species belonging to the octopus family include true octopus, jukkumi, and octopus. About 50 species of octopuses live on the coast of the Korean Peninsula.
문어는 다리길이 4.3 미터 몸무게 15Kg까지 자라며 수명은 대략 3~5년이다. 봄에서 여름에 걸쳐 수심 40~60 미터 해저에 10만개 이상의 알을 낳으며 산란을 마친 암컷은 6개월여 알을 지키다 죽는다. 살아나는 알은 불과 몇개 밖에 되지 않는다. 오징어와 마찬가지로 짝짓기를 한 후에 수명을 다한다. 중국 동해안, 한국, 일본, 캐나다와 미국의 서해안 등 북태평양 연안에서 서식한다. The octopus grows up to 4.3 meters long and weighs 15 kg and has a lifespan of about 3 to 5 years. From spring to summer, the female lays more than 100,000 eggs on the seabed at a depth of 40-60 meters and dies while keeping the eggs for 6 months. There are only a few eggs that survive. Like squid, they end their life after mating. It inhabits the east coast of China, Korea, Japan, the west coast of Canada and the United States, and the North Pacific coast.
문어는 먹물 주머니가 있어 위협을 느끼면 먹물을 뿜고 달아난다. 또한 문어의 피부는 주위 환경에 따라 색상을 바꿀 수 있어 이를 이용해 자신을 보호한다. Octopuses have ink sacs, so when threatened, they breathe ink and run away. In addition, the octopus's skin can change its color according to the surrounding environment, so it uses it to protect itself.
우리나라에서 잡히는 문어(Enteroctopus dofleini)는 커다란 문어와 비교적 작은 참 문어(Octopus vulgaris)가 있다. 문어는 성체는 50kg까지 자라며 동해에서 잡히고 색이 붉어 피문어, 백문어, 물문어, 뻘문어등으로 불린다. 참문어는 주로 남해에서 잡히고 얕은 바다 돌틈에 살아서 돌문어라고 불리기도 하고 대문어보다 작아서 왜 문어라고 불리기도 한다.The octopus (Enteroctopus dofleini) caught in Korea includes a large octopus and a relatively small true octopus (Octopus vulgaris). The adult octopus grows up to 50kg, is caught in the East Sea, and its color is red, so it is called a blood octopus, a white octopus, a water octopus, and a black octopus. True octopus is mainly caught in the southern seas and lives in the cracks of shallow seas, so it is sometimes called a stone octopus.
문어는 타우린이 풍부해, 혈액 내 콜레스테롤을 낮춰주고 피를 맑게 해 혈관에 탄력을 준다. 간의 해독작용을 도와주어 피로 해소에 좋으며, 심장병과 당뇨 등을 예방해준다. 타우린은 망막의 기능을 도와주어, 눈 건강에 좋으며, 단백질이 풍부해 다이어트 식품으로 좋다.Octopus is rich in taurine, which lowers cholesterol in the blood and clears the blood, giving blood vessels elasticity. It helps detoxify the liver, which is good for relieving fatigue, and prevents heart disease and diabetes. Taurine helps the retina function, is good for eye health, and is rich in protein, making it a good diet food.
한편, 유자는 감귤과 식물(과일)의 일종으로, 빛깔은 밝은 노란색이고 껍질이 울퉁불퉁하다. 향기가 좋으며, 딱딱한 모과와 달리 과육이 부드러운 편. 원산지는 중국 양쯔강 상류인데 한국에는 장보고가 신라 문성왕 시대인 840년경에 들여와서 심었다고 하며 청유자, 황유자, 실유자등의 종류로 나뉜다.On the other hand, Yuzu is a kind of citrus fruit (fruit), and its color is bright yellow and its skin is uneven. The scent is good, and the flesh is soft, unlike hard quinces. Its origin is in the upper reaches of the Yangtze River in China, and it is said that Jangbogo was imported and planted in Korea around 840, during the reign of King Munseong in Silla, and it is divided into types such as solicitors, wolves, and benefactors.
주요 성분으로 비타민C가 레몬보다 3배나 많이 들어 있어 기관지 질환, 천식, 감기와 피부미용에 좋고, 노화와 피로를 방지하는 구연산이 많이 들어 있다. 그밖에 비타민B, 당질, 단백질 등이 다른 감귤류 과일보다 많고 모세혈관을 보호하는 헤스페리딘이 들어 있어 뇌혈관 장애와 중풍을 막아 준다. 또 배농 및 배설작용을 해서 몸 안에 쌓여 있는 노폐물을 밖으로 내보낸다.The main ingredient contains three times more vitamin C than lemon, which is good for bronchial disease, asthma, cold and skin care, and contains a lot of citric acid to prevent aging and fatigue. In addition, it contains more vitamin B, sugar, and protein than other citrus fruits and contains hesperidin, which protects capillaries, preventing cerebrovascular disorders and stroke. In addition, by draining and excreting, the waste accumulated in the body is sent out.
이밖에도 유자에는 좋은 효능이 많다. 유자의 헤스페레딘은 모세혈관을 보호하여 뇌혈관 및 중풍에 도움 되고, 칼슘도 풍부하다.In addition, citron has many good effects. Hesperedin in citron protects capillaries, helps in cerebrovascular and stroke, and is rich in calcium.
자숙 문어와 관련한 선행기술을 살펴보면, 등록특허 제10-1882143호(발명의 명칭:문어 전처리 및 가공 방법)는 밀가루를 투입한 교반 단계를 통하여 전처리가 수행되도록 구성함으로써, 문어에 묻어 있는 이물질, 불순물 및 점액질의 제거 효율을 향상시킬 수 있도록 하는 문어 전처리 및 가공 방법을 개시하고 있으며, 등록특허 제10-1378091호(발명의 명칭: 천일염과 감식초를 이용한 문어의 자숙방법 및 이 방법에 의해 자숙된 문어)는 천일염과 감식초를 이용하여 문어를 자숙함으로써, 취식자의 나트륨 섭취량을 감소시키고 미네랄의 섭취량을 향상시키며, 또한 자숙 문어의 보존력을 향상시키고 문어 특유의 비린 맛을 제거하는 방법에 대하여 개시하고 있다. Looking at the prior art related to self-cooked octopus, Patent No. 10-1882143 (name of the invention: octopus pre-treatment and processing method) is configured to perform pretreatment through a stirring step in which flour is added, so that foreign matter and impurities embedded in the octopus And it discloses an octopus pretreatment and processing method that can improve the removal efficiency of mucus, and discloses a method for pretreatment and processing of octopus, and Patent No. 10-1378091 (Name of the invention: a self-cooking method of octopus using sea salt and persimmon vinegar, and an octopus boiled by this method. ) Discloses a method of self-cooking octopus using sea salt and persimmon vinegar, thereby reducing sodium intake of eaters and improving mineral intake, and also improving the preservation power of boiled octopus and removing the fishy taste peculiar to octopus.
그러나, 선행발명들이 이물질 제거나 나트륨 함량 감소 등의 문제점 해결방안을 개시하고 있지만, 자숙 문어제조방벙에 있어서 보다 중요한 문제 즉, 자숙 단계에서 문어 특유의 색깔이 선명하게 드러나고 외관이 잘 보존됨과 동시에 자숙 문어의 맛과 질감이 잘 발현되도록 하는 자숙 공정에 대하여는 미비한 점이 있다.However, although prior inventions have disclosed solutions to problems such as removing foreign substances or reducing sodium content, a more important problem in the production of self-sufficient octopus, that is, the color of the octopus is clearly revealed in the self-cooking stage, and the appearance is well preserved and at the same time self-cooking. There are some inadequacies in the self-cooking process that allows the taste and texture of octopus to be well expressed.
본 발명은 상기와 같은 종래의 문제점을 해소하고자 발명된 것으로 다음과 같은 목적을 가진다.The present invention is invented to solve the conventional problems as described above and has the following objects.
본 발명은 자숙 단계에서 문어 내부 중심온도를 고려함으로써 자숙 문어 특유의 색깔이 선명하게 드러나고 외관이 잘 보존됨과 동시에 자숙 문어의 맛과 질감이 잘 발현되도록 하는 자숙 문어 제조방법을 제공하는 것을 목적으로 한다.An object of the present invention is to provide a method for manufacturing a self-cooked octopus in which the color of the self-cooked octopus is clearly revealed and the appearance is well preserved, while the taste and texture of the self-cooked octopus are well expressed by considering the internal central temperature of the octopus in the self-cooking stage. .
본 발명은 또한 문어를 자숙함에 있어 유자청주를 사용함으로써, 자숙 문어의 보존력을 향상시키고 문어 특유의 비린 맛을 제거할 뿐만 아니라, 문어 특유의 부드럽고 담백한 맛과 향을 향상시킬 수 있도록 하는, 자숙된 문어를 제공하는 것을 목적으로 한다.The present invention also improves the preservation power of the self-cooked octopus and removes the fishy taste peculiar to the octopus by using yuzu cheongju in the self-cooking of the octopus, as well as improving the soft and light taste and aroma of the octopus. It aims to provide octopus.
상기와 같은 목적을 달성하기 위한 본 발명은 다음과 같은 해결 수단에 의하여 구현된다.The present invention for achieving the above object is implemented by the following solutions.
본 발명인 자숙 문어 슬라이스를 제조하는 방법은 해동된 냉동 문어에서 내장과 비가식 부위를 제거하고 세척하는 단계(S1); 온도가 100℃인 자숙 용수 100중량부 기준으로 유자 청주술 1.5 중량부를 첨가하는 단계(S2); 상기 S2 단계의 자숙용수에 상기 S1단계를 거친 해동 문어를 넣고 상기 자숙 용수의 온도가 15분간 100℃가 유지되도록 하여 자숙하는 단계(S3); 상기 자숙한 문어를 19 ~ 21℃ 냉각수에서 7 ~ 13분간 냉각하는 단계(S4); 상기 냉각된 자숙 문어를 탈수하고 얇게 썰어 슬라이스하는 단계(S5); 및 상기 슬라이스된 자숙 문어를 용기에 담고, 진공포장하여 급속냉동하는 단계(S6)를 포함하는 것을 특징으로 한다.The method of manufacturing a self-cooked octopus slice according to the present invention comprises the steps of removing and washing the intestines and non-edible parts from the thawed frozen octopus (S1); Adding 1.5 parts by weight of citron wine wine based on 100 parts by weight of self-cooking water having a temperature of 100°C (S2); Putting the defrosted octopus passed through the step S1 into the self-cooking water of the step S2 and self-boiled by maintaining the temperature of the self-cooking water at 100°C for 15 minutes (S3); Cooling the boiled octopus in cooling water at 19 to 21° C. for 7 to 13 minutes (S4); Dehydrating the cooled boiled octopus, slicing it into thin slices (S5); And containing the sliced self-cooked octopus in a container, characterized in that it comprises a step (S6) of rapid freezing by vacuum packaging.
또한, 본 발명에서 사용되는 유자 청주술을 제조하는 방법은 세절된 유차 30중량부, 설탕 20중량부, 세절된 생강 3중량부, 청주 47중량부를 웅기그릇에 넣는 단계(S1'); 상기 S1'단계의 옹기그릇의 내용물을 5∼7℃에서 12개월 숙성시키는 단계(S2'); 상기 S2'단계를 거쳐 숙성된 옹기그릇의 내용물을 여과하여 술을 추출하는 단계(S4'); 상기 S4'단계의 술을 다시 옹기그릇에 담아 봉인한 다음에 그늘에 4개월간 보관하는 단계(S5'); 및 상기 S5'단계를 거친 술을 여과하는 단계(S6')를 포함하는 것을 특징으로 한다.In addition, the method of manufacturing the citron cheongjusul used in the present invention comprises the steps of putting 30 parts by weight of chopped oil tea, 20 parts by weight of sugar, 3 parts by weight of chopped ginger, and 47 parts by weight of cheongju into a bowl (S1'); Aging the contents of the pottery bowl of step S1' at 5-7°C for 12 months (S2'); Extracting alcohol by filtering the contents of the pottery bowl aged through the step S2' (S4'); Putting the sake of the step S4' again in an earthenware bowl, sealing it, and then storing it in the shade for 4 months (S5'); And filtering the liquor passed through the step S5' (S6').
본 발명은 앞서 본 구성에 의하여 다음과 같은 효과를 가진다.The present invention has the following effects by the above configuration.
본 발명은 자숙 문어 특유의 색깔이 선명하게 드러나고 외관이 잘 보존됨과 동시에 자숙 문어의 맛과 질감이 잘 발현되도록 하는 자숙 문어 제조방법을 제공하는 효과가 있다.The present invention has the effect of providing a method for manufacturing a self-cooked octopus in which the color of the self-cooked octopus is clearly revealed, the appearance is well preserved, and the taste and texture of the self-cooked octopus are well expressed.
본 발명은 자숙 문어의 보존력을 향상시키고 문어 특유의 비린 맛을 제거하여, 문어 특유의 부드럽고 담백한 맛과 향을 발현시키는, 자숙된 문어를 제공하는 효과가 있다.The present invention has the effect of providing a self-cooked octopus that improves the preservation power of a self-cooked octopus and removes the fishy taste peculiar to an octopus, thereby expressing a soft and light taste and aroma unique to the octopus.
도 1은 본 발명에 따른 문어의 세척과정이다.
도 2는 유자 청주술이 첨가된 자숙용수에서의 자숙과정이다.
도 3은 본 발명에 따른 자숙문어의 냉각과정이다.
도 4는 본 발명에 따른 자숙 문어 슬라이스이다.
도 5는 본 발명의 제품화를 위해 금속검출 공정이다.
도 6은 본 발명에 따른 자숙문어 진공포장 공정이다.1 is a washing process of an octopus according to the present invention.
Figure 2 is a self-cooking process in the self-sufficient water to which citron cheongjusul is added.
3 is a cooling process of the boiled octopus according to the present invention.
Figure 4 is a self-cooked octopus slice according to the present invention.
5 is a metal detection process for commercialization of the present invention.
6 is a vacuum packaging process for self-cooked octopus according to the present invention.
출원인은 이하에서 앞서 본 과제의 해결수단을 상세하게 설명한다. 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 공지기술에 대한 상세한 내용은 생략한다.The applicant will be described in detail the solution means of the present subject beforehand below. Details of known techniques that are determined to unnecessarily obscure the subject matter of the present invention will be omitted.
본 발명인 자숙 문어 슬라이스를 제조하는 방법은 해동된 냉동 문어에서 내장과 비가식 부위를 제거하고 세척하는 단계(S1); 온도가 100℃인 자숙 용수 100중량부 기준으로 유자 청주술 1.5 중량부를 첨가하는 단계(S2); 상기 S2 단계의 자숙용수에 상기 S1단계를 거친 해동 문어를 넣고 상기 자숙 용수의 온도가 15분간 100℃가 유지되도록 하여 자숙하는 단계(S3); 상기 자숙한 문어를 19 ~ 21℃ 냉각수에서 7 ~ 13분간 냉각하는 단계(S4); 상기 냉각된 자숙 문어를 탈수하고 얇게 썰어 슬라이스하는 단계(S5); 및 상기 슬라이스된 자숙 문어를 용기에 담고, 진공포장하여 급속냉동하는 단계(S6)를 포함하는 것을 특징으로 한다.The method of manufacturing a self-cooked octopus slice according to the present invention comprises the steps of removing and washing the intestines and non-edible parts from the thawed frozen octopus (S1); Adding 1.5 parts by weight of citron wine wine based on 100 parts by weight of self-cooking water having a temperature of 100°C (S2); Putting the defrosted octopus passed through the step S1 into the self-cooking water of the step S2 and self-boiled by maintaining the temperature of the self-cooking water at 100°C for 15 minutes (S3); Cooling the boiled octopus in cooling water at 19 to 21° C. for 7 to 13 minutes (S4); Dehydrating the cooled boiled octopus, slicing it into thin slices (S5); And containing the sliced self-cooked octopus in a container, characterized in that it comprises a step (S6) of rapid freezing by vacuum packaging.
<비가식 부위를 제거하고 세척하는 단계(S1)><Step of removing and washing non-edible areas (S1)>
원재료인 냉동문어를 물에 담궈 해동할 때는 수온 20℃에서 2시간 이내로 해동한다. 해동된 문어는 칼을 이용하여 내장 및 비가식 부위를 제거하여 전처리 한다. 그리고, 전처리된 문어는 흐르는 물(ex.수도수)에서 8 ~ 12분정도 2∼3회 깨끗히 세척하여 모래 등 이물질을 제거한다.When defrosting the raw material frozen octopus in water, defrost it within 2 hours at a water temperature of 20℃. The defrosted octopus is pretreated by removing the intestines and non-edible parts with a knife. In addition, the pretreated octopus is washed 2 to 3 times in running water (ex. tap water) for 8 to 12 minutes to remove foreign substances such as sand.
<유자 청주를 준비하고, 자숙 용수에 유자청주를 첨가하는 단계(S2)><Step of preparing citron cheongju and adding citron cheongju to self-cooking water (S2)>
유자를 깨끗이 세척하고 말린 다음 유자씨를 제거한 후에, 유자를 적당한 크기로 세절하고, 생강 또한 깨끗이 세척하여 건조 후 세절한다. 배합물 함량은 세절된 유차: 30중량%, 설탕: 20중량%, 세절생강: 3중량%, 청주(정종)술: 47중량%가 되도록 한다. 구체적으로 살펴보면, 옹기그릇에 유자를 먼저 넣고 다음 설탕을 넣고 다시 유자를 넣고 설탕을 넣어서 마지막에 생강과 청주를 담아서 5∼7℃ 저온에서 숙성시킨다. 12개월 뒤에 숙성된 옹기그릇을 개봉하여 유자와 생강의 고형분은 건져내고, 술만 필터한다. 이후 옹기그릇에 청주 술만 담아 봉인한 다음에 그늘에 보관하여 4개월 뒤에 재차 필터로 술을 여과하여 유자 청주술을 제조한다. 이때 유자 청주 술은 pH 4.0~4.5으로 제조한다. After washing and drying the yuzu clean and removing the yuzu seeds, shred the yuzu into appropriate sizes, and also clean the ginger, dry, and then shred it. The content of the blend is so that the shredded milk tea: 30% by weight, sugar: 20% by weight, shredded ginger: 3% by weight, sake (jeongjong) liquor: 47% by weight. Specifically, put yuzu in an pottery bowl first, then sugar, then yuzu again, add sugar, and finally add ginger and sake and ripen at a low temperature of 5-7℃. After 12 months, the aged pottery is opened, the solids of yuzu and ginger are removed, and only alcohol is filtered. After that, only the sake is put in an pottery bowl and sealed, and then stored in the shade. Four months later, the sake is filtered again with a filter to make yuzu sake. At this time, citron sake is prepared with a pH of 4.0 to 4.5.
문어의 질감을 살리고, 바다의 어취냄새를 제거하는 한편, 식중독균, 대장균 및 해양성 세균을 사멸시키며, 자숙공정을 개선하기 위하여 자숙용기(이중솥)의 자숙용수 온도가 100℃에 도달하는 시점에 자숙 용수 100중량부 기준으로 위에서 제조된 유자 청주 술 1.5중량부를 첨가한 다음 자숙 용수를 잘 교반한다.In order to save the texture of the octopus, remove the odor of the sea, kill food poisoning bacteria, E. coli, and marine bacteria, and to improve the self-cooking process, self-cooking at the point when the water temperature of the self-cooking container (double pot) reaches 100℃ Based on 100 parts by weight of water, 1.5 parts by weight of the citron sake prepared above is added, and then the boiling water is well stirred.
<자숙하는 단계(S3)><Step to self-sufficiency (S3)>
세척된 문어를 스팀용 자숙용기에 넣으면 자숙용수 온도가 떨어지므로 다시 온도가 100℃ 도달하는 시점부터 15분간 자숙을 한다. 자숙솥 온도는 탐침기에 표시되는 온도를 확인하거나, 온도계를 이용하여 직접 온도를 확인하고, 자숙시간은 타이머를 이용한다. If the washed octopus is put into a steam-cooking container, the temperature of the water for boiling is lowered, so after the temperature reaches 100℃, it is boiled for 15 minutes. For the temperature of the self-cooking pot, check the temperature displayed on the probe, or check the temperature directly using a thermometer, and use a timer for the self-cooking time.
자숙 직후의 문어 내부의 중심 온도는 85℃ 되어야 한다. 85℃이면, 자숙 문어의 외관은 고유의 연한 갈색, 또는 진한 갈색을 따고, 질감이 부드럽고 아삭하며, 문어 고유의 풍부한 맛이 난다. 반면에, 85℃ 미만이거나 초과하면 자숙 문어의 외관은 황갈색 또는 흑색을 띠고 표면에 오일이 발생하고, 질감은 끈적해지거나 딱딱해 질겨진다. 그리고, 맛은 쓴맛이 지나치게 강해지거나 적어진다.The central temperature inside the octopus immediately after boiling should be 85℃. At 85°C, the appearance of boiled octopus has its own light brown or dark brown color, and its texture is soft and crispy, and it has a rich taste unique to octopus. On the other hand, if it is less than or exceeds 85°C, the appearance of the boiled octopus is yellowish brown or black, and oil is generated on the surface, and the texture becomes sticky or hard. And, the taste becomes too strong or less bitter.
<냉각하는 단계(S4)><Step of cooling (S4)>
문어 자숙 후 자숙공정에서 세균에 오염되지 않도록 19 ~ 21℃ 냉각수 100중량부에 사과식초를 0.5중량부 첨가하고, 여기에 자숙문어를 넣고 7 ~ 13분간 냉각한다.After the octopus is boiled, 0.5 parts by weight of apple cider vinegar is added to 100 parts by weight of cooling water at 19 to 21° C. so as not to be contaminated with bacteria in the self-cooking process, and then the boiled octopus is added and cooled for 7 to 13 minutes.
<슬라이스하는 단계(S5)><Step of slicing (S5)>
냉각후에는 물기를 제거하는데, 바람직하게는 스테인레스 체반에 자연수절로 12 ~ 18분간 한다. 수절시 세균에 오염되는 것을 방지하기 위하여 체반에 덥개를 사용한다. 탈수된 자숙 문어를 얇게 썬다(슬라이스한다). 구체적으로는,자숙문어를 5∼7cm 규격으로 슬라이스(세절)하여 제품 용량에 맞도록 계량하여 용기에 담는다.After cooling, the water is removed, preferably, for 12 to 18 minutes with natural water on a stainless steel sieve. In order to prevent contamination by bacteria during watering, a cover is used on the sieve. Slice (slice) the dehydrated boiled octopus. Specifically, boiled octopus is sliced (sliced) into 5 to 7 cm size, weighed to fit the product volume, and placed in a container.
<진공포장하여 급속냉동하는 단계(S6)><Step of rapid freezing by vacuum packaging (S6)>
용기에 담은 제품은 금속검출기를 통과시켜 금속물질이 혼입되었는지를 확인하고, 내포장재에 담고 진공포장 기계를 이용하여 진공도 25cm/Hg 진공 포장한다. 이후에, 외포장된 제품은 동결온도를 -35℃ 이하에 4시간 이상 동결한다. 동결후 제품의 품온은 -18℃ 이하로 유지한다.The product in the container is passed through a metal detector to check whether a metal substance is mixed, and then placed in the inner packaging material and vacuum-packed with a vacuum of 25cm/Hg using a vacuum packaging machine. After that, the outer packaged product is frozen at a freezing temperature of -35℃ or less for 4 hours or more. After freezing, keep the product's temperature below -18℃.
아래에서는 본 발명을 구체적인 실시예를 통하여 상세하게 설명한다. 다음의 실시예는 본 발명을 좀 더 상세히 설명하는 것이지만, 본 발명의 범위를 한정하는 것은 아니다.Hereinafter, the present invention will be described in detail through specific examples. The following examples illustrate the present invention in more detail, but do not limit the scope of the present invention.
<유자 청주의 제조><Manufacture of citron sake>
해풍에 잘 익은 거제도산 유자를 깨끗이 세척하여 물기를 말리고 유자씨를 제거한 후 유자를 적당한 크기로 세절하였다. 생강 또한 깨끗이 세척하여 건조 한 다음 세절하였다. 옹기그릇에 유자를 먼저 넣고 다음 설탕을 넣고 다시 유자를 넣고 설탕을 넣어서 마지막에 생강과 청주를 담았다. 배합물 함량은 중량기준으로 세절된 유차: 30%, 설탕: 20%, 세절생강: 3%, 청주(정종)술: 47%이었다. 5∼7℃ 저온에서 12개월 뒤에 숙성된 옹기그릇을 개봉하여 유자와 생강의 고형분은 건져내고, 술만 여과하여서 다시 옹기그릇에 청주 술만 담아 봉인한 다음에 그늘에 4개월 보관하였다. 이후 개봉하여 재차 필터로 여과하여 유자 청주를 제조하였다. 이때 유자 청주 술은 pH 4.5로 측정되었다.The citron from Geojedo, ripe in the sea breeze, was cleaned, dried, and the citron seeds were removed. Ginger was also cleaned, dried, and minced. Put the citron in an earthenware bowl first, then sugar, then citron again, and sugar, then ginger and sake. The content of the blend was chopped tea: 30%, sugar: 20%, chopped ginger: 3%, and Cheongju (jeongjong) sake: 47%. After 12 months at a low temperature of 5-7℃, the aged earthenware bowl was opened, the solid content of yuzu and ginger was removed, only the sake was filtered, and the sake was sealed in the earthenware bowl again, and then stored in the shade for 4 months. Then, it was opened and filtered again with a filter to prepare citron sake. At this time, the citron sake was measured to have a pH of 4.5.
원재료인 냉동문어를 수온 20℃의 물에 담궈 2시간 이내로 해동한 다음, 해동된 문어는 칼을 이용하여 내장 및 비가식 부위를 제거하여 전처리하였다. 그리고, 전처리된 문어를 수도수에서 8 ~ 12분간 깨끗히 세척하여 모래 등 이물질을 제거하였다. 자숙용기(이중솥)의 자숙용수 온도가 100℃에 도달하는 시점에 자숙 용수 100중량부 기준으로 위에서 제조된 유자 청주 술 1.5중량부를 첨가한 다음 자숙 용수를 잘 교반하였다. 세척된 문어를 스팀용 자숙용기에 넣으면 자숙용수 온도가 떨어지게 되는데, 다시 온도가 100℃ 도달하는 시점부터 15분간 자숙을 하였다. 자숙 직후 문어 내부의 중심 온도가 85℃가 되었다. 문어 자숙후 사과식초가 첨가(냉각수 100중량부기준 0.5중량부의 사과식초 첨가)된 19 ~ 21℃ 냉각수에서 7 ~ 13분간 냉각하고, 스테인레스 체반에 자연수절로 12 ~ 18분간 탈수하였다. 탈수된 자숙 문어를 5∼7cm 규격으로 슬라이스(세절)하였다.Frozen octopus, which is a raw material, was immersed in water at a water temperature of 20°C and thawed within 2 hours, and then the defrosted octopus was pretreated by removing the intestines and non-edible parts with a knife. Then, the pretreated octopus was thoroughly washed in tap water for 8 to 12 minutes to remove foreign substances such as sand. When the temperature of the self-cooking water in the self-cooking container (double pot) reached 100° C., 1.5 parts by weight of the citron sake prepared above was added based on 100 parts by weight of the self-cooking water, and then the self-cooking water was stirred well. When the washed octopus is placed in a steam-cooking container, the temperature of the boiling water drops. After the temperature reaches 100°C, it is boiled for 15 minutes. Immediately after boiling, the central temperature inside the octopus reached 85°C. After the octopus boiled, it was cooled for 7 to 13 minutes in cooling water at 19 to 21° C. to which apple vinegar was added (added 0.5 parts by weight of apple vinegar based on 100 parts by weight of cooling water), and dehydrated for 12 to 18 minutes with natural water on a stainless steel sieve. The dehydrated boiled octopus was sliced (sliced) into a size of 5-7 cm.
<비교예><Comparative Example>
위 실시예와 동일한 단계를 거치지만, 아래 <표 1>과 같이 자숙온도를 98℃,100℃, 102℃로 설정하고, 각각의 자숙온도에 자숙시간을 달리하면서 자숙하였다.Although the same steps as in the above example were performed, the self-cooking temperature was set to 98°C, 100°C, and 102°C as shown in Table 1 below, and the self-cooking time was changed at each of the self-cooking temperatures.
(자숙후 측정)(Measured after self-ripening)
실시예와 비교예의 자숙솥 온도는 탐침기에 표시되는 온도로 확인하거나, 온도계를 이용하여 직접 온도를 확인하였으며, 자숙시간은 타이머를 이용해서 시간을 기록하였다. 아래 <표 2>와 같이, 맛, 색상, 질감 및 외관 기준을 설정하고, 실시예와 비교예를 측정한 결과, <표 3>에서와 같이 실시예가 맛, 색상, 질감 및 외관 부문 모두 적합한 결과가 나왔다.The temperature of the self-cooking pot of Examples and Comparative Examples was confirmed by the temperature displayed on the probe, or the temperature was directly checked using a thermometer, and the self-cooking time was recorded using a timer. As shown in <Table 2> below, taste, color, texture, and appearance standards were set, and the results of measuring Examples and Comparative Examples. As shown in Table 3, the examples were suitable for all taste, color, texture and appearance categories. Came out.
(자숙후 측정)Boiled octopus internal center temperature
(Measured after self-ripening)
Claims (5)
문어의 질감을 개선하고, 바다의 어취냄새를 제거하고, 식중독균·대장균·해양성 세균을 사멸하기 위해, 온도가 100℃인 자숙 용수 100중량부 기준으로 유자 청주술 1.5 중량부를 첨가하는 단계(S2);
상기 S2 단계의 자숙용수에 상기 S1단계를 거친 해동 문어를 넣고 상기 자숙 용수의 온도가 15분간 100℃가 유지되도록 하여 자숙하는 단계(S3);
상기 자숙한 문어가 세균에 오염되지 않도록 19 ~ 21℃ 냉각수 100중량부에 사과식초 0.5중량부 첨가하고, 상기 사과식초가 첨가된 냉각수에서 상기 자숙 문어를 7 ~ 13분간 냉각하는 단계(S4);
상기 냉각된 자숙 문어를 탈수하고 얇게 썰어 슬라이스하는 단계(S5); 및
상기 슬라이스된 자숙 문어를 용기에 담고, 진공포장하여 급속냉동하는 단계(S6)를 포함하되,
상기 S3단계의 유자 청주술은, 세절된 유차 30중량부, 설탕 20중량부, 세절된 생강 3중량부, 청주 47중량부를 옹기그릇에 넣는 단계(S1'); 상기 S1'단계의 옹기그릇의 내용물을 5∼7℃에서 12개월 숙성시키는 단계(S2'); 상기 S2'단계를 거쳐 숙성된 옹기그릇의 내용물을 여과하여 술을 추출하는 단계(S4'); 상기 S4'단계의 술을 다시 옹기그릇에 담아 봉인한 다음에 그늘에 4개월간 보관하는 단계(S5'); 및 상기 S5'단계를 거친 술을 여과하는 단계(S6')를 포함하는 제조방법에 의하여 제조되어 pH 4.0 ~ 4.5이며,
상기 S3단계를 거친 자숙 문어의 내부 중심 온도는 85℃인 것을 특징으로 하는 자숙 문어 슬라이스를 제조하는 방법.
Removing and washing the intestines and non-edible parts from the thawed frozen octopus (S1);
In order to improve the texture of the octopus, remove the odor of the sea, and kill food poisoning bacteria, E. coli, and marine bacteria, adding 1.5 parts by weight of citron sake based on 100 parts by weight of self-cooking water at a temperature of 100°C (S2) ;
Putting the defrosted octopus passed through the step S1 into the self-cooking water of the step S2 and self-boiled by maintaining the temperature of the self-cooking water at 100°C for 15 minutes (S3);
Adding 0.5 parts by weight of apple cider vinegar to 100 parts by weight of cooling water at 19 to 21° C. so that the boiled octopus is not contaminated with bacteria, and cooling the boiled octopus for 7 to 13 minutes in the cooling water to which the apple vinegar is added (S4);
Dehydrating the cooled boiled octopus, slicing it into thin slices (S5); And
Including the step (S6) of rapidly freezing the sliced self-cooked octopus in a container, vacuum packaging,
The citron cheongjusul of step S3 is a step of putting 30 parts by weight of chopped oil tea, 20 parts by weight of sugar, 3 parts by weight of chopped ginger, and 47 parts by weight of cheongju into an earthenware bowl (S1'); Aging the contents of the pottery bowl of the step S1' at 5-7°C for 12 months (S2'); Filtering the contents of the pottery bowl aged through the step S2' to extract liquor (S4'); Putting the liquor of the step S4' again in an earthenware bowl, sealing it, and storing it in the shade for 4 months (S5'); And it is prepared by a manufacturing method comprising the step (S6') of filtering the liquor passed through the step S5' and has a pH of 4.0 to 4.5,
The method of manufacturing a self-cooked octopus slice, characterized in that the inner center temperature of the self-cooked octopus after the step S3 is 85 ℃.
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