KR20170001302A

KR20170001302A - Seasoned Squid containing garlic and the method of the same

Info

Publication number: KR20170001302A
Application number: KR1020150091087A
Authority: KR
Inventors: 안동윤
Original assignee: 안동윤
Priority date: 2015-06-26
Filing date: 2015-06-26
Publication date: 2017-01-04

Abstract

The present invention relates to garlic-containing seasoned squid and a method for manufacturing the same. The present invention includes: a first step of seasoning and aging squid; a second step of forming scratches on the surface of the aged squid; a third step of applying garlic sauce to the scratched squids surface but performing the application with butter mixed so the garlic is not separated from the squid; a fourth step of performing re-aging in a state where the sauce-added squid is sealed; and a fifth step of preventing nutritional elements of the garlic sauce from being destroyed by performing instant heating and roasting on the re-aged squid.

Description

[0001] The present invention relates to a seasoned squid containing garlic,

The present invention relates to a seasoned squid and a method for producing the same, and more particularly, to a technique for stably applying a garlic-containing sauce on a surface of a squid, and aging and baking the sauce by improving the manufacturing process.

Squid is a high-protein low-calorie food containing a good taurine ingredient for health and beauty. It is good for heart disease and diabetes, and it is good for fatigue recovery by strengthening liver detoxification function.

It is also a beneficial food for our body, which regulates blood pressure, protects nerve fibers, and is effective in brain development.

In particular, squid has been used as a source of protein for a long time since it occupies more than 72% of the dry matter (dry matter) standard protein. Protein constitutes body tissue such as muscle and connective tissue and is necessary for composition of enzyme, hormone and antibody It is a nutrient required for the transportation and storage of essential nutrients or active substances in the body. The squid contains the essential amino acids threonine, valine, methionine, isoleucine, leucine, ), Phenylalanine, lysine, and histidine.

However, squid have high cholesterol content, which makes it easy to cause adult diseases.

Therefore, a separate source for lowering the cholesterol in the squid seasoning is prepared and added to the squid.

As a kind of sauces for lowering cholesterol, garlic is used. Garlic is squeezed into a sauce form and applied to the surface of squid and baked.

However, when the garlic sauce is applied to the surface of the squid, there is a problem that the surface of the squid is smooth and the garlic sauce does not bind well to the squid and is separated from the surface over time. Moreover, it is difficult to apply the sauce on the surface when the squid is not completely dried such as semi-dry.

In addition, when garlic sauce is applied to squid and baked by heating, nutrients are destroyed due to excessive heat.

Patent Application No. 10-2009-0013410 (Manufacturing method of squid foam)

SUMMARY OF THE INVENTION Accordingly, the present invention has been made in order to solve the above-mentioned problems, and it is an object of the present invention to provide a garlic sauce which is stably bonded to the surface of squid by applying garlic sauce to the surface of squid, Thereby preventing the nutrients from being destroyed.

In order to solve the above-mentioned problems, the present invention provides a method of preparing a squid, comprising: a first step of seasoning squid and then aging;

A second step of forming a scratch on the surface of the aged squid;

A third step of applying a garlic sauce to the surface of the cuttlefish having the scratches and mixing the garlic with the butter so that the garlic is not separated from the squid;

A fourth step of re-aging the squid added with the sauce in a sealed state; And

And a fifth step of baking the re-aged squid with instant heating to inhibit destruction of nutrients in the garlic sauce.

In the third step, a liquid butter is first applied to the surface of the squid so that the butter penetrates the scratch and is applied to the surface to form a first butter layer; Cooling the first butter layer until solidification; Applying a second layer of garlic to the upper layer of the first butter layer to cool; And thirdly applying butter to the top of the chopped garlic layer to form a second butter layer.

In the second step, a steel plate with a plurality of wedges protruded is pressed against the surface of the squid to form a scratch.

In the third step, the squid is wrapped by a plastic wrap and sealed and aged.

In the fourth step, the garlic seasoned squid is baked by heating on a roasting machine at 250 degrees for 5 seconds.

There is provided a garlic seasoned squid produced by any one of the above methods.

The garlic seasoned squid according to the present invention has the following advantages.

First, it can be more easily adhered to the surface by applying it like butter in order to prevent the garlic from falling off or separating from the surface when the garlic cloves are applied to the surface of the squid or when dried.

Second, in order to prevent liquid butter and garlic from flowing down when it is applied to the surface of the squid, scratches are formed on the surface of the squid and liquid butter is applied so that the butter penetrates into the scratches and solidifies appropriately, The garlic ingredient is prevented from being separated from the surface of the squid by sealing the garnet on the outer surface with the application of butter so that the garlic ingredient is prevented from being separated from the surface of the squid, Can be preserved, so that squid can be ingested efficiently without loss of garlic ingredient when ingested.

Third, the outside of the squid with butter and garlic layer is wrapped with a plastic wrap, and the air is cut off and matured for a certain period of time, so that butter and chopped garlic adhered to the surface of squid can be maintained in the human body even after ingestion have.

Fourth, it is possible to minimize the destruction of the affected plants by re-aging the seasoned squid and then baking it by the instant heating method.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flow chart of a method for producing garlic seasoned squid. Fig.
FIGS. 2 (a) to 2 (d) are views schematically showing a process for producing garlic-seasoned squid according to the manufacturing method shown in FIG. 1. FIG.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a seasoned squid containing garlic and a preparation method thereof according to an embodiment of the present invention will be described in detail.

The garlic-containing squid proposed by the present invention can stably apply the garlic sauce on the surface of the squid, so that the garlic ingredient can be stably fixed in the drying process for a long time, and the digestion and absorption rate can be increased.

This garlic-containing squid is required to be applied to the surface of the squid by means of a source having an appropriate adhering force since the garlic may be drained off or separated from the surface during drying when the garlic is applied to the surface of the squid. Therefore, a butter source is selected as such a source, and the butter source is applied to the surface of squid like garlic, re-aged, and baked at a moment high temperature.

1 and 2, a first step (S110) of seasoning the squid and then aging the squid, as shown in FIGS. 1 and 2; A second step (S120) of forming a scratch (3) on the surface (1) of the aged squid; A third step S130 of applying garlic sauce to the surface 1 of the squid formed with the scratches 3, and mixing the garlic with the butter so that the garlic is not separated from the squid; A fourth step (S140) of re-aging the squid added with the sauce in a sealed state; And a fifth step (S150) of baking the re-aged squid by instant heating to suppress destruction of nutrients in the garlic sauce.

In this manufacturing method, in the first step (S110), the squid is seasoned and aged for a certain period of time.

That is, the seasoned squid is aged for 4 to 12 hours so that the seasoning can be absorbed by the squid.

In the second step S120, scratches 3 are formed on the surface 1 of the squid as shown in Fig. 2 (a). That is, when the garlic-containing sauce is applied to the surface 1 of the squid, the garlic sauce can flow down or separate from the surface 1 of the squid during application and drying.

Therefore, scratches 3 are formed on the surface 1 of the squid in order to prevent the garlic sauce from being easily separated from the squid surface 1.

The manner of forming the scratches 3 on the surface 1 can be varied and a scratch 3 can be formed by bringing a cooking device such as a steel plate with a large number of wedges protruding into contact with the surface 1 of the squid .

Thus, by forming the scratches 3 on the surface 1 of the squid, the butter can stick to the surface 1 better in the subsequent step.

After the scratches 3 are formed on the surface 1 of the squid, a third step (S130) of applying liquid butter is performed.

In the third step S130, as shown in Fig. 2 (b), when liquid butter is applied to the surface 1 of the squid, it permeates the scratches 3 and is applied to the surface 1 at a constant thickness Thereby forming a first butter layer 5.

Then, the first butter layer 5 is cooled down to the stage before reaching the freezing point.

Since the first butter layer 5 is not completely solidified in this manner, the minced garlic can be effectively adhered to the first butter layer 5 when the garlic cloves are applied in a post-process.

In this state, as shown in Fig. 2 (c), garlic is applied to the surface 1 of the butter to form the garlic layer 7. At this time, the minced garlic is a liquid state in which particles of uneven size are mixed. Therefore, such minced garlic is uniformly applied to the surface 1 of the butter.

At this time, since the butter is not solidified, the particles of the minced garlic can be stably fixed to the surface 1 of the butter.

If the butter is in a completely solidified state, the garlic clusters are separated and layered between the first butter layer (5) and the garlic layer (7) when the garlic particles are applied and coagulate to the coagulated first butter layer (5) May occur.

Therefore, it is preferable to apply the garlic cloves before the first butter layer 5 reaches the freezing point.

In this manner, the garlic cloves are added to the butter and then cooled to a predetermined temperature to solidify the butter and the cloves.

Therefore, the butter solidifies on the surface 1 of the squid to form a layer, but also penetrates into the scratches 3, so that the butter is stably bonded to the surface 1 of the squid and is not easily separated.

In addition, since the cloves of garlic clot on the surface 1 of the butter, the garlic component can be maintained without being separated.

After the butter and chopped garlic are solidified, a liquid butter is applied to the upper layer one more time to form the second butter layer 9, as shown in Fig. 2 (d). By applying the butter again, the outside of the minced garlic is sealed so that the garlic ingredient can be maintained as it is.

The lower first butter layer 5 is adhered to the scratches 3 and the surface 1 formed on the surface 1 of the squid and the garlic layer is formed in the middle, (9) is formed to maintain the garlic component.

In the above description, the butter and garlic are sequentially applied to the surface of the squid, but the present invention is not limited to this, and it is also possible to carry out another modification.

For example, butter and garlic may be mixed at the same time and applied to the squid surface. In this case, garlic is applied to the surface of the squid while being contained in the butter, and can be stably fixed by solidification.

After the third step S130 is completed, the fourth step S140 of re-aging the seasoned squid proceeds.

In this step, the seasoned squid seasoned with garlic sauce is re-aged in the above-mentioned process, and the squid is packed with a plastic wrap and then aged for a certain period of time.

As described above, the squid is wrapped with a lap or the like to block the air and the aging can proceed more effectively. By re-aging the squid, butter and chopped garlic clinging to the surface 1 of the squid can retain their utility in the human body after ingestion.

After the fourth step (S140) of re-aging the squid, the baking step of the fifth step (S150) proceeds.

At this stage, the re-aged squid is heated to a certain temperature to dry. At this time, in order to prevent the destruction of the nutrients added to the squid, it is baked at the instant high temperature method.

For example, the re-aged squid is baked by heating at a temperature of 250 ° C. for about 5 seconds by a grinder.

In this way, the re-aged squid is bred in a high-temperature instantaneous manner, so that destruction of nutrients such as garlic can be minimized.

Hereinafter, the present invention will be described in more detail based on the following examples and comparative examples.

&Lt; Example 1 >

200 g of seasoned squid was prepared and 20 g of butter was heated in a fire for 3 minutes to prepare a sauce. The surface 1 of the squid was pressed with a steel plate with a wedge protruding to form a scratch 3, 5 g of chopped garlic is applied to the upper layer of the butter layer, and then butter is applied again to the upper part of the chopped garlic layer and dried. Then, Cover the outside of the lap to prevent the air from passing through about 4 hours after aging, 250 degrees heated in a baking machine, press for about 5 seconds to bake.

&Lt; Comparative Example 1 &

In Example 1, butter and garlic were mixed to form a sauce. The sauce was applied directly to the surface 1 of the squid without formation of scratches 3, and the sauce was baked in a 250-degree heat for about 1 minute without wrapping I will.

&Lt; Test Example 1 >

The visual aesthetics, taste, flavor, color, and overall preference of the squid produced in the above Examples and Comparative Examples were measured by the 5-point scaling method for 70 persons, Table 1 shows the results.

Sensory test result Example 1 Comparative Example 1 Visual aesthetic 4.7 3.4 flavor 4.1 3.5 incense 4.0 3.1 color 4.8 3.0 5: very good, 4: good, 3: normal, 2: poor, 1: very poor

As shown in Table 1, the visual aesthetics and hue were similar to those of Comparative Example 1 in which Butter was applied to squid surface (1), then Chopped garlic was applied, and then Butter was applied to Example 1 and Butter and Chopped Garlic were simply mixed and applied Respectively.

In the evaluation of taste and flavor, Example 1 was evaluated higher than Comparative Example 1. [ Namely, it was found that applying butter to garlic first, then applying garlic, and then applying butter again were higher in taste and flavor than in case of directly applying chopped garlic to the surface 1 of squid.

Claims

A first step of seasoning squid and then maturing;
A second step of forming a scratch on the surface of the aged squid;
A third step of applying a garlic sauce to the surface of the cuttlefish having the scratches and mixing the garlic with the butter so that the garlic is not separated from the squid;
A fourth step of re-aging the squid added with the sauce in a sealed state; And
And a fifth step of baking the re-aged squid with instant heating to inhibit destruction of nutrients in the garlic sauce.

The method according to claim 1,
In the third step, the liquid butter is first applied to the surface of the squid formed with scratches, so that the butter penetrates the scratches and is applied to the surface to form a first butter layer;
Cooling the first butter layer to a point prior to the freezing point;
Applying a second layer of garlic to the upper layer of the first butter layer to cool;
And applying tertiary butter to the top of the cooled chopped garlic layer to form a second layer of butter.

The method according to claim 1,
In the third step, butter and garlic are mixed at the same time and applied to the surface of squid so as to solidify the garlic.

The method according to claim 1,
In the second step, scratches are formed by pressing a steel plate with many wedges protruding onto the surface of the squid.

The method according to claim 1,
In the fourth step, the squid is wrapped by a plastic wrap to seal and mature.

The method according to claim 1,
In the fifth step, the garlic seasoned squid is baked in a roasting machine at 250 degrees for 5 seconds to bake the garlic seasoned squid.

A garlic seasoned squid produced by the method of any one of claims 1 to 6.