KR890004002B1 - Process for softening of dried fish slice by gelatin - Google Patents
Process for softening of dried fish slice by gelatin Download PDFInfo
- Publication number
- KR890004002B1 KR890004002B1 KR1019870007381A KR870007381A KR890004002B1 KR 890004002 B1 KR890004002 B1 KR 890004002B1 KR 1019870007381 A KR1019870007381 A KR 1019870007381A KR 870007381 A KR870007381 A KR 870007381A KR 890004002 B1 KR890004002 B1 KR 890004002B1
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- KR
- South Korea
- Prior art keywords
- gelatin
- dried
- dried fish
- slices
- raisins
- Prior art date
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
본 발명은 일반 건포류 즉 어육포나 육류포 또는 근채포류에 제라틴을 주원료로한 단백질 가공처리를 실시하여 경직된 건포류를 연질화함으로서 식용으로 하기에 적합하게 처리시키는 방법에 관한 것이다.The present invention relates to a method for treating general raisins, that is, fish jerky, meat jerky, or root rapeseed, by subjecting protein processing with gelatin as a main ingredient to soften rigid raisins, suitable for edible use.
종래의 건포라함은 어육,돈육등을 얇게 포를 떠서 조미, 염장하여 건조시킨 것으로 함수량은 15-20%정도이고 위생상으로도 별 문제가 없으나 조리시에는 조직이 변형 축소되며 딱딱한 상태로 경화되는 단점이 있었다.Conventional raisins are dried meats, pork, thinly seasoned, seasoned, salted and dried. The water content is about 15-20%, and there is no problem in hygiene, but when cooked, the tissue is deformed and reduced and hardened in a hard state. There was a downside.
본 발명은 이와같은 경질의 건포를 특수가공 처리하여 연질 건포로 변화시킴으로서 별도의 조리방법을 취하지 않고도 식용으로 하기에 적합하게 쫄깃 쫄깃한 조직감을 갖도록 변화시킨 방법에 관한 것이다.The present invention relates to a method of changing such hard currants into specially processed soft currants so as to have a chewy texture suitable for edible use without taking a separate cooking method.
본 발명의 건포류의 연질화 방법을 좀 더 상세히 설명하면 일반 건포류를 제라틴을 주원료로한 단백질 용액에 넣은후 60°C로 부터 약 5분간에 100°C로 가온한 후 수분간 증자시킴으로서 단백질이 건포류의 조직 내외부에 침투 되게 한 후에 꺼낸것을 급냉, 살균 포장등을 실시하여 제품화하는 것으로 이하 본 발명의 내용을 실시예를 들어 상세히 설명하면 다음과 같다.The soft nitridation method of the raisins of the present invention will be described in more detail by adding general raisins to a protein solution containing gelatin as a main ingredient, and then heating them at 100 ° C. for about 5 minutes from 60 ° C. and then steaming them for several minutes. After the protein penetrates into and out of the tissues of the raisins, the extracted product is subjected to quenching, sterilization, packaging, and the like to be commercialized.
[실시예1]Example 1
원자재를 포를 떠서 조미, 염장하여 수분함량 15-20% 정도로 건포로 만든 쥐치포, 대구포, 돈육포, 우육포, 더덕포, 도라지포 등의 건포를 별표 1에서와같은 제라틴을 주원료로 한 단백질 용해액에 투입한 후 60°C로 부터 5분간에 100°C로 가열시킨 다음 수분간 증자시킨다.Raisin, dried cod, pork jerky, beef jerky, deodeok, and bellflower made of dried raisins with seasoning, salting, and salting raw materials. After the solution is added to the solution, it is heated from 60 ° C to 100 ° C for 5 minutes and then steamed for several minutes.
별표 1 (단백질 용해액 성분표)Annex 1 (protein solution component table)
젤라틴 15%15% gelatin
식 염 1.5%Salt 1.5%
D-솔비틀 1.5%D-Solbiter 1.5%
전 분 1%Starch 1%
설 탕 3%Sugar 3%
물 엿 1.5%Water fucked 1.5%
대두유 1%Soybean oil 1%
고추액기스 2%Chili Extract 2%
수 분 73.5%Moisture 73.5%
이상과 같이 건포를 단백질 용액속에서 증자 시킨 후에 꺼낸 다음 공지한 방법대로 훈연건조 급냉, 살균 포장 등을 실시하므로서 완제품이 되는 것이다.As described above, after raising the raisins in a protein solution, it is taken out and then finished by fuming drying, quenching, sterilizing packaging, etc. according to a known method.
이상과같은 본 발명에서 젤라틴을 주재료로한 단백질용액에 건포를 넣어 증자를 시키는 이유는 건포를 익히는 과정에서 발생하는 수축변형과 경화현상을 막기 위하여 젤라틴이라는 특수 단백질을 조직내에 흡수시키고 표면에 코팅시킴으로서 조직 깊숙히 침투한 젤라틴의 아교성분이 조직내의 결착력을 증가시킴으로 조직의 풀림이 없고 표면에서는 솔비틀 식염 등과 반응코팅 처리되어 용해액에서 꺼내 냉각시키면 젤라틴이 30°C이하에서 굳어지는 응고 현상과 자체 결착력에 의해 조직감과 결착력을 유지시켜 준다.In the present invention as described above, the reason for adding the raisins to the protein solution mainly containing gelatin is to absorb the special protein called gelatin into the tissue and coat the surface in order to prevent shrinkage deformation and hardening occurring during the process of ripening the raisins. The gelatin component of the gelatin penetrated deep into the tissue increases the binding force in the tissue, so there is no loosening of the tissue, and the surface is treated with solbital salt and other reaction coatings. Maintains texture and binding.
이 상태에서 다시 70°C정도의 열로 훈연건조 시키면 젤라틴이 다시 녹아지면서 변형, 수축, 경화현상이 없이 연질포로 변형되는 것이다.In this state, when fumed and dried again at 70 ° C heat, the gelatin melts again and is transformed into soft cloth without deformation, shrinkage, or hardening.
따라서 본 발명의 건포류의 연질화 방법은 동물성 아교질인 젤라틴의 흡수, 코팅에 의한 조직의 결착력의 증대를 가져오게 하고 먹을 때는 30°C이상인 체온 등에 의해 용해되어 조직을 부드럽게 하며 쫄깃 쫄깃한 조직감을 유지시켜주는 효과가 있는 것이다.Therefore, the soft nitridation method of the raisins of the present invention results in the absorption of the gelatin, which is an animal gelatin, and the increase of the binding capacity of the tissue by coating. It is effective.
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019870007381A KR890004002B1 (en) | 1987-07-09 | 1987-07-09 | Process for softening of dried fish slice by gelatin |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019870007381A KR890004002B1 (en) | 1987-07-09 | 1987-07-09 | Process for softening of dried fish slice by gelatin |
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KR890001464A KR890001464A (en) | 1989-03-27 |
KR890004002B1 true KR890004002B1 (en) | 1989-10-16 |
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KR1019870007381A KR890004002B1 (en) | 1987-07-09 | 1987-07-09 | Process for softening of dried fish slice by gelatin |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100737241B1 (en) * | 2006-03-29 | 2007-07-09 | 목포대학교산학협력단 | Method for manufacturing seaweeds salad coated by gelatin and seaweeds salad thereby |
KR101682237B1 (en) * | 2016-03-28 | 2016-12-02 | 최문정 | Manufacturing method of dried and seasoned sliced-fish comprising nuts |
-
1987
- 1987-07-09 KR KR1019870007381A patent/KR890004002B1/en active IP Right Grant
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100737241B1 (en) * | 2006-03-29 | 2007-07-09 | 목포대학교산학협력단 | Method for manufacturing seaweeds salad coated by gelatin and seaweeds salad thereby |
KR101682237B1 (en) * | 2016-03-28 | 2016-12-02 | 최문정 | Manufacturing method of dried and seasoned sliced-fish comprising nuts |
Also Published As
Publication number | Publication date |
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KR890001464A (en) | 1989-03-27 |
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