KR960006575B1 - Processing method of seaweeds salad - Google Patents

Processing method of seaweeds salad Download PDF

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KR960006575B1
KR960006575B1 KR1019930018039A KR930018039A KR960006575B1 KR 960006575 B1 KR960006575 B1 KR 960006575B1 KR 1019930018039 A KR1019930018039 A KR 1019930018039A KR 930018039 A KR930018039 A KR 930018039A KR 960006575 B1 KR960006575 B1 KR 960006575B1
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salt
make
salt content
salting
edible
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KR1019930018039A
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KR950007709A (en
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문사일
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문사일
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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
    • A23L17/60—Edible seaweed
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/015—Inorganic compounds

Abstract

The seaweed salad is prepd. by (1) treating seaweeds with salt, (2) adding alum or edible limestone, (3) treating with salt twice, (4) removing impurities. The seaweed salad contains vitamin A, vitamin B, Ca, I2, vegetable fiber and minerals. It is good in diet food for hypertension, neuralgia and circulation of blood. It is 100% natural and health food. It can be preserved for long time.

Description

해초사라다의 제조방법Manufacturing method of seaweed salad

본 발명은 해초류를 가공하여 사라다를 만드는 방법에 관한 것으로서, 특히 비타민, 칼슘, 요오드, 미네랄, 철분 및 나트륨등이 풍부한 각종 해초류를 가공하여 알카리성 다이어트식 건강식품인 사라다를 만드는 해초사라다의 제조방법에 관한 것이다.The present invention relates to a method of making a salad by processing seaweed, and in particular, to a method of preparing a seaweed salad, which is made of salad which is an alkaline dietary health food by processing various seaweeds rich in vitamins, calcium, iodine, minerals, iron and sodium. It is about.

바다에 서식하는 각종 해초류로는 빨간 갈래곰보(학명 : SALTED AKA TOSAKA), 녹색 갈래곰보(학명 : SALTED AO TOSAKA), 흰 갈래곰보(학명 : SALTED WHITE TOSAKA), 빨간 볏붉은 잎(학명 : SALTED AKA MODOKI), 녹색 볏붉은 잎(학명 : SALTED AO MOCOKI), 녹색 성묵(학명 : SALTED AO OGONORI), 다시마(학명 : SALTED AO GONBU), 세모가시리(학명 : SALTED MAFUNORI), 불퉁가시리(학명 : SALTED FUKUROFUNORI), 염장가공미역(학명 : STATED CUT WAKAME), 까막살(학명 : MATSUNORI)등이 있는바, 이들 각종 해초류는 인공으로 재배한 것이 아니라 바다속에서 자연의 힘으로 자생한 것으로서, 비타민 A, B군, 칼슘, 요오드, 식물섬유, 미네랄등이 다량 함유되어 있어서 여성에게 다이어트 식품으로 매우 좋을 뿐만 이나라 고혈압, 신경통, 혈액순환에 효력이 있어서, 성인병예방에 큰 효과를 주는 공해가 없고 100% 자연식품이자 건강식품으로 널리 알려져 있다.The seaweeds inhabiting the sea include red-tailed bear (SALTED AKA TOSAKA), green-lipped bear (SALTED AO TOSAKA), white-lipped bear (SALTED WHITE TOSAKA), red-crested red leaf (SALTED AKA) MODOKI) Green Crested Red Leaf (SALTED AO MOCOKI), Green Seong (SALTED AO OGONORI), Kelp (SALTED AO GONBU) ), Salted seaweed (SAMATE CUT WAKAME), black pepper (MATUNORI), these various kinds of seaweeds are not grown artificially, but are grown naturally by the sea in the sea, vitamin A, B As it contains a lot of group, calcium, iodine, plant fiber and minerals, it is very good as a diet food for women, and it is effective in hypertension, neuralgia, and blood circulation, and it is 100% natural food that has no great effect on preventing adult diseases. Interest healthy meal Widely it is known.

그러나 이러한 해초류에 대한 가공방법은 지금까지 개발되어 있지 않아 바다에서 채취한 그대로를 원시적인 방법으로 섭취하고 있는 실정에 있다. 또한 저장할 수 있는 방법도 개발되어 있지 않아 장기간 저장에 어려움이 많을 뿐만 아니라 인스턴트 식품처럼 아무곳에서나 손쉽게 구입할 수 없어 소비자의 욕구를 만족시킬 수 없다고 하는 문제점이 있었다.However, the processing method for these seaweeds has not been developed so far, so that they are ingested from the sea as a primitive way. In addition, there is a problem that can not satisfy the needs of consumers because it is difficult to store for a long period of time because it is not developed for storage, as well as easy to buy anywhere like instant food.

상기한 목적을 달성하기 위한 본 발명의 해초사라다의 제조방법은 해초류를 1차 염장처리하고 식용첨가제로 명반 또는 식용석회석을 첨가한 다음 세척하여 2차 염장처리하며, 이어 이 물질과 불량색을 선별하고 포장하는 것을 특징으로 한다.The method for producing seaweed salad according to the present invention for achieving the above object is to first salt the seaweed, add alum or edible lime as an edible additive, and then wash and secondary salt treatment to select the substance and the bad color. And packaging.

이하, 본 발명은 실시예로서 상세하게 설명한다.Hereinafter, this invention is demonstrated in detail as an Example.

본 발명의 실시예에 %는 모두 중량%이다.In the embodiment of the present invention, all percentages are weight percent.

(실시예 1)(Example 1)

(분홍색 갈래곰보의 가공)(Process of Pink forked)

갈래곰보인 해초 100kg을 1차로 염장처리하여 염분함량이 15%가 되도록 하였다. 이에 식용첨가제 명반을 0.5% 첨가한 다음 분홍색으로 변하면 물로 세척하고 2차로 염장처리하여 염분함량이 15%가 되도록 하였다. 다음에 이물질 및 불량색깔을 선별하고 3차로 염장처리하여 염분함량이 30%가 되도록 하였다.100 kg of seaweed, which was split, was first salted to obtain a salt content of 15%. After adding 0.5% of the food additive alum, the color was changed to pink, washed with water and salted twice to make the salt content 15%. Subsequently, foreign matters and defective colors were screened and salted three times to obtain a salt content of 30%.

(실시예 2)(Example 2)

(녹샥 갈래곰보의 가공)(Processing of Rusted Fork)

갈래곰보인 해초 100kg에 식용첨가제(식용석회석 7%+염 8%)를 첨가하여 탱크에 투입하였다. 7일∼10일후 녹색으로 변하면 물로 세척하여 첨가물을 제거하였다. 이어 1차로 염장처리하여 염분함량이 15%가 되도록 하고 이물질 및 불량색깔을 선별한 후 염도 23도의 염수에 1일간 담가 식용 석회성분을 완전히 제거하고 2차로 염장처리하여 염분함량이 30%가 되도록 하였다.Food additives (7% edible lime + 8% salt) were added to 100 kg of seaweed, which was split into the tank. After 7 to 10 days, the green color was removed by washing with water to remove the additives. After salting firstly, the salt content is 15%, and after selecting foreign substances and poor colors, the salt is soaked in saline at 23 ° C for 1 day to completely remove the edible lime component and secondly salted to make the salt content 30%. .

(실시예 3)(Example 3)

(흰색 갈래곰보의 가공)(The processing of the white foreman)

갈래곰보인 해초 100 kg에 식용첨가제(식용석회석 7%+염 10%)를 첨가하여 탱크에 투입하였다. 5일 후 일광에 바래고 다시 식용첨가제를 첨가하여 탱크에 투입하고 다음날 다시 일광에 바랬다.To 100 kg of seaweed, the food additive (edible limestone 7% + salt 10%) was added to the tank. Five days later, she faded to daylight, added food additives to the tank, and again to daylight.

이와 같은 일광에 바래는 작업을 10회 한 다음 탱크에서 염도 23도의 염수에 3일간 담그고 세척한 후 1차로 염장 처리하여 염분함량이 15%가 되도록 하였다. 이어 이물질 및 불량품을 선별하고 2차로 염장 처리하여 염분함량이 30%가 되도록 하였다.After 10 days of working in the daylight, the solution was immersed in saline solution of 23 degrees of salinity for 3 days, washed, and then salted first to obtain 15% salinity. Subsequently, foreign matters and defective products were screened and salted twice so that the salt content was 30%.

(실시예 4)(Example 4)

(녹색 세모가시리의 가공)(Processing of green semogashiri)

세모가시리인 해초 100kg에 식용첨가제(식용석회석 5%+염 10%)를 첨가하여 탱크에 투입하였다. 10일 후 물로 세척하고 3일간 염도 23도의 염수에 담구었다. 이어 1차로 염장 처리하여 염분함량이 15%가 되도록 하고 이 물질 및 불량색깔을 선별한 후 2차로 염장 처리하여 염분함량이 30%가 되도록 하였다.Into 100 kg of seaweed, which is a semokaryi, was added to the tank by adding an edible additive (5% edible lime + 10% salt). After 10 days, it was washed with water and soaked in saline at 23 ° C for 3 days. Subsequently, the salting process was performed first to make the salt content 15%, and the material and the defective color were selected, and the second salting process was performed to make the salt content 30%.

(실시예 5)(Example 5)

(까막살의 가공)(Processing of the cutlet)

까막살인 해초 100kg에 식용첨가제(식용석회석 7%)를 첨가하여 탱크에 투입하고, 10일간 저장 후 녹색으로 변하면 물로 세척하였다. 1차로 염장 처리하여 염분함량이 15%가 되도록 하고 이 물질 및 불량품을 선별한 후 2차로 염장 처리하여 염분함량이 30%가 되도록 하였다.100 kg of black seaweed was added to the tank by adding an edible additive (edible limestone 7%), and after storage for 10 days, turned green and washed with water. The salt was first treated to make the salt content 15%, and the material and the defective product were screened and then salted second to make the salt content 30%.

(실시예 6)(Example 6)

(녹색 볏붉은 잎의 가공)(Processing of green crest red leaf)

볏 붉은 잎인 해초 100kg에 식용첨가제(식용석회석 10%)를 첨가하여 탱크에 투입하였다. 7일 후 녹색으로 변색되면 물로 세척하고 1차로 염장 처리하여 염분함량이 15%가 되도록 하고 다시 세척하여 첨가물을 세척하고 이물질 및 불량품을 선별한 후 2차로 염장 처리하여 염분함량이 30%가 되도록 하였다.Food additive (10% edible lime) was added to 100 kg of seaweed, which is crested red leaves, and added to the tank. After 7 days, when the color is changed to green, it is washed with water and salted firstly to make salt content 15%, and again washed to add additives, and after selecting foreign substances and defective products, it is salted secondly to make salt content 30%. .

(실시예 7)(Example 7)

(분홍색 볏붉은 잎의 가공)(Process of Pink Crested Red Leaf)

볏 붉은 잎인 해초 100kg을 1차로 염장 처리하여 염분함량이 15%가 되도록 하였다. 이어 식용첨가제(명반 0.5%)를 첨가하여 햇빛에 1시간동안 쬐여 분홍색으로 변색되면 물로 세척하고 2차로 염장처리하여 염분함량이 15%가 되도록 하였다.100 kg of seaweed, which is crested red leaves, was first salted to obtain a salt content of 15%. Then, an food additive (alum 0.5%) was added, and it was exposed to sunlight for 1 hour, and then changed to pink, washed with water, and secondly salted so that the salt content was 15%.

(실시예 8)(Example 8)

(포장)(Packing)

상기 실시예 1∼7에서 얻어진 가공물질을 적당량 혼합하여 해초사라다로 포정하였다.The processed materials obtained in Examples 1 to 7 were mixed in an appropriate amount and foamed into seaweed salad.

(실시예 9)(Example 9)

(건조포장)(Dry packing)

상기 실시예 1∼7에서 얻어진 가공물들의 염분을 물로 2∼3회 세척하여 제거하고 건조실에서 건조기계로 열풍온도 60℃∼70℃의 열풍으로 2∼3시간 건조한 후 포장하였다. 이것을 건조해초사라다라고 하며, 먹을 때는 7분간 찬물에 담근 다음 소를 찍어 먹는다.The salts of the workpieces obtained in Examples 1 to 7 were removed by washing with water two to three times and dried in a drying room for 2 to 3 hours with hot air having a hot air temperature of 60 ° C. to 70 ° C. in a dryer room and then packed. This is called dried seaweed salad, and when you eat it, soak it in cold water for 7 minutes and then dip it.

(실험예)Experimental Example

상기 실시예 8에서 얻어진 해초사라다를 맑은 찬물에 소금기를 씻어 낸 다음 식수에 3∼5분간 담근다음 건져서 맛을 보게하고 풍미를 조사한 결과 조사대상 86명중 맛이 향기롭고 신선하였다. 양호하다. 향미가 풍부하다 등의 표현을 한 사람이 62명이었고, 맛이 보통이다라고 표현한 사람이 18명이었으며, 맛이 없다고 대답한 사람이 2명으로 나타났다.The seaweed salad obtained in Example 8 was washed with salt in clear cold water, soaked in drinking water for 3 to 5 minutes, then scooped to taste and examined for flavor, and the taste of the 86 subjects was fragrant and fresh. Good. There were 62 people who expressed abundant flavor, 18 people said that the taste was normal, and 2 people said that they did not taste.

이상 실시예와 실험예에서 설명한 바와 같이, 본 발명에 의한 해초사라다의 가공방법은 비타민, 칼슘, 요오드, 미네랄, 철분, 나트륨 및 식물섬유등 해초에 포함된 각종 영양소가 파괴되지 않고 인스턴트식품으로 가공되므로 장기간 저장할 수 있을 뿐만 아니라 판매장소에 구애받지 않아 소비자의 욕구를 충족시켜 줄 수 있는 장점이 있다.As described in the above examples and experimental examples, the processing method of seaweed salad according to the present invention is processed into instant food without destroying various nutrients contained in seaweed such as vitamins, calcium, iodine, minerals, iron, sodium, and plant fiber Therefore, there is an advantage that can be stored for a long time as well as satisfy the needs of consumers, regardless of the sales place.

Claims (1)

갈래곰보 100kg을 1차로 염장 처리하여 염분함량이 15%가 되도록 하고 식용첨가제 명반을 0.5% 첨가한 다음 물로 세척하고 2차로 염장 처리하여 염분함량이 15%가 되도록 한 후에 이물질 및 불량색깔을 선별하고 3차로 염장 처리하여 염분함량이 30%가 되도록 하는 분홍색 갈래곰보의 가공공정, 갈래곰보 100kg에 식용첨가제(식용석회석 7%+염 8%)를 첨가하여 탱크에 넣어 7∼8일 후 녹색으로 변하면 첨가물을 제거하고 이어 1차로 염장 처리하여 염분함량이 15%가 되도록 하고 이물질 및 불량 색깔을 선별한 후 2차로 염장 처리하여 염분함량이 30%가 되도록 하는 녹색 갈래곰보의 가공공정, 갈래곰보 100kg에 식용첨가제(식용석회석 7%+염 10%)를 첨가하여 탱크에 넣어 5일후 일광에 바래는 작업을 10회 한 다음 탱크에서 염도 23도의 염수에 3일간 담그고 세척한 후 1차로 염장 처리하여 염분함량이 15%가 되도록 하고 이물질 및 불량품을 선별하고 2차로 염장 처리하여 염분함량이 30%가 되도록 하는 흰색 갈래곰보의 가공공정, 세모가시리 100kg에 식용첨가제(식용석회석 5%+염 10%)를 첨가하여 탱크에 넣어 10일 후 물로 세척하고 3일간 염도 23도의 염수에 담그고 이어 1차로 염장 처리하여 염분함량이 15%가 되도록 하고 이 물질 및 불량색깔을 선별한 후 2차로 염장 처리하여 염분함량이 30%가 되도록 하는 녹색 세모가시리의 가공공정, 까막살 100kg에 식용첨가제(식용석회석 7%)를 첨가하여 탱크에 투입 10일간 저장 후 녹색으로 변하면 물로 세척하고 1차로 염장 처리하여 염분함량이 15%가 되도록 하고 이물질 및 불량품을 선별한 후 2차로 염장 처리하여 염분함량이 30%가 되도록 하는 녹색까막살의 가공공정, 볏붉은 잎 100kg에 식용첨가제(식용석회석 10%)를 첨가하여 탱크에 투입 7일 후 녹색으로 변색되면 물로 세척하고 1차로 염장 처리하여 염분 함량이 15%가 되도록 하고 다시 세척하여 첨가물을 제거하고 이 물질 및 불량품을 선별한 후 2차로 염장 처리하여 염분함량이 30%가 되도록 하는 녹색 볏붉은 잎의 가공공정 및 볏붉은 잎 100kg을 1차로 염장 처리하여 염분함량이 15%가 되도록 하고 이어 식용첨가제(명반 0.5%)를 첨가하여 햇빛에 1시간동안 쬐여 분홍색으로 변색되면 물로 세척하고 2차로 염장 처리하여 염분함량이 15%가 되도록 하는 분홍색 볏붉은잎의 가공공정, 및 상기 각 가공공정을 통해 얻어진 가공물을 동일량씩 혼합하여 포장하는 포장공정으로 이루어짐을 특징으로 하는 해초사라다의 제조방법.After salting 100kg of the first, salt the salt content to 15%, add 0.5% of the food additive alum, wash it with water, and salt it to the salt content 15% to make the salt content 15%. Process the process of salting pink salt to make salt content 30% by third salting process, add food additive (edible lime 7% + salt 8%) to 100 kg of salted fish and put it in the tank. After removing the additives and salting firstly to make the salt content 15%, selecting foreign substances and bad color, and then salting it secondly to make the salt content 30%. Add food additives (7% edible lime + 10% salt) to the tank, and after 5 days, fade into the sun 10 times, soak in the salt solution at 23 degrees of salt in the tank for 3 days, wash, and then Intestinal treatment to make salinity 15%, and to select foreign matters and defective products, and to process salting secondly to make salt content 30%, white crab bear processing process, food additives (100% salt of edible limestone) 10%) was added to the tank and washed with water after 10 days, and then immersed in saline at 23 ° C for 3 days, and then salted first to make the salt content 15%. Processing process of green semogashiri to make salt content 30%, add edible additives (7% edible lime) to 100kg of black skin, add it to tank, store it for 10 days, then turn green and wash with water and salt it first. Processing process of green black pepper to make the content 15%, screening foreign substances and defective products, and salting it secondly to make the salt content 30%, edible in 100kg of crest red leaf After adding gauze (10% edible limestone) to the tank, after 7 days of discoloration, it is washed with water, and salted firstly to make the salt content 15%, and then washed again to remove the additives and to screen the substance and defective products. After the second salting process, the processing process of green crest red leaf to make the salt content 30% and the salt content of 100 kg crest red leaf to the first salt so that the salt content is 15% and then add the food additive (alum 0.5%) After 1 hour of exposure to sunlight, the color changes to pink, washed with water and secondly salted to process the process of the pink crested red leaf to the salt content of 15%, and the same amount of the processed materials obtained through the above-mentioned each processing process mixed and packed Method for producing seaweed salad, characterized in that the packaging process is made.
KR1019930018039A 1993-09-08 1993-09-08 Processing method of seaweeds salad KR960006575B1 (en)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101155082B1 (en) * 2009-10-30 2012-06-11 문혜리 Seaweeds Salad Manufacturing Method

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020062892A (en) * 2002-06-27 2002-07-31 김동식 Seaweeds of health food

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101155082B1 (en) * 2009-10-30 2012-06-11 문혜리 Seaweeds Salad Manufacturing Method

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