KR102613144B1 - Fermented abalone and their innards and manufacturing method of thereof - Google Patents

Abstract

Task: To propose a solution to the change in taste of abalone salted fish by preventing moisture loss from abalone meat, and to provide a new abalone salted fish manufacturing method and abalone salted crab prepared using this method.
Solution: The present inventor confirmed that when hot broth is poured into abalone meat and heat is applied, a protein film is formed on the surface of the abalone meat, reducing moisture loss, making the abalone meat soft, and maintaining the overall taste of the abalone salted fish. We manufactured an abalone salted crab that contains internal organs (crab) and compensates for the loss of moisture from the abalone meat, which changes the taste of the salted seafood, and the hardening of the meat due to moisture loss from the abalone meat.

Description

{Fermented abalone and their innards and manufacturing method of the same}

The present invention relates to salted abalone crab and a method for producing the same, and more specifically, to include abalone meat and abalone intestines (crab). The taste of the salted fish changes as moisture escapes from the abalone meat, and the meat becomes hard due to moisture loss from the abalone meat. This is about a method of manufacturing abalone crab that complements the dissolution.

Abalone is one of the functional marine products that has been prized for a long time in Korea, Japan, and China, and is highly regarded in the market because it contains various effective nutrients.

Abalone is rich in protein and vitamins and is widely used for food and medicinal purposes as it has excellent health benefits such as skin care and nutritional tonic. For food, it is consumed as abalone sashimi, abalone porridge, and abalone boiled sashimi, but it is also eaten as abalone paste to improve storage.

In addition, compared to abalone meat, abalone intestines contain a large amount of functional substances and catenoids that have antioxidant activity, the ability to inhibit the activity of nysinotensin converting enzyme, antithrombotic effect, and nitrite scavenging ability, and have many beneficial effects on the human body. However, abalone intestines have a strong fishy smell and are not tasty, so they are not preferred. To compensate for these shortcomings of abalone intestines, abalone intestines are sometimes made into salted abalone intestines and consumed.

Republic of Korea Patent No. 1832416 includes the steps of peeling abalone, separating abalone meat and abalone intestines, washing the separated abalone intestines by immersing them in saline solution, cutting the washed abalone intestines, and cutting the abalone intestines. A step of adding 8 to 15 parts by weight of salt based on 100 parts by weight of abalone intestines, sealing the abalone intestines to which the salt was added and fermenting and maturing for 200 to 360 days at a temperature of 10 to 20 ° C., the fermentation and A method for producing salted abalone intestines is disclosed, which includes the steps of removing the effluent from the aged abalone intestines, and adding and mixing seasoning containing radish juice to the abalone intestines from which the effluent has been removed.

Republic of Korea Patent Publication No. 2022-0064488, “Method for Manufacturing Jeotgal Abalone,” describes a method of manufacturing Jeotgal abalone using abalone meat and abalone intestines, and Republic of Korea Patent No. 1346617 describes extracts of ginseng and jujube and human jujube leaves. Disclosed is a method of manufacturing salted abalone fish, which is prepared by adding the extract to cut abalone meat and abalone intestines and mixing seasoning, so that the abalone meat and abalone intestines have almost no specific odor and as a result, taste and other palatability are improved. However, according to these manufacturing methods, there is a disadvantage in that moisture comes out of the abalone meat due to osmotic pressure, which reduces the taste of the abalone salted fish, and the meat of the abalone meat becomes hard due to moisture loss from the abalone meat.

In addition, Republic of Korea Patent No. 1646216 includes the step of mixing abalone and abalone sauce raw materials in a packaging container; A packaging container sealing step of sealing a packaging container containing abalone and abalone sauce; and a sterilization/cooking step of sterilizing and cooking the mixture in the packaging container at 110-130°C for 20-50 minutes. However, this manufacturing method has the problem that because abalone is treated at a high temperature of 110-130℃ for 20-50 minutes, the abalone meat, which is mainly composed of protein, becomes too hard and it is difficult to maintain a soft texture.

In the present invention, as described above, in the production of salted abalone meat using abalone meat and abalone intestines (crab), which have various effects, the moisture loss of the abalone meat is minimized to maintain soft meat quality, and the overall taste of the abalone salted fish is maintained. The manufacturing method is disclosed.

The purpose of the present invention is to prevent abalone meat from losing too much moisture from abalone meat, preserve the chewy and soft taste of abalone meat, and add flavored soy sauce to abalone meat. This is to add flavor and prevent the taste of the abalone crab from changing due to excessive moisture escaping from the abalone meat, providing an abalone salted crab with excellent chewiness and nutrition and an extended shelf life.

As a result of researching various methods to solve the above problems, the present inventors poured hot broth on abalone meat or added abalone meat to hot broth, so that a protein film was quickly formed on the surface of the abalone meat, and then took out the abalone meat mixed with the broth. Since heat is not applied to the inside of the abalone meat for a long time, the inside of the abalone meat can maintain its soft and chewy taste. Moisture loss inside the abalone meat is reduced, which increases the shelf life of seasoned abalone intestines (crabs) and preserves the salted abalone meat. After confirming that the overall taste was maintained, a method for making abalone salted fish was invented.

The present invention relates to a method for producing abalone crab salt and abalone crab salt produced by this method.

This invention

Abalone preparation step of washing the abalone, separating the shell, and separating the abalone meat and abalone intestines (gaewoo);

Preparing flavor broth;

Abalone seasoning step of mixing abalone meat and the broth;

Step of grieving the abalone intestines (gewoo);

It relates to a method of producing salted abalone fish, which includes the step of mixing abalone meat mixed with the flavor broth and the minced abalone intestines (crab).

At this time, it should be noted that the broth is hot, that is, 50 to 100 ℃, or about 50 ℃ or higher, or about 60 ℃ or higher, or about 70 ℃ or higher, or about 80 ℃ or higher, or about 90 ℃ or higher.

The step of mixing the hot broth and abalone meat is performed for about 1 minute to 10 minutes, or about 2 minutes to about 7 minutes, or about 3 minutes to about 6 minutes, or about 4 minutes to about 5 minutes.

In the abalone intestines seasoning stage, the abalone intestines are finely chopped or ground and seasoned.

Additionally, abalone meat that has been heat-treated by mixing it with hot broth is cut into slices of about 2 to 4 mm and mixed with seasoned abalone intestines.

In addition, the flavor of the abalone salted crab prepared in the same manner as above can be improved by adding a step of maturing the abalone salted crab at low temperature for 2 to 10 days, or about 7 days.

Additionally, the taste of salted abalone crab can be further enriched by mixing sea urchin, etc. with the abalone meat mixed in the broth and the seasoned abalone intestines (crab) mixture.

To describe an embodiment of the present invention in more detail,

1) Wash the abalone body and shell by rubbing them with a clean sponge or brush, cut off the ridge connecting the shell and body with a knife, separate the abalone meat from the abalone intestines (crabs), and remove the teeth attached to the end of the abalone meat. Preparing abalone preparation steps;

2) Put the peeled clams, kelp, onions, and green onions in a large pot, add 1 liter of water, and boil for 10 minutes. Then, add 200ml of brewed soy sauce and 130g of oligosaccharides to 200ml of the broth from the clams, kelp, onions, and green onions, and boil to make a flavored broth. Preparing the flavor broth to be prepared; At this stage, the ingredients used to prepare the flavored soup can be varied depending on taste. For example, to reduce sweetness, oligosaccharides can be omitted, ingredients other than clams, kelp, onions, and green onions can be added, or certain ingredients can be omitted and the ratio between ingredients can be adjusted. Ingredients for flavored soup include seasoning, ginger, sake, starch syrup, sweeteners such as pickled fruit or pickled vegetable broth, sesame oil, whole sesame seeds, various vegetables, soy sauce, cooking wine, oligosaccharide, garlic, green onion, onion, red pepper, Cheongyang pepper, It can be made by mixing whole peppers, etc., and can be used without particular restrictions as long as it is widely known in the technical field to which the present invention pertains.

3) Abalone seasoning step of placing prepared abalone meat in a heat-resistant stainless steel bowl, pouring the seasoned broth evenly over the abalone meat in a hot state, and leaving it for about 5 minutes;

4) Chop the abalone intestines (gewoo) finely with a knife or grind them with a cutter, add red pepper powder, rice wine, ginger juice, anchovy sauce, sliced garlic, Cheongyang pepper, and red pepper and mix well to make abalone intestine (gewoo) sauce. Seasoning step; This step is to prepare the abalone intestines and add spices to enhance the taste of the abalone intestines. In order to remove the fishy taste and the storage capacity of the abalone intestines (crab), add fine red pepper powder and mix first, add rice wine and ginger juice to neutralize the fishy taste, and then season with anchovy fish sauce. Garlic, which has a bactericidal effect, is sliced very thinly. Minced garlic can also be used, but if you cut it into smaller pieces than minced garlic, the volume comes back and the abalone intestines (crab) take their shape. Afterwards, add chopped Cheongyang pepper and chopped red pepper to bring out the color. The spices used at this time (red pepper powder, rice wine, ginger juice, garlic, Cheongyang pepper, red pepper) are seasonings that can enhance the shelf life while preserving the taste of the abalone intestines (crab). In addition, it is revealed that the seasoning mixed with abalone intestines can be modified in various ways, such as reducing the spiciness, not using spicy spices, or varying the ratio of each ingredient, depending on one's taste.

5) Afterwards, the abalone crab salt production step is performed in which the abalone meat mixed with the seasoning broth is taken out, cut into pieces, and mixed with the seasoned abalone intestine (crab) salt to produce abalone crab salt.

6) Additionally, the abalone salted crab prepared through steps 1) to 5) above may be subjected to low-temperature aging for 2 to 10 days at a temperature of 25°C or lower.

The traditional recipe for salted abalone crab is to mix raw abalone meat with abalone intestine (crab) seasoning, but over time, the moisture contained in the abalone meat continues to escape, deteriorating the taste of the salted crab, and the loss of moisture makes the meat of the abalone meat hard. There is a problem with it becoming obsolete. In order to compensate for this, the present invention is characterized by pouring hot broth into abalone meat and heat treating it for about 5 minutes. At this stage, the flavored broth easily cuts into the abalone meat and the protein forms a film on the outside of the abalone meat, reducing moisture loss. Therefore, the texture of abalone meat is chewy on the outside but soft on the inside, and the taste of salted fish is preserved.

Additionally, the flavor can be added by mixing sea urchin into the mixture of abalone meat and seasoned abalone intestines (crab) mixed with the broth. To be more specific, sea urchins can be used as living organisms, and frozen sea urchins can be naturally thawed and used. Salted sea urchin made with only sea urchin quickly turns into water and dissolves, so a lot of salt is needed to marinate the salted fish, and it is difficult to store it with low salt, but if you mix sea urchin with salted abalone crab, the flavor and taste of the salted abalone crab improves. Because you can taste the taste, they have the advantage of complementing each other.

Additionally, in the present invention, conch meat can be added instead of abalone meat, and abalone meat and conch meat can be added together to produce abalone crab salt using the above method.

According to the present invention, by pouring hot seasoning broth into abalone meat and heat-treating it for a short period of time, it is possible to prevent the abalone meat from becoming too hard, and the flavor broth is easily absorbed into the abalone meat and a protein film is formed on the surface of the abalone meat, thereby reducing moisture loss. Because of this, the texture of the abalone meat is soft and it prevents excessive moisture loss from the abalone meat, thereby preserving the taste of salted fish.

Figure 1 is a simple photograph showing the manufacturing process of abalone salted fish according to an embodiment of the present invention.

Hereinafter, other purposes and features of the present invention in addition to the above purposes will be clearly revealed through the description of embodiments and experimental examples with reference to the accompanying drawings, and all terms used herein, including technical or scientific terms, unless otherwise defined. They have the same meaning as generally understood by those skilled in the art to which the present invention pertains. Terms defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related technology, and should not be interpreted in an ideal or excessively formal sense unless explicitly defined in the present application. No.

Example 1: Abalone preparation step

Wash the abalone body and shell by rubbing them with a clean sponge or brush, cut the rout part connecting the shell and the body with a knife, separate the abalone meat from the abalone intestines (geu), and remove the teeth attached to the end of the abalone meat.

Example 2: Flavor broth manufacturing step

Place the peeled clams, kelp, onions, and green onions in a large pot, add 1 liter of water, and boil for 10 minutes. Then, add 200 ml of brewed soy sauce and 130 g of oligosaccharides to 200 ml of broth from the clams, kelp, onions, and green onions and boil to complete the flavored soup. .

Example 3: Abalone preparation stage

The prepared abalone meat was placed in a heat-resistant stainless steel bowl, and the hot broth from Example 2 was evenly poured over the abalone meat and soaked for 5 minutes.

Example 4: Step of seasoning abalone intestines (gaewoo)

Finely chop the abalone intestines (crab crab) with a knife or grind them with a cutter, add red pepper powder, ginger juice, anchovy sauce, sliced garlic, Cheongyang pepper, and red pepper and mix well to make abalone intestine (crab crab) sauce.

Example 5: Abalone salted crab manufacturing steps

The abalone meat soaked in the flavor broth of Example 3 was taken out and sliced into flat pieces, mixed with the abalone intestine (crab) salt of Example 4, and aged for 7 days at a low temperature of about 10°C to complete the abalone crab salt.

Example 6: Abalone and sea urchin salted fish production steps

Naturally thawed sea urchin was added to the abalone crab salt of Example 5, mixed gently, placed in an airtight container, and stored in the refrigerator. Stored in small portions in airtight containers to improve storage.

Comparative Example 1

Salted abalone crab was prepared in the same manner as in Example 5, but the step of mixing and cooking the abalone with the seasoning broth was omitted. Abalone meat was cut into pieces of 2 to 4 mm thick, added to the crab mixed with seasoning, and aged at low temperature for 7 days.

Comparative Example 2

Prepare the abalone by rubbing and washing the abalone body and shell with a clean sponge or brush, cutting off the rut connecting the shell and body with a knife, separating the abalone meat and abalone intestines (crabs), and removing the teeth attached to the end of the abalone meat. .

Abalone paste sauce mixed with abalone meat, red pepper powder, seasoning, minced ginger, minced garlic, sake, starch syrup, plum extract, sesame oil, whole sesame seeds, and various vegetables was placed in a packaging container.

The packaging container containing abalone and the abalone sauce was sealed.

The mixture in the sealed packaging container was sterilized at 120°C for 30 minutes and the contents were cooked.

After completing the sterilization and cooking steps, the mixture in the packaging container was aged at low temperature for 10 days to prepare abalone paste.

Experimental Example 1: Sensory test

For the abalone crab salt of the present invention prepared by the method of Example 5, the abalone intestine salt of Comparative Example 1, and the abalone intestine salt of Comparative Example 2, 30 men and women aged 10 to 65 years were selected and immediately after production and 7 After several days, a sensory test was conducted on the texture and overall taste of the abalone meat, and the results are shown in Table 1 below.

Since the abalone paste of Comparative Example 2 is not salted fish, the “overall taste of salted fish” item was not compared.

division Tasting immediately after manufacturing Tasting after 7 days abalone murder
Texture of salted fish
overall taste abalone murder
Texture of salted fish
overall taste Example 5 Teens to 20s (n=10) 2.9 2.8 2.9 2.8 30s to 40s (n=10) 2.9 2.9 2.7 2.9 50s to 60s (n=10) 2.8 2.9 2.8 2.9 Comparative example
One Teens to 20s (n=10) 2.7 2.6 1.9 2.2 30s to 40s (n=10) 2.6 2.5 1.7 2.0 50s to 60s (n=10) 2.7 2.4 1.8 2.1 Comparative Example 2 Teens to 20s (n=10) 2.0 - 1.9 - 30s to 40s (n=10) 1.9 - 1.9 - 50s to 60s (n=10) 1.8 - 1.8 -

(Texture of abalone meat - softness: 3, average 2, hardness 1 / Overall taste of salted seafood - good: 3, average: 2, bad (bland): 1)

As shown in Table 1, in the evaluation of the texture of abalone meat and the overall taste of salted seafood immediately after the production of Example 5 and Comparative Example 1, Example 5 showed slightly higher values than Comparative Example 1, and the results of tasting after 7 days showed that It was confirmed that Example 5 received a significantly higher evaluation in terms of the texture of abalone meat and the overall taste of salted fish compared to Comparative Example 1. This is because when abalone meat is mixed raw with abalone intestine (crab) seasoning, moisture escapes over time, deteriorating the taste of salted fish, and the meat of abalone meat becomes hard due to moisture loss. The soaking made the abalone meat soft, and it was found that the flavoring broth was easy to cut into the abalone meat and the protein formed a film on the outside of the abalone meat, reducing moisture loss and preserving the texture of the abalone meat and preserving the taste of salted fish.

In addition, Comparative Example 2 is not salted seafood, but an abalone paste using abalone meat, and as a result of comparing this with the salted abalone crab according to Example 5 of the present invention, the abalone paste of Comparative Example 2 was found to be abalone meat in the value immediately after production. Heat treatment at 120°C for 30 minutes caused a problem in which abalone meat, the main ingredient of which is protein, became hard, so it was evaluated that the texture was not soft even immediately after production. It received a similar evaluation in the evaluation after 7 days, and the product of Example 1 of the present invention You can see that the soft texture of the abalone meat is excellent.

As described above, the present invention has been described with reference to specific details such as specific components and limited embodiments and drawings, but these are provided only to aid the overall understanding of the present invention, and the scope of the present invention is not limited to the above embodiments. , those skilled in the art can make various modifications and variations from this description.

Therefore, the spirit of the present invention should not be limited to the described embodiments, and all modifications that are equivalent or equivalent to the claims as well as the later-described claims shall fall within the scope of the present invention. .

Claims (7)

1) Abalone preparation step of washing the abalone and separating the abalone meat and abalone intestines (gaewoo);
2) Preparing flavor broth;
3) An abalone seasoning step in which the broth is mixed with abalone meat for 1 to 2 minutes while the broth is hot at 50 to 100°C;
4) Chopping or grinding and seasoning the abalone intestines (gaewoo);
5) taking out the abalone meat mixed with the broth and mixing it with thinly cut abalone intestines (crab); and
6) A method of manufacturing abalone crab salt comprising the step of maturing the abalone crab salt at low temperature.
delete delete In claim 1,
The flavored broth is prepared by adding fish, kelp, onions, and green onions, adding water, boiling for 5 minutes to 5 hours, and then adding soy sauce and sweetener to the filtered broth and boiling.
In claim 1,
The seasoning in step 4) is prepared by selecting one or more of red pepper powder, ginger juice, fish sauce, garlic, red pepper, and pepper.
In claim 1,
A method of manufacturing abalone crab, characterized in that further mixing sea urchin in step 5) above.
Abalone salted crab prepared by the method of any one of claims 1, 4 to 6.