KR102768314B1 - Vacuum-low temperature oil-treated seafood snacks and their manufacturing method - Google Patents

Abstract

A vacuum low-temperature frying-processed seafood snack and a method for producing the same are provided. The method for producing a vacuum low-temperature frying-processed seafood snack includes the steps of preparing a seafood product, preparing the seafood product, salting and seasoning the prepared seafood product, and vacuum low-temperature frying-processing the salted and seasoned seafood product to produce a seafood snack.

Description

{Vacuum-low temperature oil-treated seafood snacks and their manufacturing method}

The present invention relates to a vacuum-low-temperature fried seafood snack and a method for producing the same.

The conventional method of canning fish involves washing, salting, and cooking raw fish, then putting it in a metal container with a seasoning solution or a filling solution, sealing it, and sterilizing it by heating it using high-temperature hot water or steam for a certain period of time, so that it can be stored and distributed for a long time without spoiling or deteriorating even at room temperature, and also has the advantage of being able to be eaten with the bones softened. However, there are problems such as the occurrence of a cooking odor due to high-temperature heating during canning, a decrease in texture due to the collapse of the meat quality inherent in the fish, and a decrease in consumer preference due to the deterioration of the appearance quality such as damage to the fish skin, making it difficult to meet the rapidly changing high-end consumer demand. In the case of retort processed fish products, since the fish is packaged in a sanitary manner in heat-resistant packaging materials and then subjected to a high-temperature heat treatment process, storage stability and bone softening effects similar to canned products can be expected, but it is difficult to fundamentally solve the problems of damage to the fish skin, the occurrence of a cooking odor and cooking drip, the collapse of the meat quality, and the decrease in palatability. Prior art related to the present invention is Korean Patent Registration No. 10-0650569 (Method for producing fish capable of consuming all of the fish by-products and bones) which is a method for producing fish capable of consuming not only the fish meat but also the fish by-products such as bones, heads, and fins, and bones by heating and pressurizing the fish, wherein the entrails and blood of the fish are removed, the fish is washed, pressurized and heated with nitrogen and steam to perform the first processing, the nitrogen and steam are removed, the fish is pressurized and heated again with steam to perform the second processing, the steam is removed, the fish is cooled, the fish is immersed in a seasoning solution, dried, and then frozen and packaged. Korean Patent Registration No. 10-0025527 (Method for processing fish skinning and meat for canning) relates to a method for processing fish skinning and meat for canning which comprises hydrothermal treatment or direct treatment of fish in a hydrochloric acid solution, steaming to remove the skin, splitting the fish in two, pulling out the back bone, shaping the fish, and processing the fish into fillet-shaped meat. In addition, Korean Patent Registration No. 10-0369110 (Fish meat liquid using fish by-products, method for producing the same, and food containing the same) relates to a method for steaming fish by-products in hot water at high temperature and high pressure to melt the meat and bones of the fish and separate the solid and liquid portions for use in food. However, these prior arts are different in technical composition from the present invention as they are methods for separating bones and meat from fish.

The problem to be solved by the present invention is to provide a vacuum low-temperature fried seafood snack and a method for manufacturing the same.

The tasks of the present invention are not limited to the tasks mentioned above, and other technical tasks not mentioned will be clearly understood by those skilled in the art from the description below.

According to one embodiment of the present invention, a method for producing a vacuum-low-temperature blanched seafood snack for solving the above problem comprises the steps of preparing a seafood product, preparing the seafood product, salting and seasoning the prepared seafood product, and subjecting the salted and seasoned seafood product to vacuum-low-temperature blanching to produce a seafood snack.

The step of manufacturing a seafood snack by vacuum low-temperature frying of the above salted and seasoned seafood includes a step of dehydrating the salted and seasoned seafood and a frying step, and the step of dehydrating the salted and seasoned seafood may be a step of naturally dehydrating the salted and seasoned seafood for 10 to 15 minutes, and the frying step may be a step of frying the naturally dehydrated seafood at 80°C to 110°C using a vacuum fryer with a reduced pressure of 700 mmHg to 800 mmHg.

The step of salting and seasoning the above-mentioned cleaned seafood may be a step of first immersing the cleaned seafood in a salting solution and secondly immersing it in a seasoning solution.

The above brine solution is saline water or seawater. If the above brine solution is saline water, the marine product can be soaked for 5 to 10 minutes. If the above brine solution is seawater, the marine product can be soaked for 3 to 7 minutes.

The above seasoning solution contains brown rice concentrate additive, jujube concentrate, and plum concentrate in purified water, and the above seasoning solution can be mixed in a ratio of 20 to 30 parts by weight of brown rice concentrate additive, 10 to 15 parts by weight of jujube concentrate, and 5 to 10 parts by weight of plum concentrate per 100 parts by weight of purified water.

The step of immersing in the above seasoning solution may be a step of immersing the marine product that has been immersed in the salting solution in the above seasoning solution for 10 to 15 minutes.

According to another embodiment of the present invention for solving the above problem, a method for manufacturing a vacuum-low-temperature blanched seafood snack comprises the steps of: soaking oysters; crushing the oysters; seasoning the oysters; shaping and cooling the oysters into a cube shape; and manufacturing an oyster snack by vacuum-low-temperature blanching.

The step of soaking the oysters includes the step of thawing the oysters by soaking them in rice bran liquid, and the rice bran liquid may be one in which 3 to 10 g of rice bran powder is added per 100 ml of water.

The above-mentioned step of seasoning the oysters is a step of immersing the crushed oysters in a seasoning solution so that the seasoning solution penetrates the oysters, and the seasoning solution contains purified water, brown rice concentrate additive, jujube concentrate, and plum concentrate, and the seasoning solution can be mixed in a ratio of 20 to 30 parts by weight of the brown rice concentrate additive, 10 to 15 parts by weight of the jujube concentrate, and 5 to 10 parts by weight of the plum concentrate per 100 parts by weight of purified water.

According to another embodiment of the present invention for solving the above problem, a vacuum low-temperature frying-processed seafood snack can be manufactured by a method for manufacturing a vacuum low-temperature frying-processed seafood snack.

Specific details of other embodiments are included in the detailed description and drawings.

According to a vacuum low-temperature frying-processed seafood snack and a method for producing the same according to one embodiment, it is possible to minimize destruction of nutrients while improving the flavor of the seafood snack.

The effects according to the embodiments are not limited to the contents exemplified above, and more diverse effects are included in the present specification.

Figure 1 is a manufacturing process diagram of a vacuum-low-temperature steamed seafood snack according to one embodiment.
Figure 2 is a manufacturing process diagram of a vacuum-low-temperature steamed oyster snack according to another embodiment.

The advantages and features of the present invention, and the method for achieving them, will become clear with reference to the embodiments described in detail below together with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but may be implemented in various different forms, and these embodiments are provided only to make the disclosure of the present invention complete and to fully inform a person having ordinary skill in the art to which the present invention belongs of the scope of the invention, and the present invention is defined only by the scope of the claims.

Specific embodiments are described below with reference to the attached drawings.

Figure 1 is a manufacturing process diagram of a vacuum-low-temperature steamed seafood snack according to one embodiment.

Referring to FIG. 1, a method for manufacturing a vacuum-low-temperature frying-processed seafood snack according to one embodiment may include a step of preparing a seafood (S10), a step of preparing a seafood (S20), a step of salting or seasoning the prepared seafood (S30), and a step of vacuum-low-temperature frying-processing the salted or seasoned seafood to manufacture a seafood snack (S40).

In some embodiments, the step of preparing aquatic products (S10) may be a step of preparing aquatic products, which are raw materials for manufacturing aquatic product snacks. Here, the aquatic products may include raw fish, cut fish, and fish meat. In addition, the aquatic products may include squid, cuttlefish, abalone, razor clams, and the like, in addition to fish.

In some embodiments, the step of preparing the aquatic product (S20) may be a step of removing inedible parts of the aquatic product and washing it with wash water. In some embodiments, the step of preparing the aquatic product (S20) may include a step of immersing the aquatic product in wash water and a step of washing the aquatic product with purified water. Here, the wash water may include lemon juice, lacquer sap, seaweed, and reed leaf extract in purified water. Here, lemon juice refers to juice squeezed from a lemon, lacquer sap refers to lacquer sap collected from the bark of a lacquer tree, and reed leaf extract can be obtained by heating reed leaves in purified water and heating the reed leaf water to evaporate the moisture.

In some embodiments, the wash water may be mixed with 5 to 10 parts by weight of lemon juice, 3 to 6 parts by weight of lacquer sap, 3 to 15 parts by weight of seaweed, and 4 to 8 parts by weight of reed leaf extract per 100 parts by weight of purified water, and the aquatic product may be immersed in the wash water for 5 to 10 minutes, and the aquatic product taken out of the wash water after immersion is washed again with purified water.

In some embodiments, the step (S30) of salting and/or seasoning the cleaned aquatic product may be a step of immersing the cleaned aquatic product in a salt solution and/or a seasoning solution so that the salt or seasoning solution penetrates. In some embodiments, the cleaned aquatic product may be first immersed in a salt solution and secondarily immersed in a seasoning solution. In addition, the cleaned aquatic product may only undergo the salting step or the seasoning step.

In some embodiments, the brine solution may be saline water or seawater, and if the brine solution is saline water, the aquatic product may be soaked for 5 to 10 minutes, and if the brine solution is seawater, the aquatic product may be soaked for 3 to 7 minutes.

In some embodiments, the seasoning solution may include purified water, brown rice concentrate additive, jujube concentrate, and plum concentrate. For example, the seasoning solution may be mixed in a ratio of 20 to 30 parts by weight of brown rice concentrate additive, 10 to 15 parts by weight of jujube concentrate, and 5 to 10 parts by weight of plum concentrate per 100 parts by weight of purified water.

A method for manufacturing a brown rice concentrate additive may include a brown rice liquid preparation step, a brown rice liquid saccharification step, and a brown rice concentrate additive completion step.

In some embodiments, the brown rice liquid preparation step comprises washing brown rice, drying it, roasting it until golden brown, and milling it. The roasted brown rice powder is mixed with 2 to 10 wt % of maltose and 120 to 180 wt % of water based on the weight of the brown rice to produce brown rice liquid. The brown rice liquid contains various nutrients and minerals such as starch, protein, fatty acids, minerals, and vitamins. The brown rice liquid preparation step may also use brown rice liquid available on the market.

In some embodiments, the brown rice liquid saccharification step refers to the process of putting the brown rice liquid in a saccharification tank and treating it at a saccharification temperature of 30 to 40°C to saccharify it. The main component of the brown rice liquid is starch, and starch cannot be digested and absorbed by our body or cannot be combined with other substances on its own, so it must be broken down into monosaccharides. During the saccharification process, flavoring agents that provide savory taste are extracted from the brown rice liquid.

The above principle is the same as the reason why the rice we eat becomes sweeter the more we chew it, or why it tastes savory at the end. When the starch component is saccharified by enzymes, it becomes sweet, and during the saccharification process that produces such sweetness, the flavor source that produces the savory taste is extracted, so the savory taste comes from the rice. This process extracts and concentrates the flavor source that produces the saccharification process from brown rice components to create a seasoning liquid additive. The process of turning starch into monosaccharides is the brown rice liquid saccharification process. The above saccharification process can also be carried out using a generally known method for saccharifying starch.

In some embodiments, the brown rice concentrate additive completion step is a process of putting the brown rice saccharification material that has undergone the brown rice liquid saccharification process into a filter to make a filtrate and then concentrating it to a high concentration. The simplest method is to use a vacuum evaporator or to remove water by applying heat to concentrate it. The brown rice extract concentrate concentrated in this way has a sugar content of 30 to 60°Brix and is concentrated with glucose, protein, fat, minerals, vitamins, etc., so that it can have flavor, odor masking, and tenderizing properties. In particular, the flavor source that provides savory taste extracted in the saccharification process can be concentrated in the concentration process to become a good flavor additive.

In some embodiments, the jujube concentrate is made by washing the jujubes thoroughly, drying them dry, boiling the jujubes and water in a ratio of about 1:4, and adding boiling water as the water reduces, and boiling the jujubes for about 1 hour and 30 minutes until they are soft.

In some embodiments, the plum concentrate is made by thoroughly washing the plums, drying them to remove any moisture, mixing the plums and sugar in a ratio of about 1:1.2, placing them in a glass bottle, sealing them, and maturing them for about 100 days. After checking that the plums have shriveled, the plums are taken out and the plum concentrate is made.

The seafood that has been salted can be soaked in the seasoning solution for 10 to 15 minutes. Also, if the seasoning step is performed without salting, the seafood can be soaked in the seasoning solution for 15 to 25 minutes.

Seafood that has gone through a seasoning process like this has a soft texture and a savory flavor.

In some embodiments, the step (S40) of manufacturing a seafood snack by vacuum low-temperature boiling of a salted and/or seasoned seafood may include a step of dehydrating and a step of boiling the salted and/or seasoned seafood.

In some embodiments, the step of dehydrating the salted and/or seasoned seafood may be a step of naturally dehydrating the salted and/or seasoned seafood for 10 to 15 minutes.

In some embodiments, the frying step may be a step of frying at 80°C to 110°C using a vacuum fryer with a reduced pressure of 700 mmHg to 800 mmHg. Since frying is performed at a low temperature in this manner, destruction of nutrients in the aquatic product can be minimized while maintaining the taste and color.

Finally, the fried seafood is removed from the oil inside a vacuum fryer and rotated at a speed of 400 rpm or more for 2 minutes to deoil the internal and external oil of the fried snack, thereby producing a seafood snack. In some embodiments, the seasoning solution may further include apple cider vinegar. For example, the seasoning solution may be mixed in a ratio of 3 to 5 parts by weight of apple cider vinegar per 100 parts by weight of purified water. When apple cider vinegar is further included in the seasoning solution in this way, the fishy smell of the seafood can be effectively removed.

In some embodiments, the seasoning solution may further include a Pu-erh tea extract. For example, the seasoning solution may be mixed in a ratio of 5 to 7 parts by weight of the Pu-erh tea extract to 100 parts by weight of purified water. When the Pu-erh tea extract is further included in the seasoning solution in this way, the fishy smell of the aquatic product can be effectively removed. The Pu-erh tea extract can be extracted by putting dried Pu-erh tea leaves in water and heating them at 80 to 85° C. for 30 hours.

In some embodiments, the seasoning solution may further include pine nut shell powder. For example, the seasoning solution may be mixed in a ratio of 3 to 5 parts by weight of pine nut shell powder per 100 parts by weight of purified water. When pine nut shell powder is further included in the seasoning solution in this manner, the fishy smell of the seafood may be effectively removed. The pine nut shell powder may be obtained by roasting pine nut shell at 90° C. to 90° C. for 3 to 5 minutes and then grinding the pine nut shell.

Below, a method for manufacturing a snack using oysters, a marine product, is described.

A method for manufacturing an oyster snack by vacuum low-temperature frying may include a step of soaking oysters (S100), a step of crushing oysters (S200), a step of seasoning oysters (S300), a step of shaping and cooling oysters into a cube shape (S400), and a step of manufacturing an oyster snack by vacuum low-temperature frying (S500).

In some embodiments, the step of soaking oysters (S100) may be a step of soaking oysters in a rice bran solution to thaw them. Here, the rice bran solution may be prepared by dissolving rice bran powder in water. In some embodiments, the rice bran solution may be one in which 3 to 10 g of rice bran powder is added per 100 ml of water. At this time, it is preferable to use water having a temperature of 90 to 110°C. In some embodiments, the step of soaking oysters (S100) may be one in which 50 to 100 g of boiled oysters are added per 100 ml of the rice bran solution, and then the oysters are soaked for 30 to 40 minutes to thaw them. At this time, when frozen boiled oysters are added to the rice bran solution in which rice bran is added to water having a temperature of 90 to 100°C, the temperature of the water is maintained in a range of 20 to 30°C, and the fishy smell unique to oysters can be removed. In some embodiments, a further step of washing the oysters through washing water may be included after submerging the oysters.

In some embodiments, the step of crushing oysters (S200) may be a step of cutting oysters into a certain size. For example, it is preferable to cut oysters into 2 to 3 pieces lengthwise so that each piece weighs 2 to 3 g. However, this is not limited to the step, and oysters may be crushed into fine pieces.

In some embodiments, the step of seasoning the oysters (S300) may be a step of immersing the crushed oysters in a seasoning solution so that the seasoning solution penetrates them.

In some embodiments, the seasoning solution may include purified water, brown rice concentrate additive, jujube concentrate, and plum concentrate. For example, the seasoning solution may be mixed in a ratio of 20 to 30 parts by weight of brown rice concentrate additive, 10 to 15 parts by weight of jujube concentrate, and 5 to 10 parts by weight of plum concentrate per 100 parts by weight of purified water.

Since the composition of the conjugate is the same as described above, duplicate explanation is omitted.

In some embodiments, the step of shaping and cooling oysters into a cube shape (S400) may be a step of putting seasoned oysters into a mold and cooling them.

In some embodiments, the step (S500) of manufacturing oyster snacks by vacuum low-temperature frying may be a step of frying at 80°C to 110°C using a vacuum fryer with a reduced pressure of 700 mmHg to 800 mmHg. Since frying is performed at a low temperature in this manner, destruction of nutrients in oysters can be minimized while preserving their taste and color.

Finally, the fried seafood is removed from the oil inside a vacuum fryer and rotated at a speed of 400 rpm or more for 2 minutes to remove the oil inside and outside of the fried snack, thereby producing an oyster snack.

In some embodiments, the method for manufacturing a snack using abalone and the method for manufacturing a snack using razor clams can be manufactured in the same manner as the method for manufacturing a snack using oysters, except that the abalone and razor clams are sliced rather than crushed.

Although the embodiments of the present invention have been described with reference to the attached drawings, those skilled in the art will understand that the present invention can be implemented in other specific forms without changing the technical idea or essential features of the present invention. Therefore, it should be understood that the embodiments described above are exemplary in all respects and not restrictive.

Claims (10)

Steps to prepare seafood;
Step of preparing the above aquatic product;
A step of salting and seasoning the prepared seafood; and
It includes a step of manufacturing a seafood snack by vacuum low-temperature boiling treatment of the above salted and seasoned seafood,
The step of manufacturing a seafood snack by vacuum low-temperature boiling treatment of the above salted and seasoned seafood includes the step of dehydrating the salted and seasoned seafood and the step of boiling it.
The step of dehydrating the above salted and seasoned seafood is a step of naturally dehydrating the above salted and seasoned seafood for 10 to 15 minutes.
The above frying step is a step of frying the naturally dehydrated marine product at 80°C to 110°C using a vacuum fryer with a reduced pressure of 700 mmHg to 800 mmHg.
The step of salting and seasoning the above-mentioned processed seafood is a step of first immersing the washed seafood in a salting solution and secondly immersing it in a seasoning solution.
The above brine solution is saline water or seawater, and if the above brine solution is saline water, the marine product is immersed for 5 to 10 minutes, and if the above brine solution is seawater, the marine product is immersed for 3 to 7 minutes.
The above seasoning solution contains brown rice concentrate, jujube concentrate, and plum concentrate in purified water.
A method for manufacturing a vacuum-low-temperature fried seafood snack, wherein the above seasoning solution is mixed in a ratio of 20 to 30 parts by weight of brown rice concentrate additive, 10 to 15 parts by weight of jujube concentrate, and 5 to 10 parts by weight of plum concentrate per 100 parts by weight of purified water.
delete delete delete delete In the first paragraph,
A method for manufacturing a vacuum-low-temperature fried seafood snack, wherein the step of immersing in the above-mentioned seasoning solution is a step of immersing the seafood that has been immersed in the salting solution in the above-mentioned seasoning solution for 10 to 15 minutes.
Step of soaking the oysters;
The step of crushing the above oysters;
The step of seasoning the above oysters;
A step of shaping and cooling the above oyster into a cube shape; and
Comprising a step of manufacturing oyster snacks by vacuum low-temperature boiling treatment,
The step of soaking the oysters includes the step of thawing the oysters by soaking them in rice bran liquid, and the rice bran liquid contains 3 to 10 g of rice bran powder per 100 ml of water.
The above-mentioned step of seasoning the oysters is a step of immersing the crushed oysters in a seasoning solution so that the seasoning solution permeates the oysters, and the seasoning solution contains purified water, brown rice concentrate additives, jujube concentrate, and plum concentrate.
A method for manufacturing a vacuum-low-temperature fried seafood snack, wherein the above seasoning solution is mixed in a ratio of 20 to 30 parts by weight of brown rice concentrate additive, 10 to 15 parts by weight of jujube concentrate, and 5 to 10 parts by weight of plum concentrate per 100 parts by weight of purified water.

delete delete A vacuum-fried seafood snack manufactured by the manufacturing method of claim 1 or claim 7.