KR950000451B1

KR950000451B1 - Process for making foods from squid meat

Info

Publication number: KR950000451B1
Application number: KR1019920012343A
Authority: KR
Inventors: 오동빈
Original assignee: 동원산업 주식회사; 오동빈
Priority date: 1992-07-09
Filing date: 1992-07-09
Publication date: 1995-01-20
Anticipated expiration: 2012-07-09
Also published as: KR940001818A

Abstract

내용 없음.No content.

Description

Manufacturing method of food using cuttlefish meat

본 발명은 영양가가 높고 저지방, 고단백질인 오징어순살을 이용하여 한국인의 구미에 알맞는 오징어순살을 이용한 식품의 제조방법에 관한 것이다.The present invention relates to a method for producing a food using squid sprouts suitable for the taste of Koreans using squid sprouts having high nutritional value and low fat and high protein.

종래에는 주로 오징어를 건조시켜 먹거나, 국을 끓여 먹게 되므로 선택의 폭이 좁아 소비량이 한정된 관계를 수입오징어의 물량과 국내어선의 많은 어획물량으로 국내오징어 물량의 과잉현상을 초래하게 되어 수산업계에 많은 타격을 주게 되었다.Traditionally, squids are dried or eaten, and soups are eaten, so the choice is narrow. Constrained consumption has a limited relationship with imported squids and many catches of domestic fishing vessels. Was hit.

본 발명은 상기와 같은 문제점을 감안하여 누구나 즐겨 먹을 수 있는 가격이 저렴한 오징어순살을 이용한 식품의 제조방법을 발명하게 된 것인데, 본 발명을 제조공정에 따라 제조방법을 상세히 설명하면 다음과 같다.The present invention is to invent a method for producing a food using a squid net meat cheap to everyone enjoy in view of the above problems, the present invention will be described in detail the manufacturing method according to the manufacturing process as follows.

[제1공정][Step 1]

-25℃이하의 냉장고의 보관중인 오징어를 해동탱크에서 해동시켜 다리와 몸통을 절단하여 분리한 후 내장을 제거하고, 깨끗이 세척한 후 40℃의 온수에 데쳐 껍질을 탈피시킨다.Defrost the cuttlefish stored in the refrigerator below -25 ℃ in the thawing tank, cut and separate the legs and the trunk, remove the intestines, wash it clean, and then peel the shell with 40 ℃ hot water.

[제2공정][Step 2]

껍질을 탈피시킨 오징어를 90℃의 온도에서 2분간 삶은 후 1cm의 폭으로 절단(SLICE)하여 배합육, 양파, 마늘, 옥수수 전분, 식염, 후추의 부재료를 첨가하여 믹서기에 의하여 고루 혼합시킨 다음, 성형틀에 주입하여 -35℃∼-40℃의 온도에서 급속 동결시킨다.The peeled squid is boiled at 90 ° C. for 2 minutes, then cut into 1cm widths (SLICE), and then mixed with a blender by adding ingredients such as mixed meat, onion, garlic, corn starch, salt and pepper. It is injected into a mold and rapidly frozen at a temperature of -35 ° C to -40 ° C.

[제3공정][Step 3]

급속동결물을 고속절단기로 5mm 두께로 절단하여 박력분과 건조난백을 혼합한 전분을 육에 묻힌 후 전분의 표면에 밀가루, MSC, 물, FRY UP, 오징어엑기스를 서로 섞는 용액을 묻힌다.The fast freeze is cut into 5mm thickness using a high speed cutter, and the starch mixed with force powder and dried egg white is buried on the meat, and the surface of the starch is buried with a mixture of flour, MSC, water, FRY UP, and squid extract.

[제4공정][Step 4]

제 3공정에서 묻힌 용액에 빵가루를 묻혀 -35℃∼-40℃의 벨트 프리저(BELT FREEZER)를 15분간 통과시켜 급속냉동시켜서 포장하여 상품화 한다.Breaded breadth is immersed in the solution buried in the third process, and it is packaged and commercialized by rapid freezing by passing a belt freezer at -35 ° C to -40 ° C for 15 minutes.

본 발명의 재료의 배합비율은 다음과 같다.The blending ratio of the material of the present invention is as follows.

그리고 포장시에 소스도 같이 포장하게 되는데 참고로 소스의 배합비를 예시하면 다음과 같다.In addition, the sauce is also packaged with the package. For reference, the mixing ratio of the sauce is as follows.

이와 같이 된 본 발명의 먹는 방법은 프라이팬등에 데쳐 소스를 먹으면 된다.The eating method of the present invention thus obtained may be eaten with a frying pan or the like.

Claims

After thawing frozen squid, remove leg and intestine, wash it clean, and boil it in hot water at 40 ℃, peel the shell, boil it for 2 minutes at 90 ℃, cut 3cm of cuttlefish and cut 1cm in width. , 3.5% onion, 0.3% garlic, 2.5% corn starch, 0.75% salt, and 0.02% pepper, mixed with a blender, and injected into a mold to rapidly freeze at a temperature of -35 ° C to -40 ° C. Cut into 5mm thickness with a cutter and soak the starch mixed with 5.5% of force and 2.2% of dried egg whites, and then apply 5% of flour, MSC 0.03%, water 12.42% FRY UP 0.2%, squid extract 0.03% 24.15% of bread crumbs in the above solution and passed through a belt freezer at -35 ° C to -40 ° C for rapid freezing.