KR100878001B1 - Manufacturing the a rrasted seasoning cuttlefish containing ingredients of a green tea - Google Patents

Abstract

A manufacturing method of roasted cuttlefish containing the green tea extract is provided, which obtains soft taste and the flavor of the green tea and can be immediately edible without roast. A manufacturing method of roasted cuttlefish comprises: a cuttlefish belly cutting step(100); a first washing step(200) using the washing water prepared by mixing sea water and fresh water at a ratio of 50:50; a second washing step(300); an outer shell peeling-off step(400); a medium shell peeling-off step(500); a green tea extract immersion step(600) for dipping the cuttlefish in the green tea extract; a drying step(700) for drying until the moisture content of the dried squid becomes 65-80 weight%; a trimming step(800); a roasting step(900) for roasting the cuttlefish on a ceramic plate at 180-210 deg.C for 40-60 seconds; and a packing step(1000).

Description

Manufacturing method of roasted squid containing green tea extract

The present invention immersed in the green tea extract squid stripping the outer skin and the middle shell so that the green tea extract is soaked into the flesh of the squid and dried so that the moisture content is 65 ~ 80% by weight ceramic plate at 180 ~ 210 ℃ temperature By baking 3 times in the process, it does not deteriorate well when stored at room temperature, the meat is not hard, the taste and aroma of green tea is alive, and the process of manufacturing green squid containing the green tea extract liquid, characterized in that the flesh of the squid is smoothly processed. will be.

Common dried squid has a peculiar smell of squid when stored at room temperature, and the color of squid turns red and the moisture contained in the flesh of the squid is deodorized, which makes the flesh hard and the taurine component, which is white powder, appears on the surface of the dried squid. It is expressed. Most of the people who handle squid are erroneously judged as a phenomenon in which the white powder of the taurine component is before the squid is deteriorated and the fungus is blooming.

Taurine expressed on the surface of the squid as described above is a kind of amino acid contained in large quantities in animals, especially fish and shellfish, which is beneficial to humans, while those who process and sell squid have a taurine component expressed on the surface of dried squid. Although it is misunderstood as a harmful ingredient to the human body, it is sold at a low price, and a semi-dried squid has been developed and marketed as a way to solve the problems of the dried squid. However, the semi-dried squid has a water content after swelling. As the dry processing to 65 ~ 80% by weight must be stored refrigerated or frozen, there is a problem that begins to deteriorate immediately when stored at room temperature.

On the other hand, as a way to spread the consumption of squid, squid processed foods have been variously developed by various methods such as seasoned squid, smoked squid, whole roasted squid, etc., in the case of seasoned squid, Korean Patent Publication No. 2006-37949 In order to prepare a seasoning squid containing a green tea leaf component processed using a green tea leaf component and a condiment consisting of seasoning components such as sorbitol, sugar and glacial acetic acid, in the case of the above patent, The inherent taste and aroma of the cuttlefish is lost, and only the outer skin of the cuttlefish has a problem that the flesh of the cuttlefish is not soft.

Therefore, the present inventors use only green tea extracts containing only green tea extract and live green tea extract using the green tea extract to solve the problem of seasoned squid whose original taste and aroma have been impaired by the flavor of the conventional complex seasoning, and a manufacturing method thereof. Although it has already filed a patent application as Korean Patent Application No. 10-2008-47269, in order to solve the problems of semi-dried squids as described above, it does not deteriorate even when stored at room temperature and the processed meat of the squid is softly processed. By developing the green tea grilled squid, the present invention can be completed.

Therefore, in order to solve the above problems, the present invention is processed using only green tea extract so that the green tea components are sufficiently infiltrated into the flesh of the squid and dried the moisture content of the squid to 65 ~ 80% by weight or less after 180 ~ 210 ℃ temperature Green tea extract, baked 3 times in a ceramic plate of the product, does not deteriorate well when stored at room temperature, the meat is not hard, the taste and aroma of green tea is alive, and the meat of the squid is edible without being baked. The problem to be solved is a method for producing a roasted squid containing.

The present invention for solving the above problems in the manufacturing method of grilled squid containing green tea extract,

Squid swelling process (100), primary washing process (200), secondary washing process (300), husk peeling process (400), middle shell peeling process (500), green tea extract dipping process (600), drying process ( The manufacturing method of the roasted squid containing green tea extract liquid containing 700, the cleaning process 800, the roasting process 900, and the packaging process 1000 is taken as a subject solving means.

However, the green tea extract is put in 15 to 20 parts by weight of green tea leaves in 100 parts by weight of water, boiled at a temperature of 55 ~ 60 ℃ 20 to 30 minutes to fully boil the green tea components, it is preferable to use that cooled to room temperature.

And the squid roast is dried to less than 65 ~ 80% by weight of the squid moisture, and then baked in a ceramic plate at 180 ~ 210 ℃ temperature for 40 to 60 seconds, and then cooled, the roasting operation as described above is carried out three times It is preferable.

Unlike the general dry squid, the present invention according to the above problem solving means is to feel the soft and pale taste and aroma of green tea due to the inclusion of green tea extract, and also after drying so that the water content of green tea squid is 65 to 80% by weight 180 By baking three times for 40 to 60 seconds on a ceramic plate at ~ 210 ℃ and then cooling it three times, the green tea ingredients are not deteriorated and the taste and aroma of green tea are maintained. It is suitable for eating and develops roasted squid containing green tea extract that can be eaten immediately without roasting.

The manufacturing method of the roasted squid containing green tea extract according to the present invention is the same process as the manufacturing method of the green tea component-containing squid of Korean Patent Application No. 10-2008-47269, which is already filed by the inventor, and the first washing step After the second washing process, skin peeling process, middle peeling process, green tea extract dipping process and drying process, the dried squid is further trimmed and then baked 3 times on a ceramic plate at 180 ~ 210 ℃ It is characterized by passing through the process.

The present invention is characterized in that the green tea extract is soaked into the flesh of the squid, the squid stripped of the outer shell and middle shell of the squid containing a large amount of cholesterol in the extract without extracting only green tea purely without using any complex seasonings It is produced by dipping.

In the present invention, the green tea extract is a component contained in the green tea extract in which green tea leaves are soaked in hot water, and catechin known to have a sulfate effect by removing active oxygen from the body and an antioxidant substance known to have an anticancer effect. Phosphorus polyphenols and vitamins B, C, and E, which are beneficial to our bodies, as well as iron, potassium, calcium, and vegetable fiber, are especially astringent and tannins that lower blood cholesterol levels and prevent arteriosclerosis. It means that the ingredient is also contained.

Hereinafter, described in detail with reference to the accompanying drawings, a method for producing a green tea extract-containing grilled squid according to the present invention.

1 is a block diagram showing a process of manufacturing a green tea extract-containing grilled squid according to the present invention.

The present invention provides a method for producing grilled squid containing green tea extract,

Squid swelling process (100), primary washing process (200), secondary washing process (300), husk peeling process (400), middle shell peeling process (500), green tea extract dipping process (600), drying process ( 700), the cleaning process 800, the roasting process 900 and the packaging process (1000) is characterized in that it comprises a.

The squid roaring process 100 is a process of removing the intestines and squid eyes by separating the body of the squid, there is no particular difference in the same process as the normal squid roaring process. However, when squid frozen frozen squid should be subjected to a pre-treatment process to thaw the frozen squid before the squid roaring process (100).

In addition, the first washing step 200 cleans the contaminants attached to the squid during the squid squid process by using the squid squid mixed with sea water and fresh water in a volume ratio of 1 to 1. By using the wash water of the first washing step 100 mixed with sea water and fresh water, while preventing the deterioration of the squid by the sea water to clean the salt to reduce the salt concentration contained in the squid by fresh water.

Then, the second washing step 300 is washed again using fresh water as the washing water after the first washing step 200, so that the salt concentration of the squid contained in the squid is sufficiently lowered to remove the salty taste.

In addition, the outer shell peeling process 400 is a process of peeling the outer shell using a circular peeler as a process of processing a normal squid.

And the middle peel stripping process 500 is a process of peeling off the white middle shell by hand in order to allow the green tea component to soak into the flesh of the squid, so that the green tea component is sufficiently infiltrated into the flesh of the squid. Not only is it processed to suit the Japanese's preference for green tea, but the squid's flesh is soft and chewy by the green tea ingredients.

In the case of the squid shell in the stripping process, the shell is easily peeled off by the circular peeler, whereas the middle shell is not peeled off by the round stripper and must be peeled off manually.

For reference, Cho Soon-young and six others published in the Korean Journal of Life Science, "Measurement of Cholesterol Content in Korean Squid by Iatroscan" (Korean Society of Life Science, 2004. 14 (2). Pp221-224). As a result of the quantification, there was no significant difference from the values obtained by the existing enzyme method and the GC method. Therefore, it could be used as the simplest method to quantify cholesterol. In other words, Iatroscan method was used to quantify cholesterol by squid area, and 643.2 mg% in squid liver, 608.8 mg% in skin, 321.4 mg% in leg meat, 159.5 mg% in eye area, and 178.9 mg% in trunk meat It was found that the levels of cholesterol contained in the skin's most excluding squid's liver.

The green tea extract dipping step 600 is a step of immersing the squid stripped in the green tea extract solution for 10 to 15 minutes so that the green tea components soak into the flesh of the squid. If the immersion time is less than 10 minutes, the green tea component may not be sufficiently contained in the squid meat, so the fishy smell peculiar to the squid may not be removed. If the immersion time exceeds 15 minutes, the green tea component may not be included in the squid meat. The fishy smell peculiar to the squid is sufficiently infiltrated, but there is a concern that the productivity may be lowered because it takes a long time to dry the squid in the post-treatment drying process.

And the green tea extract is put in 15 to 20 parts by weight of green tea leaves in 100 parts by weight of water and boiled for 20-30 minutes at a temperature of 55 ~ 60 ℃ to sufficiently brew the green tea components and then used to cool to room temperature. When the green tea leaves are less than 15 parts by weight, there is a concern that the green tea component may not be sufficiently worried about the green tea extract, and when the green tea leaves are more than 20 parts by weight, the fishy removal effect of the squid is no longer particularly improved. Do not.

The drying step 700 is a process for removing the water of the squid after the green tea extract immersion step so that the green tea component infiltrate the squid meat, and dried so that the moisture content of the squid is 65 to 80% by weight. Here, there is a risk that the squid meat will become hard when roasting with less than 65% by weight of moisture. When squid is dried after drying with moisture content exceeding 80% by weight, the squid is boiled. Like meat can be plump.

The trimming process 800 is a tangy cradle that is sandwiched to dry the legs evenly after the operation to smoothly squid dried squid in the drying process in order to facilitate the grilling operation of the squid through the drying process (700) It is a process to remove (thin bamboo).

     And roasting process (900) is baked for about 40 to 60 seconds at a temperature of 180 ~ 210 ℃ in a ceramic plate and then cooled again for about 1 hour the heat of squid and roasting work again, the roasting work as described above, 1, 2 It is preferable to carry out three times like a tea and a tertiary roasting process.

In the above roasting operation, if the roasting temperature and time is less than the above-mentioned range, the squid may not be baked properly. If the above-mentioned range is exceeded, the flesh of the squid becomes hard or the squid is squid. There is a risk of burning.

In the roasting process 900, the squid roasting operation is repeatedly carried out by dividing into 1, 2, 3, and the squid containing green tea is baked for a long time at a high temperature, so that the quality of the green tea component and the quality of the squid are burned, cracked or broken. In order to prevent it from being roasted at a high temperature at a time without roasting the squid for a certain period of time and then repeat the process to cool the heat proceeds.

The packaging process 1000 is a vacuum packaging process in order to maintain the moisture content contained in the dried squid during distribution.

Therefore, the green tea extract-containing roasted squid, characterized in that the green tea component is contained in the squid meat by the above-described manufacturing method, not only deteriorate even when stored at room temperature, but also remove the fishy and cholesterol unique to the squid, It is light and tenderly processed to maintain the fragrance, and the squid has a subtle color of green tea by the green tea ingredients, and is manufactured to suit the diet of Japanese who prefer green tea by the green tea flavor.

As described above, the present invention has been described in detail with reference to the accompanying drawings, but those skilled in the art various modifications and changes of the present invention without departing from the spirit and scope of the invention described in the claims below I can understand that you can.

Figure 1 relates to a block diagram showing the process of manufacturing a green tea extract-containing grilled squid according to the present invention.

Claims (8)

In the manufacturing method of grilled squid containing green tea extract liquid, Squid swelling process (100), the first washing step (200), the second washing step (300), the outer skin peeling step (400) to wash the squid using the wash water mixed in a volume ratio of sea water and fresh water (1) , Middle peel stripping process (500), green tea extract dipping step (600) to immerse squid stripped in green tea extract solution for 10 to 15 minutes, dried to dry the squid until the moisture content of the dried squid is 65 to 80% by weight Roasting green tea extract liquid, characterized in that it comprises a baking step (900) and a packaging step (1000) for the process (700), the cleaning process (800), the ceramic plate for 40 to 60 seconds roasting at a temperature of 180 ~ 210 ℃ Method of making squid. The method of claim 1, The green tea extract is 15 to 20 parts by weight of green tea leaves in 100 parts by weight of water and boiled for 20-30 minutes at a temperature of 55 ~ 60 ℃ sufficiently brewed green tea components and cooled to room temperature, characterized in that the green tea extract containing roasted squid . The method of claim 1, The roasting is performed three times, characterized in that the manufacturing method of grilled squid containing green tea extract. delete delete delete delete delete

Images