KR20080098091A - Making method of gravy using shell fish and it's skin - Google Patents

Abstract

A shellfish gravy making method is provided to make deep taste by boiling on the low temperature without separating shellfish to shell and give the balanced nutrition by comprising component of shell and shellfish. A shellfish gravy making method comprises the following steps of: a process which and discharges the foreign material in shell by keeping in the seawater with 3 ~ 36 hour after preparing shell and shellfish; a process of heating a shellfish in which the shell in which the foreign material is ejected is included on temperature of 55 ~ 100 deg.C for 3 ~ 10 hours in the pressure soup bowl in order to manufacture gravy; a process for packing the gravy into the vinyl pack and wrapping up in a vacuum; and a process for freezing the vinyl pack in which the gravy is filled below zero 5 ~ 20 deg.C.

Description

Shellfish broth production method using clams and shells {MAKING METHOD OF GRAVY USING SHELL FISH AND IT'S SKIN}

The present invention relates to a method for producing clam stock using clams and clam shells.

Shellfish contains a variety of essential amino acids, along with proteins, which are often used as a flavoring for broths or as a seafood dish.

In particular, when the broth is served with shellfish, the broth is white and cool, but it has a light taste and is well suited to the broth that is boiled with seafood. Often, clams or clams are used.

As a food manufacturing technique using shellfish, the process of preparing broth by repeating heating and filtration twice using clam meat, mushrooms, kelp, ginger, and radish is a method of preparing rice noodle soup (Korea Patent Publication No. 10-A). 1996-008006).

In addition, 'seafood broth production method and its broth' (Korean Registered Patent Publication No. 10-0286619), which prepares seafood broth by heating and aging clams, shrimps, astragalus and jujube, has also been devised.

All of the above technologies use broth and various seafood to make broth or broth, and the purpose of the broth is to use broth as a food ingredient.

By the way, the above techniques are manufactured by processing only the clam meat excluding the clam shell, there was a problem in that it is difficult to give a deep taste, such as the country of the shell boiled.

In addition, there is a problem that the manufacturing process is cumbersome because it has to go through the process of separating the shell and shell in the manufacturing process.

In addition, clams, such as clams, are included in the shell powder to supplement calcium, it is known to work less sweat, there was also a problem that does not make full use of these useful shells.

Particularly, the flesh of the shell part of the clam where the clam is bound with the clam shell has a chewy taste.In the above manufacturing method, when the shell is separated, the clam shell is discarded with the clam tube attached to the shell, so that the clam can not be fully utilized. The dark taste also fell.

The method of manufacturing clam broth using clam and clam shell of the present invention is attached to a pressure bath without separating the clam shell, which gives a deeper taste and bitterness, and the chewy taste of succulent suicide compared to general clam broth or country soup. The purpose is to provide a method of making clam stock.

It also contains ingredients that make up clam shells and shells, so you can have balanced nutrition compared to gravy made with regular clams.

The present invention relates to a method for producing clam stock using clams and clam shells.

Shellfish broth production method using the clam and clamshell of the present invention was fast-cooled by fastening the clam with a pressure bath without separating the clam and clamshell to feel a deep and smooth taste.

It also contains ingredients that make up clam shells and shells, allowing for balanced nutrition compared to gravy made with regular clams.

Clam broth production method using the clam and clam shell of the present invention, after preparing the clam shell shellfish stored for 3 to 36 hours in sea water to discharge foreign matter in the clam; A heating step of preparing a broth by putting shells containing shells from which foreign substances have been discharged into a pressure bath for 3 to 10 hours at a temperature of 55 to 100 ° C .; A packaging step of vacuum-packing the broth prepared in the heating process in a plastic pack; Consists of a refrigeration step of quenching the plastic pack filled with broth to minus 5 ~ 20 ℃.

The main material of the present invention is a clam, which is a horse that leads to a mollusk of a plate bird, and its body is the same on both sides and is flat to the left and right, and is covered with two or one shell and a mantle membrane.

These shellfish are known to be rich in essential amino acids, particularly taurine, which is excellent in tonic and jeongjeong action, and is known for its peculiar flavor and good digestion and absorption.

There is a soft and sweet meat inside the hard shell made of calcareous ingredients. The fat content is less than 5%, so it has a light taste and has a unique sweet taste.

The sweetness of shellfish is known due to glycogen, a type of sugar, and glycine, a type of amino acid.

Protein is the highest among aquatic products, and clam's protein value is 100, just like eggs called perfect food.

Moreover, shellfish are known to be well suited for the nutrition of the recovering patients, children, and the elderly after suffering from illnesses because they are well digested and do not burden the liver.

Typical shellfish include shellfish clam, clam, conch, abalone, clam, and oyster.

Shellfish are likely to cause food poisoning because the muscles harden and deteriorate after a certain time after death.

In addition, if you eat raw, vitamin B1 is destroyed by the nutrition of an enzyme called thiamidase, so be careful.

Shellfish are so contracted that if they boil too long, the muscles contract sharply, so it's better to heat them in a short time if you're not using them for soup.

On the other hand, vitamin B1 is known to promote growth in relation to energy metabolism, the abalone is particularly rich in vitamin B1 can prevent such vitamin B1 deficiency.

In addition, oysters, seashells, and clams contain a lot of vitamin B12, which enhances the function of the liver to prevent liver disease and neurological diseases or pernicious anemia is effective.

Therefore, if you eat clam and drink alcohol will be less drunk.

Vitamin B12 is especially higher in the internal organs than flesh, so it is good to eat the intestines together when eating shellfish.

Oysters and abalone also has a tonic, gangjeong effect is excellent stamina effect, as well as digestive absorption does not burden the stomach.

Shellfish itself contains a lot of cholesterol, but taurine, which lowers cholesterol levels in the blood, is more abundant than anything, so eating shellfish can prevent atherosclerosis, myocardial infarction and high blood pressure.

Taurine is also good for infants because it has a significant effect on retinal formation in addition to its protective effects.

On the other hand, trace amounts of zinc are essential minerals for our body, if this lacks not only taste the food, but also side effects such as growth disorders, skin disorders, enlarged prostate gland, and in severe cases may be infertility due to malformation of sperm.

Therefore, eat enough shellfish rich in zinc to make sure you get enough zinc.

According to the characteristics of the clam, the clam meat of the reference dog is known to improve the five intestines, to quench the thirst, to be well-digested, to dissolve the wine and to unravel the clots of women, and to treat the fever that is cold due to old wall disease. .

It is said that mosquitoes can quench their thirst by frequently drinking the waters of mosquitoes instead of the water when thirst occurs because of excellent diuretic effect.

The clam shells are known to have a good hematopoietic effect, especially rich in betaine and soothe vitamin B12, which prevents fatty liver.

In addition, appetite decreases and the body drowsiness is known to those who should pay attention to health, clams and spinach is said to be good for food.

Scallops contain 2.5mg of zinc, which is not found in beef, which is almost twice the amount of eggs.

Since zinc is the main component of male sperm, scallops are known to be related to sexual power.

Sora has been used for medicinal purposes since ancient times.

It is said to have no toxicity, brightens the eyes, quenches thirst, diuretic action, and helps to urinate when drunk.

Stopping thirst means that people with diabetes are very thirsty and drink a lot of water, which is good for diabetes.

It is also good as a drink because it is said to brew alcohol poison.

In addition, if you open the lid of Oxola and put the medicinal herb in it, the juice is produced. It has an eye pain and it doesn't heal. It is said that the conch is called sora (少 螺).

As mentioned above, the shellfish is full of influence elements that help the human body not only its flesh but also its internal organs.

However, until now, all the nutritional ingredients have not been available in the proposed shellfish stock production technology.

The reason for this is, firstly, because the shell is separated and cooked, the nutrients of the shell, the nutrients of the temple is lost.

The second is due to the recipe of heating for a short time at high temperature.

In other words, the main nutrients are easily destroyed, the shellfish itself will not be able to supply enough nutrients to the human body.

Therefore, the inventor of the present application can be supplied to the human body sufficiently without destroying the nutrients of the shellfish through a method of heating the shells at a sufficient time at a low temperature without separating the shells after several experiments and studies above. Invented a method for preparing clam stock.

In addition, it was found that the shellfish broth prepared by the manufacturing method is much deeper than conventional shellfish broth.

Hereinafter, the manufacturing process of the present invention will be described in detail.

Step 1: Haegeum process

Prepare shelled shells and store them in sea water for 3 to 36 hours to drain any debris from the shells.

Prepare shellfish, clams, clams, scallops, mussels and seashells.

The shellfish described above are not limited to the shellfish described above, but only a list of shellfish with excellent nutrition.

Shellfish preparation can prepare only one type of shellfish to have one kind of deep taste, or prepare various kinds of shellfish to have various flavors and nutrition.

The haegeum process for discharging the foreign matter in the shell is preferably 24 hours, or about one day, but is not necessarily limited thereto.

Second process: heating process

The shells containing the shells from which the foreign substances are discharged are put in a pressure bath to prepare broth for 3 to 10 hours at a temperature of 55 to 100 ° C.

Pressurized water heaters are commonly used to heat shells and shells using a known water bath or pressure bath.

Since a pressure bath or a medicine bath may use various kinds of known ones, a description of a specific structure will be omitted.

The heating temperature can be from 55 to 100 degrees, but it is preferable to heat them for a long time at a low temperature of 60 to 70 degrees so that they can be gathered into the broth without destroying the nutrients sufficiently.

3rd process: packaging process

The broth prepared in the heating process is put in a plastic bag and vacuum packed.

The broth stocked in the heating process is cooled slowly in a heated state or room temperature, and then vacuum packed in a plastic bag.

Fourth Process: Refrigeration Process

The broth is quenched and the vacuum packed plastic pack is quenched to minus 5 to 20 ℃ to prevent the destruction of nutrients.

Hereinafter, the production method of the fermented wine of the present invention will be described in detail through Examples and Experimental Examples, but these do not limit the scope of the present invention.

Example 1 Preparation of clam clam stock

After purchasing 2 kg of clams from the fish market, they were stored in sea water for 24 hours to release foreign substances in the shellfish.

The clam, which had foreign substances discharged, was put in a pressure bath with shells, and the broth was prepared for 5 hours at a temperature of about 60 to 70 ° C.

The prepared broth was put in a plastic pack and vacuum-packed.

The vacuum-packed plastic packs were placed in a freezer and quenched to minus 10 ° C. to prepare a clam stock.

Example 2 Preparation of clam clam clam stock

Prepared as in Example 1, but prepared clam and clam 2 kg was prepared clam clam clam broth.

Experimental Example Sensory Experiment

The sensory test was carried out on the clam stock of the present invention prepared in Examples 1 and 2.

Clam broth prepared by the method of Comparative Example 1 was compared to Examples 1 and 2 as a method of preparing a decoction of decoction in boiling water after removing commonly used clam shells.

Sensory tests were assessed using a 9-point rating method.

Considering age and gender, a total of 40 men and women were selected from 10 to 40 age groups.

<Table 1> Sensory Test Results

division flavor incense Symbol Synthesis Example 1 9.0 8.9 8.8 8.9 Example 2 8.9 9.1 9.0 9.0 Comparative example 7.3 6.7 6.5 6.8

* Sensory test value (9: Very good, 0: Very bad)

As a result of the above Table 1, the clam stock of the present invention was evaluated to have a better taste and aroma than the conventional clam stock, so that palatability was better.

By the method of the present invention, without separating the shells separately, it is sweetened at a low temperature in a pressure bath to give a deeper taste and bitterness than the general shell broth or country soup, the shelly broth that can feel the chewy taste of succulent tuberculosis. A manufacturing method is provided.

It also contains ingredients that make up clam shells and shells, so you can get balanced nutrition compared to gravy.

Claims (4)

In the manufacturing method of shellfish broth, Haegeum process to prepare the shell to keep the shell in sea water for 3 to 36 hours to discharge the foreign matter in the shell; A heating step of preparing a broth by putting shells containing shells from which foreign substances have been discharged into a pressure bath for 3 to 10 hours at a temperature of 55 to 100 ° C .; A packaging step of vacuum-packing the broth prepared in the heating process in a plastic pack; It comprises a refrigeration step of quenching the plastic pack filled with broth to minus 5 ~ 20 ℃; Shellfish broth production method using clams and shells. The method of claim 1, The clam is characterized in that the clam of the same kind, How to make shellfish broth that peels together. The method of claim 1, The clam is characterized in that a mixture of different clams, How to make shellfish broth that peels together. In shellfish broth, Prepared by the manufacturing method of any one of claims 1 to 3, Shell broth with shells.