Method for aging and cooking octopus using herbal medicine
Patent Information
- Application Number
- KR1020250028105
- Authority / Receiving Office
- KR · KR
- Patent Type
- Applications
- Current Assignee / Owner
- Filing Date
- 2025-03-05
- Publication Date
- 2026-09-14
Smart Images
Figure PAT00001_ABST
Abstract
Description
Technology Field
[0001] The present invention relates to a method for aging and cooking octopus using herbal aging, and more specifically, to a method for aging and cooking octopus using herbal aging that applies an octopus aging method utilizing herbal ingredients to enhance the tenderness and umami flavor of the octopus and provide effects of boosting physical strength and promoting digestion. Background Technology
[0003] Traditional methods for aging and cooking octopus have utilized various techniques to improve tenderness and flavor.
[0004] Generally, physical methods or techniques using chemical tenderizers (such as enzymes or acids) have been used; however, these methods often compromised the original flavor of the octopus or failed to provide the desired balanced taste and texture.
[0005] In particular, to eliminate fishy odors and enhance umami in octopus, the focus was placed on removing odors and enhancing flavor by utilizing mostly chemical or physical approaches.
[0006] Chemical methods for this purpose involve soaking octopus in saltwater, where the salt draws out moisture, removes unpleasant odors, softens the flesh, and enhances the umami flavor; or acidic solutions such as vinegar or lemon juice are used to increase acidity, which eliminates the fishy smell and tenderizes the meat. However, these methods are closer to chemical approaches than natural ones.
[0007] In addition, there is a method of briefly immersing the octopus in boiling water to reduce the fishy smell and enhance the umami flavor. This method involves quickly cooking the surface of the octopus to remove the fishy smell while maintaining the tenderness of the meat. However, this method has limitations as it destroys nutrients. Another method involves freezing and thawing the octopus, which can be effective for removing the fishy smell and tenderizing the meat. However, this method has limitations as it causes changes in the meat quality (damage to the meat) and damage to the taste. There are also methods such as MSG (Monosodium Glutamate) or whitening treatments, but these can ultimately compromise the octopus's natural flavor and may raise concerns regarding health.
[0008] Accordingly, in this technology field, there is a need for technological development that utilizes herbal ingredients for aging to not only enhance the flavor of octopus but also provide health benefits. Prior art literature
[0010] Republic of Korea Patent Application No. 10-2023-0081806 "Hot pot utilizing octopus, tripe, and shrimp and method of preparing the same" Republic of Korea Patent Application No. 10-2019-0126043 "Octopus tteokgalbi and method of preparing the same" The problem to be solved
[0011] The present invention aims to solve the above-mentioned problems by providing a method for aging and cooking octopus using herbal aging, which applies an octopus aging method utilizing herbal ingredients to enhance the tenderness and umami flavor of the octopus and to provide effects of boosting physical strength and promoting digestion.
[0012] Furthermore, the present invention aims to provide a method for aging and cooking octopus using herbal aging to emphasize health benefits by adding physical strength reinforcement and immunity-boosting effects through additional components of herbal ingredients to the inherent components of octopus.
[0013] However, the objectives of the present invention are not limited to those mentioned above, and other unmentioned objectives will be clearly understood by those skilled in the art from the description below. means of solving the problem
[0015] To achieve the above objective, the method for aging and cooking octopus using herbal aging according to an embodiment of the present invention may be characterized by comprising: a first step of pulverizing herbal ingredients and coating the octopus; and a second step of aging the octopus coated with herbal ingredients for a preset time in a low-temperature refrigerator at a preset temperature.
[0016] At this time, a method for aging and cooking octopus using herbal aging, characterized in that the herbal ingredients include Astragalus membranaceus, licorice, and jujube, can be provided.
[0017] In addition, the above second step allows the herbal ingredients to be absorbed into the octopus, and the aging time is characterized by aging for 23 to 25 hours in a low-temperature refrigerator at 4℃, thereby providing a method for aging and cooking octopus using herbal aging.
[0018] In addition, a method for aging and cooking octopus using herbal aging can be provided, characterized by further including a third step after the second step above, in which the octopus aged with herbal ingredients that has absorbed the components of herbal ingredients is washed to remove unnecessary residue or excessive flavor.
[0019] In addition, a method for aging and cooking octopus using herbal aging can be provided, characterized by further including a fourth step of preparing for cooking by dividing the aged and washed octopus into pre-set sizes after the third step above. Effects of the invention
[0021] The method for aging and cooking octopus using herbal aging according to an embodiment of the present invention provides the effect of enhancing the tenderizing effect, which can make the octopus soft and chewy without artificial chemical tenderizers, by helping the herbal ingredients break down the connective tissue of the octopus to achieve a softer and tenderer texture.
[0022] In addition, the method for aging and cooking octopus using herbal aging according to another embodiment of the present invention provides an effect of enhancing taste by making the taste of the octopus richer and more balanced through the umami and flavor provided by herbal ingredients such as Astragalus membranaceus, licorice, and jujube.
[0023] In addition, the method for aging and cooking octopus using herbal aging according to another embodiment of the present invention provides that the herbal ingredients can provide health effects such as physical strength reinforcement, immune system enhancement, and improved digestion, and this provides health benefits that increase the nutritional value of the cooked octopus.
[0024] Furthermore, the method for aging and cooking octopus using herbal aging according to another embodiment of the present invention provides the effect of providing a natural and safe cooking method that enables a safe and healthy meal using natural herbal ingredients without using excessive synthetic additives or chemicals. Brief explanation of the drawing
[0026] FIG. 1 is a drawing showing a method for aging and cooking octopus using herbal aging according to an embodiment of the present invention. FIG. 2 is a diagram specifically illustrating the process of pulverizing and coating herbal ingredients (S10) in the method of aging and cooking octopus using herbal aging according to an embodiment of the present invention. Specific details for implementing the invention
[0027] Hereinafter, a detailed description of preferred embodiments of the present invention will be given with reference to the accompanying drawings. In describing the present invention below, if it is determined that a detailed description of related known functions or configurations may unnecessarily obscure the essence of the present invention, such detailed description will be omitted.
[0029] FIG. 1 is a drawing showing a method for aging and cooking octopus using herbal aging according to an embodiment of the present invention. FIG. 2 is a drawing specifically showing the process of pulverizing and coating herbal ingredients (S10) among the method for aging and cooking octopus using herbal aging according to an embodiment of the present invention.
[0030] First, referring to FIG. 1, the method for aging and cooking octopus using herbal aging includes a process of pulverizing and coating herbal ingredients (S10), an aging process (S20), a washing process (S30), a portioning process (S40), and a cooking process (S50). By applying the method of aging octopus using herbal ingredients, a cooking method can be provided that enhances the tenderness and umami flavor of the octopus and provides effects of strengthening physical strength and promoting digestion.
[0031] Let's examine each process in detail below.
[0032] (1) Powdering and coating process of herbal ingredients (S10)
[0033] Here, a combination of herbal ingredients effective for umami and meat tenderization can be used. For this purpose, the herbal ingredients may include Astragalus membranaceus, licorice, and jujube.
[0034] Here, when aging the octopus with herbal ingredients in step (S20) after coating with herbal ingredients using Astragalus membranaceus, licorice, and jujube, the weight ratio that optimizes umami and tenderizing action may vary depending on various factors, but generally, Astragalus membranaceus and jujube add tenderness and flavor, while licorice can play a role in balancing.
[0035] More specifically, Astragalus contributes to increasing umami flavor and boosting immunity, jujube enhances umami flavor by adding a subtle sweetness, and licorice can balance the flavors by adding a subtle sweetness to the flavors of Astragalus and jujube.
[0036] Meanwhile, adding Astragalus root components to age octopus provides a tenderizing effect, which is primarily due to active ingredients such as saponins and flavonoids. These components interact with proteins to contribute to making the meat tender.
[0037] Furthermore, astragalus contributes to adding depth to flavor and is effective in removing gamey odors from meat or seafood; it is also traditionally known as an ingredient with tonic and blood-replenishing properties.
[0038] The saponin (Satanism) that contributes to the tenderizing effect here has the property of promoting the activity of proteases. Proteases loosen the protein structure of meat or seafood to promote protein breakdown, and consequently, tenderize the meat. Saponin binds to proteins and alters their structure, thereby making the texture of octopus tender.
[0039] Furthermore, flavonoids contained in Astragalus, which contribute to the tenderizing effect, can play a role in altering protein structures in addition to their antioxidant and anti-inflammatory actions. Flavonoids have the effect of softening meat by weakening the bonds between proteins and breaking down water-soluble collagen. Therefore, they play an important role in making the texture of octopus soft during the aging process. Since these saponin and flavonoid components can also aid in breaking down collagen, promoting the breakdown of collagen—which determines the texture and elasticity of meat or seafood—transforms the meat into a soft and tender state, and helps ensure that this action acts evenly on the octopus during the aging process.
[0040] In the herbal ingredients using Astragalus membranaceus, licorice, and jujube, the weight ratio of each Astragalus membranaceus, licorice, and jujube is 1.5 to 2.5 : 0.5 to 1.5 : 2.5 to 3.5, thereby allowing Astragalus membranaceus to reduce and tenderize the meat, jujube to primarily provide umami, and licorice to harmonize with the flavors of Astragalus membranaceus and jujube in a balanced way to enhance the umami.
[0041] In this weight ratio, licorice plays a role in balancing the flavor and enhancing the efficacy of other ingredients, and glycyrrhizin, a major component of licorice, has anti-inflammatory, antibacterial, and antioxidant effects. Additionally, rather than directly affecting the tenderizing effect, licorice plays an important role in maximizing the efficacy of other herbal ingredients. As an important ingredient that adds umami, licorice harmonizes the flavors of Astragalus and jujube, and balances the overall taste.
[0042] Jujubes play an important role in supplementing nutrition and enhancing umami flavor; the vitamins, minerals, and amino acids contained in jujubes contribute to tenderizing the meat and enhancing its flavor. In particular, the sugars in jujubes maximize umami and further highlight the sweetness of the octopus. Additionally, the potassium and dietary fiber in jujubes help remove the fishy odor of the octopus and further enhance the tenderizing effect during the aging process.
[0043] Here, if the weight ratio of Astragalus exceeds 2.5, the tenderizing effect of the octopus may be excessive, resulting in the meat being too soft or the texture becoming mushy. On the other hand, if it is less than 1.5, the tenderizing effect is insufficient, resulting in the octopus having a hard texture and less flavor.
[0044] Meanwhile, if the weight ratio of licorice exceeds 1.5, the taste may become excessively sweet, which may disrupt the balance of the overall taste and cause a burden on digestion; if it is less than 0.5, it may not balance the taste of astragalus and jujube, resulting in a lack of umami.
[0045] Also, since jujubes play a key role in the flavor, they must be used in appropriate amounts. If the amount of jujubes exceeds 3.5 by weight, the sweetness becomes too strong and the balance of the overall flavor may be disrupted, and if it is less than 2.5, the umami may be insufficient or the natural flavor of the octopus may not be properly emphasized.
[0046] Accordingly, the weight ratio of Astragalus membranaceus, licorice, and jujube 1.5 to 2.5 : 0.5 to 1.5 : 2.5 to 3.5 is a ratio that optimizes the characteristics of each ingredient to complement each other and simultaneously maximizes the umami flavor and tenderizing effect in aged octopus.
[0048] The process of coating the octopus with herbal ingredients such as Astragalus membranaceus, licorice, and jujube plays a crucial role in tenderizing the meat and deepening its flavor. Since each herbal ingredient acts differently to harmonize tenderization and flavor, it is important to accurately determine the weight ratio and coating method.
[0049] Looking more specifically at the "coating process," as shown in Fig. 2, the "preparation process of herbal ingredients (S11)" involves drying and powdering Astragalus membranaceus, licorice, and jujube, respectively. At this time, the particle size of the powder is adjusted to have a moderate particle size rather than being too fine so that it adheres well to the octopus.
[0050] Here, during the powdering process, the particle size of Astragalus is set to between 150 and 210 μm, which helps to efficiently extract the main active ingredients, including saponins, of Astragalus, and is a size suitable for maximizing tenderizing effects and immune-boosting effects.
[0051] In other words, if the particle size of the saponin components in Astragalus membranaceus is too large, absorption into the body may be limited, and if it is too fine, consumption may become difficult due to excessive powdering.
[0052] Meanwhile, the particle size of the jujube is set between 70 and 130 μm, and the main active ingredients of the jujube, sugars and vitamin C, can be effectively extracted even with relatively small particles, and this particle size is effective for preserving umami flavor and nutrients. That is, particles exceeding 130 μm make it difficult to effectively extract vitamin C and sugars, and if they are less than 70 μm, the texture of the jujube may be damaged; therefore, by maintaining a particle size between 70 and 130 μm, the balance of flavor and the preservation of nutrients can be optimized.
[0053] The particle size of the licorice is set between 40 and 110 μm, and glycyrrhizin, the main component of licorice, is effective in optimizing flavor harmony and tenderizing effects within this particle size range. Since licorice has a distinctive strong taste, if the particle size exceeds 110 μm, the balance of flavors is disrupted, making it difficult to harmonize with other ingredients; on the other hand, if it is less than 40 μm, the unique aroma of licorice becomes too strong, which can disrupt the overall balance of flavors.
[0054] Next, in the 'mixing process (S12)', herbal ingredients are mixed in the weight ratio described above, and each ingredient is mixed uniformly according to the ratio. When mixing, since Astragalus promotes tenderization and Jujube adds umami, these two ingredients are mixed evenly in the set weight ratio, and Licorice is added in a relatively smaller amount compared to Astragalus and Jujube to achieve a balance of flavors, in an amount corresponding to the pre-set weight ratio.
[0055] Next, in the 'octopus preparation process (S13)', the octopus is thoroughly washed and completely dried. During this process, moisture is removed because if there is too much moisture on the surface of the octopus, the herbal ingredients will not adhere well.
[0056] Finally, a coating is performed (S14), by evenly applying the prepared herbal ingredient mixture to the octopus and using a hand or tool to ensure the ingredients adhere well to the surface of the octopus. At this time, it is important to apply the coating evenly and thinly, as applying it too thickly may result in an excessive flavor.
[0057] Here, when coating octopus with herbal ingredients, the weight ratio of octopus to herbal ingredients is 10:2 to 3 to optimize the texture and taste of the octopus. When the weight ratio of herbal ingredients within this range is 2 or more, the octopus can optimally absorb the tenderizing effect and taste enhancement of the herbal ingredients. When the weight ratio of herbal ingredients exceeds 3, the herbal ingredients may stick excessively to the octopus and the taste may change excessively.
[0059] (2) Aging process (S20)
[0060] In step (S10), the coated octopus is aged for a certain period of time so that the herbal ingredients are well absorbed into the octopus. The aging time is carried out for 23 to 25 hours in a low-temperature refrigerator at 4℃, and care must be taken not to age it for too long.
[0061] This aging process corresponds to a traditional Korean herbal aging process, and the 'enzymatic action' of the herbal ingredients breaks down the proteins of the octopus, thereby tenderizing the texture of the octopus meat.
[0062] In addition, through the 'natural umami enhancement effect,' not only can umami and natural sweetness be increased by utilizing herbal ingredients, but one can also expect effects such as physical stamina boosting and digestion promotion through the 'health efficacy enhancement effect.'
[0064] In one embodiment of the present invention, an additional stabilization process (S20') may be added between the aging process (S20) and the washing process (S30).
[0065] In an additional stabilization process (S20'), the materials described below can be used to block external air and seal the container, allowing for aging treatment to be performed in a refrigerator at a low temperature (3 to 6°C, preferably 3°C) for about 2 days.
[0066] That is, during the additional aging process for stabilization, 3 to 5 parts by weight of Moringa powder, 1.5 to 2.5 parts by weight of yeast, and 1.3 to 2.4 parts by weight of lactic acid bacteria are mixed based on 100 parts by weight of octopus infused with herbal ingredients, and 0.2 to 0.5 parts by weight can be added as additives.
[0067] Moringa is a plant rich in various nutrients and antioxidants, and its nutritional content is enhanced during the fermentation process. The main components of moringa include vitamins A, C, and E, calcium, potassium, polyphenols, and flavonoids. Containing digestive enzymes, moringa promotes the digestion and absorption of octopus and medicinal ingredients; furthermore, the activation of nutrients during fermentation improves digestibility and enhances the efficacy of the medicinal ingredients.
[0068] Yeast plays a crucial role in the fermentation process, increasing B vitamins, amino acids, and minerals. In particular, yeasts such as *Saccharomyces cerevisiae* produce amino acids and B vitamins during fermentation. Vitamins B1, B2, B3, and B6, which constitute the increased B vitamins, play important roles in metabolism and promote the absorption of nutrients from octopus and herbal ingredients. Yeast works in conjunction with digestive enzymes to aid in the digestion of octopus and herbal ingredients. Furthermore, yeast activates microorganisms—that is, it proliferates beneficial microorganisms during fermentation—and can enhance flavor by producing organic acids during the aging process.
[0069] Lactic acid bacteria play an important role in improving digestive health and immunity, and there are various types such as Lactobacillus and Bifidobacterium. These bacteria produce organic acids (mainly lactic acid) to help balance the microorganisms of octopus and herbal medicine ingredients during the fermentation process.
[0070] Lactic acid bacteria produce organic acids to improve digestive efficiency and prevent indigestion. By boosting immunity, lactic acid bacteria not only balance the microbiome in the intestines to enhance immunity, but also promote nutrient absorption, thereby increasing the absorption rate of B vitamins and minerals, which aids in digestion and nutrient absorption.
[0071] Here, if the weight ratio of Moringa is less than 3, nutritional fortification and antioxidant effects become insufficient, and the enhancement of the efficacy of octopus and herbal ingredients may not be sufficient, and
[0072] If the weight ratio of yeast is less than 1.5 parts by weight, microbial activity during the fermentation process may be insufficient, and the fermentation effect may be reduced. In particular, yeast plays an important role in producing B vitamins and amino acids.
[0073] If the weight ratio of lactic acid bacteria is less than 1.3 parts by weight, digestive efficiency is not sufficiently promoted, and nutrient absorption may decrease.
[0074] Therefore, it is important to use a balanced composition ratio in which Moringa focuses on nutritional enhancement and antioxidant properties, yeast on fermentation and microbial activation, and lactic acid bacteria on digestion and immunity; by establishing the above composition ratio, each substance interacts to enhance efficacy and maximize the efficiency of digestion and absorption.
[0075] Meanwhile, nanocellulose can be added as an additive.
[0076] When nanocellulose is added as an additive for additional aging with Moringa, the nanocellulose, in the form of fine particles, can play a crucial role in the aging process. Due to its high surface area, nanocellulose can more efficiently deliver the active ingredients of Moringa and herbal ingredients. This allows for increased absorption rates and maximized efficacy of the herbal ingredients.
[0077] It is desirable to perform this process before the washing stage, as the fine structure of nanocellulose allows molecules of herbal ingredients to diffuse more effectively and permeate evenly into the aged octopus. Nanocellulose acts as fine particles in the digestive system to bind with digestive enzymes, which can contribute to increasing the speed of digestion. This leads to higher absorption rates of the octopus and herbal ingredients, and can promote the activation of nutrients.
[0078] Furthermore, nanocellulose helps stabilize the microbial environment, allowing it to combine with yeast or lactic acid bacteria to optimize the fermentation environment. This can play an important role in regulating the fermentation rate and maintaining digestion and microbial balance.
[0079] In other words, the nanocellulose added as an additive plays a role in stabilizing active ingredients, which can further enhance the efficacy of Moringa and herbal ingredients. The fine particles minimize the destruction of active ingredients while maintaining stable effects over a long period.
[0080] Meanwhile, the composition ratio of nanocellulose is very important, and if the nanocellulose exceeds a weight ratio of 0.5, too many fine particles are formed, which can interfere with the fermentation environment, whereas if it is less than 0.3, the effect may be insufficient.
[0081] That is, it is preferable to set the nanocellulose to 0.3 to 0.5 parts by weight to play an auxiliary role in increasing the absorption and digestion efficiency of the active ingredient, and to minimize the negative impact on the fermentation environment by not increasing the proportion of nanocellulose too much.
[0083] In another embodiment of the present invention, in an additional stabilization process (S20'), external air can be blocked using the materials described below, and the product can be sealed using mineral clay along with the additional materials and aged for about 5 days in a refrigerator at a low temperature (2 to 7°C, preferably 2.5°C).
[0084] Here, mineral clay is effective for humidity control and air blocking, and has properties that protect the aged octopus and help remove odors.
[0085] Meanwhile, mineral clay has strong adsorption capacity, so it plays a role in absorbing harmful substances and providing beneficial minerals to cells, has excellent antioxidant and detoxification effects, removes unnecessary substances during the fermentation process, and can provide an environment optimized for microbial activity.
[0086] Here, in the additional aging process for stabilization, 3 to 5 parts by weight of Moringa powder, 1.5 to 2.5 parts by weight of yeast, and 1.3 to 2.4 parts by weight of lactic acid bacteria are mixed based on 100 parts by weight of octopus infused with herbal ingredients, and 0.2 to 0.5 parts by weight of the additives are combined with the weight of the octopus, and the mineral clay is formed in 150 to 180 parts by weight based on the total 100 parts by weight, so that if an amount exceeding 180 parts by weight is used, excessive pressure is applied to the octopus during the aging process, which may be inefficient.
[0087] Meanwhile, the role of the mineral clay here is to block the external environment. The mineral clay completely covers the octopus, blocking it from the external environment, which allows for the protection of microorganisms and effective fermentation during the aging process.
[0088] In addition, mineral clay helps to adsorb harmful substances from the surface of the octopus and remove unnecessary chemicals, and by covering the octopus with mineral clay, effective maturation can be induced, and the fine particles of mineral clay permeate the octopus, which helps with nutrient absorption.
[0090] (3) Washing process (S30)
[0091] In step (S20), the octopus aged with herbal ingredients absorbs the effects of the herbal ingredients, and then washes to remove unnecessary residue or excessive flavor.
[0092] Washing is performed to remove unnecessary residues of herbal ingredients; however, if the ingredients adhere excessively to the octopus, the flavor may become too strong or the balance may be disrupted. Since the saponins from Astragalus membranaceus remaining as residue can result in a strong bitter taste, it is advisable to remove these unnecessary residues through washing to balance the flavor.
[0093] In addition, while excessive flavor is removed through washing, the herbal ingredients are absorbed into the octopus during the aging process, enhancing tenderizing effects and flavor. However, the strong herbal scent or bitter taste is removed through washing, thereby emphasizing the natural taste of the octopus. Furthermore, in terms of hygiene management, the washing process is managed hygienically to prevent residual herbal ingredients from being spoiled by bacteria, and harmful bacteria that may occur during the aging process can be eliminated.
[0094] When washing, use clean water to wash away any residue of the herbal ingredients and any unnecessary flavors. It is best to use cold water at 4°C or lower, and the washing time should be kept short, between 20 and 30 seconds, so that the texture and flavor of the octopus are not damaged, and only the herbal ingredients absorbed by the octopus remain properly.
[0095] In other words, the washing process maintains the balance of flavor while preserving the tenderizing effect, and helps ensure safe and hygienic management by removing microorganisms or harmful substances.
[0097] In another embodiment of the present invention, deep sea water may be used in the washing process (S30).
[0098] Deep sea water is rich in minerals and is effective in removing residual microorganisms and harmful substances that are not absorbed by the octopus. When washing the surface of the octopus with deep sea water, in addition to removing impurities, the deep sea water is rich in calcium, magnesium, and trace minerals, which further enhances the nutrient content of the octopus. Furthermore, the use of deep sea water can effectively remove unwanted odors from the octopus and added ingredients, maximize the natural flavor of the octopus, and since deep sea water contains natural enzymes, it can help tenderize the octopus and improve digestive efficiency.
[0099] Here, when washing with deep sea water, 200 to 300 parts by weight of deep sea water are used for every 100 parts by weight of the octopus to be washed, and the octopus is washed for 30 seconds to 1 minute. After washing, the octopus undergoes a maturation process through natural drying (usually 6 to 12 hours at room temperature (20 to 25℃)), thereby allowing the mineral components of the deep sea water to be absorbed into the octopus, increasing its nutritional value and enhancing the natural flavor of the octopus.
[0100] Meanwhile, when washing with deep sea water, if the salinity of the octopus deviates from 0.5 to 1.5%, which corresponds to a preset salinity, an additional desalination process may be performed.
[0101] Desalting is an important process that improves flavor by properly adjusting salinity and optimizes the texture and taste of octopus; through desalting, excessive salt is removed, and the natural flavor can be restored during cooking.
[0102] The desalination process can be carried out by washing in saltwater to remove salt, soaking in water, or natural drainage methods; ideally, the salinity of the octopus should be slightly reduced after desalination.
[0103] First, by washing with deep sea water and then soaking in water, the salt can be naturally diluted by soaking the octopus in clean water after washing with deep sea water.
[0104] If the salt content exceeds the standard value, a desalination process can be performed in a ratio of 150 to 180 parts by weight based on 100 parts by weight of washed octopus before or after the subdivision process (S14). The desalination process can be performed by replacing the water at 1-hour intervals up to a preset number of times (n times, where n is a natural number greater than or equal to 1) so that the salt content of the octopus becomes 0.5 to 1.5%.
[0105] If the salt content is less than 0.5%, the shelf life of the octopus decreases, and if it exceeds 1.5%, the balanced taste and texture produced may deteriorate, making it unsuitable for octopus.
[0106] Meanwhile, in another embodiment, in the case of a method of soaking in saltwater for desalination, after washing with deep sea water, the salt can be diluted by soaking in saltwater containing minerals for a certain period of time, and the salt can be removed by soaking in saltwater and the optimal salinity can be maintained.
[0108] (4) Subdivision process (S40)
[0109] This is the step of preparing the octopus for cooking by dividing the aged and washed octopus into appropriate sizes. The appropriate weight for each divided portion is approximately 150g to 250g, and this weight is divided according to the standard for a single serving, and can be adjusted depending on the size of the octopus and the characteristics of the dish.
[0110] The portioning process is significant for cooking efficiency, uniform cooking, and hygienic management. During portioning, the 'octopus size matching process' divides the aged and washed octopus into desired sizes or shapes, and by cutting them into uniform sizes, it enables uniform cooking. Next, the 'vacuum packaging process' involves vacuum-packing the portioned octopus or storing it in airtight containers, thereby extending the shelf life and preventing external contamination.
[0111] Next, in the 'refrigeration process,' the portioned octopus is refrigerated at 0°C to 4°C, and the freshness and taste of the octopus can be maintained to the maximum extent during refrigeration. Additionally, the freshness of the octopus can be maintained by portioning it into pre-set amounts during the portioning process.
[0113] (5) Cooking process (S50)
[0114] Octopus aged with divided herbal ingredients can be cooked as stir-fry, fried rice, grilled, or soup.
[0115] When cooking stir-frying, using octopus aged with herbal ingredients can maximize the effects of the herbal ingredients while maintaining the texture of the octopus.
[0116] Lightly grease a pan and quickly stir-fry the octopus over medium heat (about 150 to 160°C) for about 1 to 2 minutes. At this time, since the Astragalus root, jujube, and licorice have already permeated the octopus during the aging process, there is no need to use a separate sauce. Afterwards, once some of the moisture from the octopus has evaporated, stir-fry it over high heat (about 180 to 200°C) for about 2 to 3 minutes in a short time to maintain the tenderizing effect of the octopus.
[0117] While stir-frying, you can add salt, pepper, sesame oil, garlic, etc. to enhance the flavor and emphasize the umami and aroma of the aged octopus.
[0118] Since stir-frying is cooked quickly at a high temperature, it keeps the texture of the octopus tender, and the flavors of the herbal ingredients naturally harmonize with the octopus.
[0119] When cooking fried rice, using octopus aged with herbal ingredients allows you to preserve the tenderizing effect and flavor of the octopus while harmonizing it with other ingredients.
[0120] Preheat the pan and prepare the oil. Heat the pan over medium heat (approx. 150 to 160°C), then add oil and heat the pan evenly for 1 to 2 minutes. Add the octopus and stir-fry over medium heat (approx. 150 to 160°C) for 1 minute. Then, switch to high heat (approx. 180 to 200°C) and stir-fry for 1 to 2 minutes to crisp the surface of the octopus and enhance its flavor and aroma. Afterwards, add the vegetables and rice and stir-fry quickly over high heat (approx. 180 to 200°C). At this stage, it is important to spread the rice evenly to prevent it from clumping.
[0121] Additionally, adjust the flavor by adding sesame oil, soy sauce, green onions, etc. to the fried rice. As the ingredients of the fried rice and the octopus mix evenly, it tenderizes the meat and enhances the umami flavor.
[0122] Grilling is a cooking method that involves rapidly cooking at high temperatures, allowing you to maximize the aging effects of herbal ingredients while preserving the texture and flavor of the octopus. When grilled, the surface of the octopus becomes crispy and moist, helping to maintain a balance of flavors.
[0123] After preheating the grill, quickly grill the aged octopus at high temperature.
[0124] More specifically, by preheating the grill to 200 to 230°C for about 5 to 10 minutes, grilling both sides evenly at 200 to 230°C for about 3 to 4 minutes, and letting it rest for 1 to 2 minutes, the moisture inside the octopus is helped to spread evenly, which helps maintain the tenderizing effect of the octopus and helps to balance the outside and inside.
[0125] When using a grill, the flavors of the herbal ingredients already infused into the octopus are naturally absorbed during cooking, and the surface of the octopus is grilled to a crispy and delicious texture. Adding a small amount of sauce, such as sesame oil or gochujang, to the grilled octopus can enhance its umami and flavor.
[0126] Steam cooking is a method that maximizes the tenderizing effect of the octopus while preserving the efficacy of the herbal ingredients to the fullest. The octopus is cooked to be soft and moist, bringing out its savory umami flavor.
[0127] Place the octopus in a steamer and steam it over low heat (80 to 90°C) for about 5 to 10 minutes. Steaming it slowly over medium heat keeps the texture tender while preserving the flavor. After steaming, lightly sprinkle with salt or sesame oil to season, and finally, add vegetables to enhance the visual appeal and add variety to the taste.
[0128] When cooked as a soup, this cooking method extracts the benefits of herbal ingredients over a long period of time, preserving the umami and nutrition of the octopus while gradually releasing the effects of Astragalus membranaceus, jujube, and licorice.
[0129] Add the aged octopus, water, a little soy sauce, and garlic, and boil over medium heat (about 160 to 180°C) for about 30 to 40 minutes.
[0130] During this process, the nutrients and efficacy of the herbal ingredients permeate the broth, maximizing the tenderizing effect and nutritional value of the octopus. The sweetness of jujubes and the immunity-boosting effects of astragalus harmonize well with the octopus, while licorice balances the overall flavor. The broth can be brewed to a moderately rich consistency to add depth to the taste.
[0132] As described above, preferred embodiments of the present invention have been disclosed in this specification and drawings. Although specific terms have been used, they are used merely in a general sense to facilitate the explanation of the technical content of the invention and to aid in understanding the invention, and are not intended to limit the scope of the invention. It is obvious to those skilled in the art that, in addition to the embodiments disclosed herein, other variations based on the technical concept of the present invention may be implemented.
Claims
Claim 1 A method for aging and cooking octopus using herbal aging, characterized by comprising: a first step of pulverizing herbal ingredients and coating the octopus; and a second step of aging the octopus coated with herbal ingredients for a preset time in a low-temperature refrigerator at a preset temperature. Claim 2 A method for aging and cooking octopus using herbal aging according to claim 1, characterized in that the herbal ingredients include Astragalus membranaceus, licorice, and jujube. Claim 3 A method for aging and cooking octopus using herbal aging according to claim 1, wherein the second step is characterized by allowing the herbal ingredients to be absorbed into the octopus, and the aging time is carried out for 23 to 25 hours in a low-temperature refrigerator at 4℃. Claim 4 A method for aging and cooking octopus using herbal aging according to claim 1, further comprising: a third step after the second step, wherein the octopus aged with herbal ingredients that has absorbed the components of herbal ingredients is washed to remove unnecessary residues or excessive flavor. Claim 5 A method for aging and cooking octopus using herbal aging according to claim 4, further comprising a fourth step of preparing for cooking by dividing the aged and washed octopus into pre-set sizes after the third step.