Method of preparation for abalone stewr in soy sauce

Abstract

The present invention relates to a method for preparing braised abalone using abalone that can be consumed for a long time by removing the characteristic fishy smell of abalone, a seafood, and improving the texture or flavor. The method comprises the steps of: obtaining abalone meat separated from live abalone; soaking the abalone meat in a soaking solution prepared from crown daisy and yellow lacquer tree extract to remove the fishy smell of abalone; separately preparing a seasoning solution; and preparing braised abalone by heating the seasoning solution, soaked abalone meat, yellow lacquer tree extract, sugar, corn syrup, soy sauce, etc. together and boiling and concentrating for a certain period of time. The braised abalone of the present invention removes the characteristic fishy smell of abalone using a soaking solution in which the unique aromas of crown daisy and yellow lacquer are harmonized, and by braising the abalone meat with a separately prepared seasoning solution, the braised flavor is harmonized and permeates evenly deep into the abalone meat, thereby improving the taste, texture, and flavor. Additionally, since the taste does not change for a long time, it can be provided as a food that can be enjoyed by people of all ages.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing braised abalone, and specifically, to a method for manufacturing braised abalone that removes the characteristic odor of abalone, improves palatability, and allows for long-term consumption. Background Technology

[0002] Generally, abalone is treated as a premium seafood rich in vitamins, minerals such as phosphorus and calcium, and amino acids such as glycine and arginine. It has been provided as a food for restoring vitality in the elderly and infirm, for growing children, and for postpartum care for mothers. It is also consumed by cooking it as sashimi, grilled, or in porridge. However, since abalone is an expensive seafood, it is not an ingredient that is easy to cook and consume frequently.

[0003] Recently, as abalone farming has become possible, the supply of abalone has increased, and there are more opportunities to encounter high-priced abalone. As a result, abalone is widely used as an ingredient in various foods. However, since abalone is a seafood, it has the disadvantage of being perishable, so it must maintain its freshness until cooking. There is also a demand for the development of abalone food products or cooking methods that improve texture and flavor by removing the fishy smell characteristic of abalone as a seafood.

[0004] Regarding prior art related to food or manufacturing methods using abalone as an ingredient, Patent Document 1 describes a step of preparing abalone (S1); a step of preparing a basic seasoning liquid by adding water, kelp, soy sauce, stone crab, concentrated extract of *Gujeolcho*, onion, spicy chili pepper, dried red chili pepper, garlic, ginger, green onion, pear, and dried shiitake mushrooms and heating at a temperature of 90 to 100℃ for 20 to 40 minutes, then adding more *Gujeolcho* flower tea water and heating for 5 to 10 minutes (S2); and a step of spreading dried *Gujeolcho* flowers on the bottom of a container for steaming abalone, placing the abalone on top, and steaming it for 35 to 45 minutes (S3). A method for preparing braised abalone using *Gujeolcho* is disclosed, comprising the step (S4) of pouring the basic seasoning liquid over the steamed abalone until the abalone is submerged, aging it for 20 to 24 hours, and then repeating the process of boiling the basic seasoning liquid again for 5 to 10 minutes and pouring it over the abalone 2 to 3 times. Patent Document 2 describes a method comprising: (a) a step of preparing a soy sauce immersion liquid; (b) a step of removing the shell and internal organs of the abalone and then immersing the abalone in alcohol; (c) a step of removing the immersed abalone and blanching it in water; (d) a step of mixing the blanched abalone with the soy sauce immersion liquid prepared in step (a); (e) a step of aging the mixed abalone and soy sauce immersion liquid at 3 to 5℃ for 1 to 3 days; (f) a step of removing the abalone and solid solids, adding sake to the remaining soy sauce immersion liquid, and then boiling it. (g) a step of cooling the soaking liquid of step (f) above, adding abalone and solid solids, and aging it at 3 to 5°C for 1 to 3 days; and (h) a step of repeating steps (f) and (g) above 1 to 3 times, thereby disclosing a method for manufacturing abalone paste.

[0005] In addition, Patent Document 3 describes a method comprising the steps of: washing abalone; adding 10 to 20 parts by weight of whole garlic, 1 to 10 parts by weight of ginger, 1 to 2 parts by weight of whole peppercorns, 1 to 5 parts by weight of lotus leaves, and 1 to 3 parts by weight of green tea leaves to 100 parts by weight of water, and boiling; steaming the washed abalone using the steam from the boiling water; cooling the steamed abalone; preparing a soy sauce base by mixing and heating soy sauce, lemon, sugar, dried kelp, green onion, whole garlic, whole ginger, onion, dried anchovies, chili seeds, dried shiitake mushrooms, and soju in water; and preparing a soy sauce immersion solution by adding lotus leaf powder, which has been dried and powdered after cooling the soy sauce base, to 1 to 3 parts by weight per 100 parts by weight of the soy sauce base. A method for producing soy sauce abalone is disclosed, comprising the steps of: immersing the cooled abalone in a soy sauce immersion solution mixed with the lotus leaf powder; and aging the immersed abalone at a low temperature. Prior art literature

[0006] Patent Document 1 Republic of Korea Registered Patent Publication No. 10-0792656 Patent Document 2 Republic of Korea Registered Patent Publication No. 10-1203686 Patent Document 3 Republic of Korea Registered Patent Publication No. 10-2222052 The problem to be solved

[0007] The problem to be solved by the present invention is to provide a method for manufacturing braised abalone using abalone, and more specifically, to provide a method for manufacturing braised abalone using abalone that can be consumed over a long period of time by removing the characteristic fishy odor of abalone, a seafood, and improving the texture and flavor. means of solving the problem

[0008] A solution for a method of manufacturing braised abalone using abalone comprises the steps of: obtaining abalone meat separated from live abalone; immersing the abalone meat in a yellow lacquer immersion solution prepared to remove the fishy odor of abalone; and manufacturing braised abalone by heating the yellow lacquer extract, the immersed abalone meat, sugar, corn syrup, soy sauce, etc. together, boiling for a certain period of time, and concentrating the mixture.

[0009] One embodiment of the method for manufacturing braised abalone according to the present invention comprises: a) a first step of washing live abalone, separating the shell and internal organs to obtain only the abalone meat, and then processing it by making cross cuts somewhat deeply from the surface of the abalone meat; b) a second step of heating and boiling together with water containing crown daisies, radish, and the stem and leaves of the Rhus verniciflua tree for a certain period of time, removing solid matter, cooling the separated extract to room temperature, and then immersing the abalone meat for a certain period of time; and c) a third step of adding brown sugar, yellow malt syrup, and mixed soy sauce to the Rhus verniciflua extract and abalone meat, heating to 70-80°C and boiling for a certain period of time to concentrate, then adding cooking wine, garlic, and dried chili pepper pieces, and heating at 60-70°C for a certain period of time to concentrate again to manufacture braised abalone.

[0010] A more specific embodiment according to the method for preparing braised abalone according to the present invention comprises: a) a first step of washing live abalone, separating the shell and internal organs to obtain only the abalone flesh, and then processing it by making cross-shaped cuts somewhat deeply from the surface of the abalone flesh; b) a second step of heating and boiling 5 to 10 parts by weight of crown daisy, 20 to 30 parts by weight of radish, and 30 to 40 parts by weight of stems and leaves of Rhus verniciflua per 100 parts by weight of water for a certain period of time, then removing solids and cooling the separated extract to room temperature, and then immersing the abalone flesh in the extract for a certain period of time; c). The method comprises a third step of preparing braised abalone by adding 50 to 70 parts by weight of abalone meat, 10 to 15 parts by weight of brown sugar, 5 to 10 parts by weight of yellow syrup, and 30 to 40 parts by weight of mixed soy sauce to 100 parts by weight of the above Hwangchil extract, concentrating the mixture while heating at 70 to 80°C for 30 to 40 minutes, then adding 10 to 15 parts by weight of cooking wine, 1 to 2 parts by weight of whole garlic, and 1 to 5 parts by weight of dried chili pepper pieces, and concentrating the mixture again by heating at 60 to 70°C for 20 to 30 minutes.

[0011] By the above-described manufacturing method according to the present invention, the characteristic fishy smell of abalone is removed, and by braising the abalone meat with a separately prepared seasoning liquid, the braised abalone flavor is harmonized and uniformly permeated deep into the abalone meat, thereby producing abalone braised in soy sauce with improved taste, texture, and flavor. Effects of the invention

[0012] The braised abalone prepared according to the present invention removes the characteristic fishy smell of abalone by immersing the abalone meat in an extract that combines the unique aromas of crown daisies and yellow lacquer tree, thereby allowing the braised abalone flavor to be uniformly infused deep into the abalone meat, resulting in improved taste, texture, and flavor. Additionally, since the taste remains unchanged for a long time, it can be provided as a food that can be enjoyed by people of all ages. Specific details for implementing the invention

[0013] The present invention is described below in detail regarding the implementation of the invention, but the present invention is not limited by the description below.

[0014] A method for preparing braised abalone according to the present invention comprises: a) a first step of washing live abalone, separating the shell and internal organs to obtain only the abalone flesh, and then processing it by making cross-shaped cuts somewhat deeply from the surface of the abalone flesh; b) a second step of heating and boiling 5 to 10 parts by weight of crown daisy, 20 to 30 parts by weight of radish, and 30 to 40 parts by weight of stems and leaves of Rhus verniciflua per 100 parts by weight of water for a certain period of time, then removing solids and cooling the separated extract to room temperature, and then immersing the abalone flesh in the extract for a certain period of time; c). The method comprises a third step of preparing braised abalone by adding 50 to 70 parts by weight of abalone meat, 10 to 15 parts by weight of brown sugar, 5 to 10 parts by weight of yellow syrup, and 30 to 40 parts by weight of mixed soy sauce to 100 parts by weight of the above Hwangchil extract, concentrating the mixture while heating at 70 to 80°C for 30 to 40 minutes, then adding 10 to 15 parts by weight of cooking wine, 1 to 2 parts by weight of whole garlic, and 1 to 5 parts by weight of dried chili pepper pieces, and concentrating the mixture again by heating at 60 to 70°C for 20 to 30 minutes.

[0015] The first step according to the present invention is a preparation step for separating only the abalone meat by cleaning the live abalone so that it is suitable for cooking; after cleaning the live abalone thoroughly with a brush or the like, the shell is separated and the internal organs are removed, and then the surface of the separated abalone meat is cut somewhat deeply in a cross shape to prepare the abalone meat for braising.

[0016] The second step according to the present invention is a step of removing the fishy smell from the separated abalone meat and immersing it so that the scent of the yellow lacquer tree and crown daisy permeates it evenly, and is composed of heating crown daisy and yellow lacquer tree together with water and boiling them for a certain period of time, then removing solid matter and immersing the abalone meat in the separated extract for a certain period of time.

[0017] The above-mentioned crown daisy and yellow lacquer tree both contain useful components that have a unique aroma and pharmacological effects, and radish is added to provide a refreshing taste. In particular, the extract, which combines the subtle aromas of crown daisy and yellow lacquer tree, permeates the abalone meat and not only removes the characteristic fishy smell of abalone but also has the effect of improving the flavor of braised abalone.

[0018] The above second step consists of heating crown daisies, radish, and Rhus verniciflua trees and leaves with water for a certain period of time to concentrate the moisture content to approximately 50–60%, removing solids, cooling the separated extract to room temperature, and then immersing the abalone meat in the extract for 30 minutes to 1 hour.

[0019] By pre-soaking the abalone meat in an extract that combines the fragrance and useful components extracted from the above-mentioned crown daisy and the Hwangchil tree and its leaves, there is an effect of continuously maintaining the flavor of the abalone meat cooked in a stew.

[0020] The third step according to the present invention is a final step of preparing abalone jangjorim by combining the abalone meat obtained in the first and second steps with jangjorim ingredients, and comprises a third step of preparing abalone jangjorim by adding the abalone meat, Hwangchil extract, brown sugar, corn syrup, and mixed soy sauce, concentrating while heating for 30 to 40 minutes, then adding cooking wine, whole garlic, and dried chili peppers, and concentrating again by heating at 60 to 70°C for 20 to 30 minutes.

[0021] The above Hwangchil extract is an extract obtained from crown daisies, radishes, and Hwangchil trees and leaves. The liquid portion of the braised meat is concentrated to 30 to 40% of the initial volume, and it is desirable to adjust the optimal concentration appropriately to suit the consumer's taste, such as a rich taste or a thin taste.

[0022] The manufacturing method of the present invention will be explained in more detail below through <Examples> and <Test Examples>.

[0023] <Example>

[0024] a). Abalone preparation stage (Stage 1)

[0025] The prepared live abalone is brushed to remove foreign matter, the shell is removed, and the internal organs and teeth are separated and removed to obtain only the abalone meat. The surface of the obtained abalone meat is processed with a spatula knife to prepare abalone meat for Jangjoram.

[0026] b). Preparation of immersion solution for abalone meat immersion and immersion (Step 2)

[0027] 10 parts by weight of crown daisy, 20 parts by weight of radish, and 30 parts by weight of Rhus verniciflua and leaves are added to 100 parts by weight of water in a heating container and heated to boil and concentrate until the moisture content reaches 60%. After cooling to room temperature, the solid matter is removed to obtain the extract. After cooling the obtained extract to room temperature, the prepared abalone meat is immersed in it for about 30 minutes, and then the abalone meat is separated and stored.

[0028] c). Preparation of Braised Abalone (Step 3)

[0029] In a heating container, 60 parts by weight of the soaked abalone meat, 15 parts by weight of brown sugar, 10 parts by weight of yellow malt syrup, and 30 parts by weight of mixed soy sauce are added to 100 parts by weight of the above yellow malt extract, and the mixture is heated at 80°C for 30 minutes while concentrating. Then, 2 parts by weight of cooking wine, 2 parts by weight of whole garlic, and 4 parts by weight of dried chili pepper pieces are added, and the mixture is heated at 70°C for 20 minutes to concentrate it again to produce braised abalone.

[0030] <Test Example>

[0031] A sensory evaluation was conducted on 50 housewives regarding the braised abalone of the present invention prepared according to the manufacturing method of the above <Example>, and the results (response index) are shown in [Table 1] below.

[0032] division Very excellent excellence commonly Insufficient Very inadequate Odor (fishy smell removal) 20 25 3 2 Texture 30 16 4 Salty taste 15 20 10 5 sweetness 20 25 2 3 Overall preference 23 22 3 2

[0033] As shown in [Table 1] above, the braised abalone according to the present invention was found to have excellent quality in terms of smell (removal of fishy smell) and texture, and it can be confirmed that it is also excellent in terms of saltiness, sweetness, and overall preference.

Claims

Claim 1 a). A first step of washing live abalone, separating the shell and internal organs to obtain only the abalone flesh, and then processing it by making cross-shaped incisions somewhat deep from the surface of the abalone flesh; b). A step of heating and boiling 5 to 10 parts by weight of crown daisy, 20 to 30 parts by weight of radish, and 30 to 40 parts by weight of Rhus verniciflua stems and leaves per 100 parts by weight of water for a certain period of time, then removing solids and cooling the separated extract to room temperature to obtain a Rhus verniciflua extract for immersion; c). A step of immersing the abalone flesh in the Rhus verniciflua extract for immersion for 30 minutes to 1 hour to reduce the fishy odor; d). A method for preparing braised abalone, characterized by comprising: a step of adding 50 to 70 parts by weight of abalone meat, 10 to 15 parts by weight of brown sugar, 5 to 10 parts by weight of yellow malt syrup, and 30 to 40 parts by weight of mixed soy sauce to 100 parts by weight of the above-mentioned yellow malt extract, and heating for 30 to 40 minutes to perform a first concentration; e) after the first concentration, adding 10 to 15 parts by weight of cooking wine, 1 to 2 parts by weight of whole garlic, and 1 to 5 parts by weight of dried chili pepper pieces, and heating for 20 to 30 minutes while maintaining at 60 to 80℃ to perform a second concentration so that the liquid volume becomes 30 to 40% based on the initial volume. Claim 2 delete Claim 3 delete Claim 4 A method for preparing braised abalone according to claim 1, characterized by using 50 parts by weight of abalone meat per 100 parts by weight of the yellow lacquer extract. Claim 5 Braised abalone characterized by being prepared by the method described in either claim 1 or claim 4.