MANUFACTURING METHOD OF BOILED SQUID SHOWING PINE NEEDLE SCENT

• Main Author: CHOI, JUN SEOK
• Format: Patent
• Language: English; Korean
• Published: 25.11.2022
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention relates to a method for producing cooked squid exhibiting a pine needle scent. More particularly, the method comprises: a squid pretreatment step of removing and washing the intestines of the squid; a steaming step of putting the squid trimmed through the squid pre-processing step into a steamer with pine needles interposed therebetween, and steaming the same; a cooling step of leaving and cooling the squid steamed through the steaming step; and a drying step of drying the squid cooled through the cooling step. The cooked squid produced through the above process not only has the fishy smell removed, but also exhibits excellent preservability and texture and emits a pine scent to exhibit excellent palatability and marketability. 본 발명은 솔잎향을 나타내는 자숙오징어의 제조방법에 관한 것으로, 더욱 상세하게는 오징어의 내장을 제거하고 세척하는 오징어전처리단계, 상기 오징어전처리단계를 통해 손질된 오징어를 솔잎이 개재된 찜기에 투입하고 자숙하는 자숙단계, 상기 자숙단계를 통해 자숙된 오징어를 방치하여 냉각하는 냉각단계 및 상기 냉각단계를 통해 냉각된 오징어를 건조하는 건조단계로 이루어진다. 상기의 과정을 통해 제조되는 자숙오징어는 비린내가 제거될 뿐만 아니라, 우수한 보존성과 식감을 나타내며, 솔향이 방출되어 우수한 기호도와 상품성을 나타낸다.