MANUFACTURING METHOD OF ABALONE SHIITAKE JANGJORIM

• Main Authors: LEE, SANG HO, JEONG, CHAN MIN, AHN, SANG HYUK, JUNG, HAE RIM, NA, HYE JIN
• Format: Patent
• Language: English; Korean
• Published: 28.09.2016
• 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 manufacturing braised abalone and shiitake in soy sauce, and more specifically, to a method for manufacturing braised abalone and shiitake in soy sauce, which is long-life processed food using abalone, capable of extending the expiration date of abalone, so as to diversify usage thereof. According to the present invention, the method comprises: a first step of washing live abalone with water; a second step of steaming the washed live abalone with boiled water to prepare steamed abalone; a third step of cooling the steamed abalone at room temperature and removing shells from the steamed abalone; a fourth step of making broth; a fifth step of adding additives for sauce to the broth and heating the mixture to make the sauce; a sixth step of mixing dried shiitake and water and heating the mixture, filtering the mixture to separate the shiitake from the water, and dewatering the shitake; a seventh step of putting the steamed abalone and shiitake in a vessel; an eighth step of adding the sauce to the vessel containing the steamed abalone and shiitake, deaerating the vessel, and sealing the vessel; a ninth step of sterilizing the sealed vessel with a sterilizer; and a tenth step of cooling the sterilized vessel, removing moisture from the surface of the vessel, and packing the vessel with an outer package. 본 발명은 전복 표고버섯 장조림 제조방법에 관한 것으로, 더욱 상세하게는 전복을 이용한 장기보존 가공식품인 전복 표고버섯 장조림 제조방법에 관한 것이다. 본 발명에 따른 전복 표고버섯 장조림 제조방법은 활전복을 수세하는 제 1단계; 상기 수세한 활전복을 끓는 물에 자숙하여 자숙 전복을 제조하는 제 2단계; 상기 자숙 전복을 실온에서 식힌 후 껍데기를 제거하는 제 3단계; 육수를 제조하는 제 4단계; 상기 육수와 소스용 첨가물을 배합한 후 가열하여 소스를 제조하는 제 5단계; 건표고버섯에 물을 혼합하여 가열한 후, 여과하여 물과 표고버섯을 분리, 탈수하는 제 6단계; 상기 자숙 전복, 표고버섯을 용기에 담는 제 7단계; 상기 자숙 전복, 표고버섯이 담긴 용기에 소스를 첨가한 후 탈기, 밀봉하는 제 8단계; 상기 밀봉한 용기를 멸균장치를 이용하여 멸균하는 제 9단계; 상기 멸균한 용기를 냉각하고 표면의 물기를 제거한 후 외포장하는 제 10단계;를 포함하는 것을 특징으로 한다.