Preparation method of semi-dried seasoning abalone meat

The present invention relates to a method for producing semi-dried seasoned abalone meat. According to the present invention, the method for producing semi-dried seasoned abalone meat ensures improved tastes, aroma, and textures by using an oven dry method, instead of an existing hot air dry method,...

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Hauptverfasser:	JUNG, KYOO JIN, YANG, HEE MOON
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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creator	JUNG, KYOO JIN YANG, HEE MOON
description	The present invention relates to a method for producing semi-dried seasoned abalone meat. According to the present invention, the method for producing semi-dried seasoned abalone meat ensures improved tastes, aroma, and textures by using an oven dry method, instead of an existing hot air dry method, thereby improving tastes and aroma and remarkably reducing drying periods compared to an existing low temperature dry method. Furthermore, by undergoing additional a moisture balancing step after a semi-drying step, the weight of semi-dried products can be more reduced, and surface dryness can be avoided as moisture is vaporized from an interior and an exterior of abalone meat uniformly. By adding maca and tumeric to a seasoning solution, it is possible to increase functionality for health. 본 발명은 반건조 조미 전복육의 제조방법에 관한 것으로, 본 발명에 따른 반건조 조미 전복육의 제조방법은, 종래의 열풍건조 방식을 사용하지 않고 오븐건조 방식을 사용함에 따라서 맛, 향 및 조직감이 개선되고, 또한 종래의 저온건조 방식에 비해 맛 및 향이 개선되고 건조 시간을 현저히 줄일 수 있으며, 나아가 반건조 단계 이후에 수분평형 단계를 추가로 수행함에 따라서 반건조 중량이 더욱 감소하고 전복육 내부 및 외부에서 모두 균일하게 수분이 증발하여 겉마름 현상이 억제되는 효과가 있고, 또한 조미액에 마카 및 울금을 포함하여 건강기능을 향상하는 효과가 있다.
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According to the present invention, the method for producing semi-dried seasoned abalone meat ensures improved tastes, aroma, and textures by using an oven dry method, instead of an existing hot air dry method, thereby improving tastes and aroma and remarkably reducing drying periods compared to an existing low temperature dry method. Furthermore, by undergoing additional a moisture balancing step after a semi-drying step, the weight of semi-dried products can be more reduced, and surface dryness can be avoided as moisture is vaporized from an interior and an exterior of abalone meat uniformly. By adding maca and tumeric to a seasoning solution, it is possible to increase functionality for health. 본 발명은 반건조 조미 전복육의 제조방법에 관한 것으로, 본 발명에 따른 반건조 조미 전복육의 제조방법은, 종래의 열풍건조 방식을 사용하지 않고 오븐건조 방식을 사용함에 따라서 맛, 향 및 조직감이 개선되고, 또한 종래의 저온건조 방식에 비해 맛 및 향이 개선되고 건조 시간을 현저히 줄일 수 있으며, 나아가 반건조 단계 이후에 수분평형 단계를 추가로 수행함에 따라서 반건조 중량이 더욱 감소하고 전복육 내부 및 외부에서 모두 균일하게 수분이 증발하여 겉마름 현상이 억제되는 효과가 있고, 또한 조미액에 마카 및 울금을 포함하여 건강기능을 향상하는 효과가 있다.</description><language>eng ; kor</language><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS ; THE PRESERVED, RIPENED, OR CANNED PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2017</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20170310&DB=EPODOC&CC=KR&NR=101715320B1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20170310&DB=EPODOC&CC=KR&NR=101715320B1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>JUNG, KYOO JIN</creatorcontrib><creatorcontrib>YANG, HEE MOON</creatorcontrib><title>Preparation method of semi-dried seasoning abalone meat</title><description>The present invention relates to a method for producing semi-dried seasoned abalone meat. According to the present invention, the method for producing semi-dried seasoned abalone meat ensures improved tastes, aroma, and textures by using an oven dry method, instead of an existing hot air dry method, thereby improving tastes and aroma and remarkably reducing drying periods compared to an existing low temperature dry method. Furthermore, by undergoing additional a moisture balancing step after a semi-drying step, the weight of semi-dried products can be more reduced, and surface dryness can be avoided as moisture is vaporized from an interior and an exterior of abalone meat uniformly. 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According to the present invention, the method for producing semi-dried seasoned abalone meat ensures improved tastes, aroma, and textures by using an oven dry method, instead of an existing hot air dry method, thereby improving tastes and aroma and remarkably reducing drying periods compared to an existing low temperature dry method. Furthermore, by undergoing additional a moisture balancing step after a semi-drying step, the weight of semi-dried products can be more reduced, and surface dryness can be avoided as moisture is vaporized from an interior and an exterior of abalone meat uniformly. By adding maca and tumeric to a seasoning solution, it is possible to increase functionality for health. 본 발명은 반건조 조미 전복육의 제조방법에 관한 것으로, 본 발명에 따른 반건조 조미 전복육의 제조방법은, 종래의 열풍건조 방식을 사용하지 않고 오븐건조 방식을 사용함에 따라서 맛, 향 및 조직감이 개선되고, 또한 종래의 저온건조 방식에 비해 맛 및 향이 개선되고 건조 시간을 현저히 줄일 수 있으며, 나아가 반건조 단계 이후에 수분평형 단계를 추가로 수행함에 따라서 반건조 중량이 더욱 감소하고 전복육 내부 및 외부에서 모두 균일하게 수분이 증발하여 겉마름 현상이 억제되는 효과가 있고, 또한 조미액에 마카 및 울금을 포함하여 건강기능을 향상하는 효과가 있다.</abstract><oa>free_for_read</oa></addata></record>
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subjects	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
title	Preparation method of semi-dried seasoning abalone meat
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