公开(公告)号：KR101407343B1

公开(公告)日：2014-06-16

申请号：KR1020130007917

申请日：2013-01-24

Applicant: 강원도립대학교산학협력단 ,  주식회사바다동네사람들

Inventor： 박욱연 ,  엄우선

IPC: A23L17/00 ,  A23L27/10 ,  A23C19/00

CPC classification number: A23L17/50 ,  A23C19/00 ,  A23L27/20 ,  A23L33/105

Abstract: The present invention relates to a method of manufacturing cheese squid and cheese squid manufactured thereby. Provided is a method of manufacturing cheese squid comprising a step of controlling percentage of moisture content of squid; a step of roast-processing; a step of finely tearing squid; a step of seasoning-processing step for mixing squid with seasoning powder including cheese; and a step of aging and drying the squid to make the seasoned squid having 20-24 wt% of water content. Therefore, cheese and squid flavors are in harmony in the cheese squid and elastic and soft chewing texture is provided. In addition, cheese is not separated even after long-term storage and the cheese squid is not easily spoiled.

Abstract translation: 本发明涉及制造干酪鱿鱼和干酪鱿鱼的方法。 提供了一种制造干酪鱿鱼的方法，包括控制鱿鱼含水率的步骤; 烘焙步骤; 细鱿鱼的一步; 将鱿鱼与包括奶酪在内的调味粉混合的调味加工步骤; 老化和干燥鱿鱼的步骤使得经过腌制的鱿鱼具有20-24重量％的含水量。 因此，奶酪和鱿鱼香味在奶酪鱿鱼中是和谐的，并提供弹性和柔软的咀嚼纹理。 此外，即使在长期储存后，奶酪也不会分离，奶酪鱿鱼不容易损坏。