MANUFACTURING METHOD OF SEMI-DRIED ABALONE WITH ENHANCED STORABILITY AND FUNCTIONALITY, AND SEMI-DRIED ABALONE MANUFACTURED THEREBY

摘要

The present invention relates to a manufacturing method of semi-dried abalone with enhanced storability and functionality; and to semi-dried abalone manufactured thereby. The manufacturing method of semi-dried abalone comprises the following steps: (S1) rinsing raw abalone with brine using bay sa (S2) mixing Angelica gigas Nakai, Lycium chinense Miller, and Astragalus membranaceus BUNGE in the weight ratio of 1:0.5:0.5 to 1:2:2 to obtain a mixture, soaking the mixture into water which is 5-10 times greater than the mixture, and heating the mixture and the water to boil the abalone rinsed in the step (S1) by steam; and (S3) cooling the abalone boiled in the step (S2), and drying the cooled abalone at 45-50°C for 8-10 hours by a hot-air dryer to obtain semi-dried abalone. The semi-dried abalone manufactured according to the present invention intactly maintains the high nutritional value of abalone, and the chewy texture of abalone can be enhanced. In addition, the peculiar fishy smell of abalone is removed and the specific flavor of abalone is consistently maintained so the palatability of abalone can be greatly enhanced. Furthermore, the storability of the semi-dried abalone is greatly enhanced so consumers can feel the chewy texture and flavor of abalone even after long-term storage, and the semi-dried abalone can secure functionality by addition of medicinal herbs. Therefore, the semi-dried abalone manufactured according to the present invention has greatly enhanced storability, functionality and palatability, and thus can be popularized as a functional health food ingredient with a high nutritional value.;COPYRIGHT KIPO 2016