JP2012120530A - Method of producing fish sauce of shellfish - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method of producing a fish sauce of a shellfish which uses a liquid juice generated from a peeled body.SOLUTION: The method of producing a fish sauce of a shellfish comprises as follows. A mixed liquid in which a peeled body is ground and mixed into a liquid juice generated from a peeled body preserved in salt is formed. In addition, salt is added into the mixed liquid, then, the mixed liquid is aged to produce the fish sauce of a shellfish.

Description

  The present invention relates to a method for producing shellfish fish soy, and specifically to a method for producing shellfish fish soy sauce made from shellfish.

  Conventionally, shellfish salt has been mainly produced and sold as a salted food using shellfish. Shellfish salt is made by adding salt to the peeled meat that has been separated from the shellfish, and then removing the juice that has exuded from the peeled meat, and then adding an appropriate seasoning. For example, Japanese Patent No. 471003 (Patent Document 1) discloses a method of adding and aging yogurt to at least one selected from the group consisting of shredded squid meat, octopus meat and shellfish.

Japanese Patent No. 471003

In the case of conventional salted foods using shellfish, the juice that exudes from the salted strips must not be used and must be separated and discarded. However, when the liquid juice is discharged without permission, it must be discharged after performing an appropriate treatment in order to induce a bad odor. In particular, when a large amount of salted shellfish is produced, the amount of shellfish juice that exudes during this process is large, and therefore, disposal costs are high, which has emerged as a major problem.
Therefore, the present invention has been devised to solve such problems that occur in the process of producing salted foods using shellfish, the purpose of which is to discard liquid juice generated from stripped meat. Is to provide a method for producing shellfish soy sauce utilizing this.

In order to achieve the above-mentioned object, the present invention includes a step of forming a mixed solution obtained by pulverizing and mixing a stripped liquid juice generated from salted stripped material, a step of adding sodium chloride to the mixed solution, and a mixed solution. A method for producing a shellfish soy sauce comprising a maturing step.
Moreover, the additive containing a vegetable may be further added to a liquid mixture.
Furthermore, the salinity of the mixed solution before aging can be 18% or more.
The additive may also include onion, radish, garlic, kelp and tomato.
Further, the weight ratio of onion, radish, garlic, kelp and tomato in the additive may be 1: 1: 1: 1: 0.5, respectively.
Moreover, this invention provides the fish soy of the shellfish which ripened the liquid juice which generate | occur | produces from the salted peeled meat.

According to the present invention, fish soy sauce for consumers is provided by producing fish soy sauce that has not been conventionally used for producing fish soy sauce and providing fish soy sauce with a flavor that has not existed before. This has the effect of expanding the range of choices.
In addition, you can use this to produce fish soy sauce without discarding the juice that exudes from salted strips, so you can save on disposal costs and provide new food products using discarded materials Yes, with excellent economic effects.

  Hereinafter, embodiments of the present invention will be described in more detail so that those having ordinary knowledge in the technical field of the present invention can easily implement them. However, this is merely an example, and the present invention is not limited thereto. It is not a thing.

  The collected shellfish contains a large amount of sludge, which is a cocoon that induces odor by mixing mud and organic matter. Therefore, in order to use the shellfish as a food material, first, a process of removing sludge existing in the shell must be performed. In general, shellfish can be easily removed from the inside of shellfish by relaxing the shellfish in an environment similar to the environment in which the shellfish lived by holding it in salt water having a degree of salinity similar to seawater for a certain period of time. it can.

  If you remove the shell while washing the sanded shell with water, you can separate the strips that can be used as food. The separated peeled body is preferably washed again with water.

  The stripped meat that has been separated and washed with water is salted with salt. In the salted peeled body fluid is discharged from the inside of the stripped body due to the permeation phenomenon, and after a certain amount of time, the stripped body is decomposed and liquefied, so that juice is generated. Such juice (hereinafter referred to as “stock solution”) is separated and collected from the salted strip.

  In order to further enhance the flavor, the stock solution is mixed with a certain amount of stripped meat to form a mixed solution. The stripped meat is preferably pulverized and mixed so that it can be aged and decomposed easily during aging.

  In order to improve the flavor of fish soy sauce, a predetermined additive can be added to the mixed solution. As an additive, it is preferable to use an onion, radish, garlic, kelp, and tomato crushed. Tomatoes may use mini tomatoes.

  The amount of these additives is preferably about 1 kg of onion, about 1 kg of radish, about 1 kg of garlic, about 1 kg of kelp, and about 0.5 kg of tomato with respect to 20 kg of the mixed liquid of juice and stripped meat.

  An appropriate amount of sodium chloride is added to the mixed solution so that the salinity can be 18% or more. When the salinity is 18% or less, the mixed solution may be spoiled during the aging process. When the salinity is 21% or more, it is too salty and the texture is not good. The salinity of the mixed solution can be easily measured using a commercially available salinity measuring machine.

  Thereafter, the mixed solution is aged through a predetermined aging process where light is blocked. The aging period is preferably 5 to 12 months, but may be shorter or longer depending on the temperature conditions during aging. The aging process may be room temperature aging at normal temperature, refrigerated aging using a freezing facility, or freezing aging. Furthermore, it is also possible to perform underground buried type aging in which a predetermined space is formed in the basement and the space is filled with the mixed liquid and then embedded.

  When fully ripened through the ripening stage, fish soy sauce with the flavor of shellfish is completed.

  On the other hand, after aging, in order to filter impurities, a step of filtering using a filter may be performed. Of course, you may use fish soy as it is without filtration.

  Shellfish, which is a raw material for shellfish soy sauce, is not limited in its type, but shijimi and squirt shellfish are particularly excellent in flavor and texture. However, the material of the shellfish soy sauce of the present invention is not limited to these.

  As mentioned above, although the manufacturing method of the shellfish fish soy sauce by this invention was demonstrated as specific embodiment, this is only an illustration, Comprising: This invention is not limited to this, It was disclosed by this specification. It should be construed as having the widest scope of basic ideas. Those skilled in the art can vary the steps according to the field of application and combine / replace the disclosed embodiments to implement a method that is not indicated, but also does not depart from the scope of the invention. In addition, it is obvious that those skilled in the art can easily change or modify the embodiments disclosed based on the present specification, and such changes or modifications are also within the scope of the present invention.

Claims (7)

In order to further enhance the flavor of the stock solution obtained by separating and collecting shellfish juice, which is a by-product generated during the production of shellfish salt, a process of forming a newly mixed liquid mixture of strips;
Adding salt to the mixture;
Aging the mixture; and
Of manufacturing shellfish fish soy sauce.   The method for producing shellfish fish soy according to claim 1, wherein an additive containing vegetables is further added to the mixed solution.   2. The method for producing shellfish soy sauce according to claim 1, wherein the mixture has a salinity of 18% or more before aging.   The said additive contains an onion, radish, a garlic, a kelp, and a tomato, The manufacturing method of the shellfish fish soy sauce of Claim 2 characterized by the above-mentioned.   The weight ratio of the onion, radish, garlic, kelp and tomato in the additive is 1: 1: 1: 1: 0.5, respectively. Production method.   The method for producing shellfish fish soy sauce according to claim 1, wherein the flesh mixed in the mixed solution is pulverized.   The method for producing shellfish soy sauce according to any one of claims 1 to 6, wherein the stripped meat is separated from a shiji or squirt shellfish.