KR100327185B1 - A manufacturing process and a product for dried slices of fish - Google Patents

Abstract

The present invention relates to a method for processing a foam and its articles of manufacture, wherein the foam is dried by 60-80% by adding sugar, refined salt, D-sorbitol liquid, sodium L-glutamate, and potassium sorbate to the selected fish meat. Sprinkle sesame seeds and red peppers on the fish meat, and put the raw materials prepared as above into a pressure cauldron and steam them for about 10 minutes at a pressure of 1㎏ / ㎠ using steam at about 100-120 ° C. Cool the raw materials by opening for 1 hour in the natural state or lower the temperature of the raw materials by using a cold fan, cut the raw materials into suitable shapes, and package them in vacuum for each unit of the product. Sterilize by putting it in boiling water at 100 ℃ and cooling the sterilized product by putting it in cold water and drying the cooled product in a natural state or by using a fan. As a result, it is possible to improve the quality of the product by maintaining the good storage and sterilization state of the product during processing of the fishery, and can be processed into fishery by feeding the dried fish meat to provide a better taste to the consumer, Long term shelf life can be extended by maintaining the unique taste and color of the pore.

Description

A manufacturing process and a product for dried products {A manufacturing process and a product for dried slices of fish}

The present invention relates to a method for processing fishery using a variety of fish meat, and in particular, to increase the shelf life by maintaining the unique taste and color of the fishery for a long time and to provide a more fresh taste to consumers and It relates to the article of manufacture.

In general, eopo is a food that dried and processed the fish meat of the sea fish. Recently, eopo is cooked in various ways, and is supplied to consumers by side dishes, wine snacks, or snacks, and accordingly, various types of fish meat are used. It is the fact that it is processing the flavoring flavor.

In other words, the conventional method of processing the above-mentioned phofo is to prepare by mixing the seasoning liquid such as sugar, salt, seasonings, and red pepper powder to fish meat taken from pollack or juvenile fish, and then molding and drying it to a certain size.

However, since the fish meat used in the above-described method is limited to the fish meat used, it is difficult to provide a variety of tastes to consumers, and since the fishery is manufactured only through a drying process, the product has a short shelf life and a product. There is a drawback that there is a high possibility of deterioration, and there are also various problems such as the inherent taste of fish meat is difficult to maintain for a long time.

Accordingly, the present invention has been devised to solve the above problems, and extends the shelf life by maintaining the inherent taste and color of the follicles for a long period of time and provides a fresher flavor to consumers. It is an object of the present invention to provide a processing method and a manufactured article thereof.

The present invention for achieving the above object, sugar, refined salt, D- sorbitol liquid, sodium L- glutamate and sorbin in one fish selected from juvenile fish, pollock, stingray and other mixed fish meat (namak) Raw material preparation step of sprinkling sesame and red pepper on the fish meat in the state dried by about 60-80% by adding potassium acid; and putting the raw materials prepared as above into a pressure cauldron by using steam of about 100-120 ° C Steaming the raw material is steamed for about 10 minutes at a pressure of 1㎏ / ㎠; And, by opening the pressure cauldron to cool the raw material for about 1 hour in a natural state or to reduce the temperature of the raw material using a cold air blower And; vacuum packaging step of cutting the raw material into a suitable shape and packaging in vacuum state for each unit of the product; and, sterilizing the vacuum-packed product in boiling water of approximately 80-100 ℃ A lock sterilization step; and a second cooling step of the sterilization product into the cooling in cold water; And, through the drying step to dry the cooled product in a natural state or through a ventilator; through which the foam is to be processed.

That is, the fishery processed as described above is to use the jujube, pollock, stingray, mixed fish meat, etc., by selecting any one of the fish meat seasoning to prepare the raw material, steaming the raw material prepared in this way for a certain time Vacuum packing through the steps, in this state through the sterilization and drying steps to complete the product.

Therefore, the quality of the product can be improved by maintaining the good storage and sterilization state of the product during the processing of the foam, and processed into the foam by feeding the dried fish meat to provide a better taste to the consumer, While maintaining the unique taste and color of the poems can extend the shelf life.

1 is a flow chart showing a method for processing a foam in accordance with the present invention.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

1 is a flow chart illustrating a method for processing a fabric in accordance with the present invention.

When the present invention is described by the above drawings, the fishery is processed using one of selected fishes from juvenile fish, pollock, stingray, and other mixed fish meat (namak), wherein the fishery is selected from sugar, refined salt, D- Sprinkle sesame seeds and red peppers over the fish meat with sorbitol solution, sodium L-glutamate, and potassium sorbate, dried about 60-80%, and put the raw materials prepared above into a pressure cauldron. Using steam of 1kg / ㎠ to boil for about 10 minutes, and open the pressure cauldron to cool the raw material for about 1 hour in the natural state or to lower the temperature of the raw material using a cold air, and the raw material After cutting into a suitable shape, it is packaged in a vacuum state for each unit of the product. The vacuum-packed product is put into boiling water of approximately 80-100 ° C. and sterilized, and the sterilized product is placed in cold water. After cooling by putting in, the cooled product is dried or dried in a natural state through a ventilator.

Here, the characteristics of the fishery prepared through the above process is in the process of steaming the fish meat and the process of sterilizing the vacuum-packed product, because the fish meat is steamed as described above to produce a fresher taste, By sterilizing, cooling, and drying the vacuum-packed products, the unique taste and color of fish can be maintained for a long time.

In other words, the eopo is used to squeeze, pollock, stingray, mixed fish meat, etc., by selecting any one of the fish meat seasoning to prepare the raw material, and steaming the prepared raw material for a predetermined time through a steaming step It is vacuum packed, and in this state, sterilization and drying steps complete the product.

In other words, the manufacturing process of the above-mentioned foam in detail step by step as follows.

Raw material preparation step; Choose one fish from fishfish, pollock, stingray, and other mixed fish (namak), and select fish to be treated with a percentage of sugar, refined salt, D-sorbitol solution, sodium L-glutamate, and solvate It is dried by 60-80% by adding potassium, and sprinkled with sesame seeds and pepper as seasonings.

Raw material steaming step; The raw materials prepared as described above are put in a pressure cauldron and steamed for about 10 minutes at a pressure of 1 kg / cm 2 using steam at about 100-120 ° C.

A first cooling step; The pressure cauldron is opened to cool the steamed raw material for about 1 hour in a natural state or to lower the temperature of the raw material using a cold fan.

Vacuum packing step; After the cooled raw material is cut into oval or square shape, the product is packaged in a vacuum state using a polyethylene resin bag for each unit of the product.

Sterilization step; The vacuum-packed product as described above is put into boiling water of approximately 80-100 ℃ sterilization treatment.

A second cooling step; The sterilized product is cooled in cold water.

Drying step; The cooled product is either dried in its natural state or dried by a fan.

Product packaging step; The dried products as described above are put in boxes by size or type.

Transportation and storage steps; The box containing the product is stored at room temperature or shipped for sale.

And, the above-mentioned eopo processed in the ratio of the additives depending on the selected fish meat, jujube jujube 75.2%, sugar 18.0%, refined salt 1.5%, D- sorbitol solution 4.38%, L- glutamic acid Sodium 0.8%, potassium sorbate 0.1%, sesame seeds 0.01%, red pepper 0.01%, in case of pollack 81.30%, sugar 6.50%, refined salt 0.72%, D-sorbitol liquid 9.66%, sodium L- glutamate 1.70% , Potassium sorbate 0.1%, sesame seeds 0.01%, red pepper 0.01%.

Also, if the selected fish meat is stingray, the ratio of stingray 81.43%, sugar 8.14%, refined salt 2.85%, D-sorbitol solution 6.41%, sodium L-glutamate 1.05%, potassium sorbate 0.1%, sesame seeds 0.01%, red pepper 0.01% In the case of the mixed fish meat, Namaks 81.30%, sugar 6.50%, refined salt 0.72%, D-sorbitol solution 9.66%, sodium L- glutamate 1.70%, potassium sorbate 0.1%, sesame seeds 0.01%, red pepper 0.01% In proportion.

Therefore, by varying the ratio of additives according to the type of fish meat as the main raw material as described above, the taste of the fish can be further improved, and the dried fish meat as described above is steamed through the steaming step to differentiate from the existing fish It can give consumers a softness.

As described above, according to the method for processing a foam and its manufactured article according to the present invention, it is possible to improve the quality of the product by maintaining the storage and sterilization state of the product at the time of processing the foam, and to improve the quality of the fish It can be processed to provide a better taste to consumers, and the effect of extending the shelf life by maintaining the unique taste and color of the fishery for a long time.

Claims (1)

60-80% dried by adding sugar, refined salt, D-sorbitol liquid, sodium L-glutamate, and potassium sorbate to fish selected from fish, pollock, stingray and other mixed fish (namak) Raw material preparation step of sprinkling sesame seeds and red pepper on the fish meat; Put the raw material prepared as described above into a pressure cauldron steaming the raw material is steamed for about 10 minutes at a pressure of 1kg / ㎠ using a steam of about 100-120 ℃; and A first cooling step of opening the pressure cauldron to cool the raw material in a natural state for about an hour or lowering the temperature of the raw material using a cold air fan; and A vacuum packaging step of cutting the raw materials into suitable shapes and packaging the vacuum in units of products; and Sterilization step to sterilize the vacuum packaged product in boiling water of about 80-100 ℃; And A second cooling step of cooling the sterilized product in cold water; And A foam processing method and an article of manufacture of which a foam can be manufactured through a drying step of drying the cooled product in a natural state or drying it through a fan.