KR100378682B1 - processed fish treatment method - Google Patents
processed fish treatment method Download PDFInfo
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- KR100378682B1 KR100378682B1 KR10-2000-0082398A KR20000082398A KR100378682B1 KR 100378682 B1 KR100378682 B1 KR 100378682B1 KR 20000082398 A KR20000082398 A KR 20000082398A KR 100378682 B1 KR100378682 B1 KR 100378682B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
- A22C25/14—Beheading, eviscerating, or cleaning fish
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
이 발명은 생선 요리 시에 양념이 골고루 침투될 수 있도록 숙성된 생선을 제공하게 하는 가공 생선 제조 방법에 관한 것으로서, 생선(1)이 타육숙성장치(10)의 스크린회전드럼(11)을 통과하는 과정에 상호 마찰되고 수직적으로 낙하되는 타격에 의해 생선 육질이 풀어지도록 숙성되게 하는 제1공정인 1차 숙성 공정과; 1차 숙성된 생선을 크기 별로 구분하는 공지의 제2공정인 선별공정과; 선별된 생선에 소금성분이 침투되도록 하는 공지의 제3공정인 염처리 공정과; 생선 외부에 묻은 소금성분 및 이물질을 제거하는 제4공정인 공지의 세척공정과; 세척된 생선이 수납되는 숙성건조장치(20)의 순환휀(21)에 의해 공기 순환되어 배기휀(22)에 의해 배기되는 실내(23)의 수납선반(24)에 얹혀 있게 되는 생선이 태양광에 의해 자연 숙성과 건조되고, 히터(25)와 송풍휀(26)에 의해 강제 숙성 및 건조되며, 냉각기(27)와 실내(23)에 배관된 냉각파이프(28)에 의해서 초저온 냉풍 숙성과 건조되게 하는 제5공정인 2차 숙성 건조공정과; 2차 숙성 건조된 생선을 냉동시키는 공지의 제6공정인 동결공정을 포함하여 이루어지는 것이다.The present invention relates to a method for producing a processed fish to provide a matured fish so that seasoning can be evenly penetrated during cooking, the fish (1) is passed through the screen rotating drum (11) of the other maturation device (10) A primary aging process, which is a first process of aging the fish meat to be released by a blow that is mutually rubbed against the process and falls vertically; A screening process which is a second known process for classifying the first aged fish by size; A salt treatment process which is a third known process for allowing a salt component to penetrate the selected fish; A well-known washing process which is a fourth process of removing the salt component and the foreign substance which stuck to the outside of the fish; The fish which is circulated by air circulating by the circulation fan 21 of the aging drying apparatus 20 in which the washed fish is stored and placed on the storage shelf 24 of the room 23 exhausted by the exhaust fan 22 is solar light. Natural aging and drying, forced ripening and drying by the heater (25) and blower fan (26), ultra-cold cold air aging and drying by the cooling pipe 28 piped to the cooler 27 and the room (23) A second aging drying step which is a fifth step of making; It comprises a freezing step which is a sixth known step of freezing the second aged dried fish.
Description
본 발명은 생선 요리 시에 양념이 골고루 침투될 수 있도록 숙성된 생선을 제공하게 하는 가공 생선 제조 방법에 관한 것이다.The present invention relates to a process for producing a processed fish to provide aged fish so that the seasoning can be evenly penetrated during cooking.
일반적으로 생선은 상품이 되도록 가공을 한 후 신선도를 유지하기 위하여 냉동된 생선을 소비자에게 공급(판매)하고 있다.In general, fish are processed to be commodities, and then frozen fish are supplied (sold) to consumers in order to maintain freshness.
그러나 냉동상태의 생선이 육질은 근육이 딱딱하게 뭉쳐 있기 때문에 그 상태로서 요리를 할 시에는 양념의 침투가 더디거나 또는 골고루 침투되지 못하고 숙성이 더디게 되므로 원하는 수준의 맛을 내지 못하는 단점을 수반한다.However, the frozen fish is meat because the muscles are tightly packed together in the state when cooking slow infiltration or evenly infiltrate the aging and slow ripening is accompanied by the disadvantage that does not give the desired level of taste.
특히, 굴비와 같은 생선은 요리 시에 양념되는 것이 필수인데, 재래방법에 의해 단순히 냉동된 굴비인 경우 요리 시에 더욱 양념이 침투되지 못하여 원래 요구되는 맛을 내지 못하는 것이다.In particular, fish such as oysters are essential to be seasoned at the time of cooking, in the case of simply frozen oysters by conventional methods do not penetrate the seasoning at the time of cooking does not give the taste originally required.
본 발명은 가공 생선에 있어 숙성된 가공 생선을 제공함으로써 요리 시에 양념이 골고루 침투될 수 있도록 하려는데 그 목적이 있다.An object of the present invention is to provide a marinated processed fish in the processed fish so that the seasoning can be evenly penetrated during cooking.
본 발명의 다른 목적은, 숙성된 양질의 가공 생선을 소비자에게 제공하는 동시에 판매 호조를 도모할 수 있도록 하려는데 있다.Another object of the present invention is to provide a mature, high-quality processed fish to consumers and at the same time to increase sales.
상기한 목적을 달성하기 위하여 본 발명은, 생선이 타육숙성장치의 스크린회전드럼을 통과하는 과정에 상호 마찰되고 수직적으로 낙하되는 타격에 의해 생선 육질이 풀어지도록 숙성되게 하는 제1공정인 1차 숙성 공정과; 1차 숙성된 생선을크기 별로 구분하는 공지의 제2공정인 선별공정과; 선별된 생선에 소금성분이 침투되도록 하는 공지의 제3공정인 염처리 공정과; 생선 외부에 묻은 소금성분 및 이물질을 제거하는 제4공정인 공지의 세척공정과; 세척된 생선이 수납되는 숙성건조장치의 순환휀에 의해 공기 순환되어 배기휀에 의해 배기되는 실내의 수납선반에 얹혀 있게 되는 생선이 태양광에 의해 자연 숙성과 건조되고, 히터와 송풍휀에 의해 강제 숙성 및 건조되며, 냉각기와 실내에 배관된 냉각파이프에 의해서 초저온 냉풍 숙성과 건조되게 하는 제5공정인 2차 숙성 건조공정과; 2차 숙성 건조된 생선을 냉동시키는 공지의 제6공정인 동결공정을 포함하여 이루어지는 것을 그 특징으로 한다.In order to achieve the above object, the present invention, the primary aging is the first process to allow the fish to be matured to release the fish flesh by the impact of the friction and vertically falling in the process of passing through the screen rotating drum of the other maturation device Process; A screening process which is a second known process for classifying the first aged fish by size; A salt treatment process which is a third known process for allowing a salt component to penetrate the selected fish; A well-known washing process which is a fourth process of removing the salt component and the foreign substance which stuck to the outside of the fish; Fish that is circulated by air in the maturing drying apparatus in which the washed fish is stored and placed on the indoor storage shelf exhausted by the exhaust tank is naturally aged and dried by sunlight, and forced by a heater and a blower fan. A second aging drying step of aging and drying, which is a fifth step of aging and drying the cryogenic cold air by a cooling pipe piped inside the cooler and the room; And a freezing step, which is a sixth known step of freezing the second aged dried fish.
도 1은 본 발명에 의한 제조 공정도,1 is a manufacturing process diagram according to the present invention,
도 2는 본 발명에 의한 제2공정을 보인 단면 구성도,Figure 2 is a cross-sectional configuration showing a second process according to the present invention,
도 3은 도 2의 X - X'선 단면도,3 is a cross-sectional view taken along line X-X 'of FIG. 2;
도 4는 본 발명에 의한 제5공정을 보인 종단면도,4 is a longitudinal sectional view showing a fifth process according to the present invention;
도 5는 본 발명에 의한 제5공정의 일측단면도이다.5 is a sectional side view of a fifth step according to the present invention.
*도면의 주요 부분에 대한 부호의 설명** Description of the symbols for the main parts of the drawings *
1 : 생선 10 : 타육숙성장치1: fish 10: aging maturing device
11 : 스크린회전드럼 12 : 투입구11: screen rotation drum 12: inlet
13 : 배출구 14 : 드럼축13: outlet 14: drum shaft
16 : 모터 20 : 숙성건조장치16: motor 20: aging drying device
21 : 순환휀 22 : 배기휀21: circulation fan 22: exhaust fan
23 : 실내 24 : 수납선반23: indoor 24: storage shelf
25 : 히터 26 : 송풍휀25: heater 26: blowing fan
27 : 냉각기 28 : 냉각파이프27: cooler 28: cooling pipe
30 : 제습기 31 : 제어부30 dehumidifier 31 control unit
본 발명을 첨부된 바람직한 실시 도면에 의거하여 보다 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.
도 1은 본 발명에 의한 제조 공정도을 보인 것으로서, 본 발명의 제1공정은 1차 숙성 공정이다.Figure 1 shows a manufacturing process diagram according to the present invention, the first step of the present invention is the primary aging process.
1차 숙성 공정은 도 2 및 도 3에 나타낸 바와 같은 타육숙성장치(10)에 의해 이루어지게 된다.The primary aging process is performed by the other maturation apparatus 10 as shown in FIGS. 2 and 3.
도 2를 참조하면, 생선(1)은 스크린회전드럼(11)의 투입구(12)를 통해 투입된다.Referring to FIG. 2, the fish 1 is introduced through the inlet 12 of the screen rotating drum 11.
스크린회전드럼(11)은 감속모터(16) 동력이 풀리(15)와 벨트(15')에 의해 드럼축(14)으로 전달되고, 드럼축(14)은 스크린회전드럼(11)과 연결되어 있기 때문에일정한 느린 속도로 회전되게 된다.The screen rotating drum 11 is transmitted to the drum shaft 14 by the pulley 15 and the belt 15 'power of the reduction motor 16, the drum shaft 14 is connected to the screen rotating drum 11 As a result, they rotate at a constant slow speed.
그러므로 스크린회전드럼(11)에 투입된 생선(1)은 회전하게 되면서 배출구(13) 쪽으로 서서히 이동된다. 또한, 이와 같이 이동되는 과정에 도 3에 보인 바와 같이 생선(1)은 스크린회전드럼(11)의 내주면을 타고 올라가는 상태로 회전하다가 어느 정도 높이가 되면 밑으로 낙하되게 된다.Therefore, the fish 1 injected into the screen rotating drum 11 is gradually moved toward the outlet 13 while being rotated. In addition, as shown in Figure 3 in the process of moving as described above, the fish (1) is rotated while riding up the inner circumferential surface of the screen rotating drum (11) and falls to a certain height.
그 이유는 스크린회전드럼(11)이 서서히 회전하기 때문에 원심력이 크게 작용하지 않고 약하게 작용함으로써 생선(1)이 스크린회전드럼(11)의 내주면에 달라 붙은 상태로 계속 회전하지 못하고 도중에 밑으로 떨어지게 되는 것이며, 이러한 낙하 작용은 생선(1)이 투입구(12)에 투입되어 배출구(13)로 배출되는 시점까지 반복적으로 일어 나게 된다.The reason is that because the screen rotating drum 11 rotates slowly, the centrifugal force does not work largely and weakly, so that the fish 1 does not continue to rotate while stuck to the inner circumferential surface of the screen rotating drum 11. This drop action will occur repeatedly until the fish 1 is injected into the inlet 12 and discharged to the outlet 13.
따라서, 생선(1)이 스크린회전드럼(11) 내부에서 생선(1) 상호간에 마찰을 하게 되는 동시에 적당한 높이에서 밑으로 수직적으로 낙하하게 됨에 따라 적절한 타격 현상이 발생되게 되고, 그로 인해 생선(1)은 충격을 받게 되는 것이다.Therefore, as the fish 1 rubs with each other within the screen rotating drum 11 and falls vertically downward at an appropriate height, an appropriate blow phenomenon occurs, thereby causing the fish 1 ) Is shocked.
그러므로 생선(1)에 가해지는 마찰과 충격에 의해서 그 생선(1)들 간에 근육을 풀어 주게 되는 것이며, 그로 인해 육질이 부드럽게 되면서 1차적으로 숙성되게 되는 것이다.Therefore, by the friction and shock applied to the fish (1) is to release the muscles between the fish (1), thereby softening the flesh is to be primarily aged.
그리고 상기와 같이 1차 숙성 과정에 생선(1)은 스크린회전드럼(11)의 내주면에 마찰되면서 비늘이 제거되고, 투입구(12)를 통해 연속적으로 투입되면 자동으로 숙성을 위한 마찰과 타격이 되므로 양산 처리를 도모할 수 있게 된다.And as described above, the fish (1) during the first aging process is rubbed on the inner circumferential surface of the screen rotating drum 11, the scales are removed, and continuously fed through the inlet 12, so that the friction and blow for aging is automatically Mass production processing can be attained.
도 1을 다시 참조하면, 제1공정이 완료되면 1차 숙성된 생선을 크기별로 구분하는 제2공정인 선별공정을 갖게 된다.Referring back to FIG. 1, when the first process is completed, the first process has a sorting process which is a second process of dividing the first aged fish by size.
이 공정은 생선을 규격화 시켜 포장 가능하게 하는 공지된 선별 공정이다.This process is a known sorting process that standardizes fish and enables packaging.
제2공정이 완료되면, 생선에 소금 성분이 침투되도록 하는 공지의 제3공정인 염처리 공정이 실시 된다.When the second step is completed, a salt treatment step, which is a third known step, is performed to allow the salt component to penetrate into the fish.
그리고 생선 외부에 묻은 소금 성분 및 이물질 등을 제거하기 위한 제4공정인 공지의 세척공정이 실시 된다.In addition, a known washing process, which is a fourth process for removing salt components and foreign substances, etc., attached to the outside of the fish is performed.
세척된 생선은 제5공정인 2차 숙성 및 건조공정에 의해 재차 숙성 및 건조되는 것으로, 출원인이 선 등록 받은 실용신안등록번호 제 20-0193192호의 숙성건조장치(20)에 의해 제5공정이 실시된다.The washed fish is aged and dried again by the second aging and drying process, which is the fifth process, and the fifth process is carried out by the aging drying apparatus 20 of Utility Model Registration No. 20-0193192, which the applicant has pre-registered. do.
도 4 및 도 5를 참조하면, 숙성건조장치(20)는 순환팬(21)에 의해 공기 순환되고 배기휀(22)에 의해 배기되는 실내(23)을 갖는다.4 and 5, the aging drying apparatus 20 has a room 23, which is air circulated by the circulation fan 21 and exhausted by the exhaust fan 22. As shown in FIG.
또한, 실내(23)에는 다수의 수납선반(24)을 구비함으로써 그 위에는 생선이 얹혀 지도록 적재할 수 있다.In addition, by providing a plurality of storage shelves 24 in the room 23, it can be loaded so that fish can be placed thereon.
그리고 실내(23)에 생선을 수납할 수 있도록 하기 위한 도어(29)는 투명 또는 반투명하게 구성됨으로써 수납선반(24) 위에 적재된 생선이 태양광에 의해 자연 건조와 숙성이 된다.And the door 29 for storing the fish in the room 23 is configured to be transparent or translucent so that the fish loaded on the storage shelf 24 is naturally dried and aged by sunlight.
즉, 생선과 같은 어류는 주위 온도가 높으면 숙성되는 특성이 있으며, 아울러서 그 온도에 의해서 수분이 증발되어 건조가 되는 것이다.In other words, fish such as fish has a characteristic of aging when the ambient temperature is high, and the water is evaporated and dried by the temperature.
한편, 증발된 수분은 제습기(30)에 의해 제거 될 뿐 아니라 제어부(31)에 의해 간헐적으로 가동되는 순환휀(21)에 의해 실내(23)에 순환되다가 배기휀(22)에의해서 외부로 배출된다.On the other hand, the evaporated water is not only removed by the dehumidifier 30 but also circulated in the room 23 by the circulation fan 21 which is intermittently operated by the control unit 31 and discharged to the outside by the exhaust fan 22. do.
그리고 흐린 날씨나 또는 우기 시에는 히터(25)와 송풍휀(26)을 가동하여 온풍이 공급되도록 함으로써 실내(23)의 온도를 숙성하기 좋은 온도로 높이게 되는 것이며, 이것은 태양광에 의한 건조 및 숙성을 대신하게 하는 것이다.And during cloudy weather or rainy season, the heater 25 and the air blower 26 are operated so that the warm air is supplied to increase the temperature of the room 23 to a temperature suitable for ripening, which is dried and aged by sunlight. To replace.
또한, 숙성건조장치(20)는 냉각기(27)와 실내(23)에 배관되는 냉각파이프(28)을 구비하고 있으며, 태양광 또는 열풍으로 숙성 및 건조된 생선을 다시 냉풍에 의해서 냉풍 건조되게 하는 것이다. 이때 제습기(30)를 가동하여 생선의 수분 함량을 조절하게 됨으로써 가장 이상적인 수분 함량을 갖는 동시에 1,2차 숙성된 생선을 얻게 되는 것이다.In addition, the aging drying apparatus 20 is provided with a cooling pipe 28, which is piped to the cooler 27 and the room 23, and allows the fish matured and dried by solar or hot air to be cold-air dried again by cold air. will be. At this time, by operating the dehumidifier (30) to adjust the water content of the fish will have the most ideal water content and at the same time to obtain the first and second aged fish.
이와 같이 2차 숙성 및 건조(또는 반건조)된 생선은 최종적으로 제6공정인 동결 공정을 실시하게 되고, 이러한 공정이 완료되면 포장하여 상품으로 출하하게 된다.In this way, the second aged and dried (or semi-dried) fish is finally subjected to the sixth step of the freezing process, and when such a process is completed, it is packaged and shipped as a product.
따라서, 본 발명에 의해서 가공되어 상품이 된 가공 생선은 가공 과정에 타격 및 마찰과 충격에 의해서 육질이 적절하고 부드럽게 풀어 주는 상태로서 1차적으로 인위적인 숙성을 하게 되고, 2차적으로는 온도 및 건조에 의한 물리적인 숙성이 된 상태이면서도 적절한 상태의 수분함량을 갖는 상태가 되어 상품으로 판매되게 된다.Therefore, the processed fish processed by the present invention as a commodity is first artificially matured in a state in which the meat is adequately and gently released by the impact, friction and impact during the processing, and secondly, the temperature and drying It is in a state of physical aging by the state of having a proper water content is sold as a product.
그러므로 소비자가 요리를 할 때 양념이 쉽게 침투되게 됨으로써 원래의 양호한 맛을 낼 수 있게 되고 부드로운 육질을 제공하게 되는 것이다.Therefore, the seasonings are easily penetrated by the consumer when cooking, so that the original good taste can be provided and the meat is soft.
이상의 설명에 따르면, 본 발명에 의해 숙성된 생선을 제공함으로써 요리 시 더욱 좋은 맛을 낼 수 있는 양질의 가공 생선을 제공할 뿐만 아니라 상품으로서의 판매 호조를 도모하게 되는 효과를 제공하게 되는 것이다.According to the above description, by providing the fish matured by the present invention, not only to provide a high-quality processed fish that can produce a better taste when cooking, but also to provide an effect of promoting sales as a product.
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| KR10-2000-0082398A KR100378682B1 (en) | 2000-12-26 | 2000-12-26 | processed fish treatment method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100665932B1 (en) * | 2004-09-09 | 2007-01-10 | 이삼주 | The manufacturing method of offunctional health foods for the fishhaving a green-color back like Clupanodon, Cololabis saira, Spanish mackerel |
| KR100898135B1 (en) | 2007-11-08 | 2009-05-19 | 목포대학교산학협력단 | Method for manufacturing canned yellow corvina |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100466358B1 (en) * | 2002-10-23 | 2005-01-13 | (주)청정수산 | ripening fish used rice and their manufacuring method |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2143812A (en) * | 1933-03-29 | 1939-01-10 | Elmer E Wickersham | Tuned circuit |
| WO1982003533A1 (en) * | 1981-04-15 | 1982-10-28 | Kjell Rolf Opshaug | Method for enzyme maturing of fish |
| JPS6047662A (en) * | 1983-08-24 | 1985-03-15 | Taiyo Fishery Co Ltd | Improvement for meat quality of fish metal |
| KR102109453B1 (en) * | 2017-07-13 | 2020-05-13 | 주식회사 아모라이프사이언스 | cell culture CONTAINER |
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2000
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2143812A (en) * | 1933-03-29 | 1939-01-10 | Elmer E Wickersham | Tuned circuit |
| WO1982003533A1 (en) * | 1981-04-15 | 1982-10-28 | Kjell Rolf Opshaug | Method for enzyme maturing of fish |
| JPS6047662A (en) * | 1983-08-24 | 1985-03-15 | Taiyo Fishery Co Ltd | Improvement for meat quality of fish metal |
| KR102109453B1 (en) * | 2017-07-13 | 2020-05-13 | 주식회사 아모라이프사이언스 | cell culture CONTAINER |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100665932B1 (en) * | 2004-09-09 | 2007-01-10 | 이삼주 | The manufacturing method of offunctional health foods for the fishhaving a green-color back like Clupanodon, Cololabis saira, Spanish mackerel |
| KR100898135B1 (en) | 2007-11-08 | 2009-05-19 | 목포대학교산학협력단 | Method for manufacturing canned yellow corvina |
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