KR100381914B1 - Preparation Method of Salted Green Hijiki - Google Patents

Abstract

The present invention relates to a method for producing salted salt, and more particularly, salted salted fish having an appearance, texture and inherent flavor, which gives a bright green and fresh feeling peculiar to brown seaweed without the use of pigments by using heat treatment, cooling, and salting treatment. It relates to a manufacturing method of.

The method for preparing salted salt of the present invention comprises the first heat treatment step of keeping the salt in fresh water or fresh sea water for 5 to 40 minutes by raising the temperature to 20 to 70 ° C;

A second heat treatment step of heating to a temperature of 80 to 100 ° C. after the first heat treatment step and heating for 3 to 180 seconds;

Quenching 톳 in cold water at 7-15 ° C. after the second heat treatment step;

A primary dyeing step of dipping the brine for 2 to 48 hours in a brine having a water temperature of 5 to 20 ° C. and having a salinity of 5 to 20%, and a salt of 2 to 10 times based on the weight of the brine after the quenching step;

A second dyeing step of putting the first salted 톳 into a container, spraying 40% of the salt of the formulation with respect to the weight of the 톳, pressing it with barb and pouring saturated brine into the salt container to allow salt to penetrate into the body;

In the second salting, the brine water temperature is 5-20 ℃, and the salting degree is 15-30%, and the salt is immersed for 2 to 10 times in 12 to 48 hours while stirring up and down at 6 to 6 times intervals based on the weight of the salt. Secondary dyeing is carried out so that the salinity of is 25% or more.

Removing brine from the brine 톳 after the second salting step;

It is characterized in that it comprises the step of storing the cold salt by removing the salt salt 된 removed brine vacuum packaging or inert gas.

Description

Preparation method of salt 톳 {Preparation Method of Salted Green Hijiki}

The present invention relates to a method for preparing salt salt. More specifically, the present invention relates to a method of manufacturing salted salts having an appearance, texture, and inherent flavor, which gives a light green and fresh feeling peculiar to brown algae without using pigment by heat treatment, cooling, and salting the salts.

The present invention comprises the steps of inactivating the action of the enzyme causing the discoloration of chlorophyll contained in the crude by heat treatment of fresh boil, and maintaining the physical properties of the enzyme misfire and the crude by fresh treatment, and salted The present invention relates to a method for producing salted salt comprising controlling the physical properties of the body and inhibiting the action of microorganisms and enzymes, and storing the salted salts from which the salted water is removed by vacuum packaging or inert gas substitution packaging.

As a major edible brown algae, it is a traditional food material with high consumption in Korea and Japan, and it is rich in nutrition and rich in various minerals including iron, as well as functional acid polysaccharides such as alginic acid and fucoidan. Because it contains a large amount of dietary fiber and has good texture and fresh flavor characteristics, it occupies the position of representative edible seaweed that has been mainly edible together with seaweed, seaweed, and kelp.

This type of rice is produced in large quantities in February-May, mainly by artificial farming in the southern coastal area, and is distributed and consumed in raw form, which is mostly raw in Korea, and in Japan, it is consumed as processed and raw dry type. However, most of the distribution consumption of self-dried rice cakes with excellent shelf life is taken up.

The self-dried dried 제조 is produced by harvesting during the main production period of 시기, and restoring it with water-dried 톳 as a raw material, then washing, steaming, coloring with natural dyes, drying and sorting, and the product has low moisture content. There is a good advantage. However, not only do they have to be immersed in water enough to restore the food, but also after the restoration, the texture of the seaweed is dehydrated, so there is no fresh texture unique to seaweed, and the taste and flavor of seaweed are lost. There is this.

Raw material having such a product characteristics is difficult to commercialize a shelf-life product with a stable green, unlike seaweed or kelp among the edible brown algae. It is a leaf structure in which a small spore-bag-type organ having an elongated columnar stem and an internal space structure is complex, unlike seaweed or kelp, which have a relatively uniform thickness of the leaf and its spores are separated from the lobe. In addition to having a strong active polyphenoloxydase (polyphenoloxydase) contains a characteristic that is easily oxidized, such as seaweed or kelp is considered to be because of the shelf life of the product with a stable green color.

Until now, research and technology development for the effective use processing of the main edible algae has been conducted. However, the manufacturing technology of the processed product for the processing to give fresh texture, flavor characteristics and shelf life while maintaining the chlorophyll color peculiar to brown algae is still found. It is difficult to see.

On the other hand, domestic and foreign technology development for high value-added food materials has been made mainly in Korea and Japan, so most of them are technologies to properly utilize nutritional characteristics such as traditional food materials and dietary fiber and bioactive polysaccharides. Has been focused on development.

On the other hand, as a technology similar to the present invention, regarding the manufacturing technology of various added convenience foods with the addition of 톳, bibimbap of Korean patent application No. 2000-20916, noodle addition of Korean patent application No. 1999-073306, Korean patent application 1999 -15783 톳 beverage, Korean patent application No. 1998-066176, yogurt, Korean patent application No. 1994-3495, seaweed beverage, Korean patent application No. 2000-13541, seasoned processed food, Japanese Patent No. 1992-0011870 Seasoning convenience foods used, Japanese Patent No. 1989-0043172 미 Seasoning processing method for softening of texture texture, Japanese Patent No. 1984-0066854 (해), etc. It is different from the contents of 톳 with the appearance, texture and inherent flavor that give the bright green and fresh feeling peculiar to brown algae like the invention.

The present invention relates to a method for producing a salted salted bean paste, which is heat-treated, cooled, salted, vacuum-packed, or inert gas-substituted, and stored at low temperature. It is an object of the present invention to provide a method of preparing an edible salt 있는 which can stably retain the same fresh tissue characteristics and 향 peculiar flavor.

1 is a manufacturing process of the salt 톳 according to the present invention.

Figure 2 is a packaging and storage process of the salt of the present invention.

The method for preparing salt of the present invention comprises the steps of inactivating the action of the enzyme causing the discoloration of chlorophyll contained in the crude by heat-treating fresh silk, and maintaining the physical properties of the enzymatic and crude properties of the enzyme by cooling treatment And salting to control the physical properties of the crude and inhibit the action of microorganisms and enzymes, which will be described in more detail as follows.

Putting heat into fresh or fresh seawater and heating it at a temperature of 20 to 70 ° C. for 5 to 40 minutes;

A second heat treatment step of heating to a temperature of 80 to 100 ° C. after the first heat treatment step and heating for 3 to 180 seconds;

Quenching 톳 in cold water at 7-15 ° C. after the second heat treatment step;

After the quenching step, the primary dyeing step of immersing the water in a brine of 2 to 10 times and water temperature of 5 to 20 ° C. and 5 to 20% salinity for 2 to 48 hours based on the weight of the water;

A second dyeing step of putting the first salted 톳 into a container, spraying 40% of the salt of the formulation with respect to the weight of the 톳, pressing it with barb and pouring saturated brine into the salt container to allow salt to penetrate into the body;

The saturated brine is 2 to 10 times based on the weight of the salt, and the salt content of the salt is immersed for 12 to 48 hours while stirring the water in the salt water of 5 to 20 ° C and 15 to 30% in salt water for 6 hours. Secondary dyeing should be at least 25%.

Removing brine from the brine 톳 after the second salting step;

The salted water from which the brine is removed is vacuum-packed or inert gas-substituted packaging and cold storage. The manufacturing method of the salt paste of this invention is demonstrated in detail according to a process.

<Selection process of raw material #>

Fresh raw or refrigerated or frozen and thawed by appropriate methods are used as raw materials. The freshness of the raw material is not excessively viscous when observed with the naked eye, and the color of the body is uniformly brown or blackish brown. Raw material 톳 grows at the same time as the foliar and spores grow depending on the maturity of the body. In the immature stage, the foliar grows, but as the body matures, the thickness of the foliar grows thicker, the spores grow, and the color is gradually dark brown to light Brown to pale yellowish brown, but at the same time harvested at the same time, depending on the stem portion of the leaf portion and spore body maturity, thickness, color may be different because it is preferable to select the heat treatment by selecting non-uniform body parts.

<1st heat treatment process>

Pretreatment is the preliminary heat treatment process in the process of branching treatment, and the process of raw material raw material (Branching) is an essential treatment process for the fixed chlorophyll. Heat treatment process to sufficiently inactivate polyphenoloxydase (hereinafter abbreviated as PPO), a major functional enzyme that causes oxidative discoloration of chlorophyll without destroying the chlorophyll pigments contained in raw coarse It is explanation about condition. The shells of the larvae consist of spores with lobes and air pockets, and each contains strong active PPO, and chlorophyll contained in the shells has an unstable property that is easily decomposed by high temperature heating. Therefore, unlike the general heat treatment process of brown algae, by preliminary branching to raise the temperature of the body to a certain level, it can be expected effective heat penetration of the body in the next heat treatment process.

It is a process to effectively prepare for the next heat treatment process without destroying chlorophyll in the tank by keeping the temperature of the tank at a constant level by keeping the temperature of the bath at 5 to 40 minutes by putting the 톳 in fresh or fresh seawater.

<Secondary heat treatment process>

After the first heat treatment, the temperature was raised to 80 to 100 ° C. and heated for 3 to 180 seconds to inactivate PPO, which is an enzyme in the crude product. On the other hand, the fresh water or seawater used in the first heat treatment and this step is preferably used to have a pH of 7 to 8 for the effect on the color and texture of the body and chlorophyll color stabilization.

<Cooling process>

After the 1st and 2nd heat treatment process, quenching is carried out in cold water so that product temperature may be about 10 degreeC, and the inactivation of the enzyme PPO and physical property of a crude body are kept fresh.

<Primary dyeing process>

After the cooling step 2 to 10 times by weight based on the weight, immersed in the brine of water temperature of 5 to 20 ℃, salinity of 5 to 20% for 2 to 48 hours to ensure that the water in the tank body is sufficiently leached by the osmotic pressure difference. .

<Secondary dyeing process>

After the first dyeing step, the salted 톳 was put into a container, sprayed with 40% of the salt salt by weight of 톳, pressurized with sodium bicarbonate, and saturated salt was poured into the salt container to make the salt penetrate into the crude body. At this time, saturated brine is 2 ~ 10 times based on the weight of water, and it is immersed for 12 ~ 48 hours in the brine of water temperature of 5 ~ 20 ℃ and 15 ~ 30% of salt with stirring for 6 hours every time. It maintains the salt content of 25% or more and possibly saturated salt concentration conditions, and suppresses the discoloration of chlorophyll by the activation of the remaining polyphenol oxidase in the tank during storage distribution. During the dyeing process, the topstone (pressing stone) is placed on the top to make the salt penetration into the tank evenly.

<Saline removal process>

After the salting treatment by the first and the second salting step is completed, the salted salt 톳 obtained by removing the excess salt water is obtained by centrifugation method using spontaneous salt 톳 naturally dehydrated or conventionally.

<Packaging and Storage Process>

The salt 발명 of the present invention prepared by the method as described above may be somewhat non-uniform depending on the maturity, site, etc. of the body after the salting process is selected to ensure uniformity of the final product by sorting by uniform color. . Meanwhile, salted according to the present invention is preferably packaged and stored as follows.

For salt packaging, put salt and dehydrated salt packaging in a PVC packing material (vacuum packaging material) or a packaging container suitable for vacuum packaging, and vacuum packing in a normal way or nitrogen gas under vacuum. Avoid contact with oxygen by filling and packaging. The general packaging method exposed to oxygen is also possible, but it is better to avoid the general packaging method because the chlorophyll shelf life of salted salt is 30% or more relatively short compared to vacuum or nitrogen gas substituted packaging method.

The salted salt packed as described above is freeze-stored at -10 ° C (preferably -18 ° C or less), thereby maximally suppressing the action of residual PPO in the salted water by the high concentration of salt and low temperature action.

Hereinafter, the present invention will be described by the following examples and test examples. However, these do not limit the technical scope of the present invention.

<Example 1>: heat treatment for green expression of heat

The salt of the present invention relates to the development of a process technology in which the coarse of cobalt is stably expressed in bright green. Heat treatment of raw materials is an essential treatment process for chlorophyll-specific fixation. The most important process condition is an appropriate heat treatment condition for sufficiently inactivating PPO, a major action enzyme that causes chlorophyll oxidative discoloration without destroying the chlorophyll pigments contained in the raw material.

Using fresh raw materials as raw materials, remove and sort out the coarse parts and foreign substances of uneven color and maturity, and put them in fresh seawater equivalent to about 5 times the weight of the tank, and heat them while stirring until the temperature of the body reaches 50 ℃. Subsequently, the heated boiled water is immersed in a boiling water of 95 ° C. or higher to maintain the boiling temperature at 90 ° C. or higher, while heating for 30 seconds while stirring, so that the bath is uniformly heat treated. Thus, the bath body has a uniform and bright green color. After the heat treatment is completed, it is quickly removed from the boiling water and put into clean seawater below 10 ° C to rapidly cool the body, thereby maximizing chlorophyll expression and related oxidase deactivation effects such as PPO by boiling water treatment.

<Example 2>: Salting treatment of heat treated heat

The present invention relates to a salt treatment condition for minimizing PPO remaining activity while maintaining the fresh physical properties and green expression state of the salt during the manufacturing process of the salt salt as described above. After the heating and cooling treatment is completed, the water is immersed in a salt water of 5 times water temperature of 10 ℃ and 15% of salinity for 24 hours, so that the water in the tank is sufficiently exuded by the osmotic pressure difference between the tank and salt solution. Car stain treatment.

Put the salt firstly salted into the salted container one by one, but sprinkle 40% of the salt by weight with dry salting, press it into the middle stone, and pour saturated salt into the salt container. In the absence of exposure to water, secondary salting is performed so that the maximum amount of water in the body is exuded and the maximum amount of salt penetrates into the body.

The dyeing period is 48 hours or more, and the dyeing temperature is 5 ℃, and it stirs up and down at 6 hours intervals to make salt penetration penetrate uniformly. After enough salting treatment, the salted salt is collected and placed in a porous container. Natural dehydration for 6 hours yields salted salt with excess brine removed.

Example 3 Packaging and Storage of Salted Beans

The present invention relates to packaging and storage conditions for stably maintaining the quality characteristics of the above-described green expression salt 톳. That is, the salt 톳 prepared by the salt 톳 manufacturing process of FIG. 1 is dehydrated and filled into 1 kg of polyethylene / nylon laminated vacuum packaging bags without gas permeability, and then vacuum-packed with a vacuum of 750 mmHg or more. By storing in -20 ℃ freezer storage, the color, flavor and physical properties of the body was stable for 10 months.

<Experiment 1>: Effect of boiling water treatment and pH on heat

Table 1 shows the effects of the treatment solution on the color and texture of the crude body after heat-treating and quenching fresh coarse grains in a treatment solution having various pH characteristics from pH 0.22 to 13.60.

The acidic treatment solution transformed the color of the body in the direction of yellow or browning, and when heat-treated in alkaline solution of neutral or higher, chlorophyll was expressed and became bright green. Softening properties were observed. Therefore, proper heat treatment at pH 7-8 was considered useful for stabilizing chlorophyll color.

The change in color appearance due to the heat treatment of heat may be partially explained by the discoloration mechanism due to the heat treatment of chlorophyll as follows. In other words, when the plant tissue is heated, chlorophyll weakly bound to protein or lipoprotein is released, and Mg, which is bound to porphyrin by organic acid in the tissue, is substituted with hydrogen (H) ion, and green-brown piopytin discolors with (pheophytin). Such discoloration may be observed depending on the heating or heat treatment conditions of green vegetables. It is known that when an acid acts on the piopytin, the phytyl group is dropped and the color is changed to brown pheophorbide.

Chlorophyll, on the other hand, is stable when Mg is heated with alkali and phytyl group is released to form chlorop-hyllide, and when the alkali concentration and heating temperature are increased, green chlorophyllin Na salt or K salt (soluble chlorophyll) is soluble. ), But the degree and stability of green expression may be closely related to the salt composition, pH and heat treatment conditions of the treated solution.

Table 1. Effect of pH of Blanching Solution on Color and Texture of Soap

pH Treatment solution Color 1.22 0.1 N HCl Yellow (bleaching and yellowing of green cattle) 1.90 1% Citric acid Yellow (bleaching and yellowing of green cattle) 2.41 1% Ascorbic acid Yellow (bleaching and yellowing of green cattle) 6.91 Water Green expression 7.14 CaCl ₂ Incomplete green appearance (partial yellowing after 5 minutes) 7.47 3% NaCl Green expression (more vivid than freshwater) 7.80 1% CH ₃ COONa Green Expression (Softening of Tissue Part) 8.58 1% NaHCO ₃ Dark Green Expression (Soft Tissue Softening) 8.44 1% K ₂ HPO ₄ Incomplete green expression (green expression up to 3 minutes of heating, partial yellowing after 3 minutes) 8.75 1% Na ₂ HPO ₄ Incomplete green expression (green expression up to 3 minutes of heating, partial yellowing after 3 minutes) 13.6 0.1N NaOH Dark Green Expression (Softening of Tissue)

* Heat treatment condition: It was quenched in cold water at 10 ℃ after immersion for 3 minutes in 95 ℃ solution.

<Experimental example 2>: Heat treatment condition test for salt processing (heat treatment temperature, time)

In order to set the proper heat treatment time, the heat treatment time was different from 10 seconds, 20 seconds, 30 seconds, 60 seconds, 5 minutes, 10 minutes, etc. in 3% NaCl solution at 60-100 ° C. PPO residual activity, chlorophyll content, color choice, etc. were measured and sensory tests were performed for each treatment (see Tables 2 to 6).

PPO residual activity was also rapidly decreased by a short heat treatment of 10 seconds or more at a high temperature of more than 90 ℃. As the heat treatment time increased, the decrease of PPO residual activity accelerated, but the content of chlorophyll-a decreased rapidly. Therefore, the longer the heat treatment time, the more discolored the pigment of yellow color changed from vivid green to yellow, and completely yellow after heat treatment for 5 minutes.

The color value measured by the colorimeter showed the brightest and brightest green color after heat treatment at 95 ℃ for 30 seconds, which is consistent with the result of sensory evaluation showing the highest preference under the same treatment conditions.

Table 2. Changes in PPO Residual Activity, Chlorophyll Contents and Color Picker of Soil by Branching Conditions

Branching time (seconds) Branching Temperature (℃) PPO remaining activity (Unit / ml) Chlorophyll (mg / ml) Hunter value L a b 10 60 70.91 0.20 32.5 2.13 -1.20 80 45.48 0.19 31.8 -1.20 4.05 100 4.78 0.32 33.40 0.48 1.75 30 60 14.96 0.92 37.3 2.83 -2.70 80 14.96 0.75 38.7 2.57 -2.70 100 4.79 0.50 37.9 2.18 -2.20 60 60 14.96 0.19 32.8 0.74 1.23 80 14.95 0.40 32.4 0.06 2.83 100 4.78 0.90 32.1 0.14 1.23

^af Means with different superscript within the same column are significantly

different (p <0.05)

Table 3. Changes in PPO Residual Activity, Chlorophyll Content, and Color Tack of Cells at Different Branching Temperatures (Branching Time: 30 seconds)

division Raw material 톳 Branching Temperature (℃) 60 70 80 90 95 PPO remaining activity (Unit / ml) 165.01 15.98 15.47 16.49 17.00 8.609 Total Chlorophyll (mg / ml) 0.161 0.986 1.861 1.486 1.285 0.915 Chlorophyll a (mg / ml) 0.080 0.915 1.899 0.879 1.155 0.501 Color value L 37.93 37.26 38.67 38.62 37.18 37.74 a 0.65 2.86 2.69 2.54 2.80 2.19 b 1.96 -2.83 -2.96 -2.61 -2.86 -2.14

Table 4. Changes in organoleptic palatability of 별 by branching temperature (branching time: 30 seconds)

Temperature (℃) Degree of green Incense Texture of laths Overall preference 60 4.75 4.75 5.38 4.88 70 5.00 4.75 4.75 4.88 80 3.75 4.25 5.75 3.75 90 4.38 5.63 5.25 4.50 95 6.75 5.25 5.13 7.25

¹⁾ 9-point scoring method

Table 5. Effects of PPO Residual Activity, Chlorophyll Content, and Coloration of Cells by Branching Time

Effect of processing time (branching temperature: 95 ℃)

Item Branching time (seconds) at 95 ° C 0 10 20 30 60 300 600 PPO activity (Unit / ml) 165.01 6.31 7.58 6.31 6.82 4.79 3.77 Chlorophyll (mg / ml) 0.16 0.41 0.34 0.94 0.92 0.02 0.01 Chlorophyll a (mg / ml) 0.08 0.34 0.34 0.52 0.90 0.02 0.01 Color value L 37.93 33.42 32.28 34.46 31.99 29.46 27.55 a 0.65 0.48 -0.17 -0.93 0.13 0.25 2.29 b 1.96 1.63 1.55 2.65 1.30 2.01 -0.01

Table 6. Changes in sensory acceptability of 톳 over branching time (branching temperature: 95 ℃)

Time (sec) Degree of green Incense Texture of laths Overall preference 10 5.25 3.75 5.25 4.75 20 6.13 4.25 5.50 5.38 30 5.88 5.00 4.63 6.13 60 5.75 4.13 4.63 5.75 300 3.38 5.13 4.75 4.38 600 1.88 6.00 3.75 2.63

¹⁾ 9-point scoring method

<Experiment 3>: quality characteristics of the fin according to the branching method

In order to examine the effects of the heat treatment method, the heat treatment was performed not only by the hot water treatment but also by steam heating and electromagnetic heating method, and then the residual PPO activity, chlorophyll content and color tack were measured for each treatment, Sensory palatability test was carried out on the texture, texture and flavor.

Each heat treatment condition was quenched in cold water after heat treatment at 95 ℃ for 30 seconds with 3% NaCl solution set as an appropriate condition in the case of hot water treatment.

In the case of steam heating, the conveyor is in a steam box equipped with a conveyor.

After spreading the raw silk evenly within 3cm in thickness and moving at a constant speed, the raw steam was blown at different times by varying the time, and then quenched in cold water.

In the case of the microwave heating method, the microwave oven was evenly spread to a thickness of about 3 cm, then heat treated in a strength steel for 2 minutes and 30 seconds, and then quenched in cold water to observe a treatment effect.

Overall, PPO residual activity was lower in order of boiling water treatment <electromagnetic heating <steam heating, and the content of chlorophyll was higher in order of boiling water treatment <electromagnetic heating <steam heating, and overall preference such as color selection and texture was the best. Was observed (see Table 7 and Table 8).

Table 7. Changes in PPO Residual Activity, Chlorophyll Contents and Colors of Soil by Heat Treatment Methods

division Raw material Salt treatment after heat treatment ¹⁾ A B C D E PPO remaining activity (Unit / ml) 165.01 6.31 9.11 47.26 66.33 73.45 Total Chlorophyll (mg / ml) 0.16 0.94 1.19 2.24 1.88 2.90 Chlorophyll a (mg / ml) 0.08 0.52 0.70 1.07 0.86 1.30 Color value L 37.93 34.46 32.80 28.66 29.08 30.79 a 0.65 -0.93 -0.24 -1.04 0.31 -1.29 b 1.96 2.65 3.03 3.74 1.27 3.63 Color stability period (day / 25 ℃) One 6 3 2 2 2

A: heat-treated in 3% NaCl solution for 30 seconds and then quenched in 3% NaCl solution for 30%

염 salted in NaCl solution

B: microwave for 2 minutes and 30 seconds with a microwave oven and then quenched in 3% NaCl solution to 30%

염 salted in NaCl solution

C: steam heated for 20 seconds, quenched in 3% NaCl solution and salted in 30% NaCl solution

D: Steam heated for 25 seconds, quenched in 3% NaCl solution and salted in 30% NaCl solution

E: Steam heated for 30 seconds, quenched in 3% NaCl solution, and salted in 30% NaCl solution.

Table 8. Sensory taste of 톳 by heat treatment method ¹⁾

Treatment ²⁾ Degree of green Incense Texture of laths Overall preference Raw material 1.13 5.88 8.88 3.50 A 6.50 5.88 4.75 6.88 B 4.00 6.00 4.63 5.13 C 4.88 5.38 5.75 5.38 D 6.75 5.00 5.38 6.13 E 6.56 5.25 5.00 6.00

¹⁾ 9-point scoring method

²⁾ Same conditions as A, B, C, D and E in Table 7

Experimental Example 4 Examination of Storage Characteristics of Salted Soap

톳 Branched for 30 seconds with 3% NaCl solution at 95 ° C, salted for 30 days in 30% NaCl solution, and then general packaging, vacuum packaging, nitrogen gas substitution packaging for proper storage conditions, and then room temperature, The dye change of salt 톳 was observed while storing at refrigerated (5 ° C.) and frozen (-20 ° C.) temperatures.

At room temperature, the vacuum-packed treatments remained green for about 2 months and 15 days, while the nitrogen-substituted pavement maintained about 10 days and the general-packed treatments remained green for about 3 days. In the case of refrigerated storage, the normal packaging was kept green for about 3 weeks, the gas-replacement packaging was maintained for about 3 months, and the vacuum packaging was maintained for 3 months and 15 days. On the other hand, freezing storage showed a similar tendency to cold storage, but the quality maintenance period showed a tendency to be extended. In general, the treated packaging was slightly discolored after 5 months, but vacuum packing and nitrogen were observed. In the case of gas-substituted packaging, it was possible to maintain quality such as color selection and texture for more than 8 months (see Table 9).

Table 9. Green Retention Period of Salts by Packaging and Storage Conditions

Storage method General packing Nitrogen substituted packaging Vacuum packing Room temperature storage 3 days 10 days About 2 months 15 days Cold Storage (5 ℃) 21st About 3 months About 3 months and 15 days Frozen Storage (-20 ℃) 5 months More than 8 months More than 8 months

Green salt salt according to the present invention is expected to be able to stably produce and supply various high value-added processed foods utilizing the unique food material characteristics of the fresh 에 as it can stably maintain the unique fresh green and seaweed texture. do.

In the aquaculture processing industry, which has been conventionally processed in the form of dried and dried soil, and has been supplied to overseas markets, it is expected that new high value-added export commercialization will be commercialized if green expression salts are properly commercialized.

It is also expected to greatly contribute to securing profitability of fish farming companies and increasing fishermen's income.

Claims (10)

A first heat treatment step of adding 톳 to fresh water or fresh seawater having a pH of 7 to 8 and raising the temperature to 20 to 70 ° C. for 5 to 40 minutes; A second heat treatment step of heating to a temperature of 80 to 100 ° C. after the first heat treatment step and heating for 3 to 180 seconds; Quenching 톳 in cold water at 7-15 ° C. after the second heat treatment step; After the quenching step, the water is 5 to 20 ° C., the salinity is 5 to 20%, and the first dyeing in the brine is 2 to 10 times based on the weight of the water; Immersing the primary salted water in a water temperature of 5 to 20 ° C., a salinity of 15 to 30%, and a salt content of 25% or more by immersion in 2 to 10 times salt water based on the weight of water; And Method for producing a salt 톳 comprising the step of removing the brine from the salt 톳 after the second salting step delete delete delete delete delete delete delete delete delete