KR100479466B1 - Fish-luring material mixed with krill for preventing freeze, and the manufacturing method thereof - Google Patents

Abstract

The present invention relates to a cryopreservation agent and a method for manufacturing the krill shrimp is mixed, more specifically, the krill shrimp, which has been water-removed so that the original shape and flexibility of the shrimp is maintained to the maximum, having a powder form with an antifreeze additive By mixing with the pickling agent, it is possible to seal and package the amount of the mixed pickling composition in this way, so as to prevent waste of time and money to purchase and mix frozen krill shrimp and pickling fish separately at the fishing shop, Freeze-preserving fish mix with krill, which enables long-term refrigeration of the remaining fish paste and its reuse accordingly, thereby maximizing other practicality, convenience, and economics. It relates to a manufacturing method.

Cryo shrimp mixed with krill shrimp according to the present invention, known in the form of powder, in the known kneaded shrimp, krill and water freezing additives are removed, the anti-freeze additive Is propylene glycol (Propylene Glycol) or glycerin (Glycerin) or alternatively, the mixing ratio of the pickling agent and krill shrimp and anti-freezing additives, based on 1kg krill shrimp powder 400g ~ 1kg, freeze protection Propylene glycol (Propylene Glycol) or glycerin (Glycerin) as an additive is characterized in that 50 to 700g.

In addition, the method of manufacturing a frozen cryopreservation agent mixed krill shrimp according to the present invention, the frozen krill shrimp thawed in the thaw krill shrimp with hot water of 15 ~ 20 ℃ and the thawing step (10), In the dehydration step 20 of naturally dehydrating the krill shrimp so that the moisture contained in the thawed krill shrimp is 30 to 40%, after passing through the dehydration step 20 on the basis of 1kg of dehydrated krill shrimp Krill by infiltrating the additives for 2 to 4 hours by mixing additives selected from sorbitol, syrup, fructose, maltitol, propylene glycol and glycerine at a mixing ratio of 200 g to 1 kg. Additive mixing step (30) to remove the residual moisture of krill shrimp by the penetration of additives to the shrimp, and krill shrimp infiltrated into the additives into the cold air dryer to the table of krill shrimp with cold wind of 5 ~ 10 ℃ Cold air drying step 40 for drying the additives attached to it, 400g ~ 1kg of known pickling agent in powder form based on 1kg of krill shrimp penetrated the additives, propylene glycol (Propylene Glycol) or as an antifreeze additive Glycerin (Glycerin) is characterized in that it is subjected to the product preparation step (60) for mixing and mixing the pickling agent composition mixing step 50 and mixing the mixed pickling agent composition by a predetermined amount of 50 to 700g.

Description

Fish-luring material mixed with krill for preventing freeze, and the manufacturing method

The present invention relates to a cryopreservation agent and a method for manufacturing the krill shrimp is mixed, more specifically, the krill shrimp, which has been water-removed so that the original shape and flexibility of the shrimp is maintained to the maximum, having a powder form with an antifreeze additive By mixing with the pickling agent, it is possible to seal and package the amount of the mixed pickling composition in this way, so as to prevent waste of time and money to purchase and mix frozen krill shrimp and pickling fish separately at the fishing shop, Freeze-preserving fish mix with krill, which enables long-term refrigeration of the remaining fish paste and its reuse accordingly, thereby maximizing other practicality, convenience, and economics. It relates to a manufacturing method.

Generally, fishing fish (commonly called powder) are used to lure a target fish near the fishing gear when fishing on a rock or breakwater, or to attract the catches other than the target fish away from the fishing gear. It is used periodically throwing water into the sea.

When a certain amount of catching fish is thrown into the sea water as described above, various pickling ingredients contained in the catching fish stimulate the sense of smell of the target fish species, and the powdery pickling ingredients are diffused to blur the sea water, thereby making the water of the target fish species wary In addition to mitigating the effects of the fishery, the color of the fishery can be stimulated at the same time by stimulating the vision of the fishery. After that, all sea bream fishermen take up a few bags with krill for underfishing, so they make up a lot of sea fishing.

Carbohydrates and proteins are 40% each, and the other components of yeast, bio feed, and natural calcium are about 20%. Details such as fermentation methods are often different by company (by product), but in order to improve the picking effect, which is the biggest purpose of pickling fish, various parts such as shells, bones, intestines, and heads of fish or shellfish are mostly powdered. Processed and processed fishery products and rice, barley (wheat), corn, bread crumbs, pupa, etc. are processed and mixed in the form of powder or raw, and in some cases such fish and processed products It can also be mixed at a certain ratio.

As described above, since most of the ingredients are formed in the form of powder, it is very difficult to throw the fish into the sea water when used alone, and the krill shrimp for the bottom of the fish is used rather than the fish used alone. Since it is much more advantageous in terms of effective picking, the krill and the seaweed kneaded together with the above-mentioned catching fish are mixed at a ratio to form a dough dough having a certain viscosity. It is most often used yesterday to throw the krill for the bottom of the rice so that it can be easily thrown to a far point.

Therefore, in order to fish using the above-mentioned common fishing fish, stop by a nearby fishing shop before departing to the fishing grounds such as sea rocks and breakwaters, purchase fish fishing fish and frozen krill, and then thaw frozen krill. Crush it finely and mix it with the fish paste. In this way, put the fish paste mixed with fish paste and fish paste krill in a bowl and move it to a fishing place such as a seaweed rock or a breakwater, and then adjust the viscosity of the bread dough using sea water. It is done.

However, in order to use the conventional fish paste as the dough for kung prawns together with the underfish krill, it is necessary to first thaw the frozen krill shrimp, and in the hot weather such as summer, about 2 to 3 Since it takes time, and takes about 8 hours in cold weather, such as winter, wasted a lot of time to thaw krill, there was a problem that the time to actually enjoy fishing is reduced.

Since it takes a lot of time to thaw the frozen krill shrimp as described above, if the frozen krill shrimp is crushed finely using a hammer or a crusher without thawing the krill shrimp, then mixed directly with the pickling agent, the krill shrimp are thawed. Although the waste of time due to this can be somewhat reduced, the krill of the krill that is mixed with the fish paste is severely damaged, which leads to a detrimental effect on the target fish species. There was a problem that it is difficult to exert effective picking function for fish species such as black sea bream that swims the bottom layer.

In addition, before leaving for fishing grounds such as sea rocks or breakwaters, you will take a rice dough prepared by mixing fish paste and frozen krill with a ratio of 1: 1 or 1: 2. In addition, buying fish and frozen krill shrimp separately means that most fishers buy more fish and frozen krill shrimp than expected on the day, despite some financial burden on them. There was a problem that further increased the financial burden on the fisherman.

In particular, when fishing in the fishing grounds, the use of undercooked dough often occurs significantly different from what you expect, depending on the situation of the day, for example, by mixing a lot of kneaded shrimp and undercooked krill, Contrary to expectations, however, the day when there was little bite of fish came to throw away all the ready-to-eat dough, which caused a waste of money. On the contrary, the catch was caught very badly and attracted the catch to another place. In the case where most of the dough dough was used, there was a problem in that the dough dough to be thrown was hardly left at the beginning of the mouth of the target fish species. As described above, the conventional fish paste can actively cope with such an unexpected situation. There was no problem.

The present invention has been made to solve the conventional problems as described above, the krill shrimp according to the present invention, the frozen anti-collective agent and its manufacturing method is to penetrate the additives so that the original shape and flexibility of the shrimp to maximize the moisture The removed krill is mixed with a common pickling agent in powder form with an antifreezing additive selected from propylene glycol or glycerin, and the mixed pickling composition is vacuum-packed to a certain amount to enable individual use for each packaging unit. In order to prevent the waste of time and costs associated with purchasing and mixing frozen krill shrimp and fish paste separately at the fishing shop, the remaining fish used after a certain amount can be stored for long-term refrigeration and reusable accordingly. Other practicality and convenience and economics in the use of yesterday In order to achieve the above technical problem, the antifreeze control agent according to the present invention for achieving the above technical problem is a powder or various parts such as shells, bones, internal organs, and heads of fish or shellfish. In a known fishing agent, a fish product processed and mixed, and an agricultural product processed by mixing rice, barley (wheat), corn, bread crumbs, pupa, etc. in powder form or in a circular form together with a fishing base, in the above It is made by mixing the antifreeze additive of the krill shrimp and the propylene glycol (Propylene Glycol) or glycerin (Glycerin) from which the moisture is removed to the pickling agent, respectively, and the mixing ratio of the pickling agent and krill shrimp and the antifreezing additive is Based on 1 kg of krill shrimp, 400g ~ 1kg of powdered pickling agent, propylene glycol or glycerin as antifreeze additive In addition, the method for producing a cryopreservation agent according to the present invention, the frozen krill shrimp thawed in the thaw to thaw krill shrimp with hot water of 15 ~ 20 ℃. And, in the dehydration step of natural dehydration of krill shrimp so that the moisture contained in the thawed krill shrimp 30 to 40%, after the dehydration step sorbitol (Sorbitol) based on 1 kg of dehydrated krill shrimp Additives for krill shrimp by incorporating additives selected from starch syrup, fructose, maltitol, propylene glycol and glycerin in a mixing ratio of 200 g to 1 kg for 2 to 4 hours Additive mixing step to remove residual moisture of krill shrimp by the penetration of Krill Shrimp into the cold wind dryer Cold air drying step to dry the additives attached to the surface of, 400g ~ 1kg of a known pickling agent in powder form based on 1kg of krill shrimp penetrated the additives, Propylene Glycol or glycerin as an antifreeze additive (Glycerin) 50 to 700g of the mixing ratio of the mixing agent to mix and mix the mixing ratio, characterized in that it is subjected to the commercialization step of sealing packaging the mixed amount of the collected fish formulation composition.

Hereinafter, the present invention for achieving the above object in more detail.

Frozen krill shrimp mixed with krill shrimp according to the present invention, processed fish and shellfish, shells, bones, internal organs, head processed fish and mixed in the form of fish, rice, barley (wheat), corn Maintaining the original form and flexibility of the shrimp in a known pickling agent that is used alone or by processing the bread powder, pupa, etc. in a powder form or in a circular form, or mixing the fishery processed product with a certain ratio. It is formed by mixing krill shrimp, which removes moisture by penetrating an additive, and an antifreezing additive which prevents freezing of the pickling agent.

The most representative antifreeze additives include propylene glycol or glycerin, and one of them is most preferred in terms of preparation and use of pickling agent and prevention of environmental pollution. However, in addition to propylene glycol or glycerin, any material that is harmless to the human body and proven to be safe enough to be used in food can be replaced by any substance.

Propylene glycol used as the cryoprotectant additive has a molecular structure of CH ₃ CH (OH) CH ₂ OH and is a colorless transparent liquid which can be diluted in water or alcohol at an arbitrary ratio.粘稠 性: It is a sticky substance and can easily dissolve food pigments, flavors and antioxidants that are difficult to dissolve in water, and when a small amount is added to the flour product, the drying of the flour product is delayed and it is glossy. In addition to having the same advantages as the harmless to the human body has been widely used as an additive of various foods.

The reason for mixing the above propylene glycol as an additive of the pickling agent according to the present invention together with the known pickling agent in the form of a powder and krill is the krill shrimp using the consistency of propylene glycol Refrigeration and freezing storage of the present invention containing krill shrimp for a long time by using the immobilization (propylene) of propylene glycol to give a certain viscosity to the present invention mixed with Even if the pickling agent does not freeze and always keep fresh, the 60% aqueous solution of propylene glycol to -57 ℃, 40% aqueous solution to -20 ℃, 30% aqueous solution is not frozen to -13 ℃ Has no characteristics.

In addition, the glycerin used as the cryoprotective additive is a colorless transparent liquid having a molecular structure of C ₃ H ₅ (OH) ₃ , its physical and chemical properties are similar to the above propylene glycol, according to the present invention The reason for adding glycerol as an additive is also the same as that of propylene glycol, but the disadvantage is that glycerine is slightly more toxic than propylene glycol, but it has a weak toxicity that does not interfere with the use of additives. I only have it.

Mixing ratio of each component for preparing a pickling agent according to the present invention by mixing the known pickling agent and krill shrimp in powder form, including a cryoprotective additive that plays the role as described above, based on 1kg krill shrimp Thus, it is most preferable that the powder-type pickling agent is 400 g to 1 kg and the propylene glycol or glycerin is 50 to 700 g as the antifreeze additive.

The reason for limiting the mixing ratio for each component constituting the catch agent of the present invention as described above, based on 1 kg of krill shrimp, if the powder form of the catch agent is less than 400g, the amount of the catch agent is relatively small As a result, the effect of attracting the target fish species to the fishing gear by the krill shrimp becomes relatively inferior, when the krill shrimp is ingested. Both are uneconomical to improve the fruit by the interaction of fish kneaded shrimp.

In addition, if the cryoprotective additive is mixed in less than 50g on the basis of 1kg krill shrimp, there is a fear that the freezing phenomenon occurs in the pickling agent during the refrigeration and freezing storage process of the pickling agent according to the present invention, caused by such a freezing phenomenon Moisture may reduce the freshness before the use of the pickling agent according to the present invention, if mixed in excess of 700g can completely prevent the freezing phenomenon of the pickling agent according to the present invention, but the viscosity is very high It will cause some inconvenience in the practical use of yesterday.

In addition, depending on the amount of the anti-freezing additives to be mixed at a mixing ratio of 50 ~ 700g based on 1kg krill shrimp can be used according to the species of fish, depending on the water content The house of the present invention is somewhat similar in terms of its classification and its classification, which is distinguished between dry (less than 5% moisture) and wet (more than 25% moisture) and dry and wet mixtures. The usage of yesterday is shown in more detail in Table 1.

Table 1: Use of pickling agent according to the amount of antifreeze additive

Amount Sedimentation rate Diffusion rate Primary fish species Depth 50-100 g Slow speed Benedom Upper layer 150-300 g middle middle Catch Middle layer 400-700 g speed Slow Black sea bream Floor

Hereinafter, a method of manufacturing a frozen cryopreservative mixed with krill shrimp according to the present invention will be described in detail with reference to the process block diagram of FIG. 1.

As shown in FIG. 1, the method for preparing a cryopreservative for freezing according to the present invention is a frozen krill shrimp thawing step (10) to thaw krill shrimp with hot water at 15 to 20 ° C. in a thaw. , Dehydration step (20) for natural dehydration of krill shrimp so that the moisture contained in the thawed krill shrimp is 30 to 40%, and krill by the penetration of additives to krill shrimp by mixing the dehydration krill shrimp with moisture removal additives Additive mixing step 30 to remove the residual moisture of the shrimp, and cold air drying step to dry the additive attached to the surface of krill shrimp with cold air of 5 ~ 10 ℃ by injecting krill shrimp penetrated the additive to the cold air dryer (40) ) And 400 g to 1 kg of known pickling agent in powder form based on 1 kg of krill shrimp penetrated with additives, and 50 to 700 g of propylene glycol or glycerin as an antifreeze additive. Home agent composition for a mixture mixed at a sum ratio of the mixing step 50, and goes through a series of steps consisting of a mixed home agent composition in a sealed package to market stage 60 that by a certain amount.

In general, in the case of krill shrimp, the head and thorax turn black even at low temperatures near 0 ° C by tyrosinase enzyme after 1 to 2 hours immediately after harvesting. (protease) The enzyme leaks and breaks down the muscles of krill, so to prevent this phenomenon, krill is rapidly frozen to temperatures below -40 ° C immediately after catching, thus removing the moisture of the frozen krill. In order to preserve the original krill shrimp, it is most desirable to thaw the krill shrimp with hot water at 15 to 20 ℃ to avoid excessive heating.

The krill shrimp thawing step (10) of thawing the frozen krill shrimp with hot water of 15 ~ 20 ℃, the frozen krill shrimp is put into a known thaw installed with a shower device and drainage, and then frozen krill By spraying hot water of 15 ~ 20 ℃ on the surface of the shrimp using a shower device, the krill shrimp are thawed, and the hot water used for thawing krill shrimp is drained to the outside through a drainage system such as a screen. The time required for thawing depends on the amount of krill, but it takes about 30 minutes to thaw 25kg of frozen krill, using hot water at 15-20 ℃.

After going through the krill shrimp thaw step 10 as described above is subjected to a dehydration step 20 for naturally dehydrating krill shrimp so that the moisture contained in the thawed krill shrimp is in the range of 30 to 40%.

The dehydration step 20 stores krill shrimp thawed in a plastic container having a hole serving as a drain hole in a densely formed plastic container in about 5 to 10 kg units, and then separates the plastic container and the ground at regular intervals. By unfolding the container in a shady place, the water generated during the thawing process is made of a natural process through the bottom of the plastic container.

The reason for naturally dehydrating the water of the krill shrimp thawed using the plastic container as described above is also to minimize the appearance damage of the krill shrimp, to discharge the water to the extent that the water no longer falls through the bottom surface of the plastic container When it is made, the moisture contained in krill is in the range of 30 to 40%.

After the dehydration step 20 as described above, the additive mixing step 30 of removing the residual moisture of the krill shrimp by the penetration of the additive to the krill shrimp by mixing the additive for removing water to the first krill shrimp dehydrated Rough

The additive mixing step 30 is a process step for completely removing the water contained in krill shrimp without damaging the prototype and flexibility of krill, sorbitol (Sorbitol), starch syrup, based on 1kg dehydrated krill shrimp Fructose, maltitol (Maltitol), propylene glycol (Propylene Glycol), glycerin (Glycerin) is an alternative of the additive is mixed in a mixing ratio of 200g ~ 1kg by a process for penetrating the additive for 2 to 4 hours.

Each of the additives is a hydrophilic material and is harmless to the human body, and is mainly used for food. When krill shrimp firstly dehydrated in the dehydration step 20 is mixed with each of the above additives, the inside of the krill shrimp At the same time as the moisture contained in the additive is absorbed by the additive, the additive component penetrates into the inside of the krill and completely removes the residual moisture contained in the krill. The explanation is as follows.

First, the sorbitol (Sorbitol) has a molecular weight of 182.18 and is a substance obtained by high pressure addition and reduction of glucose, the sweetness is 60 ~ 70% of the sugar and the white odorless to feel a refreshing feeling in the mouth when ingested and very soluble in water As a transparent solution, the reason for the addition is the moisture removal function that removes moisture of thawed krill shrimp by strongly absorbing moisture, and its absorption rate is relatively slow compared to the moisture absorption ability of thawed krill shrimp. And the function of blocking Fe2 +, Fe3 +, Cu2 +, which promote protein denaturation, and preventing protein denaturation of krill shrimp.

In addition, the starch syrup is a substance prepared by hydrolyzing starch hydrolyzed by an enzyme, and then purifying and concentrating. There are kinds of starch syrup, general syrup, high sugar syrup, malt syrup, and the like. It also removes moisture from krill, and increases the krill's flexibility (prevents cracks). This is the reason.

In addition, the fructose is a sugar that is contained in a large amount in fruit or honey together with glucose, also called rebulose, has a white powder form, is easily dissolved in water, and easily fermented by the action of yeast to become an alcohol. The reason for the addition is the ability to remove krill shrimp's water and the bactericidal effect of sugars, and to preserve the freshness of krill shrimp, and to improve the appearance of krill shrimp. Can be mentioned.

In addition, maltitol is a disaccharide alcohol obtained by reducing (hydrogenated) maltose (maltose) obtained by hydrolyzing starch with an enzyme. The sweetness is 70% of sugar and has a soft and mild sweetness compared to sorbitol. The added reason is the wet removal function to remove moisture of thawed krill shrimp by strongly absorbing moisture, and the freshness and flexibility of thawed krill shrimp due to its absorption rate is relatively slow compared to the moisture absorption ability. The function to increase is.

In addition, in the case of propylene glycol (Propylene Glycol) and glycerin (Glycerin) of the above-mentioned additives have already been mentioned in detail in the column for explaining the anti-freezing control agent according to the present invention, propylene glycol and glycerin in the additive mixture The reason for the use in the step is a function of increasing the flexibility (prevention of cracking) of krill shrimp together with the water removal function of krill shrimp due to the unique viscosity of propylene glycol and glycerin.

The mixing ratio of each additive as described above may be slightly different for each additive, and may be added by mixing two or more of the above additives for the same function, but based on 1kg thawed krill shrimp If it is added less than 200g, not only takes excessive time more than 4 hours to remove moisture of krill, but also it is difficult to expect a great effect in terms of water removal, and when added in excess of 1kg, in less than 2 hours Although it is possible to completely remove the moisture of the krill shrimp, since it requires a lot of drying time in the cold air drying process 40 described later, the amount of the additive is added based on 1kg thawed krill shrimp Most preferably, the additive is in the range of 200 g to 1 kg.

After going through the additive mixing step 30 as described above, the cold wind drying step 40 to dry the additives attached to the surface of the krill shrimp with cold wind of 5 ~ 10 ℃ by injecting krill shrimp penetrated into the cold air dryer. Go through.

The cold air dryer used in the cold air drying step 40 is provided with a drying chamber having a heat insulating material inside the house, and a conveying conveyor for transporting a dry object to the bottom of the drying chamber is installed, and a compressor and a condenser on one side of the drying chamber. And a cooler consisting of an evaporator and a heat compensation coil, and a general air blow dryer having a duct provided with a fan to supply dry air cooled at 5 to 10 ° C. into the drying chamber on the other side of the drying chamber. The reason for limiting the temperature of the cooling air to the range of 5 ~ 10 ℃ in the same cold air drying step is to prevent the freezing of the additive attached to the surface of the krill and the deterioration of the krill. This is because the temperature range of.

After the cold air drying step 40 as described above, based on 1kg of lyophilized krill, 400g ~ 1kg of known catcher in powder form, propylene glycol (Propylene Glycol) or glycerin (freeze protection additive) Glycerin) is to go through the mixing step (50) of the pickling agent mixture to mix at a mixing ratio of 50 ~ 700g.

The mixer used in the collecting agent mixing step 50 may be used as long as it can mix and mix the materials in powder form with each other, but slows the mixing speed slightly so as not to damage the circular shape of krill. It is preferable that the reason for limitation for each component and the mixing ratio thereof mixed in the collecting agent composition mixing step 50 is already described in detail in the section describing the anti-freezing agent according to the present invention. Will be omitted.

After going through the mixing step 50 of the pickling agent composition as described above through the commercialization step (60) of sealing packaging the mixed pickling composition by a predetermined amount, the manufacturing method of the anti-freeze picking agent according to the present invention is completed In the commercialization step 60, the powdered pickling agent and the krill shrimp and the cryopreservative additives are mixed and packaged at the same time as a predetermined weight unit such as 2kg, 3kg, 5kg in a packaging container such as a plastic pack By displaying the main use of the fishing agent as shown in Table 1 on the surface of the container, it is to enable the fishers to easily purchase and use the fishing agent of the present invention by the required weight unit and use.

Frozen anti-freeze agent of the present invention prepared by the above-described manufacturing method, krill shrimp is mixed in a state in which the krill shrimp maintains its original form and flexibility in a known pickling agent in the form of a powder, In addition to being formed to have a constant viscosity by the anti-freeze additives, the catches and krills are packed in fixed weight units such as 2kg, 3kg and 5kg in the packaging container where the main use of the catches is indicated. Before leaving for a fishing site such as a breakwater, you can stop by a nearby fishing shop and move to the fishing area immediately after purchase according to the required weight and use of the fishing house according to the present invention. Take out the bag and put it in a certain amount. It will be good.

Therefore, the time required to freeze krill shrimp for use with the fish kneaded shrimp, as well as the time required to mix the frozen krill shrimp and fishing fish in the bottom of the bucket and fishing It is possible to effectively prevent the waste of time required to adjust the viscosity of the rice dough as a seawater to move, thereby allowing the fishers to enjoy fishing for more time.

In addition, the cryoprotective additive for adjusting the viscosity of the pickling agent according to the present invention is a material which can be arbitrarily diluted in water (that is, very soluble in water), and the viscosity of the picking agent of the present invention is suitable for its main use. Since it is prepared in advance, krill shrimp put in the seawater can easily be released from the swimming layer of the target fish species, and krill shrimp mixed with the fish fish keep the original form, so that the target species such as black sea bream are kept. Since it can be effectively attracted, it is possible to increase the fruiting effect of the fish species by raising the effect of picking up, and in some cases, by adjusting the viscosity to suit the taste of the individual by using the sea water after putting the catching agent of the present invention in the bottom bowl It can also be used.

In addition, since the price of the pickling agent of the present invention is about 5 to 10% higher than the conventional pickling agent in terms of production cost, compared to the conventional case of separately purchased powdered pickling agent and frozen krill shrimp The financial burden on the angler can be minimized, and even if the amount of fishing fish purchased more than the expected amount of fishing before the departure to the fishing grounds such as sea rocks and breakwaters is not financially burdened.

Even if you purchase more fishery fish than expected, the financial burden is not great, so you can prepare plenty of fishery fish so that fishery fish will not run out while you are fishing. If you do not tear off and store it in the refrigerator or freezer, it is very economical because you can keep it fresh for about 20 to 30 days without freezing it, so it can be taken and reused at the next launch.

In addition, in the case of a fish cake which has been unpacked but not actually used in a rice bowl, the container is sealed in the field using various bending means, and then the sealed fish food is returned to the refrigerator or freezer. If you keep it at about 10 to 15 days, the freshness can be maintained and the air containing seawater can get into the packaging container in the process of sealing the packaging container. It is preferable in terms of preventing freezing and maintaining freshness.

As described above, the krill shrimp according to the present invention is mixed with a frozen cryopreservation agent and a method for manufacturing the same, and krill shrimp kept the original shape and flexibility of the shrimp to the maximum with the antifreeze additives and mixed with a common pickling agent having a powder form, Thus, by using a predetermined amount sealed packaging to use the mixed fish formulation composition, there is an effect that can prevent the waste of time and cost of purchasing and mixing frozen krill shrimp and fish fish separately in the fishing shop, This will allow the fishermen to enjoy the fishing for a longer time while at the same time relieving the financial burden of the purchase yesterday.

Particularly, since the pickling agent is prepared in advance by a viscosity suitable for its main use by the antifreeze additive, which is easily dissolved in water, it has the effect of intensively targeting the swimming layer of the target fish species to improve the fruit, while fishing Even if the remaining fish is refrigerated and frozen for a long time, its freshness is maintained and can be reused at the next launch, thereby maximizing other practicality, convenience, and economics.

1 is a process block diagram showing a manufacturing process of the krill shrimp frozen anti-collecting agent according to the present invention.

<Explanation of symbols for main parts of drawing>

10: thaw krill shrimp 20: dehydration stage

30: additive mixing step 40: cold air drying step

40: mixing agent composition step 60: commercialization step

Claims (5)

(정정) delete (정정) delete (Tablet) Powdered or rounded seafood products processed from various parts such as shells, bones, intestines, and heads of fish or shellfish, and mixed with rice, barley, corn, breadcrumbs and pupa. In the known fishing agent to use a processed agricultural product mixed with a fishing bob, The pickling agent is made by mixing the krill and the propylene shrimp (Propylene Glycol) or glycerin (Glycerin) from which the moisture is removed, respectively. The mixing ratio of the pickling agent and krill shrimp and cryoprotective additive is krill shrimp, characterized in that the powder form of the catch agent is 400g ~ 1kg, propylene glycol or glycerin 50 ~ 700g as an antifreeze additive Antifreeze picking agent mixed. (정정) delete (Correction) After the frozen krill shrimp thaw step (10) and the krill shrimp thawing step (10) to thaw krill shrimp with hot water of 15 ~ 20 ℃, thawed krill shrimp In the dehydration step 20 of naturally dehydrating krill shrimp so that the moisture contained in the 30 to 40%, After the dehydration step (20), based on 1 kg of dehydrated krill shrimp sorbitol (Sorbitol), starch syrup, fructose, maltitol (Maltitol), propylene glycol (Propylene Glycol), glycerin (Glycerin) is an additive selected from Additive mixing step 30 to remove the residual moisture of krill shrimp by the penetration of the additive to the krill shrimp by mixing in a mixing ratio of 200g ~ 1kg for 2 to 4 hours, After the additive mixing step (30), the cold air drying step 40 to dry the additive attached to the surface of the krill shrimp with a cold air of 5 ~ 10 ℃ by injecting krill shrimp in which the additive is penetrated into cold air dryer, After the cold air drying step (40), 400g ~ 1kg of a known catching agent in powder form based on 1kg of krill shrimp in which the additive is penetrated, propylene glycol (glycerine) or glycerin (Glycerin) as an antifreeze additive Mixing agent mixing step (50) to mix and mix in a mixing ratio of 50 ~ 700g, After passing through the mixing agent composition step (50), krill shrimp production method for preventing freezing mixed with krill shrimp, characterized in that the manufacturing step (60) to seal the packaging by a predetermined amount.