KR100523931B1 - The making method of pickled shrimps - Google Patents

Abstract

The present invention is added to 20kg salt added to the salt and bamboo salt in a ratio of 1: 5 to 100kg of shrimp chopped, and then fermented fermentation chamber (10) with some fermented fish sauce fermented at 20 ~ 30 ℃ for about 18 months, then extracted And extracting the first fermentation broth using the primary grinding device while grinding the primary fermentation broth to produce shrimp droplets, some of which are collected in the fermentation process, the residue is dried and sent to the secondary grinding device to dry and powdered, The present invention relates to a method for producing a shrimp salted fish sauce and a device for producing a powdered shrimp sauced fish which can be used as a fertilizer, feed, or shrimp seasoning as a by-product.

Description

 The manufacturing method and apparatus of the shrimp sashimi {The making method of pickled shrimps}

The present invention is added to 20kg salt added to the salt and bamboo salt in a ratio of 1: 5 to 100kg of shrimp chopped, and then fermented fermentation chamber (10) with some fermented fish sauce fermented at 20 ~ 30 ℃ for about 18 months, then extracted And extracting the fermentation broth using the primary grinding device while grinding the primary fermentation broth to prepare a shrimp liquor, some of which are recovered in the fermentation process, the residue is dried and sent to the secondary grinding device to dry and powdered, The present invention relates to a method for producing a shrimp salted fish sauce and a device for producing a powdered shrimp sauced fish which can be used as a fertilizer, feed, or shrimp seasoning as a by-product.

Generally, salted-fermented sea foods refers to products that decompose raw materials by applying salt to meat, intestines and gonads of fish and shellfish while suppressing decay, and decomposing raw materials properly by the action of micro-digestion and microorganisms. Can be stored and gives a distinctive taste and aroma. Salted seafood is characterized by a synergistic effect of free amino acids and nucleic acid products produced by fermentation of autolytic enzymes and microorganisms in the raw material itself during fermentation. Among them, shrimp salted fish is the most frequently used because of its excellent taste and versatility.

Shrimp paste has been widely loved as a basic seasoning for various dishes such as rice side dishes, kimchi seasoning, soup, stew, steamed, and radish, which are representative foods of anchovy fish sauce and salted fish. However, salted salted shrimps are more easily decayed than other fish and shellfish because they contain strong enzymes, so they are salted with a large amount of salt. When salted in this way, the active ingredients of shrimp are released through the salt for a long time. Shrimp will be melted with shrimp.

Shrimp also contains strong enzymes, which are more susceptible to decay than other fish and shellfish, so they contain a large amount of salt, which contains a large amount of protease protease and lipase during fermentation. Proteolytic enzymes are required to digest proteins, the main components of pork, and lipoases are required to act on lipases to digest fats. So it is the shrimp that helps greatly digest the fatty pork.

However, in the case of salted salted salted salted salted salted salted salted salted salted salt, salted salted salted salted salted fish was collected mainly by confining sea water and drying it with solar heat and wind. Feeling anxious to eat, and actually tested to prove that it contains a lot of heavy metals and harmful components. If a person ingests salted fish containing 20% or more of natural salts as described above, it may cause side effects such as thirst and drinking water frequently, as well as blood and hormones that are not clean and turbid. If this phenomenon persists, the salt concentration in the blood increases, so that the body naturally enters the blood to maintain a constant concentration, which causes hypertension, and long-term heavy salt intake causes It causes a disease such as low resistance to. In addition, a large amount of heavy metals ingested through the food not only causes various skin diseases, but also is concentrated in the body without being discharged to the body, resulting in bioconcentration.

Therefore, from the past few years, the taste of the people is gradually dealing with refined salt produced through regular purification and processing steps without using natural salt as it is.

Korean Laid-Open Patent Publication No. 2000-0049643 describes functional salted seasonings that extend the shelf life by adding low-molecular chitin and chitosan to the seasonings used for seasoning salted fish.

Publication No. 2002-0030947 discloses a method for producing low salted marinated salted fish,

Korean Patent Publication No. 2003-0013886 discloses a fermented fish sauce and a method for producing fermented and aged fermented and matured by mixing salt with additives such as salt, sorbitol, sodium erythorbate, and salt in a shrimp processing by-product.

The publication No. 1999-0073174 discloses a fish sauce extraction device, and the publication No. 2001-0044107 discloses washing shrimp with water, and then rinsing the raw materials and adding water to the reaction tank to add proteolytic enzymes (alkaline and neutrase). ) Is added to 0.5% of each protein to describe the manufacturing method of high-speed shrimp seasoned fish sauce,

Publication No. 1999-0063901 discloses anchovy and canary liquid salted fish sauce and shrimp salted fish and other salted fish using elvan and far-infrared rays.

Conventional techniques as described above have not only prolonged the manufacturing method of shrimp fish sauce, but also has a problem that the manufacturing method is complicated and expensive, which is difficult to commercialize.

In order to solve the problems described above, the present invention shortens the manufacturing method, mixes with fermented fish sauce and matures it, resulting in the unique flavor of shrimp sauce, and the manufacturing apparatus is simple so that the operation is easy for anyone to operate. Fermentation machine (A) and the extraction and primary crusher (B), which is installed on one side of the fermenter (A) and extracts the shrimp liquid chops from the shrimp fermented in the fermenter (A), and the extraction and primary crusher (B) It is installed on one side of the device, consisting of a drying and secondary crusher (c) and a conventional packaging device for drying and secondary crushing the crushed shrimp chopped ground in the extraction and primary crusher (b) and powdering It is an object of the present invention to provide a method and apparatus for producing a shrimp chowder to prepare using.

In order to achieve the above object, the present invention is added to the salt salt 100kg g of salt and bamboo salt in a ratio of 1: 5 added salt 20Kg, the fermented fermented scoop 10 is added to the fermented fish sauce 18 at 20 ~ 30 ℃ 18 After fermentation for about a month, the fermentation stock solution is extracted and primaryly crushed using an extraction and primary pulverizer, and some are recovered in the fermentation process, and the residue is dried and sent to a secondary pulverizer to dry and powdered. Next, the present invention relates to a method for producing a shrimp chowder and a device for preparing a powdered by-product for use as fertilizer, feed and shrimp seasoning by passing through 200 mesh.

At this time, the powdered shrimp seasoning can be used as a fertilizer or compost.

Bamboo salt is made by bamboo method using bamboo and sun salt. It is made by using natural bamboo salt which produces new cells, and salt that prevents sterilization and decay. Elixir has been known as eliminating toxins and maximizing its efficacy. Cut the bamboo trees grown with sea breezes (three years old) to one side and block the other, and squeeze the salt from the barrel into the container and beat the oil-free ocher soil in the mountain nine times to dry in the shade. After kneading, put about 1cm of red pine leaf, reinforcement mugwort, and bamboo leaf, seal it with ocher soil kneaded about 2cm at the end, make several bamboos, put pine on a porcelain kiln made of ocher, and sprinkle pine trout (Indoor temperature 800 ℃ or more) Take out after about 24 hours, crush the salt mass finely, repeat three to eight times in the same way as the first time, and at the end of high heat (over 1000 ℃), the dissolved salt solution turns into a stone. It means to pulverize this mass properly.

Bamboo salts produced in this way have been reported to contain much more essential trace minerals than sun salts, while lead (Pb) and arsenic (As), which are harmful to the human body, fall below the detection limit. School, Byung-Hee Lee, 1990, Study on Inorganic Components of Bamboo Salt. Minerals are called comprehensive mineral sources because they help various nutrients to be properly used in the body and have many inherent effects such as the treatment and detoxification of diseases. When there is a shortage of minerals in the body, neurological distress, rickets, undergrowth, anemia, hypoplasia, dysfunction of the sex organs, muscle atrophy, skin disease, bone growth disorders, and decreased resistance to disease. Evenly contained, the effect of preventing and treating diseases from mineral shortage is very large. In addition, the content of zinc was less than 1 for natural salts, and 5 to 6 times for bamboo salts. Zinc is highly related to skin and skeletal development, hair maintenance, digestion and respiration, reproductive effects, and immune functions. It is known to be a subject of study for scholars.

Under the fermentation tank configured as above, the oil is put horizontally at 180 degrees around the axis and the heating heater is put in the center to heat the fermentation tank. In actual stirring and fermentation, the organic matter is not always horizontal, but about 120 with the axis by stirring. Efficient heating in the process of organic matter accumulation at the angle of degree is enough about 120 degrees around the axis, so the power loss is large.In the process of heating, the general oil may leak out due to thermal expansion. As a result, there is a drawback of drying and solidifying, so if the oil pocket needs to be cleaned and repaired after a long time of use, the structure becomes very difficult, and since the heating heater is installed at the central part, only the part is locally heated and the temperature distribution is not uniform. And there is a drawback that the power loss is big The problem is that air pollution affects air pollution during heating.

In the extraction and primary grinding device of the present invention, a cover 31` of a hopper 31 into which shrimp is introduced is formed at an upper portion thereof, and an end of the cover 31` is connected to a hopper, and a leaf spring is attached. Since the shrimp is added and closed at the same time to prevent odor, the lower part of the grinding roll 33 has a built-in grinder and the driving motor 32 for operating the grinding roll 33 is attached to the side, the grinding roll (33) is the outer surface of the first portion is wide and gradually toward the end is formed a tooth formed gradually narrowed, while grinding the shrimp while grinding to form the easy movement of the dehydrated shrimp crushed, and the rotation of the grinding roll 33 At the same time, it was designed to transfer the shrimp from the left side to the right side to the cutting section provided with a blade at the end of the grinding roll.

In the lower part of the grinding roll 33, a filter net 34 is installed, and a drain pipe 35 is installed to drain the water compressed by the grinding roll 33.

The distal end of the grinding roll 33 is inserted into a groove in the center of the grinding roll cover 37 and the grinding roll cover 37 in which the waste discharge hole 38 is formed, and the blade 40 for rotating the blade 36 and the It consists of a bolt (41) for fixing through the blade 36 and the bearing 40, the blade unit is installed to combine with the crushing roll cover 37 to cut the compressed shrimp to automatically dry to the lower portion Configured to drop,

The drying and secondary crushing apparatus of the present invention is provided with the saw blade cylinder (C) at the lower end of the hopper h (h), which is located outside the front and rear (left and right in FIG. 1 in the drawing) of the saw blade cylinder (C). By adjusting the distance between the saw blade (1 ') and the gap adjusting plate (S) (S') of each saw blade (1) with a gap control plate (S) (S ') installed to enable access movement (horizontal movement) Larger than the size of the powder does not pass through them.

In this state, the sawtooth cylinder (C) is applied at a constant speed while the dried shrimp is placed in the hopper (h) and continuously applied a constant pressure (about 1 kg / cm 2) manually or mechanically from the top to the piston press plate (p). When rotating at a speed of (1.000-3,000 RPM), the saw blade portion 1 'of each saw blade 1 is crushed by the dried shrimp and powdered.

Of course, even in this case, the rotational speed of the pressurizing means or the saw blade cylinder C, etc., may be carried out under any suitable other conditions without any particular limitation.

The size of each saw blade 1, the shape of the saw blade portion 1 'and the hand may be appropriately selected depending on the size (usually about 800-2,000 mesh), the type and the nature of the desired powder. Only the powdered workpiece sandwiched between the saw blade portions 1 'and 1' is separated by the action of the force of the suction fan f and the rotational centrifugal force of the saw blade cylinder C, falling downward and inclined passage a '. Through the through hole d 'of the filter plate d installed at the bottom thereof, and then the powder 7 of the desired size is accumulated in the powder box e. If there is a pulverized dry shrimp (6) that has accidentally escaped between the teeth (1 ') of the cylinder (C), it accumulates on the inclined filter plate (d) and is often repositioned through the opening / closing door (8) along the inclined surface again. h).

Even in this case, the filter plate (d) does not necessarily need to be inclined, and the size and number of the filter holes (d ') of the filter plate (d) may be selected at any time according to the size of the target object, or the filter plate (d) may be omitted at all. It may be.

Drying and secondary crushing apparatus of the present invention is torn the dry shrimp (5) with each saw blade portion (1 ') subjected to the rotational force of the saw blade cylinder (C) in which the plurality of saw blade (1) horizontally in close contact under a constant pressure The apparatus or other means can be arbitrarily changed or added or modified without departing from the gist of the powder.

As described above, the present invention can greatly reduce the frictional heat during the grinding, as in the case of the powdered grinding by using the saw blade type grinding method, and can prevent the deterioration of powder due to the frictional heat. Concern of mixed matters generated on the surface of the treatment part can be solved, and as a result, it is possible to exhibit a significant effect of obtaining powder of superior quality than that of the conventional grinder.

In addition, the saw blade cylinder (C) of the present invention is configured to perform assembly disassembly easily, easily and quickly, so that if the saw blade portion 1 'is worn or damaged, it can be easily replaced with a new one. Even if the crushed and dried shrimp do not bounce even under the action of the saw blade, the saw blade portion 1 'is operated while always applying a constant pressure, and the saw blade portion is very densely densified, thereby providing a fine grinding effect.

In the figure, reference numeral (p) denotes a piston-type press plate, (e) a box, (4) a fixed plate screwed to the pivot shaft (3), (5) a dry shrimp, (6) a (7) shrimp Fish sauce powder (8) shows an opening and closing door.

Hereinafter, the operating state of the present invention will be described in detail by examples.

Example 1 (produced shrimp shrimp)

After adding 20Kg of salt, which is added with salt and bamboo salt in a ratio of 5: 1 to 100Kg of shrimp, and then adding fermented fish sauce to the fermentation chamber 10, a driving motor formed on the outside of the fermentation chamber 10 ( 17) is operated to rotate the stirring shaft 12 by the chain gear 18 connected to the shaft of the drive motor 17 and at the same time a plurality of stirring blades 14 installed on the stirring shaft 12 is rotated, While stirring the crushed shrimp to the inside of the fermentation chamber (10) by operating a heater 22, which is provided with a normal heating wire inside the heat medium jacket (21) containing the usual heat medium formed wrapped around the lower outer portion of the fermentation chamber (10) After about 2 to 5 hours while heating to 35 ~ 40 ℃ to proceed with the fermentation, by adjusting the heater 22 to maintain the temperature inside the fermentation chamber 10 at 20 ~ 30 ℃ to ferment for 18 months , Opening the outlet 23 formed in the middle of the fermentation chamber 10 to extract the shrimp and primary That the transfer chain groups and then,

In the extraction and primary grinder, when the shrimp is put into the hopper 31, the shrimp is fermented by the grinding roll 33 connected to the driving motor 32 by pressing the On switch and rotating the driving motor 32. When the shrimp are crushed and dehydrated while being crushed by the crushing roll 33, the dehydrated shrimp chopped by the filter net 34 installed at the lower part of the crushing roll is extracted through the fish sauce drainage pipe 35, and the crushed shrimp is crushed. The dregs are moved to the left along the grinding roll 33 and cut by the blade 36 installed at the distal end, and are dropped into the drying and secondary grinder through the dregs outlet 39 of the cover 37.

Shrimp residues discharged from the waste discharge port 39 of the extraction and primary crushing apparatus are placed in the hopper (h), and from there, the piston pressure plate (p) is applied either manually or mechanically at a constant pressure (1 kg / ㎠). Rotating the saw blade cylinder (C) at a constant speed (1.000-3,000 RPM) while continuously applying), in the drying and secondary crusher put fermented shrimp into the hopper (h) and from above p) Rotate the saw blade cylinder (C) at a constant speed (usually 1.000-3,000 RPM) while continuously applying a constant pressure (usually around 1 kg), either manually or mechanically. Only the powdered workpiece sandwiched between the two is separated by the action of the force of the suction fan f and the rotational centrifugal force of the saw blade cylinder C, and then falls downward and enters the vertical cylinder a 'through the inclined passage a'. Fall to the bottom and then The balls collected by the filtration (d ') the powder 7 of the size desired in the powder box (e) through a filter plate (d), while the shrimp fish sauce powder obtained as a by-product was prepared shrimp fish sauce.

Example 2 (Shrimp Sauce Powder Preparation)

After adding 20Kg of salt, which is added with salt and bamboo salt in a ratio of 5: 1 to 100Kg of shrimp, and then adding fermented fish sauce to the fermentation chamber 10, a driving motor formed on the outside of the fermentation chamber 10 ( 17) is operated to rotate the stirring shaft 12 by the chain gear 18 connected to the shaft of the drive motor 17 and at the same time a plurality of stirring blades 14 installed on the stirring shaft 12 is rotated, While stirring the crushed shrimp to the inside of the fermentation chamber (10) by operating a heater 22, which is provided with a normal heating wire inside the heat medium jacket (21) containing the usual heat medium formed wrapped around the lower outer portion of the fermentation chamber (10) After about 2 to 5 hours while heating to 35 ~ 40 ℃ to proceed with the fermentation, by adjusting the heater 22 to maintain the temperature inside the fermentation chamber 10 at 20 ~ 30 ℃ to ferment for 18 months , Opening the outlet 23 formed in the middle of the fermentation chamber 10 to dry the shrimp and secondary That the transfer chain groups and then,

In the drying and secondary crushers, the fermented shrimps are placed in a hopper (h), and saw blade cylinders (C) are applied while continuously applying a constant pressure (1 kg), either manually or mechanically, onto the piston press plate (p). When rotating at a constant speed (1.000-3,000 RPM), only the powdered material sandwiched between the saw blade portions 1 'and 1' is driven by the force of the suction fan f and the rotational centrifugal force of the saw blade cylinder C. It is separated and falls downward and falls into the vertical cylinder a "through the inclined passage a ', and then into the powder box e through the filtering hole d' of the filter plate d installed at the bottom thereof. Collecting the powder (7) having a size to prepare a shrimp liquid powder.

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

Fig. 1 is a general view of the manufacturing process of the shrimp chopsticks of the present invention, Fig. 2 is a detailed view of the fermentor of the shrimp chopsticks of the present invention; Figure 5 is a detailed view of the grinding mill, Figure 5 is a side sectional view of the drying and secondary crusher of the shrimp fish sauce of the present invention, the fuselage (A), the upper vertical passage (a), the intermediate inclined passage (a '), the lower vertical passage ( a "), saw blade cylinder (C), hopper (h), hop-in fan (f), filter plate (d), filter hole (d '), pressing plate (p), powder box (e), saw blade plate (1) , Saw blade (1 '), hollow (2), fitting (2'), rotating shaft (3), fitting protrusion (3 '), fixing plate (4), dry shrimp (5), ground dry shrimp (6) ), Powdered shrimp (7), opening and closing door (8), fermentation chamber (10), stirring blade shaft (12), stirring blade fixture (13), stirring blade (14), stirrer fixing shaft (16). 32, chain belt (18), chain gear (19), fermentation chamber inlet (20), heat medium jacket (21), heater (22), outlet (23), base (24), fermentation chamber support (25), extraction and primary grinding hopper (31), hopper cover (31 '), grinding roll (33), filter net (34), fish drain pipe (35), blade (36), cover (37), waste discharge outlet (39), fermenter (a), extraction and primary crusher (b), drying and secondary crusher (c) is shown.

Looking at the structure, as shown in Figure 1 to Figure 5, the manufacturing apparatus of the shrimp chops of the present invention is a fermenter (a) and a fermenter is installed on one side of the fermenter (a) to put the various ingredients into the shrimp (A) an extraction and primary crusher (b) for extracting the shrimp liquid chops from the fermented shrimp and (b), and is installed on one side of the extraction and the primary crusher (b), the extraction and the primary crusher (b) It relates to a manufacturing apparatus of a shrimp chopsticks consisting of a dry and secondary crusher (c) and a conventional packaging device for drying and grinding the primary crushed shrimp chopped dregs to powder, as described in more detail as follows.

The fermenter (A) is formed in the fermentation chamber 10 similar to the cylindrical shape, and the upper side of the fermentation chamber (0), as shown in Figures 2 and 3, the ground food waste and fermentation microorganisms are introduced The inlet 20 and the lower part of the fermentation chamber 10 are located on one side of the upper part of the base part 24 by the fermentation chamber support 25, and the stirring shaft 12 installed inside the fermentation chamber 10 has a fermentation chamber ( A chain gear 19 connected to one end portion penetrated outside of the 10, a drive motor 17 connected to the chain gear 19 by a chain belt 18 to drive the stirring blade 14, The stirring blade 14 fixed by the stirrer fixing shaft 16 for fixing the other end of the stirring shaft 2 and the stirring blade fixing tool 13 formed in plural on one side of the stirring shaft 17. And, the fruit is formed in the lower portion of the fermentation chamber 10, the usual heat medium that supplies indirect heat to the fermentation chamber (10) A heater 12 provided with a sieve jacket 11, a heating wire 12 for heating the heat medium jacket 11, and a discharge port 23 formed at the center lower portion of the fermentation chamber 10 to discharge fermented food waste. ),

As shown in FIG. 4, the extraction and primary crusher (b) is embedded in the extraction and primary grinding hopper 31 and the lower part of the extraction and primary grinding hopper 31, and the first part is wide. Towards the end, a grinding roll 33 having a gear formed gradually narrower toward the end, a driving motor 32 attached to the side of the grinder to operate the grinding roll 33, and a lower portion of the grinding roll 33 are installed. And a filter net 34 for filtering the compressed shrimp chopsticks, and a fish chop drainage pipe 35 for draining the compressed shrimp chopsticks 34, and formed at an end of the grinding roll 33. It is composed of a cover 37 consisting of a blade 36 for cutting the compressed shrimp and a residue discharge port 39 for discharging the residue,

The drying and secondary crusher (C) is formed with a hopper (h) at the top and a body (A) leading to the upper vertical passage (a) and the intermediate inclined passage (a ') and the lower vertical passage (a ") at the bottom thereof. To form a center blade of the upper vertical passage (a) is inserted into the gap adjusting plate (S) (S ') penetrating both side walls of the vertical passage (a) and the rotating blade in the middle of the vertical passage (a) The cylinder (C) is installed, but the saw blade cylinder (C) is a hollow shaft (2) of the saw blade (1) protruding the rotating shaft (3) protruding a plurality of fitting protrusion (3 ') saw blade (1') And a suction fan (f) above the vertical lower passage (a ") and a filter plate (d) perforated with a filter hole (d ') on the lower part of the vertical passage (a"). It is a manufacturing apparatus of shrimp fish sauce.

Experimental Example 1 (Sensory Test)

The sensory test was performed on 20 trained sensory evaluation agents who cooked the banger prepared by the above example. Sensory evaluation was performed on preference and the like.

  Fermentation period   Fish sauce          Sensual Items      color      flavor      incense   0 months  Conventional fish sauce   4.0 ± 0.0   2.3 ± 0.5   3.1 ± 0.4  Example 2   3.9 ± 0.4   2.1 ± 0.4   3.0 ± 0.6  Example 1   4.0 ± 0.6   1.3 ± 0.5   1.4 ± 0.5   1 month  Conventional fish sauce   3.1 ± 0.7   2.9 ± 0.4   3.4 ± 0.5  Example 2   4.0 ± 0.0   3.0 ± 0.0   3.3 ± 0.5   Example 1  3.9 ± 0.0   3.0 ± 0.0  3.3 ± 0.0   2 months  Conventional Fish Sauce1   2.1 ± 0.4   3.3 ± 0.5   3.9 ± 0.7   Example 2   3.7 ± 0.5   3.4 ± 0.5   3.7 ± 0.8   Example 1   4.2 ± 0.4   3.4 ± 0.5   3.9 ± 0.8   3 months  Conventional fish sauce   2.0 ± 0.0   4.3 ± 0.5   4.3 ± 0.8   Example 2   3.3 ± 1.0   4.1 ± 0.4   4.3 ± 0.8   Example 1   4.3 ± 0.5   4.3 ± 0.5   4.1 ± 0.5

Sensory Score-1: Very bad, very weak

                 2: bad, weak

                 3: is normal

                 4: good, strong

As a result of the sensory test, the shrimp saucepan prepared in Example 1 of the present invention was generally harmonized with color, taste, and aroma, and the crispy taste, seasoning taste, and intensity of each material were excellent. there was.

Experimental Example 2

Physicochemical and microbiological characteristics of each aged fish sauce are shown in Table 2 below.

Table 2

 ingredient Fish sauce    Commercial Shrimp  Shrimp fish sauce of other companies' products 1  Shrimp fish sauce of another company 2 Example 1  moisture (%)  68.0 ± 0.4  68.0 ± 0.2  70.8 ± 0.0  65.7 ± 0.5  Crude Protein (%)   7.1 ± 0.0   7.3 ± 0.0   7.1 ± 0.1   5.0 ± 0.1  Crude fat (%)   0.2 ± 0.1   0.3 ± 0.1   0.28 ± 0.1   0.2 ± 0.0  View% (%)  24.0 ± 0.0  23.9 ± 0.0  19.1 ± 0.2  28.0 ± 0.4    pH  7.46 ± 0.06  7.35 ± 0.05  7.34 ± 0.04  8.49 ± 0.06  Salinity (%)  24.0 ± 0.5  23.8 ± 0.4  18.6 ± 0.3  24.6 ± 0.3  Viable cell count (CFU / g)   2.9 × 10   3.2 × 10   3.3 × 10     9.8 × 104

Experimental Example 3

The mineral content of shrimp sauce is shown in Table 3 below.

Table 3

 division         Immediately after immersion (mg / 100g)        After 18 months of aging (mg / 100g)  Conventional shrimp fish sauce  Example 1  Conventional shrimp fish sauce  Example 1   calcium     20.35    20.31     101.2    123.2     iron      0.32     0.25       2.16      2.81  magnesium      2.65     2.71       4.12      4.21   Manganese      ND     ND       ND      ND     sign      4.12     5.51      36.3     38.7

Shrimp chopped fish of the present invention as described above is used as a high-quality salted fish, and by mixing with fermented fish chops to aging the unique flavor of shrimp chops, the manufacturing apparatus is simple and easy to operate, anyone can operate, prepared shrimp The fish sauce is easy to distribute and is a very useful design that can be stored for a long time.

 1 is a general view of the manufacturing process of shrimp chops of the present invention.

 Figure 2 is a detailed view of the fermentor of shrimp chowder of the present invention.

 Figure 3 is a side cross-sectional view of the fermentor of shrimp chops of the present invention

 4 is a detailed view of the extraction and primary grinding machine of the shrimp chops of the present invention

 Fig. 5 is a side cross-sectional detail view of the drying and secondary grinder of the shrimp stew of the present invention.

<Description of Major Symbols Used in Drawings>

Fuselage (A), upper vertical passage (a), intermediate inclined passage (a '), lower vertical passage (a "), saw blade cylinder (C), hopper (h), hop-in fan (f), filter plate (d), Filtration hole (d '), pressing plate (p), powder box (e), saw blade (1), saw blade (1'), hollow (2), fitting request (2 '), rotating shaft (3) , Fitting stone (3 '), fixed plate (4), dried shrimp (5), ground dried shrimp (6), shrimp liquid salt powder (7), opening and closing door (8), fermentation chamber (10), stirring blade shaft (12), Stirring wing fixing fixture (13), Stirring blade (14), Stirrer fixing shaft (16), Drive motor (17, 32), Chain belt (18), Chain gear (19), Fermentation chamber inlet (20), Heat medium jacket (21) ), Heater 22, outlet 23, foundation 24, fermentation chamber support 25, extraction and primary grinding hopper 31, hopper cover 31 ′, grinding roll 33, filtering net 34 ), Fish drain pipe (35), blade (36), cover (37), waste outlet (39), fermenter (A), extraction and primary crusher (B), drying and secondary crusher (C), filter (D) ).

Claims (7)

In the method of manufacturing a shrimp sauce, 20Kg of salt added with sun salt and bamboo salt in a ratio of 5: 1 to 100kg of shrimp, and then added fermented fish sauce to the fermentation chamber 10, the fermentation chamber (10) Drive motor 17 is formed on the outside of the operating the stirring shaft 12 is rotated by the chain gear 18 connected to the shaft of the drive motor 17 and at the same time a plurality of stirring blades installed on the stirring shaft ( 14 is rotated to agitate the pulverized shrimp at a constant speed, the heater 22 is provided with a normal heating wire inside the heat medium jacket (21) in which the usual heat medium is formed wrapped around the lower outer portion of the fermentation chamber (10) While operating the fermentation chamber (10) to the inside of the fermentation chamber (10) for about 2 to 5 hours while proceeding for about 2 to 5 hours, and then adjusting the heater 22 to adjust the temperature inside the fermentation chamber (10) 20 ~ 30 ℃ Fermented for 18 months, and then discharged in the middle of the fermentation chamber (10). Following which the opening (23) conveying the shrimp extract and the primary crusher, In the extraction and primary grinder, when the shrimp is put into the hopper 31, the shrimp is fermented by the grinding roll 33 connected to the driving motor 32 by pressing the On switch and rotating the driving motor 32. Is pulverized, and the shrimp is crushed by the grinding roll 33, dehydrated by pressing, and the dehydrated shrimp liquid chopped by the filter net 34 installed in the lower grinding roll collected by a fish chop drainage pipe 35 to produce , The crushed shrimp residue is moved to the left along the grinding roll 33 and is cut by the blade 36 installed at the distal end and is dropped into the drying and secondary crushing apparatus through the dreg outlet 39 of the cover 37, Shrimp dregs discharged from the dregs outlet 39 of the extraction and primary grinder are placed in the hopper (h) and continuously applied a constant or mechanical constant pressure to the piston press plate (p) from above. When the saw blade cylinder (C) is rotated at a constant speed, the fermented shrimp is put into the hopper (h) in a drying and secondary crusher, and from there, the pressure is continuously applied manually or mechanically with a piston press plate (p). When the saw blade cylinder C is rotated at a constant speed while applying, only the powdered workpiece sandwiched between the saw blade portions 1 'and 1' acts as the force of the suction fan f and the rotational centrifugal force of the saw blade cylinder C. Powder box (e) through the filter hole (d ') of the filter plate (d) installed at its bottom, separated by falling down and falling down and falling into the vertical cylinder (a ") through the inclined passage (a') A method for producing shrimp sauce, characterized in that the powder of the desired size (7) is collected in the stomach, and the shrimp sauce is prepared as a by-product. delete In the manufacturing method of the powder of shrimp chowder, After adding 20Kg of salt, which is added with salt and bamboo salt in a ratio of 5: 1 to 100Kg of shrimp, and then adding fermented fish sauce to the fermentation chamber 10, a driving motor formed on the outside of the fermentation chamber 10 ( 17) is operated to rotate the stirring shaft 12 by the chain gear 18 connected to the shaft of the drive motor 17 and at the same time a plurality of stirring blades 14 installed on the stirring shaft 12 is rotated, While stirring the crushed shrimp to the inside of the fermentation chamber (10) by operating a heater 22, which is provided with a normal heating wire inside the heat medium jacket (21) containing the usual heat medium formed wrapped around the lower outer portion of the fermentation chamber (10) After about 2 to 5 hours while heating to 35 ~ 40 ℃ to proceed with the fermentation, by adjusting the heater 22 to maintain the temperature inside the fermentation chamber 10 at 20 ~ 30 ℃ to ferment for 18 months , To open the outlet 23 formed in the middle of the fermentation chamber 10 to dry the fermented shrimp and Transferred to a secondary grinding machine,  In drying and secondary crushers, fermented shrimp are placed in a hopper (h), and saw blade cylinder (C) is applied at a constant speed while continuously applying a constant pressure, either manually or mechanically, onto the piston-type pressing plate (p). When rotated, only the powdered workpiece sandwiched between the saw blade portions 1 'and 1' is separated by the action of the force of the suction fan f and the rotational centrifugal force of the saw blade cylinder C. a ') falls into the vertical cylinder a ", and then collects the powder 7 of the desired size into the powder box e through the filtration hole d' of the filter plate d installed at the bottom thereof. Method for producing a shrimp chopsticks characterized in that to prepare a shrimp chopped powder. In the manufacturing apparatus of the shrimp chopsticks, an extract for extracting the shrimp chopsticks from the fermented shrimp fermentation (a) and fermentation in the fermenter (a) installed on one side of the fermenter (a) and fermentation of the shrimp into a variety of materials and 1 It is installed on one side of the primary crusher (b) and the extraction and primary crusher (b), and dried and secondary crushed shrimp chopped ground in the extraction and primary crusher (b) to be powdered. Apparatus for producing shrimp liquor characterized in that it consists of a drying and a secondary crusher (c) and a conventional packaging device. The fermenter (A) is a fermentation chamber (10) similar to the cylindrical shape, is formed on the upper side of the fermentation chamber (0), the inlet port 20 through which the ground food waste and fermentation microorganisms are introduced, The lower portion of the fermentation chamber 10 is located on the upper side of the base portion 24 by the fermentation chamber support 25, the stirring shaft 12 installed inside the fermentation chamber 10 penetrates to the outside of the fermentation chamber 10. A chain gear 19 connected to one side end portion thereof, a drive motor 17 connected to the chain gear 19 by a chain belt 18 to drive the stirring blade 14, and the stirring shaft 2. The agitator fixed shaft 16 for fixing the other end of the agitator, the agitating blade 14 attached and fixed by a plurality of agitator blade holders 13 formed on one side of the agitator shaft 17, and the fermentation chamber ( 10 is formed in the lower portion of the heat medium jacket (11) with a common heat medium for supplying indirect heat to the fermentation chamber (10) and It is composed of a heater 12 provided with a normal heating wire for heating the heat medium jacket 11, and a discharge port 23 formed in the center lower portion of the fermentation chamber 10 to discharge the fermented food waste Apparatus for manufacturing shrimp sauce The method according to claim 4, wherein the extraction and primary crusher (b) is embedded in the extraction and the primary grinding hopper 31, the lower portion of the extraction and primary grinding hopper 31, the first part is wide and toward the end The grinding roll 33 is formed with gradually narrow teeth, a drive motor 32 attached to the side of the grinder to operate the grinding roll 33, and is installed in the lower part of the grinding roll 33, and pressed A filter net 34 for filtering the cooked shrimp fish sauce, an fish sauce drainage pipe 35 for draining the compressed shrimp fish saucer, and formed at the distal end of the grinding roll 33 and pressed Apparatus for producing shrimp chopsticks, characterized in that consisting of a cover 37 consisting of a blade 36 for cutting shrimp and a discharge outlet 39 for discharging the residue The method of claim 4, wherein the drying and secondary crusher (C) is formed with a hopper (h) at the upper end of the upper vertical passage (a) and the intermediate inclined passage (a ') and the lower vertical passage (a "). Forming a subsequent fuselage (A) is inserted in the middle of the upper vertical passage (a) is inserted into the gap adjusting plate (S) (S ') through both side walls of the vertical passage (a), and in the middle of the vertical passage (a) Saw blade cylinder (C) is installed to rotate, the saw blade cylinder (C) is a saw blade plate (1) protruding the rotating shaft (3) protruding a plurality of fitting protrusion (3 ') It is formed by fitting to the fitting request (2 ') of the hollow portion (2) of the installation, the suction plate (f) is installed on the vertical lower passage (a ") and the filter plate (d) perforated filter holes (d') at the bottom (d) Apparatus for producing shrimp chopsticks, characterized in that consisting of.