KR100589460B1 - Method for Manufacturing Low-salted and Quick Frozen Cuttlefish - Google Patents

Abstract

The present invention relates to a method for producing a low salt frozen squid salted fish, and more specifically, 4 to 5% by weight of salt to squid, aged and fermented, and then rapidly frozen at a temperature of -30 ℃ or less It relates to a method for producing a low salt frozen squid salted fish characterized in that.

According to the present invention, by significantly reducing the salt content of more than 20% by weight of the prior art not only lowers the risk of causing adult diseases, but also without the addition of chemical preservatives such as sorbic acid, potassium sorbate, calcium sorbate, etc. It is possible to improve the shelf life, and to manufacture high-quality low salt frozen squid salted fish which is suitable for the taste of modern people while maintaining the original flavor of salted fish.

Squid, salted fish, low salt, deep freezing, adult disease

Description

Method for Manufacturing Low Salt Frozen Squid Salted Fish {Method for Manufacturing Low-salted and Quick Frozen Cuttlefish}             

Figure 1 is a schematic diagram showing the manufacturing process of low salt frozen squid salted fish of the present invention.

The present invention relates to a method for producing a low salt frozen squid salted fish, and more specifically, 4 to 5% by weight of salt to squid, aged and fermented, and then rapidly frozen at a temperature of -30 ℃ or less It relates to a method for producing a low salt frozen squid salted fish characterized in that.

Salted fish is one of the representative fermented foods in Korea and has been widely used to supply high protein and salt regardless of the season. Salted seafood is prepared by fermenting and fermenting according to the digestion of autodigesting enzymes and microorganisms in the state of addition of salt with various seafoods as raw materials. Salted fish has been prepared by adding high concentration of salt because it is easy to cause corruption during fermentation and needs to be stored and distributed for a long time at room temperature. Generally, about 20-30% of salt has been used for the production of salted fish. However, excessive salt intake is the cause of adult disease, and as the awareness of health-oriented consumers increases, modern people are increasingly tending to avoid salt salting.

Therefore, research to reduce the salinity of salted fish is being actively conducted. In order to manufacture low salted salted fish, it is essential to increase the shelf life in order to prevent quality changes that may occur during storage and distribution due to the low salt concentration. As a conventional technique for improving the problem of high salinity, a method of using substitute salt, that is, a method in which about 10% of raw fish is used with salt and about 10% is mixed with potassium chloride (KCl), has been proposed. This has the disadvantage that the substitute salt potassium chloride has a severe bitter taste and the quality is reduced. In addition, Korean Patent Application No. 1986-0001976 discloses a method and apparatus for producing low salted salted fish with low salinity by physical manipulation, not by chemical treatment such as addition of a preservative, and Korean Patent Application No. 2000-0061411 discloses a method for producing low salted marinated salted fish. In addition, to improve the quality and shelf life of salted fish, salted salted salted fish was prepared in the form of dry powder (Korean Patent Application No. 1970-0000419), or mixed with grains and powder to produce granular (Korean Patent Application No. 1996-1996). 0029232) A method of improving the storage performance has been developed.

However, the above methods do not satisfy both low salt and shelf life, and there is a problem that the amount of salt contained in salted fish is still high. Therefore, it is urgently needed to develop a method of manufacturing salted fish with excellent quality while satisfying both low salt and shelf life.

Accordingly, the present inventors have made diligent efforts to develop high-quality squid salted fish with improved salt storage while adding less salt. As a result, the salt containing salt is significantly higher than that of conventional salted fish, and its shelf life is high. It was confirmed that low salt squid salted fish could be prepared, and completed the present invention.

After all, it is an object of the present invention to provide a low salt squid salted fish with excellent quality while satisfying both low salt and shelf life at the same time.

In order to achieve the above object, the present invention comprises the steps of (a) washing and cutting the squid which is the main raw material; (b) the first seasoning by adding 2 to 6 parts by weight of salt with respect to 100 parts by weight of the squid cut off, and then the second seasoning containing red pepper powder, paprika, radish, glutinous rice, garlic, ginger, D-maltitol and sesame Adding seasoning; (c) preparing the salted squid by aging and fermenting the seasoned squid in a dark place at 0-5 ° C. for 0.5-3 days; And (d) provides a method for producing a low-salt frozen squid salted fish which comprises the step of rapid freezing the aged and fermented squid salted fish at a temperature of less than -30 ℃ for 2 to 10 hours.

In the present invention, the step (d) is characterized in that it further comprises the step of final screening by aging squid salted fermented and fermented by weight, the addition amount of salt is 3.0 to 100 parts by weight of squid It may be characterized by a ~ 5.5 parts by weight.

In the present invention, the composition of the secondary seasoning is 1 to 20 parts by weight of red pepper powder, 1 to 20 parts by weight of paprika, 1 to 20 parts by weight, radish 1 to 20 parts by weight, glutinous rice paste 1 to 20 parts by weight, garlic 1 20 parts by weight, 1 to 20 parts by weight ginger, 1 to 20 parts by weight of D-maltitol and 0.1 to 10 parts by weight of sesame seeds, more preferably, the composition of the secondary seasoning is 100 parts by weight Red pepper powder 3-10 parts, paprika 2-10 parts, radish 3-10 parts, glutinous rice paste 2-10 parts, garlic 2-10 parts, ginger 2-10 parts, D-maltitol 2 ~ It may be characterized in that 10 parts by weight and 0.2 to 3 parts by weight of sesame seeds.

The aged and fermented squid salted fish can be packed in a plastic bag such as PE, PVDC, PP, etc. in a container such as cedar cylinders, square box, etc., and the packaged products are stored at -30 ° C or lower to improve storage. Ultra-low temperature freezing may be performed for 2 to 10 hours at a temperature of preferably -40 ° C or less, more preferably for 3 to 5 hours at a temperature of -50 to -40 ° C.

The low-salt frozen squid salted fish prepared by the ultra-low temperature freezing method of the present invention can be extended from 2 weeks to 12 months or more in comparison with a product without ultra-low temperature freezing, and there is almost no change in taste during the storage period. Could maintain high quality. In general, products with a salt content of 8% or less allow the addition of chemical preservatives such as sorbic acid, potassium sorbate, calcium sorbate, etc. in order to prevent corruption and to prolong the shelf life (Food and Drug Administration, Food Code: www.http: //www.kfda.go.kr/). However, despite the salt content of 6% or less of the squid lacquer produced by the method of the present invention, it is possible to store for a long time without the addition of such a chemical preservative.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention, it will be apparent to those skilled in the art that the scope of the present invention is not to be construed as being limited by these examples.

Example 1:

The frozen squids were thawed naturally, then swelled to remove shells, intestines, and non-edible parts, and then chopped to a length of about 2-3 cm, washed thoroughly with brine, and dried. First seasoning is added with 5.33 g of salt to 100 g of dried squid, and then a second seasoning containing red pepper powder, paprika, radish, glutinous rice paste, garlic, ginger, D-maltitol and sesame seeds is added. The tea was seasoned. The blending ratio of the components used for seasoning is shown in Table 1 below. Seasoned squids are aged and fermented for 48 hours in a cold dark place at 0 ~ 5 ℃, and then finally packaged by weight (300g, 500g, 1,000g) after fermentation and fermentation of dried fermented squid. Ultra-low temperature rapid freezing for 3 to 5 hours below to prepare a low salt frozen squid salted fish.

The prepared product was stored frozen at below -18 ℃. The low salt frozen squid salted fish prepared by the manufacturing method of the present invention is a salted salted salt of less than 6.0%, so when stored or distributed at room temperature, there is a risk of softening and decay as it matures during storage and distribution. It is desirable to freeze storage and circulation at a temperature below -18 ℃ in order to extend the self-life.

Product Name Compounding ratio (g) squid 100 Salt 5.33 chili powder 4.0 paprika 4.0 radish 5.33 Glutinous rice paste 4.67 garlic 4.67 ginger 4.67 D-maltitol 4.67 Sesame 0.67

Example 2:

A low salt frozen squid salted fish was prepared in the same manner as in Example 1 except that the amount of salt added was 6.67 g.

Comparative Example 1:

The frozen squids were thawed naturally, and then swelled to remove the shells, guts and inedible parts, and then chopped into 2 ~ 3㎝ lengths and washed thoroughly with brine to remove water. Add 100 g of dried squid and season it with 5.33 g of salt, then add seasonings containing red pepper powder, paprika, radish, glutinous rice paste, garlic ginger, D-maltitol and sesame seeds. The tea was seasoned. The blending ratio of the components used for seasoning was the same as in Table 1. Seasoned squids are aged and fermented in a cold dark place at 0 ~ 5 ℃ for 48 hours, then finally fermented fermented squid salted fish, packaged by weight (300g, 500g, 1,000g) and frozen salt squid Salted fish was prepared. The prepared product was stored frozen at below -18 ℃.

Example 3:

In order to investigate the sensory characteristics according to the storage period of the low salt squid salted fish prepared in Examples 1 and 2 and Comparative Example 1, the sensory test was carried out by a nine-point scoring method on 10 sensory test personnel. The results are shown in Table 2 below, and the color tone, taste, aroma, etc. of the products of Examples and Comparative Examples are shown as a general preference (Very good: 9 points, Moderately good: 7 points, Not good or bad. : 5 points, usually bad: 3 points, very bad: 1 point).

1 week 2 weeks 3 weeks 4 Weeks 2 months 4 months 6 months 8 months 10 months 12 months Example 1 8.83 8.76 8.53 8.48 7.96 7.54 7.46 7.37 7.23 7.12 Example 2 8.83 8.65 8.52 8.43 7.87 7.56 7.44 7.34 7.19 7.01 Comparative Example 1 8.73 6.3 3.1 1.0 - - - - - -

As shown in Table 2, the product according to the present invention showed a good quality by showing a score of 7 or more overall preference, and did not show a change in sensory evaluation with increasing storage period. On the other hand, the product of Comparative Example 1 prepared without undergoing the cryogenic rapid freezing process showed a sharp change in sensory evaluation, and after two weeks it was confirmed that the quality is sharply lowered by showing a score less than three points.

As described above in detail specific parts of the present invention, those skilled in the art, these specific descriptions are only preferred embodiments, and the scope of the present invention is not limited thereby. It is intended that the scope of the invention be defined by the claims appended hereto and their equivalents.

As described in detail above, the present invention has the effect of providing a low salt frozen squid salted fish excellent production while at the same time satisfying low salt and storage and hygiene. The low salt frozen squid salted seafood prepared according to the present invention can contain 4 to 5% by weight of low salt to reduce the risk of causing adult diseases, and can be stored for a long time because there is almost no fear of quality change during storage and distribution.

Claims (6)

Method for producing a low salt frozen squid salted fish comprising the following steps: (a) washing and cutting the squid which is the main raw material; (b) the first seasoning by adding 2 to 6 parts by weight of salt with respect to 100 parts by weight of the squid cut off, and then the second seasoning containing red pepper powder, paprika, radish, glutinous rice, garlic, ginger, D-maltitol and sesame Adding seasoning; (c) preparing the salted squid by aging and fermenting the seasoned squid in a dark place at 0-5 ° C. for 0.5-3 days; And (d) rapid freezing the aged and fermented squid salted fish for 2-10 hours at a temperature of -30 ℃ or less. The method according to claim 1, further comprising the step of finally sorting and packaging the squid salted fish aged and fermented prior to the step (d). According to claim 1, wherein the composition of the secondary seasoning is 1 to 20 parts by weight of red pepper powder, 1 to 20 parts by weight of paprika, 1 to 20 parts by weight, radish 1 to 20 parts by weight, glutinous rice paste 1 to 20 parts by weight, garlic 1 20 parts by weight, 1 to 20 parts by weight of ginger, 1 to 20 parts by weight of D-maltitol and 0.1 to 10 parts by weight of sesame seeds. According to claim 3, The composition of the secondary seasoning is based on 100 parts by weight of squid, red pepper powder 3-10 parts, paprika 2-10 parts, radish 3-10 parts, glutinous rice paste 2-10 parts, garlic 2 10 parts by weight, 2 to 10 parts by weight of ginger, 2 to 10 parts by weight of D-maltitol and 0.2 to 3 parts by weight of sesame seeds. The method according to claim 1, wherein the amount of salt added is 3.0 to 5.5 parts by weight based on 100 parts by weight of squid. The method of claim 1, wherein step (d) is characterized in that the rapid freezing at a temperature of less than -40 ℃.

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