KR100702247B1 - Manufacturing Method of a Hairtail Flavoring with Clay Extracts - Google Patents

Abstract

The present invention relates to a method for preparing loess. More specifically, in order to prevent the microbial contamination of the cuttlefish, the first step is to dry the ocher by immersing it in purified water and dissolving the purified salt in the filtered ocher liquor, and salting it with a microorganism mixed with an organic acid and ethanol in the yellow ocher brine. In order to prevent fishy and fatty acid plaque of the cutlass, the first step of immersing the first dried cutlass in a solution of sugar alcohol with a mixture of yellow earth salt brine and a moisturizing agent, and then maintaining the appropriate moisture, the second step of drying It is a manufacturing method of loess.

The loess of the present invention does not have rancidity, fishy smell and odor during storage distribution, and even if stored for a long time, the moisture content is constant, so it is not stiff, and eating is good, and there is little miscellaneous contamination, so it is good in taste and preservation.

In particular, the present invention, even after preserving after salting with a low salt solution, water activity (Aw 0.65 ~ 0.85) is properly maintained to restore the protein during cooking can provide a delicious cutlass.

Description

Manufacturing Method of a Hairtail Flavoring with Clay Extracts}

1 shows a manufacturing process diagram of the present invention.

The present invention relates to a manufacturing method of ocher cutlass, more specifically, there is no rancidity, fishy smell and off-flavor during storage distribution, and even if stored for a long time, the moisture content is constant, so it is not hard, good eating, and less bacteria contamination The present invention relates to a method for producing ocher cutlass, which has good palatability and excellent preservability.

Hairtail is a difficult-to-finish fish and belongs to a species that lives up to 350 meters deep from the surface. It is mainly caught near the baseline net at a depth of 100m, but it can also be caught by fishing or fishing, and it is very tasty for food. The guanine component of the epidermis is a useful fish species used as a material of imitation pearl wine.

In addition, selenium in the silver skin of cutlass is known for its anti-cancer effects and rich in protein and minerals, which are good for preventing aging. Cutlass is mainly eaten in the form of boiled, and recently, cutlass of the cutlass, bones, rinsed clean and dried in the natural wind, cutlass is popular because of the advantage that can be cooked without care. These cutlass contain less selenium but have almost the same protein and mineral content. However, in order to maintain freshness and taste, the cutlass must be kept frozen and the meat does not break only after thawing during cooking, and it must be washed with salt water and cooked to preserve the fresh taste like biological cutlass. Since it is exposed to the air, there is a fear of promoting the decay by breeding harmful microorganisms and pests.

Sea fish, including cutlass fish, have low volatile components when freshness is good, but amines of volatile bases (ammonia, trimethylamine, dimethylamine, etc.) are produced as freshness decreases, and piperidine, acetaldehyde, etc. To me. In addition, volatile carbonyl compounds, alcohols, hydrocarbons, etc., produced by the oxidation of volatile acids (acetic acid, butyric acid, unsaturated fatty acids, etc.) are involved to form odor. If the freshness is severely deteriorated, it produces a odor, odor from volatile aldehydes (propanol, butanol, pentanal, hexanal, etc.) and volatile sulfur compounds (hydrogen sulfide, Methanethiol, dimethyl sulfide, etc.).

In general, salting a fish with a saturated solution of salt (less than 25%) is effective in inhibiting microorganisms, but the water activity Aw (water activity) drops from 1.0 to 0.85 due to excessive osmotic pressure and antagonism of salt ions. Alternatively, divalent ions form cross-links between fish protein molecules, resulting in a strong protein structure resulting in reduced water retention. Moreover, long-term preservation of salted cutlass after salting causes excessive drying, resulting in water activity of Aw 0.2 to 0.6, which reduces the merchandise due to strong tissue changes, protein denaturation, and salty taste, even when it is restored by supplying moisture during cooking. Therefore, in order to improve the taste of cutlass and to restore protein during cooking, it is recommended to keep the water content at 20 to 50% (Aw 0.65 to 0.85), but it is a salt product for cooking that is stored for a relatively long time, and microorganisms are easily developed. During storage, fishes and odors are generated due to rancidity of fats. Therefore, there is an urgent need for a method of improving storage properties by suppressing contamination of various bacteria while salting with low concentration of salt.

Clay is a pale yellow or pink pale yellow sediment that contains numerous minerals such as silica, alumina, iron, magnesium, sodium and kali. It is distributed in the region of 24-55 degrees north latitude and has very beneficial microorganisms and many mineral weaknesses, which is very beneficial to the human body that emits far infrared rays as living soil. Chemically, ocher contains calcium carbonate (CaCO ₃ ), silica (SiO ₂ ), alumina (Al ₂ O ₃ ), iron (Fe ₂ O ₃ ), magnesium (MgO), sodium (Na ₂ O), and Kali (K _2). It is composed of O) and structurally, it is a deposit of 0.002 ~ 0.005mm in diameter and has a large surface of honeycomb structure. Biologically, enzymes such as catalase, diphenol oxidase, saccharase, and protease and 5 × 10 ⁸ micrograms / g of microorganisms are continuously circulating. These include toxin removal, degradability, fertilizer, and soil purification. In particular, catalase removes hydrogen peroxide, which provides toxins to life, and creates an appropriate soil environment for living organisms.In addition, lipid peroxide or toxins occur during metabolic processes in the human body, resulting in aging. If it is added, it is known to have the effect of neutralizing and diluting lipid peroxide, which is a toxin in the body, by the strong absorption of soil, thereby suppressing aging and maintaining youth.

The far-infrared ray of ocher has the photoelectric effect of activating cell physiology and generating heat energy (increasing body temperature) and releasing harmful substances. Soil, which has purification and decomposing ability, removes poison from human body and is used as detoxifying agent and antidote. .

Ocher's anion converts acidified constitution into alkalinity and promotes blood circulation, boosting metabolism. It is possible to improve self-defense ability and immunity due to the natural constitution and improve health.

In particular, active yeast called cataraze in loess reduces and decomposes active oxygen and nitrogen peroxide, which are the causes of aging, and decomposes harmful substances in the body. In addition, hot spring sediments and minerals contained in ocher are known to have a therapeutic effect.

Especially in Korean medicine, Jijangsu refers to the yellow soil, which has no cold poison. Unpleasantly frustrated because it is addicted to solve. It is also described as releasing many addictions.

Organic acids are carboxylic acids that exist in nature and include acetic acid, citric acid, tartaric acid, and benzoic acid. They are acidic in aqueous solution and are used as soft drinks, acidulants, and preservatives. Edible alcohol is mainly ethanol and is used as a disinfectant and disinfectant.

Meanwhile, Korean Patent Publication No. 10-2004-2319 (manufacture method of bamboo salt liver salt) as a related art related to the present invention is characterized by the method of mixing the bamboo salt in seawater to adjust the proper salinity, and then immersing the saltfish in a low temperature ripening rapid cooling vacuum package. The present invention relates to a method for preparing bamboo salt of bamboo salt, and Korean Patent Publication No. 10-2003-49137 (Gulchi broth, its production method and method of preparing stew) shows the steps of immersing the bones in water to remove foreign substances or blood; Pouring 80-90 parts by weight of water into 100 parts by weight of the cutlass and boiling; The boiling broth, leek 2 ~ 2.4 parts by weight, red pepper 4 ~ 4.4 parts, radish 4 ~ 6 parts, garlic 4 ~ 4.4 parts, sodium glutamate 0.8 ~ 1.2 parts, tangerine juice 0.9 ˜1.2 parts by weight, seed 1.8-2.2 parts by weight, and boiled for 22 to 24 hours; And a method for producing cutlass broth, comprising the step of filtering the broiled broth using a net, and the method for preparing cutlass broth prepared using the broach broth, and these methods and the present invention. Are different in technical configuration.

The present invention has been made to solve the problems of the prior art, the object of the present invention is no rancidity or fishy smell during the storage distribution, the moisture content is constant even if stored for a long time to dry, good eating feeling, Because of the low level of microbial contamination, it provides ocherfish with excellent marketability, palatability and preservation.

In order to achieve the above object, the present invention comprises the steps of first drying by soaking the brown salt in the antibacterial agent mixed with organic acid and ethanol in ocher jang brine obtained by dissolving the purified salt in ocher jang jang filtered by the ocher immersed in purified water, After immersing the first dried cutlass in a solution of sugar alcohol with a mixture of ocher jangji brine and a moisturizing agent, it provides a method for producing the brown ocherfish comprising the step of maintaining the appropriate moisture secondary drying.

In the present invention, preferably, the antibacterial agent is added to the organic acid and ethanol 3 to 5% by weight relative to the yellow soil longevity brine in which 8-15% of the purified salt dissolved in the yellow earth longevity.

In the present invention, preferably 1 to 3% by weight of sugar alcohol is contained in the loess longevity saline as a moisturizing agent.

In the present invention, preferably, the sugar alcohol includes any one or more selected from sorbitol, maltitol or reduced syrup.

In the present invention, preferably the organic acid includes any one or more selected from acetic acid, citric acid, tartaric acid or benzoic acid.

In the present invention, preferably the water activity of the cutlass is Aw 0.65 ~ 0.85.

In the present invention, preferably, the salted and soaked cutlass is dried after treatment at 20 to 35 ° C. for 1 to 5 days.

Hereinafter, the content of the present invention in more detail step by step as follows.

Manufacture of loess longevity

The ocher fat is mixed with 1 to 3 kg of ocher at a rate of 7 to 9 kg of water at 25 to 30 ° C, and then sufficiently stirred. After 3 hours, clear water is collected from the upper layer to obtain 10 to 30% by weight of ocher fat. Get Ocher jangjang is effective in removing fishy fishtail due to the deodorizing function of ocher. In addition, since salts are effective in suppressing rancidity of fats, yellow salts are obtained by dissolving a suitable salt in yellow soil paste. The yellow soil longevity brine is prepared by adding refined salt to the yellow earth longevity at 25 to 30 ° C., respectively, to prepare 8-15% (w / w) of yellow earth longevity brine, and then completely prevents contaminant contamination and preserves the quality of the loess. An antibacterial agent is prepared by adding 3 to 5% by weight of organic acid and ethanol, respectively, to Jiji brine.

Antibacterial agent treatment and primary drying

High salt concentration in salting brownfish causes protein osmotic changes due to strong osmotic phenomena, resulting in firm tissues and reduced water retention, resulting in a salty taste. Prepare an antibacterial agent in which organic acid and ethanol are mixed. The salt concentration of the salted fish suitable for cooking is 4 to 10% (building basis). Soak the salted fish in the above-mentioned antibacterial solution at 20 to 35 ° C for 1 to 5 days, and then leave it in a well-ventilated place or hot air. Pour and dry with dropping moisture and impurities.

Treatment of anti-corruption / moisturizer and secondary drying

To suppress fishy and fatty acid plaques that may occur during the storage of cutlass and to prevent excessive drying of the cutlass, 1 to 3% by weight of sorbitol, maltitol or reduced starch syrup is mixed in sugar alcohol as a moisturizing agent.

The dried dried cutlass were soaked for 1 ~ 2 days at 20 ~ 35 ℃ for 20 minutes at 20 ~ 35 ℃, and the dried cutlass were dried for 2 ~ 3 days or in hot air with hot air for moisture and impurities. Drop it. When the water content is adequate, pick the cutlets by size and tie them in rows of 10 or 20 to store in the refrigerator.

Hereinafter, the content of the present invention will be described in more detail with reference to Examples. However, these examples are only presented to understand the content of the present invention, and the scope of the present invention should not be construed as being limited to these embodiments.

<Example 1>

After mixing purified water with ocher and stirring it sufficiently, it was left to obtain clear ocher longevity in the upper layer, and refined salt was added to the ocher longevity at 30 ° C. to prepare 8% by weight of ocher bran brine. % Was added to prepare a antibacterial agent. After immersion of cutlass in the antimicrobial solution, water and impurities were dripped in a well-ventilated place and dried.

After adding 3% by weight of sorbitol as a moisturizer to the yellow soil brine, immerse the dried dried cutlass in a solution mixed with the moisturizing salt in the yellow clay paste brine, and drop the water and impurities in the well-ventilated shade. After that, the cutlass was selected by size, and then 10 or 20 rats were stored in a refrigerator.

<Example 2>

4% by weight of citric acid and ethanol, respectively, and 10% of salt solution was prepared in the same manner as in Example 1 except for adding 2% by weight of sorbitol to brine brine.

<Example 3>

3% by weight of citric acid and ethanol, respectively, and 12% of a salt solution was prepared in the same manner as in Example 1 except that 1% by weight of sorbitol was added to yellow earth salt.

<Example 4>

3% by weight of citric acid and ethanol were added to the 15% salt solution, and 1% by weight of sorbitol was added to the brown soil brine.

Example 5

A cutlass was prepared in the same manner as in Example 1 except that maltitol was used as a moisturizer.

 <Example 6>

A cutlass was prepared in the same manner as in Example 1, except that the reduced syrup was used as a humectant.

Comparative Example

Cutlass was soaked in saturated saline for 3 days, dried, and then dried in the shade for 3 days and stored in a refrigerator.

Test Example 1 Measurement of Total Bacterial Count

For the cutlass prepared as in Examples 1 to 6, the cutlass of the control group (comparative example) and the total number of bacteria were compared as follows. The total bacterial count was added to 225 mL of peptone water to 25 g of the sample and homogenized with a homogenizer. After dilution with 1 mL of the sample solution, 1 mL of each sample was aseptically dispensed into 3 sterile Petri dishes and aseptically added about 15-17 mL of PCA (plate count agar) maintained at about 45 ~ 48 ℃. It was. After solidification, the medium was incubated at 37 ° C. for 24 hours, and a plate was selected from which 30 to 300 colonies were generated per plate. As a result of measuring the total number of bacteria, as shown in Table 1 below, an excellent dyeing effect was obtained by adding organic acid and ethanol as a antibacterial agent to a low concentration salt solution.

Table 1 Total bacteria

Sample Total bacterial count (Log cfu / g) Control 6.25 ± 0.05 Example 1 5.29 ± 0.03 Example 2 5.54 ± 0.03 Example 3 5.45 ± 0.02 Example 4 5.38 ± 0.13 Example 5 5.98 ± 0.20 Example 6 6.06 ± 0.26

<Test Example 2>

Sensory evaluation was conducted to examine salinity, chewiness, taste and preference of 20 trained sensory agents. The score was recorded by the 5-point scale, and all the sensory test results were analyzed by analysis of variance using SAS (Statistical Analysis System) program. As can be seen in the following Table 2, it can be seen that the present invention is excellent in various aspects such as salinity (degree of salty), chewability, fishy presence, taste, and preference.

<Table 2> Sensory Test Results

division Salinity Chewability Fishy flavor Symbol Control 2.65 3.12 3.25 3.02 3.10 Example 1 4.48 4.54 4.66 4.64 4.68 Example 2 4.35 4.38 4.32 4.42 4.45 Example 3 4.32 4.29 4.35 4.27 4.30 Example 4 4.28 4.24 4.31 4.36 4.32 Example 5 4.25 4.19 4.24 4.35 4.20 Example 6 4.00 4.10 4.06 4.03 4.05

The loess of the present invention does not have rancidity or fishy smell during storage, and the moisture content is constant even after drying for a long time, so it is not hard and good to eat. to provide.

Claims (7)

The first step of drying the ocher salt salt comprising a salt of salt mixed with a salt mixed with benzoic acid in ocher long salt brine, and the second drying by dipping the electric salt in the solution mixed with reducing syrup in ocher long salt brine. Manufacturing method The method of claim 1, wherein the antibacterial agent is added with 3 to 5% by weight of benzoic acid based on the yellow soil longevity brine in which 8-15% purified salt is dissolved in the yellow earth longevity. The method of claim 1, wherein the reduced syrup is contained in 1 to 3% by weight of yellow ocher brine. delete delete The method of claim 1, wherein the salt concentration of the cutlass is 4 to 10%, and the water activity is Aw 0.65 to 0.85. The method of claim 1, wherein the salting and dipping of the cutlass is treated after drying for 1 to 5 days at 20 to 35 ° C.

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