KR100740464B1 - Production method of seasoned mackerel and the product obtained therefrom - Google Patents

Abstract

The present invention relates to a seasoned mackerel manufacturing method and a seasoned mackerel prepared by the above method, by providing a seasoned mackerel after immersion in salt solution, while maintaining the flavor improvement and nutrients of the mackerel while removing the unique fishy smell and unique It is characterized by the fact that it can give delicious and nutritious mackerel for a long time by giving taste and flavor.

The present invention is mackerel fresh fish frozen or frozen fish half-thawed in the refrigerator below 5 ℃ to remove the head and fins after halting and wash the mackerel removed internal organs and foreign substances in flowing water and arranged in a single step on a dry foot water for 30 minutes or more The first processing step for subtracting, the second dyeing solution dipping step for immersing the raw material meat in the dyeing solution for 1 hour or more, and then draining the water from the drying foot for 30 minutes, and surface drying for 4 hours or more in a cold air drying room below 15 ° C. The third drying step of aging, the fourth seasoning step of applying seasoning on both sides of the raw meat, and vacuum packing one by one on the vacuum packing paper so that the product temperature is -18 ° C or lower and rapidly freezes to -18 ° C. It provides a seasoning mackerel manufacturing method characterized in that it comprises a fifth vacuum packaging and freezing storage process stored below ℃ and seasoned mackerel manufactured through The.

The present invention is excellent in taste and nutrition, but fishy and difficult to long-term distribution of mackerel through processing and seasoning process of salt solution immersion containing salt deodorant ingredients and more delicious and nutritious mackerel for processing for a long time It provides fishy smell and strengthens antiseptic function, while maintaining freshness and taste for a long time without damaging the quality by vacuum packing and freezing storage, thereby increasing the commerciality.

Mackerel, seasoned mackerel, salt immersion, seasoning, cold air drying, vacuum packing

Description

Production method of seasoned mackerel and seasoned mackerel manufactured by the above method {PRODUCTION METHOD OF SEASONED MACKEREL AND THE PRODUCT OBTAINED THEREFROM}

1 is a schematic diagram showing a process for producing seasoned mackerel of the present invention.

The present invention relates to a seasoned mackerel manufacturing method and seasoned mackerel prepared by the above method, by immersing in salt solution to provide a seasoned mackerel by cold-air drying to maintain the flavor and nutrients of mackerel and at the same time remove the fishy peculiar to the mackerel It is characterized by the fact that it is possible to consume delicious and nutritious mackerel for a long time by extending the shelf life.

In Korea, where the three sides are the sea, fish have been used as a representative food since ancient times, various cooking methods and storage processing methods have been developed.In particular, mackerel is a representative fish of Korea.In addition to fat and protein, iron, calcium, niacin, etc. It is rich in polyunsaturated fatty acids such as DHC (docosahexanoic acid) and EPA (eicosa pentaenoic acid) which are good for human body. .

Table 1. General Composition of Mackerel

Mackerel moisture protein Geology carbohydrate Ash unit % 76.0 18.0 4.0 0.3 1.7

However, mackerel, such a nutritious and common fish, is often poisonous in the intestines during the spawning season, causing food poisoning. After the mackerel's life is lost, digestive enzymes in the intestines are activated to autodigest, causing the flesh to deteriorate and withdraw and lose elasticity.

Therefore, in Korea, the storage method by salting has been performed as a method that can be stored for a relatively long time. Usually, the guts of the mackerel are separated and the intestines are extracted and washed, salted in salt water or immediately sprayed with salt and then dried. Zaban mackerel has been used.

Salting method by salt has the advantage of slightly longer storage period, but the salty ingredient of mackerel is still removed, and the salty ingredient of ordinary salt is added to fade the original taste of mackerel in terms of aroma and taste. There is a significant deterioration in quality, and in the case of normal salt, the more you eat, there is a problem that is not beneficial to health.

In addition, the salt sprayed directly on the mackerel is dissolved in the water exuded from or inside the mackerel to form a saturated saline solution, so the surface of the mackerel is surrounded by saturated saline. Moisture dehydration is one-sided, in which case osmosis of salt tends to be non-uniform, product quality is uneven and strongly dehydrated, so appearance and yield are deteriorated, and fat is oxidized due to oxidation in contact with salt in salt. There is. As an invention that improves the problem of the conventional mackerel processing method, liver mackerel using bamboo salt (patent application No. 1020020018423), liver mackerel (patent application No. 1020010079078) containing natural shimama ingredients were developed and received patent registration, The problem of salting is improved, but it is difficult to preserve mackerel for a long time, and the problem of deteriorating the quality of flavor and aroma such as fishy remains.

On the other hand, the mackerel's recipes are mostly grilled mackerel mackerel, or radish, green onions, garlic, etc., cooked by adding various seasonings, and most of them are cooked with mackerel and sometimes cooked with kimchi or fried mackerel. do. There are few domestic patents related to the recipe of mackerel, and the manufacturing method of the seasoning of mackerel (patent application number 1019980034573) is registered, and only the manufacturing method of the functional fish jelly (patent application number 1020030059713) made of mackerel is disclosed. There is a need to develop mackerel cuisine that enhances the taste by adding new taste and flavor to the mackerel cooked like this and improving taste.

The present invention improves the problems of the conventional method of processing or cooking or roasting or stewed by the salting method of the mackerel processing or cooking method, and after immersed in the salt solution and developed a method of processing by applying a seasoning sauce of mackerel The method of manufacturing seasoned mackerel and the seasoned mackerel manufactured through the manufacturing method to keep the taste and aroma fresh and to extend the storage and distribution period, and to remove fishy fishy smell and give a unique taste. It is to provide.

In addition, the salt solution that removes fishy smell can effectively remove the fishy smell of mackerel as well as add unique flavor, and can obtain unique spicy or umami and flavor from cooking with seasoning sauce to meet the taste of consumers looking for something new. Another purpose is to improve the marketability of mackerel processed products.

The present invention relates to a seasoned mackerel production method and a seasoned mackerel prepared by the above method, by providing a seasoned mackerel after immersed in the salt solution, while maintaining the flavor and nutrients of mackerel while at the same time remove the fishy smell of mackerel By giving a unique taste and flavor by its delicious and nutritious mackerel can be eaten.

In the present invention, when the mackerel is fresh fish or frozen or frozen fish, half-thawed in a refrigerator at 5 ° C. or less to remove hair and fins, and then halve, wash the mackerel removed from the intestine and foreign substances in flowing water, and arrange one by one on dry feet. The first processing step of draining water for at least 30 minutes, the second salt solution solution immersion process for immersing the raw mackerel (hereinafter abbreviated as 'raw meat') for 1 hour or more in the salted liquor and then draining the water for 30 minutes or more from the dry foot; , The third drying process of surface drying and low temperature aging for 4 hours or more with cold air in a cold air drying room below 15 ° C, the fourth seasoning process of applying seasoning to both sides of raw meat, and vacuum packing one by one on vacuum packing paper, below -35 ° C Method of manufacturing seasoned mackerel, including the fifth vacuum packaging and freezing storage process to rapidly freeze the product temperature to below -18 ℃ and store below -18 ℃ It consists of a seasoning mackerel produced through.

Hereinafter, the present invention will be described in detail for each manufacturing process. Brief schematic diagram of the manufacturing process of seasoned mackerel according to the present invention is shown in FIG.

The specific method of the present invention will be described in detail with reference to Examples, but the scope of the present invention is not limited to these Examples.

1st processing process : The first process is to process and process mackerel, which is the raw material. If the mackerel is fresh, it is used as it is, and in the case of frozen fish, it is used after half-thawing in a refrigerator below 5 ℃. After cutting the stomach part in half, remove the intestines and foreign matters, and when one side is unfolded and unfolded, it is trimmed in the form of one piece. Washing in running water to remove residual foreign substances or blood cleanly and perform the cutting operation, which means the process of draining water enough for 30 minutes by arranging one step on dry feet after washing raw meat.

Second salt solution Soaking process : Raw meat that has been cut is immersed in salt solution for at least 1 hour and arranged on dry foot again to remove salt solution for more than 30 minutes. At this time, the salt solution used is made of 5% cold saline, or 5% cold saline to give the fishy fishy deodorant and unique flavor of garlic powder, ginger powder, laurel, sage, nut mac, Corianda Select one or more to mix or mix all to mix so that the amount is 0.05% ~ 0.1%. Preferably, garlic powder and sage (coranda), ginger powder and sage (coranda) are dissolved in 5% chilled saline to 0.05% to 0.1%.

Third Drying Process : The raw meat having undergone the second process is cold-air dried, which is surface-dried for 4 hours or more by cold air in a cold-air drying chamber of 15 ° C. or lower. Through this cold air drying process, the mackerel is aged at low temperatures, which makes it richer in taste and aroma. Preferably cold air drying for 4 hours, but not necessarily limited to this may be dried overnight, that is, about 7 to 9 hours depending on the size of the mackerel and the state of the drying chamber.

Fourth seasoning process : It is a process of applying the seasoning sauce to both sides of the raw material meat that has been subjected to the above-mentioned process, evenly to the meat quality of the raw meat evenly so that the seasoning season. The seasoning sauce selects either seasoning pepper sauce or seasoning soy sauce, preferably seasoning pepper paste. Seasoned red pepper paste is made by adding red pepper paste with onion, garlic, sugar, pepper, vinegar, seasoning powder, and red pepper powder. It is added and mixed well, but the ingredients added to seasoning red pepper paste and seasoning soy sauce are not necessarily limited thereto.

Fifth vacuum packaging and storage process : Seasoned red pepper seasoning or seasoned soy sauce seasoned with the fourth step is vacuum packed one by one on vacuum packaging paper. At this time, the material used for vacuum packaging may be used as long as it can be used for vacuum packaging. Preferably, the packaging container is made of synthetic material of NY + PE. Raw meat packaged after vacuum packing shall be rapidly frozen in a rapid freezing machine of -35 ℃ or below, and rapidly frozen while keeping the product temperature below -18 ℃. In the case of rapid freezing, the water particles are frozen with very fine ice grains in an instant, so it is preserved without damaging the meat quality of the mackerel. There is no worry. Vacuum-freeze the product, vacuum-pack it, seal it by weight, repack it, and store it in a freezer below -18 ℃.

The present invention relates to a seasoned mackerel manufacturing method and seasoned mackerel prepared by the above method, by providing a seasoned mackerel after immersed in the salt solution to maintain the flavor and nutrients of the mackerel while at the same time remove the fishy characteristic of mackerel By giving a unique taste and flavor by the delicious and nutritious mackerel can be ingested.

In addition, through the process of immersing the mackerel in the salt solution containing the component to deodorize fishy fish can be effectively removed fishy fish.

In addition, by providing the mackerel processed by applying the seasoning sauce, fishy fishy smell is removed, and the seasoning sauce is added to improve the taste. Therefore, it has the effect of widening the choice of mackerel cuisine for the general consumer.

Claims (4)

Mackerel fresh fish or frozen fish half-thawed in a refrigerator below 5 ° C to remove heads and fins, halve, wash mackerel removed internal organs and foreign substances in flowing water, and arrange 1 step on dry feet to drain water for at least 30 minutes Processing process; A second salt solution dipping step of dipping the raw material meat in the salt solution for at least 1 hour and then removing the salt solution from the dry foot for at least 30 minutes; A third drying step of surface drying and low temperature aging for 4 hours or more with cold air in a cold air drying room below 15 ° C .; A fourth seasoning step of applying seasoning sauce to both sides of the raw meat; A fifth vacuum packaging and freezing storage step of vacuum-packing one by one on a vacuum packaging paper so that the product temperature at -35 ° C or lower is -18 ° C or lower and rapidly frozen and stored at -18 ° C or lower; The salt solution of the second salt solution immersion process is 5% chilled saline or 5% chilled saline by selecting one or more of garlic powder, ginger powder, laurel, sage, nutmeg, Coranda and 0.05% ~ 0.1% Seasoning mackerel manufacturing method, characterized in that made by mixing the amount of dissolved. delete The seasoning mackerel manufacturing method according to claim 1, wherein the seasoning sauce of the seasoning process is selected from seasoning pepper sauce or seasoning soy sauce. Seasoned mackerel prepared by the method of claim 1.

Images