KR100760378B1 - Manufacturing Method of a Red tilefish Flavoring with Clay Extracts - Google Patents

Abstract

The present invention relates to a manufacturing method of yellow ocher, and more specifically, there is no rancidity, fishy smell or odor during storage distribution, and even after long-term storage, the moisture content is constant, so it is not stiff and good in eating, and there is little bacterial contamination. It relates to a method for producing a yellow loam, which is good and has excellent palatability and preservation.

It is an object of the present invention that there is no rancidity or fishy smell during storage distribution, and even after long-term storage by drying, the moisture content is constant, so it is not hard and provides good eating feeling. Is in.

The present invention is the step of drying the yellow sea bream salt obtained by dissolving the purified salt in purified water and distilling the ocher in a mixed antimicrobial agent mixed with organic acid and ethanol in the yellow soil longevity brine, then scooped out and dried first, and It provides a method for producing ocher yellow dome comprising the step of immersing the first dried jadedome in a solution of sugar alcohol as a moisturizer and then scooping it to maintain proper moisture.

       The yellow loam according to the present invention is beneficial to both consumers who consume the fish as well as suppliers who provide the fish, because of the good marketability, palatability and preservation.

Description

Manufacturing Method of a Red tilefish Flavoring with Clay Extracts

1 is a manufacturing process of the ocher jade dome of the present invention.

The present invention relates to a manufacturing method of yellow ocher, and more specifically, there is no rancidity, fishy smell or odor during storage distribution, and even after long-term storage, the moisture content is constant, so it is not stiff and good in eating, and there is little bacterial contamination. It relates to a method for producing a yellow loam, which is good and has excellent palatability and preservation.

Red tilefish is a fish with perch, and has a bottom depth of 30-200m and lives on the edge of the continental shelf of sand and mud.It is distributed in tropical waters of the western Pacific such as South China Sea, East China Sea, South Japan, South Korea Sea, etc. have.

The body of the jade is usually reddish, with two or three yellow horizontal stripes appearing just above the tip of the pectoral fin. The head is red overall and a triangular white pattern is clearly visible at the back edge of the eye. In the dorsal midline of the head, one black band appears between the eyes and in front of the dorsal fin.

These dome should be kept frozen to maintain freshness and taste, and the meat should not be broken only after defrosting during cooking, and should be washed with salt water and cooked to preserve the fresh taste like biological ox dome. Because of the exposure, there is a risk of promoting decay by breeding harmful microorganisms and pests.

Sea fish, including jade, 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. are mixed and fishy 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.).

Generally, salting a fish with a saturated solution of salt (25% or less) is effective in inhibiting microorganisms, but water activity (Wa) drops from 1.0 to 0.85 or less due to excessive osmotic pressure. The action or divalent ions form cross-links between fish protein molecules, resulting in a strong protein structure, which reduces water retention. In addition, if long-term preservation of salted fish after salting, excessive drying occurs, water activity (Aw) is 0.2-0.6, and even if it is restored by supplying moisture during cooking, the change of tissue and protein denaturation and salty taste are strong, thereby degrading the merchandise. Therefore, in order to improve the taste of the fish and to restore the protein during cooking, it is better to keep the water content of 20 to 50% (Aw 0.65 to 0.85). 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 is a fine particle containing numerous minerals such as silica, alumina, iron, magnesium, sodium and potassium. It is distributed in the region of 24-55 degrees north latitude, and it is very beneficial for the human body that emits far infrared rays as living soil because it has beneficial microorganisms and many mineral weaknesses. In clay, chemically, calcium carbonate (CaCO ₃ ), silica (SiO ₂ ), alumina (Al ₂ O ₃ ), iron (Fe ₂ O ₃ ), magnesium (MgO), sodium (Na ₂ O), potassium (K ₂ O) and the like, and are structurally silt-like deposits having a diameter of 0.002 to 0.005 mm, and have a large honeycomb structure with a large surface and a plurality of pores in a multilayer structure. Biologically, enzymes such as catalase, diphenol oxidase, saccharase, and protease and 5 × 10 ⁸ micrograms / g of microorganisms have a continuous circulation function, which includes toxin removal, degradability, fertilizer, and soil purification. In particular, catalase removes hydrogen peroxide, which provides toxins to the organisms, and creates a proper soil environment for living organisms.In addition, lipid peroxides or toxins occur during metabolic processes in the human body. When it is added, it is known that the lipid peroxide, which is a toxin in the body, is neutralized and diluted due to the strong absorption of soil, thereby suppressing aging and maintaining youthfulness.

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 improvement and have the effect of restoring 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. Jijangsu is addicted to unpleasantly frustrating [煩悶] to solve the various addiction is also described.

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.

Sugar alcohol (Alcohol Sugar) is a sugar alcohol by reducing the aldehyde (ke) group of saccharides (aldehyde) or ketone (ketone) with a substance such as hydrogen (H ₂ ) or sodium hydroxide (NaOH) to form a hydroxyl group (-OH). Sugar alcohols give a cool taste (cool feeling) and have a slightly weaker sweetness than monosaccharides, but are widely used in foods because their absorption rate is not higher than that of monosaccharides.

Meanwhile, as a related art related to the present invention, Korean Patent Publication No. 2002-0047077 mixes a natural herb with salted and salted jadefish with salt of 80% or higher salt in jade fish and keeps it at 15-17 ℃ for 10-14 hours. Remove the fishy smell of fish, cleansed jade fish 2-3 times with fresh water, dried to maintain the water content of jade fish below 75%, stored in a freezer below -25 ℃ (mint, lemon balm, lemongrass, Basil) There is a method for producing an jade.

However, the prior art is different from the technical configuration of the present invention using organic acids, loess longevity, sugar alcohols in order to maintain the intrinsic taste of jadedome while keeping the jadefish low salt.

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 small number of microbial contamination, it provides the ocher jade dome with good marketability, palatability and preservation.

       The yellow loam according to the present invention is beneficial to both consumers who consume the fish as well as suppliers who provide the fish, because of the good marketability, palatability and preservation.

In order to achieve the above object, the present invention is to immerse the yellow sea bream salt obtained by dissolving the purified salt in filtered ocher longevity, distilled ocher in purified water, and then rinsed with the sea bream and mixed with an organic acid and ethanol, and then dried first It provides a manufacturing method of the ocher jumyeo comprising the step of immersing the primary dried odom in a solution of sugar alcohol with a yellow ocher brine and a moisturizing agent and then scooped out to maintain the appropriate moisture (2) See FIG. 1).

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

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

In the present invention, preferably, the sugar alcohol includes any one or more selected from sorbitol, maltitol, mannitol, glycitol, erythritol, ribitol, xylitol, galactitol or reduced syrup.

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

In the present invention, preferably, the water activity (Aw) of the jade is 0.65 to 0.85.

In the present invention, preferably, the salted and immersed jade fish are dried after being treated at 20 to 35 ° C. for 1 to 5 days.

On the other hand, the present invention can selectively add 0.5 to 3% by weight of aloe powder to the mixture of ocher jangji brine and sugar alcohol to obtain ocher jade in accordance with the object of the present invention.

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

Yellow soil longevity and antimicrobial agent manufacturing and primary drying

The ocher fat mixture is mixed with 1 ~ 3kg of ocher at a rate of 7 ~ 9kg of water at 25 ~ 30 ℃, and then stirred sufficiently. After 3 hours of natural soil, the ocher component is settled down and relatively clear water is formed at the upper layer. Clear water is collected to obtain 10-30% by weight loess longevity. Ocher longevity is effective in removing fishy smell of jadefish due to the odor 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 an organic acid and ethanol, respectively, to Jiji brine.

At this time, the organic acid may be any one or more selected from acetic acid, citric acid, tartaric acid, malic acid, succinic acid or benzoic acid.

In the salt concentration of 4-10% (building basis) suitable for eating during cooking, immersion of the dome in the above-mentioned antibacterial solution solution at 20-35 ° C. for 1-5 days, and then placed in a well-ventilated place or by hot air. Cut off the water and impurities to obtain the first dry jade.

Treatment of anti-corrosive / moisturizing agent and secondary drying

1 to 3% by weight of sorbitol, maltitol, mannitol, glycitol, erythritol, ribitol, in sugar alcohols as a moisturizer for ocher longevity to prevent fishy and fatty acid plaques and prevent excessive drying At least one selected from xylitol, galactitol or reduced syrup is mixed.

After immersing the primary dried odom in a solution containing a moisturizer in ocher jang brine for 1 to 5 days at 20 to 35 ° C, the odom is dried for 2 to 3 days in a well-ventilated shade or secondly dried by hot air. Drop water and impurities. When the water content of the sea bream is 20 to 50% (Aw 0.65 to 0.85) during the second drying, the sea bream is selected according to the size, and then 10 or 20 fish are tied in a string and stored in a refrigerator having a temperature of 4 ° C. or less and preferably 0 ° C. to 4 ° C. do.

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 and stirring at a rate of 7 kg of water with respect to 1 kg of loess, it was left to stand to obtain clear loess longevity of the upper layer, and refined salt was added to loess longevity at 30 ° C. to prepare 8% by weight of loess longevity brine. Citric acid and ethanol were each added 5% by weight to prepare a bacteriostatic agent. Jade dome was immersed in the antibacterial solution at 30 ° C. for 2 days, and then dried firstly with water and impurities in a well-ventilated place.

After adding 3% by weight of sorbitol as a moisturizer to the yellow soil brine, the first dried odom was immersed at 30 ° C. for 2 days in a solution in which the moisturizer was mixed with the yellow soil brine, and then, in a well-ventilated area Water and impurities were added dropwise, dried, and then selected according to size, 10 or 20 rats were lined and stored in a refrigerator at a temperature of 1 ± 0.5 ° C.

<Example 2>

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

<Example 3>

3% by weight of citric acid and ethanol were added to 12% salt solution, and 1% by weight of sorbitol was added to loess longevity saline.

<Example 4>

Except for adding citric acid and ethanol to 15% salt solution of 3% by weight, respectively, and 1% by weight of sorbitol to ocher long salt brine was prepared in the same manner as in Example 1.

Example 5

Except for using maltitol as a moisturizer was prepared in the same manner as in Example 1.

<Example 6>

Except for using the reduced starch syrup as a moisturizer was prepared in the same manner as in Example 1.

Comparative Example

After immersing the jade in saturated brine for 3 days, it was dried for 3 days in the shade and stored in the refrigerator.

Test Example 1 Measurement of Total Bacterial Count

For the dome prepared as in Examples 1 to 6, the control (comparative) of the dome and total 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 ° C. It was. After solidification, the medium was incubated at 37 ° C. for 24 hours, and a plate having 30 to 300 colonies per plate was selected to determine the number of colonies.

As can be seen from the following Table 1, which shows the result of measuring the total bacterial count, an excellent dyeing effect was obtained by adding organic acid and ethanol as antibacterial agents to the low concentration salt solution.

Table 1 Total bacteria

Sample Total bacterial count (Log cfu / g) Control 6.22 ± 0.04 Example 1 5.27 ± 0.02 Example 2 5.52 ± 0.02 Example 3 5.43 ± 0.01 Example 4 5.36 ± 0.12 Example 5 5.96 ± 0.19 Example 6 6.04 ± 0.25

<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 showing the results, it can be seen that the present invention is excellent in various aspects such as salinity (degree of saltiness), chewiness, fishy taste, taste, and palatability.

<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

* Salinity, chewability, fishy taste, taste, palatability means that the higher the value is excellent.

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

Claims (7)

The first step of drying and squeezing the jade seam in the antimicrobial agent mixed with organic acid and ethanol in the yellow earth longevity brine; A method for producing ocher, comprising a step of immersing and removing the second jade in a solution in which sugar alcohol and aloe powder are mixed in ocher liquor brine. The method of claim 1, wherein the antimicrobial agent is an organic acid and ethanol are added in an amount of 3 to 5% by weight 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 1 to 3% by weight of sugar alcohol is contained as a moisturizing agent in the yellow soil longevity brine. The method according to claim 1, wherein the sugar alcohol is any one or more selected from sorbitol, maltitol, mannitol, glycitol, erythritol, ribitol, xylitol, galactitol or reduced starch syrup. The method of claim 1, wherein the organic acid is any one or more selected from acetic acid, citric acid, tartaric acid, malic acid, succinic acid or benzoic acid. delete The method for producing ocher's oak, according to claim 1, wherein the dyeing and dipping of the odom is carried out at 20 to 35 ° C for 1 to 5 days.

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