KR100763627B1 - Process for Salted-dried Corbina flavoring with Clay Extracts - Google Patents

Abstract

The present invention relates to a method for producing loess ratio. In more detail, in order to prevent early microbial contamination, the first step of drying the soil by first impregnating the antimicrobial agent mixed with organic acid and ethanol in the yellow soil longevity saline obtained by dissolving the purified salt in filtered yellow earth longevity. In order to prevent fishy and fatty acid plaque of oysters, after immersing the primary dried oysters in a solution of sugar alcohol with ocher jang brine and a moisturizing agent, it comprises the steps of secondary drying by maintaining the appropriate moisture It is a manufacturing method of ocher oyster ratio.

The loess oyster ratio of the present invention has no rancidity, fishy smell and odor during storage distribution, and even after long-term storage, the moisture content is constant, so it is not stiff and has a good eating feeling, has low bacterial contamination, and has good commerciality and palatability 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 oyster ratio.

Description

Process for Salted-dried Corbina flavoring with Clay Extracts}

1 shows a manufacturing process diagram of the present invention.

The present invention is a step of preventing the contamination of primary bacteria and primary drying by immersing the oyster in the antibacterial agent mixed with organic acid and ethanol in the ocher jang brine obtained by dissolving the purified salt in the filtered ocher longevity by diluting the ocher in purified water; To prevent fishy and fatty acid plaques that may occur during the storage distribution, the first dried oysters were immersed in a solution mixed with sugar alcohol with a moisturizer to prevent excessive drying during distribution. , The method of manufacturing ocher gulbi characterized in that it comprises a step of secondary drying by maintaining the appropriate moisture.

Corvina is a dried salted or dried liver salted with salt, or dried stone (乾 石 魚), or because it contains stones in the head is also known as seokdu (石頭 漁). It is called seolbi gulbi, which is dried for 1 to 2 weeks after salting the salt early. Usually, 50 ~ 53 water, 28 ~ 30 protein, 14 ~ 16 ash, per 1g oyster (100g). Nutritious and delicious fish family containing 5 to 8 fats, 0.3 to 0.5 sugars, 14 to 16 parts by weight of salt, unsaturated fatty acids 360 to 380 mg / g, EPA 25 to 27 mg / g, saturated fatty acids 170 to 190 mg / g Resource.

In recent years, early fishing is used to catch fish, so it is not common to soak it in low salt and high moisture conditions such as raw fish, and it is often frozen after catching it and brought into the warehouse to thaw. Depending on the size, it may be dyed within a week or more. In the case of water, salted with saturated saline, and in case of dry liver, sprinkle salt and put it in a container and salt it. The salted oyster is an osmotic phenomenon of salt, which drips the moisture of the oyster, which is too dry to reduce the weight and hardens the structure of the oyster. In many cases, the oyster processing plant may be dried by hot air. Oysters may be exposed to air during storage and drying, which may promote decay by breeding harmful microorganisms or pests.

Sea fish, including oysters, have less 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 to give fishy smell. 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 fish. 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 water osmotic activity (Aw) drops from 1.0 to 0.85 due to excessive osmotic pressure. Divalent ions form cross-links between fish protein molecules, resulting in a stronger protein structure and reduced water retention. In addition, if the salt is preserved for a long time after salting, the water activity becomes Aw 0.2-0.6 when it is excessively dried, 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 oysters and restore protein during cooking, it is recommended to keep the water content at 20-50% (Aw 0.65 to 0.85). However, oysters are a salt product used for cooking while being 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.

The present invention is added by adding organic acids and spirits in order to maintain the intrinsic taste of oysters by maintaining the taste of oysters by prematurely immersing in the antimicrobial agent mixed with salt, organic acid and ethanol in the ocher (jiji) water obtained by filtration of the ocher in purified water To solve the problem.

Clay is pure yellow, pale yellow or pink, high-molecular sediment, fine particles containing numerous minerals such as silica, alumina, iron, magnesium, sodium, and kali. It is distributed in the region of 24-55 degrees north latitude, and it is very beneficial to the human body that emits far infrared rays as living soil because it has beneficial microorganisms and many mineral weaknesses. 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 with a diameter of 0.002 ~ 0.005mm of silt. 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 living organisms, thereby creating a proper soil environment for living organisms, and aging occurs when lipids or toxins occur during metabolic processes in the human body. 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. .

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, the related art related to the present invention is Korean Patent Publication No. 2003-26186 (Method of processing fish using natural ocher and oak barrel) to reduce fishy smell of oysters, improve meat taste, and add bamboo-specific bamboo flavor to fish. It is a oyster processing method that deodorizes and deodorizes fishy smell peculiar to ocher. In addition, Korean Patent Publication No. 2003-25946 (Oil pickled red pepper paste oyster pickling method using ocher longevity oysters) dried oysters processed with ocher natural salts to less than 35% moisture, and then put them in a far-infrared radioactive stone container to ripen them, It is a method of manufacturing red pepper paste mixture. Korean Patent Application No. 10-2003-3681 (Oyster Processing Method Containing Natural Ingredients) contains extracts or powders from natural ingredients selected from green tea, mulberry leaves, pine needles, ginkgo leaves, ginseng, black tea, and other herbal medicines. It relates to a processing method of oysters. Korean Patent Registration 10-454705 (Method for manufacturing dried fish with deodorant) is a method of removing fishy smell by leaving pine needle pure liquid on the fish and drying. Korean Patent Publication No. 10-2004-36854 (Oysters containing natural polyphenols) obtains polyphenol extracts from grapes, apples, green tea, germ, quince, persimmon and pine needles, and injects polyphenols into salted oysters. 67921 (Kyojangjanggul Ferment with Polyphenols) is an oyster mixed with garlic juice after eluting polyphenols from green tea extract to infiltrate oysters, separating premature flesh, and immersing in ethanol. Korean Patent Publication No. 10-2004-10984 (green tea oyster ratio) is a method of salting early by mixing the green tea powder with salt, and 10-2003-89380 (method of manufacturing herbal oyster ratio) is a seawater from which toxic substances are removed. 10-2002-32502 (Method of producing herbal gulbi) is a method of removing fishy smell by mixing natural herb mint, lemon, chestnut, grass, basil, etc. with salted early. . 10-2003-26186 (Fish processing method using natural ocher and oak barrel) obtains Jijangsu from calcined ocher after salting early and removes fishy smell by adding medicinal herb extract to Jijangsu. Although the technology of the public is known, these conventional quill is a technical configuration different from the present invention.

The present invention is to prevent the contamination of various bacteria by immersing the oysters in a mixed antimicrobial agent mixed with organic acid and ethanol in the yellow soil longevity brine obtained by dissolving the purified salt in the filtered yellow earth longevity soaked ocher in purified water to prevent contamination of various bacteria, It is a manufacturing method of ocher oyster fertilizer which maintains proper moisture by immersing the dried oyster fertilizer in the solution containing sugar alcohol to prevent excessive drying during fishy, fatty acid plaque and circulation.

In particular, the present invention maintains the water activity (Aw 0.65 ~ 0.85) is properly maintained even after salting with a low salt salt solution to improve the recovery of protein during cooking, it can provide a delicious loess oyster ratio because no fishy smell and odor is produced. .

The present invention comprises the steps of first drying the organic acid and ethanol mixed with an organic acid and ethanol in the yellow soil longevity brine obtained by dissolving the purified salt in the filtered yellow earth longevity soaking ocher in purified water, and first drying, sugar alcohol as a yellow earth longevity brine and moisturizer After immersing the primary dried oysters in the mixed solution, it is composed of the step of maintaining the appropriate moisture secondary drying.

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 oysters is 0.65 to 0.85.

In the present invention, preferably, the salting and dipping of oysters is dried after treatment at 20 to 35 ° C. for 1 to 5 days.

Meanwhile, the present invention can selectively add 0.5 to 3% by weight of aloe powder to the mixture of yellow ocher brine and sugar alcohol to obtain ocher ratio in accordance with the object of the present invention.

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

* Production 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 longevity is effective in removing early fishy smell 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% of an organic acid and ethanol, respectively, to Jiji brine.

* Antibacterial agent treatment and primary drying

In salting early, high salt concentration causes protein osmotic change due to strong osmotic phenomena, resulting in firm tissues and reduced water retention, resulting in strong salty taste. Prepare an antibacterial agent in which organic acid and ethanol are mixed. The salt concentration of oysters suitable for eating is set at 4 to 10% (building basis), soaked in the above-mentioned antibacterial solution at 20 to 35 ° C for 1 to 5 days, and then left in a well-ventilated place or hot air. Cut and dry with drips of moisture and impurities.

* Anti-corruption / moisture treatment and secondary drying

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

The first dried oysters were immersed for 1 ~ 2 days at 20-35 ℃ for 20 minutes at 20 ~ 35 ℃, and the dried oysters were dried for 2 ~ 3 days or in hot air and dried by hot air. Drip it. When the water content is adequate, the oysters are picked by size and woven in 10 or 20 rows in a fridge.

Hereinafter, the present invention will be described in more detail by the following examples, comparative examples and test examples. However, these are only examples of the present invention, and the scope of the present invention is not limited thereto.

<Example 1>

After mixing the purified water with ocher and stirring it sufficiently, it was left to stand to obtain clear ocher longevity at the upper layer. Purified salt was added to the ocher longevity at 30 ° C. to prepare 8% ocher long brine, and then 5% of organic acid and ethanol were added. The antibacterial agent was prepared. After immersing the antimicrobial solution in the early stage, it was dried with drips of moisture and impurities in a well-ventilated place.

After adding 3% sorbitol as a moisturizer to the yellow soil brine, immerse the first dried oysters in a solution mixed with the moisturizer in the yellow soil longevity brine, and drip the dried oysters in a well-ventilated area. The oysters were selected by size and then woven in rows of 10 or 20 animals and stored in the refrigerator.

<Example 2>

4% of citric acid and ethanol were added to the 10% salt solution, and oyster was prepared in the same manner as in Example 1, except that 2% by weight of sorbitol was added to the yellow soil brine.

<Example 3>

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

<Example 4>

3% of citric acid and ethanol were added to a 15% salt solution, and oyster was prepared in the same manner as in Example 1, except that 1% by weight of sorbitol was added to yellow soil brine.

 <Example 5>

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

 <Example 6>

Oyster was prepared in the same manner as in Example 1 except that the reduced syrup was used as a moisturizer.

Comparative Example

Dried early soaked in saturated saline for 3 days, dried for 3 days in the shade and stored in the refrigerator.

<Test Example 1>; Measurement of total bacteria

The oyster ratio and total bacterial count of the control group (comparative example) were compared with the oyster ratio prepared as in Examples 1 to 6 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 was selected that produced 30 to 300 colonies per plate, and the number of colonies was determined to obtain cfu per g of counting samples. As a result of measuring the total number of bacteria, as shown in the following Table 1, 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 6.36 ± 0.05 Example 1 5.30 ± 0.06 Example 2 5.64 ± 0.05 Example 3 5.37 ± 0.06 Example 4 5.48 ± 0.24 Example 5 6.24 ± 0.12 Example 6 6.21 ± 0.52

<Test Example 2>

The sensory test was conducted to examine the salinity, chewiness, taste, and palatability of grilled oysters in 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 (adequate saltiness), chewability, fishy presence, taste, and preference.

Table 2. Sensory Test Results

division Salinity Chewability Fishy flavor Symbol Control 2.78 3.02 3.18 3.06 3.04 Example 1 4.54 4.65 4.73 4.68 4.69 Example 2 4.26 4.28 4.27 4.23 4.26 Example 3 4.21 4.22 4.27 4.25 4.24 Example 4 4.18 4.16 4.19 4.20 4.18 Example 5 4.05 4.08 4.04 4.07 4.65 Example 6 4.01 4.02 4.05 4.07 4.04

The loess oyster ratio of the present invention has 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 stiff and has a good eating feeling. to provide.

Claims (7)

Primary drying by first dyeing the antimicrobial agent mixed with organic acid and ethanol in the yellow soil longevity brine; The method for producing ocher gulbi characterized in that it consists of a step of secondary drying by immersing the electricity early in a solution of sugar alcohol and aloe powder in the ocher longevity brine        The method of claim 1, wherein the antimicrobial agent is an organic acid and ethanol is added to the yellow soil longevity brine in which 8-15% purified salt is dissolved in the yellow earth longevity.        The method according to claim 1, wherein the moisturizing agent comprises 1 to 3% by weight of sugar alcohol in the loess longevity saline.        The method of claim 1, wherein the sugar alcohol is a method for producing ocher gulbi characterized in that it comprises any one or more selected from sorbitol, maltitol or reduced syrup.        The method of claim 1, wherein the organic acid is any one selected from acetic acid, citric acid, tartaric acid or benzoic acid.        The method of claim 1, wherein the salt concentration of the secondary dried oysters is 4 to 10%, and the water activity is Aw 0.65 to 0.85.        The method of claim 1, wherein the early dyeing and dipping is carried out for 1 to 5 days at 20 to 35 ℃ and dried.

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