KR100815232B1 - Method of Manufacturing Multi-layers of Raw Fish - Google Patents

Abstract

The present invention comprises the steps of forming an insertion groove in the base live fish fabric, inserting the insertion live fish shell in the insertion groove, preparing a shell material comprising a concentrated component obtained by concentrating the fish skin and bone, and the shell material It is provided in the mold to provide a method of manufacturing a pork belly comprising the step of forming a skin by placing at least one outer surface of the base live fish contact with the outer skin material, the pork belly prepared in accordance with the present invention is white flesh at a time By eating red meat, seafood, etc., it meets more nutrients and adds seasoning ingredients together with seafood, natural ingredients, and artificial ingredients to newly formed skins, and improves the taste of sashimi such as odor weakening. Can give

Sashimi, Sashimi

Description

Method of Manufacturing Multi-layers of Raw Fish}

The present invention relates to a sashimi using a live fish sashimi, a method of manufacturing a pork belly.

At present, there is a large supply of domestically produced live fish, but it is simply a type of sashimi cooked by fillet (foam) according to the type of bow or fresh fish, and the way of tasting the fish in the form of simply tasting the ssam in seasoning. The method of writing according to the meat and fish was given priority, and it was not available in various dishes, and it was difficult to taste various sashimi as expensive high-quality food, and it was difficult to get enough nutrition of sashimi, a healthy and functional food. In addition, due to the possibility of food poisoning in the summer, consumers are turning away from reproduction, which requires a solution.

Also, in general, if the discarded fish and fish are discarded without using the epidermis and bones during the preparation of the fillet (fillet), only 40 to 50% of the edible parts can be eaten.

However, when using bones and epidermis, more than 70% can be used.Bones and epidermis are rich in collagen, which is a kind of protein, which contains a lot of ingredients that promote the health of cell membranes. There is a need for a method that can be manufactured.

Meanwhile, Japan, which was recently announced by the World Health Organization (WHO) as the world's number one in terms of life expectancy and average life expectancy, is similar to Korea, with 44.5kg per capita annual seafood consumption. Eat red flesh fish, and Koreans like to eat white fish such as flounder, flounder, and sea bass.

EPA in sashimi oil and taurine, a free amino acid, make good quality cholesterol (HDL-cholesterol) in your body. Especially, sashimi oil contains omega-3 fatty acids, DHA and EPA as functional ingredients. Prevent. However, low-oil white fish have low amounts of DHA and EPA, and omega-3 fatty acids EPA and free amino acid taurine are found in HDL-cholesterol in the blood vessels. It is effective in dissolving the accumulation of LDL-cholesterol (bad body) in blood vessels, which causes circulatory geriatric disease.

Therefore, it would be a better sashimi if you can eat sashimi that is rich in nutrition and rich red flesh sashimi that suits your taste.

The present invention is to solve the above problems,

By eating white meat, red flesh fish, and seafood at one time, it satisfies more nutrients.The taste is improved by adding seasoning ingredients together with seafood, natural ingredients, and artificial ingredients to newly formed skins. The object of the present invention is to provide a method of manufacturing pork belly which can be further upgraded.

In addition, white sashimi, a healthy and functional food of Koreans, as well as various sashimi and red flesh fish rich in nutrients such as DHA, EPA, and glutamic acid of seafood are ingested evenly, and it is aged at low temperature with pine needles to suppress harmful substances in fish fillets. It is an object of the present invention to provide a method of manufacturing a pork belly, which is prevented from being oxidized and of which the smell is weakened.

The present invention for achieving the above object,

Forming an insertion groove in the base live fish cloth; Inserting an insert live pore into the insertion groove; Preparing an outer skin material including a concentrated component obtained by concentrating fish epidermis and bone; And placing the outer shell material into a mold to form at least one outer surface of the base live fish fabric so as to be in contact with the outer shell material to form the outer shell material.

In addition, the base live fish is a white flesh fish, the insertion live fish provides a method of manufacturing a pork belly, characterized in that at least one selected from red fish, wing meat, and belly fat.

In addition, the step of preparing the shell material, it provides a method of manufacturing a pork belly, characterized in that the addition of one or more of starch, sunfish, agar, clam meat, crab meat and abalone meat to the skin material.
In addition, the step of preparing the shell material, provides a method of manufacturing a pork belly, characterized in that at least one of ginger, lemon, onion, pear, sugar, and salt is added to the shell material.

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In addition, at least one of the base live fish and the insert live fish provides a method of manufacturing a pork belly, characterized in that the maturing in contact with the pine needles.

In addition, the molding die provides a method of manufacturing pork belly, characterized in that the bottom of the shape of fish skin scales.

Hereinafter, the present invention will be described in more detail.

The method of manufacturing a pork belly according to the present invention comprises the steps of: forming an insertion groove in the base live fish fabric, inserting the live fish shell in the insertion groove, preparing an outer skin material comprising a concentrated component obtained by concentrating the fish epidermis and bone. And placing the outer shell material into a mold and placing at least one surface of the base live fish material in contact with the outer shell material to form an outer shell. Each of the above steps is not described in the order of execution, each of the above steps may be performed in the order described, and the steps described later may be performed first if necessary, and all are included in the present invention.

The base live fish and the inserted live fish can be homologous or heterogeneous fish, even if the same species may be selected by varying the site because the taste is different for each part. Preferably, the base live fish is white fish, the insert live fish is preferably selected from one or more of red fish, wing meat, and belly fat. Alternatively, the base live fish can be red fish and the inserted live fish can be white fish.

With the above configuration, red fish and white fish can be ingested evenly, and two kinds of taste can be felt at the same time.

The red fish and white fish may be classified as commonly used in the art, and examples of red fish may include a dome, mullet, yellowtail, tuna, and the like. , Flounder, and rockfish.

In addition, the base live fish and the inserted live fish can be selectively used in various types according to the preference and both are included in the present invention (for example, mutual supplementation of insufficient nutrition such as sea bass, sea bream, or turban meat in flounder) .

In addition, it is more preferable that at least one of the base live fish and the insert live fish are aged in contact with the pine needle. In the ripening stage, the terpene component of pine needles can inhibit the harmful substances of fish fillet to prevent oxidation and weaken the odor. The ripening temperature of the ripening step is preferably low temperature, especially 5 ℃ or less. Aging time is not limited, but a few minutes to several hours is good.

The insertion live fish is inserted into the base live fish. There may be a variety of insertion methods, for example, a cut out of the base live fish can form an insertion groove and insert therein. Insertion More than one live fish is inserted but not limited to five or less is preferred. In the case of a plurality of insertions, only one insertion groove may be taken out and all may be inserted at the same time, or a plurality of insertion grooves may be formed to be inserted individually.

An outer shell material is prepared to form a new shell on one or both outer surfaces of the base live fish. The shell material contains concentrated components obtained by concentrating fish epidermis and bone. By using the fish skin and bone wasted during the manufacture of live fish can be maximized the use of live fish by using the outer skin of the flesh of the present invention, as described above may contain a large amount of healthy ingredients.

Concentration of the bone and the epidermis is preferably concentrated after drying the bone and the epidermis, and the concentration method is not limited, but the bone and the epidermis can be obtained by placing the bottled water in a pressure cooker, heating it over low heat, and filtering it to obtain a concentrate. .

In addition to the shell material, one or more of ginger, lemon, onion, pear, sugar, and salt may be added to increase the taste and remove fishy fishy smell. In addition, by adding one or more of starch, sunfish, agar, clam meat, crab meat and abalone meat to the shell material to increase the taste and nutrition, in some cases the strength of the shell can be increased. The base live fish may also be sliced and added to the shell material.

An outer shell is formed on one or both outer surfaces of the base live fish. When the shell is formed, the surface hardens unless the base live fish is combined at room temperature, or when the temperature is high, the live fish is shabu shabu deformed. In addition, when the temperature of the base live fish is less than 5 ℃ acts on the solution there is no deformation as sashimi, it is good to form the outer shell in the state of lowering the base live fish under 5 ℃.

After the outer shell material is not limited to the molding die but is 1 cm thick and cooled to room temperature at a low temperature, the shell is inserted into the mold so that at least one surface of the above-described base shell is inserted into contact with the outer shell material to form a shell. do. In the case of forming the outer shell on both outer surfaces of the base live fish is not limited, but may be formed by repeating the above process.

The mold is not limited, but for visual effects, the mold having a bottomed fish skin scale is good for aesthetics.

Hereinafter, the present invention will be described in more detail through an example of a method of manufacturing a pork belly according to the present invention. The following example is intended to explain the present invention in more detail, but the present invention is not limited thereto.

Base live fish fillet and insert live fish fillet according to an embodiment of the present invention used the most nutritious mullet in the winter as the flounder and red flesh fish most commonly eaten as white fish. The present invention is made by cutting pine needles to about 1 ~ 2cm to make a pine needles bag, and put the base live fish and inserted live fish in this to prepare for stabilization of the meat and removal of harmful substances in the storage step for 1 hour in a low temperature aging of 5 ℃ or less Used. The base live fish fillet ripened in the pine needles was split in half and inserted between the live fish fillet, wing meat, and belly fat.

The pine needle bag is not limited, but the width: 38 cm: 38 cm in the net (the size of the hole of the net width: length = 0.2 cm: 0.3 cm) is used to put the pine needles.

A shell material is then prepared to form a shell on at least one outer surface of the base live fish.

The shell material contains concentrated components obtained by concentrating live skin and bones, especially bone cartilage. The concentrated components are rich in collagen. The concentrated component is weak in appearance and deformed by changes in temperature, and in order to solve this problem, grind the sunfish and mix it with starch and agar to add 5 to 70% by weight of the concentrated component to the concentrate. Water may also be added within a range of 0.1 to 4 times for dilution.

The flesh of the sunfish is preferably used to concentrate only the undiluted solution in the form of a sticky jelly in the form of sticky jelly, this concentrate is a natural protein construct. Agar is a liquid added by boiling boiled starch and filtered as a food additive (natural additives) is preferably used only 2 to 10% by weight compared to the concentrated ingredients.

In addition, in the present invention, the concentration of bone and epidermis is preferably concentrated after drying the bone and epidermis at room temperature for 72 hours, and the concentration method is not limited, but in the case of 2kg of bone and epidermis, put 1600ml of bottled water in a pressure cooker and lightly burn. After 25 minutes to 30 minutes of heating, after 5 minutes, remove the lid and filter it to obtain 380 ml of 460 ml of concentrate. Add 100 g of agar, 150 g of sunfish, and 150 ml of bottled water, boil and harden to obtain 210 g of shell material.

The skin material may further include an additive. That is, natural ingredients and artificial flavors may be further included. Natural ingredients are 200g each of ginger, lemon, 100g each of onions in the juice solution to obtain juice solution, 50g sugar, 50g salt is added to the dilution and the original juice is completed and mixed together with 360g of the skin material.

In addition to the above additives, seafood, in particular shellfish, crabmeat, and abalone are not limited for taste, nutrition, and appearance, but may be mixed into the shell material by slicing finely to a width of 0.5 cm: 2 cm.

Next, the base live fish is inserted into the inserted live fish is preferably below 5 ℃ to form an outer shell on both sides of the base live fish.

The outer shell material is not limited to the mold but is coated with a 1cm thickness and cooled at a low temperature for 20-30 minutes at room temperature, so that at least one surface of the base shell is inserted into the mold so as to be in contact with the outer shell material. To form the outer shell;

The mold is not limited, but for the visual effect, a mold having a fish skin scale on the bottom is good, and a height of 2 cm and a width: 45 cm in length: a casting container of a size of 32 cm It is good to use 2kg of 1kg flounder (8 pages).

Hereinafter will be described the results of the experiment of taste and taste degree of pork belly according to the present invention. Tissues of pork belly and existing live fish sashimi according to the present invention were tested in three forms for 30 men and women in their 40s and 40s in each of three forms.

Experiment 1

3 g of finely chopped flounder and 3 g of pork belly prepared according to the present invention were packed with Ssam. All raw materials except sashimi were the same, and the same amount of Ssam after tasting, taste and taste were evaluated by the criteria of Table 1, respectively. Here, the experimenters did not know the contents of the wraps of this experiment, but evaluated only by taste and palatability.

TABLE 1

 Very good  20 points  Good  15 points  Good  10 points  so so  8 points  Not good  5 points  Not good  2 points

Experiment 2

We prepared five kinds of thick sliced sashimi and pork belly each

All raw materials except sashimi were the same and the same amount of tasting, but five kinds of sashimi to try two or more kinds of sashimi at once, was evaluated in the same manner as in Experiment 1.

Experiment 3

 Bone sashimi and sashimi were prepared for each bone and all the raw materials except for sashimi were added, and aged for two months according to the taste was added to evaluate the same method as in Experiment 1.

The results for Experiments 1 to 3 are shown in Table 2. As can be seen in Table 2 it can be seen that the pork belly according to the present invention is better than the conventional ash in the taste and preference.

TABLE 2

 Existing times  Pork belly  Experiment 1  500 points  1000 points  Experiment 2  470 points  1030 points  Experiment 3  450 points  1050 points

The pork belly prepared according to the present invention ingests white meat, red meat, seafood, etc. at a time to satisfy more nutrients, and adds seasoning ingredients together with seafood, natural ingredients, artificial ingredients, etc. to newly formed skins. Can improve the taste of sashimi, such as odor weakening,

In addition to white flesh sashimi, a healthy and functional food for Koreans, red sashimi fish rich in nutrients such as sashimi and DHA, EPA and glutamic acid in seafood are ingested evenly. Is prevented and odor is weakened.

Claims (6)

Forming an insertion groove in the base live fish cloth; Inserting an insert live poultry into the insertion groove; Preparing an outer skin material including a concentrated component obtained by concentrating fish epidermis and bone; And And inserting the outer shell material into a mold to form at least one outer surface of the base outer shell fish into which the inserting fish shell is inserted in contact with the outer shell material to form the outer shell material. The method of claim 1, wherein the base live fish is white fish, and the inserted live fish is one or more selected from red fish, wing meat, and belly fat. The method of claim 1, wherein the manufacturing of the shell material further comprises adding at least one of starch, sunfish, agar, clam meat, crab meat and abalone meat to the skin material. The method of claim 1, wherein the preparing of the shell material comprises adding at least one of ginger, lemon, onion, pear, sugar, and salt to the shell material. The method of claim 1, wherein at least one of the base live fish and the insert live fish is matured in contact with the pine needles. 2. The method of claim 1, wherein the mold is shaped like a fish skin scale.