KR100838236B1 - How to prepare low salted salted fish - Google Patents
How to prepare low salted salted fish Download PDFInfo
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- KR100838236B1 KR100838236B1 KR1020070062714A KR20070062714A KR100838236B1 KR 100838236 B1 KR100838236 B1 KR 100838236B1 KR 1020070062714 A KR1020070062714 A KR 1020070062714A KR 20070062714 A KR20070062714 A KR 20070062714A KR 100838236 B1 KR100838236 B1 KR 100838236B1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
본 발명은 종래에는 전혀 사용하지 않았던 해산물의 살을 이용한 신규한 저염도 젓갈의 제조방법에 관한 것이다.The present invention relates to a novel method for producing low salted salted seafood using meat of seafood that has not been used at all.
본 발명은 (a) 광어, 조피볼락, 참돔, 농어, 개조개, 가리비 및 대하로 이루어지는 군에서 선택된 해산물에서 분리한 살 100 중량부에 중량 기준으로 식염 6∼8 중량부, 고춧가루 3.5∼5.5 중량부, 다진 마늘 3.5∼5.5 중량부, 멸치 액젓 2.5∼3.5 중량부, 물엿 또는 벌꿀 2.5∼3.5 중량부 및 글루타민산나트륨(MSG) 1.5∼2.5 중량부로 이루어지는 양념을 첨가하고 균일하게 혼합하는 단계; 및 (b) 상기 혼합물을 2∼4℃의 저온에서 30∼35일 동안 숙성하는 단계;를 포함하여 이루어지는 젓갈의 제조방법을 제공한다.The present invention is (a) 100 to 5 parts by weight of salt separated from seafood selected from the group consisting of flatfish, sea bass, sea bream, sea bass, remodeling, scallops and lobster 6 to 8 parts by weight of salt, 3.5 to 5.5 parts by weight of red pepper powder, Adding and uniformly mixing the seasoning consisting of 3.5 to 5.5 parts by weight of garlic, 2.5 to 3.5 parts by weight of anchovy fish sauce, 2.5 to 3.5 parts by weight of starch syrup or honey, and 1.5 to 2.5 parts by weight of sodium glutamate (MSG); And (b) aging the mixture at a low temperature of 2 to 4 ° C. for 30 to 35 days.
본 발명은 종래 젓갈의 소재로 사용되지 않았던 해산물을 사용하여 젓갈로서 맛과 저장성이 우수하고, 고가의 어패류와 갑각류가 가지고 있는 풍부한 영양소 및 고유의 맛을 느낄 수 있는 새로운 젓갈을 제공할 수 있게 한 것이다.The present invention uses seafood that has not been used as a raw material of salted fish, and can provide a new salted fish with excellent taste and shelf life as well as abundant nutrients and inherent taste of expensive fish and shellfish. will be.
또한, 본 발명은 광어, 조피볼락, 참돔 또는 농어를 젓갈로 제조하여 장기 저장 및 유통을 가능하게 함으로써, 양식 어민들의 소득 증대를 이룰 수 있도록 한 것이다.In addition, the present invention is to enable the long-term storage and distribution by making salted fish, flatfish, sea bream or sea bass with salted fish, it is possible to increase the income of aquaculture fishermen.
Description
본 발명은 종래에는 전혀 사용하지 않았던 해산물의 살을 이용한 신규한 저염도 젓갈의 제조방법에 관한 것으로, 보다 상세하게는 광어, 조피볼락, 참돔, 농어, 개조개, 가리비 또는 대하 살에 저염 조건에서 고춧가루, 다진 마늘, 멸치 액젓, 물엿 또는 벌꿀 및 글루탐산나트륨으로 이루어진 양념을 혼합하여 저온에서 숙성하는 젓갈 제조방법에 관한 것이다.The present invention relates to a method for producing a novel low-salt salted salted seafood using meat which has never been used in the prior art, and more specifically, red pepper powder at low salt conditions in flatfish, sea bream, sea bream, sea bass, sea buckwheat, scallops or crayfish, The present invention relates to a method for preparing salted fish which is chopped at low temperature by mixing marinated garlic, anchovy fish sauce, starch syrup or honey and sodium glutamate.
우리나라에서 젓갈은 전통 수산 발효 식품으로, 우리 식생활에 반찬으로서 중요한 부분을 차지하였다.In Korea, salted fish is a traditional seafood fermented food, which is an important part of our diet.
구체적으로, 우리 식탁에는 새우젓, 조개젓, 소라젓, 곤쟁이젓, 밴댕이젓, 꼴뚜기젓, 대합젓, 멸치젓, 연어알젓, 명란젓, 어리굴젓, 조기젓, 창란젓 또는 방게젓 등의 젓갈이 오르고 있다.Specifically, salted salted fish such as shrimp salted fish, shellfish salted fish, salted salted fish, ground salted fish, salted salted fish, salted salted fish, spicy cod roe, anchovy salted fish, salted cod roe, squid fish, early salted fish, lanchoe roe or crab sashimi.
하지만, 식염을 20% 이상을 첨가하는 전통 젓갈의 경우에는 고염분으로 인하여 고혈압, 결석, 부종, 체내 전해질 불균형 등의 문제점을 일으킬 수 있는 문제점이 있다.However, in the case of traditional salted salt added with more than 20% of salt, there is a problem that can cause problems such as high blood pressure, stones, edema, electrolyte imbalance in the body due to high salt.
한편, 최근 국내 수산 동물을 포획이나 채취 또는 양식을 하는 어민들은 외 국산 해산물의 수입이 급증하면서 가격 경쟁에서 밀려 점차 판로를 빼앗기고 있는 실정이다. 특히, 광어, 조피볼락(우럭), 참돔 및 농어 등을 양식하는 어민들은 대부분이 활어(活魚)를 판매하고 있기 때문에, 중국산 및 일본산의 대량 수입으로 인한 수급 문제로 가격적 측면에서 많은 피해를 보고 있다.On the other hand, recently, fishermen who catch, collect, or farm domestic fisheries are gradually losing their market due to a sharp increase in imports of foreign seafood. In particular, most of the fishermen who raise flatfish, pulp rockfish, red snapper and sea bass fish sell live fish, so they suffered a lot of damage in terms of price due to supply and demand caused by mass imports from China and Japan. have.
이에, 본 발명자는 상술한 어종 판매가 물량 수급에 큰 영향을 받지 않도록, 상기 어종을 장기 저장 및 유통이 가능한 고부가가치의 저염도 젓갈 식품으로 개발하고자 하였다.Accordingly, the present inventors have attempted to develop the fish species as high value-added low-salt salted foods capable of long-term storage and distribution so that the fish sales are not significantly affected by supply and demand.
또한, 종래 젓갈로는 사용하지 않았던 대하(大蝦), 개조개 및 가리비를 젓갈 식품으로 개발하고자 하였다.In addition, it was intended to develop a marinated food, such as lobster (개조), remodeling and scallops that were not used conventionally.
본 발명에서 광어, 조피볼락, 참돔, 농어, 개조개, 가리비 및 대하가 종래 에 젓갈 소재로 사용되었다는 것은 전혀 알려진 바가 없다.In the present invention, it is not known that flounder, jeopbolak, red snapper, sea bass, modified dog, scallops and lobster have been used as a salted material in the past.
따라서, 본 발명의 목적은 종래에 젓갈의 소재로는 사용된 바가 없는 광어, 조피볼락, 참돔, 농어, 개조개, 가리비 또는 대하를 젓갈의 소재로 사용하되, 저염의 조건에서 생산하기 위하여 광어, 조피볼락, 참돔, 농어, 개조개, 가리비 및 대하로 이루어지는 군에서 선택된 해산물에서 분리한 살에 식염, 고춧가루, 다진 마늘, 멸치 액젓, 물엿 또는 벌꿀 및 글루타민산나트륨(MSG)으로 이루어지는 양념을 첨가하고 혼합하여 동시에 염장과 양념 처리를 수행하고, 상기 혼합물을 저온에서 숙성하여 제조한 신규한 젓갈 제조방법을 제공하는 것이다.Accordingly, an object of the present invention is to use the raw material of salted fish, sea bass, sea bream, sea bass, sea buckwheat, scallops or lobster as salted fish, but to produce under low salt conditions Salt, red pepper, chopped garlic, anchovy fish sauce, starch syrup or honey and sodium glutamate (MSG) are added to the flesh isolated from seafood selected from the group consisting of red snapper, sea bass, sea buckwheat, scallops and lobster. It is to provide a novel method of manufacturing salted fish prepared by performing the seasoning treatment, the mixture is aged at low temperature.
상기와 같은 목적을 달성하기 위하여, 본 발명은 (a) 광어, 조피볼락, 참돔, 농어, 개조개, 가리비 및 대하로 이루어지는 군에서 선택된 해산물에서 분리한 살 100 중량부에 중량 기준으로 식염 6∼8 중량부, 고춧가루 3.5∼5.5 중량부, 다진 마늘 3.5∼5.5 중량부, 멸치 액젓 2.5∼3.5 중량부, 물엿 또는 벌꿀 2.5∼3.5 중량부 및 글루타민산나트륨(MSG) 1.5∼2.5 중량부로 이루어지는 양념을 첨가하고 균일하게 혼합하는 단계; 및 (b) 상기 혼합물을 2∼4℃의 저온에서 30∼35일 동안 숙성하는 단계;를 포함하여 이루어지는 젓갈의 제조방법을 제공한다.In order to achieve the above object, the present invention (a) 6 to 8 weight of salt based on the weight of 100 parts by weight separated from the seafood selected from the group consisting of flatfish, pulp rock, red snapper, sea bass, remodeling, scallops and crayfish Add the seasoning, consisting of 3.5 to 5.5 parts by weight of red pepper powder, 3.5 to 5.5 parts by weight of chopped garlic, 2.5 to 3.5 parts by weight of anchovy fish sauce, 2.5 to 3.5 parts by weight of starch syrup or honey, and 1.5 to 2.5 parts by weight of sodium glutamate (MSG). Mixing step; And (b) aging the mixture at a low temperature of 2 to 4 ° C. for 30 to 35 days.
이하, 본 발명을 상세히 설명하기로 한다.Hereinafter, the present invention will be described in detail.
이때, 사용되는 기술 용어 및 과학 용어에 있어서 다른 정의가 없다면, 이 발명이 속하는 기술 분야에서 통상의 지식을 가진 자가 통상적으로 이해하고 있는 의미를 가진다.At this time, if there is no other definition in the technical terms and scientific terms used, it has a meaning commonly understood by those of ordinary skill in the art.
또한, 종래와 동일한 기술적 구성 및 작용에 대한 반복되는 설명은 생략하기로 한다.In addition, repeated description of the same technical configuration and operation as in the prior art will be omitted.
본 발명은 종래 젓갈의 재료로는 전혀 사용하지 않았던 광어, 조피볼락, 참돔, 농어의 고급 어종, 대하(큰 새우) 및 개조개, 가리비의 조개류에서 분리한 살을 젓갈 재료에 적합하게 처리하고 이를 저온 조건에서 저염도로 젓갈을 양념과 함께 담가 숙성함으로써, 영양이 풍부하고 맛이 일품인 고품질 젓갈을 제공할 수 있게 한 것이다.The present invention is suitable for the raw material to treat the flesh separated from flatfish, pulp rock, red snapper, sea bass (large shrimp) and sea bream (shellfish) and shellfish of scallop, which was not used at all as a raw salted fish By dipping and salting salted fish with seasoning at low salt, it is possible to provide high-quality salted fish which is rich in nutrition and taste.
특히, 본 발명의 젓갈은 저염 조건에서 숙성하는 관계로, 해산물의 살을 양념이 밴 상태에서 저온으로 숙성시킴으로써, 젓갈이 부패되는 것이 억제될 수 있도 록 한 것이다.In particular, the salted salt of the present invention is to aging under low salt conditions, so that the marinated salted seafood can be suppressed by aging the flesh of the seafood at low temperature in the seasoning state.
본 발명에서 광어, 조피볼락, 참돔, 농어 또는 대하로부터 분리하는 살은 가급적 세절(細切)하지 않고 원형 그대로 뼈, 껍질 또는 조개 껍데기로부터 분리하는 것이 바람직하다. 이는 세절된 살을 양념과 혼합한 것보다는 숙성 기간을 충분히 연장하여 기호도가 향상된 젓갈을 제공할 수 있는 기회를 개선할 수 있기 때문이다. 다만, 대하의 경우에는 양념이 고루 밸 수 있도록 칼을 사용하여 등에서부터 꼬리부분까지 절반을 잘라서 사용하는 것이 바람직하다.In the present invention, it is preferable to separate the flesh from the flatfish, the rockfish, the red snapper, the sea bass or the crayfish as it is, without cutting it from bone, shell or shell. This is because it is possible to improve the chances of providing longer salted fermented fish by extending the maturation period rather than mixing the seasoned flesh with seasoning. However, in the case of lobster, it is preferable to cut half from the back to the tail using a knife so that the seasoning can be balanced evenly.
하지만, 본 발명에서 개조개 또는 가리비는 양념과 혼합하기 전에 조개살을 세절하여 사용하는 것이 바람직하다. 이는 상기 광어, 조피볼락, 참돔 또는 농어와는 달이 살이 단단해서 양념이 고루 배게 하기 위해서는 세절하는 것이 바람직하기 때문이다.However, in the present invention, it is preferable that the modified dog or scallops are used by cutting the shell meat before mixing with the seasoning. This is because it is preferable to cut the meat in order to make the seasoning even more solid with the flatfish, jeopbolak, red snapper or sea bass.
또한, 본 발명에서는 광어, 조피볼락, 참돔 및 농어에서 뼈와 껍질을 분리하여 수득한 살, 껍질을 벗기고 머리와 꼬리를 제거한 대하 살 및 껍데기에서 분리한 개조개살과 가리비 살에서 선택된 젓갈 소재를 젓갈로 담그기 전에 젓갈 소재에 적합하도록 18∼20℃의 담수에 25∼30 분 동안 침지하여 분리한 살의 육질을 단단하게 해서 식감을 쫄깃하게 해 주고 비린내는 제거하면서 저온, 저염에서도 쉽게 부패되지 않도록 해 주는 것이 바람직하다. 이는 저온의 담수에 해산물의 살을 담그면 육질이 단단해 지면서 쫄깃쫄깃해지고, 살에 잔존해 있는 해수 미생물을 담수 환경에서 사멸시킴으로써 저염(低鹽) 조건에서도 젓갈이 쉽게 부패되지 않도록 내부 감염 요인을 제거할 수 있기 때문이다.In addition, in the present invention, the salted raw material selected from the flesh, the skin obtained by separating bones and shells from flatfish, skinball rock, red snapper and sea bass, shelled shells, shells and tails removed from shells and scallops and shells It is soaked in the fresh water of 18-20 ℃ for 25-30 minutes to make it suitable for the salted material before soaking to make the meat of separated flesh hard and chewy texture and remove fishy, so that it does not rot easily even at low temperature and low salt. desirable. This is because when the meat flesh is soaked in cold fresh water, the meat becomes hard and chewy, and the seawater microorganisms remaining in the flesh are killed in the fresh water environment to remove the internal infection factors so that salted fish does not rot easily even under low salt condition. Because it can.
이때, 담수의 수온이 18℃ 미만이 되면 살이 단단해 져서 양념과 혼합 시 양념이 잘 스며들지 않고 20℃를 초과하면 상술한 효과가 미미하고, 상술한 온도 범위에서 25분 미만으로 침지하면 상술한 효과가 미미하고 30분을 초과하여 침지하면 외부 감염 소지가 높이지기 때문에, 상술한 온도 및 시간 범위 내에서 분리한 해산물의 살을 침지하는 것이 바람직하다.At this time, when the fresh water temperature is less than 18 ℃, the flesh becomes hard and when the seasoning and mixing, the seasoning is not soaked well and exceeds the above 20 ℃, the above-mentioned effect is insignificant, when immersed in less than 25 minutes in the above-described temperature range If it is insignificant and immersed for more than 30 minutes, the possibility of external infection is increased. Therefore, it is preferable to immerse the flesh of the seafood separated within the above-described temperature and time range.
또한, 본 발명에서는 상술한 바와 같이 담수에 침지한 해산물 살을 젓갈 양념과 혼합하기 전에 깨끗하게 수세한 다음, 체에 걸러 탈수시킨 것을 사용하는 것이 바람직하다.In addition, in the present invention, as described above, it is preferable to wash the washed meat cleanly before mixing the seafood flesh immersed in fresh water with salted seasoning, and then using a sieve dehydrated.
본 발명에서 담수는 대한민국 보건복지부의 음용 기준에 적합한 물을 사용하는데, 일반적으로 여과기나 정수기 등으로 여과시킨 정제수, 멸균수, 음이온수 등의 물이나 수돗물, 생수 등을 사용할 수 있다.In the present invention, the fresh water uses water suitable for drinking standards of the Ministry of Health and Welfare of the Republic of Korea, and generally, purified water filtered through a filter or water purifier, sterilized water, anionized water, tap water, bottled water, and the like.
본 발명에 따른 저염도 젓갈은 해산물에서 분리한 살 100 중량부에 중량 기준으로 식염의 경우 본 발명의 목적에 부합되도록 6∼8 중량부를 사용한다. 이는 8 중량부를 초과하면 저염도의 목적에 맞지 않게 짠맛과 나트륨을 과다섭취하게 하는것이고, 6 중량부 미만을 사용하면 최소한의 염장 효과가 떨어지기 때문이다.Low salted salted fish according to the present invention is used in 6 to 8 parts by weight to meet the object of the present invention in the case of salt based on 100 parts by weight of flesh separated from seafood. This is because if more than 8 parts by weight of salt and excessive intake of sodium for the purpose of low salinity, less than 6 parts by weight is because the minimum salting effect is inferior.
고춧가루와 다진 마늘은 젓갈에서 매콤한 맛의 제공과 해산물 고유의 비린내를 제거하기 위해 3.5∼5.5 중량부를 사용하는데, 이는 3.5 중량부 미만을 사용하면 상술한 효과가 미미하고 5.5 중량부를 초과하여 사용하면 다른 양념 성분과 비교하여 과도하게 사용하여 젓갈 맛이 저하될 수 있기 때문이다.Red pepper powder and chopped garlic are used 3.5 to 5.5 parts by weight to provide a spicy taste and remove fishy fishy fish from salted fish, which is less effective when used less than 3.5 parts by weight and other than 5.5 parts by weight. This is because excessive use compared to seasoning ingredients may reduce the taste of salted fish.
멸치 액젓은 젓갈에 고소한 맛을 주면서 숙성이 잘 되게 하는 역할을 하는 데, 2.5 중량부 미만을 사용하면 상술한 효과가 미미하고 3.5 중량부를 초과하여 사용하면 광어, 조피볼락, 참돔, 농어, 대하, 개조개 또는 가리비 고유의 맛이 저하될 수 있기 때문에, 상술한 사용 범위 내에서 사용하는 것이 바람직하다. 이때, 본 발명에서 멸치 액젓은 멸치를 염장해서 발효 및 숙성시킨 다음 이를 달려서 맑은 액만 걸러낸 액젓이나 상업적으로 판매되고 있는 것을 사용할 수 있다.Anchovy fish sauce gives a salty taste to fermented salted fish and makes it mature well. If it is less than 2.5 parts by weight, the above-mentioned effects are insignificant, and if it is used in excess of 3.5 parts by weight, flatfish, sea bream, red snapper, sea bass, lobster, seaweed Or since the inherent taste of scallops may fall, it is preferable to use it within the use range mentioned above. At this time, in the present invention, the anchovy fish sauce salted anchovy, fermented and matured, and then ran and filtered only a clear liquid can be used that commercially available.
물엿 또는 벌꿀은 젓갈의 단맛과 함께 젓갈에 윤기를 제공하여 소비자의 기호도를 향상시키기 위해 사용하는데, 2.5 중량부 미만을 사용하면 상술한 효과가 미미하고 3.5 중량부를 초과하여 사용하면 오히려 광어, 조피볼락, 참돔, 농어, 대하, 개조개 또는 가리비 젓갈 맛을 저하할 수 있어, 상술한 사용 범위 내에서 사용하는 것이 바람직하다.Starch syrup or honey is used to improve the taste of consumers by providing luster to salted fish along with the sweetness of salted fish. When less than 2.5 parts by weight is used, the above-mentioned effects are insignificant. It is preferable to use red sea bream, sea bass, lobster, sea buckwheat or scallop salted fish, and to use within the above-mentioned range of use.
글루타민산나트륨(MSG)은 젓갈의 조미(助味)를 위해 해산물 살 100 중량부 기준으로 1.5∼2.5 중량부를 사용하는 것이, 숙성하여 완성된 젓갈의 기호도 측면에서 가장 바람직하다.Sodium glutamate (MSG) is most preferably used in terms of the degree of preference of matured and finished salted fish, using 1.5 to 2.5 parts by weight based on 100 parts by weight of seafood for seasoning of salted fish.
또한, 본 발명에서는 상술한 양념으로 균일하게 혼합한 광어, 조피볼락, 참돔, 농어, 대하, 개조개 또는 가리비의 살을 2∼4℃의 저온에서 30∼35일 동안 숙성하는데, 이는 저염 조건에서 숙성을 하는 관계로 해산물의 살이 부패되는 것을 최대한 억제하기 위해서 저온에서 숙성하는 것이다. 구체적으로 2℃ 미만의 온도에서 숙성을 하면 숙성이 원활하게 이루어지지 않아 젓갈의 맛이 떨어지고 4℃ 초과 온도에서 숙성을 하면 젓갈이 지나치게 삭아서 쫄깃함이 떨어지면서 해산물 고유의 맛이 저하될 수 있기 때문에, 상술한 사용 범위 내에서 사용하는 것이 바람직하다.In addition, in the present invention, the flesh of flatfish, sea bass, sea bream, sea bass, lobster, buckwheat or scallop, which are uniformly mixed with the above condiments, are aged for 30 to 35 days at a low temperature of 2 to 4 ° C. Therefore, in order to suppress the corruption of the flesh of seafood as much as possible to mature at low temperatures. Specifically, when ripening at a temperature of less than 2 ℃ is not aging smoothly, the taste of salted fish is reduced, while ripening at a temperature above 4 ℃ may cause the salted fish to be excessively soaked, and the taste of seafood may be degraded. It is preferable to use within the use range mentioned above.
하지만, 본 발명이 상술한 필수 구성 성분의 사용 범위로 국한되는 것은 아니며, 소비자의 개인적 기호에 따라 사용 범위를 벗어나서 사용할 수 있다.However, the present invention is not limited to the scope of use of the above-mentioned essential components, it can be used outside the scope of use according to the consumer's personal preference.
한편, 본 발명에 따라 제조된 젓갈은 포장되기 전에 먹기 용이한 크기, 바람직하게는 0.5∼1㎝ 전후의 크기로 준비한 다음, 나무상자나 P.E.T 등의 식품 포장용 포장재에 넣고 진공 포장 또는 질소 충전 진공 포장하고 -45℃ 이하에서 급랭한 후, 제품 출시 전까지 -17∼20℃에서 냉동 저장하는 것이 바람직하다.On the other hand, the salted seafood prepared in accordance with the present invention is prepared in an easy-to-eat size, preferably about 0.5 to 1 cm before packing, then put in a wooden box or food packaging such as PET packaging vacuum packaging or nitrogen-filled vacuum packaging After quenching at −45 ° C. or lower, it is preferable to store frozen at −17˜20 ° C. until product release.
이하, 본 발명을 구체적인 실시예에 의해 보다 더 상세히 설명하고자 한다. 하지만, 본 발명은 하기 실시예에 의해 한정되는 것은 아니며, 본 발명의 사상과 범위 내에서 여러 가지 변형 또는 수정할 수 있음은 이 분야에서 당업자에게 명백한 것이다.Hereinafter, the present invention will be described in more detail with reference to specific examples. However, the present invention is not limited to the following examples, and it will be apparent to those skilled in the art that various changes or modifications can be made within the spirit and scope of the present invention.
[실시예 1]Example 1
(1) 광어 젓갈(1) salted flatfish
살아있는 광어의 머리 부분과 몸통 부분 사이를 칼로 자르고, 껍질을 제거 한 다음, 몸통 중앙에서부터 칼을 사용하여 살과 뼈를 분리하였다.A knife was cut between the head and the trunk of a live flounder, the skin was removed, and the flesh and bone were separated using a knife from the center of the trunk.
분리된 살은 19℃ 전후의 담수에 30분간 담근 다음, 깨끗한 물에 씻고 체에 받쳐 물기를 제거하였다.The separated flesh was soaked in fresh water before and after 19 ° C. for 30 minutes, washed with clean water, and supported by a sieve to remove water.
그리고 물기를 제거한 살 1kg에 식염 70g, 고춧가루 40g, 다진 마늘 40g, 멸치 액젓 30g, 물엿 30g 및 글루타민산나트륨 20g의 양념을 첨가하고, 버무려서 균일하게 혼합하였다.To 1 kg of dried flesh, 70 g of salt, 40 g of red pepper powder, 40 g of chopped garlic, 30 g of anchovy fish sauce, 30 g of starch syrup, and 20 g of sodium glutamate were added, mixed and mixed uniformly.
양념된 광어 살은 3℃(±1℃) 전후의 저온고에 32일간 숙성하여, 본 발명의 광어 젓갈을 제조하였다.Seasoned flounder flesh was aged at low temperature before and after 3 ° C. (± 1 ° C.) for 32 days to prepare the flounder saltfish of the present invention.
(2) 조피볼락 젓갈(2) salted rockfish
상기 실시예 (1)의 방법과 동일한 방법으로 조피볼락을 사용하여, 본 발명의 조피볼락 젓갈을 제조하였다.Using the same size as the method of the above Example (1), the preparation of the rock salt rock salt of the present invention.
(3) 참돔 젓갈(3) red snapper
상기 실시예 (1)의 방법과 동일한 방법으로 참돔을 사용하여, 본 발명의 참돔 젓갈을 제조하였다.Using red snapper in the same manner as in Example (1), red snapper salted fish of the present invention was prepared.
(4) 농어 젓갈(4) salted sea bass
상기 실시예 (1)의 방법과 동일한 방법으로 농어를 사용하여, 본 발명의 농어 젓갈을 제조하였다.The perch salted fish of the present invention was prepared using a perch in the same manner as in Example (1).
(5) 대하 젓갈(5) salted fish
대하의 머리와 꼬리 부분 및 몸통의 껍질 부분을 제거하여 대하 살을 수득하고, 상기 대하 살 등에 칼집을 낸 다음, 상기 실시예 (1)의 방법과 동일한 방법으로 본 발명의 대하 젓갈을 제조하였다.After removing the head and tail of the lobster and the shell part of the trunk, the lobster meat was obtained, cut into the lobster meat, etc., and then the marinated fish sauce of the present invention was prepared in the same manner as in Example (1).
(6) 개조개 젓갈(6) salted fish
개조개의 껍데기에서 조개살을 분리하고, 가로나 세로 크기를 약 0.5㎝로 자른 다음 세척하고, 상기 실시예 (1)의 방법과 동일한 방법으로 본 발명의 개조개 젓갈을 제조하였다.The shellfish was separated from the shell of the modified dog, and the horizontal or vertical size was cut to about 0.5 cm and then washed, and the modified dog salted fish of the present invention was prepared in the same manner as in Example (1).
(7) 가리비 젓갈(7) salted scallop
상기 실시예 (6)의 방법과 동일한 방법으로 가리비를 사용하여, 본 발명의 가리비 젓갈을 제조하였다.Using scallops in the same manner as in Example (6), the scallops salted fish of the present invention was prepared.
(8) 포장(8) packing
상기 실시예 (1) 내지 (5)의 방법으로 제조된 젓갈은 각각 먹기 쉽게 가로와 세로 약 0.5㎝크기로 자른 다음, 이를 각각 P.E.T 용기에 질소 충전 진공 포장하여 4℃의 저장고에 보관하였다.The salted seafood prepared by the method of Examples (1) to (5) was cut into a width and a length of about 0.5 cm, respectively, for easy eating, and then packaged in a P.E.T container with nitrogen filled vacuum and stored in a storage at 4 ° C.
상기 실시예 (6)과 (7)은 별도의 세절(細切) 과정을 거치지 않고, 바로 P.E.T 용기에 질소 충전 진공 포장하여 4℃의 저장고에 보관하였다.Examples (6) and (7) were subjected to nitrogen-packed vacuum packaging immediately in a P.E.T container without undergoing a separate cutting process (細 切) and stored in a storage at 4 ℃.
[실험예]Experimental Example
(1) 저장 기간(1) storage period
상기 실시예 (8)의 방법으로 저장한 의 젓갈을 4℃에서 6개월 동안 보관한 다음, 젓갈의 부패 여부를 육안과 맛으로 확인하였다.Salted fish salted by the method of Example (8) was stored at 4 ° C. for 6 months, and then whether salted fish salted or spoiled was visually confirmed.
이의 결과, 본 발명에 따라 저장된 젓갈은 6개월 저장 기간 동안 부패하지 않았으며, 맛과 크게 변동되지 않았음을 알 수 있었다(미도시).As a result, it was found that salted fish stored in accordance with the present invention did not decay during the storage period of 6 months and did not significantly change with taste (not shown).
상술한 결과에 따라, 본 발명에 따른 저염도 젓갈은 저온에서 유통 시, 제조 후 6개월까지는 안전하게 소비자 식탁에 오를 수 있을 것을 판단된다.According to the above results, it is determined that the low-salt salted salted fish according to the present invention can safely climb to the consumer table until six months after manufacture at low temperature.
또한, 종래 젓갈과 비교하여 식염을 적게 사용함으로써, 남녀노소 모두가 안심하고 먹을 수 있을 것으로 판단된다.In addition, by using less salt compared to conventional salted fish, it is judged that both men and women can eat safely.
(2) 기호도 측정(2) measuring preference
상기 실시예 중에서 제조된 광어, 대하 및 가리비 젓갈의 색, 식감, 맛 및 종합적인 기호도를 35인의 관능검사 지원자(남 20명, 여 15명)로 하여금 5점 척도법으로 측정하게 하였다. 이때, 비교예로는 시중에서 판매되고 있는 가자미 식해와 창란젓을 사용하였다.The color, texture, taste, and overall acceptability of the flatfish, crayfish, and scallop salted fish prepared in the above example were measured by five sensory scales (20 males and 15 females). At this time, as a comparative example, the commercially available flounder and salted cod roe were used.
이의 결과, 하기 표 1에 나타난 바와 같이, 식감, 향 및 맛에 있어 시중에 판매되는 젓갈과 비교하여 맛과 향이 비교예보다 우수함을 알 수 있었다. 이때, 식감은 씹는 맛을 의미하는 것으로 쫄깃함을 기준으로 평가하도록 하였다.As a result, as shown in Table 1, it can be seen that the taste and aroma were superior to the comparative example in the texture, aroma and taste compared to the commercially sold salted fish. At this time, the texture means chewing taste to be evaluated based on the chewy.
상술한, 실험예의 실험 결과, 본 발명은 고급 해산물을 젓갈 소재에 적합하게 처리하고 이를 특정 배합 비율의 양념과 함께 혼합함으로써, 영양 및 고급 해산물 고유의 맛을 느낄 수 있으면서 소비자 기호도가 우수한 새로운 젓갈을 제공할 수 있게 한 것이다. 특히, 짜지 않아서 남녀노소가 모두 즐길 수 있는 밑반찬으로 사용할 수 있을 것으로 판단된다.As a result of the experiment of the above-described experimental example, the present invention treats the high-grade seafood to the salted raw material and mixes it with the seasoning in a specific blending ratio, so that the new salted fish with excellent consumer preference while being able to feel the taste of nutrition and high-quality seafood It is to be provided. In particular, it is not so salty that it can be used as a side dish for both young and old.
그리고, 전술한 개시에 대해서 일정 범위의 수정, 변화 및 치환이 가능하며, 어떤 경우에는 본 발명의 특징 중 일부만이 사용될 수도 있다. 따라서, 첨부된 청구항들이 넓게 또한 본 발명의 사상과 범위에 부합되게 해석되어야 한다.In addition, a range of modifications, changes, and substitutions may be made to the above disclosure, and in some cases only some of the features of the invention may be used. Accordingly, the appended claims should be construed broadly and in accordance with the spirit and scope of the invention.
앞서 설명한 바와 같이, 본 발명의 실시예에 따라 제조된 젓갈은 젓갈로서 맛과 저장성이 우수하고, 고가의 어패류와 갑각류가 가지고 있는 풍부한 영양소 및 고유의 맛을 느낄 수 있는 새로운 젓갈을 제공할 수 있게 한 것이다.As described above, the salted salted fish prepared according to the embodiment of the present invention is excellent in taste and shelf life as salted fish, and can provide new salted fish with abundant nutrients and inherent taste of expensive fish and shellfish. It is.
또한, 본 발명은 광어, 조피볼락, 참돔 또는 농어를 젓갈로 제조하여 장기 저장 및 유통을 가능하게 함으로써, 양식 어민들의 소득 증대를 이룰 수 있도록 한 것이다.In addition, the present invention is to enable the long-term storage and distribution by making salted fish, flatfish, sea bream or sea bass with salted fish, it is possible to increase the income of aquaculture fishermen.
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| KR20000023982A (en) * | 1999-12-27 | 2000-05-06 | 조영근 | Manufacture method of ascidian salted seafood |
| KR20030097371A (en) * | 2002-06-20 | 2003-12-31 | 김규종 | Pickles using salt from deep sea water in the East Sea |
| KR20060036173A (en) * | 2004-10-25 | 2006-04-28 | 김영심 | Manufacturing Method of Ssamjang |
| KR100750332B1 (en) | 2006-04-20 | 2007-08-17 | 배형규 | Extraction Method of Medullary Ginseng for Food Processing and Processed Food Containing the Same |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20000023982A (en) * | 1999-12-27 | 2000-05-06 | 조영근 | Manufacture method of ascidian salted seafood |
| KR20030097371A (en) * | 2002-06-20 | 2003-12-31 | 김규종 | Pickles using salt from deep sea water in the East Sea |
| KR20060036173A (en) * | 2004-10-25 | 2006-04-28 | 김영심 | Manufacturing Method of Ssamjang |
| KR100750332B1 (en) | 2006-04-20 | 2007-08-17 | 배형규 | Extraction Method of Medullary Ginseng for Food Processing and Processed Food Containing the Same |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2024063208A1 (en) * | 2022-09-23 | 2024-03-28 | 주식회사 더젓갈 | Method for preparing salted bass and salted bass prepared thereby |
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