KR100840211B1 - Method for producing dried slices of fish - Google Patents

Abstract

A preparation method of dried slices of yellow corvina is provided to simplify the production process and to shorten the production time. A preparation method of dried slices of yellow corvina comprises the steps of: (i) salting raw yellow corvina; (ii) washing the salted yellow corvina with clean water to remove salt, and drying it for 1~4hr; (iii) separating the head and guts from the dried yellow corvina to gather yellow corvina flesh; (iv) grinding the gathered yellow corvina flesh to make yellow corvina flesh slurry; (v) forming the yellow corvina flesh slurry into a fixed shape; and (vi) hot-air drying the formed slurry to make dried slices of yellow corvina. The method further comprises the steps of sterilizing and vacuum-packing.

Description

Method for manufacturing oyster fish {METHOD FOR PRODUCING DRIED SLICES OF FISH}

1 is a block diagram of a fabric manufacturing apparatus according to the present invention.

<Description of Symbols for Main Parts of Drawings>

10: salt processing unit

20: base removal unit

30: fish meat collection part

40: crushing unit

50: forming part

52: template

60: drying unit

70: packing unit

[Patent Document 1] Republic of Korea Registered Patent Publication No. 0658539

[Patent Document 2] Republic of Korea Patent Publication No. 1997-0068846

The present invention relates to a method for producing oyster fish, and more particularly to a method for producing oyster fish which can be produced in a simple manner in a relatively short time.

In general, fishery refers to dried fish fillet thinly seasoned with fish, and has been prepared in various ways. For example, as soon as you catch a fish, you can take out the intestines and dry it as it is, or dry it with only flesh, freeze it, dry it with salt, dry it with steam, dry it with seasoning, and so on. However, these methods have taken a relatively long time to produce a follicle.

In recent years, techniques for making early follicles are also known among fish. For example, Republic of Korea Patent Publication No. 0658539 (Patent Document 1) is a pre-treatment step of thawing the frozen early stage, removing the scales after removing the scales, washing to remove impurities; An ozone sterilization step of salting the brine prepared with the sun salt by using an ozone sterilizer for 1 to 2 hours and then pretreating the pretreated pretreatment; A washing step of washing the early stage after the ozone sterilization salting step; Drying step of drying the early 2 months to 4 months; A spraying step of tearing the meat into a reasonable size to eat flesh; Sanitary oysters and a method for producing the same are disclosed consisting of a storage step of refrigerated storage or cryopreservation.

In addition, the Republic of Korea Patent Publication No. 1997-0068846 (Patent Literature 2) is a washing machine for 2 to 3 times in fresh water and then boiled for 8 to 10 hours with salt and then washed again 2 to 3 times in sea breeze 2-3 An instant cooking smoked oyster ratio cooking method of month drying is disclosed.

However, even in the method of the above-mentioned patent documents, there is a problem that a relatively large time of several months is required to manufacture oysters or smoked oysters.

The present invention has been proposed to solve the conventional problems as described above, and an object of the present invention is to provide a method for producing an early follicle in a simple and relatively short time.

In order to achieve the above object, according to the present invention, a fish-foam manufacturing apparatus and salting processing unit for salting the fish; A base removal unit for removing a base from the fish salted in the salt treatment unit; A fish meat collecting unit for collecting fish meat by separating the head and the intestines from the fish from which the base is removed from the base removing unit; A pulverizing unit for pulverizing the fish meat collected by the fish meat collecting unit into a fish meat slurry in which the solid component and the aqueous solution component of the fish meat are mixed; A molding part for molding the fish meat slurry produced by the grinding part into a fish meat molded body having a predetermined shape; Characterized in that it consists of a drying unit for drying the fish meat slurry molded in the molding unit to form a pore.

The molding part includes a mold including a housing having a receiving space in which the fish meat slurry is accommodated, and a bottom of the mold is provided with a grid having a grid having a predetermined size.

The drying unit includes a conveying means for conveying the mold in which the fish meat slurry is accommodated in the accommodation space, and a high temperature atmosphere forming means for forming a high temperature atmosphere around the conveying means, wherein the high temperature atmosphere forming means is configured to provide the fish meat slurry. It consists of a hot air fan which blows a hot air toward the said air.

The base removing unit comprises a fresh water container in which the salted fish is washed to be washed, and a drying stand for drying the fish washed in the fresh water container.

It further comprises a packaging unit for packaging the fabrics prepared in the drying unit.

In addition, according to the present invention, the method for producing gulbi eopo, the step of salting the raw algae, washing the salted raw algae in fresh water to remove the base and dried for 1 to 4 hours, the base is removed and dried Separating the head and the intestine in the early stages to collect the early fish meat, the main ingredient of the raw meat, and grinding the collected early fish meat to prepare the early fish slurry containing the solid components and the aqueous solution components of the early fish meat And forming the premature fish slurry into a premature fish shaped body having a predetermined shape, and drying the premature fish shaped body to produce oyster fish.

The early fish meat molded body is sterilized during drying.

The early fish meat molded product is dried by hot air.

Further comprising the step of packing the oyster fish.

The oyster fish is vacuum packed.

The method further comprises the step of pressing before packing the oyster.

Hereinafter, with reference to the accompanying drawings will be described an embodiment of the present invention.

1 is a block diagram of a fabric manufacturing apparatus according to the present invention. The fabric manufacturing apparatus 100 includes a salt treatment unit 10 for salting fish, a base removing unit 20 for removing a base from the salt salted fish in the salt processing unit 10, and a base in the base removing unit 20. The fish meat collecting part 30 which collects the fish meat by separating a head and the intestine from the removed fish, and the fish meat obtained by the fish meat collecting part 30 is grind | pulverized, and is made into the fish meat slurry which mixed the solid component and the aqueous solution component of the fish meat. The part 40, the molding part 50 which shape | molds the fish meat slurry manufactured by the grinding | pulverization part 40 into the fish meat molded object of a predetermined shape, and the drying part 60 which drys the said fish meat molded body and manufactures the foam 102 Is made of.

The fabric manufacturing apparatus 100 may further include a packaging unit 70 for packaging the fabrics manufactured by the drying unit 60.

The saltwater treatment unit 10 includes a salt container 12 capable of accommodating the salt water 14. The brine 14 accommodated in the brine container 12 may have a salinity of about 3-10%. In general, fish can be caught and used after thawing frozen fish. The fish thawed in this way may be salted by being deposited for a predetermined salting time, for example, 5 to 10 hours, in the brine container 12 in which the brine 14 is accommodated. When the salting time is less than 5 hours, the salting treatment may be weak, whereas when the salting time is more than 10 hours, the salting treatment may be excessive.

After the salting time has elapsed, the fish is transferred from the salting processing unit 10 to the base removing unit 20. The base removing unit 20 includes a wash water 24, for example, a fresh water container 22 capable of accommodating fresh water. The salted fish transferred to the base removing unit 20 is washed by the fresh water contained in the fresh water container 22. This is to remove the salt remaining on the skin of salted fish. In addition, the base removing unit 20 includes a drying rack 26 for drying the fish washed by fresh water. Therefore, the washed fish is transferred to the drying rack 26 in the fresh water container 22 and then dried for a predetermined drying time. At this time, the drying time in the drying operation is maintained for about 1 to 5 hours, preferably 2 to 3 hours. When the drying time is less than 1 hour, the drying may not be sufficient, whereas when the drying time is more than 5 hours, the grinding operation in the grinding unit described below may not be performed smoothly.

As described above, the fish washed and dried in the base removing unit 20 is separated from the head and the intestine after being transferred to the fish meat collecting unit 30, and as a result, the fish meat is mainly composed of fish meat. Is obtained.

On the other hand, the fish can be vinyl removed before the fish meat is obtained. For example, the thawed fish may be de-vinised before being salted in the salting unit 10, before being debaseed in the base removing unit 20, or before being separated in the fish meat collecting unit 30. .

After this, the fish meat obtained by the fish meat collection part 30 is transferred to the grinding | pulverization part 40, and is grind | pulverized. The grinder which comprises the grinding | pulverization part 40 has a grinding function which can grind | pulverize fish meat. For example, the pulverizer may be composed of an accommodation container 42 capable of accommodating fish meat, and a blade 44 rotatably mounted in the accommodation container 42. The blade 44 may be installed on the rotary shaft 46 which is connected to the drive motor (not shown) to enable power transmission. When the drive motor is driven to rotate the rotary shaft 46, as the blade 44 is rotated in conjunction with this, the fish meat accommodated in the housing container 42 is shredded finely while finely ground. At this time, the fish meat is pulverized into a thick dough state, for example, a slurry state by the pulverizer, whereby a fish meat slurry composed of a solid component of the fish meat and an aqueous solution component is obtained.

The fish slurry obtained from the crushing unit 40 is transferred to the forming unit 50 and molded into a fish meat molded body having a predetermined shape. The molding unit 50 may be provided with a mold 52 having a predetermined depth, for example, a rectangle, a rectangle, a fish shape, or the like. Referring to the drawings, the rectangular frame 52 may be composed of a housing having a partition wall for defining a receiving space of 3mm in depth, 10cm in width, 20cm in length, for example. That is, the housing may be manufactured to have a size having at least one receiving space defined by the partition wall. Preferably, the bottom of the mold 52 may be made of a grating plate 54 having a grid of fine size. This is to allow the aqueous solution component to be discharged through the grid of the grid plate 54 when the fish slurry containing the excess aqueous solution component is accommodated in the receiving space of the mold 52. On the other hand, the size of the grid is preferably maintained at a size that can prevent the solid component of the fish meat slurry is discharged.

Thereafter, the mold 52 in which the fish meat slurry is accommodated in the accommodation space is transferred to the drying unit 60. The drying unit 60 may be configured of, for example, a conveying means 62 for conveying the mold 52 and a high temperature atmosphere forming means capable of forming a high temperature atmosphere around the conveying means 62. The high temperature atmosphere forming means may include, for example, a hot air fan 64 positioned above the transfer means 62 to blow hot air toward the mold 52. The conveying means 62 may consist of a conveyor belt, in particular a conveyor (eg, a 'floor open conveyor') in which at least a part of the seating area on which the grid plate 54 of the mold 52 is seated is opened. Preferably, the drying unit may be further provided with a sterilizer (not shown) for sterilizing the fish meat molded body accommodated in the receiving space of the mold 52 and formed into a predetermined shape. The sterilizer may be configured for example as an ultraviolet sterilizer.

While the mold 52 conveyed to the drying part 60 is conveyed along the conveying means 62, the fish meat molded body accommodated in the receiving space of the mold 52 is kept under a high temperature atmosphere, for example, in the hot air fan 64. It is dried by the blowing hot air. As a result, while the aqueous solution component of the fish meat slurry constituting the fish meat molded body is evaporated, only the solid component of the fish meat slurry remains in the receiving space of the mold 52.

On the other hand, when the mold 52 in the drying unit 60 is transported by the bottom-opening conveyor, the bottom of the fish molded body through the grating 54 is exposed to the high temperature atmosphere formed in the drying unit 60 drying time Can be shortened.

When the drying treatment is completed, the foam 102 is dried from the receiving space of the mold 52. At this time, the drying operation in the drying unit 60 may be completed by evaporating the aqueous solution component of the fish meat slurry about 90% or more, preferably about 97% or more.

On the other hand, by the sterilization action by the sterilizer sterilization of the solid components of the fish meat slurry remaining in the receiving space of the mold 52 to obtain a foam 102 is improved hygiene effect.

After the drying treatment and / or sterilization treatment in the drying unit 60 is finished, the mold 52 in which the dry cloth 102 remains in the receiving space is transferred to the packaging unit 70. In the packing part 70, the foam 102 is taken out by the packing material 72, such as PVC, after being taken out from the receiving space of the mold 52. As shown in FIG. Preferably, the foam 102 may be vacuum packed.

According to another embodiment of the present invention, the fabric 102 according to the present invention may be pressed by a pressing roller (not shown) or a pair of press plates (not shown) before being packaged by the packing material 72. Can be. The pressing roller may be composed of a minja roller, a toothed roller or an uneven roller. By the press treatment, the foam 102 is expanded and the meat is soft and tender. In other words, the pore 102 can be easily torn while the quality is softened can be processed so that consumers can enjoy eating.

In addition, according to another embodiment of the present invention, the foam 102 according to the present invention may be seasoned with various seasonings so as to satisfy the various tastes of consumers before being packaged.

EXAMPLE

After capture, thaw the frozen seaweed. The thawed biopsies are salted for 5 hours in salting water 12 of 5% salinity contained in the brine container 12 of the salting section 10 and salted. The brine treated in the salting treatment unit 10 is washed with fresh water contained in the fresh water container 22 of the base removing unit 20. After that, the fresh flag is dried in the drying rack 26 for 3 hours.

In the fish meat collecting unit 30, the head and the intestine are separated from the biopsies dried by the drying rack 26 to obtain early fish meat. The early fish meat is pulverized for 2 hours in the grinder of the crushing unit 40 to obtain an early fish meat slurry in which the solid component and the aqueous solution component of the early fish meat are mixed.

The premature fish meat slurry is accommodated in the receiving space of the rectangular mold 52 in the molding portion 50 and is molded into a rectangular early molded body. While the rectangular die 52 passes through the drying unit 60, the aqueous solution component of the early fish meat slurry contained in the receiving space of the rectangular die 52 is evaporated by hot air blown from the hot air blower 64. The dry foam 102 remaining in the space is obtained.

The fabric 102 is packaged by the packaging material 72 in the packaging 70 so that it can be sold to the consumer.

The foregoing is merely illustrative of preferred embodiments of the invention and those skilled in the art should recognize that modifications and variations can be made to the invention without departing from the spirit of the appended claims. do.

According to the present invention, by shortening the time to dry the fish, it is possible to produce a fishery in a simple and relatively short time.

Claims (14)

delete delete delete delete delete delete delete delete Salting the seaweed; Washing the brine-treated saenggi in fresh water to remove the base and then drying for 1 to 4 hours; Separating the head and the intestine from the base treated with the base removed and dried to collect the early fish meat whose meat is the main ingredient; Pulverizing the collected early fish meat to prepare an early fish meat slurry containing a solid component and an aqueous solution component of the early fish meat; Molding the early fish slurry into an early fish molded body having a predetermined shape; Drying the premature fish meat molded body, characterized in that the step of producing a oyster fish oyster. The method of claim 9, Oyster fish production method characterized in that it further comprises the step of sterilizing the early fish meat slurry. The method of claim 9, The premature fish meat molded body is dried by hot air. The method of claim 9, The oyster fish manufacturing method further comprising the step of packaging the oyster fish. The method of claim 12, The oyster fish oyster is a vacuum packaging method characterized in that the packaging. The method of claim 12, The oyster fish manufacturing method further comprising the step of pressing before packing the oyster fish.

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