KR100846754B1 - Method of manufacturing wild ginseng root cultivatedincluded salting mackerel and salting mackerel manufactured thereby - Google Patents

Abstract

A method of manufacturing salted mackerel by coating salted mackerel with a tissue cultured root solution of wild Panax ginseng C.A. Mayer or soaking therein is provided to effectively remove a fishy taste and smell and give the efficacy of wild Panax ginseng C.A. Mayer. A mackerel is dressed, washed, soaked in brine containing 3.5 to 4% by weight of sea salt and 0.15 to 0.2% by weight of fermented soybeans containing Phellinus linteus for 2 to 3hr, dried in a shelf and coated with a tissue cultured root solution of wild Panax ginseng C.A. Mayer containing 0.05 to 0.1% by weight of tissue cultured root of wild Panax ginseng C.A. Mayer or soaked therein. The salted mackerel is then dried for 24hr in a low temperature refrigerator of 3deg.C and 70 of 75% humidity and aged in a low temperature refrigerator of 0 to 2deg.C and 70 of 75% humidity. The fermented soybeans containing Phellinus linteus comprises 30% by weight of Phellinus linteus and 70% by weight of fermented soybean powder.

Description

METHOD OF MANUFACTURING WILD GINSENG ROOT CULTIVATEDINCLUDED SALTING MACKEREL AND SALTING MACKEREL MANUFACTURED THEREBY}

1 is a block diagram sequentially showing a process for manufacturing liver mackerel according to the present invention.

The present invention relates to a method for manufacturing liver mackerel added with wild ginseng culture root, and to liver liver mackerel manufactured by the method. More specifically, in the manufacturing process of liver mackerel, it is added to the components of the situation mushrooms, Cheonggukjang and wild ginseng culture root, and tastes fishy. The present invention relates to a liver mackerel manufacturing method to which a wild ginseng culture root is added, which has been removed, and which contains a large amount of active ingredients beneficial to the human body, to produce a liver meat which is more beneficial to health, and a liver mackerel manufactured by the method.

Mackerel is a saltwater fish of the mackerel family whose body is oily, plump and has a greenish black wavy pattern, and the belly is silvery white. It is widely distributed in Korea, Japan, Taiwan, etc. One of the species.

These mackerel are not only rich in nutrients such as fat, protein iron, calcium and niacin, but also rich in unsaturated fatty acids that dissolve blood clots such as DHA and EPA. It is food.

However, since this beneficial mackerel is often spoiled when it is warm, it can cause food poisoning. Therefore, our country has long used the method of salting mackerel for long-term preservation.

In other words, there are three ways to salt the mackerel. First, as soon as you catch the mackerel, you have to pick and trim the boat immediately. It is a method of freezing the fish caught and transporting it to the consumption area, and then picking and trimming the liver.

Of the three methods, Andong, which is famous for Gan Mackerel, was selected as the last of the three methods because of its geographic characteristics.

Andong liver mackerel became famous because the enzyme that came out before the fish originally spoiled the taste. It takes more than a day while the mackerel is transported from Pogu to Andong. This is because salt is the most delicious liver mackerel.

Gan mackerel manufactured on the basis of this historical fact has recently gained popularity as a local specialty, and many companies produce gigantic mackerel, but the manufacturing process of existing mackerel is almost the same, and due to the characteristics of mackerel, Due to the problem of the limitation of the situation that the manufacturing method of liver mackerel with better marketability is urgently required.

The present invention has been developed to solve the above problems, the object of the present invention is to remove the fishy taste and fishy smell peculiar to liver mackerel to improve the marketability and at the same time effectively add additives beneficial to the human body more beneficial to health food Is to enable mass production.

In order to achieve the above object, the present invention adds a situation mushroom or Cheonggukjang powder having a lot of active ingredients beneficial to the human body in the process of grooming and processing liver mackerel during the saline dipping process, and by adding the ginseng culture root before the salt spraying process. More detailed description is as follows.

Hanbok grooming process to split the belly of mackerel and remove the intestines and blood vessels,

Freshwater washing process to remove the blood and debris by washing the groomed mackerel with fresh water,

Vatitis spraying process, salting the outer surface and incised inner surface of mackerel,

In the method of manufacturing liver mackerel, which sequentially performs a low-temperature aging process in which the salted mackerel is aged in a aging room having a constant temperature and humidity,

After the fresh water washing process and before the vat salt spraying process, the salt water immersion process to immerse low salt salt by immersing mackerel for 2 to 3 hours in the salt solution dissolved 3.5 to 4% by weight of natural salt and 0.15 to 0.2% by weight of Sichuan soybean paste,

After drying the mackerel after brine immersed in a shelf, apply the ginseng culture root solution dissolved in 0.05 ~ 0.1% by weight of wild ginseng culture root to the outer surface and cut-in inner surface of the mackerel, or add the additive process of instant immersing the whole in solution. Add with,

After the dry salt spraying process after adding a low temperature drying process for 24 hours drying in a low temperature refrigerator of 3 ℃, humidity 70 ~ 75%,

In the low temperature aging process, a temperature 0 to 2 ° C. and a 70 to 75% humidity of a low temperature freezer for 24 hours of low temperature aging are sequentially performed.

Hereinafter, the method for producing liver mackerel according to the present invention will be described in more detail by process.

<1st process>

In the case of frozen transported mackerel, after thawing in fresh water, the mackerel's belly is divided and removed, and the incision along the spine, the spine can be selectively removed as needed.

<2nd process>

In the first step, the mackerel, which has been trimmed after halving, is immersed in fresh water and repeatedly removed and cleaned of the halbori to remove blood and residues remaining inside.

<3rd process>

After the fresh water wash, the mackerel, which naturally removed water during the transport process, is immersed in saline dissolved in 3.5 to 4% by weight of natural salt and 0.15 to 0.2% by weight of Sichuan soybean paste powder for 2 to 3 hours to be salted.

At this time, since the mackerel is in a state of being halved, it is possible to make uniform salting on the inner surface and the outer surface of the mackerel.

In addition, the salt of saengcheongjang is dissolved in the brine for salting, so that it can remove the fishy taste and fishy smell peculiar to the mackerel, and at the same time remove the bitterness and flavor of the sodium content of salt. Can be added to the mackerel meat.

In addition, the sangcheongjang powder is a mixture of 30% by weight of mushroom mushroom powder and 70% by weight of domestic soybean soup powder, the mixing ratio can be adjusted flexibly for reasons of supply and demand of raw materials or manufacturing cost during the manufacturing process Find out in advance.

On the other hand, the situation mushroom is known to promote the decomposition and excretion of carcinogens, as well as detoxification of malignant cancerous fluid, strengthening the intestines, excellent diuretic effect, and is known to help prevent and treat anemia. .

In addition, it is known that the antioxidant effect for anti-aging, as well as the effect of increasing immunity, lowering blood pressure, antithrombosis, etc. is widely used as a health food.

In addition, Cheonggukjang contains vitamin E (tocopherol) and flavonoids, which prevent oxidation of fats, and their antioxidant activity not only prevents aging and disease induction, but also dissolves blood clots by Bacillus strain, a strain of Cheonggukjang. Due to this, it is also known to have an effect of inhibiting blood clots.

In addition, Cheonggukjang has 0.56 per 100g of vitamin B2 in the fermentation process, and it is recognized as a therapeutic effect on the absorption rate of vitamin B2 occurring in sugar patients, and contains a lot of dietary fiber to slow the rise of blood sugar level. Even small amounts of insulin are known to be effective in preventing and treating diabetes by smoothing insulin metabolism.

In addition, lecithin abundant in Cheonggukjang also stimulates the secretion of insulin and reduces the fat content in the blood, which causes arteriosclerosis, which is very effective in the prevention and treatment of diabetes mellitus. By dissolving malignant cholesterol attached to the blood vessel walls into the blood to excrete waste products outside the body, it is also known to prevent adult diseases such as arteriosclerosis and high blood pressure.

In addition, Cheonggukjang helps various digestive enzymes and Cheonggukjang bacteria to be active, and the dietary fiber of Cheonggukjang not only cleans the stomach, but also helps the Lactobacillus in the intestine to produce various beneficial substances. Since it is effective in balancing useful microorganisms and preventing diarrhea and enteritis, it is also possible to expect an accident prevention effect such as food poisoning that may be present when ingesting mackerel.

<4th process>

After drying the mackerel after brine immersed in a shelf, the ginseng culture root solution dissolved in 0.05 ~ 0.1 wt% of wild ginseng culture root is applied to the outer surface of the mackerel and the cut-out inner surface, or the whole surface is instantaneously immersed in solution to the inner surface of the mackerel meat The ginseng culture solution film layer is formed on the outer surface of the fruit.

In addition, the coating layer formed on the skin of the mackerel by the wild ginseng culture solution can remove the fishy smell of mackerel more effectively by adding the flavor of wild ginseng to the mackerel.

On the other hand, wild ginseng culture root added to the wild ginseng culture solution, using natural Cheonjong wild ginseng as a raw material, such as saponin, which is beneficial to the human body by replicating the same plant, that is, the genetic properties of the plant as it is, and beneficial to the human body. It contains a large amount and is attracting attention as an additive in various foods and medicines.

In particular, saponin is a central nervous sedation, analgesic, mental stability, triglyceride degradation inhibition, cholesterol biosynthetic corticosteroid secretion, learning memory improvement, as well as anti-diabetic, cholesterol-lowering, DNA, RNA synthesis It has pharmacological properties that are very beneficial to the human body, such as action, antagonism against cancer toxin hormone, and platelet aggregation inhibitory effect. Therefore, the mackerel formed with a film layer of wild ginseng culture solution has very beneficial benefits for health as well as nutritional aspects.

<5th process>

Salt is sprayed on the outer surface of the mackerel formed with the ginseng culture solution layer and the inner surface of the cut ginseng.The amount of salt is sprayed 5-10g per horse depending on the size of the mackerel. Since it uses 600g weight, it is known that for the bigger mackerel, the amount of salt sprayed can be increased slightly.

<The sixth process>

Salt sprayed mackerel is allowed to dry for 24 hours in a cold refrigerator at a temperature of 3 ° C and a humidity of 70-75%.

<7th process>

After the low temperature drying process, the mackerel is subjected to a low temperature ripening process for 24 hours in a low temperature refrigerator having a temperature of 0 to 2 ° C. and a humidity of 70 to 75%.

On the other hand, the present invention has been described on the basis of mackerel, but is not limited to this, the production method according to the present invention will be found in advance that can be commonly applied to various kinds of saltwater fish such as mackerel.

As described above, the present invention removes the fishy taste and fishy smell peculiar to the mackerel by adding situation mushrooms, Cheonggukjang and wild ginseng culture root in the process of manufacturing liver mackerel, so that even consumers with weak stomachs can easily cook and eat. The liver mackerel can be prepared.

In addition, since a large number of active ingredients that are beneficial to health are added, it is not only a great help to promote health by ingestion alone, but an additive-specific flavor and aroma are added to further improve the taste of liver mackerel.

Claims (3)

Hanbok grooming process to split the belly of mackerel and remove the intestines and blood vessels, Freshwater washing process to remove the blood and debris by washing the groomed mackerel with fresh water, Vatitis spraying process, salting the outer surface and incised inner surface of mackerel, In the method of manufacturing liver mackerel, which sequentially performs a low-temperature aging process in which the salted mackerel is aged in a aging room having a constant temperature and humidity, After the fresh water washing process and before the vat salt spraying process, the salt water immersion process to immerse low salt salt by immersing mackerel for 2 to 3 hours in the salt solution dissolved 3.5 to 4% by weight of natural salt and 0.15 to 0.2% by weight of Sichuan soybean paste, After drying the mackerel after brine immersed in a shelf, apply the ginseng culture root solution dissolved in 0.05 ~ 0.1% by weight of wild ginseng culture root to the outer surface and cut-in inner surface of the mackerel, or add the additive process of instant immersing the whole in solution. Add with, After the dry salt spraying process after adding a low temperature drying process for 24 hours drying in a low temperature refrigerator of 3 ℃, humidity 70 ~ 75%, In the low temperature aging process, a method of manufacturing liver mackerel consisting of sequentially performing low temperature aging for 24 hours in a low temperature refrigerator having a temperature of 0 to 2 ° C. and a humidity of 70 to 75%. The method according to claim 1, wherein the sangcheongjang powder is a liver mackerel production method characterized in that the mixture of 30% by weight of mushroom mushroom powder and 70% by weight of the domestic soybean soup soup powder The Hanbok grooming process of breaking the guts of mackerel and removing the intestines and blood vessels Freshwater washing process to remove the blood and debris by washing the groomed mackerel with fresh water, Brine immersion process to immerse low salt by salting mackerel for 2 to 3 hours in salt solution dissolved 3.5 to 4% by weight of natural salt and 0.15 to 0.2% by weight of Sichuan soybean paste powder, After the natural mackerel after brine immersed in a shelf, the wild ginseng culture solution dissolved 0.05 ~ 0.1% by weight of the ginseng culture root is applied to the outer surface and the cut-out inner surface of the mackerel, or the additive addition process of instant immersing the whole in the solution, Vatitis spraying process, salting the outer surface and incised inner surface of mackerel, A low temperature drying process for 24 hours drying in a low temperature refrigerator having a temperature of 3 ° C. and a humidity of 70 to 75% after the spraying of the dry salt, Mackerel prepared by sequentially aging 24 hours at low temperature in a low temperature refrigerator with a temperature of 0 to 2 ° C and a humidity of 70 to 75%

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