KR100878664B1 - Method for manufacturing traditional oriental material salted mackerel - Google Patents

Abstract

The present invention relates to a method for manufacturing herbal liver mackerel, by using a herbal medicine, salted mackerel using salt to increase the physiological and pharmacological activity of the mackerel itself and to suppress the occurrence of fishy and off-flavor odor even during long-term storage The purpose is to provide.

The present invention comprises the steps of preparing a herbal preparation mixed salt, Angelica, dermis, ginseng, Bongyeong, Astragalus, goji berry, licorice in purified water, and immersing mackerel in the herbal preparation for 40 to 50 minutes, and dehydration for 30 minutes. And drying, and rapidly cooling and packaging the dehydrated and dried liver mackerel at minus 35 degrees.

Herbal preparations, mackerel, liver mackerel.

Description

Herbal liver mackerel manufacturing method {METHOD FOR MANUFACTURING TRADITIONAL ORIENTAL MATERIAL SALTED MACKEREL}

The present invention relates to a method for manufacturing herbal liver mackerel, more specifically by using a herbal medicine, salted mackerel using salt to increase the physiological and pharmacological activity of the mackerel itself and to suppress the occurrence of fishy and off-flavor odor even during long-term storage It relates to a manufacturing method.

As is well known, Mackerels are also known as ancient fish and are marine fish belonging to the Osteichthyes Perciformes Mackerel (Scombridae). The body is fusiform, 20 ~ 50cm long, and the cross section is oval. Body color is green on dorsal side, curved black wave with peculiar pylorus down to side line and belly is silver white. It is a herd in the offshore waters and widely distributed in Korea, Japan, and China.

Mackerel is known for its nutritional value, so-called 'barley of the sea'. Mackerel is richer in vitamins and minerals than other blue fish. Mackerel is a typical red flesh fish such as sardines. The ingredients, especially moisture and fat content, vary greatly depending on the size, season, and fishery of the meat. Mackerel has the highest fat content from fall to winter.

In this period, the mackerel (35 cm or more) of the large mackerel contains 20% fat and 60% water. In addition, small mackerel (less than 20cm) is generally low in fat and fluctuates significantly with season. Fat is usually found in the subcutaneous fat layer, followed by the intestines, head, bones, and tails. Unlike sardines, the fat content of the intestines is not very high. In addition, the fat composition is high in polyunsaturated fatty acids, easily oxidized and rancid.

The mackerel's nutritional components are calories per 100g, calories 23kcal, moisture 62.5g, protein 19.8g, fat 16.5g, calcium 22mg 160mg, iron 1.5mg, sodium 80mg, potassium 300mg, vitamin A 1001I.U Vitamin B₁0 16 mg, vitamin B2 0.54 mg, vitamin C 3 mg vitamin D 330 I.U, niacin 9.7 mg. In addition, it contains 394 to 401 mg / g of unsaturated fatty acid, 11.1 to 22.6 mg / g of EPA, and 267 to 272 mg / g of saturated fatty acid, and is rich in nutrition.

Blue fish such as mackerel or saury are rich in polyunsaturated fatty acids such as DHA (docosahexanoic acid) and EPA (eicosa pentaenoic acid), which are good for human body, together with fats and proteins, as described above. I couldn't.

In order to prevent the deterioration of such blue fish, salting method of salting and storing fish by using dry liver method or water method has been used, but because it is exposed to air during storage and drying process, it decays due to reproduction of harmful microorganisms or pests. There is also a possibility to promote.

Sea fish, including mackerel, 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 and fishy To me. 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 odor. If the freshness is severely degraded, it produces a odor, odor from volatile aldehydes (propanol, butanol, pentanal, hexanal, etc.) and volatile sulfur compounds (hydrogen sulfide, methane thiol, dimethyl sulfide, etc.).

In general, salting fish with a saturated solution of salt (less than 25%) is effective in inhibiting microorganisms. However, excessive osmotic pressure causes water activity Aw (water activity) to drop from 1.0 to 0.85 or less. Divalent ions form cross-links between fish protein molecules, resulting in a stronger protein structure and reduced water retention.

According to this method, even if the salted mackerel is stored and preserved for a long time after salting, if the mackerel is preserved for a long time, the water activity becomes Aw 0.2 to 0.6. It is strong, and it drops the merchandise. Therefore, in order to improve the taste of mackerel during cooking and to restore the protein, it is recommended to maintain the water content of 20-50% (Aw 0.65 to 0.85) .However, microorganisms are easily developed when stored for a long time and due to rancidity of fat during storage. Since fishy and off-flavor are produced, there is an urgent need for a method for manufacturing liver mackerel that contains more substances that are more conducive to suppressing fishy and off-flavor and more rejuvenating while salting with low concentrations of salt.

The present invention has been made in view of the above-described circumstances of the prior art, by using a herbal medicine and salted mackerel using salt to increase the physiological and pharmacological activity of the mackerel itself and to suppress the occurrence of fishy smell and odor even when stored for a long time. The purpose is to provide a method for manufacturing liver mackerel.

In order to achieve the above object, according to a preferred embodiment of the present invention to prepare a herbal preparation in which salt and donkey, dermis, ginseng, ginseng, bonggi, Astragalus, licorice in purified water and mackerel in the herbal preparation In the Chinese herbal mackerel manufacturing method comprising the step of immersing for 40 to 50 minutes, dehydrating and drying for 30 minutes, and rapidly cooling and packaging the dehydrated and dried liver mackerel at minus 35 degrees, the herbal preparation is water 480ℓ of Angelica 600g, Dermis 600g, Ginseng 600g, Bulgyeong 600g, Astragalus 600g, Wolfberry 600g, Licorice 1200g, put it on a medium heat for 8 hours and cool it to make a liquid extract, and 5ℓ the extract 10L of water and salt Herbal liver mackerel manufacturing method is provided, characterized in that the mixture is stirred for about 1 hour to mix 1.7kg and all the salt is dissolved.

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Herbal liver mackerel manufacturing method according to the present invention has the advantage to increase the physiological and pharmacological activity of the mackerel itself by salting the mackerel using the herbal medicine and salt, and to suppress the occurrence of fishy and off-flavor even during long-term storage.

EMBODIMENT OF THE INVENTION Hereinafter, this invention is demonstrated in detail with reference to drawings.

Chinese herbal mackerel manufacturing method according to the present invention is a manufacturing method to increase the physiological and pharmacological activity of the mackerel itself by salting the mackerel using a herbal medicine and salt, and to suppress the occurrence of fishy and off-flavor even during long-term storage.

Herbal medicines included for salting in the present invention is a preparation consisting of Angelica, dermis, ginseng, Bongling, Astragalus, Licorice, Goji.

Looking at the physiological and pharmacological content of Angelica gigas, Korea uses the root of Angelica gigas Nakai. In China, Angelica sinensis (Oliv.) Diels (中國 當歸) is used, and in Japan, Angelica acutiloba (Sieb. & Zuc.) Kitagawa is used.

It is said to have been given the name 'Danggui (으로)' in order to return. This is due to the old Chinese customs that donkeys were put in the arms of their husbands who went to battle because they believed that if they were exhausted on the battlefield, they could return to their energy. In one theory, this drug is called because the blood comes back to its place again.

The pharmacology of the tangs in the Korean Pharmacopoeia is said to have a unique smell and taste slightly sweet, but this can only be felt in Chinese donkeys and Koreans. Champagne don't taste sweet, only bitter.

The effect of Angelica is the blood production (보 作用) to produce blood when there is insufficient blood. Donkeys made from the roots of Chinese donkeys and Koreans don't have much blood. But donkey made from the roots of the true donkey is more effective than the blood donating action, blood circulation (活血 作用) is more excellent, and anti-cancer effect and blood pressure lowering effect is strong.

Pharmacologically, Angelica stimulates coronary blood flow and stimulates red blood cell production.

In the Korean Pharmacopoeia, the shell is yellowish brown to blackish brown, the inner shell is yellowish white, and the cross-section shows that the secretory diagram and contents of surrogate fibers are mixed in several places. However, this is a characteristic of the Japanese donkey and Chinese donkey, and the true donkey has a yellowish white bark and no microscopic features.

Champang-Dang-Gi is also called tong-Dang-Gi, Sung-Gum-cho, Cho-Sang-Dong-Gi-Gi. It is also known as Won (地 仙 圓), and why not know why.

Looking at the dermis contained in the herbal medicine of the present invention, 陳皮 甘 溫順 氣功 和 脾 留 白 痰 取 紅 'dermis is effective in reducing temperature and swelling, and to harmonize the rain, use the white part as it is, scrape the white part to the wall Throw it away and write it. '

Look up if there is an escape, or buy up if there is no escape. If licorice is present, see the lungs, and if there is no licorice, use the lungs. (Herbine) Dermis is an evergreen shrub with rhyme and dried tangerine peel.

The fruit peel of the bilberry plant contains essential oils based on delta-limonene. In addition, coumarin and procoumarin compounds are widely contained. Limonene is a bitter substance.

Almost all plants in the family include lactone compounds, flavonoids and alkaloids. However, no alkaloids have yet been found in the bilberry plant. In the dermis, the hesperidin, such as essential oils and hesperidin, is decomposed into hesperetin, glucose and rhamnose. Vitamin P was first identified in citrus plants, which is a mixture of glycosides such as citronin, hesperidin, and eriodictinol. Berries have 1 to 3% organic acid, mainly lemon acid, and asparagine, proline and gamma-aminobutyric acid.

The bitter substances and fragrances of the dermis control the secretion of gastric juice and act as a health booster for appetite. Flavonoids, including hesperidin, have the activity of vitamin p. It acts on the walls of blood vessels to widen the vessels. Lowers capillary permeability and prevents arteriosclerosis. The components of the dermis inhibit staphylococci.

Since ancient times, the dermis has been used as a medicine to warm the body, treat colds and cough sputum, and raise the body's energy. The dermis has been used to control the stomach acid to stop the vomiting and to control the stomach acid by working in conjunction with the contrary baekchul.

Looking at the ginseng contained in the herbal medicine of the present invention, ginseng (人蔘; Ginseng / Panax schinseng) is a groin perennial or root belonging to the genus Amanage Ogapi (Archiaceae). Ginseng is a wild plant that grows naturally in forests in temperate mountain areas. It is a medicinal plant that is grown in demand. Ginseng is distributed natively in the region of 33 ° ~ 48 ° north (Korea) and has the highest medicinal effect.

Ginseng contains about 5% of saponin (ginsenoside), and ginseng saponin is a mixture of 13 or more types of saponins with high content of ginsenosides, and saponin-containing genin contains propanoxatriol, propanaxadiol, There are three species of oleanolic acid. The origin of the fragrance of ginseng is β-elemen, the unstable liquid in the high boiling point, and contains panaxinol, which is easily resinized in the air. Panaxonic acid contained in the root is a mixture of palmitic acid, stearic acid, oleic acid, linoleic acid, etc., which is produced by hydrolysis of lipids, and also contains corin, which is known as a blood pressure lowering component. In addition, it contains amino acids, peptides, vitamins, monosaccharides and disaccharides.

Ginseng's medicinal effect is recorded as a commodity medicine among the 365 kinds of drugs in the New Agricultural Herbal Medicine, the oldest herbology book in China, and ginseng protects the five intestines, stabilizes the mind and brightens the eyes. . In addition, the long-term taking lightens the body, such as long-lived, such as the effect is clearly stated, which is well matched with the efficacy of scientifically proven ginseng. In Korea, `` Medicinal Medicines '' consisting of Hwang Do-yeon and Hwang Pil-su, in 1884 (Gojong 21), is a traditional Chinese medicine, which is still used today. It is divided into three types of complementary prescriptions, upper topical prescriptions, and subtractive prescriptions. In this document, ginseng is formulated into 132 kinds of prescriptions, and about 94% of these prescriptions are included in the prescription of upper and middle pain. In the above fact, ginseng was mainly used as a medicine or tonic. In general, the effects of ginseng are widely used in medicines such as tonic, strong heart, health, correction, soothing, and nourishment, and are used as an activator to reduce metabolic function caused by a weakness of the stomach. It is also applied to the sense of gastric identity, indigestion, vomiting, chest pain, laxative diarrhea, and loss of appetite of the sick. The basic and representative pharmacological action of ginseng is to normalize pathological abnormality by increasing the non-specific resistance of living organisms by adapting the basic pharmacological action of ginseng.

Recent studies from around the world confirmed that the root of ginseng contains saponin glycosides (saponin glycosides), ginsenosides, steroids, B vitamins, and choline. Ginseng-containing ethanol extract (alcohol extract) and decoction also promote the secretion of glucocorticoids, one of the adrenal cortex hormones, and stimulate the cerebral cortex to strengthen choline's operability, lowering blood pressure and breathing. Drugs such as acceleration, enhanced insulin action, and increased red blood cell and hemoglobin are shown.

Ginsenosides exhibit anti-fatigue, work-promoting, sex gland development, hypoglycemic activity, DNA synthesis, and other pharmacological effects. Based on this, it has been found to have antioxidant and anticancer activity.

Looking at the order contained in the herbal medicine of the present invention, the order is the dry fungal nucleus of the fungus mushroom and plant order. Byeongryong bacteria form the roots of red or red pine roots or the mycelia stored in the base of the pine roots. Buling is a spherical or oblong irregular lump, and is divided into white baekbongryeong and red bongbongryeong.

Baekbongryeong's medicinal effect is urine bulge, swelling, swelling, palpitations, diabetic blood sugar, red blood is effective in lowering blood sugar, angina, sedation.

Astragalus is a perennial herb of the dicotyledonous plant Rosaceae, its scientific name is Astragalus membranaceus, and its distribution is distributed in Korea, Japan, northeastern China and eastern Siberia. Astragalus grows in the cracks of the mountains. It is 40 ~ 70cm high and has white soft fine hairs. Stem is gross and leaf is odd one-time quill leaf consisting of 6-11 pairs of small leaves. Small leaf is about 1 ~ 2 cm long, oval-shaped oval, and leaf is flat.

Chin leaves are lanceolate with long tips. From the axilla to the gunshot (대) long stems of flowers come out, 5-10 flowers are running. Yellow-white flowers bloom in July-August, about 2cm long, small peduncle is about 3mm long. Calyx is about 5mm long, dark brown hairs are divided into 5 pieces. There are 10 stamens and fruits are fruited in November. The pod is long oval, pointed at both ends, length is 2-3cm, and contains 5-7 seeds.

It is distributed in Korea, Japan, Manchuria, Northeastern China, and East Siberia. It is often cultivated as a herb, and it is harvested in the fall of oriental medicine to remove the outcrops and small roots, and dried in the sun. It is called Astragalus of Chinese herbal medicine. It is effective in physical weakness, fatigue, boredom, deprivation, cessation of uterus, uterine deprivation, internal sewage, cold sweat, and peripheral nerves.

Licorice is a perennial herb of the dicotyledonous plant Rosaceae, its scientific name is Glycyrrhiza uralensis, and it is a medicinal plant distributed in northeastern China, Siberia and Mongolia. The roots are reddish brown deep into the ground, the stems are gathered, and grow straight about 1m. In addition, white hairs are dense, appearing as off-white, and preemption is scattered. The leaves are shifted and oddly littered leaf. Small leaves 7-17 each, egg-shaped, pointed end. Small leaves are 2 ~ 5cm long, 1 ~ 3cm butterfly, white hairs and dots on both sides, and no sawtooth.

Flowers bloom in July-August, 1.4-2.5cm long, purple, and hanged on the axilla as a total inflorescence. The pod is thin and long like a line and bent like a bow and contains 6 to 8 seeds. The root is sweet, so use it as a sweetener or herbal medicine.

Siberian acid (G. glabra var. Glandulifera) and Spanish acid (G. glabra). A similar species is G. pallidiflora. It is less sweet, unlike licorice, not used for medicinal purposes, and has little hair, fruit is oval, and has a sharp tip. It is distributed in northeastern China, Siberia and Mongolia.

The wolfberry is the fruit of the wolfberry, which is egg-shaped or long oval and ripens red. It is used as a tonic and antipyretic and has excellent liver function protection.

Wolfberry is egg-shaped or long oval, 1.5-2.5 cm long. It ripens red from July and is harvested in late July to late November. The varieties include the traditional species, the Cheongyang species, and Japan No. 1 and China No. 1 imported from Japan and China. It is cultivated mainly in Cheongyang, Boryeong, Gongju, Hongseong, Chungcheongnam-do, and Jindo and Haenam, Jeollanam-do, and also in Japan and China.

Gojija contains protein, fat, sugar, calcium, phosphorus, iron, betaine, rutin, and vitamins (A, B1, B2, C), so it absorbs quickly. In oriental medicine, it is used as a tonic and antipyretic. Improve eyesight, prevent adult diseases such as diabetes, improve the function of lungs and kidneys, and mix with perilla oil to mature and apply to the hair to prevent the formation of gray hair and is effective for burns.

A goji berry eats boiled porridge with powder or juice after surgery or during recovery. It is also known as a tonic that helps to weaken alcohol. A little alcohol is mixed with sugar to make jam.

EXAMPLE

Herbal liver mackerel according to an embodiment of the present invention should first perform a process for producing a herbal preparation.

The herbal preparations are put in 480 ℓ of water 600g, 600g dermis, 600g ginseng, 600g, Bulgyeong 600g, 600g of Astragalus, 600g of gojija, licorice licorice, and then steamed for 8 hours and cooled to form a liquid primary extract.

10 liters of water and 1.7 kg of salt are mixed with 5 liters of the primary extract and stirred for about 1 hour to dissolve all the salts. Salt is a natural salt.

Then, the mackerel is immersed in the herbal preparation for 40 to 50 minutes to perform the liver bloat process, in which the mackerel is selected only fresh fresh fish to maintain the maximum freshness with a sharp knife, such as pear or back of the fish or pear Incision at the same time, remove the internal organs of fish, and then go through three or four sanitary washing process.

Then, the mackerel, which has been washed in the herbal medicine, is immersed at 25 to 35 ° C. for 40 minutes to 50 minutes, and after a predetermined immersion time, is dehydrated for 30 minutes. The treatment is carried out and vacuum packed.

At this time, the drying step is preferable because drying by water activity (Aw 0.65 to 0.85), not complete drying, because the texture is excellent and the mackerel is not too hard.

<Test Example>

According to the sensory test of the mackerel prepared as in Example and the control group (comparative example), the sensory test was investigated salinity, chewiness, fishy taste, taste, palatability of 20 trained sensory test personnel. 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 from the following table, it can be seen that the present invention is excellent in various aspects, such as salinity (degree of salty), chewability, fishy presence, taste, and palatability.

division Salinity Chewability Fishy flavor Symbol Control 2.82 3.23 3.27 3.20 3.23 Example 4.30 4.49 4.51 4.69 4.72

On the other hand, the herbal liver mackerel manufacturing method according to an embodiment of the present invention is not limited to the above-described embodiment, various modifications are possible within the scope not departing from the technical gist.

1 is a process chart showing a herbal liver mackerel manufacturing process according to an embodiment of the present invention.

Claims (3)

Preparing herbal preparations in which salt, donkey, dermis, ginseng, bongyeong, astragalus, goji berry and licorice are mixed in purified water, and immersing mackerel in the herbal preparation for 40 to 50 minutes, and dehydrating and drying for 30 minutes. In the method of manufacturing a herbal liver mackerel comprising the steps, and rapidly cooling and packaging the dehydrated and dried liver mackerel at minus 35 degrees, the herbal preparation is 480 L of water Angelica 600g, dermis 600g, ginseng 600g, 600 g, 600g, Astragalus 600g 600g of goji berry, 1200g of licorice, put on medium heat for about 8 hours and cooled to make a liquid extract, the mixture is prepared by stirring for 1 hour so that all the salt is dissolved in 10l of water and 1.7kg of salt Herbal liver mackerel manufacturing method characterized in that. delete delete

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