KR100894343B1 - Preparation method of salted mackerel treated by using unripe peach extracts and chitosan - Google Patents

Abstract

 The present invention generates micro-bubbles of 1 to several tens of micrometers in diameter using a microbubble device to wash mackerel with an increased amount of dissolved oxygen-containing particles of dissolved oxygen, and contains a large amount of polyphenolic material for sterilization and functional substances. It relates to a method for producing liver mackerel using chitosan aqueous solution known as a peach immature fruit extract and a functional substance,

By using this, it is possible to improve the quality of mackerel and at the same time remove fishy's peculiar fishy, and to extend the shelf life with high quality. The present invention is the first step of mackerel processing, the second step of washing in the micro-type microbubble treatment water, the third step of natural dehydration for surface drying, the addition of peach immature fruit extract and salt water peach extract treatment In the fourth step of salting the mackerel for the first time in a certain time, and salting chitosan solution in the salted chitosan solution for the second time, and spraying the salted mackerel for a second time for salting. The present invention relates to a method for preparing liver mackerel, which has undergone a sixth step of drying and natural ripening, and a seventh step of rapidly freezing, vacuum packaging and freezing the liver mackerel.

 Liver mackerel

Description

Preparation method of salted mackerel treated by using unripe peach extracts and chitosan}

The present invention relates to a method for producing liver mackerel using micro-type microbubble water and salt peach immature fruit extract and chitosan solution, and more particularly, to a micro-type microbubble water, salty peach immature fruit extract and chitosan solution. The present invention relates to a method for manufacturing liver mackerel, which improves the taste and nutrients of mackerel, removes fishy unique fishy, and extends the shelf life with high quality.

Mackerel is a surface layer that acts close to the surface of the sea. The most delicious season is autumn, and the fat content is around 15%. In particular, mackerel is a representative fish of Korea and contains abundant iron, calcium and niacin in addition to fats and proteins, and also contains many polyunsaturated fatty acids such as DHA (docosahexanoic acid) and EPA (eicosa pentaenoic acid), which are known as functional substances. One mackerel is known in a wide variety of distribution and consumption forms. In particular, in consideration of hygienic cotton and storage method from the old days, the traditional storage method using salt has been used. However, in accordance with the industrialization and modernization, the traditional mackerel storage method, which relies on salt by changing the eating habits and the industrialization of the public, and the mass consumption of the food culture, has been reduced in terms of the quality of the mackerel and the inherent flavor of the mackerel. The health aspects of salt are emerging. On the other hand, as a conventional seafood and liver mackerel manufacturing method registration number "10-0588226-0000" "aquatic product processing method", registration number "10-0661710" "manufacture method of mulberry leaf liver mackerel", registration number "10-06700097 No. 10, No. 10-0427800, Liver Mackerel and Half Dried Fish Containing Natural Kelp Ingredients, and No. 10-0447335, No. 10-0447335 “How to make liver mackerel using bamboo salt and liver mackerel produced by this method” are described. However, high-quality liver mackerel manufacturing method uses micro-type microbubble water, salt peach immature, extract and chitosan solution. There have been no reported cases of applying the.

Therefore, in the present invention, by applying water and other natural materials used in the treatment of liver mackerel, by applying a material having an excellent effect to maximize the shelf life while maintaining the taste and nutritional ingredients in the final product, mackerel It was created with the technical challenge to provide a method of manufacturing high quality and high functional liver mackerel that preserves its unique taste and nutrients, removes fishy smells and extends shelf life.

Therefore, in order to solve the above technical problem, the present invention, in the present invention, after processing the mackerel, which is first processed (intestinal extraction, head, spine removal) of the liver mackerel manufacturing process with a micro-type microbubble treated water, By preparing liver mackerel using an immature fruit extract and chitosan aqueous solution, it was intended to provide a manufacturing method that can realize high quality in taste and nutrients of liver mackerel, remove fishy unique fishy, and extend shelf life.

According to the method for producing liver mackerel using the present invention peach immature fruit extract and chitosan aqueous solution according to the above constitution,

In addition to extending the shelf life, as described in detail above, through the present invention, the mackerel's inherent taste and nutrients are saved, fishy removal and extended shelf life to provide consumers with good products mackerel Producers say that the effect that can increase the added value is a big invention.

The present invention relates to a method for producing liver mackerel using peach immature fruit extract and chitosan aqueous solution,

1 is a functional liver mackerel manufacturing process chart of the present invention relates to a method of manufacturing liver liver mackerel by micro-bubble treatment water and peach immature fruit extract in the mackerel immersion during liver mackerel production, by using the same in taste and nutrients of mackerel It is characterized by improving the quality and at the same time removing the fishy unique fishy and extending the shelf life.

On the other hand, the micro-type microbubble treatment water is made of ultra-bubble with a diameter of 1 to several tens of micrometers using a microbubble device, and the dissolved oxygen is increased to increase the taste of the final product and to promote fermentation. Is the number of scientifically proven microparticle treatments.

peach(Prunus persica L. Batsch) Is a rose family, a deciduous leaf belonging to the genus Plum, and arbor is a native plant of China, and Korea's cultivation main origin is Gyeongbuk, Chungnam, North, Gyeongnam in order to have a relatively low rainfall. The pulp around the nucleus contains anthocyanin pigments, and sucrose, fructose and glucose are the main components, and seeds contain large amounts of protein and lipids. On the other hand, the peach redness and the immature peach that occurs at the time of the commerciality is low and almost discarded. However, it is valuable in terms of waste resource utilization and the use of a functional substance called pulley phenol. Polyphenols are functional substances that prevent cholesterol from being absorbed into the digestive tract and thus lower blood cholesterol levels. In the broader range, polyphenols are polyphenols such as catechins in green tea, chlorogenic acids in coffee, strawberries or eggplants, grapes, black beans, red and purple anthocyanin pigments. Compound. In addition, polyphenol compounds are included in various kinds of vegetables, fruits, cacao, red wine, and the like. On the other hand, polyphenols contained in peach immature fruit (polyphenol content: 2.74 to 9.80 mg / g dry matter) are known to have antioxidant activity, electron donating ability, astringent action, sterilization and detoxification effect. The reason why polyphenols are attracting attention recently is that this function is expected to contribute to maintaining health and preventing diseases by acting as an antioxidant in vivo. In addition, chitosan used in the second immersion is stable in alkaline solution, but is soluble in weak acid, has a positive (+) ion in the molecule and is known to have high antibacterial properties. It is a natural functional substance that has been scientifically proven to help antibacterial activity, improve cholesterol, enhance immunity, cell activity, electrolyte complex formation, physiological activity, heavy metals excretion, toxin release, detoxification effect, and diet. Deacetylation of chitin in crustacean shells such as shrimp and crabs leads to the recombination of more than 5,000 di-glucosamines, and carbohydrates with molecular weights of 1 million or more are called chitosan.

Extracts of peach unripe fruit and chitosan solution having these functionalities showed the effect of improving the quality of the liver mackerel, removing odor (odor) and extending the shelf life.

Looking at the step-by-step manufacturing and fermentation method in detail

① Use fresh mackerel as it is in the mackerel trimming process, and use it after thawing in the refrigerator for frozen fish. That is, mackerel processing (intestine extraction, head and spine removal),

 ② ① This step removes foreign matters by washing the processed water three times in flowing water and then washes it in the micro-type microbubble treated water.

 ③ ② Dehydration (surface drying) step is enough to dry the feet more than 60 minutes,

 ④ Mix edible rock salt with peach immature and extract that was treated in ③, but salt it by salting the salt peach immature and mackerel for 1 hour to 1 hour for 1 hour. Step,

⑤ After immersing the mackerel in ④ for 5-30 minutes after immersing the mackerel in a chitosan solution having a concentration of 1% chitosan for 5 minutes, and salting it.

⑥ the salted mackerel is a step of natural ripening in a dry and natural state using sea wind,

Liver mackerel after the above process of ⑦ ⑥ is a rapid freezing, vacuum packaging and freezing storage step.

Hereinafter, the present invention will be described in detail with reference to the following Examples.

<Example>

1. Materials and Methods

① Manufacturing method for liver mackerel

The mackerel (Scomber japonicus , Mackerel) used in this experiment was purchased from the sea village and transported to the laboratory in the frozen state, removed the intestines, and used to clean.

② micro type super bubble processing water

In order to make the treated water into micro-type ultra-bubble water, micro-bubble-treated water was prepared using a bubbler (UP-100W, Hwasin, Korea) produced by Daewon Bio using tap water. The intensity of the pump (UP-100W, AC 220V / 60Hz, Hyeopsin, Korea) was used to adjust the intensity of 30 meters per second.

③ rock salt (salt)

Himalayan salt rock (Nepal acid) was purchased commercially and used.

④ Preparation of Peach Immature Fruit Extract and Salted Peach Immature Fruit

Peaches (breed; famous, 2006, Qingdao) Immature fruit is about 12 grams in weight and finely chopped after washing. It is 1: 9 (peach immature fruit: water w) / w) was used as an extract by extracting at 100 ℃ for 10 hours, using a salt salt salt commercially available so that the total salt concentration is 5 ~ 10%.

⑤ chitosan aqueous solution

Powdered edible chitosan (Youngdeok Chito, Korea) was used to adjust the concentration to 1% using micro-type ultra-bubble treated water.

⑥ Pickles and storage

The mackerel used as feed was removed from the intestines, washed with micro-bubble-treated water, and then dehydrated and treated with 5 ~ 10% salt peach immature and 1% chitosan-treated water using micro-bubble water. After a certain period of time, the first and second immersion and spray process, drying and rapid freezing one by one vacuum packaging process was used for storage experiments at 4 ℃ and 25 ℃ respectively.

⑦ Dehydration and drying of mackerel

Dehydration was naturally dried using surface dehydration and sea breeze, and ripening was naturally aged with vegetable carbon fiber nonwoven fabric for 24 hours.

⑧ Color Measurement

The color difference meter measured the lightness (L), redness (a; hue), and yellowness (b; chroma) values using a color techno system (JS555, Japan). Chromaticity measurement is an important factor in stimulating consumer's palatability. In this experiment, the chromaticity of the mackerel for the storage period was measured using a color meter (Minolta, CR-3600D, Japan). The lightness (L), redness (a), and yellowness (b) of the sample were shown by the average value measured repeatedly three times.

⑨ Property measurement

The measurement of physical properties was carried out using a property measuring instrument (Sun-Rheometer COMPAC-100II, Japan) to obtain the value obtained when two consecutive presses were pressed at the center of the sample with the size of fish meat 3cm × 2cm × 1.2cm. The physical properties were used three times the hardness was used as the average value.

⑩ sensory test

The sensory test was conducted by selecting 10 college students in their twenties who were sufficiently trained and selected to identify quality differences. Mackerel was cut in the same area for each sample, placed in an electric oven, grilled, and then tested for palatability. The evaluation methods were color, taste, texture, flavor (in fishy), and overall taste degree using five-point method. The taste degree test was carried out. (① color, taste, texture, overall taste degree-very bad: 1 point, A little bad: 2 points, normal: 3 points, a little good: 4 points, very good: 5 points ② Flavor (fishy)-Almost no: 1 point, little M: 2 points, normal M: 3 points, many M: 4 points, M: 5 points).

⑪ liver mackerel treatment method

<Table 1. How to process liver mackerel>

Processing symbol Salinity Concentration (%) Immersion time (hours) Contents  A     5  One  1 hour immersion of mackerel in salted peach immature and extract-treated water adjusted to 5% salinity  B  5  5 hours immersion of mackerel in salted peach immature and extract-treated water adjusted to 5% salinity  C  10  10 hours immersion of mackerel in saline peach immature and extract-treated water adjusted to 5% salinity  D     7  One  1 hour immersion of mackerel in saline peach immature and extract-treated water adjusted to 7% salinity  E  5  5 hours of mackerel immersed in saline peach immature and extract-treated water adjusted to 7% salinity  F  10  10 hours immersion of mackerel in saline peach immature and extract-treated water adjusted to 7% salinity  G    10  One  1 hour immersion of mackerel in salted peach immature and extract-treated water adjusted to 10% salinity  H  5  5 hours immersion of mackerel in salted peach immature and extract-treated water adjusted to 10% salinity  I  10  10 hours of salted peach immature adjusted to 10% salinity  J  10  10  Salting (soaking, sprinkling) using general salt in the usual way

   2. Results and Summary

<Table 2. Changes in chromaticity at 4 ℃ storage of liver mackerel by peach immature and extract treatment>

 1) Given abbreviations, see Table 1.

 2) The given value is the average of 3 experiments.

 <Result>

① The lightness (L) value was similar in all treatments according to storage period, but the value of each treatment was slightly higher with longer storage period.

② The redness (a) value was similar in all treatments according to the storage period. The longer the storage period was, the higher the value was except for J (general treatment).

③ The yellowness (b) value was similar in all treatments according to the treatment period and storage period.

<Table 3. Changes in chromaticity during storage of 25 ° C liver mackerel by peach immature and extract treatment>

 1) Given abbreviations, see Table 1.

 2) The given value is the average of 3 experiments.

<Result>

① The lightness (L) value was similar in all treatments according to storage period, but the value of each treatment was slightly higher with longer storage period.

② Redness value (a) showed similar value according to storage period in all treatments.

③ Yellow value (b) showed similar values according to the treatment period and storage period in all treatments.

<Table 4. Hardness change during storage of liver mackerel by peach immature and extract treatment>

 1) Given abbreviations, see Table 1.

 2) The given value is the average of 3 experiments.

<Result>

① J <A <B <D <F <G <I <C <E <H treatment in terms of hardness when stored at 4 ℃ and 25 ℃

In order, the storage period was extended.

<Table 5 Sensory Evaluation of Liver Mackerel by Peach Immature and Extract Treatment>

 1) Given abbreviations, see Table 1.

 2) The given value is the average of 3 experiments.

<Result>

① In case of storage at 4 ℃ and 25 ℃, it showed good results in order of J <A <B <D <F <G <I <C <E <H. .

<Table 6. Sensory Evaluation of Liver Mackerel by Chitosan Treatment by Optimal Processing Conditions of Peaches and Extracts>

    1) Given abbreviations, see Table 1.

    2) The given value is the average of 3 experiments.

    3) After 1% chitosan solution treatment, 1% chitosan solution

       Spray for 5 minutes.

<Result>

① At 4 ℃ and 25 ℃ storage, C <E <H showed good results, and chitosan treatment time was 15 minutes in all treatments.

1 is a manufacturing process diagram of the present invention

Claims (2)

In the method of manufacturing liver mackerel comprising a step of extracting the guts of mackerel, removing the head and spine, washing step, natural dehydration step, salting step, drying maturation step, The washing step is finally washed with micro type microbubble treated water, The salting step adds edible rock salt to the peach immature fruit extract extracted at 100 ° C. for 10 hours at a weight ratio of 1: 9 to peach immature and water, but the salt concentration is 5 to 10%. After immersing the mackerel for the first time and salting it, Method for producing liver mackerel using peach immature extract and chitosan aqueous solution, comprising: immersing mackerel in an aqueous chitosan solution having a chitosan concentration of 1% for 5-30 minutes, followed by spraying for 5 minutes. delete

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