KR100902942B1 - Manufacturing Method for Mackerel Flavored Using Loess Glasswort Salt and Astragalus Membranaceus - Google Patents

Abstract

The present invention relates to a method for producing Astragalus loess hamwort liver mackerel. More specifically, in order to improve the fishy taste and majestic texture of mackerel, it is a manufacturing method of liver mackerel using astragalus and ocher seaweed salt which are aged by adding astragalus powder and ocher seaweed salt salt when mackerel is salted.

The liver mackerel of the present invention does not have a fishy taste even when the cooked mackerel jar is cooled due to the inherent components contained in the astragalus and ocher seaweed salt salt, and furthermore, the fleshy texture of the meat can be improved to provide a delicious liver mackerel. have.

Description

Manufacturing Method for Mackerel Flavored Using Loess Glasswort Salt and Astragalus Membranaceus}

In recent years, the demand for liver mackerel has been steadily increasing as it is known that it is good for health because it contains a lot of DHA (docosahexaenoic acid) and EPA (Eicosapentaenoeic acid), which are known as omega-3 fatty acids.

Mackerel (chub mackerel, scientific name; Scomber japonicus ) is a saltwater fish of the perch mackerel family. The body is about 30cm long, the back side is dark blue, and the belly is silver white from the center. The habitats are temperate and subtropical waters of the Pacific, Atlantic and Indian Oceans, but many of them are caught in the East and West Seas in Korea, but many of the mackerel caught in the North Atlantic are being imported to meet the demand. Mackerel was salted with salt to prevent corruption in the days when there was no refrigeration facility, and then was sold as a commodity. Liver mackerel is known to improve the taste of mackerel by combining salt and enzymes that are matured during distribution.

The nutritional components of mackerel are calories 23kcal, water 62.5g, protein 19.8g, fat 16.5g, calcium 22mg 160mg, iron 1.5mg, sodium 80mg, potassium 300mg, vitamin A 1001I.U vitamin B₁0.16mg, Vitamin B₂0.54mg, Vitamin C 3mg Vitamin D 330I.U, Niacin 9.7mg. 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.

The blue fish such as mackerel or saury are rich in polyunsaturated fatty acids, such as DHA and EPA, which are good for human body along with fats and proteins as described above, but are easily deteriorated during distribution and are not widely used. 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 a fish with a saturated solution of salt (less than 25%) is effective in inhibiting microorganisms, but water activity decreases due to excessive osmotic pressure, so that antagonism of salt ions or cross-linking of divalent ions with fish protein molecules. By forming a protein structure is strengthened to reduce the water retention. If the salted mackerel is stored for a long period of time, it will be too dry to restore when cooked, and the change of tissue, protein denaturation, and salty taste will be deteriorated. 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 to 50%, but when stored for a long time, microorganisms are easily developed and fishy smell and odor are generated due to rancidity of fat during storage. There is an urgent need for a method of making delicious mackerel while salting with low concentrations of salt. However, liver mackerel tends to be more fishy when exposed to the air, and the meat is harder, so the unsalted areas tend to be fluffing to eat.

Astragalus membranaceus is a dicotyledonous plant that is a perennial plant of the Rosaceae legume, and is distributed in Korea, Japan, Manchuria, northeastern China, and Siberia East, and grows in the crevices of mountains. It is 40 ~ 70cm high, with white soft fine hairs, stem is gross, and the leaf is odd one time feather leaf composed of 6 ~ 11 pairs of small leaves. Small leaf is about 1 ~ 2 cm long, oval-shaped oval, and leaf is flat. It is commonly cultivated as a herb, and it is harvested in autumn in oriental medicine to remove outcrops and small roots, and dried in the sunlight. It is called Hwanggi of Chinese herbal medicine. It is a special product of Jecheon-si, Chungcheongbuk-do, Korea. Efficacy in small bowel (消腫), such as physical weakness, fatigue boredom, deprivation of blood (氣血 虛脫), hangang (脫肛), uterine deprivation, visceral sewage, cold sweat, peripheral nerves, etc. are prescribed.

Salicornia herbacea (also known as Salicornia herbacea ) is a so-called spurs, a central plant of dicotyledonous plants. It is a perennial plant of Mingaceae, mainly growing on the beaches of Korea (west coast Ulleungdo), Japan, China, India, Ussuri river, and North America. The stem is fleshy, cylindrical, branches are facing each other, degenerate scales are facing each other, and nodes are protruding. Flowers bloom green in August-September, run three by three in the concave between the upper nodes of the branches, the husks are plump squares, stick together, have one to two stamens and one pistil, the ovary is egg-shaped, and two styles are long. The fruit is a pomegranate, flat, egg-shaped, ripen in October. It is covered with skins, contains black seeds, and the whole abandonment is green, and it becomes reddish purple in autumn. Since seaweed is six seconds and grows in seawater, it is an undeveloped primitive plant with many mineral elements such as calcium, potassium and magnesium. It contains not only minerals but also essential amino acids and polysaccharides such as valine, leucine and proline. It is effective in preventing diabetes, arteriosclerosis, high blood pressure and obesity.

The present invention is to provide a delicious liver mackerel to solve the above problems by adding the anggi powder and ocher seaweed salt salt at the time of salting of the mackerel in order to improve the coarse taste of the mackerel.

Traditionally, the method of manufacturing liver mackerel is known to remove salted guts of mackerel, add salt to salt, and to salt salted guts by dipping halved mackerel in salt water. Recently, a number of methods for immersing by adding a specific functional ingredient to the salt solution of liver mackerel have been introduced. Representative of the Korean Patent Registration No. 10-0661710 is a method of natural drying by adding mulberry leaf extract to sun-dried salt and removing internal organs and salted mackerel, and the same patent registration 10-427800 is a method of adding salt to kelp solution and dipping mackerel Patent No. 10-0447335 is a method of immersing mackerel in bamboo salt and drying it in sea wind. Pupil publication 2003-31086 is a method of putting persimmon leaf tea extract in sun salt and immersing mackerel, and Published patent 2004-66568 is chitosan. This is a method of making liver mackerel by sprinkling with salt and dehydrating and aging.

The present invention can improve the bitterness, astringent taste and texture of fishy and cooked mackerel by using the yellow ocher seaweed salt salt by immersing the liver mackerel into the ocher seaweed salt salt solution, which is a special product of Jecheon city, in the ocher seaweed salt salt solution. .

The present invention improves the taste of liver mackerel by adding astragalus powder and ocher seaweed salt salt at the time of salting of mackerel to improve the taste of mackerel, and improves the taste of liver mackerel and the texture of meat and improves the texture of meat. It is to provide the liver mackerel.

The present invention is made by putting the mackerel powder in the ocher-containing salts of the ocher-containing salt salted mackerel in a solution of the ocher ocher-containing salts of the mackerel and aged at low temperature, and then to remove the liver mackerel, dried until a constant moisture content is quenched and vacuum-packed.

The present invention can contribute to improving the bitterness, astringent taste and fishy and taste of cooked mackerel of the liver mackerel to provide a delicious liver mackerel.

The present invention removes and divides the guts and heads of mackerel, which is an indelible part of the mackerel, and washes the astragalus, freeze-dried and pulverizes to obtain the astragalus powder. 0.5 to 1.5 parts by weight of the yellow organic powder relative to the weight of the yellow ocher superphosphate solution was added to the yellow ocher superphosphate solution, and the washed mackerel was divided and maintained at 10 to 11 ° C. for 25 to 30 minutes, and then 10 to 12 at 4 to 6 ° C. It shows a method of manufacturing liver mackerel using the yellow and yellow ocher supernatant salt comprising the step of time aging, drying and quenching the mature liver mackerel and vacuum packaging.

In the present invention, the Astragalus powder is cut to a size of 5 to 10cm washed sulfur to remove the water and then lyophilized at minus 15 to 20 ℃ 50 mesh or less, preferably 1 to 50 mesh to use the Astragalus powder obtained by grinding Can be.

delete

The liver mackerel ripened in the present invention may be dried in a water content of 25 to 30%, quenched and vacuum packed.

The present invention includes liver mackerel prepared by the above-mentioned method.

Hereinafter, the present invention will be described in more detail.

It is divided into pretreatment step of raw materials such as mackerel, astragalus and ocher seaweed salt of the present invention and a step of immersing and maturing mackerel in an astragalus ocher seaweed salt solution.

* Pretreatment stage of raw materials and subsidiary materials

Fresh mackerel purchased from Garak Market is sorted, the head is removed with a sharp knife, the pear and the back are cut in 2 parts, the guts of the mackerel are removed, washed 3-4 times with purified water to obtain a split mackerel.

Astragalus is purchased from Jecheon Medicinal Herb Farming Association (Corporation), washed with purified water to remove impurities, cut to a constant size of 5-10 cm to remove water, and then lyophilized at minus 15 to 20 ° C. A fine powder pulverized to 50 mesh or less is used for dipping.

Ocher seaweed salt salt was purchased from Suncheon Ocher Seaweed Farming Association (corporation), and the beneficial component of seaweed in the low concentration seawater and the ocher function obtained by evaporating and concentrating the seawater sprayed on the fossil and uncontaminated ocher layer as disclosed in patent application 2006-101669. Elute the mixture by mixing the mineral effluent water into the traditional cauldron and remove the foam while boiling to produce. Ocher seaweed salts are characterized by a significant reduction in bitterness and astringent taste compared to general sun salt or salt.

* Stage of manufacturing mackerel

The mackerel was washed with purified water, and the salted mackerel was salted in the yellow ocher sea salt solution containing 9 to 10% of the yellow ocher seaweed salt solution, and 0.5 to 1.5 parts by weight of the yellow earth powder, based on the weight of the yellow ocher sea salt solution. The mixture is kept at 10 to 11 ° C. for 25 to 30 minutes, and then aged at 4 to 6 ° C. for 10 to 12 hours to recover the liver mackerel. After drying and quenching until the water content is 25 to 30%, vacuum packing is performed.

Hereinafter, the content of the present invention will be described in detail through examples and test examples. However, these are intended to explain the present invention in more detail, and the scope of the present invention is not limited thereto.

<Example 1>

10kg of fresh mackerel was selected and the head was removed with a sharp knife to cut the belly and the back in 2 parts, the guts of the mackerel were removed, and washed three times with purified water to obtain a divided mackerel. The organic acid was washed to remove impurities, cut to 10 cm or less to remove water, and then lyophilized at -20 ° C. Make 10% ocherous sodium salt solution with purified water, and prepare the salted mackerel in the yellow ocher salt salt solution prepared by adding 1.0 parts by weight of the yellow powder to the weight of the yellow soil salt solution to maintain 10 minutes at 10 ℃, then 11 at 5 ℃ After ripening time, the mackerel was saved. After drying and quenching until the water content was 30%, vacuum packaging was carried out for external packaging (see FIG. 1).

<Example 2>

The liver mackerel was obtained in the same manner as in Example 1, except that the mackerel was divided into the yellow ocher sea salts salt solution prepared by adding 0.5 parts by weight of the yellow earth powders to the yellow soil salt water salt solution having a salt content of 9%.

<Example 3>

The mackerel was obtained in the same manner as in Example 1 except that the mackerel, which was divided into the ocher-based ocher-containing salt solution prepared by putting 1.5 parts by weight of the ocher-containing sodium salt solution solution, was maintained at 11 ° C. for 30 minutes.

<Example 4>

After aging at 4 ° C. for 12 hours, liver mackerel was obtained in the same manner as in Example 1 except that the mixture was dried at a moisture content of 25%.

<Example 5>

After aging at 6 ° C. for 10 hours, liver mackerel was obtained in the same manner as in Example 1 except that the mixture was dried at a moisture content of 25%.

<Example 6>

After aging at 5 ° C. for 11 hours, liver mackerel was obtained in the same manner as in Example 1 except that the mixture was dried at a moisture content of 25%.

<Test Example>

The sensory test was conducted on 20 trained sensory test personnel, and the control group grilled the commercially purchased liver mackerel and the liver mackerel of the present invention on a grill and tasted the saltwater, tissue, fishy, and taste by allowing the mackerel to cool down and taste it with rice. It was. The results were scored by the 5-point scale, and all the sensory test results were analyzed by analysis of variance using SAS (Statistical Analysis System) program. The results are shown in Table 1, and as can be seen from the results, the present invention is excellent in various aspects such as salinity, texture, fishy taste, and taste.

<Table 1> Sensory Test Results

division Salinity Organization Fishy flavor Control 3.58 3.41 3.28 3.39 Example 1 4.32 4.28 4.34 4.26 Example 2 4.28 4.26 4.32 4.42 Example 3 4.26 4.28 4.32 4.28 Example 4 4.22 4.24 4.26 4.24 Example 5 4.34 4.32 4.28 4.26 Example 6 4.27 4.25 4.24 4.21

In general, when cooked liver mackerel cools, the fishy smell becomes severe and gives a puffy feeling in the mouth. The liver mackerel of the present invention was found to be unable to feel such an unpleasant smell or taste due to the addition of the astragalus powder and ocher seaweed salt.

As described above, although described with reference to the preferred embodiment of the present invention, those skilled in the art will be variously modified without departing from the spirit and scope of the invention described in the claims below. And can be changed.

The present invention can improve the bitterness, astringent taste and texture of fishy and cooked mackerel by using the yellow ocher seaweed salt salt by immersing the liver mackerel into the ocher seaweed salt salt solution, which is a special product of Jecheon city, in the ocher seaweed salt salt solution. . Therefore, it may contribute to promoting the circulation of liver mackerel.

1 is a manufacturing process diagram of the present invention.

Claims (5)

Removing and dividing the guts and heads of mackerel inedible, Washing and drying the Astragalus, lyophilizing and pulverizing to obtain Astragalus powder; The partitioned mackerel was washed with purified water, and 0.5 to 1.5 parts by weight of the sulfuric acid powder relative to the weight of the ocher-containing sodium salt solution was added to a solution of 9 to 10% of the salt-to-oil ocher salt salt. After holding for 30 minutes, aging at 4 to 6 ℃ for 10 to 12 hours, Method for producing liver mackerel using a yellow and yellow ocher seaweed salt comprising the step of drying and quenching the matured liver mackerel and vacuum packaging According to claim 1, Astragalus powder is cut to remove the dried yellow sulfur to the size of 5 ~ 10cm, and then dried to freeze-dried at minus 15 ~ 20 ℃ to grind to 50 mesh or less to obtain the astragalus powder Manufacturing method of liver mackerel using ocher seaweed salt delete The method of claim 1, wherein the matured mackerel is dried in a water content of 25 to 30%, quenched, and vacuum-packed. Liver mackerel made by the method of any one of claims 1, 2 and 4

Images