KR100944811B1 - Seasoned and dried filefish with cactus powder and making process thereof - Google Patents

Abstract

PURPOSE: Slices of seasoned and dried filefish with opuntia dillenii powder are provided to harmonize the tastes of opuntia dillenii powder and dried filefish and to ensure plane taste without sweet taste after seasoning by lowering the sugar content compared to conventional products. CONSTITUTION: Slices of seasoned and dried filefish with opuntia dillenii powder are prepared by the steps of: making filefish fillet with constant thickness by removing bones, washing it, and then cooling it; thawing the frozen filefish fillet; mixing sugar 40~50 weight%, Opuntia dillenii powder 20~25 weight%, salt 10~15 weight%, glutamic acid 8~10 weight%, and sorbitol 8~10 weight% to prepare a mixed seasoning composition; aging the seasoned filefish fillet in a low-temperature process for a certain period; drying the aged seasoned filefish fillet so that a water content becomes 10~20%.

Description

Seasoned chiffon containing baeknyeoncho powder and its manufacturing method {SEASONED AND DRIED FILEFISH WITH CACTUS POWDER AND MAKING PROCESS THEREOF}

The present invention relates to a seasoning juchipo containing baeknyeoncho powder and a method for manufacturing the same, specifically, baeknyeoncho powder prepared by mixing the seasoning mixture composition containing the baeknyeoncho in the jujube fillet and drastically reduced the sugar content It relates to a seasoned ratfish contained and a method for producing the same.

Fish poultry is a fish-dried marinated fish that has been used for a long time as a means of storing food. Drying, freezing, drying with salt, drying with salt, drying with seasoning, dried with seasoning, octopus, squid, pollack, early ages, cod, jujube, abalone, clams, sharks, etc. are commonly used. It is useful for snacks, side dishes, and souvenirs. Recently, a variety of methods are used to prepare a variety of foods, such as side dishes, alcoholic beverages, or snacks, and to provide consumers with a large amount of food. The conventional method of processing the phopo is to mix the seasoning liquid such as sugar, salt, seasoning, and red pepper powder with fish meat extracted from pollack or juvenile fish, and then mix and mix it with a certain size. If it is made, it can be stored for a long time, convenient for distribution, and easy to eat. In addition, jujugipo, which is seasoned and grilled with various seasonings, can be eaten by consumers immediately and is being distributed.

In particular, in recent years, the production of aquatic products, food processing, storage and its distribution industry has increased in importance due to the change of dietary life due to the increase of population and income. In particular, in recent years, the wind of well-being in food is also nourishing, using natural ingredients with pharmacological action, and the demand for hygienic and reasonable processing and storage food is increasing day by day. In order to meet the needs of consumers in the well-being era, there have been many efforts and proposals to provide fish processed products containing various natural raw materials and manufacturing methods thereof.

In this regard, the Republic of Korea Patent No. 0752233 proposed not only hygienic in storage, but also edible immediately without a separate heat treatment, and the process of processing the mouthwater to maintain a soft meat state, but the seasoning process through the usual seasoning process There were still problems and limitations that the sugar content could not be reduced during the process and the effective ingredients contained in the powder of early 100 years were not available. In addition, it is convenient to provide heat treatment during the manufacturing process in advance, but when adding other seasonings to the side dishes to make side dishes, it is rather problematic to have a sense of rejection when eating because of excessive seasoning. Still remained.

The present invention has been made to solve the above problems,

Seasoned mussels and its manufacturing method are added to the seasoning fillet containing the baeknyeon powder and mixed with the seasoning fillet to preserve the taste and aroma of baeknyeoncho. It is an object of the present invention to provide.

In addition, there is another object of the present invention to provide a seasonings Jippo having a sweet taste and a light taste even after the seasoning by significantly reducing the content ratio of sugar in the seasoning mixture composition compared to the existing seasonings Jippo.

In addition, by reducing the sugar intake prevents excessive sugar intake and at the same time enjoy the effective efficacy of baeknyeoncho contributes to the seasonings Jipgi containing baeknyeoncho powder that can contribute to the promotion of national health and its manufacturing method There is another purpose.

Method for producing seasonings Jippo containing baeknyeoncho powder according to the present invention, after removing the bones and spines to make a fillet having a certain thickness fillet processing step of washing in running water and freezing; A thawing step of thawing the frozen fillet in the frozen state after the fillet processing step; A seasoning step of mixing and seasoning the seasoning mixture composition composed of sugar, perennial powder, salt, sodium glutamate and sorbitol to the fish fillet thawed through the thawing process; Ripening step of seasoning seasoned fillet through the seasoning process in a low temperature process for a certain period of time; And characterized in that it comprises a cold air drying step of drying the cold seasoning fillet through the aging process by cold air for a predetermined time so that the moisture content is 10 to 20%.

In the fillet processing process is a process of cleaning the fresh ratchet caught and trimmed into a fillet. At this time, filleted fish fillet is washed clean with running water, which is normally washed three times. Finally, the finished fillet fish is transferred to a freezer and stored through a freezing process.

The thawing process is a process for preparing seasoned fillet that is frozen and stored for easy seasoning. In the thawing process, natural thawing is basically the best. In the spring, autumn, and winter, the natural thawing is performed at room temperature.However, in the summer when the natural thawing temperature is high, the thawing time is reduced, and the deterioration of the meat during defrosting In order to prevent secondary pollution during the thawing process, it is desirable to wet the plant quickly by thawing it with cold clean water at night and avoiding daytime.

In the seasoning process, the thawed fillet fillet is put into a blender, and the prepared seasoning mixture composition is mixed together in a blender and then mixed in a blender. The mixing time varies depending on the thickness and amount of fillet fillet, but is usually mixed in a mixer for 20 minutes.

At this time, in the seasoning process, it is preferable to mix the seasoning fillet and seasoning mixture composition in a weight ratio of 100: 5 to 18, which is when the weight ratio of the seasoning fillet and seasoning mixture composition is less than 100: 5. If the weight ratio of the fillet and seasoning mixture composition exceeds 100: 18, the seasoning mixture becomes excessively seasoned and the flavor of the seasoning mixture composition is so strong that the taste and flavor of the fish fillet itself cannot be utilized. This is because the seasoning composition makes the capillary sticky, and the sugar hardens the surface, making the chewing texture worse.

On the other hand, the seasoning mixture composition is composed of sugar, centennial powder, salt, sodium glutamate and sorbitol, the seasoning mixture composition is 40 to 50% by weight sugar, 20 to 25% by weight powder, 10 to 15% salt, glutamic acid It is preferably prepared by mixing at a ratio of 8 to 10% by weight of sodium and 8 to 10% by weight of sorbitol.

At this time, the amount of sugar used is significantly reduced compared to the production of seasoned jujuchipo, which prevents harmful health due to excessive ingestion of sugar. Ingestion was allowed to be ingested together. In addition, salt is a component for matching, and sodium glutamate is a component mixed in order to add umami.

The leaves of Opuntia ficus indica are succulent because they contain a lot of water, and they contain minerals such as protein, vitamins, pectin, saponins, organic acids and calcium. Although the specific constituents of Opuntia ficus indica leaves are not known in detail, they are known to contain a large amount of components useful for hangover relief. The baeknyeoncho is roasted and dried and then used to make it into a powder state, and the reddish baeknyeoncho's unique color is expressed.

Sorbitol is a hexahydric sugar alcohol (hexahydro alcohol) called D-Sorbitol or D-Glucitol, which is produced by reducing glucose.It is a food additive and has a moistening effect, prevents protein denaturation, low calorie, low taste, and hard tooth decay. It has a variety of characteristics such as insulin independence, and plays a role as a moisturizing agent with excellent heat resistance and coolness. In addition, it has excellent fragrance and keeps the flavor of food and drink for a long time, and plays the role of protecting the flavor and taste of the early 100 years during the distribution period of seasonings.

On the other hand, the aging conditions in the aging step after the seasoning step is preferably aged for 3 to 5 days at a low temperature of 0 ~ 5 ℃. This is because after the seasoning process, the taste and aroma of peony vinegar powder and fish fillet meat appear well, and the conditions are selectively adjusted under the conditions according to seasons, catch seasons, and the size of the fillet fillet. At this time, in order to reduce the maturation time is aged for 1 to 2 days shorter than the above period, the taste and chewing texture is dropped, the quality of the product is degraded. Especially when the thickness of the fillet fillet is thick, that is, when the thickness of the fillet fillet is 0.4 ~ 0.5mm, it must be aged for 3 ~ 4 days or more. At this time, the maturing temperature should be maintained at 0 ~ 3 ℃ to ensure the best taste and quality of seasoned fillet. You can get it. In addition, during the ripening process, it should be adjusted to maintain the temperature within the ripening temperature through careful temperature check, and the ripening temperature and duration should be appropriately adjusted according to the meat quality or thickness of the fillet fillet.

On the other hand, the aging process is preferably configured to further include a flipping step of alternately inverting the surface and the back of the seasoning seasoning fillet being aged, which is mixed with seasoning fillet seasoning the surface of the rat gingiva during the ripening process This is to improve the quality of the product by distributing it to one side or the other side so that seasoning is not concentrated and distributed only on one side and evenly distributed over the entire surface of the rat's mouth. At this time, it is preferable that the cycle of inverting the surface and the backside of the seasonings is repeated once or twice per hour regardless of the thickness or the quality of fish meat.

In the cold air drying process, the seasoned fillet fillet, which has been aged for 18 to 22 hours at 18-22 ° C., is cold-air dried so that the amount of water contained in the seasoned fillet becomes 10-20%. After the drying process, if the moisture content in the seasonings is less than 10% by weight, the meat is too hard to chew, resulting in poor texture.If it exceeds 20% by weight, the meat is receded and there is no chewing taste. This is because it provides an environment for bacteria to grow, such as mold, because the quality of the product may be degraded or the product itself may be altered. On the other hand, when drying aquatic products, daylight drying is the most traditional method, but the environment to be dried is not clean. However, natural drying at the clean seaside, where the sea breeze is blowing, improves the hygiene and dryness of the dried fish, so it is not suitable for mass production such as the preferred circumstances or the long hand and long time. It is desirable to choose a hygienic cold air drying method, and the temperature conditions suitable for cold air drying should be carefully adjusted according to the thickness and meat condition of the fillet fillet. This is because the drying conditions in the cold air drying process determines the taste and color of the final ratchipo product.

In addition, the method for producing seasonings Jippo containing baeknyeoncho powder according to the present invention further comprises a washing process in which the fillet processing process by washing for 1 to 2 hours in flowing water before freezing the processed processed fillet fillet. To be another feature. The storage washing process is a process necessary to completely remove salts by immersing the fillet fillet in running water, as well as to clean various contaminants contained in the fillet fillet.

In addition, another aspect of the present invention is characterized in that the seasonings containing the baeknyeoncho powder prepared by the method for producing jujugipo containing the baeknyeoncho powder.

The present invention retains the taste and aroma of baeknyeoncho as it is, while the taste of baeknyeoncho and the unique taste of jujipo goes well with each other, while the content ratio of sugar in the seasoning mixture composition used in the seasoning process is significantly lowered than the existing products. Since it is not sweet, it has a light taste and can be enjoyed by anyone of all ages, but it can significantly reduce the sugar content and prevent the excessive sugar intake, and can also produce and supply glutinous vinegar powder containing baeknyeoncho powder that can enjoy the effective effect of baeknyeoncho. We can contribute to national health promotion.

Hereinafter, with reference to the accompanying drawings will be described in detail an embodiment of a method for producing rat baekpo containing powder according to the present invention.

1 is a process chart showing the whole process according to the method for producing rat baekpo containing baeknyeoncho powder according to the present invention.

The fillet processing process 100 includes a filleting process for filleting the captured rodents, a washing process for washing the fillet fillet, and a freezing process for freezing the processed fillet fillet. In the washing process, water is washed three times with running clean water. In addition, if necessary, after the washing process may be further stored in the storage process 150 to remove impurities by storing the fillet in water flowing for 1-2 hours.

The thawing process 200 causes natural thawing by leaving it at room temperature except in summer. In the summer, the thawing process is quickly thawed by adding clean water in terms of maintaining freshness and preventing degradation of the product and preventing secondary pollution. .

Seasoning process (300) is to mix the seasoning mixture composition into the blender in the thawed fillet after the thawing process, the time required for mixing typically takes 20 minutes, the amount of the seasoned mixture composition is mixed based on 10kg of fillet When working with it is preferred to use more than 500g 1.8kg and usually seasoning by mixing the amount of 1 ~ 1.2kg. The ingredient ratio of seasoned fillet fillet after the seasoning process is 89% by weight, 5.0% by weight sugar, 2.5% by weight powder of baeknyeoncho, salt 1.5% by weight, 1.0% by weight of sodium glutamate, sorbitol 1.0% by weight. At this time, the fillet contains water together.

In the aging process (400), the seasoning mixture prepared through the seasoning process must be aged in order to infiltrate the seasoning composition evenly distributed in the fillet. After seasoning, the ripening process is important, but it must be aged at least 3 days at low temperature between 0 ℃ ~ 5 ℃ for its unique flavor. This ripening process is a tricky task that needs to be adjusted depending on the season, the timing of the catch and the size of the meat. At this time, if you manufacture after 1-2 days aging to reduce the cost will taste. In addition, for thick domestic products that require long-term aging for more than 3 ~ 4 days, the aging room temperature should always be 0 ℃ ~ 3 ℃ and requires a lot of space. During the ripening, the temperature should be carefully adjusted in addition to the meat quality and the like, and if necessary, additionally performing an inverting process 450 which periodically reverses the surface and the back of the fillet can be optimally aged.

On the other hand, seasoned fillet is matured and is commercialized as a ratfish. At this time, through the molding process (S600) to put the seasoned fillet fillet after the maturation in a variety of forms, it is possible to produce a seasoning fillet having a variety of shapes and sizes, this molding process (S600) is selectively selected as necessary. .

Typically, daylight drying is the most traditional method of drying seafood, but the environment is not clean and not sanitary unless it is on the beach. However, natural drying on the clean coastal sea breezes is both hygienic and tasty. However, natural drying takes considerable time to dry and is not suitable for mass production. Recently, cold air drying is used. In the cold air drying process 500 is dried by cold wind for 18 hours at 20 ℃. At this time, the strength and weakness of the temperature depending on the degree of drying will have a great effect on the color or taste, so a careful technique is required.

(Example)

10kg of processed and washed processed fish fillet mixed with 562g of sugar, 282g of baeknyeoncho powder, 282g of salt, 113g of salt, 113g of sodium glutamate, and 113g of sorbitol, were mixed and mixed for 4 days at 0 ~ 3 ℃. After seasoning, the seasoned rat fillet was dried by cold-air drying at 20 ° C. for 18 hours so that its moisture content was 15%.

(Experimental example) sensory test

Twenty adult men and women aged 20 to 50 were randomly selected and subjected to sensory evaluation using the sensory score sheet method. The sensory score table used in the sensory test is as follows.

The rat gingiva used in the sensory test was compared with the rat gingiva containing baeknyeoncho powder prepared in the above example and seasoned rat gingiva which are commercially available. In the sensory test, the evaluation of taste, smell, hardness, sweetness, and color was performed using a 5-point grading method with 1 to 5 points, and the results are shown in the table below.

How to score your Sensory Score Sheet:

(1) taste

1. Very good 2. Good 3. Normal 4. Not good 5. Very bad

(2) smell

1. Very good 2. Good 3. Normal. 4. Not good 5. Very bad

(3) hardness

1. Very Hard 2. Hard 3. Normal 4. Soft 5. Very Soft

(4) sweetness

1. Very sweet 2. Sweet 3. Some sweetness 4. Some sweetness 5. No sweetness

(5) full

1. Very good 2. Good 3. Normal 4. Bad 5. Very bad

[table]

sample flavor smell crustiness Sweetness all Example 2 2.55 2 3.55 2 Comparative example 3.4 4.25 2 2.35 3.1

As shown in the results of the table, seasoned chiffon containing baeknyeoncho powder prepared according to the example has good flavor and good smell due to its unique scent and taste, but the taste and taste of ordinary seasoned Jyochi commercially sold on the market The smell is not good because of the fishy smell. In addition, both of the products to be compared are the same in hardness, but in terms of sweetness, the seasonings Jippo containing the baeknyeoncho powder prepared by the example has only a slight sweetness but does not taste sweet, but a large amount of sugar in the general market presented by the comparative example In the case of seasonings, the sweetness seems to be strong. Therefore, the overall opinion of the rat quipo of the comparative example was suggested, but the evaluation was good for the seasoning rat cheetah containing baeknyeoncho powder prepared by the present example.

1 is a process chart showing the overall process according to the method for producing rat baekpo containing baeknyeoncho powder according to the present invention.

Claims (9)

Fillet processing step of removing the bonefish and bones to form a fillet having a certain thickness and then washing in running water and freezing; A thawing step of thawing the frozen fillet in the frozen state after the fillet processing step; Mixed with the ratio of 40-50% by weight of sugar, 20-25% by weight of baeknyeon powder, 10-15% by weight of salt, 8-10% by weight of sodium glutamate, and 8-10% by weight of sorbitol in thawed fillet after thawing. Seasoning process of mixing and seasoning the prepared seasoning mixture composition; Ripening step of seasoning seasoned fillet through the seasoning process in a low temperature process for a certain period of time; And Method of producing seasonings containing baeknyeon powder, characterized in that it comprises a cold air drying step of drying by a cold air for a predetermined time so that the water content of the seasoning seasoned fillet through the aging process. In claim 1, In the seasoning process, the ratchet fillet and seasoning mixture composition is 100: 5 ~ 18, the method of producing a seasoning rat pomace containing powder of 100 years early, characterized in that the mixture. delete In claim 1, The aging process is a method for preparing seasonings containing baeknyeonju powder, characterized in that aged for 3 to 5 days at a low temperature of 0 ~ 5 ℃. In claim 1, In the cold air drying process, the method of manufacturing seasonings Jippo containing baeknyeoncho powder, characterized in that the drying for 18 to 20 hours at 18 ~ 22 ℃. In claim 4, When the thickness of the ratchet fillet is 0.4 ~ 0.5mm, the method of manufacturing seasonings zippo containing baeknyeoncho powder, characterized in that aged for 4 to 5 days at a low temperature of 0 ~ 3 ℃. In claim 1, The aging process is a method for producing seasonings containing baeknyeon powder, characterized in that it further comprises a flipping step of alternately inverting the surface and the back of the seasonings fillet being aged. In claim 1, The fillet processing process is a method for producing seasoned rat roe containing a hundred year vinegar powder, characterized in that it further comprises a water washing process for storing by washing for 1 to 2 hours in the flowing water before freezing the washed processed fillet fillet. A seasoning rat pompon containing 100 years old powder, which is prepared by the method of any one of claims 1, 7 and 8.

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