KR100972147B1 - Processing method for salting chub mackerel using sap of painted maple - Google Patents
Processing method for salting chub mackerel using sap of painted maple Download PDFInfo
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- KR100972147B1 KR100972147B1 KR1020090028345A KR20090028345A KR100972147B1 KR 100972147 B1 KR100972147 B1 KR 100972147B1 KR 1020090028345 A KR1020090028345 A KR 1020090028345A KR 20090028345 A KR20090028345 A KR 20090028345A KR 100972147 B1 KR100972147 B1 KR 100972147B1
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- 238000009938 salting Methods 0.000 title claims abstract description 30
- 238000003672 processing method Methods 0.000 title claims description 13
- 241001121897 Acer pictum Species 0.000 title description 4
- 241000736084 Scomber japonicus Species 0.000 title 1
- 235000000346 sugar Nutrition 0.000 claims abstract description 122
- 241000269821 Scombridae Species 0.000 claims abstract description 85
- 235000020640 mackerel Nutrition 0.000 claims abstract description 80
- 238000000034 method Methods 0.000 claims abstract description 60
- 241000208140 Acer Species 0.000 claims abstract description 18
- 239000006188 syrup Substances 0.000 claims abstract description 17
- 235000020357 syrup Nutrition 0.000 claims abstract description 17
- 238000001035 drying Methods 0.000 claims abstract description 16
- 239000011259 mixed solution Substances 0.000 claims abstract description 15
- 239000013535 sea water Substances 0.000 claims abstract description 11
- 238000004140 cleaning Methods 0.000 claims abstract description 9
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims description 18
- 241000286209 Phasianidae Species 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000004062 sedimentation Methods 0.000 claims description 5
- 150000008163 sugars Chemical class 0.000 claims description 5
- 239000011550 stock solution Substances 0.000 claims description 4
- 230000001376 precipitating effect Effects 0.000 claims description 3
- 238000009423 ventilation Methods 0.000 claims description 3
- 238000007865 diluting Methods 0.000 claims description 2
- 239000008213 purified water Substances 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims 1
- 239000000843 powder Substances 0.000 claims 1
- 241000251468 Actinopterygii Species 0.000 abstract description 12
- 235000019688 fish Nutrition 0.000 abstract description 12
- 241000219240 Acer pictum subsp. mono Species 0.000 abstract description 4
- 238000001816 cooling Methods 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 8
- 239000011707 mineral Substances 0.000 description 8
- 210000004013 groin Anatomy 0.000 description 7
- 235000015097 nutrients Nutrition 0.000 description 6
- 235000013372 meat Nutrition 0.000 description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 239000011575 calcium Substances 0.000 description 4
- 229910052791 calcium Inorganic materials 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- GETQZCLCWQTVFV-UHFFFAOYSA-N trimethylamine Chemical compound CN(C)C GETQZCLCWQTVFV-UHFFFAOYSA-N 0.000 description 4
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 235000001055 magnesium Nutrition 0.000 description 2
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 235000019155 vitamin A Nutrition 0.000 description 2
- 239000011719 vitamin A Substances 0.000 description 2
- 244000046151 Acer negundo Species 0.000 description 1
- 235000004422 Acer negundo Nutrition 0.000 description 1
- 240000004144 Acer rubrum Species 0.000 description 1
- 241001454694 Clupeiformes Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 235000019513 anchovy Nutrition 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 208000004296 neuralgia Diseases 0.000 description 1
- 235000019645 odor Nutrition 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 239000011833 salt mixture Substances 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 238000009966 trimming Methods 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
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Abstract
Description
본 발명은 생선의 염장 및 포장 가공방법에 관한 것으로, 더욱 상세하게는 천연 당분과 다양한 미네랄이 포함되어 있는 고로쇠나무(Painted maple) 수액 또는 메이플시럽(Maple syrup) 환원수를 청정해수와 혼합하고 일정 비율의 염도를 가지도록 한 후 소정의 방식으로 염장 처리하여 비린내의 제거는 물론 각종 영양분을 제공하고 육질이 탄력지고 좋아지도록 한 고등어의 염장 가공 방법에 관한 것이다.The present invention relates to a salting and packaging processing method of fish, and more particularly, mixed with clean sea water, and mixed with the fresh water of Maple syrup (Painted maple) sap (Maple syrup) containing natural sugars and various minerals After salting the salt in a predetermined manner to provide a variety of odors, as well as to provide a variety of nutrients and to improve the quality of the mackerel salted salt processing method.
주지한 바와 같은, 고등어와 같은 생선의 염장 및 포장 가공품은 근래 인기 있는 가공식품 중의 하나로 그 이용이 편리하여 소비자들에게 큰 각광을 받고 있는 추세이다.As is well known, salted and packaged processed products of fish, such as mackerel, are one of the popular processed foods in recent years, and are easy to use, and are getting a lot of attention from consumers.
종래의 생선의 염장 가공방법은 흑설탕을 이용하여 염장하는 방식이 대부분으로, 이는 흑설탕의 단맛과 끈적끈적한 성질을 이용하여 비린내의 제거와 고등어 의 외관이 흑갈색을 띠어 좋아보이도록 한 방식이다.The salting process of the conventional fish is salted using brown sugar, which is a method of removing the fishy smell and the appearance of mackerel by using the sweetness and sticky nature of the brown sugar so that the appearance of blackish brown.
또한 이러한 종래의 염장 방식은 흑설탕과 수돗물에 소금으로 염도를 맞추어 혼합액을 제조하고, 이 제조된 혼합액에 고등어를 침전시키거나 꺼냄을 수차례 반복하여 염장가공을 수행한다. In addition, the conventional salting method is to prepare a mixed solution by adjusting the salinity of salt in brown sugar and tap water, and the salted processing is repeated several times to precipitate or take out the mackerel in the prepared mixed solution.
그러나 이와 같은 염장 방식은 상기 흑설탕 혼합물에 고등어를 침전 또는 꺼냄 동작 반복 시 비위생적인 부유물이 많이 발생하게 되는데, 이 혼합물을 잘 갈아주지 않는다는 것이다. 그 이유는 흑설탕이 고가인 반면 이를 생산하는 업체는 대체로 영세하기 때문이다.However, this salting method causes a lot of unsanitary suspended solids when the mackerel is precipitated or removed from the brown sugar mixture, but the mixture is not changed well. This is because brown sugar is expensive and companies producing it are usually small.
따라서 종래의 방식은 위생에 문제점을 야기하게 되었고, 또한 흑설탕은 대부분은 당분으로 구성되어 인체에 특별한 도움을 주는 성분을 포함하지 못하고 있었다.Therefore, the conventional method has caused a problem in hygiene, and also brown sugar was composed mostly of sugar did not contain a component that is particularly helpful to the human body.
본 발명은 상기한 문제점을 해결하기 위하여 안출된 것으로, 본 발명의 목적은 천연 당분과 다양한 미네랄이 포함되어 있는 고로쇠나무(painted maple) 수액 또는 메이플시럽(maple syrup) 환원수를 청정해수와 혼합하고 일정 비율의 염도를 가지도록 한 후 소정의 방식으로 염장 처리하여 비린내의 제거는 물론 각종 영양분을 제공하고 육질이 탄력지고 좋아지도록 한 고등어의 염장 가공 방법을 제공하는 것에 있다.The present invention has been made to solve the above problems, an object of the present invention is to mix the purified maple sap or maple syrup reduced water containing natural sugars and various minerals and clean water and It is to provide a salted processing method of mackerel that has a saltiness of the ratio and then salted in a predetermined manner to remove fishy as well as to provide various nutrients and to make the meat elastic and better.
이와 같은 목적을 달성하기 위한 본 발명은 고등어를 손질하여 세척하는 제1과정과; 고로쇠 원액과 청정해수를 10:8의 중량비로 상온에서 혼합하여 고로쇠 혼합액을 제조하는 제2과정과; 상기 고로쇠 혼합액의 염도를 일정한 비율로 조절하되, 10단계 당도별로 구분하여 생성하는 제3과정과; 상기 염분이 포함된 고로쇠 혼합액에 고등어를 침전시키되, 상기 제3과정에서 당도별로 구분된 단계에 따라 침전시간을 다르게 하여 염장하는 제4과정과; 상기 제4과정의 염장 공정이후에는 고등어가 손질된 상태의 종류에 따라, 또 당도별 구분에 따라 건조시간을 다르게 하여 자연 통풍 건조를 수행하는 제5과정과; 상기 제5과정의 건조 공정이 완료되면, 고등어를 진공포장 후, 계절에 따라 상온 또는 냉장 및 냉동보관 하는 제6과정으로 구성된 것을 특징으로 한다.The present invention for achieving the above object is the first process of cleaning and cleaning mackerel; A second step of preparing the grouse mixed solution by mixing the grouse stock solution with the clean seawater at a normal temperature of 10: 8; A third process of controlling salinity of the grommets mixed solution at a constant ratio, and generating the sugars by dividing the sugar content by 10 steps; A fourth step of precipitating the mackerel in the groyne mixed solution including the salt, and salting the sedimentation time according to the steps separated by sugar in the third process; After the salting process of the fourth process, a fifth process of performing natural ventilation drying by varying the drying time according to the type of state in which the mackerel is groomed and the sugar content; When the drying process of the fifth process is completed, the mackerel after vacuum packaging, characterized in that consisting of a sixth process of storing at room temperature or refrigerated and frozen depending on the season.
이와 같은 본 발명은 천연 당분과 다양한 미네랄이 포함되어 있는 고로쇠나무(painted maple) 수액 또는 메이플시럽(maple syrup) 환원수를 이용하여 염장 처리함으로써, 비린내의 제거는 물론 각종 영양분을 제공하고 육질이 탄력지고 좋아지도록 한 장점을 제공한다.
여기서, 상기 고로쇠 수액은 칼슘, 칼륨, 망간, 철분, 마그네슘, 당분, 비타민A,B,C를 포함하는 여러 가지 미네랄로 이루어지는데, 상기 당분은 생선의 비린내를 제거하고, 상기 칼슘을 포함하는 각종 미네랄 성분은 생선에 침투하여 다양한 영양분을 제공하게 되며, 비린내의 주성분인 트리메틸아민(trimethylamine)은 단백질에 흡수되는 성질이 있어, 상기 고로쇠 수액에 소량으로 포함된 단백질을 응고시켜 생선 육질이 단단해지는 효과를 제공하게 된다.The present invention is salted by using a painted maple sap or maple syrup reduced water containing natural sugars and various minerals, to remove fishy, as well as to provide various nutrients and the meat is elastic Provides an advantage to improve.
Here, the groin sap is composed of a variety of minerals, including calcium, potassium, manganese, iron, magnesium, sugar, vitamins A, B, C, the sugar removes fishy fish, various kinds containing calcium The mineral component penetrates fish and provides various nutrients, and trimethylamine, which is the main component of fishy fish, is absorbed by protein, so that the meat is hardened by coagulating a small amount of protein contained in the groin sap. Will be provided.
또한 본 발명은 종래의 염장방식과 같이 염장용 혼합액에 고등어를 수차례 꺼내었다 넣었다를 반복하지 않게 되어 비위생적인 부유물이 발생되지 않는 장점을 제공한다.In addition, the present invention provides the advantage that the unsanitary floating is not generated by repeating the mackerel taken out and put several times in the salt mixture, as in the conventional salting method.
이하, 첨부된 도면을 참조하여 본 발명의 바람직한 실시 예를 보다 상세히 설명한다.Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.
도 1은 본 발명에 따른 고등어의 염장 가공 방법을 나타내는 수순이다.1 is a procedure showing the salt processing method of mackerel according to the present invention.
도시된 바와 같이 본 발명 고등어의 염장 가공 방법은, As shown the salt processing method of the mackerel of the present invention,
고등어를 손질하여 세척하는 제1과정(S1)과, First process (S1) for cleaning and cleaning the mackerel,
고로쇠 원액과 청정해수를 10:8의 중량비로 상온에서 혼합하여 고로쇠 혼합액을 제조하는 제2과정(S2)과, A second step (S2) of preparing the grouse mixed solution by mixing the grouse raw solution and clean seawater at a room temperature in a weight ratio of 10: 8;
상기 고로쇠 혼합액의 염도를 일정한 비율로 조절하되, 몇 단계 당도별로 구분하여 생성하는 제3과정(S3)과, The salinity of the grommets mixed solution is adjusted to a predetermined ratio, but the third step (S3) and generated by dividing the sugar by several steps,
상기 염분이 포함된 고로쇠 혼합액에 고등어를 침전시키되, 상기 제3과 정(S3)에서 당도별로 구분된 단계에 따라 침전시간을 다르게 하여 염장하는 제4과정(S4)과, Fourth step (S4) and to precipitate the mackerel in the groyne mixed solution containing the salt, but by varying the settling time according to the stages separated by sugar in the third step (S3),
상기 제4과정(S4)의 염장 공정이후에는 고등어가 손질된 상태의 종류에 따라, 또 당도별 구분에 따라 건조시간을 다르게 하여 자연 통풍 건조를 수행하는 제5과정(S5)과, After the salting process of the fourth step (S4) and the fifth step (S5) of performing a natural ventilation drying by varying the drying time according to the type of state mackerel is groomed, and according to the sugar content, and
상기 제5과정(S5)의 건조 공정이 완료되면, 고등어를 진공포장 후, 계절에 따라 상온 또는 냉장 및 냉동보관 하는 제6과정(S6)으로 구성된다.When the drying process of the fifth process (S5) is completed, the mackerel is composed of a sixth process (S6) for vacuum storage, storage at room temperature or refrigerated and frozen depending on the season.
이를 보다 구체적으로 살펴보면, Looking more specifically at this,
상기 제1과정(S1)은, 고등어를 손질하여 세척하는 과정으로, 피제품 고등어를 정면절단이나, 두절할복, 또는 통고등어의 형태로 손질하여 깨끗이 세척하는 과정이다.The first process (S1) is a process of cleaning and cleaning mackerel, and cleans the product of the mackerel by trimming it in the form of a front cut, a truncated halter, or a notification mackerel.
상기 제2과정(S2)은, 본 발명의 특징적 구성요소인 고로쇠 원액과 청정해수를 일정한 비율로 혼합하는 과정으로, The second process (S2) is a process of mixing the grommets stock solution and clean seawater at a constant ratio, which is a characteristic component of the present invention,
우선, 상기 고로쇠 수액은 골리수(骨利樹) 또는 고로수라 불리는 고로쇠나무(painted maple)에서 나오는 수액을 말하는 것으로, 우리나라에서는 1년에 단 한차례 2월 중순에서부터 4월초까지만 채취가 가능하다. 고로쇠는 해발 500~1,500m 고지대에서 자생하는 단풍나무(Acermono Max)과 활엽수이며, 높이 20m까지 자라며 5월에 연한 황록색의 꽃을 피운다. 또한, 고로쇠 수액은 칼슘, 칼륨, 망간, 철분, 마그네슘, 당분, 비타민A,B,C 등을 포함하는 여러 종류의 미네랄로 이루어져, 특히 신경통, 고혈합 등 성인병에 효험이 있다고 알려진 유용한 수액이다.First, the grouse sap refers to the sap from the painted maple, which is called Goliasu or Gorosu, which can be collected only from mid-February to early April in Korea. Gororo is a maple tree (Acermono Max) and broad-leaved tree growing in the altitude of 500 ~ 1,500m above sea level. It grows up to 20m in height and blooms pale yellow-green flowers in May. In addition, the groin sap is composed of various kinds of minerals including calcium, potassium, manganese, iron, magnesium, sugar, vitamins A, B, C and the like, and is particularly useful sap known to be effective in adult diseases such as neuralgia and hypertension.
본 발명에서는 상기 고로쇠 원액과 청정해수를 10:8의 중량비로 상온에서 혼합하여 고로쇠 혼합액을 제조, 이를 이용하여 염장을 수행함으로써, 고로쇠가 가지고 있는 유용한 효능을 염장된 고등어를 통해 소비자에게 제공하기 위함이다.
이는 전술한 바와 같이, 상기 당분은 생선의 비린내를 제거하고, 상기 칼슘을 포함하는 각종 미네랄 성분은 생선에 침투하여 다양한 영양분을 제공하게 되며, 비린내의 주성분인 트리메틸아민(trimethylamine)은 단백질에 흡수되는 성질이 있어, 상기 고로쇠 수액에 소량으로 포함된 단백질을 응고시켜 생선 육질이 단단해지는 효과를 제공하게 되기 때문이다.In the present invention, by mixing the goroje stock solution and clean sea water at a weight ratio of 10: 8 to prepare a grouse mixed solution, performing salting by using the salt, to provide the consumer with the useful effect of the grouse to salted mackerel to be.
As described above, the sugar removes the fishy smell of fish, and various mineral components including calcium penetrate into the fish to provide various nutrients, and trimethylamine, which is the main component of fishy fish, is absorbed into the protein. This is because there is a property to solidify the protein contained in a small amount in the groin sap to provide the effect of hardening the fish meat.
또한, 본 발명에 따르자면, 상기 제2과정(S2)은, In addition, according to the present invention, the second process (S2),
메이플시럽(maple syrup)을 정제수에 희석하여 환원시킨 메이플시럽 환원수와 청정해수를 1:1의 중량비로 혼합하여 메이플시럽 혼합액을 제조하는 제2-1과정(S21)으로 대체할 수 있다. Maple syrup may be replaced with the 2-1 process (S21) of preparing a maple syrup mixture by mixing the maple syrup reduced water and the clean seawater reduced by diluting the purified syrup in purified water at a weight ratio of 1: 1.
상기 메이플 시럽은 단풍나무의 진액으로부터 만드는 감미료의 하나로, 캐나다와 미국에서 주로 생산되는 데, 본 발명에서는 캐나다산 메이플 시럽을 이용한다. 참고적으로 상기 고로쇠 수액과 메이플시럽 환원수의 효능은 서로 비슷하다.The maple syrup is one of sweeteners made from the sap of maple, and is mainly produced in Canada and the United States, and the present invention uses Canadian maple syrup. For reference, the goroe sap and maple syrup reduced water is similar to each other.
또한 상기 제3과정(S3)은 상기 제2과정(S2)에서 제조된 고로쇠 혼합액의 염도를 조절하는 과정으로, 소금을 추가하여 염도를 조절한다.In addition, the third process (S3) is a process of adjusting the salinity of the groin mixture prepared in the second process (S2), by adding salt to adjust the salinity.
이때 상기 고로쇠 혼합액의 염도를 아래의 <표 1>에서와 같이 당도10에서 당도1로 구분된 단계로 염도의 비율을 정하여 결과적으로 당도를 조절한다.At this time, the salinity of the grommets mixed solution is determined by the ratio of salinity in the step of dividing the sugar content from sugar content 10 to sugar content as shown in Table 1 below to adjust the sugar content as a result.
<표 1>TABLE 1
이는 사용자의 기호에 따라 구분된 염도량으로, 염도가 높으면 당도가 떨어지고, 염도가 낮으면 당도는 올라가는 것을 이용한 것이다. 즉 고로쇠 혼합액(예를 들어 100으로 봤을 때)에 염도가 10°이면 이를 당도가 가장 높은 당도10으로 표현하고, 이를 10개의 단계로 구분하여 동일 조건에서 염도가 100°(소금물의 농도가 26.4%)이면 당도가 가장 낮은 당도1로 표현한 것이다. 이러한 기준을 토대로 제품이 출하되게 된다. This is the amount of salinity classified according to the user's preference, when the salinity is high, the sugar falls, and if the salinity is low, the sugar is used to rise. In other words, if the salinity is 10 ° in the groin mixture (for example, 100), it is expressed as the highest sugar content 10, and it is divided into 10 stages, and the salinity is 100 ° (salt concentration of 26.4% under the same conditions). ) Is the lowest sugar content expressed as 1. Products will be shipped based on these criteria.
상기 제4과정(S4)은, 염장을 수행하는 과정으로, The fourth process (S4) is a process of performing salting,
상기 제3과정(S3)에서 염도(당도)별로 구분된 고로쇠 혼합액에 고등어를 침전시켜 염장을 수행하되, 아래의 <표 2>에서와 같이, 당도별로 구분된 단계에 따라 침전시간을 다르게 하여 염장하여 준다.In the third process (S3) to perform salting by precipitating the mackerel in the groin mixtures separated by salinity (sugar), as shown in Table 2 below, salting by varying the settling time according to the stages separated by sugar Give it.
<표 2>TABLE 2
즉 당도10인 경우에는 1~2시간, 당도9인 경우에는 2~3시간, 당도8인 경우에는 3~4시간, 당도7인 경우에는 4~5시간, 당도6인 경우에는 5~6시간, 당도5인 경우에는 6~7시간, 당도4인 경우에는 7~8시간, 당도3인 경우에는 8~9시간, 당도2인 경우에는 9~10시간, 당도1인 경우에는 10~11시간으로 구분하여, 고등어를 고로쇠 혼합액에 침전시킨 후 꺼내어 준다. In other words, in the case of sugar content 10, it is 1-2 hours, in the case of sugar content 9, it is 2-3 hours, in the case of sweetness 8 3-4 hours, in the case of sweetness 7, 4-5 hours, in the case of
이와 같은 침전시간의 구분은 마찬가지로 소비자의 기호에 따라 당도를 조절하기 위함이다.This separation of sedimentation time is to adjust the sugar content according to the consumer's preference.
또한 본 발명에 따르자면, 상기 제4과정(S4)에는, 상기 고등어의 염장 침전 이후, 필요에 따라 고등어에 직접 소금을 뿌려 일정시간 재우는 추가 염장과정(S4-1)이 더 포함될 수 있다.In addition, according to the present invention, the fourth step (S4), after the salted sedimentation of the mackerel, may further include an additional salting process (S4-1) to sprinkle the salt directly to the mackerel as needed for a certain time.
상기 추가 염장 과정(S4-1)은 보다 짠 맛을 구현하기 위한 것으로, 이 추가염장 공정도 전술한 당도의 구분에 따라 염장시간이 다르게 된다. The additional salting process (S4-1) is to implement a more salty taste, this additional salting process is also different in salting time according to the above-described sugar content.
즉 <표 2>에서와 같이, 당도10인 경우에는 30~40분, 당도9인 경우에는 40~50분, 당도8인 경우에는 50~60분, 당도7인 경우에는 60분~70분, 당도6인 경우에는 70~80분, 당도5인 경우에는 80~90분, 당도4인 경우에는 90~100분, 당도3인 경우에는 100~110분, 당도2인 경우에는 110~120분, 당도1인 경우에는 120~130분으로 구분 하여 염장(재워둠)한 후, 세척하여 준다.That is, as shown in <Table 2>, the sugar content of 10 to 30 to 40 minutes, the sugar content of 9 to 40 to 50 minutes, the sugar content of 8 to 50 to 60 minutes, the sugar content of 7 to 60 minutes to 70 minutes, 70 to 80 minutes for
상기 제5과정(S5)은, 염장된 고등어를 건조하여 주는 과정으로, The fifth process (S5) is a process for drying the salted mackerel,
아래의 <표 3>과 같이 고등어가 손질된 상태의 종류에 따라, 즉 정면절단 또는 두절할복 고등어나 통고등어에 따라, 또 당도별 구분에 따라 건조시간을 다르게 하여 통풍이 잘되고 그늘진 상온에서 자연 건조를 수행하는 과정이다.As shown in <Table 3>, depending on the type of mackerel being trimmed, that is, according to the type of cut, cut or cut mackerel or whole mackerel, and drying time is different depending on the sugar content. The process of doing it.
<표 3> TABLE 3
2One
2
당도9Sugar content 10
Sweetness 9
43
4
당도7Sugar content 8
Sugar content 7
65
6
당도5Sugar content 6
Sugar content 5
87
8
당도3Sugar content 4
Sugar content 3
109
10
당도1Sugar content 2
Sugar content 1
즉 당도10 및 당도9의 경우 정면절단 또는 두절할복 고등어는 30분, 통고등어는 2시간, 당도8 및 당도7의 경우 정면절단 또는 두절할복 고등어는 2시간, 통고등어는 4시간, 당도6 및 당도5의 경우 정면절단 또는 두절할복 고등어는 4시간, 통고등어는 8시간, 당도4 및 당도3의 경우 정면절단 또는 두절할복 고등어는 8시간, 통고등어는 16시간, 당도2 및 당도1의 경우 정면절단 또는 두절할복 고등어는 16시간분, 통고등어는 36시간 건조를 수행한다.In the case of sweetness 10 and sweetness 9, 30 minutes for cut-out or cut-off mackerel, 2 hours for cut-out mackerel, 8-hour cut for cut-off or cut-off mackerel, 4 hours for cut-out mackerel, 6-minute In the case of sweetness 5, 4 hours for cut-out or cut-off mackerel, 8 hours for cutout mackerel, 8-hour for cut-off or cut-off mackerel, 8 hours for cut-out or cut-off cutlet mackerel, 16 hours for cutout mackerel, and 2 in sugar content 1 Front cut or cut mackerel is dried for 16 hours and mackerel for 36 hours.
상기 제6과정(S6)은 상기 건조 공정이후의 포장 및 출하 전 보관에 관한 과정으로, 상기 건조가 완료되면 비닐팩에 피제품 고등어를 진공포장 후, 신선도를 유지하기 위한 계절에 따라 상온(통풍이 잘되고 그늘진 장소) 또는 냉장 및 냉동보관하여 주는 것이다.The sixth process (S6) is a process related to the packaging and storage before shipment after the drying process, and when the drying is completed, vacuum packing the product mackerel in a plastic pack, and at room temperature according to the season to maintain freshness In a well-shaded place) or refrigerated and frozen.
이와 같이 본 발명은 고등어나, 참치, 조기, 멸치 등 생선의 염장에 있어서, 천연 당분과 다양한 미네랄이 포함되어 있는 고로쇠나무(Painted maple) 수액 또는 메이플시럽(Maple syrup) 환원수를 청정해수와 혼합하고 일정 비율의 염도를 가지도록 한 후 소정의 방식으로 염장 처리하여 비린내의 제거는 물론 각종 영양분을 제공하고 육질이 탄력지고 좋아지도록 한 것이다.As described above, the present invention, in salted fish such as mackerel, tuna, early age, and anchovy, mixes the refined maple sap or Maple syrup water containing natural sugar and various minerals with clean seawater. After having a certain ratio of salinity is salted in a predetermined manner to remove the fishy, as well as to provide a variety of nutrients to improve the elasticity and good meat.
도 1은 본 발명에 따른 고등어의 염장 가공 방법을 나타내는 공정 순서도이다. 1 is a process flowchart showing the salt processing method of mackerel according to the present invention.
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| KR100705763B1 (en) | 2003-09-04 | 2007-04-10 | 박윤호 | Flavoring and salted storing solution containing green tea extract and flavoring and salted storing method for fish or shellfish using the same |
| KR100840873B1 (en) | 2007-06-05 | 2008-06-23 | 웰리네사람들주식회사 | The method for manufacture a preserve salted fish using a natural substance and product thereof |
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| KR100705763B1 (en) | 2003-09-04 | 2007-04-10 | 박윤호 | Flavoring and salted storing solution containing green tea extract and flavoring and salted storing method for fish or shellfish using the same |
| KR100840873B1 (en) | 2007-06-05 | 2008-06-23 | 웰리네사람들주식회사 | The method for manufacture a preserve salted fish using a natural substance and product thereof |
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