KR101035645B1 - Manufacturing method of salted fish - Google Patents

Abstract

The present invention provides a method for preparing pickled fish comprising a first washing step, a fish processing step, a second washing step, a pickling step, a drying step and a freezing after vacuum packaging, wherein the first washing step and the second washing step are performed. The fish is washed with brine of 2 to 4% salinity, respectively, and the pickling step is mixed with 15 to 25g / l loquat in brine of 4 to 13% salinity and then immersed the fish in the mixture, and the The drying step relates to a method of preparing pickled fish, which comprises washing the soaked fish with brine having a salt content of 2% and drying it in sea wind. It is great for removing fishy smells while maintaining flavor.

Pickled fish, loquat, fishy

Description

Manufacturing method of salted fish {Manufacturing method of salted fish}

The present invention relates to a method for producing pickled fish. In particular, the present invention relates to a method for producing pickled fish that removes fishy and off-flavor of pickled fish using natural products.

In general, pickled fish mainly refers to salted fish and stored and used. For example, it is used for mackerel, early seasoning, dried fish, cutlass and mackerel. How to make pickled fish, remove the plastic, guts, eggs, spine, simmering, etc. of the fish, wash with brine, drain, dry, fill the gills with dry salt and sprinkle on the torso, put them side by side in a jar, sprinkle with salt every time 1 After 2 days, take it out of the soup and dry it, and then put it in a dry jar or store it in the soup. The longer the storage period, the greater the amount of salt.

In the case of such traditional pickled fish, the salt may be excessively marinated in the fish, so the salt is excessively ingested, which is undesirable in terms of nutrition. In addition, this method is not preferable in terms of taste since it does not remove fishy fishy smell.

Therefore, various attempts have been made to remove fishy fish and improve meat quality.

Korean Patent No. 10-362964 proposes a salting method that improves meat quality and removes fishy smell by treating fish using salted solution containing donkey powder and glacial acetic acid in salt solution, but due to the unique flavor of vinegar There is a limit to the problem that does not effectively remove fishy.

In addition, Korean Laid-Open Patent Publication No. 2001-99234 proposes a method for forming a composition for removing fish and meat odor using natural ocher and pine needle extract, herbal medicine, and herb extract, but its effect is decreased during long-term storage, There is a drawback to the smell of fish and meat.

In addition, Korean Patent Laid-Open No. 10-2004-81687 proposes a method of removing fishy fish by treating fish using pickled raw materials including herbs such as fruit, thyme, tarragon, mugwort and ginseng, but preparing salted solutions. The cost is high, there is a problem that can not effectively remove fishy.

The loquats have thick branches, dense yellowish brown hairs with the back of the leaves, and 10m high. Leaves are alternate, upside-down, broad basaloids, with tooth-shaped serrates on the edges, petioles about 1cm long, and the surface of the leaves is hairless and glossy. The leaves are used for Jinhae, dry stomach and diuresis. Fruits are spherical or oval, 3-4cm in diameter, yellow in June of next year.

An object of the present invention is to provide a method for producing a pickled fish which removes the characteristic fishy taste while maintaining the flavor of the pickled fish by adding loquat during the pickling process. It is also an object of the present invention to provide a method of preparing pickled fish that maintains the freshness of the fish because salt water is used in the process of washing the fish.

According to a preferred embodiment of the present invention, the first washing step, the fish processing step, the second washing step, pickling step, drying step and the method of producing a pickled fish comprising the step of freezing after vacuum packaging, the first wash Step and the second washing step is to wash the fish in brine of 2 to 4% salinity, respectively, and the pickling step is 15 to 25g / l of the loquat in salt solution of 4 to 13% salinity and then immersed fish in the mixed solution And, the drying step provides a method for producing a pickled fish, characterized in that the immersed fish washed with brine 2% salt water and dried in sea wind.

According to another suitable embodiment of the present invention, in the fish processing step, sprinkling the fish for 5 to 12 hours after sprinkling salt mixed with salt and loquat in a weight ratio of 10: 1 to the fish, and pickling the fish in the mixed solution for 30 minutes It is immersed for 50 minutes, and provides a method for producing a pickled fish, characterized in that it further comprises the step of drying for 24 to 72 hours in the drying step.

The method for preparing pickled fish according to the present invention has an excellent effect of removing fishy fish while maintaining the inherent flavor of pickled fish when the loquat is used with salt in the manufacturing process of pickled fish.

In the preparation of the pickled fish of the present invention, it is characterized by using salt and loquat together.

Loquat in the present invention can be used in combination with a loquat leaf, a non-ruptured medium or these. Preferably, the non-leaf leaves and the non-ruptured medium are mixed and used, more preferably 90-30% by weight of the non-wave leaf and 10-70% by weight of the non-ruptured medium. Although it does not specifically limit, It is preferable to grind | pulverize a fresh leaf of a loquat, a non-ruptured medium, or a mixture thereof, and to grind | pulverize with a mixer after selecting and washing with water.

Hereinafter, the present invention will be described in more detail with reference to the drawings and examples. However, the embodiment is only for helping the understanding of the present invention, the scope of the present invention is not limited to the embodiment.

1 is a block diagram showing a method for producing a pickled fish according to the present invention.

Referring to Figure 1, the method of manufacturing pickled fish according to the present invention, the first washing step (S11), fish processing step (S12), secondary washing step (S13), pickling step (S14), drying step ( S15), packaging and freezing step (S16). The specific manufacturing process is as follows.

Example  1: Manufacture of pickled mackerel

1. First washing step (S11)

Dissolve the domestic sun salt, which is free of brine in clean first-class water, and prepare salt water with a salt content of 2%, then wash the fish, such as mackerel, mackerel, jadefish, cutlass, and fish. Washing with salted brine ensures that no water is lost inside the fish.

2. Fish processing step (S12)

Remove the head, tail, bones, internal organs, etc. of the washed fish, and scoop up the flesh to prepare the fish meat.

3. Second washing step (S13)

Dissolve the domestic sun salt, which is free from brine for more than a year, in clean primary water to prepare salt water with 4% salt and then wash the fish meat. At this time, the temperature of the salt water is preferably 5 or less. Washing with low temperature salt water prevents the fish meat from retreating and maintains the freshness of the fish meat during the washing process.

4. Pickling step (S14)

Prepare salt water with 12 to 14% salinity by dissolving the sun-dried salt in purified water for at least one year. Loquat leaf was pulverized with a mixer to prepare a loquat leaf pulverization. 15-25 grams of loquat leaf mill is added to 1 liter of the brine. That is, 15-25 g / l of non-leaf crushed powder is added, and preferably 20 g / l is added to form a mixed liquid.

Fish meat prepared in the mixed solution is immersed for about 100 minutes to 150 minutes, preferably 120 minutes to 130 minutes soaked. If it is immersed in 100 minutes or less, the mixed solution will not penetrate the fish sufficiently, and if it is immersed for more than 150 minutes, the fish meat becomes too salty.

After the pickling, the fish fillet is washed with 2% salt. In this case, the temperature of the brine is preferably set to 5 or less as in the second washing step (S13). This washing step can remove residual salt and fishy fish.

5. Drying Step (S15)

The washed fish meat is dried at the beach for about 100 to 150 minutes by sea breeze, preferably for 120 to 130 minutes.

6. Packing and freezing step (S16)

Dried fish meat is vacuum-packed one by one for ease of cooking and then rapidly frozen below minus 40. In this case, the freezing time is preferably 12 hours.

Example  2: Preparation of Pickles Early

1. First washing step (S11)

After dissolving the domestic salt salt containing the brine in clean primary water to prepare salt water of 2-4% salinity, the reference group was thawed to 90%. Washing with salted brine minimizes water loss inside the fish.

2. Fish processing step (S12)

The domestic natural salt, which had been bred for at least two years, and the same loquat leaf pulverized product as in Example 4, were mixed at a weight ratio of 10: 1. 2 to 6 grains of the mixed salt is added to the early gills, evenly sprayed to the body portion and left to rest for 3 to 15 hours.

3. Second washing step (S13)

After dissolving the domestic salt salt containing more than one year in clean primary water to prepare salt water of 2-4% salinity, and then wash the early. Preferably washing twice and the temperature of the brine is preferably 5 or less. Washing with low temperature brine will prevent premature retreat and keep the fish fresh during the cleaning process.

4. Pickling step (S14)

Prepare salt water with 4% salinity by dissolving sun-dried salt that has been drained for more than 1 year in purified water. To 1 liter of the brine, 15 to 25 grams of the same loquat leaf crushed product as in Example 4 is added. That is, 15 g / l to 25 g / l of loquat is added, and preferably 20 g / l is added to form a mixed solution.

The early prepared in the mixed solution is immersed for 20 to 40 minutes, preferably immersed for 30 minutes. If it is immersed in 20 minutes or less, the brine does not penetrate the fish sufficiently, and if it is immersed for more than 40 minutes, the premature is too salty.

After the pickling, the fish fillet is washed with 2% salt. In this case, the temperature of the brine is preferably set to 5 or less as in the second washing step (S13). This washing step can remove residual salt and fishy fish.

5. Drying Step (S15)

The washed premature dry at the seaside and dry for 24 to 72 hours by sea breeze.

6. Packing and freezing step (S26)

Dried early stages are vacuum-packed one by one for convenient cooking, and then frozen at below 40 degrees. In this case, the freezing time is preferably 12 hours.

Example  3:

In the same manner as in Example 2 except that 50% by weight of raw loquat leaf and 50% by weight of loquat fruit were mixed in place of the loaves of the loaves, and then the loaves of the loaves were ground with a mixer. Prepared.

Comparative example  One:

The early pickling was prepared in the same manner as in Example 2, except that the Chongyang red pepper crushed product was used instead of the green leaf crushed fish in the fish processing step (S12) and the pickling step (S14) of Example 2.

Comparative example  2:

In the pickling step (S14) of Example 2 except for using the mixed solution of the non-leaf leaves pulverized mixture in purified water instead of the mixed solution of the salted water 4% salt in the salt pickling early as in Example 2 Prepared.

Sensory evaluation

Ten sensory test personnel were selected and the sensory test was performed the day after the early preparation of Comparative Examples 1 and 2 in Examples 2 and 3 with a perfect score of 6 for each item, and the results are shown in Table 1.

division Example 2 Example 3 Comparative Example 1 Comparative Example 2 Fishy 1.6 1.3 1.9 2.3 Odor 1.4 1.6 3.2 2.2 Organization 1.7 1.8 1.7 1.7 Full symbol 1.7 1.2 2.2 -

The lower the score on the 6-point scale, the less fishy and off-flavor, the better texture and overall preference

In addition, after storing the early of Examples 2 and 3, Comparative Examples 1 and 2 for 2 months at room temperature, the same sensory test was performed on the same sensory test personnel and the results are shown in Table 2.

division Example 2 Example 3 Comparative Example 1 Comparative Example 2 Fishy 2.0 1.4 2.8 3.5 Odor 1.7 1.8 3.3 3.4 Organization 2.4 2.2 2.8 3.4 Full symbol 2.2 1.6 3.3 -

Example 2 using the non-leaf leaf crushed and Example 3 using the non-leaf leaf crushed were similar in odor or texture immediately after the early preparation of pickling, but in Example 3 was less fishy and overall preference. In addition, the tendency of the sensory test result was maintained even after preserving them at room temperature for 2 months. This was presumed to soften the overall flavor with the synergistic action of fishy inhibition by the organic acids of the non-ruptured medium, although the content of the non-rip off leaf was reduced in Example 3.

Immediately after the early preparation of pickles, Example 2 and Comparative Example 1 did not show a significant difference in fishy and texture, but in Comparative Example 1, the ratio of the flavor of general pickled fish and the spicy taste of other Cheongyang peppers was high. Therefore, the overall acceptability was higher in Example 2 than in Comparative Example 1. After storing them for two months at room temperature, the results of sensory tests showed that both fishes of Example 2 and Comparative Example 1 had a slightly increased fishy smell, but the use of loquat was less fishy and the overall preference was higher than that of Cheongyang pepper.

In addition, in the case of Comparative Example 2 in which only the non-leaflet pulverized mixture was mixed with purified water without using brine in the pickling step (S14), both fishy and off-flavor were felt larger than those in Example 2 in the sensory test results immediately after the manufacture. There was no significant difference in organization. It was found that the fishy and off-flavor removal effect of loquat was synergistically mixed with the brine. After storing these at room temperature for 2 months, the sensory test result showed that fishy, off-flavor, and texture were all rapidly deteriorated in Comparative Example 2. The overall preference was difficult to compare due to the difference in salty taste with or without salt in the pickling stage.

1 shows an embodiment of a process for producing a pickled fish according to the present invention.

Claims (6)

In the first washing step, the fish processing step, the second washing step, pickling step, drying step and vacuum packaging method comprising the step of freezing, In the first washing step and the second washing step, the fish are washed with salt water of 2 to 4% of salinity, respectively. The pickling step is to mix the loquat in salt water of 4 to 13% salinity of 15 to 25g / l and then immersed fish in the mixed solution, and The drying step is a method of producing a pickled fish, characterized in that the immersed fish washed with salt water of 2% salinity and dried in sea wind. The method of claim 1, wherein the loquat is a loquat leaf, a non-ruptured medium, or a mixture thereof. The method of claim 1 or 2, wherein the fish processing step to remove the head, tail, bones, internal organs, etc. of the fish to prepare the fish meat, the pickling step is 120 to 130 of the fish meat in a mixture of 12.5% salinity Min immersion, and the drying step is a method of producing a pickled fish, characterized in that the step of drying the dipped fish meat 120 to 130 minutes. The method of claim 3, wherein the fish is mackerel or mackerel. According to claim 1 or 2, wherein the fish processing step of salt salt and loquat mixed in a weight ratio of 10: 1 to sprinkled fish for 5 to 12 hours, and the salting step in the pickling step 4% Soaking the fish in the mixed solution for 30 minutes, and the drying step is a method for producing a pickled fish, characterized in that for 24 to 72 hours to dry the immersed fish. The method of claim 5, wherein the fish is early.

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