KR101090975B1 - Method for manufacturing salted mackerel using the black garlic - Google Patents

Abstract

PURPOSE: A producing method of salted mackerel using black garlic is provided to reduce the salinity of the salted mackerel and to prevent the quality degradation of the salted mackerel by fat acidification. CONSTITUTION: A producing method of salted mackerel using black garlic comprises the following steps: removing blood and intestines from fresh mackerel after cutting and washing; salting the mackerel with a black garlic extract for 30-120 minutes, and removing moisture; sprinkling salt on the mackerel, or salting the mackerel with salt water for 30-120 minutes, and removing moisture; and low temperature aging the mackerel at 0-5 deg C for 3-20 hours.

Description

Method for Manufacturing Salted Mackerel Using Black Garlic {Method for Manufacturing Salted Mackerel Using the Black Garlic}

The present invention relates to a method for manufacturing low salt liver mackerel, and more particularly, to a method for producing liver mackerel treated with black garlic having various physiological activities centering on antioxidant activity before salted mackerel salting.

Mackerel; Scomber japonicus ) is a blue fish with four kinds of sardines, horse mackerel and saury. According to 'Dongguk Yeoji Seungram', Korean people have been operating mackerel fishery since 470 years ago. Also highly polyunsaturated, such as EPA (eicosapentaenoic acid) and DHA (docosahezenoic acid), which are effective in preventing adult diseases such as arteriosclerosis, cerebral thrombosis, and myocardial infarction, without the risk of various diseases such as mad cow disease, swine cholera, and bird flu. Lysine and threonine, fatty acids and grain-restricted amino acids, taurine, which is effective in lowering blood pressure, stabilizing the mind and preventing stroke, and selenium, an essential mineral for activating human cells, and nucleic acids involved in cell division and replication. It is one of the excellent fishery resources.

However, mackerel is a species that is temporarily caught in large quantities, and due to deterioration of the highly functional polyunsaturated fatty acids (EPA and DHA) that make up mackerel lipids, the lipids that make up the fish are rancid and cause fishy smells. Even when a new compound called actomysin (actin and myosin are bound and stiff) is synthesized, it is degraded and the meat is softened. Due to the low processing aptitude, research for more efficient use is required, which makes it difficult to consume large quantities as fresh fish. As a result, only a portion of the mackerel is used as a fresh fish, and most are used for processing.

For processed products, canned food is predominantly about 355 tons per year. Some of these raw materials are made from low imports from China, and in addition to anxiety about imported products, a large amount of biogenic amines, including histamine, are produced, causing allergy. It can also cause product. In addition, recently, the production of processed mackerel is increasing day by day, it is very important to ensure the stability of lipid oxidation during processing of red meat fish with a high lipid content such as mackerel.

There are various methods of inhibiting lipid oxidation, such as blocking of oxygen, light and heat, deactivation of singlet oxygen, and stabilization of free radicals, but there are many restrictions to apply to general food processing processes. There are many natural products that exhibit strong antioxidant effects on oils and fats, and their antioxidant effects are mainly due to flavonoids, phenols and aromatic amines. On the other hand, as the addition of antioxidants has been suggested as the most appropriate way to inhibit the lipid oxidation of foods, researches on the oxidation inhibition of foods using antioxidants derived from natural products have been conducted by domestic researchers. In order to improve the shelf life of mackerel, research results using citron juice, onion and ginger juice, chopsticks, persimmon leaf, guacamole and chitosan, oligosaccharide, green tea, herbs and ginger extracts have been reported as natural antioxidants.

On the other hand, recently, it is known that the association between various lifestyle-related diseases such as hypertension, hyperlipidemia, arteriosclerosis and excessive intake of salt, liver salted mackerel of the salt is treated as foods that are reluctant to ingest. Therefore, there is an urgent need to find a processing method that can minimize the quality change of the typical common fish, mackerel, reduce the salt content, and impart functionality.

The present invention was developed to improve the problems such as salting and storage of the conventional liver mackerel, by using black garlic for the production of liver mackerel to reduce the salting of the liver mackerel and to prevent the change of odor and deterioration due to fatty acid plaque storage period To extend, and to provide a method for producing high-quality black garlic liver mackerel with the addition of the functionality of black garlic and improved taste.

In order to solve the above technical problem, the present invention, the step of separating the guts and the guts and blood and then cleaning the mackerel; Pickling step of pickling mackerel with black garlic extract; Salted mackerel or salted mackerel salted with salted salts; provides a method for producing liver mackerel using black garlic, characterized in that sequentially made.

According to the present invention, the following effects can be expected.

First, low salt liver mackerel can be prepared.

Second, by pickling the black garlic extract before salting first, the sensory properties of the liver mackerel can be improved by the sugar and fragrance components of the black garlic itself, and antioxidant properties can be prevented, thereby preventing deterioration during storage. Can be.

1 is a flow chart for a liver mackerel manufacturing method according to the present invention.
2 to 4 are the results according to Experimental Example 1 of the present invention, respectively, the analysis results of the VBN content, TBA content and shear value of liver mackerel.

The present invention proposes to go through the process of pickling in black garlic extract before salting in the preparation of liver mackerel. The mackerel is immersed in a certain concentration of black garlic extract to give the mackerel the aroma, sugar and functionality of the black garlic extract itself.

Specifically, the method of manufacturing liver mackerel according to the present invention is the same as that of FIG. Pickling step of pickling mackerel with black garlic extract; Salting step to sprinkle the mackerel or salted mackerel with brine; characterized in that the sequentially made.

In the grooming stage, the mackerel can be prepared in the state of remaining bone as well as in the fillet of bone removed, and the remaining water from the washing process is naturally dehydrated by gravity and removed.

Pickling is the process of pickling the mackerel into black garlic extract. Black garlic extract can be used commercially available products, if prepared directly, add 5-12 times of water to the weight of black garlic, extract for 1 to 5 hours using a vacuum extractor at 80 ~ 130 ℃ and then concentrated to an appropriate concentration Just do it. Black garlic extract is suitable for 2 ~ 11 brix, less than 2 brix is insignificant functional improvement effect of black garlic, and if the excess exceeds 11 brix, there is a high fear of dropping the functionality of mackerel rather than excessive garlic. In black garlic extract of 2 ~ 11brix, it is preferable to immerse the mackerel in black garlic extract for 30 ~ 120 minutes, which is the result of considering the shear value of mackerel while the black garlic extract is effectively saturated. According to Experimental Example 1 below, immersion in 2.9-3.5brix black garlic extract for 75-85 minutes was found to be most advantageous in VBN content, TBA content, and shear value. After immersion, it is naturally dehydrated by gravity to remove moisture.

The salting step is to salt the mackerel immersed in black garlic extract. The salting step can be carried out by a dry liver method of spraying salt or by a water method immersed in saline. The method of water can be said to be advantageous in that salt can be uniformly soaked in mackerel. However, it is soaked in water by removing water after immersing in 5 ~ 20% salinity for 30 ~ 120 minutes.

Salted mackerel is aged in a low temperature maturation room at 0 ℃ ~ 5 ℃ for 3 ~ 20 hours and vacuum packed. By aging, the brine remaining in the mackerel can be distributed evenly into the mackerel meat, and the vacuum packaging can prevent contamination or deterioration during distribution.

This completes the preparation of liver mackerel. Thus prepared liver mackerel is expected to improve the organoleptic properties by the sugar and fragrance components of the black garlic itself, as well as anti-oxidation during storage due to the addition of antioxidant functionality.

Hereinafter, the present invention will be described in detail based on Examples and Experimental Examples. However, Examples and Experimental Examples are only for illustrating the present invention, and the scope of the present invention is not limited thereto.

[ Example 1 ] Black garlic  Extract In pickling condition  According Black garlic Mackerel  Manufacturing and analysis

The mackerel was cut into pieces of fresh mackerel with a length of 25 to 30 cm and then cut into three pieces around the spine to produce a filet of 19 to 23 cm using only pieces of meat. The mackerel filet, which was transported to the laboratory in ice, was lightly washed to remove blood and foreign substances, and then dehydrated in a natural state for 1 hour with the shell facing upward.

The response surface methodology (RSM) was used to optimize the production conditions (concentration and time) of black garlic mackerel. Volatile basic nitrogen compounds (VBN), thiobarbitulic acid (TBA), and share force were obtained by conducting a central synthesis plan.

Set the experimental range for the factor considered as an independent variable (X _i ) that is important for pickling conditions, that is, the concentration of black garlic extract (X ₁ ) and pickling time (X ₂ ), ' X ₁ = ( Concentration -7.5) /3.5' And ' X ₂ = ( Time -60) / 30' were encoded in five stages, and classified into 13 groups (see Table 1 below). The dependent variables (Y _n ) affected by these independent variables, ie VBN (Y ₂ ), TBA (Y ₃ ) and Share force (Y ₄ ), were measured as quality factors of liver mackerel and the values were measured in the regression analysis. Used.

[ Experimental Example 1 ] Black garlic  Extract In pickling condition  According Black garlic Mackerel  quality

1. Experimental Method

(1) Determination of the content of volatile basic nitrogen (VBN)

Volatile basic nitrogen compounds were measured by microdiffusion using a conway vessel. 10 g of ground mackerel sample was added to 20 mL of 10 mL of 10% TCA in distilled water and left for one hour. After filtrating with 50 mL of distilled water (Whatman NO. 2), the filtrate was used. 1 mL of the filtrate was added to the outer chamber of the conway vessel, and 1 mL of 0.01 N boric acid solution was added to the inner chamber of the conway vessel. 1 mL of potassium carbonate solution was added to the external chamber again, and then reacted in an incubator at 37 ° C. for 1 hour, and titrated with a standardized 0.01 N sulfuric acid solution to obtain an amount of volatile nitrogen compound (mg%).

(2) Thiobarbituric acid (TBA) measurement

Take 5g of ground mackerel, add 50uL of 7.2% BHT solution, apply 50 mL of ultrapure water, homogenize at 3,000rpm for 15min, filter with filter paper (Whatman No 2), and then filter 1mL of 20mM TBA and 15% TCA solution. 1mL was added, heated for 15 minutes in 95 ℃ water, then cooled and centrifuged for 10 minutes at 4 ℃, 3,000rpm. The supernatant was centrifuged by measuring the absorbance at 531 nm with a spectrophotometer (biochrome Ltd., Libra S 35, England) and calculated using a TEP standard solution.

(3) Share force measurement

Shear value was measured by using a physical analyzer (Model TAXT express, Stable Micro Systems, England) with the mackerel as 4 × 5 × 1.2 cm. The conditions were Φ 4cm cutting proved, pre-test speed 0.5mm / s, trigger force 5.0g, test speed 2.0mm / s, return speek 5.0mm / s, test distance 5.0mm, test cycle 1.0.

2. Experimental results

The response surface analysis experiments were analyzed statistically using SAS package 9.1 according to the Central Composite Design, and the analysis results are shown in Table 1 below. In addition, through the ridge analysis (Ridge analysis) to obtain the desired maximum value and the minimum value in the limited experimental area narrower than the originally set experimental area, the results are as shown in Figs.

Analysis results according to response variables according to central synthesis planning method Sample Number Black garlic extract pickling conditions volatility
Basic nitrogen (mg%) TBA
(MA mg / kg) Shear
(cm / kg ² )  Brix Minutes One 7.5 (0) 60 (0) 1.75 ± 0.01 ^bc 5.79 ± 0.45 ^c 101.36 ± 2.25 ^b 2 7.5 (0) 60 (0) 1.74 ± 0.04 ^bc 5.70 ± 0.19 ^c 101.23 ± 4.47 ^b 3 7.5 (0) 60 (0) 1.76 ± 0.02 ^c 5.78 ± 0.28 ^c 100.85 ± 2.13 ^b 4 7.5 (0) 60 (0) 1.76 ± 0.03 ^c 5.64 ± 0.44 ^c 101.33 ± 3.97 ^b 5 7.5 (0) 60 (0) 1.77 ± 0.08 ^c 5.38 ± 0.48 ^c 101.84 ± 5.29 ^b 6 11.0 (1) 90 (1) 1.87 ± 0.13 ^d 12.24 ± 0.28 ^g 102.12 ± 4.95 ^b 7 11.0 (1) 30 (-1) 1.49 ± 0.01 ^a 7.66 ± 0.24 ^de 101.87 ± 2.74 ^b 8 4.0 (-1) 30 (-1) 1.68 ± 0.01 ^b 7.96 ± 0.82 ^e 102.78 ± 3.75 ^b 9 4.0 (-1) 90 (1) 1.68 ± 0.01 ^b 3.81 ± 0.53 ^b 121.00 ± 14.12 ^d 10 12.5 (1.414) 60 (0) 1.85 ± 0.03 ^d 9.80 ± 0.09 ^f 120.61 ± 10.23 ^c 11 2.6 (-1.414) 60 (0) 1.68 ± 0.01 ^b 3.13 ± 0.17 ^a 109.40 ± 7.26 ^c 12 7.5 (0) 102.42 (1.414) 1.77 ± 0.01 ^c 5.64 ± 0.17 ^c 104.30 ± 2.34 ^b 13 7.5 (0) 17.58 (-1.414) 1.87 ± 0.03 ^d 7.18 ± 0.73 ^d 79.93 ± 5.82 ^{ab a ~ i} Mean ± SD in the same column with different superscripts are significantly different at p <0.05.

As shown in [Table 1], the change in VBN content ranged from 1.49 to 1.87 mg% according to the black garlic concentration and pickling time, and the VBN content was significantly increased as the pickling time was longer. On the other hand, as shown in Figure 1 when the concentration of the black garlic extract was lowered to increase the time was able to obtain the minimum value. The minimum value of VBN was 1.624867mg% at 3.17brix and 80.5 min, respectively, among the actual variables, and this value was obtained between 1 and 1 set in the experimental conditions. R ² in the regression equation for VBN content was 0.4402 and the probability was 0.0349, which was recognized within the significance level of 0.01.

The content of TBA ranged from 3.13 to 12.24 MAmg / kg, which was the lowest when the black garlic extract concentration was 2.6 brix at 60 minutes and the highest at 11 brix at 90 minutes. In the experimental area, the minimum concentration of TBA was obtained when the concentration was lowered and the pickling time was increased (FIG. 2). The concentration was 3.5brix, and the minimum value of TBA was 2.414448MAmg / kg at 84.4 minutes. R ² of the regression equation for the TBA content was 0.9191, and the significance probability was 0.0997, which was recognized within the significance level of 0.05.

Shear value ranges from 79.93 to 121.00 cm / kg ² The maximum value of shear value was 120.764041 cm / kg ² at a concentration of 2.9brix and a time of 75.1 minutes (FIG. 3). The R ² value of the regression equation is 0.8207, and the probability is 0.0312 with a significance level of 0.01.

The above result is summarized as [Table 2] below. In other words, the concentration and pickling time of black garlic extract, which minimizes the content of VBN, which is increased in the fishy component of fish, and TBA, a secondary reactant due to fat decay, and maximizes the shear value which decreases with the decay of fish. Each can be set as shown in [Table 2] below.

Result of setting proper concentration and pickling time of black garlic extract Analysis item Black Garlic Extract Concentration Pickling time division VBN 3.17 80.5 Minimum value 1.624867 mg% TBA 3.5 84.4 Minimum value 2.414448 MA mg / kg Shear 2.9 75.1 Maximum value 120.764041 cm / kg ² Average 3.19 80.0 -

According to the above results, the concentration of black garlic extract for the preparation of black garlic liver mackerel is 2 ~ 11brix, the time for pickling is in the range of 30 ~ 120 minutes, and most preferably the concentration of black garlic extract is from the value of the response surface analysis result. 2.9 ~ 3.5 brix, pickling time is 75 ~ 85 minutes.

[ Example 2 According to salt condition Black garlic Mackerel  Produce

According to the result of [Experimental Example 1], the proper concentration of the black garlic extract was set to 3brix and the pickling time was set to 80 minutes, and the salting condition was set in such a condition that the pickling condition was fixed by the black garlic extract according to the above [Example] A sample was prepared using the prepared mackerel as in [1]. Based on the results of the previous study, the salt concentrations were selected as 10% and 15%, and the salting time was set to 80 minutes and 30 minutes, respectively. In addition, it was intended to set the optimum pickling conditions by differentiating the conditions of salting after first pickling in black garlic extract and mixing salt in black garlic extract. The composition of the experimental group for salt condition setting is shown in [Table 3] below.

Pickling conditions for the manufacture of black garlic low salt liver mackerel Experimental group Experimental conditions A Raw Mackerel B Soaked in 10 brix saline 80 minutes (1 hour 20 minutes) C 30 minutes soaked in 15 brix saline D Black garlic extract soaked in 3 brix for 80 minutes E Black garlic extract 80 minutes immersion in 3 brix, then 30 minutes in 15 brix brine F 3 brix black garlic extract was adjusted to a salt concentration of 15 brix for 30 minutes G 3 brix black garlic extract was adjusted to a salt concentration of 10 brix for 80 minutes

[ Experimental Example 2 According to salt condition Black garlic Mackerel  quality

1. Salinity of liver mackerel

Salinity was homogenized by distilled water 50g in 10 g of ground mackerel, homogenized and filtered (Whatmant No. 2), and the filtrate was measured by a digital salinity measuring instrument (ES-421, Atago, Tokyo, Japan). The measurement results are shown in the following [Table 4].

Salinity of Mackerel by Salting Conditions sample
number A B C D E F G Salinity
(%) 0.13
± 0.01 ^a 0.33
± 0.02 ^c 0.34
± 0.01 ^d 0.12
± 0.01 ^a 0.31
± 0.01 ^b 0.42
± 0.02 ^d 0.42
± 0.016 ^{d a ~ d} Mean ± SD in the same row with different superscripts are significantly different at p <0.05.

Salinity was lowest at 0.13 ± 0.01% and 0.12 ± 0.01% in unsalted A and D groups, respectively. The C and F groups salted with 15% saline, the highest salinity, showed 0.34 ± 0.01% and 0.42 ± 0.02%, respectively. The B and G groups salted with 10% salinity were 0.33 ± 0.02% and 0.42 ± 0.016%, respectively. It was. On the other hand, the same salinity was used, but when compared to the E group pickled in the black garlic extract and the F group pickled in the mixture prepared by mixing the black garlic extract and salt, the relative salinity was found to be higher in the F group. Therefore, it is more advantageous to prepare low salt liver mackerel after first pickling the black garlic extract and salting it.

2. VBN content

The volatile basic nitrogen content of raw mackerel is shown in Table 5 below.

VBN content according to salt condition sample
number A B C D E F G Volatile Basic Nitrogen
(mg / 100 g) 27.50
± 0.65 ^d 19.95
± 0.61 ^a 22.10
± 0.39 ^b 20.30
± 0.61 ^a 20.30
± 0.57 ^a 23.1
± 0.89 ^c 21.35
± 0.61 ^{b a ~ d} Mean ± SD in the same row with different superscripts are significantly different at p <0.05.

Raw mackerel group A was 27.50 ± 0.65mg / 100g, and B ~ G group treated with salt and black garlic extract did not show a big difference in the range of 19.95 ± 0.61 ~ 23.12 ± 0.89mg / 100g, and 15 ~ 25mg / 100g Usually shown as a fresh line. In terms of volatile basic nitrogen content, it can be seen that the amount of volatile basic nitrogen produced is significantly lower when the black garlic extract is first pickled than when the black garlic extract is mixed with salt.

3. TBA content

The results of measuring the TBA value are shown in Table 6 below.

TBA content of Mackerel according to salt conditions sample
number A B C D E F G TBA
(MA mg / kg) 9.35
± 0.23 ^c 9.47
± 0.21 ^c 10.64
± 0.38 ^d 6.93
± 0.41 ^a 7.05
± 0.44 ^a 8.86
± 0.24 ^b 8.64
± 0.40 ^{b a ~ d} Mean ± SD in the same row with different superscripts are significantly different at p <0.05.

The TBA value of raw mackerel group A was 9.35 ± 0.23MA mg / kg, and the salted B and C groups were 9.47 ± 0.21MA mg / kg and 10.64 ± 0.38MA mg / kg, respectively. Group D treated only with black garlic extract had the lowest TBA value of 6.93 ± 0.41MA mg / kg.T group B, which had been treated with black garlic extract and salt, was first pickled in black garlic extract and salted in brine. Significantly higher than that of black garlic extract first treated with salted salted mackerel can more effectively inhibit oxidation.

4. Shear rate measurement

The result of measuring shear value is shown in [Table 7] below.

Shear Value of Mackerel According to Salt Conditions sample
number A B C D E F G Shear
(kg / cm ² ) 55.13
± 2.90 ^d 54.15
± 2.88 ^d 48.45
± 2.44 ^bc 78.06
± 1.87 ^e 46.47
± 1.73 ^b 43.08
± 1.43 ^a 50.03
± 2.77 ^{c a ~ e} Mean ± SD in the same row with different superscripts are significantly different at p <0.05.

The shear value of raw mackerel group A was 55.13 ± 2.90kg / cm ^2, and group F, which was chopped in 15% of black garlic extract for 30 minutes, was the lowest at 43.08 ± 1.43kg / cm ² and group D soaked in black garlic extract for 80 minutes. The 78.06 ± 1.87 kg / cm ^{2 had} the highest hardness.

5. Sensory Evaluation

Sensory evaluation was carried out by selecting 15 researchers who were capable of identifying quality differences through sufficient training as sensory personnel. The mackerel was cut at the same site for each sample and baked at the same time in an electric oven. Garlic flavor, fishy smell, garlic taste, salty taste, color, chewiness and preference was evaluated by the five-point method, the results are shown in Table 8 below.

Sensory Evaluation Results of Mackerel According to Salt Conditions sample
number Garlic incense fish
Fishy Garlic flavor Salty taste color Chewiness Overall preference A 1.00
± 0.00 ^a 4.30
± 0.67 ^b 1.20
± 0.00 ^a 1.70
± 0.82 ^a 4.00
± 1.49 ^b 4.40
± 0.70 ^NS 3.20
± 1.32 ^ab B 1.00
± 0.00 ^a 3.10
± 0.74 ^ab 1.30
± 0.48 ^a 4.50
± 1.78 ^b 3.60
± 1.58 ^b 4.00
± 1.33 3.20
± 0.92 ^ab C 1.00
± 0.00 ^a 3.50
± 1.72 ^ab 1.40
± 0.85 ^a 4.90
± 1.79 ^b 3.50
± 1.18 ^b 4.00
± 0.82 2.40
± 0.97 ^a D 1.20
± 0.63 ^ab 3.10
± 1.66 ^ab 1.90
± 1.20 ^ab 2.80
± 1.14 ^a 4.10
± 1.60 ^b 3.90
± 0.99 3.50
± 0.97 ^ab E 1.30
± 0.67 ^ab 3.30
± 1.49 ^ab 1.60
± 1.07 ^a 4.20
± 1.23 ^b 3.70
± 1.06 ^b 4.10
± 0.88 3.90
± 1.66 ^b F 1.40
± 0.52 ^ab 2.50
± 1.43 ^a 3.10
± 2.38 ^bc 4.70
± 1.57 ^b 3.20
± 1.23 ^b 3.70
± 0.95 3.10
± 1.29 ^ab G 1.50
± 0.53 ^b 2.30
± 1.34 ^a 3.70
± 2.71 ^c 4.10
± 0.88 ^b 1.70
± 0.48 ^a 4.00
± 0.67 3.40
± 1.26 ^{ab a ~ b} Mean ± SD in the same column with different superscripts are significantly different at p <0.05.

According to the sensory evaluation, the garlic aromas felt during chewing were lowest in raw mackerel A group and salted mackerel B and C group with 1.00 ± 0.00 points, and 1.50 in G group salted with black garlic extract 3brix with 10% salt concentration. The D, E, F group was 1.20 ± 0.63 ~ 1.40 ± 0.52 points and there was no significant difference.

The smell of mackerel was the highest in fresh mackerel group A. There was no significant difference between salted mackerel B, C group and black mackerel E group after immersion in salted mackerel E group. , Group G smelled the weakest.

Garlic taste was the highest in F, G group salted in black garlic extract adjusted to salinity, and E group recognized garlic taste similar to D group soaked in black garlic extract only. It is assumed that the garlic flavor is relatively diluted.

The color scored higher in the group where the color of the grilled mackerel was influenced by black garlic, and the group G was rated as the poorest and the group D was 4.10 ± 1.60. High.

Chewability was not significantly different between the control group and the experimental group. Soaking of salt or black garlic extract did not affect the meat quality of the mackerel after cooking.

The overall acceptability was the highest in F group, which was first pickled in black garlic extract and the second pickled in brine showed the highest score (3.90 ± 1.66). The black garlic extract was better than salted salt only. It was confirmed that the addition of black garlic extract improved the sensory characteristics during the preparation of liver mackerel because the overall preference was higher when added.

Claims (5)

A trimming step of dividing the belly of mackerel to remove the intestines and blood and then washing;
Pickling step of pickling mackerel with black garlic extract;
Salting step of sprinkling salt or mackerel salted with mackerel;
Are made sequentially,
The pickling step, the method of manufacturing liver mackerel using black garlic, characterized in that the water is removed after immersed in a black garlic extract of 2 ~ 11 brix 30 ~ 120 minutes. In claim 1,
After the salting step, the low-temperature maturation step of maturing the mackerel for 3 to 20 hours in a low-temperature maturation room of 0 ~ 5 ° C; delete The method of claim 1 or 2,
The pickling step, the method of manufacturing liver mackerel using black garlic, characterized in that the water is removed after immersing mackerel in 2.9 ~ 3.5brix black garlic extract for 75 to 85 minutes. The method of claim 1 or 2,
The salting step is a method for producing liver mackerel using black garlic, characterized in that the water is removed after immersing the mackerel in the brine of 5 to 20% salinity for 30 to 120 minutes.

Images