KR101123578B1 - 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 25 g / l of gall bladder in brine 4 to 13% of salinity, and then immersed the fish in the mixture, and The drying step relates to a method for producing a pickled fish characterized in that the immersed fish is washed with salt water of 2% salinity and dried in sea wind, when pickled fish is used with salt in the manufacturing process of pickled fish It is effective in removing fishy smells while maintaining its original flavor.

Pickled fish, pestle, 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 millet is a perennial herb and is dried and used as medicine. The herbal medicine is a medicinal herb or medicinal herb, refreshes the stomach, relieves gastrointestinal odor, removes bad smell and moist heat, sputum, cough, planting, appetite, sore and painful symptoms, fever, headache, vomiting. It is known to have diarrhea, mucus, dysentery, scabies and bad breath. In addition, in some parts of South Korea, the pear leaf is used as the flavoring material of various stew.

It is an object of the present invention to provide a method for producing a pickled fish which removes the peculiar fishy taste while maintaining the flavor of the pickled fish by adding a pestle during the pickling process. In addition, since the use of salty salt water in the process of washing the fish, an object of the present invention is to provide a method for producing a pickled fish to maintain the freshness of 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, the pickling step is 15 to 25g / l of saltwater mixed with 4 to 13% salinity salt and then the fish in the mixed solution Immersion, and the drying step provides a method for producing a pickled fish, characterized in that the immersed fish washed with brine 2% of salinity and dried in sea breeze.

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 pestle in a weight ratio of 10: 1 to the fish, and in the pickling step, the fish is added to the mixed solution 30 It is immersed for minutes to 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 of preparing pickled fish according to the present invention has an excellent effect of removing fishy fish while maintaining the flavor of the pickled fish when salt is used with salt in the preparation of the pickled fish.

The preparation of the pickled fish of the present invention is characterized by using a salt and a pestle together. It is a perennial herb that belongs to the Lamiaceae family native or cultivated in the southern part of Korea. It is called pearweed fragrance. It is 50 ~ 100 cm tall and has hairs on the ridge bottom. The leaves are macrophage, egg-shaped, pointed at the end, and the bottom is the original, flowing to the upper part of the leaf disease, forming narrow wings, the surface is green, the back is light, and the hair on the veins is fine. It has teeth on the edge. Flowers bloom in August-September, and vulgaris bloom at the end of leaf veins and main stems to form a pistol, and the whole becomes conical inflorescence. Calyxes are 3 to 4 mm long, lobe is triangular, corolla is lip shape, light purple, branch is flat oval, pointed line on upper part.

The mulberry of the present invention is not particularly limited, but it is preferable to use the dried mulberry to have a water content of 5 to 20% by weight at 10 to 30 ° C., in order to prepare a uniform quality pickled fish. It can also be used by grinding into 10-30 mesh.

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 for producing pickled fish according to the present invention, the first washing step (S11), fish processing step (S12), the second 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. From April to October, the leaves of the native Korean wild ginseng leaf were collected, washed with water, and selected, and dried in a constant temperature dryer (20) for 1 day, so that the moisture content of the dry matter was 12% by weight. Grinding to prepare a pestle. Add 15 to 25 grams of pestle to 1 liter of the brine. That is, 15 to 25 g / l is added to the mulberry leaves, preferably 20 g / l is added to make a mixed solution.

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)

The dried fish meat is vacuum-packed one by one for convenient cooking and then rapidly frozen at below 40 ° C. 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)

A domestic natural salt salt containing no more than two years is mixed with the same pestle as 4 of Example 1 in 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. Add 15 to 25 grams of pestle to 1 liter of the brine. That is, 15 g / l to 25 g / l is added to the mulberry leaves, preferably 20 g / l is added to make 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 ° C 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.

Comparative example  One:

The early pickling was prepared in the same manner as in Example 2, except that the Chongyang pepper crushed product was used in place of the berry 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 was prepared in the same manner as in Example 2 except for using a mixed solution of mixed with a mulberry leaves in purified water instead of the mixed solution of the salt solution in salt water of 4% salinity.

Sensory evaluation

Ten sensory test personnel were selected and the sensory test was performed the day after the early preparation of Example 2, Comparative Examples 1 and 2, and the results were shown in Table 1 below.

division Example 2 Comparative Example 1 Comparative Example 2 Fishy 1.6 1.9 2.7 Odor 1.5 3.2 2.4 Organization 1.7 1.7 1.8 Overall likelihood 1.6 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 Example 2, Comparative Examples 1 and 2 for two 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 Comparative Example 1 Comparative Example 2 Fishy 2.2 2.8 4.7 Odor 2.0 3.3 3.5 Organization 2.7 2.8 4.2 Overall likelihood 2.2 3.3 -

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

In the case of Comparative Example 2 in which only the pestle was mixed with purified water without using brine in the pickling step (S14), both fishy and off-flavor were felt larger than those of Example 2 in the sensory test results immediately after the preparation, and large in texture There was no difference. This was found to be synergistically exerted when the salty and odor-removing effects of the mulberry leaves were mixed in 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 (5)

A first washing step of washing fish with salt water of 2 to 4% of salinity, a fish processing step of processing the first washed fish, a second washing step of washing the processed fish with salt water of 2 to 4% of salinity, In the method of manufacturing a pickled fish comprising the step of marinating the second washed fish in brine of 4 to 14% salinity, drying step and freezing after vacuum packaging, The brine of the pickling step is a method of producing a pickled fish, characterized in that the mixture of 15 to 25 g of the millet powder per liter of saline of 4 to 14% salinity. The method of claim 1, wherein the fish processing step is to remove the head, tail, bones, internal organs, etc. of the fish to prepare the fish meat, the pickling step is immersed in 120 to 130 minutes of the fish meat in a mixture of 12.5% salinity, And the drying step is a step of drying the immersed fish meat 120 to 130 minutes. The method of claim 2, wherein the fish is mackerel or mackerel. The method according to claim 1, wherein the fish processing step of salting the salt and millet in a weight ratio of 10: 1 and sprinkled with salt in the fish for 5 to 12 hours, the salt in the pickling step to 4% The fish is immersed in the mixed solution for 30 minutes, and the drying step of the pickled fish, characterized in that for 24 to 72 hours to dry the immersed fish. 5. The method of claim 4, wherein the fish is early.

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