KR101135465B1 - Method for manufacturing aging mackerel - Google Patents
Method for manufacturing aging mackerel Download PDFInfo
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- KR101135465B1 KR101135465B1 KR1020080089039A KR20080089039A KR101135465B1 KR 101135465 B1 KR101135465 B1 KR 101135465B1 KR 1020080089039 A KR1020080089039 A KR 1020080089039A KR 20080089039 A KR20080089039 A KR 20080089039A KR 101135465 B1 KR101135465 B1 KR 101135465B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
- A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
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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
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
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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
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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Abstract
본 발명은 숙성 고등어의 제조방법에 관한 것이다. 본 발명은, 천궁과 당귀 중 어느 하나는 6～8중량％, 황기 6～8중량％, 다시마 9～11중량％, 생강 2～4중량％, 양파 9～11중량％, 무 8～11중량％, 대파 10～32중량％, 버섯 9～10중량％, 식초 2～4중량％, 와인 4～6중량％, 사이다 4～6중량％, 소금 9～11중량％의 재료를 준비하여; 상기 준비된 재료 중 천궁과 당귀 중 어느 하나와, 황기, 생강, 양파, 무, 대파, 다시마, 버섯을 솥에 넣고 중불에서 30～60분 가열하여 끓인 후 상기 식초를 넣고 10～20분 가열한 후 상기 와인과 사이다를 넣고 상기 소금으로 간을 하여 담금 물을 제조하는 담금 물을 제조하는 단계와; 천일염 85～95중량％와 와인 5～15중량％의 재료를 준비하여; 상기 천일염을 1～4회 볶은 후 열을 식힌 다음 다시 볶으면서 상기 와인을 뿌리면서 식히기를 반복하여 숙성소금을 제조하는 단계와; 내장 등과 같이 불필요한 부분이 제거되고 깨끗하게 세척된 고등어를 상기 담금 물에 1～2시간 동안 넣어두는 단계 후 상기 고등어를 상기 숙성소금을 뿌려 냉장고에서 냉장 숙성하는 단계를 포함하는 것을 특징으로 한다. 이에 의해, 각종 한방재료로 얻은 담금 물 및 볶은 저염도 소금을 뿌려 저온 냉장숙성 함으로써 먼저 유통기간을 늘릴 수 있고, 비린내가 제거되며, 육질이 부드럽고 쫄깃하여 감칠맛을 내어 일반 소비자에 대한 기호성도 매우 높은 효과가 있다.The present invention relates to a method for producing mature mackerel. In the present invention, any one of the crossbow and the Angelica is 6 to 8% by weight, 6 to 8% by weight Astragalus, 9 to 11% by weight of kelp, 2 to 4% by weight of ginger, 9 to 11% by weight of onion, 8 to 11% of radish %, Leek 10-32%, mushrooms 9-10%, vinegar 2-4%, wine 4-6%, cider 4-6%, salt 9-11% by weight; Put any one of the cheongung and donkey of the prepared ingredients, Astragalus, ginger, onion, radish, green onion, kelp, mushrooms in a pot and boiled for 30 to 60 minutes on medium heat and then put the vinegar and heat for 10 to 20 minutes Preparing the immersion water to prepare the immersion water by putting the wine and cider into the salt; Preparing 85 to 95% by weight of natural salt and 5 to 15% by weight of wine; Preparing the aged salt by roasting the sun salt 1 to 4 times and then cooling and then roasting again while spraying the wine while cooling the heat; After removing unnecessary parts such as internal organs and cleanly washed mackerel in the soaked water for 1 to 2 hours, the mackerel is characterized in that it comprises the step of refrigeration in the refrigerator by spraying the aged salt. As a result, it is possible to increase the shelf life first by sprinkling low-temperature refrigeration with soaked water and roasted low-salt salts obtained from various herbal ingredients. It works.
숙성 고등어, 간 고등어, 담금 물, 숙성용 소금, 저온 냉장보관, Aged mackerel, liver mackerel, immersion water, aging salt, cold storage,
Description
본 발명은 간 고등어의 제조방법에 관한 것으로서, 보다 상세하게는, 각종 한방재료로 얻은 담금 물 및 볶은 저염도 소금을 뿌려 저온 냉장숙성함으로써 먼저 유통기간을 늘릴 수 있고, 비린내가 제거되며, 육질이 부드럽고 쫄깃하여 감칠맛을 내어 일반 소비자에 대한 기호성이 높은 숙성 고등어 제조방법에 관한 것이다.The present invention relates to a method of manufacturing liver mackerel, and more specifically, by spraying immersion water and roasted low-salt salt obtained by various herbal ingredients at low temperature refrigeration to increase the shelf life first, fishy smell is removed, meat quality It relates to a method of producing mature mackerel having a high palatability for the general consumer by giving a soft and chewy taste.
일반적으로 고등어는 일반적으로 고등어는 지방과 단백질 이외에도 철분, 칼슘, 나이아신 등을 풍부하게 함유하고 있고, 사람의 몸에 좋은 영향을 미치는 DHA(docosahexanoic+ acid), EPA(eicosa pentaenoic acid) 등의 고도 불포화지방산도 많이 함유하고 있으며, 가격도 저렴하여 서민적인 생선으로 각광받아 왔다. 하지만, 고등어와 같은 등 푸른 생선은 지방이 많아 산패가 빨리되고, 아미노산의 일종인 히스티딘을 다량으로 함유하고 있어 이들의 효소분해에 의해 히스타민이라는 유해물질로 변화하기 때문에 선도(鮮度) 저하가 급속히 이루어진다. 따라서 비교적 오랜 시간 저장할 수 있는 염장 또한 숙성에 의한 저장 방법이 개발되어 왔다.In general, mackerel generally contains abundant iron, calcium and niacin in addition to fats and proteins, and polyunsaturated fatty acids such as DHA (docosahexanoic + acid) and EPA (eicosa pentaenoic acid), which have a good effect on the human body. It also contains a lot of food and is cheap, making it a popular fish. However, blue fish, such as mackerel, are rich in fat and become rancid, and contain a large amount of histidine, an amino acid, and their enzymatic decomposition changes into a harmful substance called histamine. . Therefore, a salting method that can be stored for a relatively long time has also been developed.
이러한 소금에 의한 염장 방법으로 생산된 것 중 하나가 자반고등어인데, 자 반고등어는 저장 중 돌연변이 유발 물질을 생성하고 지나치게 염분이 많아 다량 섭취할 경우 위암에 걸릴 가능성이 높아진다는 보고로 인해 소비가 줄고 있다.One of the salts produced by these salts is Zaban mackerel, which produces mutagenic substances during storage, and its consumption is reduced due to reports that it is too salty and high incidence of stomach cancer. have.
최근에는 상기한 자반고등어 대신 고등어를 염장한 후 저온 숙성시킨 방법으로 제조된 간 고등어가 제조되고 있다. 즉, 종래의 간 고등어는 고등어를 손질하여 담수로 깨끗하게 세척한 다음 담수에 3～4시간 침수시킨 후 물기를 빼고, 물기를 뺀 고등어에 천일염을 적정량 도포하여 염장한 후 저온 숙성시켜 제조하였는데, 이와 같은 방법으로 제조된 종래의 간 고등어는 세척과정에서 불필요한 잔류물(핏줄, 핏물 등)이 깨끗하게 제거되지 않고, 어육의 염도가 높아 짠맛이 심해 고등어 고유의 맛을 충분히 느낄 수 없고, 비린맛이 나며, 천일염으로 염장됨으로써 쓴맛과 텁텁한 맛이 나는 문제점이 있는 한편, 간 고등어는 생물이라 많은 수분을 함유하고 있어 포장 후 핏물이 고이고 부패가 빨라 신선도가 떨어진다는 문제점도 내포하고 있다.Recently, liver mackerel manufactured by the method of salting mackerel instead of the above-mentioned mackerel and then aging at low temperature has been manufactured. That is, the conventional liver mackerel was prepared by grooming the mackerel, washing it cleanly with fresh water, immersing it in fresh water for 3 to 4 hours, then draining water, applying salt in the salted mackerel to apply the appropriate amount, and then ripening it at low temperature. Conventional liver mackerel manufactured in the same way does not remove unnecessary residues (blood vessels, blood, etc.) during the washing process, and the saltiness of the fish meat is high so that the salty taste is severe and the taste of fish mackerel cannot be felt enough. In addition, there is a problem that bitterness and heavy taste are salted by salting with sun salt, while liver mackerel contains a lot of moisture because it is a living body, and there is a problem that blood is accumulated after packaging and its freshness is reduced due to rapid decay.
한편, 상기와 같은 종래의 문제점을 해결하기위하여 제안된 간 고등어 제조방법이 제안된 바 있는데, 이는 해수를 이용해 고등어를 염장함으로써 염도가 높고 고등어 고유의 비린맛, 쓴맛 등이 제거되지 않아 어린아이들이 먹기를 기피하는 단점이 있으며, 염장된 고등어에 키토산용액을 적용하고 있어서 시간이 지나면 육질이 부패되고 악취가 발생하여 유통기간을 연장할 수 없다는 문제점이 있다.Meanwhile, the proposed method for preparing liver mackerel has been proposed to solve the conventional problems as described above, which is salty and salty and mackerel's own fishy, bitter taste is not removed by salting mackerel using seawater. There is a disadvantage of avoiding eating, and the chitosan solution is applied to the salted mackerel, there is a problem that can not extend the shelf life due to the decay of meat and odor occurs over time.
따라서 고등어 육질을 저염도로 염장하여 고유의 맛을 유지시킴과 동시에 비린맛이나 쓴맛 등이 나지 않도록 각종 한방재료로 얻은 담금 물 및 볶은 저염도 소금을 뿌려 저온 냉장숙성 함으로써 먼저 비린내가 제거되며, 육질이 부드럽고 쫄깃하여 감칠맛을 내는 효과와 더불어 염도가 감소되어 건강증진에도 기여할 수 있는 고등어의 효과적인 숙성고등어의 제조방법에 대한 개발이 요구되고 있는 실정이다.Therefore, the salted mackerel meat is salted with low salt to maintain its unique taste, and the fishy odor is removed first by sprinkling cold water with soaked water and roasted low salt salt from various herbal ingredients to prevent fishy or bitter taste. In addition to the soft and chewy effect of the rich taste, the development of a method for producing an effective ripened mackerel of mackerel that can contribute to health promotion by reducing the salinity is required.
따라서 본 발명의 목적은, 각종 한방재료로 얻은 담금 물 및 볶은 저염도 소금을 뿌려 저온 냉장숙성 함으로써 먼저 유통기간을 늘릴 수 있고, 비린내가 제거되며, 육질이 부드럽고 쫄깃하여 감칠맛을 내어 일반 소비자에 대한 기호성도 매우 높은 숙성 고등어의 제조방법을 제공하는 것이다.Therefore, the purpose of the present invention, by spraying the soaked water and roasted low-salt salt obtained by various herbal ingredients at low temperature refrigeration to increase the shelf life first, the fishy smell is removed, the meat is soft and chewy to give a rich taste to the general consumer It is to provide a method for producing aged mackerel with very high palatability.
상기 목적은 본 발명에 따라, 숙성 고등어의 제조방법에 있어서, 천궁과 당귀 중 어느 하나는 6～8중량％, 황기 6～8중량％, 다시마 9～11중량％, 생강 2～4중량％, 양파 9～11중량％, 무 8～11중량％, 대파 10～32중량％, 버섯 9～10중량％, 식초 2～4중량％, 와인 4～6중량％, 사이다 4～6중량％, 소금 9～11중량％의 재료를 준비하여; 상기 준비된 재료 중 천궁과 당귀 중 어느 하나와, 황기, 생강, 양파, 무, 대파, 다시마, 버섯을 솥에 넣고 중불에서 30～60분 가열하여 끓인 후 상기 식초를 넣고 10～20분 가열한 후 상기 와인과 사이다를 넣고 상기 소금으로 간을 하여 담금 물을 제조하는 담금 물을 제조하는 단계와; 천일염 85～95중량％와 와인 5～15중량％의 재료를 준비하여; 상기 천일염을 1～4회 볶은 후 열을 식힌 다음 다시 볶으면서 상기 와인을 뿌리면서 식히기를 반복하여 숙성소금을 제조하는 단계와; 내장 등과 같이 불필요한 부분이 제거되고 깨끗하게 세척된 고등어를 상기 담금 물에 1～2시간 동안 넣어두는 단계 후 상기 고등어를 상기 숙성소금을 뿌려 냉장고에서 냉장 숙성하는 단계를 포함하는 것을 특징으로 하는 숙성 고등어 제조방법에 의해 달성된다.According to the present invention, in the production method of matured mackerel, any one of cheongung and donkey is 6 to 8% by weight, 6 to 8% by weight Astragalus, 9 to 11% by weight kelp, 2 to 4% by weight of ginger, Onions 9-11%, radish 8-11%, leeks 10-32%, mushrooms 9-10%, vinegar 2-4%, wine 4-6%, cider 4-6%, salt 9-11 wt% of material is prepared; Put any one of the cheongung and donkey of the prepared ingredients, Astragalus, ginger, onion, radish, green onion, kelp, mushrooms in a pot and boiled for 30 to 60 minutes on medium heat and then put the vinegar and heat for 10 to 20 minutes Preparing the immersion water to prepare the immersion water by putting the wine and cider into the salt; Preparing 85 to 95% by weight of natural salt and 5 to 15% by weight of wine; Preparing the aged salt by roasting the sun salt 1 to 4 times and then cooling and then roasting again while spraying the wine while cooling the heat; After removing unnecessary parts such as internal organs and cleanly washed mackerel in the soaked water for 1 to 2 hours, the matured mackerel manufacturing step comprising sprinkling the mackerel with the aged salt and refrigerated in a refrigerator Is achieved by the method.
이와 같은 본 발명은, 각종 한방재료로 얻은 담금 물 및 볶은 저염도 소금을 뿌려 저온 냉장숙성 함으로써 먼저 유통기간을 늘릴 수 있고, 비린내가 제거되며, 육질이 부드럽고 쫄깃하여 감칠맛을 내기 때문에 일반 소비자에 대한 기호성도 매우 높은 효과가 있다.The present invention, such as the soaked water and roasted low-salt salt obtained by various herbal ingredients, and the low-temperature refrigeration maturing can be extended first, the fishy smell is removed, the meat is soft and chewy to give a rich taste to the general consumer Palatability also has a very high effect.
이하에서는, 본 발명에 의한 숙성 고등어의 제조방법을 공정별로 상세하게 설명한다.Hereinafter, the manufacturing method of the aged mackerel according to the present invention will be described in detail for each step.
숙성 고등어의 제조방법을 공정별로 상세히 설명하기에 앞서, 본 발명은, 담금 물 제조단계와, 숙성소금 제조단계와, 손질된 고등어 마련단계와, 고등어에 상기 숙성소금을 뿌린 저온냉장 보관하는 단계로 이루어지는데, 여기서 담금 물 제조단계와, 숙성소금 제조단계와, 손질된 고등어 마련단계는 그 순서가 바뀌어도 무관하다.Prior to the detailed description of the method of manufacturing the matured mackerel, the present invention, the immersion water manufacturing step, the ripening salt manufacturing step, the groomed mackerel preparation step, and the step of preserving cold storage sprinkled with the aged salt on mackerel Here, the immersion water production step, the aging salt manufacturing step, and the grooming mackerel preparation step may be changed in order.
[제 1 공정][Step 1]
선도가 유지되며 외형이 손상됨이 없이 양호한 선택, 고등어의 배를 갈라 내장, 핏물 등 각종 불필요한 부분이 깨끗하게 제거 및 세척된 고등어를 준비한다.The freshness is maintained and the mackerel is prepared with good selection, mackerel's abdomen, and various unnecessary parts such as guts and bloods removed and washed clean without any appearance damage.
[제 2 공정]Second Process
이하 재료는 품질이 양호한 것을 준비하되 준비된 천궁과 당귀 중 어느 하나는 6～8중량％, 황기 6～8중량％, 다시마 9～11중량％, 생강 2～4중량％, 양파 9～11중량％, 무 8～11중량％, 대파 10～32중량％, 버섯 9～10중량％, 식초 2～4중량％, 와인 4～6중량％, 사이다 4～6중량％, 소금 9～11중량％의 재료를 준비한다.The following materials should be prepared with good quality, but any one of the prepared Cheongung and Angelica is 6-8 wt%, Astragalus 6-8 wt%, Kelp 9-11 wt%, Ginger 2-4 wt%, Onion 9-11 wt% , 8-11 wt% radish, 10-32 wt% leek, 9-10 wt% mushroom, 2-4 wt% vinegar, 4-6 wt% wine, 4-6 wt% cider, 9-11 wt% salt Prepare the ingredients.
[제 3 공정][Third process]
상기 준비된 재료 중 천궁과 당귀 중 어느 하나와, 황기, 생강, 양파, 무, 대파, 다시마, 버섯을 솥에 넣고 중불에서 30～60분 가열하여 끓인 후 상기 식초를 넣고 10～20분 가열한 후 상기 와인과 사이다를 넣고 상기 소금으로 간을 하여 담금 물을 제조한다.Put any one of the cheongung and donkey of the prepared ingredients, Astragalus, ginger, onion, radish, green onion, kelp, mushrooms in a pot and boiled for 30 to 60 minutes on medium heat and then put the vinegar and heat for 10 to 20 minutes Put the wine and cider and season with the salt to prepare a immersion water.
[제 4 공정][4th process]
그리고 천일염 85～95중량％와 와인 5～15중량％의 재료를 준비하여; 상기 천일염을 1～4회 볶은 후 열을 식힌 다음 다시 볶으면서 상기 와인을 뿌리면서 식히기를 반복하여 숙성소금을 제조한다.And preparing 85 to 95% by weight of natural salt and 5 to 15% by weight of wine; Roasted 1 to 4 times the sun salt and then cooled again while sprinkling the heat while sprinkling the wine to produce a aged salt.
[제 5 공정][5th process]
제 1 공정에서 내장 및 핏물 등이 제거되고 깨끗하게 세척된 고등어를 상기 담금 물에 1～2시간 동안 넣어둔다.In the first step, the guts and blood are removed, and the cleaned mackerel is placed in the soaked water for 1-2 hours.
[제 6 공정][Sixth Step]
담금 물에 담긴 상기 고등어의 물기를 제거한 후 상기 숙성소금을 뿌린다.After the water of the mackerel dipped in immersion water is sprinkled with the aged salt.
[제 7 공정][7th process]
숙성소금이 뿌려진 고등어를 냉장고에서 저온냉장 숙성 보관한다.Store the mackerel with aged salt at low temperature in a refrigerator.
상기와 같은 공정을 거쳐 완성된 숙성 고등어는 각종 한방재료로 얻은 담금 물 및 볶은 저염도 소금을 뿌려 저온 냉장숙성 함으로써 먼저 유통기간을 늘릴 수 있고, 비린내가 제거되며, 육질이 부드럽고 쫄깃하여 감칠맛을 낸다.Aged mackerel finished through the process as described above can be extended by low-temperature refrigeration, soaked with soaked water and roasted low-salt salt obtained from various herbal ingredients, the shelf life can be extended first, the fishy smell is removed, and the meat is soft and chewy. .
[실시예][Example]
내장 및 핏물 등과 같이 불필요한 부분이 제거되고 깨끗하게 세척된 고등어를 담금 물에 1～2시간 동안 넣어둔 후 물기를 제거하였다.Unnecessary parts such as internal organs and blood were removed, and the cleaned mackerel was placed in soaked water for 1-2 hours and then drained.
이후 상기 천궁과 당귀 중 어느 하나는 6～8중량％, 황기 6～8중량％, 다시마 9～11중량％, 생강 2～4중량％, 양파 9～11중량％, 무 8～11중량％, 대파 10～32중량％, 버섯 9～10중량％, 식초 2～4중량％, 와인 4～6중량％, 사이다 4～6중량％, 소금 9～11중량％의 재료를 준비한 후 순차적으로 상기 준비된 재료 중 천궁과 당귀 중 어느 하나와, 황기, 생강, 양파, 무, 대파, 다시마, 버섯을 솥에 넣고 중불에서 30～60분 가열하여 끓인 후 상기 식초를 넣고 5～20분 가열한 후 상기 와인과 사이다를 넣고 상기 소금으로 간을 하여 담금 물을 제조하는 담금 물을 제조하였다.Since any one of the cheongung and the Angelica is 6-8% by weight, 6-8% by weight Astragalus, 9-11% by weight kelp, 2-4% by weight ginger, 9-11% by weight of onion, 8-11% by weight of radish, Prepared from 10 to 32% by weight of leek, 9 to 10% by weight of mushrooms, 2 to 4% by weight of vinegar, 4 to 6% by weight of wine, 4 to 6% by weight of cider, and 9 to 11% by weight of salt. One of the ingredients of Cheongung and Dongguk, Astragalus, Ginger, Onion, Radish, Japanese leek, Kelp, and mushrooms are put in a pot and boiled for 30 to 60 minutes on medium heat, then the vinegar is added and heated for 5 to 20 minutes. And the cider was put into the salt was prepared by immersion water to prepare the immersion water.
그리고 천일염 85～95중량％와 와인 5～15중량％의 재료를 준비하여; 상기 천일염을 1～4회 볶은 후 열을 식힌 다음 다시 볶으면서 상기 와인을 뿌리면서 식히기를 반복하여 숙성소금을 제조하였다.And preparing 85 to 95% by weight of natural salt and 5 to 15% by weight of wine; After roasting the sun salt 1 to 4 times, and then cooled again while sprinkling the heat while sprinkling the wine to prepare a aged salt.
이어서 고등어를 상기 숙성소금을 뿌려 냉장고에서 냉장 숙성하는 방법으로 숙성 고등어를 제조하였다.Subsequently, the mackerel was aged by spraying the aged salt and refrigerated in a refrigerator to prepare mature mackerel.
[비교예][Comparative Example]
내장 및 핏물 등과 같이 불필요한 부분이 제거되고 깨끗하게 세척된 고등어를 해수에 1～2시간 동안 넣어둔 후 물기를 제거하였다.Unnecessary parts such as internal organs and blood were removed, and the cleaned mackerel was put in seawater for 1 to 2 hours and then drained.
100중량％로 이루어진 천일염을 볶은 후 열을 식힌 상기 숙성소금을 뿌려 냉장고에서 냉장 숙성하는 방법으로 간 고등어를 제조하였다.Liver mackerel was prepared by sprinkling the salt made of 100% by weight and sprinkling the aged salt cooled with heat to refrigeration in a refrigerator.
상기 실시예에 따라 제조된 숙성고등어와 비교예에 따라 제조된 간 고등어를 본 발명과 관계없는 80명에게 관능검사를 실시하였고, 그 결과를 아래 표 1에 나타내었다. 여기서 관능검사의 기준은 남녀노소 즉, 어린 남, 여와 어른 남녀를 포함하여 각 25％ 비율로 관능건사 인원을 선정한 후 실시하였으며, 신선도는 조리하지 않은 숙성 고등어 및 간 고등어로 실시하였고, 조리후의 맛과 부드러운 정도는 오븐에 노릇하게 구어 익힌 숙성 고등어 및 간 고등어로 조사하였으며, 10점 척도 기호도 조사법을 사용하였다.The organoleptic mackerel prepared according to the above example and the liver mackerel prepared according to the comparative example were subjected to sensory tests on 80 people irrelevant to the present invention, and the results are shown in Table 1 below. Here, the sensory test was conducted after selecting the number of sensory health workers at 25% of all ages, including young and old, ie, young men, women, and adult men and women.The freshness was carried out with raw uncooked mackerel and liver mackerel. Taste and softness were examined by ripening mackerel and liver mackerel cooked brown in oven, and 10-point scale survey was used.
{표 1}{Table 1}
상기 표 1의 결과에서 본 발명에 따른 숙성 고등어는 종래의 간 고등어에 비해 각종 한방재료로 얻은 담금 물 및 볶은 저염도 소금을 뿌려 저온 냉장숙성 함으로써 신선도가 우수하고 고등어의 맛도 비린내가 없이 육질이 부드럽고 쫄깃하여 감칠맛을 내어 일반 소비자에 대한 기호성도 매우 높다는 것을 알 수 있었다.In the results of Table 1, the matured mackerel according to the present invention is excellent in freshness and the taste of mackerel without fishy taste by sprinkling low-temperature refrigeration with soaked water and roasted low salt salts obtained with various herbal ingredients compared to conventional liver mackerel. It was soft and chewy to give it a rich taste, and it was found that palatability to general consumers was also very high.
이와 같이 본 발명은 기재된 실시예의 고등어에 한정되는 것이 아니고, 본 발명에 따른 숙성방법으로 비린내가 나는 조기, 꽁치, 갈치, 삼치, 방어 등에도 적용이 가능함은 본 발명이 속하는 기술분야의 당업자에게 있어서 자명할 것이다.As described above, the present invention is not limited to the mackerel of the described embodiment, and can be applied to fishy early, saury, cutlass, mackerel, defense and the like by the aging method according to the present invention to those skilled in the art. Will be self explanatory.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100878664B1 (en) | 2007-11-28 | 2009-01-15 | 한라산영어조합법인 | Method for manufacturing traditional oriental material salted mackerel |
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