KR101181716B1 - Salted seafood using abalone and the manufacturing method thereof - Google Patents

Abstract

The present invention relates to abalone salted fish and a manufacturing method thereof.
In the method of preparing abalone salt of the present invention, the first abalone enzyme preparation is prepared by crushing abalone and pulverizing it, and then putting it in purified water, followed by enzymatic digestion by adding protease, and the abalone enzyme prepared above. After filtration of the digested product to separate the abalone extract, the second step of preparing the abalone extract by concentrating the abalone extract, the third step of separating the flesh and internal organs of the abalone after selecting the abalone, and the separated abalone intestine After the abalone extract prepared in the second step is added, the salt is added and then aged for 4 to 10 months at 12 ~ 14 ℃ consists of a fourth step to produce abalone salted fish.
According to the present invention, by using abalone that is excellent in nutritional ingredients and helps to boost immunity, an abalone salted fish sauce and a method of manufacturing the same can be reduced and at the same time, the salt content can be reduced.

Description

Abalone salted fish and its manufacturing method {SALTED SEAFOOD USING ABALONE AND THE MANUFACTURING METHOD THEREOF}

The present invention relates to abalone salted fish and a method for manufacturing the same, and more particularly, to a method for producing abalone salted fish which can be stored for a long time.

Salted fish is one of the unique flavors and flavors of fermented foods that adds salt to fish, shellfish and intestines to suppress the growth of decayed bacteria and decompose meat by the enzymatic action of fish and shellfish itself.

Salted fish contains large amounts of protein digestive enzymes and lipolytic enzymes, which supplement essential rice amino acids that are likely to be lacking when stocking rice.

In addition, it is a good food for appetite promotion, liver protection, and vitamin B spread, and has been widely used as a seasoning and kimchi as a favorite food since ancient times.

Undegradable odors such as fishy smells of raw materials disappear in the process of decomposition by proteolytic enzymes that have proteolytic ability in seafood and proteolytic enzymes of basophilic microorganisms, and salted fish are made from fish, shellfish or internal organs. They are decomposed and contain glutamic acid and volatile components, which enhance the unique taste and nutrition of salted fish.

The fermentation and fermentation process in general salted seafood is applied to the muscles of fish and shellfish with high moisture and protein content to prevent decay and decay by adding salt or salt and grains to the muscles of fish and shellfish. It can be seen that by receiving the fishy smell is removed and the taste and taste of the savory taste and glass.

According to the manufacturing principle, such salted fish can be classified into salted salts containing salt only in the main raw material and salted salts such as salt and grains.

Salted fermented salted salt is a high salt content, which inhibits growth of general bacteria except basophils during fermentation, and decomposition of meat components tends to increase until maturity.

However, since seafood is matured with grains cooked under low salt conditions, it is characterized by fermentation of lactic acid bacteria such as a large amount of lactic acid production and mass growth of lactic acid bacteria and yeasts. Is difficult.

As the fermentation and fermentation of salted fish are mainly affected by salt content and temperature, fermentation proceeds very quickly under low salt and high temperature conditions.

Therefore, salted salted fish in the summer with high temperature suppresses deterioration and deterioration by fermenting at certain low-temperature conditions such as underground, crypt and low-temperature aging, and the lower the salt content, the higher the need for low-temperature aging.

Therefore, long-term storage is difficult when storage of salted fish has a hassle that has to be ingested in a short time to produce a small amount.

Accordingly, the present invention is to solve the above problems, an object of the present invention is to provide an abalone salted fish and a method for manufacturing the abalone which can be stored long term.

In the method of preparing abalone salt of the present invention, the first abalone enzyme preparation is prepared by crushing abalone and pulverizing it, and then putting it in purified water, followed by enzymatic digestion by adding protease, and the abalone enzyme prepared above. After filtration of the digested product to separate the abalone extract, the second step of preparing the abalone extract by concentrating the abalone extract, the third step of separating the flesh and internal organs of the abalone after selecting the abalone, and the separated abalone intestine After the abalone extract prepared in the second step is added, the salt is added and then aged for 4 to 10 months at 12 ~ 14 ℃ consists of a fourth step to produce abalone salted fish.

When preparing the abalone enzyme decomposition product of the first step, it is preferable to add proteolytic enzyme to 0.5 to 1.0% by weight relative to the weight of the abalone crushed powder, and then enzymatically decomposes at 60 to 70 ° C. for 1 to 4 hours.

During the preparation of abalone salted seafood of the fourth step, it may be prepared by further adding at least one selected from scavenger essence, chitosan and calcium.

According to the present invention, it is possible to reduce the amount of salt by using the abalone extract during the manufacturing of salted salt and to suppress the harmful fungi generated by the role of natural preservatives and fermented salted fish to remove the unpleasant odor is provided a method of manufacturing abalone salted salt can be stored for a long time .

In addition, functional abalone salt containing an immune enhancing activity containing functional substances that can greatly help the health of busy modern people by inducing synergistic effects by combining nutrients contained in abalone juice, stalk, chitosan, etc. Is provided.

1 is a manufacturing method of abalone salted fish of the present invention.

The present invention is a traditional fermented food by various kinds of microorganisms and enzymatic reactions of fish and shellfish, which is a raw fish, which is an important function in Korean's diet. The present invention relates to a method of preparing abalone salted fish having an immune enhancing activity.

Referring to the manufacturing method of the abalone salted fish of the present invention as follows.

1) Step 1: Preparation of abalone enzyme digest

After selecting abalone and pulverizing, and then put it in purified water, the enzyme is digested by the addition of protease to prepare the abalone enzyme digest.

At this time, the purified water is good to put about 2 to 3 times the weight of the abalone crushed.

In addition, the protease is added to 0.5 ~ 1.0% by weight relative to the weight of the prepared abalone pulverulent, it is preferable to produce the abalone enzyme digestion by enzymatic degradation at 60 ~ 70 ℃ for 1 to 4 hours.

At this time, one selected from Acalase, Neutrase, Protamex, and Flavorzyme is used as a protease.

2nd step: abalone juice preparation

After filtering the prepared abalone enzymatic digestion to separate the abalone extract, and concentrated to prepare the abalone extract.

At this time, it is good to concentrate at 70 ~ 80 ℃.

3) Step 3: Preparing Abalone

Abalone is first sterilized, washed and then the abalone is separated from the shell, then the abalone flesh and internal organs are prepared separately.

Abalone is rich in protein and vitamins and has been treated as a high-grade seafood since ancient times. It has excellent effects on skin care, nourishing tonic, postpartum cooking, weak constitution, and zinc lowers blood sugar and leads to heavy metals. It is also known to be useful for excretion outside the body, and is known to be particularly effective for fatigue of the optic nerve.

4th step: abalone salted fish production

After adding the abalone juice prepared in the second step to the isolated abalone viscera, salt is added and then aged at 12 to 14 ° C. for 5 to 10 months to prepare abalone sauce.

In addition, during the preparation of the abalone salted fish may be prepared by further adding one or more selected from scavenger extract, chitosan, calcium.

Here, the simmered juice is prepared in the same manner as the abalone juice.

Sasa borealis ) is generally proven to have a variety of physiologically active functions and because of its high alkalinity, it is also helpful in converting acidic to alkaline.

Poultry is rich in amino acids such as polysaccharides such as xylose, aribinose, glucose, mannose, and galactose and aspartic acid, glutamic acid, seline, threninproline, and alaninechisteine. It is also rich in B1 and K.

Chitosan (Chitosan) is a new substance that is easily absorbed by the human body of chitin, which absorbs and excretes excess harmful cholesterol, which acts as a decholesterol and inhibits the growth of cancer cells. It has an anticancer effect and has various effects such as inhibiting blood pressure increase and proliferating effective bacteria in the intestine and activating cells.

It is good to add 5 to 10% by weight of the jindaedae juice, chitosan, calcium compared to the abalone juice.

In addition to the sliced live abalone and frozen abalone meat in abalone salted seafood prepared as described above, kelp, radish, green onion, garlic, red pepper powder, sesame oil, sesame seeds, pepper, onion, paprika, apple, pear, ginger, plum , Pine nuts, walnuts, peanuts, nachos, 톳, asparagus selected by mixing one or more of the abalone salted fish may be prepared to further enhance the taste and aroma.

Hereinafter, the present invention will be described in detail with reference to Examples and Experimental Examples, but these do not limit the scope of the present invention.

Example 1 Preparation of Abalone Salted Fish 1 of the Present Invention

1. Preparation of abalone juice

The abalone was sterilized first and then washed, and then the abalone was prepared separately from the shell.

The prepared abalone was pulverized using a grinder to prepare abalone crushed powder, and then, purified water having about twice the weight of abalone crushed powder was added thereto, and 0.8% protease was added based on the abalone crushed powder weight. Then, an enzyme digestion enzyme was prepared by enzymatic digestion at 63 ° C. for 2 hours.

The abalone enzyme digest thus prepared was filtered through a 200 mesh network to separate abalone extract, and the extract was then vacuum concentrated at 70 ° C. to prepare abalone extract.

2. Abalone salted fish manufacturing

The abalone was sterilized first, and then washed, and then the abalone was separated from the shell and the separated abalone was separated into viscera and flesh.

After grinding the separated abalone intestine (crab), 10.8 g of the prepared abalone solution was added to 70.7 g of the abalone intestine, and then 11.5 g of sun-dried salt, followed by aging at 14 ° C. for 6 months, to thereby abbreviate abalone 1 Prepared.

Example 2 Preparation of Abalone Salted Fish 2 of the Present Invention

Prepared in the same manner as in Example 1, 7 g of boiled Daejin juice (prepared in the same manner as the abalone juice of Example 1) was added to prepare an abalone salted fish 2 of the present invention.

Example 3 Preparation of Abalone Salted Fish 3 of the Present Invention

Prepared in the same manner as in Example 1, 7 g of chitosan was further added to prepare the abalone salted fish 3 of the present invention.

Example 4 Preparation of Abalone Salted Fish 4 of the Present Invention

Prepared in the same manner as in Example 1, 7 g of calcium was further added to prepare the abalone salted fish 4 of the present invention.

Example 5 Preparation of Abalone Salted Fish 5 of the Present Invention

Prepared in the same manner as in Example 1, 7 g of sliced abalone was added to prepare an abalone salted fish 5 of the present invention.

Comparative Example 1 Preparation of Abalone Salted Fish

The abalone was sterilized first, and then washed, and then the abalone was separated from the shell and the separated abalone was separated into viscera and flesh.

After crushing the separated abalone intestine (crab), 10.8 g of abalone was added to 70.7 g of the abalone intestine, and then 11.5 g of sun salt was added and then aged at 14 ° C. for 6 months to prepare abalone sauce.

Experimental Example 1 Sensory Evaluation Evaluation 1

The sensory test was performed on the abalone salts 1,2,3,4 and the salted fish of Comparative Example 1 of Examples 1, 2, 3, and 4 of the present invention prepared as described above.

The taste, aroma, and preference were divided by the 10-point evaluation method.

In this experiment, 10 food experts and the general population were selected to evaluate taste, aroma, and palatability (Sensory Test Value: 10 Very Good, 0 Very Bad).

As a result, it is shown in Table 1 below.

flavor incense Likelihood Example 1 8.50 8.26 8.31 Example 2 9.22 9.10 9.15 Example 3 9.50 9.45 9.55 Example 4 9.31 9.23 9.21 Example 5 9.65 9.35 9.55 Comparative Example 1 2.32 1.15 1.85

As can be seen in Table 1, in Comparative Example 1, harmful mold is generated while fermenting long-term salted fermentation, thereby confirming that an unpleasant smell or taste and aroma are generally low.

On the other hand, it was confirmed that the taste, aroma, and palatability of abalone salted fish of Examples 1 to 5 of the present invention were all significant.

In detail, the abalone salted fish of Example 1 of the present invention can reduce the amount of salt by using the abalone extract, and there is no harmful mold generated even when the salted fish is aged for a long period of time, without causing an unpleasant smell, especially the abalone meat of Example 5 While serving together, I felt the chewy feeling of abalone as it was.

In addition, the abalone salt of Examples 2, 3, and 4 was confirmed that the consumer's preference is shown to be higher by additionally adding a stalk, chitosan, and calcium, which are already known to contain a large amount of beneficial ingredients for the human body.

Claims (8)

The first step of selecting abalone and pulverizing, and then putting it in purified water, followed by enzymatic digestion by adding proteolytic enzymes, to prepare abalone enzyme decomposition products,
A second step of preparing abalone extract by filtration of the prepared abalone enzyme digestion to separate abalone extract, and then concentrating the abalone extract;
After selecting abalone, the third step of separating the abalone flesh and gut,
After the abalone essence prepared in the second step into the separated abalone viscera, and added with salt, and then aged for 5 to 10 months at 12 ~ 14 ℃ consisting of a fourth abalone salt,
Method of manufacturing abalone salted fish. The method of claim 1,
When preparing the abalone enzyme decomposition product of the first step, the proteolytic enzyme is added to 0.5 ~ 1.0% by weight relative to the weight of the abalone crushed, and then characterized in that the enzyme decomposition for 1 to 4 hours at 60 ~ 70 ℃,
Method of manufacturing abalone salted fish. The method of claim 1,
When manufacturing the abalone salted fish of the fourth step, characterized in that the production by adding at least one selected from scavenger extract, chitosan, calcium,
Method of manufacturing abalone salted fish. Prepared by breaking down abalone with proteolytic enzymes in the abalone internal organs, after filtration and concentration of the filtered extract prepared by adding abalone extract and salt,
Abalone. The method of claim 4, wherein
The abalone extract is characterized in that it is prepared by putting 10 to 20% by weight relative to the weight of the abalone intestine,
Abalone. The method of claim 4, wherein
The salt is prepared by putting 10 to 15% by weight relative to the weight of the abalone intestine,
Abalone. The method of claim 4, wherein
Characterized in that the at least one selected from jinjidaejinji, chitosan, calcium is prepared by adding 5 to 10% by weight more than the weight of abalone juice,
Abalone. In abalone salted seafood prepared in claim 4,
Sliced live abalone and frozen abalone, kelp, radish, green onion, garlic, red pepper powder, sesame oil, sesame seeds, red pepper, onion, paprika, apple, pear, ginger, plum, pine nut, walnut, peanut, seaweed, 톳, asparagus Characterized in that it is prepared by mixing more than one kind,
Abalone.

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