KR101242557B1 - Salted dry fishes using forunripened citrus mandarin and manufacturing thereof - Google Patents

Abstract

The present invention relates to a purplish mackerel using citrus fruits and a method for manufacturing the same. More particularly, citrus fruit juice is contained in mackerel to add flavor and aroma of citrus fruits to remove the fishy smell of mackerel, as well as the inside and outside of the mackerel. It can be cooked well and provided with mackerel mackerel using discarded citrus fruits.

Description

Saldan dry fishes using forunripened citrus mandarin and manufacturing knowledge}

The present invention relates to a purplish mackerel using citrus fruits and a method for manufacturing the same. More particularly, citrus fruit juice is contained in mackerel to add flavor and aroma of citrus fruits to remove the fishy smell of mackerel, as well as the inside and outside of the mackerel. It can be cooked well and provided with mackerel mackerel using discarded citrus fruits.

In Korea, where the three sides are the sea, various cooking methods and storage processing methods have been developed since fish has been used as a representative food. In particular, mackerel is a representative fish of Korea and contains abundant iron, calcium and niacin in addition to fats and proteins as shown in Table 1 and highly unsaturated fatty acids such as DHC (docosahexanoic acid) and EPA (eicosa pentaenoic acid) which are good for human body. Many of the mackerel that are usually caught in ocean-going fish are known for their various forms of distribution and consumption.

General Composition of Mackerel moisture protein Geology carbohydrate Ash unit(%) 76.0 18.0 4.0 0.3 1.7

However, mackerel, a nutritious and common fish, is often toxic in the intestines during the spawning season, causing food poisoning, and because the rate of decay is faster than that of other fish, the spoilage in the inside is often normal. After the mackerel's life is lost, digestive enzymes in the intestines are activated to autodigest, causing the flesh to deteriorate and withdraw and lose elasticity.

Therefore, in Korea, the storage method by salting has been performed as a method that can be stored for a relatively long time. Usually, the guts of the mackerel are separated and the intestines are extracted and washed, salted in salt water or immediately sprayed with salt and then dried. Zaban mackerel has been used.

The salting method by salt has the advantage of a longer storage period, but the salty taste of the mackerel is still removed while the fishy characteristic of mackerel is hardly removed. There is a significant deterioration in quality, and in the case of normal salt, the more you eat, there is a problem that is not beneficial to health.

In order to solve this problem, researches have been made to make fish jars with improved taste and aroma or a peculiar effect. These studies are related to the invention of fish jars with the unique taste and aroma of herbal medicines by using herbal medicines such as Gugija, Guernsey Hwang, and Hwanggi (Application No. 10-2000-0067027), and the taste and aroma of fruits using fruit juice. Invention (application No. 10-2003-0017258) regarding the added fish purpura came to the following, Furthermore, the method of manufacturing mackerel using a citrus fruit (Application No. 10-2010-0068700) also appeared.

However, the present inventors have a problem in that the surface of the mackerel burns before the meat of the mackerel is cooked as a result of cooking the citrus juice to remove the fishy smell of the mackerel and add the flavor and aroma of the citrus.

Meanwhile, the area of cultivation of citrus from Jeju, South Korea increased by 183% from 14.09ha in 1980 to 25.802ha in 1996, and the citrus production also increased 256% from 187,407ton to 479,980ton. Yields are increasing. With the increase in the production of citrus fruits, a variety of citrus processed foods are being developed to suit consumer preferences. However, to date, most citrus processed foods have been supplied to consumers using ripe tangerines (hereinafter referred to as citrus ripening fruit).

On the other hand, red berries are carried out annually to obtain high-quality raw ripe tangerines. Red fruit is to remove some citrus fruits from citrus twigs in order to achieve stable fruiting and prevention of tangerines and to produce the best citrus fruit.They are not suitable for use as a product or as a food for processing. Do not dispose of it.

As the citrus cultivation area gradually expands, the yield also increases, resulting in the generation and disposal of many citrus fruits. Until now, the development of processed foods using these unripe citrus fruits was not active.

In order to solve the above-mentioned problems, the present inventors include citrus fruit juice in mackerel to add flavor and aroma of citrus fruit to remove fishy smell of mackerel, as well as to cook the inside and the surface of mackerel. To provide a manufacturing method.

It is also an object of the present invention to provide a mackerel mackerel using discarded citrus immature fruit.

The present invention has been made in order to solve the above-described problems, in the purplish mackerel according to the present invention in the purplish mackerel containing citrus fruit juice, the citrus fruit juice is characterized in that the sugar content is contained 2.0 to 2.7g per 100g It is done.

The purple mackerel is characterized in that it contains 0.1-0.5 g of sugar per 100 g of purple mackerel.

On the other hand, the citrus fruit juice is characterized in that it is derived from citrus unripe fruit produced in July to August.

On the other hand, Zaban mackerel manufacturing method according to another embodiment of the present invention, the citrus juice preparation step of preparing a citrus fruit juice containing a sugar of 2.0 ~ 2.7g per 100g of citrus fruit juice; Zaban mackerel preparation step of preparing the mackerel mackerel; An immersion step of immersing the purpura mackerel in a citrus stock solution; And the step of freezing and storing the frozen mackerel mackerel after the immersion step at minus 25 ℃ ~ minus 28 ℃.

In addition, the marinated mackerel mackerel after the immersion step, characterized in that it is formed to contain 0.1 ~ 0.5g sugar per 100g of mackerel mackerel.

The citrus juice preparation step, characterized in that the citrus juice is derived from the citrus immature fruit produced in July to September.

The method of manufacturing the mackerel mackerel, characterized in that it further comprises a ripening step of ripening the mackerel mackerel after the immersion step for 30 to 40 minutes.

The present invention contains the citrus fruit juice in the mackerel to add the flavor and aroma of the citrus and not only to remove the fishy smell of mackerel, but also to make the inside and the outside of the mackerel can ripen well, furthermore can use the citrus unripe fruit disposed of Make sure

Hereinafter, the present invention will be described in detail.

The citrus fruit juice of the grape mackerel containing the citrus fruit juice according to the present invention preferably contains 2.0 to 2.7 g of sugar per 100 g of citrus fruit juice. Due to this, the fragrant taste and aroma of citrus fruits are added, which not only eliminates the fishy smell of mackerel, but also makes the inside and outside of the mackerel ripe.

As can be seen in the following experimental example. The present inventors expected to remove the fishy smell of mackerel as well as functional components of citrus fruits by containing the citrus fruit juice of Table 1 below, but under the situation that the mackerel is baked in a general manner, the mackerel containing the citrus fruit juice is uncooked. It is confirmed that the problem of burning only the outer surface of.

Meanwhile, the saccharides referred to in the present invention refer to three kinds of glucose, fructose, and sucrose, but are used to include maltose and xylose which are present in trace amounts.

The saccharide may be prepared by diluting purified water in the citrus liquor by diluting the sugar into 2.0 to 2.7 g per 100 g of the citrus liquor, but preferably the citrus fruit using the untreated citrus fruit disposed of in July to September. It is suitable to be able to effectively use the functional useful components of, the citrus fruits include all citrus varieties, if the sugar content of 2.0 ~ 2.4g per 100g of citrus fruit juice, preferably it is suitable to use Wenzhou citrus.

On the other hand, citrus unripe fruits contained about 4 times more polyphenols than ripe fruits, and especially, the Wenju citrus fruits ripened from July to September were more effective than previously reported hesperdine and naringin. It contains a large amount of this excellent functional substance, which has been shown to have a great effect on whitening activity and fatty liver suppression. Especially, rats treated with immature fruit extract have been shown to have an excellent effect on improving blood lipid and preventing fatty liver. Therefore, the citrus fruit juice contained in the mackerel mackerel is suitable to use the fruit juice of the citrus fruit juice, preferably derived from Wenzhou citrus fruit fruit fruit. In addition, it will be able to provide kaban mackerel that can ripen both outside and inside.

Furthermore, it is preferable that the grape mackerel containing the citrus fruit juice according to the present invention is formed so as to contain 0.1-0.5 g of sugar per 100 g of the mackerel mackerel.

In addition, the fish containing the citrus juice according to the present invention should be interpreted to include both edible mackerel, as well as edible sea and freshwater fish, for example, jade, early stage, marinated, cutlass, salmon, trout, trout, etc. Can be mentioned.

On the other hand, the manufacturing method of the mackerel mackerel of the present invention is a citrus juice preparation step of preparing a citrus fruit juice containing a sugar content of 2.0 ~ 2.7g per 100g of citrus fruit juice, a step of preparing a mackerel mackerel, and a mackerel mackerel It may include a step of immersing in the stock solution, and the step of freezing and storing the frozen mackerel after the immersion step to minus 25 ℃ ~ minus 28 ℃.

On the other hand, the purple mackerel prepared in the preparation stage of the mackerel may be carried out according to the production process of the typical mackerel mackerel. In other words, the maize mackerel can be prepared by trimming and washing the scales, head or tail of the fish, and then immersing it in saline and drying.

On the other hand, it is preferable that the immersed purple mackerel is formed to contain 0.1 ~ 0.5g sugar per 100g of purple mackerel, in the citrus juice preparation step the citrus fruit juice in the citrus unripe fruit in July to September It is preferable to derive, and furthermore, it is to be interpreted that the citrus juice is formed to be powdered and sprinkled on the mackerel mackerel to be included in the scope of the present invention.

On the other hand, the manufacturing method of the purplish mackerel of the present invention may further include a ripening step of ripening for 30-40 minutes after the immersion purplish mackerel, by the ripening step so that the citrus juice soaked deeply into the purplish mackerel Make your citrus aroma and taste even better.

Zaban mackerel after the freeze storage step is vacuum packed and sold.

Hereinafter, the present invention will be described in detail with reference to specific examples. The following examples are merely one implementation of the technical idea of the present invention, it should be noted that the scope of the present invention is not limited to this embodiment.

Example 1

The guts of the mackerel were removed, washed with bottled water to remove impurities and bacteria, cut in half, and then immersed in saline for 1 hour. Wash the pickled fish and dry it at room temperature for 3 hours to prepare the jabber mackerel.

After washing the Wenzhou citrus unripe fruit on July 15, it was crushed and juiced by a hopper and a pulp remover, and filtered twice using a diatomaceous earth filter (Celite 200 ~ 300mesh). Prepare citrus juice.

After immersion for about 30 minutes in the citrus stock solution was prepared by storing the citrus stock solution was stored frozen to minus 26 ℃.

[Example 2]

Except that the citrus fruit used in Example 1 was used dropping the ripe citrus fruit citrus fruit on August 15 was prepared in the same manner as in Example 1 was prepared purple mackerel.

[Example 3]

The citrus fruit juice was prepared in the same manner as in Example 1, except that the citrus fruit used in Example 1 was dripped on September 15.

Comparative Example 1

Citrus mackerel containing citrus fruit juice was prepared in the same manner as in Example 1, except that the citrus fruit used in Example 1 used Wenzhou citrus ripened fruit produced on October 10.

Comparative Example 2

Citrus fruit mackerel containing citrus fruit juice was prepared in the same manner as in Example 1 except that the citrus fruit used in Example 1 used Wenzhou citrus ripened fruit produced on October 28.

[Comparative Example 3]

A tangerine mackerel containing citrus fruit juice was prepared in the same manner as in Example 1, except that the citrus fruit used in Example 1 used Wenzhou citrus ripened fruit produced on November 11.

[Comparative Example 4]

Citrus fruit mackerel containing citrus fruit juice was prepared in the same manner as in Example 1 except that the citrus fruit used in Example 1 used Wenzhou citrus ripened fruit produced on November 23.

[Comparative Example 5]

The citrus fruit juice was prepared in the same manner as in Example 1 except that the citrus fruit used in Example 1 was used to produce Wenzhou citrus ripened fruit produced on December 12.

[Control]

The guts of the mackerel were removed, washed with bottled water to remove impurities and bacteria, cut in half, and then immersed in saline for 1 hour. After the pickled fish were washed and dried at room temperature for about 3 hours to prepare the savory mackerel, frozen storage at minus 26 ℃ to prepare the savory mackerel.

[Experimental Example 1]

The sugars of the citrus stock solutions of Examples 1 to 3 and Comparative Examples 1 to 5 and the sugars of the mackerel were measured.

sugars
(g / 100 g) Harvest date 7/15 8/15 9/15 10/10 10/28 11/11 11/23 12/12 Citrus juice 2.1 2.2 2.7 4.15 6.21 7.85 7.78 7.72 Mackerel 0.2 0.3 0.5 0.7 1.0 1.2 1.1 1.1

In the immature fruit of citrus fruits of Examples 1 to 3 as shown in Table 2, the sugars contained in the citrus fruit juice and mackerel are considerably lower than the sugars contained in the citrus fruit juice and mackerel in the ripening fruit of citrus fruits of Comparative Examples 1 to 5. Could know.

[Experimental Example 2]

The degree of ripening of the mackerel after roasting the mackerel mackerel prepared in Examples 1 to 3 and Comparative Examples 1 to 5 and the macula mackerel as a control example in a preheated oven at 200 ° C. for 15 minutes. Shown in

Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Control Example Baked ○ ○ ○ △ × × × × ○ ○: The inside and the inside are baked well, △: The inside is baked, but the outside is slightly burned, ×: The inside is not baked, the outside is burned

As can be seen in Table 3, the purplish mackerel formed in Examples 1 to 3 is maintained in a state that the outside and inside baked well, in Comparative Examples 1 to 5 it can be confirmed that the state burned. The present inventors completed the present invention through uninterrupted trial and error to find out.

Claims (7)

In the grape mackerel containing citrus fruit juice, the citrus fruit juice contains 2.0 to 2.7 g of sugar per 100 g of citrus fruit juice, and contains 0.1 to 0.5 g of sugar per 100 g of grape mackerel, which is characterized in that it is ripe inside and outside. Zaban mackerel. delete According to claim 1, wherein the citrus juice,
Zaban mackerel, which is derived from the citrus immature fruit produced in July-August. Preparing a citrus fruit juice preparing a citrus fruit juice containing sugars of 2.0 to 2.7 g per 100 g of citrus fruit juice;
Zaban mackerel preparation step of preparing the mackerel mackerel;
An immersion step of immersing the purpura mackerel in a citrus stock solution;
Comprising the step of freezing and storing the submerged mackerel mackerel at minus 25 ℃ ~ minus 28 ℃,
The marinated mackerel mackerel after the immersion step, the mackerel mackerel manufacturing method characterized in that the sugar and 100g per 100g sugar is formed so that the inside and the outside are ripe.
delete The method of claim 4, wherein the preparation of citrus fruit juice,
A method for producing zaban mackerel, characterized in that the citrus stock is derived from citrus immature fruit that is dripped in July to September. The method of claim 6, wherein
Zaban mackerel manufacturing method characterized in that it further comprises a ripening step of aging for 30-40 minutes after the immersion step.