KR101277619B1 - Method for making mackerel stake on the spot - Google Patents

Abstract

The present invention relates to a method for producing an instant mackerel steak. More specifically, the low temperature fillet method is used to keep the temperature of the fish below zero, thereby suppressing the growth of microorganisms without repelling the meat, vacuum-packing the mackerel into which the sauce is injected, and then boiling it by boiling water in a bath. By suppressing the occurrence of histamine by treatment, it is possible not only to suppress the occurrence of Listeria through the boiling water treatment, but also by minimizing the outflow of juice so that the taste can be maintained in the best state, and the mackerel is made instant food The present invention relates to a method for preparing an instant mackerel steak for quick and easy ingestion.
To this end, the present invention (a) storing the frozen material at -18 ℃ or less after receiving the raw material; (b) thawing the thawing chamber temperature to −3 to 0 ° C., thawing time to 15 hours or less, and thawing the core product temperature of the fish body to 4 ° C. or less; (c) performing fillet, gut removal, chipping, and metering by a low temperature fillet method in which the fish body temperature of the thawed fish in step (b) is maintained at -3 to 0 ° C; And (d) vacuum-packing the sauce after injecting the sauce into the fish contained in the vinyl; And (e) provides a method for producing an instant mackerel steak comprising the step of performing a hot water treatment with vacuum-packed fish in a bath.

Description

Method for making instant mackerel steak {Method for making mackerel stake on the spot}

The present invention relates to a method for producing an instant mackerel steak. More specifically, the low temperature fillet method is used to keep the temperature of the fish below zero, thereby suppressing the growth of microorganisms without repelling the meat, vacuum-packing the mackerel into which the sauce is injected, and then boiling it by boiling water in a bath. By suppressing the occurrence of histamine by treatment, it is possible not only to suppress the occurrence of Listeria through the boiling water treatment, but also by minimizing the outflow of juice so that the taste can be maintained in the best state, and the mackerel is made instant food The present invention relates to a method for preparing an instant mackerel steak for quick and easy ingestion.

Mackerel are swollen fish species that live on the surface or in the middle layer within 300m from the surface. Mackerel is an sashimi such as saury, sardines, etc., and has a tender flesh but tends to rot than deep sea fish.

Mackerel is distributed in the coastal waters of Korea, Japan, China, etc., and it belongs to fish with a lot of catches. Mackerel contains omega-3 fatty acids and unsaturated fatty acids to help improve brain function and reduce the likelihood of mental illness, including depression, dementia and attention deficit disorders. In addition, omega-3 fatty acids contained in mackerel act as an anticoagulant and have an excellent effect on the prevention of stroke and coronary artery disease.

On the other hand, the mackerel guts contain a lot of enzymes and when caught in the sea these enzymes will promote the decay of the mackerel itself. Due to the characteristics of mackerel that is perishable like this will expose a lot of difficulties in processing into processed food.

Steak is a favorite food for all ages. In general, steaks are made from beef, pork, and the like.

Attempts have been made to produce steaks from fish, including mackerel, but it is difficult to inhibit microbial growth, difficult to prevent the occurrence of histamine and Listeria, easy to leak juice, and fishy rejection. Due to the point, instant steak-like mackerel has not been launched successfully.

Therefore, while preparing an instant steak with mackerel as a raw material, there is a need for the development of a technology that can be processed to suppress the growth of microorganisms, prevent the occurrence of histamine and Listeria, and juices.

The present invention has been made to solve the above problems, and in particular, it is possible to suppress the growth of microorganisms, and to suppress the generation of histamine and Listeria without the meat quality retreat, and to minimize the outflow of juice It is an object of the present invention to provide a method for preparing an instant mackerel steak, which can be maintained in the best condition, and can be ingested quickly and easily in a short time by making an instant food.

Method for producing an instant mackerel steak according to the present invention devised to achieve the above object is (a) storing the frozen material at -18 ℃ or less after wearing the raw material; (b) thawing the thawing chamber temperature to -3 to 0 ° C, thawing time to 15 hours or less, and thawing the core product temperature of the fish body to 0 ° C or less; (c) performing fillet, gut removal, chipping and metering by a low temperature fillet method of maintaining the fish body temperature of the thawed fish in step (b) at -3 to 0 ° C; And (d) vacuum-packing the sauce after injecting the sauce into the fish contained in the vinyl; And (e) performing a hot water treatment on the vacuum-packed fish with a hot water bath.

In addition, the step (e) may be performed at a boiling temperature of 100 ℃ or more, boiling time 15 seconds or more, product center temperature 63 ℃ or more.

In addition, the method of manufacturing the instant mackerel steak (f) cooling after the step (e) and freezing room temperature below -30 ℃, freezing time 10 hours or more, the product core product temperature -18 ℃ or less; (g) may further comprise the step of cryopreservation at -18 ℃ or less after the outer packaging.

According to the present invention by using the low-temperature fillet method to maintain the temperature of the fish body below zero, to suppress the growth of microorganisms without repelling the meat, vacuum-packed mackerel infused with a sauce, and then cooked in a hot water and cooled immediately The treatment inhibits the generation of histamine, and the boiling water treatment can suppress the production of Listeria.

In addition, according to the present invention has the effect that the taste can be maintained in the best state by minimizing the outflow of gravy, and can be ingested quickly and easily in a short time by instant food mackerel.

1 is a flow chart of the instant mackerel steak manufacturing method according to a preferred embodiment of the present invention,
2 and 3 are photographs showing a process of actually producing an instant mackerel steak according to the manufacturing process of FIG.
4 to 7 is a photograph of the product produced by the instant mackerel steak manufacturing method according to a preferred embodiment of the present invention.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the drawings, the same reference numerals are used to designate the same or similar components throughout the drawings. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear. In addition, the preferred embodiments of the present invention will be described below, but it is needless to say that the technical idea of the present invention is not limited thereto and can be variously modified by those skilled in the art.

Instant mackerel steak according to a preferred embodiment of the present invention by using the low-temperature fillet method to maintain the temperature of the fish body (about -3 ~ 0 ℃) below zero, to suppress the growth of microorganisms without meat quality. The mackerel infused with the sauce is vacuum packed with vinyl, then cooked in a bath and immediately cooled. This suppresses the generation of histamine, etc., and suppresses the occurrence of Listeria through the boiling water treatment (sterilization effect). In addition, by minimizing the outflow of the juice was to maintain the taste in the best state. Instant mackerel steak of the present invention was put into hot water for about 3 minutes in the bag, or instant food to be eaten even if warmed in a microwave oven.

1 is a flowchart of a method for preparing instant mackerel steak according to a preferred embodiment of the present invention. 2 and 3 are photographs showing a process of actually producing an instant mackerel steak according to the manufacturing process of FIG. 4 to 7 is a photograph of the product produced by the instant mackerel steak manufacturing method according to a preferred embodiment of the present invention.

Instant mackerel steak manufacturing method according to a preferred embodiment of the present invention, referring to Figures 1 to 3, raw material storage and storage step (S10), thawing step (S20), chopped and improved step (S30), sauce injection step (S40), the vacuum and the arranging step (S50), the hot water treatment step (S60), the cooling step (S70), the freezing step (S80), the outer packaging and freezing storage step (S90) is made.

The fresh fish caught in the sea before the step S10 is rapidly cooled to approximately -35 ° C, and then transported to the processing plant while maintaining approximately -18 ° C.

Raw material storage in step S10 is preferably stored frozen at approximately -18 ℃ or less.

In step S20, the thawing chamber temperature is -3 to 0 ° C., the thawing time is about 15 hours or less, and the core product temperature of the fish is preferably about 0 ° C. or less. As such, the instant mackerel steak according to the present invention is processed quickly after low temperature thawing, and frozen immediately below about -30 ° C after processing.

The fish thawed in step S30 is sliced into a suitable size and weighed with the correct weight.

Injecting the sauce in the step S40, by injecting the sauce through the opening of the vinyl in the state where the fish is inserted into the vinyl, so that the hygienic juice does not leak out to the best taste.

In step S50, the fish are vacuum-packed and the sauce is injected into the vinyl and listed for boiling water treatment.

In step S60, the vacuum-packed intermediate product is heated, but the temperature of the boiling water is about 100 ° C. or more, the boiling time is about 15 seconds or more, and the product center temperature is about 63 ° C. or more. Through such boiling water treatment, the occurrence of Listeria is suppressed.

In step S70 is heated to cool the cooked fish.

In step S80, the frozen fish is frozen, but the freezing chamber temperature is about −30 ° C. or less, the freezing time is about 10 hours or more, and the central product temperature of the product is preferably about −189 ° C. or less.

After freezing, a metal detection process may be further included. For example, the metal detection process detects when a piece of metal or powder, such as iron or stainless steel, has a specific size or more, thereby preventing consumers from ingesting it.

Outer packaging is made using a cardboard box in step S90. Frozen storage is preferably about -18 ° C or less.

In this way, after the low-temperature thawing, all the processing processes are applied to the low temperature fillet process, which proceeds at a low temperature below zero, thereby inhibiting the growth of microorganisms including histamine, and suppressing the occurrence of Listeria through boiling water treatment.

The optimal temperature for most pathogenic bacteria to work is approximately 5 to 60 ° C. In the present invention, since the temperature of the fish during the process is controlled at a low temperature of approximately 3 ° C. or less (average fish body temperature below 0.79 ° C.), the growth of microorganisms including histamine is suppressed.

Table 1 below is an example of data relating to low temperature thawing of the present invention.

Table 2 below shows the microbiological test results of the product processed at low temperature according to the present invention, based on a total of 34 average test results.

It will be apparent to those skilled in the art that various modifications, substitutions and substitutions are possible, without departing from the scope and spirit of the invention as disclosed in the accompanying claims. will be. Therefore, the embodiments disclosed in the present invention and the accompanying drawings are intended to illustrate and not to limit the technical spirit of the present invention, and the scope of the technical idea of the present invention is not limited by these embodiments and the accompanying drawings . The scope of protection of the present invention should be construed according to the following claims, and all technical ideas falling within the scope of the same shall be construed as falling within the scope of the present invention.

Claims (3)

(a) storing the frozen material at -18 ° C or lower after receiving the raw materials;
(b) thawing the thawing chamber temperature to -3 to 0 ° C, thawing time to 15 hours or less, and thawing the core product temperature of the fish body to 0 ° C or less;
(c) performing fillet, gut removal, chipping and metering by a low temperature fillet method of maintaining the fish body temperature of the thawed fish in step (b) at -3 to 0 ° C;
(d) injecting the sauce into the fish contained in the vinyl, but injecting the sauce through the opening of the vinyl to prevent hygienic and external leakage of the juice, and then performing vacuum packing;
(e) performing a hot water treatment on the vacuum-packed fish with a hot water bath, with a hot water temperature of 100 ° C. or higher, a hot water time of 15 seconds or more, and a product center temperature of 63 ° C. or higher;
(f) cooling after the step (e) and freezing at a freezing chamber temperature of -30 ° C or lower, freezing time of 10 hours or more, or a core product temperature of -18 ° C or lower;
(g) detecting the metal pieces or the metal powder after the step (f); And
(h) freezing storage at -18 ℃ or less after the outer packaging
Including;
By using the low temperature fillet method, the body temperature is kept below freezing to suppress the growth of microorganisms without repelling the meat. Method of producing an instant mackerel steak, characterized in that inhibiting, inhibiting the occurrence of Listeria through boiling water treatment.


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