KR101299844B1 - Manufacturing method of semi-dried fish and semi-dried fish - Google Patents

Abstract

PURPOSE: A production method of semi-dried fish is provided to reduce the fishy smell, and to improve the eating texture of the semi-dried fish. CONSTITUTION: Thawed fish is washed, and cut to remove intestines (S110). The fish without the intestines is mixed with bay salt for aging (S120). The salted fish is mixed with a green tea extract for aging (S130). The aged fish is dried with cold air (S140). The green tea extract is obtained by mixing 0.03-0.08% of green tea leaves for the total weight of water. The green tea aging step is conducted at 15-25°C for 35-45 minutes. The salting step is conducted by using 2-4% of bay salt for the total weight of the fish at 15-25°C for 35-45 minutes. [Reference numerals] (AA) Start; (BB) End; (S110) Washing step; (S120) Mixing with bay salt step; (S130) Aging green tea step; (S140) Cold air drying step; (S150) Detecting metal component step

Description

Manufacturing Method of Semi-Dried Fish and Semi-Dried Fish {MANUFACTURING METHOD OF SEMI-DRIED FISH AND SEMI-DRIED FISH}

The present invention relates to a semi-dried fish manufacturing technology, and more specifically, a washing step of washing and halving the fish in the thawed state to remove the intestines, salting step of evenly mixing the natural salt in the fish with the intestines removed and aged Semi-dried fish is prepared by drying the fish after salting with cold air to produce semi-dried fish.Salts using sun salt make fish less fishy, long-term storage, and dry by cold wind. The present invention relates to a semi-dried fish prepared through a method of preparing a semi-dried fish and a method of manufacturing a semi-dried fish that can maintain a smooth taste and prevent corruption for a certain time.

In general, rapidly perishable fish food is salted or dried to prolong its shelf life. Here, although the storage period can be extended through the salting process or the drying process, the fishy taste can be reduced due to the salting, but the inherent taste of the fish may disappear, and the chewy texture of the fish meat is lost in the drying process.

In this situation, semi-drying technology is used as an eclectic way to maintain the fish's own texture while increasing the shelf life of the fish. The following prior arts provide various techniques for the semi-drying process.

Korean Laid-open Patent No. 10-2004-0049960 relates to a drying technique of semi-dried cuttlefish, and more specifically, a first drying step of drying the cuttlefish in natural wind with respect to fresh cuttlefish from which internal organs are removed by squidding the cuttlefish; It relates to a method of drying a semi-dried squid comprising the second drying step of drying the squid in the ocher room or the charcoal providing room provided with a plurality of charcoal formed with an inner wall of the ocher. On the other hand, the prior art is a storage method of the prepared semi-dried squid, further comprising a sterilization step of infrared sterilization of the second dried squid, vacuum drying the semi-dried squid through the drying step and sterilization with a charcoal powder pack Disclosed is a method for storing semi-dried squids, which are packaged and stored and vacuum-packed together with ocher powder packs.

Korean Patent No. 10-1110970 relates to a method for preparing seasoned semi-dried abalone, and more particularly, to obtain steamed abalone by steaming abalone pretreated with foreign matter removal; Dipping the steamed abalone in a sauce and then aging at low temperature to obtain seasoned abalone; First refrigeration of the first seasoned seasoned abalone and then second drying; Second refrigeration of the second dried seasoned abalone followed by third drying; And it relates to a method for producing a seasoned semi-dried abalone characterized in that the vacuum drying and sterilization or sterilization of the tertiary dried seasoned abalone. Here, the prior art by dipping and aging the abalone in the sauce to improve the fishy taste peculiar to the abalone by the seasoning treatment process by such a sauce to improve the sensory properties, can be stored for a long time even at room temperature, by aging and drying several times It is possible to provide spiced abalone that can soften hard abalone and improve the texture of chew, so that people with weak teeth can consume it casually and promote consumption of abalone. It can also contribute to income gains for farmers and abalone farms.

However, these prior arts can extend the shelf life of squid or improve the fishy taste of abalone, but are not suitable for application in general fish products.

Korean Patent Publication No. 10-2004-0049960 Korea Patent Registration No. 10-1110970

Therefore, the present invention has been made in order to solve the above-described problems, washing step to wash and halve the fish in the thawed state to remove the intestines, salting step of evenly aging the mixed salt in the fish with the intestines removed and salted By preparing semi-dried fish through cold-air drying step of drying the fish through cold air, providing semi-dried fish manufacturing method and semi-dried fish that can produce semi-dried fish with low fishy, hard meat and good texture It is for.

In addition, the present invention further comprises a green tea ripening step of aging by adding the green tea extract to the fish from which the intestines are removed after the salting step, effectively reduce the fishy fishy and maintain a smooth texture of fish flesh and green tea It is to provide a method of manufacturing a semi-dried fish and a semi-dried fish that can produce a semi-dried fish that can give a soft taste.

According to an aspect of the present invention, the semi-dried fish manufacturing method is a washing step of washing the fish in thawed state and halve to remove the intestines, salting step and evenly salting step of ripening by mixing the natural salt in the fish removed the intestines And a cold air drying step of drying the coarse fish with cold air.

In one embodiment, the salting step may ripen the fish in which the intestines are removed with a sun salt corresponding to a weight of 2% or more and 4% or less with respect to the weight of the fish removed the intestines.

In one embodiment, the salting step may last for at least 35 minutes, up to 45 minutes at room temperature of 15 degrees Celsius or more, 25 degrees or less.

In one embodiment, after the salting step may further include a green tea ripening step of aging by adding the green tea extract to the fish is removed gut.

In one embodiment, the green tea ripening step may use a green tea extract prepared by mixing the green tea leaves corresponding to the weight of 0.03% or more and 0.08% or less with the water.

In one embodiment, the green tea ripening step may be added to the green tea extract of 1 times or more times less than 2 times the weight of the fish removed gut to the fish, the gut is removed and aged.

In one embodiment, the green tea ripening step may be continued for more than 35 minutes, less than 45 minutes at room temperature of 15 degrees Celsius or more, 25 degrees or less.

In one embodiment, the cold air drying step may last for more than 2 hours, 4 hours or less at a temperature of 25 degrees Celsius or more, 40 degrees or less.

In one embodiment, the cold air drying step may last for 3 hours at a temperature of 35 degrees Celsius.

In an embodiment, the method may further include a metal detection step of detecting a metal component after packaging the prepared semi-dried fish.

According to another aspect of the present invention, the semi-dried fish is a washing process to wash the fish in the thawed state and halve to remove the intestines, salting process to evenly mix the natural salt with the intestines removed fish, the intestines are removed It is prepared through the green tea ripening process to add the green tea extract to the fish to aging and the cold wind drying process of drying the fish after the salting process and the green tea aging process with cold air.

In one embodiment, the salting process is to ripen the fish removed from the intestine salt with a sun salt corresponding to the weight of 2% or more and 4% or less with respect to the weight of the fish removed, less than 15 degrees Celsius, 25 degrees or less It can last for more than 35 minutes, up to 45 minutes at room temperature.

In one embodiment, the green tea ripening process using a green tea extract prepared by mixing the green tea leaves corresponding to the weight of 0.03% or more and 0.08% or less with the water, the weight of the fish removed the intestines Green tea extract of 1 to 2 times or more to the fish is removed from the intestines, can be maintained for more than 35 minutes, less than 45 minutes at room temperature of more than 15 degrees Celsius, 25 degrees or less.

In one embodiment, the cold air drying process may be continued for more than 2 hours, less than 4 hours at a temperature of 25 degrees Celsius or more, 40 degrees or less.

The present invention includes a washing step of washing and thawing fish in thawed state to remove the intestines, a salting step of evenly mixing the salt of the fish with the intestines removed, and a cold air drying step of drying the fish after the salting step with cold air. By preparing semi-dried fish, it is possible to produce semi-dried fish with less fishy, hard flesh and good texture.

The present invention further comprises a green tea ripening step of aging by adding green tea extract to the fish from which the intestines are removed after the salting step, effectively reducing the fishy smell of fish and maintaining a smooth texture of fish meat and soft taste of green tea Semi-dried fish can be produced.

1 is a flowchart illustrating a manufacturing process of a semi-dried fish according to an embodiment of the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS The present invention is capable of various modifications and various embodiments, and specific embodiments are illustrated in the drawings and described in detail in the detailed description. It is to be understood, however, that the invention is not to be limited to the specific embodiments, but includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. Singular expressions include plural expressions unless the context clearly indicates otherwise. In the present application, the terms "comprises" or "having" and the like are used to specify that there is a feature, a number, a step, an operation, an element, a component or a combination thereof described in the specification, But do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, or combinations thereof.

1 is a flowchart illustrating a manufacturing process of a semi-dried fish according to an embodiment of the present invention. On the other hand, the semi-dried fish production method according to the present invention will be described by way of the flounder, this example is not intended to limit the scope of the invention.

Semi-dried fish manufacturing process is a washing step (step S110) to wash the fish in thawed state and halve to remove the intestines, salting step (Step S120) and even salting step to evenly mix the natural salt to fish with the intestines removed It comprises a cold air drying step (step S140) to dry the cold air.

In one embodiment, the washing step (step S110) may thaw the frozen fish and wash it through purified water.

Hereinafter, the semi-dried fish manufacturing process according to the present invention will be described as a raw material that is thawed if the fish in the frozen state and the fish is not removed from the water. On the other hand, in the description process of the semi-dried fish manufacturing process according to the present invention, the crayfish is exemplified, each embodiment may correspond to an embodiment optimized for the crayfish. Those skilled in the art will be readily applicable to other fish through the semi-dry production process according to the invention.

In one embodiment, the salting step (step S120) may ripen the fish with sun salt corresponding to the weight of 2% or more and 4% or less with respect to the weight of the fish removed gut.

Here, the weight of the fish may be measured based on the fish in which the intestines are removed and washed with purified water, and then the water is not removed. For example, 14 kg of lobster can be mixed with 400 g of natural salt evenly aged.

In one embodiment, the salting step (step S120) may be continued for at least 35 minutes, not more than 45 minutes at room temperature of 15 degrees Celsius or more, 25 degrees or less. For example, it may be aged with sun salt for 40 minutes at room temperature of 20 degrees Celsius.

If too much sun salt is added in the salting process of the fish and lasts for a long time, the salt of the sea salt is excessively absorbed by the fish meat, resulting in high salinity, and the elasticity of the fish meat may be lowered, thereby causing the fish's inherent taste to disappear. On the other hand, when the salt is added too little or salted for a short time, the intrinsic fishy smell of the fish is not removed, the cold wind drying process afterwards will cause a unique smell of fish. Therefore, when the salting process is performed according to the ratio and duration of the sun salt according to an embodiment of the present invention, it is possible to remove the fishy smell of fish (eg, flounder) while maintaining its own texture.

In one embodiment, the semi-dried fish manufacturing process may further include a green tea ripening step (step S130) after the salting step (step S120). Here, the green tea ripening step (step S130) is a process of ripening by adding green tea extract to the fish after the salting step.

In one embodiment, the green tea ripening step (step S130) may use a green tea extract prepared by mixing green tea leaves corresponding to a weight of 0.03% or more and 0.08% or less with water. For example, green tea extract prepared by diluting 10 g of green tea leaves in 14 kg of water may be aged by adding 14 kg of lobster.

In one embodiment, the green tea ripening step (step S130) may be aged by adding green tea extract of 1 or more times to 2 times or less of the viscera from which the viscera has been removed. For example, 14 kg to 28 kg of green tea extract to 14 kg of lobster may be added to mature the crayfish.

In one embodiment, the green tea ripening step (step S130) may be continued for more than 35 minutes, less than 45 minutes at room temperature of 15 degrees Celsius or more, 25 degrees or less. Here, the green tea ripening step (step S130) may last for 30 minutes.

When the concentration of the green tea extract is too high or the ripening time is too long during the green tea ripening process, the fishy fishy smell can be removed, but the unique flavor of the fish disappears and the elasticity of the fish flesh may be lowered due to the unique green tea flavor. On the other hand, if the concentration of the green tea extract is too low or the maturation time is too short, not only can not remove the fishy fishy inherent, but also supply the fish with more water than necessary to go through the cold-drying step that proceeds later, the unique peculiar to the fish Odor may occur.

Therefore, when the green tea ripening process according to the concentration and duration of the green tea extract according to an embodiment of the present invention, by removing the intrinsic fishy smell of fish (for example, flounder) and absorbs the flavor of green tea While maintaining the texture, you can maintain a smooth taste.

In one embodiment, the cold air drying step (step S140) may last for more than 2 hours, less than 4 hours at a temperature of 25 degrees Celsius or more, 40 degrees or less.

In one embodiment, the cold air drying step (step S140) may last for 3 hours at a temperature of 35 degrees Celsius.

If the cold air drying time is too long or the temperature is too high in the cold air drying process, the water of the fish is excessively drained to increase the degree of drying, the fish's inherent taste may be altered and the soft texture may disappear. On the other hand, if the cold air drying time is too short or the temperature is too low, the fish water removal is not properly performed, the fishy smell peculiar to the fish may not be removed, rather the peculiar odor may be increased.

Therefore, by maintaining the cold air drying temperature and the duration of time according to an embodiment of the present invention, while removing the unique fishy smell of fish (for example, flounder) it can maintain a firm but soft taste of fish flesh.

In one embodiment, the semi-dried fish manufacturing process may further comprise a disinfection process. Here, the disinfection step corresponds to a process of disinfecting the semi-dried fish passed through the cold air drying step (step S140).

That is, the semi-dried fish can be removed from the beginning, such as bacteria that are not removed from the fish, and disinfection can be carried out for bacteria that can be introduced during the manufacturing process.

In one embodiment, the semi-dried fish manufacturing process may further comprise an in-packaging process. For example, the semi-dried fish that passed through the cold air drying step (step S140) may be vacuum-packed in the number of one or more and three or less. As another example, after the cold air drying step (step S140), the semi-dried fish in the disinfection process is completed may be vacuum-packed in the number of one or more than three.

In one embodiment, the semi-dried fish manufacturing process may further comprise a metal component detection step (step S150). Here, the metal component detecting step (step S150) may be performed after the re-packing process.

That is, when the manufacture of the semi-dried fish is completed, the product is subjected to the packaging process, it is possible to detect the metal components introduced in the manufacturing process and packaging or contained in the fish itself.

It will be apparent to those skilled in the relevant art that various modifications, additions and substitutions are possible, without departing from the spirit and scope of the invention as defined by the appended claims. The appended claims are to be considered as falling within the scope of the following claims.

Claims (14)

In the semi-dried fish manufacturing method,
A washing step of washing and halving the fish in thawed state to remove the intestines;
Salting step of aging the mixed salt evenly in the fish removed the intestines;
Green tea ripening step of aging by adding green tea extract to the fish from which the intestines are removed; And
Including the cold air drying step of drying the fish after the salting step and the green tea ripening step to cold wind,
The green tea extract is prepared by mixing green tea leaves corresponding to a weight of 0.03% or more and 0.08% or less with respect to the weight of water,
The green tea ripening step, semi-dried fish production method characterized in that it lasts for more than 35 minutes, less than 45 minutes at 15 degrees Celsius, 25 degrees or less at room temperature.

The method of claim 1, wherein the salting step
Method for producing a semi-dried fish, characterized in that for aging the fish is removed with a sun salt corresponding to the weight of 2% or more and 4% or less with respect to the weight of the fish removed gut.
The method of claim 2, wherein the salting step
Semi-dried fish manufacturing method characterized in that it lasts for more than 35 minutes, less than 45 minutes at room temperature of 15 degrees Celsius or more, 25 degrees or less.
delete delete According to claim 1, wherein the green tea ripening step
Method for producing a semi-dried fish, characterized in that the green tea extract of more than 1 times 2 times less than the weight of the fish removed gut is added to the fish from which the gut is removed and aged.
delete The method of claim 1, wherein the cold air drying step
Semi-dried fish production method characterized in that it lasts for more than 2 hours, less than 4 hours at a temperature of 25 degrees Celsius, 40 degrees or less.
The method of claim 8, wherein the cold air drying step
Semi-dried fish manufacturing method characterized in that it lasts for 3 hours at a temperature of 35 degrees Celsius.
The method of claim 1,
Semi-dried fish manufacturing method characterized in that it further comprises a metal detection step of detecting the metal component after packaging the prepared semi-dried fish.
Washing process to wash and halve the fish in thawed state to remove the intestines; Salting process of uniformly mixing the sun salt in the fish from which the intestines are removed; Green tea ripening process of aging by adding green tea extract to the fish from which the intestines are removed; And in the semi-dried fish produced through the cold air drying process of drying the fish subjected to the salting process and the green tea ripening process in cold wind,
The green tea ripening process,
Green tea extract prepared by mixing green tea leaves corresponding to the weight of 0.03% or more and 0.08% or less with respect to the weight of water with the water, and the green tea extract more than 1 times and 2 times less than the weight of the fish with the intestines removed Semi-dried fish, characterized in that it is added to the fish removed the intestine, and lasts for more than 35 minutes, less than 45 minutes at room temperature of 15 degrees Celsius or more, 25 degrees or less.
The method of claim 11, wherein the salting process is
Aging the fish with the salt removed corresponding to the weight of 2% or more and 4% or less with respect to the weight of the fish removed gut, 35 minutes or more, 45 minutes or more at room temperature of 15 degrees Celsius or more, 25 degrees or less Semi-dried fish, characterized in that lasts for less than.
delete The method of claim 11, wherein the cold air drying process
Semi-dried fish, characterized in that it lasts for more than 2 hours, less than 4 hours at a temperature of 25 degrees Celsius, 40 degrees or less.

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