KR101310538B1 - Fish sauce and the manufacturing method thereof - Google Patents

Abstract

PURPOSE: A production method of fish containing soy sauce is provided to reduce the salt-fermenting time of fish by promoting the salt-fermentation, and to remove a separate process of removing oil. CONSTITUTION: 100 parts by weight of anchovy, 20-40 parts by weight of salt, and 10-25 parts by weight of fruits containing proteinase are mixed (S10). The anchovy mixture is aged for 6 months to obtain anchovy sauce (S20). Liquid is filtered from the obtained anchovy sauce (S30). 100 parts by weight anchovy sauce liquid is mixed with 1-22.5 parts by weight of additives (S40). The mixture is boiled for 20-80 minutes (S50). 100 parts by weight of boiled mixture is mixed with 10-20 parts by weight of Japanese apricot before fermenting. The fruits including the proteinase includes at least on fruit selected from pear, fig, kiwi, papaya, and pineapple. [Reference numerals] (AA) Start; (BB) End; (S10) Mix anchovy, fruits and salt; (S20) Ferment the mixture of anchovy, fruits and salt to produce anchovy sauce; (S30) Filter liquid phase out the anchovy sauce; (S40) Add additive to the filtered anchovy sauce; (S50) Heat the anchovy sauce and the additive and distill

Description

Fish sauce and the manufacturing method thereof

The present invention relates to the production of anchovy sake by adding the fruit containing proteolytic enzymes, boiled soy sauce prepared by adding kelp, onion, radish, capsaicin sauce and paprika, and boiled.

In general, fish liver is a liquid seasoning that has been decomposed or aged for more than a year by adding salt to fish and shellfish. It is usually dark amber in color and has a rich flavor with a mixture of cheese, meat and ammonia. Kimchi, soup, steamed crab, etc. when cooking seasoning is used a lot.

Therefore, much research is being conducted on liver soy sauce to improve the ingredients and study the taste of tradition. Among them, Korean Patent Publication No. 10-1054929 discloses a fish sauce using anchovy marinated fermented anchovy, it is disclosed that after mixing the anchovy and salt, aged for 3 to 6 years to produce anchovy marinated have.

However, the following problem occurs in the above method.

The anchovy fish sauce of the prior art has a long ripening period, which causes a problem of lowering productivity. In addition, the prior art mixes only the same salt and anchovy as the traditional anchovy marinated manufacturing method, it is difficult to replenish other nutrients.

In addition, there is a problem that the purchasing power for the liver is lowered because of the recognition of consumers having a rejection of the unique fermentation flavor from the fish sauce or fish sauce.

In addition, there is a problem that the producers have to remove the oil generated from the fish, the main material of the fish liver.

Republic of Korea Patent Publication No. 10-1054929

Accordingly, an object of the present invention is to solve the problems of the prior art as described above, to promote the salt fermentation of fish, which is the main material of the fish liver, to reduce the salt fermentation period of the fish liver and its manufacturing method To provide.

In addition, while promoting the fermentation of fish, to provide nutrients, fish liver containing nutrients in addition to the nutrients contained in the fish and a method for producing the same.

In addition, to reduce the specific fermentation flavor derived from the liver soybeans to provide a flavor and texture of the liver soy sauce and to provide a method for producing the same.

In addition, the main material of the liver is to provide a liver and a method for producing the liver so that no separate process for removing the oil to decompose the oil of the fish.

In order to achieve the above object, and to solve the problems of the prior art, the method of preparing fish liver according to the present invention, 20 to 40 parts by weight of salt, 10 to 25 parts by weight of fruit containing proteolytic enzyme with respect to 100 parts by weight of anchovy Anchovy mixture manufacturing step of mixing, anchovy sake chops manufacturing step of fermenting the anchovy mixture for 6 months or more, anchovy sake filtration step of filtering only the liquid from the anchovy sake chopped, and the additives to the filtered anchovy liquid Anchovy liquid mixture manufacturing step, and the anchovy liquid heating step of boiling the anchovy liquid mixture for 20 to 80 minutes and anchovy liquid fermentation step of fermentation by adding 10 to 20 parts by weight of fresh plum room to 100 parts by weight of the heated anchovy liquid It may include.

In addition, in the anchovy mixture manufacturing step, the fruit containing the protease may include at least one or more of pears, figs, kiwi, papaya and pineapple.

In addition, in the anchovy liquid mixture manufacturing step, the additive may be at least one selected from onions, radishes, pears and paprika, may be mixed with kelp and capsaicin sauce.

The filtered anchovy liquid and the additive may be mixed in an amount of 1 to 22.5 parts by weight based on 100 parts by weight of the filtered anchovy liquid.

In addition, the liver soy sauce according to the present invention, 20 to 40 parts by weight of salt with respect to 100 parts by weight of anchovy, and add 10 to 25 parts by weight of fruit including at least one of pears, figs, kiwi, papaya and pineapple, 6 After fermentation for a month or more to prepare anchovy sake, and after filtering only the liquid in the anchovy cabbage prepared, add kelp and onion, radish, pear, capsaicin sauce and paprika to the filtered anchovy solution, for 20 minutes to 80 minutes May include boiling and distilling.

Fish liver and the method for producing the same according to the present invention has the following effects.

Fish liver and a method for producing the same according to the present invention, there is an effect that can shorten the fermentation of anchovy fish sauce by mixing the anchovy with fruit containing protease with salt.

In addition, anchovies and kelp, onions, radishes, pears, paprika, etc. are mixed and boiled to make fish liver, which is effective in containing other nutrients lacking in fish.

In addition, since the boiled soy sauce boils, and distilled, by reducing the unique fermentation aroma coming out of the fish liver, there is an effect that can increase the purchasing power because the objection to the flavor of consumers is reduced.

In addition, the capsaicin source is added to the liver soy sauce has the effect of improving the texture of the liver to increase the purchasing power of consumers.

In addition, by mixing pears and onions, there is an effect that can decompose or absorb the oil generated in the fish.

1 is a flow chart illustrating a method of manufacturing liver liver according to an embodiment of the present invention.

Hereinafter, with reference to the accompanying drawings a preferred embodiment of the liver and the method for producing the same according to the present invention will be described in detail. However, the present invention is not limited to or limited by the embodiments. Like reference symbols in the drawings denote like elements.

1 is a flowchart illustrating a method of manufacturing liver liver according to an embodiment of the present invention.

First, anchovy, salt and fruit can be mixed. (S10)

More specifically, 20 to 40 parts by weight of salt and 10 to 25 parts by weight of fruit containing protease may be mixed with respect to 100 parts by weight of anchovy. If the salt is less than 20 parts by weight, the anchovy may be spoiled because it is not evenly salted with the anchovy. On the other hand, if the salt exceeds 40 parts by weight, the salinity of the fish liver, the final product is too high, may reduce the texture.

In addition, the fruit may be a fruit containing a protease. Proteolytic enzymes, when degraded more quickly than proteins contained in anchovies, facilitate the penetration of salt into the anchovies, thereby shortening the duration of salt fermentation.

Fruits containing the protease include pears, figs, kiwis, papayas and pineapples, and may include at least one or more of the fruits.

When the fruit is mixed in an amount less than 10 parts by weight, it is difficult to shorten the fermentation because the surface of the protease and anchovy of the fruit becomes smaller. On the other hand, when the fruit is mixed in excess of 25 parts by weight, the liquid increases due to the moisture of the fruit, lowering the salinity, it may be difficult to ferment.

And, the fermentation of the anchovy, salt and fruit mixture can be prepared anchovy sake. (S20)

More specifically, anchovy, salt and fruit mixture in a sealed container, aged for 6 months or more, fermentation, anchovy sake can be prepared. Fermentation of the mixture of anchovy, salt and fruit may proceed as usual, using a reservoir to control temperature and humidity, or may be stored at room temperature away from direct sunlight.

In addition, only the liquid phase may be filtered from the anchovy salt sauce. (S30)

The filtration may be used as a general sieve or strainer to separate the salted solid and the fish liquid.

Then, an additive may be mixed with the filtered anchovy liquid. (S40)

More specifically, the anchovy liquid mixture may be prepared by mixing 1 to 22.5 parts by weight of the additives with respect to 100 parts by weight of the anchovy liquid filtered from the anchovy fish sauce. When the additive is mixed at less than 1 part by weight, the amount of the additive may be too small, making it difficult to include the efficacy of the additive in the anchovy solution. On the other hand, when the additive is mixed in excess of 22.5 parts by weight, the additive is excessively contained in the anchovy liquid, it may reduce the texture of the anchovy liquid.

The additive may be selected from at least one of onion, radish, pear and paprika, and may be mixed with kelp and capsaicin sauce.

Onions, radishes and pears of the additives can increase the texture by adsorbing or decomposing oil components decomposed in anchovy. In addition, onions have a unique taste, which can sweeten the liver, radish can give a refreshing feeling, and pears can increase the cooling and sweetness of the liver, which can increase the texture of the liver.

Another additive of paprika contains minerals and nutrients insufficient for anchovy, and can enhance the rich taste of the liver.

The kelp improves the savory taste of the liver, and potassium contained in the kelp may cause sodium of the liver to be discharged out of the body, thereby reducing the absorption of sodium. In addition, cholesterol can be lowered by alginic acid or the like.

The capsaicin sauce can reduce the fish smell of fish, etc. discharged from the liver with a unique spicy taste, it can improve the texture.

 The mixing ratio of the additives can be adjusted according to preference, and more preferably, 1 to 5 parts by weight of at least one of onion, radish, pear and paprika, 1 to 5 parts by weight, capsaicin source 0.01 to 0.4 It can mix by weight part.

If at least one or more of the onions, radishes, pears and paprika is added in less than 1 part by weight, it may be difficult to sufficiently include an effect on at least one of the onions, radishes, pears and paprika in the anchovy solution. On the other hand, when at least one or more of the onions, radishes, pears and paprika is added in excess of 5 parts by weight, the moisture contained in each component is excessively contained in the anchovy liquid, it may reduce the texture of the anchovy liquid.

In addition, if the capsaicin source is added less than 0.01 parts by weight, it may be difficult to implement the pungent taste of the capsaicin source in the liver. On the other hand, if the capsaicin source is mixed in excess of 0.4 parts by weight, the texture and taste of the liver may be reduced by the unique aroma and taste coming out of the capsaicin source.

In addition, the anchovy liquid and the additive may be heated.

More specifically, the anchovy liquid additives mixed with the anchovy liquid and the additive may be boiled for 20 minutes to 80 minutes. Through the distillation, it is possible to remove impurities and the like contained in the anchovy liquid additives, and to reduce some of the peculiar aromas that can be discharged from the anchovy liquid, thereby improving the texture.

In addition, 10 to 20 parts by weight of the fresh apricots may be added to 100 parts by weight of the heated anchovy solution to ferment the liver. The flavor of the liver is improved by the sugar, minerals, and other nutrients, and may be more easily stored during fermentation.

When less than 10 parts by weight of the fresh plums are added, only a small amount of sugar and minerals of the blue plums may be included in the anchovy solution, it may be difficult to improve the flavor of the final fish liver. On the other hand, when more than 20 parts by weight of the blue plum is added, the taste and aroma of the blue plum is stronger, the texture of the fish liver is lowered, the acidity of the liver is sharply increased to the acidity of the blue plum, so that fermentation may be difficult.
<Examples>
100 g of anchovy is mixed with 30 g of salt, 20 g of fruit including at least one of pears, figs, kiwi, papaya and pineapple is added, followed by fermentation for 6 months to prepare anchovy sauce. After filtering only the liquid in the prepared anchovy sauce, 5g of the additives were mixed with the filtered anchovy, boiled for 20 minutes to 80 minutes, and 15g of fresh anchovy was added to the boiled anchovy to prepare fermented soy sauce.
Although one embodiment of the present invention as described above has been described by a limited embodiment and drawings, one embodiment of the present invention is not limited to the above-described embodiment, which is a general knowledge in the field of the present invention Those having a variety of modifications and variations are possible from these descriptions. Accordingly, it is to be understood that one embodiment of the present invention should be understood only by the appended claims, and all equivalent or equivalent variations thereof are included in the scope of the present invention.

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Claims (5)

Anchovy mixture manufacturing step of mixing 20 to 40 parts by weight of salt, 10 to 25 parts by weight of fruit containing proteolytic enzyme with respect to 100 parts by weight of anchovy;
Anchovy sake brewing step of fermenting the anchovy mixture for 6 months or more;
Anchovy sake filtration step of filtering only the liquid from the prepared anchovy sake;
Anchovy liquid mixture manufacturing step of mixing an additive to the filtered anchovy liquid; And
Anchovy liquid heating step of preparing the anchovy liquid mixture by boiling for 20 to 80 minutes;
Anchovy solution fermentation step of fermentation by adding 10 to 20 parts by weight of the fresh plums per 100 parts by weight of the heated anchovy solution
Fish liver manufacturing method comprising a. The method of claim 1,
In the anchovy mixture manufacturing step,
The fruit containing the proteolytic enzyme, liver liver manufacturing method characterized in that it comprises at least one of pear, fig, kiwi, papaya and pineapple. The method of claim 1,
In the anchovy liquid mixture manufacturing step,
Said filtered anchovy liquid and said additive are mixed with an additive 1-22.5 weight part with respect to 100 weight part of said filtered anchovy liquids. The method of claim 1,
In the anchovy liquid mixture manufacturing step,
Said additive is at least one selected from onions, radishes, pears and paprika, liver method for producing soy sauce characterized in that the mixture of kelp and capsaicin sauce. 20 to 40 parts by weight of salt is mixed with 100 parts by weight of anchovy,
10 to 25 parts by weight of fruit including at least one of pears, figs, kiwis, papayas and pineapples is added, followed by fermentation for at least 6 months to prepare anchovy broth.
After filtering only the liquid in the prepared anchovy sake, the additives are mixed with the filtered anchovy, boiled for 20 minutes to 80 minutes, and added to the boiled anchovy liquid added to the fermented soy sauce, characterized in that the liver .

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