KR101311175B1 - Slice of dried pollack - Google Patents

Abstract

The present invention, in the process of drying the fish to produce a dried fish processed product, forming a sheath to have a predetermined range of width, length, interval and depth on the back of the fish after the halving process and washing process to remove the intestines Sheath forming process; A drying step of drying the fish that has undergone the sheath forming step by using a drying means; a tapping step of separating the bone and the flesh by uniformly tapping the dry dried fish at a predetermined range of pressure; It proposes a method of manufacturing a dried fish processed product by drying the fish characterized in that the outer surface of the foam is expanded and uniform thickness by the step of passing the foam to the roller press through a roll press.

Description

How to prepare dried fish products {Slice of dried pollack}

The present invention relates to a method of manufacturing a dried fish processed into a dried fish processed product in detail, in detail to shorten the time required for drying fish, uniform drying quality, shorten the post-processing process and exhibit a smooth texture It relates to a method for producing a dried fish processed product.

Pollack, cod, and sharks are dried without salting and processed into a variety of processed foods, such as kodari, sauerkraut, and vegetables.

In general, the process of manufacturing a fishery is to remove the internal organs of the fish caught and remove the internal organs (half-turning process), to dry the washed meat after the half-length, in a well-ventilated dormitory or artificial drying room, and to soften the bones by gently tapping the dried meat. Tapping process to remove the spread, spreading the spread to spread the sheath to the dorsal side.

Myeongtaepo, Daegupo, and Sharkpo are also used as ritual foods, and are used in various ways as simple snacks or food ingredients such as grilled rice, seasoned, steamed, and steamed.

In particular, makgu grilled using Bukeopo, Hwang Taepo, Daegupo, and Sharkpo is to pound dried fish to be eaten, make them into pores, dip them in a seasoning sauce, and eat them with beer.It was popular throughout the country as a new beer snack since it was first developed in Jeollabuk-do. Became the food attracted.

These traditional poultry are still very thick, have a characteristic omurade when heated, and have a taste for cooking and texture.

First, the size of 40cm or larger sized poultry is 2 ~ 5cm thick, so the thickness of 1 ~ 2.5cm is maintained even when cut to both sides and processed into pores.Thick and softly inflated by the slapping process Due to the nature of the Edo fish meat tissue, it must be cooked for 5 to 7 minutes or more, and if it is not mastered, the outside will not be cooked inside, making it impossible to fully express the unique texture of the fish. The seasoning should be soaked in the inside, and it should be soaked in the sauce for more than 3 to 4 hours. If it is soaked in the sauce for a long time, there is a drawback that the deep and savory taste of the pore is halved.

Second, fish belonging to the pollock family and sharks around 50 ~ 70cm used for food are high-protein foods that can be cooked properly to produce a savory taste. Shrinkage has a characteristic of reducing appearance by 20-30%.

<Picture> State that shrinks when Bukhopo is baked

When baked, the reduction in size reduces visual satisfaction, and the flesh that is agglomerated and hardened by contraction causes a tough texture, which is difficult to chew and does not make enough of the inherent soft and high flavor.

Among the processed foods of dried fish, the Kodari is completed only by drying the fish, and used to cut the fish to a suitable size when cooking. Kodari is made with small-sized pollock, which is improved when stored in a low moisture content, but has a disadvantage of being too hard when cooked and cooked by steaming. There is a problem of hardening by evaporation.

Fish foods of dried fish are manufactured by a process of peeling bones and skins by tapping the softened meat by tapping the dried meat in the process of manufacturing a conventional fishery, and inserting it between the needle rod rolling rolls. Separation of the shells and bones in the manufacturing process of the pore affects the quality of the product, which requires an additional step of removing them. There was a problem that it is difficult to improve the productivity.

As described above, the production process of the existing dried fish processed products has problems in quality and texture. In addition, in each manufacturing process of dried fish, the tapping process after drying, the process of cutting and capping the meat, or the process of making the meat can be systematically and mass-produced using manpower or mechanical methods, but the drying process uses equipment, time and energy. There is a problem.

In the case of the natural drying method, a large drying field is required for mass production, and the production and quality change is large depending on the natural conditions such as weather, temperature, and air volume, and the output and drying capacity are often inconsistent. need.

Artificial drying methods such as cold air drying, hot air drying, and freeze drying have the advantages of higher productivity than natural drying, but require a certain time for drying, consume a lot of energy, and have a problem of poor drying uniformity. have.

In particular, pollock, cod, shark, etc., which are mainly used as a follicle, have a thicker flesh, which takes more time to dry, and have a problem in that the drying uniformity is low and the quality is poor when it is dried for a short time. In other words, the fish containing a lot of water has a difference in drying speed depending on various conditions such as temperature, humidity, pressure, wind speed, placed condition, etc. After the process, the drying is carried out through a rate reduction drying process in which the amount of evaporation decreases in proportion to the moisture content. Changing certain conditions for improvement may result in dry uniformity or deterioration of taste, adversely affecting product quality.

The present invention can efficiently perform the entire process of making dried products by reducing the time required for the drying process in the process of making dried fish products, improve the uniformity of drying quality, and improve the texture of the finished dried fish products It is an object of the present invention to provide a method for producing a dried fish product including a method that can be used.

In addition, the present invention has an object of presenting a method for producing a dried fish processed product that can fully exhibit the unique taste of the foam by allowing even non-skilled people to cook even in a short time even when the seasoning and grilling seasoning using the fish.

In addition, the present invention has an object of presenting a method for producing a dried fish processed product that can solve the problem of reducing the visual satisfaction, causing a hard and tough texture by reducing the volume in the process of learning the pore.

In addition, the present invention has an object of presenting a method for producing a dried fish processed product that can effectively utilize the savory and tender taste of the eopo, and can be utilized in various ways such as grilled, seasoned or grilled snacks.

The present invention presented for this purpose, in the process of drying the fish to produce a dried fish processed product, a halbok process for removing the intestines of the fish; A washing step of washing the fish after halving; A sheath forming process of forming a sheath at a predetermined width, length, interval, and depth on the dorsal side of the washed fish; A drying step of drying the fish in which the sheath is formed using a drying means; A post-processing step of manufacturing the dried fish into a dried fish processed product; It is characterized by manufacturing a dried fish processed product by a series of processes including.

In addition, the present invention is a tapping step of separating the bones and flesh and apply bones to the dried fish produced by the drying process at a certain range of pressure uniformly; to include in the post-processing process to dry fish as a pore It proposes a dried fish processed product manufacturing method characterized in that the manufacturing.

In addition, the present invention is a roll-pressing step of enlarging the appearance of the foam and uniformizes the thickness of the foam by passing through the roller press by pressing the fabric prepared by the above-mentioned step; to include in the post-processing step to manufacture the dried fish as a foam The present invention provides a method for producing dried fish products.

In the present invention, by forming a sheath on the back of the fish in the pre-drying step, the evaporation movement path of the water is shortened, so that not only the rate drying time in the early stage of drying but also the rate reduction drying time in the late stage of drying shortens the overall drying time. Therefore, the effect on the climatic conditions during natural drying is reduced to improve the uniformity of production and quality, and even in the case of artificial drying, it is possible to dry quickly without reducing the quality and to reduce the amount of energy used for drying. There is an advantage.

In addition, when dried fish is processed for steaming steamed fish, even when the moisture content becomes extremely low due to natural drying during over-drying or preservation, the flesh is separated by preformed sheath, so the seasoning is easily infiltrated during cooking. After cooking, bones can be applied easily and have a soft texture.

In addition, when the dried fish is processed into fish cakes by the post-processing process, since the sheath is formed in advance, the bone and the shell can be easily separated by a slight taping process. The manufacture of a pole can be made easy.

In addition, even when the post-processing process is made into a pore by tapping and spreading, the tapping process can be shortened by a sheath formed in advance in the fish meat, and the soft taste of the pore can be improved by tapping gently to deep flesh. have.

In addition, by performing the process of roll-pressing the foam, the appearance of the foam can be expanded and the thickness can be uniformed to improve visual satisfaction. to provide.

In addition, since the sheath is formed in the pore, the volume is not reduced in the process of learning the pore, thereby exhibiting a soft texture that is hard or tough.

1 is a dry fish processed product manufacturing process according to the present invention
2 is a manufacturing process chart of the follicles
Figure 3 is another embodiment showing the manufacturing process of the follicles
Figure 4 is a comparison photograph before and after the roll pressing process for fabrics prepared by applying pollack to the present invention
Figure 5 is a photograph of the comparison of the state-of-the-art pollack prepared by applying pollack to the present invention and the existing pollack
6 is a cross-sectional view of a baked state cross-section of the pollack produced by applying pollack to the present invention and the existing pollack

BRIEF DESCRIPTION OF THE DRAWINGS FIG.

The present invention is a step of drying the fish to produce a dried fish processed product, a halving step of removing the intestines of the fish; A washing step of washing the fish after halving; A sheath forming process of forming a sheath at a predetermined width, length, interval, and depth on the dorsal side of the washed fish; A drying step of drying the fish in which the sheath is formed using a drying means; A post-processing step of manufacturing the dried fish into the dried product; It is characterized by manufacturing a dried fish processed product by a series of processes including.

The fish can be applied to various kinds of fish having a texture by using pollack, cod, edible sharks such as 30 ~ 70 cm in size and thick and dry to improve the shelf life, and used for cooking after drying.

The halbok process is the process of removing the intestines of fish caught. In the halbok process, only the stomach can be removed and only the intestines can be removed, and a knife can be inserted into the dorsal fin and the incision can be performed in the halbok process. The former is suitable for steaming after drying like a bridge and using it for steaming, while the latter can be skipped after the tapping process or before the roll-pressing process. It provides the advantage of shortening.

The washing process is to clean fish blood and internal remnants after halting. To improve hygiene of products, after halting, it is washed with sea water or brine or sterilized water in an appropriate form.

The sheath formed in the sheath forming process is equipped with a device which fixedly arranges a circular knife having a square blade shape on a disc on a low speed rotating shaft so that the circular knife cuts to a predetermined depth by passing the fish in a low speed rotating state. It can be mechanically formed in a manner, it can be formed mechanically by applying a vertical motion to the box-shaped knife in which the blade is arranged in a plane to satisfy the gap, length and width of the blade.

If only the intestines are removed in the halbok process, a sheath is formed on one side of the fish in the above sheath forming process, and it is reversed to form a sheath on the other side. In case of spreading on both sides, sheaths can be formed on both sides at the same time.

The depth, length, and spacing of the formed sheaths are appropriately selected taking into account the type or size of the fish. According to a preferred embodiment, the depth is formed at least 1/3 of the thickness, the length of the sheath is 3 ~ 5cm, the width separation length between the sheath 1 ~ 1.5cm, the spacing distance between the sheath 2 ~ 3cm to be described later As it is during the drying and post-processing process is carried out without separation of the fish meat, the drying speed and quality is good, it is possible to obtain an excellent texture effect.

In the present invention, the drying process may be carried out by various methods such as natural drying, hot air drying, cold air drying, freeze drying.

The dried fish produced by the drying process is dried in a form in which the meat cut by the sheath while maintaining the original shape of the fish is not exposed to the outside. It becomes the state that I can.

In the present invention, the post-processing process is a process for making dried fish processed products, and consists of any one process for making a Kodari, fish fish, fishery and the like.

The post-processing process for preparing the cod is suitable for the processing of small pollock, and it is completed by drying. When cooking, it can be used as a steamed steamed piece cut into a certain length. The Kodari steamed oval meat is wrapped around the center of the bone is cut by the sheath, the seasoning is easy to cut, the bone is easily separated after cooking, not hard, and exerts a soft texture.

The post-processing process for manufacturing fish fish is made by separating and removing the skin and bones by a tapping process that taps and dried the dried meat, and then puts it between the needle rod rolling rolls and tears them. The separation of bones and shells is facilitated by the tapping process, so that the needle rod rotation roll process, which is a mechanical process, can be performed quickly and smoothly, and the incision is easily performed because roll pressing is made in a state where a sheath is formed.

Figure 2 is a post-processing process according to the present invention constituted by a fabric manufacturing process, it is made of a tapping process to separate the bones and flesh by tapping dry fish uniformly to a certain range of pressure. If the spreading process is not performed by putting the knife to the back side in the halbok process, the fabric is made by removing the bone after the ironing process and adding the spreading process by putting the knife to the back side.

The tapping process is performed by tapping mechanically by manpower, and by applying a constant pressure to dried fish, it is easy to separate the shell and bone, and the hard tissue is separated into a silky soft tissue.

3 shows a method of enlarging the appearance and uniformity of the thickness of the fabric by passing through the roller press by pressing the fabric prepared by the above process.

Forming the sheath in advance and then drying and processing the primary fabric by applying pressure by roll pressing provides the effect that the appearance is expanded by about 30-50%, improving the merchandise, and making the thickness thin and even, making it easy to cook or cook. And soft texture.

The roll pressing according to the present invention is carried out by passing a foam through a roll press provided on the upper and lower sides to receive a constant pressure.

The upper and lower rollers constituting the roll pressing are configured to be adjustable in spacing so as to adjust the gap according to the thickness of the fabric to be processed, thereby increasing the thickness of the fabric to an appropriate thickness.

Roll pressing can be applied effectively to the average thickness of 1 ~ 2cm, which is 40 ~ 50cm by adjusting the gap so that the thickness of the passed fabric can be 0.3 ~ 1cm to compress about 40 ~ 50% of the thickness of the cloth. Do.

When the thickness of the cloth is about 1 cm, the target thickness can be obtained by roll-laying once. However, if the thickness is 1 cm or more, the roll thickness is increased by 2 or 3 times.

The above roll press relaxes the strand of flesh like thread to improve chewing taste and savory taste, and extends it in the form of pie widely to improve the satisfaction of the appearance, even in low heat evenly and quickly baked inside, Even beginners can burn without burning.

In addition, it can be easily torn, and chew at a time in a thin state to provide the effect that you can feel the soft and savory taste unique to the pore.

According to repeated experiments, squids and odors were put in a roller press in the dried state and compressed to reduce the thickness and increase the area, making it easy to increase naturally, but traditionally dried pollack, fish, sharks, etc. In the case of fish, for example, bukeopo or hwangtaepo, when the roller press passes, the area does not increase, and it breaks into a tissue such as fine cotton. When the agglomerates were kept together and the pressure was applied, these fibrous tissues broke each other in the longitudinal and transverse directions, and eventually, it was impossible to stretch them by roll pressing into a cloth state.

Accordingly, in the pre-drying step, the sheath was cut and dried, the captive was made, and roll pressing was attempted. After several failures, the depth of the sheath was formed to be 1/3 or more of the thickness of the back, and the sheath was cut. The length is 3 ~ 5cm, the width separation length between the sheath is 1 ~ 1.5cm, the spacing distance between the sheath is 2 ~ 3cm so that the circular shape without separation of fish meat during the drying and post-processing process as described below. It is maintained, the drying speed and quality are good, and excellent texture effect can be obtained.

For example, when roll pressing is applied to a fabric having irregularly formed sheaths, the appearance is not uniformly enlarged, but a distortion occurs.

In addition, when the length of the sheath is shorter than 3 cm and the interval is shorter than 1 cm, the area is hardly increased when pressed by the roll pressing, and the density of the cross section is increased, thereby improving the quality and hard texture.

If the length of the sheath is longer than 5 cm and the interval is shorter than 1 cm, it causes the phenomenon to be split in the transverse direction, resulting in an increase of the defect rate. If the interval is longer than 1.5 cm, It is insignificant.

In addition, when the width between the cuts is within 0.5 cm, the merchandise is reduced by being torn or separated in the process of roll pressing, packaging, or baking. If the breadth is increased by 1 cm or more, the effect of roll pressing is small, And the amount of flavor is reduced, and the texture of the meat is increased.

Figure 4 is a photo comparing the roll pressing process before and after the roll pressing process by applying the present invention shows a state in which the fiber structure is relaxed and stretched by roll pressing, the appearance is expanded by 30 to 50%.

Figure 5 is a comparison of the baked state of the North Korean bukeopo and the existing bukeopo to which the present invention is applied, the taetaepo flattened in a nearly round form by the sheath and roll pressing is almost before the baking changes without appearance changes such as shrinking in the baking process Keep it.

In addition, in the case of the conventional bead, it took 5 to 7 minutes of baking time by using a fire grill, but the bean curd according to the present invention is thin and can be baked evenly in 3 to 4 minutes to shorten the baking time, In the case of a restaurant that specializes in grilling, it provides grilling in a short period of time, resulting in higher satisfaction for employees as well as increased productivity.

Figure 6 is a comparison of the baked state cross-sectional view of the North Korean bukpopo and the existing bukpopo to which the present invention is applied, the visual bukpopo according to the present invention is visually greater than 50%, the baked state is also good visual satisfaction is significantly higher when using the same size bukeopo I got it. In addition, fish with protein as mainstream, such as northern fish, is distributed evenly in direct contact with fire, and tastes more savory when cooked evenly, and when it is thin and softly split, it is known to offset the tough texture. As compared in 6, it can be seen that the present invention is thin and uniform as compared to the existing product, which is an effective shape for producing a unique taste of the pore.

Table 1 compares palatability of the existing products such as the form of FIG. 5 with those of 20 males and females between 20 and 60 years old by using the 5-point scale method. .

Preferences
division

Existing product
Invention
Appearance

3
5
A sweet taste

3.5
4.5
Soft taste

3
5

※ Appearance: 3-bad 5-very good

※ Tasted flavor: 3- Normal 4- Good 5- Very good

※ Tasty flavor: 1- It is very hard. 2. It is hard. 3. It is a little hard. 4. Soft. 5. Very soft.

As described above, the foams prepared by the present invention have a higher level of satisfaction than the conventional foams, and can provide a unique taste of soft and savory foam, and when used for grilling, the time for baking is shortened, and in the case of roasting spices Edo material is excellent in absorbency and provides the advantage that can be provided on the grill immediately.

In addition, the present invention, it is possible to shorten the drying process, which takes the most time to perform the process in the dried fish product manufacturing process to ensure the efficiency of the dried fish product production, reducing the consumption of facilities and costs and energy for operating the drying facility The finished product can improve the commerciality by exerting a sense of satisfaction and a soft texture.

Claims (3)

delete A process of drying a fish to produce a dried fish product, the process comprising: a halving step of removing the intestines of the fish; A washing step of washing the fish after halving; A sheath forming process of forming a sheath at a predetermined width, length, interval, and depth on the back of the washed fish; A drying step of drying the fish in which the sheath is formed using a drying means; A post-processing step of manufacturing the dried fish into a dried fish processed product; A dried fish product is manufactured by a series of processes including, and the post-processing step is a tapping process of separating the bones and the flesh by uniformly tapping the dried fish at a predetermined range of pressure. How to make a workpiece.
The method according to claim 2,
Rolling the air bubbles through the roller press, and pressing the roll; The method of manufacturing a dried fish processed product, characterized in that to expand the appearance of the foam by the process including the uniformity.

Images