KR101347539B1 - Manufacturing method of dried trout - Google Patents

Abstract

The present invention relates to a manufacturing method of semi-dried trout with 45-60 %[w/w] of moisture or dried trout, and the semi-dried trout or dried trout manufactured by the method. Although the semi-dried trout or dried trout is processed without a separate additive, the semi-dried trout or dried trout has excellent color, taste, flavor, low moisture, and storage properties, and unsaturated fatty acid inside the semi-dried trout or dried trout is hard to be acidified for enabling users to easily distribute. Also people who are familiar with smoked western products of salmons or with traditional cooking methods can easily use trout which is salmons as the trout is provided in a processed fish form, thereby improving the usability of the trout. [Reference numerals] (AA) (First step) step of removing internal organs of trout and washing the same with distilled water; (BB) (Second step) step of salting the trout for 1-5 hours by adding the 5-10% (w/v) of salt water to the trout; (CC) (Third step) step of drying the salted trout by cold air at 15-20°C for 24-48 hours and controlling a moisture content of the trout in a 45-60% [w/w] state; (DD) (Fourth step) step of keeping semi-dried trout manufactured by being dried with the cold air or frozen dried trout

Description

Manufacturing Method of Semi-Dried Trout or Trout Oysters {Manufacturing method of dried trout}

The present invention relates to a method for producing semi-dried trout or trout oysters and trout oysters prepared therefrom.

It was not easy to eat fish that caused corruption easily in the inland area because transportation was not developed until 40-50 years ago. For this reason, inland areas such as Andong, Gyeongsangbuk-do, the technology for producing salted purplish fish was developed for use as fish food, but the concentration of salt used to prevent corruption is high, and It was difficult to maintain the fish's inherent taste, and it was not easy to keep the health of the eaters, especially since it was not consumed more actively than meat.

However, in recent years, the technology of storage and transportation has been developed to facilitate the intake of fish, and the awareness of health is very high due to the change of people's living standards and values. Increasingly, the selection and intake of healthy foods such as seaweed and fish products are increasing. In other words, while preference for animal foods that cause dyslipidemia, arteriosclerosis, stroke, and cardiovascular disease gradually decreases, the preference and consumption of vegetable foods and aquatic products, which help to improve health and diet, is gradually increased. Is increasing.

Trout Trout ( Oncorhynchus masou BREVOORT), Rainbow Trout ( Oncorhynchus mykiss ), Golden Rainbow Trout ( Oncorhynchus mykiss, albino type), sea rainbow trout (seawater domesticated Oncorhynchus mykiss ), Sea Golden Rainbow Trout (seawater domesticated Oncorhynchus mykiss , albino type), red trout ( Salvelinus leucomaenis ), wild trout ( Oncorhynchus masou ) and so on. Golden rainbow trout is an albino type of rainbow trout and has a golden trait.

Trout (松 魚, Oncorhynchus masou BREVOORT and cherry salmon / masou salmon) are also called Shima salmon. The body is about 60cm long, the back is dark blue, and the belly is silver white. It has many black brown spots on its side and black spots scattered on the eyeballs. Trout is a return fish with salmon, and is classified into the same species as mountain trout. However, unlike trout that lives only in rivers, trout live in the sea and return to the river during spawning season. It has been popular for high quality food since ancient times, but in recent years the habitat has been gradually reduced and is mainly provided to consumers through aquaculture. Trout has calories and protein similar to beef and pork, but calcium is much higher than beef and pork, and it is known to contain vitamins A and B. In addition, it is known to be effective in the treatment of DHA, dyslipidemia, hypertension and EPA, which help to prevent aging and intelligent development, and skin care.

Rainbow Trout ( Oncorhynchus mykiss ) is a freshwater fish belonging to the family Salmonaceae, which is called the rainbow trout with its iridescent red color during the spawning season and originates from Alaska to California in North America. In Korea, on January 3, 1965, Jeong Seok-jo brought 10,000 eggs from California's National Farm. It is also called stone trout after the adopter. It is about 80cm long. Mouth size usually has very small teeth and the intestines are short and straight.

Mountain Trout ( Oncorhynchus masou ) is a freshwater salmon family mainly distributed in Korea, Japan, and Alaska. It is a species of trout-like fish, but lives only in rivers. The body is smaller than trout. The body is about 40cm long, and the back side is dark blue, and the sides are light reddish brown with oval spots.

The red trout ( Salvelinus leucomaenis ) emerges from the river estuary ( Qingjin ) in North Hamgyong Province, which flows into the East Sea and is distributed in Japan, Sakhalin, Russia, Alaska, and the West Coast of North America. The body length is about 70cm, the back side is dark gray, the abdomen is light gray, and the body side is scattered with grayish white spots larger than the pupil. Individuals in the sea during the spawning season turn orange with white spots below the lateral line.

There may be other types of trout.

On the other hand, the present inventors have a technology (Korean Patent No. 979 406) to cultivate freshwater fish rainbow trout or golden rainbow trout by seawater, and this seawater rainbow trout 'sea rainbow trout' (seawater domesticated Oncorhynchus) mykiss ), the seawater golden rainbow trout was named 'seawater domesticated Oncorhynchus mykiss , albino type'. Sea rainbow trout or sea rainbow trout are known to grow faster and taste better than the rainbow trout or golden rainbow trout that are grown in general freshwater, but at a lower cost of training and farming.

Meanwhile, as a recipe for trout, a special recipe is not developed except that it is used as sashimi or hot water. Therefore, the present inventors dried for 24 to 48 hours at 15 ~ 20 ℃ without processing with a separate additive to produce the oysters of trout, especially golden rainbow trout, made of 45-60% [w / w] of water content This invention was completed by confirming that it was excellent in color glossiness, a taste, a flavor, etc. from the previous state, was excellent in preservability, and convenient to distribute.

On the other hand, gulbi refers to the fish dried in salt, as described in the reinforcement forest economy (增補 山林 經濟), most of which is produced using early. The processed oysters made from fish other than early age include Korean Registered Patent No. 584875, 'Salted salt solution containing pine needle extract, Low salted fish oyster ratio manufactured using the same, and Minerfish gulbi prepared by the method' and Korean Registered Patent No. 826868 There are only 'methods for manufacturing saltwater salt products using deep sea salt,' and other fish are rarely used as raw materials.

In order to increase the shelf life of fish such as trout, techniques for manufacturing pickled processed products such as zaban mackerel have been disclosed.However, referring to the above methods, not only the salinity is very high but also the manufacturing period is long, resulting in low freshness or taste. Can be reduced.

In addition, although the trout drying method is disclosed in Korean Patent No. 886059, which dried the washed trout at +3 ~ -10 ℃ for 72-90 hours, garlic, deodeok, Astragalus, ginseng juice containing Wet salted with brine and then aged 45-50 hours at +3 ~ -10 ℃, dried again by 168 ~ 240 hours with a wind of +3 ~-10 ℃, UV sterilization and sealing packaging method, Compared with the complicated manufacturing method, the manufacturing time is very long.

Korean Patent No. 813901 discloses a method of making purplish fish such as trout using deep sea salt. After salting or salting various fish with salt produced in deep sea water, the salt is salted on rice straw. Dried until the water content of the fish is around 70wt%, fermented into useful microorganisms such as Bacillus subtilis or basophils in rice straw, and added dried sucrose or trehalose. Dry salting with a deep sea water salt and electrostatic induction for 4 to 48 hours at -2 to 5 ° C for aging, the method of drying trout differs from that of the present invention.

Korean Registered Patent No. 886059 (Trout Drying Method, Feb. 20, 2009) Korean Registered Patent No. 813901 (Method of making purplish fish using salt produced from deep sea water, registered on March 10, 2008) Korean Registered Patent No. 979406 (Seawater treatment and trout method of trout and salmon, 2010.08.26. Registration) Korean Registered Patent No. 584875 (Salt salt composition containing pine needle extract, low salted fish oyster fertilizer manufacturing method using the same and fresh fish oyster ratio manufactured according to the method, registered on May 3, 2006) Korean Registered Patent No. 826868 (Manufacturing method of saltfish salt product using deep sea salt, registered on April 25, 2008)

An object of the present invention is to provide a method of manufacturing a semi-dried trout or trout oyster and a semi-dried trout or trout oyster prepared therefrom.

The present invention relates to a method of manufacturing a semi-dried trout or trout oyster, in detail,

(Step 1) removing the internal organs of trout and washing with purified water;

(2 step) salting for 1 to 5 hours by adding a salt concentration of 5 ~ 10% (w / v) of salt to the trout;

(Step 3) cold-dried the salted trout at 15 ~ 20 ℃ for 24 to 48 hours to adjust the water content of the trout to 45 ~ 60% [w / w]; And

(4 steps) freezing the cold-air dried trout;

It provides a method of manufacturing a semi-dry trout or trout oyster comprising a.

Trout of the first step is trout ( Oncorhynchus masou BREVOORT, Rainbow Trout ( Oncorhynchus) mykiss ), Golden Rainbow Trout ( Oncorhynchus mykiss, albino type), sea rainbow trout (seawater domesticated Oncorhynchus mykiss ), Sea Golden Rainbow Trout (seawater domesticated Oncorhynchus mykiss , albino type), red trout ( Salvelinus leucomaenis ), wild trout ( Oncorhynchus masou ), etc. may be selected.

The sea rainbow trout or sea rainbow rainbow trout is a rainbow trout or golden rainbow trout that has been grown in freshwater, and is adapted to low salinity to high salinity, and is farmed in seawater.

Rainbow trout or golden rainbow trout larvae grown in fresh water are maintained at 8 mg / l to 11 mg / l by aeration with an air blower and the salinity is adjusted to 5 per milliliters or less by controlling the mixing amount of fresh water and seawater. Moving to the first and second breeding tanks;

Mixing fresh water and seawater in a separate mixing tank having a water level difference with the first and second breeding tanks, and then spraying the mixture onto the first and second breeding tanks;

Circulating water from the first and second breeding tanks into the mixing tank by the respective water level difference;

Seawater adaptation step of continuously raising the salinity of the first and second breeding tank to 30 per mill by the continuous inflow and outflow of the mixture to allow the fry to adapt to seawater; And

The seawater was subjected to a benign step including the step of farming the fry from the sea cage after the seawater adaptation step.

Salting in the second step may be performed using brine of 0.5 to 10 times the weight of the trout.

In the first step, the semi-dried trout is partially cut to cut back the fish meat of the trout so that the back or the belly is connected, and after removing the intestines in a state where the partially cut fish meat is developed, the fish is washed and salted in the developed state. And dried.

The trout gulbi, in the first step, the incision of the belly side of the trout, but only the incision below the intestines and remove the intestines can be prepared by washing, salting and drying.

Hereinafter, the present invention will be described in detail.

The semi-dried trout, in the first step, partially cut the fish meat of the trout so that the back or belly side is connected, cut in half in the center of the bone, so that the trout fish meat is not cut 0.5-2 cm After cutting and removing the intestines while leaving, it can be prepared by washing, salting and drying the fish meat in a developed state.

The brine of the second step can be prepared using a natural salt, it is preferable to use a high-quality natural salt salt is removed almost the bitter taste by removing the salt water (main component magnesium chloride; MgCl ₂ ) for at least three years.

In addition, the salt concentration of the brine is preferably 5 to 10% (w / v), even if less than 5% (w / v), the liver may not bleed well or due to low salt concentration, corruption may proceed, 10% ( W / v) is not good because trout has a strong salty taste.

In the second process, salting may be performed for 1 to 5 hours. If salting time is less than 1 hour, the liver may not bleed well or due to low salt concentration, the salting may proceed, and salting time exceeds 5 hours. Not good because trout has a strong salty taste.

In addition, the semi-dried trout or trout oyster of the present invention can be dried using cold air drying, the wind speed during the cold air drying is preferably 5 ~ 10m / sec. If the wind speed is lower than 5m / sec, the moisture content is more than 60% [w / w] dry, or the drying time is longer than 48 hours, it is easy to rot, or the semi-dried trout or trout gulbi quality may be lowered. For example, if the wind speed exceeds 10 m / sec, the overall moisture content may be less than 45% [w / w], or only the outside of the fish meat may be dried first with a low moisture content, thereby reducing the quality of semi-dried trout or trout oysters.

The cold air drying temperature of trout is 15 ~ 20 ℃, and if it is less than 15 ℃, the moisture content is more than 60% [w / w] or the drying time is long, so it is easy to rot or semi-dried trout or trout The quality may be lowered, and even if it exceeds 20 ° C, the meat of semi-dried trout or trout oyster is denatured due to the high temperature, so that corruption is likely to proceed.

In addition, the drying time is appropriate to be carried out for 24 to 48 hours, when less than 24 hours drying proceeds in the state that the water content of fish meat exceeds 60% [w / w], so it is easy to rot during storage after manufacture If it is more than 48 hours, the water content of the fish meat is less than 45% [w / w] can be reduced the quality of semi-dried trout or trout oysters.

On the other hand, in the present invention, using the cold air drying method instead of the natural drying method and the hot air drying method of the trout trout conventional trout has a higher content of unsaturated fatty acids than other fish, in particular DHA or EPA mainly Omega-3 Due to the high content of polyunsaturated fatty acid (PUFA), called fatty acid, fatty acid plaque is easily generated by oxidation by external energy such as visible light and heat, resulting in acid odor and deterioration of product quality and consumer's preference. This is because the back is lowered.

On the other hand, rainbow trout fry or golden rainbow trout fry the seawater to produce sea rainbow trout or sea rainbow rainbow trout,

Seawater adaptation step, the salinity of the breeding tank of 5 per millet or less continuously up to 10 per mill for 2 to 6 hours;

Continuously increasing salinity to 16 per mille for 22 to 26 hours;

Continuously increasing salinity to 24 per mille for 18-22 hours;

Maintaining salinity at 24 per mille for 3-5 days;

Continuously increasing salinity to 30 per mille for 12 to 24 hours; And

And maintaining the salinity at 30 per mille for 3 to 5 days.

Salinity control in the seawater process is a method of increasing the salinity of the water by mixing fresh water and seawater continuously in a breeding tank. For this purpose, the salinity can be increased by adjusting the input amount of fresh water and seawater to the mixed tank, and the water can be purified by continuously spraying the water into the breeding tank (pure water tank). In addition, some of the water flows back into the mixing tank may be parallel to the spraying to the breeding tank (see FIGS. 4 and 5).

Apparatus used in the seawater adaptation step in the seawater treatment process, the first breeding tank for breeding fry; A mixing tank filled with sea water and fresh water and having a configuration such that a mixture of the sea water and fresh water is supplied to the first breeding tank; An apparatus may be used including a second breeding tank having a configuration in which the mixture of seawater and fresh water from the mixing tank is selectively supplied and the freshwater rich influent is selectively supplied to the mixing tank. Salinity in the first and second breeding tanks is controlled by the continuous inflow of a mixture of seawater and fresh water from the mixing tank (see FIGS. 3 and 5) and the use of the two breeding tanks is the same.

Fresh water from seawater mixing tank and mixed water of seawater are forced into the first and second breeding tanks by pump, and the breeding water in the first and second breeding tank is siphoned by the water level difference between the first and second breeding tank. It may be introduced into the mixing tank through a hose. That is, in the mixing tank, the process of mixing the seawater + freshwater + the first breeding tank water + the second breeding tank water is continuously performed. To prevent and stably adjust. By using the above method, while managing the water used in the seawater treatment process by flowing water, the saltwater rainbow trout can be easily adapted to the increase in salinity by continuously and slowly increasing the salinity.

In addition, for sufficient oxygen supply, it is possible to install and use liquefied oxygen, aeration using an air blower, and an air dissolving device using a circulation motor. This facility can eliminate stress caused by factors other than an increase in salinity of rainbow trout or golden rainbow trout.

On the other hand, the seawater level of the rainbow trout or golden rainbow trout can be started in autumn (September-November), and the sea rainbow trout or sea golden rainbow trout that have undergone the seawater adaptation stage can be cultured for five to seven months. Can be.

The present invention relates to a method for preparing a semi-dried trout or trout oyster prepared with water content 45 ~ 60% [w / w] and a semi-dried trout or trout oyster prepared therefrom, the semi-dried trout or trout It is excellent in color retention, taste and flavor, but also contains less moisture and prevents rancidity of unsaturated fatty acids. In addition, those who are familiar with smoked Western-style salmon products, as well as those who are familiar with traditional cooking methods are provided as processed fish in a form that can easily use salmon trout, it is possible to increase the availability of trout than conventional.

1 is a flow chart showing a method for producing a semi-dried trout or trout oyster of the present invention.
2 is a photograph of a sea golden rainbow trout oyster prepared by the method of the present invention, the right picture is a photo of a semi-dried sea golden rainbow trout.
3 and 4 is a view showing a plan view and a breeding water operating system of the device for the treatment of the fish used in the seawater adaptation step when the rainbow trout or golden rainbow trout fry.
5 is a diagram showing the introduction of the mixed tank of re-breeding water using the water level difference during the seawater level of the rainbow trout fry or golden rainbow trout fry.

Hereinafter, preferred embodiments of the present invention will be described in detail. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the intention is to provide an exhaustive, complete, and complete disclosure of the principles of the invention to those skilled in the art.

< Example  One. Golden rainbow trout Sea water level  through Of the sea golden rainbow trout  Breeding>

The seawater level was 204g of average weight of 2,000 rainbow fry of golden rainbow trout with an average length of 25.4cm. The seawater pure water was incubated using the method of continuously spraying the salinity raised by adjusting the freshwater and seawater input into the breeding tank (the pure water tank), and some water flowed back into the mixing tank and sprayed into the breeding tank. .

In the breeding facility for the pure waters, three seawater octagonal breeding tanks (8m ㅧ 8m) were used as freshwater and seawater mixing tanks and two breeding tanks (purefish tanks), respectively.

In order to dilute freshwater and seawater in the mixing tank, aeration using 16 air stones was continuously carried out, and one breeding pump was installed in each breeding tank to circulate the breeding water in the tank and inject liquefied oxygen to inject the dissolved oxygen into 10mg / ℓ. Was maintained. Water from the mixing tank to the breeding tank was taken so that oxygen could be dissolved from the water surface by using a direct circulating pump, so that the water level in the breeding tank was raised and the level of the mixing tank was lowered. Part of the breeding water was brought back into the mixing tank through the phone hose to minimize the salinity difference between the breeding tank and the mixing tank.

In the initial stage of salinity, the salinity was started at 5 per millin salinity, and then the salinity was continuously increased to 10.6 per millus for 4 hours using the method of increasing the seawater injection while the fresh water injection was fixed. Raised to 16.4 millet. Then it was raised to 24 per mill for 30 hours, after which the salinity of 24 per mill was maintained for 4 days. After that, it was raised to 30 per mille for 18 hours and maintained for 4 days, and then fish stocked in the sea cage was used by the sea cages for a total of 11 days.

At about 3 days during the incubation period, a red band of salt cells was observed in the gill area and the lower abdomen due to the development of the salt cells.

The seawater treatment method used the same method as the method disclosed in Korean Patent No. 979406.

On the other hand, the sea golden rainbow trout, which had completed sea level, was raised in marine cages for 6 months.

Sea cages were used by leasing 15m × 15m × 4m of Gadori of Hwadoji Line, Doyang-eup.

< Example  2. Sea Golden Rainbow Trout  Manufacturing of Oysters>

The boat of the sea golden rainbow trout cultured in Example 1 was dissected and gills, intestines and blood were removed and washed with purified water (drinking tap water). A salt solution was prepared by mixing 10 liters of purified water extracted with 10 liters of purified water to 5 to 10% [w / v]. The trimmed sea golden rainbow trout 15kg (800g ~ 1kg / horse) was salted for 1 to 5 hours using brine and then dried in a cold wind of 15 ~ 20 ℃, 7m / sec conditions to prepare a marine golden rainbow trout oyster. , The prepared sea golden rainbow trout oysters were stored frozen (refer to Table 1 for each condition, see the left side of Figure 2 for oyster).

Condition Pisces Salted brine
Salinity Salting time Cold air drying
Temperature Cold air drying time Example 2-1 Sea Golden Rainbow Trout 7% [w / v] 3 hours 18 ℃ 36 hours Example 2-2 Sea Golden Rainbow Trout 10% [w / v] 3 hours 18 ℃ 36 hours Example 2-3 Sea Golden Rainbow Trout 5% [w / v] 3 hours 18 ℃ 36 hours Examples 2-4 Sea Golden Rainbow Trout 7% [w / v] 1 hours 18 ℃ 36 hours Example 2-5 Sea Golden Rainbow Trout 7% [w / v] 5 hours 18 ℃ 36 hours Examples 2-6 Sea Golden Rainbow Trout 7% [w / v] 3 hours 15 ℃ 36 hours Examples 2-7 Sea Golden Rainbow Trout 7% [w / v] 3 hours 20 ℃ 36 hours Examples 2-8 Sea Golden Rainbow Trout 7% [w / v] 3 hours 18 ℃ 24 hours Examples 2-9 Sea Golden Rainbow Trout 7% [w / v] 3 hours 18 ℃ 48 hours Examples 2-10 Sea Golden Rainbow Trout 7% [w / v] 1 hours 18 ℃ 24 hours

< Comparative Example  1. Compared to Sea Golden Rainbow Trout  Manufacturing of Oysters>

The belly of the sea golden rainbow trout was incised to remove gills, viscera and blood and washed with purified water (drinking tap water). A salt solution was prepared by mixing 10 liters of purified water extracted with 10 liters of purified water to be 3-15% [w / v]. The trimmed golden rainbow trout 15kg (800g ~ 1kg / horses) was salted using brine and dried at a wind speed of 10 ~ 30 ℃, 7m / sec conditions to produce a golden rainbow trout gulbi, the prepared golden rainbow trout gulbi Were stored frozen (see Table 2 for each condition).

Condition Pisces Salinity of salt in brine Salting time Drying temperature Drying time Comparative Example 1-1 Sea Golden Rainbow Trout 15% [w / v] 3 hours 18 ℃ 36 hours Comparative Example 1-2 Sea Golden Rainbow Trout 3% [w / v] 3 hours 18 ℃ 36 hours Comparative Example 1-3 Sea Golden Rainbow Trout 7% [w / v] 0.5 hours 18 ℃ 36 hours Comparative Example 1-4 Sea Golden Rainbow Trout 7% [w / v] 8 hours 18 ℃ 36 hours Comparative Example 1-5 Sea Golden Rainbow Trout 7% [w / v] 3 hours 10 ℃ 36 hours Comparative Example 1-6 Sea Golden Rainbow Trout 7% [w / v] 3 hours 30 ℃ 36 hours Comparative Example 1-7 Sea Golden Rainbow Trout 7% [w / v] 3 hours 18 ℃ 12 hours Comparative Example 1-8 Sea Golden Rainbow Trout 7% [w / v] 3 hours 18 ℃ 55 hours

< Experimental Example  1.Check the taste of salted oysters>

The sea gold to 50 men and women of age, age, and age did not restrict the salt to check the salt concentration of salt brine or salt time of the salt brine for the saltwater saltwater oyster of the sea golden rainbow trout prepared in Example 1 and Comparative Example 1 The rainbow trout oysters are grilled in a frying pan under the same conditions, and then displayed in the five flavors (compared with salty, slightly salty, salty, not too salty, slightly salty, and sour). It was shown in Table 3 below.

Condition Weave (People) Slightly salty
(persons) Not salty or salty
It is appropriate (person) It's a bit fresh
(persons) Fresh
(persons) Example 2-1 0 8 35 7 0 Example 2-2 2 6 40 2 0 Example 2-3 0 6 36 8 0 Examples 2-4 One 10 35 2 2 Example 2-5 0 5 37 8 0 Examples 2-6 2 7 38 3 0 Examples 2-7 One 8 37 4 0 Examples 2-8 0 7 34 9 0 Examples 2-9 One 6 36 7 0 Examples 2-10 0 4 42 4 0 Comparative Example 1-1 30 14 6 0 0 Comparative Example 1-2 0 0 3 41 6 Comparative Example 1-3 0 One 6 40 3 Comparative Example 1-4 33 9 8 0 0 Comparative Example 1-5 0 5 40 5 0 Comparative Example 1-6 One 8 37 4 0 Comparative Example 1-7 0 7 38 4 One Comparative Example 1-8 One 9 35 5 0

Referring to Table 3, 'sea golden rainbow rainbow trout oyster prepared by salting for 5 hours using 5-10% [w / v] saline' (Example 2, Comparative Examples 1-5 to 1-8) It is not salty or salty, so it is easy to see that the degree of preference for salinity is high.

< Experimental Example  2. Check moisture content>

In order to check the water content of the sea golden rainbow trout oysters by the drying method, the sea golden rainbow trout oysters prepared in Example 2 and Comparative Example 1 was thinly mixed evenly. Two to three grams of these were taken and dried in a dryer at 105 ° C. until dryness was reached (using a conventional food content measurement method). At this time, by reducing the amount of water was measured to confirm the total moisture content of the sea gold rainbow trout oysters prepared in Example 2 and Comparative Example 1 shown in Table 4.

Condition Moisture content (% [w / w]) Example 2-1 53.8 Example 2-2 57.5 Example 2-3 53.6 Examples 2-4 57.7 Example 2-5 52.4 Examples 2-6 58.5 Examples 2-7 52.3 Examples 2-8 49.4 Examples 2-9 46.7 Examples 2-10 59.3 Comparative Example 1-1 42.4 Comparative Example 1-2 63.5 Comparative Example 1-3 64.6 Comparative Example 1-4 41.2 Comparative Example 1-5 78.3 Comparative Example 1-6 35.4 Comparative Example 1-7 77.6 Comparative Example 1-8 36.4

Referring to Table 4, it is confirmed that the method of the present invention according to Example 2 is a method of drying the marine golden rainbow trout oysters with a water content of 45 ~ 60% [w / w]. At this time, the moisture content of the sea golden rainbow rainbow trout oysters of Comparative Examples 1-5 to 1-8 in which the drying temperature and drying time were out of 15 to 20 ° C. and 24 to 48 hours were significantly different from those of Example 1. It can be seen that, although the drying temperature and drying time are included in the above conditions, it is confirmed that the moisture content is not included in 45 to 60% [w / w] depending on the degree of salting (Comparative Examples 1-1 to 1-). 4).

< Experimental Example  3. Sea Golden Rainbow Trout  Also check the symbol for meat quality of oysters>

After the sea golden rainbow trout oysters of Example 2 and Comparative Example 1 were grilled in a frying pan under the same conditions, the taste of the chewy feeling was made to 50 men and women of all ages without age restriction. Table 5 shows the RBI method (5 points: very good, 4 points: good, 3 points: normal, 2 points: bad, 1 point: very bad).

Condition Chewyness of the quality of sea golden rainbow trout Example 2-1 4.2 Example 2-2 4.0 Example 2-3 3.8 Examples 2-4 4.1 Example 2-5 4.3 Examples 2-6 4.2 Examples 2-7 4.0 Examples 2-8 4.0 Examples 2-9 4.1 Examples 2-10 4.2 Comparative Example 1-1 2.5 Comparative Example 1-2 2.2 Comparative Example 1-3 2.3 Comparative Example 1-4 2.1 Comparative Example 1-5 1.9 Comparative Example 1-6 1.8 Comparative Example 1-7 1.9 Comparative Example 1-8 1.8 (5 points: Very good, 4 points: Good, 3 points: Normal, 2 points: Bad, 1 point: Very bad)

Referring to Table 5, it is confirmed that the sea golden rainbow trout oyster of Example 2 dried by the method of the present invention has a high degree of palatability. In addition, the investigators, the sea golden rainbow trout prepared by the method of the present invention had a suitable salinity to feel the unique taste of the fish of the sea golden rainbow trout because the oysters are not salty or salty, the drying time and drying temperature is appropriate The inherent quality of meat was not damaged, and he felt that it was chewy and light and rich.

< Experimental Example  4. Sea Golden Rainbow Trout  Check the freshness of oysters>

The sea golden rainbow trout oysters of Example 2 and Comparative Example 1 were stored at 2 ° C. under refrigerated conditions for 5 days, and then odor and fishy odor increased due to decay (5 points: none, 4 points: almost none, 3 points: Somewhat, 2 points: severe, 1 point: very severe). Determination scores for off-flavor and fishy are shown in Table 6 by measuring the average score of 50 trained panelists.

Condition
Odor Fishy Produce
Immediately Two days later After 5 days Produce
Immediately Two days later After 5 days Example 2-1 4.7 4.3 3.8 4.9 4.5 3.8 Example 2-2 4.9 4.5 3.7 4.8 4.2 3.6 Example 2-3 4.8 4.4 3.8 4.9 4.3 3.5 Examples 2-4 4.8 4.4 3.8 4.9 4.4 3.8 Example 2-5 4.9 4.2 3.9 4.8 4.2 3.7 Examples 2-6 4.8 4.4 3.6 4.9 4.3 3.6 Examples 2-7 4.9 4.5 3.8 4.8 4.4 3.5 Examples 2-8 4.8 4.3 3.7 4.9 4.1 3.8 Examples 2-9 4.8 4.4 3.5 4.8 4.2 3.7 Examples 2-10 4.8 4.3 3.7 4.8 4.1 3.7 Comparative Example 1-1 4.8 3.8 3.3 4.8 3.9 3.2 Comparative Example 1-2 4.7 3.0 2.3 4.8 3.5 2.7 Comparative Example 1-3 4.8 3.5 2.5 4.9 3.4 2.3 Comparative Example 1-4 4.6 4.0 3.3 4.8 3.9 3.3 Comparative Example 1-5 4.8 2.8 1.5 4.7 2.5 1.8 Comparative Example 1-6 4.0 3.4 2.9 4.1 3.6 2.8 Comparative Example 1-7 4.7 2.6 1.7 4.8 2.4 1.5 Comparative Example 1-8 4.1 3.6 2.8 4.0 3.5 2.8 (5 points: None, 4 points: Almost none, 3 points: Slightly present, 2 points: Severe, 1 point: Very severe)

Referring to the results of Table 6, the sea gold rainbow trout oysters of Example 2 adjusted to a water content of 45 ~ 60% [w / w] are not easily decayed or increased fishy even after long-term refrigerated storage Could. On the other hand, while the moisture content is suppressed, the progress of corruption is suppressed, but the sea golden rainbow trout oysters of Comparative Examples 1-6 and 1-8 are partially decayed over time despite being less than 60% [w / w]. Confirmed. This is expected to be because the drying time of the sea golden rainbow trout is too long or the drying temperature is too high, so that the state of the finally cleaned sea golden rainbow trout trout is less fresh than in Example 2.

Claims (7)

(Step 1) removing the internal organs of trout and washing with purified water;
(Step 2) adding brine with a salt concentration of 5 to 10% (w / v) to the trout by 0.5 to 10 times the weight of the trout and salting for 1 to 5 hours;
(Step 3) cold-dried the salted trout at 15 ~ 20 ℃ for 24 to 48 hours to adjust the water content of the trout to 45 ~ 60% [w / w]; And
(4 steps) freezing the cold-air dried trout;
Semi-dried trout or trout oyster manufacturing method comprising a. The method of claim 1,
Trout of the first step is trout ( Oncorhynchus masou BREVOORT, Rainbow Trout ( Oncorhynchus) mykiss ), Golden Rainbow Trout ( Oncorhynchus mykiss , albino type), and sea rainbow trout (seawater domesticated Oncorhynchus mykiss ), Sea Golden Rainbow Trout (seawater domesticated Oncorhynchus mykiss , albino type), red trout ( Salvelinus leucomaenis ), wild trout ( Oncorhynchus masou ) is selected from semi-dried trout or trout oyster production method. 3. The method of claim 2,
The sea rainbow trout or sea rainbow rainbow trout is a rainbow trout or golden rainbow trout that has been grown in freshwater, and is adapted to low salinity to high salinity, and is farmed in seawater.
Rainbow trout or golden rainbow trout larvae grown in fresh water are maintained at 8 mg / l to 11 mg / l by aeration with an air blower and the salinity is adjusted to 5 per milliliters or less by controlling the mixing amount of fresh water and seawater. Moving to the first and second breeding tanks;
Mixing fresh water and seawater in a separate mixing tank having a water level difference with the first and second breeding tanks, and then spraying the mixture onto the first and second breeding tanks;
Circulating water from the first and second breeding tanks into the mixing tank by the respective water level difference;
Seawater adaptation step of continuously raising the salinity of the first and second breeding tank to 30 per mill by the continuous inflow and outflow of the mixture to allow the fry to adapt to seawater; And
Farming the fry from the sea cage after the seawater adaptation step;
Semi-dried trout or trout oyster manufacturing method characterized in that the sea rainbow-purged sea rainbow trout or sea golden rainbow trout. delete The method of claim 1,
In the first step, the semi-dried trout is partially cut to cut back the fish meat of the trout so that the back or the belly is connected, and after removing the intestines in a state where the partially cut fish meat is developed, the fish is washed and salted in the developed state. And a method for producing a semi-dried trout or trout oyster, characterized in that it is produced by drying. The method of claim 1,
The trout oyster is a semi-dried trout or trout gulbi characterized in that the incision in the belly side of the trout, but only the incision of the belly end below the intestine and remove the intestines, washed, salted and dried Manufacturing method. A semi-dried trout or trout oyster prepared by the method of any one of claims 1 to 3, 5 and 6.

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