KR101421382B1 - The manufacturing method of sashimi with a raw shotted halibut - Google Patents

Abstract

The present invention relates to a method to manufacture sliced raw roundnose flounder. The method comprises: a steam sterilization step of sterilizing roundnose flounder at high temperatures by supplying, to the roundnose flounder, steam of 70-75°C generated by mixing phytoncide oil with purified water at a weight ratio of 1:9 for 1-3 seconds (S10); a first fish cutting preparation step of acquiring a roundnose flounder body by removing the skin, head, and tail of the sterilized roundnose flounder with a sashimi knife exposed to the steam for 5-10 seconds, and soaking the acquired roundnose flounder body in brine solution maintained at a temperature of -15--10°C for 30-60 seconds (S20); a second fish cutting preparation step of pulling the soaked roundnose flounder body out, cleaning the roundnose flounder body with purified water maintained at a temperature of 5-10°C, and additionally mixing 15-20 parts by weight of 1.5% vinegar to 100 parts by weight of the purified water to re-clean the roundnose flounder body (S30); a fish cutting step of separating the bones and flesh from the cleaned roundnose flounder body with the sashimi knife and slicing the flesh (S40); and a freshness maintaining step of spreading, on the surface of the sliced roundnose flounder flesh, mixed liquid, where ozone water of 0.05 ppm is mixed with chitosan ascorbate solution of 0.2% at a weight ratio of 1:1, in a spray mode (S50).

Description

[0001] The present invention relates to a manufacturing method of a sashimi with a raw shotted halibut,

The present invention relates to a method for manufacturing a water flour meeting, more specifically, to sterilize water flour before being physically or chemically processed with steam containing phytoncide oil in advance to prevent deterioration in the flour manufacturing process In addition, it is possible to improve the freshness and shelf stability of the prepared water flounder and to soften the bone of water flounder made of relatively thick bones in the process of floating from the water flounder, The present invention relates to a method for manufacturing a water flour meeting which can improve the texture of the sashimi by making the meat quality of the water flour more assured by immersion in the brine solution.

Sashimi is a dish of thinly sliced raw fish and used in soy sauce or chow chowder. It used a lot of white fish as a sashimi, but now red fish such as tuna, bonito and bluefin tuna are also widely used. Such sashimi is effective for prevention and treatment of aged dementia, arteriosclerosis, hypertension, cardiovascular-related diseases and the like by decreasing cholesterol of blood vessels and preventing adult diseases of blood vessels and circulatory system and actively promoting brain functions.

Techniques for manufacturing a sashimi containing such a positive health function have been actively developed.

Korean Patent Registration No. 10-0728333, for example, discloses a method of removing seaweed from a live fish, removing the scales on the surface of the live fish and filling the seaweed, removing water from the filleted fish meat, , Blanching the fish covered with the cloth with boiling water or steam at 98 ° C for 5 to 20 seconds, quenching the blanched fish in cold water, removing moisture from the fish after removing the cloth Wherein the sliced raw fish is a sliced raw fish.

Korean Patent Laid-Open Publication No. 10-2001-0028217 discloses a method of removing fish bone and internal organs and then finely grinding the prepared fish flesh to 10 kg of fish meat by 50 to 200 ml of glacial acetic acid, 100 to 400 g of salt, 15 to 20 liters of water Is mixed with a seasoning containing red pepper powder, sesame oil, ginger, garlic, green onion, soy sauce, water, sugar, and chemical seasoning, and the mixture is aged for 4 hours at room temperature. Discloses a method for manufacturing a sashimi for a cold surface.

The above-mentioned two patents include techniques for achieving storage of sashimi, maintenance of proper acidity and prevention of corruption by constituting a heat treatment (blanching) or a chemical treatment (compounding solution) It is difficult to sterilize the raw fish before the sashimi production process or the manufacturing process of the sashimi, so that the flavor and freshness of the sashimi may be lowered.

SUMMARY OF THE INVENTION Accordingly, the present invention has been made in order to solve the above-mentioned problems, and it is an object of the present invention to sterilize water flour before being physically or chemically processed to prevent deterioration during the manufacturing process, The present invention is directed to a method for manufacturing a water flouryzer meeting.

Another object of the present invention is to provide a method for manufacturing a flounder which can improve the texture of sashimi by making the meat quality of the flounder more conscious.

SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned problems.

The present invention relates to a steam sterilization step (S10) of sterilizing hot water by supplying steam at 70 to 75 ° C for 1 to 3 seconds, which comprises phytoncide oil and purified water at a weight ratio of 1: 9 to water flounder, And the hair and tail were separated and removed from the steam by an exposed knife for 5 to 10 seconds to obtain a watery flour body, and then the obtained watery flounder body was immersed in a brine solution maintained at -15 to -10 ° C (S20), which is immersed in water for 30 seconds to 1 minute, and the immersed water flour body is taken out and washed with purified water maintained at 5 to 10 DEG C, and then 100 parts by weight of 1.5% vinegar 15 (S30) of preparing a second round kneading step (S30) for further mixing and then washing again the mixture of the bone flour and the water flour; And the water flounder (S50) in which a mixed solution obtained by mixing 0.05 ppm of ozone water and 0.2% of chitosan ascorbate solution in a weight ratio of 1: 1 is sprayed onto the surface layer .

The water flour body washed through the secondary flot preparing preparation step (S30) between the preparation preparation step (S30) and the spinning step (S40) was blended with pineapple juice and 1.5% vinegar at a weight ratio of 7: 3 And a bone softening step (S35) provided so as to be immersed in the mixed solution for 10 to 20 minutes.

And is configured to cover the surface layer of the water flounder coated with the mixed liquid in the freshness holding step (S50) with the skin of the flounder separated and removed through the first preparing step (S20).

The present invention can sterilize water flour before being physically or chemically processed with steam containing phytoncide oil preliminarily to prevent deterioration during the production process and improve the freshness and shelf life of prepared flounder There is an effect that can be. In addition, in the process of floating from the water flounder, the bones of the water flounder made of relatively thick bones are softened, thereby making it easy to carry out the spinning work. On the other hand, when the water flour is soaked in the brine solution, the meat quality of the water flounder is further increased, thereby improving the texture of the sashimi.

Brief Description of the Drawings Fig. 1 is a flow chart showing the constitutional steps of the method of manufacturing a water flounder meeting according to the present invention.

The present invention is not limited to the scope of the present invention and is not intended to limit the scope of the present invention, And that this is only limited by

The method of manufacturing a water flour meeting according to the present invention is a method for preliminarily sterilizing water flour before physical or chemical processing to prevent deterioration during the manufacturing process and to improve the freshness and storability of prepared flounder . In addition, in order to soften the bones of the water flounder made of relatively thick bones in the process of floating from the water flounder, it is possible to facilitate the pivoting work and to improve the texture of the sashimi by making the meat quality of the water flounder more conscious .

Hereinafter, a method for manufacturing the water flour meeting according to the present invention will be described in detail with reference to the accompanying drawings.

Fig. 1 is a view showing each step constituting the method of manufacturing a flounder according to the present invention, wherein steam of 70 to 75 ° C constituted by mixing water flounder with phytoncide oil and purified water at a weight ratio of 1: 9 is supplied for 1 to 3 seconds (10), a shell of the sterilized water flora, a head and a tail of the flounder are separated and removed from the steam by an exposed knife for 5 to 10 seconds to obtain a water flour body, (S20) for immersing the flounder body in a brine solution maintained at -15 to -10 DEG C for 30 seconds to 1 minute; and removing the immersed flour body from the flour and holding the flour body at 5 to 10 DEG C (S30), which is further washed with purified water and then mixed again with 15 to 20 parts by weight of 1.5% vinegar in 100 parts by weight of the purified water (S30); and washing the washed fish flour body with bone and water Flounder (S40); and 0.05 ppm of ozone water and 0.2% of chitosan ascorbate solution were mixed at a weight ratio of 1: 1 in the surface layer of the ground flounder And a freshness maintenance step (S50) in which the mixed solution is applied by a spraying method.

The steam sterilization step (S10) is a step of forming steam by diluted water of phytoncide oil containing antimicrobial and antioxidant functions to constitute sterilization process for water flounder before processing of water flounder.

More specifically, steam is supplied at a temperature of 70 to 75 DEG C for 1 to 3 seconds, and phytosanitic oil and purified water are mixed at a weight ratio of 1: 9 to water flour for 1 to 3 seconds. If the amount of the phytoncide oil in the weight ratio of the phytoncide oil to the purified water is more than the above weight ratio, the flavor of the water flounder may be somewhat reduced due to the unique flavor of the phytoncide oil. When the amount of the phytoncide oil is less than the above- It is preferable that the sterilization function of this step is not performed as much as expected. On the other hand, when the temperature of the steam rises above the temperature range, it is best to keep the temperature of the steam in the above-mentioned temperature range to preserve the freshness of the raw fish of the flour sash. If the temperature of the steam is lower than the temperature of the steam, the sterilizing effect of the steam can not be expected at all. Further, in determining the time for which the water flour is exposed to steam, when it becomes longer than the period of 1 to 3 seconds, deterioration marks may be formed on a part of the surface layer of the water fluke and the quality of the flour may be lost , It is preferable that the steam is supplied for 1 to 3 seconds because the steam process becomes meaningless if it becomes shorter than the period of 1 to 3 seconds.

The first step preparation step (S20) is a constitutional step for improving the meat quality of the fish meat by dipping the fish meat of the water flour into the low temperature solution for a predetermined time. In particular, a low temperature solution is prepared with a brine solution to reduce the temperature of fish flesh by shrinking the fish flesh by reducing the temperature of fish flesh to a minimum while stimulating the fibrous tissue of fish flesh as much as possible.

The brine solution may be an intermediate material that indirectly performs a freezing action, and may be an aqueous solution of calcium chloride, sodium chloride, magnesium chloride, or the like.

The structure of this step will be described in detail. Then, the skin, hair and tail of the sterilized water fl ow are separated and removed by the knife which is exposed to the steam for 5 to 10 seconds through the steam sterilization step (S10) And then immersing the obtained water-soot body in a brine solution maintained at -15 to -10 DEG C for 30 seconds to 1 minute. As described above, the frying blades used for removing the non-frying parts in the water fluke are first sterilized with the steam used in the steam sterilization step (S10) so that oxidation or microbial contamination that may occur during the removal process can be prevented . At this time, it is preferable to observe the time for exposing the counter knife to steam for 5 to 10 seconds. If the knife knife is exposed to steam exceeding the time range, the phytoncide oil may be stuck to the knife too intensely, It is possible to damage it. On the other hand, if the exposure time is shortened to be shorter than the above-mentioned time range, the blade of the saw blade made of a metal may not be sterilized. On the other hand, if the temperature range of the brine solution is set to be lower than the above-mentioned temperature range, the water flour structure becomes too hard, so that the water fluke can be burdensome for the use of the circuit. If the brine solution temperature is set higher than the above temperature range, It is difficult to achieve the improvement in meat quality. Likewise, maintaining the time for immersing the water flour in the brine solution within the time range described above is a method for effectively improving the meat quality of the water flounder without damaging the structure of the water fluke.

In the second preparing step (S30), the water flour body, from which the bark and tail of the water fluke are removed, is washed, the fish flesh of the water flour body is softened through vinegar, and the fishy fish specific fish fillet is removed.

More specifically, the water flour body immersed in the brine solution is taken out, washed with purified water maintained at 5 to 10 ° C, and further mixed with 15 to 20 parts by weight of 1.5% vinegar to 100 parts by weight of the purified water, . At this time, the frozen water flour body is taken out of the brine solution at a cryogenic temperature and is washed in purified water maintained at a relatively high temperature of 5 to 10 ° C to completely remove the brine solution component remaining in the water fluke together with the thawing action of the water flour body will be. At this time, the holding temperature of the purified water preferably falls within the above range. If the temperature is set to be higher than the above-mentioned temperature, the fiber structure change of the surface layer of the water flounder is abruptly made, There is a fear that the step becomes meaningless. If the temperature is set lower than the above-mentioned temperature, the defrosting can not be performed quickly and the turning process becomes too long, and the freshness of the meeting may be lowered. On the other hand, in the process of constituting the vinegar for washing, the use of vinegar in an amount of 15 to 20 parts by weight with respect to 100 parts by weight of purified water using 1.5% vinegar, This is a method that can minimize the organizational change of.

The spinning step S40 is a constitutional step of separating the bone and the water flour from the washed water flour body through the second round kneading preparing step S30 and repeating the spinning. This step may be performed by applying the known spinning method as it is.

The freshness maintenance step (S50) is a constitutional step for preserving the freshness of the water flour obtained in the state of having already constituted as the water flour society through the above-described spinning step (S40). Especially, to maintain the freshness of this step, ozonated water and chitosan ascorbate solution are used to maximize the freshness of the meeting. Chitosan Ascorbate is a salt formed by the Schiff reaction of the amino group and ascorbic acid of chitosan. It does not affect the protein metabolism in the body, It is a substance that helps prevent obesity by absorbing and excretion and helps to improve the storage stability of food.

Specifically, the composition of this step is such that a mixture of 0.05 ppm of ozonated water and 0.2% of chitosan ascorbate in a weight ratio of 1: 1 is applied to the surface layer of the ground flounder by spraying do. At this time, it is preferable to configure the weight ratio of the ozonated water and the chitosan ascorbate solution at a weight ratio of 1: 1. When the ozonated water is composed more than the weight ratio or the chitosan ascorbate solution is composed more than the weight ratio, It may cause unexpected cell tissue changes on the surface of water flounder.

As described above, the respective steps of the manufacturing method of the water flounder of the present invention have been described, and a further construction for enhancing the effect of the present invention will now be described.

First, the washed water flour body was washed with the pineapple juice and the 1.5% vinegar at a weight ratio of 7: 3 between the preparing step (S30) and the spinning step (S40) And a bone softening step (S35) for immersing the mixture in a mixed solution for 10 to 20 minutes. The pineapple juice and vinegar are components that can soften the fish bones. The pineapple juice and the vinegar facilitate the bone separation process in the spinning step (S40), and the fish flesh is also softened, so that the spinning of the fish flesh can be facilitated. In determining the weight ratio between the pineapple juice and the vinegar, since the vinegar is already used in the second preparation step (S30) as described above, the weight of the pineapple juice is made larger than that of the vinegar so as to prevent the vinegar fragrance It is desirable to configure it so that it can be used.

On the other hand, it may be configured to cover the surface layer of the water flour coated with the mixed liquid in the freshness holding step (S50) with the shell of the water flounder separated and removed through the preparation step (S20). This is a characteristic structure for further extending the freshness maintenance period of the freshness maintenance step (S50). The freshness maintenance step S50 is a step of maintaining the freshness of the shell, which becomes a part of the entire water flour sterilized by the steam containing the phytoncide oil, (S50) to prevent the volatilization of the mixed liquid component by covering the surface layer of the water flour applied with the mixed solution, and the antimicrobial component of the phytoncide oil contained in the skin prevents penetration of bacteria or food poisoning bacteria outside, It will be able to increase effectively.

Hereinafter, the present invention will be described in further detail with reference to the accompanying drawings, wherein like reference numerals designate identical or corresponding parts throughout the several views. I will try to approach the effectiveness in depth.

In this embodiment, the progress of the steam sterilization step (S10) will be described.

1. Sterilization is performed by supplying steam at 75 ° C for 2 seconds, which is composed of 10 ml of phytoncide oil and 90 ml of purified water, to water flounder.

In the present embodiment, the process of preparing the first-round building step S20 will be described.

1. A portion of the steam used in Example 1 was fired for 5 seconds on a frying pan to sterilize the frying pan.

2. Remove the skin, hair, and tail from the watery flounder thoroughly with a prepared knife from 1 to obtain a watery fluke body.

3. Immerse the obtained flounder body in a brine solution maintained at -15 캜 for 30 seconds.

In this embodiment, the process of preparing the second-round setting (S30) will be described.

1. The water-soaked body immersed in Example 2 is taken out, immersed in 3 L of purified water at 5 캜 and washed for 2 to 3 minutes.

2. To 3 L of the above purified water, 450 to 600 mL of 1.5% vinegar is further mixed and further washed for 2 to 3 minutes.

In the present embodiment, the progress of the spinning step S40 will be described.

1. Remove the thick bones from the washed watery flounder body first in Example 3 with a few knives and carefully remove the twigs one by one in the direction of the tail from the head (removed state) of the watery flounder body.

2. Remove the bones from the water and floss the slices thinly enough to eat the water.

In this embodiment, the progress of the freshness maintenance step (S50) will be described.

1. Add 0.05 mL of ozonated water and 0.2% of chitosan ascorbate to 100 mL of each solution to prepare a mixed solution.

2. Spray the mixture prepared in 1 on the surface layer of the water flounder prepared in Example 4 into a spray container.

In this Example, breaking strengths of the control group formed without the brine solution treatment separately from the test group comprised of Examples 1 to 5 by immersion with the brine solution were compared, and the water flounder We prove that the method of making the meeting has the effect of improving meat quality of fish meat.

It should be noted that the experiment group consisted of Experiment Groups 1 to 5 and proceeded to prepare the first breaking step (S20) according to the temperature of the brine solution provided differently as shown in Table 1 below.

(Unit: ℃)
object

Experiment 1
Experiment 2
Experiment group 3
Experiment group 4
Experiment group 5
Solution temperature

-5
-10
-15
-20
-25

The destructive intensity of the water flotation meeting is described by Ando et al. (Compac-100, Sun, Japan) according to the method of Kang et al. (1991). In other words, the subject was taken from the upper part of the square with a size of 20 × 20 × 10 ㎣, and then the protruded part was cut out and the thickness of the meat was uniformly 100 mm. The fracture strength values were measured using a cylinder plunger with a diameter of 10 mm and the maximum value at a speed of 60 mm / min.

The fracture strength values measured according to the above-described experimental methods were as shown in Table 2 below.

(Unit: kg)
Control group

Experiment 1
Experiment 2
Experiment group 3
Experiment group 4
Experiment group 5

1.59

1.67
1.83
1.92
1.74
1.63

As shown in Table 2, as the temperature of the brine solution was lowered, the breaking strength value was increased to increase the rigidity of the fish meat. However, the breaking strength was lowered from the experimental group 4 to the experimental group 5, 15 to < RTI ID = 0.0 > 10 C. < / RTI > More specifically, the decomposition of ATP, which can maximize toughness of actomyosin, was not sufficiently accelerated in the control group set at -5 ° C and room temperature (untreated broke solution), respectively, In addition, the actomyosin toughness was increased in the experimental group 4 and the experimental group 5 maintained at -20 ° C and -25 ° C, but since the collagen fibers were weakened due to the excessive temperature drop, the background toughness was lowered, .

As described above, the method of manufacturing the water flour of the present invention can sterilize water flour before being physically or chemically processed to prevent deterioration in the flour manufacturing process, thereby improving the safety of the food, It is possible to improve the quality of the water flounder by improving the quality of the water flounder by immersing the water flounder in the water so as to improve the freshness and storability of the water flounder by treating the various chemical components to the water flounder, It will be able to greatly contribute to the circulation of meetings.

The foregoing and other objects, features and advantages of the present invention will become more apparent from the following detailed description of the present invention when taken in conjunction with the accompanying drawings. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. It is necessary to clarify the belonging.

S10: Steam Sterilization Step S20: First Step Preparation Step
S30: Preparing the second round S35: Bone softening step
S40: spinning step S50: freshness holding step

Claims (3)

(S10) in which steam is sterilized at a temperature of 70 to 75 DEG C for 1 to 3 seconds by supplying phytomass oil and purified water at a weight ratio of 1: 9 to water flour for 1 to 3 seconds;
The bark, hair and tail of the sterilized watery flounder are separated and removed by the above-mentioned steam for 5 to 10 seconds, thereby obtaining a watery flour body. The obtained watery flounder body is then washed with brine brine for 30 seconds to 1 minute (S20)
(Step S30), which is provided to remove the immersed water flour body and wash it in purified water maintained at 5 to 10 占 폚 and further to mix 15 to 20 parts by weight of 1.5% vinegar in 100 parts by weight of the purified water, );Wow,
A spinning step (S40) of separating the bone and the watery flour from the washed water flour body,
A freshness maintenance step (S50) in which a mixed solution obtained by mixing 0.05 ppm of ozone water and 0.2% of chitosan ascorbate solution at a weight ratio of 1: 1 is sprayed on the surface layer of watery flounder Wherein said method comprises the steps of:
The method according to claim 1,
The water flour body washed through the secondary flot preparing preparation step (S30) between the preparation preparation step (S30) and the spinning step (S40) was blended with pineapple juice and 1.5% vinegar at a weight ratio of 7: 3 And a bone softening step (S35) for immersing the mixture in a solution for 10 to 20 minutes.
The method according to claim 1,
Wherein the surface of the water flour coated with the mixed solution in the freshness holding step (S50) is covered with the skin of the flounder separated and removed through the first flock preparation step (S20).

Images