KR101437877B1 - manufacturing method for the seasoned sea squirt with a little salt - Google Patents

Abstract

The present invention relates to a method for preparing a sacculated low salt seasoning, and more particularly, to a method for preparing a sacculated low salt seasoning, Separating the bark and meat of the venison; Collecting the water generated during the separation processing of the skin of the venom and filtering the water to remove impurities with a water purification device; Washing the seaweed meat segregated with the filtered water; And adding the salt and the natural vitamin C to the washed sea squirt meat, followed by aging.

Description

Manufacturing method for seasoned sea squirt with a little salt

The present invention relates to a method for preparing a safflower salt seasoning.

Fermented condiments such as salted seafood are the traditional fermented foods of Korea, and they are becoming an important cause of corrosion due to the food culture characteristics of Korea. This type of red roe is a food that is nutritionally excellent as a product that has a unique flavor by fermenting and aging for a long time by putting salted fish in seafood.

In the past, high salted salted fish with a salinity of 15 to 20% has been produced. However, salted fish sauce has a salinity of 6 to 10% because of the socio-cultural tendency to pursue the health- Low-salted roads are being developed, and seasoning forms are becoming more common with the salted spices containing garlic, red pepper powder, and sesame seeds, leaving the conventional frame, where only salt is used as a simple sink. Such a conventional low salt seasoning is disclosed in Korean Patent Publication No. 10-2002-0030947.

And, it is produced in the coastal provinces all over the country in natural or aquaculture, and can be cooked by adding it to the food to be cooked or to eat by circuit. In recent years, nutritional value has been reconsidered because it contains a lot of beneficial ingredients such as amino acid and taurine. According to this tendency, various kinds of cookers are being developed. Especially, salted fish or marinades are being actively developed.

Such a fermented sea urchin or marinade using the sea urchin is disclosed in Korean Patent No. 10-0805953, No. 10-0930296, No. 10-0875081, and Korean Patent Laid-open No. 10-2009-0039264.

However, in this conventional technique, in the process of removing the impurities of the sea bass and the heald deer, the original flavor of the sea bass and the middude is lost by washing, and a large amount of the product is difficult to be obtained due to the high salt content. There is a problem that can not feel the flavor properly.

The object of the present invention is to provide a method of manufacturing a venomous low salt seasoning which is excellent in taste and flavor even in a low salt state by filtering the water generated during processing of the venom, and then washing the meat separated by the water.

The method of manufacturing a sacculated low saltiness seasoning according to an embodiment of the present invention comprises: washing any of the bioaccumulators in seawater and dipping them in fresh water; Separating the bark and meat of the venison; Collecting the water generated during the separation processing of the skin of the venom and filtering the water to remove impurities with a water purification device; Washing the seaweed meat segregated with the filtered water; And adding the salted and natural vitamin C to the washed squid meat, followed by aging.

Characterized in that the filtered water is subjected to a pasteurization treatment before the washing of the skewered meat.

The water purifier is a bag filter, and the water generated in the process of separating the skin of the barb and the meat is passed through the bag filter a plurality of times to be filtered.

The washed sea squirt meat is added with salt so as to have a salinity of 6% and is characterized by being aged at a temperature of 5 to 20 ° C for 15 to 48 hours.

The skin of the sea squirt and the separated meat are washed in the filtered water and then subjected to a secondary cutting process.

And seasoning for seasoning is further added to the mackerel meat which has been aged.

In the method of manufacturing a venomous salty seasoning according to the embodiment of the present invention, the water from the process of separating the sea mussel in the biological state into shell and meat is filtered, and then the separated meat is washed to remove the original taste and ingredients of the sea mussel Can be maintained.

And, by adding vitamins and aging, nutrients are supplemented and at the same time browning of the venereal meat is prevented, so that the original color can be maintained.

In addition, it is possible to add a large amount of low-salt seasoning such as steamed or steamed rice to the dish, thereby making it possible to add a flavor of mushroom to the dish. In addition, due to the lowering of the year, it can be used for cooking in addition to the use of traditional fermented fish, and it is processed in a state in which the shell and unsanitary interior are removed, thereby enabling hygienic and safe cooking.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a view showing a method of manufacturing a sauces-low salt seasoning according to an embodiment of the present invention.

Hereinafter, specific embodiments of the present invention will be described in detail with reference to the drawings. However, it should be understood that the present invention is not limited to the embodiment shown in the drawings, and that other embodiments falling within the spirit and scope of the present invention may be easily devised by adding, .

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a view showing a method of manufacturing a sauces-low salt seasoning according to an embodiment of the present invention.

Referring to FIG. 1, in the method of manufacturing a sacculated low salt seasoning according to an embodiment of the present invention, first, the raw mackerel is collected in a biological state. [S100]

The collected sea urchins remove the foreign substances attached to the outside with seawater and immerse them in seawater for 24 hours in a net bag so that the impurities in the interior can be sprayed by themselves.

Then, the impurities removed from the outside and the inside are buried in the fresh water tank for about 2 hours. Dipping the sea bream in a fresh water canister removes germs that are parasitic in the seawater. [S200]

After dipping the sea urchin in the fresh water tank, the sea urchin is cut to separate the shell and the meat. At this time, the water generated during the process of processing the bruises is collected separately. In the process of separating the skin and the skin of the sea weed, the mouth part or the shell part which can not be consumed is removed, and all the water which is generated at this time is collected. [S300]

The water generated during the processing of the sea urchins is collected in one place, and the foreign substances are filtered by the water purification apparatus. The water purifier may be configured to remove various foreign substances contained in the water generated at the time of processing, or a combination of a plurality of devices may be used. The water generated in the machining is filtered through the water purification apparatus, and if necessary, the water purification apparatus is allowed to pass through the water purification apparatus a plurality of times so that sufficient impurities can be removed. Such a water purifier may be a device capable of retaining physiologically active substances and inorganic substances while removing impurities.

For example, a bag filter can be used for the water purification device, and water generated during processing can be passed through the bag filter to completely remove impurities. Of course, other devices that can remove impurities of a size that can sense a foreign object in the intake of the water purifier may be used.

On the other hand, water purified by the water purification apparatus can be sterilized by heat of 100 DEG C or more. For this purpose, the filtered water may be rapidly heated and exposed to a high temperature environment momentarily to remove harmful bacteria and to minimize the destruction of beneficial inorganic and bioactive elements. [S400]

Upon completion of the filtering and disinfection of the water during the processing, the meat of the sea urchins prepared by processing the separated sea urchins is filtered and washed in sterilized water. Therefore, residual impurities or foreign substances generated during machining of the warp can be removed by washing.

At this time, the water used for washing the venison does not lose the inherent flavor of the venison even if it is washed with water generated from the venison itself, not by ordinary tap water, bottled water or seawater, and the nutrients of the venison are not lost. Rather, depending on the concentration of the water to be washed, the water contained in the sea squirt meat will have an appropriate concentration, so that it can maintain its original taste and flavor [S500]

After the washing of the skewered meat is completed, it is possible to carry out further secondary processing by finely cutting the skewed meat to the required size. Of course, the secondary processing may be done prior to washing the skins.

Next, the washed sea squirt meat is added with salt and natural vitamins to be aged. At this time, since the impurities are sufficiently removed by the washing by the washing, the low salting is not damaged or deteriorated even if it is aged. In order to feel the best flavor, salt is added so that the salinity is about 6%.

In addition, the washed sea urchin meat will browse over time, but if you add a very small amount of natural vitamin C (2g of natural vitamin C in the case of 20kg of skimmed meat) do. Natural vitamins may be those commercially available on the market.

In this way, the image can be aged at 5 ℃ for about 48 hours with added salt and natural vitamins, and it can be matured at 20 ℃ for 15 hours for rapid aging. That is, it is aged at a temperature of about 5 to 20 ° C for 15 to 48 hours, but aged for a suitable time depending on the temperature. If the temperature is too low, aging may not be achieved properly, and at high temperatures, nutrients may be destroyed or deteriorated. Therefore, aging can be performed within the above range. Through such aging, the aroma and flavor of the mungue can be deepened and doubled. [S600]

The processed skimmed meat may be seasoned with seasonings containing various additives such as garlic, red pepper powder, wax, breast milk, ginger, sesame, soy sauce and the like, and may be post-processed in various forms. The processed skewered meat can be stored and distributed in a refrigerated or frozen state [S700]

The sauce made by this method is low in salinity and can not be squeezed, so it can be consumed with bibimbum or side dishes. In addition, it can remove harmful components through sterilization and washing, and can be safely consumed without any cooking by using only safe meat. In addition, it maintains its original taste and flavor and has excellent flavor. It can be used more cleanly and safely.

S100. Syringes collected. External cleaning and sterilization
S300. Separation of shell and meat processing S400. Water filtration during processing
S500. Washing with filtered water S600. Vitamin addition and low salt aging
S700. Packaging and storage

Claims (6)

Washing the biotite with seawater and immersing it in fresh water;
Separating the bark and meat of the venison;
Collecting the water generated during the separation processing of the skin of the venom and filtering the water to remove impurities with a water purification apparatus;
Washing the venison meat separately processed with the filtered water; And
And adding the salt and natural vitamin C to the washed sea squirt meat and aging the washed sea squirt meat.
The method according to claim 1,
Wherein the filtered water is subjected to a high temperature sterilization treatment before the washing of the skewered meat.
The method according to claim 1,
Wherein the water purification device is a bag filter, and the water generated during the process of separating the bark and the meat of the bark is filtered by passing through the bag filter a plurality of times.
The method according to claim 1,
The washed sea squirt meat was added with salt to have a salinity of 6%
Wherein the fermented milk is aged at a temperature of 5 to 20 占 폚 for 15 to 48 hours.
The method according to claim 1,
Wherein the bark of the venison is washed with the filtered water, and the bark is finely divided and then subjected to secondary processing.
The method according to claim 1,
Wherein a seasoning for seasoning is further added to the mackerel meat which has been aged.

Images