KR101449697B1 - Method for Styela clava sashimi processing - Google Patents

Abstract

The present invention relates to a method for processing Styela clava for sashimi and, more specifically, to a method for processing Styela clava for sashimi vacuum packaging and rapid cooling Styela clava removing the outer skin of the living Styela clava and removing internal organs by removing cutting a part of the inner skin to maintain freshness as an ingredient for sashimi. The method for processing Styela clava for sashimi in the present invention for the same comprises a first washing step (S100) of washing Styela clava with seawater; an outer skin removal step (S200) of removing the outer skin or outer shell (105) of the Styela clava; an inner organ removal step (S300) of removing the inner organs (109); a second washing step (S400) of rewashing with salt water; a moisture removal step (S500) of removing moisture; a vacuum packaging step (S600) of vacuum packing; and a rapid cooling step (S700) of rapid cooling and storing. Therefore, according to the present invention, the method enables people to easily eat Styela clava in a restaurant and at home, and has an effect of maintaining a texture unique to Styela clava.

Description

Method for Styela clava sashimi processing "

SUMMARY OF THE INVENTION [ More particularly, the present invention relates to a method of processing a healdock, and more particularly, to a method of processing healdock which removes the skin of a live heald, This invention relates to a machining method of heald.

Styela clava belongs to the primordial rhinoceros rhinoceros and is distributed in Korea, Japan, China, Siberia and Far East Asia.

In Korea, it is mainly found in the southern coast, but it is easily found on the west coast and the east coast as it is attached to a ship recently or a lot of artificial reef is put into the sea.

Since the middude is similar to that of the land, it was named after the 1980s. However, as the preference for edible products such as Middukwi, Sejum, Misojangguk, and Dojangjigi increased from the mid 1980s, it was found that the seedling net , A full-scale cultivation technique has been developed since 1995, and since 1999, it has been designated as a cultivar and mass-produced.

Especially in recent years, it has been settled as a well-being food favored by the people through the development of unique flavor and various dishes. It has been selected as a local branding product of the five major food streets of Changwon City in Gyeongnam Province. In April every year, It is a cultivar with a large impact on the local economy, producing 95% of the nation's production.

Thyroid is very low in fat, rich in glycogen, taurine, and glutamic acid, and contains unsaturated alcohol cynthiol, which is good in flavor and stamina. On the other hand, the shape of the body is clubbing or round and the surface is uneven It is made of hard material such as fiber, it is not beautiful in color, and it is difficult to eat it on the spot like other seafood.

According to the "Method of visceral extraction of food for processing" and "Middude rice using it" of Korean Registered Patent No. 10-0971614 (July 07, 2010) filed and registered by the applicant of the present invention, Diluting seawater and fresh water into live seawater collected at 5 to 10% of low salinity; (2) maintaining the seawater at a temperature of 15 to 20 DEG C for 3 to 5 hours in the low salinity seawater state; (3) After the lapse of the time, the upper surface of the upper end excluding the inlet holes and the outflow holes of the healdock is cut at 360 °, and the cut portion is slightly lifted to the lower end of the healdock at a width of 180 ° Cutting; (4) After cutting the epidermis in the step (3), the upper part is gripped by the other finger and the lower part is sequentially pressed from the lower part to the trunk part, so that the intestine is not damaged. (5) immersing the intestines of the pickled muddock in high-salt seawater at a temperature of 2 to 15 DEG C and 30 to 35% for 1 to 2 hours; (6) After the step (5), a method of embedding the microprocessor for food processing, which includes processing the recovered microprocessor with the processed food desired by the user, has been proposed (see FIG. 1).

However, the above-mentioned technology has been used to extract the intestines of the thyroid gland and use them as thyroid rice bowls, salted fish and other seafood processed foods, recover the thyroid gut extracted by the intestines, There is no mention of the method of machining the millet for spinning which is important to maintain freshness.

On the other hand, there is a limit in that the collected medium is uncomfortable to be used in a lot of places other than the picking area because it is easy to get corruption at room temperature like seafood,

Therefore, the present applicant of the present invention intends to propose a machining method for machinability to solve the problem that the machinability of the machinability can be used only in the machining center due to the freshness problem.

Accordingly, it is an object of the present invention to overcome the above-mentioned problems, and it is therefore an object of the present invention to provide a method and apparatus for removing moisture from a living body, For the sake of keeping And to provide a method of machining a superstructure.

According to an aspect of the present invention for achieving the above-described object,

For a refreshing feeling A first washing step (S100) of diluting sea water and fresh water to a sea water having a low salinity of 1 to 3 ‰ (perilla); A skin removing step (S200) of removing the superficial skin (or shell) 105 after the first washing step; A built-in removing step (S300) for cutting the inner skin (109) by cutting the inner skin (107) of the Midduk that has completed the skin removing step; A second cleaning step (S400) of re-cleaning the heavily processed brine after the built-in removal step; A water removing step (S500) of removing moisture of the healdock after the second washing step; A vacuum packaging step (S600) of packing a plurality of packages in a packaging container after the moisture removal step is finished and packaging the packages in a vacuum; And a quenching step (S700) of rapidly quenching the heald finished in the vacuum packaging step at a low temperature in the freezer (S700).

Preferably, the skin removing step S200 includes a method of removing the entire surface of the skin, and a method of removing only the skin of the body and the lower skin while leaving the upper skin 105a of the upper body .

Preferably, the built-in removing step S300 is performed by cutting the intestines in the lengthwise direction from the upper end to the lower end of the healduck with the inlet hole 110 and the water outlet hole 120 located at the upper end of the healdock being held, .

Preferably, the second washing step (S400) is characterized in that a brine of a water temperature of 0.5 to 1.0 占 폚 and a salt content of 0.5 to 5 占 ((permeal) is used.

Preferably, in the vacuum packaging step S600, a plurality of heald frames 100 are placed in a packaging container 50, a packaging film 60 is placed on the packaging container 50, So that the packaging film is compressed and sealed.

Preferably, the quenching step (S700) is characterized by quenching the vacuum packed healdock to a low temperature of -45 to -50 占 폚.

[0030] According to the machining method of the heald, the following effects are obtained.

By removing the epidermis of living hemiarthroplasty and incising the part of the epididymis to vacuum-pack and quench the intestine removed,

1) Due to the freshness problem of midduck, it is possible to solve problems that could be used only in the local area, so that it can be easily eaten in restaurants and homes.

2) It is possible to maintain the mouthfeel-specific texture even if vacuum packing and rapid cooling are carried out by removing only the part of the inner bellows while keeping the inlet and outlet holes of the middle bell.

Brief Description of the Drawings Fig. 1 is a view showing a built-in extraction method of a conventional heald for food processing
FIG. 2 is a block diagram illustrating the structure of a portable terminal according to a preferred embodiment of the present invention. Overall flow chart of machining method of heald
FIG. 3 is a flow chart showing an embodiment of a skin removing step and a built-
FIG. 4 is a flow chart showing an embodiment of the second washing step, the moisture removing step and the quenching step of FIG. 2;
FIG. 5 is a block diagram showing a configuration of a portable terminal according to a preferred embodiment of the present invention. A drawing showing the state before and after removal of the superficial surface of the healdock with respect to the machining method of healdock
FIG. 6 is a graph showing the results of experiments A drawing showing the state of the built-in removal step for the machining method of the healdock
FIG. 7 is a block diagram of an apparatus according to a preferred embodiment of the present invention. A drawing showing the completion of vacuum packaging for the machining method of healdock

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the drawings, like reference numerals refer to like elements throughout. Although the same reference numerals are used in the different drawings, the same reference numerals are used throughout the drawings. The prior art should be interpreted by itself. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.

2 to 7, the present invention can be applied to a case The core technical processing steps of the machining method of the heald machining include a first cleaning step S100, a shell removal step S200, a built-in removal step S300, a second cleaning step S400, a moisture removal step S500, Step S600, and quenching step S700.

First, referring to FIG. 2, the first washing step (SlOO) is a step of washing a living heald ete 100 collected from the sea by diluting seawater and fresh water into seawater having a low salinity of 1 to 3 ‰ So that foreign matter adhering to the superficial surface 105 can be removed and the processing of the skin removing step and the built-in removing step to be described later can be facilitated.

The reason for washing the seaweed collected from the sea into seawater having a low salinity of 1 to 3 ‰ is because the seaweed is inhabited in seawater having a salinity of 30 to 35 ‰ in general. Therefore, in the process of washing seaweed, The seawater having a low salinity level of 1 ~ 3 ‰ (perilla) is introduced into the midway through the upper surface 110 to increase the pressure inside the healdock and swell up to facilitate the processing of the epidermal removal step and the built-in removal step Because.

In addition, since the microorganisms living in the interior and interior of the middust are killed by the changes in the habitat environment due to the seawater having a low salinity state introduced into the midduk, the microbiological factors Can be removed.

On the other hand, the above-mentioned Midduck is collected and processed into edible meanderings in the Korean coastal waters, such as double-headed, three-headed, three-headed and long-tailed headdresses.

Next, referring to FIG. 2, FIG. 3 and FIG. 5, the skin removing step (S200) comprises removing the skin (or shell) 105 of the healdock after the first washing step, The inner pressure is increased, and the epidermis is removed by inserting the blade at an angle so as to prevent the inner part of the extruded state of the extruded state from popping up.

Herein, the skin removing step (S200) may include a method of removing the entire surface of the skin, a method of removing only the skin of the body and the lower end while leaving the upper skin 105a of the upper body This is for the purpose of making the meat be made only with the meat burger 107 considering the taste of the meat burger, or leaving the skin 105a at the upper end of the meat burger. For example, in FIG. 5, the skin removed from the skin is an example in which the skin removing step is performed while leaving the skin on the upper part.

On the other hand, the superficial surface 105 of the superficial layer 105 is a skin that surrounds the inner skin 107 and is thin as about 1 mm in thickness, but is covered with a material such as leather-like fibrous material and is hard and tough. Or part of it.

Next, with reference to FIG. 2, FIG. 3 and FIG. 6, the embedding removal step S300 is a step of cutting the inner skin 107 by cutting the inner skin 107 finished with the skin removing step, Since the epidermis is removed through the epidermis removing step in the state where the swollen state is swollen through the one washing step, the epidermis is exposed and the epidermis is exposed, so that the epididymis can be cut using the knife and the viscera can be easily removed from the incised portion.

In the internal removal step, the intestines are removed by incision in the lengthwise direction from the upper end to the lower end of the healduck with the water inlet hole 110 and the water outlet hole 120 located at the upper end of the heald deck being held See Section Improvement). At this time, the incised portion of the healdock is spread on both sides through the knife (10) or the hand so that the inner surface of the inner surface is exposed, so that the built-in removal step and the second cleaning step described later can be easily performed.

In other words, even if the intestine of the thyroid is removed through the internal removal step, the intestine which sucks the water, which is the respiratory water of the thyroid, and the water ball which exits the water remain, so that they can survive for a certain period of time.

Meanwhile, the interior decoration removed through the built-in removal step may be subjected to a separate processing process so as to be used for processed food of sea bream, salted fish, and other processed seafood.

Next, the second washing step (S400) is a step of rewashing the water droplets that have undergone the internal removal step to a brine of a water temperature of 0.5 to 1.0 占 폚 and a water content of 0.5 to 5 占 ((permeal).

The reason for re-washing the water bodies after completion of the built-in removal step to a brine having a water temperature of 0.5 to 1.0 캜 and a salinity of 0.5 to 5 ‰ (per milliliter) is as follows: 0.5 to 5 ‰ And washing the bristles in the brine of the state to wash the bristles at a low temperature of 0.5 to 1.0 캜 to maintain the freshness as a sense of freshness and to remove the visceral residues in the inside of the healdock and to change the habitat environment through the first washing step To destroy the undamaged sea water microorganisms.

Next, the moisture removing step (S500) is a step of removing moisture of the heald finished after the second washing step, and the moisture remaining in the heald deck is quickly removed by using the water removing device.

Here, the moisture remaining in the healdock is removed because the moisture is completely removed in the same manner as in the case of the sashimi repair work, thereby maintaining the quality of the meat. Further, when moisture is left in the healdock in the vacuum packing step and the quenching step This is because the machining operation is not easy.

Next, the vacuum packaging step (S600) may be carried out in an automated manner using a vacuum packing machine, in which a plurality of chips (100) having been subjected to the moisture removal step are placed in a packaging container (50) And the quenching step S700 is a step of quenching the healdock after the vacuum packaging step at a low temperature of -45 to -50 DEG C in a freezer.

In the vacuum packaging step S600, a plurality of heald frames 100 are placed in a packaging container 50, a packaging film 60 is placed on the packaging container 50, So that a plurality of healds contained in the packaging container can be packed in a vacuum (see FIG. 7).

On the other hand, when the machining is completed through the vacuum packaging step and the quenching step, the heald frame is shipped to a restaurant or a home.

As described above, according to the preferred embodiment of the present invention, the machining method for machinability of the machinability is such that by removing the skin of live machinability and cutting a portion of the machinability to vacuum-pack and quench the machinability, It is possible to easily eat in a restaurant or a home by solving the problems that could be used only in a sampling place, and by removing only the part of the inner part with keeping the intake and withdrawal holes of the middle part, Even though it has the effect of maintaining the mouthfeel unique to Midduk.

The foregoing description is merely illustrative of the technical idea of the present invention and various changes and modifications may be made by those skilled in the art without departing from the essential characteristics of the present invention. Therefore, the embodiments disclosed in the present invention are not intended to limit the scope of the present invention but to limit the scope of the technical idea of the present invention. The scope of protection of the present invention should be construed according to the following claims, and all technical ideas within the scope of equivalents should be construed as falling within the scope of the present invention.

S100: First cleaning step S200: Epidermal removal step
S300: Built-in removing step S400: Second washing step
S500: Water removal step S600: Vacuum packaging step
S700: quenching step 10: knife
50: packaging container 60: packaging film
100: Middude 105: Midduck epidermis
105a: Upper part of Midduk Epidermis 107: Inner part of Midduk
109: The interior of the Midduk 110:
120: Outpost

Claims (6)

For a refreshing feeling In the machining method of heald,
A first washing step (S100) of diluting sea water and fresh water collected in the sea to a living heather deck 100 and washing the sea water and fresh water in seawater having a low salinity of 1 to 3 ‰ (perilla);
A skin removing step (S200) of removing the superficial skin (or shell) 105 after the first washing step;
A built-in removing step (S300) for cutting the inner skin (109) by cutting the inner skin (107) of the Midduk that has completed the skin removing step;
A second cleaning step (S400) of re-cleaning the heavily processed brine after the built-in removal step;
A water removing step (S500) of removing moisture of the healdock after the second washing step;
A vacuum packaging step (S600) of packing a plurality of packages in the packaging container (50) after completion of the moisture removal step and vacuum packing;
And a quenching step (S700) of rapidly quenching the heald finished after the vacuum packaging step to a low temperature in a freezer to store the quench-freezing step (S700).
The method according to claim 1,
In the skin removing step S200, any one of a method of removing the entire surface of the skin and a method of removing only the skin of the body and the skin of the lower end while leaving the upper skin 105a of the healdock is selected Processing Method of Midduk for Counting.
The method according to claim 1,
In the built-in removing step S300, the intestines are removed in a longitudinal direction from the upper end portion to the lower end portion of the healduck with the intake hole 110 and the water outlet hole 120 located at the upper end of the healdock being held. Processing Method of Midduk for Counting.
The method according to claim 1,
Wherein the second washing step (S400) uses a brine of a water temperature of 0.5 to 1.0 占 폚 and a salt content of 0.5 to 5 占 ((permeal).
The method according to claim 1,
In the vacuum packaging step S600, a plurality of heald frames 100 are placed in a packaging container 50, a packaging film 60 is placed on the packaging container, and then the packaging container and the packaging film are compressed So as to be sealed.
The method according to claim 1,
Wherein the quenching step S700 is a step of rapidly cooling the vacuum packed healdock to a low temperature of -45 to -50 占 폚.

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