KR101575838B1 - Pure flesh ripening method of fresh fish for sushimi - Google Patents

Abstract

A method for aging fresh fish flesh for sashimi in the present invention comprises a kelp ingredient preparing step of removing glutamine adhered to the outer surface of kelps with a dishtowel; a kelp boiling step of boiling the same until water is halved; a kelp grinding step; a kelp extracting step; a kelp extract refrigerating step; a fresh fish flesh preparing step collecting only fresh fish flesh; a saline solution preparing step of putting a proper amount of salt into 2000 cc of ice water to prepare a cold saline solution for fresh fish flesh of white flesh fish having salinity of 0.5% or more and 0.8% or less and a cold saline solution for fresh fish flesh of red flesh fish having salinity of 0.8% or more and 1.1% or less; an osmotic effect step soaking the fresh fish flesh in the cold saline solution; a cold saline moisture removal step of removing moisture attached to the surface; a kelp extract soakage step of soaking the fresh fish flesh into the cold saline solution for nutrition of kelps to be absorbed into the fresh fish flesh; a kelp-extracted moisture removal step of completely removing moisture attached on the outer surface of the fresh fish flesh; a sealing step; and an aging step.

Description

{Pure flesh ripening method of fresh fish for sushimi}

The present invention relates to a method of pure-ripening of live fish for providing a ready-to-eat live fish.

The present invention relates to a method of wet-aging a live fish for a quick-boil, which further enhances the sashimi of the fish.

Sashimi dishes in Japanese restaurants, which are generally called Japanese style houses, are prepared by separating the bone and flesh of live fish on the spot when the customer orders it, and then slicing the separated flesh to be served to the customer, It is available when the customer requests it.

Therefore, the above-mentioned conventional sashimi can not sterilize the vibrio germs caused by the climate change due to the season, can not remove fish-specific incense and fishy smell, and can not expect good quality texture and texture It is true.

Meanwhile, the known literature related to the aging and processing of fish for reference is Korean Patent No. 10-0588226 (hereinafter referred to as "pre-registered patent 1"), and Korean Patent No. 10- (Hereinafter referred to as "Patent No. 1"), Korean Patent Publication No. 10-2010-0090226 (hereinafter referred to as "Patent No. 2") and Korean Patent No. 10-1320690 2 ") has been publicly known, the summary contents will be as follows.

First, a summary of the prior patent 1 (No. 10-0588226) will be described.

A summary of the patent 1 is as follows: "A method of processing aquatic products such as fish is to wash aquatic products with a weakly acidic electrolytic solution of pH 5 to 6.5, saline with deep sea water or natural salt, And washing the solution with weakly acidic electrolytic solution of water and immersing it in a diluted solution of functional substance concentration containing chlorella, and then aging. &Quot;

Next, a summary of the disclosure of Japanese Patent Application Laid-Open No. 10-2010-0096866 will be described.

The summary of the patent 1 is " a fish preparation step for removing and washing the fresh fish's guts and bones and blood; Mature and immature citrus peeled citrus, or citrus peeled citrus juice, and then mixed with cleansing water to make citrus juice. The mature and immature citrus and peel are unpeeled citrus and peeled peel A citrus fruit juice preparation step having a mixing ratio of citrus juice and water; A fish immersion step of immersing the fish prepared in the citrus preparation step in citrus fruit juice prepared in the citrus juice preparation step; Aging in which the fish immersed in the citrus fruit juice is aged at 0 to 4 for 12 hours; And a freezing step of freezing and freezing the fish matured at a cryogenic temperature for a certain period of time at -40 or less, and a fish aged according to this method. &Quot;

A summary of the disclosure of Japanese Patent Application Laid-Open No. 10-2010-0090226 will be described.

A summary of the patent document 2 is as follows. (1) A method for producing fish aged from perennial plant, comprising the steps of: (a) preparing the perennial plant by washing with edible water; (b) (C) mixing the crushed perennials: oligosaccharide in a weight ratio of 10: 1 to 10: 4; (d) fermenting the prepared material at 25-32 for 3 to 7 days; (e) hydrothermally extracting the fermented material: drinking water at a weight ratio of 1: 2 to 1:10 at 90-100 for 1 to 3 hours, then filtering and cooling to 5 - 10; (f) adding salt to the extract to prepare a salinity of 3% to 5%; (g) mixing the above ingredients: doenjang at a ratio of 20: 1 to 10: 2; (h) washing the fish for aging to remove water; (i) cooling the leucocepse extract of step (g) to 1 to 5, then immersing the fish in step (h) and aging for 30 minutes to 3 hours, (i) recovering the fermented fish (J) packaging and aging the aged fish as described above. According to the manufacturing method of the present invention, the fish aged according to the present invention has no specific fishy smell, and the low-salted fish production method including the effective ingredient of the perennial herb has been increased in dietary fiber and mineral, fishy fishy smell has been removed, And can be used for various kinds of cooking. &Quot;

In addition, a summary of the prior patent 2 (No. 10-1320690) will be described.

A summary of the patent application 2 is as follows: " In a method for producing liver mackerel containing sea tangle extract: frozen mackerel is first thawed at a temperature of 115 for 18 to 22 hours, A defrosting step (S10) for defrosting the second hydraulic fluid within 2 to 3 hours; A cleaning step (S20) of removing by-products in the mackerel thawed through the defrosting step (S10) and then cleaning the mackerel with clear water; The mackerel whose by-products were removed through the above-mentioned polishing process (S20) was wet-salted (S30) for 13 hours in a mixture of 3 to 8 wt% of kelp extract in a salt water having a salinity equal to that of sea water, A dry salting process (S40) in which dry salting is performed at a temperature of room temperature of 1020; Aging step (S50) in which the salted mackerel passed through the dry salting step (S40) is aged at a temperature of -30 for 18 to 22 hours; And a paving process (S60) in which the mackerel is aged through the aging process (S50), and the mackerel is packaged in a vacuum state, then metal detection and visual inspection are performed, and the package is shipped (S60) " .

However, although it is said that the method of aging the fish using the fish as the main object, the bone is separated from the live fish (live fish) A step of immersing in a cold saline solution which is maintained at an appropriate salinity and sterilizing the same, a step of immersing the water into the cold water for cold water for complete dissolution and taking out the water, and then removing moisture with a household waste towel, The glutamine is washed with a wet cloth, and the kelp is put into water. The process of boiling until the amount of water is reduced to 2/1, the boiled water and kelp are crushed finely with a blender and then filtered to extract the crude extract solution. The sea tangle extract solution was kept in the refrigerator at 3 ° C for 3 min. It is not related to the present invention, which is characterized in that it is immersed in the stock solution of seaweed extract soaked in water, removed after a certain period of time to remove moisture, completely sealed with a lap, and aged at an image temperature of 0 ° C or higher and 1 ° C or lower.

Korean Patent Registration No. 10-0588226. Korean Patent Publication No. 10-2010-0096866. Korean Patent Publication No. 10-2010-0090226. Korean Patent Registration No. 10-1320690.

Disclosure of the Invention Technical Problem [8] The present invention provides a method for aging a live seaweed, which comprises the step of sterilization of vibrio bacteria by boiling the kelp from the glutamine- It removes the unique smell of sashimi and adds the unique flavor of sashimi, making it possible for anyone to enjoy the sashimi without any feeling of discomfort by supplementing natural ingredients of kelp.

To achieve the above object, there is provided a method for mature aging a live fish, the method comprising: preparing a seaweed for separating bone and pure fish from fish; Preparing a cold saline solution for preparing a cold saline solution having an appropriate salinity; An osmotic pressure step of immersing the net flesh in cold saline water; A water removing step of removing water from the fish meat surface; Glutamine removal step to remove glutamine from the surface of dried kelp; Kelp kelp step boiling kelp into water; A tallow stock solution extraction step of grinding the tortoiseshell and extracting the stock solution; A cold storage temperature holding step of keeping the kelp extraction stock solution in a refrigerator at an appropriate temperature; Combination of sea tangle ingredients to immerse pure seaweed in cold seaweed extract solution; And a low-temperature aging step in which water is removed from the surface of the sprout for seaweed, sealed with a lap, and then aged at a low temperature.

The present invention provides a method for mature aging of live seaweed, which is obtained by boiling seaweed with glutamine removed from the outer surface of kelp and boiling it in water and aging it with the stock solution extracted, so that 99.9% of the vibrio bacteria are sterilized, Thereby providing an effect of preventing food poisoning such as hydronephrosis.

In addition, through the natural raw material supplementation and aging process of the sea tangle extract solution, the exact taste of various fishes, the distinctive texture of the sashimi, and the original deep flavor are added. In particular, the smell of the sashimi is completely removed, There is also an effect that people who have not been able to fully enjoy the enhanced sashimi taste without the sense of resistance.

1 is a diagram illustrating a process example of the present invention.
FIG. 2 is a photograph illustrating a state in which seaweed components are bonded to the net flesh
Fig. 3 is a photograph explaining the state of sealing the mature flesh for wrapping with a lap to mature in a refrigerator
Fig. 4 is a photograph showing a surface photograph
FIG. 5 is a photograph

Brief Description of the Drawings The advantages and features of the present invention, and the means for achieving the advantages and features thereof, will become apparent with reference to the embodiments illustrated in conjunction with the accompanying drawings.

The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art. It is to be understood by one of ordinary skill 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.

The method of aging the live fish for sashimi according to the present invention comprises the steps of preparing 15 g of kelp and removing glutamine from the surface of the kelp;

Boiling the kelp with glutamine removed in water;

Crushing the seaweed soaked in fire with a blender;

Filtering the finely crushed seaweed to extract only the crude stock solution of seaweed;

Placing the extracted tallow stock solution in a refrigerator and refrigerating; And

Preparing fish seaweed for fresh seafood from which fresh fish bone, head and skin are separated;

Preparing a cold saline solution having an appropriate salinity by pouring an appropriate amount of salt;

An osmotic pressure action step in which the prepared fish sauce is completely immersed in cold water;

Removing water from osmotic pressure cold water to remove water;

Immersing the fish seaweed for removing the moisture into the seaweed extract solution;

Removing the seaweed from the seaweed extract solution to remove water;

Sealing the dehydrated fish root with a lap;

The fish sauce for wrapping, which is sealed in a wrap, is put into a refrigerator for aging and aging.

To be more specific, the method of aging the live fish for sashimi according to the present invention is based on 1 kg of fish sashimi for sashimi. First, 15 g of dried sea tangle is prepared, It is a process to cleanly remove glutamine with a wet cloth. Hereinafter, it is referred to as 'kelp material preparing step (1)'. The amount of dried kelp in the kelp material preparing step is proper 15 g of kelp 1 kg dried kelp.

The prepared 15 g of dried kelp is put into 2000 cc of water, and 2000 cc of water is boiled for 1/2 hour to boil it for 12 hours. Hereinafter, it is referred to as 'kelp gauze step (2)'.

In the 'kelp kneading step' process, a well-tanned kelp and remaining water are crushed into a blender so that they can be extracted by supporting them. Hereinafter referred to as "kelp crushing step (3)".

In the kelp crushing step, the finely ground kelp is filtered with a very small pore to extract only the crude kelp seed solution. Hereinafter, it is referred to as the 'step (4) of extraction of crude stock solution of kelp.'

The sea tangle stock solution that has undergone the kelp stock solution extraction step is stored in a refrigerator with temperature controlled at 3 ° C and refrigerated. Hereinafter, it is referred to as 'cold storage step (5)'.

In addition, the raw seaweed for sashimi is prepared by separating the fish bone, head and skin from the fresh fish. (6) " At this time, 1kg of fish is used as a reference.

When the salt is added to the 2000cc of ice water and the amount of salt is used in the case of the white fish, the process of preparing the cold water having a salinity of not less than 0.5% and not more than 0.8% and the salinity of not less than 0.0% and not more than 1.1% do. Hereinafter referred to as 'saline preparation step (7)'.

 Next, 1 kg of the prepared fish seaweed was added to the prepared 2000 cc cold water to be completely immersed so as to allow moisture released from the fish to be released by the osmotic action, while sodium chloride of cold water, NaCl was absorbed into the fish seawater . Hereinafter, it is referred to as 'osmotic action step (8)'.

The osmotic step is carried out for 30 seconds. After 30 seconds, the fish is removed from the cold water and the water remaining on the surface of the fish is quickly removed with a crayfish towel. Hereinafter, it is referred to as a 'cold salt water removal step (9)'.

Then, the sea tangle extract stock solution maintaining the temperature of 3 ° C was taken out from the refrigerator, and the fish seaweed for the sake which the moisture was removed by the water removing step was completely immersed for 40 minutes, So as to be absorbed. Hereinafter, it is referred to as a 'seaweed extract solution dipping step (10)'.

After the dipping step of the kelp extraction liquid for 40 minutes has elapsed, a step of taking out the seaweed from the crude kelp extraction stock solution and removing the water remaining on the outer surface is carried out. Hereinafter referred to as 'seaweed extract moisture removal step (11)'.

Seaweed extract The seaweed that has been dehydrated by the water removal step is sealed tightly with a lap. Hereinafter, it is referred to as a sealing step (12).

The fish seaweed for the seasoning which is sealed with the lap is put in a refrigerator set at a temperature of 0 ° C or higher and image 1 ° C or lower and subjected to a process of aging for 6 hours to 24 hours according to the preference. Hereinafter, it is referred to as a 'maturation stage'.

In addition, the present invention comprising the above-described process or step can sterilize 99.9% of Vibrio bacteria that cause enteritis, prevent food poisoning such as enteritis caused by Vibrio bacteria, precise taste possessed by various fishes, The smell of the sashimi of the sashimi is completely removed, so that the person who can not enjoy the sashimi can enjoy the enhanced sashimi taste without any sense of refusal.

1: Preparation of kelp material
2: Sea tangle step
3: kelp crushing step
4: Seaweed extraction step
5: Cold storage step
6: Preparing the fish
7: Saline preparation step
8: Osmotic action step
9: cold salt water removal step
10: Seaweed extract liquid immersion step
11: kelp extraction moisture removal step
12: Sealing step
13: Aging stage

Claims (1)

A method for the wet ripening of live fish,
Prepare kelp material (1) to prepare dry kelp and remove glutamine from outer surface of kelp by wet cloth.
A kelp gauze step (2) in which the prepared dried kelp is soaked in water until the amount of water is reduced to 1/2;
(3) a crushing step (3) of crushing kelp and remaining water by crushing the crushed kelp in a blender so that it can be extracted by supporting the kelp;
A step (4) of extracting tallow stock solution by filtering the crushed kelp;
A step (5) of storing the tidal stock solution for storing the tidal stock solution prepared at the step of extracting the tidal stock solution with the image of the refrigerator set at 3 ° C;
(6) preparing fresh seaweed by separating the fresh seaweed from fresh seaweeds and separating the shells from the fresh seaweeds;
A cold water salinity of not less than 0.5% and not more than 0.8% for white seaweed fish and a cold saline water of not less than 0.8% and not more than 1.1% for cold seawater of fish of red sea fish, Preparation step (7);
Osmotic action step (8) in which the water borne by the fish is released and sodium chloride of saline is immersed in cold water for 30 seconds so that NaCl is absorbed in the fish;
A cold salt water removing step (9) for removing the water from the surface of the fish by removing the fish seaweed from the cold saline water after 30 seconds of the osmotic pressure action step;
A step 10 of immersing the seaweed extract solution so that the seaweed nutrients removed from the cold salted water are immersed in the seaweed extract solution at an image temperature of 3 ° C to absorb the seaweed nutrients into the fish seawater;
A step (11) of removing seaweed extract to remove the moisture from the surface of the seaweed by taking out the seaweed of fish after 40 minutes of the step of soaking the seaweed extract solution;
Seaweed extraction Sealing step (12) for tightly sealing the fish seaweed from which moisture has been removed; And
The method of aging fish seaweeds according to any one of claims 1 to 5, wherein the sealed fish is aged for at least 6 hours and less than 24 hours in a refrigerator having a temperature of 0 ° C or more and 1 ° C or less.

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