KR101615197B1

KR101615197B1 - Fish Jerky Using Sea Rainbow Trout and Preparation Method Thereof

Info

Publication number: KR101615197B1
Application number: KR1020150067656A
Authority: KR
Inventors: 김진수; 최병대; 허민수; 강상인; 김용중; 이준규; 박성환; 이현지
Original assignee: 경상대학교산학협력단
Priority date: 2015-05-14
Filing date: 2015-05-14
Publication date: 2016-04-26

Abstract

The present invention relates to a seawater rainbow trout jerky and a method for producing the same. More particularly, the present invention relates to a seawater rainbow trout beef jerk and a method for producing the same, The present invention also provides a method of manufacturing sea bream rainbow trout jerky which can suppress the lipid oxidation of seaweed acid rainbow trout jerky and improve the quality such as sensory preference such as texture when coated with gelatin.

Description

[0001] Description [0002] The present invention relates to a method of producing a sea jungle trout,

The present invention relates to a seawater rainbow trout jerky and a method of making the same.

Rainbow trout is one of the representative freshwater, cold-water fish species that grow well in clear, clean fresh water from salmon and fish and cold regions. The rainbow trout has a rich color of health functional lipids such as eicosapentaenoic acid (20: 5n-3, EPA) and docosahexaenoic acid (22: 6n-3, DHA) The characteristics of salmon are similar to that of salmon, and the market is gradually increasing in Korea, not only in western countries like USA and Europe, but also in fine restaurants.

Therefore, mass production and consumption of rainbow trout is one of the good alternative to salmon importation and replacement of southern coast cultured species (warm water fish species), which are massively killed by abnormal waves. In this respect, if aquaculture fish species can be cultivated as an alternative species of aquacultural fish, it will contribute to the increase of consumption of aquatic products by satisfying the preference of consumers' aquatic products, And can greatly contribute to the activation of the fisheries industry.

However, some of the marine aquaculture species such as rainbow trout are inevitably inferior to other individuals. In the absence of these enthusiasm, the feed efficiency is low and the income of farmed fish is expected to decrease, but it is not inferior to that of normal rainbow trout. In addition, seawater rainbow trout should be shipped or stored frozen because of high sea water temperature from June to October. Therefore, the rainbow trout farming market may be shaken overall if the volume of rainbow trout production is not controlled. Therefore, there is an urgent need for a strategy for efficiently utilizing these resources as high-value processed products.

In this respect, the use of seawater rainbow trout to suppress the increase of cholesterol, which is a disadvantage of shrimp jerky, and to develop jerky from fishery products free from livestock diseases such as mad cow disease and pig cholera can lead to a new demand for rainbow trout, Trout farming can be a means of coping with overproduction at the same time as pioneering the industry.

However, the seawater rainbow trout contains large amounts of long-chain polyunsaturated fatty acids such as eicosapentaenoic acid (20: 5n-3, EPA) and docosahexaenoic acid (22: 6n-3, DHA) In this respect, in view of the fact that the health functionalities are authenticated by inhibiting oxidation during processing and distribution of lipids, and the preference of consumers It is expected that the meaning of Jerky is similar to that of Jerky Jerky.

Therefore, in case of rainbow trout jerky in seawater, the quality of product is very problematic due to high fat content compared to other kinds of jerky and jerky, resulting in fat oxidation during processing storage and distribution. Therefore, in order to secure market competitiveness of seawater rainbow trout jerky Studies to inhibit lipid oxidation are urgently needed.

On the other hand, jukpo (肉脯) is a type of meat-dried food. It is mainly used for traveling and emergency food. The jerky is classified into jerky jerky and jerky, and the market for jerky jerky is considerably increasing, mainly in jerky jerky. Shrimp jerky is a product made by seasoning beef or pork with seasoning and drying. It is one of the most popular products such as snacks and snacks for children because of its excellent texture in the US and Western countries. In Korea, the production and consumption of shrimp jerky have been increasing due to recent economic developments, in line with the tendency of consumers' dietary patterns to be diversified, improved, simplified and westernized.

The jerky jerky is preferred to consumers because of its excellent texture, but since fat is a saturated fatty acid, consumers who are worried about health related diseases such as cholesterol, mad cow disease, bird flu, and pig cholera .

On the other hand, in case of jerky using aquatic products, the fat is composed of health functional fatty acids such as eicosapentaenoic acid (20: 5n-3, EPA) and docosahexaenoic acid (22: 6n-3, DHA) , But it is getting a bit out of the way for consumers who prefer good texture such as pork jerky.

Therefore, most studies on jerky are based on excellent meat texture, and only a few studies on fish meat. Conventional patents for developing jerky using fish meat replacing fish meat as described above include Korean Patent Publication No. 2003-0066162 entitled " Tuna fish with DHA ", Korean Patent Registration No. 10-1121916 " Green tea And a preparation method thereof, Korean Patent Registration No. 10-1107316 " Functional flounder preparation containing the extract of Paeoniae japonica and a preparation method thereof ", and most of the techniques for jerky containing functional ingredients Lt; / RTI >

Accordingly, the present inventors have proposed a method for improving the texture by inhibiting lipid oxidation of seaweed acid rainbow trout having high fat content in the manufacture of fish jerky having texture similar to that of fish jerky using seawater rainbow trout During the search, if the shellfish are processed by fillet treatment and then immersed and dried in optimum conditions, gelatin coating can inhibit the lipid oxidation of the seaweed rainbow trout beef jerky. And can improve the quality such as physico-chemical properties and sensory preference, as well as to make jerky.

Korean Patent Publication No. 2003-0066162 Korean Registered Patent No. 10-1121916 Korean Patent Registration No. 10-1107316

The main object of the present invention is to provide a seaweed rainbow trout beef jerky which is not only inhibited lipid oxidation occurring during processing and distribution of seaweed acid rainbow trout jerky, but also improved sensory preference including physico-chemical characteristics and texture, .

In order to accomplish the above object, the present invention provides a method for manufacturing a seawater rainbow trout jerky, which comprises immersing and drying seawater rainbow trout in a seasoning solution, and then coating gelatin to inhibit lipid oxidation.

In a preferred embodiment of the present invention, the seasoning solution is prepared by adding purified water to red pepper powder, saccharide, salt, onion, ginger powder, cinnamon powder and green tea, pressurizing, extracting, filtering and cooling, do.

In a preferred embodiment of the present invention, the immersion is performed for 0.5 to 12 hours, and the drying is carried out at 40 to 80 ° C for 2 to 12 hours.

In a preferred embodiment of the present invention, the gelatin is a gelatin solution prepared by adding 0.5 to 4.0% by weight based on the total weight of the purified water.

In another embodiment, the present invention provides a seawater acid rainbow trout jerky produced by the above-described method.

The seawater acid rainbow trout jerky according to the present invention can not only suppress oxidation caused by lipid produced during processing and distribution of juniper, but also improve the quality such as having physicochemical properties and texture similar to jerky It is effective.

Fig. 1 is a photograph of a seawater rainbow trout shell bark jellyfish and a seawater rainbow trout bark non-bark jerky.
Fig. 2 is a graph showing changes in salinity of sea bass rainbow trout peel off jerky and seawater rainbow trout shell non-offal jerky.
Fig. 3 is a graph showing changes in moisture content of rainbow trout shellfish bark offshore and seawater rainbow trout bark offshore.
FIG. 4 is a graph showing changes in the drying rate of the sea bass rainbow trout shellfish bark and sea bass rainbow trout shell bark non-fat bark.
Figure 5 is a graph showing the moisture content and yield of sea bass rainbow trout shellfish jellyfish and seawater rainbow trout shell barkless kelp.
FIG. 6 is a graph showing the odor intensity and peroxide value of the sea bass trout shellfish bark beetle and sea bass broccoli bark non-bark beetle.
Fig. 7 is a photograph of a seawater rainbow trout beef jerk and a commercial beef jerky according to an optimum seasoning condition.
8 is a graph showing the degree of browning of the seaweed acid rainbow trout jerky according to the gelatin concentration.
9 is a graph showing the peroxide value and the odor intensity of the seaweed acid rainbow trout bean jerk according to the gelatin concentration.
10 is a graph showing viable cell counts and fungal counts of seaweed acid rainbow trout jerky coated with gelatin and sea-water rainbow trout jerky coated with gelatin.
Fig. 11 is a graph showing the peroxide value of the seawater acid rainbow trout jerky coated with gelatin and the non-gelatinized seawater rainbow trout jerky coated with gelatin.
Figure 12 is a graph showing the hydrophilic browning index and lipophilic browning index of sea-salt rainbow trout jerky and gelatin-coated seawater rainbow trout jerky coated with gelatin.

In the present invention, 'Fillet' means a lean meat with the bones of sea-trout rainbow trout removed.

In the present invention, when preparing jerky using seawater rainbow trout, it was tried to produce seawater acid rainbow trout jerky having a texture similar to that of jerky jerky while suppressing lipid oxidation of seawater acid rainbow trout having high fat content , Sea water acid rainbow trout after peeling off the shell after the fillet treatment, immersing and drying the seasoning solution under optimal conditions, and then coating the gelatin to inhibit the lipid oxidation of the seaweed acid rainbow trout beef jerky It is possible to produce jerky with a texture similar to that of the jerky jerky, thus completing the present invention.

Accordingly, the present invention provides a method for producing seawater rainbow trout beef jerky, characterized in that seawater rainbow trout is immersed in a seasoning solution, dried, and coated with gelatin to inhibit lipid oxidation.

The above condition may be a very important factor because the quality of the seaweed mountain rainbow trout jerky is affected by the peeling of the seaweed rainbow trout shell, the seasoning solution immersion and drying condition, and the gelatin coating treatment.

The seawater rainbow trout is processed by Fillet treatment followed by peeling of the shell, and it is preferable that the above-described seaweed rainbow trout meat is treated in a slice type to make jerky.

As described above, the seawater rainbow trout meat having peeled skin can be soaked in the seasoning liquid to impart flavor. At this time, the seasoning solution may be prepared by mixing red pepper powder, saccharide, salt, onion, ginger powder, cinnamon powder and green tea, followed by addition of purified water to dissolve, extract and sterilize by pressurization. &Lt; / RTI > to 20 minutes. When the pressure extraction is completed, the filtrate is filtered with a 50-150 mesh sieve to separate only the liquid, and then the crude liquid is added to the remaining liquid and cooled.

Ingredients used in the seasoning liquid are 0.5 to 1.0% by weight of red pepper powder, 8 to 12% by weight of saccharides, 1 to 3% by weight of salt, 1 to 4% by weight of onion, 0.1 to 0.3% by weight of ginger powder, It is preferable to include 0.05 to 0.10% by weight of cinnamon powder, 0.2 to 0.5% by weight of green tea, 0.5 to 1.0% by weight of spinach, 0.5 to 1.0% by weight of capsaicin and a remaining amount of purified water in view of sensual properties such as taste, color and aroma.

The seawater acid rainbow trout beef jerky can be prepared by immersing the stripped sea trout rainbow trout in a seasoning solution and then drying.

In this case, the immersion is preferably performed for 0.5 to 12 hours because it can satisfy the aimed water content and increase the amino nitrogen content and sensory general preference. In this case, when the immersion is performed for less than 0.5 hour, the immersion time is too long in case that the immersion is performed for more than 12 hours because the degree of seasoning is weak and the degree of seasoning is too strong, It is not preferable because it falls.

If the moisture content is too low, the shelf life is increased but not only an excessively hard texture is observed but also there may be a problem of a rise in the unit price due to the reduction in the yield. When the moisture content is too high, There is a fear of avoiding the purchase of the final product because there is a feeling of rejection from the sense of texture from the consumers who are struggling while it is low. Considering this point, when making seaweed rainbow trout beef jerky, the moisture content should be kept within a certain range, and the sensory composite preference and amino nitrogen content should be as high as possible.

The step of drying after immersion is not particularly limited as long as it is a method of drying, but it is preferably carried out in a hot-air drier, and the drying treatment is carried out at 40 to 80 ° C for 2 to 12 hours, And a sensual comprehensive taste. If the drying temperature is lower than 40 ° C, it takes a long time to dry, which is not economical. If the drying temperature is higher than 80 ° C, the surface hardening and oxidation due to lipid leakage cause the product quality to be unsatisfactory not. Further, when the drying is carried out for less than 2 hours, it is not completely dried, and when the drying is carried out for more than 12 hours, the texture is hard and the preference is lacked.

As described above, the seawater rainbow trout can be immersed in a seasoning solution, dried, and sprayed with gelatin. The gelatin may be a gelatin solution prepared by adding low-content water to purified water. The gelatin is preferably added in an amount of 0.5 to 4.0% by weight based on the total weight of the purified water because it is possible to prevent lipid oxidation of seawater acid rainbow trout having a high fat content while using a minimum amount. When gelatin is added in an amount of less than 0.5% by weight based on the total weight of the purified water, lipid lowering effect, Thiobarbituric acid (TBA) value, volatile component intensity (VCI) and peroxide value (POV) Is not preferable because the effect is insignificant. If it exceeds 4.0% by weight, spraying treatment is not possible due to a high content, which is not preferable.

As described above, in the production of seaweed mountain rainbow trout jerky, it is possible to suppress the oxidation of lipids occurring during processing and distribution due to peeling of seaweed rainbow trout shell, immersion and drying conditions of seasoning liquid, and gelatin coating treatment, And seawater acid rainbow trout jerky which can improve the quality such as sensory preference can be manufactured.

In another aspect, the present invention can provide a seawater acid rainbow trout beef jerky prepared by the above method.

As described above, the seawater rainbow trout jerky according to the present invention not only inhibits oxidation caused by lipids in seawater rainbow trout processing and distribution, but also has excellent overall quality such as physicochemical properties and sensory preference.

[Example]

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for illustrating the present invention and that the scope of the present invention is not construed as being limited by these embodiments.

1. Materials and Methods

end. Pretreatment of fish

Oncorhynchus mykiss , a raw material of the present invention, was prepared from the seedlings of Seongrim , which is located in Tongyeong, Gyeongsangnam-do, South Gyeongsang Province, in June 2014 from a rainbow trout (size 43cm, After the purchase, the by-products (head, visceral and intact bone) were removed, and fillet-treated samples were prepared.

I. Seasoning manufacturing

(Manufactured by CJ Cheiljedang), salt (manufactured by Namhae Seonil Salt), and onion (produced by Muan County, Jeonnam) to produce seasonings for the purpose of improving the flavor of seaweed mountain rainbow trout jerky. ), Ginger (from Ghanaian distribution), high fructose (from main ingredient), cinnamon powder (from Jubumi Food), and new green tea (from green tea source) were purchased from large grocery stores in Tongyeong, Gyeongsangnam- And the food liquid was purchased from M company in Yangsan city, Gyeongsangnam - do Province in July 2014.

First, a mixture of 1.0% by weight of red pepper powder, 28.0% by weight of saccharides (a mixture of sugar and high fructose in a ratio of 5: 9 (w / w)), 1.0% by weight of salt, 2.0% by weight of onion, 0.2% 0.08% by weight of the powder and 0.3% by weight of the new leaf tea were added. The mixture was mixed with purified water to have a concentration of 66.92% by weight, followed by pressure extraction at 121 ° C for 1 minute for dissolution, extraction and sterilization. (100 mesh), and after quenching it, it was added by adding 0.5% by weight of the lime solution when it became around 50 ℃.

All. Seawater mountain rainbow trout jerky manufacture

A sample prepared by salting out the shell of the sea water rainbow trout and the sample prepared as the unaltered sample was immersed in a seasoning solution for 0.5 to 12 hours and then dried at 40 to 80 ° C for 2 to 12 hours to obtain a sliced sea water acid rainbow Trout shell bark and shell bark non - bark jerky.

2. Comparison of Characteristics of Rainbow Trout with Shelling of Sea Salt

The characteristics of seawater rainbow trout meat were confirmed by comparing the untreated and untreated shells of the sea - water rainbow trout with a fillet.

end. Changes in salt content in bark

In general, when the fish meat is immersed in a seasoning solution composed of salt and sugar and the penetration rate thereof is examined, both the sugar and the salt are absorbed by the osmotic pressure difference. Therefore, in this experiment, the permeation rate of the seasoning solution was measured at the salinity which is easy to measure in the fish meat. The salinity change was measured by salting method (Istek model 460CP, Seoul, Korea) after immersion in 5% sodium chloride solution at 5 ℃ for 5 hours, .

As a result, as shown in FIG. 2, the salinity of rainbow trout from salted and non-salted sea water was 0.9% before immersion, but increased with immersion time, 3.4% and 2.6% . Therefore, as the immersion time elapsed, the degree of increase in salinity was faster than that of the unaltered sample.

Based on the salinity content of the seawater rainbow trout meat according to the presence or absence of seawater rainbow trout, it was confirmed that it is effective to peel the shell from seawater rainbow trout meat and season it.

I. Changes in water content and drying rate during drying

As shown in FIG. 3, the moisture content of the salty and non-saline sea rainbow trout under drying at 65 ° C for 10 hours was 60.0% just before drying, but it decreased with the elapse of drying time , And the moisture content of the peel off samples was rapidly decreased compared to the non - peeled samples.

In addition, the drying rate of the salty and non-saline waterborne rainbow trout under drying at 65 ° C for 10 hours was calculated from the following equation before and after drying.

Drying rate (%) = [(moisture content before drying-moisture content after drying) / moisture content before drying] x 100

As a result, as shown in FIG. 4, both samples showed a gradual change of about 2% until 1 hour of drying, but all of them showed an increasing tendency with the elapse of drying time, And it was confirmed that the drying rate compared to the sample was rapidly increased.

All. Moisture content, yield, odor intensity and peroxide value of dry seawater acid rainbow trout

The moisture content and yield of the salted and non-salted sea water rainbow trout dried at 65 ° C for 10 hours are shown in FIG. At this time, the yield was a relative ratio (%) of the weight of the produced jerky to the weight of the sea water acid rainbow trout used as the raw material.

As a result, the moisture content and yield of the dried seawater acid rainbow trout sample were lower in yield and moisture content than that of the unaltered sample, because the unaltered sample was obstructed by the shell layer Was predicted.

In addition, the odor intensity and peroxide value of the salty and non-saline waterborne rainbow trout dried at 65 ° C for 10 hours are shown in FIG.

The odor intensity was measured by placing 5 g of the sample in a conical tube manufactured to fit the tube of the electronic nose into the lid, attaching and sealing the tube of the electronic nose, and then using an electronic nose (Odor concentration meter, XP-329, New Cosmos Electric Co. Ltd., Japan) and expressed as the level of odor.

For the analysis of peroxide value, sample oil was extracted with Bligh and Dyer (1959) method using chloroform-methanol 2: 1 (v / v) mixture. The peroxide value was measured according to the AOCS (1990) method. That is, 0.5-1.0 g of a sample oil was taken in an Erlenmeyer flask, and 30 mL of a mixed solution of acetic acid-chloroform (1: 1, v / v) was added. Then, 1 mL of saturated potassium iodide solution was added and left in a dark place for 10 minutes. Then, the peroxide value was calculated by adding 30 mL of distilled water to the supernatant, and then titrating with 0.01 N sodium thiosulfate solution using the 1% starch solution as an indicator.

As a result, it was confirmed that odor intensity and peroxide value were lower in the case of peel off samples than non - skin samples.

As a result, it was confirmed that it is better to use shellfish for shellfish production by using seawater rainbow trout.

3. Comparison of Characteristics of Seawater Rainbow Trout with Seasoning Conditions

In order to improve the quality of jerky using seawater acid rainbow trout, various conditions of immersion time and drying condition (temperature and time) of seasoning liquid were investigated.

end. Dipping time and drying conditions (temperature and time)

The purpose of this study was to investigate the optimal conditions for the production of jerky with improved quality by varying the immersion time and drying conditions (temperature and time) in the process of manufacturing jerky using sea water acid rainbow trout.

The independent variables of seawater rainbow trout jerky using RSM were as follows: immersion time (0.6-7.4 hours), drying temperature (51.5-78.5 ° C) according to the central composite design, And drying time (3.6-10.4 hours) were coded in five stages, and 17 samples were randomly prepared as shown in Table 2, and then the experiment was conducted. At this time, three independent variable ranges and center point values were selected based on the results of preliminary experiments.

Water quality, amino nitrogen content and total sensory score were used as the dependent variables of seawater acid rainbow trout jerky. The mean values were used for regression analysis. Minitab (MINITAB) was used for prediction and verification of optimal points. Maple software (MAPLE software) was used for the relationship between independent variables and dependent variables.

Table 3 shows the results of examining the dependent variables (water content, amino nitrogen content and sensory preference index).

Independent variable Range level -1.682 -One 0 +1 +1.682 Seasoning immersion time (hours) 0.6 2 4 6 7.4 Drying temperature (?) 51.5 57 65 73 78.5 Drying time (hours) 3.6 5 7 9 10.4

Samples Independent variable Evaluation by Coefficient
(Coefficients Assessed by) Seasoning time (hours) Drying temperature (캜) Drying time (hours) One -One -One -One Fractional factor design
(Fractional
factorial
points, 8 points) 2 +1 -One -One 3 -One +1 -One 4 +1 +1 -One 5 -One -One +1 6 +1 -One +1 7 -One +1 +1 8 +1 +1 +1 9 -1.682 0 0 crossing
(Axial points, 6 points) 10 +1.682 0 0 11 0 -1.682 0 12 0 +1.682 0 13 0 0 -1.682 14 0 0 +1.682 15 0 0 0 node
(Central points, 3 points) 16 0 0 0 17 0 0 0

Samples Independent variable Dependent variable Season immersion time
(time) Drying temperature
(° C) Drying time
(time) Moisture content
(g / 100 g) Amino
Nitrogen content
(g / 100 g) Sensual
Comprehensive preference map
(score) One 2 57 5 37.2 0.81 5.1 2 6 57 5 32.4 1.27 6.8 3 2 73 5 32.6 0.85 4.5 4 6 73 5 28.0 1.39 6.3 5 2 57 9 20.7 0.91 5.7 6 6 57 9 16.1 1.47 5.2 7 2 73 9 19.0 1.01 4.7 8 6 73 9 14.8 1.54 4.0 9 0.6 65 7 26.9 0.77 4.4 10 7.4 65 7 19.4 1.59 6.2 11 4 51.5 7 28.8 0.95 5.5 12 4 78.5 7 23.2 1.29 5.2 13 4 65 3.6 41.9 0.90 5.6 14 4 65 10.4 12.8 1.32 5.3 15 4 65 7 24.9 1.21 7.3 16 4 65 7 24.5 1.20 7.3 17 4 65 7 24.8 1.18 7.2

Seaweed acid rainbow trout jerky increases storage stability with low moisture content but increases yield due to excessively rigid texture and yield reduction and yield increases with high water content but low storage, There is a fear of rejecting the purchase of the final product because there is a feeling of rejection from the texture. Therefore, in case of producing seaweed rainbow trout jerky with a soft texture like commercial shark beef jerky, the moisture content should be kept within a certain range, and the amino nitrogen content and sensory general preference should be as high as possible. In this respect, the ranges for the optimum moisture content, amino nitrogen content and sensory overall preference for the preparation of seaweed acid rainbow trout jerky having a soft texture are in the range of 15-25%, in the range of 0.87-1.87g / 100g and in the range of 5-9 points Respectively.

In this aspect, the MINITAB statistical program was run for the purpose of predicting the optimal conditions of the drying temperature and the drying time which can simultaneously satisfy the water content, the amino nitrogen content, and the total sensory preference of the seaweed rainbow trout jerky, The optimum moisture content, amino nitrogen content and sensory preference for the preparation of seasoned sauce were ranged from 15-25%, 0.87-1.87g / 100g and 5-9 points, respectively. The target value was set at 20.0% for water content, 1.16g / 100g for amino nitrogen content and 9.0 points for sensory comprehensive preference range.

Table 4 shows the predicted values of the optimum conditions of immersion time, drying temperature and drying time obtained by driving the MINITAB statistical program using the results of Table 3 above.

Dependent variable Seasoning immersion time (hours) Drying temperature (캜) Drying time (hours) Moisture content
(g / 100 g) Goal Value 20.0

20.0

20.0

Sign value -1.63 -0.97 1.10 Actual value 0.74 57.2 9.2 Amino
Nitrogen content
(Amino-N,
g / 100 g) Goal Value 1.16

1.16

1.16

Sign value 0.63 1.68 -1.68 Actual value 5.26 78.5 3.6
Sensual comprehensive symbol
(score) Goal Value 9.0

9.0

9.0

Sign value 0.0 0.0 -0.19 Actual value 4.0 65.0 6.6 multiple
Reaction Optimization Sign value -0.31 -0.20 0.67 Actual value 3.4 63.4 8.3 Predicted value Water content (g / 100 g): 20.7
Amino nitrogen content (g / 100 g): 1.15
Sensual overall score (score): 6.8

As can be seen in Table 4, the seasoning time, drying temperature and drying time for the target moisture content of the seaweed rainbow trout jerky were -1.63, -0.97 and 1.10, respectively, 0.74 hours, 57.2 占 폚 and 9.2 hours, respectively. The theoretical moisture content of seawater acid rainbow trout jerky prepared under these conditions was 20.0%.

The optimum immersion time, drying temperature and drying time for the target amino nitrogen content of the seaweed acid rainbow trout jerky were 0.63, 1.68 and -1.68, respectively, and the sign values were 5.26 hours, 78.5 ℃ and 3.6 It was time. The theoretical amino nitrogen content of seawater acid rainbow trout jerky prepared under these conditions was 1.16 g / 100 g.

The optimal immersion time, drying temperature and drying time for the sensory comprehensive preference of sea - bass rainbow trout jerky were 0.0, 0.0 and - 0.19, respectively, for the sign values, respectively, and 4.0 hours, 65.0 ℃ and 6.6 It was time. The theoretical sensory overall acceptability of the seawater acid rainbow trout jerky prepared under these conditions was 7.3 points.

As a result of examining the immersion time, drying temperature and drying time which can satisfy both the moisture content, amino nitrogen content and total sensory preference of the seaweed rainbow trout jerky, their sign values were -0.31, -0.20 and 0.67, respectively, The actual values were 3.4 hours, 63.4 ℃ and 8.3 hours, respectively.

The predicted values of water content, amino nitrogen content and total sensory acceptability were 20.7%, 1.15g / 100g and 6.8 points, respectively, when preparing seaweed acid rainbow trout jerky using these optimum conditions. It was confirmed that the seasoning immersion time was 0.5 to 12 hours, and the drying temperature and time range were most suitable to be performed at 40 to 80 DEG C for 2 to 12 hours.

All. Seawater acid produced under optimum conditions Characteristics of Rainbow Trout Jerky

Among the optimum conditions for improving the quality of the seaweed acid rainbow trout jerky, the jerky was immersed in the seasoning liquid for 3.94 hours and then dried at 58.68 ° C for 8.9 hours to prepare seaweed acid rainbow trout jerky. The water content, The contents of amino nitrogen and total sensory scores were compared with predicted values.

Moisture content was measured by the atmospheric pressure heating drying method according to the AOAC method.

Amino nitrogen content was measured according to the Formol method (1997) proposed by KOAC. The pretreatment sample for measuring the amino nitrogen content was prepared by adding 9 times (w / v) deionized water to the sample, allowing to stand (10 minutes) and grinding, and then taking 25 mL of the filtered solution. Amino nitrogen content was calculated by adding 20 mL of neutral formalin solution to the pretreatment sample, titrating it to pH 8.5 with 0.1 N sodium hydroxide, and then using the consumption (mL).

A sensual comprehensive preference scale was conducted for ten undergraduates and graduate students majoring in food engineering. At this time, the sensory comprehensive preference of jerky was evaluated by the 9 point method, in which the general preference degree of the commercial jerky was set as 5 as the reference point, and the sample was rated as 6-9 when the sample was better than this and 4-1 as the worse. Data were analyzed by ANOVA test, followed by a least significant difference test ( P <0.05) with Duncan 's multilevel test (1980).

Dependent variable Predicted value Experimental value Water content (g / 100 g) 20.7 20.5 ± 0.7 Amino nitrogen content (g / 100 g) 1.15 1.14 ± 0.2 Sensory comprehensive score (score) 6.8 6.4 ± 1.2

As shown in Table 5, the water content, amino nitrogen content and sensory preference index of the seaweed acid rainbow trout jerky were measured and found to be similar to the predicted value by the statistical treatment.

Also, as can be seen from FIG. 7, the sea water acid rainbow trout jerky prepared from the optimum conditions was brown and slightly lighter than the dark brown color of commercial jerky jerky, and the shape was similar to that of commercial jerky jerky.

4. Comparison of characteristics of sea-trout rainbow trout with and without gelatin coating

end. Conditions for gelatin coating concentration

In order to prevent lipid oxidation during the preparation and storage of seaweed mountain trout jerky, gelatin was coated on jerky. Gelatine (Geltech, Co LTD, Busan, Korea) was purchased from Geltech in Busan, Korea in July 2014, and deoxidizer (H15, Lipmen Co LTD., Incheon, Korea) was purchased from Lipemen, Incheon Metropolitan City (0.09T × 13 cm × 20 cm, Misovinyl & case, Seoul, Korea) was purchased and used in July, 2014 in a small vinyl vault and case made in Seoul, Korea. Respectively.

Seaweed acid rainbow trout jerky coated with gelatin was sprayed onto a rainbow trout prepared from 1-D and sprayed with gelatin solution containing various concentrations of gelatin.

In order to investigate the optimum gelatin concentration of the gelatin-coated sea bass oil-coated sea urchin jerky, we measured lipid-soluble browning, Thiobarbituric acid (TBA), volatile component intensity (VCI) and peroxide value (POV) 8 and 9, respectively. Measurements represent the least significant difference test (5% significance level).

As a pretreatment sample for measurement of fat-soluble browning, 50 mL of an extracting solvent prepared by mixing 10 g of commercial jerky with 2: 1 (v / v) of chloroform-methanol was added to the mixture and the mixture was ground for 30 seconds. After filtration under reduced pressure, 0.88% (Methanol layer) and the lower layer (chloroform layer), and the lower layer was used as a sample for measurement of fat-soluble browning. The fat-soluble browning was expressed as the absorbance measured at 430 nm with a spectrophotometer (UV-140-02, Shimadzu, Japan) using samples of the pre-treated lower layer.

Thiobarbituric acid (TBA) values were determined by the vapor distillation method of Tarladgis et al. (1960). The TBA values were determined using a spectrophotometer (UV-Vis spectrophotometer) after 2.5 mL of the distillate and TBA reagent were mixed and reacted in the same volume (95 ° C., 30 minutes) 140-02, Shimadzu, Japan) as absorbance (531 nm) of the reaction solution.

The sample oil for the peroxide value analysis was extracted with Bligh and Dyer (1959) method using chloroform-methanol 2: 1 (v / v) mixture solvent. The peroxide value was measured according to the AOCS (1990) method. That is, 0.5-1.0 g of a sample oil was taken in an Erlenmeyer flask, and 30 mL of a mixed solution of acetic acid-chloroform (1: 1, v / v) was added. Then, 1 mL of saturated potassium iodide solution was added and left in a dark place for 10 minutes. Then, the peroxide value was calculated by adding 30 mL of distilled water to the supernatant, and then titrating with 0.01 N sodium thiosulfate solution using the 1% starch solution as an indicator.

As a result, as shown in FIG. 8, the fat-soluble browning and Thiobarbituric acid (TBA) of the seaweed acid rainbow trout jerky according to the gelatin concentration showed a tendency to remarkably decrease until the solution containing 2 wt% or more of gelatin was added But the effect was not significant.

As can be seen from FIG. 9, the odor intensity and peroxide value of the seaweed acid rainbow trout jerky according to the gelatin concentration were in the optimum range when the gelatin was added at about 2% by weight.

Therefore, it was confirmed from the above results that the optimum concentration of gelatin for producing seaweed rainbow trout beef jerky was 0.5 to 4.0 wt%.

I. General component

The general composition of seawater acid rainbow trout jerky coated with a solution containing 2% gelatin was measured in comparison with commercially available shrimp jerky (14 species) and non-gelatinized rainbow trout jerky. The general components were measured by the AOAC method using the atmospheric pressure heating drying method, the semi - micro Khedle method for the crude protein, the Soxil method for the crude fat, and the dry method for the ash. Measurements represent the least significant difference test (5% significance level).

sample General composition (g / 100 g) moisture Crude protein Crude fat Ash Commercial jerky (14 species) 11.4-28.3 22.8-70.4 0.1-2.9 3.6-6.7 Gelatin-free coating
Seawater mountain rainbow trout jerky 20.7 ± 1.2 ^ab 48.6 ± 0.1 ^a 6.3 ± 1.2 ^a 4.2 ± 0.6 ^a Gelatin coating
Seawater mountain rainbow trout jerky 20.5 ± 0.7 ^b 48.7 ± 0.1 ^a 6.4 ± 1.7 ^a 4.3 ± 0.5 ^a

As shown in Table 6, the general component content of the gelatin-coated rainbow trout jerky was higher in case of moisture and crude fat than in commercial jerky, and that of crude protein was higher than that of commercial jerky (higher than that of mouse jerky, And lower than that of light brown). The ash content was similar or low.

Therefore, the gelatine coated rainbow trout jerky was considered to be low or similar in salty taste compared to commercial jerky, and the texture was predicted to be somewhat similar or soft due to the slightly higher or similar range of moisture.

All. Microbiological hygiene (living cells, fungi, E. coli and Staphylococcus aureus)

The microbiological hygienicity of seawater acid rainbow trout jerky coated with a solution containing 2% gelatin as described above was evaluated by viable cell count, Escherichia coli and Staphylococcus aureus in comparison with uncoated seaweed rainbow trout jerky.

First, a pre-treatment sample for measurement of viable cell count, Escherichia coli and Staphylococcus aureus was prepared by adding a certain amount of jerky into a sterilized pack (Whirl Pack Co., USA), adding 0.83% of sterilized saline 9 times (v / Shaking for 40 times, followed by stepwise dilution.

The viable cell count was measured according to the Food Code (2015a) using the pretreated sample solution. The number of viable cells was determined by counting the number of colonies after culturing the pretreated samples at 35 ± 1 ° C on standard plate agar (PCA) (Difco Laboratories, USA) CFU) / g.

The analysis of E. coli The pretreated sample solution was incubated in a PetriFilm ™ E. coli counting plate (PEC) of 3M for 24-48 hours at 35 ° C. The blue colonies with gas bubbles were counted, (CFU) / g.

For the analysis of Staphylococcus aureus, the pretreated sample liquid was cultured in a dry film STX (Petrifilm ™ Staph express count plate) of 3M for 24 hours at 35 ° C., and then inserted into a Dnase Disc (Petrifilm ™ Staph express disk) After culturing for 3 hours, a red colony (Colony) formed in the pink zone was counted and expressed as the log-formed number of colonies (CFU) / g.

As a result, as can be seen from FIG. 10, viable cell counts and yeast and molds of gelatin-coated seawater rainbow trout jerky were found to be slightly lower than those of uncoated seaweed rainbow trout jerky I could. In addition, E. coli and S. aureus were detected in both gelatin coated and uncoated seaweed rainbow trout jerky.

la. Peroxide value and browning

In the processing of seaweed acid rainbow trout jerky coated with a solution containing 2% of gelatin, since the oxidation by lipid gives an ultimate effect of browning or oxidation of final jerky, the peroxide value and browning Were measured.

First, sample oil for the analysis of peroxide value was extracted with Bligh and Dyer method using an extraction solvent in which chloroform-methanol (chloroform-methanol) was mixed at 2: 1 (v / v). The peroxide value was measured according to the AOCS method. 0.5-1.0 g of the sample oil was taken in an Erlenmeyer flask, and 30 mL of acetic acid-chloroform (1: 1, v / v) mixed solution was added. 1 mL of saturated potassium iodide (KI) solution was added. Min. Then, the peroxide value was calculated by adding 30 mL of distilled water to the supernatant and titrating with 0.01 N sodium thiosulfate (Na ₂ S ₂ O ₃₎ solution using the 1% starch solution as an indicator. Measurements represent the least significant difference test (5% significance level).

As a result, as can be seen from FIG. 11, it was confirmed that lipid oxidation was markedly suppressed as compared with sea-island rainbow trout jerky coated with a gelatin-coated seawater acid rainbow trout jerky, It was predictable.

As a pretreatment sample for measuring the browning degree, 50 mL of an extraction solvent prepared by mixing 10 g of commercial jerky with 2: 1 (v / v) of chloroform-methanol was added and the mixture was pulverized for 30 seconds and filtered under reduced pressure. 0.88% After adding 1 mL of potassium chloride solution, the layered supernatant (methanol layer) and the lower layer (chloroform layer) were separated. At this time, the supernatant was used as a sample for measurement of water-soluble browning and the lower layer was used as a sample for measurement of fat-soluble browning. The hydrophilic browning index and the lipophilic browning index of the commercial jerky were measured by a spectrophotometer (UV-140-02, Shimadzu, Japan) using pre-treated lower layer and upper layer samples respectively at 430 nm As shown in Fig.

As a result, as shown in Fig. 12, lipid solubility was low and there was no difference in water solubility, compared with seaweed acid rainbow trout jerky coated with gelatin-coated seawater acid rainbow trout jerky. These results were considered to be due to the effects of the sea water acid rainbow trout lipid in the case of fat - soluble browning.

hemp. Free amino acids and tastes

Free amino acid content was measured to examine the taste and health functional properties of seaweed acid rainbow trout jerky coated with a solution containing 2% of gelatin as described above. For the preparation of pretreatment sample for free amino acid measurement, 30 mL of 20% trichloroacetic acid (TCA) was added to about 10 g of the jerked jerky, homogenized for 10 minutes, and centrifuged (100 mL) was centrifuged at 3,000 rpm for 10 minutes To obtain a supernatant. Take 80 mL of these supernatants into a separatory funnel, repeat the TCA removal procedure three times using the same amount of ether, concentrate and purify (25 mL) with a lithium citrate buffer (pH 2.2) to prepare a pretreatment sample Respectively. Subsequently, a predetermined amount of the pretreated sample was analyzed with an amino acid automatic analyzer (Biochrome 30, Pharmacia Biotech, Cambridge, England).

Free amino acid Raw meat Beef jerky Free amino acid Raw meat Beef jerky Phosphoserine 0.2 (trace) 119.0 (1.9) Cystathionine-1 - 11.4 (0.2) Taurine 54.4 (10.7) 390.0 (6.1) Isoleucine 3.1 (0.6) 128.9 (2.0) Phenylethylamine - 23.7 (0.4) Leucine 4.6 (0.9) 222.9 (3.5) Aspartic acid 2.2 (0.4) 109.5 (1.7) Tyrosine 3.3 (0.7) 67.9 (1.1) Threonine 9.2 (1.8) 189.3 (3.0) β-Alanine 6.7 (1.3) 103.7 (1.6) Serine 3.6 (0.7) 257.3 (4.1) Phenylalanine 2.7 (0.5) 134.1 (2.1) Asparagine - 7.6 (0.1) aaiba ¹⁾ 0.6 (0.1) 2.5 (trace) Glutamic acid 20.1 (4.0) 1,121.9 (17.7) GABA 1.7 (0.3) 26.7 (0.4) Sarcosine - 14.0 (0.2) Ethanolamine 0.4 (0.1) 13.8 (0.2) AAAA ¹⁾ 0.3 (0.1) - Ornithine 1.0 (0.2) - Proline 2.8 (0.6) 541.9 (8.5) Lysine 19.0 (3.8) 248.8 (3.9) Glycine 34.3 (6.8) 703.5 (11.1) 1-Methylhistidine 1.0 (0.2) 202.1 (3.2) Alanine 38.6 (7.6) 478.4 (7.5) Histidine 6.1 (1.2) 122.9 (1.9) FAMILY ¹⁾ - 9.3 (0.1) Anserine 277.2 (54.8) 674.7 (10.6) Valine 5.3 (1.1) 227.8 (3.6) Carnosine 2.1 (0.4) - Cysteine - 0.6 (trace) Arginine 4.1 (0.8) 141.9 (2.2) Methionine 1.3 (0.3) 55.5 (0.9) Total 505.9 (100.0) 6,351.6 (99.8) ²⁾

1) AAAA (α-Aminoadipic acid), AABA (α-Aminobutyric acid), aaiba (α-Aminoisobutyric acid) and GABA (γ-Aminobutyric acid).

2)% = amino acid g / total amino acid 100 g x 100

As shown in Table 7, the types and contents of the major free amino acids were different between the raw meat and the jerky, which was due to the transition of the seasoning solution in addition to the decomposition of the constituent amino acids contained in the raw materials during the jerky manufacturing process. In addition, considering that the content of taurine and anserine in jerky, gelatin - coated seaweed rainbow trout jerkfish can expect various health functions by these amino acids.

In addition, the tast values of the seawater rainbow trout meat and gelatin-coated seawater rainbow trout jerkfish, which are calculated by simultaneously considering the taste threshold and the free amino acid, are shown in Table 8 below. Taste value was calculated by the same method as Kim et al. (2014) using the threshold of taste taste of free amino acid suggested by Kato et al. (1989).

amino acid Taste threshold (mg / 100 g) ¹⁾ Raw meat Beef jerky Aspartic acid 3 0.73 36.5 Threonine 260 0.04 0.7 Serine 150 0.02 1.7 Glutamic acid 5 4.02 224.4 Proline 300 0.01 1.8 Glycine 130 0.26 5.4 Alanine 60 0.64 8.0 Valine 140 0.04 1.6 Methionine 30 0.04 1.9 Isoleucine 90 0.03 1.4 Leucine 190 0.02 1.2 Phenylalanine 90 0.03 1.5 Lysine 50 0.38 5.0 Histidine 20 0.31 6.1 Arginine 50 0.08 2.8 Total - 6.57 300.0

As shown in Table 8, it was confirmed that the total taste value of the seaweed acid rainbow trout jerky coated with gelatin was much higher than that of the seaweed acid rainbow trout raw meat.

bar. Total amino acid content

The total amino acid content of seawater acid rainbow trout jerky coated with a solution containing 2% gelatin was measured.

Total amino acid was obtained by adding 2 mL of 6N hydrochloric acid to a certain amount of sample (about 50 mg), sealing it, and then hydrolyzing it (110 ° C., 24 hours) in a heating block (HF21, Yamato Scientific Co., Japan) Followed by drying under reduced pressure. Subsequently, the reduced-pressure dried material was fixed with sodium citrate buffer (pH 2.2), and a predetermined amount thereof was analyzed and quantified with an amino acid automatic analyzer (Biochrom 30, Amersham Parmacia Biotech, England).

Amino acid (mg / 100g) Beef jerky Amino acid (mg / 100g) Beef jerky Aspartic acid 5.0 (10.4) Isoleucine ¹⁾ 2.3 (4.8) Threonine ¹⁾ 2.3 (4.9) Leucine ¹⁾ 3.9 (8.2) Serine 2.1 (4.4) Tyrosine 1.1 (2.4) Glutamic acid 8.1 (16.9) Phenylalanine ¹⁾ 2.0 (4.2) Proline 2.2 (4.5) Histidine ¹⁾ 1.2 (2.5) Glycine 2.8 (5.9) Lysine ¹⁾ 4.7 (9.8) Alanine 2.9 (6.1) Arginine ¹⁾ 2.7 (5.7) Cysteine 0.3 (0.6) Total 47.7 (100.0) ²⁾ Valine ¹⁾ 2.7 (5.7) Total EAA ¹⁾ 19.4 (40.6) Methionine ¹⁾ 1.4 (3.0)

1) EAA: Essential amino acid

2)% = Amino acid content / total amino acid content x 100

As shown in Table 9, the total content of essential amino acids (9 kinds) of gelatin-coated seaweed acid rainbow trout beef jerk was 19.4 g / 100 g, and the content and composition of lysine, g / 100g and 9.8%, and the content and composition of the second limiting amino acid Threonine were 2.3g / 100g and 4.9%.

Therefore, it has been confirmed that nutrient balance is meaningful when an adequate amount of gelatin-coated seawater rainbow trout beef jerky is consumed in an Asian country with cereal stocks.

four. Mineral content

The mineral content of seawater acid rainbow trout jerky coated with a solution containing 2% of gelatin as described above was measured.

Samples for mineral analysis were first lyophilized and then subjected to wet decomposition according to the method of Kim (2014) which was slightly modified by the method described in the Marine Environment Process Test Standard (2013). That is, 1 g of the lyophilized sample was taken into a Teflon bomb, and 10 mL of high purity nitric acid for mineral analysis was added to the sample for the analysis of the mineral, and then reacted at room temperature for 150 minutes. Next, to completely decompose the sample, the Teflon decomposer was sealed and heated at 80 ± 5 ° C for 400 minutes with a heating plate, and then decomposed until it became a yellowish clear solution. After the decomposition of the sample, the coke of the Teflon decomposer was opened to remove the pressure, and the lid was opened. Then, the sample was evaporated at a temperature of 100 ± 5 ° C so that nitric acid was about 1 mL. Then, 10 mL of high purity nitric acid for mineral analysis was again added to the Teflon decomposer, and the process of sealing and heating (80 ± 5 ° C., 400 minutes) of the Teflon decomposer for complete decomposition of the sample was repeated once more. When the nitric acid in the Teflon decomposer was almost evaporated to about 1 mL, the decomposition was terminated, followed by redissolving with 2% nitric acid solution, followed by filtration and purification (100 mL), and used as a pretreatment sample for analysis of the inorganic material.

Analysis of the minerals was performed using an inductively coupled plasma spectrometer (ICP), Atomscan 25, Thermo Fisher Scientific Inc., USA) using pretreated samples.

Mineral (mg / 100 g) Ca P K Fe 52.2 ± 0.8 318.2 ± 5.2 459.0 + - 7.1 1.1 ± 0.1

As shown in Table 10, the content of minerals (calcium, phosphorus, potassium and iron) in the gelatin-coated seawater acid rainbow trout jerky was analyzed. The contents of minerals such as calcium, phosphorus, potassium and iron in sliced jerky made from sea water acid rainbow trout muscle were 52.2mg / 100g, 318.2mg / 100g, 459.0mg / 100g and 1.1mg / 100g, respectively.

In the Korean Nutrition Society (2000), the effect of mineral supplementation on the intake of seaweed rainbow trout jerky was investigated in terms of daily nutrient intake, , And in the case of calcium and iron, it was not negligible.

Ah. Fatty acid composition

The fatty acid composition of the seaweed acid rainbow trout jerk coated with a solution containing 2% of gelatin was measured. Fatty acid composition was determined by fatty acid methyl esterification using AOCS (1990) method using extracted sample oil, followed by addition of a capillary column (Supelco-10 fused silica wall-coated open tubular column, 30 m x 0.25 mm Id, , Tokyo) using Shimadzu 14A (carrier gas, He; Detector, FID).

The conditions of the injector and the detector (FID) were set to 250 ° C., the column temperature was raised to 230 ° C., and the temperature was maintained for 15 minutes. Carrier gas was He (1.0 kg / cm ² ) and the split ratio was 1:50. Identification of fatty acids was performed by comparing the retention times with standard fatty acids (Applied Science Lab. Co., USA).

fatty acid(%) Beef jerky fatty acid Beef jerky 14: 0 1.7 18: 2n-6 14.9 15: 0 0.2 18: 2n-5 0.1 16: 0 13.7 18: 2n-4 0.4 17: 0 0.2 18: 3n-4 0.2 18: 0 3.3 18: 3n-3 3.4 20: 0 0.3 18: 4n-3 0.7 Saturated 19.4 20: 3n-6 0.6 16: 1n-7 2.5 20: 3n-3 0.2 18: 1n-9 37.4 20: 4n-6 0.8 18: 1n-5 2.8 20: 4n-3 0.5 20: 1n-9 2.2 20: 5n-3 2.1 22: 1n-9 0.6 21: 5n-3 0.2 22: 1n-7 0.3 22: 4n-3 Trace Monoenes 45.8 22: 5n-6 0.2 16: 2n-4 0.3 22: 5n-3 1.1 16: 3n-4 0.2 22: 6n-3 9.0 16: 4n-1 0.1 Polyenes 35.0

As shown in Table 11, 31 kinds of saturated fatty acid, 6 kinds of monoenic acid and 19 kinds of polyenoic acid were identified in the seawater-coated rainbow trout jerky, and the total fatty acid composition was 19.4% , Monoenoic acid was 45.8%, and polyenoic acid was 35.0%. The major fatty acids (more than 5%) were 16: 0 (13.7%), 18: 1n-9 (37.4%), 18: 2n-6 (14.9%) and 22: 6n-3 (9.0%).

Therefore, the composition ratio of docosahexaenoic acid (DHA, 22: 6n-3), which has been recently recognized as a health functional fatty acid among the fatty acid composition of the seaweed acid rainbow trout jerky coated with gelatin, is high and the fat content is high, If the coated seawater acid rainbow trout jerky is properly edible, it will be expected to have health functional properties.

While the present invention has been particularly shown and described with reference to specific embodiments thereof, those skilled in the art will appreciate that such specific embodiments are merely preferred embodiments and that the scope of the present invention is not limited thereto will be. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims

The seawater rainbow trout is processed by Fillet treatment to peel the skin, followed by immersion in a seasoning solution and drying, followed by spraying gelatin to inhibit lipid oxidation,
The immersion is performed for 0.5 to 12 hours,
The drying is carried out at 40 to 80 DEG C for 2 to 12 hours,
Wherein the seasoning liquid contains 0.5 to 1.0 wt% of red pepper powder, 8 to 12 wt% of saccharides, 1 to 3 wt% of salt, 1 to 4 wt% of onion, 0.1 to 0.3 wt% of ginger powder, 0.05 to 0.10 wt% of cinnamon powder, 0.5% by weight, 0.5% by weight to 1.0% by weight of hosui, 0.5% by weight to 1.0% by weight of capsaicin,
Wherein the gelatin is a gelatin solution prepared by adding 0.5 to 4.0% by weight based on the total weight of purified water.

The seasoning solution according to claim 1, wherein the seasoning solution is prepared by adding purified water to a red pepper powder, a saccharide, a salt, an onion, a ginger powder, a cinnamon powder and a green tea, pressurizing and extracting the mixture, A method for producing rainbow trout beef jerky.

delete

A seawater acid rainbow trout jerky produced by the method of any one of claims 1 and 2.