KR101632337B1 - Making method of salted seafood and ripeness machine for rotting prevention - Google Patents

Abstract

The present invention relates to a manufacturing method of jeotgal (salted seafood); and a jeotgal aging device for preventing the jeotgal from decaying during a manufacturing process. A jeotgal mixture is uniformly aged without decaying in an aging and fermenting step by being injected to the jeotgal aging device having a transfer means and a cooling means. The jeotgal aging device comprises: a case which has a space formed inside for fermentation of the jeotgal mixture; a transfer pipe having a transfer means to move the jeotgal mixture inside the case; a temperature sensor which is installed inside the case; and a cooling means which receives control from a control unit based on the temperature sensed by the temperature sensor, and controls the temperature.

Description

Technical Field [0001] The present invention relates to a salted seafood and ripening machine for rotting prevention,

The present invention relates to a method of manufacturing a fermented fish meal and a fermentation apparatus for preventing corrosion during fermentation of the fermented fish meal, and more particularly, The present invention relates to a fermented seaweed fermentation apparatus and a fermented seaweed fermentation apparatus.

Salted salted fish is one of the representative fermented foods and has been widely manufactured to ingest high protein and salt regardless of season. These salted seafood differ slightly depending on the type, location, and area of shellfish and crustaceans as main ingredients. It can be divided into salted salted fish, salt and spiced salted fish, and soy sauce salted fish. The fermented seafood is produced by adding the salt to various raw materials and by self - digesting and fermenting the self - digesting enzyme of the fish itself by the decomposing action of the microorganism.

However, the conventional method of preparing the fermented seafood has added salt of high concentration to prevent corruption during aging and fermentation and to store and distribute at a room temperature for a long time. This high concentration of salty addition leads to excessive salt intake when a person eats salted fish. Excessive salt intake is a cause of adult diseases, so it can cause adverse health effects, which is a problem. Therefore, a variety of methods have been investigated in which the fermented seaweed does not decompose in the fermentation stage even if the salt concentration is not maintained high.

On the other hand, Korean Patent Laid-Open No. 10-2014-0038137 discloses a prior art for preventing corruption of fermented seafood.

DISCLOSURE Technical Problem The present invention has been conceived to solve the problems of the prior art as described above, and it is an object of the present invention to provide a method for manufacturing a fermented fish meal, which comprises adding fish and shellfish or crustaceans mixed with salt and other raw materials to a fermentation apparatus, The purpose of this study is to mature the fermented seaweed without modifying the salting process.

To achieve the above object, according to the present invention, there is provided a method for manufacturing a fermented fish product, comprising the steps of: separating fish and shellfish or crustacean, A second step of cutting and cutting the separately separated trunk and internal organs by mixing salt; A third step of separating the trunk and the interior of the trunk and separately aging the trunk and the trunk for a predetermined period of time; Mixing the aged body and viscera for a predetermined period of time at a weight ratio of 1: 1 and adding seasoning to prepare a fermented mixture; And a fifth step of further aging the fermented mixture for a predetermined period of time to complete the fermentation.

In the second step, the fermented juice mixture may further contain seasonings or powders.

In addition, in the third step, the body and the viscera are circulated inside the fermentation apparatus by the transfer means of the fermentation apparatus, and the fermentation apparatus is aged in a state where the fermentation temperature is maintained by the cooling means of the fermentation apparatus, In the fifth step, the fermented mixture is also circulated inside the fermentation apparatus by the conveying means, and is aged in a state where the fermentation temperature is maintained by the cooling means of the fermentation apparatus.

In order to accomplish the above object, the present invention provides a fermentation apparatus for fermented seaweed, comprising: a case for providing a predetermined volume for fermentation and aging of the fermented seafood mixture; A control unit located at one side of the case and controlling operation of the fermentation apparatus; A transfer pipe through which the fermented mixture moves within the case; Conveying means for conveying the fermented mixture in the conveyance pipe; A temperature sensor for sensing a temperature inside the transfer pipe; And cooling means for controlling the temperature under the control of the control unit due to a signal transmitted from the temperature sensor.

At least one outlet hole is formed in the third conveyance pipe of the conveyance pipe to repeatedly discharge the mixture through the discharge hole when circulating. At least one inlet hole is formed in the first conveyance pipe of the conveyance pipe And the fermented juice mixture discharged from the discharge hole flows into the inflow hole and is circulated repeatedly to be aged.

When the discharge hole and the inflow hole are formed, the width of the discharge hole and the inflow hole increases with distance from the second transfer pipe, so that the fermented mixture does not reach the one discharge hole, And can be uniformly moved to the discharge hole.

The fermentation apparatus according to the present invention has the following effects.

First, it can be matured evenly for a large amount of salted fish, which is excellent in merchantability. In the present invention, a fermentation apparatus for fermented seaweed is used for fermentation and fermentation in the fermentation process. The fermentation unit has a cooling water stage and a conveying means. When the raw materials with salt are added after the fish care, the fermented mixture is put into the apparatus having the pipe structure and circulated. Therefore, the fermented seaweed is continuously circulated in the fermented fermented seaweeds, and evenly fermented and fermented evenly, so that the fermented seaweed is uniformly flavored even when produced in large quantities.

Second, health hazards due to salt can be minimized. Salty addition is essential for the fermentation process. However, due to the difference in aging and fermentation degree between the outer part and the middle part of the fermented seaweed mixture which is mixed in a large amount during the manufacturing process of the fermented seaweed, when the salting is excessively added to prevent corruption during the fermentation and fermentation stages, There are side effects that lead to disease. That is, excessive intake of salt increases the water intake of the supper, leading to the expansion of blood vessels, which can lead to hypertension, which increases blood pressure. Hypertension can then cause damage to the blood vessels leading to stroke or heart disease. In addition, the body of the body to accumulate in the body to discharge a large amount of sodium, kidneys will be overcooked kidney function may be due to kidney disease. However, in the fermentation apparatus according to the present invention, in order to prevent corruption during fermentation and fermentation, the fermented seafood is circulated in the apparatus so that the outer and inner portions can be aged evenly. Therefore, it is possible to minimize the occurrence of salt-induced diseases by not adding excess salt in the fermentation stage.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic illustration of an internal cross-section of a fermentation apparatus according to an embodiment of the present invention. FIG.
FIG. 2 is a block diagram of the fermentation apparatus shown in FIG. 1; FIG.
FIG. 3 is a perspective view schematically showing a transfer pipe in the fermentation apparatus shown in FIG. 1; FIG.
Fig. 4 is an enlarged perspective view schematically showing a cooling means installed inside the conveyance pipe shown in Fig. 3; Fig.
FIG. 5 is a schematic view showing a state in which the fermented fish is moved and circulated in the fermentation apparatus shown in FIG. 1; FIG.
6 is a flow chart of a method of manufacturing a salted pickle according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described with reference to the accompanying drawings. However, some configurations which are not related to the gist of the present invention may be omitted or compressed, but the configurations omitted are not necessarily required for the present invention, and they may be combined by a person having ordinary skill in the art to which the present invention belongs. .

<Method of manufacturing salted fish>

The method of manufacturing a salted pickle usually involves the following steps. That is, there are a step of cutting and cutting fish and shellfish or crustaceans, a step of preparing a mixture of salted fish by adding a certain amount of salt to the raw and cut raw materials, and the step of fermenting and fermenting the salted fish mixture. In the present invention, as an example of a method for manufacturing the fermented salted fish, squid salted fish is described with reference to FIG. 6, for example.

Squid is used mainly in live or frozen state, or in dried state with less than 20% moisture. It is processed food using squid. When moisture content is high, squid is not good in storage and dry squid is hard to eat There are disadvantages. Therefore, in the manufacturing process of squid salted fish using the squid of biological condition, a large amount of salt having preservative effect is added in order to store squid salted fish for a long time. Normally, about 20 ~ 30% of salt is added to squid to prevent corruption. When excessive salt is contained in the seaweed, it causes the adult diseases such as hypertension and diabetes. Therefore, it is necessary to reduce the amount of salt added in the preparation of the salted fish. However, in the case of the salted salted fish having a low amount of salt, deterioration or corruption is likely to occur if stored at room temperature for a long period. In order to solve such a problem, in the present invention, instead of reducing the addition amount of salt, a fermentation apparatus for fermentation is used. That is, the salted squid is continuously circulated in the aging and fermentation stages, and aged and fermented evenly, and also has the function of the reservoir so that it can be stored for a long period of time.

6, the squid is washed first, then the squid is separated and separated from the body including the head and the leg and the built-in part separately. <S10> When the body part and the built-in part are mixed from the beginning, Therefore, in the present invention, the body portion and the visceral portion are separately ripened and aged to taste a new fermented fish.

Subsequently, the separated body portion and the built-in portion are each cut to an appropriate size (about 2 to 5 cm), washed again, and dehydrated <S20>

Next, the dehydrated body portion and the visceral portion are separately separated and cut. <S30> It is desirable to cut at 7% salinity in the pickling step. Salinity is high and salty taste is salty and excessive salt intake can cause adult diseases. If the salinity is low, there is a danger of decay in aging process, and it is difficult to store and distribute in the long term.

Next, the kneaded body portion and the visceral portion are separately separated and aged. <S40> In the aging step, it is preferable to aged for 6 months at a temperature of 0 to 5 degrees Celsius. In the present invention, it is necessary to aged for a long period of time in order to produce a fresh salted taste. In addition, it is preferable that the aging tank is aged at a low temperature of 0 to 5 占 폚, which is the temperature of the aging tank, so that the deep taste of the fermented fish is not easily deteriorated.

Next, the aged body portion and the visceral portion are mixed for 6 months, and the mixture is further aged and fermented by adding seasonings. <S50> In the mixing and seasoning addition step, the aged body portion and visceral portion are mixed at a weight ratio of 1: 1 , It is preferable to add the seasoning to 10% by weight or less based on the total weight. In order to obtain a fresh salted taste desired in the present invention, it is preferable to mix the body portion and the visceral portion at the same ratio, and it is preferable to use the spice less than the conventional ones. Seasonings consist of sugar, starch syrup, garlic, seasoning, potassium sorbate, spicy red pepper, chili pepper, and red pepper powder. In the further aging step, it is preferable to aged for one month. In the present invention, it is preferable that the additional aging time is longer than the conventional one in order to taste a new fermented fish.

The thus prepared squid according to the present invention can produce a new taste compared with the taste of the existing squid salted fish by using the squid built in unlike the conventional one. Specifically, the salted squid produced according to the present invention has a taste similar to that of a mackerel, and the aftertaste is sweet.

In addition, the visceral components including squid liver are rich in various nutrients, and are beneficial to health. The internal part of squid is mainly liver of squid. Squid liver is about 1/4 of the total weight of squid, which is bigger than other fish.

Squid liver is a high protein, rich in various vitamins and minerals, so it is very nutritious. Specifically, squid are rich in protein, fat, calcium, phosphorus, sodium, iron, potassium, vitamin A, and other vitamins B1, B2, B3, B12, C, Squid liver is good for human liver protection. High protein is nutrient needed for regeneration of hepatocytes and recovery of damaged hepatocytes. Vitamin A protects hepatocytes. In addition, vitamin B and C promote metabolism, so liver function can be smooth and liver damage can be prevented. Squid liver is good for liver protection, eye fatigue, nourishment, anemia.

In the liver and intestines of squid, coenzyme is contained. The coenzyme is less affected by salt, and the amino acid composition of the peptide produced by the hydrolysis of this coenzyme shows that glutamic acid (glutamic acid acid, glycine and alanine.

<Composition and Operation Process of Fermented Salted Apparatus>

FIG. 2 is a block diagram of the fermentation apparatus shown in FIG. 1; FIG. 3 is a cross-sectional view of the fermented fermentation apparatus shown in FIG. 1; FIG. FIG. 4 is an enlarged perspective view schematically showing the provision of cooling means inside the conveyance pipe shown in FIG. 3, and FIG. 5 is a schematic perspective view of the fermentation apparatus shown in FIG. 1 in which the fermented seafood is moved Fig.

As shown in FIGS. 1 to 5, the apparatus for fermenting fermented seafood for preventing corruption of fermented seafood according to the present invention (hereinafter referred to as "Fermented fermentation apparatus") is used for fermenting fermented seafood Is used. Such a fermentation apparatus includes a case 100, a control unit 110, a transfer pipe, a conveying unit, a driving unit 160, a temperature sensor 140, a cooling unit 150 and a heat insulating material 180.

The case 100 protects the internal construction of the fermentation apparatus to provide a predetermined space in which the fermented mixture 200 can be circulated for aging and fermentation.

The control unit 110 controls the overall operation of the fermentation apparatus, and controls the temperature by the cooling means 150, the driving of the feeding means, and the like. Further, the speed at which the fermented mixture 200 is moved by the conveying means inside the conveyance pipe can be adjusted, and the temperature of the fermented mixture 200 can also be adjusted.

The transfer pipe is a passage through which the mixture 200 is circulated by the pipe structure. The conveying pipe includes a first conveying pipe 171 in which the fermented mixture 200 moves from the lower right to the lower left in the drawing, a second conveying pipe 173 that moves from the lower left to the upper left, And a third conveyance pipe 175 that moves. The first conveyance pipe 171 and the third conveyance pipe 175 are connected to the first conveyance pipe 171 so as to be moved and circulated by the first conveyance pipe 171, 171 are formed with inlet holes 191, 192 and 193 and discharge holes 194, 195 and 196 are formed in the third transfer pipe 175. [ The second conveyance pipe 173 and the third conveyance pipe 175 are connected to the conveying screw 131 and the conveying vanes 132, 133, and 134, respectively, Since the fermented mixture 200 is to be fed, it is formed in the form of a circular tube. In the present invention, the fermented seafood is agitated during the movement, thereby helping fermentation and fermentation of the fermented seaweed mixture 200.

The conveying means is means for continuously conveying the pickled mixture 200 fed from the inlet 120 so that it can be circulated in the conveying pipe. These conveying means are respectively located in the second conveyance pipe 173 and the third conveyance pipe 175. The conveyance screw 131 is installed in the second conveyance pipe 173 so that the mixture 200 Pulls it up. The reason why the conveying screw 131 is used is to prevent the picked-up mixture 200 from being backwardly moved, that is, not descending, due to gravity. The third conveyance pipe 175 is provided with conveying blades 132, 133 and 134 to convey the fermented mixture 200. These conveying vanes 132, 133 and 134 are referred to as the first conveying vane 132, the second conveying vane 133 and the third conveying vane 134 from the left side in the drawing. The conveying means described in the present invention can be used variously if it performs the function of conveying the pickled mixture 200 by rotation such as an impeller, a screw or the like.

The screw driver 160 receives power from a power source (not shown) and drives the feed screw 131 under the control of the controller 110.

The temperature sensor 140 is installed inside the fermentation apparatus to sense the temperature inside the fermentation apparatus and transmit the sensed temperature information to the control unit 110.

The cooling unit 150 performs the cooling under the control of the control unit 110 after the control unit 110 receives the temperature information inside the conveyance pipe sensed by the temperature sensor 140. Accordingly, the temperature inside the fermentation apparatus can be adjusted. In the center of the fermentation apparatus, the heat is not easily escaped to the surroundings because the surroundings are all surrounded by the fermented mixture (200), and thus the temperature is the highest. That is, heat is generated during the fermentation and fermentation of the fermented mixture 200. In this process, since the fermented fermented product 200 is surrounded by the fermented mixture 200 at the center of the fermented fermentation apparatus, the fermented product can not escape the heat well. To solve this problem, it may also be inefficient if the cooling means 150 is installed in the entire space inside the fermentation apparatus. Therefore, in the present invention, the method of continuously moving and circulating the seaweed mixture 200, which is filled in the entire space including the inner central point of the fermented seaweed agitating device, is adopted. Accordingly, And a cooling means 150 in the form of a plate is provided so as to cross the conveyance path of the third conveyance pipe 175 located at the bottom.

The inlet 120 is a space into which the fermented mixture 200 is put for aging and fermentation, and the position of the inlet 120 can be changed according to the convenience of the design of the apparatus.

The heat insulator 180 surrounds the peripheries of the fermentation device to prevent the heat around the fermentation device from being transferred to the fermentation device. Since the temperature outside the fermentation apparatus is room temperature and the inside of the fermentation apparatus is between 0 and 15 degrees Celsius below the normal temperature, it is necessary to keep the temperature of the fermentation apparatus 180 ) Must be installed.

As shown in FIG. 5, in the fermentation and fermentation stage, the fermented mixture 200 produced by the fermented fermentation process enters the inlet 120 of the fermentation apparatus according to the present invention due to the operator or a separate apparatus. The introduced fermentation mixture 200 is filled in an amount that can completely fill the inside of the fermentation apparatus, and after the fermentation, the inlet 120 is sealed.

Thereafter, the control unit 110 operates the driving unit 160 to operate the conveying unit. That is, the first conveying vane 132, the second conveying vane 133, and the third conveying vane 134 of the third conveying pipe 175 and the conveying screw 131 inside the second conveying pipe 173 are moved And the fermented mixture 200 moves along the transfer pipe. This conveying means moves the fermented mixture 200 by sucking the fermented mixture 200 by rotation. In the course of the movement, the control unit 110 can control the rotation of the conveying means so that the fermented mixture 200 can be circulated quickly or slowly.

A large number of temperature sensors 140 are installed in a plurality of positions such as an inner central point and an outer point of the fermentation apparatus. The temperature sensor 140 detects the temperature inside the fermentation apparatus in real time and transmits the sensed temperature information to the control unit 110. Upon receiving the temperature information, the controller 110 determines whether the temperature is a suitable temperature based on the set temperature. If the temperature is not suitable, the controller 110 controls the cooling unit 150 to maintain the aging temperature. That is, although the fermented mixture 200 circulates periodically in the fermentation apparatus, the cooling means 150 is operated only when the temperature rises and the temperature of the fermented mixture 200 is lowered.

In the conveyance pipe, inlet holes 191, 192 and 193 are formed in the first conveyance pipe 171 for circulation of the fermented mixture 200 and discharge holes 194, 195 and 196 . Therefore, the fermented mixture 200 is moved by the first conveying vane 132, the second conveying vane 133, and the third conveying vane 134 in the third conveyance pipe 175 and then discharged through the discharge holes 194, 195, 196 The transfer screw 131 is moved to the inlet holes 191, 192 and 193 again by the suction force.

In the fermentation apparatus according to the present invention, the widths of the inflow holes 191, 192 and 193 and the discharge holes 194, 195 and 196 are made different from each other so that the fermented mixture 200 is uniformly aged To the inlet holes 191, 192, and 193 and the outlet holes 194, 195, and 196, respectively. That is, the width of the inflow holes 191, 192, and 193 and the width of the discharge holes 194, 195, and 196 are increased as the distance from the transfer screw 131 is increased. The third inflow hole 193> the second inflow hole 192> the first inflow hole 193, the second inflow hole 192, the third inflow hole 193, the third inflow hole 193, The third exhaust hole 196> the second exhaust hole 195> the first exhaust hole 194 '. The reason for this width formation will be described by exemplifying one area of the fermented mixture 200 that is circulated in the first feed hole 194 on the left side of the second feed vane 133 and the second feed vane 133 as an example.

The fermented mixed material 200 moved to the upper end of the second conveyance pipe 173 by the conveying screw 131 enters the third conveyance pipe 175 because it is sucked by the first conveyance fan 132. The fermented mixture 200 that has entered the first feed vane 132 and thus enters the first discharge hole 194 and the second feed vane 133. At this time, a part of the fermented mixture 200 will be sucked into the first discharge hole 194 and another part will be sucked in by the second feed wing 133. The first discharge hole 194 is relatively close to the transfer screw 131 so that the force of the transfer screw 131 pushing the fermented mixture 200 is large and the third discharge hole 196 is relatively close to the transfer screw 131, The force by which the feed screw 131 pushes the fermented mixture 200 is small. Therefore, the width of the first discharge hole 194, which is close to the transfer screw 131, is narrowed so that the first discharge hole 194 does not allow the fermented mixture 200 to escape, The second feed vane 133 is sucked to prevent the relatively large amount of the fish meal mixture 200 from being discharged to the first discharge hole 194 and the second discharge hole 195 and the third discharge hole 192, (196) to be dispensed and discharged. The seaweed mixture 200 that has escaped into the first discharge hole 194, the second discharge hole 195 and the third discharge hole 196 passes through the first inlet hole 191, the second inlet hole 192, 3 flow into the inflow hole 193 and circulate again from the first conveyance pipe 171.

The width of the second discharge hole 195 and the third discharge hole 196 are formed differently and the third conveying vane 134 is installed in the same manner to induce the amount of the fermented mixture 200 to be moved uniformly . At this time, the fermented mixture 200 fed along the third conveyance pipe 175 passes through the cooling means 150 installed before the discharge holes 194, 195 and 196, Cooling is performed. The description of the circulation structure is merely a description of one cross section and the inlet holes 191, 192 and 193 and the exhaust holes 194, 195 and 196 are uniformly formed on the entire plane when viewed in plan, (200) is circulated. The present invention provides a moving path that is horizontally formed at the bottom of the case 100 to provide a movement path from the right to the left, and includes a first inlet hole 191, a second inlet hole 192, And a second conveyance pipe 173 connected to the first conveyance pipe 171 and extending upward in the case 100 and provided with conveying screws 131 therein, And the second conveyance pipe 173 and horizontally formed on the upper portion of the case 100 to provide a path from left to right and sequentially passing through the first discharge hole 194, A first discharge hole 194, a second discharge hole 195 and a third discharge hole 196 are formed on the right side of each of the first discharge holes 195 and the third discharge holes 196, The first transfer blade 132, the second transfer blade 133 and the third transfer blade 133 are provided and the right side of each of the first transfer blade 132, the second transfer blade 133 and the third transfer blade 133 When the cooling means 150 is formed 3 conveyance pipe 175. The fermented mixture 200 fed into the case 100 includes a first inlet hole 191, a second inlet hole 192 and a third inlet hole 193 formed sequentially in the horizontal direction And then flows to the third conveyance pipe 175 through the second conveyance pipe 173 and then flows through the third conveyance pipe 175 to the cooling means 150 The first discharge hole 194, the second discharge hole 195, and the third discharge hole 196, which are sequentially formed in the horizontal direction, and then discharged in the downward direction from the upper portion of the case 100 through the third discharge hole 196, The fermented mixed product 200 is collected at the lower portion of the case 100 and moved to the upper portion of the case 100 to be cooled down after the fermented mixed product 200 is circulated in the case 100 And then discharged back to the case 100. In this case, the first discharge hole 194, the second discharge hole 195, and the third discharge hole 196 are sequentially formed in the horizontal direction in the third transfer pipe 175 on the upper portion of the case 100, At the same time, since the first inlet 191, the second inlet 192, and the third inlet 193 are sequentially formed in the first conveyance pipe 171 below the case 100 in the horizontal direction, Since the fermented mixture 200 is circulated in the entire space of the case 100 including the inner center of the case 100 while descending all down to the bottom of the case 100, Circulation can be effected.

Meanwhile, the fermentation apparatus according to the present invention can be used not only for the fermented mixture 200 but also for aging the squid body and viscera referred to in <S40> of the fermented fish production method.

As described in detail above, the fermentation apparatus according to the present invention is superior in commerciality since a large amount of the fermented fish meal mixture 200 can be matured evenly. In the present invention, a fermentation apparatus for fermented seaweed is used for fermentation and fermentation in the fermentation process. Cooling means 150 and a conveying means are provided in the fermented fermentation apparatus, so that the fermented mixture 200 is fed into the device having the pipe structure and circulated when the raw material having salt added thereto is aged after the fish care. Therefore, the fermented seaweed is continuously circulated in the fermented fermented seaweeds, and evenly fermented and fermented evenly, so that the fermented seaweed is uniformly flavored even when produced in large quantities.

In addition, health hazards due to salt can be minimized. Salty addition is essential for the fermentation process. However, due to the difference in aging and fermentation degree between the outer portion and the middle portion of the bulk mixture 200 in the process of producing the fermented seafood, excessive salt addition to prevent corruption during the fermentation and fermentation stages leads to excessively high salinity, The side effects that cause various diseases occur. That is, excessive intake of salt increases the water intake of the supper, leading to the expansion of blood vessels, which can lead to hypertension, which increases blood pressure. Hypertension can then cause damage to the blood vessels leading to stroke or heart disease. In addition, the body of the body to accumulate in the body to discharge a large amount of sodium, kidneys will be overcooked kidney function may be due to kidney disease. However, in the fermentation apparatus according to the present invention, the fermented mixture 200 is circulated in the apparatus to prevent corruption during the fermentation and fermentation stages so that the outer and inner portions can be aged evenly. Therefore, it is possible to minimize the occurrence of salt-induced diseases by not adding excess salt in the fermentation stage.

Meanwhile, the position of the inlet of the fermentation apparatus according to the present invention is only one embodiment, and it can be variously positioned for convenience of manufacturing the apparatus, and the outlet of the fermented fermented fish can be provided in various ways.

In addition, the conveying means described in the present invention can be further added in the inside of the fermentation apparatus according to need.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, And additions should be considered as falling within the scope of the claims of the present invention.

100: Case
110:
120:
131: Feed screw
132: 1st feed wing
133: 2nd feed wing
134: third feed wing
140: Temperature sensor
150: cooling means
160:
171: First conveying pipe
173: Second conveyance pipe
175: Third conveying pipe
180: Insulation
191: first inflow hole
192: second inflow hole
193: Third inflow hole
194: First discharge hole
195: Second exhaust
196: Third Exhaust Emitter
200: Pickled mixture

Claims (6)

Separating the body and the viscera separately, cleaning and then dehydrating the fish body or crustacean;
A second step of cutting and cutting the separately separated trunk and internal organs by mixing salt;
A third step of separating the trunk and the internal organs separately and aging for 6 months;
A fourth step of mixing the aged body and viscera at a weight ratio of 1: 1 through the third step and adding a sugar, starch syrup, pepper and seasoning to prepare a salted mixture; And
And a fifth step of completing the fermentation by further aging the fermented mixture for one month,
The fermentation in the fifth step is carried out by putting the fermented seafood mixture into a fermentation apparatus for fermented seafood,
The salting-aging device
A case having a space formed therein for aging the fermented juice mixture;
A conveying pipe provided with a conveying means for moving the fermented mixture in the case;
A temperature sensor installed inside the case; And
And cooling means for controlling the temperature under the control of the control unit based on the temperature sensed by the temperature sensor,
The transfer tube
A first conveyance pipe formed horizontally at a lower portion of the case and providing a movement path from right to left and having a first inlet hole, a second inlet hole, and a third inlet hole sequentially formed in the horizontal direction,
A second conveyance pipe connected to the first conveyance pipe and extending upward in the case and having a conveying screw installed therein,
A first exhaust hole, a second exhaust hole and a third exhaust hole are formed in the horizontal direction, the first exhaust hole, the second exhaust hole and the third exhaust hole being formed in a horizontal direction on the upper portion of the case, A first conveying blade, a second conveying blade and a third conveying blade are sequentially installed on the right side of each of the first discharge hole, the second discharge hole and the third discharge hole, and the first conveyance blade, And a third conveyance pipe having a blade and a cooling means formed on the right side of each of the third conveyance blades,
Wherein the first and second inlet holes and the third inlet hole are formed in the case, and the first and second inlet holes are formed in the first and second inlet pipes, respectively, Through the first discharge hole, the second discharge hole and the third discharge hole sequentially formed in the horizontal direction after passing through the cooling means in the third conveyance pipe, Wherein the first and second conveyance pipes are disposed in the first and second conveyance pipes, respectively.
A case having a space formed therein for aging the fermented mixture;
A conveying pipe provided with a conveying means for moving the fermented mixture in the case;
A temperature sensor installed inside the case; And
And cooling means for controlling the temperature under the control of the control unit based on the temperature sensed by the temperature sensor,
The transfer tube
A first conveyance pipe formed horizontally at a lower portion of the case and providing a movement path from right to left and having a first inlet hole, a second inlet hole, and a third inlet hole sequentially formed in the horizontal direction,
A second conveyance pipe connected to the first conveyance pipe and extending upward in the case and having a conveying screw installed therein,
A first exhaust hole, a second exhaust hole and a third exhaust hole are formed in the horizontal direction, the first exhaust hole, the second exhaust hole and the third exhaust hole being formed in a horizontal direction on the upper portion of the case, A first conveying blade, a second conveying blade and a third conveying blade are sequentially installed on the right side of each of the first discharge hole, the second discharge hole and the third discharge hole, and the first conveyance blade, And a third conveyance pipe having a blade and a cooling means formed on the right side of each of the third conveyance blades,
Wherein the first and second inlet holes and the third inlet hole are formed in the case, and the first and second inlet holes are formed in the first and second inlet pipes, respectively, Through the first discharge hole, the second discharge hole and the third discharge hole sequentially formed in the horizontal direction after passing through the cooling means in the third conveyance pipe, Is discharged downward in the direction of the first conveyance pipe, and is lowered in the direction of the first conveyance pipe, thereby circulating the inside of the case.
3. The method of claim 2,
Wherein the first inlet hole, the second inlet hole, and the third inlet hole of the first conveyance pipe have an increased width as the distance from the conveyance screw increases,
Wherein the first discharge hole, the second discharge hole, and the third discharge hole of the third conveyance pipe have an increased width as the distance from the conveyance screw increases.
delete delete delete

Images