KR101654241B1 - Natural Antimicrobial Composition For Foods, Manufacturing Method of Salt-fermented Sea-squirt Using the Natural Antimicrobial Composition and Manufacturing Method of Seasoned Raw Seafood Using the Salt-fermented Sea-squirt - Google Patents

Abstract

The present invention relates to a natural antibacterial composition for a food, a method for producing aged salted sea squirt by using the natural antibacterial composition for a food, and a method for producing spicy raw seafood salad by using the produced aged salted sea squirt. The natural antibacterial composition for a food according to the present invention comprises: a Duchesnea chrysantha extract extracted from 30-40 wt% of ethanol; and a Foeniculi fructus extract extracted from 70-80 wt% of ethanol. The method for producing aged salted sea squirt according to the present invention comprises: a first step of removing moisture by washing sea squirt by fresh water for 2-3 times, and trimming the sea squirt while removing shells; a second step of mixing flesh of the trimmed sea squirt and salt at a weight ratio of 1-3:2-4; a third step of firstly aging the same at 5 to 10C for 10-20 days; a fourth step of producing aged salted sea squirt by secondly aging the same at -6 to 0C for 6 months or more; and a fifth step of adding a natural antibacterial composition for a food in the aged salted sea squirt to be stored at 0-10C, wherein the natural antibacterial composition for a food includes a Duchesnea chrysantha ethanol extract and a Foeniculi fructus ethanol extract. The method for producing spicy raw seafood salad according to the present invention comprises: a first step of preparing spicy raw seafood salad ingredients by trimming and cutting raw seafood and vegetables; and a second step of adding and mixing the produced aged salted sea squirt and sesame oil in the prepared spicy raw seafood salad ingredients.

Description

[0001] The present invention relates to a method for preparing a fermented sea urchin fermented salted and fermented seafood fermented with a natural antimicrobial composition for food including ethanol extract of sardine and small fennel, Seasoned Raw Seafood Using the Salt-fermented Sea-squirt}

The present invention relates to a natural antimicrobial composition for food isolated from an edible plant harmless to humans, a method for producing such a natural antimicrobial composition for food using a hygienically safe fermented fermented sea urchin, and a method for producing fermented fermented fermented sea urchin The present invention relates to a method for producing a high quality seafood sashimi which is used in the manufacture of seafood sashimi and which gives flavor and taste of fresh seaweed while maintaining the original taste of seafood.

Foods are highly susceptible to corruption or contamination by microorganisms such as bacteria, yeast and fungi. Therefore, a preservative is generally used to improve preservability in food production, and a chemical synthetic preservative such as potassium sorbate, sodium benzoate, and calcium propionate has been widely used. However, chemical synthetic preservatives have a limitation in that they can be accumulated continuously in the body and cause adverse effects when they are used for a long period of time. In recent years, there has been a growing interest in antimicrobial substances for food originating from natural sources, which can exhibit an excellent antimicrobial effect even in a trace amount as natural materials, as the propensity to consume is increasingly advanced, natural and health- . Examples of known antimicrobials for foods include grapefruit seed extracts and known techniques for food antimicrobials using grapefruit seed extract include U.S. Patent No. 1,354,818, Korean Patent No. 71796, Korean Patent No. 319252, etc. have.

It is a dried rose plant outbreak of fennel Duchesnea indica (Andr.) Focke. Between summer and autumn, wash the outposts in water and dry in the sun. The taste is sweet and the quality is cold. It acts on menopause (肺 经), stomach (胃 经), liver (肝 经). Heat down, detoxify, stop coughing and bleeding. In the pharmacological experiments, immunological resorption, anticancer and antimicrobial activities were revealed. I have a sore throat, diphtheria, swelling, ulcers, burns, and eczema. It is also used for cough, pertussis, irregular uterine bleeding, stomach cancer, cervical cancer, nasal cancer, pancreatic cancer. 10 ~ 30g a day, fresh 30 ~ 60g eaten as a pill. When you use it as an external medicine, it is jiggled or sprinkled with powder. (Encyclopedia of Korean Medicine)

It is a fruit of Fennel vulgare, which warms the kidneys, disperses the cold, helps the circulation of the 气, relaxes the stomach, It is a medicinal substance that strengthens the stomach, opens the stomach, and lets the intestines pass. (Korean traditional knowledge portal). Korean Patent No. 509176 discloses a patent relating to antimicrobial substance using small scent.

On the other hand, it is known that the sea urchin contains taurine which prevents the aging of the human body, cyntaol which relieves the hangover, sea doum which promotes insulin secretion, heart strengthening, cold, cough, , Antibacterial and anticancer substances, and the like. It also serves as a food ingredient to promote appetite with its unique flavor and taste, but it is difficult to store for a long time because it is easily decayed because it contains moisture. As a method for storing the sea urchin for a long time, there is a method of producing the sea urchin by salting, and Korean Patent No. 376360 is known as a related art. Korean Patent No. 1440113 and the like.

The present invention provides a natural antimicrobial composition for foods which is developed to newly propose a natural antimicrobial substance for food isolated from an edible plant which is harmless to human body and which has an effect of inhibiting the growth of microorganisms causing food poisoning or corruption. have.

The present invention also provides a method for preparing a fermented fermented sea urchin which is hygienically safe using a natural antimicrobial substance for food.

Further, the present invention provides a hygienic and high quality seaweed syrup production method which imparts flavor and taste of fresh sea squirt using a fermented sea urchin salted fish.

In order to solve the above-mentioned technical problems, the present invention provides a natural antimicrobial composition for foods, and a method for preparing fermented salted salted and salted salted fish using the same.

The natural antimicrobial composition for food according to the present invention is characterized in that it comprises a saury extract which is extracted from 30 to 40% by weight of ethanol and a small scale extract which is extracted from 70 to 80% by weight of ethanol. Here, the sarka extract can be used as a lyophilized powder extracted from ethanol and the lyophilized extract can be used as a lyophilized powder extracted from ethanol. Further, the lyophilized powder obtained by ethanol extraction and the lyophilized powder obtained by extracting small ethanolic ethanol are mixed at a weight ratio of 1: And the like.

A method of manufacturing a fermented squid according to the present invention comprises: a first step of cleaning a bark by removing the water after removing the water by washing the bark with fresh water 2 to 3 times; The second step is to combine the flesh and salt of the trimmed venom with a weight ratio of 1: 3: 2 ~ 4; A third step of primary aging at 5 to 10 占 폚 for 10 to 20 days; A fourth step of preparing a fermented fermented sea urchin by aging at 6 to 0 ° C for 6 months or more; And a fifth step of adding a natural antimicrobial composition for food to the fermented fermented sea urchin, which comprises a sour ethanol extract and a small fermented ethanol extract, and storing the mixture at 0 to 10 ° C.

A method for manufacturing a seafood sieve according to the present invention comprises the steps of: preparing a seaweed reclaimed material while cutting and cutting raw materials and vegetables; And a second step of adding the prepared fermented salted fermented seaweed and sesame oil to the prepared seafood reclaimed material, as described above. At this time, in the second step, the fermented fermented sea urchin can be used as it is, as well as pulverized.

According to the present invention, the following effects can be expected.

First, it is possible to provide a natural antimicrobial composition for food isolated from an edible plant harmless to human body. The natural antimicrobial composition for food according to the present invention can significantly inhibit food poisoning and pathogenic microorganisms and thus can be advantageously used for hygienically safe food production.

Second, it is possible to produce hygienically safe fermented fermented sea urchin by adding natural antibacterial substance for food to the fermented fermented fermented seafood.

Third, it can be manufactured by using hygienically high quality seafood sashimi which keeps the original taste of seafood and gives flavor and taste of fresh sea urchin by utilizing hygienically safe mature sea urchin salted fish instead of fresh seaweed.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a photograph showing the result of measurement of antimicrobial activity in a solid medium for an ethanol extract mixture of a retail and a small-scent.
Fig. 2 is a photograph of a fermented sea bream pickled according to the present invention.

TECHNICAL FIELD The present invention relates to a natural antimicrobial composition for foods isolated from a sardine and a small scent, and has a technical feature that establishes a condition capable of significantly inhibiting food poisoning and pathogenic microorganisms. The natural antimicrobial composition for food according to the present invention comprises a sour extract of 30 to 40 wt.% Ethanol and a 70 to 80 wt. The antimicrobial activity was highest in the ethanol extract of 30-40% by weight (preferably 35% by weight) and the antimicrobial activity was the highest in the ethanol extract of 70-80% by weight (preferably 75% by weight) At the above concentrations. In Example 2 below, the antimicrobial activity of each of the ethanol extracts of the sardine and small scallions was confirmed, and the stability against pH and heat was also confirmed. Based on these results, the present invention proposes a natural antimicrobial composition for foods.

Furthermore, the present invention proposes the use of a syrup extract extracted from 30 to 40% by weight of ethanol and an extract obtained from 70 to 80% by weight of ethanol as a lyophilized powder, It is for use. The lyophilized ethanol-extracted lyophilized powder and the lyophilized ethanol-extracted lyophilized powder were mixed preferably in a weight ratio of 1: 1. The antibacterial activity of this mixture was confirmed in [Example 2] below.

As described above, the ethanol extract mixture of the sour and small scoop which has been proven as an antimicrobial activity can be used as a food additive, and as a result, it can contribute to the improvement of the storage stability of the food by inhibiting microbial growth. The present invention proposes a method for preparing fermented fermented salted and fermented sea urchin fermented salted and fermented fermented seafood fermented by using an ethanol extract mixture of sour and small fioricet.

A method of manufacturing a fermented mongoose fermented seaweed is a method comprising: a first step of washing a bonggee with fresh water two or three times to remove water and then removing the bran; The second step is to combine the flesh and salt of the trimmed venom with a weight ratio of 1: 3: 2 ~ 4; A third step of primary aging at 5 to 10 占 폚 for 10 to 20 days; A fourth step of preparing a fermented fermented sea urchin by aging at 6 to 0 ° C for 6 months or more; And a fifth step of adding a natural antimicrobial composition for food to the fermented fermented sea urchin and storing the mixture at 0 to 10 캜.

In the first stage of fermentation, fermented fermented sea urchin fermented in July ~ August is preferable (in summer, the fermented sea urchin has a higher content of glycogen than other fermented fish) It is advisable to mix the venom pulp with salt at a ratio of 2: 3 (not corroded when salted salmon is salted) using salt minus more than a year (important for maintaining the flavor of the venom). The third stage is the first stage of fermentation at 5 ~ 10 ℃ for 10 ~ 20 days. The fermentation rate is slow at 5 ℃ or lower, the possibility of corruption due to low salt at 10 ℃ or higher, If there is a risk of corruption, it is already worried about the outbreak. The fourth stage is the stage of aging for 6 months or longer at 6 ~ 0 ℃. It is a process of aging for 6 months or longer. It is slowly aged without decay of low salt venomous flesh, and the unique flavor of squid is caught in venomous pulp, do. The fifth step is a step of inhibiting the growth of microorganisms by adding an ethanol extract mixture of sardine and small scoop to a fermented sea urchin fermented fish meal. The freeze-dried powder of the ethanol extract and the freeze-dried powder of the small ethanol extract were mixed at a weight ratio of 1: 1 The addition of 0.1 ~ 0.2 wt% to the fermented fermented sea urchin is suitable for securing the antimicrobial activity without reducing the flavor of the fermented fermented salted fermented fish. In Example 4, when 0.1% by weight of a composition obtained by mixing freeze-dried powder of sarkanol extract and freeze-dried powder of small-extract ethanol extract in a weight ratio of 1: 1 was added to the fermented fermented sea urchin, the food poisoning- The antimicrobial activity against 10 species was confirmed.

A method for manufacturing a seafood sashimi comprises the steps of preparing a seafood sashimi material while cutting and cutting raw seafood and vegetables; And a second step in which the prepared seafood ingredients are mixed with a fermented sea urchin salted fish oil and sesame oil. The first step is to trim the various kinds of marine products (abalone, mokgeo, lanterns, mugwort, manganese, sea urchin, sea urchin etc.) and various vegetables (cucumber, paprika, mushroom, buttercup, Cut to size and prepare as raw. The second stage is to mix various kinds of marine products and various vegetables at a suitable ratio, and then to put the fermented fermented sea urchin into salted fish, and then add sesame oil. Here, the fermented fermented salted fermented fish can be used as it is, as well as being used as it is in FIG. 2. This completes the seasoning of the seafood. Since the fermented fermented sea urchin fermented with improved antimicrobial composition has been used, it is effective not only for prevention of food poisoning but also for maintenance and extension of freshness, and is finished with seafood fermented with the original flavor and taste added to the original taste of seafood .

Hereinafter, the present invention will be described in detail based on examples. However, the following examples are for illustrative purposes only and are not intended to limit the scope of the present invention.

[ Example 1 ] Manufacture of natural antimicrobial substances

After drying the small phytoplankton which is an edible herbal medicine, 75% of ethanol and 35% of ethanol were added to 10 times as much as the dry sample, shaken at 300 rpm for 4 hours at room temperature and filtered with filter paper (Toyo No.5) The obtained solution was used as a primary extraction solution, and a secondary extraction solution was obtained in the same manner. All of the 1,2,3-heptane extracts thus obtained were mixed, the ethanol was evaporated with a vacuum concentrator, and then lyophilized to prepare a natural antimicrobial substance.

[ Example 2 ] Antimicrobial Activity and Safety Measurements of Natural Antimicrobial Substances

1. Measurement method

(1) Strain used

A total of 10 strains, including 3 Gram-positive bacteria, 5 Gram-negative bacteria, and 2 yeast strains, were purchased from the Korean Microorganism Conservation Center (KCCM). Most of these strains cause food spoilage and food poisoning, and some strains are highly pathogenic bacteria.

Microorganisms used in the antimicrobial activity test Bacillus subtilis ATCC 6633 Staphylococcus epidermidis ATCC 12228 Micrococcus luteus ATCC 9341 Vibrio parahamolyticus ATCC 27519 Escherichia coli ATCC 25922 Klebsiella pneumoniae ATCC 13883 Salmonella typhi ATCC 6229 Pseudomonas aeruginosa ATCC 10490 Candida albicans ATCC 10259 Saccharomyces cerevisiae ATCC 2601

(2) Medium and Culture

TSB (Tryptic Soy Broth, Difco) was used for the seed culture of bacteria, and the antimicrobial activity by disk diffusion method and MHB (Muller Hinton Broth, Difco) were used for the measurement of MIC value in a 96-well plate , LB (Luria-Bertani) broth were used for measurement of viable cell count and proliferation curve, respectively. Malt extract medium (Difco) and Potato Dextrose Agar (PDA, Difco) were used for yeast seed culture, antimicrobial activity and cell production. Eight bacterial strains and two yeast strains were cultured for 24 hours at 37 ° C and 30 ° C using TSB and MEB, respectively, and then inoculated on the medium to adjust the absorbance to about 0.5.

(3) Antimicrobial activity measurement

The antibacterial activity of antibacterial substances was measured by disk diffusion method. Bacteria were inoculated into TSB medium and yeast were inoculated into malt extract medium, cultured for 6-9 hours, centrifuged (7000 rpm), diluted with physiological saline, and absorbed to 0.5 at 600 nm 0.1 ml of one dilution solution was spread evenly in a 15 ml glass dish with a glass rod. After discs (8 ml, Toyo) were placed on top of each other, the antimicrobial material was slowly absorbed onto the disc and cultured at 37 ° C for 48 hours.

(4) Minimal inhibition concentratiom (MIC) measurement

A 96-well plate was used for the MICs of 10 strains of the antimicrobial composition mixed with the same amount of syrup and small scent. The MIC concentration in the solid medium was measured by adjusting the concentration of the composition in the MHA medium for the bacteria and malt extract agar medium for the yeast and then storing the composition in a constant temperature water bath at 45 ° C and adding 190 μl of the composition and MHA mixture to the 96- 10 μl was vortexed intensely and the bacteria were incubated at 37 ° C and the yeast was incubated at 30 ° C for 24 hours. At this time, the minimum growth - free concentration was first determined as the MIC value.

Measurement of MIC Concentration in Liquid Medium The bacterial and yeast were added to the MHB and malt extract liquid medium and incubated at the same temperature and for the same time to obtain a minimum concentration Was first determined as the MIC value. For 5.0 mg / ml or less, the concentration was halved continuously to determine the final MIC value.

(5) Thermal stability of antibacterial substance

In order to investigate the thermal stability of the antimicrobials contained in the ethanol extract of sardine and small scarlet, the two extracts were heat treated at 40, 50, 60, 70, 80, 90, 100 ℃ for 1 hour and heat treated at 121 ℃ for 15 minutes MIC and MIC values of the herbal extracts were higher than those of the herbal extracts, and the growth of the strains was investigated in the MHB and malt extract media.

(6) pH stability of antimicrobial substance

The syringes and small fenugreek extracts were dissolved in pH 1 to 2, pH 3 (glycine-HCl buffer) pH 4.0-6.0 (Mcllvaine buffer, pH 7 (KH ₂ PO ₄ -NaOH (pH 7.4), pH 8.0-9.0 (Tris Cl buffer), pH 10.0 (glycine-NaOH buffer), pH 11 (phosphate buffer) and pH 12-13 (hydroxide-chloride buffer) After neutralizing to pH7 again, MHB and fungi were cultured in malt extract medium for 24 hours and 48 hours.

2. The Small  Antimicrobial activity and stability of ethanol extracts

(1) Results of antibacterial activity

The antimicrobial activity against three Gram-positive bacteria, five Gram-negative bacteria and two yeast strains was measured by disc agar diffusion method by absorbing 90% of ethanol extract of 35% ethanol and 90% of 75% ethanol extract (100 mg / ml) . The size of the restrained ring around the disk is shown in [Table 2].

Antimicrobial Activity of Ethanol Extract of Safflower and Small Fescue Strain Retaining ring size (mm) The Small society Bacillus stbtilis 16 23 Staphylococcus epidermidis 19 21 Micrococcus luteus 23 35 Vibrio parahaemolyticus 17 18 Eschericgia coli 13 27 Klebsiella pneumoniae 8 - Salmonella typhi 6 3 Pseudomonas aeruginosa 10 28 Candida albicans 19 26 Saccharomyces cerevisiae 21 34

As shown in [Table 2], the ethanol extracts of the small fescue showed a uniform antibacterial activity against all microorganisms except S. typhi . The ethanol extract of the fescue showed broad spectrum of antimicrobial activity against all 10 strains. Especially, ethanol extract of small fescue showed high antimicrobial activity against yeast.

(2) pH stability

After the addition of MIC ( V. parahaemolyticus , MIC) to the medium ( V. parahaemolyticus ), the bacterial growth after 24 hours was applied to MHA medium to investigate the inhibition of growth The results are shown in [Table 3].

PH stability of ethanol extracts of sweet and small fennel Herbs pH One 2 3 4 5 6 7 8 9 10 11 12 13 The - - - - - - - - - - - - - Small society - - - - - - - - - - - - - V. parahaemolyticus was used as test organism.
-: NO growth

As shown in [Table 3] above, the ethanol extracts of sardines and small scions were found to be stable against changes in pH since the antimicrobial activity was maintained even under strong acid or strong alkali conditions.

(3) Thermal stability

The ethanol extracts of sardine and small scoop were heat treated at 10 ℃ intervals for 1 hour and at 121 ℃ for 15 minutes from 40 ℃ to 100 ℃ and then cultured for 24 hours after addition of MIC for V. parahaemolyticu . , And the results are shown in [Table 4].

Thermal stability of ethanol extracts of sardine and small fennel Herbs Temperature (° C) 40 50 60 70 80 90 100 121 The - - - - - - - - Small society - - - - - - - - V. parahaemolyticus was used as test organism.
-: NO growth.

As shown in Table 4, the antimicrobial activity was confirmed in the pre-heat treatment zone. In particular, the ethanol extract obtained by heat treatment at 121 ° C for 15 minutes and at 100 ° C for 1 hour showed proliferation inhibitory action, It is known that the antimicrobial active substance in the composition is very stable to heat.

3. The Small  Antimicrobial Activity and Stability of Ethanol Extract Mixtures

(1) Antimicrobial activity

The antimicrobial activity of 35% ethanol - extracted freeze - dried powder and 75% ethanol - extracted freeze - dried powder (1: 1) were investigated. The clear zone diameter was measured by adding 80 ml of the composition (200 mg / ml) to the disc. The results are shown in Table 5. The clean zone was measured in the solid medium by adding 25, 50, 100 and 200 ml of the concentration of the composition The results are shown in Fig.

Antimicrobial activity of ethanol extract mixture of sardine and small scoop Strains Inhibition zone (mm) Bacillus stbtilis 23 Staphylococcus epidermidis 21 Micrococcus luteus 38 Vibrio parahaemolyticus 42 Eschericgia coli 26 Klebsiella pneumoniae 19 Salmonella typhi 17 Pseudomonas aeruginosa 21 Candida albicans 25 Saccharomyces cerevisiae 42

As shown in [Table 5] and Fig. 1 above, the ethanol extract mixture of sardine and small scoop showed a wide range of antimicrobial activity in all food poisoning, pathogenic and food-spoil bacteria and yeast.

(2) MIC of ethanol extract mixture of sardine and small fancy

The minimum inhibitory concentration was determined in liquid culture medium by measuring the degree of growth after culturing for 24 hours under the control of 80%, 40%, 20%, 10%, 5%, 2.5%, 1.25, 0.63, 0.32 and 0.16 mg / And solid medium were as shown in [Table 6].

The minimum inhibitory concentration of the sour and small flea ethanol extract mixture Strain Minimum inhibitory concentration (mg / ml) Liquid medium Solid medium B. subtillis 5.0 5.0 M. luteus 5.0 2.5 S. epidermidis 10.0 5.0 E. coli 10.0 5.0 K. pneumoniae 10.0 10.0 P. aeruginosa 20.0 10.0 S. typhi 5.0 5.0 V. parahaemolyticus 10.0 2.5 C. albicans 5.0 5.0 S. cerevisiae 5.0 2.5

 The ethanol extracts of the sweet and small fennel extracts showed a relatively broad spectrum of antibacterial activity, although there were slight differences according to the type of bacteria used. Ten antibacterial strains showed strong antimicrobial activity against Gram positive bacteria rather than Gram negative bacteria. The total bacterial growth was completely inhibited in the liquid medium below 20 mg / ml and in the solid medium below 10 mg / ml, which was better than the solid medium in the liquid medium, It is presumed that the mucous substance of the extract mixture diffuses into the solid medium and inhibits bacterial growth.

[ Example 3 ] Manufacture of fermented squid fermented

Take the mongoose that is produced in July ~ August, clean it 2-3 times with fresh water, remove the water completely, and remove the skin. Stir the venomous pulp and salt (salt minus two years or more) in 2: 3 ratio. This was first aged at 5 ~ 10 ℃ for 15 days and the first fermented fermented salted fermented seafood was aged at 6 ~ 0 ℃ for more than 6 months.

[ Example 4 ] Microbial fermentation of natural fermented raw materials Abatement effect

Table 1 shows the results of the microbial changes after storage at 5 ° C for 1 week with the addition of 0.1% of the ethanol extract mixture of sardine and small-scaled fermented salted salted fermented sea urchin fermented for 6 months or more.

Microbial Reduction Effect of Natural Antimicrobial Substance on the Fermented Salted Fermented Fishes microbe Antimicrobial treatment Number of microorganisms (Log CFU / g) Fungi No treatment 6.45

0.45 process 0.18

0.27 Yeast No treatment 3.45

0.54 process 0.57

0.26 Fungi No treatment 2.45

0.17 process 0.31

0.38

As shown in [Table 7] above, it was confirmed that the detection of microorganisms such as bacteria, fungi, and yeast was reduced by 80% or more when the ethanol extract mixture of sardine and small fennel was treated.

[ Example 5 Production and Sensory Evaluation of Seafood

1. Seafood Process

After mixing various kinds of marine products (abalone, mokgeo, lanterns, mugwort, manganese, anchovy, sea urchin) and various vegetables (cucumber, paprika, mushroom, buttercup, The fermented fermented sea urchin prepared in Example 3] was added and stirred well. Here, the fermented fermented salted fish was crushed and used as shown in FIG. Afterwards, he sprinkled sesame seeds, nuts and chaff. As a comparative example, seaweed paste was prepared by adding starch to the fermented sea urchin.

2. Sensory Evaluation

The seafood scallops prepared with the herb had a lot of evaluations that they could not feel the original flavor and aroma of the seafood because of the strong flavor of the seafood. In contrast, the seafood scallops prepared with the fermented sea urchin instead of the fresh seaweed had a unique taste and aroma There was a lot of evaluation that you can feel rich.

Claims (6)

delete delete delete The first step is to clean the sea urchin by washing the sea urchin with fresh water 2-3 times to remove the water and remove the shell;
The second step is to combine the flesh and salt of the trimmed venom with a weight ratio of 1: 3: 2 ~ 4;
A third step of primary aging at 5 to 10 占 폚 for 10 to 20 days;
A fourth step of preparing a fermented fermented sea urchin by aging at 6 to 0 ° C for 6 months or more;
And a fifth step of adding a natural antimicrobial composition for food to the fermented fermented salted and stored at 0 to 10 ° C,
The fifth step comprises: lyophilizing a lyophilized powder extract of lyophilized ethanol extracted from 30 to 40% by weight of ethanol, and lyophilized powder of lyophilized ethanol extract extracted from 70 to 80% by weight of ethanol and lyophilized at a ratio of 1: Wherein the natural antimicrobial composition for food is prepared by using the natural antimicrobial composition for foodstuffs mixed with the natural antimicrobial composition for food. A method for manufacturing a seafood gypsum using the fermented salted fermented fish produced according to claim 4,
A first step of preparing a seafood reclaimed material while cutting and cutting raw materials and vegetables;
The second step is to put the fermented sea urchin salted fish into the prepared seafood seasoning ingredients.
The method according to claim 1, wherein the fermented sea urchin is fermented in a fermentation broth. The method of claim 5,
Wherein the second step comprises grinding the fermented salted salted fish and using the fermented salted salted salted fish.

Images